Healthy, Recipes

Shrimp Pad Thai with Spaghetti Squash

This homemade Pad Thai with spicy shrimp, spaghetti squash, peanuts and cilantro for a low carb dish you will prepare again and again. It’s super easy to make, the entire dish can be ready in 15 minutes flat.

INGREDIENTS

  • 1 large Spaghetti Squash
  • 2 Tablespoons olive oil
  • 1 lb. Shrimp, peeled and deveined
  • 1 pint mushrooms, sliced
  • 2 Eggs Beaten
  • 3 Cloves Garlic, minced
  • 1 medium onion, diced
  • 2 Tablespoons Peanut butter
  • 2 Tablespoons Rice vinegar
  • 1 Tablespoon Soy Sauce or Coconut Aminos
  • 1 Tablespoon Sriracha
  • 1 TablespoonSesame seed oil
  • 1 Cup Bean Sprouts
  • ½ Cup Dry Roasted Peanuts
  • Juice of 2 limes
  • ½ Cup Chopped fresh cilantro

INSTRUCTIONS

Preheat the oven to 400 degrees. 

Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.

Once cooked, remove from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a bowl.

Heat the olive oil in a large skillet over medium heat.  Add in the shrimp and cook on each side until pink and no longer translucent.  Remove from the pan.

Add the onions to the pan and saute, about 3-5 minutes.  Push the onion to one side and add the mushrooms, saute until cooked. Mix the onion and mushrooms together, season with salt and pepper. Make well in between the vegetables, add the beaten egg.  Scramble the egg with a spatula, then combine with the vegetables.

Add in the garlic, peanut butter, rice vinegar, soy sauce,sesame oil and Sriracha.  Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.

Add in the cooked spaghetti squash, peanuts, and lime juice.  Toss with tongs until combined.  Top with the cilantro and shrimp and serve.

Healthy, Recipes

Summer Zucchini Skillet

This quick, one-pot ground turkey skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!

INGREDIENTS

  • 14 ounces from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch
  • 1 pound 93% lean ground turkey
  • 1/4 cup chopped onion
  • 1 tablespoon tomato paste
  • 1 can black beans, rinsed and drained
  • 3/4 cups corn kernels, fresh or frozen
  • 1 can diced tomato, drained 
  • 1 jalapeño, diced
  • 1 cloves garlic, minced
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 teaspoon honey 
  • 1 1/4 teaspoon cumin
  • 1 1/4 teaspoon kosher salt
  • 1/4 cup white wine or water
  • lime wedges, optional

INSTRUCTIONS

Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.

Cook, breaking the meat up until the turkey is cooked through, about 5 minutes.

Push the meat to the side, add the onion and cook 1 minute.

Add the black beans, corn, tomato, jalapeño pepper, garlic, and stir with 1/4 cup wine/water.

Add the zucchini remaining 1/4 teaspoon salt and cumin.

Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp.

Serve with lime wedges and more cilantro if desired.

Healthy, Recipes

Zucchini Noodles with Sausage and Kale

This zucchini noodle recipe is keto friendly and packed with flavor!

Using a simple zucchini spiralizer or a vegetable julienne peeler, this meal just requires a few ingredients. You can adapt it any way that you want. Add sausage, tomatoes or more vegetables to make it a perfect fit for your family. 

INGREDIENTS

  • 3 medium zucchini, spiralized
  • 2 tablespoons extra virgin olive oil divided
  • 3 cloves garlic, minced
  • 1 ½ teaspoon red pepper flakes
  • 1 pound sweet Italian ground sausage 
  • 4 cups kale, chopped
  • ½ cup parmesan cheese
  • salt and pepper, to taste

INSTRUCTIONS 

Using your favorite vegetable spiralizer, turn your zucchini into noodles; set aside.

Heat 1 tablespoon of the olive oil in a deep skillet over medium high heat. Add garlic and red pepper flakes, sauté for 30 seconds or until fragrant. 

Add sausage to the pan, using a wooden spoon to break down meat into bite-sized pieces. 

Cook until cooked through and golden brown, about 7-9 minutes. 

Add kale to the pan and sauté until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently. 

Toss in remaining 1 tablespoon olive oil and zucchini noodles to the pan, sauté until zucchini is just cooked through, about 2-3 minutes. 

