Because Who Says Healthy Can't Be Sweet?
Serves 4 Ingredients: 1 head of Romain lettuce, washed and chopped 1-2c shaved brussel sorouts 1c shredded cabbage 1/2c craisins 1/4c pine nuts 4oz french fera 2tbsp balsamic vinegar 1 tbsp olive oil directions: Toss the lettuce, brussel sprouts and cabbage with the oil and …
This recipe is my husbands favorite. I don’t eat pork, but if I did i think i’d eat it like this! Serves 4 Ingredients: 2, 8oz pork loin 1 tbsp oil 1/4c pomegranate molasses 1 tbsp pure maple syrup 2 tbsp minced garlic, or buy …
Very unique and versatile!
I originally found this recipe on cooking light a while back and then changed up the recipe after I made it about ten or fifteen times!
Ingredients:
Two large eggplant
1/4c parsley
1/4c breadcrumbs
1, 16oz can of chick peas
2 eggs
1 tbsp minced garlic (you can buy frozen minced garlic and pop it out!)
1 tbsp tahini
handful of cherry tomatoes
Sauce ingredients:
2 tbsp tahini
1 tsp honey
2 tbsp lemon juice
warm water
cayenne pepper
Directions:
Preheat the oven to 450 degrees F
First slice the eggplant in half, longways.
Score the eggplant (cut it diagonal and then horizontal but don’t pierce through the skin. This makes it easier to scoop out after it softens)
Spray the top of the eggplant with cooking spray and sprinkle with salt. Place eggplant halves face down on a baking sheet lined with tin foil. Bake for 10 minutes. Flip over and let it cool.
Meanwhile in a food processor, process the second six ingredients (parsley through tahini). Scoop out some of the eggplant insides and add it to the mixture, maybe 1/2 c. Don’t add the seeds.
Take the eggplant and with a large spoon, scoop out the remaining insides and discard or you can save it for another occasion! Leave about 1/2-1 inch thick of eggplant still in the skin. Add salt to the “eggplant cups”. Now scoop in the mixture and divide it among the four eggplant halves.
Place back in the oven and reduce the oven to 350 degrees F. Bake for about 30 minutes or until a little browned on the top.
Make tahini sauce by adding tahini, lemon juice and honey together. Add warm water a little bit at a time until it resembles the thinness of dressing. Add some heat by sprinkling the cayenne in but a very small amount. Taste.
slice the cherry tomatoes in half
Once the eggplant are cooled a bit, add the tahini sauce and sliced tomatoes to the top. Enjoy!
Nutrition Facts:
Calories: 283kcal
Protein: 12.5g
Carbs: 42.8g
Fiber 7.4g
Fat: 7g
Nutrition Tip: I love these leftovers as a lunch item, COLD. I sort of eat it like an open face sandwich. It’s basically a well balanced meal on it’s own! It has less than 300kcal and a good amount of protein, fat and fiber to keep you full!
I also like to cut this in half at dinner and have it as a side item with a greek salad and lots of feta!
It’s just the ONLY way I’ll make it Serves 2 ingredients: 1 acorn squash, cut in half 1 tbsp maple syrup 1 tbsp butter divided in two cinnamon directions: preheat oven to 375 scoop out the squash, poke insides with a fork, coat with cinnamon …
A great side item that can be counted as a vegetable, but feels like a starch! Ingredients: 1 large spaghetti squash 1 head of broccoli, cut into florets handful of spinach 1 tbsp oil salt and pepper to taste parmesan cheese to taste Directions: Preheat …
When I make fajitas it’s a whole to do! Lots of condiments, veggies, protein by far one of my favorite meals! Are you making your fajita the right way??
Serves 4
Ingredients:
4, mission flour tortillas (about 140 calories each)
1lb fajita steak strips (or try it vegetarian style with my tofu recipe)
3 peppers (red, orange, yellow), sliced
2 onions, sliced
2 ripe avocado
4 Lettuce leaves, cut thin
Cherry tomatoes, chopped
1/2c light sour cream
1/2c shredded low fat cheddar
Salsa
directions:
In a large skillet add oil and wait until it gets sizzling. Add the peppers and onion and cook stirring occasionally until soft.
While this is happening slice avocados in half and add to a bowl. With a muddler or fork gently smash avocado until chunky. Add salt, pepper and lime juice. If you have chopped cilantro add it here as well.
Heat a large cast iron skillet to medium high heat. Add 1 tbsp oil and wait until pan is very hot. add steak and sear on both sides, about 3-5 minutes each side. Add small amounts of your favorite marinade. Sometimes I just use a little teriyaki sauce, you can add this to the peppers too!
Add tortillas to a plate and cover with a damp paper towel. Heat in microwave about 30 seconds!
Instructions:
Piling the fajita. Add steak, peppers, shredded lettuce and tomato and a dollop on top of each salsa, sour cream and guacamole! Enjoy
Nutrition Tip:
Save any leftovers to make a great Fajita salad the next day! Toss 6 oz of grilled chicken (a whole chicken breast) or leftover protein with lettuce in a balsamic vinegarette. Top with 2 tbsp of sour cream, guac and salsa. The salsa will also make a great dressing so mix some of that into the vinegarette or leave the vinegarette out completely! Without the tortilla you can double up on the protein and reach less than 350kcal.
SWEETPea Nutrition Tip:
I made rice with this dish and gave my son the tofu first while i was cooking the rest of the food. He filled up on the protein and then had a bowl of rice after. He taste tested some of the food like the mixed peppers and onions, guacamole and chopped tomatoes but not YET a huge fan. Of course the cheese was and I gave it to him last!
Nutrition facts
calories: 350
Protein: 23g
Fat: 14g
Carbs: 29g
Fiber 3g
Can only thank my friend for this great simple recipe that’s now a weekly staple in my house! She made it once with dinner and I literally overdosed on it! Love it so much ❤️❤️ Ingredients: Green cabbage Red cabbage 1/4c slivered or chopped almonds …
Just a tip! Sometimes we order take out and wonder if it’s healthy. Most of the time it’s basically drowning in salt, sugar and fat! A great way to maximize your food and minimize your calories is to….ADD VEGETABLES! Here’s how to do it with …
Finally perfected it just the way i like it. I hope you like it this way too! Serves 12 Ingredients: 2 Celery 1 large onion 2 large carrots 2 zucchini 1 yukon gold potato 1, 28oz can of chopped tomatoes 4 tbsp tomato paste 1, …