Are you into zoodles? I don’t make them much, but every time I do I think to myself I’ve got to make them more often. Zucchini noodles are the perfect pasta stand in.
To make this shrimp & pesto zoodle bowl:
Spiralize 1 medium zucchini (I love my @padernokitchenware one) and set aside. Sauté 2 small cloves of garlic in a pan, and add 8-10 shrimp. Cook through and set aside. Add the zoodles to the pan, and cook until just heated through. Toss together the zoodles, shrimp, and 2 tbsp pesto. Top with a few diced cherry tomatoes and enjoy! 😋
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Kale, White Bean & Meatball Soup
I’m loving this kale and white bean soup with mini meatballs right now! This is a great lunch to pack up and take with you to work. It freezes really well and can easily be made in a batch. This recipe looks long, but it’s pretty simple, and when you get 4 days of lunches as the result, it’s well worth it!
For the soup ➡️ sautée 1 diced yellow onion and 3 cloves of chopped garlic in a stock pot. Once softened, add 1.5L chicken stock, 1 can drained and rinsed white kidney beans, the juice of one lemon and the zest of one lemon, salt and pepper. Bring to a boil, then reduce heat to low and simmer for about an hour. Add 1 bunch of ribbed and cut kale, allow to heat just until the kale is softened, and remove from heat.
For the meatballs ➡️ while your soup is cooking mix together 1 lb extra lean ground turkey, 1 egg, salt, pepper and the zest of one lemon. Roll the mixture into meatballs. I like mine to be minis so that they fit easily on my spoon while eating the soup. Cook the meatballs in your air fryer (about 13 minutes) or in the oven (25 min @ 350). Please double check to make sure the meatballs are cooked through! If not, add a little more time.
For the parmesan crisps ➡️ finely grate 1/2 cup Parmesan cheese. Lay a sheet of parchment paper over a cookie sheet. Divide the cheese into quarters, and gently pile each quarter onto the cookie sheet. Broil for 5 minutes. Keep a close eye here! Once the Parmesan is melted and starting to brown, remove from the oven. The crisps will “crisp” as they cool.
To assemble ➡️ portion soup into 4 bowls. Add 1/4 of the meatballs to each bowl and top with a Parmesan crisp. If making ahead, store the crisps separately and add to the soup after reheating.
Deconstructed Fajita
Sometimes you just need a new twist on an old favourite, right?
This week I cooked up some sweet potato stuffed fajitas. I was digging fajitas, but was looking for a change from a soft tortilla shell. So, here we go!
I like to keep some cooked and thinly sliced beef sirloin in my freezer to have handy for whatever meals strike me. I typically cook my sirloin with my immersion cooker and then finish it on the grill. But you can also just as easily grill your sirloin to cook it entirely.
Prick a few sweet potatoes with a fork, and roast in the oven at 425F for about an hour. (Save your cookie sheet and put a sheet of parchment paper down first!) The potatoes are done when you can easily press a fork into the flesh.
Pan fry your veggies (sweet onion, red and green pepper) with fajita seasoning until tender crisp. Toss in your beef, if it was pre-cooked to reheat.
Once your potato is cool enough to handle, split it, and stuff with fajita goodies.
Top with Greek yogourt, salsa, avocado or any other toppings that strike your fancy! Enjoy! 😋
Thai Turkey Quinoa Bowl
Thai Turkey & Quinoa Bowls
I’ve been loving Thai flavoured ground turkey lately! These bowls make for quick and easy lunch or dinner.
Cook 1 cup of quinoa per package directions.
To a large frying pan over medium heat, add 2 tbsp red Thai curry paste, 1-1/2” piece of ginger (peeled and finely diced), and 2 cloves of peeling and finely diced garlic. Once fragrant, add 1 lb extra lean ground turkey, and cook, breaking the meat up with a wooden spoon as you go.
To make the dressing, whisk together 1/4 c crunchy peanut butter, 1 tbsp fish sauce, and the juice of two limes.
In a bowl, top your favourite green/slaw mix with the quinoa and ground turkey. Add the dressing, top with chopped peanuts, and more lime juice. Enjoy! 😋
Chai Spiced Quinoa
Chai Spiced Quinoa
So, quinoa for breakfast? Heck yes! This is delicious and perfect for fall.
In a small pot, bring 1 cup quinoa, 2 cups of almond milk, 1 tsp chai spice, and 1 tbsp brown-sugar stevia sweetener to a boil, then reduce heat and simmer until all of the almond milk is absorbed. (Keep an eye on your pot and try to avoid letting the almond milk bubble over.)
