BALSAMIC ROASTED BRUSSELS SPROUTS HEALTHY RECIPE

Yeah didn’t think so.  WOW was it good too!  With all this political talk blowing up my newsfeed on Facebook and consuming practically every social conversation I’ve had lately, Frank Underwood was sure a nice welcomed escape from reality!  If you haven’t seen this show yet on Netflix, oh you are so missing out.  It’s one of our absolute favorites, next to Breaking Bad and Game of Thrones of course.  I usually don’t have that much time during the week (or even on weekends) to spend hours watching TV, but we totally planned our weekend around this premiere!
And I won’t apologize even one little bit.
But aside from favorite TV shows that I like to binge-watch, I’m excited to share with you guys my absolute favorite brussels sprouts recipe!  I can’t even begin to tell you how easy these are to make.  You can quickly throw these delicious brussels sprouts together in just under 30 minutes and I mean wouldn’t they just look gorgeous on your table??  I was inspired for this recipe after making my maple balsamic chicken breasts last week.  After drizzling that sauce over top of my veggies, I was instantly obsessed and knew I had to re-create this ASAP.

BALSAMIC ROASTED BRUSSELS SPROUTS HEALTHY RECIPE

INGREDIENTS

• 2 lb. brussels sprouts, halved
• 1 red onion, sliced
• 2 Tbsp olive oil
• 1 tsp. sea salt
• ½ tsp. black pepper
• ½ tsp. mustard seeds
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 tsp. Dijon mustard

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with foil.
2. In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
3. Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
4. In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

NUTRITIONAL INFORMATION

Serving Size: ½ cup • Calories: 100 • Fat: 3.7 g • Saturated Fat: 0.5 g • Carbs: 14.7 g • Fiber: 4.5 g • Protein: 4 g • Sugars: 6 g • WW Points+: 3 • Smart Points: 4

Source

Skinny Bell Pepper Nacho Boats Healthy Recipe

Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.

Skinny Bell Pepper Nacho Boats Healthy Recipe

Ingredients

• 1 pound lean ground turkey
• 1 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher or sea salt
• 3/4 cup salsa, no sugar added
• 1 cup grated cheddar cheese, reduced-fat
• 3 bell peppers

Directions

1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.
3. Preheat oven to 375 degrees.
4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.

NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.

Remove from the oven and add additional toppings, If desired.


Source

TUNA CAKES WITH JALAPEÑO AND CILANTRO HEALTHY RECIPE

These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!  These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs.  Plus, they are made from canned tuna so they’re totally budget friendly!  I know you’re gonna love them as much as I do!

The one thing we all have in common is our need to fuel our bodies – all the time.  It never ends.  The sun will rise and many of us will stuff our face at least 3 times a day.??  Sometimes I get tired of eating.  Wouldn’t it be easier if I could just hook up an IV and keep on stepping??  Well, maybe it’s not the eating that I get tired of but the preparing that sometimes wears me out.?  Can I get a woop woop!?

TUNA CAKES WITH JALAPEÑO AND CILANTRO HEALTHY RECIPE

INGREDIENTS

• 5 cans (5 ounces each) solid white tuna in water
• 2 large eggs, lightly beaten
• 1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
• One-third cup, plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
• 4 tablespoons Canola mayonnaise (greek yogurt can be used instead)
• 1 -1½ whole lemons juiced
• 3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped
• 1 large onion finely chopped
• 3-4 tablespoons extra light, olive oil
• 1 teaspoon salt
• ½ teaspoon pepper

INSTRUCTIONS

1. In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
5. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
6. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.

NOTES

• Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
• Use a grease screen to cut down on the oil splatter while cooking the cakes. 
• Don’t overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. I use a 10inch Calphalon pan and cook 4 patties at a time. 
• There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.

Source

Flourless Fudge Cookies Healthy Recipe

Raspberries were on sale here. For some reason, when I eat raspberries, I need some chocolate to go with them. I couldn’t decide between cookies and brownies, so I made these Flourless Fudge Cookies.
They are light and crisp at the edges, like meringue cookies. The centers are rich and fudgy like a brownie. And at 68 calories each, these cookies are lighter than most cookies. They also don’t take much time at all to make. I whipped these up while the oven was preheating, and they were ready when it was ready.
*Some people have found that they have better luck with 3 egg whites and other people have found that the recipe works better as written. You may want to start with 3 egg whites, and add the 4th egg white if needed.*

Flourless Fudge Cookies Healthy Recipe

Ingredients

• 3 c. powdered sugar
• 3/4 c. unsweetened cocoa powder
• 1/4 tsp. salt
• 4 large egg whites
• 1 T. pure vanilla extract
• 1/2 c. semisweet mini chocolate chips

Instructions

1. Preheat the oven to 350°F.
2. Line two baking sheets with silicone baking mats. This is the set I use (affiliate link). Spray mats with nonstick cooking spray. You can also line with parchment paper.
3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
4. Stir in the vanilla and egg whites.
5. Whisk just until the batter is moistened.
6. Stir in the chocolate chips.
7. Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 1/2 ” of space between each cookie).
8. Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
9. Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.

Source

Easy & Healthy Raspberry Yogurt Muffins Recipe

Are you looking for a healthy muffin recipe for breakfast? This Raspberry Yogurt Muffins recipe comes from my friend, Dave Grotto’s 101 Foods That Could Save Your Life and the Washington Red Raspberry Commission.
He sent me his book to review and he writes in it that this yogurt muffin recipe helps people with a variety of health issues. He recommends raspberries if you are having problems with cold hands and feet, constipation, or fatigue. He also says that yogurt is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, halitosis, or IBS. Dave says that yogurt can also help with acne, depression, infertility and osteoporosis, too.Even if you don’t have any of these health problems, yogurt and raspberries make for a delicious raspberry muffin recipe that you can enjoy for breakfast, a snack or even dessert!

Easy & Healthy Raspberry Yogurt Muffins Recipe

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (6 ounce) carton raspberry yogurt
• 1/3 cup canola oil
• 1 egg
• 1 cup raspberries

Directions

1. Preheat oven to 400 degrees F.
2. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
3. In a medium mixing bowl, stir together dry ingredients.
4. In a small bowl, beat together yogurt, oil and egg.
5. Stir yogurt mixture and raspberries into dry mixture until almost blended.
6. Add raspberries and stir until batter is just blended. Do not over mix.
7. Spoon into prepared muffin cups.
8. Bake until nicely browned, about 20 minutes.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Servings: Makes 1 dozen muffins
Serving size: 1 muffin
Calories: 160
Total Fat: 6.76g
Saturated fat: 0.82g
Sodium: 185mg
Total Carbohydrates: 22g
Fiber: 0.76g
Protein: 3.2g
Cholesterol: 18mg

Source