Apple Pie Greek Yogourt
This is perfect for those days when you are craving a treat but want to keep things healthy!
🥄 1 cup plain Greek yogourt
🥄 5 drops maple-flavoured liquid Stevia
🥄 ½ tsp apple pie spice blend
🥄 ½ apple, cut into small dice
🥄 1 tbsp chopped walnuts
Mix the Greek yogourt with the Stevia and the apple pie spices. Top the yogourt with the chipped apple and walnuts. Enjoy right away. (Don’t let the apple get brown.)
Whipped Feta Dip
🥄 50 g feta cheese
🥄 75 g plain Greek yogourt
🥄 ¼ lemon, juiced
🥄 ¼ tsp garlic powder
🥄 ¼ tsp crushed red peppers
🥄 2 green onions finely sliced
🥄 1 tbsp parsley, chopped
Combine all ingredients except the green onions and parsley in the small bowl of a food processor and pulse until the feta is smooth and the ingredients are well combined. Scrape down the sides of the bowl as needed.
Remove the dip from the food processor bowl into a mixing bowl and stir in the green onions and the parsley. Stir through.
Serve with veggies, sweet potato fries, or anything you’d like!
Chicken & Broccoli Salad
This is my healthy take on broccoli salad.
Serves 4
🥄 ½ c plain Greek yogourt
🥄 2 tbsp red or white wine vinegar
🥄 2 tbsp granulated sweetner (or sugar)
🥄 3 shredded chicken breasts
🥄 5 slices turkey bacon
🥄 2 heads broccoli, cut into florets
🥄 1 red onion, finely diced
In a small bowl mix together the Greek yogourt, vinegar and sweetener. Set aside.
Blanch the cut broccoli florets in boiling water for about 2 minutes – just long enough to soften the broccoli a bit. Drain and set aside to cool.
Pan fry the turkey bacon, and cut up into small dice.
In a large mixing bowl, mix the cooled broccoli, shredded chicken, turkey bacon, broccoli, and red onion, then mix the dressing through.
Enjoy!
Celery Chicken . . . that’s a thing, right? Apparently these days it is for me. Since we’re working hard not to go out any more than we need to, it’s a matter of eating what’s in the fridge. Our next grocery run won’t be until midweek, so the pickings are kinda slim, but no matter. Just making it happen over here.
To make 4 servings:
🥄 Make your rice per package directions.
🥄 Saute 4 diced chicken breast in a pan over medium heat. Add a few of your favourite dried herbs for flavour – I used some oregano and basil. Remove from the pan and set aside.
🥄 Add to your pan 2 diced red onions, 1 head of chopped celery and 2 diced cloves of garlic. Saute until soft.
🥄 Add the chicken back to the pan, along with the cooked rice.
🥄 Top each serving with 2 tbsp with chopped roasted almonds
Happy Friday, Friends! This yummy spin on Korean beef is well worth making. I’ve enjoyed every single bite this week.
To make 4 servings:
🥄 1 lb extra lean ground beef
🥄 1 tbsp garlic-ginger paste
🥄 1/4c surkin gold or other brown sugar type sweetener
🥄 1/4c soy sauce
🥄 2 tsp sambal oelek, or other hot sauce
Pan fry the ground beef and drain. Return to pan, and add remaining ingredients. Stir through over low heat.
Serve over brown rice and top with diced green onion and sesame seeds.
Salmon salad coming at you today. Necessity is the mother of all invention!
🥄 cooked salmon (I used about 75g)
🥄 2 tbsp light mayo
🥄 1/4 c finely diced red pepper
🥄 1 sliced green onion
🥄 2 tbsp chopped parsley
🥄 juice of 1/2 lemon
🥄 1 rib celery, thinly sliced
🥄 salt & pepper
I mixed these ingredients gently together in a bowl and then served over a bed of romaine. Ideally I would have liked to have had some dill…but parsley worked surprisingly well!
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 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.
Happy Saturday Friends! It’s chilly out this morning! These healthy – husband approved – breakfast cookies will keep the chill out of kitchen – and your tummy! Enjoy!
🥄 2 large bananas (the riper the better!)
🥄 3/4 c rolled oats
🥄 3/4 quick oats
🥄 1 egg
🥄 1/4 c peanut butter
🥄 1/2 tsp vanilla
🥄 1/4 tsp salt
Mash the bananas well in a medium sized bowl. Once the bananas are mashed, add all remaining ingredients and stir well. Scoop the batter onto a parchment-paper lined cookie sheet, about 1/3c at a time to create 8 cookies. They will be large! Shape the cookies up as needed, because these cookies will not spread very much, nor will they rise. Bake at 350F for 20 minutes.
To make these like a jam thumbprint cookie, just before you put the cookies in the oven spray the back of a 1/2 tsp measure with non-stick spray, and create a depression in the centre of each cookie. Fill the depression with 1/2 tsp of your favourite jam.
🥬 & 🍎 Smoothie
So, generally, I’m 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. And so…this smoothie was born. It turned out to be delicious enough that it will be going into my regular rotation! It was super satisfying and the apple made it plenty sweet.
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. Blend until smooth!
You’ll probably need a pretty high powered blender to get this to work well because kale is a pretty hardy green.