Sweet & Spicy One Pot Wonder

IMG_8547It was a rainy day yesterday so I decided to stick indoors & whip up a dinner with what I had in my fridge. Not only was this meal scrumptious but it is a one pot wonder that took less then 20minutes from start to finish – how can you not like that!

Lets get to it…

  1. Grab a deep skillet & toss in 3 heads of cleaned broccoli rabe
  2. Add in 1 15oz can of diced tomatoes, 2T balsamic vinegar, 4t oregano, 2t honey, 2t red pepper flakes, 2 minced garlic cloves & 1/4t salt/pepper – stir & cook til broccoli softens (~5minutes)
  3. Dice 4 andouille sausages & throw into pot – cover & let cook for 10-15minutes

Remove from heat & serve! Told you, this one pot wonder was as easy as 1, 2, 3!

Nutritional Info Per Serving (Serves 4): 200 calories – 8 grams of fat – 17.5 carbs – 17 grams of protein

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Baked Coconut Crunch Chicken Strips

IMG_8498Who doesn’t love chicken tenders?!? This is an unbeatable recipe that will have anyone raving…kids, hubby or any guests. So simple, yet healthy – hello, baked & a fruit dip!

Lets get to it…

  1. Put 2 chicken breasts(~1lb) into a large ziploc bag & add one can of full fat canned coconut milk – place in fridge for an hour
  2. After an hour, preheat oven to 450degrees & line a baking sheet with aluminum foil – place a wire rack on top & spray with coconut oil
  3. In a large bowl combine 1.25C unsweetened shredded coconut, 1/4C bread crumbs, 1/4C flour, 1t salt, 1t pepper & 1/4t garlic powder
  4. Remove chicken from fridge, pour coconut milk (from ziploc bag) into large bowl & cut chicken into strips
  5. Dip chicken in coconut milk, then coconut flour mix & place on wire rack (continue til all chicken is complete)
  6. Place in oven for 15minutes then flip on cook for another 15minutes or until golden brown
  7. While cooking, place the following in a blender – 1/2C mayo, 1/2C defrosted mango chunks, 2T fresh cilantro, 1T honey, 1t sriracha sauce, 1/2t lemon juice & 1/8t curry powder – blend

The chicken was so tender, but had so much flavor with the crispy coconut crunch. Plus the mango dipping sauce was such a great addition for this dish, enjoy!

Nutritional Info Per Strip (Makes 14): 100 calories – 6.5 grams of fat – 3.5 grams of carbs – 8.5 grams of protein

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Cabbage-Vegetable Soup


I had dear friends visit me in Beantown this past weekend – so fun! We saw a few sights, ate (and ate again) & just caught up…it was a great time! Needless to say, staying up til the wee hours with my gals led me to feeling a tad under-the-weather come Monday.

What better way to feel better then a veggie soup – simple & full of flavor!

  1. Grab a large pot & add 1T EVOO over medium heat
  2. Dice up 1 yellow onion, 2 carrots & 2 stalks of celery – toss in pot, let soften for 5minutes
  3. Cut both ends of 2 leeks, cut lengthwise & cut 1/2inch slices – add to pot with 1t minced garlic & cook til tender (~2minutes)
  4. Add one peeled/diced potato, 6C vegetable broth & 2 bay leaves – bring to boil
  5. Stir in half a head of thinly sliced cabbage, 1/4t salt & 1/4t pepper
  6. Bring to boil then reduce heat & cover – let simmer for 20minutes
  7. Remove from heat, add 1T free thyme & 2t white vinegar

Since this dish is so light either serve as a starter (kinda like a salad with all the veg) or serve with a heavy grain, enjoy!

Nutritional Info Per Serving (Serves 4): 90 calories – <1 gram of fat – 20 carbs – 2.6 grams of protein

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Cauliflower Crust Pizza


I was planning on roasting this cauliflower & making a kale cauli salad for dinner one night this week. However, my mood changed & I was craving a pizza! What to do when it is cold out & no dough in the fridge – use cauliflower, why not! I have seen this recipe lingering around on Pinterest so I decided to give it a whirl.

