Mix in blender: 3 5.3 oz containers of sweetened greek yogurt, 2 cups of almond milk, 9 heaping tablespoons of organic cacao, 2 avocados, 4 bananas, 2 tablespoons maple syrup, 2 teaspoons vanilla extract.
Homemade Pancakes
Preheat griddle to 350 degrees and spray with oil.
Mix into bowl: 3 cups flour, 7 teaspoons baking powder, 1/2 tablespoon salt, 2.5 cups milk, 4 tablespoons butter melted, 2 large eggs, and 90g of chocolate chips.
Pour onto griddle into circles, cook until edges dry and bubbles form, flip and cook on the other side.
Low Sugar Greek Yogurt Blueberry Muffins
Preheat oven to 375.
Mix in one bowl: 2.5 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda
Mix in second bowl: 2 eggs, 2/3 cup olive oil, 1/4 cup milk, 1 container 5.3 vanilla flavored greek yogurt
Pour wet ingredients into dry ingredients and then add 1.5 cup blueberries.
Pour into parchment paper lined muffin pans. Bake for 20 minutes.
Turkey Tacos
Chop and sauté two white onions. Add two pounds ground turkey and cook until the meat is white. Once it is all cooked through, add 24 oz strained tomatoes, 2 tablespoons chili powder and 2 teaspoons salt. Let it simmer until the mixture looks thick.
Add to tortillas with shredded cheese and lettuce!
Quinoa with Roasted Veggies and Feta
Everyone likes different veggies in my house. A quick healthy dish is quinoa with veggies and feta. I prepare a few different veggies and let everyone pick which ones they want. Last night I roasted eggplant and carrots, and cooked spinach. I cooked plain couscous, and then for each plate mixed together some couscous, feta and the preferred veggies. An easy, healthy and yummy dinner! In the photo is my dish which was spinach and eggplant.
Baked Cheesy Eggplant with Pasta
Sliced eggplant dipped in a cheese/breadcrumb mix (1/2 cup panko breadcrumbs, 1 cup parmesan cheese, 2 eggs, 1/2 cup almond milk), basked at 450 degrees for 23 minutes (flip after 15 min). Serve next to pasta with marinara!
Roasted Vegetable Quiche
I used pre-made pie crust. First I tossed the cut vegetables with 3 tablespoons olive oil, some salt and pepper and then baked them at 420 degrees for 20 minutes. Then in a medium bowl I mixed 4 eggs, 3/4 cup fat free milk, 1 cup shredded cheddar cheese. I put the roasted veggies in the pie crust, poured the egg mix over that, and then baked at 375 for 35 minutes. So yummy!
Tofu & Broccoli Stir Fry with Soba Noodles
Drain two 14 oz containers of extra firm tofu, and then wrap in paper towels and press between two plates to dry out for 10 minutes. Cut into 1 inch blocks, lay onto parchment paper and bake at 400 for 25 minutes to dry out even more. Sautee in pan with 4 tablespoons sesame oil, 1/2 cup soy sauce, and 1 tablespoon maple syrup.
Cook broccoli and then mix in with the tofu.
Separately cook 2 packages of soba noodles according to the instructions (4 minutes in boiling water and then rinse with cold water and drain). Mix the soba noodles with 1/2 cup rice vinegar, 2/3 cup soy sauce, 4 tablespoons sesame oil, and 1 tablespoon maple syrup.
Mix everything together!
Roasted Brussel Sprouts
Even my kids who want to hate brussels sprouts love these! Preheat oven to 400 degrees. Cut brown ends off of the brussels sprouts and take off the yellowish outer layers. Rinse and then mix in a bowl with 3 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Lay them out on top of pan covered with parchment paper and roast for 35 minutes. So yummy! This photo is of fresh organic brussels sprouts from our garden!
Homemade Pesto Sauce
So easy to make homemade pesto! Mix 1/2 cup pine nuts, 3/4 cup olive oil, 1/4 teaspoon garlic powder, and 2 cups tightly pressed basil in a food processor. Then mix in 1 cup of grated parmesan with the whole mix in a bowl with a spoon! This batch I made was from fresh basil from the garden! I used this as sauce for ravioli – Whole Foods has delicious pre-made spinach & ricotta ravioli that you warm up in boiling water for a few minutes. A quick and easy dinner that feels gourmet!