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.

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!

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!