Unstuffed Pepper Soup

Hi everyone!

Stuffed peppers are one of my favorite dinners to make. But when the weather gets cold, I just want to eat soup all the time! Who’s with me? So, this unstuffed pepper soup is the perfect cold weather food. Lean ground turkey, quinoa, fresh basil, and of course, peppers and onions makes into a super yummy, quick & easy meal.

Here’s the recipe. I hope you’ll try it for this week’s meal prep!

Ingredients

-1/2 cup uncooked quinoa or quick cooking brown rice

- 1 lb lean ground turkey

- 1T Olive Oil

- 2 large green peppers, chopped

-1 medium onion, finely diced

-3 cloves garlic, minced

-1 can (14.5 oz each) petite diced tomatoes

-1 28 oz large can of crushed tomatoes

-1 32oz container reduced sodium, chicken broth

-1T Italian Seasoning

- 1 tsp dried basil

- 1tsp salt (or to taste)

- ½ tsp fresh pepper (or to taste)

Instructions

~In a skillet cook lean ground turkey and separate into small pieces. Salt and

Pepper to taste and set aside.

~ Put olive oil in a large soup pot and allow to heat up. Add diced onion and

chopped peppers. Cook till softened. Add garlic and stir. Add remaining ingredients

including cooked lean ground turkey. Cook for 15-20 minutes until quinoa is fully

cooked. Enjoy!

Garlicky Shrimp Kebabs

Hey everyone!

I know you are going to love these Garlicy Shrimp Kebabs with peppers, onions, and mushrooms as much as Paul and I do. Shhh! The best part is it is SO simple.

Ingredients:

~2lb bag of JUMBO shrimp

~a red, orange, and yellow pepper, cut in bite-sized chunks

~a red onion, cut in bite-sized chunks

~8oz container of whole mushrooms cut in half

~a bottle of Garlic Expressions dressing (found usually near the fresh baked bread).

Prepare:

If you buy the shrimp raw you will need to thaw in cool water and then drop into a pot of boiling water for 5ish minutes until the shrimp turn pink. Peel the shrimp and skewer onto small wooden skewers. I put 8 jumbo shrimp per wooden skewer. Put the skewers in a shallow dish and drizzle the garlic expressions dressing over the shrimp to thoroughly coat. Grill the shrimp on the grill for a few minutes each side until seared. Wallha! Ready to eat!

For the Veggie side dish: Put all ingredients into a hot pan with a tablespoon of olive oil. Cook till crisp tender.  Drizzle a little of the garlic expressions dressing over the veggies and if you want a garlicy kick cut up a few of the garlic cloves from the bottom of the garlic expressions bottle (I used the skewer to retrieve the whole garlic cloves from the bottle). Cook until crisp tender. Serve as a side dish to the grilled shrimp kebab.

For dessert or for a mid day snack give these brownie chocolate chip oat muffins a try: http://www.trishzfitness.com/clean-eating-brownie-bite/

Grilled Chicken Caprese

Happy Friday everyone! Do you need a quick and easy weekend recipe? I have a great one for you! I love chicken caprese sandwiches, but this is a healthy evening option without the bread :)

Here's the recipe..I hope you'll try it! :)


Ingredients

-6 chicken breasts

-tomato slices

-mozzarella

-big handful of fresh basil

-marinara sauce

-mozzarella

1. Butterfly and grill chicken breast.


2. Stuff with thin sliced tomato and mozzarella and basil leaves to taste. I used a few large leaves per chicken breast.


3. Put a spoon of pasta sauce on top with a little grated mozzarella.


4. Bake in oven at 350 degrees till cheese is melted and sauce is warm.


5. Enjoy!

Stuffed Sweet Potatoes

Hey everyone! Happy Wednesday! I have a great lunch recipe for you today... hope you try it in your weekly meal prep :)

Ingredients

~3 large sweet potatoes

~1lb lean ground turkey

~1 small onion, diced

~1T olive oil

~1 red pepper, diced

~3T of Homemade Taco Seasoning

~5 ounces fresh spinach, diced

~1 tomato, diced

~1/2 cup shredded cheese

Directions

~Bake Sweet Potatoes at 400 degrees.  Time will depend on size.  I baked my three medium to large sweet potatoes for 50 minutes. Allow to cool.  Split in half.  Scoop out middle of sweet potato.  Set aside the scooped out sweet potatoes.

