Recipes

Semi Homemade Pasta Sauce: 10 servings at a 1/2 c per serving

img_0130Ingredients:

  • 1 32 oz can crushed tomatoes no salt added
  • 1 32oz can diced tomatoes with basil, oregano, and garlic
  • 1 small onion chopped
  • 1/2 medium green pepper chopped
  • 3 white button mushrooms chopped
  • 2 garlic cloves
  • More oregano and basil if you liked

Directions:

  1. Put everything in the pot and simmer for 30 min stirring occasionally!

 

Calories: 48; Fat: 0 g; Carbs: 9g; Protein: 2g

Armenian Potato Salad: Serves 10 (1 cup/ serving)

img_0109Ingredients:

  • 1 5 pound bag Yukon Gold Potatoes
  • 1 medium-small onion (chopped)
  • 1/2 cup extra virgin olive oil
  • 1/4 + 1/8 cup lemon juice
  • 1/2 bunch parsley leaves chopped (about 1/4 cup)
  • Dill and Mint optional (not included in nutritional facts)
  • salt and pepper to taste

 

 

Directions:

  • Scrub potatoes and boil whole with skins on
  • remove skin and cut into chunks
  • Add all other ingredients
  • Mix together and chill!
Calories: 174; Fat 11.2 g; Carbs 17.2 g; Protein 2.2 g

Clean Blueberry Oat Squares: Makes 30

Ingredients:

  • 3 ripe bananas mashed
  • 3/4 c unsweetened applesauce
  • 3/4 c frozen or fresh blueberries
  • 2 1/4 c old fashion ote3/4 tsp pure vanilla extract

Directions:

  • Mix all ingredients together
  • Place in mini brownie pan
  • Cook for 15 min at 350 degrees
  • Let cool and enjoy!
 

Zucchini Mini Muffins: Makes 79 mini muffins


Ingredients:

  • 3 c oat flour
  • 2 c coconut sugar
  • 1 c unsweetened applesauce
  • 1 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3 tsp pure vanilla extract
  • 2 c shredded zucchini (about 2 medium zucchini)
  • 1/2 c raisins and 1/2 c chopped walnuts (optional)

Directions:

  1. Pre heat oven to 325 degrees
  2. Beat eggs
  3. add all other ingredients
  4. For loafs pour batter into 2 greased bread pans and cook for 1 hour
  5. For muffins or mini muffins pour batter into greased muffin pans cook for 30-40 minutes (be sure to test that they are cooked! If not add a few extra minutes at a time until done!)

Nutrition facts:

Calories: 38; Fat 0 g; Carbs 8 g; Protein 1 g (per 1 mini muffin plain)

Calories: 43; Fat 0.9 g; Carbs 8.9 g; Protein 1 g (per 1 mini muffin w/ walnuts only)

Calories: 47; Fat 1 g; Carbs: 9 g; Protein 1 g (per 1 mini muffin w/ walnuts and raisins)

Chocolate Coconut Cashew Granola: 6 Servings (1/2 c per serving)

When you get distracted by your daughter in your attempt to make a granola bar and you let it stay in the oven a few minutes too long, you get a yummy tasting granola that you can eat on its own or as a breakfast cereal!

img_5925Ingredients:

  • 1/2 cup quinoa
  • 1 cup Oats
  • 1/4 cup Cashews chopped
  • 32 chips Ghirardelli Dark Chocolate
  • 1/4 cup Flaked Coconut (Unsweetened)
  • 1 tablespoon, Coconut Oil
  • 1 tbsp Pure Maple Syrup
  • 2 tbsp Organic Honey
  • 2 tbsp homemade almond butter (see recipe below)

Directions:

  1. preheat oven to 350 degrees
  2. toast quinoa and oats until fragrant
  3. over medium heat melt coconut oil, maple syrup, honey and almond butter. Stir until smooth
  4. put toasted quinoa, oats, cashews  and coconut in a bowl.
  5. pour wet ingredients over dry and mix together
  6. fold in chocolate chips
  7. Fill a parchment lined pan with mixture and bake for 30-35 minutes
  8. let stand for 15 minutes then crumble

Nutrition facts: Calories: 271; Fat 14 g; Carbs 33 g; Protein 7 g

 

Creamy Dairy Free Tomato Basil Soup: 8 Servings

img_5922Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1  Large Vidalia Onion
  • 4 medium carrots
  • 2 tbsp. light brown sugar
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 fresh basil chopped or 1 tbsp dried basil
  • 2 28oz cans crushed tomato
  • 1 tomato
  • 2 cups chicken or vegetable broth
  • 1/2 cup unsweetened almond milk

Directions:

  1. Heat olive oil over medium heat
  2. While oil is heating chop veggies
  3. When oil starts to ripple place carrots and onion into pan
  4. Cook until soften, about 5 minutes
  5. Add brown sugar and stir for 1 minute
  6. Add remaining ingredients except almond milk
  7. bring to a boil then simmer for 20 minutes
  8. remove from heat, add almond milk and blend with an immersion blender

Soup pairs well with a grilled cheese sandwich!

