Tangy Veggie Wrap Healthy Recipe

Anyone with an addictive personality out there? Thought so. Me too! But it’s not all bad…not when it’s something like these veggie wraps. I literally can’t stop eating them right now. I already know they’re gonna be a major part of my summer.
Kat will soon rue the day she modified the recipe, made it even tastier than it was before, and then introduced me to it. That being said, no cooking skills are needed for this one (unless you count roasting a few seeds in a pan, I suppose). It’s literally just throwing the right ingredients together, so I’ll have no excuses!

Tangy Veggie Wrap Healthy Recipe

INGREDIENTS

• 3 tbsps sunflower seeds
• 2 small carrots
• Small red onion/ half a large red onion
• Quarter bell pepper (your favourite colour)
• Small handful of spinach leaves (or similar)
• Appr 2 cm ginger
• 100 gr cottage cheese
• 50 gr Greek yogurt/sour cream
• (for vegans: hummus, mashed avocado, mashed chick peas, or vegan mayo would be a great substitute to the cottage cheese and yogurt)
• Zest of half a lemon
• 2 tbsps dijon mustard/wasabi paste
• 2 tortilla wraps
• Salt and pepper
• Optional
• Add 2 big spoons of bean sprouts - if you like them, they're really healthy! And they add a lovely crunch too.

INSTRUCTIONS

1. Roast the sunflower seeds in a pan without any oil/fat until golden brown.
2. Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits).
3. Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.
4. For the dressing: Peel the ginger and grate it into a bowl. Add the cottage cheese, Greek yogurt (or your vegan substitute), lemon zest and dijon mustard and mix it well.
5. Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.
6. Put the carrots, paprika, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.
7. Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).
8. Cut the wraps into halves and serve. Enjoy!

NOTES
IF YOU LIKED THIS RECIPE: Try out one of our other recipes - if you have a lot of spinach leaves left our satisfying Baked Eggs in Spinach and Tomato are a great breakfast or our delicious Spinach Tomato Quesadillas should hit the spot. Who wants to waste good food after all?


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FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING HEALTHY RECIPE

I wanted to experiment with avocado brownies because I saw they were apparently a thing.  Since I was going for a healthier alternative to my mothers brownie recipe, I decided to swap the all-purpose flour for coconut flour and it actually worked super well.  The chocolate frosting is magnificent too.  So full of rich chocolate flavour – you would never guess it to be nearly sinless!

FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING HEALTHY RECIPE

Ingredients

• 300 g dark chocolate (chopped or chips)
• 2 tbsp Coconut oil
• 2 medium hass avocados, pitted and peeled
• 1/2 cup honey or maple syrup
• 1 tsp vanilla extract
• 3 eggs, at room temperature
• 1/2 cup cocoa powder
• 1/2 cup less 1 Tbsp. coconut flour
• For the Avocado Frosting
• One medium sized hass avocado, pitted and peeled
• 3 Tbsp unsweetened cocoa powder
• 3 Tbsp maple syrup

Instructions

1. Preheat the oven to 400 degrees F.
2. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
3. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
4. Melt the chocolate, stirring until smooth then remove from heat and set aside.
5. Place the avocado into a food processor or blender and process/blend until smooth.
6. Stir the avocado, honey and vanilla extract into the cooled chocolate.
7. Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
8. Stir in the coconut flour and cocoa powder until the batter is smooth.
9. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
10. Bake for 12-15 minutes or until the top is firm to the touch.
11. Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting

1. Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
2. Process/Blend, scraping down the sides as needed until very smooth.
3. Add more cocoa powder or maple syrup if needed to taste.
4. Spread over completely cooled brownies.
5. Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

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Baked Vegetable Spring Rolls Healthy Recipe

Our version is both satisfyingly crunchy and truly healthy, as we have filled our healthy spring rolls with vegetables and baked them to crispy perfection. If you want to embrace clean eating, we have included a recipe for a sweet and sour sauce that goes well with the spring rolls and is made from 100% clean eating ingredients, unlike many storebought versions of this sauce. The rolls themselves are incredibly healthy as well, as baking phyllo dough cuts down on the fat and calories of fried versions of this dish. And the stuffing contains string beans, carrots, bell pepper, and zucchini, which are all brimming with antioxidants, fiber, vitamins, and minerals. This is an appetizer dish you can feel great about eating.
Pop these in the oven for a weeknight treat for the family, or prepare a big batch for your next party. Kids and adults love them, and they’re always crowd-pleasers. Plus, your guests will be surprised and delighted when you tell them just how healthy they are.

