recipes

It’s #turkeytuesday and Taco Tuesday!

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Many of you guys saw that I featured a recipe for mason jar tacos by my friend Tina here! I decided to make my own version of this delicious meal that could be eaten as lunch, a snack, or a fourth meal! Mine features avocado (because you know I love healthy fat) and Foster Farms Organic Ground Turkey (because I’m all about healthier, locally sourced ingredients from California,  my home state!). People always ask me why I use Foster Farms Organic Ground Turkey instead of beef for my tacos. And while I think beef tastes great, Foster Farms organic ground turkey is part of my healthy meal plan as a nutritious and lean diet with no hormones or antibiotics and a great source of protein. It fits within my daily macros, which is what I love! Let’s take a look at how to make this a really fun “turkey taco tuesday” — say that 10 times fast! lol Oh, and my tacos also happen to be paleo!

What you’ll need:

  • Mason jars
  • Veggies (diced and eaten raw)
    • Tomatoes
    • Mixed greens
    • Red cabbage
    • Bell peppers (mine are orange but use any color!)
    • Avocado
  • Foster Farms Organic Ground Turkey
  • Turkey seasoning
    • 1 tsp olive oil
    • 1 tablespoon chili powder
    •  1/4 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 1/4 teaspoon dried basil
    • 1/2 teaspoon paprika
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon sea salt
  • Sriracha (optional)

How to make it:

IMG_1896.jpgFirst, I prep my veggies. I dice up all of the veggies, except for the avocado, which we will do last. The amount of veggies depends on how many of these you want to make! I use these for mealprep, so I usually make about 4-5 jars for the week.

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Then make your turkey seasoning by combining all of the ingredients mentioned above!

Now you’re ready to make the turkey. First, I heat a little olive oil on my pan before pan-frying the turkey. When the turkey is about 80% of the way cooked, I usually add in my seasoning. I don’t add it all in at once; I add it little by little as not to overseason, noting that it’s always easier to add more, than to remove! Be sure to cook it thoroughly. The Foster Farms turkey that I’m using is my lean protein of choice because low in fat, from California, and free range. Once the turkey is cooked, set it aside.

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Once all of your ingredients are done, you can start layering them in your jars. I start with the peppers, then cabbage, turkey, greens, tomatoes, and the avocado last! I make my avocados into avocado roses just for a fun garnish. Set it on top of the jar for a fun and beautiful treat. I might create a tutorial for that another day! Fun little tip about avocados: If you’re mealprepping, I would wait to top these until you’re ready to eat them. Also, if you want your avocados not to turn brown, sprinkle a little bit of lemon juice on them!

And voila! You are all done! Please let me know if you try this recipe and if you liked it! I also use a little sriracha for a bit of spice, and it comes out delicious!

If you try this recipe at home, please share pictures with me, because I love seeing the way you guys make your food! If you are interested in trying the same Foster Farms Organic Ground Turkey that I used, you can do so here: https://www.fosterfarms.com/fresh-turkey/organic/.

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Gobble gobble! This post was in partnership with Foster Farms. All recipes, ideas, and opinions are my own.

Taco Tuesday Mason Jar Salad by @fitchickscook

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I love recipes that are not only easy to make, but are easy to eat, especially when on the go! A lot of my mealpreps need to be reheated, and most of us don’t have a microwave or stove in the car! (If you do however, we seriously need to talk!) lol.
For clean meals that can be consumed anywhere, look no further than my beautiful friend Tina, better known as @fitchickscook, who is this month’s featured recipe share! This recipe keeps really well in this Mason jar, and lasts for 5 days! Also, no reheating is necessary since it can be eaten cold. I also love how flavorful it is, and it’s refreshing and really fills you up. Not to mention it’s pretty to look at. This prep is so easy. Here’s how to make it!

What you’ll need:
  • Diced tomatoes
  • Shredded purple cabbage,
  • Cooked ground turkey meat in cumin, paprika, cayenne and chili powder with some salt and pepper or use an all seasoning spice like Flavorgod Taco Tuesday seasoning
  • diced red and yellow bell peppers
  • jalapeño rounds
  • finely chopped kale
  • canned red kidney beans
  • corn
  • green onions and cilantro.

Put it all together:

Layer your ingredients in this list from bottom to top in a 1 L Mason Jar. That’s it! Squeeze the day with a slice of lemon in it, mix it all up and enjoy!


