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Recipes

HEALTHY HERBY, CHEESY CAULIFLOWER PASTA RECIPE

I don’t know a single person out there who can’t get behind a big plate of pasta. I’ll never forget the moment I looked up the nutrition facts on my very favorite Four Cheese Pasta from the Cheesecake Factory (no hate – I still love that place lol); I almost gave myself a heart attack.

Sooo lol, I sought out to create a meal that felt like you could eat a big plate of pasta, but really it was half veggies that basically tasted like part of the pasta meal! I didn’t add chicken here, but when I eat this herby, cheesy cauliflower pasta, I mix in chicken for protein to complete the meal!

INGREDIENTS

1 small head cauliflower, trimmed into 1 1/2-inch florets (or even smaller)

1 tbsp + 2 tsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

2 tbsp roughly chopped walnuts

2 tbsp breadcrumbs (I prefer brown rice based breadcrumbs; Ians brand is my personal fav!)

1 tbsp grated parmesean

1 tbsp fresh flat-leaf parsley, roughly chopped or 1 tsp dried parsley

1 tsp fresh rosemary, roughly chopped or 1/2 tsp dried rosemary

1 tsp fresh thyme, roughly chopped or 1/2 tsp dried thyme

1/2 tsp dried red chili flakes

7 oz dry brown rice pasta

INSTRUCTIONS

Preheat the oven to 400 degrees

Toss cauliflower with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for 30 mins or until caramelized

Place walnuts in a small frying pan and heat over medium heat until fragrant (~2 mins – be careful not to overcook!); remove walnuts and keep in a small bowl

Combine breadcrumbs with remaining 2 tsp olive oil, parmesan, herbs and chili flakes in teh same small frying pan over medium heat. Sautee until golden brown.

Cook pasta according to package directions. Drain

Top pasta with cauliflower, walnuts and breadcrumb mixture

 

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HEALTHY CHRISTMAS COOKIES: CRANBERRY COCONUT COOKIE RECIPE

For awhile now, I’ve been trying to come up with a healthy, holiday cookie recipe that isn’t like all the others out there. These are so delicious and unique, so if you bring them to a holiday party, there won’t be ten other ladies bringing a similar one lol. Plus, there’s just something about those cranberries (fresh or dried) that looks so Christmassy!

cranberry-and-coconut-cookies-final

INGREDIENTS

1+1/2 cups almond meal

1/4 cup dark chocolate chips

1/2 cup unsweetened coconut

1/3 cup dark brown sugar

1/4 cup roughly chopped fresh cranberries or 2 tbsp dried cranberries

1/2 tsp baking powder

1/2 tsp sea salt

1 large egg

2 tbsp coconut oil, room temp

1/2 tsp vanilla extract

INSTRUCTIONS

Preheat the oven to 375 degrees

Stir the almond meal, chocolate chips, coconut, brown sugar, cranberries, baking powder and salt together in a large bowl

Whisk the egg well and add in the coconut oil and vanilla extract

Stir the wet mixture into the dry mixture. Refrigerate for 1 hour

Line a large, rimmed cookie sheet with parchment paper.

Using 2 large tbsp of batter, form dough into 1-inch balls. Press down slightly to flatten. Space the dough about 1 1/2 inches apart

Bake for 7 minutes or until edges are golden brown

Place cookie sheet on a cooling rack and let cool completely before transferring to a plate.

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Blend + Bake Chocolate Pumpkin Muffin Recipe

October is officially the time when I try to include pumpkin into everything! I’ve made pumpkin muffins before, but never have they been this easy with a simple blend and bake prep! Plus, they’re ingredient profile is so clean and nutritious, they make for the perfect pairing with any meal. I even had 2 with eggs for breakfast the other day!

chocolate-pumpkin-muffins

INGREDIENTS

2 ¼ cups oats

2  eggs

1 cup pumpkin puree

½-3/4 cup unsweetened vanilla almond milk

½ cup organic maple syrup

4 tablespoons melted ghee or coconut oil

2 teaspoons vanilla

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon allspice

½ cup dark chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees


Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)


Stir in the chocolate chips


Fill 6 muffin liners ¾ full


Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean


Let the muffins cool for 10-15 minutes on a cooling rack

 

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*recipe makes 6 muffins (1 serving = 2 muffins)

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Mason Jar Taco Salad Recipe

First off, any recipe with the word “taco” in it is instantly a win for me. But, I’m always on the quest for meals I can prepare ahead of time that deliver that same delicious, fresh taste as when they’re first made. This Mason Jar Taco Salad checks both those items off my list. You can totally add these to your weekly meal prep!

tacosaladmasonjar

HOMEMADE CHERRY TOMATO SALSA

*Recipe note – you may use your favorite store bought salsa instead

INGREDIENTS

1 handful cherry tomatoes

1 tbsp chopped onion

1 tbsp chopped cilantro or parsley

1 tbsp lime juice

1 tbsp chopped picked jalapenos (optional, for spicy version)

INSTRUCTIONS

Place all of the ingredients in a mini-food processor or blender

MASON JAR TACO SALAD

INGREDIENTS

1/2 cup homemade cherry tomato salsa (or store bought version)

1 handful lettuce

2 tbsp cherry tomatoes

1/3 cup cooked chicken

Radishes

INSTRUCTIONS

Cover the bottom of the jar with salsa

Layer lettuce, tomatoes black beans, chicken and then radishes on top

Refrigerate until ready to eat. You can shake up the jar and enjoy the salad right from the mason jar or sever in a bowl.

