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Protein Crepes

I love recipes I can add protein powder too. It’s an extra way for me to sneak more protein into my diet! As much as I try to eat meat, I’m not particularly a meat lover. I also find that when I use protein powder it keeps me fuller for longer.  My recipe yielded 3 large crepes, but you could definitely make them smaller and get at least 6 medium size crepes.

Ingredients

  • 6 large or x-large egg whites
  • 1/2 cup cottage cheese
  • 1/2 cup of vanilla protein powder
  • 1/2 cup whole wheat flour (For gluten-free use buckwheat flour, or rolled oats)
  • 1 teaspoon cinnamon
  • A pinch of two of nutmeg

Directions

Take all ingredients and place in blender or food processor. Blend until smooth. If you used rolled oats it will have a bit of a different texture. Lightly grease the pan with avocado oil and cook crepe. Flip when the center of the crepe begins to bubble, flip and cook till lightly browned on the other side.

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Taco Salad

Another classic for me growing up was Tacos. I love tacos, so naturally, taco salad is a must in this recipe collection!

Ingredients

  • 2 tbsp. avocado oil
  • 1 medium onion, chopped
  • 5 garlic cloves, pressed
  • 1 pound of ground beef (chicken or turkey)
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chili powder
  • 1/2 tsp. cayenne
  • Salt and freshly ground pepper
  • 1 cup water
  • 1 can (6 oz.) tomato paste
  • 1 head of romaine lettuce, rinsed, dried, and chopped
  • 2 medium tomatoes, chopped
  • 6 oz. cheddar cheese, grated
  • 6 tbsp. sour cream
  • 6 green onions, chopped
  • 8oz Salsa

Directions

In a large skillet over medium heat, heat the oil. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Turn up the heat to high and add the ground beef. Brown the meat, stirring constantly, until crumbly. Drain excess fat. Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper. Add water, tomato paste, and mix together well. Bring to a boil then reduce the heat to low and simmer for 10 minutes stirring occasionally. Place the romaine lettuce on four plates or tortilla bowls. Spoon the meat mixture over the lettuce. Top with tomatoes, cheese, sour cream, green onion, and salsa. You could always buy a taco mixture to cut down on time if you’re in a rush!

 

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Wonton Noodles

I have to give all the credit to this recipe to my wonderful aunt. I was extremely lucky to have the chance to live with my Aunt Lynda and her two beautiful kids, Jamie and Josh, for four years while I was going to school and working in Ottawa. Throughout those years, I learned that my aunt’s won ton were a freezer staple. Jamie and I always knew we hit gold when Lynda would tell us she was having the girls over to roll wontons.

I’ve been waiting for my aunt to have one of her friend gatherings so I could learn how to make these, but finally just asked her for the recipe. I’m so glad I did! She explained to me that it was equal parts, ground beef, ground pork and ground turkey with soy sauce and green onion. Simple enough, right? Yes! It was actually just that simple!

It was a bit of an adventure for me the first time I tried to find the wonton wrappers. First, I tried trying the grocery store I was unsuccessful. I thought I had seen an oriental grocery store near my place so I decided to check there. It was way closer than I thought it was, everything was reasonably priced (some stuff even cheaper).

There was so much food in that store that inspired me to want to know more. I started searching recipes and reading about different oils and sauces that are cooked with and these sweet and spicy flavors. It made me excited to want to try these things I was reading about. I’ve always wanted to learn how to roll sushi, but I never really thought of trying to make my own oriental style meals. Stay tuned for more on that! Hopefully, I’ll have more oriental recipes to share soon!

I did change up my aunts’ recipe a little bit. I used turkey instead of beef, to make it a little bit leaner.  My aunt would always make a whole bunch of these and then package them in the freezer as meals. Due to lack of space in my freezer, I wasn’t able to freeze mine before bagging them so they got a little bit swished together, but they separate again when they are being cooked.

