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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! Ingredients: 1/2 bag of baby arugula 1 package of sliced prosciutto 1 pack (of 2) cauliflower rounds 2 cups of parmesan cheese alternative Olive oil Salt and pepper Balsamic glaze 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!
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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. Ingredients: 4 whole eggs 1 bag of cauliflower-ed rice 1/4 piece of fresh ginger 2 garlic cloves Salt/Pepper Low sodium soy sauce Sesame oil Carrots 1 whole white onion Broccoli stems Peas Directions: 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. Ingredients: Whole wheat penne pasta Broccoli Spinach Carrots White onion Minced garlic Pepper/Salt Low fat Alfredo sauce Chicken breast Crushed red pepper Directions: 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) Ingredients: 2 chicken breasts 1 box of whole wheat fettuccini Fresh garlic Olive oil 1 bag of fresh spinach or 1/2 bag of frozen spinach Lemon juice Directions: 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! Ingredients: Steak of choice Fresh spinach Cucumber Red onion Balsamic vinaigrette Raw mushrooms Salt/Pepper/Garlic powder Directions: 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! Ingredients: 2 whole bell peppers 1 package of ground chicken Vegan cheddar cheese 1 white onion Taco seasoning Garlic/Salt/Pepper Salsa Directions: 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!
This is one of my favorite appetizers at a Japanese restaurant. It is so simple yet so tasty. There are plenty of variations that include chili paste or chili oil, but I used what I had at home! This recipe was made for 1 large cucumber, but you can easily do 2. It's best served cold, so pop it into the fridge for a few minutes before enjoying. And an extra tip, it tastes even better the next day when the cucumber can soak up all that goodness! Check it out below! Ingredients: 1 large english cucumber 1.5 tbsp of rice wine vinegar (or white wine vinegar) 3 tsp of soy sauce 1tsp of sesame oil 1-2 packets of sugar (see directions for amount) Pinch of salt Pinch of garlic powder Sesame seeds Red pepper flakes (to taste) Directions: Mix all of your ingredients in a bowl. Slice your cucumber thin or use a mandolin for even cuts. Once mixture is made, add cucumbers to the bowl. Toss and enjoy! Extra directions/tips: I didn't have rice wine vinegar, so I used white wine vinegar which is a bit more acidic. To balance out the white wine vinegar I used 2 packets of sugar instead of 1. If using rice wine vinegar begin with mixing only 1 packet in and then taste to see if it sweet enough for you. I like mine a little spicy, so I added a decent amount of red pepper flakes, but that is optional! 
On my current fitness journey, I am eating a heck of a lot of chicken. Sometimes, it feels like all day every day. So I've been on the hunt for new-ish recipes that can give my chicken dishes a different taste but still stay within the lines of my diet. As many either know, or can predict, prepping for a bikini competition entails a super strict diet. Which means these dishes can't be too high in additives like sugar and sodium, which is most tasty marinades and dressings. But! We always have options. Moral of the story, everything homemade is better. Instead of buying marinades and dressings to dress up my chicken, I've chosen to make them myself as a healthier alternative (and cheaper, might I add). Chicken adobo is one of my favorite dishes, along with a few other Filipino classics. Overall I love Asian style cooking, and could probably live off of Chinese, Filipino, Thai and Vietnamese food. While I know most of these delicious babies don't fit in my meal plan, I do know some variations I can make work! This recipe is great over rice, and served with veggies. I chose brown rice, but sticky white rice is always tasty, too! For vegetables I chose broccoli, that soaks up some of that marinade! Check out my recipe of chicken adobo below. Ingredients 1 package of chicken thighs (2lbs, no skin, no bone) 1/3 cup of water 1/3 cup of soy sauce 1/3 cup of white vinegar 3 bay leaves 6 cloves of garlic 1/2 tsp of black pepper Directions: Add all of your ingredients into a bag with your chicken. Allow to marinate for minimum 20 minutes and as long as over night. Place crockpot on high and add chicken with marinade for 3 hours. Done!
A healthy way to get in your burger fix. Some easy swaps, healthier versions but still delicious! You can choose fresh or frozen burger patties, and whatever type of protein you prefer like chicken, beef, veggie, etc. You can change up your toppings too, depending on what you enjoy. Other variations I've made is with sautéed onions and mushrooms, for more of a savory burger. You can change it up with the fries too using sweet potatoes or yuca instead. Let me know what kind of burger you make below! Ingredients: Burgers (Enough for 2 burgers) Frozen or fresh burger patties 1/2 red onion 1/2 tomato 1/2 avocado Lettuce head Fries (More than enough for 2 people) 2 large potatoes Salt/Pepper Garlic powder Olive oil Directions: You'll begin by washing your potatoes and then slicing or cutting to the size your prefer. I like thin crispy fries, which is why mine are cut as so. On a sheet pan, cover with olive oil, salt, pepper and garlic powder. When all potatoes are covered, bake in the oven at 350 degrees for 45 minutes. The time can vary depending on how you like yours cooked, so check after 30 minutes. Then to begin your burger, I used fresh patties. I grilled both on my stove top griddle, within a few minutes. Then just simply slice up your red onion, tomato, and avocado for serving. Tear off 3 lettuce cups to create a sturdy like bun underneath. Once done, enjoy!
Why do I love salads so much? Yes they're healthy, but genuinely they have always been one of my favorite foods. I was that kid that loved a good Cesar salad. I make salads from home all the time, not just because we're in a pandemic. But because it's so quick and simply, filling and doesn't take up too much time. I always try to keep fun toppings like olives and canned/jarred items like artichokes or roasted red peppers. This salad is a happy medium between fresh and some good old canned/frozen goods. This is also great for one person or you can make a huge batch for a family or party. If you are making for a larger crowd, I would recommend 1 can of everything listed, or 1 of that vegetables (i.e. 1 red onion). For one, I typically do 1/4 of every item. Ingredients: Kalamata olives Green olives Red onion Green bell pepper Frozen shrimp Feta cheese Frozen broccoli Artichoke hearts Cherry tomatoes Chickpeas Arugula Greek salad dressing Pepper/Garlic powder for shrimp Directions: This one's real simple. Cut up your vegetables, cook your broccoli and shrimp. For your shrimp, I like to season it with pepper and garlic powder, to keep it simple and still enjoy the shrimp's natural taste. Mix it all together, add your dressing and call it a day!  |
