Baked Brussel Sprouts

BAKED BRUSSEL SPROUTS

Who would have thunk of all people, I would even attempt to eat a brussel sprout, and now it is a recipe on my blog!! I am not sure why I never tried them, but I was definitely missing out! Now, I have an easy vegetable to go with many of my meals! 

Ingredients:

• 1 lb brussel sprouts
• 1 cup raw bella mushrooms
• 1/4 choppped onion
• 1 tbsp minced garlic
• Himalayan salt and pepper to taste
• Olive oil spray (to Grease dish)

Directions:

1. Chop ends of sprouts and cut in half
2. Put in bowl and add other ingredients and stir
3. Put ingredients in greased deep dish and cook at 400 degrees for 13 minutes
4. ENJOY with your favorite dinner or lunch! I made grilled chicken and sweet potato fries to have with my sprouts! 

If you need help with your nutrition and learn to eat clean, along with getting accountability and motivation for helping you achieve your health and fitness goals, please fill out my challenge group application to join my next Beachbody challenge! 
What better way to get a home DVD program, nutrition plan, and FREE coaching?!
I am here to help you reach your ultimate goals, but first you have to make the step and say YES, I CAN and YES, I WILL!

Use Wufoo integrations and get your data to your favorite apps.

Clean Chicken Waldorf Salad

Clean Chicken Waldorf Salad

Ingredients:

• 2 cups chicken breast (cooked- I broil mine)
• ½ cup plain Greek Yogurt
• ½ cup chopped seedless grapes
• ¼ cup dried cranberries
• ¼ cup chopped raw walnuts
• ¼ cup chopped onion
• 1/4 tsp Himalayan Salt
• ½ tsp cracked pepper

Directions:

Mix all ingredients together and let chill for at least 30 min before eating.

Use on 100% whole wheat crackers, or 100% whole wheat wrap!

Nutritional Facts per serving:

Calories-132

Fat-4

Carbs-11

Sugar-8

Protein-12

Mediterranean Grilled Cheese Sandwich

Mediterranean Grilled Cheese Sandwich

Ingredients

2 slices rustic white bread or sourdough bread (I used Whole Wheat)

1 Tbsp extra virgin olive oil, divided

2 oz. Mozzerella Cheese (sliced)

1 oz. Wisconsin Feta cheese, crumbled

2 cups fresh spinach

4 Roma tomato slices

2 Tbsp diced black olives

1 Tbsp finely chopped red onion

2 tsp chopped fresh basil

1/4 tsp finely minced garlic (about 1/3 clove)

Freshly ground black pepper

Directions

Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.

Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.

This may be my new favorite lunch!!! 

Black Bean, Corn, and Edamame Salad

Black Bean, corn, and edamame salad!

Ingredients:

• Black beans- 14 oz
• Corn- 2 ½ cups
• Edamame- 2 cups
• Red onion- 1 medium chopped
• Cilantro fresh- 1 tbsp chopped
• Red peppers 1 ½ copped
• Olive oil- 3 tbsp
• Black pepper ½ tsp
• Cumin- ½ tsp
• Lime juice-1 tbsp
• Himalayan salt- ½ tsp
• Cayenne pepper- 1/2 tsp
• Raw honey- 1 tbsp

Directions:

1. Cook Edamame as per package states. While cooking edamame, brown red pepper and corn in same pan on high for 5 min or until brown.  Add in black beans and cook on medium for another 2 min.
2. After Edamame is cooked, drain water and add into mixture of corn, black beans, and red pepper and take off stove.
3. Add cilantro, black pepper, cumin, lime juice, salt, cayenne, and raw honey and mix ingredients all together.
4. Put in fridge and let cool for at least 2 hrs prior to eating!

Enjoy!!

Garden Veggie & Chicken Pasta (VEGAN)

Garden Veggie & chicken Pasta

Ingredients:

1 Small Spaghetti Squash

½  green pepper sliced and cut in halves

½  red pepper sliced and cut in halves

½  medium sweet onion cut into medium pieces

Edamame prepared per package (I used Frozen ) ¼ cup

Organic Spaghetti sauce (low sodium)

1 spicy chicken meatless burger (Boca)

Parmesean Cheese (optional)

Directions:

Cook spaghetti squash, peppers, onion in pan on medium for 5-8 min.

Cook edamame per package directions and add in with veggie mix. 

Cook Boca Spicy Chicken burger per package directions

Add ¾ c Organic Spaghetti Sauce and cook 2 min or until warm. 

Cut Spicy chicken burger into pieces and add into veggie mixture.  Top off with parmesean cheese.(optional)

ENJOY!!!!

Nutritional Facts per serving:

Calories: 350

Fat: 13

Protein: 24

Carbs: 25

Sugar: 7