recipes


Lemon Garlic String Beans

  • String beans
  • Olive oil
  • Garlic (minced)
  • Fresh lemons
  • Cracked pepper & salt
Directions:
  1. Add the garlic and a drizzle of olive oil into a pan; turn to medium heat.
  2. Toss the desired amount of spring beans in and mix them around for a minute or two.
  3. Add cracked pepper and salt to taste and the juice from a lemon as well as some zest from the peel.
  4. Cook the beans until they reach your desired level of cooked-ness!

Mexican Chicken Stuffed Peppers

Serves 4
Hands-on Time: 30 minutes
Total Time: 40 minutes
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano
chile pepper, seeded and chopped
  • 2 lb ground chicken
or turkey
  • 1 14.5-oz can unsalted
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 red, yellow and/or orange bell peppers
  • Lime wedges
Seasoning
  • 1 tbsp cumin seeds
  • 4 tsp paprika
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1/2 to 1 tsp ground cayenne pepper, optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground saffron
Directions:
  1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
  2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
  3. Meanwhile, cut
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to
3 minutes or just until tender; drain. Fill peppers with chicken mixture.
  4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

Orange Chipotle Chicken with Cilantro Rices

Hands-on time: 10 minutes
Total time: 16 minutes
Serves: 4
Ingredients
  • 1 tsp chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt, divided
  • 1 tsp safflower oil
  • 4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick
  • Juice 1 medium navel orange (1/3 cup orange juice)
  • 2 tbsp pure maple syrup
  • 1 tbsp chopped chipotle chiles in adobo sauce
  • 1 tsp orange zest
  • 2 cups cooked brown rice
  • 1/4 packed cup chopped cilantro leaves
Directions:
  1. In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
  2. Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
  3. In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

5 Minute Avocado Chicken Lettuce Wraps

Recipe type: Lunch
Prep time: 5 mins
Total time: 5 mins
Serves: 1-2
Ingredients
  • 4-6 romaine lettuce leaves
  • 1 medium avocado
  • ½ lemon or lime (for juice)
  • 1 cup cooked chicken, shredded or cubed
  • 1 roma tomato (or handful of grape tomatoes)
  • 2 tablespoons chopped onion (red, green, white…whatever you like!)
  • ¼ bell pepper, diced
  • Salt, pepper and garlic powder to taste.
Directions:
  1. Cut avocado in half, remove pit and scoop flesh into a small mixing bowl.
  2. Using a fork, mash the avocado until nearly smooth.
  3. Squeeze lemon or lime juice into bowl and mix to combine.
  4. Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely.
  5. Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated.
  6. Scoop mixture into clean, dry romaine leaves and enjoy!

Sizzling Cilantro Lime Fajita Salad with Honey Lime Vinaigrette

Total time: 50 mins
Serves: 4
Ingredients
Meat
  • 4 Chicken breasts
  • 2 heads Romaine hearts
Produce
  • 1 Avocado
  • 3/4 cup Cherry tomatoes
  • 1 1/4 cup Coriander
  • 4 Garlic clove
  • 4 Lime
  • 1 Yellow bell pepper, Large
  • 1 Yellow onion, Large
Condiments
  • 2 tbsp Honey
Baking & Spices
  • 1 tsp Chili powder
  • 1 tsp Salt, Real
  • 2 tsp Salt, Coarse Real
Oils & Vinegars
  • 1/2 cup Olive oil, Light
  • 1/4 cup Olive oil
  • 2 tbsp White vinegar
Nuts & Seeds
  • 1 tsp Cumin

No Bake Energy Bites

Total time: 10-20 mins
Serves: 1-2
Ingredients
  • chocolate chips
  • toasted coconut
  • vanilla extract
  • peanut butter
  • old fashioned oats
  • honey (or agave nectar)
  • freshly ground flax seed
  • chia seeds (optional)
Directions:
  1. To make the no bake energy bites, just stir all of those ingredients together until combined. (Or if you get tired of using a spoon, just use your hands. I do!)
  2. Once the mixture is combined, pop it in the fridge for 10-20 minutes so that it will harden slightly. This will help make it easier to roll it into balls.
  3. *Different (or no) chocolate: *I generally use dark chocolate chips. But you can also substitute in any other kinds of chips (butterscotch, milk chocolate, white chocolate, cinnamon chips, etc.). Or if you are vegan, I recommend cacao nibs. Or if you don’t dig chocolate, you can leave this part out all together.
  4. *Different nut butter: *If you are allergic to peanuts, feel free to substitute in any other kinds of nut butter, like *almond butter* , *sunflower seed butter* , cashew butter, or others. (For a great tutorial on homemade nut butters, check out this great post from Tasty Yummies.)
  5. *Different sweetener: *I really prefer honey in this recipe. But agave also works and is vegan, and some readers have had success with alternative sweeteners too.
  6. *The best thing about this recipe is that it is **super **flexible as well. So if you are allergic to any of the ingredients, or if you are just looking for other substitution ideas, feel free to use:*
  7. Then once the mixture has cooled slightly, shape it however you please! I like shaping mine into 1-inch balls. But you can make yours smaller or larger. Or if you’d rather, just press the mixture into a baking dish lined with parchment paper, and you can make energy bars instead. Whatever sounds good to you!

