Spiked Hot Chocolate

Serving: 1 cup

Ingredients
1.   1 packet of hot chocolate mix
2.   1 shot of chocolate hazelnut sesame milk - I used Hope&Sesame
3.   1 shot of kahlua
4.   1 cup of hot water
5. Whipped cream to top off your drink
6. Chocolate shavings to make it fancy :)

Directions
1. Place your hot chocolate in a cup
2. Add water and mix well
3. Add sesame milk and kahlua
4. Top off with whipped cream and chocolate shavings for garnish. 
5. Cheers!

Chicken Stir-Fry

 

Serving: 3

Ingredients:

1. 1.5 pounds chopped boneless chicken

2. 1 12 oz package stir-fry veggies

3. 2 tablespoons olive oil

4. 1/4 cup soyaki sauce

5. 3 tablespoons toasted sesame oil

6. 2 tablespoons crushed garlic

7. 1 teaspoon crushed ginger

Directions:

1.  Marinade the chicken in a bag with the soyaki sauce, toasted sesame oil, crushed garlic and ginger. Ideally 30 minutes.

2. Heat up a large frying pan with olive oil and add your chicken along with all excess sauce. Cook for 2 minutes and add in pack of veggies. 

3.  Sauté until fully cooked on a medium-high heat for approximately 20 minutes. I like to cook it until the chicken gets slightly crispy.

Tzatziki Salmon Skewers

 

Serving: 3

Ingredients

1.   3 pieces of salmon cut into cubes (Approximately 9 ounces)

2.   1 tablespoon of chopped dill

3.  1 teaspoon of crushed garlic

4. 1 lemon

5.  Your favorite tzatziki dip (I used Cedar's Cucumber Garlic)

Directions

1.  Pre-heat the oven to 400 degrees F

2.  In a bowl, evenly coat the dill and garlic over the salmon.

3. Place the salmon on skewers. **If using wooden skewers, soak the sticks for about 20 minutes before putting them in the oven. This will prevent the sticks from burning.

3.  Spray a baking pan with non-stick cooking spray. Place the skewers on the pan and add slices of lemon on top of the salmon.

4. Bake for 12 minutes.

5. Remove from the oven and top off or dip the salmon into your favorite Tzatziki dip! You can also make my Tzatziki dip here)

Spicy Polenta Croutons

 Serving: 10 (as a crouton for an appetizer)

Ingredients
1.  1 (2oz) pack of polenta 
2.  1 teaspoon of red chili pepper flakes

3.   1/3 cup of olive oil

4.  1 1/2 tablespoons of nutritional yeast

5.   1 tablespoon of chopped garlic

Salt and Pepper to taste

Directions

1.  Pre-heat your oven to 400 degrees F

2. Slice your polenta into 1/2" cubes

3. In a small mixing cup, add chili pepper flakes, olive oil, nutritional yeast, chopped garlic and salt and pepper to taste. Mix well!

4. In a large mixing bowl, place cubed pieces of polenta. Add olive oil mixture and make sure the polenta is evenly coated. 

5.  Spray a large baking pan (I used 2 9x13" pans). Lay out the polenta making sure they are flat on the pan.

6. Place in the oven for 35 minutes. At the half way mark, take out and flip the polenta over so that both sides get crispy. 

Roasted Basil Garlic Asparagus

 

Serving: 4 

Ingredients

1.   1 bunch of asparagus

2.   2 teaspoons of crushed garlic

3.   2 tablespoons of finely chopped fresh basil

4.   2 tablespoons of olive oil

Salt & Pepper to taste

Directions

1.  Pre-heat oven to 375 degrees F

2.   Cut the ends of your asparagus

3.  Place the asparagus in a baking pan

4.  In a small bowl, mix basil, olive oil and crushed garlic. 

5.  Pour mixture over asparagus and add salt and pepper to taste

6.  Place in the oven for 30 minutes 

Beef and Broccoli Stir-Fry

 

Serving 2

Ingredients:

1. 1 lb stir-fry beef

2. 2 heads of broccoli cut into bite sized pieces

3. 1/3 cup toasted sesame oil

4. 1/3 cup soyaki sauce or your favorite soy sauce marinade (I used Trader Joes Soyaki)

5. Sesame seeds to garnish

6. Roughly 1/4 cup olive oil

Directions:

1. Sauté the broccoli until it's fully cooked through. Set aside.

2. Pour the toasted sesame oil and soyaki sauce in a pan on a medium heat. When it starts to simmer add in the steak. 

3. Once the steak is cooked to your liking add in the broccoli. Mix well in order for the sauce to be fully immersed in the beef and broccoli mixture. 

