Recipes

Whoever says that eating healthy can’t be tasty obviously isn’t doing it right.

Loaded Cheeseburger Meatballs

Created by on January 22, 2019

These loaded cheeseburger meatballs are a family favorite! We also love chopping up a few jalapenos and throwing those in the mix, too. I like pairing them with some roasted broccoli and sweet potato fries. They also freeze really well.

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 6
  • Yield: 30 meatballs
  • Category: ,

Ingredients

  • 1 1/2 pounds lean ground meat
  • 1 egg, lightly beaten
  • 3/4 cup whole wheat panko bread crumbs
  • 1/2 white onion, small diced
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon dill pickle relish
  • 2 tablespoons unsweetened ketchup or tomato sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400º
  2. Line a baking sheet with foil and lightly spray with cooking spray.
  3. Combine all ingredients in bowl; mix well with clean hands.
  4. Roll mixture into thirty 1-inch meatballs (I use a cookie scoop for consistency in size). Place on prepared baking sheet.
  5. Bake for 15 to 20 minutes, or until no longer pink in the middle.

 

Pumpkin Spice Shakeology

Created by on September 12, 2017

It’s nearly fall, so that means it’s time for pumpkin spice to be EVERYWHERE! Here is my contribution:

Ingredients

  • 1/2 cup pureed pumpkin
  • 3/4 cup unsweetened, vanilla almond milk
  • 1/4 cup cold water
  • 2 cups ice
  • 1 scoop vanilla Shakeology (or 1 serving vanilla protein powder)
  • 1 teaspoon pumpkin pie spice
  • 1 drizzle, pure maple syrup

Instructions

  1. Place all ingredients in blender and blend until smooth. *I start with 1 cup of ice and add more until I get the desired consistency.
  2. Pour into glass and enjoy!

 

Peanut Butter, Banana Nice Cream

Created by on May 29, 2017

Peanut butter, banana and chocolate may be my favorite combo of all time. And I love ice cream, especially in the warmer months. This recipe allows me to have ice cream without any guilt. It’s so creamy and oh so good for you!

  • Prep Time: 2h
  • Cook Time: 5m

Ingredients

  • 3 bananas, cut into chunks and frozen
  • 3 tablespoons all natural peanut butter (or any nut butter)
  • 1 tablespoon no sugar added, dark chocolate chunks

Instructions

  1. Place everything in food processor or blender and blend until smooth
  2. Serve immediately, or place in freezer safe container and freeze for later.

 

Easy Bolognese Sauce

Created by on April 19, 2017

For me, pasta is a easy go-to when I need a quick meal for the family. We always have whole wheat or brown rice pasta hanging out in the pantry. Plus, I can sneak in all kinds of veggies to the sauce and nobody’s the wiser! Add your favorite pasta, or you could use spaghetti […]

  • Prep Time: 10h
  • Cook Time: 20h
  • Total Time: 30h

Ingredients

  • 10 ounces lean ground meat
  • 8 ounces canned tomato sauce (low sodium)
  • 3 cloves, garlic
  • 1 small squash (I prefer crookneck squash)
  • 1 large carrot
  • 1 shallot

Instructions

  1. Wash and dry produce.
  2. Peel and finely chop the garlic.
  3. Peel and small dice the carrot.
  4. Cut off stem end of squash and grate (or chop finely in food processor).
  5. Peel and medium dice the shallot.
  6. In a pot, heat a drizzle of olive oil on medium until hot.
  7. Add garlic, shallot, carrot and squash; season with salt and pepper. Cook, stirring frequently 4-6 minutes, until carrots are slightly softened.
  8. Add ground meat; season with salt and pepper. As the meat cooks, break apart with a spoon. Cook until browned and cooked through.
  9. Add the tomato sauce and 1/2 cup of water. Cook, scraping any browned bits from the bottom of the pan, 6-8 minutes or until sauce has thickened a bit. Season with salt and pepper to taste.

 

Sweet Potato Hash with Brussels Sprouts

Created by on March 2, 2017

I LOVE Brussels sprouts! Especially when paired with sweet potato. This sweet potato hash is so versatile. You can even add chicken or shrimp to boost the protein content.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m

Ingredients

  • 1 large sweet potato, medium diced
  • 1 bag brussels sprouts, fresh or frozen
  • 1/2 onion, diced
  • 1 tablespoon salt-free taco seasoning
  • 1 can no sodium added black beans
  • 1 cup corn, fresh or frozen

Instructions

  1. Preheat oven to 450°F. Spray 9x13 baking pan with non-stick spray.
  2. Wash and peel sweet potato. Medium dice.
  3. If using fresh Brussels sprouts wash and cut in half lengthwise. If using frozen (steam in bag), put in microwave for half of recommended time on bag, then cut lengthwise.
  4. Small dice onion.
  5. If using fresh corn remove husks and silks, cut from cob.
  6. Rinse and drain black beans.
  7. Add everything to baking dish, drizzle with olive oil and toss to coat.
  8. Add taco seasoning. Toss to coat.
  9. Bake in oven for 30 minutes or until sweet potatoes are soft.
  10. Turn on broiler and broil for a minute or two until sweet potatoes and sprouts are a bit browned.

 

Chocolate Peanut Butter Protein Pancakes

Created by on January 22, 2019

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m

Ingredients

  • 1 cup whole wheat pancake mix
  • 2 tablespoons coconut oil, melted
  • 2/3 cup cup milk (I use unsweetened vanilla almond milk)
  • 1 egg, lightly beaten
  • 1 scoop chocolate protein powder
  • 2 tablespoons PB2 peanut butter powder
  • 1/8 cup cup dark chocolate mini chips (optional)

Instructions

  1. Preheat griddle to 350°F (medium heat).
  2. In a large bowl, whisk the egg. Then add milk and coconut oil.
  3. Add protein powder, PB2 and chocolate chips to the wet ingredients. Whisk until combined.
  4. Mix in pancake mix, but do not over mix. If the batter seems thick, add a splash more milk.
  5. Use 1/4 cup measuring cup to pour batter onto hot, greased griddle. They are ready to flip when bubbles form and break and the edges start to look dry.
  6. Flip and brown lightly on the other side.