No guilt easy recipes. Bon Appetit!
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: https://youtu.be/qq0_2WZO7rQ
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!