Zucchini turkey poppers

A great appetizer or main dish for healthy but delicious eating. Easy to make and very light and healthy. Baked in the oven these are great for an app or serve more as a main dish with easy sides!

Enjoy!

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Ingredients:
1 pound chicken breast ( ground )
2 cups zucchini squash ( grated )
2 green onion ( diced )
4 tablespoons cilantro ( minced )
1 clove(s) garlic ( minced )
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil ( for cooking )

Directions:
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. (I baked mine at 400 for 20 mins flipping halfway through). Either cooking method works well!
Serve with guacamole, salsa, or your favorite dip. (I served with an avocado/Greek yogurt homemade dip!!)


Avocado chocolate pudding

In an effort to eat better but still enjoy treats, I’ve been searching for better alternatives to our favorite treats. I stumbled upon this easy and very delicious recipe while in Pinterest. Nice and chocolatey, healthier ingredients and easy to make!

Enjoy!

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Ingredients:
Makes 2 small servings. Double for larger portions

½ avocado, mashed
1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
2 teaspoons raw honey
1 teaspoon sunbutter (or other nut butter)-we used almond butter
pinch of salt
dark chocolate chips-optional

Directions:
Mash up your avocado.
Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips if you would like. I used dark chocolate bar and broke into large pieces to top with.


Avocado chocolate chocolate chip cookies

When I first started seeing recipes like this, I was totally tuned off. Avocado in my cookie? No thanks. But I gave in and decided to try it. Honestly, they are delicious, chocolaty, and NOT AT ALL avocado-y tasting. I was shocked. Easy to make, not so bad for you and delicious!

Enjoy!

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Ingredients:
100 g. avocado flesh
½ cup coconut sugar—-I used half regular sugar, half stevia
1 egg
½ cup dark cocoa powder
50 g. dark chocolate chunks-good dark chocolate is best here. Darker the better I say :-)
1 tbsp. water
½ tsp. baking soda

Directions:
Preheat oven to 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to an week.

Notes from the original baker:

The cookies are best cold – and even better when they have been in the fridge over night.
* 100 g. avocado flesh equals ¾ cup
** You can sub ⅓ cup not-so-runny honey for the coconut sugar


Lighter dirty Shirley

I love a good cocktail on a Friday night. But I hate drinking so many calories. Recently, my sister shared the Dirty Shirley with me. I lightened it up by using either diet sprite or my preferred method club soda!

Enjoy!

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Ingredients:
1 ounce good vodka
5-6 ounces club soda or diet sprite
Dash/splash of grenadine

Directions:
Pour vodka over ice cubes in a highball glass. Fill the rest with your soda of choice. Add in grenadine and garnish with cherries or lemons and serve immediately!


Margherita flatbread pizzas

Pizza is such a Friday night staple, but ordering in can be so bad for you. So to still enjoy our favorites without too much guilt we made these great flat bread pizzas! (Recipe below based on several recipes we’ve tried and combined to what we enjoy!)

Enjoy!

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Ingredients:
1/2-1 cup crushed tomatoes
1/2-1 tbsp evoo
1-2 cloves garlic minced
4 plum tomatoes sliced thinly
Mozzarella cheese shredded or sliced to your liking
Fresh basil leaves lightly chopped
2 flatbreads

Directions:
Heat grill.
Combine crushed tomatoes, evoo and garlic in chopper and chopped well.
Grill flatbreads a few minutes on each side until toasted lightly.
Spread sauce on top of flatbreads and top with tomatoes, cheese and basil.
Grill until cheese is bubbly and tomatoes cooked. This will be quick. Keep an eye on the grill.
Serve immediately!


Fluffy cake donuts

Recently I wanted to bake but it’s just so hot here that if I baked I needed something quick. The husband enjoys baked goods in the am, so when I stumbled upon this recipe that’s quick and easy, I knew I had to try it out. They are delicious! I did use vanilla paste in place of just vanilla. They are great plain, with the glaze or powdered sugar. Even with a bit of butter!

Enjoy!

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Ingredients:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners’ sugar
2 tablespoons hot water
1/2 teaspoon almond extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.


Grilled tuna steaks

There’s nothing better in the summer months than grilling out. But grilling all the time can get boring. So the husband and I try to find new things to grill. One thing we love is fish or seafood on the grill. So this week we picked up some tuna and grilled them up! Perfect!

Enjoy!

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Ingredients:
2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.


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