This has been one of those recipes I have had saved for well, forever and never make! It is so simple and nearly everything you'll have in your kitchen without even trying. For me, it was always the cabbage that held me back when I had the idea, so I made sure to grab some this last food shopping sesh. This recipe is quick to prepare and cook, and so tasty. You can make it eliminate the dairy products too, swapping out for non-dairy mayo and sour cream. Let me know what you think, and how your tacos come out!
1 bag of raw shrimp
1 bag of shredded cabbage/carrot mix
Whole wheat low carb tortillas
Old bay spice or Tijan spice
1 tablespoon of Hellman's mayonnaise
1 1/2 tablespoon of sour cream
1/2 packet of sugar
Lime juice (to taste)
First begin by defrosting your raw frozen shrimp, and divining once thawed out. Once your shrimp is cleaned, mix all seasoning in a bowl and let sit while you begin your coleslaw. In a bowl combine the cabbage mixture with 1 tablespoon of mayo, 1 1/2 tablespoon of sour cream, generous amount of salt and pepper, and a1/2 packet of sugar. Then taste before adding a few drops of lime juice. Continue to taste until you get the desired taste (some prefer more sweet or acidic). Set aside to sit, and begin cooking your shrimp in a skillet. Once done, serve on street taco size tortillas and enjoy!
A quick, easy and healthy lunch. I love a good salad, but sometimes you need more substance. Adding in some carbs, like pasta helps to keep you full longer. A Cesar or Greek salad is always my go to. I make sure to add in veggies and protein, to make it a well rounded meal to keep me going through the work day. Let me know what you think of the recipe, below!
Tri color pasta
Vegan feta cheese
Greek salad dressing
*Not pictured - arugula*
Begin by boiling water for your pasta. While your pasta is cooking, slice up your vegetables and olives. Once pasta is cooked, leave in the refrigerator to allow to cool down. Once cool, add all of your ingredients into a bowl, topping it off with your feta cheese and salad dressing. Enjoy!
I could eat Caesar salads daily and never get sick of them. I love adding in different ingredients to make it fun and nutritious. This Caesar wrap has become a staple for me, for a snack, a quick lunch/dinner on the go or a meal that is calorie friendly. I try to steer away from dairy products as my body doesn't love them, so the products I use are dairy free. Some times when I make this recipe I'll add in black olives, bacon bits, tomatoes or change up the protein from chicken to shrimp. If you're like me, you always have chicken made. I meal prep chicken on Sundays either in the airy fryer or in the crock pot. Cubed up or shredded, it is so tasty, and quick to grab for meal prepping or just a faster way to make a meal. Let me know what you think!
1 chicken cutlet
Lemon pepper seasoning
Dairy free parmesan cheese
Dairy free Caesar dressing
Low carb tortilla
Directions: Lay out your tortilla with your leafy greens first. Then add your chicken, cheese and dressing. Wrap it up and enjoy!
Many, if not most of my recipes are described as my favorite or quick and easy. But the truth is, this one truly is both. All you need is a short amount of prep time, and you're set with a nutrient packed lunch or dinner! It's easy for on the go, or meal prepping. It's also a great side dish for a bbq, replacing the chicken with chickpeas. On Sunday's, I typically make a big batch of chicken in my crockpot, leaving a lot of options for the week with chicken already prepped. This recipe has some vegan ingredients, and clearly I am not vegan- but I try to stay away from dairy so it's the perfect switch! Hidden Valley now makes plant based ranch dressing, which may be the best thing that has happened this year. Swap out what you like or what you have in your kitchen to make this recipe work for you!
Raw red onion
Baby bell peppers
Sliced white mushrooms
Vegan cheddar cheese
Vegan ranch dressing
This one is a bit too easy. Slice up all of your vegetables, and toppings and toss them atop of your fresh spinach. Finish with dressing and enjoy!
Craving pizza? But you want less of the stomach ache and guilty feeling that follows? This recipe is just for you! When I am crazing pizza, this is my go to for something tasty, filling and still healthy. I choose to use cheese alternatives since my stomach doesn't love dairy. I also use cauliflower flats for a keto/low carb meal. You can substitute any ingredients and make it your own. The mix of arugula with really any salty meat always pairs well. This was done in under 20 minutes and so satisfying!
1/2 bag of baby arugula
1 package of sliced prosciutto
1 pack (of 2) cauliflower rounds
2 cups of parmesan cheese alternative
Salt and pepper
Directions: Brush cauliflower flats and bake. Toss arugula with drizzle of olive oil, with a pinch of salt and pepper. Once flats are baked, add arugula, prosciutto and cheese. Add back into the oven for 3 minutes for cheese to melt. Drizzle balsamic over the top and enjoy!