~Brown a pound of lean ground turkey.  Saute diced onions and peppers.  Combine the cooked lean ground turkey, peppers, and onions together with the taco seasoning.  Add entire package of fresh spinach and diced tomatoes.  Stir to combine.  Put a lid on the pot and allow to cook on medium heat.  DRAIN off liquid.

~Add scooped out sweet potatoes and cheese.  Stir to combine.

~Add 1/2 cup of the stuffing into the scooped out sweet potatoes.

*Optional:  add shredded cheese to the top

ENJOY!

**Homemade Taco Seasoning

~1/2 cup chili powder

~1/4 cup cumin

~4 tsp paprika

~4 tsp Salt

~2tsp Garlic Powder

~2tsp Onion Powder

~2tsp Oregano

The Best Roasted Veggies Ever

Hey everyone! As I was planning my meal prep this weekend, I really needed something quick and easy. It's too beautiful outside to spend all your time over a hot stove. 

A lot of you have heard of the "undiet" that I'm following and the main component of it is LOTS & LOTS of veggies.  Roasting veggies is so very easy and they make them taste like CANDY :) 復復復 Who knew?

Check out my how-to below:

1. Preheat the oven to 400°.


2. Prep two cookie sheets with aluminum foil. I spray the aluminum foil covered cookie sheets with olive oil spray.


3.  Wash and cut your veggies to the size you prefer and arranged on your cookie sheet. Do not crowd the veggies. Give them room to breathe.  Spray the veggies lightly with olive oil spray lightly salt and pepper the veggies. You could also put your favorite low salt or no salt seasoning on the veggies.


4. Set your timer for 6 minutes and pop the veggies in the oven.


5. When the timer goes off, flip the veggies over and pop back in the oven for another five or six minutes. Some veggies will require less time such as kale chips. Some foods that you roast will require more time such as baby potatoes. The key is to monitor closely and check frequently So that they cook but don’t burn.


6. Happily enjoy!!!

Clean Eating Chicken Parm

We tried out a new recipe this week. Chicken Parm is one of my favorites, but wanted to try a lightened up version. It worked perfectly with a side of spaghetti squash and red sauce. It was a quick & easy dinner. And as you can see, the girls enjoyed helping with the prep as well. I love that I am able to teach them how to eat healthily :)

Clean Eating Chicken Parmesan

-1/2 cup cornmeal

-1/2 cup coconut flour**

-1 tsp. garlic powder

-2 tsp. finely grated lemon peel (lemon zest)

-½ tsp. sea salt (or Himalayan salt)

-½ tsp. ground black pepper

-1 large egg, lightly beaten

-¼ cup water

-6 (4-oz.) raw chicken breasts, boneless, skinless

-2 Tbsp. olive oil, divided use

-6 cups raw mixed vegetables

-Fresh parsley (for garnish; optional)

** You can use any combination of corn meal, coconut flour or almond flour for this recipe. Cornmeal and coconut flour is what I used but almond flour would work great.

1. Preheat oven to 425° F.

2. Combine almond flour, garlic powder, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.

3. Combine egg and water in a shallow dish; whisk to blend.

4. Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.

5. Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.

6. Add chicken breasts; cook for 3 to 4 minutes on each side.

7. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.

8. While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.

9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.

10. Serve one chicken breast and 1 cup vegetables per serving garnished with parsley, if desired.

Clean Eating Chicken Salad Lettuce Wraps

Hi everyone!

I made this chicken salad recipe for this week's lunches... and it so delicious! Traditional chicken salad is not usually a recipe I would recommend because of the high amounts of mayo it is made with...but my lightened up version is way healthier AND even better, in my opinion. It's the perfect recipe to get you in the Spring mood.

Here's the recipe~ I hope you'll try it!

