Superfoods ShakeO Cups

Honestly, I'm really not a PB cup fan, but this past weekend, I was craving chocolate and a good friend of mine had shared these in a challenge group.  They are very simple to make.

What you'll need:

4 Tbsp of Coconut oil

1 Scoop of Chocolate or Vegan Chocolate Shakeology

2 Tbsp of natural peanut butter (be sure there is some oil to it)

Muffin pan (does NOT need oiled or greased)

1.  Melt coconut oil in microwave and mix in the shakeology 

2.  Use half of the "batter" to line the bottom of the muffin tin (just 6 cups).

3.  Melt 2 Tbsp of natural peanut butter and divide it into each cup.

4.  Top the cups with the remaining "batter".

5.  Set in freezer for 30 minutes.

6.  Use knife to pry out (they didn't come out in perfect circles).

7.  Enjoy!!

Other options, use unsweetened shredded coconut or Mint Extract instead of peanut butter.

Creamy Tomato Basil Zucchini Linguini with Shrimp

What you'll need:

For the zucchini “linguini”:
2 zucchinis, peeled
1 teaspoon salt 

1 tablespoon olive oil
2lb bag of small frozen shrimp (51-60 count) - you will use 1 1/2 cup after prepared
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried basil 

For the creamy sauce:
1 tablespoon olive oil
2 garlic cloves, minced
¼ cup organic veggie broth
½ cup Greek yogurt (used Stoneyfield Whole Milk)
½ cup parmesan cheese, grated
½ teaspoon dried basil

Preparation:

1. Use a peeler or kitchen tool (I used a Pampered Chef veggie strip maker -- see pic below, carrots were not used in this recipe, but there are several tools out there to make noodles with) to thinly slice zucchini into zoodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels. 

2.  Prep shrimp.  Bring 2 cups of water to a boil in a large pot.  Add shrimp.  Drizzle a small amount of olive oil in the pan.  Stir shrimp.  Cook for 3-5 minutes.  All shrimps should be pink.  Keep in longer if needed.  Drain.  And pull shells off the shrimp.  Set aside.

3. Heat olive oil in a large skillet on medium high heat. Add  1-1/2 cups of cooked shrimp, salt, pepper, garlic powder, zucchini noodles, cherry tomatoes, and dried basil. Cook, stirring frequently for approximately 5 minutes and remove from heat. Set pan aside. 

4.  Heat olive oil for for the creamy sauce in pot.  Add in garlic cloves and cook for about 30 seconds. Add in veggie broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in). 

5.  Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the shrimp & doodle pan.  Mix together and then remove from heat. 

6.  Enjoy!!! 😋

Honey Garlic Glazed Cauliflower

This didn't last more than 5 minutes once it was out of the oven!!!  Yummy!!!  I'm sure you could also use chicken to make this. Just up the temp on the stove about 25 degrees.  

What you'll need:  

- 1 cup of whole wheat flour

- 2 cups of whole wheat bread crumbs 

(I made mine in the food processor. 3 pieces of bread)

- 3 eggs

- 1 head of cauliflower 

1/3 cup of honey

1/3 cup of soy sauce

(I use Braggs Liquid Aminos)

- 2 garlic cloves minced 

- approximately 1 TBSP of lime juice

- 1 TBSP of sriracha 

- 1/4 cup of water

- 2 tsp of water

- spring onions chopped (amount to your liking)

1.  Preheat oven at 400 degrees F. Line cooking sheet with parchment paper. 

2.  Cut a head of cauliflower into bite size florets. Make bread crumbs if you don't have whole wheat bread crumbs and place in large bowl for dipping. 

3. Put 1 cup of whole wheat flower and cauliflower together and mix. 

4. In one bowl, beat the 3 eggs and 1/4 cup of water thoroughly. 

5. Take cauliflower, dip in the egg, then into the bread crumbs. Lay on the baking sheet. 

6. Place in oven for 20-25 minutes. Ours were in for 22 minutes. 

7. While cauliflower pieces are cooking you will make the glaze.  In a medium sauce pan, on high heat combined soy sauce, sriracha sauce, honey, garlic, and lime juice. Bring mixture to a boil. Add 2 Tbsp of whole wheat flower from cauliflower bowl and 2TbSP of water. Stir and reduce heat. Simmer until sauce thickens. 

8. When cauliflower is done baking. Pull tray out. And turn the broiler on. 

9.  Dip pieces into the honey glaze and place back onto the tray. Boil for 2 minutes. 

10. Take out of the oven. Serve with brown rice or quinoa & Enjoy!!!!

Zucchini Eggplant Parmesan Casserole

This recipe has been popping up all over my newsfeed for a few weeks. Last weekend I made it for the first time & I couldn't stop eating it after it came out of the oven. 

So I made it again for my meal prep to have with my lunches and dinner. Hoping not to eat almost the entire pan again!! You may notice I have two different types of tomatoes in my pictures. I took pics both times making it. 

I've made some changes to the recipe I found online. I'm also thinking about adding mushrooms in the next time. Hope you enjoy it as much as I do!!

