St. Patrick’s Day Green Power Salad

It can be tough to stay on track while enjoying and celebrating the holidays (especially one as fun as St. Patrick’s Day)…but this super food salad is an easy and refreshing go to instead of the usual corned beef, cabbage and mashed potatoes. Add sprouts and edamame and/or top with a lean fish or meat to make sure you get an extra serving of protein.

Ingredients

Vegetarian, Gluten free

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Easy Honey Garlic Salmon and Veggies Sheet Pan Dinner

One of the biggest complaints about cooking a healthy, balanced meal is T I M E. “I’m too busy,” “Healthy recipes are too complicated,” or “I don’t have time to cook on weeknights,” etc. If you’ve made one (or all) of these comments, then this recipe is for you. Sheet pan meals are fast and simple to throw together on a weeknight and this one will only take you 30 minutes from start to finish.

Ingredients

  • 2 tbsp honey *optional
  • 3 cloves garlic minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup fresh dill chopped
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Low Carb Cauliflower Pot Pies

Enjoy comforting flavors of chicken pot pie in low carb form! Made with cauliflower, these Low Carb Cauliflower Pot Pies are guilt free and highly delicious!

Cook Time: 40 minutes

Ingredients

For the cauliflower base:

  • 1 medium head cauliflower (4-5 cups cauliflower rice)
  • 1/4 cup shredded parmesan cheese
  • 1 egg
  • pinch of salt and pepper
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Grilled Lime Salmon, Mango Salsa & Coconut Rice

Soak up the last few weeks of Summer with this delicious grilled salmon recipe. Perfect for your last backyard cookout.

Ingredients

Lime Salmon

  • 4 (6 oz) skinless salmon fillets
  • 3 Tbsp olive oil, plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste
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5 Clean Patriotic Recipes For Summer

Patriotic Salad with Quinoa & Berries

Serves 8

Ingredients

  • 5 ounces salad greens (I used arugula)
  • 3 cups cooked, cooled quinoa
  • 1.5 cups blueberries
  • 1.5 cups raspberries
  • Sliced watermelon cut into stars with a cookie cutter (optional)
  • favorite salad dressing, served on the side

Instructions

On the bottom of a medium trifle dish or clear salad bowl, arrange one third of the greens. Top with half the quinoa, all but 1/4 cup blueberries, the remaining quinoa, another third greens, all but 1/4 cup raspberries, and top with the remaining greens. Arrange the remaining 1/2 cup berries over the top. If using watermelon stars, tuck into the sides and arrange on top of the salad. Make this salad up to 5 hours in advance, cover with plastic wrap, and refrigerate. Serve dressing on the side.

*Author: Marina from YummyMummykitchen.com


Summer Berry Crostini with Lemon Ricotta + Honey

Ingredients

  • 2 demi (petite) multigrain or whole grain french baguettes, cut into about 24 small slices, about 1/4 inch thick
  • 1 tablespoon olive oil
  • 1 1/2 cups low-fat ricotta
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey, plus extra for drizzling
  • pinch of salt
  • 1-2 cups fresh organic summer berries (strawberries, blueberries, cherries, raspberries)

Instructions

  1. Preheat oven to 425 degrees F.
  2. In medium bowl, mix together ricotta, lemon juice, a tablespoon of honey, and a pinch of salt. Taste; adjust flavors as necessary. You may want more lemon or honey.
  3. Place crostinis on baking sheet and drizzle with olive oil. Sprinkle with a dash of salt. Bake for 10 minutes or until slightly golden brown. Immediately spread ricotta over warm crostinis and place berries on top.  Drizzle with a bit more honey. Serve immediately.

*Author: Monique from AmbitiousKitchen.com


Red White and Blue Watermelon and Blueberry Fruit Salad

Serves 6

Ingredients

  • 2 cups watermelon, cubed
  • 1 cup jicama, peeled and cubed
  • 1 cup blueberries
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • pinch of chili powder
  • ½ teaspoon salt
  • ¼ cup fresh mint, chopped
  • ¼ cup feta cheese, crumbled

Instructions

  1. Mix watermelon, jicama and blueberries in a large bowl. Mix the lime juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.

*Author: Heidi from Foodcrush.com 


Coconut Water & Fresh Berry Popsicles

*Popsicle molds needed

Servings: 10 popsicles

Ingredients

  • 2.5 cups Fresh Berries (I used blueberries, raspberries, and sliced strawberries)
  • 40 oz Coconut Water

Instructions

  1. Drop berries into popsicle molds (smaller pieces will go to the bottom, others will have to be gently nudged into the mold using a butter knife or extra popsicle stick).
  2. Pour coconut water over the berries to fill the popsicle mold, then insert popsicle sticks.
  3. Cover and chill for several hours.
  4. Allow to sit on counter at room temperature for a few minutes for easy release from the molds.

*Author: Dena from BackToTheBookNutrition.com


Patriotic Layered Smoothie

Ingredients

  • 1 frozen Banana
  • 1 cup Vanilla Yogurt
  • 1/2 cup frozen Cherries
  • 1/2 cup frozen Blueberries
  • 1 cup Acai Juice
  • 1/4 cup Milk of your choice
  • 1 1/2 cup Ice

Instructions

  1. In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup cherries, 1/2 cup acai juice and 1/2 cup ice. Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean. Place in freezer for 30 minutes to help keep layers separate. This will give you your bottom red layer.
  2. In a blender, combine 1/2 banana, 1/2 cup yogurt, 1/4 cup milk and 1/2 cup ice. This will create your creamy white layer. Blend until smooth and divide among the glasses. Be careful to keep sides of glass clean. Place in freezer for 30 minutes to help keep layers separate.
  3. In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup blueberries, 1/2 cup acai juice and 1/2 cup ice. Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean.
  4. Place in freezer until ready to serve to help keep layers separate. Enjoy!

*Author: Janel from AMomsTake.com

Black Bean Salsa Soup

1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups unsalted chicken broth
1 jar prepared salsa (16 oz)
1 1/2 teaspoon cumin

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