Author: Ashley

Cashew Coconut Curry Cod Spinach Salad with a Light Peanut Dressing

Cashew Coconut Curry Cod Spinach Salad with a Light Peanut Dressing

Curry is one of my favorite flavors.  Coconut and curry with the crunch of cashews taste phenomenal over baked cod.  I made a spinach salad with a light peanut dressing too to really help the flavors pop. Recipe adapted from Food Network Ingredients: Cod- 6-7 

Light and Spicy Zucchini and Tomato Casserole

Light and Spicy Zucchini and Tomato Casserole

Zucchini is a popular summer vegetable.  This simple and light casserole is bursting with flavor and is a fantastic side dish. Recipe adapted from Food Network Ingredients: 2 zucchini sliced lengthwise into ¼ inch slices 1 teaspoon olive oil 2 cloves garlic 1 teaspoon chili 

Citrus BBQ Chicken

Citrus BBQ Chicken

The summer is the perfect season for a citrusy BBQ sauce.  You can grill or bake chicken using this sauce to create the perfect summer meal.

Recipe adapted from Food Network

Ingredients:

7 chicken tenders, drumsticks, thighs, etc… (Cooking time may vary)

Citrus BBQ Sauce-

Zest and juice of 1 lemon

Zest and juice of 1 orange

1 cup ketchup

2 tablespoons light brown sugar

2 cloves garlic

1 tablespoon Dijon mustard

2 tablespoons Worcestershire sauce

2 teaspoons ground cumin

1 teaspoon smoked paprika

Directions:

  1. Place chicken in a bag or Tupperware.  Coat with 1 cup of the BBQ sauce.  Refrigerate and allow chicken to marinate for at least an hour or preferably overnight.
  2. Add the remaining sauce to a small saucepan.  Bring sauce to a boil over medium high heat.  Reduce heat to low and simmer until sauce thickens in about 10 minutes. 
  3. Preheat grill to medium high heat.
  4. Remove chicken from marinade and allow excess sauce to drain off.
  5. Coat chicken on both sides with BBQ sauce.  Grill 3-4 minutes per side if using chicken tenders (longer if cooking drumsticks or thighs).  Add more sauce when you flip the chicken over.
  6. Serve with any remaining sauce brushed on.
Citrus BBQ sauce
Fresh Peach Salad

Fresh Peach Salad

Peaches fresh from the produce stand disappear quickly at my house in the summer.  However; I managed to snag a few peaches to make this delicious salad. Recipe adapted from Food Network Ingredients: Vinaigrette- ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 

German Potato Salad with Turnips and Sweet Potatoes

German Potato Salad with Turnips and Sweet Potatoes

I love the flavors from German potato salad.  I decided to experiment with turnips and sweet potatoes versus red potatoes to reduce the carbs and enhance the nutritional value of this salad.  Normally German potato salad includes bacon, but I wasn’t in the mood for 

Greek Grilled Eggplant Steaks

Greek Grilled Eggplant Steaks

I was making pizzas for my kids and wanted something different and veggie forward for myself.  These eggplant steaks were delicious, filling, and definitely something I will make again.

Recipe adapted from Food Network

Ingredients:

1 eggplant

Sprinkle of chili powder

Sprinkle of salt

Sprinkle of freshly ground pepper

2 tablespoons extra virgin olive oil (I used a basil infused oil)

4 ounces reduced fat feta cheese

2 Roma tomatoes diced

1 cucumber diced

1 cup fresh basil leaves

¼ sundried tomatoes diced

Directions:

  1. Heat a grill over medium heat.
  2. Slice eggplant lengthwise into 3 inch steaks.
  3. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.
  4. Grill the eggplants 4 minutes per side.
  5. Transfer eggplant steaks to serving plates. 
  6. Top with basil, feta cheese, tomatoes, cucumbers, and sun dried tomatoes.
  7. Optional: Spread a layer of basil pesto or pizza sauce on the eggplant after grilling.
grilled eggplant steaks
Mushroom Cheesesteak Lettuce Wraps

Mushroom Cheesesteak Lettuce Wraps

I was craving the flavors of a good cheesesteak, but I didn’t want the fat and carbs.  This veggie loaded meal was packed with flavor and full of nutrients.  I ate my “cheesesteak” on lettuce wraps and over a salad.  You could also put this 

Roasted Cauliflower Hummus

Roasted Cauliflower Hummus

I eat hummus with fresh vegetables just about every day.  To keep life interesting, I like experimenting with different types of hummus and I prefer to make it myself when I have time so I can control the ingredients.  This low carb hummus tastes just 

Chocolate Banana Cocoa Nib Muffins

Chocolate Banana Cocoa Nib Muffins

Chocolate and banana are the perfect way to start the day. These healthy muffins have only natural sugars and healthy fats.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

1 scoop chocolate protein powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon espresso powder

3 mashed bananas

½ cup unsweetened applesauce

1 avocado mashed

2 large eggs

1 teaspoon vanilla extract

¼ cup cocoa nibs

Directions:

  1. Preheat the oven to 350 degrees.  Spray muffin tins with baking spray or line with liners. 
  2. Add flours, protein powder, baking soda, baking powder, salt, espresso powder to a bowl.  Mix to combine.
  3. Add beaten eggs, vanilla extract, and applesauce.  Mix gently.
  4. Add mashed bananas and avocado. Mix gently.
  5. Add cocoa nibs and mix to combine.
  6. Use a large cookie scooper to fill muffin tins.
  7. Bake 25 minutes.
  8. Let cool for at least 10 minutes on a wire rack before removing from the pan.
  9. Store in an air-tight container.  I store these in the fridge after 2 days.  I also freeze extra muffins to enjoy later.
Banana Peanut Butter Chip Muffins

Banana Peanut Butter Chip Muffins

Banana and peanut butter are the perfect combo.  The healthy muffins taste delicious and satisfy cravings too. Ingredients: 1 cup whole wheat flour 1 cup almond flour 2 scoops vanilla protein powder 3 tablespoons powdered peanut butter 1 teaspoon baking powder 1/2 teaspoon baking soda