Sesame Green Beans
Tuesday, 06 September 2016
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp sesame seeds
- 1 pound green beans cut into 2 inch pieces
- 1/4 cup chicken broth
- 1/4 tsp sea salt
- black ground pepper to taste
Ingredients
| |
Instructions
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
Recipe Notes
78 Calories
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Black Bean Brekkie Bowl
Thursday, 01 September 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp olive oil extra virgin
- 4 eggs beaten
- 1 can black beans drained and rinsed, 15 ounce can
- 1 avocado peeled and sliced
- 1/4 cup salsa premixed
- salt and pepper to taste
Ingredients
| |
Instructions
- Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
- Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
- Divide warmed black beans between two bowls.
- Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper. Add hot sauce if you desire.
Recipe Notes
425 Calories
- Published in Breakfast
Healthy (ish) Brownies
Thursday, 01 September 2016
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
servings |
Ingredients
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/3 cup applesauce unsweetened
- 1 tsp vanilla extract
- 1/3 cup cocoa powder unsweetened
- 1/3 cup whole wheat flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 tbsp butter softened
- 3 tbsp cocoa powder unsweetened
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup confectioners (icing) sugar
Ingredients
| |
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan
- Melt 1/4 cup butter in a large saucepan over low heat. Remove from heat and stir in maple syrup, eggs, applesauce, and 1 teaspoon vanilla extract. Beat in 1/3 cup cocoa powder, flour, salt, and baking powder. Spread into prepared pan.
- Bake in preheated oven until brownies are just set in the center, 20 to 25 minutes.
- Combine 3 tablespoons butter, 2 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioner's sugar in a bowl; beat until smooth. Frost brownies while they are still warm.
- Cut into 16 slices and enjoy just one!
Recipe Notes
115 Calories
Power Punch Cookies
Thursday, 01 September 2016
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings |
Ingredients
- 4 cups rolled oats
- 1 can cannellini beans (15 ounce)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 scoops CleanVitamins Protein Powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2/3 cup dates chopped & pitted
- 1/2 cup coconut flaked, unsweetened
- 1/2 cup rasins
- 1/2 cup chopped walnuts
Ingredients
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
- In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.
Recipe Notes
180 Calories
Pears Perfect
Thursday, 01 September 2016
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
Servings |
Ingredients
- 4 Bosc Pears
- 1/3 cup white sugar
- 1/4 tsp vanilla extract
- 1/4 cup Cointreau or other orange liquor
Ingredients
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Instructions
- Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Cook uncovered until the liquid has reduced into a light syrup, this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.
Recipe Notes
123 Calories
Strawberry Oatmeal Breakfast Smoothie
Wednesday, 31 August 2016
| Prep Time | 5 minutes |
| Servings |
Servings |
Ingredients
- 1 cup soy milk unsweetened
- 1/2 cup rolled oats
- 1 banana broken into chunks
- 14 strawberries frozen
- 1/2 tsp vanilla extract
- 1 1/2 tsp maple syrup or honey
Ingredients
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Instructions
- In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.
Recipe Notes
236 Calories
- Published in Breakfast
Spicy Chicken Breasts
Wednesday, 31 August 2016
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 2 1/2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp ground cayenne pepper
- 1 tbsp black ground pepper
- 4 chicken breast halves skinless, boneless
Ingredients
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Instructions
- n a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Recipe Notes
173 Calories
Grilled Fish Tacos with Chipotle/Lime Dressing
Wednesday, 31 August 2016
Grilled Fish Tacos taste as good as fried and this recipe has been a hit since we introduced it. Though this may seem like a lot of ingredients many of them are used in both the marinade and the dressing making double use and once you have this once, we're sure you'll keep coming back to it.
| Prep Time | 35 minutes |
| Cook Time | 9 minutes |
| Passive Time | 6 hours |
| Servings |
Servings |
Ingredients
Marinade
- 1/4 cup olive oil extra virgin
- 2 tbsp white vinegar
- 2 tbsp lime juice (ideally fresh)
- 2 tsp lime zest
- 1 1/2 tsp honey
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp seafood seasoning (such as "Old Bay")
- 1 tsp hot pepper sauce
- 1/2 tsp black ground pepper
- 1 pound tilapia fillets, cut into chunks
Dressing
- 1 container light cream cheese (8 ounces)
- 1/2 cup adobo sauce from chipotle peppers
- 2 tbsp fresh lime juice
- 2 tsp lime zest
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
Ingredients
Marinade
Dressing
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Instructions
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- o make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Recipe Notes
416 Cakories
Greek Island Chicken Shish Kebabs
Wednesday, 31 August 2016
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
Servings |
Ingredients
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp black ground pepper
- 2 pounds chicken breast skinless, boneless, cut into 1.5 inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers cut into 1 inch pieces
- 1 onion - large
- 12 cherry tomatoes
- 12 mushrooms fresh
Ingredients
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Instructions
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Recipe Notes
290 Calories
Salmon Mango Tango
Wednesday, 31 August 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 1 mango peeled, seeded and diced
- 2 tbsp lime juice
- 2 tbsp red bell pepper and ancho chili jam
- 2 tbsp fresh cilantro chopped
- 2 fillets salmon skin removed
- sea salt to taste
- 2 tsp vegetable oil
Ingredients
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Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Recipe Notes
307 calories
