Pasta with Broccoli & Turkey Bacon

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What You'll Need

- (2) Heads of Broccoli

- (1/2) of a package of your favorite Turkey Bacon

- 1.5 Cups of milk (I use 2% Milk)

- Parmesan Cheese to season

- EVOO, Salt, Pepper and Garlic Powder to season

- 500 g of Pasta (I used GOGO Quinoa Super Grains Fusilli)

(Will feed a family of (4))


Steps


Step 1:  Get started by filling up a large pot with water and start to boil.

Use this time to chop the broccoli using only the florets and chop the bacon into little pieces.


Step 2: Sauté the bacon in it's own pan and put to the side (you will add the bacon back to the dish at the end)


Step 3: By this time water should be boiling. Throw in your pasta and let boil for (5) minutes. Then add in the broccoli florets and let them cook in the water with the pasta. When it is time to strain the pasta, the broccoli should also be cooked. Strain together and put back into the pot.


Step 4:  Warm up 1.5 cups of milk in the microwave for about 45 seconds. Add some EVOO to the pot of pasta and broccoli, toss in the cooked bacon, and pour in the warm milk. (be sure stove is now on medium heat). Add parmesan cheese to thicken the consistency and continue to stir adding in equal parts salt, pepper, and garlic powder. 


You are now ready to serve :)

Stuffed Acorn Squash

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What You'll Need

. 1 acorn squash
. Kerry Gold butter/ Ghee/ Coconut oil/ Olive Oil
. Maple Syrup/ Raw Honey
. 1 bag frozen Organic Lima Beans
. 2- cups Organic Spinach
. 1- Organic Onion diced
. 2- Carrots peeled and shredded
. 1- 2 tsp minced Organic Garlic
. Salt and Pepper
. Your favorite fresh or dry herbs

Steps

Step 1: Take Lima’s out of freezer bag and allow them to defrost while acorn squash bakes.

Step 2: Turn oven up to 400•
Cut your acorn squash in half, scrape and discard seeds.  Poke all over the inside of the squash half’s with a fork.  Salt and pepper each half.  Place 1 tsp of Kerry Gold butter ( or your choice of fat) and 1 tsp of Maple Syrup or Raw Honey inside each half.  Place squash half’s in a shallow backing pan.
Place in oven.  Set timer for 10min. After 10 min you will see an amazing sauce developing inside each half, use a spoon or brush to paint the top and insides of the squash so the wholes you poked with the fork can absorb the flavor.  Do this a few times during baking time.  Bake for 35-45 min depending on size of squash.  When you can easily pierce through squash with a fork it’s done.

While squash is cooking place a little oil of choice in a sauté pan and sauté your onion and garlic til onions are transparent, careful not to burn garlic. Lower  heat and add your spinach and Lima’s.  Cook on high constantly stirring for about 1 min so all the flavors can blend together, this is the time to add dry herbs and spices.  I love to add Coriander, it gives it a little Lemon zest.  Turn heat to low and stir in grated carrots and fresh herbs of choice. Turn off heat but allow pan to stay in place to keep warm till squash is ready.


When squash is ready all that’s left to do is stuff it with your Lima bean salad and serve!!! 

Sheet Pan Chicken Fajita's

Fajita's

 One of the easiest healthy dinner recipes.

 

All You Need

  • Yellow, red and green peppers
  • Sliced onions 
  • Sliced chicken breasts
  • Tortilla/Wrap of choice
  • Seasoning - some simple spices (ground cumin, chili powder, garlic powder, salt and olive oil)

Step 1

Slice the Chicken and Vegetables

Start by slicing chicken breasts into 1/4-1/2 inch strips, and then do the same for the onions and bell peppers.

Secrets for Cutting Chicken into Thin Strips: Freeze the chicken for about 30 minutes before cutting it. This will firm up the chicken so that it’s much easier to slice. Cut it against the grain.