Clean Eating Chicken Salad Lettuce Wraps

Ingredients

~One Rotisserie Chicken, deboned and diced (or 4 cups grilled chicken)

~One cup celery, diced

~1 ½ cups grapes, halved

~1/2 cup green onions, diced

~1/2 cup carrot sticks

~3/4 cup 2% Greek yogurt, plain

~2T Mayo (prefer Hellmans Organic)



Instructions

1. Combine all ingredients in a large bowl. Stir to fully mix ingredients.


2. Enjoy on a bed of lettuce or in a lettuce leaf of your choice.


3. This recipe can be used to meal prep lunches. This made three lunches for myself and Three lunches for my husband with a little leftover.

Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce wraps are what I prepped for my lunches this week to keep clean eating fun and delicious.

If you need a quick and easy lunch recipe, this is definitely it :)

You will need:
Makes approximately 6 lunches (I made 3 for myself and 3 for hubby)
~12 large lettuce leafs you can wrap (2 per lunch)
~2 pounds of chicken breast
~1 bottle of Hot Sauce (without preservatives)
~3 bunches of Asparagus
~1bag of shredded carrots
~1 Lime
~Cilantro
~Lunch containers with separate partitions to keep the ingredients fresh

To Prepare:
1. Marinate chicken in enough hot sauce to slightly cover chicken, grill and cut into strips
2. Wash Asparagus, break off hard end pieces, drizzle with olive oil, lightly salt and pepper to taste, and grill along with the chicken. Cut in half once finished
3. Peel off the lettuce leaves from the head and then wash and pat dry
4. Cut lime into half and then cut each half into thirds to get 6 slices
5. Cut a few sprigs of cilantro for each lunch
6. Assemble your lunch containers with 1/2 cup chicken strips, 1 cup of asparagus, 2 lettuce leaves, 1/3 cup shredded carrots, lime slice, and cilantro.
Optional: add a small ramekin of hot sauce for additional heat
7. When lunch comes assemble as shown, wrap like a burrito and Enjoy!

Stuffed Acorn Squash

I wanted to make a stuffed squash recipe before winter was over (although now I'm starting to think winter is going to hang around just a ~little~ bit longer

... and this one is perfect because it has some of my favorite things: turkey, salsa, onion, and a little bit of cheese for extra yum .

It's a quick & easy meal and perfect for your weekend meal prep

Ingredients:

-4 small acorn squash, seeded and cut in half

-1 tsp olive oil

-1 pound lean ground turkey

-1 small onion, diced

-2 tablespoon taco seasoning

-5 ou fresh baby spinach

-1/2 cup salsa

-1/4 c + 1 tbsp shredded mozzarella cheese

-green onion (for garnish)

Instructions:

1. Preheat oven to 400°.


2. Cut four small acorn squash in half. Scoop out seeds and discard. Spray with olive oil and place facedown on a cookie sheet and roast in oven for 30 minutes.


3. While the squash are roasting start preparing the stuffing. Cook 1 pound of lean ground turkey in a skillet. Add in one small diced onion and cook until onion is translucent.


4. Add 2 tablespoons of homemade taco seasoning. Chop 5 ounces of fresh baby spinach and add to skillet. Stir until spinach is wilted.


5. Add half of a cup of salsa and 1/4 cup of shredded mozzarella cheese. Stir till cheese is melted. Scoop 3/4 of a cup of stuffing into roasted acorn squash. Garnish with 1 tablespoon of shredded mozzarella cheese and green onion.


6. Enjoy warm or allow to cool and put into meal prep containers to enjoy a week full of delicious clean eating lunches for work.

Healthy Chicken Noodle Soup

I have a comforting, healthy soup recipe for you today! :)

....Because it felt like Spring was coming, and now it's cold again, so I think we all need some yummy soup this weekend.

What better than chicken noodle? 

Not the canned soup loaded with additives and preservatives but something fresh and actually good for your body.

Here's the recipe!

Hope you will add it to your meal prep this week!

