Tempeh Parmesan

I had not heard of tempeh until the other day when I was browsing the tofu section of the market. I'm looking for meat substitutes so I decided to give it a try. This recipe was just perfect for anyone that is trying tempeh for the first time! Danny loved it which is a lot to say because when I bought it all I heard were complaints. It was so filling and just plain good! I served mine with a side of spaghetti squash and it was all healthy and guilt-free.

Ingredients:

1 block tempeh (I used soy)
panko crumbs
seasoned crumbs
2 tbsp egg beaters
dash of salt and pepper
tomato sauce
cheese

Set up your breading station with the egg beaters and the crumbs mixed together. Cut the tempeh block in half and the half the piece again so that it is not that thick. Dip in egg and then in crumbs. Heat a pan with olive oil on med low heat, once it is hot enough place the tempeh in and wait till browned. Flip over and cook through. When it is all cooked place in a baking dish and spoon some tomato sauce on top of each piece and top with cheese. Broil on 400 until cheese gets bubbly.

Plate and enjoy!

Zucchini Chia Ribbons

Hi everyone! Sorry for the week long hiatus... I just started a fabulous new job and have been super busy organizing my new schedule. Let me catch you up on what has been going on in my kitchen, me and Danny are mostly vegetarian. All our home cooked dishes are vegetarian and we only have meat or fish when we go out. I will be sharing some of things I make :) We start off with a good pasta substitute: zucchini ribbons.

Ingredients:

2 small zucchini
basil leaves
olive oil
1 tbsp chia seeds
morningstar farms chickn' patty

All you need for this yummy dish is to cook the chickn' as directed on package, and mandolin the zucchini until you get to the seeds. The seedy area makes the dish watery so avoid them, just peel around it. Once it is all peeled toss it in some olive oil and saute till tender.
For the skinny pesto you need to mix the basil leaves and olive oil in a food processor, then once the ribbons are cooked through mix in the chickn' and pesto, scatter the chia seeds over it and mix.

 Plate & Enjoy!

Skinny Chicken Cordon Bleu

Cordon Bleu is an old favorite of mine, I used to eat it all the time when I was younger. Usually this dish is breaded and is made with real chicken, my version is a "skinny" one. I'm using those faux chicken breasts again! Only 80 cals... sounds skinny to me haha.

Ingredients:

Quorn chik'n breasts
fat free swiss cheese slices
ham of your choice
olive oil

These are so simple to make and taste pretty good. Cook the faux chicken as directed on box. Once there is about 5 min left in the cooking time fold a piece of ham in half and place on top of the chicken. Now at the 2 min mark add a slice of cheese.. and tada you are done!! Plate it with some veggies and a healthy low cal meal is served.

Enjoy!

Chocolate Heaven Cookies

How do I even begin to tell you how good these are.. Ooey gooey chocolate oozes out from every bite. They are perfect, The powdered sugar cracks and makes them look fancy which is always a plus. Anyways let's get to making these babies!

Ingredients:

2 cups mini chocolate chips
3 large egg whites
2 1/2 cup powdered sugar
1/2 cup cocoa powder
1 tbsp cornstarch
1/4 tsp salt

Preheat oven to 350°F. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Let stand for a bit.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. 

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. 

On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (the dough wasn't hard enough yet so let stand for a bit).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball (using spoons to scoop it out helps) ; roll in sugar, coating thickly. 

Place on parchment paper. Repeat with remaining dough, spacing 2 inches apart.

 Bake until puffed and tops crack, about 10 minutes. 

Cool on sheets on rack 10 minutes. Transfer to rack; cool.

 && then enjoy!!

Pizza Grilled Cheese

I love pizza.. I really can't help it and I try to make everything into a pizza!! This is another successful pizza experiment. Who doesn't love a cheesy grilled cheese sandwich? This one is special because it has pepperoni and italian cheese inside..yum.

Ingredients:
several slices of pepperoni
italian cheese mix
2 slices bread
italian seasoning
pizza sauce for dipping (optional)
butter

First butter up the pan so you get a golden crust on the bread. Med heat. Place the bread on once the butter starts to sizzle. Then add some cheese, italian seasoning & pepperoni... top with more cheese. Place the other slice of bread on top and press down with a spatula. Once cheese has started to melt, carefully flip over (you might want to add a little more butter). Finish cooking.. Plate & serve!

Easy as it can get, enjoy!

Blueberry Rice Cake

 Blueberries are in season and I feel like I buy so many of them I don't know what do! I thought I would experiment for breakfast, something quick, easy and filling. Rice cakes are the perfect canvas for any food.. it's virtually tasteless so you can add anything on top. I decided on some nut butter and blueberries. This was heaven, the blueberries went perfectly with the nut butter and it was so flavorful.

