Tag archives for recipes

5 Healthy Pita Pizzas | Back-to-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

BBQ Chicken Pita Pizza
1 whole wheat pita
1-2 tbsp barbecue sauce
½ cup chicken, cooked and cubed
¼ cup pineapple, diced
⅛ cup red onion, finely diced
1 jalapeno, thinly sliced (optional)
½ cup mozzarella cheese, shredded
Cilantro for garnish

Assemble pizza by spreading a thin layer of barbecue sauce over pita. Top with chicken, pineapple, red onion, jalapeno and mozzarella. Bake at 375ºF for 8-10 minutes, or until cheese is melted and pita is lightly toasted. Garnish with freshly chopped cilantro.
Enjoy!

Pesto Pita Pizza
1 whole wheat pita
1-2 tbsp pesto https://youtu.be/FdOTR2YtiN4?t=3m1s
⅛ salami, sliced
1 tomato, thinly sliced
½ cup mozzarella, shredded
⅛ tsp chili flakes (optional)

Assemble pizza by spreading pesto over the pita. Top with salami, tomato slices and mozzarella and bake at 375ºF for 8-10 minutes. Garnish with chili flakes.
Enjoy!

Tuna Melt Pita Pizza
1 whole wheat pita
1 cup baby spinach, chopped
1 can tuna, drained and flaked
2 tbsp mayonnaise
2 tsp dill, chopped
¼ cup celery, finely diced
1 tbsp green onion, chopped
½ cup cheddar cheese, shredded

In a medium bowl, mix together tuna, mayonnaise, dill, celery and green onion. Set aside. Assemble pizza by topping pita with spinach. Top with tuna salad and sprinkle over cheddar cheese. Bake at 375ºF for 8-10 minutes. Garnish with green onion.
Enjoy!

Mediterranean Pita Pizza
1 whole wheat pita
¼ cup hummus
1 tbsp kalamata olives, chopped
1 tbsp artichoke hearts, chopped
1 tbsp roasted red pepper, chopped
1 tsp Greek seasoning
¼ cup feta  crumbled
Parsley for garnish

To assemble pizza, spread a layer of hummus over the pita and top with olives, artichokes, roasted red peppers and Greek seasoning. Sprinkle with feta. Bake at 375ºF for 8-10 minutes. Garnish with freshly chopped parsley.
Enjoy!

Turk-Cran-Brie Pita Pizza
1 whole wheat pita
2 tbsp cranberry sauce
3-4 slices oven roasted turkey breast
4-5 Brie slices
⅛ tsp thyme leaves

Assemble pizza by topping pita with cranberry sauce, turkey breast and Brie slices. Bake at 375ºF for 8-10 minutes. Garnish with fresh thyme leaves.
Enjoy!

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5 Healthy Lunch Bowls | Back-To-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available Now**

Back-to-School Recipes
Healthy Lunch Recipes
Healthy Snack Recipes
Shrimp & Asparagus Bowl
Calories: 385
2 cups mixed greens
1 cup steamed asparagus, cut into 1-2 inch pieces
1 tbsp balsamic vinaigrette
1 avocado, sliced
¾ cup chili shrimp, cooked
1 lemon wedge

Vegan Banh Mi Bowl
Calories: 341
1 cup brown rice, cooked
½ cup red cabbage, shredded
2 carrot, julienned
3 radish, finely sliced
4oz grilled tofu
1 tbsp ginger dressing
1 green onion, chopped
Chili slices for garnish

Buffalo Chicken Salad Bowl
Calories: 454
2 cups romaine, chopped
1 carrot, sliced into coins
1 celery stalk, sliced
¾ cup buffalo chicken, cooked and shredded
1 tbsp blue cheese dressing:  http://bit.ly/17rGu7e
1 tbsp blue cheese, crumbled

Mediterranean Couscous Bowl
Calories: 498
2 cups couscous, cooked
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup artichoke hearts, chopped
¼ cup roasted red peppers, sliced
1 tbsp Italian dressing
Parsley for garnish

