Mushroom Tacos

Ingredients (for 2 tacos)

  • 2 corn tortillas
  • 1 can refried beans (you will not need to use them all)
  • 1 cup portobello mushrooms
  • 1/2 cup chopped red onion
  • 1/2 avocado
  • 1 cup arugula
  • 1/4 cup grated cheese of choice
  • Olive oil
  • Trader Joe’s Everything but the Bagel Seasoning (optional)

Instructions

  • Chop the red onion into bite size pieces, slice the avocado, and set aside
  • Chop mushrooms and sauté in a tablespoon of olive oil until soft
  • While mushrooms are cooking, heat beans over medium heat until soft – mash beans with the back of a fork until a paste forms (you will spread this on the tortillas)
  • Once mushrooms are cooked, set aside and warm the tortillas lightly in the same pan as the mushrooms (simply for less dishes!)
  • Assemble the tacos: spread the beans on one side of each tortilla, add the mushrooms, onion, arugula, avocado, and sprinkle with Everything but the Bagel Seasoning

 

Baked Berry Oatmeal

Ingredients

  • 2 cups oats
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • Dash of salt
  • Dash of nutmeg
  • 1 3/4 cups almond milk (or milk of choice)
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups frozen (or fresh) berries

Instructions

  • Preheat oven to 375 and grease a 9×9 baking dish
  • In a mixing bowl, combine 2 cups oats, 2 teaspoons cinnamon, 1 teaspoon baking powder and a dash of salt and nutmeg
  • In a separate mixing bowl, whisk together 1 3/4 cup almond milk, 1/3 cup honey, 2 eggs, and 2 teaspoons vanilla
  • Scatter 2 cups frozen (or fresh) berries in the bottom of the baking dish, evenly distribute the dry oat mixture over the berries, then drizzle the wet mixture over the oats
  • Drizzle 1/2 cup frozen (or fresh) berries on top of the oatmeal and sprinkle sugar on top if desired for added sweetness
  • Bake for 42 minutes until the top is golden brown
  • Serve warm with syrup, butter, plain yogurt, or drizzled peanut butter

Mixed Berry Smoothie Bowl

A super refreshing, but filling smoothie bowl that is perfect for a weekend morning when you have some time to sit back and enjoy!

  • In a high powered blender (I use a Vitamix), combine 1 cup frozen berries (I like to get the blueberry, raspberry, cherry mixture), 1/2 cup almond or cashew milk, 1/2 cup oats, a handful of spinach, and a dash of cinnamon – continue to combine until very smooth, and if needed, add additional berries and oats to obtain a thick texture
  • Pour smoothie into bowl and top with Goji Berries (you can purchase at Whole Foods), shredded unsweetened coconuts, Safe and Fair Chocolate granola (or granola of choice), and a scoop of peanut (or almond) butter

Deconstructed Taco Salad

This is as easy as it sounds, and can be altered based on ingredients you have on hand! Here’s how I made my taco salad…

  • In a drying pan, cook ground turkey until done and combine with taco seasoning of your choice
  • While meat is cooking, chop cherry tomatoes in half and slice 1/2 avocado
  • Combine black beans and corn in a bowl, and drizzle with a little olive oil and salt
  • When ground turkey is finished cooking, transfer to a plate and surround with avocado, bean/corn mix, sliced tomatoes, and shredded lettuce with ranch
  • Enjoy!

Dijon Crusted Chicken Thighs

Ingredients

  • Two chicken thighs (I like to get mine from Trader Joe’s)
  • 1/4 cup dijon mustard
  • 1/4 cups olive oil + 3 tablespoons
  • 3/4 cups Italian breadcrumbs (or panko)
  • 3 cups of fresh kale
  • 2 cloves garlic
  • 1/2 avocado
  • Salt and Pepper

Instructions

  • Preheat oven to 400
  • For the salad dressing: in a food processor, combine 1 cup kale, 1/4 cups olive oil, 2 garlic cloves, 1/2 avocado, and a dash of salt and pepper until smooth – leave in food processor, and set aside
  • In a small bowl combine 1/4 cups dijon mustard, and 3 tablespoons olive oil
  • In a separate bowl, place the breadcrumbs (or panko)
  • Dip the chicken thighs first into the breadcrumbs, then into the mustard/oil mixture, and then back into the breadcrumbs until well coated (one chicken thigh at a time)
  • Place the chicken thighs on a baking sheet, and bake for approximately 20 minutes (or until cooked through)
  • While chicken is cooking, place 2 cups kale into a bowl and massage with hands (this really does make the kale less tough!)
  • Add the dressing to the kale, and mix
  • Once chicken is cooked, add to plate and serve with the side salad