PS. I found this recipe on the cooking show that is available on the same website where I stream my workouts, which is so great! Sometimes when I look up recipes on Pinterest it can be hard to make them healthy enough or to figure out how to portion control everything, and I like that in this cooking show all the framework is already laid out for me... so achieving my goals becomes really attainable :)

Ingredients:

-2 tsp. Olive oil

-1⁄2 cup chopped onion (approx 3/4 medium)

-2 cups  sliced celery (approx. 5 medium stalks)

-8 cups low-sodium organic chicken broth
-1 tsp. Dried oregano leaves
-1⁄2 tsp. Sea salt (or Himalayan salt)

-1⁄2 tsp. Ground black pepper

-1 1/2 cups sliced carrots (approx. 2 medium)

-1 1/4 cups dry whole wheat pasta

-3 cups cubed cooked chicken breast, boneless, skinless

-1⁄4 cup  chopped fresh cilantro

1. Heat oil in large saucepan over medium heat.
2. Add onion and celery; cook, stirring frequently, for 5 to 6 minutes, or until

onion is translucent.

3. Add broth, oregano, salt, and pepper. Bring to a boil, over high heat, stirring occasionally.

4. Add carrots and pasta; boil, stirring occasionally, for 8 to 10 minutes, or until pasta is tender. Remove from heat.

5. Add chicken and cilantro; mix well.

VARIATION:

• Substitute rice pasta or quinoa pasta for whole wheat pasta for a gluten- free choice.

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Greek Chicken and Veggies

Another yummy meal prep is in the books! ✅✅✅

This recipe is super flavorful and has some of my favorite things in it... quinoa, lemon, chickpeas, feta, you get the idea.

It's been a much loved lunch so far this week!! It's super easy to prepare and you don't need a million ingredients.

Here's the recipe~ I hope you'll include it in your meal prep this week :)

Ingredients:

~1 1/2 pound - chicken breast

~1 1/2 cup - quinoa, dry

~2 cups - chicken broth, low-sodium

~15 ounce- chickpeas, canned

~5 cup spinach

~1/2 tsp paprika

~1/2 tsp salt

~1/2 tsp black pepper, ground

~1 1/2 cup cherry tomatoes

~2 tablespoons feta cheese crumbles

Dressing::

~1/3 cup olive oil

~1/4 cup lemon juice

~1 tablespoon red wine vinegar

~3 cloves garlic

~1 tablespoon dried oregano

~1/2 tsp ground black pepper

~1/2 tsp salt

~1/2 tsp onion powder

Directions:

1. Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and half of the marinade mixture. Seal and refrigerate the chicken for up to a day.


2. Cook quinoa; boil 2 cups of chicken broth, then add 1.5 cups of quinoa and allow to soak. Fluff after five minutes. Set aside.


3. Meanwhile, heat a large skillet over medium high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.


4. Cook the chicken until no longer pink.


5. Assemble bowls, dividing ingredients into 5 containers. Layer quinoa with chicken, spinach/chickpeas mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.

Makes 5 bowls. Can be frozen.

Oven Fried Chicken

Hey everyone!

Hope you are having a great week!

I LOVE trying out new recipes that FEEL indulgent but are really healthy...

like this one!

Does anyone crave fried chicken?

I get it. It's pretty yummy. But this recipe, which I got on the same website where I stream my workouts, is oven fried so you can feel good about eating it for lunch :)

Only problem... now I'm wishing it were summer!! It feels a little bit like summer today in Ohio ;)

Anyway, We've been enjoying this recipes I hope you'll try it for your meal prep this week!

Here it is:

-2 tbsp pine nuts, toasted
-1 tbsp cornmeal
-1/2 tsp onion powder
-1/2 tsp ground paprika
-1/2 tsp garlic powder
-1/2 tsp ground black pepper
-1/4 tsp ground cayenne pepper
-1/2 tsp dried oregano leaves
-1/2 tsp dried thyme leaves
-1/4 tsp sea salt (or Himalayan salt)
-1/2 tsp baking powder, gluten-free
-1/4 cup almond flour
-1/4 cup coconut flour
-2 tbsp grated Parmesan cheese
-1/2 cup low-fat (1%) buttermilk
-1 large egg white (2 Tbsp.)
4 (4-oz) each raw chicken breasts, boneless, skinless

1. Preheat oven to 425° F.


2. Place pine nuts and cornmeal in food processor (or blender); cover.Pulse until finely ground.


3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and cheese in a shallow dish; mix well. Set aside.


