Cooked Shrimp:
1 Tsp. Paprika
1 Tsp. Garlic Powder
1/2 Tsp. Oregano
1 Tsp. Cumin
Salt/Pepper to Taste
Bake at 350 for 3-5 Minutes
Set Aside
Cilantro Lime Sauce:
1 Cup Sour Cream
3 Tbsp. Cilantro
1/4 Tsp. Salt
3 Tbsp. Lime Juice
1 Regular Size Coleslaw Mix
Mix all together and set aside until ready to use.
Assemble your Shrimp Cilantro Lime Tacos:
Flour or Corn Tortillas
Cilantro Lime Sauce Mixture
Shrimp
Avocado Slices
Enjoy!
2 Cups Planko Bread Crumbs
3/4 Cup Whole Milk
2 lbs. Lean Ground Beef
2 Large Eggs
1/2 Cup Diced Onion
2 tsp. Minced Garlic
2 tbsp. Basil & Parsley
2 tbsp. Oregano
1 Cup Shredded Parmesan Cheese
Salt & Pepper to Taste
Preheat oven to 400 degrees.
In large mixing bowl, mix together bread crumbs, milk, beef, eggs, onion, garlic, basil, parsley, oregano, parmesan cheese & salt/pepper.
Place formed meatballs (your choice how big or small) on baking sheet about 1/2-1 inch apart.
Bake 16-20 minutes or until fully cooked.
2 Chicken Breast (Cut in Half)
1 1/2 Tbsp. Oil
1 Tbsp. Minced Garlic
1/2 Diced Onion
1 Diced Small Tomato
2-3 Handfuls of Spinach
2 Cups Heavy Cream
1 Tsp. Salt
1 Tsp. Pepper
1 Cup Parmesan Cheese
2 Tbsp. Parsley
In medium skillet over medium heat add oil, garlic, and onion -cook for 5-7 minutes.
Stir in tomato and spinach -cook until spinach is wilted.
Add in heavy cream, salt, and pepper -bring to a boil.
Fold in parmesan cheese and parsley -stirring until slightly thickened.
Pour over cooked chicken and enjoy!
Salmon Fillet
2-3 Sticks Kani
1/2 Avocado
Spicy Mayo (to taste)
Sweet Soy Sauce (to taste)
Sesame Seeds (Garnish)
Cook Salmon at 400 for 15-20 minutes (or until ALMOST fully cooked).
*You do not want a fully cooked salmon; you will place back into the oven for an extra 5 minutes at the end.
Shred kani sticks into thin strings (just pull apart in small strands).
In a small bowl mix together kani strands, spicy mayo and sweet soy sauce (both to taste).
Take salmon out of oven and place mixture from bowl on top of salmon -cook an additional 5 minutes.
Place fully cooked salmon on top of a bed of white rice (or any side of your choice).
Top with sliced avocado, drizzled with spicy mayo and sweet soy sauce (to taste), and finish off with a sprinkle of sesame seeds.
ENJOY!
16 oz. Rotini Pasta (Uncooked)
3 1/2 Cups Vegetable Broth
1 tbsp. Minced Garlic
1 Juice of Lemon
3 tsp. Salt
2 tsp. Black Pepper
1/2 Cup Heavy Cream
1 Cup Shredded Parmesan Cheese
1/2 Cup Italian Parsley
Preheat oven to 350 degrees.
In a square baking dish (or really whatever you have and works) add -
uncooked pasta, minced garlic, lemon juice, broth, salt and pepper.
Cover and bake for 50-60 minutes or until pasta is cooked (stir occasionally).
When cooked, add remaining ingredients and give it a stir.
I like to top with extra parmesan cheese before serving.
Let cool and enjoy!
2 Chicken Breasts
1/2 Cup Flour
1 Tsp. Salt
1 Tsp. Pepper
2 Eggs
1/2 Cup Planko Bread Crumbs
1 Cup Shredded Parmesan Cheese
2 Tbsp. Avocado Olive Oil
24 oz. Marinara Sauce
1 Cup Mozzarella Cheese
Preheat oven to 425 degress.
Cut chicken breasts in half -season with salt and pepper.
First Mixing Bowl: Stir together 1/2 cup flour, 1 tsp. salt and 1 tsp. pepper.
Second Mixing Bowl: Beat 2 eggs.
Third Mixing Bowl: Stir together 1/2 cup planko bread crumbs and 1/2 cup parmesan cheese.
Dip both sides of chicken breast in the flour. Next dip in beaten eggs then dip into bread crumb/parmesan cheese mixture. Make sure it is evenly coated on both sides.
Heat pan over medium heat and add oil. Sauté until just cooked through.
In a medium sized casserole baking dish, coat the bottom with 1 1/2 cup of marinara sauce.
Arrange chicken in a single line over sauce and top with remaining marinara sauce then cover with mozzarella.