Ingredients:
1 rice cake
handful of blueberries
1 tbsp nut butter

What to do next is pretty obvious so I will leave that to you! A quick and easy low cal breakfast that was surprisingly yummy and I was full for a good amount of time. Enjoy!

Dinosaur Kale Chips

Kale Chips have made their rounds on the internet and I figured minus well just jump on that band wagon since I actually do like them. I have made these before with the curly kale that you buy in the bag but they didn't come out as good as with the dinosaur kale. I like that you can make them into longer pieces with this type of kale.

Ingredients:
Dinosaur kale bunch
olive oil spray
salt

All you need to do is break the kale off the ribs and make them as big or small as you want. Place them on some parchment paper and heat the oven to 350. Spray some olive oil on them and sprinkle with some salt.

Pop them in and they should be done in about 15 to 20 min depending on your oven.

Serve them in a bowl and enjoy!

Skinny Coconut Shrimp Skewers

Coconut Shrimp are one of those fried snacks that i love. I gravitate towards them especially when there is honey involved. So I decided to make a skinny version of the usually fried shrimp. They were so easy and quick to make!

Ingredients:

1/2 lb pre cooked shrimp
honey
coconut flakes
bamboo skewers

All I did was put the shrimp on the skewer and then on a greased baking sheet, drizzle some honey on top and sprinkle with the coconut flakes. Then flip them over and repeat that process. Pop them into the oven at 350 for 18min.

Plate and Enjoy!

Dragon fruit

This amazing colorful fruit was in my market the other day and I had to get it. I was so intrigued with the color and had never seen one before. I have drank juices and cocktails that are infused with dragon fruit and it was about time that I tried it on it's own. This fruit was so easy to eat you can literally eat it with a spoon right out of the shell. It has many nutritional benefits as well:

• full of antioxidants
• rich in minerals and fiber
• aids in digestion
• high levels of B3
• helps to sooth and moisturize skin
• full of vitamins B1 & B2 which are energy producing 
• aids body in metabolizing carbs

All you have to do is cut it lengthwise and with a spoon loosen up the edges and pop it out, cut it into squares and serve it inside the shell.

I sprinkled some sugar on top because the flavor was a bit bland but the more I ate I started enjoying it. The texture is also interesting, similar to kiwi. Danny was impressed with the presentation, little did he know it was extra easy! Next time you see one of these in your market pick it up, it is worth trying.

Salmon & Spicy Baby Bok Choy

I'm not completely sure why I got obsessed with baby bok choy.. maybe its the adorable shape it has and it's bright green leaves. All I hear in my head is that theme song from chili's " I want my baby bok baby bok baby bok". Either way this dish was goooood, I baked the salmon and steamed the baby bok and it was both filling and flavorful.

Ingredients:

salmon
salt & pepper
olive oil
baby bok choy
red pepper fakes
1/2 tsp garlic
honey

For the salmon all you need to do is heat up the oven to 350.. sprinkle your salmon with salt and pepper and baste with olive oil. Spray the foil with non stick and make it into a bowl so the salmon can lay inside and you can fold it over. Then just drizzle some honey on top of the fillet to give it a sweet bite. Pop it in the oven for 20min and then open up the foil so you can see salmon and turn on the broiler for 5min.
Now the spicy baby bok... Let me give you a secret weapon of mine, meet the ziploc steamer bag!

This item is a lifesaver.. I don't really know how to steam veggies and this does it all for you! So I cut off the leaves and placed them in a bag and 2 min later deliciousness. Once you get them steamed, heat up a skillet with some olive oil and sprinkle red pepper flakes to your liking. Toss the steamed baby bok  in this until all leaves are covered.

Plate and enjoy!

Faux Chick'n Pesto

This week me and Danny are going "Pescatarian" and to kick it off I made some faux chick'n pesto. Pesto is a favorite around here and I figured it would be prefect. I bought these "chick'n" breasts the other day and thought they would be a great protein to add to the pasta dish.These babies are only 80 cals per cutlet!

I made a "skinny" pesto sauce, I call it skinny because I omitted the heavy cream. Just cook the pasta of your choice according to the box and the cutlets as well. Then make the pesto and mix!

Ingredients:

basil
olive oil
italian cheese
quorn cutlets
pasta

For the Pesto:
combine basil leaves and about 1/3 cup olive oil in a food processor and grind until everything is mixed then add the cheese. You can add a little or a lot depending on how you like your pesto.

