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

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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.


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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.

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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.

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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

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THE BEST HEALTHIER BROWNIES RECIPE

My dad knows just how much I love chocolate (I’m not too different from my chocolate-obsessed mother & sisters) and in his attempts to stay “hip” he sends my sisters, mom, and me what he thinks is a chocolate-chip emoji frequently. (💩) The text will be something like “Have a great day cooking! 💩💩💩” Or “Want me to bring home a treat for you:💩?”So I group messaged all my sisters a few weeks ago telling them they needed to come try my healthy brownies. I jokingly included the 💩 emoji and scared them all off from trying the brownies even after explaining that it was just a “chocolate-chip.” 😉 And now that I’ve put in a total of 6 💩 emoji’s I hope I haven’t scared anyone else off from these brownies because they are chocolate heaven!! GUILT-FREE chocolate heaven to be exact. Although I have a strict “no guilt” policy when eating chocolate. Because life is short and chocolate is total happiness. I don’t think I go very many days in a row without eating it. Especially dark chocolate. ❤️❤️❤️

THE BEST HEALTHIER BROWNIES RECIPE

INGREDIENTS
Brownies:

• 1 and 1/2 cups dark chocolate chips, separated, I use 53% cacao
• 1/4 cup + 2 tablespoons coconut oil, LouAna brand recommended
• 1 cup vanilla Greek yogurt*
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar (brown sugar can be substituted)
• 3/4 cup oat flour (blended regular oats)

Optional Frosting:

• 1/2 cup dark chocolate chips
• 2 tablespoons unsweetened vanilla almond milk, or whatever milk you have on hand
• 2 tablespoons vanilla Greek yogurt
• 3/4- 1 and 1/4 cup powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray (I use a coconut oil based spray that I love.)
2. In a bowl place 1 cup of chocolate chips or chopped and measured dark chocolate.
3. Microwave the coconut oil and measure the coconut oil in its melted, hot state.
4. Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted.
5. For best results I suggest using LouAna coconut oil as I've found other coconut oils vary in their baked taste and sometimes result in a bitter-tasting baked good.
6. Add in the Greek yogurt. Make sure the Greek yogurt is quite thick (check the notes) and not watery. If needed drab it with a paper towel after stirring and measuring it.
7. Stir in the vanilla, salt, baking soda, and coconut sugar.
8. In a blender or food processor put in quick oats or old fashioned oats. Blend or process until the oats resemble flour. Measure the oat flour after blending and not before.
9. Stir into the mixture. Stir in the remaining 1/2 cup chocolate chips.
10. Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
11. Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like)
12. Remove from the oven and allow to cool completely.
    

Optional frosting

1. In a microwave safe bowl combine the chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted.
2. Stir in the Greek yogurt and then whisk in the powdered sugar.
3. Start with 3/4 a cup and add as needed. Note that the frosting thickens up a lot after being refrigerated.
4. Refrigerate the frosting (covered in an airtight container) for at least 30 minutes.
5. Cover the brownies with the frosting.
6. Remove the brownies using the overhang of the parchment paper or foil. Cut into pieces and enjoy.

Storing Notes:

1. These are great warm but they are OUT OF THE WORLD good after being refrigerated overnight or for 6-8 hours (and eaten cold.) I never thought I would say a brownie is good cold but it tastes like brownie fudge after being chilled all night! :) So when I make these now, I automatically just chill them overnight because that's the way we like them the best.
2. However, they are also super good warmed up in the microwave for a few seconds before enjoying! Just be careful warming these as the frosting melts.
3. Store brownies in an airtight container in the fridge for up to 3 days.
4. Frosting doesn't freeze well, but the brownies do freeze well by being individually wrapped.

NOTES
I've tried this recipe with several different types of yogurt. The best success I've had with lower fat yogurts is with a light Greek yogurt that is 130 calories a serving. Do not use a yogurt with less calories than that as it becomes too watery. I recommend a vanilla flavored yogurt as I believe it adds a lot more flavor than a plain yogurt.

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Clean Eating Chicken Fried Rice Healthy Recipe

Our fried rice has the same satisfying tastes as restaurant versions, but our flavors come from a plenitude healthy ingredients. The nutty brown rice fills you with fiber and minerals, and our stir-fry mix is a powerhouse of healthy ingredients. Onions, bell peppers, and scallions unleash the full depth of their flavor while frying. Plus, eggs and chicken provide a healthy dose of protein. This delicious stir-fry will fill the whole family with the nutrients they need for a healthy meal.

