Chocolate, almond, coffee & cranberry smoothie

Chocolate, almond, cranberry & coffee smoothie!

You will need:

1 pack instant coffee-I used Starbucks VIA Blonde Roast in this one

1 scoop chocolate protein powder-I used GNC Wheyabolic Extreme 60

1 tsp Glutamine (optional-I use it to help with muscle soreness from tough workouts)

2 tsp old-fashioned oats (dry)

1 small banana

1 tsp flax or chia seeds

1/4 c frozen cranberries (can use any "berry")

1/4 c almonds (that's about 8 almonds)

1 tsp honey, almond butter or natural peanut butter (pick one)

3/4 c milk (almond or skim)

4 ice cubes



Blend until smooth and Enjoy!!!

xoxoxo-A

Healthy Enchilada Lasagna

Enchilada lasagna!

So clean and healthy and the whole family will love this one!

What you will need:

12 small white corn tortillas

1/2 or 3/4 lb diced chicken breast or ground turkey (or omit meat for a vegetarian dish or add black beans)

Yellow, orange, red or green pepper-pick at least 2 of those 4

1/2 c chopped onion-which ever kind you like

1 c chopped tomatoes

1/2 c corn-frozen or fresh off the cob

2 cups salsa- I used a pineapple mango flavored for extra flavor

1 c shredded mozzarella cheese

1/2 c lime juice

1/4 tbsp unsalted butter

1/4 c hot sauce

Fresh cilantro, pepper, Badia seasoning, red pepper flakes

8 oz Creamy citrus avocado dressing that I got from Whole Foods-which was the inspiration for this entire meal

DIRECTIONS:

1.Layer 5 tortillas on the bottom of the 9 by 13 baking dish then add 1/2 of the meat and veggie mixture that you cooked in a skillet already (add the hot sauce, lime juice, butter and seasonings as  it cooked down in the skillet)

2.Next, add the tomatoes and half of the salsa, half the cheese and then half of the avocado dressing.

3.Layer 4 more tortillas and add the rest of the meat and veggie mix, then repeat step 2.

4.Layer 3 more tortillas and sprinkle remaining cheese on top

Bake uncovered at 400 degrees for 20 to 25 min.

Enjoy!! A

Lemon Pepper Tuna Bake

Well, it's official...I am obsessed with making different Tuna Casseroles/Bakes!!! My mom used to make them when we were little but with Velveeta and always the same! I like to make them healthier and mix them up with different flavors.

I made this one with 2 lemon pepper tuna (from Starkist) pouches pictured below!



Directions:

Cook 2 cups dry pasta-I used Dreamfields Rotini (just under cook it according to the directions because you  are then going to bake it) I love Dreamfields pasta-it is a smart way to eat pasta because it is high in protein and fiber too!

Add the drained pasta to your casserole dish filled with tuna, 1 small can reduced sodium cream of celery, one c skim or almond milk, 1/2 c chopped green pepper, 1/2 c chopped celery, 1/3 c chopped onion, the juice if one half lemon, season with parsley, garlic powder, pepper, add 1/4 c parmesan cheese-Mix all together well. Top that sparingly with 3 tsp whole wheat breadcrumbs or panko bread crumbs, more parsley and pepper,  1/4 c shredded mozzarella cheese and last finish off with the zest of the half lemon you juiced!

***As a rule I always go easy on the cheese and also the breadcrumbs-this is how you can still eat what you want by just tweaking it to make it more figure friendly!! I also try to use almond milk or skim to cut some fat out there too!  Eat smarter!!

Bake at 350 degrees for 45 min



ENJOY!! A

SALMON with BLACK BEAN spaghetti

 

What you will need:

1 lb salmon

Black bean spaghetti-3 to 4 servings

1/2 c chopped yellow pepper

1/4 c chopped sweet or white onion

1/4 c chopped walnuts

Olive oil-drizzle

Honey-1 tsp

Hot sauce and/or combo with Sriracha sauce-3 tsp or more if you like it really spicy

Garlic-2 tsp minced

Lime juice-2 tsp

Wasabi mustard-2 tbsp

 Lite sodium soy sauce-1/4 c

Seasoning: Crushed red pepper, black pepper, ginger

Directions:

Bake salmon in oven approx 10 to 12 min on 400 degrees

Boil water and cook spaghetti for 6 min

In skillet over medium heat drizzle olive oil and add in yellow peppers, garlic, onions and walnuts let cook out for 5 min then add honey, wasabi, lime juice, soy sauce and hot sauce. Mix together well and add spaghetti again mixing around well or another 5 min or so. Add the salmon on top of the plated spaghetti mixture and serve-pouring any remaining juice/sauce over top.