Bake uncovered for 15-20 minutes.
Enjoy!
1 Can of Buttery Crescent Rolls (Pillsbury)
14 oz. Jar of Pizza or Marinara Sauce
Pizza Toppings of Choice
Shredded Cheese of Choice
Preheat oven to 375 degrees.
Separate dough triangles and smooth them out flat.
On large end of dough spread 1 tbsp. of pizza or marinara sauce then add on toppings and shredded cheese of choice.
Roll up triangle dough and place on non-stick cooking pan.
Bake for 10-12 minutes. Let cool and enjoy!
1 lb. Brussel Sprouts
2-3 tbsp. Olive Oil
1 tbsp. Minced Garlic
Salt & Pepper to Taste
Preheat oven to 400 degrees.
Wash, rinse, and cut in half brussel sprouts.
In large mixing bowl combined all ingredients.
Spread out, evenly, on a sheet pan and let cook for 30-45 minutes.
Shake sheet pan every 10-15 minutes.
You want brussel sprouts to be crisp on the outside and tender in the middle.
Let cool for 7-12 minutes and enjoy!
1 1/2 Cup Jasmine Rice
3 Cups Broccoli
2 Chicken Breast or Tofu Chicken
1 Tbsp. Butter
1 Tbsp. Ground Ginger
1 Tbsp. Minced Garlic
Salt & Pepper to Taste
1 Tbsp. Avocado Oil
1/2 Cup Teriyaki Sauce
Green Onion & Sesame Seed (Garnish)
Rice Instructions -
Bring 1 1/2 cup of rice to a soft boil.
Turn to low heat for 20 minutes and remove.
Let stand 10 minutes.
Steamed Broccoli Instructions -
In gallon ziplock bag place 3 cups of broccoli.
Season with salt and pepper.
Add in 1 tbsp. melted butter and shake around well.
Add in 2-3 tbsp. of water, seal closed, and microwave for 3 1/2 to 4 minutes.
Chicken Breast Instructions -
Cut chicken into small pieces, place in mixing bowl, and stir in avocado oil.
Season with ground ginger, minced garlic, and salt and pepper.
Over medium heat cook chicken breast for 5-10 minutes then add in teriyaki sauce.
Continuing cooking chicken until done.
*if choosing tofu, I like the Gardein Teriyaki Chick’n Strips -follow instructions on packaging
Place cooked rice in bottom of bowl.
Layer with steamed broccoli and chicken or tofu.
Garnish with green onion and sesame seeds.
Enjoy!
15 oz. Can Enchilada Sauce
10 oz. Can Diced Tomatoes and Green Chilies
4 oz. Can Green Chilies
16 oz. Vegetable Broth
15 oz. Can of Corn
15 oz. Can of Black Beans
1 Diced White Onion
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
2 tsp. Garlic Powder
Salt & Pepper to Taste
Cilantro, Shredded Mexican Cheese, & Sour Cream (to top off)
In a medium soup pot, over medium heat, pour in enchilada sauce, diced onion, cayenne pepper, chili powder, and garlic powder together. Cook and stir for about 5-7 minutes.
Next you will add in remaining ingredients and cook an additional 12-15 minutes.
Serve and top off with cilantro, shredded mexican cheese, and sour cream.
*I like to eat my soup with some tortilla chips
ENJOY!
16 oz. Can Refried Beans
16 oz. Sour Cream
1 oz. Packet Original Taco Seasoning
15 oz. Guacamole
2 Cups Shredded Lettuce
2 Cups Mexican Blend Cheese
(*Mozzarella Cheese for healthier option)
2 Tomatoes Diced
1 - 6 oz. Can Sliced Black Olives
1/4 Cup Green Onions
1/4 Cup Cilantro
Preheat oven to 350 degrees
(I like to throw my dip into the oven to melt the cheese and serve it semi-warm -but this step is totally optional. Disregard preheating oven if you would like to serve cold)
You will need a 9x13 pan or close in size.
Add vegetarian refried beans to bottom of pan.
Mix together sour cream and taco seasoning -add as the next layer.
Spread guacamole over sour cream mix.
Next you will layer on shredded lettuce and mexican cheese blend.
Top off your dip with remaining ingredients - diced tomatoes, green onions, black olives, and cilantro.
Place into oven (if you choose this option) for 5-7 minutes.
If you choose to serve chilled, place into the refrigerator for 25-30 minutes.
Serve with chips and enjoy!
1 - 16 oz. Box Rotini Pasta
1 tsp. Garlic Powder
Salt & Pepper (To Taste)
1 Cup Parmesan Cheese
2 Cups Crushed Croutons
1/2 Chopped Red Onion
2 Cups Caesar Dressing
1 tbsp. Extra Virgin Olive Oil
Romain Lettuce (Chopped)
Cook pasta according to box instructions.