Baked Vegetable Spring Rolls Healthy Recipe

Ingredients

• 1 garlic clove, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons extra virgin olive oil, divided
• 1/2 cup string beans, ends taken away and sliced diagonally, about 1-inch long
• 1 cup carrots, julienned (matchsticks)
• 1 cup zucchini, julienned (matchsticks)
• 1/2 cup bell pepper, julienned (matchsticks)
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 phyllo (filo) pastry sheets (layer 2 sheets at a time and cut into 4 squares carefully with kitchen scissors)
• 1 tablespoon roasted sesame seeds, for garnish (optional)

Sauce:

• 1 cup water
• 1/4 cup coconut sugar
• 3 tablespoons wine or cider vinegar
• 2 tablespoons soy sauce
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch

Directions

1. Preheat the oven to 395 degrees F.
2. Over medium heat, in a large saucepan with extra virgin olive oil, sautè the garlic and onion for 1 minute.
3. Add all the vegetables then sautè them for about 15 minutes.
4. Add the soy sauce, salt and pepper then toss for 1 minute. Set aside.
5. Make the rolls by laying 2 squares of filo (1 square can easily break) on the working area. Spoon some vegetables at the part closer to you. Roll, tuck in the sides then keep on rolling until the end. Wet your fingertips with water then dab the ends of the filo lightly to seal them. Work on the other spring rolls.
6. Line a baking tray with parchment paper and place the spring rolls on it.
7. Brush each spring roll with extra virgin olive oil.
8. Bake for 15 minutes or until they turn golden brown.
9. Meantime, while the spring rolls are cooking, prepare the sauce. Over low - medium heat, in a small saucepan, combine the water and sugar and let it boil. Add the vinegar and soy sauce. Cook for about 15 minutes then season with the pepper. Get a couple of tablespoons of the sauce and put it in a small cup or bowl. Mix it well with the cornstarch avoiding any lumps. Mix in the cornstarch mixture with the rest of the sauce in the saucepan. Keep on cooking until it thickens.
10. Sprinkle the sesame seeds on the spring rolls then serve them with the sauce on the side.

* Note that phyllo dough rips easily and must be handled carefully. When a piece is torn use a little olive oil or water to wet it and stick it back together. Brushing the dough with oil makes it easier to work with. To defrost phyllo dough, remove only the sheets you need and thaw overnight in the refrigerator of for 30 minutes on the counter top.

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BREAKFAST BANANA SPLIT HEALTHY RECIPE

What? Who in their right mind would eat a breakfast banana split? A banana split for breakfast?   Ice cream for breakfast? Well, ice cream anytime is good, right?  But, what if you’re watching your waistline? What if you want to be healthy?  Certainly, you wouldn’t choose a banana split for breakfast.  Your kids would love you, you could be a hero, but seriously, that is ridiculous!  Sugar them up and deal with their behavior?  Pass.  No matter how good it sounds I would not make a banana split for breakfast.

BREAKFAST BANANA SPLIT HEALTHY RECIPE

INGREDIENTS

• 1 banana
• ½ cup strawberry greek yogurt
• ¼ cup blackberries
• ¼ cup raspberries
• ½ cup granola
• mini chocolate chips for garnish

INSTRUCTIONS

1. Prepare yogurt:
2. Place container of yogurt in the freezer until firm, not frozen solid, just scoop-able.
3. Scoop out two scoops of yogurt and place each scoop in a separate paper muffin liner.
4. Put back in the freezer until ready to use.
5. Split banana in half.
6. Add 2 scoops of frozen yogurt
7. Add berries, granola and chocolate chips.
8. Serve immediately.

