Unforgettable Thanksgiving Healthy Swaps

unforgettable thanksgiving (1)I can’t believe it ALREADY Thanksgiving. OR that it’s going to be nearly 90* here in San Diego this week! Eek! So crazy. The holiday season certainly sneaked up on me. You too?

I wanted to share with you some amazing recipes to add to your feast. It’s totally possible to have a delish meal made with amazing food and not feel bloated and blah afterwards.

And on another note….eat your veggies and your turkey first. That way by the time you eat some of the higher calorie foods (like the stuffing!) you’re likely to eat less cause you’ve filled up on nutrient dense foods.

And if you’re wanting more of a reset after Thanksgiving, this is my GO TO Nutrition Jump Start! I can help you with it too! Just message me!

xoxo-

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Sweet Potato, Rosemary, & Kale Pizza! Delish!

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Can you imagine such a combination of pizza? My sister posted this recipe on her blog awhile ago.  Now, when we make this recipe most of the time we make pizza. It’s absolutely delicious!

Ingredients

  • Sweet Potato
  • Red Onion
  • Kale
  • Rosemary
  • Balsamic Vinegar
  • Pizza dough (I make my own. I’ll share the recipe some day!)
  • Olive Oil
  • Salt & Pepper
  • Garlic
  • Mozzarella Cheese

We used fresh rosemary from our garden and fresh kale from our friend’s garden. It’s amazing! Even though it doesn’t look like it.  Usually our pizza has a little more kale but we only had what our friend gave us from the garden.

Here’s the actual recipe on my sister’s blog.

Vegan Sweet Potato Black Bean Tacos

tacos (1 of 1)My sister (www.amyroose.com) makes some sweet potato tacos that are delish.  While at the grocery store the other night, I was scrambling to think of something to make.  I grabbed a few items with her tacos in mind and made these. I thought I’d share the inspiration.

Ingredients

  • 1 sweet potato
  • Black beans
  • Cilantro
  • Salsa
  • Spinach
  • Tortillas
  • Seasonings as you please (i.e. onion powder, garlic powder, salt, pepper)
  • Olive oil

Instructions

  1. Chop sweet potato into small cubes and toss with olive oil.
  2. Season as you please (we used a little of all those listed above)
  3. Roast sweet potatoes at 350* until soft.
  4. Layer all ingredients onto tortilla and indulge.

Mediterranean Steak Salad


MAY 2014 (5 of 7)

I got this recipe from the Pampered Chef’s Casual Cooking cookbook.  It has easy recipes for indoors and outdoors.  It’s got a variety of different things for grilling primarily.  There are some other recipes as well.  It does have a great strawberry spinach salad recipe that is delicious.  Although that one does have sugar and is obviously  not one that I’m eating right now on the sugar elimination diet.  Toss it with a different dressing without the sugar in it and it would probably be just as great. The cookbook also has some different recipes for barbecue sauces.   Although they all have brown sugar in them except for the berry citrus one which apparently uses blackberry jam instead.  So the cookbook has a variety of different things for grilling  outdoors in backyard that look fabulous.  It’s a great cookbook if you’re looking for some new fresh  foods to eat on the grill primarily.

Just thought I’d showcase this egg slicer from Pampered Chef.  Love it! I’ve had it for years but needed new wires.  I recently got the new wires and am soooo thankful for this kitchen gadget.MAY 2014 (2 of 7)MAY 2014 (3 of 7)

Ingredients for the salad

  • about 6 to 8 artichoke hearts or one can of 14 ounces, cut into quarters
  • 2 to 3 tomatoes cut into wedges (or diced as I did because I didn’t read the instructions!)
  • one cucumber, cut in half and sliced
  • 1/4-1/2 of a red onion, sliced into thin wedges
  • 1/2-3/4 cup ripe olives, sliced
  • Approximately 4 ounces of crumbled feta cheese
  • 1 head of romaine lettuce or ~3 hearts, chopped
  • 3/4  cup balsamic vinaigrette salad dressing (see balsamic dressing recipe)


Ingredients for Steak Marinade

  • 2/3 cup balsamic vinaigrette salad dressing
  • 4 cloves of garlic minced
  • 1 1/2 teaspoons of dried oregano
  • 8 teaspoons coarsely ground black pepper
  • 1.5- 2 pounds of beef flank steak (of course it is always best to use grass fed organic meat.  Thus, the steak cuts options I had were limited.)

Instructions

  1. Marinate steak in Marinade for 6 to 8 hours or more. Honestly I’ve never been prepared this far in advance and usually my marinade only last a couple of hours maybe two tops and it always still tastes good but I imagine if you left it for the 6 to 8 hours or more it would be fabulous.
  2. Add salad ingredients with lettuce.
  3. Grill steak.  Allow to cool a few minutes prior to cutting and then place on salad.
  4. Drizzle with dressing and enjoy!


