This chicken shawarma is coming to you by special request! My friend @nicolethornefitness asked me if I thought a healthy shawarma recipe was possible…so here it is!
Marinade 1 pound of boneless, skinless chicken thighs in the following for about 2-3 h:
🥄 2 lemons, juiced
🥄 3 cloves garlic, chopped
🥄 1/2 tsp salt
🥄 1/2 tsp cumin
🥄 1/2 tsp dried cilantro
🥄 1/2 tsp pepper
🥄 1/8 tsp turmeric
🥄 1/8 tsp cinnamon
🥄 1/8 tsp cayenne
Grill the chicken and then serve over rice drizzled with a tablespoon of tahini.
Enjoy! 😋
Super Garden Salad
Continuing on with this week’s theme of unconventional photos, I snapped this pic yesterday while we were on the road. To avoid the drive through and inevitable temptations on the 6h drive, I brought this amped up garden salad along.
Cooked ground turkey flavoured with taco seasoning, cubed roasted sweet potato, shredded cheddar cheese, romaine, diced bell pepper and cucumber topped off with some Italian salad dressing.
Eggs and Veggies
Mountain mornings call for mountain sized breakfasts! This brekkie is getting my day off to the right start without compromising any of my healthy eating goals.
To make the potato and veggie mix, cube 1 small yellow potato, and half of each of a red pepper, a yellow pepper and a green pepper. Finely dice half a yellow onion and a clove of garlics. Toss it all with salt and pepper and small amount of spicy olive oil. Roast at 400F for about 30 minutes. In the meantime, pan fry two eggs.
Serve it up and enjoy!
Pomegranate Yogourt
There’s only one sleep left before 🎅🏻 arrives!
Stay on the nice list today and treat yourself to this festive breakfast!
1 cup greek yogourt, 1 handful of pomegranate arils, 1 tablespoon chopped walnuts.
Enjoy, friends!
Turkey and brown rice
Are you wondering what to do with your leftover turkey today? 🍗
Give this turkey & brown rice skillet a try! It’s what I’m lunching on today, and I can’t wait!
To make 4 servings:
🥄 500g cubed cooked turkey
🥄 1/2 c brown rice
🥄 1 1/2 leeks, cleaned and sliced into 1/4” pieces
🥄 1 yellow onion, diced
🥄 16 brown mushrooms, sliced
🥄 1 – 280g container cream cheese
🥄 chicken stock
🥄 salt & pepper to taste
Cook the brown rice per package directions, but use chicken stock instead of water. Set aside.
In a large frying pan, sauté the leeks and onions until very soft over medium-low heat. Add chicken stock as needed to keep the leeks and onions soft. Set aside.
In the same pan, sauté the mushrooms until cooked. Once the mushrooms are cooked, drain and excess water then add the cream cheese and stir with a wooden spoon until fully melted. Add in the leeks & onion, brown rice and turkey. Season with salt and pepper and enjoy!
Shrimp Cakes
These make a super delicious super healthy meal! I already can’t wait to make them again! 🙌🏻
🥄 500g raw shrimp, deveined and peeled
🥄 1/3 c quick oats
🥄 zest and juice of 1 lime
🥄 3/4 of a bell pepper finely chopped – any colour you like
🥄 2 tbsp diced cilantro
🥄 salt & pepper to taste
🥄 1/3 c light mayo
🥄 siracha sauce, to taste
Put the shrimp into your food processor and pulse until the shrimp is finely diced (try to avoid making a paste, but if it happens you’ll be fine).
Add the shrimp and all other ingredients except the mayo and siracha into a mixing bowl and mix well together. Form into cakes – I made 18 small cakes.
Spray the basket attachment of your air fryer with a little non-stick cooking spray and cook the shrimp cakes in batches. Each batch took about 20 minutes to become cooked through and nicely crisped in my air fryer.
Serve with siracha mayo and enjoy!
Blueberry Chia Jam
I love summer-fresh wild blueberries. I do not love whatever is available at the grocery store all winter. And while frozen blueberries TASTE amazing, they have an annoying habit of turning whatever I’ve added them to a strange shade of purple-blue. Enter this awesome blueberry chia seed jam! And it couldn’t be easier to make.
In a small pot add 100 g frozen blueberries, 2 tbsp chia seeds and 3/4c water. Cook over low heat until the chia seeds have expanded and the mixture has thickened. Add a few drops of stevia if you like for extra sweetness. The mixture will thicken more as it cools. This jam makes an awesome add in to your next bowl of Greek yogourt!
Easy, Yummy Lunch
Just a Friday PSA here that not everything you eat needs to be a work of art. The #Basics are just as worthy.
I scavenged the meal from my fridge last week. A hard boiled egg, some diced turkey, and cheddar cheese on romaine made made for a perfectly satisfying lunch.
Don’t be fooled into thinking you’ve got to make fancy things to eat healthy things.
Sirloin on Toast
Don’t complicate it!
This dinner was a hit with the hubby and was super simple!
🥄 toasted whole grain (or sprouted grain) bread
🥄 sirloin thinly sliced and quickly pan fried
🥄 cooked mushrooms and onions
🥄 shredded cheddar cheese
Add a swipe of BBQ sauce to the toast, layer with steak, mushrooms and onions, top with cheddar and pop it all under the broiler for a couple of minutes to get your cheese all nice and melty.
Serve with your favourite veg on the side and you’ve got a complete and simple meal that tastes great!
Shrimp and Cheese Quesadilla
Continuing on with my melted cheese obsession…Meet my shrimp and cheese quesadilla!
To make one serving:
➡️ Pan fry 200g peeled and deveined shrimp. I like to cut my shrimp into thirds so that they are easier to eat inside the quesadilla. Add your favourite flavouring for some kick. I used Cajun, but I kinda wish I had just used parsley and cilantro! Set aside shrimp once cooked.
➡️ Grate about 30g of your favourite cheese. Provolone is a good one for maximum melty-ness
➡️ Rinse & dry frying pan. Over medium heat, spray with non-stick cooking spray and add a tortilla to the pan. After 1-2 minutes add 1/2 the cheese to one half side of the tortilla, fill with shrimp, and top with remaining cheese. Fold the tortilla over. Once the cheese is starting to melt, flip the tortilla (this is the tricky part) and allow to set for another 1-2 minutes
➡️ Enjoy!