Recent Posts

Archive

Tags

LEMON CHICKEN WITH VEGGIES

Ingredients 6 TBSP Olive Oil 2 lemons (1 thinly sliced and 1 juiced) 4 tsp garlic (minced) 1/2 tsp freshly ground black pepper 4 boneless skinless chicken breasts 1 tsp kosher salt 3/4 lb green beans (trimmed) 8 small red potatoes (quartered) Instructions Coat a large baking dish with 1 TBSP of the olive oil. On the bottom of the dish, arrange the lemon slices in single layer. Combine the remaining oil with lemon juice, garlic, salt, and pepper in a bowl. One by one, you will need to coat the green beans, potatoes as well as the chicken in the olive oil mixture. Begin by adding the green beans first. Then toss to coat. Remove the green beans with tongs and place them on top of the lemon sli

Avocado Chicken Salad

Healthy Avocado Chicken Salad – This salad is so light, flavorful, and easy to make! If you love grilled chicken and avocado, you’ll go crazy for this healthy combo lightened up with a zesty lime juice dressing. Perfect for your next barbecue or potluck! INGREDIENTS LIST FOR THE AVOCADO CHICKEN SALAD Blackened Chicken 1/2 lb (225g) chicken breast boneless, skinless 1 tablespoon olive oil extra virgin Salt and fresh cracked black pepper, to taste 1/4 teaspoon smoked paprika 1/8 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon ground cumin 1/8 teaspoon chili powder 1/8 teaspoon oregano Juice of 1/2 lime Lime Juice Dressing 3 tablespoons lime juice 2 tablespoons ol

Coming Soon: MUSCLE BURNS FAT!

I have been waiting for this for my whole life!!! I have always wanted the "insider tricks" to help me (and my clients) build lean muscle while burning fat at the same time, because it's hard to do on your own! Unless you are working with a trainer. Beachbody's trainer Megan Davies is now sharing her best routines in two three-week programs designed to be done back-to-back: #mbf Muscle Burns Fat and #mbfa Muscle Burns Fat Advanced, with VIP Early Access launching July 27 exclusively on Beachbody On Demand. <get on my waitlist now!> People are always asking me the secret to losing weight for good and getting that lean/toned physique. Who knew it really is so simple — you need resistance tra

Shrimp and Avocado Salad with Miso Dressing

INGREDIENTS for the salad: 1 teaspoon minced garlic 1/4 teaspoon cayenne 1 1/2 cups sliced avocados 1 cucumber 1/2 pound raw shrimp, tails removed 1/2 tablespoon butter 1/2 teaspoon chili powder 4 cups chopped spinach or baby kale fresh chopped cilantro (for the topping) peanuts (for the topping) for the dressing: 1 1-inch piece of fresh peeled ginger 3 tablespoons oil 3 tablespoons lime juice (more for taste) 2 tablespoons agave nectar 1 1/2 tablespoons white miso (similar to a paste) 1/2 teaspoon minced garlic 1/4 teaspoon salt INSTRUCTIONS Heat butter in a small skillet over medium high heat. Add garlic and shrimp, sprinkle with chili powder and cayenne while directly in the pan. Saute fo

Strawberry Basil Margarita Summer Cocktail

Ingredients 1/2 pint fresh strawberries 1/2 c. blanco tequila 1.5 oz. Cointreau 1 lime, juiced about an ounce 1 tbsp honey, raw if you have it 2-3 basil sprigs ice kosher salt Instructions On the Rocks Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the f

Cowboy Caviar Dip

INGREDIENTS 1 can, 15 oz, black beans, drained and rinsed 1 can, 15 oz, pinto beans, drained and rinsed 1 cup corn, frozen or canned is fine 1/2 cup chopped tomato 1/2 cup chopped cilantro 1/3 cup diced orange peppers 1/3 cup diced red peppers 1/3 cup diced yellow pepper 1/3 cup diced red onions 1 jalapeno, seeded and diced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 3-4 tablespoons olive oil juice of 1 lime tortilla chips for serving INSTRUCTIONS Add first 10 ingredients together in a large mixing bowl. Mix well. Add seasoning chili powder, cumin, salt and pepper, and mix well. Drizzle olive oil and squeeze lime juice onto mixture and mix well to e

SALTED CARAMEL SHAKEOLOGY IS COMING!

Summer means long, sunny days, sunglasses, sunscreen … and a brand-new Shakeology flavor! (#YASSS) Introducing Salted Caramel Shakeology, the refreshing summer treat that helps satisfy hunger, fight cravings and fuel your day. Like all of our Shakeology flavors, it delivers protein + superfoods + adaptogens + more = nutrition your body craves. Shakeology is backed by science, loved by millions. Healthy never tasted so sweet! Salted Caramel Shakeology will be available June 23 in the U.S. and Canada, while supplies last. SALTED CARAMEL SHAKEOLOGY With Salted Caramel Shakeology, you can enjoy a summer treat made without dairy ingredients that delivers premium proteins, prebiotics, probiotics

Cucumber Mint Gin Coolers

Ingredients 6 ounces gin 1 cup cucumber cut into chunks, plus a few thinly sliced for garnish 12 mint leaves plus more for garnish 2 tablespoons sugar (or beet sugar) ¼ cup fresh lemon juice Chilled Club soda to cap Ice Instructions In the jar of a blender, combine the cucumber chunks, the mint leaves, sugar and lemon juice. Puree until you have a smooth mixture. Fill two glasses with ice. Add 2 ounces of gin to each glass and the thinly sliced cucumbers. Fill the glasses to 2/3rds full with the cucumber mixture. Top with club soda and stir well. Garnish with fresh mint.