MAY 2014 (6 of 7)

 

Freezer Meal—Chicken stuffed with Feta, Spinach, and Ham

I love easy prep meals.  I especially love easy prep freezer meals.  I’ve been trying to prep for the arrival of our next little baby and so I’ve started putting together some freezer meals.  Here’s one I did today!

stuffed chicken (1 of 2)

(Picture is of Uncooked meal)

Ingredients:

4-6 breasts of chicken (it depends on the size of the chicken. I did only 4 but they were huge pieces)

3 oz Cream Cheese

1/2 cup Feta Cheese

Salt and Pepper

4-6 pieces of ham (or more as you like)

Spinach (as much as you like. I try to get as much in as I can. Roughly 2 cups for the 4 breasts)

Instructions:

1. Slice open breasts on one side to create a pocket. Season with salt and pepper.

2. Mix together cream cheese and feta.

3. Insert ingredients.  I typically do ham first, then spinach, and lastly the cream cheese and feta mixture.

4. Wrap up individually to freeze, or place in covered baking pan to cook now.

5. When ready to serve, cook covered at 350* for approximately 45-60 minutes or until thoroughly cooked.

You can always add more salt and pepper to taste after it’s been cooked.

Enjoy!

stuffed chicken (2 of 2)

Quinoa Patties with Cilantro, Kale, Lemon, and Avocado

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These quinoa patties are so good! I’ve seen quite a few variations of this recipe floating around the internet.  We’ve tried it a couple of different ways at different times. Each time they are delicious!

  • 1 cup quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/2 cup Parmesan cheese
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 teaspoon sea salt
  • fresh ground pepper
  • 1 cup kale, chopped with stems removed
  • 1 cup breadcrumbs (or panko breadcrumbs)
  • 1 teaspoon olive oil

Toppings: avocado, cilantro, lime juice, garlic or olive oil, salt and pepper

  1. Follow directions to make quinoa.
  2. Steam kale lightly.
  3. In a large bowl, mix together cooked quinoa, eggs, parmesan (optional), green onions, garlic, salt, kale, and breadcrumbs. Form patties for cooking.
  4. Heat olive oil  in a large skillet over medium-low heat. Cook up a few patties at at time.  Cover the pan and let them cook for 7-10 minutes until  a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown.
  5. Top the patties with generous amounts of avocado, chopped cilantro, lime juice, and salt and pepper. You could also drizzle a little garlic or olive oil. I LOVE tons of lemon on mine!

Healthy Shepherd’s Pie

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I remember my gramma making me Shepherd’s pie as a kid.  It used to be one of my favorite meals. So when my husband asked for Pot Pies, my mind immediately went to Shepherd’s pie.  But my quest was to make it a little healthier than the norm.

So here’s what I did.

Cauliflower Topping

  • 2 heads of cauliflower
  • 3 cloves of garlic
  • 1 tsp fresh chives
  • 1 tsp fresh thyme
  • Salt and Pepper

Pie Filling

  • 1-1.25 ground turkey (go for the organic, natural if possible)
  • 3 carrots, chopped (approximately 2 cups)
  • 1 celery stick, chopped (approximately 1 cup)
  • 2 cups chopped mushroom
  • 1 medium onion, chopped
  • 2 cups frozen peas
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 1 cup broth (veggie, chicken or beef)
  • 2 tsp tomato paste (I didn’t have tomato paste and used 1.5 tbs of tomato sauce and it turned out fine)
  • 2 tsp Worcestershire Sauce
  • 1 tsp chopped rosemary

shepherdspie (1 of 4)

  1. Place cauliflower in steamer and steam till fork poke soft.
  2.  As I was steaming the cauliflower, I prepared the rest of the dish.
  3. Brown turkey and set aside.
  4. Add a little olive oil (or other similar oil) and garlic to your pan and saute onions until soft.
  5. Add celery and carrots and saute for approximately 2 more minutes.
  6. Add flour and mix well before adding frozen peas, mushrooms, broth, Worcestershire sauce, tomato paste/sauce, rosemary, and turkey. Season to taste with salt and pepper.
  7. Mix well and simmer for 5-7 minutes, until liquid appears to be mostly absorbed. shepherdspie (2 of 4)
  8. Return to steamed cauliflower. Place cauliflower in food processor with chives, thyme, garlic, and salt and pepper to taste. I tried doing it in my blender but it didn’t work so well. If you have a Blend Tec or Vitamix, it might work but mine just wasn’t powerful enough. It still didn’t work in my food processor so I had use my Nutribullet, which worked well.  I had to use a tiny bit of water to get it started.shepherdspie (3 of 4)
  9. Place turkey mixture in the bottom of 9×13 pan and layer with cauliflower mixture.
  10. Sprinkle fresh chopped chives on the top for garnish.
  11. Cook at 400* for approximately 20-30 minutes.