Recipes

Apple Salad

Spinach and Romain Mix

3 Apples your choice

1/4 cup of Almonds sliced

2 stalks Celery Chopped

3 TBSP Lemon Juice

Slice apples, toss into a zip lock bag with lemon juice. Mix around and let sit in the fridge for 20 minutes. Chop celery and Almonds. Toss Spinach, Romain, Apples, Celery and Almonds together.

CROCK POT BUFFALO CHICKEN LETTUCE WRAPS

Ingredients:
Chicken:
•  24 oz. boneless skinless chicken breast
•  1 celery stalk
•  ½ onion, diced
•  1 clove garlic
•  16 ounces fat-free low-sodium chicken broth
•  ½ cup hot cayenne pepper sauce

Wraps:
•  6 large lettuce leaves, romaine, Bibb or iceberg
•  1½ cups shredded carrots
•  2 large celery stalks, cut into 2-inch matchsticks

Directions:
1. In a Crockpot, combine chicken, onions, celery stalk, garlic, and broth.
2. Cover and cook on high 4 hours.
3. Remove the chicken from pot, reserve ½ cup broth and discard the rest.
4. Shred the chicken with two forks, or an electric mixer.
5. Return to the slow cooker with the ½ cup broth and the hot sauce and set to on high for an additional 30 minutes.

Makes 3 cups chicken.

To prepare lettuce cups, place ½ cup buffalo chicken in each leaf, top with ¼ cup shredded carrots, celery, and dressing of your choice. Wrap up and enjoy!

Mediterranean Chicken and Salad

This is amazing and flavor packed!

Ingredients:

2 - 3 lbs Chicken Breast

Olive Oil

1 TBSP Thyme

Pink Himalayan Salt

3 -4 Tomatoes chopped

1 Cucumber chopped

1/2 Red Onion diced

1 Clove Garlic minced

2 - 3 Basil Leaves sliced

Feta Cheese crumbled

Directions: 

Clean chicken and place in zip lock bag. Add 2+TBSP olive oil, Thyme, and 2+ tsp Pink Himalayan salt to the bag. Zip bag and make sure everything covers the chicken. Place in fridge 30 min or over night for more flavor.

Grill chicken on the grill for 4 min then flip and cook till done. Then allow chicken to rest on a plate covered for 5 min.

In a separate bowl add tomatoes, cucumber, red onion, basil, garlic, 2 TBSP olive oil, 2 tsp Pink Himalayan Salt and mix together. Sprinkle Feta Cheese over the salad once ready to serve.

Serve with Quinoa.

Carrot Quinoa Soup

It may not sound like much, but this soup was extremely yummy and filling! Great for a cold night and easy on the budget.

- 6-9 Carrots peeled and chopped (I chose colored carrots this time)
- 1/2 Yellow Onion minced
- 4 Celery stalks chopped
- 1/2 cup Quinoa
- 1 32oz box Veggie Stock

Directions:
- Sautee onions until tender in olive oil on med heat.
- Add carrots and celery and sautee until tender.
- Add Veggie Stock and bring to a boil, then lower to Low heat.
- I cook the quinoa separately and add at the end.
**You can cook the quinoa in the soup, however you will need an extra cup of liquid.
- Add salt and/or Red Pepper Flakes to jazz it up.

Creamy Garlic Dressing

- 1/2 cup extra virgin olive oil

- 1/4 cup apple cider vinegar

- 3-5 cloves of garlic (crushed)

- 3 Tbsp. fresh lemon juice

- 2 Tbsp. chopped fresh parsley (optional)

- 1 tsp. Himalayan salt

- 1/2 tsp Dijon mustard (regular mustard makes it more tangy)

- 1 Tbsp. unfiltered honey or Organic Grade A Maple Syrup

Blend in a blender until smooth.

