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Baked Potato with Avocado and Salsa

Baked Potato with Avocado and Salsa

I love baked potatoes and I also love salsa and fresh avocados. We make baked potatoes all the time and this method is a sure fire hit regardless of the toppings you prefer. My kids love butter, cheese, and bacon on their potatoes, but if 

Buffalo Chicken Wraps/Sandwiches

Buffalo Chicken Wraps/Sandwiches

My kids and I love buffalo everything.  These sandwiches are simple to prep in advance and freeze or throw in the crockpot before you leave for work in the morning. Ingredients: 2 pounds boneless skinless chicken breasts 6 ounces tomato paste 1 tablespoon nonfat plain 

Sweet Potato Anti-Inflammatory Turmeric Muffins

Sweet Potato Anti-Inflammatory Turmeric Muffins

These muffins not only taste great, but they also are full of anti-inflammatory ingredients.  Sweet potato with the spicy flavor from turmeric, ginger, cinnamon, cloves, and nutmeg blend well with coconut oil and maple syrup for a healthy breakfast muffin.    

Ingredients:

1 cup sweet potato mashed

4 eggs

1/4 cup coconut oil melted

1/4 cup pure maple syrup

1tsp vanilla extract

1/2 cup almond flour

1 scoop vanilla protein powder

1 tsp baking powder

1/4 tsp sea salt

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

1/8 tsp ground cloves

1/8 tsp ground nutmeg

2-4 Tbsp coconut or almond milk

Directions:

  1. Preheat the oven to 400 F. Grease or line a muffin pan.
  2. Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add sweet potato puree, egg, coconut milk, coconut oil, and maple syrup. Combine until smooth.
  3. In a separate bowl, mix all of the dry ingredients, then add these to the sweet potato mixture and stir until fully combined.
  4. Use a large cookie scooper or measuring cup to fill muffin tins.
  5. Cook for 20 minutes until a toothpick inserted in the center comes out clean.
Italian Beef Sandwich with Garlic Aioli

Italian Beef Sandwich with Garlic Aioli

I prep this in advance as a freezer meal, but you can make it the day you want to serve it. You can serve these sandwiches on hot dog buns for kids, on a sub roll, or on a spinach wrap which is my favorite. 

Fiesta Avocado and Corn Salad

Fiesta Avocado and Corn Salad

This salad tastes great on its or in a taco. You can mix and match ingredients depending on your preferences. Recipe adapted from Food Network Ingredients- 1 cup sweet corn 1/4 cup matchstick carrots 1 bell pepper diced 2 medium tomatoes diced 1/4 cup red 

Turkey and Veggie Taco Filling

Turkey and Veggie Taco Filling

I am always trying to add more vegetables to my kids diets. You can easily add diced and sauteed vegetables to any taco meat. I use Wildtree taco seasoning, but you can use the brand of your choice.

Ingredients:

1 pound lean Turkey meat 93% lean

1 large carrot peeled and diced

1/2 sweet onion diced

1 cup cauliflower florets diced

1 bell pepper diced

zest of 1 lime

Directions:

  1. Spray two nonstick pans with olive oil spray.
  2. Brown turkey meat and drain in one pan.
  3. Sauté vegetables in the other pan while the turkey browns.
  4. Add the turkey to the vegetables. Add 1/2 cup water and 4-5 teaspoons of taco seasoning. Simmer for 5 minutes.
  5. Serve on top of nachos or in a tortilla.
  6. I used a spinach wrap with spinach, taco filling, and topped it with fiesta avocado salad (see recipe in Sides/Salads. My kids prefer their taco meat over simple nachos (scoop tortillas with queso, pepperjack cheese, and shredded Mexican cheese).
The Best Banana Bread

The Best Banana Bread

Banana bread can be great even without a ton of butter or added sugar. This recipe uses overripe bananas, honey, and a little brown sugar to create a bread you won’t be able to resist. Recipe adapted from Food Network: Ingredients: 4-5 medium overripe bananas 

Nutty Energy Balls

Nutty Energy Balls

These nutty energy balls combine almonds, cashews, and pecans to create a nutty and fantastic flavor. These are packed full of protein and great for a snack any time of day. Ingredients: 1/2 cup roasted almonds 1/2 cup roasted cashews 1/2 cup roasted pecans 1 

Tangy Crunchy Spicy Baked Salmon

Tangy Crunchy Spicy Baked Salmon

This salmon really has it all. It is tangy from the Dijon mustard, crunchy from the bread crumbs, spicy from the chipolte pepper, sweet from the brown sugar, and fresh from the parsley. This is easy to prepare and sure to be a hit.

Recipe adapted from Food Network Best Baked Salmon

Ingredients:

2 pound salmon filet skin on

1 tablespoon Dijon mustard

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/8 teaspoon chipolte pepper

sprinkle of freshly ground salt and pepper

1/4 cup panko breadcrumbs

2 tablespoons melted butter or olive oil

1/2 cup parsley leaves chopped

Directions:

  1. Preheat the oven to 375 degrees. Line a 9×13 glass baking sheet with aluminum foil and spray with olive oil spray.
  2. Spread Dijon mustard over the salmon.
  3. Mix brown sugar, paprika, garlic powder, chipotle pepper, salt, and pepper in a small bowl. Sprinkle over the salmon and press the mixture down.
  4. Add melted butter or olive oil to a bowl with bread crumbs, parsley, and a little salt and pepper. Sprinkle this over salmon.
  5. Bake 40-45 minutes until salmon is firm and flakes easily when pressed.
  6. Enjoy!
  7. I served this with a colorful veggie pesto pasta salad, roasted carrots, and pesto asparagus (see recipes in sides).
Roasted Carrots

Roasted Carrots

I love carrots! Roasting carrots brings out their sweetness while still adding a crunch to any meal. Ingredients- 2 cups baby carrots (cut large carrots in half) 1 tablespoon extra virgin olive oil Sprinkle of freshly ground salt and black pepper 1 tablespoon minced fresh