Sautéed Spinach and Caramelized Onions

Total time: 30-40 mins
Ingredients
  • 3 onions, sliced
  • 3 cups spinach or baby spinach
  • 1 tbsp. balsamic vinegar
  • 10 mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tbsp. coconut oil
  • 1 tbsp. ghee
  • Sea salt and freshly ground black pepper
Directions:
  1. Heat the coconut oil and ghee over a high heat in a skillet.
  2. Add the sliced onions and garlic, and cook for about 10 minutes, stirring constantly.
  3. Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, still stirring frequently.
  4. Add the balsamic vinegar to deglaze the pan.
  5. Add the sliced mushrooms and season to taste with salt and pepper; cook until the mushrooms are tender but not mushy.
  6. Add the spinach. Stir on low heat just until the spinach wilts, and serve.

Thai Tuna Wraps

Nutrients per serving: Calories 190, Fat less than 1 g, Sodium 490 mg, Dietary Fiber 3 g
Serves: 6
Total time: 30-40 mins
Ingredients
  • 2 tablespoons lime juice
  • 1/2 cup fat-free mayonnaise, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 3 cups cabbage, chopped· 1 medium carrot, shredded
  • 3 green onions with tops, thinly sliced
  • 2 tablespoons fresh cilantro, snipped
  • 1 can (6 ounces) water-packed tuna, drained and flaked
  • 1 medium red bell pepper
  • 6 (8-inch) fat-free flour tortillas
  • 12-18 large fresh spinach leaves
Directions:
  1. In Classic Batter Bowl, whisk together lime juice, 2 tablespoons of the mayonnaise, soy sauce and sugar using Stainless Whisk.
  2. Chop cabbage with Food Chopper.
  3. Shred carrot using Rotary Grater.
  4. Slice green onions using Utility Knife.
  5. Snip cilantro with Professional Shears.
  6. Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into 24 thin strips.
  7. For each wrap, spread tortilla with 1 tablespoon of the remaining mayonnaise using Skinny Scraper.
  8. Top evenly with 1/2 cup of the tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally with Bread Knife.
  9. Serve using Bamboo Tongs
Cook's Tips:
  • These wraps make tasty party snacks that are low in calories and fat. Wrap filled tortillas individually with plastic wrap. Refrigerate, seam side down, for 30 minutes. To serve, cut each wrap crosswise into 6 slices to make 3 dozen party snacks.
  • Wraps can be prepared in advance. Wrap filled tortillas individually in plastic wrap and refrigerate up to 3 hours before cutting and serving as sandwiches or party snacks.

Orange Chipotle Chicken with Cilantro Rice Recipe

Prep Time: 8 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt, divided
  • 1 teaspoon safflower oil
  • 4 boneless skinless chicken breasts (about 1 pound), rinsed and patted dry, pounded 1/2-inch thick
  • juice 1 large navel orange (1/3 cup)
  • 2 tablespoons pure maple syrup
  • 2 teaspoons to 1 tablespoon chopped chipotle chiles in adobo sauce
  • 1 teaspoon orange zest
  • 2 cups cooked brown rice
  • 1/4 cup packed chopped cilantro leaves
Directions:
  1. In a small bowl, combine chile powder, cumin, and 1/4 teaspoon salt. Heat oil in a large nonstick skillet on medium-high heat. Tilt the skillet to coat bottom. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side, until cooked through. Remove from skillet and set aside.
  2. Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures about 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning chicken constantly.
  3. In a medium bowl, combine rice, cilantro and remaining 1/4 teaspoon salt. Serve chicken over rice and spoon any excess glaze over top of chicken.
Notes:
Prepare all of the ingredients before you start cooking because this recipe moves fast!