Carrot Cake Smoothie
I was hankering for a milk shake and wanted to try a different smoothie with veggies in it and I AM SO GLAD I MADE THIS! It tasted like a special treat to me and is loaded with nutrients. I may have used my finger to scrape out the edges of the mason jar. After drinking this I wasn't doubled over with stomach pain like a milk shake does to me ...insert happy dance!
CARROT CAKE SMOOTHIE
(makes 2 servings)
Ingredients:
1 cup of carrots ( I used baby carrots. We use a Vitamix and it can handle them whole, some blenders you may want to grate the carrots first).
1 small banana, frozen
1 1/2 cups unsweetened Almond Milk
2 Tbsp. cashew butter
2 dates
2 Tbsp hemp hearts
1 tsp. Vanilla
1/2 tsp. pumpkin pie spice
Blend until creamy and ENJOY. The second serving lasted several days in the fridge sealed.
This comes in around 260 calories per serving with 9 grams of protein. Next time I may try it with just one date because it was plenty sweet.
EASY one tray oven baked Chicken Fajitas
Ya' all this is SO easy and a super FAST meal to make! Perfect for a family who has many differently calorie needs at the same table.
Instructions:
Preheat oven to 425 degrees. Spray or brush large 13x18 sheet pan with oil (or, use 2 smaller pans).
1 lb. boneless, skinless chicken breasts
1-2red bell pepper
1-2yellow bell pepper
1-2 large onion
1-2 tablespoons taco seasoning
2 tablespoons olive oil
(You could also add mushrooms, jalapeno's or any other spicy pepper you would like).
Slice the peppers and onions and place on a cookie sheet. You could slice the chicken raw or place it on whole and slice it when it is cooked. I prefer to cut cooked chicken, cutting raw chicken gives me the hebbie jebbies :)
Sprinkle with the taco seasoning and olive oil. Put in preheated oven for 30 minutes. Half way through give the veggies a little stir.
Timer dings and ta-da dinner is ready.
I like to put this mixture on top of a bed of lettuce. Then I add...
Roasted Carrots
There are times when I find cutting and prepping vegetables very calming. I was having one of those days.... I popped on an audio book and went to town peeling and prepping the big bag of carrots I had that needed to get used. For those who do meal prep (which I highly recommend) get audible and listen while you work! :)
This requires a mandolin slicer, but you can buy pre-sliced carrots and then this recipe would be ready to bake super quick!
Roasted Carrots ..Or Carrot Chips
Ingredients:
2 lbs or carrots
3 tbsp. Coconut oil melted
1 tsp. sea salt
1 tsp. cumin
1 tsp. cinnamon
Directions:
Preheat oven to 425 degrees. Place parchment paper or a silpat on 2 baking sheets.
Peel and Slice carrots (I love the heirloom carrots with the purple, yellow and orange). If you are roasting your carrots you can slice them a little thicker (my mandolin has 3 thicknesses and I did middle). If you are going for the chips do it on the thinnest setting.
Melt the coconut oil. ...
Mason Jar Eggs
Mason Jar Eggs (makes 4 jars)
This is a perfect on-the-go high protein make ahead breakfast for those busy mornings. The varieties are endless on what you can add.
Ingredients
8 large eggs (you can do 4 eggs and 4 egg whites but I prefer the whole)
1/2 cup plain greek yogurt
1 cup fresh baby spinach
1 cup red bell pepper, chopped
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
In a medium bowl add eggs, greek yogurt and seasonings. Whisk by hand until fluffy.
Spray the inside of 4 mason jars (I found jelly size worked best for the above ingredients).
Layer in spinach and peppers between the 4 mason jars.
Add egg mixture filling them 3/4 full (DO NOT OVER FILL THEM, they WILL spill over when baking).
Place mason jars on a small baking sheet and bake 25-30 minutes or until eggs are firm.
Eat right away or store in the refrigerator with a lid for your quick grab and go breakfasts.
Again, ADD whatever you would like...
Chocolate Hummus
Chocolate Hummus!
A few months ago I spotted chocolate hummus in the grocery store! I literally squealed out loud! I was taken back by the price but I HAD TO TRY IT! When I got home I was disappointed. It was just MEH. I forced myself to eat it because I had paid for it.
Recently, Lynn gave me a recipe for chocolate hummus and I thought I would give it another go. I have tweaked it to fit my taste buds and to be a little more balanced nutritionally. I have got to say, it does taste a little like chocolate frosting and I DO like this one WAY more than the store bought one. Plus, it only takes about 5 minutes total to make it!
Ingredients:
I can garbanzo beans (drained and rinsed well)
4 Tbsp. cocoa powder
1-2 Tbsp. Maple Syrup ( I settled at 1.5 for my taste)
1 tsp. Vanilla extract
2 Tbsp. Almond butter
3-4 Tbsp. Water (depending on the thickness you prefer)
Throw all in your blender or food processor and ENJOY!
I love this with...
Butternut Squash Soup
Green Coconut Recovery Smoothie
Roasted Tomato Sauce
If any of you know Christine she ALWAYS has a bounty of fresh vegetables in the summer. Her garden is amazing. I find it very handy to have a friend like this..since my garden...well....lets just say was a LOST cause this summer :)
Easiest recipe ever!!!
(You can adjust amounts to your preference)
Zucchini Pasta Pesto
You MUST make this! I seriously can not stop eating it!
When the whole spiralizer, zoodles thing became popular I did a serious eye roll. I don't like extra steps at all. But, I changed my tune!! This stuff is AMAZING and not at all hard to make.
I personally like this spiralizer-
https://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest---Heaviest/dp/B00GRIR87M/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1469788078&sr=1-1&keywords=spiralizer
You can get less expensive versions but this had great reviews and I agree.
Zucchini Pasta Pesto:
serves 4
4 Large Zucchini
1/2 cup pesto (make your own favorite recipe or buy your own fresh version)
1 cup cherry tomatoes cut in half
Fresh Basil for garnish
Spiralize the zucchini. Lightly salt zoodles in a colander and let sit for 20 minutes (or 4 hours if you forgot about them and left home to run 1 million errands). Remove excess liquid and combine with tomatoes and pesto. Mix up, top...
Watermelon Mint Goat Cheese Salad
This is a super quick, easy and refreshing salad perfect for summer.
I don’t know about you all, but picnics can be DANGEROUS grounds for consuming a few too many calories. I like to bring something safe as a dish to pass and this is a GREAT option. PLUS it only takes a few minutes to put together, who wants to spend time in the kitchen when it is gorgeous outside?!?!
This recipe serves 4 but you could easily double or triple it.
4 cups cubed watermelon
6 Fresh mint leaves chopped
1-2 Limes juiced depending on how “zingy” you like it 1/3 cup crumbled goat cheese
Place in a bowl, stir a few times and DING you have a super refreshing summer salad!
Hope you all enjoy this as much as I do!!
