Posts tagged vegetarian
Cajun Chicken Veggie Bowls
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Cajun Chicken Veggie Bowls

Food Prep made easy!

My goal is to help people make better choices when it comes to food. The best advice I can give is to plan and prep your meals! Bad choices happen most often because you are in a hurry, hungry and don’t have time to make anything healthy. Taking 4 hrs on a Sunday to prep your meals is the best thing you can do to keep yourself on the right track. This is a bowl that can be mixed and matched with whatever veggies make you happy :)


 

Servings- 4

Ingredients -

1 lb Chicken

1 Head of Cauliflower

1 Head of Broccoli

2 Sweet Potatoes

3 C Arugula

1 TB Cajun Seasoning

Pickled Veggies recipe here

Green Goddess Dressing recipe here

 

Directions-

  • Preheat oven to 400 degrees

  • Cut chicken into cubes

  • Cut potatoes into cubes, can leave skin on

  • Cut broccoli and cauliflower into chunks

  • Place chicken in bowl and drizzle with olive oil and cajun seasoning, toss to evenly coat. Place on sheet pan.

  • On seperate pan- Place broccoli and cauliflower on sheet pan, drizzle with olive oil salt and pepper and toss

  • If you have a third pan and have room in your oven do a third pan for potatoes. If not, cook cauliflower and broccoli remove and then do potatoes

  • Bake chicken and veggies for 20 minutes, rotate vegetables half way

Assembly

Place arugula at bottom of tupperware container, layer in the rest of veggies and chicken. Place in the fridge for when you are ready! Add pickled veggies and green goddess dressing when you are ready to eat!



Pickled Veggies
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Pickled Veggies

Great way to add extra flavor to any dish and good for digestion

Pickled veggies are easy to make can last up to a month and add tons of yummy flavor! You can do all kinds of veggies. I generally stick with carrots, beets, and red onions. But don’t be afraid to experiment!

I use this amazing little gadget to create spirals from veggies like beets, carrots, or zuchinni in seconds! You can find link in resources and products.


 

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Serving- 1 Large Mason Jar

Ingredients -

1 Large Red Onion or 1 Cup sliced Carrots or Sliced Beets

1/2 c apple cider or white vinegar

1 c water

2 TB Sugar

1 tsp Salt

 

Directions-

Slice onion into 1/4” slices

Add all ingredients to sauce pan and bring to a boil for 1 minute

Place onions in jar and pour vinegar over

Let cool, seal and throw in fridge for up to 1 month! EASY PEASY :)

NEW RECIPE!! Cocoa Coconut Fat Balls! :)
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There is a lot of confusion out there about good fats and bad fats. Some people still think all fats are bad. Some people still worry more about calories than nutritional value. This in my opinion is the wrong approach. Get ready to be EDUCATED :)

I don't want to oversimplify because of course there is always more information to be had but I am all about giving the most important info in the shortest explaination. Here's a simple rule to follow-

Trans Fats, aka BAD FATS  are a type of fat that is produced by hydrogenation (= when vegetable oil is made intosolid fat) and is used in margarinefried foods, etc. In other words this type of fat is processed. So avoid these things if you are trying to live a healthier life as they can lead to heart disease. Now, I would be lying if I said I never helped myself to some fish and chips or some delicious sweet potato fries, but it's all about balance!

GOOD FATS- Good fats generally fall into the categories of monounsaturated fats (olive oil, coconut oil, avocados, etc)  or polysaturated fats (walnuts, seeds, fish). These fats help fight off heart disease as well as the following benefits-

- Helps reduce body fat and maintain healthy weight

- Decrease in possibility of cancer

- Increase in reproductivity

- Stabilizes mood and fight depression

- Better skin and eye health

 With all these amazing benefits you best stock up on nuts, fish, and avocado! 

If you are on the run and need a healthy snack that is tasty and helps give you that healthy fat you are looking for these fat balls are for you! They are quick to make and can be saved in fridge for up to 2 weeks and in freezer for up to a month so WHY NOT make em? 

