No guilt easy recipes. Bon Appetit!
2/3 cup long grain white rice
Salt and freshly ground black pepper
6 medium bell peppers, any color
1 Tbsp olive oil
1 lbs lean ground beef
1 small yellow onion, finely chopped
1 can petite diced tomatoes, drained
1 can tomato sauce
3 Tbsp minced fresh parsley, plus more for garnish
2 tsp Italian seasoning
1 cup shredded mozzarella cheese(optional)
Preheat oven to 400 degrees.
Cook rice according to package instructions.
Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds.
Fill a baking dish large enough to fit peppers with about 1/2-inch of water.
Place peppers upside down in water, cover with foil and bake 20 minutes.
Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
Add onion and saute 3 - 4 minutes. Move to the side.
Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 3 minutes.
Break up beef and toss with onions and continue to cook 2 minutes, until beef is cooked through.
Remove from heat, and drain.
Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
Reduce oven temperature to 350.
Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling.
Pour remaining tomato sauce over peppers.
Cover with foil and continue to bake 20 minutes.
Ready in 30 minutes
Serves 4 people
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon cumin
3/4 teaspoon sea salt, plus more to taste
12 oz (450g) meat, fish, chicken or tofu
4 green onions
1 jalapeño pepper, optional
85 g shredded purple cabbage
ground black pepper, to taste
100g half fat cheese (or plant cheese)
8 small or 4 large corn tortillas
1/2 bunch cilantro
Heat oven to 350F (190C).
Juice 1/2 of limes.
Cut remaining limes into wedges.
Mix all the spices in a small bowl.
Place fish, chicken, meat, or tofu in a baking dish
Sprinkle evenly with spice mix.
Pour 1/2 of lime juice over and bake, uncovered, about 10 minutes.
While this cooks, dice the green onions, and if using, halve and remove seeds from the jalapeño: mince.
In a large bowl, make the slaw by combining the cabbage, green onions, and jalapeño with remaining lime juice, salt, and pepper to taste.
Warm the tortillas in a pan with a thin layer of spray oil Chop the cilantro.
Assemble the tacos by topping tortillas with the fish, slaw, cheese and cilantro with a wedge of lime on the side.
You can use any protein source for this recipe.
Try adding greek yogurt instead of cheese.
2½ cups (200 grams) rolled oats
½ cup (125 grams) plain or vanilla brown rice protein powder
¼ cup (50 grams) coconut sugar
2 tbsp baking powder
1 tsp sea salt
👉TO MAKE THE MIX
Place the rolled oats in a food processor or high-speed blender.
Pulse until finely ground.
Place all of the ingredients in a mixing bowl.
Mix well before transferring to a mason jar or other airtight container to store until ready to use!
👉TO MAKE THE pancakes (1 serving)
Pour ¾ cup (about 100 grams) of the mix into a mixing bowl and add ¼ cup (60 ml) of liquid (water, milk, etc.).
Stir well until it reaches pancake batter consistency.
You might need to add a little more liquid depending on your protein powder.
Using a tablespoon at a time, add just enough to create a fairly thick batter.
Stir in your mix-ins (berries, nuts, etc.).
Over medium heat, heat a frying pan that’s been coated with oil or nonstick spray.
When it’s hot, add the batter to form your desired size of pancake (silver dollar or one big one!).
Cover the pan and cook for a couple minutes, keeping a close eye on it.
When the edges start to turn brown, flip it over to cook on the other side.
Place pancake(s) on a plate and top with your favorite toppings and enjoy!
🥰 If you make the recipe, please post a picture and TAG ME in it so I can see your creation!
* 33 oz. Water or Coconut Water
* 1/4 tsp. Himalayan Pink Salt
* 1/2 tsp. calcium magnesium powder or crushed tablets
* 1/4 cup of juice (lemon, lime, grape, apple, etc.)
* 1 tsp. sweetener (raw honey or stevia)
Mix ingredients together and drink.
* 1 lb. salmon (Wild if possible)
* 2TB chipotle peppers in adobo sauce – chopped
* 1 TB + 1 tsp. wholegrain mustard
* 1 lime (just the zest)
* 1/2 lime (just the juice)
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1TB extra virgin olive oil
Combine all ingredients in a food processor and pulse for 30 seconds to combine.
If no food processor available, finely dice the salmon in a large mixing bowl combine everything together and mix.
Divide into 3 burger patties…
Preheat non-stick skillet on medium for 1 minute.
Drizzle olive oil and sear burgers for 3-4 minutes each side until golden brown.
(4-6 servings, Serving Size is ½ cup)
* 2 mangos (peeled & cubed)
* 1 purple onion (peeled & diced)
* 2 kiwi (peeled & diced)
* 1 jalapeno (seeds removed, minced)
* 1 red pepper (seeds removed, diced)
* 1 avocado (peeled & diced)
* 1 tomato, diced
* Juice of 1 lime
* Bunch of cilantro, chopped
* ½ tsp. sea salt
Mix ingredients in a bowl & refrigerate for 2 hours.
