Sweet Potato Burger

 

Again another great way to do a gluten free burger! My husband and kids were hesitant at first but after they tried it they had seconds. I couldn't believe how good and satisfying this was! Make your burger how you normally would, just replace the buns with sliced and grilled sweet potatoes. We threw our on the charcoal grill - nice and smokey. Yum!

Lettuce Portabello Burgers

Yes, there is a beef patty under that mushroom! This is a great way to get your burger fix without the gluten or extra carbs. Just make your burger how you normally like it but replace the buns with iceberg lettuce. It's as simple as that!!

Protein Balls

I went to a Relief Society activity the other night that was all about being healthy. That was where I was introduced to protein balls. They were so yummy that I decided to make my own. Really, you can throw anything into them. I love that they satisfy my cookie dough cravings and if I have a glass of almond milk with them, it takes care of my cookie dough ice cream cravings I get every now and then. The best part is, they are handy when you are starving and need a quick protein snack or right after you work out. I store a bunch in the fridge and my kids have one after school or when we are going to be in the car running errands, I will pack a few. They are so delicious!

Protein Balls

• 1 cup peanut butter
• 1 cup almond butter
• 1 cup chocolate chips
• 1/2 cup shredded coconut
• 1/2 cup crushed peanuts
• 1/2 cup almond slivers
• 1 cup oats
• 1/2 cup ground flax meal
• 1/2 cup raisins
• 1/2 tsp cinnamon
• 1 Tbsp honey

Mix all ingredients together in a bowl. Shape into ping pong sized balls and wrap in plastic wrap. Store in refrigerator.

Thai-Indian Chop

This is something I completely created on a whim. I had these ingredients in my fridge and the idea came. I love the sweetness of the warm yams and cinnamon with the cold, sour crunch of the apples and the salty, savory turkey with the refreshing cilantro. It's a mouthful of lively flavors that will not disappoint!


Thai-Indian Chop

• 1 large yam, chopped
• 1 large sweet potato, chopped
• 2 Tbsp coconut oil
• 1/2 cup coconut water (coconut milk will also work)
• 2 green Granny Smith apples, chopped
• 1 medium onion
• 1 lb ground chicken or turkey
• 1 cup fresh cilantro, chopped
• 2 cups fresh cilantro
• 1/2 tsp cinnamon
• 1/2 tsp curry powder
• 1/2 tsp salt

 In a large skillet on medium high, add coconut oil, onions, potatoes, yams and cinnamon. Cook until potatoes are tender. Add ground turkey, salt and curry. Cook until turkey is browned. Add coconut water and chopped cilantro and simmer for five minutes.

Place on serving dish and toss is chopped apples. Top with fresh cilantro sprigs. Enjoy!

Lemon Chicken Egg-Drop Soup

So, I bought these really pretty pink bowls that remind me of spring. When I first saw them I imagined a yellow,  lemon soup in them. Of course I had to create this soup as the first food I would serve in these cute bowls. It's lemony good and very cleansing with the lemon oil. My family loved it!

Lemon Chicken Egg-Drop Soup

• 32 oz chicken broth
• 3 chicken breasts, cooked and cubed
• 1 box of flavored wild grain rice
• Juice of one large lemon
• 2 tsp lemon zest
• 3 drops of Doterra lemon essential oil (you could also use lemon extract)
• 2 eggs
• 1 cup sliced green onions 
• 1tsp dried basil

Cook rice according to directions on box. Meanwhile cook chicken in microwave until white in center. Cut unto cubes. Bring chicken broth to a boil. Add lemon juice, zest, lemon oil and basil. Beat eggs in a small dish and drop into boiling soup. Whisk quickly to break up the egg. Add green onions, rice and chicken. You can add salt and pepper to taste if you'd like. Enjoy!

Chopped Pita Bruschetta

This creation was born when I needed to make a quick meal out of nothing. We had two slices of Pita bread in the fridge and and a little of this and that. It ended up being super delicious! Similar to a pizza without the cheese. I think it would be fabulous with some feta cheese crumbled on top.

Chopped Pita Bruschetta

• 1 bag of pita bread
• 2 cups chopped bacon (I use turkey bacon)
• 1 can of marinated artichokes, chopped
• 1 cup chopped olives
• 1 cup of halved grape tomatoes
• 1 cup sliced mushrooms
• 2 Tbsp olive oil
• 2 Tbsp rice vinegar
• dash of salt and pepper
• 1 tsp dried basil

Set oven to 400 degrees. There is no need to baste your bread as the oils from the topping will take care of that. Place all ingredients but the pita bread into a large bowl. Toss and coat in oil and spices. Place pita bread on a cookie sheet. Spread chopped topping over each slice. Bake in oven for about 15 minutes until bacon is sizzling and mushrooms are tender. Enjoy!