Step 2 

Place the sliced bell peppers, onions and chicken strips onto the sheet pan and spread them out. Sprinkle the spices evenly and drizzle oil over. Then toss everything to coat evenly. You can use tongs to distribute the spices within the pan. You can also use two spoons or your fingers, just be sure to wash with hot soapy water afterward. Keep the chicken in a single layer and avoid overlap.

Step 3

Bake uncovered in a preheated oven at 400°F for 15 minutes (you will need to bake again later). Remove the pan from the oven and stir the chicken and vegetables. Bake for another 15-20 minutes or until chicken and veggies are completely cooked.

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Homemade Reeses Pieces Cups

Blend all Ingredients till its Creamy

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What You'll Need

  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup coconut oil (melted)
  • 1/3 cup maple syrup (all natural if you can)
  • Organic nut butter (I use all natural PB, literally its just peanuts)

Put Paper Liners on Cookie Sheet or Cupcake Tray

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I used mini cupcake liners as these are very rich in flavor. My recommendation is to go bite size.

  • Using a teaspoon, drop 1 tsp of the chocolate mixture into the cups
  • You can lift and drop the cookie sheet on the counter to help lay the chocolate flat
  • Then drop 3/4 teaspoon of PB on top of the chocolate (this is super sloppy, don't worry if it doesn't lay flat)
  • Add an additional tsp of chocolate on top of PB

Store in Freezer

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Place entire sheet into your freezer and allow to freeze for at least 30 minutes or till the chocolate is hardened. After they  hardened, I transferred into a small Tupperware container for storage.

Enjoy when that sweet tooth comes to haunt you :)


No Bake Energy Bites

Mix all Ingredients by Hand

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What You'll Need

  • 1 cup dry oats
  • 2/3 cup coconut flakes (optional)
  • 1/2 cup peanut butter
  • 1/4 cup ground flaxseed
  • 1/2 cup chocolate chips
  • 1/3 cup honey
  • 1.5 mashed bananas (add additional oats if mixture is to wet)
  • 1 tbsp chia seeds (optional)

Be flexible with measuring. You can really add whatever you want. I sometimes add chopped up dates, or cranberries, macadamia nut, vanilla chocolate chips for a twist. 

Roll Into Bite Size Balls

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After mixing all ingredients by hand, roll into bite size balls (similar to rolling out meatballs). Should the consistency be to wet, add additional oats so that the mixture stays together. They should be firm. 

Store in Fridge or Freezer

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We love storing these in the freezer but they are just as good stored in the fridge. The girls really enjoy these not only as a snack, but as a quick breakfast bite as well.

Enjoy!

Pan Seared Cod in White Wine Tomato Basil Sauce

Pan Seared Cod

Ingredients

  • 2 tbsp. olive oil
  • ½ tsp crushed red pepper flakes
  • 2 garlic cloves minced
  • 1 pint cherry tomatoes , sliced in half
  • ¼ cup dry white wine
  • ½ cup fresh basil, finely chopped
  • 2 tbsp. fresh lemon juice
  • ½ tsp lemon zest
  • ½ tsp salt
  • ¼ tsp black pepper

For the Cod:

  • 2 tbsp. olive oil
  • 1 and ½ ponds fresh cod, cut into four fillets
  • Salt and pepper

Instructions

  1. Preheat over to 375 degrees (F)
  2. Heat oil in a large sauté pan over medium heat.  Add crushed red pepper flakes and garlic.  Sauté till garlic is fragrant.  Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9-12min.  Add in the white wine, stir and allow the mixture to come to a gentle simmer.  
  3. Stir in the basil, lemon juice, lemon zest, salt and pepper.  Cook for 2 minutes.  Transfer the sauce into a bowl and set aside.
  4. To cook the Cod heat oil in a large sauté pan over medium heat.
  5. Season both sides of cod with salt and pepper.  Place cod in the oil and cook until golden brown, about 5 min.
  6. Pour the white wine tomato basil sauce over the cod and serve immediately.