4. Once the stir-fry is plated, top off with some sesame seeds. 

Cucumber and Tomato Dill Salad

 

Serving: 2 

Ingredients
1.   4 Persian Cucumbers
2.   1/4 cup of finely chopped dill
3.    2 beefsteak tomatoes

4.   1/3 cup of thinly slice red onion

5.   2 tablespoons of olive oil

6. 2 tablespoons of lemon juice

Salt & Pepper to taste

Directions

1.  Chop up tomatoes into 1" pieces

2.  Thinly slice your cucumbers

3.  In a salad bowl, place your cucumbers, dill, tomatoes and red onion. 

4. In a small cup, pour olive oil and lemon juice with some salt and pepper to tase. Mix well and pour onto your salad. 

Apple Goat Cheese Salad

 

Serving: 2 

Ingredients

1.   3 cups of spring mix lettuce

2.   1 honey crisp apple

3.   1 avocado

4.  1/2 cup of pecans

5.  2oz of goat cheese ( I used Chevre Garlic & Herb)

6.  Your favorite vinaigrette dressing to taste (I used Brianna's Champagne Vinaigrette)

Directions

1. Add all ingredients into a bowl. Top off with some dressing and toss!

Beef Tarts

 Serving: 12 tarts

Ingredients:
1.   2 tablespoons dried minced onions
2.   1 lb ground beef
3.    3 teaspoons paprika

4.   1 tablespoon minced garlic

5.   8oz package of mushrooms finely diced

6.   1 12-piece package tart pastry dough 

7.    2 tablespoons olive oil

Directions:

1. Pre-heat your oven to 300 degrees or per your tart package instructions. 

2. Pre-bake your tarts per package instructions.

3. Coat a frying pan with 1 tablespoon of olive oil and heat over medium

4. Add mushrooms and 1 tablespoon of minced onions with additional tablespoon of olive oil. 

5. Sauté until the mushrooms begin to shrink and most of the water evaporates. 

6. Add in ground beef, paprika, minced garlic and additional tablespoon of minced onions. 

7.  Sauté until the beef is fully cooked. 

Vanilla Yogurt Bowl

 

Serving: 1

Ingredients

1.   1 pack of vanilla yogurt (I used Dannon Light & Fit Vanilla)

2.  3 strawberries

3.  1 banana 

4. 1/3 cup of granola

5. A handful of dark chocolate chips

Directions

1.   Add the vanilla yogurt to a bowl

2.  Top off with all of the additional ingredients

Enjoy :)

Vanilla Yogurt Parfait

Serving: 1

Ingredients

1.   1/2 cup of light vanilla yogurt

2.   3 tablespoons of granola

3.   1 banana 

4.   1 tablespoon of chocolate chips

Directions

1.  Place a layer of vanilla yogurt, followed by a few slices of banana and then granola. 

2. Repeat this process until you're finished adding those ingredients. 

3. Sprinkle some chocolate chips on top!

Tuna Party Sandwiches

Serving: 6-8

Ingredients

1.   2 (5 oz) cans of tuna in water

2.   1/4 - 1/3 cup of light mayo 

(you can add depending on your preference of consistency. I personally like more mayo in mine!)

3.  1 tablespoon of Dijon mustard

4.    1 avocado

5.  5 slices of American cheese

6. 1 tomato

7.  6 multi-grain or whole wheat wraps

Salt & Pepper to taste

Directions

1. Place tuna, mayo and mustard in a mixing bowl. Mix until smooth and creamy texture.

2. Thinly slice your tomato and avocado

3.  Lay a wrap flat and evenly spread a light layer of tuna (about 2-3 tablespoons worth). Add a few slices of tomato, avocado and American cheese. **Make sure you only place the food on one side of the wrap.

4. Roll the wrap like sushi and make sure it's wrapped tight! Cut off the ends. 

5. Slice the wraps into 1/2"-1" pieces.

6. Lay out flat on a plate and serve!

Upgraded Boxed Mac & Cheese

Serving: 2 

Ingredients

1.   1 box of mac & cheese

2.   1/4 cup of ricotta

3.   1/4 cup of onion crunch

4.   1/4 cup of milk

5.   1 tablespoon of butter

Salt & Pepper to taste

Directions

1.   Make mac & cheese per box instructions

2. Place back in a pot on a low heat. Add milk and butter. Mix well

3. Add ricotta, mix well

(Add salt and pepper to taste)

