Making it easy to find great tasting and healthy meals

Sunday, September 10, 2017

Healthier Zucchini Bread

Mix together in Bosch or Kitchen Aid:
3 eggs
3/4 c. of half coconut oil and half apple sauce
1/2 c. Stevia
1/2 c. Sugar
1/2 c. Brown sugar
3 tsp vanilla

In a separate bowl mix:
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
2 c white flour
1 c wheat flour
Add this to the wet ingredients then add:

3 c grated zucchini 
3 tbs ground flax seed
3 tbs chia seeds
1 cup semi sweet chocolate chips 

Spray bottom of baking leaf pans with cooking spray then sprinkle with flour. Divide evenly between two pans. Sprinkle with turbinado sugar and bake at 325 for 55 min or until toothpick comes out clean

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Monday, July 3, 2017

Slow Cooker Chorizo Pulled Pork

Slow Cooker Chorizo Spiced Pulled Pork

From Slender Kitchen. I used this pork on a salad similar to a Cafe Rio salad

Slow Cooker Chorizo Spiced Pulled Pork



  • 1 tbsp. paprika
  • 1 tsp. ancho chili powder (up to 1 tbsp.)
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1/2 tsp. pepper
  • 1/4 tsp. cinnamon
  • 1/4 tsp. coriander
  • 2 lb. lean pork tenderloin
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 tbsp. apple cider vinegar


  1. Mix together all the spices and rub over the pork.
  2. Place the pork in the slow cooker. Cover with onions and then add the chicken broth and apple cider vinegar.
  3. Cook for 4-6 hours on low until it easily shreds with a fork.
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Banana Oatmeal Blender Muffins

From Well Plated

Blender Banana Oatmeal Muffins. NO butter, sugar, or oil. This skinny recipes uses Greek yogurt and honey instead. I can't believe how good these tasted!

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!
YIELD: 12 muffins
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 40 minutes


  • 2 cups oats (quick cooking or old fashioned)
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 to 3 tablespoons honey*
  • 1 1/2 teaspoons baking powder (I prefer aluminum free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)


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  1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
  2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

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Pepperoncini Beef

Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef

From Slender Kitchen

Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef



  • 2 lb lean beef eye round roast
  • 1 onion, chopped
  • 1 cup beef broth
  • 8 oz pepperoncini with juice, jarred
  • 1/2 tsp salt
  • 3 tbsp Italian seasoning
  • Add everything into a slow cooker on low and cook for 8 hours then shred with a fork. I like to serve this on tacos with cilantro lime rice.
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Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade! |

From Cafe Delites

Calories471 kcal
AuthorKarina - Cafe Delites
  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper , to taste
  • (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large cucumber , diced
  • 2 Roma tomatoes , diced
  • 1 red onion , sliced
  • 1 avocado , sliced
  • 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges , to serve
  • Instructions
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    1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
    2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
    3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
    4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
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Monday, March 13, 2017

Apple, Cranberry, and Almond Coleslaw

Apple Cranberry Almond Coleslaw | Cooking Classy

  • 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 2 Tbsp apple cider vinegar
  • Salt and freshly ground black pepper
  • Coleslaw
  • 1 small cabbage, shredded (6 - 7 cups packed)
  • 1 1/2 cups matchstick carrots
  • 2 large gala apples, sliced into matchsticks (about 3 cups)
  • 1/2 cup sliced green onions
  • 3/4 cup sliced almonds or 1 cup slivered almonds
  • 3/4 cup dried cranberries
  • In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
  • In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
  • Recipe source: Cooking Classy
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