4. Combine buttermilk and egg white in a shallow dish; whisk to blend.


5. Dip each chicken breast into the buttermilk mixture; dredge in pine nutmixture until evenly coated. Set aside.


6. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.


7. Add chicken breasts; cook for 3 to 4 minutes. Remove chicken, lightly coat skillet with spray, and return chicken, on uncooked side, to skillet, cook for 3 to 4 minutes.


8. . Transfer chicken to oven-safe baking dish; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165° F.

NUTRITIONAL INFORMATION (per serving): Calories: 294 Fiber: 4 g Sugars: 3 g Protein: 30 g

Total Fat: 15 g

Saturated Fat: 3 g

Cholesterol: 77 mg

Sodium: 520 mg

Carbohydrates: 11 g

** Recipe is credit of the Fixate cookbook

Paleo Chicken Salad with Collard Green Wraps

This is the 2nd time I've made a collard green wrap recipe in the past 2 weeks... so, I guess they must be pretty good ;)

This time I wanted a try a new take on a classic: chicken salad.

But with much healthier ingredients... ditch the bread, make your own mayo (it's easier than you think) and add super fresh ingredients. Plus it is quick, easy and cheap :)

Lunchtime has been very happy so far this week!

Check out the recipe below and I hope you add it to your meal prep this weekend!

*** I can't take credit for this recipe; it is from Fixate, a cooking show that is streaming on Beachbody on Demand. If you are interested in getting these recipes, as well as accountability in leading a healthier lifestyle, just send me a comment below ;)

Here's the recipe!

INGREDIENTS

~20 oz. canned chicken or 1 lb. cooked chicken breast (a Rotisserie chicken would work well here!)
~2 Tbsp. + 2 tsp. FIXATE Mayonnaise
(see separate recipe below for FIXATE Mayonnaise)
~1⁄4 cup   chopped celery (approx. 1 small stalk)
~1⁄4 cup chopped red onion (approx. 1⁄3 medium onion)
~1⁄4 cup sliced green onions (approx. 1 large green onion)
~2 Tbsp chopped fresh dill
~1 Tbsp  fresh lemon juice
~1 Tbsp Dijon mustard
~1⁄4 cup reduced-fat (2%) plain Greek yogurt
~1 tsp. finely grated lemon peel (lemon zest) (peel of
1 medium lemon)
1⁄4 tsp.sea salt (or Himalayan salt)
1⁄2 tsp ground black pepper

4 large collard green leaves

INSTRUCTIONS

1. Combine chicken, mayonnaise, celery, red onion, green onions, dill, lemon juice, mustard, yogurt, lemon peel, salt, and pepper in a medium bowl; mix well.

2. With a sharp knife, cut off bottom 2 to 3 inches of stem-end of each collard green leaf. Shave each stem down, reducing it until it is flush with the rest of the leaf.

3. Place 1⁄2 cup chicken mixture in center of each leaf. Fold ends over to form a closure at the top and bottom of the wrap, then starting at the stem end, roll the entire leaf up like a burrito.

RECIPE NOTES:

• Collard green leaves will stay fresh refrigerated in a resealable bag for up to two weeks.

• Collard green leaves don’t get soggy, so you can meal prep these wraps in advance and store them in the fridge ready to go!

VARIATION:

This recipe works great with tuna salad too, just substitute 4- 5oz cans of tuna for chicken. :)

FIXATE MAYO

~2 Tbsp. cold water
~1 Tbsp. apple cider vinegar
~1⁄2 tsp. Sea salt (or Himalayan salt) ground black pepper coconut sugar
~1⁄4 tsp.ground black pepper
~1 tsp. coconut sugar
~1⁄4 tsp. onion powder
~2 large egg yolks, pasteurized*
~3⁄4 cup light olive oil

1. Place water, vinegar, salt, pepper, sugar, onion powder, and egg yolks in blender; cover. Blend for a few pulses to combine.