4. Top off your mac & cheese with onion crunch

Salty Snack Brownies

Serving: 1 cupcake per person

Ingredients:

1. 1 box of your favorite brownie mix

2. 2 or 3 eggs (depending on the box instructions)

3. 1/2 cup Vegetable oil (or similar depending on the box instructions)

4. Potato chips to taste

5. Pretzels to taste

Directions:

1. Pre-heat oven to 325 degrees.

2. Spray a cupcake tin tray with non-stick spray.

3. Mix brownies per box instructions.

4. Pour mixture half way in each cupcake tin.

5. Add chips and pretzels to the top. Press them lightly in so they are mixed inside. 

6. Cook per box instructions (I'd recommend taking them out a little early since they will bake faster in the cupcake tins. Bake for approximately 18 minutes.

7. Take out and let cool before eating.

Avocado Caprese Salad

Serving: 2

Ingredients

1.    8oz ball of mozzarella sliced into 1/4" pieces

2.   2 large steak tomatoes sliced into 1" pieces

3.   1/4 cup of finely diced fresh basil

4.   1 avocado

4.    Balsamic glaze to taste

5.   Olive oil to taste

Salt and Pepper to taste

Directions

1. Lay out tomatoes, mozzarella, and avocado on a plate. 

2. Sprinkle with basil 

3. Drizzle balsamic glaze and olive oil

4. Add salt and pepper to taste

Chimichurri Tehina Dressing

Servings: 6

Ingredients:

1. 1/3 cup of your favorite Chimichurri sauce

2. 2 tablespoons Tehina

3. Lemon Juice to taste (I use 2 tablespoons)

4. 2 tablespoons water

Directions:

1. Combine all of the ingredients together and shake well!

**Note: You can add a little more water if needed. Depends on how thick you want the dressing.

2. Add to your favorite salad. You can also use this to dip with some veggies!

Garlic & Herb Sun-Dried Tomato Knots

Serving: 8 knots

Ingredients

1.   1 (16oz) pack of pre-made pizza dough 

(I used the Garlic & Herb dough from Trader Joe's)

2. 1/3 cup of sun-dried tomatoes in olive oil 

(I also used the Trader Joe's brand for this too!)

**If you used plain pizza dough you can always add some garlic and herb seasoning into the dough prior to tying into knots. 

Directions

1.  Pre-heat your oven to 425 degrees F

2. Separate the dough evenly into 8 pieces

3.  Roll up into knots

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

5. Put your knots on the baking tray and place in the oven for 10 minutes. 

6. Remove from the oven and spreads some sun-dried tomatoes on each knot. 

7. Place back in the oven for 5 minutes

Pea Salad

Serving: 3

Ingredients

1.   1 10oz bag of peas

2.   1/2 cup of sliced cherry tomatoes

3.   2 teaspoons of nutritional yeast

4.   Onion powder to taste

5. Garlic powder to taste

Salt & pepper to taste

Directions

1. Steam peas for 4 minutes

2.  Strain peas and add them back into the pot.

3. Add sliced tomatoes, nutritional yeast, onion powder, garlic powder, salt and pepper. 

4. Mix and serve!

Power Green Juice Smoothie

Serving: 3

Ingredients

1.   1 green apple

2.   1 pear

3.    1 cup of green grapes

4.   1 cup of frozen spinach

5.  1 tablespoon of chia seeds

6.   1/2 to 3/4 cups of almond milk (You can use vanilla or plain, whichever you prefer)

7.  1/2 cup of ice

Directions

1. Add all ingredients into a blender and blend until your desired texture. You can start off using less almond milk and see if you need to add more as you blend. 

Summer Pasta Salad

Serving: 4 

Ingredients

1.   1 box (12 oz) tri color pasta

2.   1/2 cup of chopped onions

3.   1 head of cauliflower

4.   1 chopped red bell pepper

5.   1/2 cup of light mayo

6.   1 tablespoon of rice vinegar

7.   1 tablespoon of dijon mustard

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 350 degrees F

2. Slice your cauliflower into bite size pieces. Spray a baking tray with non-stick cooking spray. 

Lay out your cauliflower and place in the oven for 45 minutes 

3. While your cauliflower is roasting, cook the pasta. 

4. In a small bowl, add the mayo, rice vinegar and dijon mustard. Mix well

6. Once your cauliflower is finished, add it into the pasta along with your peppers and onions. Top off with your dressing and mix well! You may add salt and pepper to taste. 

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. 

