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- (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))
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 :)
. 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
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!!!
One of the easiest healthy dinner recipes.
All You Need
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.
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.
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.
What You'll Need
I used mini cupcake liners as these are very rich in flavor. My recommendation is to go bite size.
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 :)
What You'll Need
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.
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.
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.
For the Cod:
Yield: 8 tacos
(Optional additions for a Mediterranean twist- cherry tomatoes, avocado, olives, red onion)
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