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. 

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.

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. 

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.

Beef Ramen Stir-Fry

Serving 4

Ingredients

1. 4 packs of Ramen Noodles (3oz per package)

2. 1 pack of stir fry veggies (approximately 1lb)

3. 1/4 cup and 2 tablespoons of Soyaki (or something similar to a teriyaki marinade. I used this one: Soyaki)

4. 2 tablespoons of toasted sesame oil (I used this one: Toasted Sesame Oil)

5. Beef Chuck Pepper Steak cut into bite size pieces (16oz)

6. 2 tablespoons of crushed garlic

7. 1/4 cup of olive oil

Directions

1. Place your steak in a plastic bag with 1/4 cup of soyaki. Seal tightly and marinade for at least 1- hour

2. Cook your ramen noodles for approximately 2 to 3 minutes. Make sure to not overcook them since they will be going into the frying pan and cooking more in there. 

3. Set your ramen noodles aside. Begin sautéing your steak in a frying pan. No need to add any olive oil as the marinade should be able to keep your meat moist. 

4. In a separate frying pan, begin to sauté your veggies. Add olive oil as needed. Add your crushed garlic, sesame oil, and the remaining 2 tablespoons of soyaki. Once that begins to cook down, add the ramen noodles. 

5.  Keep flipping the steak so that they don't burn. Once they are fully cooked add them into your ramen mixture. 

6. Sauté your ramen mixture until all ingredients are evenly coated with your sauce. 

*Note: Scallions and sesame seeds are a great garnish for this dish!

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.

Jalapeño Cheddar Latkes

Serving: 4 -6

Ingredients

1.    4 Russet potatoes

2.    1 cup of canola oil

3.    2 Jalapeños shredded

4.    2 cups of shredded cheddar cheese

5.    1 egg

6.    2 tablespoons of plain breadcrumbs or matzo meal

7.   1 large yellow onion 

Salt and pepper to taste

Directions

1. Wash the potatoes well - do not peel the outer layer. 

2. Grate the potatoes, onion and jalapeños with a food processor or hand grater. (Remove the seeds from the jalapeños for a milder taste)

3. Squeeze out all of the liquid from the potatoes, onions and jalapeños with a thin cloth.

4. In a large bowl, add the grated potatoes, onion, jalapeños, cheddar cheese, egg and breadcrumbs. Mix well and add some salt and pepper to taste. 

5. Start shaping your latkes by taking about 2 tablespoons of the potato mixture, rolling into a ball and flattening into a patty form. 

**An easy hack for the perfect latke size is scooping the potato mixture with an ice cream scooper!

6. Heat your canola oil in a large pan over medium-high heat. 

7. Add your latkes into the frying pan and cook until each side browns and turns crispy. 

8. Set aside a plate with a paper towel. When your latkes are finished cooking, place them on the paper towel to drain. 

Pesto Beef Skewers

Servings: 5

Ingredients

1.    1 pack (1.25 - 1.5 lb) of beef stew meat cut into bite-size pieces

2.    1/2 cup of barbecue sauce (I used Jack Daniel's Honey flavored) 

3.    1/4 cup of pesto sauce

Directions

1. Marinate your meat in barbecue sauce for 30 minutes. 

2. Pre-heat your oven to 350 degrees F

3. Take 8 to 10 skewers and add your beef cubes (about 3 to 4 pieces per skewer)

4. Place in the oven for 15 minutes

5. Flip the skewers and spread the pesto on top of the beef

6. Place back in the oven for 15 minutes or until cooked to your liking