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Grab + Go Chicken Parmesan Sandwich Recipe

There are a million and two types of healthy eating approaches as I’m sure you’ve noticed by now.

When it comes to me, my nutrition approach and what you can count on your LG recipes to provide… it’s your favorite, delicious foods made lighter and healthier.

Chicken Parm has always been one of my favorite things to order out. The Wisconsin in me loves that pound of cheese they slap on top lol. There’s something about chicken parmesean in any form that is so satisfying!

Today’s Grab + Go Chicken Parmesean Sandwich is a healthier alternative to those dishes that you can eat on the fly! Enjoy!

Chicken Parmesan Sandwich final

I N G R E D I E N T S

1 cup shredded rotisserie chicken

¼ cup pasta sauce

2 tablespoons shredded Monterey Jack

1 tablespoon fresh basil, roughly chopped

2 Ezekiel tortillas, or other gluten-free tortillas (I like Udi’s brand)

1 tablespoon olive oil

I N S T R U C T I O N S

Mix together the chicken and sauce. Either microwave it for 1 minute, or place in a small saucepan and warm though on low heat.

Heat the tortillas in a large skillet over medium-low heat, for 30 seconds a side.

Quickly divide chicken mixture between the tortillas. Then, divide the cheese between the tortillas.

Quickly wrap them up like burritos.

Heat olive oil in a medium frying pan over medium heat.

To test the oil to see if it’s hot enough, drop a tiny piece of tortilla into it. If it sizzles immediately, the oil is hot.

Place the sandwiches seam side down in the pan. Brown the sandwiches on both sides, and slice in half with a serrated knife.

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Recipe makes 2 servings

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Slow Cooker Risotto Recipe

I don’t usually bring out the crockpot during summer, so when I do, you know it will be good! The best benefit of slow cooker meals is that it’s prep + party (party aka no hands on cooking lol)

Rice is one of my carbohydrate staples. If you follow me on snapchat, you know I’m a big fan on risotto for rice that is always moist and tasty!

Arborio rice is the rice used in risotto and it actually has some surprising benefits!

1) HIGH IN PROTEIN – arborio rice offers up to 9 grams of protein per 1/4 cup of rice

2) EASY TO DIGEST – I typically eat grains as moderation for digestion reasons, but arborio rice actually helps aid in digestion and restores regular bowel function

SlowCookerRisotto

I N G R E D I E N T S

2 teaspoons olive oil

1 small red onion, diced

¼ teaspoon ground sea salt

¼ teaspoon freshly ground red pepper

1 ¾ cup arborio rice

4 cups natural, low sodium chicken broth

12 asparagus stalks, rough ends removed

¼ cup parmesan, grated

2 tablespoons flat-leaf parsley, roughly chopped

I N S T R U C T I O N S

Heat the olive oil over medium heat in a small frying pan.

Add the onion, and season with salt and pepper. Cook for 5-7 minutes, or until softened.

Add the rice to the pan, and sauté for 1 minute.

Spray a 4-5 quart slow cooker with cooking spray.

Pour the rice and onion mixture into the slow cooker. Add the broth and cook on high for 1 ½ hours.

Bring a medium saucepan of water to a boil. Place asparagus in a steamer basket, and steam until bright green and crisp tender, about 3-5 minutes.

Stir the parmesan and asparagus into the risotto. Garnish with parsley.

Screen Shot 2016-07-11 at 8.25.56 PMrecipe makes 5 servings

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Simple Spaghetti Squash Lasagna Recipe

SpagettiSquashLasagna

The World’s Easiest and Most Delicious Dinner: Spaghetti Squash Lasagna

I think the title says it all! This dish comes together in no time, it’s an elegant vehicle for leftovers, and it’s incredibly delicious.

I used leftover ground turkey, ricotta and goat cheese. But cooked sausage or even chicken would be awesome too.

Ingredients:

  • 1 spaghetti squash
  • 1 cup cooked ground turkey, divided
  • 1 cup ricotta, divided
  • ½ cup pasta sauce, divided
  • ½ cup crumbled goat cheese, or shredded mozzarella divided

*Recipe makes 2 servings

Eat Your Way Lean Food Plate Sections Fulfilled: protein, fat, carbohydrate, vegetable, extra

Instructions:

Preheat oven to 375 degrees.

Halve the squash lengthwise, and remove the seeds with a spoon

Bake the squash for about 1 hour, or until fork tender.

Fluff the strands of “spaghetti” with a fork by pulling the fork across the squash.