Peppers and Onions over Pasta

1/2 Onion

1 Orange Pepper

1 Yellow Pepper

1 Red Pepper

Angel Hair Pasta

Cut up peppers and onion into long strips. Saute onion on medium heat until tender. Add Peppers let cook until soft. Place over top Barilla Angel Hair pasta.

Have you ever tried stuffed peppers?

YUM!! Super easy to make too!? 

We had this along with a side of steamed green beans.

Ingredients:

-Chicken chunked

-Quinoa or your choice of grain

-Adzuki beans or your choice of bean

-Mix together in a bowl

-Add mixture to peppers

-Top with cheese if you like

-Bake for 30-40 min at 350°

Healthy Peach Cobbler

Okay, so I'll admit that I have a bit of a sweet tooth. What I like about the 21 Day Fix program is that I can still live like a normal person and have a little desert with out having to stress. So the other night I came up with this yummy recipe:

~1-2 nectarines (depends on the size of the fruit and if your feeding family too) = 1 PURPLE container
~2-3 Shakes of Cinnamon
~Handful of almonds or pecans = 1 BLUE container
~1 YELLOW container full of Organic Oat and Honey Cereal (I actually didn't need to use the entire container)

1.Slice apricots and place on foil.
2. Sprinkle with Cinnamon and wrap up the foil gently.
3. Place in 350° oven for 15-20 min.
4. Roast nuts in a pan for a few min on low-med low heat.
5. Place baked apricots on a plate and top with a little cereal and nuts. You can drizzle a little juice let from the foil over the whole thing to kick up some sweetness, but it s not necessary.

 Tortellini Soup

4 quarts Veggie Stock

1 Onion chopped

3 Carrots or 20 Baby Carrots chopped

3 Celery Stalks chopped

1 Package ground Sweet Sausage

1 Package Tortellini

Saute sausage and onion on medium heat until sausage is almost cooked through. Add carrots and celery. Continue sauteing until carrot and celery are soft. Pour in Veggie Stock bring to a slow boil. Add in Tortellini. Cook until Tortellinis are done.

Anti Pasta Salad

Spinach

Romaine

Salami Sliced

Turkey Sliced

Mozzarella Cut into chunks

Tomato halved

Carrot Chopped

Celery Chopped

  

Watermelon Salad

Spinach

Watermelon

Blueberries

Pecans

Dressing of your choice

Herb Roasted Chicken

2 tbsp Olive Oil

2 tsp Hymalain Salt

1 tsp Pepper

2 tsp Tarragon

2 tsp Rosemary

1 tsp Garlic Powder

Mix ingredients together and rub all over chicken. Place in the oven on 350 degrees for 20 min per pound or until chicken temp gets to 180 degrees.

Agave Lime Chicken 

with

Kale and Onions

Recipe for Honey Lime Chicken is at the link below. I used agave instead of honey. 

https://www.pinterest.com/pin/148970700149859247/

Saute Onion until almost tender on medium heat. Add Kale saute for 5 min. Then continue to saute on low until kale is cooked through. Salt and pepper to taste.

Asian Chicken Lettuce Wraps

Ingredients (Chicken Wraps):

1 4 ounce skinless, boneless chicken breast, grilled and sliced

4 leaves Bibb lettuce

5 water nut chest nuts, diced (optional)

2 Tbsp carrots, shredded

2 Tbsp bean sprouts (optional)

Directions:

Place cubed chicken and diced chestnuts in lettuce leaves. Chop with carrots and bean sprouts. Top with Asian dressing.

Asian Dressing:

1 TBSP peanut butter

1 tsp soy sauce or Braggs Aminos

1/4 tsp sesame oil

1 TSP rice vinegar

1/2 teaspoon ground ginger

pepper to taste

red chili paste sriracha (optional)

Directions:

Combine all ingredients in a bowl and whisk.

Drizzle dressing into lettuce cups.