Clean Eating Chicken Fried Rice Healthy Recipe

Ingredients
For the rice

• 1 cup long grain brown rice
• 2 1/2 cups water
• 1/4 teaspoon salt

For the fried rice

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 cup diced bell pepper, red or green
• 1 tablespoon finely minced, peeled ginger root
• 3 tablespoons water
• 2 boneless, skinless chicken breasts, cut into thin strips
• 2 eggs, beaten
• 2-3 tablespoons lite soy sauce, optional Tamari
• 2 teaspoons sesame oil
• 1/4 cup chopped scallions or green onions, optional

Directions
For the rice:

1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
2. Refrigerate rice until cold, preferably overnight.

To fry the rice:

1. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through. Add cooked rice and water and increase heat to medium-high.
2. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture. Stir in the soy sauce and sesame oil.
3. Remove from the heat and toss in the scallions, if using. Enjoy!

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Tomato Spinach Chicken Spaghetti Healthy Recipe

Tomato Basil & Spinach Chicken Spaghetti – healthy, light, Mediterranean style dinner, packed with vegetables, protein and good oils. Delicious comfort food!30 minutes from start to finish! What makes this pasta very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also used sun-dried tomatoes and red pepper flakes to add lots of flavor!  Once the dish is completely cooked, I highly recommend that you add 3 tablespoons of high quality olive oil to stir into the final dish, off heat. It’s so tasty and so good for you!

Tomato Spinach Chicken Spaghetti Healthy Recipe

Ingredients

• 1/4 cup sun-dried tomatoes, chopped, drained of oil
• 2 tablespoons olive oil, drained from sun-dried tomatoes
• 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
• salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• 8 oz fresh spinach
• 3 garlic cloves, chopped
• 6 oz spaghetti or angel hair pasta
• (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

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HONEY SRIRACHA SALMON HEALTHY RECIPE

Sweet and Spicy Honey Sriracha Salmon. A super easy and healthy dinner. Serve with rice and veggies to make it a meal!
I absolutely love salmon. Baked, pan-fried, steamed or grilled. It is amazing any way you prepare it. This is one of my favorite ways to prepare salmon. Marinated in a sweet and spicy honey sriracha sauce and cook to perfection. It’s the perfect combination of sweet and spicy and is a super easy way to prepare salmon.You can either bake of pan fry the salmon (I’ve included instructions for both!)

HONEY SRIRACHA SALMON HEALTHY RECIPE

INGREDIENTS

• 4 salmon filets, skin on
• 1 garlic clove, minced
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons sriracha
• 3 tablespoons water
• ½ tablespoon olive oil, for pan fry method

INSTRUCTIONS

• In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
• Add in the salmon and place in the refrigerator. Let sit for an hour.
• Take salmon out of the marinade and discard the marinade.
• Cook salmon following either the oven method or pan fried method below.

Oven Method

• Preheat oven to 425 degrees.
• Spray a baking pan with cooking spray or layer with parchment paper.
• Place salmon on the prepared pan.
• Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
• When the salmon is cool enough to handle peel off the skin.
• Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Pan Fry Method

• Add olive oil to a large skillet.
• When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
• Take off of the heat. When the salmon is cool enough to handle peel off the skin.
• Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

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TERIYAKI CHICKEN CASSEROLE HEALTHY RECIPE

First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation.  

TERIYAKI CHICKEN CASSEROLE HEALTHY RECIPE

INGREDIENTS

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skinless chicken breasts
• 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
• 3 cups cooked brown or white rice

INSTRUCTIONS

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

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ROASTED PARMESAN BROCCOLI HEALTHY RECIPES

I’m not sure I mentioned this but we’re livin’ large in Seattle this week.  B’s sister and her husband are in Israel leading a tour of the holy land for their church, and we were chosen to be the Personal Assistants to my fabulous niece for the week.  Score!  Yayy for us!It’s so beautiful here!  So many pine trees, so many mountains… and so many Starbucks!??  We made a trip down to Pike Place Market yesterday while the baby girl was in school (btw she’s 16).  We took in a few sights, hit a few antique shops and, well, had a (1-day) belated celebration of National Margarita Day at El Borracho.?  I feel as though it is my duty & obligation to celebrate any and all food holidays – a food blogger’s gotta do what a food blogger’s gotta do.  Oh and of course there was the “original” Starbucks location… all in the name of food-related research.  It’s a small price to pay and I’m so good at it!!?