Serve and enjoy!
(32 servings, 1 Tbsp. per serving.)
* 3 pasteurized large eggs
* 1.5 tsp. dry mustard
* 1 tsp. Himalayan pink salt
* 1/4 cup fresh lemon juice
* 1 small garlic clove, peeled
* 1 cup unrefined coconut oil
* 1/2 cup extra virgin olive oil
* 1/2 cup fresh basil chopped
Combine the two oils in a small bowl and set aside.
Put the eggs, mustard, salt, and lemon juice into blender and process 10 seconds to mix.
While the machine is running, drop in the peeled garlic clove.
Very slowly pour the mixed oils into the blender while running.
Process until all of the oil is incorporated.
The mixture will be the consistency of mayonnaise.
Add chopped basil & stir to combine.
Refrigerate for 1 hour before using it.
Soooo good ☺ (Stays good in the refrigerator for about a week!)
* 2 large oranges (juiced)
* ½ lime (juiced)
* 3 TB olive oil
* 1 tsp. cumin powder
* ½ tsp. salt
* 2 wild-caught tilapia fillets (cut in 1” chunks)
* 3-6 butter lettuce leaves
* ½ red pepper (diced)
* ½ red onion (diced)
* ½ mango (diced)
* ½ avocado (sliced)
Mix the orange juice, lime juice, olive oil, cumin, and salt in a bowl and combine well.
Gently place the pieces of Tilapia into a large Ziploc bag and pour in the juice.
Marinate for 2-4 hours in the refrigerator, flipping the bag over about halfway through.
Next, heat some olive or coconut oil over a large skillet.
When the pan is warm, add the Tilapia and cook for about 4-5 minutes on 1 side, then turning only once, finish cooking on the other side (about 8-9 minutes total)
Then, simply prepare your tacos to your liking, adding the fish, pepper, onion, & mango!
(be creative and add anything else you think may taste great on there!)
It’s very refreshing and absolutely DELICIOUS!
Once you get the marinade in the fridge, it will only take you about 10 minutes to prepare them. Serves 2.
1 lg. sweet potato, diced 2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
8 cups (400 grams) red leaf lettuce
1 (15 oz) (425 grams) can black beans, drained and rinsed
1 cup (165 grams) sweet corn, drained and rinsed
1 red pepper, chopped
1 large avocado, diced
1 cup (150 grams) cherry tomatoes, halved
⅓ cup (38 grams) pumpkin seeds
1/2 red onion, chopped
1/2 bunch cilantro
2 limes, juiced
1 clove garlic, minced jalapeno, seeded
2 tbsp apple cider vinegar
3/4 tsp spicy mustard
1/4 cup (60 ml) olive oil
1/4 tsp sea salt
TIP: wait until you’re ready to eat before you add the dressing.
Preheat oven to 375 F/190 C.
On a large baking sheet toss together the sweet potato, olive oil, salt and pepper.
Roast sweet potato until fork tender, about 30 minutes.
While the sweet potatoes are roasting, prepare the vinaigrette.
In a food processor or blender, combine cilantro, lime juice,garlic, jalapeno, apple cider vinegar and then blend.
Then, add the mustard, olive oil and salt and blend until well combined.
When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat.
2 pounds beef short ribs
¼ c chopped green onions
¼ c soy sauce (I used Braggs Amino’s)
1 T packed brown sugar
2 t minced fresh ginger
½ t black pepper
dark sesame oil (optional)
cooked rice or linguine pasta (optional)
I used Quinoa 2 t sesame seeds, toasted (optional)*
Place ribs in crockpot.
Combine green onions, soy sauce, water, brown sugar, ginger, garlic and pepper in medium bowl; mix well. Pour over ribs.
Cover; cook on LOW 7-8 hours or until ribs are fork-tender.
Remove ribs to cutting board.
Cut rib meat into bite-size pieces, discarding bones and fat.
Turn off heat.
Let cooking liquid stand 5 minutes to allow any fat to rise.
Skim off fat and discard.
Stir oil into cooking liquid, if desired.
Return beef to Crockpot.
Cover; cook on LOW 15 or until heated through.
Serve over rice, if desired. Garnish with sesame seeds.
*To toast seeds, place in a small skillet.
Shake skillet over medium-low heat about 3 minutes or until seeds being to pop and turn golden.
Remove from heat
Ingredients: (Serves 3)
Directions: Preheat oven to 450°.
Prepare one large baking dish and lightly coat with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large bowl, toss the sliced zucchini, squash, and onion with olive oil until evenly coated. Season with salt, pepper, and Italian seasoning.
