Who doesn’t love berries?! Not only is this smoothie a rich full purple color but it’s also delicious and filled with 18g of fiber!
Round up your ingredients:
Blend spinach, water, chia and flax seeds first. Then add the berries! What you’ll have is a 300 calorie smoothie that will keep you full all morning.
This was my fuel for the morning after a rough T25 workout!!
What a treat!!
I love lasagna and I love cheese. With that being said, I’m always looking for ways to make dishes a little healthier (even if they still have a lot of cheese). The other night I was craving lasagna like crazy but didn’t have any lasagna noodles. I’d heard about using squash before but was always a little hesitant.
Luckily, I usually have fresh produce in my fridge and zucchini was the perfect experimental substitute for the job. The dish came out amazing and even my husband loved it. The first thing he said was “Wait! Where’s the pasta? There isn’t pasta in this?!” and then chowed down another bite.
I’m excited to try making this again soon and adding new things. The great thing about dishes like this is that there’s really no wrong way to make them and you can add as much (or as little) of anything in them as you want.
I forgot to take an after picture because we devoured it.
What you’ll need:
- Fresh kale
- Fresh spinach
- 2-3 zucchini
- 1 jar marinara/tomato sauce of choice
- crumbled feta
- mozzarella cheese
- fresh Parmesan
- olive oil
- onion or onion powder
Start off by preheating the oven to 350 degrees. I then took about 4-5 cups of spinach and another 3 or so cups of kale and added them to a pan over low-medium heat with 2 TBSP of olive oil. Stir and add in seasonings to taste: garlic, oregano, salt, pepper, onion.
Next, start laying and building your lasagna. Make sure your pan is lightly greased with olive oil. Then pour marinara for the base, add thin slices of zucchini, spinach/kale mixture, and cheese as you like.
I just did two full layers and then topped it off with more marinara and mozzarella over the entire thing.
Bake for about 30-35 minutes until cheese is fully melted. Let sit for about 10-15 minutes to let it solidify. You’ll need to use a spoon to dish it up and will want to eat it out of a bowl. It was heavenly. One thing I’d recommend trying is using a cheese grater to make long, thin slices of the zucchini. I just sliced them with a knife and didn’t get them as thin as I wanted and risked cutting my fingers about eight times.
It’s even amazing the next day heated up in the microwave.
Every time I incorporate more whole foods into my meals, I instantly feel healthier, cleaner, more alert, and in such a better mood! I’ve been working on finding more ways to bring in healthier lunches to work. This is now one of my new favorites and at around 250 calories you’ll be surprised how filling and satisfying it is.
- 1/2 cup garbanzo beans, drained
- 10-12 grape or cherry tomatoes, halved
- small handful fresh spinach
- 1 tsp olive oil
- 2 tablespoons crumbled Gorgonzola cheese
Add ingredients into a bowl or ready-to-go container for lunch. Pour olive oil over and stir well to coat all ingredients. You could also use crumbled goat or feta cheese instead. All of them taste amazing!
In an effort to eat more whole foods lately and eat less processed products, I made my first couple green smoothies this week. No one told me how FILLING these would be! It’s hard to get through half of one and it makes sense with all of the fiber, fruit, and greens in each one. First of all, this automatically looked like something I wouldn’t like. Why does it look like Oscar the Grouch just pooped in my nice Ikea glass…but it was surprisingly delicious! And it’s full of amazing nutrients and ingredients.
So what’s in this thing?! I started with chopping up 1 green apple.
Add the complete list of ingredients into your blender. I used my Ninja.
- 1 chopped green apple
- 2 cups fresh spinach
- 1/2 cup almond milk
- 1/2 cup vanilla greek yogurt
- 1/2 avocado
- 1 sliced strawberry to top (optional)
This recipe makes 2 servings each at about 250 calories. Great for breakfast or for an after work pick me up! Enjoy!
I don’t know about you but sometimes I just need food pictures to inspire me to eat healthy and cook something amazing. It’s probably why restaurants put pictures on their menus, that LOOKS delicious, I’m going to order it.
The other night I was feeling ambitious and excited about food. So I decided to make a super easy dinner that turned into a meal event with me saying “oh my god” about a thousand times as I ate my dinner.
A lot of people hate brussel sprouts but let me tell you, they are my new favorite.
Here’s what went down:
- 1 tomato
- 1 slice mozzarella
- 2-3 fresh basil leaves
- Light dab of olive oil
- 1/2 pound Brussel sprouts (only about 100 calories)
- Sea salt
- Ground Pepper
- Olive oil
Season Brussel sprouts to taste and lightly top with olive oil. Bake at 350 degrees until lightly browned and crispy.