Full of flavor and so good for you!!!
Enjoy!

xoxoxo-A

 

 

Chicken Lettuce Wraps

Lettuce wraps! Love this idea and there are endless combinations you can prepare! Make it fun, think outside of the box...make them your own!

I used :

1 lb cubed chicken breast

1 c corn

1/4 c each onions, celery, carrots, silvered raw unsalted almonds

Seasoning for the mixture:

lime juice, cumin, Badia complete seasoning, cilantro,  parsley, ginger, crushed red pepper, pepper, garlic, 1/4 c lite sodium soy sauce (I would have made it spicier for sure with wasabi, Sriracha  and Red Hot if my son wasn't eating it too-he handled the above flavors great though!)

I sautéed the chicken first with all the seasonings/juice/sauce and slowly added in the veggies and then spot checked for taste and added more of whatever I thought it needed. Total cook time 20 min. Wrap in iceberg lettuce and serve-I need a little help on my wrapping skills but that will come! Enjoy!!! xoxoxo-A

Apple Tart Smoothie

Ingredients:

3/4 c Plain Greek yogurt (can sub with a banana and 1 scoop protein powder...will be less "tart' though)-which you may like even better!

1 small granny smith apple chopped-skin on

1/2 c almond milk, soy, skim or whatever you like-but keep it on the lite side

3 tsp oats

1 tsp chia seeds

2 tsp flax seeds

throw in a few of each: walnuts and almonds

3 ice cubes

Blend

Enjoy!

xoxoxo-A

Pomegranate pork roast

What you will need:

Pork roast-1.5 to 2 lbs

1/2 c arils (pomegranate)

1 lemon quartered

1 granny smith apple sliced

1/4 c chopped onion

2 stalks celery chopped

2 cups low sodium chicken stock

1/4 c lemon juice

Seasonings:

2 pinches sea salt, 3 pinches ground blk pepper, 2 pinches cinnamon, 3 pinches cummin, 2 pinches  parsley

Slow cook in crock pot on low for 5 to 7 hours. I am serving mine with clean baked hash browns topped with just a  little  shredded pepper jack cheese on top.

Enjoy!

xoxo-A

Super Healthy Protein Packed Granola

Need more energy? Who doesn't?!?! Try this granola in the morning for breakfast, as a snack or as a pre workout boost!

Here is what is in it and why it is so fabulous:

4 cups Old fashioned oats

1 cup unsalted sliced roasted almonds-protein, vitamin E, manganese (the miracle mineral) go ahead look it up-I dare you!

1/2 cup chopped walnuts-amino acids (good fats!)

1/2 cup unsalted roasted soybeans-high protein, fiber, manganese and iron

1/2 cup unsalted sunflower seeds-protein, folate and amino acids

1/2 cup roasted salted pepitas-protein, magnesium, phosphorus and manganese

1/2 cup chia seeds-B vitamins, fiber and amino acids

1/2 cup chopped dates

2 tbsp cinnamon

Bake oats, chia seeds,walnuts, almonds and cinnamon mixture spread flat on a baking sheet at 350 for 20 to 25 min. Once that cools add all other ingredients and mix well! Serving size is 1/4 cup.

Enjoy and Happy Healthy New Year!!!
A

Healthy Whole Grain Penne Pasta w/ ground lamb smothered in pesto garlic lemon sauce

[caption id="attachment_583" align="aligncenter" width="360"] penne with lamb and pesto[/caption]

What you will need:

8 oz Whole grain penne pasta

3/4 lb ground lamb-hard to find but so worth it!

1/2 c feta cheese

2 c spinach leaves

1/3 c pesto paste

1/4 lemon juice

1 cup pasta water

1/2 c skim ricotta cheese

2 tsp minced garlic

1/4 c chopped onion (white or spanish)

salt, pepper to taste

pine nuts to garnish

Optional: 1 c beef stock-mine was homemade from left over short ribs (celery, carrots, onion, basil, oregano and burgundy wine) I am pretty sure this contributed to the awesomeness but you should be fine with low sodium store-bought beef stock or without it at all. Lamb has a very powerful taste all on its own!!

Cooking Directions:

Cook lamb in skillet over med heat and drain fat

Cook pasta and set aside to cool-saving one cup of the pasta water for sauce

Add beef stock, garlic, onion, ricotta, feta, seasonings, pesto paste and  lemon juice to the lamb and mix together well

Let cook for 8 o 10 min on low to med heat then add in pasta water and pasta giving it all a good mix again

Lastly,  add spinach and pine nuts until all melted down and in together then serve

Warning!!! This smells divine from the minute you start to cook the lamb and you will want to taste it several times throughout the cooking process....its just so good!

