Tag archives for Healthy Recipes

Balsamic Glazed Chicken | Dinner Live Episode 3

Dinner-Live-EP3-Recipe-Card-Wed

Watch this week’s episode of Dinner Live Wednesday February 1st at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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3 Healthy Fish Recipes | Dinner Made Easy

Tortilla-Crusted Tilapia
Servings: 4
Calories: 363

1.5 lbs tilapia, sliced into strips
3 cups tortilla chips, crushed (7oz)
1/2 cup flour
1 tsp ground cumin
1/2 tsp chili flakes
1/2 tsp smoked paprika
1 tsp garlic powder
1 lime, zested
3 eggs

On a large plate or a wide-mouthed bowl, whisk together flour, cumin, child flakes, smoked paprika, garlic powder and lime zest. Set aside.
In another wide-mouthed bowl, beat eggs. Set aside.
Place crushed tortillas on a large plate.
To encrust fish, take one strip at a time and lightly toss it in the flour mixture. Next, dip the fish into the eggs, then finish off my coating it with the crushed tortillas. Place fish stick on a well-greased baking sheet. Continue coating remaining fish.
Bake at 350ºF for approximately 12-15 minutes, or until fish is cooked through and tortilla crust is lightly golden.
Serve immediately or store in the refrigerator for up to 3 days.
*If you prefer, you can pan fry the fish on a large skillet over medium-high heat.
Enjoy!

Maple Dijon Salmon
Servings: 4
Calories: 330

4 salmon fillets, 4-6oz
1/4 cup maple syrup
1/4 cup Dijon mustard
2 garlic cloves, minced
salt and pepper to taste
oil

In a large bowl, whisk together maple syrup, mustard, garlic and a drizzle of oil. Season with salt and pepper to taste.
Coat salmon with mixture and allow to sit in the refrigerator for 15-20 minutes.
Place fish on a lined baking sheet and bake at 400ºF for 10-12 minutes, or until salmon is cooked through.
Serve immediately or store in the refrigerator for up to 3 days.
Enjoy!

Cajun Mahi Mahi with Mango Salsa
Servings: 3
Calories: 390

For the Mahi Mahi:
1 tbsp oil
1.5lbs Mahi Mahi filets
2 tbsp cajun spice

For the Mango Salsa:
2 mangoes, finely diced
1/3 cup red onion, finely diced
1 jalapeño, deseeded and finely minced
1/4 cup cilantro, roughly chopped
1 lime, juice and zest
salt and pepper to taste

Mahi Mahi:
On a large cutting board or in a large bowl, sprinkle cajun seasoning over fish. Gently rub the seasoning in.
Heat a large nonstick skillet on the stove and add some oil. Add fish and fry on medium-high heat for 2-3 minutes per side, or until fish is lightly golden and cooked through. Do not overcrowd the pan. Fry fish in batches if necessary.
Serve immediately with salsa or store in the refrigerator for up to 3 days.

Salsa:
In a large bowl, toss all ingredients and season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Enjoy!

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Dinner Live with Mind Over Munch!

Dinner Live - EP2Dinner Live - Dessert EP2 (1)

Watch Dinner Live with special guest Alyssia from Mind Over Munch Wednesday January 25th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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Healthy Breakfast Cookies | Gluten-Free, Dairy-Free, Vegan & CHOCOLATE!

 

Healthy Breakfast Cookies
Servings: 4
Calories: 564/serving

2 ripe bananas
1 cup almond or peanut butter
¼ cup chia seeds, soaked in ¼ cup water
¼ cup cocoa powder
¼ cup coconut sugar
1 tsp vanilla extract
1 tsp baking powder

Preheat oven to 350°F.  In a large bowl mash bananas until they are smooth.  Add the remaining ingredients and mix until they are well combined.  Spoon mixture onto a parchment-lined baking sheet.  Bake for between 8 and 10 minutes.  Allow cookies to cool for 5 minutes before devouring.

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3 Healthy Breakfast Parfaits

Chocolate Peanut Butter Parfaits
Servings: 1
Calories: 457

1/2 cup vanilla greek yogurt
1-2 tbsp peanut butter
1 tsp cocoa powder
1 tsp maple syrup (optional)
1 banana
1/8 cup salted peanuts, chopped
1/8 cup granola

In a medium sized bowl, whisk together yogurt, peanut butter and cocoa powder. Add maple syrup if you want it sweeter.
In another small bowl, mix together granola and salted peanuts.
Assemble parfaits as desired.
Enjoy!