Lets get to it…

  1. Preheat oven to 450degrees & line a cookie sheet with parchment paper
  2. In a medium sized bowl, combine 1/2C parmesan cheese, 2T almond meal, 1 egg, 1/2t dried basil, 1/2t dried oregano, 1/2t garlic powder, 1/4t salt & a pinch of chili flakes – set aside
  3. Wash/dry a head of cauliflower, cut off florets & place in food processor – pulse until you get a snow-like cauliflower blend
  4. Place cauliflower in a bowl & set in microwave for 4minutes
  5. Remove cauliflower, place on a tea towel & let cool – once you are able to handle, wrap it up & wring it out (in the tea towel) til you get all the water out possible (the more water out, the crunchier the crust)
  6. Add cauliflower to mixture bowl & use your hands to mix
  7. Grab the prepared cookie sheet & spread dough (tight, firm & thin crust for us)
  8. Place in oven for 10minutes or until golden
  9. Remove crust from oven, add your toppings of choice & stick it back in the oven for 5-7minutes

I decided to top our pie with mushroom marinara, thinly sliced tomatoes, red onion, seitan italian sausage crumbles & parmesan cheese  – but use anything your lil’ heart desires!

The hub & I loved this crust – it sure wasn’t a typical dough you get from a pizza pie but it was super healthy/light and definitaly Y.U.M.M.Y!

Nutritional Info Per Slice without Toppings (Serves 6 Slices): 100 calories – 4 grams of fat – 9.5 carbs – 8 grams of protein

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Cherry Chipotle Chili


Cherries & chili –  who would have thunk? Well this chili is my go to from now on! It was out of this world delicious with just the right amount of spice!

Lets get to it…

  1. In a large pot add 1/2lb of lean ground turkey,  1/2T of EVOO & 3/4t salt & 1/4t pepper – brown
  2. Once browned add 1 diced yellow onion, 2 diced carrots & 1T minced garlic – sauté for 5minutes
  3. Then add 1T chili powder, 1 can diced tomatoes, 2C pitted black cherries, 2 canned chipotle chilies with sauce + 1t adobo sauce (from the can), 1 can drained cannellini beans, 1/2C water & 2 bay leaves
  4. Bring chili to a boil, then reduce heat & let simmer for 20minutes
  5. Discard bay leaves

To serve garnish with a dollop of sour cream & fresh cilantro! Make sure not to forget to whip up some corn bread for this chili, enjoy!

Nutritional Info Per Serving (Serves 4):  320 calories – 5 grams of fat – 48 carbs – 20 grams of protein

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Quinoa Arugula Salad with Carrot Ginger Dressing


 I am currently really digging warm quinoa on arugula salads. When adding the quinoa warm, it semi wilts the greens & it gives the salad a warmth entirely – good fall twist to any salad!

  1. Boil 1/2C quinoa per package instructions – set aside
  2. Preheat oven to 425degrees & prep cookie sheet with parchment paper
  3. In a large bowl, toss 1 large head of broccoli (or 2-3 small heads) with 2t minced garlic, 1T sriracha sauce & 1t pepper/salt – lay in a single layer on cookie sheet & bake til golden (~20minutes)
  4. In a blender add 1C shredded carrots, 1/3C EVOO, 1/3C rice vinegar, 2T white miso, 2T chopped onion, 1T minced ginger & 1T Braggs amino acid – blend til smooth & set aside

To assemble salad, grab a large bowl & toss 5C arugula, 1/2C warm quinoa, baked broccoli, 1/2 avocado diced & 1/2C drained chickpeas – toss with preferred amount of dressing (I had a ton left over for future salads) & serve!

Hope you enjoy this light fall salad!

Nutritional Info Per Serving (Serves 2): 460 calories – 24 grams of fat – 54 carbs – 18 grams of protein

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Meatless Monday: White Bean & Kale Stew

IMG_8423I am totally digging the warmer weather sticking around, however I still am craving the warm fall meals (hello soups & stews)! Whether they are whipped up on in the oven, on the stovetop or in the ever so lovable crockpot – I need them this time of year!