About Tina:

photo-jan-11-10-21-49-amTina is a fit girl that hails from Canada! She believes that mealpreps and heathy eats are important to achieving her fitness goals, and she’s showing that abs really are made in the kitchen with her amazing transformation! In addition to her active lifestyle that consists of crossfit and hot yoga, she is also a banker by day and manages to fit it all into her schedule. Also big thumbs up to Tina for tackling the Whole 30 diet like a boss. For more inspiration, visit her Instagram by clicking here!

Dragonfruit Nice Cream

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Dragonfruit is one of my favorites because it has superfruit qualities – rich in antioxidants and a multitude of beneficial vitamins! It actually comes in three different colors: red, white, and yellow (this is the red one). For a while I was taking fresh dragonfruit and freezing it to make nice cream. Then I discovered that you can buy frozen dragonfruit pulp, which makes smoothies and nice cream so much easier to make!

You will need:

  • Food processor
  • 1 pack of Pitaya Plus (or equivalent) dragon fruit frozen pulp
  • 1/2 banana, frozen
  • small handfull of frozen mangoes
  • a few tablespoons of coconut milk

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IMG_4705Combine the first 3 ingredients into your food processor and pulse until it breaks up, then blend until smooth. Add a few splashes of coconut milk and you’re done!

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Tofu Taco Tuesday (with vegan option)!

It’s Taco Tuesday!

IMG_4315   IMG_4302 Contrary to what most people think, tacos DON’T have to be greasy or unhealthy! For Taco Tuesday, I decided to whip up some vegetarian tofu tacos. I did use egg, so they’re not vegan, but if you want to make them into vegan tacos, you can substitute the egg for a bit of water and oil mixed together. Here’s how I made these!

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You will need:

  • 1 box of firm or extra firm tofu
  • 2-3 cups of Panko flakes
  • 1 egg (or sub with water + oil for vegan)
  • Vegetable oil
  • Salt and pepper
  • Corn tortillas
  • Cilantro
  • 1-2 tomatoes
  • Siracha sauce

First press the tofu. This basically means that you need to get rid of as much water as possible. What I do with mine is take it out of the box and put a paper towel on the top and bottom. Then I place a semi-heavy object (something about the size and weight of a soup can) works. Let it sit for about 10 minutes.

Once the tofu is pressed, cut it into rectangles about as big as you would like to put in the tacos.

In a bowl, put the Panko and season with a little bit of salt and pepper to taste. In another bowl, crack the egg. Dip the tofu rectangles first into the egg, then into the Panko. (If you want to make this vegan, this is where you substitute the egg for oil and water). When the tofu squares are covered on all sides with Panko, you are ready to pan fry them!

Put a little bit of oil into a pan. Place the tofu into the pan and fry each side until it is crispy!

While cooking the tofu, get another pan and lightly toast the tortillas. Once the tofu is done, assemble your tacos! I put tofu, diced tomato, and cilantro in mine. Then I topped off with some Siracha sauce for a little spice!

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And there you have it! Healthy tacos! Son muy deliciosa y saludable!

Vegan and Gluten Free Vietnamese Tofu Spring Rolls

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Vietnamese fresh spring rolls are one of my favorite summer foods to make, and they are healthy, vegan, and gluten free! Occasionally we get together with family and have “spring roll making day” where everyone makes springs rolls for lunch or dinner and eats them. They’re like the little Asian version of burritos filled with healthy goodness! Here’s how I made mine.

For the spring rolls you will need:

  • 1-2 full sized carrots. I used rainbow carrots
  • 1 bunch of fresh mint
  • 1 bunch of fresh basil
  • 1 bunch of fresh cilantro
  • 1 cucumber
  • 1 pack of rice noodles
  • 1 pack of rice spring roll papers (round)
  • 8 ounces of bean sprouts
  • 1 package of extra firm tofu
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce

For a quick and easy dipping sauce (not pictured) you will need:

  • 3 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • a few squirts of siracha to taste

ingredients

First, prep all of the ingredients. Wash all of the herbs and vegetables and peel the carrots and cucumber with a vegetable peeler. Then either julienne the carrots or use your shredder to shred into small pieces. Cut your cucumber into long slices that will fit into a spring roll. Set aside.

Peel the leaves off of the mint and basil and break the cilantro into smaller pieces. Set aside.

Boil the rice noodles in water according to package. Usually I heat up a pot of water to a rolling boil, then drop the noodles in for about 3-5 minutes. Take the noodles out and drain the water. Set aside.

tofu

Mix the sesame oil and soy sauce together in a small bowl. Cut your tofu into long cubes and marinate in the mixture for a few minutes. Heat a pan to medium heat and grill the tofu, flipping to make sure both sides get grilled. Remove from pan and set aside.