Baked Salmon with Lemon and Dill
- Extra virgin olive oil
- Lemon slices
- Fresh dill
- Pepper to taste
I took a full piece of frozen salmon (fresh is always preferred but do what you can do) and then seasoned it with EVOO, lemon slices (squeezing them a bit over the top as well), fresh dill, and ground pepper. Bake at 400 degrees until fully cooked, usually around 15-20 minutes.
Best of all you can eat half of that salmon and EVERYTHING else and it’s only 440 calories. It was seriously one of the best meals I’ve ever had.
Whatcha gonna do with those extra banananananas?!? Well you’ll only need two for this recipe and the browner they are, the sweeter your clean banana bread will taste! This recipe ROCKS! I’m telling ya, you’ll want to gobble it right up. Each loaf makes 8 super soft and velvety 106 calories pieces of heavenly banana bread. When most recipes are close to 250 calories a piece and pushing 20g of sugar, you’re bound to feel guilty but not with this one!!
What’s the key to healthier baked goods? Well for one thing, I’ve learned that you do not need mountains of flour to hold something together. All this time, I always thought that 2 1/2 cups of flour was a staple amount just because, I dunno, that’s what people have always done. I got away with just 1/2 cup of whole wheat pastry flour for this recipe and the bread is more spongy and soft and luxurious than anything I’ve ever had.
I always like to sub in some healthier alternatives for ingredients. So instead of regular butter and milk and white flour, I opted for some healthier alternatives. First up, I used Whole Wheat Pastry Flour. I love this stuff.
I also used my favorite yogurt butter by Brummel & Brown that has only 45 calories per tablespoon.
I also used almond milk instead of regular milk.
- 2 Bananas
- 2 TBSP Brummel & Brown Yogurt Butter
- 2 large eggs
- 1 TSBP almond milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 Whole Wheat Pastry Flour
- 8 tsp sugar
- 1/4 unsweetened applesauce
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp vanilla extract
- Pre-heat oven to 325 degrees
- Mash together bananas in small bowl, add in almond milk, ground cloves, and cinnamon
- In a separate bowl, combine eggs, sugar, applesauce, and vanilla extract with an electric mixer
- In a third bowl, combine all dry ingredients; baking powder, baking soda, salt, and whole wheat flour
- Pour banana mixture into butter and sugar bowl
- Then add all dry ingredients and blend together with the mixer
- Pour into lightly greased (I always use Pam or any spray) loaf pan. I think mine is around 5×9
- Baking for 50-60 minutes or until knife inserted into center of loaf comes out clean
- Drop out onto cutting board or flat cutting surface and let cool for 10-15 minutes
- Slice into 8 pieces for 106 calorie servings. Bread will be very moist and will need to cool completely before storing in containers or Ziplocs to keep it from getting soggy.
Pasta is a magical food. I could eat pasta all day every day. Spaghetti night? How about spaghetti week!! Seriously, I can’t get enough of the stuff but my goals for this year and proving otherwise. When 2 cups of whole wheat pasta comes close to 350 calories, it can be hard to justify going back for seconds. That’s when I figured out that 2 cups of spiralled zucchini was only 55 calories and I ended up dancing around the kitchen with zucchini in my hands.
I introduce to you, the zucchini, a vegetable that you may not have given enough attention to. I’ll be honest, I certainly didn’t. So what’s so great about this cucumber wannabe? Well first off, it has the magical ability to transform itself into soft pasta-like swirls and if you invest in a vegetable spiraller like I did, your world will change.
Before I get to the recipe, let’s talk about how awesome the zucchini is, so awesome that as you read this, you may want to pronounce it “ZEE ZOO CHINI!” It just feels worthy of some italian splendor. This veggie is chalk full of nutrients and fiber that you may end up getting as addicted to it as regular pasta. Plus you don’t even have to get out a pot to boil it with. The stuff is ready to go the minute you spiral it. Thanks, veggie.
Zucchini is full of vitamin C and other nutrients and is so low-calorie you’ll be amazed at how filling it is!
The best investment I’ve made in a while is my vegetable spiraller that makes creating zucchini (or any squash) pasta super easy.
For one serving, I spiralled 1 large zucchini and it made close to 2 cups of “pasta.” I then mixed an entire hass avocado with some garlic powder to make the sauce and then mixed it with the zucchini.
Next, just cut up some grape or cherry tomatoes and add in the garbonzo beans and you’ve got yourself a creamy and filling meal!
- 1 hass avocado
- 1 large zucchini (yields about 2 cups pasta)
- 10 cherry or grape tomatoes
- 1/3 cup garbonzo beans
- garlic powder
- Spiralize zucchini
- Scoop out avocado and mash into bowl with desired amount of garlic powder
- Pour avocado sauce mixture over pasta and stir until well-coated
- Cut tomatoes into halves and drop on top of pasta
- Add garbonzo beans
Eat for dinner or take with you as a satisfying lunch at work! Higher in calories but with 22g of fiber it will keep you full way past snack time.