**NEW** HEALTHY MEAL PLAN 2017 – 4 Full Weeks PLUS More Than 100 Recipes!!

Hi lovelies! The New Year is hear and if you’re anything like me, you’re probably trying to get back on track with healthy eating which is why I am so excited to share my brand **NEW** Healthy Meal Plan which includes 4 full weeks of menus PLUS more than 100 healthy recipes! I really hope you love it as much as I do and that it helps you live inspired this year.

CLICK HERE to purchase my HEALTHY MEAL PLAN 2017 eBOOK!

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Special Meal Prep Made Easy eBook Bundle

This Meal Prep eBook Bundle contains all three of my Meal Prep Made Easy eBooks, Menus 1-6, Menus 7-12 and Menus 13-18. In total these three eBooks include more than 120 original recipes and 18 weekly shopping lists to help you eat well all week long!

When you purchase the bundle you will save over 25% off the individual price of all three eBooks.

CLICK HERE to purchase my Meal Prep Made Easy Bundle for $12.99!!!

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*NEW* Meal Prep Made Easy eBook | Menus 13-18

This brand **NEW** Meal Prep Made Easy eBook contains 6 new delicious and nutritious menus. These 6 menus are full of rich, hearty autumn-inspired flavors and lots of healthy, nutrient ingredients. Included in the eBook are more than 40 original recipes PLUS weekly shopping lists to help you eat well all week long!

I’ll be sharing a new Meal Prep menu on my YouTube channel each week in September, but for early access to all of the recipes and shopping lists you can purchase the eBook now!

CLICK HERE to purchase my Third Meal Prep Made Easy eBook!!!

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30 DAYS OF SMOOTHIES eBOOK

I know that you all LOVE your smoothies so today, I’m super excited to share my very first  30 Days Of Smoothies eBook. It contains 30 original smoothie recipes that will simply make your mornings better!

As some of you may know, every day through January I posted a brand new smoothie recipe on Instagram. This is a compilation of ALL of those great recipes plus some handy tips and 5 pages of text recipes for you to print and take straight to the grocery store.

I hope you love them all as much as I do!!!

Click Here to Purchase on Etsy

 

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Healthy Granola Cookies | 3 Delicious Ways! Vegan, Gluten-Free & Dairy-Free

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Frequently Used & Favorite Items Here

Base:
2 ripe bananas, mashed
1 cup peanut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups old fashioned rolled oats

PB & J
1/2 cup chopped salted peanuts
1/2 cup dried fruit of choice

*For a fun twist, before baking, try pressing your thumb into the center of each cookie dough ball and fill it with your favorite jam!

Peanut Butter Chocolate
1/4 cup cocoa powder
1/2 cup chocolate chips or cacao nibs
1/2 cup chopped salted peanuts

Banana Coconut
1/2 cup banana chips
1/2 cup shredded coconut
1/2 teaspoon coconut extract

Preheat the oven to 350ºF.

In a large bowl, mix together the peanut butter, maple syrup, vanilla extract and bananas. Stir in the rolled oats, and desired mix-ins.

Scoop the cookies onto a parchment-lined baking sheet and using a fork, press them down slightly. Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes.

Allow to cool for at least 5 minutes before enjoying!

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3 Healthy Scrambled Egg Recipes | Better Breakfasts

Broccoli Feta Scramble
2 teaspoons vegetable oil
1/2 cup finely chopped broccoli
1 garlic clove, minced
4 large eggs
2 tablespoons milk
1/4 cup crumbled feta cheese
1/2 teaspoon dried oregano
Salt and freshly cracked black pepper

Heat the oil in a nonstick skillet over medium high-heat. Add the garlic and broccoli and cook until they have softened, 2 to 3 minutes.

While the eggs are cooking, in a medium bowl, whisk together the eggs and milk. Once the broccoli is bright green, add the eggs to the pan. Cook the eggs, stirring, until the eggs solidify. Season the eggs with the oregano, salt, pepper, and half of the feta. Mix everything together and serve immediately topped with the remaining feta.

Spicy Sausage Scramble
1/4 cup spicy sausage, removed from the casings
1/2 cup finely chopped kale
1/2 teaspoon freshly chopped rosemary
4 large eggs
2 tablespoons milk
Salt and freshly cracked black pepper
A pinch of red pepper flakes (optional)

Heat a nonstick skillet over medium-high heat. Add the sausage and cook it until it begins to brown, 3 to 4 minutes. Add the kale and cook until it has wilted, 2 to 3 minutes.

