Healthy veggie/white fish recipe 

With Lent upon us and meatless Fridays or just plain healthy eating, this recipe is great. This was very easy to whip up, throw in the oven and let it do it’s thing! 

Light, healthy, and delicious! 

Enjoy!



Ingredients:

1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
Table salt
1/2 pound plum tomatoes, cored, seeded, and chopped into 1/2-inch-pieces (about 1 cup)
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves

1 lemon, cut into wedges

Directions:

Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.

Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

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3 ingredient pancakes 

If you miss carbs, but love pancakes, then this is the recipe for you. Just a mashed banana, 2 eggs and cinnamon to your liking and that’s it. This makes 2 medium, so double or triple for your needs. 

Mash the banana and mix in eggs and cinnamon. 

Heat pan to medium heat and butter or oil pan. 

Add a small dollop of the mixture and let cook 2-3 mins per side. It will be runny to start. Smaller pancakes here flip better! 

Top with your favorite ingredients. I like butter and just a small bit of pure maple syrup. Add fruit and you’re all set for a high protein breakfast! 

Enjoy! 



Found on Pinterest. No idea the original post. 


Grilled lemon yogurt chicken

No need to wait until January 1 to start eating right. I found a few things in my pantry and fridge for a delicious, easy and oh so healthy meal. Start the week off right with the great recipe. Serve with sides or over a salad as we did!

Enjoy!

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Ingredients:
Serves 2
2 boneless skinless chicken breasts
1/2 cup ff Greek yogurt plain
1/2 cup or less freshly squeezed lemon juice
2 cloves garlic minced
Herbes de Provence (amt to your liking)
Salt and pepper

Directions:
Mix all ingredients in a bowl or bag and marinate for 30-60 mins.
Heat grill to med/high heat.
While grill is heating either make salad or sides.
Grill chicken 10-15 mins per side or until preferred doneness based on thickness of breasts. Slice or serve immediately!


Avocado brownies

Once again I found a great avocado dessert recipe!! This recipe was easy to make and very chocolatey. The brownies were moist yet cakey and delicious! Bonus not too bad for you either!

Enjoy!

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Ingredients:
½ cup semi sweet chocolate chips/dark chocolate/bittersweet chocolate/etc
1 Tbsp coconut oil
1 cup avocado puree (~2 very large avocados or up to 4 small ones)
1 Tbsp coconut flour
1 Tbsp vanilla extract
3 eggs
½ cup honey
½ tsp gluten free baking powder
½ tsp baking soda
½ tsp salt

Directions:
Preheat oven to 350 degrees.
Grease an 8X8 square baking pan.
Melt chocolate and coconut oil in the microwave. Stir every 30 seconds until melted (usually about 1½ minutes).
Fold together melted chocolate and avocado puree in a large bowl (make sure your avocado puree is very smooth or you will have chunks in your brownies).
Mix in remaining ingredients, mixing well.
Pour in to prepared pan and bake for 35 – 45 minutes. Don’t over bake but realize that the brownies will get more moist as they cool.


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.


The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Odd name, but delicious cookie! These cookies were very easy to make and honestly, very tasty. Even my husband enjoyed them and he normally won’t touch recipes like this. They taste great, are doughy and chocolatey. I did grind some of the chocolate chips to make them more chocolate peanut butter chocolate chip cookies but you don’t have to grind the chips. I just wanted a deeper chocolate taste which created a darker cookie!

These are grain free, gluten free, vegan and dairy free if you use the correct ingredients for your needs. And they come together very quickly!

Enjoy!

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Ingredients:
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature 2 (don’t use regular bp it makes them way too oily.)
¼ cup (80 grams) honey (many have used agave and maple syrup with success!)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed) you can also use cocoa nibs

Directions:
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.