Red Lentil Pasta with Broccoli Rabe and Chicken Sausage

Ingredients

  • Red Lentil Pasta (I recommend Explore Cuisine as the ingredients are super clean!)
  • About a cup of broccoli rabe
  • 1 chicken sausage (preferably fresh from the butcher, if available)
  • Olive Oil
  • Parmesan Cheese

Instructions

  • Boil water with a dash of salt
  • While the water is boiling, sauté broccoli rabe in a frying pan with olive oil and salt (or garlic salt!)
  • Once the water is boiling, cook pasta per package instructions
  • While the pasta and the broccolini are cooking, heat chicken sausage per package instructions (or in a frying pan if it’s fresh from the butcher – recommended!)
  • Once water is drained and broccolini is cooked through (should be able to pierce with a fork), add the broccolini to the drained pasta in the hot pot used to cook the pasta
  • Cut up the chicken sausage, and add to the pasta/broccolini mixture – add a dash of olive oil, and some salt to taste
  • Serve pasta in a bowl, and top with fresh grated parmesan

Blueberry Oat Waffles

This recipe is a great alternative to your typical waffle – made with 100% oats/oat flour and no refined sugar for a healthier touch!

Ingredients

  • 1 cup oat flour (be sure to buy a brand that is 100% oats, like this Bob’s Red Mill option)
  • 1 cup oats
  • 1 egg
  • 1 teaspoon vanilla
  • 3 teaspoons baking powder
  • 1 cup almond milk (or milk of choice)
  • Dash of cinnamon
  • Fresh blueberries (or berry of choice – chocolate chips would work too!)

Instructions

  • Combine all ingredients until batter is smooth
  • Heat and grease a waffle iron
  • Once waffle iron is heated through, pour half of the batter into the iron (this recipe will make two waffles, repeat with the rest of the batter for waffle #2) and cook until puffy and crispy
  • Remove waffle, top with blueberries (and drizzled peanut butter if desired!)

Cauliflower Gnocchi & Sautéed Asparagus

This isn’t exactly a recipe, but more an easy and delicious weeknight meal! Cook Trader Joe’s Cauliflower Gnocchi per package instructions (however I skip adding water, and just cook the gnocchi in a pan with olive oil or butter). While gnocchi is cooking, drizzle asparagus with olive oil and garlic salt, and sauté in pan until cooked through. Top gnocchi with pesto and parmesan, and serve with a side of sautéed asparagus.

Kale Caesar Pasta Salad

Ingredients

  • 1 clove garlic
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons warm water
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 3 tablespoons grated manchego cheese (or parmesan)
  • Brown rice pasta
  • Kale
  • Red pepper flakes
  • Additional dash of lemon juice

Instructions

  • Cook brown rice pasta per package instructions
  • While water is boiling, combine garlic, tahini, lemon juice, olive oil, warm water, Dijon mustard, salt, and 3 tablespoons manchego cheese in a food processor until smooth
  • When pasta is cooked, drain pasta in a strainer and run under cold water until cool (so pasta isn’t warm in the salad)
  • Place desired amount of kale in a large mixing bowl, add chilled pasta, tahini Caesar dressing, red pepper flakes, and a dash of lemon
  • Combine ingredients, and serve with shredded manchego cheese on top
  • **serve as is, or add grilled chicken or salmon

Healthy “ish” Pasta Bake

I didn’t feel like going to the grocery store one Sunday, so I took a look at what I had in my fridge and pantry and this pasta bake just came together! So delicious, comforting, and easy to make – give it a try! Measurements are pretty much up to you and how many people you are serving… I recommend just using your best judgement.

Ingredients

  • Brown rice pasta
  • Asparagus
  • Two cloves garlic
  • Kale
  • 1 avocado
  • Olive oil
  • Manchego cheese (or any cheese you like!)
  • Bread crumbs

Instructions

  • Pre-heat oven to 350
  • Line a baking sheet with asparagus and drizzle with olive oil, cook for about 12 minutes in oven or until you can easily pierce asparagus with a fork
  • When asparagus is cooked, chop into 1/2 inch pieces and set aside **leave oven on as you will use the oven again to bake the pasta
  • Boil water and cook pasta per package instructions
  • While water is boiling, make the “pesto” – place two cloves garlic, 1 avocado, a large handful of kale, and about 1/2 cup olive oil in a food processor and combine until smooth
  • Once pasta is cooked and drained, return to the pot and add the “pesto”, asparagus, and shredded manchego cheese, combine until ingredients are incorporated
  • Transfer pasta into a 8×8 baking dish, top with a light layer of bread crumbs and shredded manchego cheese
  • Cook pasta for about 12 minutes, or until bread crumbs are lightly browned