Oh hi! Are you ready to brunch?
If you’re having a lazy Sunday tomorrow, this is the perfect meal for you! It’s full of all the good things – satisfying your tummy and your taste buds for hours.
Over medium heat, wilt chopped kale. Add seasoned cooked ground turkey, 2 eggs and sliced roasted sweet potato. Top with crumbled goat cheese, cover and allow the eggs to cook through. Top with some hot sauce, If that’s how you roll. Enjoy 😋
Buffalo Chicken & Chic Pea Salad
Buffalo Chicken & Chickpea Salad with Blue Cheese Dressing. If you love Buffalo everything, this amazing bowl is for you!
To make: Cook a chicken breast in your slow cookers shred with two forks and toss with buffalo sauce. Open a can of chickpeas, drain, rise and toss with buffalo sauce. Roast the chick peas either in your airfyer or in the oven until they are crispy (mine took 20 minutes in the airfryer). To make the dressing stir together 1/4c crumbled blue cheese, 1/4c plain Greek yogourt, the juice of half a lemon and a splash of almond milk. Toss some store bought kale slaw with the dressing, top with your buffalo chicken and roasted chickpeas. You’ll be in heaven!
Do you agree that Buffalo Sauce anything is great?
Alpaca Spoon
Alpaca spoon! 🦙 🥄😂
Throw this easy breakfast bowl together in 3 minutes or less.
1 cup Greek yogourt, 1 tablespoon of shredded coconut, and 1/2 cup of raspberries. Stir and enjoy!
Spicy Shrimp & Avocado Bowl
Spicy Shrimp & Avocado Bowls 🦐 🥑
This was a super awesome meal and the prep couldn’t be simpler. Double or triple up to make a few days worth!
Prep: In a non-stock pan over medium heat, pan fry 1/2 lb shrimp coated in cajun seasoning. Cook quinoa according to package directions – I always use chicken stock for extra flavour!
Dressing: mix together 1/4c Greek yogourt, the juice of 1 squeezed lime, finely chopped cilantro, salt and pepper and enough almond milk to thin the dressing to your preferred consistency.
Serve: In a salad bowl, layer pea shoots (or greens of choice), cooked shrimp, sliced ripe avocado and quinoa. Top with dressing, enjoy! 😋
Sweet Potato Nachos
So, you know everyone’s always waiting for #TacoTuesday? Why aren’t we all just celebrating #𝐍𝐚𝐜𝐡𝐨𝐍𝐢𝐠𝐡𝐭 every night? Seriously…it’s barely a hashtag!
These nachos were totally drool worthy! 🤤
Slice your sweet potato about 1/4-inch thick and space out on a cooling rack set on a cookie sheet. Roast in the oven at 425 for about 30 minutes.
Pan fry extra lean ground beef with garlic powder, onion powder and paprika. Drain any excess fat.
Make your guac: mash an avocado then add the juice of 1 freshly squeezed lime & 1/2 tsp salt. If you want to be fancy add some finely diced red onion & cilantro.
Assembly: top your roasted sweet potato with the ground beef and plain Greek yogourt. Top again with guac and salsa. Enjoy! 😋
Ice cream!
I scream, you scream…but wait…this is a 100% guilt free version! 🍦
Do you have an ice cream maker hanging out in your basement? If you do, whip this up, literally! 😂
Chill your ice cream bowl per manufacturer’s directions. Put 2 cups of Greek yogourt in a bowl, add the seeds from one scraped vanilla bean pod, some stevia-based liquid sweetener, and about 1/2 of almond milk to thin the yogourt a little bit. Add the yogourt to the ice cream maker and run the machine, again per manufacturer’s instructions.
Enjoy right away as a soft-serve consistency, or chill for about an hour longer in the freezer for a more traditional consistency. 😋
If you’re making this ahead of time, allow the frozen yogourt to soften in the fridge for about 2 hours before serving.
This also tastes great with fresh berries stirred in!
Black Bean Tomatillo Soup
Despite the weather being a bit all over the place lately, overall it’s feeling like fall. 🍂🍁🍂 That means soup season!
This BLACK BEAN TOMATILLO SOUP is amazing!
Poach & shred 4 chicken breasts, set aside. In a stock pot over medium heat fry diced yellow onion, 3 diced jalapeño peppers (seeds and membranes removed), 3 cloves of garlic and 1 tbsp cumin. Once the onions and peppers are softened, add 8 c chicken stock, 1 cup of prepared tomatillo salsa and 1 can black beans. Bring to a boil, and then reduce heat to low for 45 minutes. Remove from heat and use an immersion blender to make this soup nice an creamy. Stir in the shredded chicken. Add salt & pepper to taste.
Divide into 4 portions. Top each with a dollop of plain Greek yogourt, shredded cheddar cheese, diced avocado and a bit of cilantro. Enjoy! 😋
Curried Turkey Salad
Let’s talk turkey! 🦃
I absolutely love turkey – and it’s a great source of protein! This past weekend I cooked a turkey and planned a much bigger bird than I needed just so I could eat leftovers all week!
Up first, curried turkey salad! In a small bowl, mix together 2 tbsp light mayo, 1/2 tsp curry powder, salt and pepper. In separate bowl, mix together 3/4 c diced turkey breast, 2 thinly sliced celery ribs, and 2 thinly sliced green onions. Mix the curry sauce into the turkey mixture. Voila! Curried turkey salad. Quick, simple and delicious! Eat on its own, over mixed greens, on a wrap, or in a sandwich. You could even try stirring some cooked wild rice into the turkey salad to give it a different twist.
Pumpkin Spice Oats
Pumpkin Spice and Everything Nice! 🍁 🍂🍁
Pumpkin spice oatmeal is a tummy-warming way to start any fall day.
In a small pot over low-medium heat, add 1/3c oats, 1/3c almond milk, 1/4c pumpkin purée (not pie filling), 2 tbsp erythritol-based brown sugar sweetener and 1/2 tsp pumpkin pie spice. Stir until thickened and enjoy. 😋
You can prep this ahead of time too. Just reheat in the microwave and add additional almond milk to loosen up the oatmeal as needed.
Steak & Egg Bagel
Happy Saturday! Do you have leftover steak from dinner last night that you’re not sure how to use up? This quick sammie is a mouthwatering breakfast or lunch treat!
Toast a bagel, fry an egg, top with shaved sirloin and some cheddar cheese. Enjoy 😋