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Chocolate Chip Banana Bread Brownies Healthy Recipe

With a few new projects in the works and taking up much of my spare time recently, I fell into the bad habit of ignoring the state of my desk. Up until last week, a precarious stack of notebooks sat one side, a messy pile of papers on the other, and multiple receipts lay scattered in between. As someone who’s typically very organized and a bit of a neat freak, it started to drive me nuts!
So this past weekend, I finally tackled all of those stacks. The notebooks found their way to a shelf, the papers tucked themselves away into binders, and the receipts slipped inside of folders. I even dusted off the desk, one of my least favorite chores….
It feels like spring here with temperatures consistently near (or above!) 70°F for the past two weeks, so that must have been my motivation for cleaning!

Chocolate Chip Banana Bread Brownies Healthy Recipe

Ingredients

• 1 ¼ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ tbsp (21g) coconut oil or unsalted butter, melted
• ¾ cup (195g) mashed banana (about 2 large)
• 2 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• ¾ tsp vanilla crème stevia
• 2 tbsp (30mL) nonfat milk
• 3 tbsp (42g) miniature chocolate chips, divided

Instructions

1. Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the coconut oil, mashed banana, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.* Mix in the stevia and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of chocolate chips.
3. Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 300°F for 17-20 minutes. Cool completely to room temperature in the pan, and let the brownies rest for an additional 3 hours before slicing for the fudgiest texture.
4. Notes: For the gluten-free flour, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends should work as well, if measured like this.
5. Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. In a pinch, regular whole wheat flour will work, but the brownies will have a slightly more wheat-y flavor that may mask some of the banana flavor.
6. The combined amount of mashed banana and Greek yogurt should equal 1 ¼ cup. If you have slightly more than ¾ cup mashed banana, you can substitute some of the extra for some of the Greek yogurt, and vice versa.
7. For a vegan version, substitute mashed banana for the Greek yogurt, and substitute any non-dairy milk in place of the nonfat milk.
8. The best substitute I can recommend in place of the vanilla crème stevia is 2 ¼ teaspoons of this powdered stevia. If substituting a different sweetener (i.e. coconut sugar, honey, maple syrup, etc.), you’ll need 5-6 tablespoons, and the baking time and texture will be different.
9. If the coconut oil or butter re-solidifies upon adding the Greek yogurt, microwave the mixture for 10-14 seconds to re-melt it (ONLY if your bowl is microwave safe!).

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CHILI LIME MANGO MARINATED CHICKEN BOWLS HEALTHY RECIPE

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside. But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal!  –>  Chili-lime mango marinated chicken.  We will definitely bust out the wine for that (and forget our age while we are at it).  

CHILI LIME MANGO MARINATED CHICKEN BOWLS HEALTHY RECIPE

Ingredients

• 2 lbs skinless chicken breast
• 1 mango (peeled) and extra for bowls if desired.
• 2 tbsp chili sauce or sriracha
• 1 tbsp lime juice
• 1/4 cup honey or agave nectar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp to 1tsp minced garlic
• 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
• 1/4 cup white wine (Pinot grigio)
• 1/4 cup olive oil
• 1/4 cup orange or pineapple juice
• Toppings to garnish - Chili pepper, cilantro, crushed black pepper/sea salt
• EXTRAS FOR THE BOWL
• 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!

Instructions

1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro). It should be a nice orange or tropical color.
3. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
4. Remove marinated chicken from fridge.
5. Preheat oven to 425F or Grill at medium high.
6. Place chicken in baking dish and add extra marinade on top.
7. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
8. If grilling, place in foil and add marinade on top. Grill for about 20 minutes or until chicken is no longer pink.
9. Remove and serve sliced. In serving in the bowl, just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango. If paleo you can use cauliflower rice.
10. Squeeze any extra lime juice on top and garnish with extra chili flakes, chopped cilantro, and pepper/sea salt if desired.
11. Great with pinot grigio of course!