Nutrition facts: Calories: 117; Fat 4 g; Carbs 19 g; Protein 3 g

 

Spanish Chicken Stew: 4 servings

Ingredients:

  • 1 Tbsp olive oil
  • 2 links chorizo diced
  • 2 pounds boneless skinless chicken breast diced
  • 1 large Vidalia onion chopped
  • 1 c chopped carrots
  • 1 cup diced tomato
  • 1 Serrano pepper, deseeded
  • 1 jalepeno pepper, deseeded
  • 2 cups chicken broth
  • 1 can cannellini beans drained and rinsed

Directions:

  • Heat oil over medium heat
  • Cook chorizo until brown
  • Add chicken until brown
  • Add remaining ingredients
  • Bring to a boil the. Reduce to a simmer and cover for 45 minutes
  • Optional to serve over rice

This recipe was brought to my by Skratch Lab Fee Zone cook books! If you like this I highly recommend purchasing! They never disappoint!

Nutrition facts: Calories: 519; Fat 21.1 g; Carbs 26.4 g; Protein 58.1 g

Veggie filled Minestrone: 12 servings (1 cup/serving)

img_5440Ingredients:

  • 1 large Sweet Onion, chopped
  • 4 clove  Garlic, minced
  • 3 medium, Carrots, chopped
  • 3 small  Carrots, chopped
  • 5 medium Potato, chopped
  • 2 zucchini, chipped
  • 1 vine Tomato, pealed and chopped
  • 1 container Hunts Crushed Tomatoes-28 oz Can
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 Tbsp dried basil or 1/4 cup fresh
  • 1 lb. Green Beans, chopped
  • 1 tablespoon, Olive Oil
  • 2 container  Light & Fat Free College Inn Chicken Broth
  • 1 cup, Water

Directions:

  • Heat oil in pan over medium heat
  • turn heat to low and stir in onions and garlic until translucent (about 5 minutes)
  • Stir in carrots, potatoes, zucchini, oregano and basil (cook for about 5 minutes)
  • Add tomato, crushed tomatoes, chicken broth, water and bay leaf
  • Bring to a boil then turn heat down so soup is at a light bubbling for 20 minutes
  • Add green beans and cook for 10 minutes or until tender
  • Remove bay leaf and serve!

Nutrition facts: Calories: 115; Fat 1 g; Carbs 23 g; Protein 4 g

Never the same chili: 15 servings (1 cup/serving)

img_5414-1

  • 2 container (1 4/5 cup (121g) ea.), Diced Tomatoes With Zesty Green Chilies (Canned)
  • 2 container (1.75 cup), No Salt Diced tomatoes
  • 1 container (455 gs ea.), Dark Red Kidney Beans 15.5 oz Can
  • 1 container (1 4/5 cups ea.), Light Red Kidney Beans-Canned
  • 1 container (1 4/5 cs ea.), Cannellini Beans
  • 1 container (1 4/5 cups ea.), Black Bean Premium
  • 2 container (16 oz ea.), Turkey Ground 94% Lean 6% Fat
  • 1 large Green Bell Pepper
  • 1.5 Medium Onion (148 grams), Onion
  • 16 oz, Guinness/bass

 

Directions:

  • Brown meat and put in pot with cut veggies and all other ingredients
  • add enough water to liking
  • add hot sauce, cayenne pepper, chili power, and red pepper flakes to desired flavor and heat
  • simmer for several hours
  • quinoa, rice, avocado, sour cream, cheese (optional and not included in nutritional information)

Nutrition facts: Calories: 226; Fat 4 g; Carbs 25 g; Protein 21 g

Power pizza: 2-3 servings depending on hunger

 

Ingredients

  • Pizza dough (makes enough for 2 pizzas)
  • 1/2 c steamed sweet potato
  • 1 c spinach
  • 2 oz cooked chicken
  • 1 large sweet onion slice
  • 1/8 sauce or a bit more depending on how much you like
  • Olive oil drizzle, crushed red pepper and dried basil (optional)

Directions:

  • Preheat oven to 400•
  • Make dough (put half in freezer if only making one pizza)
  • Assemble pizza
  • Cook for 20-30 min or until crust is golden brown.   

