Saturday, April 16, 2016

Spaghetti Squash / Chicken Boats

Dark Chocolate Cookies

  • 100 grams avocado flesh
  • 3 Tbsp egg whites
  • 1/2 tsp baking soda
  • 1/2 c dark cocoa powder
  • 1/4 c truvia baking blend
  • half dark chocolate bar (I love using Lindt Intense Orange, or any of the Ghiradelli/Lindt bars, really...)

Put it all together:
Puree the avocado. Add the rest of the ingredients except chocolate bar. Blend until smooth. Chop up chocolate bar and stir into batter.

Drop onto cookie sheet and bake at 350 for 18-20 minutes. Time may vary by oven and how big you make the cookies. Makes about 6 cookies.

*Gluten free!

100 calories - 2.9 protein - 8.7 carbs - 6.0 fat

Friday, July 17, 2015

Ground Turkey and Green Bean Rice Bowl

We had some fresh green beans from Sprouts, and some ground turkey thawed out, so I decided to try out a ground turkey and green bean teriyaki bowl. It was delicious!! The green beans were so green, and not being from a can, they still had some bite to them. Good thing there were leftovers, because this will definitely be eaten again.

Ground Turkey and Green Bean Teriyaki Rice Bowl

  • 1 - 16 oz package of 93/7 ground turkey
  • 1.5 pounds of green beans
  • Whatever sauce you want to use (don't drown it!)
  • White rice, brown rice, quinoa, whatever fits your fancy.
Make it!:
  1. Start cooking your rice. This will take the longest amount of time.
  2. Cut ends off of green beans. I also cut mine in half again so they would be easier to handle / eat. Rinse them. Put them in boiling water for 3-5 minutes. At the end of that time, put them in ice water to stop the cooking and keep them crisp. (I poured them into a colander to drain the boiling water, then put that colander in a large bowl of ice water.)
  3. Brown the ground turkey in a large skillet.
  4. Combine the ground turkey and green beans. Pour a little sauce over everything and toss.
  5. Serve over rice! 

Thursday, March 5, 2015

Healthy Ranch

  • 2 cups cottage cheese
  • 1/4 cup or so of almond milk (make as thin or thick as you like)
  • 1 package Ranch Dressing Mix

Make it!:

  • Blend it up (I use my Ninja!), and voila! Protein ranch! It tastes good and is even good for you!

Wednesday, July 24, 2013

Grilled Sweet Potatoes with Ginger-Peach Ketchup

Sweet Potatoes:
  • 2 large sweet potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges, fries, or rounds
  • 1/2 cup olive oil
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons black pepper
Ginger-Peach Ketchup
  • 1 peach, peeled and mashed
  • 1/2 cup ketchup
  • 1/4 cup lemon juice
  • 1 teaspoon grated ginger
  • 1 teaspoon soy sauce

  1. In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, salt, and pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.
  2. Heat grill to medium. Grill sweet potatoes until tender, turning once, 7-8 minutes per side. SErve hot or at room temperature.
  3. To make Ginger-Peach Ketchup: Combine all ingredients (I used a food processor), and simmer for about 10 minutes and serve.
Superfoods: Sweet Potatoes, Olive Oil

(Recipe found at

Chicken Cordon Bleu

  • 1 pound chicken breasts
  • Sliced ham
  • Sliced cheese
  • 1 egg
  • Water
  • Breadcrumbs (or Panko w/ Italian Seasoning)

  1. Pound chicken until thin
  2. Place 1 slice of ham and 1 slice of cheese on chicken.
  3. Roll tightly
  4. Place toothpick through chicken/ham/cheese roll to keep it together
  5. Dip in egg wash (egg scrambled with a little water)
  6. Coat with breadcrumbs
  7. Place of baking sheet
  8. Repeat with remaining chicken breasts
  9. Bake at 350 degress for 20-25 minutes

Thursday, May 23, 2013

Grilled Corn and Black Bean Salsa

  • 4 ears of corn
  • 4 small tomatillos
  • Olive Oil
  • 1-16 oz can Black Beans - drained & rinsed
  • 1-2 Jalapenos - chopped
  • 1 Bunch Cilantro - chopped
  • 1 Bunch Green Onions - sliced
  • 3 cloves garlic - chopped
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Canola Oil
  • salt & pepper

  1. Rub tomatillos and corn with olive oil. Grill corn and tomatillos until beginning to char.
  2. Dice tomatillos. Cut the corn off the cob. Put both in a large bowl.
  3. Add black beans, jalapenos, cilantro, green onion, & garlic.
  4. In a small bowl, whisk together vinegars and canola oil. Pour in large bowl and mix
  5. Add salt and pepper to taste
  6. Chill & serve!