Dairy-Free Creamy Polenta

Serving: 4-6

Ingredients

1.     1 pack of polenta (2oz)

2.    1 tablespoon of minced garlic

3.    1/8 cup of margarine

4.     1/4 cup of nutritional yeast

5.    1 cup of almond milk

6.     1 cup of vegetable broth (low sodium)

Directions

1.  In a large pot, place the polenta, margarine, almond milk, vegetable broth and minced garlic on a medium heat. 

2.  Mash the polenta (I used the back of a large fork) until it starts to form a creamy texture. 

3. Turn to a medium-high heat. Add in the nutritional yeast with salt and pepper to taste. 

4. Continue mashing the polenta and mixing until it gets to the creamy texture that you desire. 

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. 

Granola Chocolate Bark

Serving: 10

Ingredients:

1. 2 cups chocolate chips

2. 1 1/2 cups granola (I use Trader Joe's Almond Butter Granola)

3. 1/3 cup Peanut Butter

4. 1/4 cup avocado oil

5. Seat Salt to taste

Directions:

1. Melt the chocolate chocolate chips, peanut butter, and avocado oil on a medium-low heat. 

2. This should take about 2-3 minutes - make sure to not overcook or the chocolate will burn!

3.  Line a 13x9" baking pan with parchment paper or spray with non-stick cooking spray. I personally used a 12.5" pizza tray. 

4. Pour your chocolate spread in the pan. 

5. Sprinkle the granola and sea salt on top. 

6. Freeze for 1 hour.

7. Remove the bark from the freezer and break into bite size pieces using a sharp knife.

Ribeye Steak

Serving: 2 

Ingredients

1.    2lb steak

2.   1/4 cup of olive oil for marinade plus extra for frying

3.    1/8 cup of Worcestershire sauce

4.   2 tablespoons of minced garlic

5.    2 tablespoons of an all-seasoning blend

6.    1 teaspoon of honey

7.    1/4 cup of balsamic glaze

Directions

1. Pre-heat the oven to 400 degrees F. 

2.    In a bowl, mix 1/4 cup of olive oil, Worcestershire sauce, minced garlic, all-seasoning, honey and balsamic glaze

3. Put the steak in a Ziploc bag and add the marinade - place in the fridge. 

4. Marinate for 2 hours with the last 30-minutes at room temperature. By allowing your steak to get to room temperature, it will cook evenly - especially for a thicker cut. 

5. Coat a cast iron or oven-safe pan with olive oil at a high heat. 

6. Place your steak in the skillet and reduce to a medium-heat.

7. Cook on each side for 6 minutes or until each side begins to brown. The time will vary depending on the cut of your steak. 

8. For a thicker cut of steak, sear the sides for 30 seconds

9. Place the steak in the oven for 20 minutes. You will need less time for a thinner cut

10. Remove your steak from the oven and allow to rest on a cutting board for 10-15 minutes. 

**This is an important step as it allows your steak to retain its juices and flavor

Hummus Toppings

Serving: 10-15

Ingredients

Eggplant Marinara

1. 1 cup of marinara sauce

2. 1 eggplant chopped

3. 1 tablespoon of garlic powder

4. 1 tablespoon of onion powder

5. 1 teaspoon of cumin

6. Olive oil for frying

Salt & Pepper to taste

Honey Glazed Carrots

1. 1 cup of chopped carrots

2. 1 teaspoon of honey

3. 1 teaspoon of harissa (add more depending on your heat preference)

4. 1/4 cup of crushed pistachios

5. Olive oil for frying

Salt & Pepper to taste

Dill Lentils

1. 1 cup of cooked lentils

2. Vegetable Broth (amount per lentil package instructions) 

3. 2 tablespoons of finely chopped dill

Directions

Eggplant Marinara

1. Heat a large frying pan and our in the marinara sauce

2. Add in chopped eggplant

3. Add in all spices

4. Sauté for about 15 minutes on a medium-low hear

5. When your mixture begins to look dry, add in some olive oil for frying 

6. Continue to sauté until your eggplant mixture is fully cooked to your deisre

Top on some of your favorite Hummus!

Honey Glazed Carrots

1. Heat up some olive oil in a frying pan

2. Add in your carrots and harissa

3. Sauté until your carrots soften

4. Drizzle the honey on the carrots and continue to sauté until your carrots begin to caramelize

Top on some of your favorite Hummus!

Dill Lentils

1. Mix your cooked lentils with dill

Top on some of your favorite Hummus!

