Here’s a quick, easy dinner recipe OR I made this on a Sunday and packed it or lunch the rest of the week.
1 spaghetti squash
1 bottle of spaghetti squash (I used Italian vodka sauce)
1/4 bar of light cream cheese (I think that’s 2 oz.)
Part skim shredded mozzarella cheese
Shredded Parmesan cheese
4 oz brown rice macaroni pasta (optional)
Step 1.) Preheat oven to 350F. Pierce the spaghetti squash several times for venting purposes. Microwave for about 12 minutes, rotating the squash every 3 minutes. Let cool for 5 minutes or so.
Step 2.) You may have to use oven mitts to handle the squash, but cut it in half lengthwise. Scoop out the seeds, then scrape out the squash with a fork so that it looks like noodles. Place “noodles” in a large mixing bowl.
Step 3.) In the large mixing bowl, stir the cream cheese with the “noodles.” Then stir in the sauce and a little shredded mozzarella and parm (amount of cheese is your preference).
Step 4.) Spray olive oil in a deep baking dish. Pour the “noodle”/sauce/cheese mixture into the dish. Optionally top with brown rice macaroni noodles and press them into the casserole making sure they’re at least partially covered by the sauce. Bake for 15 minutes.
Step 5.) Top casserole with shredded mozzarella and parm. Pop back in the oven for 5-10 more minutes.
Healthy, yummy banana blueberry pancakes! I tried to save some of these on a Sunday morning for my work lunch on Monday BUT my husband ate them all.
1 banana (2 bananas if they’re small)
2 eggs (I use one whole egg and one egg white)
1 tbsp whole grain bisquick (or flax seed might work but haven’t tried it yet)
Dash of almond milk
1.) Mash bananas and egg/egg white until batter consistency.
2.) Add whole grain bisquick and a dash of almond milk and whisk away!
3.) Add blueberries (or any other fruit) to the mixture.
4.) Pour batter on an olive-oil-sprayed pan. Fry one side about 2-4 min on low-med heat. Flip and repeat.
Yields about 12 small to medium size pancakes.
I LOVE making this pie. I’ve made it 3 times and am still trying to perfect it. I originally found it on Pinterest and tweaked it a bit.
8 graham cracker bars (I like using the low fat cinnamon ones)
1 banana (use 2 if the bananas are small)
Olive oil or cooking oil spray
12 oz vanilla Greek yogurt
1/2 bar of light cream cheese (I think that’s 4 oz)
2 cups light whipped cream (from a tub not the can!)
Step 1: Preheat oven to 350F. Crumble the graham crackers by hand or with the bottom of a glass cup.
Step 2: Add banana and mash into the graham cracker crumbs until a doughy consistency.
Step 3: Spray a pie dish with the olive or cooking oil and spread the graham/banana dough onto the dish and up the sides to make a crust. Sometimes this mixture gets a little sticky so I sprinkle the top of the dough with a little whole wheat flour so you can spread it around without the dough sticking to your fingers.
Step 4: Drizzle agave sweetener onto the pie crust. I like using Trader Joe’s organic agave. Bake the crust for 10-15 minutes until it’s a little browned. Remove from oven to cool.
Step 5: While the crust is cooling, mix the Greek yogurt, light whip cream, and light cream cheese. Whip until the same consistency. I always seem to add a little more of the cream cheese. Just a little bit more if needed. I think it makes the filling more solid and less runny. Once whipped, place the filling to set in the fridge for about 10-15 minutes.
Step 6: Add cream filling to pie crust. Top with sliced blueberries and strawberries. Set in fridge to set for 20 minutes, and you’re good to go!
I forgot to take a pic of this, but last night I made Greek chicken and broccoli Alfredo pasta for a weekly dinner get together. It turned out great! I found this recipe online and tweaked it a bit. It’s a little tangy but I like it. I might try to add nutritional yeast or soy cheddar cheese in another batch to get it more alfredo-y cheesy.
(For about 4-6 servings. It’s very dense and the protein in the yogurt is filling!)
1 lb chicken breast
1 bag of organic trader joe’s broccoli florets
1 cup chicken broth (for cooking chicken)
1 cup chicken broth (for Alfredo sauce)
1 tbsp of minced garlic (or less if you don’t like garlic as much as I do!)
1 tbsp olive oil
8 oz whole wheat or whole grain fettuccine pasta noodles (or sub half noodles half spaghetti squash)
6 oz Greek yogurt
1/2 cup grated Parmesan cheese
8 oz fat free cream cheese (I used trader Joe’s light cream cheese)
Salt & pepper
Fresh basil (optional)
I slow cooked the chicken the night before and probably should have cubed the meat before throwing it into the slow cooker. It got shreddy when I tried cutting it after cooking. Anyways cube it and throw it in the slow cooker with 1 cup chicken broth, salt, pepper, dried basil, and dried oregano. Add a bit of water or more chicken broth to cover all the chicken. Cook on low for 5-6 hours. It falls apart very easy at 6 hours.
I steamed the broccoli in the morning and just put it in the fridge for later. I assume most people know how to steam broccoli so I won’t go into detail.
Sauté the minced garlic with oil in a large saucepan. Meanwhile, you can start boiling the water for the noodles.
After the garlic is browned, stir in the chicken broth. Bring to a soft boil for not even a minute.
Set heat to low and add cream cheese. Whisk until melted. Add the Parmesan cheese. Mix well, then add the broccoli and cooked chicken.
Remove from heat and whisk in Greek yogurt. Add salt and pepper to taste.
Drain noodles and dish up! Fresh basil can be added on top for a little kick. Also, a dash of siracha on top is delicious!
1/2 bag baby kale/baby spinach mix
3/4 cup blueberries
2 tbsp ground flax seed
1 cup almond milk
2 servings to share!
Here’s a quick easy recipe that I just made for myself since my husband is out of town. I especially like this simple recipe because I can use up my leftovers!
1 tbsp olive oil
1/2 tbsp crushed garlic (or less if that’s too garlic-y for you)
1 package organic baby broccoli from trader joes
Leftover brown rice and quinoa (I had about 2 cups cooked)
Salt & pepper to taste
Heat the oil and garlic. Steam the baby broccoli for about 2 min. Add the quinoa and brown rice and stir fry for about 5-7 min. Add salt an pepper to taste. Done! I added a bit of chili oil for a lil kick.
Side note: brown rice/quinoa can keep well in the fridge for about a week. I like to fry it right at 1 week to revive the grains. Add a little water if it dries out.
I love making this smoothie for breakfast. I’m full, have energy, and it gets things moving (if you know what I mean).
In a blender, combine:
1 cup vanilla almond milk (1 cup is only 40 calories!)
3/4 cup Power Greens from Trader Joe’s (a packed down 3/4 cup is half the bag)
1/2 tbsp. Stevia sweetner
2 tbsp. whole ground flax seed (I use Bob’s Red Mill from Trader’s) OR 1 tbsp. peanut butter
1 apple (sliced without the core)
1/3 cup blueberries
Roughly 320 calories OR 350 calories if you used peanut butter.
Pointers: I would put the greens in first and the fruit on top. I’ve noticed this helps to blend better. Also, you can mix up the fruit and use whatever you want!