Well….I thought I knew but I had no idea what living really was until I ate this…..so fresh, so good for you AND so tasty! I perked up like a plant does when you water it! Nutrient overload! Yes! This is what I strive for in my meals and hope that you will too! I want you to feel ALIVE!
Back to the sprouts….Take about 1 to 1 1/2 cups of raw Brussels Sprouts and chop off the ends (discard them)
Peel apart what you can of the sprouts and chop up the rest. Place all on your plate and get ready to create something beautiful!
Add:
4 oz chicken breast (I made a whole chicken on Sunday and had this chilled and stored in the fridge for the week so I just grabbed some and chopped it up) highly recommend this! Makes meal prep so easy!
1/4 c chopped mango
1/4 chopped red grapes
about 2 tsp. feta cheese
about 2 tsp. chopped up celery
1 TBSP pepitas or sunflower seeds
I am sure it would be lovely with other ingredients too but this is what I had on hand. I could see it with sweet potatoes, pomegranate seeds, strawberries, nuts, mixed with spinach leaves…you get my drift…create a magical combo on your own if you want, you don’t have to follow any of my recipes to a tee!
Dressing:
Mix 1 part vinegar, 2 parts oil (like olive) and 3 parts water. Add a dash of cinnamon, lime juice, salt, pepper, cumin and honey. Whisk together and serve.
Side dish-perfect to pair with lean meat for dinner, on its own for a snack or even in a wrap…or over rice, or over a bed of greens, you get it….endless possibilities!
Ingredients:
1 large can of low sodium black beans-rinse and drain (or cook and cool some non-canned… of course is the healthiest option)
1 med can sweet summer corn-rinse and drain (or fresh off the cob)
1 small avocado-diced
1 small peach-skin on and diced
1/4 of a mango-diced
1/4 of a small red onion-diced
2 tbsp. mango & lime salsa
2 tbsp. lime juice
1 tbsp. olive oil
Season generously with cilantro and black pepper then a dash of salt
Mix delicately but well and place covered in fridge for a least a few hours to chill and allow flavors to marry together.
Need and want to eat more veggies? You know you need to and this recipe will make you want to!
It is packed with 8 different veggies, organic fire-roasted tomatoes, whole grain pasta, parmesan and mozzarella cheese. Enough for 7 servings so plenty to share, eat as left overs or freeze for later!
Here is what you will need:
1 Eggplant
1.5 cups chopped broccoli
1.5 cups chopped mushrooms
1 cup sliced yellow squash
1 cup chopped sweet and red onion
1 cup sliced parsnips
1 cup chopped celery
1 cup chopped carrots
2 tsp minced garlic
2 tsp unsalted butter
pepper to taste
12 oz part skim ricotta cheese
1 large can Organic fire-roasted crushed tomatoes
1 large can Organic chunky tomato sauce
1 fresh mozzarella ball sliced into 8 thin sections
1 cup shredded parmesan cheese
1 package Organic whole grain lasagna noodles
Directions:
Pre-heat oven to 350 and place whole eggplant in oven for 45 min to roast, turning half way through
In 2 separate pans start sautéing in one: mushrooms, broccoli and yellow squash and in the second: celery, onions, parsnips and carrots. Add a tsp of butter to each skillet and 1 tsp of minced garlic to each pan, stir occasionally and let cook for 10 to 12 min on med heat. This is also where I peppered to taste!
Mix together both cans of tomato sauce and crushed tomatoes in one bowl.
Remove eggplant from oven and scoop out filling away from the skin, adding it to the mushroom skillet after giving it a fine chop.
In 9 by 13 baking dish-I lined mine with foil because lasagna is a nightmare to clean up-place some sauce down, next uncooked noodles, entire skillet of celery, carrots, parsnips and onions then top with some ricotta cheese, parm and 4 mozzarella slices. Repeat sauce, noodles and then layer of skillet broccoli, mushrooms, squash and eggplant, top with cheeses and then noodles, sauce and one more layer of shredded parm and mozz! I topped mine with fresh chopped basil, mint and rosemary right before serving!
Bake at 350 for 55 min or until bubbly and delicious looking! Best to let cool for 10 to 15 after before serving. In case you like picture directions, here you go….!
Step 1-roast eggplant at 350 for 45 minStep 2-cook mushrooms, squash and broccoliStep 3-cook carrots, celery, onions and parsnipsStep 4-layer and build!Bake at 350 for 55 min or until bubbly and delicious looking!Step 6-Eat your veggies!
Mustard chicken, butternut squash and blue cheese salad!!!
(Inspired by two fellow blogger’s recipes!)
Chicken-cook ½ lb chicken breast or tenders in skillet with:
2 tsp lime juice and pineapple juice, dash salt, pepper, red pepper flakes, garlic powder and 2 tsp honey or spicy mustard
Roast 2 c cubed butternut squash in pan with dash salt, pepper, red pepper flakes and parsley on 350 for 40 to 45 min
Assemble the following for the “salad”: 2 c chopped Iceberg lettuce, 1 c arugula, 1 chopped tomato, ¼ c crumbled blue cheese and ¼ c chopped red onions
Dressing: I used Chef Tim’s sweet balsamic vinaigrette (it is so good!!)
I also did this on a day that I worked from 6 am to 1 pm then again from 5:30 pm to 7:30 pm….so during the afternoon I made the chicken and stored it in the fridge. I prepared the squash and then my boyfriend put it in the oven at 7:15 so when I came home at 8 pm all I had to do was put the lettuce and veggies together then add the squash and chicken. The squash had cooled down a little bit but was still warm (not hot). I microwaved the chicken for 45 sec just so it wasn’t cold but again not hot.
Timing and Teamwork made this happen with little effort and it was so good!!! Even if you get home late you can still eat healthy-just takes a little planning!
AWESOME LIKE ADRIENNE 