ROASTED PARMESAN BROCCOLI HEALTHY RECIPES

INGREDIENTS

• 1 large head of Broccoli sliced into 1 inch thick steaks
• 4 garlic cloves, thinly sliced
• 1 teaspoon salt and pepper
• Red pepper flakes
• 2 tablespoons parmesan
• Lemon zest from half a lemon
• 3-4 tablespoons olive oil

INSTRUCTIONS

1. Preheat the oven to 425 degrees.
2. Add sliced broccoli to a parchment paper-lined baking sheet.
3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
6. Remove from the oven, dust with lemon zest and enjoy!

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The Best Healthy Turkey Chili Recipe

I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.
Little did I expect this turkey chili to surprise me with it’s thick texture and addicting flavor. But my goodness, it is wonderful. And I do have to admit that I’ve made it four times in the past month. It’s one of those recipes you can tuck in your recipe box or bookmark on your phone. Honestly, I’m just obsessed.

The Best Healthy Turkey Chili Recipe

INGREDIENTS

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 pound extra lean ground turkey or chicken (99%)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes
• 1 1/4 cups chicken broth
• 2 (15 oz) cans dark red kidney beans, rinsed and drained
• 1 (15 oz) can sweet corn, rinsed and drained
• For topping: cheese, avocado, tortilla chips, cilantro, sour cream

INSTRUCTIONS

1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.
3. Makes 6 servings, about 1 1/2 cups each.

NOTES

1. I've gotten a few comments about the chili being too spicy -- I used McCormick's Chili Powder in this recipe, which is very mild. If you're using something else, I would start with 2-3 tablespoons instead of 4.
2. To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

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Tuna Patties Healthy Recipe

Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”

We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.
What I love about the recipe is that I almost always have the necessary ingredients in the pantry and fridge, the patties are incredibly easy and quick to make, and they’re budget friendly too. Oh yes, and they taste great! (At least to us. Big fans of canned tuna here.)

Tuna Patties Healthy Recipe

Ingredients

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Crystal hot sauce or tabasco
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter

METHOD

1. Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
2. Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3. Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
4. Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
5. Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

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Healthy Delicious Buffalo Cauliflower Bites Recipe

I have been really wanting to try out this healthy buffalo cauliflower bites recipe for quite some time and finally got around to it. I wish I had started making this sooner because it was absolutely delicious. I have seen various versions of this recipe and many of them were quite time consuming. If you are a fellow busy parent that wants to cook up a quick and delicious meal, then you are in the right place!For this recipe, all you need is to coat your cauliflower in a hot sauce mixture, cook in the oven for 20 minutes and then they are ready to enjoy. YES! They are that simple to make. Super healthy and simple alternative to traditional buffalo chicken bites. Because this recipe is all about saving time and we have narrowed it down to only a few steps, they are not going to be super crispy. You may want to broil them if you are able to keep a close eye on them while they are in the oven.

Healthy Delicious Buffalo Cauliflower Bites Recipe

Ingredients

• 6 cups of fresh cauliflower florets
• 2 teaspoons garlic powder
• a pinch of salt
• a pinch of pepper
• 1 tablespoon butter, melted
• ¾ cup Frank's RedHot hot sauce

Instructions

1. Preheat oven to 450.
2. Spray a baking sheet with olive oil. Set aside.
3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
5. Spread on a baking sheet.
6. Bake for 20 minutes.
7. Serve with ranch or blue cheese dressing.

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Avocado Chicken Salad Healthy Recipe

The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.

That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).

Nailed it! At least I think so. You will be the final judge.

The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.

Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.

Avocado Chicken Salad Healthy Recipe

Ingredients

• 1 cup finely chopped cooked chicken
• 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
• 1 apple, peeled, cored, and finely chopped
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 Tbsp finely chopped cilantro or parsley
• 2 teaspoons lime juice or a tablespoon of lemon juice
• 1/2 teaspoon kosher salt
• Pinch of freshly ground black pepper
• Sandwich bread or salad greens

METHOD

1. Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
2. Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
3. To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
4. Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).

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