Cole Slaw

Here’s a very simple Cole Slaw recipe that’s mayo free. Feel free to add more ingredients like raisins, chia seed or any other topping you would like. I kept it simple with what I had available at home and it still came out great. Clean and crisp salad for summer time!

Ingredients

1 head of cabbage, shredded thin
1 tart or sweet apple, peeled and julienned
1 carrot, julienned
Half a small red onion, sliced thin
3 tablespoons extra virgin olive
1 tablespoon apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste

Method

Toss the shredded cabbage, apple, carrot, onion into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but not too much.

Sprinkle with vinegar, agave nectar, dill, cumin, sea salt and pepper, to taste. Toss to coat.

Test it and add any ingredient according to taste.

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Sun Dried Tomato Chicken Spread

Having an empty fridge can help me get creative in the kitchen when looking for a snack. So here’s an idea… Left over baked chicken breast with a tablespoon of sun-dried tomatoes in oil and 2 teaspoons of Tahini.

Mix all in food processor or high-speed blender and you got yourself a tasty dip. I paired mine with green apple chips.

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Sun Dried Tomato Hummus

Here’s a quick and healthy recipe I found online for hummus. This is my first attempt and I’m interested in making different variations of hummus so I’ll be posting more as I make them.

Ingredients

1 Can Chickpeas drained and rinsed
2 tbsp Extra Virgin Olive Oil
1 Garlic Cloves
3 tbsp sun-dried tomatoes in oil
2 tbsp parsley
2 tbsp of Lemon Juice

Method

Puree all ingredients in a food processor and blend until smooth.

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Protein Mug Cake

After an extensive search for a tasty, quick and easy mug cake; I’m happy to report that I have finally found one! Go here to see original recipe.

Ingredients

1 Tbsp of almond butter
2 Tbsp of egg whites
1 Tbsp of almond milk
1 scoop of whey protein (flavor of choice as this will determine flavor of cake)
4 drops of stevia extract (if you use regular stevia use one teaspoon)
1 Tsp of cocoa powder

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Method

Mix all ingredients in a soup bowl. You can use cocoa powder in the mix or leave out to make sauce. In this recipe, I used strawberry whey powder and I included the cocoa powder. It gave a great strawberry chocolate flavor. Microwave for 1 minute. Flip mixture on a plate.

For the blueberry sauce just microwave some blueberries for 30-40 seconds until they become syrup like and top it off with sauce. OMG! So good!!

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Pita Pizza

I came across this product at my local Publix and thought it would be great for the occasional pizza craving. Check it out!

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First, I toasted the pita by itself in my toaster oven at 400 degrees. Feel free to put then in a regular oven as well. Then I spread one tablespoon of tomato sauce (I used left over pasta sauce). Some chopped chicken and some low fat mozzarella cheese.

Place back in oven and toast until cheese is melted and pita is crispy.

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Roasted Red Bell Pepper Soup

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Although I tend to avoid eating beans, I had to make an exception when I found this recipe online and had to give this recipe a try. Well….I’m glad I did! This soup came out delicious.

Ingredients
3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

Method
-Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

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-In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

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Shrimp with Roasted Tomatoes and Feta

Here’s a quick and easy recipe perfect for summer days. It can be an appetizer or paired with zucchini noodles, spaghetti squash or sweet potatoes for a complete meal.

Ingredients

3-5 large tomatoes
1.5 lbs shrimp peeled and deveined.
3 tbsp olive oil
3 tbsp minced garlic
2 tsp lemon juice
1/2 cup fresh parsley I used dried parsley flakes to taste
1 cup feta cheese
Pepper to taste

Method

Preheat oven to 425. Place chopped tomatoes in baking dish. Add olive oil, garlic and pepper, toss. Bake for 20 mins on top rack.

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Take out and toss in shrimp, lemon juice, parsley and feta cheese.

I bought cooked shrimp so the dish was ready to serve. If you get uncooked shrimp, place back in oven for another 15-20 mins or until shrimp are fully cooked.

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Quinoa and Turkey Chili

If you are unfamiliar with Quinoa here is a good page to guide you.

I came up with this recipe while searching for ways to add quinoa to my dishes. Quinoa is so bland that they only way is to mix it with something else and give it some flavor. This was an easy way to have a complete meal, just add some veggies or a salad on the side.

Feel free to adjust ingredients as I’m not too good at measuring.

Ingredients

1 lb of lean ground turkey
16 oz of organic vegetable broth
1 small can of tomato sauce or one 6 oz tomato paste
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tbsp olive oil
1 cup of Quinoa
Salt and pepper to taste
1 can of black beans (optional) rinsed and drained

Method

In large skillet heat oil and add turkey with all the spices and chopped vegetables, brown and cook. Add in all the liquids and quinoa. Cover and cook for 15-30 mins stirring frequently, until most liquid has been absorbed and quinoa is cooked.

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Zucchini Noodles

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I can not believe I had not tried this before. What was I waiting for?!? Having some extra zucchini in my fridge gave me the idea of pairing it with some home made picadillo.

So good! All you have to do is scrape the zucchini with a julienne, avoiding the seeds. I placed the shredded zucchini on the skillet for a few minutes to soften up some. Serve with protein on top.

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