While the sausage and kale are cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan, stirring. When the eggs begin to solidify, season the scramble with the rosemary, salt and pepper. Continue to cook the eggs until they have solidified and are cooked to your liking, about a minute.

Serve immediately topped with some red pepper flakes.

French Onion Scramble
1 tablespoon butter
1 large yellow onion, sliced
4 large eggs
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves
1/4 cup shredded gruyère cheese
Salt and freshly cracked black pepper

Melt the butter in a nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until the onions softens and begins to caramelize, 15 to 20 minutes.

While the onions are cooking, in a medium bowl, whisk together the eggs and milk. Set them aside.

Returning to the skillet, Add the Worcestershire sauce and thyme leaves and cook until they are fragrant, 30 seconds. Pour the eggs into the pan, stirring. When the eggs begin to solidify, season the scramble with salt, pepper and half of the gruyère.

Serve immediately topped with the remaining gruyère.

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3 Quick & Easy Dinner Ideas | Fixing Dinner

This video was made in collaboration with Campbell Canada

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Thai Curry Chicken & Rice

3 chicken legs, divided into thighs and drumsticks
Salt and pepper
1 tablespoon oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
1-2 tablespoons red curry paste
1 garlic clove, minced
1 teaspoon grated ginger
2 cups jasmine rice
1/2 cup coconut milk
1 carton (900mL) Campbell’s 30% Less Sodium Thai Chicken Broth
Fresh cilantro and lime wedges for serving

Season the chicken with salt and pepper to taste.

Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.

Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Creamy Mushroom & Spinach One Pot Pasta

2 tablespoons butter
1 small yellow onion, diced
4 cups quartered mushrooms
1 pound rotini
1 carton (900mL) Campbell’s Mushroom Broth
1 teaspoon fresh thyme leaves
4 cups chopped baby spinach
1/2 cup crumbled goat cheese, room temperature
Salt and pepper

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the rotini, broth, and thyme leaves, and cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste and enjoy immediately.

Roasted Garlic Chicken with Creamy Asiago Sauce

4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons oil, divided
1 small yellow onion, diced
2 tablespoons flour
1 1/2 cups Campbell’s 30% Less Sodium Roasted Garlic Chicken Broth
2 teaspoons finely chopped rosemary leaves
1/2 cup grated asiago cheese

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Reduce the heat to medium and add another tablespoon of oil. Add the onion to the pan and cook until it has softened, about 2 to 3 minutes. Add the flour and cook, stirring, for about 1 minute. While whisking, slowly add the broth. Continue to whisk until the liquid begins to thicken, 1 to 2 minutes. Add the asiago cheese and continue to whisk until it is fully incorporated. Stir in the rosemary.

Return the chicken to the pan, flip it in the sauce to coat and then cover it. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 6 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

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3 Healthy 15 Minute Meals | Fixing Dinner

Watch My “Better Than Takeout” Series on The Food Network YouTube Channel Here

*Brand New* Healthy Meal Plan 2018 eBook Available Here

Frequently Used & Favorite Items

Kimchi Fried Rice
2 tablespoons vegetable oil
1 small onion, minced
1 garlic clove, minced
3 cups cooked rice
1 cup chopped kimchi
2 tablespoon soy sauce
1/4 cup finely sliced green onions (reserving some for garnish)
4 boiled eggs
Salt and freshly cracked black pepper

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it softens, 2 to 3 minutes. Add the garlic and cook until it is fragrant, 30 seconds. Add the rice, kimchi and soy sauce. Cook, stirring, until the rice and kimchi have heated through, 3 to 4 minutes. Stir in most of the green onions and remove from heat. Serve immediately with boiled eggs and garnish with the remaining green onions.
Enjoy!

Salmon en Papillote
1 asparagus bunch, ends trimmed
1/2 lb trimmed green beans
1 cup sugar snap peas
3 (4-ounce) salmon fillets
1 teaspoon garlic powder
2 tablespoons chopped parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
1 lemon, sliced into rounds
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.