Prepare chopped lettuce and onion.
Prepare crushed croutons.
Add Caesar Dressing to cooked pasta and stir until evenly mixed together.
Mix all ingredients into large mixing bowl and enjoy!
1 Box Jumbo Shells
24 oz. Pasta Jar (Flavor of Choice)
2-2 1/2 Cups Spinach
2 Cups Mozzarella Cheese
1 1/2 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese
1 Tsp. Garlic Powder
Salt & Pepper (To Taste)
Preheat oven to 350
Cook jumbo shells according to package directions.
In a medium mixing bowl -combine mozzarella cheese, ricotta cheese, parmesan cheese, spinach, and seasonings (salt, pepper, and garlic powder).
Fill each shell with filling, as much or as little as you want.
In large baking dish pour in 1 cup of pasta sauce.
Place stuffed shells in baking dish.
Pour remaining sauce over shells, cover with foil, and cook for 45-50 minutes.
Chopped Lettuce
Chopped Red & Green Cabbage
Diced Green Onion
Thinly Sliced Carrots
Cooked Corn
Hard Boiled Egg
*Dressing of your choice
3-4 Bell Peppers (Any Color)
Choice of Meat
Marinara Sauce
Salt/Pepper
Shredded Mozzarella Cheese
Diced Pineapples*
Cut bell peppers in half and scoop out seeds/inside; set aside.
Cook choice of meat. Add in marinara sauce once meat is fully cooked.
Fill bell peppers up halfway with meat/marinara sauce.
Add a few diced pineapples on top of sauce mixture.
Layer the top with mozzarella cheese and add on a few more diced pineapples.
Broil for 5-7 minutes or until cheese is melted to desire.
And enjoy, my friends!
*Diced Pineapples are optional.
You can feel free to use whatever topping you like.
* *Do not add on mozzarella cheese or toppings until you cook.
I prep the bell peppers with the sauce inside and store in the fridge until
I am ready to eat.
Bow-Tie Pasta
Marinara Sauce
Olive Oil
1/2 Diced Onion
1 Cup Mushrooms
Choice of Meat
Boil pasta until cooked then add in marinara sauce.
Over medium heat sauté 1/2 diced onion and cup of mushrooms in olive oil.
Cook for 5-7 minutes.
Add in choice of meat and cook until meat is done.
Combine remaining ingredients with pasta and marinara sauce.
Let cool and enjoy!
8 oz. Unsweetened Almond Milk
Protein Powder of Choice (I use Vital Proteins Unflavored)
1 tbsp. Oats
Handful Blueberries
Handful Raspberries
Handful Spinach
Mix all ingredients into a blender and enjoy!
I usually make this smoothies after a morning workout.
Perfect way to fuel my body and get my day started.
Cabbage
Kale
Lettuce
* all of the above chopped
Sliced Carrots
Blue Corn Tortilla Strips
Mozzarella Cheese (Lightly Sprinkled)
Red Onion
Grilled Chicken -I use Tofu Chicken
Put all ingredients in a bowl, shake/mix together and enjoy.
It really is that simple and delicious.
* Use a light dressing with this recipe -I use Tessemae’s Organic Avocado Ranch
* All ingredients are to taste and depending on how little or big of a salad you’re wanting.
Bag of Baby Spinach Leaves
1/2 Red Onion -diced
4 oz. Reduced Fat Feta Cheese
Strawberries -cut in halves
Blueberries
* fruit amount is up to your taste/preference
Wash and Rinse Baby Spinach Leaves, Strawberries and Blueberries.
Mix all ingredients in large bowl and shake until all ingredients are mixed together thoroughly.
Simple, tasty, healthy.
Enjoy!
* I personally do not prefer salad dressing for this recipe.
The natural juices and flavors of the onion, strawberries and blueberries give the
salad exactly what it needs without the dressing.
* If you prefer salad dressing and it is a must have for you, use a sweet dressing such as
a Raspberry Vinaigrette or a Sweet Poppyseed Dressing.
Fresh Bag of Brussel Sprouts
4-5 Medium Potatoes
Salt & Pepper
2 tbsp. Vegetable Oil or Olive Oil
Boil bag of Brussel Sprouts for 7-10 minutes.
Take out and let cool.
Slice Brussel Sprouts in half or however you like.
Transfer to sauté pan ( 1 tbsp. vegetable oil already in pan).
Cook an additional 7-10 minutes, over medium heat, seasoning with salt & pepper.
Peel, wash and dice potatoes.
Transfer to medium sauté pan (1 tbsp. vegetable oil already in pan).
Cook until potatoes are crispy and soft, while seasoning with salt & pepper.
*Like with any of my recipes, season to taste but don’t overdue it.
Mix brussel sprouts and potatoes together and enjoy with some chicken or meat of choice.
It really is that simple and healthy. Enjoy.