Notes
This is easy to make paleo with cauliflower rice instead of rice. Or even sweet potato. great on grill or oven! Easy and healthy.

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VEGETARIAN MUSHROOM MEATBALLS HEALTHY RECIPE

How about some vegetarian meatballs, people? You are probably feeling a little skeptical about these right now, but let me assure you – these Vegetarian Mushroom Meatballs are fantastic! They are super moist and have a wonderful earthy and nutty taste. You only have to taste these once, and they will surely end up in your “Favorites” list…
I cook a lot of vegetarian dishes, because we (my husband and I) are trying to save some animal lives. I believe that people consume way too much meat on a daily basis, and, if we all cut back on meat even a little bit, it would have a significant impact. Plus, it’s better for your health. What are your thoughts about that?

VEGETARIAN MUSHROOM MEATBALLS HEALTHY RECIPE

Ingredients

• 3 tbsp olive oil
• 1 medium onion (chopped)
• 20 oz mushrooms, finely chopped
• 1 cup quick cook oats
• 1 cup breadcrumbs
• 1/2 cup  chopped parsley
• 4 garlic cloves (minced)
• 2 eggs
• 1/2 tsp dried oregano
• 1/2  tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 24oz jar Ragu marinara sauce
•  parsley to garnish
• 1/3 cup  grated Parmesan cheese (optional)

Instructions

1. In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
2. Add the rest of the ingredients excluding marinara and parsley to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
3. When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake then in a preheated oven at 400F for 15 minutes.
4. Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
5. Garnish with grated Parmesan or fresh parsley.

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Cauliflower Pizza Crust Healthy Recipe

Cauliflower pizza crust has gained a huge popularity in the past few years among low carb dieters and mainly fitness enthusiasts. Because you are indulging with pizza, America’s favourite comfort food, and not wrecking your nutrition numbers. I held off making cauliflower pizza because I simply was confused by various cooking methods and knew it would take me some time to come up with a foolproof recipe. And I was right, it took me 3 pizzas and 2 days (on and off) and here we are.
This cauliflower pizza crust is foolproof. It’s not mushy and you can really hold it by a slice. And it is delicious! I won’t lie, the crust doesn’t taste like dough crust (duh!) but is super tasty plus the toppings on top => to die for.

Cauliflower Pizza Crust Healthy Recipe

Ingredients

• 1 head cauliflower 7 - 8" wide
• 1 egg, large
• 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
• 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. Some coarse chunks are fine.
3. Place on a prepared baking sheet and bake for 15 mins.
4. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.
5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)
6. Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
7. Bake for 15 - 20 minutes and remove from the oven.
8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.

Nutritional Info (crust only, no toppings)
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Calories: 63.7
Total Fat: 2.7 g
Cholesterol: 28.2 mg
Sodium: 191.6 mg
Total Carbs: 5.7 g
Dietary Fiber: 2.6 g
Protein: 5.5 g
WW Points+: 2

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Buffalo Chicken Celery Sticks Healthy Recipe

As you can see by the recipes on the site lately I’m trying to lighten things up a little. That doesn’t mean I’m not going to fry up a few things on the weekends but during the week it’s going to be a little lighter like these Chicken Stuffed Portobello Mushrooms we had the other night for dinner. For now anyway…
I can’t stand boring food though. Boring food isn’t going to keep me sticking to any kind of diet, I’ve learned that before. So what I set out to do is make more interesting food that’s going to make me actually want to eat it.
Agree?

Buffalo Chicken Celery Sticks Healthy Recipe

Ingredients

• 2 cups shredded chicken
• ¼ cup mayonnaise
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 3 tablespoons buffalo wing sauce
• a few grinds of fresh black pepper to taste
• 6 celery stalks cut in half
• chopped chives for garnish

Instructions

1. Mix the chicken, mayonnaise, garlic powder, salt, pepper and buffalo wing sauce together in a bowl.
2. Fill each celery stalk with the chicken filling and garnish with chopped chives.