Ingredients

  • 1 1/2 lbs ground turkey
  • 1 1/2 lbs ground chicken
  • 1 1/2 lbs ground pork
  • Soy sauce (Added to taste. I personally used about a 1 1/2 – 2 tbsp.)
  • 4 green onions
  • 3 packs of Wonton wrappers

Directions

Make sure wonton wrappers are thawed. I had to microwave my first batch for 10 seconds at a time and slowly peeled top and bottom layers back. I had just picked mine up and I wanted to get started right away but I would recommend letting them thaw overnight if you have them. Combine all ingredients in a large bowl.

I made myself a little workstation on my kitchen table. I had a piece of wax paper, water, the bowl of meat, the wonton wrappers and a try to place the finished product. I would set up 3 rows of 4 wrappers, place 1/2 tbsp. of meat (depending on the size of the wrappers you bought) wet two of the sides of the wonton with water and fold the wonton into a triangle, then wet the longer sides and fold them up. There are different ways of wrapping the wontons, but make sure they are well sealed so the meat doesn’t come out when you cook them. I repeated this till I got through all the meat I had.

Once your wontons are all together you can freeze them in batches or bag them right away if you don’t have the freezer space. For individual meals or appetizer for two people, I bagged them in packages of 8 and for two people meal, I bagged them in packages of 16. My wonton yield was 175 wontons. I spent $22.00 coming out to .13 cents a wonton, and 21 individual meals.

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Broccoli Chicken Pasta in Light Cream Sauce

Broccoli chicken pasta in white sauce with a healthy twist! I love creamy white sauces, but most of the time they aren’t so good for you! This sauce is actually made of chicken broth and cream of broccoli soup. It was really easy and didn’t create a lot of dishes, which is always a win in my books!

Ingredients

  • 1-2 boneless skinless skinny breasts
  • 2 teaspoons avocado oil
  • 1 3/4 cup chicken broth
  • 2 cups chicken broth
  • 1 can Campbell’s creamy broccoli soup (low sodium if you can find it)
  • 1-2 heads broccoli, more if desired
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 cup shredded cheese (Optional)

Directions

Heat skillet and add avocado oil. Cook until the chicken is no longer pink. While your chicken is cooking you can boil water and semi- cook your noodles, or you can add the noodles in the next stop. Add broth, soup, noodles, broccoli, pepper, and garlic. Reduce heat to simmer until noodles are tender about 15-20 minutes. If the noodles weren’t pre-cooked the mixture will have to simmer longer. Once it’s ready to add the cheese if desired. Mix, Serve, and Enjoy!

 

 

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Roasted Garlic Shrimp on Asparagus & Peppers

Each New Year we always tell ourselves that we will achieve better eating habits. We don’t have to wait for a new year to change these habits. Changing things slowly to make them work with our lifestyle is what is important.

I realize how frequently I say, “This recipe is my favorite.” I think this is due to the fact that I just love food so much! When you make something so tasty with pure whole ingredients it’s difficult not to feel like every recipe is your favorite.

This recipe has a light sauce but still delicious. I suggest you make extra because you’ll probably want to take some for lunch the next day it’s so good!

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 2   large red bell peppers, diced
  • 2 pounds asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon salt, divided
  • 5 cloves garlic, minced
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup of white wine (if you don’t have white add another half cup of chicken broth)
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4-teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4-teaspoon salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

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Three Cheese Garden Vegetable Pizza

Three Cheese Garden Pizza – Yum! When I moved out my mom gave me a pile of recipes and I’ve been sorting through them for a little over a year now. Please don’t judge,  she gave me a lot of them!

During my search through the many recipes, I found this & I figured it’s probably way healthier than any of those frozen pizzas I used to keep in my freezer. I could also pack it with fresh veggies! This can also make a great appetizer!

I’ve also made flatbread pizzas like this. Instead of using pizza crust I used large tortillas. Quantities of what I put on the tortillas were obviously much less, however, sometimes it’s more practical if you’re cooking for one or only have tortillas!

