I’ve been playing around with some energy ball recipes that I’ve seen online but today I put together, what in my opinion is the most delicious combination yet. Not only are these stupid easy to make, but even my husband (yes the cheeseburger and fries addict,) thinks they’re amazing and has already asked me to make more batches. Keep in mind you can always substitute different ingredients for your own taste and if you do please let me know, I’d love to try what you guys come up with as well! Hope you enjoy xo
- 2 C almonds
- 1 C figs
- 1 C dried cranberries
- 1 1/2 tsp vanilla extract
- Place nuts in food processor, process until nuts are about pea-sized
- Combine figs and cranberries, process until ingredients are greatly broken down
- Add vanilla, process until all ingredients combine into one big sticky ball
- Roll into smaller balls, keep in refrigerator 6-7 days or freeze
See? I told you it was easy!
The older our tiny human gets the harder it’s been getting to try new and extravagant dinners so I’m relying on my go-to meals more than ever lately. This is a super simple recipe that doesn’t break the bank and requires limited prep time. My husband loves this one and I don’t even think he realizes how healthy it is, so shh don’t tell him! If you try this or add a yummy spin on it I’d love to hear about it. Mangia!
- Wild salmon (2 steaks or however many you prefer for the amount of people you are feeding)
- Fresh garlic
- Soy sauce (I use Kikkoman less sodium)
- Rice pilaf (I use Uncle Ben’s microwave bag)
Coat two pans with your choice of olive oil. Finely chop half of a clove of garlic and separate evenly between both pans. Asparagus goes in one pan with the salmon steaks in the other. Cut end off of lemon and squeeze onto both asparagus and salmon, begin to cook. After cooking for one minute add a couple of tablespoons of soy sauce onto salmon. Now I like to shred my salmon and remove the skin but I recommend you prepare the salmon however you like. Cook rice and prepare onto plate: asparagus ontop of rice with shredded salmon to the side, cut second end of lemon and squeeze over whole meal. Pour a glass of wine and enjoy!
Listen, do yourself a favor and make these..immediately. My husband and I started Whole 30 today; yes the same husband who is a cheeseburger and French fry addict. And guess what, he asked to do it with me, I didn’t even say a word! It’s a miracle. Now if you or your partner is like my husband (aka needs cheese on everything, loves bread, always said he hates sweet potatoes) then I’ll let you know what he said about this meal, aaaand I quote “wow..did you make these fries? These are sweet potatoes? They’re so good! This burger doesn’t even need condiments..the flavor is insane when can we have these again?” So like I said, try these and bask in the flavorful glory that is chicken sliders and fries. Please let me know if you like it or make any alternations, I’d love to hear about it
Sweet Potato Fries
- Sweet potato
- Garlic powder
- Olive oil
- Sea salt
Preheat oven to 400 degrees. Peep sweet potato and cut to likewise length. Rub on 3 caps full of olive oil, a few shakes of garlic powder and a couple pinches of sea salt. Place on foil lined baking tray for 30 minutes. Flip half way through.
Buffalo Chicken Sliders
- 1 lb ground chicken
- 1/2 c celery chopped
- 1/2 c shredded carrot
- 1/4 c franks hot sauce (whole30 approved)
- 1 tsp clfibely chopped garlic
- 1 tsp onion powder
- Few pinches of sea salt
Combined all ingredients into a large bowl. I did this a few hours before cooking and placed in refrigerator to let the mixture marinate and I highly suggest this. When ready to cook form into patties and either grill on the bbq or cook with a little olive oil on the stove top.
You know you need a hobby when getting a barbecue has been one of the highlights of your summer, but seriously..I’m stoked. I have been on a barbecuing spree lately and I love it, mainly because of how time saving it is but also because everything tastes better than on my stovetop (no offense stovetop.) Ever since my gallbladder incident and learning that my kidney is fatty, I’ve had to cut back on high fat foods, which had led to turkey becoming my main source of animal protein. Don’t get me wrong, ground turkey is good and all but sometimes the taste can be a little bland to me so I like to add a few spices every now and then. These turkey burgers are so easy it’s kind of silly that I’m even posting a recipe for them but clearly it’s not stopping me. Let me know how you guys jazz up your low-fat meals, I could definitely use some new recipes to try.
