Guilt free breakfast on the go, or a midday work snack to help avoid temptation!
Eggs / Egg white/ Egg beaters
Fresh Veggies of your choice (spinach, pepper, onion, etc.)
Cooked meat (turkey sausage, turkey bacon, etc.)
PAM nonstick spray
Use nonstick spray on muffin tin. Add veggies and lean meat (chopped small) to each muffin tin, top with raw egg. Sprinkle on a little shredded cheese and bake @ 350 for 20-25 mins. Reheat in the micro for 30 seconds and enjoy!!
Spiralize zoodles, and set them to the side; or cook your pasta according to package instructions, reserve 2 tbsp pasta water.
In a blender, add avocado, garlic, EVOO, lime juice, salt, pepper, jalapeno (remove seeds), green onion & 1-2 tbsp. water. Blend until smooth. Add more water if you like thinner sauce. Toss zoodles/pasta in sauce until covered, toss in cilantro, and simmer on medium high heat until warmed all the way through.
This goes great with shrimp or Cajun salmon (as pictured)!
I purchased a $10 spiralizer online with many doubts…. would it
work? Will I like zucchini “noodles”? Will I really be fooled into thinking I am eating pasta? Well, the results are in, and I am now OBSESSED with my spiralizer and ZOODLES!!!
I typically spiralize 3-4 small/medium zucchini. I initially went and
bought the biggest fattest zucchini I could find, thinking they would make more zoodles quicker, but I figured out fast that I’d then have to trim down the girth of the zucchini to fit in this tiny spiralizer. Don’t make that mistake like me. Anyways, wash your zucchini and spiralize away! Within minutes you will have a healthy bowl of zoodles to toss in pesto, alfredo, marinara, etc!
Toss the zoodles in a frying pan with pesto on medium/high heat for a few minutes. Once zoodles are coated in pesto and heated up you’re ready to eat! (Literally, just minutes!) We like to add ground turkey & parmesan on top, or my favorite combo, a side of steak! Yum!!! (The pesto recipe is posted in a previous post!)
Also makes for great cold salads with some spiralized carrot and anything else your little heart desires!
This is a delicious spin on chili! It’s rich, a little sweet, and super flavorful. This is a great dish to make and enjoy effortlessly all week long. It also satisfies that comfort food craving.
1lb ground turkey
1 large onion, chopped
3 garlic cloves, minced
salt and pepper
3 cups chicken broth (plus extra for reheating)
28 oz can crushed tomatoes
Small can diced tomatoes (optional)
15 oz can baked beans (I like sweet baked beans)
1 cup uncooked quinoa, rinsed
1 large sweet potato (about 1lb,) peeled and chopped small
2 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon red chili pepper flakes
Toppings: shredded cheese, onion, avocado etc.
Add ground turkey and onion to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic and cook a little longer, then put in a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. You can add more chicken broth when reheating.