(p.s. great for kids too! My 3 year old had 2 helpings!!)

(p.p.s remember portion control-you can eat this and not feel guilty about being what feels like  indulgent but remember to save some for lunch the next day!! )

Makes about 5 total servings and I served it with a tomato and feta salad dressed in olive oil and red wine vinegar!

Enjoy!

xoxo-A

 

Savory Citrus Crockpot Chicken

Ingredients:

1 lb chicken breast-bone in, skin on (3 pcs)

3/4 to 1 can black beans

1 med yellow pepper chopped

1/2 c chopped spanish onion

1 med orange-skin on cut into quarters

1 lime-skin on cut into quarters

Juice of one lime or 1/4 lime juice

1 cup chicken stock

1 c water

1 c jasmine rice

1/2 to 1 c mango or pineapple salsa

Season with 1 tsp cinnamon, 1 tsp cumin, 2 tsp honey, salt, pepper red pepper flakes and  "Badia Complete  Seasoning" -they sell this at Giant Eagle in the "Mexican" aisle (its fabulous) if you don't have this use garlic, oregano, basil and cilantro seasonings.

Cook on low for 6 hours or so adding the rice during the last 2 hours. It will turn into a soup almost but you can serve it strained in a tortilla or with the broth as a rice and chicken soup.  The citrus is the key here-the flavor comes out with the honey and cinnamon-delicious!!

When you feel the crock mixture is complete and you are ready to eat remove the chicken breast and remove the skin and bones chopping the chicken up and adding it back to the crock pot. Also remove the lime and orange wedges as you won't want to bite into them. Add hot sauce and cheese if you wish. I like this one so much because it is healthy and fit for me as is, my boyfriend can add as much hot sauce as he wants after it is out of the pot and the flavor and ingredients are perfect for my 3 yr old son. Makes for great leftovers too!

Try it and let me know what you think!
Enjoy!

xoxo-A

Greek Goddess Pasta

Directions:

Cook 1 lb chicken breast(that you cubed and marinated in a light Greek dressing for about 40 min) then set aside

Cook 3 c whole grain penne pasta noodles and set aside (make sure you save 1 c of the pasta water to add to your sauce)

***SAUCE***

In pan sautee' the following on med for 15 min:

Kalamata olive paste-2 tbsp (I got mine at the local Greek store)

Olive oil-2 tbsp

Garlic-1 tbsp

Red onion-chopped or sliced-1/4 c

Kalamata olives-1/2 c

Feta cheese-1/4 c

Water from pasta-1 c

*1/4 c pine nuts (optional)

*1 tbsp chopped banana peppers (optional)

Season with red pepper flakes, oregano, salt and pepper

Add the pasta and chicken to the kalamata sauce then add 2 c spinach leaves and 1/4 c feta.  Mix everything together and let them blend together for 10 min or so until the spinach is wilted down and everything is well coated in the sauce.

Enjoy!!!

xoxoxo-A

Granola w/ Pepitas, walnuts, almonds, dried cranberries and mini choc chip morsels

INGREDIENTS:

4 c old-fashioned oats

1 c raw natural sliced almonds

1/2 c chopped walnuts

1/4 c flaxseed meal

1/4 c honey

McCormick's Cinnamon and Sugar grinder-about 2 tbsp or 20 grinds



 

 

 

 

 

 

 

Mix together and bake for 15 min at 350 degrees, give it a shake around to be careful not to burn any one area and bake for another 10 min. Make sure it is spread thinly and evenly on the pan.

Let cool for 25 min then add:

1 c roasted & salted pepitas (the inside of a pumpkin seed-very high in protein)

1/2 c dried cranberries

1/2 c mini chocolate chip morsels

Makes 8 total cups or 32 servings-a serving size is 1/4 cup.

I love to put mine on Greek yogurt or have it with almond milk. It is very satisfying and helps with my sweet and salty cravings!

Enjoy!

xoxoxo-A

Black Bean Spaghetti

BLACK BEAN SPAGHETTI!

Found this little gem at my local "health food store"-Today's Markey in Oakmont, PA

20 g's of protein per serving!!! Low carbs too!!! This spaghetti was sent from HEAVEN! Love it!

I made mine with about 5 oz of salsa marinated chicken, mangos, red onions, red and orange pepper.