This stew is quick, easy, meatless & tastes majorly yummy! Lets get to it…

  1. Grab a large pot & heat 1T EVOO
  2. Once heated add 1 diced onion, 2 peeled/diced carrots, 2 stalks of celery diced, 2 minced garlic cloves & S/P to taste – cook until tender (~8minutes)
  3. Toss in  one can of diced tomatoes (15oz unsalted) – keep stirring & cook for 5minutes
  4. Add 7C of water, 8 red potatoes (cleaned/quartered) & 1 can cannellini beans (unsalted) – bring to boil then reduce heat & simmer until the potatoes are tender (~10minutes)
  5. Stir in 4C chopped kale, cover & let kale wilt

Remove from heat –  serve with vegan parmesan & thick toasted bread, enjoy!

Nutritional Info Per Serving (Serves 6): 160 calories – 3 grams of fat – 25.5 carbs – 6.5 grams of protein

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Crock-tober: Sausage & Egg Soup

IMG_8429Who doesn’t love a crockpot meal? I remember growing up on the crockpot – watching my mom throw food into it during breakfast & then coming home after school to a house smelling mouth-watering good. The best!

Like mother, like daughter – I live for my crockpot! I love throwing ingredients into it & having my hub come home to a house filled with warmth.

This dish lived up to my other crockpot dishes – Y.U.M.

  1. Remove the case from 4 mild italian sausages, crumble & add to crockpot
  2. In crockpot combine 1 diced onion, 1 can of whole tomatoes (15oz/unsalted), 3C vegetable broth, 4 cloves of minced garlic, 1t thyme, 1t oregano & 1/4t chili flakes
  3. Cook on low for 6hours
  4. On the stovetop boil water, add in 10 eggs & hard boil (cook for about 10minutes)
  5. Remove from heat, let cool & remove shells – half all 10 eggs & remove 5 yolks (toss or store for later use) – set aside
  6. 10minutes before crockpot is done add in 1.5C of lite coconut milk, 5 halved whole hardboiled eggs, 5 halved hardboiled egg whites & 4C chopped kale
  7. Cover & let cook for the reminder of the 6hours

Serve & garnish with fresh chives, enjoy!

Nutritional Info Per Serving (Serves 4): 195 calories – 6.5 grams of fat – 16 carbs – 17 grams of protein

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Meatless Monday: Pan Seared Tofu with Apples & Champagne Vinaigrette

pan seared tofuThis dish was super light but the flavors of fall were in full effect! With crisp apples & pomegranetes at their peak I had to create this recipe when I found it!

To throw this together…

  1. In a small jar whisk together 3T champagne vinegar, 2T EVOO, 1 minced shallot, 4 sprigs of fresh thyme & 1/2t salt – adjust seasoning if needed & set aside  (I love champagne vinegar so I used less EVOO than called for)
  2. Press 1 block of tofu (click here for instructions) – let sit for 15minutes then slice into cubes
  3. Place a large skillet over high heat & add 2T oil (I used avocado oil)
  4. Once heated place tofu cubes in pan & sear on either side til golden brown – place on paper towels once golden & set aside
  5. Slice up 2 crisp red apples & seed 1 pomegranate (seeding instructions here)  – add to bowl & toss with vinaigrette

I added my tofu at the end because I didn’t want it to crumble – but do as you please! Hope you enjoy this tasty fall dish 😉

Nutritional Info Per Serving (Serves 2): 375 calories – 18 grams of fat – 41 carbs – 20 grams of protein 

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Pumpkin Ravioli


Ah yes, two squash recipes, two days in a row – I told you…I have been gorging myself in this fall favorite!

Instead of making pasta from scratch, I love to use wonton wrappers as the dough. It makes the process 10 steps easier, but it only leaves the fun part left to do – the stuffing!

  1. Combine 1C pumpkin, 1/3C vegan parmesan cheese, 1/4t salt & 1/8t pepper
  2. Spoon pumpkin mixture into center of a wonton wrapper (about 2t worth)
  3. Wet edges of wonton wrapper with water, bring opposite sides together & pinch with your fingers to seal (continue til mixture is completed)
  4. Place raviolis in boiling water & cook for 7minutes
  5. In a side dish heat 1/2C vegetable broth & 1.5T Earth Balance original butter

To plate, place ravioli on your dish, spoon broth over & add fresh chopped parsley!

Nutritional Info Per Ravioli & Sauce (Makes 24): 41 calories – <1 gram of fat – 6 carbs – 2 grams of protein

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