Divide the remaining ingredients ((ground turkey, ricotta + pasta sauce)) between the two halves of the squash, and sprinkle the goat cheese or mozzarella on top.

Bake until warmed through and the cheese has melted, about 20 minutes.

Serve immediately.

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THE BEST DARN HEALTHY BROWNIE RECIPE

BestDarnBrownie

Every once and awhile you discover a healthy recipe that feels like winning the jackpot. You know…. those ones ((like LG Cookie Dough)) that are just so stinking good you 1) find yourself making it over and over and 2) you just have to share it. Well, thanks to Megan aka @megan_lg.fit we now have another one of those to add to our recipe box.

Introducing….. the best darn healthy brownie recipe that’s ever existed!

Megan emailed me this recipe last week and I knew it would be one that this entire community would go crazy for! My tummy and tastebuds are screaming, “thank you, Megan!”

Ingredients:

  • 3/4 cup plain nonfat Greek yogurt
  • 1/2 cup oats (optional – gluten free oats)
  • 1 egg
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cashew or unsweetened almond milk
  • 1/2 cup truvia or natural, sugar-free sweetener
  • 1 tsp baking soda
  • Pinch sea salt
  • Optional: 1/4 cup dark chocolate chips

*Recipe makes 9 brownies (1 serving = 2 brownies)

Eat Your Way Lean Food Plate Sections Fulfilled: 1/2 carbohydrate, extra

Instructions:

Mix all ingredients in a blender or in a bowl with a hand blender.

Pour batter into a baking dish & sprinkle chocolate chips on top.

Bake at 400 degrees for 15 minutes. Then, let cool for 10 minutes before cutting.

In case you needed another reason to make a batch of these brownies… not only can this recipe tantalize your tastebuds but it may just help you see results like Megan! Check out that abdominal definition! 

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HEALTHY CHICKEN + SAUSAGE GLUTEN FREE GUMBO RECIPE

GlutenFreeGumbo

Normally I try to keep my recipes to just a few ingredients. But, occasionally it’s fun to mix things up – and let’s face it, gumbo is fun food.

I had gumbo for the first time a few months ago, and instantly fell in love, but if I’m going to be eating gumbo as part of my meal plan, I knew I had to find a way to lighten it up without taking away the delicious taste. I also wanted to keep it gluten-free because gumbo traditionally has a lot of flour!

This gumbo is rich and satisfying, and will warm you on a cool day!

 

Ingredients:

¼ cup olive oil

¼ cup + 1 teaspoon sweet rice flour

½ teaspoon kosher salt

½ teaspoon pepper

1 large onion, diced

4 celery stalks

1 yellow or green bell pepper, sliced

3 cups chicken broth

1 tablespoon worcestershire sauce

1 lb. gluten-free andouille sausage/pork sausage

1 bay leaf

2 cooked chicken breasts

1 (14.5 oz.) can diced tomatoes (not drained)

Hot sauce (to taste)

 

Eat Your Way Lean Food Plate Sections Fulfilled: protein, fat, carbohydrate, vegetable, extra

 

Instructions:

Combine the oil and flour in a Dutch oven. Whisk the mixture over medium heat until well combined. Stir occasionally, until it turns into a slightly caramel color, about 10-15 minutes.

Add the onion, celery and pepper to the roux. Season with salt and pepper. Stir occasionally until softened, about 5-7 minutes. Add the broth, worcestershire, bay leaf, chicken, andouille and canned tomatoes.

Reduce heat and simmer for 30 minutes, stirring occasionally. Season with hot sauce.

Enjoy!

 

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HEALTHY SLOW COOKER APPLE-INFUSED PULLED PORK

As you can tell, I’m far
from a fancy healthy food chef. If there’s something that can be thrown into
the oven or crockpot, it’s got my name written all over it.
Now that it’s fall, my
excuse is…. “it’s seasonal” lol but the truth is that whether it’s fitness or
nutrition, if there is something that can help us see results with less time
and effort, I’m all about it. Part of creating a happy, healthy life is having
the time to enjoy it!
With that said, a slow
cooker is a staple in my home this fall ((it’s so seasonal, right ;))
This apple-infused pulled
pork is going to be a dish I make again and again. It can easily be paired with
roasted veggies, on top of a hearty bread, or enjoyed as is!
Ingredients:
1 pound lean pork
tenderloin, trimmed of fat
½ teaspoon kosher salt
½ teaspoon freshly ground
pepper
1 tablespoon dijon mustard
½ cup low-fat, low-sodium
chicken broth
½ cup apple cider
½ cup unsweetened applesauce
2 large onions, quartered
*Recipe makes 4 servings
Eat Your Way Lean Food Plate
Sections Fulfilled
: protein, vegetable, extra
Instructions:
Season the pork with salt
and pepper. Rub the pork all over with the dijon and put in a 4-5 quart slow
cooker.
Whisk together the broth,
cider and applesauce.
Place the onions in the slow
cooker.
Pour the broth mixture over
the pork and onions.
Cover and cook on low heat
for 7-8 hours, or on high for 4 hours.