Philly Cheese Bowl
Calories: 590
1 cup rice, cooked
½ cup mushrooms, quartered and roasted
½ cup green pepper, diced and roasted
¼ cup red onion, cooked and sliced
¼ cup provolone cheese, shredded
3oz steak, cooked and sliced
1 tbsp steak sauce

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EASY Cherry Tart | Tastes of Summer

Featured Recipes:
How to Pit Cherries
Cherry Bomb Smoothie
Cherry Pineapple Lemonade
Cherry Mint Mojito
Puff Pastry Pinwheels
Cherry Baked Oatmeal
Chocolate Cherry Chia Pudding
Cherry Cheesecake FroYo Pop

Cherry Tart
Crust Ingredients:
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water

In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.

Filling Ingredients:
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling

In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil.  Allow pie to cool before serving.
Enjoy!
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.

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3 Easy Guacamole Recipes!

Salsa Guacamole
2 avocados, diced
1 cup tomatoes, finely diced
¼ cup white onion, finely diced
½-1 garlic clove, grated
¼ cup cilantro, chopped
1 lime, zest and juice
Salt and pepper to taste

In a large bowl, using a fork or potato masher, mash all ingredients together and season with salt and pepper to taste.
Enjoy!

Greek Guacamole
3 ripe avocados, diced
3 tbsp sun dried tomatoes, minced
3 tbsp olives, pitted and roughly chopped
½-1 garlic clove, grated
1 tbsp parsley, chopped
1 tbsp dill, chopped
1 tsp greek seasoning
½ lemon, juiced
2 tbsp feta, crumbled for garnish

In a large bowl, using a fork or potato masher, mash all ingredients together and season with salt and pepper to taste. Top with crumbled feta.
Enjoy!

Bacon & Goat Cheese Guacamole
3 ripe avocados, diced
6 bacon slices, cooked and chopped
½ cup goat cheese, crumbled
1 garlic clove, grated
2 green onion, sliced
½ lemon, juice
Salt and pepper to taste

In a large bowl, using a fork or potato masher, mash all ingredients together and season with salt and pepper to taste. Top with extra crumbled goat cheese and bacon bits and enjoy!

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TACOS | 5 Delicious Ways

Chili Lime Shrimp Tacos
8 corn tortillas
1 lb shrimp, peeled
1 tsp chili powder
1 lime, zest and juice
oil
Salt and pepper to taste

Toppings:
Pineapple salsa: http://bit.ly/2rlPaKG
Jalapeno pepper slices

Season shrimp with chili, lime zest and salt & pepper to taste. Drizzle with oil. On the grill or a pan over medium-high heat, cook shrimp until cooked through. Remove from heat and squeeze over lime juice. Assemble taco with desired toppings and enjoy!

Grilled Veggie Tacos
8 corn tortillas
4 portobello mushrooms, thickly sliced
2 poblano pepper, sliced
½ red onion, sliced
1 tbsp chili powder
4 garlic cloves, minced
Salt and pepper to taste
Oil

Toppings:
Guacamole
Corn kernels

On a pan over medium-high heat, add oil. Add mushrooms and cook for 2-3 minutes, or until they begin to soften. Add pepper and red onion and cook for another 3-4 minutes. Add corn and season with chili powder, garlic and salt and pepper to taste. Cook for another 1-2 minutes or until garlic is fragrant and corn is cooked. Assemble taco with desired toppings and enjoy!

Chipotle Chicken Tacos
½ onion, sliced
1 red yellow pepper, diced
2 garlic cloves
2 chicken breasts, cooked and shredded
2-3 chipotle peppers in adobo sauce, chopped
½ cup fire roasted tomatoes
2 tsp chili powder
Oil
Salt and pepper to taste

Toppings:
Black bean salsa: http://bit.ly/2rlPaKG
Green onion

In a large pan over medium-high heat, add oil. Add onion and cook until it begins to soften. Add yellow pepper and cook for another 2-3 minutes. Add garlic, shredded chicken and cook for another minute. Add chipotle peppers, fire roasted tomatoes, chili powder and season with salt & pepper to taste. Assemble taco with desired toppings and enjoy!