This is so easy!

Marinade your chicken in salsa for at least 30 min or longer if you have time. Cube it, cook it in oven or skillet then set aside. Cook your pasta while you cook up your cut up mango and veggies..... sautee' for 10 min on low heat. Last, add in cooked chicken and cooked spaghetti to the mango and veggies and let them play around in there for another 5 min together adding whatever seasonings you want. Give them all a good stir and toss with some EVOO-Extra Virgin Olive Oil!

This is a very light but very filling dish!

I like to try new things all of the time-that is how I keep my healthy eating habits in check. I will not allow myself to get bored! If you put effort into your planning and cooking you will be completely satisfied eating healthy!

Oh ya-I had a small glass of white wine that I soaked some of the mangos in along with some apples and peaches-delicious!!! Also added some guacamole and a few chips!

Enjoy!!!
xoxoxo-A

Labor of Love LASAGNA!

 By now I think you are starting to understand that I believe you should LOVE your body and therefore want to feed it better with awesome good for you ingredients. This Lasagna is a labor of love but well worth the time put into it! There are  many healthy benefits to cooking it this way vs the traditional way and as always I promise it is just as delicious!!!

Ingredients:

1 to 1 and a half packages of lasagna noodles-WHOLE WHEAT (using whole wheat won't make you feel all icky and full after like white pasta does)

1 lb lean ground turkey meat

2 sweet sausage links or about 5 oz total

1/4 cup chopped onion

1 and a half cups chopped mushrooms

1 and a half jars of sauce-I used fire roasted organic

24 oz container of 2% cottage cheese

1/2 cup parmesan cheese

1 cup shredded skim mozzarella

Italian seasonings-I used basil, rosemary, garlic and red pepper flakes

I whole zucchini-peeled and shredded to use as  a layer

Step 1:

Cook ground turkey and sweet sausage over med heat in skillet for 10 to 12 min. Add in seasonings, onions and mushrooms for another 5 to 6 min.

Step 2:

Mix cheese mixture-cottage, parmesan and mozzarella in a bowl so it is ready as part of the lasagna assembly line......That is the fun part-putting it all together!!!



Step 3:

Cook your noodles or not depending on what the package says you can do then start to build your lasagna in this order:

noodles

sauce

cheese

meat

zucchini

Repeat ending with noodles and sauce on top. Sprinkle with a little bit more cheese-but remember this is "healthy lasagna" not "good old-fashioned lasagna" so easy on the cheese on top!!! Bake at 375 for 45 min.

This is great for dinner and then even better for leftovers the next few days!!!!

ENJOY!!!

XOXOXO-A

Baked Black Bean Pita Pockets

I love black beans! These can be made vegetarian if you like.  I added hot sausage to ours.

Ingredients:

Whole wheat pita pockets

1 can black beans

1/4 c chopped onion

1 c yellow pepper-or color of your choice

1 avocado

1/4 c shredded cheese

lime juice

olive oil

6 oz chopped meat-if you wish (chicken, pork or sausage)

Preheat oven to 350 degrees and Combine all ingredients except for avocado and cheese in skillet. Heat in skillet for 12 min with lime juice and olive oil-tsp of each. Season with pepper, red pepper flakes, cilantro (and whatever spices you want)  Line the pockets thinly with smashed avocado and fill with the bean, veggie and meat mixture. Bake for 10 min then add hot sauce (if you wish) and cheese and bake for 5 more minutes.

Makes 3 servings or 6 half pockets

Total time 30 min-15 prep-15 bake

Enjoy!
xoxoxo-A

 

White bean, wheat berries, tomato & mozzarella salad

Ingredients:

Mozzarella pearls

Chicken cubed lightly seasoned-salt, pepper, red pepperflakes and parsley

Chopped tomato

Wheat berries

Chopped celery

Chopped onion

Mixed together with olive oil and red wine vinegar

Tips: chill the wheat berries and chicken in the fridge after they cook before adding them to the mixture.

It's even better hours later after all of the flavors have had a chance to marry together!

 

Enjoy-A

 

Santa Fe Chicken Salad

[caption id="attachment_390" align="aligncenter" width="630"] Santa Fe Chicken Salad-loaded with goodies-loaded with flavor-loaded with protein and veggies![/caption]

The other night I made a delicious Santa Fe Chicken Salad! I want to share it with you!

I marinated the chicken in lemon juice, lime juice and salsa just for an hour. Once I put everything together in the giant salad bowl  I baked it for 25 min at 350 degrees turning it at the halfway point- just like this in this pan.