Divide into 4 portions and top each portion with chopped pecans, cinnamon, and additional almond milk. Enjoy! 😋
Poutine
Tag a friend who wants to eat healthy but also loves poutine! 😍
You’ve gotta spin this up yourself because it’s so simple and so good!
First, make your pulled pork in your crock pot ➡️ Pul 1 diced yellow onion, 1 can tomato paste, 1/4c stevia-based brown sugar sweetener, 1/4c apple cider vinegar, 2 tbsp yellow mustard, 1 tsp salt and 1/2 tsp pepper into your crock pot. Add 2 c chicken stock and mix well. Add 2 pork tenderloins, and top with sufficient broth to cover the tenderloins fully (about 4-5 cups). Set your slow cooker on low for 8h. Once cooked, remove the pork tenderloins and shred both with two forks. Return the shredded pork to the slow cooker.
Next, make your fries ➡️ peel and fry cut russet potatoes, and cook in your air fryer (mine need about 35 minutes).
On a cookie sheet lined with parchment paper, lay out a pile of fries, top with pulled pork, and then with cheese curds. Put this under your broiler for just a few minutes to melt the cheese. Top with stevia-based BBQ sauce and enjoy! 😋😋😋
Freeze leftover pulled pork so that you can make this poutine quickly another night!
Spicy Chocolate Granola
🤩 Spicy Chocolate Granola 🤩
I LOVE granola, and I love spicy chocolate anything. Mexican hot chocolate…so good right? I got to thinking spicy chocolate + granola would be a winning combination. Turns out that it is!
Most granola is super high in sugar, despite its healthy reputation. My thanks to @superhealthykids for the inspo on this sugar-free adaptation. My version adds some stevia-based sweetener, and cocoa powder, but still is a real reduction in sugar over most commerical granolas.
Stir this into your morning Greek yogourt (Or Skyr). It’s a combo you’ll never want to turn your back on!
To make 4 servings:
1 1/3 c rolled oats
1/2 tsp kosher salt
1/2 tsp cayenne pepper (adjust to your own taste)
1/4 c cocoa powder
4 packets stevia sweetener
4 egg whites
Preheat your oven to 225F.
In a bowl, mix all ingredients except for the egg whites. In a separate bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the oat mixture, ensuring all the oats are well coated.
Spread the oats on two cookie sheets lined with parchment paper, and bake for 40 minutes, stirring halfway.
Allow the granola to cool fully before placing in an air tight container for storage.
Cheesecake Breakfast
Cheesecake for breakfast? Heck, yes! I am totally loving everything about this right now. It’s sooo delicious!
Healthy Deconstructed Raspberry Cheesecake
1 cup quick oats
3 tbsp butter
3 tbsp brown-sugar stevia
2 c Skyr
1 c light ricotta
1 c frozen raspberries
First make the topping: In a mixing bowl, combine the oats and stevia, then cut in the butter using two forks, until all the butter is broken up into small pieces – no larger than the size of a lentil. Pack this mixture into the bottom of a non-stick pan, and bake for 20 minutes at 350. Remove from oven, crumble the mixture and set aside.
Mix together the Skyr and ricotta.
Heat the berries gently on the stove top or microwave, and mash throughly.
Divide the Skyr/ricotta mixture into 4 portions. Top each portion with 1/4 of the the crumbled oat topping and then 1/4 of the mashed berries. Enjoy as is, or add a drizzle of maple syrup for some added sweetness.
Squash, Chicken, Avocado & Farro Bowl
Sometimes a good bowl is where it’s at! This is the prefect lunch to prep on Sunday and then eat all week. Prep all the components and then just assemble as you eat each meal. A little meal prep ahead of time will keep you eating for your goals – and perfectly satisfied all week long!
This bowl is loaded with some of my most favourite things…a base of massaged kale, topped with oven roasted butternut squash, grilled chicken, chewy, nutty farro and smooth, creamy avocado.
If you haven’t used farro before give it a try. I love it!
Pumpkin Baked Oatmeal Cups
🍂 Pumpkin Baked Oatmeal Cups 🍂
I’ve been pumpkin spicing for a while, but this week it’s so legit! Thanksgiving is on Sunday and these pumpkin baked oatmeal cups remind me of my mom’s pumpkin pie so much! Like way more than oatmeal should…😂
To make 12 oatmeal cups mix well in a large bowl:
🥄 1 1/3c rolled oats
🥄 2/3 c pure pumpkin purée
🥄 1/2 c stevia based brown sugar sweetener
🥄 3 eggs
🥄 1/2 c almond milk
🥄 2 tsp pumpkin pie spice
🥄 1/4 c chopped walnuts
Divide evenly into a muffin tray (I love to use parchment paper or silicone liners) and bake at 350F for 35 minutes.