Skinny Chicken Pot Pie: Serves 6

Ingredients:

  • 1 sleeve of fillo dough (roughly)
  • 2.5 cups (20 ounces) roasted chicken, no skin and chopped2016-02-08_204234924_A49E1_iOS
  • 1/3 cup (160 g) vidalia onion, chopped
  • 5 oz carrots, chopped
  • 1 White Potato chopped (~6 oz)
  • 1.2 package of frozen peas (5 0z)
  • 2 cup, homemade chicken stock
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2.5 tbsp. organic extra virgin coconut oil, melted
  • 1/3 white whole wheat flour
  • 2/3 cup unsweetened original almond milk
  • 3 tbsp. dairy free butter (missing from picture)

Directions:

  1. Preheat oven to 375
  2. In a large sauce pan put a splash of olive oil or cooking spray once pan is hot sauté chopped onions until translucent.
  3. Add chopped potatoes and carrots. Stir for 2 minutes
  4. Add chicken stock, bring to a boil and let boil for 5 minutes
  5. Drains the stock back into the measuring cup and place veggies in prep bowl.
  6. In the same sauce pan make your rue: melt butter then add flour whisking until it makes a ball. If you need to add a little bit of stock to help get you to this point. Let cook until bubble (about 1-2 minutes).
  7. Slowly whisk in stock and almond milk
  8. Put all veggies and chicken into pot. Bring to a boil and then simmer until potatoes and carrots are soft.
  9. Prepare the crust:2016-02-08_214448623_F9666_iOS
    1. Melt coconut oil
    2. divide dough in to two piles
    3. layer about 10-12 pieces brushing coconut oil on each piece (it will give it a nice butter flaky taste!). Depending on how big your dish is you will have to layer pieces
    4. Repeat above step for top layer
  10. Place bottom crust in a sprayed cooking dish (make sure it is deep enough!
  11. Pour in filling
  12. Put on top crust and trim if necessary
  13. Bake for 30 minutes or until crust is a deep golden brown!
  14. Let stand for 5-10 minutes and serve!

Enjoy this super yummy, protein packed dinner for under 500 calories!

 

 

Stovetop Popcorn

1 tbsp canola oil

1/4 kernels

put heat on high and cover pot with top stirring consistently to prevent burning. Once you hear the “pop” slowing down remove from heat let rest for a few minutes and serve with a dash of salt. This recipe makes 4 cups of popcorn; 2 cups/serving.

 

 

Chocolate Banana Almond Oatmeal

2016-01-28_111417791_BC5E6_iOS3/4 c Old Fashion Oats

3/4 c Unsweetened almond milk

1/2 Banana

1/2 T Roasted Almonds chopped

5 Ghirardelli Dark Chocolate Chips

1/2 T agave

Mix milk and oats in a microwave safe bowl and microwave for about 2-3 minutes (until milk is absorbed)

Mix in rest of ingredients

Servings: 1; Calories: 380; Fat 11.2 g; Carbs 63.7 g; Protein 9.4 g

Almond Butter Chocolate Banana Quesadilla

2016-01-30_133059632_BAC79_iOS

1 medium flour tortilla

8 Ghirardelli Dark Chocolate Chips

1 Tbs Homemade Almond Butter

1/2 banana

put together then cook in a skillet

This makes a great post workout snack to refuel your body!!

Servings: 1; Calories: 315; Fat: 13.2 g; Carbs: 45.5 g; Protein: 8.5 g

Homemade Almond Butter

2016-01-28_113258151_47DFB_iOSRoast about 4 cups of almonds at 350 for 15 minutes (less if you like a lighter butter)

Let cool then place in a food processor and blend until smooth

makes a little more than 1 pint mason jar =  16 servings

 

Serving size: 2 Tbs; Calories: 170; Fat: 15 g; Carbs: 6 g; Protein: 6 g

 

Dried Fruit

You can dry practically anything! Since having Ari and now that she eats anything and everything I decided I needed to get creative with snacks. My husband had a dehydrator so I started with apples and have done mango and banana. Not only are they a great snack for baby but a great snack for you!

If you don’t have a dehydrator you can put them on a sheet pan and set the oven at 200 degrees and cook for several hours. Check regularly to dehydrate to your liking