Kloe's Apple Quinoa Muffins

Ingredients

1 organic apple (your choice) pealed and chopped

1 cup Milk

1 egg

1/2 cup olive oil

1/2 cup raw cane sugar

1 tsp apple pie spice or cinnamon

1 tsp pink Himalayan salt

1 tsp baking powder

1 tsp baking soda

2 cups fresh Quinoa flour

Directions

1. Preheat oven to 350°. Spray muffin tin to prevent sticking.

2. Wisk egg and oil together. Wisk in milk and sugar until all blended.

3. Add quinoa flour, baking soda, baking powder, salt and apple spice to the wet ingredients and mix until smooth.

4. Stir in apple chunks to the mixture.

5. Scoop mixture into muffin tin.

6. Bake for 20 min or until cooked through.

7. Place muffins onto a wire rack for cooling.

8. Eat and enjoy!

 Hamburger Soup

1/2 onion chopped

3 carrots or 20 baby carrots chopped

3 stalks celery chopped

2 small zucchini chunked

20 green beans chunked

1 cup veggie pasta

1 lb of ground beef

4 quarts veggie stock

Saute onion and ground beef on medium heat until beef is almost cooked through. Add carrot and celery, saute until tender. Add zuchini and green beans, continue saute for about 3-5 min. Add veggie stock and bring to a slow boil. Add veggie pasta and cook for a 2 min, turn down temp to medium heat until pasta is cooked through.

Mint Chocolate Shakeology Mug Cake is awesome! 

Really hits the spot without overdoing my sweet tooth!

It's low in sugar too!

Ingredients:
1/4 tsp baking powder
1 tbsp Organic Maple Syrup
1 scoop Chocolate Shakeology
dash of salt
1 egg
A few Mint Choco Chip baking morsels
2 or 3 tbsp cashew milk (unsweetened)

Directions:
In a mug mix Shakeology, baking powder, salt, cocoa, and sweetener.
Next, mix in an egg and 2-3 tablespoons of cashew milk.
Mix until dry ingredients are wet.
Drop a few mint choco chip morsels in the center and push it down slightly.
Microwave for 90 sec.
As it cooks the cake will rise.
When it is done the edges will pull from the sides.
Enjoy!

Banana Ice Cream

Recipe is super easy. You do need a good blender though. I use a Ninja. Works well! Recipe is at the link below.

https://www.pinterest.com/pin/148970700149857153/

Lamb Steaks

I found these at my local grocery store. They are delicious!

RUB Steaks

salt

pepper

garlic powder

thyme

Get pan hot and sear each side of the steak on med/high heat. Doesn't take long. Maybe 1-2 min on each side. Then turn down heat to med/low heat and cook 4 min on each side. Take off the heat and let rest for a few minutes. 

Chicken & Shrimp Stir-Fry

Ingredients:

1 6oz raw chicken breast, sliced

8 medium to large shrimp, peeled and deveined

12 snap peas

1 cup beam spouts (optional)

2 scallions, chopped

1 tsp ground ginger

1 tsp garlic powder

1 TBSP soy sauce or Bragg's Amino's

2 cups wheat so a noodles (prepared)

2 TBSP peanut oil or olive oil

Directions:

1. Heat peanut oil in skillet or wok. 

2. Add chicken and shrimp and saute over medium heat until chicken is cooked through (about 4 minutes). 

3. Add peas, sprouts, scallions and cook for 2 more minutes. 

4. Add ginger, soy sauce and garlic powder toss and cook for 1 more minute. 5. Toss with prepared soba noodles or serve over steamed brown rice or quinoa.

Message me for Recipe

These are so yummy!

FRESH TOMATOES WITH BASIL

This summertime favorite can be used as a side for two adults, or double the recipe to use as a base for a great salad with greens and grilled chicken. Use heirloom tomatoes when in season for added flavor.