2. Slowly add oil in a thin, continuous stream with blender running, until blended and mayonnaise has emulsified into a thick sauce. (If you add oil too quickly the emulsion will break, so be patient and go slowly.) Enjoy!RECIPE NOTE:Keeps 4 days in an airtight container in the refrigerator.VARIATIONS:• Add a clove of fresh garlic to make aioli.• For extra flavor, add fresh herbs like basil or lemon juice for a citrusy kick. Most herbs, spices, and acids are free foods so have fun with them!

Spicy Turkey and Spinach Bites

Hello everyone!

Hope you are having a great week so far!

We have been really busy these first few days of the New Year because we got a new puppy ! How exciting, right? We've been enjoying this new season! So, spending all evening cooking dinner is not an option these days, so I needed some yummy, quick and portable. I think this one is a winner because it's FEELS indulgent but it's actually quite healthy for you.

Here's the recipe~ I hope you will try it out this week!





~1 tbsp extra virgin olive oil

~1 medium yellow onion, minced

~2 cloves garlic, minced

~2 tbsp chili powder

~1 tsp ground chipotle pepper powder

~6 cups Baby spinach

~1 lb Natural Ground Turkey or Chicken

~3 Large Eggs, beaten

~1/2 cup Finely Shredded Mexican Style Cheese

~1/2 cup Greek Yogurt

~1 tsp Hot sauce

Instructions:

1. Preheat the oven to 375.


2. Heat the oil in a large saute pan and add the onion, garlic, chili powder, and chipotle powder. Cook until onion is softened


3. Stir in the baby spinach and cover for 2-3 minutes until the spinach is completely wilted. Transfer to a large bowl and allow to cool throughly.


4. Lightly oil a mini muffin tin. Add the ground chicken or turkey, eggs, and cheese to the cooled spinach mixture and scoop into mini-muffin tins. Bake for 15 minutes, until cooked through.


5. Remove the bites from the muffin tins and serve with a dip made by mixing greek yogurt, green onion, and hot sauce. Refrigerate leftovers.

Turkey Meatloaf Muffins

I have a really exciting recipe today. It's starting to get to be the time of year when I love making healthier versions of my holiday favorites. Meatloaf is one of my favorite comfort foods, for sure, but it's also one of the most unhealthiest. This recipe is a great healthier option & a super fast lunch on the go.

Hope you enjoy :)

• 2 lbs. ground turkey (or chicken)


• 3 egg whites


• 1 cup quick cooking oats


• 1/2 tsp ground cumin


• 1/2 tsp dried thyme


• 2 tsp dry yellow mustard


• 2 tsp black pepper


• 2 tsp chipotle pepper spice


• 1 tsp salt


• 2 tbsp garlic powder (2 cloves minced)


• 1 small onion (finely chopped)


• 2 celery stalks (finely chopped)

Directions

1. Preheat oven to 375 degrees.


2. Spray muffin pan with canola or olive oil.


3. Mix all your ingredients together in one large bowl.


4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.


5. Bake for 40 minutes.

Makes 12 muffins.

Easy Grilled Veggies

Hi everyone!

Just wanted to stop and in and do a quick post about grilling veggies.

We have been enjoying this all summer long and into the Fall months. I'll admit that we still fire up the grill every now & again in the colder weather ;)

Cut your favorite summer veggies and fruits, spray with an olive oil spray, and place on the grill.

Cook until well done!

Maple and Balsamic Chicken

Thursday night dinner... I got your covered :)

This recipe is one of my favorites for a quick weeknight... add a veggie and some brown rice or quinoa and you have a balanced dinner! Notice the addition of Low Sodium Tamari instead of conventional soy ~ it's gluten free and and a much better option as far as sodium content.

Here's the recipe... hope you try it out!!

~2 – 3 pounds of chicken breast
~2T Olive Oil
~2T Low Sodium Tamari Sauce
~2T Maple Syrup
~¼ cup Balsamic Vinegar
~2 garlic cloves, minced

Directions:
1. Preheat oven to 350 degrees.