When done right, you'll think this is your favorite Chinese takeout spot. I love this variation because it's a great low carb option yet allows you to eat a favorite food. Essentially it's just about the same ingredients, you're just swapping out the rice and extra oils for cauliflower and low sodium soy sauce. You can add as many extra veggies as you want, or keep it super simple with just cauliflower and the eggs. I love to add different proteins with it, too. Sometimes I'll make chicken or shrimp to complete the meal. You can see two variations in the images below.
4 whole eggs
1 bag of cauliflower-ed rice
1/4 piece of fresh ginger
2 garlic cloves
Low sodium soy sauce
1 whole white onion
Begin by chopping all of your vegetables into small cubed sizes. Add to sauté pan with salt and pepper, minced garlic and minced ginger. Add in 2 tsp of soy sauce and 2 tsp of sesame oil. Once cooked, add your 4 eggs and scramble into the vegetables. Once fully cooked, add in your cauliflower and mix all together. To taste, add more salt, pepper, soy sauce and sesame oil. Once the cauliflower is browned, you're ready to enjoy!
Tip: I like to cook the cauliflower a bit longer until it's a little crispy from the pan. I also taste through out cooking to see what more it needs, so measurements are not always exact!
Ten days into the New Years and I hope everyone is still holding strong to their resolutions! Eating healthy and improving your health is always top of the list come the new year. With that in mind, you don't have to ditch your favorite foods. Sometimes you just need to indulge and sometimes you need to make some alterations to get your fix. This is my take on a penne primavera, with all the delicious taste and low calories.
Whole wheat penne pasta
Low fat Alfredo sauce
Crushed red pepper
Begin by seasoning your chicken with garlic, salt, pepper and crushed red pepper. Bake in air fryer. While chicken is cooking, dice your vegetables and cook in a sauté pan with minced garlic, pepper and salt. Boil your water and cook pasta to your liking. When finished, toss your pasta with vegetables and cube chicken. Add 3 tsp of Alfredo sauce. Mix and enjoy!
Tastttttttty. This is one of those "I don't feel like cooking" recipes that has turned into an easy go to, often. It's what most of us have in our cabinets and while it isn't the typical "super healthy" dinner, it has a balance of carbs, protein, fats and veggies! You can make so many variations of this dish, but what I have always found is that I always have fresh or frozen spinach on hand, a box of whole wheat or chickpea pasta, and chicken or shrimp either thawed out or in the freezer. So make any changes you want and comment them below!
(This recipe was made for two people)
2 chicken breasts
1 box of whole wheat fettuccini
1 bag of fresh spinach or 1/2 bag of frozen spinach
In a pan begin to simmer olive oil with garlic minced and fresh spinach. In a separate pan, season your chicken with salt, pepper, garlic powder and a cap full of lemon juice. At the same time, boil your water and put in pasta once it's ready. Once your pasta is cooked and drained, add it to the pan with oil and spinach. Mix around and allow to simmer for 5 minutes. Remove chicken from the pan once it's cooked through and slice. Serve pasta into bowls, adding chicken on top. Add parmesan cheese and enjoy!
One of my quickest recipes yet one of my healthiest. I'm always down for a meal that's quick, easy and healthy. You can swap the steak out for any protein of your liking, and add as many or as little veggies as you want. I used what I had and what worked best with my current diet regimen. Check it out below!
Steak of choice
Season your steak, and cook to your liking. Next in a bowl layer your spinach first. Follow by slicing your remaining vegetables and adding to your spinach. Add balsamic and then steak on top. Enjoy!
I've made this recipe quiet a few times and it's always a favorite. It's the best keto-friendly, carb free lunch or dinner and it can be so versatile. I've made it with ground beef or ground tofu, for my vegans out there. I've also topped with avocado or guacamole, sour cream if I'm not going dairy free or some fresh tomatoes and corn salsa. I chose vegan cheddar cheese this time because I am eating dairy free and this is one of the best brands I have had so far. Thank you Stew Leonard's! This is a quick dish or a fun build your own pepper bowl, for family night. Check out my recipe below!
2 whole bell peppers
1 package of ground chicken
Vegan cheddar cheese
1 white onion
Slice your peppers in half and hallow out. Cook ground chicken with seasonings and cut onion. When meat is cooked through, add to the pepper "cups". Sprinkle cheese on top and bake for 15 minutes or until melted at 350 degrees. Add salsa and enjoy!