Honey Roasted Brussels Sprouts

Serving: 3 

Ingredients

1.   4 cups of Brussels sprouts

2.   1 tablespoon of honey

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 425 degrees F

2. Blanch your Brussels sprouts: Boil the Brussels sprouts for 3-4 minutes. Remove from the boiling water and immediately place in cold water. 

3. Slice the ends off of the Brussels sprouts and cut them in half. 

4. Spray a baking pan with non-stick cooking spray. 

5. Place the Brussels sprouts on the pan and drizzle the honey, salt and pepper over them. 

6. Place in the oven for 15-20 minutes or until they become golden brown to your liking. 

Cottage Cheese Fruit Bowl

Serving: 2

Ingredients

1,    1 container of cottage cheese small curd 1% (16oz)

2.   4 tablespoons of blueberries

3.   6 strawberries hulled and sliced

4.   2 tablespoons of sliced almonds

5.   2 tablespoons of coconut chips

6.   1/4 teaspoon of chia seeds

Directions

1. Add all ingredients to a bowl and mix!

Cauliflower Poppers

I had the pleasure to collaborate with Simply 7 Snacks and create a recipe utilizing their healthy chips. They're so delicious plain, with dip or baked on cauliflower! 

Serving: 2

Ingredients

1.    2 cups of cauliflower florets

2.    1 egg

3.   2 cups of Simply 7 - Lentil Chips Fiery Pepper 

4.   1 teaspoon of garlic powder

5.    1 teaspoon of onion powder

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 400 degrees F

2. Crush the chips until it becomes a breadcrumb-like consistency. This can be done in a plastic bag or food processor. 

3. Create an assembly line: Whisk your egg in 1 small bowl. Place the chips, onion powder, garlic powder with some salt and pepper in a separate bowl. 

4. Spray a baking tray with non-stick spray. (I use an olive oil spray). 

5. Dip the cauliflower in egg and then the crumb mixture. Place on the baking tray. 

6. Bake the cauliflower for 20 minutes. At the 10 minute mark, flip the cauliflower so that it gets evenly crispy. 

Tuna Casserole (Gluten Free)

Serving: 6

Ingredients

1.    1 box of quinoa pasta (16oz)

2.    3 cans of tuna in water (5oz)

3.   1/2 cup of mayo

4.    2 cups of marinara sauce

5.    4 cups of shredded mozzarella cheese

6.    1 tablespoon of garlic powder

7.    1 tablespoon of onion powder

Directions

1. Pre-heat your oven to 375 degrees F

2. Place tuna and mayo in a mixing bowl. Mix well until it becomes a creamy texture.

2.  Cook your pasta in a large pot. Add your tuna, 2 cups of mozzarella cheese, marinara sauce, garlic powder and onion powder. 

3. On a medium-low heat, mix all of the ingredients until the cheese melts in the pasta. 

3.   Spray a 9x13 with non-stick cooking spray

4. Place your tuna mixture in the pan. Sprinkle the additional 2 cups of mozzarella cheese on top. 

5. Place in the oven for 25-30 minutes or until your cheese becomes golden. 

Balsamic Glazed Sun-Dried Tomato Salmon

Servings: 3

Ingredients

1. 16 oz salmon (Approximately 3 pieces)   

2.    1/4 cup of balsamic vinegar

3.   1 teaspoon of crushed garlic

4.   1 tablespoon of dijon mustard

5.    1 tablespoon of honey

6.   2 tablespoons of chopped sun-dried tomatoes

Directions

1. Pre-heat your oven to 400 degrees F

2. In a measuring cup add your balsamic vinegar, crushed garlic, dijon mustard, honey and sun-dried tomatoes. Mix well. 

3. Spray a baking pan with cooking spray

4. Add your salmon to the pan and coat using 3/4 of your balsamic glazed mixture on the salmon

5. Place in the oven for 15 minutes

6. Top off your salmon with the rest of the balsamic glaze and place back in the oven for 5 minutes

Carrot Spinach Smoothie

Serving: 3

Ingredients

1.   1 cup of chopped carrots

2.    1 1/4 cup of unsweetened almond milk 

3.    1 cup of frozen spinach

4.    1 tablespoon of chopped ginger

5.    1 1/4 cup of green apple cut into bite size pieces

6.    1 teaspoon of chia seeds

Directions

Add all ingredients to a blender with about 5 ice cubes and blend until desired consistency

*This is a great smoothie when you're not feeling well!

Turkey Chili - Slow Cooker

Serving: 5

Ingredients:

1. 1 pack ground white turkey (approximately 16oz)

2. 2 (10 oz) cans diced tomatoes with green chiles 

3. 2 teaspoons crushed garlic

4. 1 can kidney beans (15.5 oz)

5. 1 frozen pack bell pepper strips (approximately 16 oz)

6. 1 teaspoon chili powder

7. 1 diced onion

Salt and Pepper to taste

Directions:

1. Add all ingredients to a crockpot and mix.

2. Leave on high for 6-8 hours. You can eat it at this point or choose to continue cooking it for a full 24-hours. If so, turn it on low once you hit the 8-hour mark. The benefit of cooking it longer will allow your chili to develop additional flavor.