Protein Style Turkey Burgers
- Ground turkey
- Lite Cheddar Cheese (mine is from trader joes)
- Garlic powder
- Black truffle salt (not necessary but oh so delicious)
After ground turkey is taken out of the packaging, add a pinch of black truffle salt directly to the meat followed by a few shakes of the garlic powder (the amount depends on how strong you like garlic taste.) Form meat into patties and either cook on barbecue or with a little olive oil on your stovetop. Top with the Lite Cheddar and place on a bed of lettuce with condiments of your choice. I sided with sweet potato chips this time and it went really well with the burgers. Overall this is such a quick and delicious dinner, perfect for busy week nights.
Happy Monday everyone, I hope it’s not toooo bad! Over the weekend I surprised myself by making some things that were very low in fat and my husband actually liked..I know, hold for applause. I made a reduced guilt taco salad (minus the taco) and frozen yogurt dabs. I shop at Trader Joes but you can modify the ingredients for where you shop. I will start with the yogurt dabs because they are embarrassingly easy and should be done first to be put in the freezer for a few hours. I hope you give these a try and let me know if you make changes that I can try out the next time I make this!
- Trader joes non fat pomegranate Greek yogurt
- Trader joes non fat black raspberry Greek yogurt
- Parchment paper
Take a tablespoon and scoop enough yogurt to cover the spoon, then use your finger to slide yogurt onto parchment paper. Carefully life the paper (might want to use two people for this) and place on freezer for a few hours, they freeze pretty quickly. Take off of parchment paper and enjoy! ..told you it was easy.
Reduced guilt taco salad
- Lean ground beef or ground turkey
- Trader joes reduced guilt guacamole made with Greek yogurt
- Light sour cream
- Trader joes taco seasoning
- Romaine lettuce
- Mexican blend cheese
- Salsa or tomatoes
Place meat on the stove, once it starts to brown add 1/4 package of taco seasoning (if you like it very strong add more) Wash romaine and place in bowls while meat cooks. When meat is ready spoon over the lettuce, top with the sour cream, guacamole and cheese. I did not add the salsa on mine because with no gall bladder it’s hard for me to eat spicy foods right now but normally I would add chunky salsa as well. This is so easy and quick to make but satisfying, perfect for busy parents and students. Now eat up!
Now I come from an Italian family so we take our chicken and eggplant Parmeseans very seriously, however lets be real, sometimes they can be a pain in the ass to make. I’ve been using this crockpot recipe for a while now and it’s so dang easy but most importantly, delicious. I shop at Trader Joes so my ingredients are catered to that store but of course you can modify very easily to the ingredients your frequent at your own grocery store. I hope you enjoy and please let me know if you try it or make any interesting modifications!
- Organic chicken breast tenders (the amount is up to you depending on family size)
- Three cheese marinara sauce
- Quattro formaggio shredded cheese blend (or shredder Parmesean and provolone)
- Organic bread crumbs
- Place a layer of sauce on the bottom of crockpot
- Combine 1/4 C cheese with approximately 1.5 C breadcrumbs
- Dip each chicken tender in mixture and ensure it is thoroughly coated
- Place several strips in crockpot then add another sauce layer to cover, followed by a final layer of chicken
- Finish off with a generous final layer of sauce
- Set crockpot on LOW for 5-6 hours
- When 1 hour is left, open crockpot lid and add a few handfuls of cheese, allow to mix in with the sauce. Replace lid.
- Serve over pasta or with a side such as rice, Caesar or my favorite roasted peppers
If you’re anything like my husband you’re a huge HUGE cheesesteak fan. In San Francisco there’s about one place you can get a killer cheesesteak but I really wanted to see if I can make it at home and a bit healthier. I’ve seen a bunch of recipes but per usual I always like to make my own adjustments. I’d definitely give this a try for you and your family immediately, you’re only hurting yourself by missing out on the deliciousness.
- 1.5 to 2 lbs thin slices steak
- 1/2-1 tsp garlic powder (the more the merrier to me, I’m a huge fan)
- 1/2-1 tsp steak seasoning (I used Weber Chicago Style)
- 1/2 onion sliced
- 1 bell pepper sliced, color of your choice
- 25 oz low-sodium beef broth
- 6 French rolls (or however many you need for your family then have leftovers)
- 12 slices cheese, I prefer provolone
- Rub steak with seasoning and garlic powder, put in slow cooker
- Add sliced onion, bell pepper and broth
- Cook on low 6 hours
- I like to add a little extra powder and seasoning toward the end
- Half a piece of cheese on each side of the rolls
- That’s rolls with cheese open-faced in oven until cheese gets melty
- Not necessary but my husband prefers some mayonnaise on the rolls before putting the meat on
- Put crockpot mixture into rolls and enjoy!
Tell me if you put your own spin on this or what other Crockpot recipes you love!