Now you are ready to arrange your ingredients in the spring roll paper!

water

First, heat some water. I use my home kettle, then pour the water into a bowl large enough to fit one of the round spring roll papers. Dip your spring roll paper into the water quickly, then place onto a plate. Be sure not to take too long, otherwise it will get flimsy and start sticking to itself. I usually rotate it in the bowl quickly and then put it on a plate.

arrange

Arrange all of your prepared ingredients in the center of the spring roll paper.

Now you are ready to fold!

I typically fold in the sides and then roll it, like you would a burrito. I know that other people have different ways of doing this, and it all depends on what is easiest for you!

For the dipping sauce, mix all of the above ingredients together in a small dish

And there you have it, healthy fresh Vietnamese tofu spring rolls!

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Have you tried this recipe or have a recommendation for one? I love recipe shares, so feel free to share in the comments below!

Happy clean eating!

Shannon

Strawberry Banana Nice Cream

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Strawberry “nice” cream is delicious, healthy, and easy to make! I use a food processor rather than my nutribullet, because I can get the consistency creamy, similar to the consistency of ice cream! Here’s how i made mine.

You will need:

  • Frozen banana – cut into pieces
  • 1 cup of frozen strawberries
  • 4 tbsp of coconut milk

Mix the banana and strawberries in a food processor and slowly blend. Add in the coconut milk little by little until smooth and creamy! Eat alone or top with your favorite fresh fruit.

Blueberry Parfait

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Fruit parfaits are the easiest thing in the morning. I make this in 5 minutes, throw it in a mason jar, and run out the door! Here’s what I put in mine. What do you like in yours?

  • Bear Naked Maple Pecan granola
  • Chobani plain 0% yogurt
  • Fresh blueberries
  • Hemp seed from Trader Joe’s

Watermelon Blackberry Acai Bowl

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I decided to try adding almond milk to my acai bowls to add some protein and a little creaminess. I created this acai bowl with fresh fruit on top! Here’s how I made it.

You will need:

Pack of unsweetened Sambazon frozen acai

  • Half cup of frozen blackberries
  • 1 Cup of frozen strawberries
  • Half cup of apple juice
  • Half cup of almond milk

Blend the above ingredients in your nutribullet. Pour into a bowl and top with:

  • Fresh watermelon
  • Fresh blueberries
  • Fresh blackberries
  • Coconut
  • Sunflower seeds

Mango Nice Cream

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I love nice cream! I am constantly making more and more of this because it’s just so good and also guilt-free! Here’s my recipe.

You will need:

  • 1 cup of frozen banana (cut it up and put into the freezer overnight)
  • 1 cup of frozen mango
  • A few splashes (about 1/4 cup) of coconut milk

Put all ingredients into your food processor. I have the Cuisinart 8-cup professional. I manually “pulse” using the pulse button until it is starting to blend together and look creamier. Then after a minute or 2, I switch to the “on” button and let it cream together until it’s smooth.

Take it out and top with your favorite fruit or just eat alone! Mine has fresh mango and strawberries on top. Enjoy!

Simple Chia Seed Pudding

11402465_10100500917549084_6681906211393288808_oChia pudding topped with fresh strawberries

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Chia pudding with greek yogurt, granola, strawberries, kiwi, and mango

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Chia pudding with mango smoothie and fresh mango

Vanilla chia pudding is one of the easiest and most delicious things to make! I made enough to last for a few days with a variety of different toppings. Above, you can see some of the various ways I used mine. The chia seeds naturally help to create the pudding-like texture and gel everything together. I’ve tried the bulk chia seeds from Whole Foods as well as the pack from Trader Joe’s, and both work equally well. Here’s how I make mine!

You will need:

  • 2 tablespoons of chia seeds
  • 1/2 cup milk (I used vanilla soy milk, but you can use coconut milk or regular cow milk too)
  • 1/8 teaspoon pure vanilla extract
  • honey

Mix all of the chia seeds, milk, and vanilla into a bowl. Stir it up and put it in the fridge. After about an hour, open it up and stir again. You can let it sit a little while longer before spooning it out to eat.

I poured out a small amount into a jar and mixed in the honey to taste. This will all depend on how sweet you like yours. You can top with your favorite fruit, add a smoothie to it, or mix with yogurt and granola for a delicious combination!

You can save this in the fridge by covering tightly, and it should last for a few days. It might start to get clumpy, but just stir it around a bit and it should loosen up.

Enjoy!