Tzatziki Sauce

Serving: 4

Ingredients

1.     3 Plain full-fat Greek Yogurts 2% (5.3oz)

2.   1 tablespoon of dill

3.      1 Persian cucumber

4.    1 teaspoon of crushed garlic

5.   1 tablespoon of lemon juice

Salt & Pepper to taste 

Directions

1. Drain the excess liquid from the top of the yogurt and add to a bowl

2. Finely chop the dill and add to the yogurt

3. Shred the cucumber and squeeze out all excess liquid. You can use a cheesecloth or paper towel

4. Add the crushed garlic, lemon juice and salt and pepper to taste

5. Mix well and enjoy!

Kiwi Mango Oatmeal

Serving: 1

Ingredients:

1.    1 serving of cooked steel cut oatmeal

2.    1 kiwi thinly sliced

3.    1/4 cup diced mango

4.    2 tablespoons sunflower seeds

5.    3 tablespoons plain Greek yogurt

6.    A drizzle of honey

Directions:

Add all ingredients to a bowl and mix.

Blueberry Pecan Oatmeal

Serving: 1

Ingredients: 

1.    1 serving of cooked steel cut oatmeal

2.    3 strawberries thinly sliced

3.    1/4 cup blueberries

4.    2 tablespoons crushed pecans

5.    3 tablespoons vanilla greek yogurt

Directions:

Add all ingredients to a bowl and mix.

Coconut Raspberry Oatmeal

Serving: 1 

Ingredients:

1.    1 serving cooked steel cut oatmeal

2.    1/2 banana sliced into bite size pieces

3.    10 rasberries

4.    2 tablespoons coconut chips

5.    1/4 cup almond granola or your favorite granola mix 

(I used Trader Joe's Almond Butter Granola)

Directions:

Add all ingredients to a bowl and mix.

3 Oatmeal Recipes

3 Healthy Oatmeal recipes to get you back on track this January. These are great options and take less than 15 minutes to make. 

Serving: 1 

Oatmeal Option 1: (Recipe also linked here: Coconut Raspberry Oatmeal) 

Ingredients

1.    1 serving of cooked steel cut oatmeal

2.    1/2 banana sliced into bite size pieces

3.    10 rasberries

4.    2 tablespoons of coconut chips

5.    1/4 cup of almond granola or your favorite granola mix 

(I used Trader Joe's Almond Butter Granola)

Directions

Add all ingredients to a bowl and mix.

Serving: 1

Oatmeal Option 2: (Recipe also linked here: Blueberry Pecan Oatmeal) 

Ingredients: 

1.    1 serving of cooked steel cut oatmeal

2.    3 strawberries thinly sliced

3.    1/4 cup of blueberries

4.    2 tablespoons of crushed pecans

5.    3 tablespoons of vanilla Greek yogurt

Directions:

Add all ingredients to a bowl and mix.

Serving: 1

Oatmeal Option 3: (Recipe also linked here: Kiwi Mango Oatmeal)

1.    1 serving of cooked steel cut oatmeal

2.    1 kiwi thinly sliced

3.    1/4 cup of diced mango

4.    2 tablespoons of sunflower seeds

5.    3 tablespoons of plain Greek yogurt

6.    A drizzle of honey

Directions:

Add all ingredients to a bowl and mix.

Smoked Salmon Arugula Salad

Serving: 4

Ingredients

1.    8 oz package of smoked salmon cut into strips

2.    1 pint of cherry tomatoes sliced in halves

3.    5 oz package of arugula

4.    2 avocados sliced

5.    4 Persian cucumbers thinly sliced

6.    Cilantro Lime dressing to taste
(I personally use Briannas Creamy Cilantro Dressing - It's my favorite!!)

Directions

1. Place all ingredients into a salad bowl. Add the dressing and toss until fully mixed. 

Lemon Za'atar Chicken

Serving: 6

Ingredients:

1. 1 pack 8-piece chicken

2. 1/4 cup za'atar seasoning

3. 1/3 cup olive oil

4. 1 large lemon

Directions:

1. Pre-heat your oven to 375 degrees.

2. Mix za'atar and olive oil.

3. Brush the za'atar mixture on all sides of your chicken - under the skin too!

4. Place in a baking pan and slice lemons around the chicken.

5. Cook the chicken for 30 minutes.

6. Take the chicken out and squeeze the lemon juice over the chicken.

*Note: The lemons are very hot - to avoid burning your fingers, take tongs to squeeze the lemons

7. Place the chicken back in the oven for 45 minutes to 1 hour longer.

*Note: I usually leave my dark meat in longer than my white meat to avoid drying it out. 