Pita Pizzas

I came up with this super easy and tasty way to make pizzas! They are the perfect size for individual pizzas and take up an entire dinner plate. You can personalize each one for each family member. Set up a topping bar and allow your guests or kids to create their own pizzas.Pita bread has an air pocket in the center so you get the perfect crust. My husband is German and loves his crust thin just like in Italy. This is a quick and easy way to get the crust close to the authentic thin crust pizza he is used to. It's crazy good!

Just buy white or wheat pita bread (one pack comes with 6 pieces). The ones I buy are baked fresh here in Utah and only a couple bucks. Arrange them on cookie sheets and top with your favorite toppings and cheeses. Bake at 400 degrees for 18-20 minutes. Enjoy!

Avocado Pasta

This is so delicious, creamy and light - and healthy! I could seriously eat the entire batch it's that good!

Avocado Pasta

• 1 pound pasta (I use whole wheat)
• 1 Tbsp olive oil
• 2 medium avocados, halved, peeled, and seeded
• 1 packed cup basil leaves
• 3 tablespoons fresh lime juice
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan
• 1/2 cup sliced almonds, toasted 

Boil the pasta according to directions on package. Drain, put pack in pot and add olive oil. Toss and set aside.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated. Top with parsley and serve. 

Inspired by this recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html

Sweet Potato Chipotle Soup

This was heaven for my soul! My kids weren't too fond of it - but I could have eaten it for days! It's creamy, tangy, sweet, spicy and bacony!

Sweet Potato Chipotle Soup

• 4 cups pureed sweet potato (canned or fresh)
• 2 cups chicken broth 
• 2 cups milk (you could use coconut milk too)
• 1 tsp of orange zest (I use a drop of doterra orange essential oil)
• 1/4 tsp salt or more (adjust to your liking)
• 1/4 tsp of chipotle powder or more (adjust to your liking) Knorr brand makes this and you can find it on the Latino foods isle or on the soup mix isle.

Garnish

• 1 cup diced avocado
•  Tortilla chips
• 1/2 cup crumbled bacon (optional)
• sour cream (optional)

In a soup pot on medium high add potato puree, chicken broth and mil. Stir until blended and reaches a boil. Reduce to a simmer and add orange zest, salt and chipotle. Simmer for about 5 minutes. Serve and top with garnishes. Enjoy!

Paradise Thai Salad

So, I took a Thai salad recipe and put my own twist on it. It has so much more flavor than the normal Thai salad. I'm all about flavor! This salad rocks and my kids couldn't stop eating it! 

Paradise Thai Salad

• 1 pkg wheat spaghetti noodles
• 2 cups thinly sliced cucumbers, halfed
• 1 pkg matchstick carrots
• 1/2 cup chopped cilantro
• 1/2 cup peanuts (optional)

Dressing

• 1 Tbsp minced garlic
• 2 Tbsp tightly packed cilantro
• 1/2 cup peanut butter
• 2 Tbsp + 2 tsp lime juice
• 1 Tbsp rice vinegar
• 1 tsp ground ginger or ginger powder
• 1/2 cup coconut creme (NOT coconut milk - you can find this on the margarita mix isle - it's thick and is very sweet)
• 1/4 tsp Cayenne pepper or chili powder (optional) 
• tiny pinch of salt 

Boil noodles for about 10-12 minutes. Cool. Place in a salad bowl with remaining ingredients. Place dressing ingredients in a blender and blend well. Pour dressing over salad and toss. Serve warm or chill. Enjoy!

Fudgy Buttercups (Healthy Style)

Oh praise the heavens! A recipe that is healthy yet tastes fattening! If you like creamy peanut butter cups then you'll love these. They are super addicting but you don't feel bad eating them because they are healthy! It satisfies the sweet tooth dieter.

Fudgy Buttercups

• 1/2 cup coconut oil
• 1/2 cup high quality cocoa powder
• 1/2 cup smooth almond butter
• 1/4 cup raw honey or maple syrup
• 1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10. Chill for 2 hours or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator

Favorite Cooking Tool - Microwave Chips!

