Because Who Says Healthy Can't Be Sweet?
Healthy fats…keeping you satisfied..one shake at a time! Serves 2, picture is one serving (about 16oz or 2 cups) Ingredients: 1/2 avocado 1/4c coconut milk 1, 6oz container 0% greek yogurt 1/4c pineapple juice 1 banana 1/2c frozen mango Directions: BLEND Nutrition Facts: Calories: 210 …
This soup is very quick, made in the vitamix and low calorie. Ingredients: 1, 8oz bag of frozen 2 cups water 1/2 bouillon cube chopped cilantro (for garnish) Directions: Place all food except a few tbsp of corn and cilantro in the blender, start at …
Serves 3
One thing you’ll see in my recipes often is that I don’t rely on jarred sauces and dressing for my dinners!
However, if you find a good teriyaki sauce don’t try to replicate it! Teriyaki is surprisingly low in calories and a little goes a very long way!
Ingredients:
1lb salmon filet
1/4c good teriyaki marinade (I recommend a sauce made from a specialty store that’s stored in the refrigerator!)
Directions:
Preheat oven 400 degrees f
Line a baking sheet with foil and cooking spray (you can use parchment paper but that doesn’t keep your pan clean!)
Brush 1/2 the sauce on the salmon
Bake for 30 minutes total. Midway brush the rest of the sauce on the salmon
Serve!
Nutrition facts
Calories: 190
Carbs: 5g
Fat: 5g
Protein: 30g
It’s a whole meal in a pouch! This recipe makes 4, 6oz pouches and 1 small 4oz shake (so 5 servings) Ingredients: 1/4c whole milk 1, 6oz container of full fat greek yogurt small handful of spinach 1 pear 1c frozen mango 1/4c oats Directions: …
Basically leftover dinner, thrown over a lot of lettuce with avocado and balsamic dressing! Ingredients: 4oz lean steak like sirloin 2c of roasted vegetables (peppers, onions, brussel sprouts) 2 tbsp balsamic vinegarette 3c mixed green salad (kale, baby spinach and romaine work best) 1/2 rip …
Not hard to replicate this great tasting dish and transform it to be vegetarian!
Serves 4
Ingredients:
1 block of firm tofu, squeezed dry (place towel on tofu and heavy object on that and let water soak out for 30 minutes). SLICE
cornstarch
Sauce ingredients:
1/4c hoisin sauce
2 tbsp brown sugar
1 tbsp honey
3 cloves of garlic, chopped
3 tbsp rice wine vinegar ( i used white wine vinegar and it came out great!)
1 tsp sesame oil
Directions:
Cut up tofu and toss with cornstarch to coat in a large bowl.
Add a very thin layer of vegetable oil to a large non-stick skillet. Cook tofu for about five minutes and then flip over to the other side until there is no more cornstarch. Turn down the heat to medium low and add sauce, stir well to combine. Turn off the heat and let it all thicken. SERVE
Nutrition Facts:
1 serving
Calories: 208
Protein: 10g
Fat: 8g
Carbs: 24g
It starts with 9 eggs for 12 muffin tins. You add the rest ! I had leftover sweet potato my son didn’t eat and a lot of spinach from Costco thay wasn’t going to last the week! Voila, spinach sweet potato egg muffins! Ingredients: 9 …
This was a recipe from a book I have by Yotam Ottolenghi. I love that he elevates vegetable dishes to an extreme level!
Makes about 20-25
Ingredients:
4 medium sized eggplants
3 medium potatoes
5oz feta cheese
1, 1/2c breadcrumbs
1 egg
1/4 tsp salt
oil for frying
Directions:
Stab eggplant and broil for an hour. Take out the eggplant and carefully make a large slit in all four of them so the heat can escape
Boil 3 medium potatoes until tender with a fork. Once cooled, peel and mash with a potato masher
Once eggplant cool take out the flesh and remove the seeds. Place in a colander with some salt and let it sit 30 minutes and drain.
Combine all ingredients together (but half the breadcrumbs) in a large bowl and mix it well with your hands.
Here is where it gets a little tricky. Now with the bowl of mashed goodness that you have created you’re going to roll it into four very long cigars, the size of a large baking sheet.
Take a large baking sheet and cover it with parchment paper. Divide the batter into four parts. Take breadcrumbs and on a clean work surface, dust it with the crumbs. Bring together one fourth of the batter into a large ball and then place it on the work surface (i just use my counter). Begin rolling it into a log and roll onto the breadcrumbs. The mixture will be less wet and much more easy to handle as it becomes ONE with the breadcrumbs. Do this four times. Once the logs have gotten to be the perfect length (size of a baking sheet) and thickness (about 1-1 inches) place it on the parchment paper and refrigerate for a couple of hours so it gets nice and cold.
Cut them into 1 inch pieces ( picture is bigger than i usually cut them). Fry them in oil and place on a paper towel to remove excess oil.
Nutrition Facts:
It’s hard to calculate oil into a nutrient analysis so what i do is add about 1/2 tsp of oil as the calories for each serving.
Calories: 75
Fat: 1.9g
Protein: 3g
Carbs: 9.2g
Fiber: 2.7g
Great dish and comfort food for when it’s cold and you really feel like a hearty meal! Calories can be reduced by cutting the oil you use to cook the chicken. In many chinese restaurants they cook with a lot of oil. That oil contributes …