Peanut Butter Banana Smoothie

Serving: 3

Ingredients:

1.    2 frozen bananas

2.    1.5 cups of almond milk 

*I use Vanilla Almond Milk unsweetened to give it a little more flavor

3.    2 tablespoons of peanut butter

4.   1 teaspoon of chia seeds

5. Around 3-5 ice cubes - depending on how thick you'd like your smoothie to be

Directions:

1. Add all ingredients to a blender. 

2. Blend for approximately 1 minute - or until desired consistency

All Green Salad

Serving: 4

Ingredients

1.    1 (18 oz) bag of romaine lettuce shredded

2.    4 Persian cucumbers thinly sliced

3.   1 (10 oz) bag of english peas

4. 1 bunch of scallions thinly sliced with the ends trimmed

5.    1/2 cup of sliced almonds

6.    1 avocado sliced

7.    1/4 cup of Nish Nosh dressing (Link here: Salad Mate - Nish Nosh)

Directions

Place all ingredients in a bowl, add Nish Nosh Dressing and mix! 

This is one of my favorite store bought dressings. It's low in calories and super flavorful. The only way to describe it is ranch dressing meets honey mustard. The sweetness and creamy (non-dairy) texture to this dressing is the perfect addition to this all green salad. 

Pistachio Crusted Salmon

Serving: 5 - 6

Ingredients

1. 2 lbs of Salmon (I used 2 packs of the Trader Joe's Fresh Atlantic Salmon)

2. 1/2 cup of pistachios 

3. 1 tablespoon of Dijon mustard

4. 2 tablespoons of finely chopped dill

5. 2 tablespoons of olive oil

6. 1 tablespoon of lemon juice

7. 1 teaspoon of honey 

Directions

1. Pre-heat your oven to 375 degrees F

2. Lightly rinse your salmon and pat dry. 

3. Spray a baking sheet with olive oil. Place your salmon skin side down. 

*I personally remove the skin prior to laying it on the baking sheet.

4. In a small bowl mix the dijon mustard, dill, olive oil, lemon juice and honey.

5. Place your pistachios in a plastic bag. Use the bottom of a cup or jar to crush your pistachios until its a bread-like crumb mixture. You can continue crushing them until you get the texture that you would like. 

6. Lightly coat your salmon with the mustard mixture. 

7. Evenly spread the pistachios on top of the salmon. 

8. *Optional: Add salt and pepper to taste 

9. Place in the oven for 20 minutes.

Healthy Buffalo Cauliflower

Serving: 3

Ingredients

1.  2 packs of cauliflower (12 oz) or 1 head

2.  3 tablespoons of olive oil

3.  4 tablespoons of buffalo sauce

4.  1 teaspoon of crushed garlic

5.  2 tablespoons of lemon juice

6.  Salt to taste

7.  Pepper to taste

Directions

1. Pre-heat your oven to 425 degrees F

2. Place your cauliflower - cut into bite size pieces into a mixing bowl

3. In a small bowl mix your olive oil, buffalo sauce, crushed garlic and lemon juice. 

4. Pour onto your cauliflower and mix well. 

5. Spray a baking pan with cooking spray. Place the cauliflower on the pan. 

6. Add some salt and pepper to taste on top. 

7. Place in the oven for 20 minutes.

8. Take out the cauliflower and flip over. Place back in the oven for another 5 to 8 minutes. 

Every oven is different, so make sure to check on it so that your cauliflower doesn't burn.

Green Smoothie

Ingredients

1. 1 Frozen Banana (cut into bite size pieces)

2. 1 teaspoon of Chia Seeds

3. 1 cup of Frozen Spinach

4. 1/2 cup of Almond Milk (unsweetened)

5. 1/2 cup of Grapes

6. 1/2 of a green apple

7. 5 ice cubes

Directions

1. Add all ingredients listed above into a blender.

2. Blend until a smooth and creamy texture. If it's still chunky, add more almond milk. 

Serve immediately

Babaganoush

Ingredients:

1. 1 Eggplant

2. 1 1/2 tablespoons tehina

3. 1 teaspoon crushed garlic

4. 1 tablespoon lemon juice

5. Olive oil spray / olive oil to taste

6. Parsley for garnish

7. Paprika for garnish

Directions:

1. Pre heat oven to 425 degrees.

2. Slice your eggplant in half and cut 3 slits on the skin. 

3. Spray a baking sheet with olive oil and place your eggplants with the skin facing upwards.

4. Spray the top of the skin with olive oil.

5. Bake for 30 minutes. Remove and spray with olive oil, place back in the oven for 10 minutes.

6. Scoop out the flesh of the eggplant and transfer to a blender or food processor.

7. Add the tehina, crushed garlic and lemon juice, blend together.

8. Transfer to a plate and add some paprika, parsley, and olive oil for garnish.