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Taco Tuesday

Taco Tuesday with a Vegan Twist

Yield: 8 tacos

Ingredients

  • 2 cups cooked lentils
  • Organic non-gmo nonstick olive oil spray
  • ½ cup chopped onions
  • 2 minced garlic cloves
  • ½ cup chopped bell peppers (try mixing the colors) and a jalapeno if you like heat
  • ½ cup halved grape tomatoes
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp Optional: Avocado, Cilantro, Salsa

Instructions

  1. Add onions, garlic and peppers to a large sauté pan lightly coated with olive oil over medium heat.  Saute for about 3-5 minutes or until onions begin to soften.
  2. When the onions have softened, add tomatoes, 2 cups cooked lentils and spices.  Continue to saute over medium heat for another 3-5 minutes, until spices are evenly distributed throughout the lentil mixture.
  3. To assemble tacos: heat tortillas on a dry pan for about a min on each side.  Fill each tortilla with ¼ cup lentil taco meat and dress with desired toppings…avocado, salsa, cilantro, etc.

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Lemon Cucumber & Herb Pasta Salad

Lemon Cucumber & Herb Pasta Salad


Ingredients

  • 1 pound brown rice pasta
  • 1 tsp salt, plus more for cooking pasta
  • 6 tbsp. olive oil
  • 2 tbsp. whole-grain mustard
  • 1 tbsp. lemon zest
  • 6 tbsp. fresh lemon juice
  • 2 garlic cloves finely minced
  • ½ tsp black pepper
  • ½ tsp crushed red pepper
  • 1 pound cucumbers, sliced
  • 8 ounces feta cheese, crumbled
  • 1 cup packed cilantro leaves
  • ½ cup fresh mint leaves

(Optional additions for a Mediterranean twist- cherry tomatoes, avocado, olives, red onion)


Instructions

  1. Cook pasta in a large pot of salted water according to package directions for al dente.  Drain and drizzle with one tbsp. of olive oil to keep pasta from sticking. Set aside to cool.
  2. Whisk mustard, lemon zest and juice, garlic, salt, black pepper, and crushed red pepper in a large bowl.  Whisk in remaining 4 tbsp. of olive oil.  Add cucumbers and feta and toss to coat.
  3. Add pasta to cucumber mixture and toss to combine.  
  4. Just before serving toss in cilantro and mint, drizzle with olive oil, and squeeze half a lemon over top; toss and serve.

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Beans & Barley Salad

Beans & Barley Salad

Ingredients

  • 1 cup cooked barley
  • 1- 15 ounce can of your favorite organic non-gmo bean, drained and rinsed
  • 1 large garden tomato or cherry tomatoes diced
  • ½ cup chopped celery

Instructions

  1. Combine the cooked barley, beans, tomatoes, and celery in a bowl.
  2. Make dressing

Dressing Ingredients:

  • 3 tbsp. olive oil
  • 2 tbsp. fresh orange juice
  • 2 tbsp. cider vinegar
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ tsp cayenne pepper

 Instructions

  1. Whisk all ingredients in a bowl
  2. Pour dressing over barley salad and mix well
  3. Chill 

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Garlicky Orange Kale Salad

Garlicky Orange Kale Salad

Ingredients You Will Need


1 tsp. orange zest

2/3 cup fresh orange juice

2 tbsp. red wine vinegar

1/3 cup olive oil

1 tsp. dried thyme

½ tsp. ground fresh or dry ginger

Salt to taste

Pepper to taste

3 garlic cloves minced

1 large bunch of kale thinly chopped with stems removed

1 cup toasted sliced almonds or sunflower seeds

1 ½ cups shredded carrots


DIRECTIONS:

  1. In a large bowl whisk together orange zest, orange juice, red wine vinegar, olive oil, dried thyme, ground ginger, salt, pepper, and minced garlic until blended.  Add remaining ingredients and toss to coat.  Salt and pepper to taste.
  2. Serve right away or cover and refrigerate until ready to serve.