2. Put the chicken breast into a roasting pan.

3. Mix remaining ingredients for the marinade. Stir and pour over chicken. Turn the
chicken to fully coat.

4. Bake for 20-25 minutes depending on thickness of your
chicken breasts. I rotate the chicken breasts one time throughout the cooking
process.

5. Once finished pour the remaining juice into a sauce pan and put on a low
heat. Allow the juice to reduce to a gravy stirring frequently. Pour the gravy over
the chicken.

6.Enjoy!

Crockpot Apple Pie Pork Roast

This week's meal prep is one of my favorites :) I was looking for something fast that would allow me to not be in the kitchen all day...and I've been really feeling the joy of Fall in full swing so I wanted something festive. This one definitely fits the bill!

Will you try it?

Here's the recipe:

~2 lbs of pork loin, sliced
~2 Granny Smith Apples, sliced
~1 ½ lbs baby red potatoes
~1 lb of baby petite carrots
~1 medium red onion, slivered
~1 cup of Apple Cider or Apple Juice
~2T Honey
~Salt, Pepper, Garlic Powder, Onion Powder, Cinnamon

1. Place on bottom of crockpot the whole baby potatoes and baby carrots.

2. Lay pork loin on their side and sprinkle each side with salt, pepper, garlic powder, onion
powder, and cinnamon. Stand all of the porkloin on end and place into crockpot
(see picture).

3. Slide sliced apples and onions between the pork loin slices. Place
remaining apples and onions on the sides of the pork loin.

4. Pour one cup of apple cider or apple juice over the pork loin.

5.Drizzle with honey and sprinkle with cinnamon.

6. Cook on low for 5 hours

Savory Roasted Butternut Squash

Squash, sweet potatoes and pumpkins have been a big staple in my house this month! I’m already thinking ahead for healthy Holiday side dishes …I know, can’t believe I’m saying it, but it will be here before you know it! 

This savory roasted butternut squash is one of my favorites !! Super easy to whip up, cutting the squash is the hardest part !!

I like to roast the seeds inside also for a crunchy snack :)

What’s your favorite holiday side dish ?

Here the recipe :

Ingredients:

~1 whole butternut squash

~Garlic Powder

~Onion Powder

~Dried Parsley

~Sea Salt

~Pepper

Instructions:

1. Preheat Oven to 350 degrees.
2. Peel squash, cut in half, remove seeds, and then slice in 1/4" slices.
3. Put slices on a baking sheet with parchment paper.
4. Spray Slices with olive oil on both sides.
5. Sprinkle the following spices on each side: Garlic Powder, Onion Powder, dried Parsley flakes, Salt, Pepper, to taste.
6. Cook for 15 minutes on one side.
7. Flip over and cook 15 minutes on other side.
8. Enjoy! :)

Paleo Apple Pie Bites

Need a yummy appetizer or dessert for your holiday party? These bites are Paleo AND delicious so you're sure to please everyone!

Ingredients:

Pie Crust:

• 
  
  ½ cup coconut oil (melted)
• 
  
  3 eggs


• 
  
  ¼ Teaspoon sea salt


• 
  
  ¾ Cup coconut flour


• 
  
  2 Tablespoons raw honey
  
  

Apple Filling:

• 
  
  3 Cups Diced Apples


• 
  
  2 teaspoon ground cinnamon


• 
  
  1/4 cup honey


• 
  
  1 tablespoon cornstarch


• 
  
  1 tablespoon lemon juice

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• 
  
  Directions:


• 
  
  Preheat oven to 350 degrees


• 
  
  In a medium bowl beat butter, eggs, honey and salt together with a fork


• 
  
  Gradually add coconut flour- stirring until dough holds together


• 
  
  Gather the dough into small balls to press into the muffin tin


• 
  
  Bake for 3-4 minutes then remove (to add the filling)


• 
  
  In a large mixing bowl, combine your apples, cinnamon, honey or agave, cornstarch and lemon juice. Stir well to coat the apples thoroughly


• 
  
  Use the apple filling to fill the crust cups


• 
  
  Bake for 6-10 minutes more (keep an eye out for quick browning of the dough because of the thinness)


• 
  
  Drizzle a little honey and cinnamon on top and serve!

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