š„¬ & š Smoothieā£
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So, generally, Iām not much of a smoothie girl, but the other day I opened up my fridge and had a few odds and ends hanging around, and it seemed like a good idea to use them up before I did my groceries. Ā And soā¦this smoothie was born. Ā It turned out to be delicious enough that it will be going into my regular rotation! Ā It was super satisfying and the apple made it plenty sweet. ā£
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Add to your blender add 1 c unsweetened almond milk, 1 scoop vanilla protein powder, 3 c ice, 3 c ribbed and chopped kale, and 1 roughly chopped red apple. Ā Blend until smooth! ā£
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Youāll probably need a pretty high powered blender to get this to work well because kale is a pretty hardy green. ā£
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Turkey, Kale & Spaghetti Squash Bowl
Turkey, Kale and Spaghetti Squash Bowls are on my Wednesday menu. These are decidedly not that photogenic, but they taste amazing! This dish is totally veggie packed and oh so good. Donāt skip the parm on top – it really helps bring all of the flavours together. ā£
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To make 4 servings:ā£
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Gently score a line lengthwise around each spaghetti squash, and then pierce with a knife along the line. Ā Microwave each squash for 3 minutes, then allow to cool. Ā Once the squash is cool enough to handle, cut through the squash so that itās been halved. Ā Roast the squash face down on a cookie sheet lined with parchment paper for 30 minutes at 400F. ā£
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On the stovetop over medium heat cook 2 diced shallots, 4 diced cloves of garlic, salt & pepper, and 2 lb extra lean ground turkey, breaking up with a wooden spoon as it cooks. Ā Once cooked, drain and set aside. Ā In the same pan, wilt 1 head of ribbed, cut and washed kale with 1 tsp salt. ā£
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To assemble, shred the spaghetti squash into strands, and put 1/4 of the shredded squash into each bowl. Ā Add ground turkey and kale to each bowl, then top with shredded parmesan cheese and crushed red peppers.ā£
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Steak, Potato & Arugula Salad
Sooo…this salad…itās good! Maybe a little more suited to a summer day, but itās nice and fresh and the peppery arugula is šš»ā£
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This salad is super simple to put together. Grill the steak however you like and then thinly slice. (Iām soooo in for just a little over rare!) Boil and then quarter mini potatoes and allow to cool. Put your salad together by topping a bed of arugula with grape tomatoes, diced red onion, crumbled blue or goat cheese, the steak and potatoes. Top with a bit of balsamic vinegar and dig in!ā£
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If youāve been following my Instagram stories, donāt worry – Iāve got your back!! Better photos of & recipe for steak and potato wedges coming up soon! ā£
Sweet Potato Sammies
Happy Friday, Friends! Whether your goal is eating healthy or eating food that tastes š¤¤this recipe has got your back! Sweet potato sammies loaded with juicy pulled pork and cheese…thereās nowhere to go wrong! Happy almost-weekend!ā£
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First make your pulled pork. Ā Put 1 diced yellow onion, 1 can tomato paste, 1/4c zero cal brown sugar replacer, 1/4c apple cider vinegar, 2 tbsp yellow mustard, 1 tsp salt, 1/2 tsp pepper into your crock pot. Ā Add 2 c chicken stock and mix well. Ā Add 2 pork tenderloins, and top with enough broth to fully cover the tenderloins (about 4 – 5 cups). Cook on low for 8h, then remove the tenderloins and shed with two forks. Ā Return the shredded pork to the crock pot to allow the pork to absorb some moisture. Ā Remove the pork, and stir in your favourite bbq sauce. Ā I like to use a stevia-based one.ā£
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Slice 2 sweet potatoes on a bias into 1/4ā thick slices, and roast at 425F for 30 minutes. Ā Set the sweet potato slices on a cooling rack set over a cookie sheet to allow the slices to roast more evenly. Ā Also, leave lots of space between slices on the tray.ā£
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Assemble your sliders by topping one sweet potato slice with the pulled pork, shredded cheese (spicy havarti, is a great choice, but use whatever you have), cabbage slaw and then another slice of roasted sweet potato.ā£