Cover each chicken breast with 1 TB of hummus each. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables.
Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish.
Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Ingredients: (Makes 6-8 rounds)
Directions: Blend together and form 6-8 (mine made 7) round breads.
(they kind of resemble a large unbaked cookie)
Bake in 400 degree oven for 15-20 minutes or until golden brown.
Let cool and carefully slice in half.
Topping; I used a 1/2 avocado, cottage cheese, tomato, red onion and spices. You can use deli meats, cheeses or whatever you enjoy on bread!
Watch video: Healthy Gluten Free & Seriously Simple Bread
Ingredients: (Serves 6)
Directions: Preheat the oven to 350°F and lightly spray a 13 X 9 baking dish with non-stick oil spray Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft and translucent, stirring occasionally. Add the garlic, nutmeg and basil and cook for 1 minute or until fragrant, stirring constantly.
Add the butternut squash, lentils, vegetable stock and three-quarters of the tomato puree and stir to combine. Bring to the boil, then reduce the heat to medium-low and cook, covered, for 15-20 minutes or until the squash and lentils are tender. Season with salt and pepper, if desired. Remove from the heat, lightly mash with a potato masher and set aside to cool.
Place the ricotta cheese, egg yolks and half of the parmesan cheese in a bowl. Season with salt and pepper, if desired and mix until well combined. Set aside.
To assemble the lasagne, spread the remaining tomato puree on the bottom of the baking dish and top with one layer of a lasagne noodle. Arrange the lasagne noodles so that they do not overlap, but there are no big gaps between them.
Pour over one-quarter of the squash and lentil mixture and spread evenly over the lasagne. Evenly scatter over one-third of the baby spinach leaves, followed by one-third of the ricotta mixture.
Repeat steps 5 and 6, to form three layers. Top with a final layer of lasagne sheets and the remaining pumpkin and lentil mixture.
Top with the remaining parmesan cheese and mozzarella cheese. Loosely cover with foil.
Bake in the oven, covered, for 25-30, then remove the foil and cook for an additional 10-15 minutes or until cooked through and golden in color. Remove from the oven and let stand for 5 minutes.
Slice and serve. Enjoy!
These are great to have as a morning snack with your coffee or anytime of the day.
It has a carrot cake flavor and consistency.
Enough flavor and good ingredients to count as a 'clean' and 'healthy' treat.
1. Combine butter and brown sugar until blended. Add eggs and sour cream and blend well. Stir in carrots, coconut and raisins.
2. Combine flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
3. Fill greased or paper lined muffin cups at least half to three-fourths full.
Bake at 375 degrees for 20-25 minutes or until the spring back in the center.
Cool on cooling rack and enjoy! Equals 1 dozen
Watch video: Healthy Morning Muffin Recipe
Tried out a new recipe for our taco Tuesday last night... Mango salsa!! I’ve been wanting to make some for awhile now-and after coming across some ripe mangoes while grocery shopping yesterday I couldn’t resist!
Here’s the recipe:
Give it a try and let me know how you like it!
Bring stock and orange juice to a boil.
Add couscous and stir. The turn o heat and cover pot tightly.
Don't peek. Let stand.
Make dressing by combining olive oil and lime juice. Whisk and set aside.
Back to the couscous. Remove lid and mix grains with a fork. Add chopped vegetables and drizzle with dressing. Add oregano and season with sea salt and ground black pepper.
Best served cold. Enjoy!
This recipe makes 4 servings.
Makes 10 servings - about 1½ cups per serving
Think of a food you love that isn’t normally meal-plan friendly… and then find a healthified recipe version! If you have one, feel free to share with me!! I'm always looking for more recipes to add to the recipe box.... well, as long as they are easy enough LOL!
We served it over homemade cornbread.
(Serves 3-4) Chimichurri
* 1 cup fresh flat-leaf parsley
* ¼ cup fresh cilantro
* ½ cup extra virgin olive oil
* 1/3 cup red wine vinegar
* ½ tsp. sea salt
* 2 cloves garlic
* ½ tsp. cumin powder
* ½ tsp. red pepper flakes
For the Steak:
* 2 boneless rib-eye steaks (8 ounces each)
* 1 TB balsamic vinegar
* Extra virgin olive oil
* Salt and pepper, to season
Blend all ingredients in a food processor or blender until smooth.
Let steaks sit out for about 30 minutes to bring to room temperature before cooking.
Season with salt and pepper.
Drizzle with balsamic vinegar and just enough olive oil to coat.
Heat a grill pan over medium heat.
Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes.
Avoid moving the steaks around in the pan while cooking.
Remove from the pan, and let rest about 5 minutes.
Slice the meat in thin strips and drizzle with the chimichurri sauce.
Serve and enjoy!
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