Grilled Salmon Tacos
28oz salmon, cut into fillets
1 tbsp chili powder
1 tsp garlic powder
Oil
Salt and pepper to taste

Toppings:
Red Cabbage
Avocado slices
Salsa verde: http://bit.ly/2rlPaKG

Drizzle salmon with oil and season with chili powder and salt & pepper to taste. Grill over medium-high until cooked through. You can also bake the salmon at 400ºF for 10-12 minutes, or until salmon is cooked through. Assemble taco with desired toppings and enjoy!

Ground Beef Tacos
1 lb ground beef
½ onion, finely diced
1 garlic cloves, minced
1 tbsp taco seasoning

Toppings:
Sour cream
Cheddar cheese
Chili slices
Green onions

In a large pan over medium-high heat, add ground beef. Cook for 1-2 minutes and add onion. Cook until onion has softened and beef is cooked through. Add garlic and taco seasoning and cook for another minute. Assemble taco with desired toppings and enjoy!

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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3 Delicious Tofu Recipes | Dinner Made Easy

Tofu Stir-fry

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
salt and pepper to taste
oil

Stir fry:
1 carrot, thinly sliced
2 cups broccoli florets
1 red pepper, sliced
1 cup red cabbage, thinly sliced or shredded
1 cup snap peas or snow peas
oil

Sauce:
1/4 cup soy sauce
1 tbsp fresh ginger, grated
1 garlic clove, minced
3 tbsp brown sugar
3 green onions, sliced

In a small bowl, whisk together soy sauce, ginger, garlic,  brown sugar, green onions and cornstarch. Set aside.
To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes.
Place tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste.
To cook, heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown.
Once cooked, remove from heat and set aside.
In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3-4 minutes, or until slightly softened. Add cabbage and snap peas. Cool for another minutes and add sauce. Cook for another 1-2 minutes then add tofu. Cook until completely heated through then enjoy!

BBQ Tofu Pizza

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
½ tsp garlic powder
salt and pepper to taste
1/3 cup barbecue sauce
oil

Pizza:
1lb pizza dough
1/2 cup barbecue sauce
2 cups mozzarella, shredded
2/3c diced pineapple
1/4 cup red onion, finely sliced
1/4 cup cilantro, chopped

To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes (overnight is ideal). Pat tofu dry and dice into cubes.
Toss tofu in cornstarch, garlic powder, salt and pepper.
In a large pan over medium-high heat, add oil.
Add tofu, and cook for approximately 10 minutes, turning occasionally until tofu is golden.
Once cooked, remove from heat and pour over barbecue sauce to evenly coat.

To assemble the pizza, roll the dough into desired thickness and shape.
Place on large pizza pan.
Spread remaining barbecue sauce over pizza in a thin layer.
Top with tofu, pineapple, red onion and finish with cheese.
Bake at 400ºF for approximately 15-20 minutes or until crust is golden and cheese is melted.
Garnish with cilantro and enjoy!

Tofu Lasagna

4 cups tomato sauce
3 cups baby spinach, chopped
1 block firm tofu, crumbled
1/2 cup basil, chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tbsp Italian seasoning
salt and pepper to taste
2 cups mozzarella, shredded
1/2 cup parmesan, shredded
8-10 fresh lasagna sheets

In large bowl, combine tomato sauce and baby spinach. Set aside.
In another bowl, combine tofu, basil, garlic, chili flakes, 1 tbsp Italian seasoning. Set aside.
To assemble lasagna, add a small amount of tomato sauce mixture to the bottom of the baking dish. Top with pasta sheets. Layer on tofu mixture. Sprinkle with cheese. Repeat layers until baking dish is full, finishing with a layer of cheese.
Bake at 350ºF for 40-50 minutes, or until pasta is cooked and cheese is melted and bubbly.
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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Dinner LIVE | Veggie Fried Quinoa

RecipeCard

Watch the first episode of Dinner Live Thursday January 19th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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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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