Right before removing from the heat, stir in the parmesan cheese and toss until melted. Check for seasoning then add salt or pepper to taste.

Healthy, Recipes

Taco Cauliflower Skillet

Dinner in under 30 minutes!

This Taco Cauliflower Rice Skillet is quick, easy, healthy, low carb and incredibly delicious. Loaded with ground chicken, vegetables, cauliflower and melted cheese. 

INGREDIENTS 

  • 1 lb ground chicken 
  • 1 head cauliflower, riced 
  • 8 oz. mushrooms, sliced 
  • 1 red pepper, thinly sliced 
  • 1 yellow pepper, thinly sliced 
  • 1 tablespoon Garlic powder 
  • 1 packet Taco Seasoning 
  • ½ cup shredded cheese
  • Chopped cilantro 

INSTRUCTIONS 

Add the olive oil to a skillet over medium heat.

Sauté mushrooms until translucent. Then add in the peppers and garlic powder. Sauté until veggies are cooking through. Transfer to plate. 

Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.

Add the cauliflower rice to the skillet with the cooked ground chicken. Stir to mix well. 

Bring to a simmer and then add the taco seasoning 

while stirring add ⅔ cup water. Simmer until the sauce is thickened, taste for seasonings. Add the cheese, stirring until melted. 

Serve with cilantro. 

Healthy, Recipes

Spicy Peanut Ground Chicken Stir Fry

Asian-inspired Stir Fry skillet, prepared in just one pan within minutes.

Enjoy this delicious meal to the fullest, because it’s keto friendly & low-carb plus perfect for meal prepping!

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1-3 tbsp red thai curry paste adjust to taste. 
  • ¼ cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 bag Coleslaw
  • peanuts, garnish optional
  • cilantro, garnish optional

Instructions

In a large pan, heat the oil.

When the oil is hot, add the turkey and cook until it is about half way cooked. 

Add the curry paste, garlic, peanut butter, and soy sauce, and broth/water to the pan. 

Let it simmer and stir until the pork is fully cooked.

Add the slaw mix to the pan.

Cover and let simmer for 2-3 minutes until the veggies cook down to desired crunch level!

Remove from heat. 

Garnish with peanuts and cilantro.

Healthy, On the Side, Recipes

Grapefruit Salad with a Citrus Cilantro Dressing

This salad is perfect for summer!

It is refreshing and tart, with arugula, sliced red onions and creamy goat cheese, all topped with a citrusy cilantro dressing. It’s great as a side salad or add some protein to make it an entrée! It is especially delicious served alongside salmon!

INGREDIENTS 

For the dressing:

  • 1/3 cup fresh cilantro, packed, stems mostly removed
  • 1 medium-sized pink grapefruit, juiced
  • 3 tablespoons extra virgin olive oil
  • 1 ½  tablespoon honey
  • 1/2 tablespoon white wine vinegar

For the salad:

  • 4–5 cups arugula
  • 1/2 cup goat cheese, crumbled
  • 1 large pink grapefruit, sliced with skin on or peeled and split into wedges
  • 1/2 medium-sized red onion, peeled and sliced thinly

INSTRUCTIONS

Make the dressing:

Add all the ingredients to a blender and blend on high until well combined but bits of cilantro still remain.

Cover and refrigerate until ready to use. Just shake or stir before adding to the salad.

Assemble the salad:

In a large bowl, add the arugula, goat cheese, grapefruit and onion. Add the desired amount of dressing and toss to combine.

Healthy, Recipes

Cheeseburger Stir Fry

Are you looking to cut out carbs but love burgers?

This recipe is for you! It’s packed with that burger flavor we all love minus the carbs!!

You can switch out the ground turkey for beef or even pork and feel free to add a drizzle of ketchup if you are not too worried about the carbs!

Ingredients

  • 1 lb ground turkey 
  • 1 tbsp olive oil
  • 1 bag coleslaw salad bag 
  • ½ cup diced onion
  • 3 cloves garlic, minced 
  • ½ cup diced dill pickles
  • ¼ cup diced pickled jalapeños 
  • 3 tbsp Dijon mustard or your favorite mustard 
  • ¼ cup water
  • ½ cup shredded cheddar cheese
  • Salt & pepper 
  • Fresh parsley for garnish 

Instructions

In a large skillet, heat the oil on medium heat.

