Air Fryer Chicken Parmesan
When you leave out the fried, you take away all those empty calories!
Recipes
Butternut Squash Soup
3 ingredient soup that’s so easy! Clean eating never tasted so good! I’m big on clean eating and foods having little or no preservatives. But it gets hard sometimes. This is an easy recipe totally worth saving , freezing and eating on cold winter nights!
Peanut Dressing
So versatile this dressing goes perfect on an avocado salad or serves great as a dip for tofu!
Peanut Dressing
If you’re a peanut butter lover you need this in your life!
Ingredients
- 4 Tbsp Peanut butter Creamy
- 3 Tbsp Rice wine vinegar
- 2 Tbsp soy sauce
- 1 Tsp sesame oil
- 2 Tbsp Lime juice
- 2 Tbsp Honey
- 1 Tsp Garlic powder
- Salt and pepper to taste
- 1 Tsp Red pepper
Instructions
- Whisk all ingredients together and add water until you’ve reached desired consistency
Notes
Sesame Cold Noodle
Sesame Cold Noodle
Delicious summer recipe, love this with anything grilled, perfect for parties but also a great ready made lunch. Make ahead and store for about a week!
Ingredients
- 1/2 pound linguini (also could use lo-mein noodles)
- 1/2 cup soy sauce
- 1/4 cup oil any vegetable oil
- 2 tsp sesame oil
- 2 cloves garlic chopped (can also use 4 dorot frozen cubes)
- 4 large scallions chopped
- 1 cup carrots shredded
- 1 cup snow peas chopped
- sesame seeds shake on at the end as desired amount
Instructions
- Add the soy sauce, oil, garlic and scallion to a microwave safe jar and microwave for about 1 minute.
- Cook pasta according to directions. Drain and set aside
- Combine sauce and pasta together and mix well. Add carrots and snow peas and mix well. Store and refrigerate until ready to eat!
Notes
Spicy Watermelon Feta Salad
Originally I got this recipe from the Kitchen. I changed it around to reflect the foods I had on hand and it ended up tasting amazing! Refreshing and goes with a lot of meals! I had this with grilled chicken skewers and corn on the …
Tomato Lentil Soup
Sometimes you need to just clean out your refrigerator…. I made this recipe when I was in the mood for something healthy, warm and…took care of some of the reminants i had left in the refrigerator
Breakfast Cookie
Breakfast Cookie
Cookie's for Breakfast is an idea I came across one rainy Saturday morning when playing outside wasn't an option for my toddler. I decided to research ways to make "granola cookies" (since I had some leftover granola) and it sparked me to leave out some stuff, add other stuff and make this as healthy as possible while still having that cookie flavor, taste and of course, sprinkles!
Ingredients
- large egg
- 4 tbsp butter
- 2 tbsp brown sugar
- 1/3 cup peanut butter/almond butter
- 3/4 cup bran buds
- 3/4 cup flour
- 2 tbsp toppings rainbow sprinkles, chocolate chips, raisins, nuts
- 2 tbsp milk if needed for the dough
- 1/4 tsp kosher salt
Instructions
- First cream together the egg, butter, sugar and peanut butter. Then add the bran buds and four. Once all combined sprinkle toppings! If the dough appears very dry add a splash or two of milk.
- Preheat oven to 350 degrees F Using a small scoop (I use a 2 tbsp scoop) scoop out the 9 cookies and place on a baking sheet with parchment paper. You can press them a little bit here. Bake for about 10 minutes until the bottoms start to get a little bit dark. Take them out and let them cool. ENJOY!
Notes
Nutrition Tip
I like to take a cookie and crumble it on top of my yogurt in the morning! It makes a great addition to a tasty breakfast under 300kcal!
Nutrition Facts:
Calories: 177kcal
Protein: 4g
Fat: 11.2g
Fiber 3g
Carbs: 19g
Carb exchanges: About 1
Shrimp & Bulgur Stir-Fry
Because fried rice needed a makeover! Bulgur is the faster, lighter, and more nutrient-packed option compared to brown rice. It cooks in just 10-12 minutes (while brown rice takes 40+), is lower in calories, and has a softer, fluffier texture with a nutty flavor. Packed …