Once everything is cooked I chopped up the faux chicken and tossed it all together, I have to say it tasted very much like chicken. It was tasty and filling. Danny is not a fan of faux meat and he was a fan! So that makes it a successful dinner :) Enjoy!

Jammin' Cherry Chia Jam

Chia seeds... one of the most interesting things I have come across, it absorbs when in liquid to about 10x it's size. I bought a whole bag of these babies last month and have been putting them in smoothies and food in general. They are tasteless so it won't affect the flavoring in what you decide to put them in.    They are considered a superfood, they have protein, fiber, and help aid in weight loss by blocking some unwanted calories from being absorbed by the body.
Anyways...I wanted to use them in a jam. I saw some ideas floating around on the internet and decided to give it a go. Cherry chia jam was born.

Ingredients:
1 tbsp chia seed
1/2 tbsp water
1 cup cherries

The cherries I used were frozen and worked just fine. I thawed them first and then placed them in the food processor, added the water and pulsed. If you like your jam a little sweeter you might want to add a pinch of sugar. I scooped it all out and then added the chia seeds and stirred until combined. Place it in the fridge for at least an hour or so and then it's ready to eat.. enjoy!

Cheesy Chicken Parm

So last night I was feeling an Italian night.. cheesy, saucy, and just plain delicious. Italian food always hits the spot for us, and we bought this really fun pasta the other day which I was excited to use in a dish. It looked like a bent pipe, perfect for scooping the sauce and cheese inside.

Chicken parm is one of those dishes that just screams comfort. I love it! I literally did not say a word during dinner because my mouth was always full. "I made that" was all that I kept saying as me and Danny gobbled it up. It's not the most low cal meal but oh boy is it good!!!

Ingredients:

chicken tenderloins
seasoned bread crumbs
panko crumbs
2 tbsp egg beaters
olive oil for frying
cheese lots of cheese
tomato sauce of your choice
pasta

I first set up my breading station with the egg beaters and the crumbs.

Then dip in egg and crumbs and place on med heat skillet with olive oil.
Brown each side (about 3 min each). Once all chicken is browned, place in a baking dish.

Add about half a jar of sauce then top with cheese. Pop into a 350 oven for 20 min turning on the broil for the last 5min. What comes out will be delicious heaven.

While you bake the chicken, boil the pasta so everything will be done around the same time. Plate & enjoy!

Spicy Raspberry Meatballs

I have been on a berry kick lately and these meatballs hit the spot. I saw them on the food network last week and they sounded so interesting I had to make them. The thought of fruity and spicy coming together made my mouth water. To add to the awesomeness that would become of these meatballs, they were turkey! This made me feel guilt free. When all the flavors come together it is just delightful! I ended up taking them to a get together to watch the Olympic games and everyone loved them.

 Ingredients:

Spicy Raspberry Glaze:

• 2 tablespoons unsalted butter
• 1 clove minced garlic
• 1/4 cup raspberry jam
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white wine vinegar
• 1/2 teaspoon chile powder
• Salt

Turkey Meatballs:

• 1 egg
• 2 tablespoons fresh parsley leaves, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup panko breadcrumbs
• 2 cloves minced garlic
• 1/2 small white onion, finely diced
• 1 pound ground turkey

 For the spicy raspberry glaze: Mix the butter and garlic over medium heat in a small saucepan and cook until the butter is fully melted. Add the jam, cayenne, vinegar and chile powder. Cook 2 minutes longer and sprinkle with salt. Pour half of the glaze into a bowl. Keep the other half of the glaze warming in the small saucepot.

For the turkey meatballs: Preheat the oven to 400 degrees F. Whisk together the egg, parsley, salt and cayenne in a small bowl. Add the panko, garlic and onions to the mixture and blend to combine. Mix in the turkey, using your hands, until just combined. Do not over mix; this will result in tough meatballs.

Form the turkey mixture into 1-inch balls and arrange on a parchment-lined cooking sheet. Brush the meatballs with half of the spicy raspberry glaze from the bowl. Bake the meatballs until cooked through and slightly firm to touch, about 13 minutes. Halfway through the baking time, turn the meatballs and brush them with the warmed glaze.

Garnish the meatballs with cocktail skewers for serving. Enjoy!

Pluots

So if you're like me you do not know what a "pluot" is, this delicious fruit is a hybrid of an apricot and plum. I saw it the other day at the market and decided to give it a go, so glad I did. This fruit was so juicy and tasty... they have different varieties of them including heart, dinosaur egg, and red pluot. The one I tried was the dinosaur egg, it had a spotted exterior.

When I bit into it the red flesh was colorful and impressive. Very yummy so glad I tired it! This was a good afternoon snack that kept me feeling full until dinner.