[caption id="attachment_391" align="aligncenter" width="300"] Marination-makes it more moist and delicious![/caption]

Next I chopped up peppers, red onions, asparagus, tomatoes, green onion, lettuce, basil and cubed some cheese-cheddar and mozzarella blend. I let the chicken marinade for a while as I chopped everything up.....



Last, I made my own dressing using the ingredients pictured below.....

[caption id="attachment_393" align="alignleft" width="1024"] Make your own dressing-it is so easy!!![/caption]

Jambalaya Recipe

JAMBALAYA!

I started with this recipe I found from Emeril when I got the notion that I wanted to make a jambalaya:

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

Then I saw that I had on hand already "baby salad size frozen shrimp" and "spicy chicken sausage" so I bought the chicken and went from there....Protein is most important to me so that is what I tend to focus on the most and then let the rest fall into place.

Step 1: cube about 1/2 lb. chicken breast and cook on med  heat with the following seasonings:1 teaspoon each paprika, oregano, blk pepper, crushed red pepper, garlic powder and dash of cinnamon (place together in a small bowl and stir as you will need half of the mixture for the shrimp/sausage in a min)  for about 10 to 12 min using a teaspoon of olive oil to coat the pan prior.

Step 2: cook the shrimp and sausage (use about 1/2 lb combined of both) with the same seasoning mixture you used on the chicken (you should have about half left over) on med heat for about 6 to 8 min.

 Step 3: chop 1/2 c each spanish onion, green onion, green pepper and sautéed those in a deep skillet on low to med for about 8 min with a little bit of olive oil.

Step 4: chop 3/4 c tomatoes and 1/4 c fresh parsley and add to the veg mix, stirring for another 4 min.

Step 5: add all protein to veggies in deep skillet along with 2 cups rice (brown or jasmine) and approx 3 cups hot water. Bring to a boil and then cover and simmer on low for about 15 min until the rice is cooked-but has not soaked up the liquid....you need and want some liquid when all said and done! Feel free to add hot sauce to kick it up a notch here...mine was only med spice temp.

I took his recipe and tried to make it budget (I didn't use all of the Emeril suggested ingredients) and a little more health friendly!

Try this with all recipies.....you can see from his picture in the recipe and my picture they don't look the same but it still tasted incredible!!!

Enjoy!

xoxoxo-A

Meals made EASY all week!

In this post I want to try to show you how easy and quick it can be to eat healthy.....

On Tuesday I chopped my veggies-tomatoes, zucchini, red onion and green onion-about 2.5 cups total

I cooked 1 package of chicken and cubed it so I can easily throw it in a pita pocket, salad or mix it with some rice or quinoa.

I boiled 2 eggs so I had them ready for when I wanted to add them too!
I had on hand already brown rice, quinoa, tuna, feta and mozzarella cheeses and lettuce.

If you take a little time 1 or 2 days a week to prepare your meals or part of your meals you will be more inclined to throw together something healthy quickly rather than stopping and grabbing something quick-that rarely ends well!! Try it this week and see if it works for you!! 

This is what I ate all week for lunch and dinner. I spent maybe 5 min at the most putting it together and making a little homemade dressing each time if I wanted to add it. Below are pictures so you can see how I basically ate the same thing over and over again BUT I never got bored with it.....

Healthy balanced meal-smashed black beans topping roasted sweet potatoes with asparagus, mushrooms and chicken

3 oz chicken, handful of mushrooms, steamed asparagus made only with lemon juice and balsamic vinegar, roasted sweet potatoes brushed with olive oil, cinnamon and black pepper then topped with smashed black beans.

Let me tell you some of the awesome health benefits of this meal! Not only does it include roughly 1 part good fat, 3 parts carbs and 2 parts protein but it is packed with  vitamin D, high in fiber, vitamin A and C-these antioxidants also work as anti-inflammatories, and can reduce the symptoms of arthritis and asthma. Sweet potatoes are also a good source of copper, manganese, potassium, iron and vitamin B6. They also contain thiamin, riboflavin and niacin. I cannot say enough awesome things about sweet potatoes!!! The black beans are packed with vitamins,  minerals, fiber and omega 3 and 6 fatty acids! Then there is the asparagus-deliciously made with only lemon juice and balsamic vinegar. Asparagus has hardly any calories, no fat, no cholesterol and no sodium....it may make your pee smell but the folate-good for heart health, the fiber and the inulin-good for digestive health is well worth the trade off!!! This meal makes me smile big! It tastes so good and is so ridiculously good for you!

Enjoy!!!

xoxoxo-A