**Just remember that these tasty treats, while having huge nutritional benefits are high in calories (150 cals)  so should only be consumed 1-2X max a day. Don't fall into that trap of thinking that something is labeled "healthy" so you can eat as many as you want. BALANCE AND MODERATION WITH ALL :) 


Recipe  Makes 10 Balls

Ingredients-

  • 1 1/2 cups walnuts or nut of choice
  • 1/2 cup shredded coconut
  • 1/4 cup coconut butter  (not coconut oil)
  • 2 tablespoons almond butter or nut butter of choice, UNSWEETENED
  • 2 tablespoons chia seeds
  • 2 tablespoons flax meal
  • 1 pitted date
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cacao nibs

Directions-

Place all ingredients in blender or strong food processer. If using vitamix, turn setting up to 10 right away or the motor can overheat. Figured this out 2x the hard way... If for some reason your Vitamix does stall on you. Allow it to cool down for 30 minutes and it should be good to go. Blend until the mixture starts to meld together. Add cacao nibs last minute or so so that it still maintains nib form. 

Roll into 1.5" balls. Place in frige for up to 2 weeks or freezer up to month! Should be eaten within 1 hr being out of fridge as it will begin to get smushy.. and no one like smushy balls :p

 

 

 

 

Avocado Breakfast Toast
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Breakfasts in the morning can be hectic. Sometimes it's a quick piece of peanut butter toast and it's out the door! However, when I do have a solid 15 minutes to put something together this is my savory, healthy go to. 

Starting your day off with some protein and something green is one of the best things you can do to ensure you have energy until lunch. This quick breakfast contains- protein to stay full, spinach to give you energy, avocado for healthy fats, and pickled cabbage that has great digestive benefits. BOOM! 

And don't feel you can't prepare this diddy for dinner or lunch. If I am in a pinch at any time during the day, this is my quick meal of choice. Generally because I have all the simple ingredients in my fridge.


Recipe Serves 1

Ingredients-

Sliced Bread (rye is best)

2 Eggs

Avocado, smashed

1 C Spinach

1/4 C Pickled Cabbage

1/2 Tsp Pepper

1/2 Tsp Salt


Directions-

Heat small pan on medium. Add fresh spinach with tablespoon of water, cook until wilted. Remove

Add eggs and scramble

While eggs are scrambling, toast bread and mash avocado

Once eggs are scrambled, stack avocado, spinach, eggs, pickled cabbage on toast. Sprinkle with salt and pepper. 

 

 

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New Recipe! Grilled Halloumi and Veggie Salad
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Ok- for all the Brits reading my blog, Halloumi ain't no thang. It's seems to be used regularly as a substitute for an animal protein. For those Americans reading my blog, the best way I can describe Halloumi is it's like a large cheese curd. It's squeaky, salty, and AMAZING. I am not sure if it's readily available in the States as I never knew what it was when I was still living there but I would imagine a more high end grocery store with a strong cheese section may have it. Otherwise any protein is a great choice. My husband doesn't believe it's a meal unless meat is included so I also made with grilled chicken. 


Recipe Serves 4

Ingredients-

2 250g package of Halloumi, cut into 1/2" thick slices

1 Eggplant, cut into 1/2" slices

1 Zucchini, Cut with mandolin

8 Sprigs Asparagus

1 Portabello Mushroom, 1/2" slices

1 Red Pepper, Cut into Large Chunks

1/2 Red Onion, 1/2" slices

2 Garlic Cloves, minced

1/4 c Olive Oil

1/4 c Balsalmic Vinegar

1 Tsp Dried Oregano

1 Tsp Dried Basil

1 Tsp Dried Parsley

1/2 Tsp Pepper

1/2 Tsp Salt


Directions-

Add olive oil, vinegar, and dried herbs, minced garlic, and S&P to gallon ziplock bag. 

Add sliced veggies to marinate. Allow to marinate for an hour.

After an hour, place veggies on heated grill. Watch closely. Turn veggies after 3 minutes or until they have begun to have a nice grill mark on one side.

Grill for another 3 minutes on opposing side. 

As soon as you turn over veggies, add Halloumi to grill. Cook each side 3 minutes. 

Remove everything from grill and place variety of veggies on a bed of mixed greens. 

Top with Halloumi and add additional oil and vinegar to taste and enjoy!

 

 

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