Prep time: 10 minutes (approx)

Cook time: 45 minutes

Makes approximately 7 - 1 cup servings

What you'll need:

1 Medium Eggplant

3 Zucchinis (picture above was my first time making the casserole)

1 Pint of Tomatoes

2/3 Cup of Parmesan Cheese

1/4 tsp of salt

1/4 tsp of pepper 

1/4 cup of Parsley*

1/4 cup of Basil*

4 cloves of Garlic* (diced)

1 Tbsp of EVOO

Drizzle of EVOO for your baking dish

* Fresh is always best. But I have been using these freeze-dried herbs that way I always have them. I seem to forget to buy herbs. 

1.  Preheat the oven at 350F. Drizzle a small amount (not even a tsp of EVOO) in casserole dish and spread oil. 

2. Lay your eggplant on the side & slice. Stand slices on top of each other and cut into cubes. Slice your zucchini in half and then the halves in half. Slice into smaller prices. Take all your tomatoes and slice in half.  Add into a mixing bowl. And stir. 

3.  Drizzle Tbsp of EVOO on top of the veggies. Add salt, garlic, pepper and use half of the 1/4 cup of basil & half of the 1/4 cup of parsley (1/8 of a cup each) and mix. Add 1/3 cup of parmesan cheese and stir in. 

4. Pour into casserole dish. And bake for 25 minutes. 

5. Pull out of oven. Put foil over top and cook for 18-20 until veggies are soft. Pull out remove foil and sprinkle raining herbs and cheese on top. 

6. Recover with foil to melt cheese. Keep foil over top for about 5 minutes. Serve warm!

Healthy Cheese & Bacon Fries

Last night after our dinner dance, I was craving something cheesy!!  But it was late. Thank goodness my husband talked me out of making a decision I would regret, because this afternoon I created a healthy replacement!!  Who says clean eating is no fun!!  I feel like I'm cheating!!

What you need:

1 Tbsp of Olive Oil

Sea salt

Ground pepper

2 Sweet Potatoes

1/2 cup Shredded Mozzerella Cheese (preferably hand shredded - not the bag stuff - they put sawdust in those bags)

4 pieces of crispy turkey bacon crunched into pieces

Chives are optional

(Approximately 2 servings)

1.  Preheat oven at 425F. Cut your potatoes into fries. 

2. Put them in a ziplock bag, with the oil and season with salt and pepper. Zip. Shake to spread oil evenly. 

3. Lay fries out on baking sheet. 

4. Bake for 10 minutes. Pull out and flip fries. Bake another ten minutes. Pull pan out. Put foil with fries to the side. (For crispier fries, bake longer). 

5. Turn the broiler on HIGH. Put a smaller piece of foil on your pan. 

6.  I made this recipe using the 21 day fix portion containers. Fill one or two yellow containers (depending on your choice & meal plan) with the fries.  Place on pan.  

7. Fill the blue container with cheese. Sprinkle cheese over fries. Use half the bacon and sprinkle on top of cheese. 

8. Place in oven for 1-2 minutes until the cheese is melted!

9. Add chives if desired and enjoy!

Turkey Bacon Wrapped Buffalo Chicken Bites

I love finding recipes and turning them into a healthier version. You've probably seen the video on Facebook or one of those cooking sites, for something similar, but their recipe includes regular bacon, butter, and frozen (processed) chicken breasts. 

Yes my recipe includes Frank's Buffalo Hot Sauce, but I've replaced everything else with a healthier option. 

What you'll need:

1 or 2 Jalapeños (depending if you will put them on all bites

1-2 chicken breasts - cut into cubes

1 packets of turkey bacon 

1 bottle of hot sauce (your choice)

1.  Preheat oven at 425 F. Cut your chicken breast into cubes (about 1 inch each). 

2. Pour hot sauce over and mix in chicken. Sorry no measurement. Just pour enough to cover and soak. You should have extra to brush over top after rolled. 

3. Slice package of bacon in half. And roll  chicken pieces in bacon. Depending on the package of bacon will depend on the number of bites that will be made. 

4. Place pieces on baking tray. Add jalapeño to pieces as desired. Bake for 10 minutes. Pull out of oven. **

5. Turn broiler on. Put in for 3-5 to brown as desired. Depending how crunchy or crispy you like your bacon, will depend on the time. 

6. Pull out of oven and place toothpicks in. 

7. Enjoy!

** If you enjoy crispier bacon. Don't put jalepenos only while baking. Back the bites and pull out. Turn broiler on. Broil bites on one side 3-5 minutes and flip the bites, putting the jalapeños on before the final broil. 

I like flimsy bacon and other family members like crispy!

Cucumber Tomato Salad

Third and final day of my refresh and I've been dying to try this recipe all week!!  If I do the refresh again, I will definitely be eating this every night!!

What you'll need:

1 Tbsp Apple Vinegar Cider

1 tsp balsamic vinegar

2 tsp fresh lemon juice

1 tsp olive oil

1/2 medium cucumber- sliced and cut in halves

1/2 cup cherry tomatoes, halved

1 Tbsp red onion, chopped

1 Tbsp Italian parsley*

1 Tbsp basil leaves*

Dash of Himalayan salt

*Fresh is ALWAYS best!  But if you don't have it, use what you can. I started buying the Litehouse herbs that are like fresh when adding water. 

1.  Mix vinegars, oil, & lemon juice in a small separate bowl. 

2. In a medium bowl, mix cucumbers, tomatoes, onion, herbs & salt. 

3. Drizzle vinegar mix on veggie mix. Toss. 

4. Enjoy!!