Okay, every now and then I come across a product that just enhances my cooking and recipes - this is one of them! It's the Microwave Chip Maker from Pampered Chef! I love that I can pop my potato slices in the microwave without using any oil (or salt for that matter) and minutes later they come out crisp, crunchy and with so much flavor! Even the sweet potatoes. I found that for faster results, I have to turn the turn table option off so they sit still - it makes them cook quicker. These are just delicious!

Lemon Balsamic Mushroom Penne

This is super delicious and super healthy! Especially if you use whole wheat penne. I created this one night as a quick, easy, and flavorful dish for the family. It was a hit!

The glaze I used is Monari Federzoni Sweet Onion Balsamic Glaze which I found at Walmart. I love it on fresh tomatoes, mozzarella and salads. It adds the perfect sweet and tangy flavor to any dish.

Also, the essential lemon oil I used in this recipe was amazing! Just a few drops and the whole kitchen smelled like I had just zested a lemon. You get all that lemon flavor without the bitterness from the peel our sourness from the juice. Love it!

Lemon Balsamic Penne

• 1 box of penne
• 2-3 fresh medium sized tomatoes, halved and then quartered
• 3 cups fresh spinach leaves
• 2 cups sliced mushrooms
• 2 Tbsp dried parsley
• 4 Tbsp olive oil
• 3 drops lemon essential oil (I use doterra)
• 2 Tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/4 tsp salt
• pepper
• Sweet balsamic glaze

Cook penned according to directions on box. Drain and rinse. Place back in pot. Stir in 2 Tbsp of olive oil. Turn pot on medium heat. Add mushrooms and continuously stir until mushrooms are tender. Remove from heat. Stir in spinach and tomatoes.

In a small bowl add lemon juice, lemon essential oil, 2 Tbsp olive oil, garlic powder, salt and a dash of pepper.Stir well and pour over pasta. Toss and coat pasta. Spoon onto serving plate. Sprinkle parsley over top and drizzle balsamic glaze. Enjoy!

Cauliflower Crust Pizzas

Another Pinterest delight! I was skeptical at first but in the end it exceeded my expectations big time! You wonder how in the world does grated cauliflower turn into or taste like pizza crust. Then when you put it in the oven you worry it will come out mushy or soggy. Nope! It really was a delicious, crisp, thin pizza crust! In fact we wished we would have doubled the recipe because 4 just wasn't enough.

I love that I can now enjoy pizza without feeling bloated from all the carbs. I felt perfectly satisfied after eating this! I think it's great for people with gluten allergies too. So worth making!

Cauliflower Crust Pizzas

Cauliflower Crust (Makes 4 individual pizzas)

• 2 eggs
• 2 cups mozzarella cheese
• 2 cups riced cauliflower (grate the cauliflower on a cheese grater)
• 2 garlic cloves, minced
• 1/4 cup fresh julienned basil

Pizza Toppings

• 1 cup marinara sauce (1/4 cup per pizza)
• 1 zucchini, thinly sliced
• 1 yellow zucchini, thinly sliced
• 1/2 white onion, thinly sliced
• Basil Ricotta (recipe below)

Note - I used mozzarella slices, shredded pizza blend cheese, onions, baby spinach leaves, and salami for my toppings.

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick spray. In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly into a pizza crust shape on the baking sheet. (At first you will wonder how this messy crust will turn into pizza crust. I was worried. Trust me - after it comes out of the oven it's really like a thin pizza crust! Not mushy at all)

Bake crust for 15 minutes. Add sauce and toppings and bake another 5 minutes. Carefully use a thin  spatula to remove pizzas from pan. Enjoy!

Scrumptious Toast

 

This is one of the best appetizers I have ever had! It's creamy, flavorful and you can't have just one. For a nice twist, try replacing the basil with mint leaves! 

Scrumptious Toast 

• 1 french bread baguette, sliced
• 3-4 ripe avocados
• 1 cup fetta cheese
• 6 basil leaves, minced
• 1 lime, juiced
• salt
• pepper
• Paprika

Remove peel and pit from avocado. Place in a bowl and mash with fork. Add 3/4 cup fetta, basil. lime juice, salt and pepper. Mash until blended well. Toast bread slices on a cookie sheet in oven at 350 degrees for 6-8 minutes. Remove from oven. Spread avocado mixture onto each slice. Sprinkle remaining fetta cheese on top. Garnish with fresh basil and paprika. Enjoy!

Mango Chicken Salad

I created this last week and it is now my favorite salad ever!! Try it and you'll know what I'm talking about. It's sure to be an end of summer sensation at your next family BBQ.