Approximate cooking time: 10 minutes

Ingredients
1 large package of cherry or grape tomatoes
handful of fresh basil
olive oil (2-3 Tbs)
balsamic vinegar (2-3 Tbs)
sea salt
Instructions
Slice the cherry tomatoes in half and put in a bowl.
Finely chop the fresh basil and add to bowl.
Drizzle with balsamic vinegar and olive oil.
Add sea salt to taste.


Kale Pesto Spaghetti with Goat Cheese
http://littleleopardbook.com/2012/05/04/whats-for-lunch-kale-pesto-spaghetti-with-goat-cheese/

Ingredients (serves 2)

• 4 oz spaghetti
• 1/4 cup kale pesto
• 2 tbsp sun-dried tomatoes
• 2 tbsp goat cheese (crumbled)

Instructions

1. Start by boiling the water and cooking the pasta.
2. Drain the pasta, then mix in the pesto.
3. Add the sun dried tomatoes.
4. Place in a bowl and top with goat cheese.

♣ Vegan Option: Omit the goat cheese and prepare the pesto “Paleo Style” without the parmesan cheese.

• “Add the Meat” Option: Add grilled chicken on top of the pasta for a delicious and filling dinner recipe!
•  Gluten Free Option: This recipe is gluten-free. Yay for delicious Trader Joes Gluten-Free pasta!!!

Stuffed Portobello Mushroom Pizza

This recipe is the BOMB!! I added some crispy bacon to it and the flavors just exploded in my MOUTH! A healthy alternative to regular pizza.

Ingredients:

4 tomatoes

4 large portobello mushrooms

4 cloves of garlic

1 onion

 shredded cheese

olive oil 

salt and pepper

bacon

any greens you wish to sneak in

1. Pre-heat oven to 400 degrees 
2. Heat up about a sauce pan on medium heat with 2 table spoons of olive oil. 
3. Saute onion and bacon until slightly brown.
4. Add garlic and diced tomatoes.
5. Salt and Pepper to taste  (I also added in some leftover steamed broccoli, but you can sneak in whatever greens you want!) 
6. Continue sauteing over medium or low heat until the sauce has thickened a bit. Then pull the pan off the heat and let it sit while you get the mushrooms ready.
7. Clean the mushrooms and pat them dry.
8. Rub a little olive oil on the bottom side of the mushroom so it won't stick and place on a sheet pan.
9. Then scoop the filling each portobello mushroom.
10. Sprinkle your favorite cheese on the top and bake for 12-15 min

QUINOA

I was pretty skeptical about using quinoa at first. Skeptical to how my family would react to it. And of course how my body would react to it. Like most people I have an intolerance to using too many grains in my diet. They make me bloated, my skin gets dry, and I have more inflammation in my joints... I made the switch over to quinoa about a year ago. I really like it! To me it has the texture of Couscous. My body reacts well to it. And the flavor is good. My husband still likes his rice, but will eat it. And my son is just now deciding he would like to try it. He is the most picky of us all! So I try not to push to hard, and let him come around when he is ready. 

 

Quinoa although listed in the grain family, is very different from other grains. It has no gluten, and is a tiny seed, and is closer to the species of beet root and spinach. This is why I think I have less inflammation from it. Don't be afraid to give it a try. You may be surprised at how good it is.

Sweet Potato Quinoa Muffins

Recipe:
1 3/4 - 2 cups Milled Quinoa Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1/2 - 1 tsp Cinnamon
1 cup Sweet Potato (Cooked and Pureed)
1/2 cup Buttermilk
1 egg
1/2 cup olive oil
1/4 - 1/3 cup raw sugar
1/2 cup crushed pecans (optional)
1/2 cup chocolate chips  (optional)

Mix wet ingredients together. Mix dry in separate bowl and add to wet ingredients. I didn't give a specific measure of quinoa flour so you can decide how soft you would like your muffins. This way you get to decide the consistency. Stir in Pecans and Chocolate Chips. Spray muffin tin. Bake 375 degrees for 15 min or until a tooth pic comes out clean. Super Yummy!!