Sweet Potato Hash Browns

Serving: 2-3

Ingredients

1.    3 sweet potatoes

2.    1 tablespoon of garlic powder

3.    1 tablespoon of onion powder

4.    3/4 cup of avocado oil (for frying)

Salt and Pepper to taste

Directions

1. Wash and peel your potatoes

2. Grate your potatoes using a food processor or hand grater

3. Drain all excess water from potatoes. 

(I used paper towels and squeezed out the water)

4. In a frying pan, coat the bottom with avocado oil. Make sure to leave some oil over as you continue to cook the sweet potatoes.

5. On a medium-heat, add in the potatoes and allow them to cook until they begin start to crisp. Stir them around so that they don't burn. Your hashbrowns should have an even golden look with a nice crunch to them. If necessary, add avocado oil when needed so they don't become dry. Your frying process should take about 10-15 minutes. 

Notes: Feel free to add an egg on top, put the in a breakfast burrito or add some breakfast sausage. Anything goes!

Broccoli Orzo

Serving: 6 

Ingredients

1.    2 heads of broccoli

2.    1/4 cup of flour (I used oat flour)

3.    3 eggs

4.    Vegetable oil for frying (approximately 1 cup)

5.    1 tablespoon of crushed garlic

6.    1 cup of chopped onions

7.    1 box of orzo

Directions

1. Take a large pot and boil water. Cut the stems of your broccoli and steam the florets for 4-5 minutes. 

2. Strain the water from the broccoli and place in a blender with the flour, eggs, crushed garlic and onions. 

3. Blend together until a creamy texture. 

4. In a large frying pan, coat the bottom with vegetable oil. 

5. Pour your broccoli mixture into the frying pan and stir until parts become to crisp, but still maintaining a creamy-like texture. This should be done on a medium-heat. 

6. Boil your orzo pasta. Once cooked, add the broccoli mixture to the orzo and stir well. 

Italian Stuffed Peppers

Serving: 3

Ingredients

1.    1 pack of meatless ground beef (12 oz)

I used the Trader Joe's brand Beef-less)

2.    1 cup of garlic marinara sauce

3.   1/4 cup of olive oil

4.    3 bell peppers (colors of your choice)

5.    1/2 cup of shredded parmesan cheese

6.    1 tablespoon of 21-seasoning or your favorite type of an all seasoning blend

7.   Basil to taste

Directions

1.  Pre-heat your oven to 350 degrees F

2.  Lightly coat your frying pan with olive oil. Add the meatless beef and seasoning. 

Fry until it begins to brown.

3. Add in the marinara sauce and stir until your mixture gets a little crispy (Approximately 10 minutes)

4. Once your mixture is done, set aside.

5. Slice your bell peppers in half and scoop out the inside. 

6. Spray your baking tray with non-stick cooking spray or lightly coat with olive oil.

7. Place your bell peppers skin side down.

8. Put your meatless mixture inside the bell pepper

9. Cook for 30 minutes. Take out and add parmesan cheese and basil. 

10. Cook for 5-10 minutes or until your parmesan cheese begins to golden. 

Nutella Fruit Pastries

Servings: 8

Ingredients

1.     1 pack of puff pastry sheets 

(I used the Pepperidge Farm Puff Pastry Sheets - 2 count)

2.      1 jar of Nutella (13ox)

3.     1 banana 

4.     6 strawberries

5.    1 egg

6.     Powdered sugar to taste

Directions

1. Let your puff pastry dough defrost until room temperature

2. Pre-heat your oven to 400 degrees F

3. Cut your pastry sheets into 4 even squares

4. Spread a small layer of Nutella in the middle of the square and place a few slices of strawberries on top of the spread. 

5. Cut 1/4 inch strips on the ends of the puff pastry square. 

6. Twist the pastry dough and cover your Nutella fruit spread until all pieces have folded over

7. Continue this process for the rest of your puff pastry squares using the banana and strawberry

8. Spray a baking sheet with non-stick spray and place your pastries on top. 

9. Spread the top of the pastry dough with egg

10. Place in the oven for 15-20 minutes until the dough begins to 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

Everything Avocado Toast

Serving: 1

Ingredients:

1.   2 slices artisanal bread

2.   1/2 an avocado

3.   2 eggs

4.   1 teaspoon diced dill

5.    Everything bagel seasoning to taste (I used the Trader Joe's brand - it's the best!)

Directions:

1. Boil the eggs for 10 minutes so that they're a little soft on the inside.

2. Smash half an avocado until smooth and spread on bread.

3. Thinly slice your hardboiled eggs and add to your toast.

4. Top off with dill and everything bagel seasoning.

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.