Buffalo Cauliflower Bites with Cheesy Avocado Dip

Ingredients: I head of cauliflower 1/4 cup hot sauce 2 Tbsp olive oil 1/4 cup BBQ sauce 1/2 avocado 1 container plain Elliquark 1/4 cup parmesan cheese Squeeze of lemon juice Directions Preheat oven to 400F Chop cauliflower into bite-sized pieces Mix hot sauce, olive oil, and BBQ sauce together; coat cauliflower Spread cauliflower on parchment-lined baking sheet and bake for 30-40minutes Make dipping sauce by mixing avocado, quark, parmesan, and lemon juice

Zoodles with Peanut-Coconut Sauce

Ingredients: 1 zucchini, spiralized 2 Tbsp PB2 (powdered peanut butter) 2 Tbsp soy sauce 1/4 cup lite coconut milk 1 Tbsp vinegar 1 packet stevia Sesame seeds, to sprinkle Lime to taste Directions: Wash and spiralize zucchini Mix PB2, soy sauce, coconut milk, vinegar, and stevia until well combined. Add mixture to zoodles, sprinkle sesame seeds, and add lime juice to taste.

Thai Chicken Peanut Sauce

Ingredients: 1 pound chicken drumsticks 1/2 cup peanut butter 2 cloves garlic, chopped 2 inches of fresh ginger 1/2 cup light coconut milk 1 Tbsp olive oil 1 Tbsp sriracha 1 juiced lime 1/2 bunch cilantro, chopped Directions: Clean and prepare chicken for oven in an oven-safe glass dish Mix wet ingredients together; add garlic, ginger, and cilantro and mix thoroughly Set wet ingredients aside In a nonstick pan, toss olive oil with chicken, cover with tin foil, and cook at 350F for 50 minutes, or

Beany Kale Soup

Makes 8 ServingsIngredients:2 tablespoons olive oil 1 yellow onion, chopped 2 tablespoons chopped garlic 2 bunches kale, stems removed and leaves chopped 8 cups water 6 cubes vegetable bouillon (such as Knorr) 1 (15 ounce) can diced tomatoes1 cup of dried Navy beans (or any bean of choice). If deciding to do canned beans use 2 cans, rinse thoroughly2 tablespoons dried parsleySalt and pepper to tasteDirections:1. Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon

Whole Wheat Pumpkin & Ricotta Lasagna

Ingredients:Cut Sugar Pumpkin (Trader Joe’s) 2 tablespoons Olive Oil Light Ricotta Cheese Reduced Fat Mozzarella Cheese 2 tablespoons Pumpkin Puree Whole Wheat Lasagna Noodles Unsalted Butter SageDirections:Preheat oven to 400 degrees F. Toss cut sugar pumpkin in olive oil. Sprinkle generously with pureed pumkin. Place pumpkin on baking sheet, and bake for 25-30 minutes, or until light golden and tender. Reduce oven temperature to 375 degrees F. Melt butter in a small saute pan over medium-high

Sriracha Popcorn

Ingredients:Popcorn Kernels or 1 bag of unsalted popcorn2 tablespoons Sriracha2 tablespoons Olive Oil2 tablespoons Organic buttersalt to tasteDirections:In a saucepan over medium heat mix Sriracha, Olive Oil and butter. Stir until evenly mixed together.Remove from heat.Pop 1 cup of Popcorn Kernels with 1 teaspoon of butter or Pop 1 bag of unsalted, light butter popcorn. Combine Sriracha and Popcorn together and mix so that all kernels are coated well. Add salt to taste.

Low Carb, Low Cal Cauliflower Pizza Crust

Ingredients: 1 head cauliflower 7 – 8″ wide 1 large cage free egg 1/2 cup reduced fat Parmesan or part skim Mozzarella cheese, grated/shredded 1 tsp Italian herb seasoning, or basil (which is what I did) Salt and Pepper to taste Directions: Preheat oven to 375 degrees F and line round pizza baking sheet or rectangular baking sheet with parchment paper.Rinse cauliflower, remove the outer leaves and separate into florets with paring knife. Place cauliflower in a food processor and process until

Spicy Thai Zoodles

Ingredients:2 green summer zucchinis2 yellow summer zucchinis1 cup shredded purple cabbageSauce:2 Tbsp Low Sodium Soy Sauce2 Tbsp PB22 Tbsp water2 Tbsp Rice vinegar1 Tbsp Sriracha1/2 tsp chopped garlic½ tsp ginger1 Tbsp Sesame oil1 Tbsp Chopped Scallions1 tsp Pepper flakes1 Tbsp toasted sesame seeds Directions:Spiralize zucchinis, blade of choice. Add in shredded cabbage. In a seperate bowl- mix the sauce ingredients together. Add to zoodles and refrigerate for at least 2 hours in order for

Zucchini Chips

Ingredients:2 large Zucchinis2 T Olive oil1 Chopped garlic glove (powder works well too)Salt n Pepper Directions:Heat over to 225 degrees F. Wash Zucchini and cut off ends. Using Mandolin, slice zucchini 1/4 inch thick. Mix olive oil, garlic and salt and pepper with zucchini. Spread Zucchini on parchment paper covered baking sheet. Bake for 2 hours or until crispy. Let cool and crisp, then serve! *Store in an airtight container for no more than 3 days* Nutrition Breakdown: Serving size:10

Tuna Zoodle Casserole

Ingredients:1 can Amy’s Organic Cream of Mushroom Soup2 Zucchinis Zoodled1 bag frozen peas1 can wild albacore tuna in water1/2 cup watersalt and pepper to taste Directions:Cook peas, drain tuna. Add all ingredients together with 1/2 cup water to a large bowl. Mix thoroughly.

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