Ingredients

  • 1 package of refrigerated pizza crust
  • 2 cloves of garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 cups of thinly sliced vegetables, such as tomatoes, mushrooms, onions, zucchini
  • 1/4 cup parmesan cheese, finely grated
  • 1 tsp Italian seasoning

Directions

Preheat oven to 400 degrees. Roll out pizza dough to a 12-inches/30cm circle, using a slightly floured roller. Bake for 5-7 minutes or until slightly browned. Remove from oven. Mince garlic spread over crust. Sprinkle mozzarella and cheddar cheese over the crust. Garnish with vegetables of choice. Sprinkle Parmesan cheese and Italian seasoning over vegetables. Back for 15-18 minutes.

Approx. 8 servings.

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Homemade Oven-Baked Zucchini Sticks

A new healthy snack that is fast and tasty! While browsing Pinterest  for healthy snacks I found these oven-baked zucchini sticks and thought I would give them a try. They sounded delicious and really easy! Here’s my modified recipe & the original link below.

Original Source: Fortheloveofcooking.net

Ingredients

  • 2 Zucchinis
  • 1/2 cup parmesan cheese
  • 1/2 cup of seasoned bread crumbs (or panko)
  • 1 egg
  • 1/4 milk

Directions

Preheat oven to 375. Grease baking sheet. Slice zucchini into 3-inch sticks. Mix the egg and the milk in one bowl & in another bowl mix the dry ingredients together. Dip the zucchini in the egg/milk mixture and then roll it in the dry mixture. Place on baking sheet; repeat until you’ve filled your baking sheet. Bake sticks for 25-30 minutes or until golden brown. Serve with marinara sauce, ranch dressing, garlic dip or alone!

 

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Broccoli Rice Cheddar Bites – Healthy & Delicious

I’m constantly on a search to find delicious recipes to make healthy food that much more enjoyable! I saw this recipe and it looked really good so I thought I would give it a try.

I only had 1 head of broccoli, which weight out to be able 6oz. The original recipe it calls for thawed broccoli, I personally prefer to use fresh I rarely ever (okay, never) keep frozen vegetables in my house. So I steamed the vegetables just a bit, still hard and crunchy enough that once I baked them they wouldn’t be complete mush!

I put the eggs and ranch together then added the chicken broth, the rice, the broccoli, & the cheddar cheese. Put them in the oven at 375 and let them cook for 25 minutes and voila!

Ingredients

  • 1  head lightly steamed fresh broccoli
  • 1 cup chicken broth
  • 1 cup white rice (I used 5-minute rice)
  • 1/4 cup Ranch Dressing
  • 2 eggs, lightly beaten
  • 3/4 cup grated cheese (I used old cracker barrel)
  • 1/2 tsp salt and pepper – to taste

Directions

Boil rice. Move cooked rice onto a plate and spread it thin so it cools down quickly. Throw all the other ingredients in a bowl, but only mix in half of the cheese. Grease muffin tin. I got approx. 10 muffin tins. Put in the oven at 375 and bake for 25 minutes or until golden brown. See link before for original recipe.

Source: Daydreamkitchen.com

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Healthy Quinoa Cookies! (made with applesauce)

I’m always looking for healthy substitutes so I can still indulge my sweet tooth! These cookies really did just that! I found this recipe on a blog and thought I would give it a try! I halved the recipe cause I didn’t need 3 dozen cookies! At first, I was a little skeptical of what these cookies would taste like, and if I could best describe it I would say that were like soft oatmeal cookies.

Here’s the recipe I used and you can see the original link below!

Original Link: http://www.twopeasandtheirpod.com/quinoa-cookies/

Ingredients

1 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoons cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 large egg
1/2 cup applesauce
1 tablespoons vanilla extract
1/2 cup raisins
1 1/4 cups old-fashioned oats
1/4 cup cooked and cooled quinoa
1/2cup semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F. Lightly grease pan. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. (Approx.3 minutes.) Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips. Spoon about a tablespoon of dough onto a large baking sheet.  Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.