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Baked Spinach and Eggs Healthy Recipe

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that's why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm. We had rice for breakfast everyday - almost always accompanied by eggs and with some meat cooked in a variety of  ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish - whether smoked (Tinapa) or fried (Daing - first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won't mind having them everyday though I will probably gain a few pounds if  I do so. :-)

Baked Spinach and Eggs Healthy Recipe

Ingredients

• 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach* 
• 4 eggs (can increase to 6 if you are using more spinach) 
• Salt and freshly Ground Pepper, to taste 
• 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)    
• Baking spray or a little oil for greasing
  *You may use frozen spinach too.

Procedure

1. Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
2. Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using  frozen spinach.
3. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
4. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper - lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
5. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside, it's fine.
6. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

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Healthy Zucchini Soft “Taco” Tortilla Shells Recipe

Last year it started with this crazy zucchini inspiration because we couldn’t hardly find any reference to it online: let’s make healthy zucchini taco tortilla shells! Why not? Everyone was making pizza crusts with cauliflower so why not use up all this leftover zucchini? As odd as it many have sounded it actually has become one of our favorite year round recipes and can’t believe we’re finally sharing it almost a year later.
Last summer when we drowning in zucchini recipes for our future magazine project, we had these zucchini soft taco tortilla shells on the top of our list. We invited 5 of our neighbors over for taste testing on the majority of our magazine recipes and these zucchini taco shells had some of the most enthusiastic responses. Maybe it was unique and something they had ever seen or tasted before. Or maybe it was healthy. What ever it was, it was always mentioned as the memorable and delicious tasting zucchini recipe they’ve ever had.

Healthy Zucchini Soft “Taco” Tortilla Shells Recipe

Ingredients:

• 4 cups (950ml) zucchini, coarsely grated
• 1 large egg
• 1/2 cup (120ml) grated parmesan cheese
• 1/4 cup (60ml) bread crumbs
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Directions:

1. Pre-heat oven to 450 degrees F.
2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

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OVEN FRIED GREEN BEANS HEALTHY RECIPE

I have been wanting to try oven fried green beans for a while. I’ve seen several recipes online and they all seemed pretty quick and easy so I decided to finally give it a try. My two year old daughter eats regular cooked green beans like french fries so I thought she would really enjoy these oven baked green bean fries. I’d say green beans are probably my family’s favorite vegetable so we have them often. Last year, we planted a couple green bean plants in the garden and it was nice to cook them up right after picking. I’d like to grow more green beans in the garden this summer since we love them so much.

OVEN FRIED GREEN BEANS HEALTHY RECIPE

INGREDIENTS

• 1 pound fresh green beans
• 1 egg
• 2 tablespoons olive oil (plus 1 tablespoon for drizzling pan)
• 1/4 cup almond flour
• 1/4 cup parmesan cheese
• 1 teaspoon sea salt or kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• dash pepper

INSTRUCTIONS

1. Preheat oven to 425°F. Line two baking pans (about 15.5x10.5-inches each) with aluminum foil and drizzle with olive oil.
2. Wash and trim green beans
3. Beat together egg and olive oil in large bowl.
4. Add the remaining ingredients and toss well to coat.
5. Pour green beans onto prepared pans and bake about 15 minutes or until crisp. If needed, place under broiler for a few minutes to crisp.

NOTES

• Makes 6 servings
• Nutrition per serving: 4.6g net carbs

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PIZZA STUFFED MUSHROOMS HEALTHY RECIPE

I love stuffed mushrooms… any kind.  Cream cheese, cheese & bacon, crab, cheeseburger stuffed or even a simple salsa… it doesn’t matter what you put in them, it’s always the appetizer I go for first!  Of course these Pizza Stuffed Mushrooms top my list!