Very Berry Cheesecake Parfait
Servings: 1
Calories: 311

1/2 cup vanilla greek yogurt
1-2 tbsp cream cheese, softened
1 tsp maple syrup (optional)
1/8 cup crushed graham crackers
¼ cup granola
¼ cup raspberries
¼ cup blueberries

In a medium sized bowl, whisk together yogurt and cream cheese. Add maple syrup if you want it sweeter.
Assemble parfaits as desired.
Enjoy!

Apple Pie Breakfast Parfait
Servings: 1
Calories: 300

1 apple, peeled and diced
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 cup granola
1/2 cup vanilla greek yogurt

In a small saucepan, add apples, lemon juice and cinnamon. Add a splash of water if necessary. Cook on medium heat until apples begin to soften. Once cooked to your desired consistency, set aside and allow to cool.
Assemble parfaits as desired.

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Healthy Meal Prep | Menu 14

Meal Prep eBook | Menus 13 -18 AVAILABLE HERE
eBook Bundle | All 3 Meal Prep eBooks for $12.99 AVAILABLE HERE
More Meal Prep Menus HERE

Tomato, Spinach & Tortellini Soup
1 tbsp oil
1 onion, finely diced
2 garlic cloves, minced
1 28oz can diced tomatoes
1 28oz can crushed tomatoes
3 cups vegetable broth
1 tbsp Italian seasoning
½ tsp red pepper flakes
2 cups tortellini, cheese or beef
6 cups fresh baby spinach, chopped
¼ cup fresh basil
salt and pepper to taste
¼ cup parmesan, freshly grated
In a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 min. Add garlic and cook for an additional 30 seconds. Add diced tomatoes, tomato puree, broth, Italian seasoning & red chili flakes. Bring mixture to a boil, reduce heat to medium & simmer for 5 min. Stir in spinach and tortellini.  Cook for an addition 5-10 min or until tortellini is heated through. Stir in fresh basil and parmesan
Serve immediately or store in the fridge for up to 4 days

Easy Eggplant Parmesan
4-5 large eggplants, thickly sliced
olive oil
2 cups tomato sauce
4 cups spinach, roughly chopped
½ cup fresh basil, roughly chopped
1½  cups mozzarella, shredded
½ cup parmesan, freshly grated
Arrange eggplant slices on two large baking sheets. Brush both sides with olive oil & season with garlic powder, salt & pepper.  Bake at 400°F for about 30 min, flipping once during cooking to ensure even browning
Spread a layer of tomato sauce on the bottom of a large baking dish.  Arrange eggplant in a single layer.  Top with chopped spinach, basil, more tomato sauce & mozzarella cheese. Repeat layers until all of the eggplant is used. Finish with mozzarella & parmesan & bake at 350°F for 25-30 min, until it’s heated through & the cheese is melted and golden
Serve immediately or store in the fridge for 3-4 days

Pea & Pancetta Risotto
2 tbsp butter
1 onion, finely diced
½ cup pancetta, diced
3 garlic cloves, minced
2 tsp fresh thyme
2 cups Arborio rice
5 cups chicken broth
2 cups shelled peas, fresh or frozen
½ cup parmesan, freshly grated
salt and pepper to taste
In a large skillet melt butter over medium-high heat.  Add onion & pancetta and sauté for 4-5 min or until pancetta becomes crispy.  Add garlic, thyme & Arborio rice and cook for 2-3 min or until rice becomes translucent. Add broth & bring mixture to a boil.  Reduce heat to medium-low and cook, stirring frequently until the liquid has been absorbed and the rice is tender.  Add peas & parmesan and cook for an additional 2-3 min, until peas are heated through. Season with salt & pepper to taste
Serve immediately or store in the fridge up to 4 days

Roasted Rapini & Radicchio
1 large bunch rapini
2 medium radicchio heads, halved
3 tbsp olive oil
2 tbsp balsamic vinegar
3 garlic cloves, minced
salt and pepper to taste
On a large baking sheet, spread out rapini & radicchio in a single layer. Toss with olive oil, balsamic vinegar, garlic, salt & pepper. Bake at 450ºF for 5-8 min, or until the leaves are wilted. Serve immediately or store in fridge for 4-5 days