Cut 3 large parchment squares. Into the centre of each square, add the asparagus, beans and snap peas. Top with a salmon fillet. Season with garlic powder, parsley, dill, chives, salt and pepper. Top each fillet with 1-2 lemon slices. Fold the packets to seal the edges, leaving an air pocket inside to help steam the fish. Bake until the fish is cooked through, about 9-12 minutes.
Enjoy!
*Be careful when opening the packets! They are extremely hot and filled with steam!

Vietnamese Chicken Salad
Dressing:
1/4 cup fish sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons agave
1 red chili, finely minced
2 garlic cloves, grated
1 teaspoon freshly grated ginger
1 lime, zest and juice

Salad:
3 cups cooked rice noodles
2 chicken breasts, cooked and shredded
2 carrots, julienned
1 cup shredded cabbage
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup finely sliced green onions

In a small bowl, whisk all of the dressing ingredients together. Set aside.
In a large bowl, toss together the salad ingredients and the dressing together.
Enjoy!

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3 Healthy Fish Recipes | Fixing Dinner

Watch the first episode of “Friday Night Supper Club” Here
Subscribe to “Friday Night Supper Club” Here

Frequently Used & Favorite Items

Cajun Shrimp Skillet
2 tablespoons vegetable oil
1 onion, diced
3 celery ribs, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 garlic clove, minced
1/2 cup corn kernels, fresh or frozen
1lb peeled shrimp
2 tablespoons cajun seasoning : http://bit.ly/1jmw9c4
1 lime, juiced
Salt and freshly cracked black pepper

Add the oil to a large skillet over medium-high heat. Add the onion, celery, red pepper, and green pepper. Cook until they have softened, 3 to 4 minutes. Add the garlic, corn and shrimp. Season with the cajun seasoning, salt and pepper. Mix well and cover with a lid. Cook until the shrimp is pink, about 4 to 5 minutes. Add the lime juice and serve immediately.
Enjoy!

Seafood Chowder
2 tablespoons butter
1 onion, minced
2 celery ribs, minced
3 russet potatoes, peeled and diced
3 tablespoons flour
6 cups chicken or seafood broth
1 cup milk
1 tablespoon Old Bay seasoning
1 thyme sprig
1 cup diced haddock
1 cup peeled shrimp
1/2 cup shredded crab meat

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and celery and cook until they have softened, 2 to 3 minutes. Add the potatoes and flour and continue to cook for about a minute. Add the broth, milk, Old Bay seasoning and thyme sprig. Bring the mixture to a boil and reduce to a simmer. Cover the soup with a lid and continue to cook until the potatoes have softened, 10 minutes. Remove they thyme stem and add haddock, shrimp and crab. Season the soup with salt and pepper and continue to cook until the seafood is cooked through, another 5 minutes.
Enjoy!

Sesame Seared Tuna
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
3 tablespoons chopped ginger
3 garlic cloves, minced
3 tablespoons brown sugar
1 lime, juiced
2 green onions, sliced
2 tuna steaks
1/2 cup sesame seeds
1 tablespoon vegetable oil

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, lime juice and green onions. Pour half of the mixture over the tuna and cover with a lid. Refrigerate for at least 1 hour. Once marinated, coat the tuna with sesame seeds. Discard the marinade that the tuna was marinating in.

Add the oil to a non-stick skillet over high heat. For rare tuna, cook for 1 to 2 minutes per side. For well-done tuna, after cooking it for 1 to 2 minutes per side, transfer it to a parchment-lined baking sheet and bake at 400ºF for 5 to 7 minutes, or until it is cooked to your liking.
Serve it immediately with the remaining marinade that was set aside.
Enjoy!

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3 QUICK & SIMPLE Chicken Recipes | Fixing Dinner

*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Frequently Used & Favorite Items

Honey Lime Chicken
5 bone-in, skin-on, chicken drumsticks
1 tablespoon vegetable oil
3 limes, juiced
1/4 cup soy sauce
1/4 cup honey
2 garlic cloves, minced
1 teaspoon freshly grated ginger
Salt and freshly cracked black pepper

Season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the chicken and cook until they are golden brown on all sides, 8 to 10 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat, and in the same skillet, add the lime juice, soy sauce and honey. Add the garlic and ginger and return the chicken to the pan. Continue to cook the chicken, covered, until it reaches an internal temperature of 165ºF, 8 to 10 minutes. Flip the chicken a few times while cooking.
Serve immediately with fresh cilantro and lime wedges.

