Super Stuffed Bell Peppers
Friday, 16 September 2016
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings |
Ingredients
- 3 cups cooked quinoa
- 1 can green chiles 4-ounce
- 1 cup corn kernels
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup petite diced tomatoes
- 1/2 cup shredded pepper jack cheese
- 1/4 cup crumbled feta cheese
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder or more to taste
- Kosher salt and freshly ground black pepper to taste
- 6 bell peppers tops cut, stemmed and seeded
Ingredients
| |
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
- In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.
Recipe Notes
320 Calories
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Honey Salmon All Wrapped Up
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings |
Ingredients
- 1/4 cup honey
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
- 2 pounds salmon
Ingredients
| |
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes or light pink only in center
- Serve immediately.
Recipe Notes
280 Calories
Asian Quinoa Meatballs
Friday, 16 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
meatballs |
Ingredients
Meatball
- 1 pound ground turkey
- 3/4 cup cooked quinoa
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha or more, to taste
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon sesame seeds
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or more, to taste
- 2 teaspoons cornstarch
Ingredients
Meatball
Sauce
| |
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
- To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
- Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Recipe Notes
245 Calories per 4 meatballs
Peachy Keen Smoothie
Thursday, 15 September 2016
| Prep Time | 5 minutes |
| Servings |
servings |
Ingredients
- 1 cup almond milk unsweetened
- 2 tbsp 0% M.F. Plain Yogurt
- 1/2 cup frozen peaches
- 1/2 cup strawberries frozen or fresh
- 1/2 tsp ginger powder
- 1 scoop CleanVitamins Protein Powder
- 3 ice cubes
Ingredients
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Instructions
- Blend together any liquid ingredients (milk, yogurt, etc.) and protein powder; this will help break down the grainy powder and make sure it's evenly distributed.
- Add remaining ingredients,, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you'll add volume without the calories.
Recipe Notes
150 Calories
- Published in Breakfast
Orange Creamsicle Smoothie
Thursday, 15 September 2016
| Prep Time | 4 minutes |
| Servings |
servings |
Ingredients
- 1 navel orange peeled
- 1/4 cup 0% M.F. Plain Yogurt
- 2 tbsp frozen orange juice concentrate
- 1/4 tsp vanilla extract
- 1 scoop CleanVitamins Protein Powder
- 4 ice cubes
Ingredients
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Instructions
- Combine the orange, yogurt, orange juice concentrate, vanilla, protein powder and ice cubes. Process until smooth and enjoy.
Recipe Notes
160 Calories
- Published in Breakfast
Banana Ginger Smoothie
Thursday, 15 September 2016
| Prep Time | 2 minutes |
| Servings |
servings |
Ingredients
- 1 banana
- 3/4 cup 0% M.F. Plain Yogurt
- 2 drops vanilla extract
- 1 tbsp honey
- 1/2 tsp fresh ginger grated
- 1 scoop CleanVitamins Protein Powder
- 1/4 cup water
Ingredients
| |
Instructions
- Combine everything, blend until smooth and enjoy!
Recipe Notes
157 Calories
- Published in Breakfast
Raspberry Orange Protein Smoothie
Thursday, 15 September 2016
| Prep Time | 2 minutes |
| Servings |
servings |
Ingredients
- 1/2 cup egg whites
- 1/2 cup 0% M.F. Plain Yogurt
- 1 cup raspberries
- 1/2 cup orange juice not from concentrate, pulp free
- 1 scoop CleanVitamins Protein Powder
- 1 packet Stevia sweetener
Ingredients
| |
Instructions
- In blender, combine egg whites, yogurt, raspberries, protein powder, orange juice and stevia; blend on high until smooth. Pour into two glasses.
Recipe Notes
110 Calories
- Published in Breakfast
Chicken & Sweet Potato Curry
Thursday, 15 September 2016
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp olive oil 25 mL
- 1 pkg Skinless Chicken Breasts cut in chunks, about 430 g
- 1/4 tsp salt 1 mL
- 1/8 tsp freshly ground black pepper
- 1/2 cup all-purpose flour 125 mL
- 2 white onions chopped
- 1/4 cup ginger root minced, 50 mL
- 4 cloves garlic minced
- 1 in large sweet potato peeled and cutchunks
- 1 in carrot cutchunks
- 4 tsp curry powder 20 mL
- 1 pkg chicken broth 900 mL
- 1 pkg frozen chopped spinach thawed and squeezed dry, 300 g
- 2 tbsp honey 25 mL
Ingredients
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Instructions
- n large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.
- Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.
Recipe Notes
310 Calories
Toasted Maple Walnut and Pear Salad
Thursday, 15 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 3/4 cup walnuts halves or pieces
- 2 tbsp maple syrup pure
- 1 Bosc Pear large, cored and cut into cubes
- 2 tbsp cider vinegar
- 2 tbsp olive oil extra virgin
- 150 gr Baby Spinach
- salt and pepper to taste
Ingredients
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Instructions
- In dry frying pan set over medium-high heat, cook walnuts for 5 minutes, stirring often, or until golden and fragrant. Add maple syrup and pear pieces to frying pan; continue to cook for 3 to 4 minutes, stirring gently, or until pears are tender. Transfer mixture to bowl to cool completely.
- Place vinegar in another bowl. Whisk in oil, salt and pepper. Add spinach and cooled pear mixture; toss to combine. Serve immediately.
Recipe Notes
220 Calories
Trifecta Salad
Thursday, 15 September 2016
| Prep Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 cup Pearl Barley
- 1/4 cup olive oil extra virgin
- 2 onion large
- 6 fresh thyme sprigs leaves removed and stems discarded
- 1 tsp sea salt
- 1 cup green lentils rinsed
- 1 box vegetable stock low sodium, approx 900 ml
- 1 bunch green onions roughly chopped
- 1/3 cup red wine vinegar
- 2 garlic cloves roughly chopped
- 2 cups chickpeas drained and rinsed
Ingredients
| |
Instructions
- Place barley in large saucepan. Add cold water to cover by 2-inches (5 cm); bring to a boil over high heat. Reduce heat to medium; boil gently, uncovered, for 20 to 25 minutes or until slightly tender. Drain well; transfer to a large bowl.
- Meanwhile, in another large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions, thyme and half of the salt; cook for 8 minutes, stirring frequently, or until onions are very soft. Add lentils; cook, stirring, for 1 minute. Stir in broth, scraping up any browned bits on bottom of pan. Cook uncovered for about 20 minutes or until lentils are tender and broth is absorbed. Transfer to bowl along with barley; let cool slightly.
- Combine parsley, green onions, vinegar, garlic, remaining 3 tbsp (45 mL) olive oil and remaining salt in bowl of food processor. Pulse until finely chopped; add to bowl with barley and lentils. Add chickpeas, tossing to combine.
Recipe Notes
280 Calories
