Tag: recipe

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!

Shrimp And Polenta

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One of my favorite things to eat is polenta, and it’s such an easy thing to make. It also works great for mealprep, because it reheats well and lasts in the fridge for a long time. I decided to make this for my prep this week! Here are the simple ingredients:

Polenta

  • The ratio of this recipe is 1 cup firm polenta : 4 cups water. Adjust accordingly to the volume you are making.
  • Salt to taste
  • Butter or margarine (optional) approx 2 tablespoons per cup of polenta

Shrimp

  • 12/ cup Bertolli garlic and basil tomato sauce
  • Large shrimp
  • Salt and pepper

 

Make the polenta:

Boil the water on high heat and add a pinch of salt to taste per your own preferences. I use very little. Once the water is boiling, add in the polenta gradually, stirring with a wire whisk. Continue as the polenta starts to thicken.

Cook for approximately 30 minutes, stirring periodically to make sure the polenta does not stick to the bottom of the pot. When all of the water is absorbed and it’s a nice thick consistency, you can spoon onto a plate\.

Make the shrimp:

Boil about half a cup of the tomato sauce in a small saucepan. Meanwhile, boil the shrimp in a separate pot with a pinch of salt for about 2 minutes. Remove the shrimp from the pot and combine with the tomato sauce pot and boil it for about 2 more minutes. Remove from pot and spoon over your bed of polenta in step one. Season with pepper and your choice of herbs. Enjoy!

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Nice Cream is Never Naughty!

Have you been naughty or nice this year? Well, one thing is for sure, nice cream is ALWAYS nice! This week’s recipe was created by a good friend of mine, Melissa, who is the author of So Much Yum Blog. She makes the best plant-based creations, is a registered dietician, takes the most beautiful food photos, and loves kitties. What’s not to love about all that?

Hope you enjoy her recipe below and try it out for the holidays! Happy healthy holidays everyone!


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When people ask me if it’s hard being vegan, my honest answer is always an enthusiastic no. Why? Because NICE CREAM. Now if nice cream didn’t exist, my answer might be different. Ice cream is essential to life, and I’ve found that NICE cream is a completely delicious alternative if you can’t have the real deal dairy stuff.

Of all the nice cream I’ve made, this rocky road version is my favorite so far. Ice cream? Like, who even needs that when you have THIS! Creamy chocolate goodness, sweet (vegan) marshmallows, crunchy toasted almonds. Your world is about to be rocked with this one.

Ingredients:

  • 6 extra large ripe bananas, pre-sliced and frozen
  • 1/4 cup unsweetened cocoa powder
  • 1 Tablespoon agave
  • 1/2 cup sliced raw almonds, toasted (see directions below)
  • 1 cup vegan mini marshmallows (or regular if not vegan)

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Directions:

  1. If sliced almonds not already toasted: Preheat oven to 350°F. Evenly spread almonds on a baking sheet and toast for 8-10 minutes until lightly browned and fragrant. Let cool completely.
  2. In a food processor, blend the frozen bananas until completely smooth and creamy. This will take several minutes. Scrape down the sides and lid as needed. You may need to blend in two batches if your food processor is small.
  3. Add cocoa and agave, and continue blending until completely combined.
  4. Transfer banana mixture into a large bowl. Add almonds and marshmallows, and stir to combine.
  5. Transfer nice cream into freezer-safe container (I use a metal loaf tin), cover with plastic wrap, and freeze for at least 4 hours or until at desired firmness. If left overnight, the ice cream will harden but will still be scoop-able with an ice cream scoop. Nice cream can also be eaten right away without refreezing but will be more like soft serve (which is as equally delicious).
  6. Enjoy!

bm-23About Melissa:

Melissa was born in Portland, Oregon, and spent the first 20 years of her life there before moving to Southern California (where she currently resides) to finish her nutrition degree. She is now a registered dietitian, board certified specialist in sports dietetics, Jazzercise instructor, ACSM certified personal trainer, and author of the plant-based food blog So Much Yum.

She also recently got married to a hunky firefighter who acts as taste tester and occasional photography assistant. When not being a dietitian, teaching Jazzericse or blogging, she loves doing crossword puzzles and daydreaming about when she will finally get to adopt two fur-baby kittens! For more about Melissa, you can visit her blog here or check her out on Instagram!

Vegetarian Japchae Recipe

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Japchae has been a Korean staple in kitchens for a long time! It’s made with sweet potato starch noodles and stir fried with vegetables and meat (optional). It’s very easy to make, and when reheated tastes just as good as when it’s made fresh. For that reason, it’s one of my favorites for mealprep!

It may seem labor intensive – you have to cook each of the ingredients separately and then combine them, but it definitely makes the dish delicious, because each of the ingredients has a different texture and cooking time. Added together, they create delicious flavors that compliment each other perfectly! A lot of recipes use brown or white sugar, but I have eliminated it for clean eating/health purposes and replaced it with honey.

Here’s how I made this. Let me know what you think!

You will need:

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  • 1 package sliced button mushrooms
  • 1 small bag of carrots, sliced into strips
  • 1 bundle of spinach
  • 1 bell pepper
  • 2 cloves minced garlic
  • 1 tbsp of honey
  • 12 oz or 1 bag Korean vermicelli (sometimes called starch noodles, glass noodles or sweet potato noodles), called Dangmyun in Korean
  • 1/4 cup soy sauce
  • 6 tablespoons sesame oil
  • Sesame seeds for garnish

Instructions:

1.  Bring a pot of water to a boil.  Add the bag of vermicelli noodles.  Cook for about 4 minutes or until the noodles are soft. Drain then place in a large mixing bowl. Rinse with cold water to stop them from cooking.

2.  Add 1 tablespoon of sesame oil to the pan.  Add the carrots.  Stir fry over medium heat until the carrots are slightly soft.  Once done, remove from the pan and add to the mixing bowl, on top of the noodles.

3.  Add 2 tablespoons of sesame oil to the pan along with the mushrooms.  Stir fry for a couple of minutes until the mushrooms have become browned.  Remove from the pan and add to the mixing bowl, on top of everything else.

4. Add the sliced bell pepper into your already oiled pan. Stir-fry until they are slightly soft, yet still have a slightly crunch texture. Add to the mixing bowl.

5. Cook your spinach. Wash it and bring a pot of water to a boil. Dip it into the water for about a minute, then take it out, squeeze out the water and add to the bowl.

5.  Using your hands, add the rest of the sesame oil, garlic, and soy sauce, and honey and mix all of the ingredients together.

6.  Do a taste test — if you think it needs more soy sauce or sesame oil, add it in at this time, then mix some more.

7.  Season with sesame seeds, and serve as a meal! Enjoy!

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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!

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.

My nice cream brings all the boys to the yard…

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…and they’re like, it’s better than regular ice cream! 🙂

Nana nice cream is my favorite things these days. It’s the best alternative to ice cream, and it’s vegan and dairy free. I use my cuisinart food processor to blend the ingredients, putting them all in and first pulsing the blade slowly, then getting faster as it begins to get creamy and smooth. I slice and freeze the bananas overnight before using them for my nice cream!

My most recent creation is blueberry and mango nana nice cream. Here is the very simple recipe for both.

Blueberry

  • 1 frozen banana
  • 1 and a half cups of frozen blueberries
  • a few splashes of soymilk or almond milk (you can mix in gradually)

Mango

  • 1 frozen banana
  • 1 and a half cups of frozen mangoes
  • a few splashes of soymilk or almond milk (you can mix in gradually)