Spicy Shrimp Over Creamy Spinach Cauliflower Rice

Ingredients: 1 lb frozen shrimp (peeled and deveined, and thawed) 1 16 oz package frozen cauliflower rice 2 handfuls fresh spinach 1/2 tsp crushed red pepper flakes 1 tsp garlic powder 1/2 tsp sea salt 1 tbsp Kite Hill Foods Chive Almond Milk Cream Cheese 1 tbsp ghee 1 tsp olive oil 1 tsp paprika pinch pepper DIRECTIONS: For shrimp, heat a large saute pan and the ghee over medium high heat. Add shrimp, 1/2 tsp garlic powder, paprika,red pepper flakes, 1/4 tsp sea salt, and pepper. Cook the shrimp for approximately 2 minutes on each side, until cooked through and no longer opaque. Meanwhile, also heat another pan with the olive oil over medium high heat. Add caulirice and cook approximately 5

Sheet Pan Pork Tenderloin with Potatoes

Ingredients: 1 1/2-2 pounds pork tenderloin 1/3 cup brown sugar 2 teapsoons garlic 3 tablespoons oilsalt and pepper to taste 1/2 teaspoon Italian blend herbs 1/2 teaspoon garlic powder 2 tablespoons reduced sodium soy sauce 2 tablespoon balsamic vinegar 1/8 teaspoon crushed red pepper flakes 1/4 teaspoon smoked paprika optional 1 1/2 - 2 pounds baby red and/or gold potatoes (halved) 1/3 cup grated parmesan cheese Directions: Preheat oven to 425 degrees and grease sheet pan. Line one half of the sheet pan with foil, folding up sides approximately 2 inches from the edge to make a "tray". Place tenderloin in the center of the foil tray. Pat tenderloin dry with paper towel. Whisk togethe

Barbecue Chicken Marinade

Ingredients: 2 lbs chicken breast 1/2 cup barbecue sauce (low in sugar) 1/4 cup maple syrup 1/4 cup apple cider vinegar 1/2 Tbsp chili powder DIRECTIONS: Place and all other ingredients into a freezer bag along with the barbecue sauce, maple syrup, apple cider vinegar, as well as the chili powder. Place in the freezer and freeze. When you’re ready to use, let it defrost overnight in the fridge. You can place in a bowl of water to help speed up the defrosting as well.

Rustic Autumn Vegetable Soup

INGREDIENTS 4 medium Yukon gold potatoes, peeled and diced 1 16 ounce can cannellini beans, drained and rinsed 1 cup cauliflower florets 2 medium carrots, peeled and sliced 2 medium celery stalks, sliced 1 medium yellow onion, chopped 2 medium cloves garlic, minced 5 cups chicken broth 2 tablespoons extra virgin olive oil 2 tablespoons fresh parsley, chopped 1 tablespoons fresh thyme, chopped 1/2 teaspoon pepper 1/2 teaspoon kosher salt How to cook the soup: Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until

Zucchini Bread Breakfast Cookies

Ingredients 1 1/2 cups quick oats 3/4 cup old fashioned oats 1 cup oat flour OR ground grain of your choice 1/4 cup ground golden flax OR chia seeds 2 teaspoons cinnamon 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1/2 cup unsweetened applesauce 1/3 cup honey 4 tablespoons melted coconut oil OR butter 2 large eggs 1 teaspoon vanilla extract 1 cup shredded zucchini (excess moisture squeezed out) 1/4 cup chopped walnuts Instructions Preheat the oven to 360°Line two baking sheets. Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and

SHEET PAN TERIYAKI SALMON

INGREDIENTS: 4 5-ounce salmon fillets 16 ounces green beans, trimmed 2 carrots, peeled and cut diagonally in 1/4-inch slices 1/2 cup teriyaki sauce, homemade or store-bought 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1/2 teaspoon sesame seeds DIRECTIONS: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place salmon, green beans and carrots in a single layer onto the prepared baking sheet. Spoon teriyaki sauce over the salmon. Drizzle green beans and carrots with olive oil; season with salt and pepper, to taste. Place into oven and cook until the fish flakes easily with a fork, about 16-18

Italian Chicken Marinade

The marinade is for one pound of chicken. Be sure to marinade at least 15-20 minutes. Ingredients: ¼ cup olive oil ¼ cup red wine vinegar 1 tsp oregano 1 tsp basil 2 garlic cloves, minced ½ tsp red pepper flakes

A Healthy Hot Mess by Jennifer Stawarz

Contact

Follow