Making it easy to find great tasting and healthy meals

Thursday, September 3, 2015



This is from and the only thing I changed is that I cut the olive oil in half and added 2 Tbs. pure meple syrup


  • 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • orange vinaigrette (see below)


  • 1/4 cup freshly-squeezed orange juice
  • 1/8 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • pinch of salt and pepper



Toss all ingredients together until combined.


Whisk all ingredients together until combined.

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Sunday, July 26, 2015

Roasted Red Pepper and Pasta

 Roasted Red Pepper Pasta! #Vegan, #GlutenFree, 10 ingredients and SO creamy and delicious
  • 2 red bell peppers
  • 2-3 Tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1.5 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • Pinch red pepper flake (optional, for heat)
  • 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
  • parmesan cheese
  • Finely chopped fresh parsley or basil
  1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of)  parmesan, red pepper flake and fresh chopped parsley or basil.
*Inspired by/loosely adapted from Lauren's Latest
Nutrition Information
Serving size: 1/4 of the recipe Calories: 487 Fat: 14g Saturated fat: 2.3g Carbohydrates: 75g Sugar: 4g Sodium: 365mg Fiber: 10g Protein: 14g
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Slow Cooker Sloppy Joes

1 lb ground turkey (could also use ground beef)
1 onion, diced
3 stalks celery, diced
1 green pepper, diced
1 can (10.75 oz) tomato soup
1/2 cup ketchup
2 tablespoons mustard
1 tablespoon brown sugar
salt and pepper to taste

In a large skillet, add turkey, onion, celery, and green pepper until turkey is no longer pink. Drain the grease and add to slow cooker sprayed with non-stick cooking spray.
Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.
Cook on low for 4 hours, keep warm until serving. Serve on hamburger buns.
Makes 6-8 servings.
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Sunday, May 3, 2015

Quinoa Side Dish

This is a great alternative to a rice side dish

4 Servings

1- tablespoon butter
2- teaspoons crushed or chopped garlic
1- small onion,chopped
1- teaspoon dried thyme
1- cup uncooked quinoa (I used red)
Sautee these together until onion is soft and fragrant
2- cups chicken broth
1- tablespoon dried parsley
1/4- teaspoon salt
Cook for about 15 minutes or until all liquid is absorbed and quinoa is tender
Add: some fresh squeezed lemon juice to taste.

Serve warm and enjoy!

This was adapted from

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Tuesday, January 6, 2015

My Favorite Smoothie

This is such a healthy smoothie and I personally love it.

  • 1 beet (optional)
  • 1 scoop raw energy powder (optional)
  • 1 Tbs Hemp hearts
  • 3/4 cup frozen berries
  • Bunch of kale or spinach
  • 8 oz. carrot juice
  • daily multivitamin

Put these in your blender and enjoy! Pin It

Sunday, November 23, 2014

Bacon-Cheddar Cauliflower Chowder

This recipe is from Iowa Girl Eats
This is so good!!
Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head) (I chopped it in the food processor)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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Tuesday, September 16, 2014

Skinny Lemon Chicken Piccata

This is adapted from The Comforts of Cooking 
YIELD: Makes 2-4 servings (1-2 cutlets each)


1/4 cup + 1 teaspoon all-purpose flour, divided
2 boneless, skinless chicken breasts, halved
1/4 teaspoon each salt and pepper
2 Tablespoons olive oil
2 Tablespoons (or more) capers
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white cooking wine
lemon zest from 1 lemon
4 teaspoons fresh lemon juice
1 Tablespoon butter


Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.
Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.
Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.
Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, whisk lemon juice and butter into sauce.
Serve to individual plates and spoon sauce over the chicken.
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