Almond Ranch Chicken Fingers
4 boneless, skinless chicken breasts, cut into strips
2 ground almonds
2 tablespoons garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
1 tablespoon dried chives
1 tablespoon dried dill
3 eggs, beaten
Salt and freshly cracked black pepper

Preheat the oven to 375ºF.
In a large bowl, whisk together the ground almonds, garlic powder, parsley, onion powder, chives, dill, salt and pepper.
Dip each chicken strip into the eggs and transfer to the almond mixture. Coat the chicken evenly and transfer to a parchment-lined baking sheet. Repeat these steps until all of the chicken is used up.
Bake the chicken, flipping once halfway through, until the chicken is golden and the internal temperature is 165ºF, about 20 minutes.
Serve immediately with barbecue sauce and ranch dressing. These also freeze well, so be sure to make a double batch!

Caprese Chicken Bake
4 boneless, skinless chicken breasts
2 tablespoon vegetable oil
1 small onion, diced
2 garlic cloves, mince
2 cups halved cherry tomatoes
1 tablespoon Italian seasoning
3 tablespoons balsamic vinegar
3 tablespoons chopped basil
1/2 cup sliced buffalo mozzarella
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.
Season the chicken with salt and pepper to taste.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken until it is golden and releases from the pan easily, 6 to 8 minutes. Flip the chicken and continue to cook for another 4 to 6 minutes. Transfer the chicken to a plate and set aside.
Add another tablespoon of oil and add the onion. Cook until it is translucent, 2 to 3 minutes. Add the garlic and cherry tomatoes. Cook until they release their juices, 2 to 3 minutes. Season with salt, pepper and the Italian seasoning. Add the balsamic vinegar and basil and mix well. Return the chicken to the pan and top with the mozzarella.
Bake the chicken until the cheese has melted and the chicken reaches an internal temperature of 165ºF, 7 to 10 minutes.
Enjoy!

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3 EASY Gluten Free Muffin Recipes

*Brand New* Healthy Meal Plan 2018 eBook Available Here

More Gluten Free Breakfast Recipes
Gluten Free Dessert Recipes
Healthy Breakfast Recipes

Frequently Used & Favorite Items

Muffin Base
2 cup ground oats
1/4 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
Sea salt to taste
2 eggs
1/2 cup milk
1/2 cup melted butter or coconut oil

Western Muffins
1/2 cup diced deli ham
1/2 cup finely diced green pepper
1/4 cup minced red onion
1 cup shredded cheddar cheese

Mediterranean Muffins
1/2 cup chopped roasted red peppers
1/4 cup sliced Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped basil
1 tablespoon Greek seasoning

Very Berry Chia
1 cup mixed berries, fresh or frozen
1/4 cup maple syrup
2 tablespoons chia seeds
1 teaspoon vanilla extract

Preheat the oven to 350ºF. Line a 12 cup muffin tin with parchment liners.

In a large bowl, whisk together the ground oats, coconut sugar, baking powder, baking soda and salt. Set aside.

In another large bowl, whisk together the eggs, milk and melted butter. Mix the dry ingredients into the wet and fold in your desired toppings. Scoop the batter into the muffin tin and bake until a toothpick inserted comes out clean, about 20 to 25 minutes.
Enjoy!

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3 Healthy *NEW* Ways To Eat GREEK YOGURT | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

Greek Yogurt Alfredo Sauce

2 tablespoons butter
3 garlic cloves, minced
1 1/2 cups Greek yogurt
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
Sea salt and freshly cracked black pepper

Melt the butter in a medium saucepan over low heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes. Turn the heat off and whisk in the yogurt, Parmesan and parsley. Season with salt and pepper to taste. Serve over cooked fettuccine pasta.
Enjoy!

Chicken Salad

2 cups cooked and shredded chicken
1/2 cup Greek yogurt
1/2 cup finely diced cucumber
1/2 cup halved cherry tomatoes
1/4 cup chopped roasted red peppers
1/4 cup chopped Kalamata olives
1/4 cup crumbled feta
1 tablespoon capers
1 teaspoon Greek seasoning
1 tablespoon freshly chopped parsley
Sea salt and freshly cracked black pepper

Mix all of the ingredients together in a large bowl. Serve on top of some mixed greens, in a sandwich or in a lettuce or tortilla wrap.
Enjoy!