Once hot, add the ground turkey and break it up to cook.

When turkey is no longer pink, add the garlic and onions, salt and pepper, and saute for 2 minutes.

Add the coleslaw bag, jalapeños and pickles. Put a lid on the skillet and let the coleslaw cook down for about 3 minutes – until cabbage is tender.

Once cooked down, stir in the mustard and water. Allow excess water to cook down, and if your mixture is really dry, add a tablespoon of water in.

Stir in the shredded cheese.

Garnish with parsley. 

Adapted from 

https://mealplanaddict.com/low-carb-cheeseburger-stir-fry/

Early Riser, Healthy, Recipes

Zucchini Quiche Minis

While these crustless low carb quiches are small, they offer big flavor, and they are a cinch to make.

I just started doing Weight Watchers so I’ve been trying to create low carb and low point meals. I was pleasantly surprised how delicious these turned out and they’re only one point each!

Ingredients 

  • 2 small zucchini, finely chopped
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup Parmesan cheese
  • 6 large eggs or substitute with egg beaters
  • ½ cup flour
  • ¼ cup fresh basil, finely chopped
  • 3 tablespoons Olive oil
  • 2 teaspoon baking powder
  • 1 teaspoon honey
  • Salt and pepper 

Instructions 

Preheat the oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray.

Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture in bowl after filling each one.

Bake until bottoms are golden brown and quiche is cooked through, about 15 minutes. Remove pan from the oven and let quiche cool for a few minutes in pan; remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary). 

Healthy, Recipes

Asian Cauliflower Bowl

Quick and easy, this Asian cauliflower rice bowl is made with ground turkey, veggies and liquid amino for a healthy, low carb meal.

Cauliflower rice for the win…again. I just love how it soaks up all the flavor and gives you that full feeling with less calories! Make them for lunch or dinner-they’re low carb, flavorful and nutritious!

Ingredients

  • 1 pound ground Turkey 
  • 3 cups riced cauliflower
  • 2 cups mushrooms, sliced
  • 1 cup green pepper, diced
  • ½ onion, diced 
  • 1 Tbsp minced ginger
  • 3 cloves garlic, minced
  • ½ tsp dried red pepper flakes
  • 2 tbsp rice vinegar
  • 3 Tbsp Liquid Aminos 
  • 1 Tbsp sesame seed oil 
  • 1 tsp ginger, minced

Instructions

In a large skillet, Add onion and green peppers to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Season with red pepper flakes, salt & pepper. Remove from the skillet. 

Add the ginger, garlic and cauliflower rice and rice vinegar to the same skillet. Stir and cook for about 5 minutes. Remove from the skillet. 

Swirl the sesame seed oil in the skillet, brown the turkey on medium heat, pour liquid aminos over as you cook the meat. Continue until cooked. 

Mix all ingredients together.

Healthy, Recipes

Pan-fried Orange Glaze Grouper

For Christmas Eve this year my sister-n-law and I decided to do something a little different… 

In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve. 

This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken! 

This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself. 

Serve this fish with my Garlicky Ginger Green beans and white rice. 

Ingredients

  • 6 -4 oz. portions Grouper or white filets
  • 6 Clove Garlic
  • 1 tablespoon Ginger
  • ½ teaspoon Red Chili Paste
  • ¼ cup Orange marmalade
  • 1 tablespoon Soy sauce, low sodium
  • 1 teaspoon pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Rice wine vinegar
  • 2 teaspoon Sesame oil
  • Zest of one orange, for garnish
  • Green onions, for garnish

Cilantro, for garnish

Instructions

Preheat oven to 400 degrees F

In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste.  Stir until thoroughly combined and just beginning to boil. Set aside.

Add olive oil to an ovenproof frypan and turn to medium high heat.  As it warms, pepper both sides of the fish and add to the frypan.  Sauté fish 3-4 minutes until browned.  Flip filets over and spoon about a tablespoon of sauce over each filet. 

Place in the oven for 5-6 minutes until the fish flakes easily.

Spoon remaining sauce over baked portions.

Top with orange zest and cilantro.