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Yogurt Waffle Cones

This is really just as easy as it looks. Freeze yogurt in a waffle cone and top with some fresh fruit! Now that’s a healthy dessert made in minutes.

Quinoa Veggie ‘Fried’ Rice

Yields 4-6 servings

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced
  • Sriracha, for serving

DIRECTIONS:

Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha, if desired.

 

Recipe from damndelicious tumblr

Baked Jalapeno Poppers

oven to 350
makes 16 poppers
8 large jalapeno peppers

  • Halve your peppers lengthwise and remove the seeds and membranes.  Set on a baking sheet.

1/2 cup finely shredded Manchego cheese

1/2 cup finely shredded Iberico cheese
1/4 cup goat cheese
handful of stuffed green olives, chopped
juice and zest of 1 lemon
salt and pepper to taste
  • Mix the cheeses, olives, lemon juice and zest in a small bowl.  Add salt and pepper to taste.
  • Fill each jalapeno half with the cheese mixture.
  • Bake for about 15 minutes, and finish under the broiler to get a nice brown color.
  • Serve hot with Crema Mexicana and lime wedges on the side.

Low Calorie Buffalo Chicken Sliders

pulled buffalo chicken sliders
Ingredients

  • boneless, skinless chicken breasts, about 1 1/2 pounds
  • 1/4 cup hot wing sauce (such as Franks), plus more for serving(optional)
  • 16 dinner-size potato rolls, 1 1/4 ounces each
  • cup reduced-fat blue cheese dressing
  • Celery and carrot sticks (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.

2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.

3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.

 

Nutrition Facts

Amount Per Serving

  • cal.(kcal)294
  • Fat, total(g)7
  • chol.(mg)49
  • sat. fat(g)1
  • carb.(g)34
  • pro.(g)23
  • sodium(mg)792

 

Recipe from FamilyCircle.com

Avocado Tomato Salad

Avocado Tomato Salad: 

  • 2 ripe avocados
  • 2 large ripe beefsteak tomatoes
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp. chopped cilantro
  • salt and pepper to taste

Slice your avocado. To create pretty chunks, cut in a criss-cross design

Then pop out the pieces.

Cut your tomato in chunks as well.  Add lemon juice, cilantro, salt, and pepper. Stir and taste!

Serve!

Paleo Breakfast Burrito

Paleo Breakfast BurritoIngredients

  • Sliced Ham (choose a ham that is large enough to fold and medium-thickness so that it doesn’t break when wrapped. You may need more than one slice)
  • 2 eggs (or egg whites)
  • 1/4 cup chopped veggies (spinach, black olives, bell pepper, tomato, etc)
  • Optional: Salsa, Guacamole, Cilantro

Instructions

  1. Saute the veggies in a small bit of oil over medium high heat.
  2. In a small bowl, whisk the eggs and poor over the veggie mix.
  3. Using a spatula, scramble the mix until cooked through. Take the eggs out of the pan.
  4. Roll the ham around the eggs and place back onto the skillet. Grill for a few seconds each side until the ham is slightly brown.
  5. Serve with salsa, guacamole, and a sprig of fresh cilantro on top.

Avocado Hummus

Total Prep Time: 7 Minutes

1. Add the following ingredients to your food processor:

        -1 can of white beans, drained and rinsed
        -1 avocado, cubed
        -juice from 1/2 of a lime
        -1 tablespoon + 1 teaspoon of olive oil (a lower fat option: juice from the beans)
        -1/2 teaspoon sea salt
        -1/4 teaspoon cayenne pepper
2. Blend until smooth…. and voile! You have a delicious snack or appetizer
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