Chipotle Chicken Pinwheels
These chipotle chicken pinwheels go together in a snap. These make a healthy appetizer if youāre willing to share. If not, they make a great lunch!ā£
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Ingredients:ā£
š„ 300 g shredded chickenā£
š„ 150 g cream cheeseā£
š„ 4 diced green onionsā£
š„ 4 chipotle pepers in adobo sauce, well choppedā£
š„ 1/4 c sugar-free barbecue sauceā£
š„ 6 tortilla wrapsā£
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To make the shredded chicken, cook 3 chicken breasts covered in broth for 8 hours on low in the slow cooker. Remove from the slow cooker and shred with two forks. ā£
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In a medium bowl, mix together all ingredients except for the wraps. Ā You may have to work a bit hard to fully mix in the cream cheese. Ā Once mixed spread āŖ1/6thā¬ of the mixture into onto each tortilla, spreading to the edges of the tortilla as much as possible. Ā Tightly roll the wrap then slice into 3/4ā thick coins. ā£
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To make this ahead of time, make the filling and then freeze. When youāre ready to eat, allow the filling to thaw in the frozen, then proceed with making the pinwheels.ā£
Veggie Tray & Dip
Truth…I eat a giant bag of raw veggies every afternoon at 3:00. And 99% of the time I just eat the veggies as they are. But this week I was working on how to get all my protein in and decided to make a savoury dip to go along with my veggies. And it turned out to be great. This takes seconds to put together, but real with me…who doesnāt love dip?ā£
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1/2c Skyr + 1 scant tbsp tatziki powder + 1 thinly sliced green onion = yum!ā£
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Greek yogourt totally works too, but I love how thick and rich the Skyr tastes!ā£
Greek Chicken Bowl
I love experimenting in kitchen and creating new dishes, but I also love my āgo toā meals. Meals I never tire of eating and that go together super quick. Today Iām sharing one of these…Greek chicken salad with quinoa. I marinade chicken breasts with Greek/souvlaki flavouring and then grill them. I cook up a batch of quinoa, and then add these to a salad base of romaine, bell peppers, and cucumbers. Top the salad off with some black olives, feta and a squeeze of fresh lemon juice. I could eat this forever! ā£
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PS: I think cucumbers taste better peeled. Do you agree?ā£ ā£
Salmon Avocado Wraps
As far as Iām concerned, a bagel with smoked salmon and cream cheese is the most delicious breakfast going. But, a bagel is pretty calorie dense, so not my best everyday choice. This past weekend I made these smoked salmon roll ups and they really have all the same flavours…without the bagel!ā£
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To make these yourself, lay out a sheet of plastic wrap on the counter. Onto the plastic wrap, layout slices of smoked salmon to form a rectangle. Gently spread cream cheese onto the smoked salmon, then add a few matchstick sliced cucumbers and red onions along one edge. Tightly roll the smoked salmon starting from the same edge as youāve put the cucumber and onion. Use the plastic wrap to help roll tightly. Once rolled fully, slice and sprinkle with @traderjoes everything but that bagel seasoning. Donāt skip the seasoning – itās the best part! šā£ ā£
Squash Fries
Happy FRI-YAY! š š š ā£
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I donāt really know if you can call it a recipe…but seriously, you need to do this. I reckon these are the healthiest fries youāll ever eat! Cut a butternut squash into fry-style slices pop into your air fryer, and then once done, top with some salt and a little ketchup. šā£
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Tips: the āneckā of the squash offers up perfect fry-slices. 30 minutes + 1/4c water is perfect in my my air fryer, but experiment with yours, as theyāre all a bit different. No need to add any oil. ā£ ā£
Mocha Yogourt
Mocha Yogourt š„ā£
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This is an absolute go-to meal for me. Itās high protein, caffeinates you for the day, has just the right amount of chocolatey taste and goes together in a snap. Could you ask for more?ā£
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Mix together: 1 cup of greek yogourt or Skyr, 1 tbsp instant coffer granules, 1 tbsp cocoa powder and a few drops of Stevia. Thatās all! ā£
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Enjoy!ā£ ā£
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