Protein Pancakes
1 cup ground oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup Greek yogurt
3 tablespoons maple syrup
2 eggs
Butter for frying

In a large bowl, whisk together the ground oats, baking powder, baking soda and cinnamon. Add the Greek yogurt, maple syrup and eggs. Mix until combined.

Melt butter in a large skillet over medium heat. Ladle 2 or 3 pancakes into the skillet. Cook until air pockets begin to form on the surface, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden brown, about a minute.
Enjoy!

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3 Healthy *NEW* Ways To Eat QUINOA | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

One Skillet Quinoa Recipes
3 More Quinoa Recipes
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Dinner Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Caprese Quinoa Bake

1 tablespoon olive oil
1 garlic clove, minced
2 cups crushed tomatoes
2 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
2 cups cooked quinoa
2 cups cooked and shredded chicken
3 cups baby spinach
1 cup halved cherry tomatoes
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 cup chopped basil, divided

Preheat the oven to broil.

Heat oil in a large oven-safe skillet over medium-high heat. Add the garlic and cook until fragrant. Add the crushed tomatoes, balsamic vinegar and red pepper flakes. Stir in the quinoa and shredded chicken. Add the spinach and cook until the spinach has wilted. Remove from the heat and top with cherry tomatoes, mozzarella and Parmesan. Broil quinoa bake until the cheese has melted, 3 to 4 minutes. Garnish with basil.
Enjoy!

Salmon & Quinoa Cakes

1 (8-ounce) skinless salmon fillet, diced
1 cup cooked quinoa
3 tablespoons ground almonds
1 egg
2 tablespoons chopped dill
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 lemon, juiced
Olive oil for frying
Salt and freshly cracked black pepper

Blend the salmon in a food processor until it is finely chopped. Transfer the salmon into a large mixing bowl. Add the quinoa, almonds, egg, dill, garlic clove, Dijon mustard, lemon juice, salt and pepper. Shape the mixture into 6 patties.

Heat the oil in a large skillet over medium heat. Cook the fish cakes, covered, until they are golden, about 3 to 4 minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm.
Enjoy!

Yogurt Dill Dip
1 cup Greek yogurt
3 tablespoons chopped dill
2 green onions, finely chopped
1/2 lemon, zest and juice
1 garlic clove, grated
Sea salt and freshly cracked black pepper

In a medium bowl, mix all of the ingredients together.
Enjoy!

Fruity Quinoa Salad

3 cups cooked quinoa
1 mango, diced
1 cup quartered strawberries
1/2 cup blueberries
1/2 cup blackberries
1/2 lemon, juiced
2 tablespoons honey
1/2 cup vanilla yogurt
1 tablespoon chia seeds for garnish

In a large serving bowl, toss the quinoa with the fruit, lemon juice and honey. Serve with the vanilla yogurt and sprinkle with the chia seeds.
Enjoy!

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3 HEALTHY Ways to Eat Hummus | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

Frequently Used & Favorite Items

Dill Pickle Hummus
1 (19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped dill pickles
1/2 lemon, juiced
2 tablespoons tahini
2 tablespoons pickle brine
1 tablespoon chopped dill
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly cracked black pepper

Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and mix until smooth. Season with salt and pepper to taste.
Enjoy!

Creamy Tomato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 cup roasted garlic hummus
2-3 cups vegetable broth
1 teaspoon fresh thyme leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon paprika
1/2 teaspoon red pepper flakes
Sea salt and freshly cracked black pepper

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, paprika and red pepper flakes. Bring the mixture to a boil and reduce to a simmer. Cook until the soup reduces slightly, about 10 to 15 minutes.
Enjoy!

Lean Green One Pot Pasta
1lb dried linguine
5 cups vegetable broth
1 cup hummus
3 garlic cloves, minced
1 tablespoon olive oil
2 cups chopped kale
1/4 teaspoon red pepper flakes
2 cups chopped baby spinach
2 tablespoons chopped parsley
1/2 lemon, juiced
Salt and freshly cracked black pepper

Add the linguine, vegetable broth, hummus, garlic, olive oil and red pepper flakes into a large Dutch oven over medium-high heat. Season with salt and pepper to taste. Cook, stirring frequently, until most of the liquid has been absorbed, about 10 to 12 minutes. Stir in the kale, baby spinach, parsley, lemon zest and juice. Cook until the pasta is cooked to your liking.
Enjoy!

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