Mushrooms just have such a rich earthy flavor and stuffing them is easy to do.  I like to wash my mushrooms and pull out the stem, I then use a tomato/strawberry huller to make the hole a little bigger (hello!!… more filling!).  I don’t always use the stems but this recipe calls for chopping the stems and cooking them with a little garlic for some extra flavor! Naturally low carb and totally huge in flavor, this is one appetizer everyone agrees on!

PIZZA STUFFED MUSHROOMS HEALTHY RECIPE

Ingredients

• Follow Spend With Pennies on Pinterest for more great recipes!
• 24 mushrooms
• 1 clove garlic
• 2 teaspoons olive oil
• 1 can pizza sauce
• mozzarella cheese
• mini pepperoni (or your favorite toppings)
• basil for serving

Instructions

1. Preheat oven to 375 degrees.
2. Clean mushrooms and remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
3. Finely chop mushroom stems. Add olive oil, garlic and chopped mushroom stems to a pan over medium heat. Cook 5 minutes, cool slightly.
4. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese and 3 mini pepperoni.
5. Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly.
6. Cool slightly before serving.

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Healthy Roasted Chicken and Veggies Recipe

This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s  a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.
This is great when you are hungry but lazy and are on the edge of calling take out. Instead, pop these healthy veggies and chicken in the oven and I assure you, they will be ready before the take out is supposed to arrive. Plus, they are 1000x healthier and tastier. Serve these veggies with a  side of rice, quinoa, or bread.

Healthy Roasted Chicken and Veggies Recipe

Ingredients

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• ½ onion, chopped
• 1 zucchini, chopped
• 1 cup broccoli florets
• ½ cup tomatoes, chopped or plum/grape
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon italian seasoning
• ¼ teaspoon paprika (optional)

Instructions

1. Preheat oven to 500 degree F. 
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. 
3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

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RANCH CHICKEN SALAD HEALTHY RECIPE

I am not a diet person and never have been. I just love food too much.  I recently heard a friend talking about the diet and saying that you just miss out on life.  That is how I feel about food!  Every meal is a chance to eat something that makes my taste buds sing and taking out all the good stuff (ie bread, pasta, cheese, and butter) would be like taking my joy away three times a day…. or more.

RANCH CHICKEN SALAD HEALTHY RECIPE

INGREDIENTS

• 3-3.5 cups chopped or shredded cooked chicken breast
• 1 cup celery, chopped
• 1 sweet bell pepper (any color), chopped
• ¼ sweet yellow onion, chopped
• ½ cup mayonnaise
• 1 Tbsp dry ranch seasoning (Recipe for Whole30 Ranch Seasoning here)

INSTRUCTIONS

1. Mix the chicken, mayonnaise, and seasoning together in a medium bowl until well blended.
2. Stir in the celery, peppers and onion until mixed evenly.
3. Chill 1 hour to let flavors meld.

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BACON CHEESEBURGER CASSEROLE HEALTHY RECIPE

Don’t you just love the ease of casseroles? I also love to have the heat of the oven warming the kitchen in the winter.
Casseroles are one of my favorite dishes to make. And, this low carb bacon cheeseburger casserole is certainly a winner.
As I mentioned in the low carb ground meat recipe round up, my family eats a ton of ground venison. Our freezers are always full of it. I don’t even remember when was the last time I actually bought ground beef.

BACON CHEESEBURGER CASSEROLE HEALTHY RECIPE

INGREDIENTS

• 2 pounds ground beef
• 2 large garlic cloves
• 1/2 teaspoon onion powder
• 1 pound bacon, cooked and chopped
• 8 eggs
• 1 (6 ounce) can tomato paste
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 12 ounces grated cheddar cheese, divided

INSTRUCTIONS

1. Brown ground beef with garlic and onion powder.
2. Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
3. Stir bacon pieces into cooked beef.
4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
5. Stir 8 ounces grated cheese into egg mixture.
6. Pour egg mixture over beef and bacon.
7. Top with remaining 4 ounces of grated cheese.
8. Bake at 350°F for 30-35 minutes or until golden brown on top.

NOTES

• Mushrooms, onions, and pickles are great add-ins!
• 3.8g net carb per serving

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