Skinny Chicken Parm

One of my favorite’s from the Skinny Taste cookbook

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1/2 cup whole wheat or gluten free breadcrumbs
  • 3 tablespoons parmesan
  • 2 teaspoons melted butter
  • 1 tablespoon olive oil
  • 2 cups marinara sauce (whichever brand you like)
  • about 3/4 cup shredded mozzarella or manchego cheese

Recipe

1) Preheat oven to 450 and spray a baking sheet with nonstick cooking spray

2) Cut 3 boneless, skinless chicken breasts in half and lightly salt both sides

3) In a bowl mix 1/2 cup whole wheat (or gluten free) bread crumbs with 3 tablespoons Parmesan. In a separate bowl mix 2 teaspoons melted butter and 1 tablespoon olive oil

4) Brush each chicken breast with the oil mixture, and then coat with the bread crumbs

5) Spray chicken with a little oil, and bake for 20 minutes. Flip chicken and bake for an additional 5 minutes.

6) Heat 2 cups marinara sauce in a pan, place chicken in pan and top each chicken breast with mozzarella (or manchego) cheese. Cover with lid until cheese is melted

I served mine with cooked asparagus and some whole wheat penne!

 

Tart Cherry Smoothie Bowl

(gluten free)

This smoothie bowl is packed with fruits and veggies, but has a tart taste for those non-sweet tooth people

Ingredients

Recipe

1) In a blender, combine frozen berries, peas, spinach, yogurt, almond milk, and cherry juice until smooth

2) Add in the vital proteins beef gelatin, and blend until combined (should thicken the smoothie)

3) Pour smoothie in a bowl, top with dark chocolate chips, coconut flakes, and a piece of the carrot pecan bread

4) Drizzle with nut butter (you can stick the nut butter in the microwave for about 12 seconds to slightly melt if needed)

Gluten Free Cinnamon Rolls

This recipe is inspired by Rachel Mansfield’s Vegan Cinnamon Rolls!

(Gluten Free)

Ingredients

  • Dough
    • 1 cup skim (or almond) milk
    • 2 teaspoons apple cider vinegar
    • 2 teaspoons vanilla
    • 6 tablespoons melted coconut oil
    • 2 3/4 cups almond (or spelt) flour
    • 3 teaspoons baking powder
    • 3 teaspoons granulated (or coconut) sugar
    • 1/4 cups melted butter
  • Cinnamon Sugar
    • 1 tablespoon cinnamon
    • 1/4 cups granulated (or coconut) sugar

Recipe

1) Preheat oven to 400 degrees and grease an 8×8 baking dish. Whisk 1 cup Skim (or Almond) Milk with 2 teaspoons Apple Cider Vinegar. Once combined, add in 2 teaspoons Vanilla and 6 tablespoons melted Coconut Oil

2) 2) In a separate bowl, mix together 2 3/4 cups Almond Flour (or spelt flour), 3 teaspoons Baking Powder, and 3 tablespoons Granulated Sugar (or Coconut Sugar)

3) 3) Add the wet ingredients to the dry ingredients, and fold together with a spatula until combined (if dough is really sticky, add a bit more flour)

4) Form a ball with the dough and roll out into a large rectangle on a floured surface

5) Brush 1/4 cups melted butter onto the dough, and sprinkle mixture of 2 teaspoons Cinnamon and 1/4 cups Sugar onto the dough (the Cinnamon & Sugar mixture can be mixed in a separate bowl before sprinkling onto dough)

6) Roll dough starting with the longer side of the rectangle, to form a “log” and cut into 8 pieces (hint: if you want a sweeter cinnamon roll, sprinkle more cinnamon & sugar on the dough as you are rolling)

7) Place in a greased 8×8 baking dish and cook for 15 minutes at 400 degrees

Paleo Waffles

Okay, these aren’t exactly homemade…but, who’s keeping track?

(gluten free) (dairy free)

Ingredients

  • Birch Benders paleo pancake/waffle mix
  • dark chocolate chips
  • cashew butter (less expensive at Trader Joe’s!)
  • unsweetened coconut flakes

Recipe

1) Follow package instructions to make the Birch Benders Pancakes or Waffles

2) Drizzle with cashew butter

3) Sprinkle with dark chocolate chips & coconut flakes

Chia Smoothie Parfait

(gluten free)

Ingredients

  • 3 tablespoons chia seeds
  • 9 tablespoons unsweetened almond milk
  • 2 teaspoons vanilla
  • 1/2 tablespoon coconut sugar
  • 1 cup 0% plain greek yogurt
  • handful of spinach
  • 1/4 cup frozen cauliflower (I like to use cauliflower so it’s finer)
  • 1 cup of combined frozen blackberries, pomegranate seeds, and bluebreries
  • 2 scoops vital proteins beef gelatin

Recipe

Chia Pudding:

1) In a jar, Mix 3 tablespoons chia seeds with 9 tablespoons unsweetened almond milk, 2 teaspoons vanilla, 1/2 tablespoon coconut sugar
2) Refrigerate minimum one hour, or overnight

Smoothie:

1) In a blender combine 1 cup 0% plain Greek yogurt, a handful of spinach, 1/4 cup frozen cauliflower (I like to use cauliflower rice since it’s smaller), a combined cup of frozen blackberries, pomegranates and blueberries, 2 scoops vital proteins beef gelatin, a dash of almond milk and a dash of vanilla
2) Once smoothie is combined and smooth pour into jar on top of Chia pudding

Top with unsweetened coconut flakes, and/or nut butter!

 

Baked Salmon & Shaved Brussel Sprout Caesar Salad

This is the perfect dish for those who crave the satisfying taste of caesar dressing, but don’t love all the calories that come with it. Here we have a light dressing that you can actually feel good about eating!

This recipe is tweaked slightly, but originally from the True Roots cookbook

(gluten free)

Ingredients

  • 2 avocados, diced, divided
  • 1 garlic clove
  • 1/2 cup plain greek yogurt
  • 1/3 cup grated manchego cheese
  • 1 tablespoon champagne vinegar
  • 1/2 lemon
  • 2 teaspoons dijon mustard
  • 2 anchovies (yes, do it!)
  • pinch of salt
  • pinch of pepper
  • 3 tablespoons olive oil
  • 1 bunch brussel sprouts, shaved (for an easy way to shave bruseel sprouts… place them in a food processor and pulse until shaved, don’t over pulse!)

Recipe

Dairy Free Red Lentil Pasta with Vodka Sauce

A hearty pasta dish packed with protein and veggies…too good to be true!?

(gluten free) (dairy free)

Ingredients

  • 1 bag Trader Joe’s Red Lentil pasta
  • 1/2 cup mushrooms
  • 1/2 cup thin asparagus (chopped)
  • 1/2 cup diced red onion
  • 1 tablespoon light olive oil
  • 1 cup Trader Joe’s Almond Mozzarella “cheese” (dairy free)
  • Vodka Sauce (whichever brand you like)

Recipe

1) Cook Red Lentil Pasta to package directions (5-6 minutes). If pasta is still firm continue to cook in two minute increments until soft

2) While the Pasta is cooking, sautée 1/2 cup each of mushrooms, skinny and chopped asparagus (see picture), and red onions in about a tablespoon of light olive oil

3) Once Cooked, drain pasta and immediately place it back in the pot. Stir in 1 cup dairy free cheese until melted (add more if you wish)

4) Add 1 cup Vodka sauce to pasta and combine

5) Spoon pasta into bowl and top with sautéed veggies