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 some avocado and a dollop of plan greek yogur...
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. Add all the carrots, oil and spi...
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 to this. Chicken or turkey sausage...
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 apples, bananas and strawberries. This would also make a...
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 with fresh basil and CHOW down.
*sometimes I do a quick roast of...
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!!