Mango Chicken Salad 

• 4 chicken breasts, thawed
• 2 Tbsp oil
• 1 cup grape tomatoes, halved
• 1/2 cup diced red onion
• 2 cups match stick carrots
• 1 tsp dried parsely
• 6 cups spinach leaves

Boil chicken breasts for about 10 minutes or until white in (this will keep it juicy after it has been fried). Slice chicken into 1 inch cubes. In a saucepan on medium high add oil and fry chicken until golden brown (you do not want to overcook chicken and dry it out). Add a pinch of salt. Set aside and cool.

Mango Dressing

• 1 to 2 large (about 3/4 pound) mangoes, peeled, flesh cut away from the pit
• 1-2 teaspoon honey
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• Dash of salt (amount to your liking)
• Freshly ground black pepper

Blend together in food processor until creamy. I like to chill in the fridge for a couple hours before serving, so it becomes thicker.

Toss chicken, tomatoes, red onions, carrots and dressing in a bowl. Add dressing and stir until evenly coated. Chill 1-2 hours and serve over spinach leaves. Top with parsley!

Strawberry Tarragon Chicken

I made this recipe up as a new way to do chicken in our house. The tangy strawberry reduction sauce was a perfect marriage with the juicy and sweet Tarragon chicken. It was a perfect healthy, summer dinner!

Strawberry Tarragon Chicken

• 4-6 chicken breasts, frozen
• 1 Tbsp dried Tarragon
• 1 tsp lemon pepper
• 1/4 tsp garlic powder
• 2 Tbsp oil

Strawberry Reduction Sauce

• 1 cup ripe strawberries
• tiny pinch of salt 

In a pot of boiling water, boil frozen chicken for 10 minutes. Heat skillet to medium high and add oil. Sprinkle Tarragon, lemon pepper and garlic powder over chicken on both sides. Fry chicken breasts until white in center and golden on outside.

While chicken is cooking add strawberries and salt to blender and puree. Add a little water if needed. When chicken is done remove chicken from pan and pour strawberry puree into pan. Simmer on medium high for about 6-8 minutes or until sauce begins to thicken as water evaporates. You want the sauce to pick up the chicken flavors from the pan but do not burn it!

Place chicken breasts on serving plates and drizzle sauce over top. Enjoy!

Chilled Melon Toss

This is refreshing for summer when you want something sweet and healthy. We had a ripe cantaloupe which my family usually hates eating. I figured if I changed the way I usually serve cantaloupe they might like it. I used a melon-baller and scooped out the entire melon. Try adding a honeydew as well. I then served the balls in margarita glasses and drizzled with agave nectar (you could also use honey). Freeze in the freezer for 2-4 hours before serving. Top with fresh basil! Enjoy!

Fire Roasted Tomato Soup

This is a delicious and lite soup for summer. It's my favorite variation of traditional tomato soup. You can wow your guests with this tasty dish without any time or effort involved. Throw some garlic bread on the grill and toss a fresh salad. My husband actually said the words, "Mmmm this soup is really good!" He usually never says a lot about food when he eats it so you have to gauge how he likes it based on how much he takes and how fast he eats it. So, for him to say something - you know it's good!

Heart healthy tip: replace cream with skim milk

Fire Roasted Tomato Soup

• 2 can fire roasted tomatoes
• 2 cloves chopped garlic
• 1 can chicken broth
• 1 onion, chopped
•  2 Tbsp basil
• 1/4 tsp sugar
• 1/2 tsp chili powder
• 1/2 cup whipping cream (or half & half)

Heat all ingredients. minus cream and bring to a boil. Let simmer 15 minutes. Remove contents and place in blender. Put blender mixture into saucepan and add 1/2 cup whipping cream. Stir. Top with sour cream and fresh basil. Enjoy!

Sunny Sprouts

I really liked this recipe! It's a lite and delicious way to enjoy tasty veggies.

Sunny Sprouts

• 2 (10 oz) pkgs frozen Brussels sprouts
• 1 cup slice carrots
• 1/2 cup sliced celery
• 1 cup water
• 1 tsp salt
• 1 tsp sugar
• 2 Tbsp butter, melted
• 1 tsp prepared mustard
• 1/4 tsp salt
• dash pepper

In medium saucepan, combine Brussels sprouts, carrots, celery, water, 1 tsp salt and sugar. bring to a boil. Cook until crisp and tender 10-12 minutes. Drain. In small bowl combine butter, mustard, 1/4 tsp salt and pepper. Add to veggies and toss lightly. Enjoy!

healthy tip: replace butter with olive oil