Pesto Chicken Salad
2 chicken breasts, cooked and shredded
½ cup pesto sauce http://bit.ly/2cqmnPh
6 cups arugula
2 cups cherry tomatoes, halved
¼ cup pine nuts
¼ parmesan, freshly grated
1 lemon, cut into wedges
In a mixing bowl, combine shredded chicken with pesto.  Divide chicken mixture among 5 mason jars.  Top each with arugula, cherry tomatoes, pine nuts, parmesan. Store with a lemon wedge. Dress with lemon before eating
Serve immediately or store in fridge for 2-3 days

Mini Mushroom Frittatas
1 tbsp butter
2 cups mushrooms, thinly sliced
1 garlic clove, minced
½ tsp Worcestershire sauce
1 tsp fresh thyme
salt and pepper to taste
6 eggs
2 tbsp milk
½ cup parmesan, grated
In large skillet melt butter over med-high heat. Add mushrooms & cook until they start to brown. Stir in garlic, Worcestershire sauce, fresh thyme, salt & pepper. Cook for another 1-2 min & remove from heat
In a large measuring cup or mixing bowl, whisk eggs, milk and half of the parmesan cheese
In a well greased or silicone lined muffin tin, divide mushroom mixture evenly. Pour egg mixture over the mushrooms & top with remaining parmesan. Bake at 375ºF for 15-20 min or until they are completely set
Store in the fridge up to 4 days

White Bean & Olive Dip
2 15oz cans of cannellini beans, rinsed and drained
¼ cup pitted Kalamata olives
1 garlic clove, minced
1 lemon, zested and juiced
½ tsp red chili flakes
salt and pepper
2-3 tbsp olive oil
¼ cup olive tapenade (optional)
In a food processor, combine beans, olives, garlic, lemon zest & juice, red chili flakes, salt & pepper. Blend until mixture begins to become smooth. Slowly drizzle in olive oil until the dip reaches your desired consistency. Divide into individual portions & spoon a tsp of tapenade into the center. Store in the fridge up to 5 days

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Healthy Meal Prep | Menu 13

**Meal Prep Made Easy eBook | Menus 13 -18 AVAILABLE HERE**
eBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99 AVAILABLE HERE
More Meal Prep Menus HERE

Frequently Used & Favorite Items

Butternut Squash & Apple Soup
1 tbsp oil
1 white onion, finely diced
1 butternut squash, peeled, seeded and chopped
2 carrots, diced
3 apples, diced
4-5 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste

In a large soup pot heat oil over medium-high heat.  Add onion and sauté for 3-4 minutes.  Add remaining ingredients and bring mixture to a boil.  Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through.  Remove the pot from the heat.  Using an immersion blender, gently blend the soup until it’s nice and smooth.
Serve immediately or store in the refrigerator for up to 5 days.

Whole Roasted Chicken
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Place chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.
Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer.  To get a crisp, golden skin, broil for the last 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Autumn Inspired Quinoa
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
3 cups cooked quinoa
2 apples, diced
1 lemon, juiced
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup crumbled goat cheese

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper.  In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.
In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Roasted Root Vegetables
2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper.  Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.
Serve immediately or store in the refrigerator for 4-5 days.

Roasted Beet Salad
6 beets, trimmed http://bit.ly/1dwGF4D
¼ cup olive oil
3 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste
5 cups kale, finely sliced or 5 cups baby kale left whole
¼ red onion, finely sliced
½ cup toasted walnuts
½ cup blue cheese or goat cheese, crumbled

Wash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin.  Dice the beets up and set aside.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard.  Divide dressing into each of 5 jars.  Layer in beets, kale, red onion, walnuts and blue cheese.
Serve immediately or store in the refrigerator for 3-4 days.  Shake well before enjoying.

Pumpkin Breakfast Cookies
2 ripe bananas
½ cup nut or seed butter
¼ cup maple syrup
½ cup pumpkin puree
2 cups cooked quinoa
1½ cup rolled oats
2 tsp pumpkin pie spice – http://thedomesticgeek.com/archives/721
12 pecan halves

In a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes.
Store in the refrigerator for up to 5 days.

Autumn Trail Mix
¾ cup roasted salted almonds
¾ cup roasted cashews
½ cup dried apples
¼ cup dried cranberries
¼ cup pumpkin seeds
1 tsp cinnamon

*SOME links provided above are affiliate links

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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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