I promised you guys I would give you some recipes that we’ve tried and loved. I think if you have healthy meals you get excited about then it will make the challenge seem like a piece of cake. But let’s not talk about cake because that’s a touchy subject haha
I mentioned in a past blog that I made a board on Pinterest where I collected different recipes. Everyone should be doing this in my opinion. When you’re excited about cooking and trying new meals you aren’t at home starving staring into the fridge trying to figure out what to make and ultimately having to resort to going out to eat. So here are some of my fav recipes with links to the original pages 🙂
Garlic Rubbed Roasted Cabbage Steaks
- 1 Head of Cabbage
- Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage if it is wilted. Using a sharp knife cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
- Evenly spread the olive oil over both sides of the cabbage slices.
- Rub smashed garlic on both sides.
- Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
- Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
- 1 Large Cauliflower Head
- 2 Garlic Cloves
- Black Pepper
- 3 Cups Low Sodium Vegetable Broth ( Chicken Broth Works Too)
- Cut off large stems of cauliflower and chop up the remaining pieces
- Mash the garlic cloves.
- Boil cauliflower and garlic in broth for 40 minutes (or until fork tender)
- Drain remaining broth after removing from stove.
- Place cauliflower in an electric mixer and blend until completely mashed.
- Top with pepper
- Machstix Carrots
- Olive Oil
- Preheat oven to 400 degrees.
- Put the carrots in a bowl and toss with 1-2 tablespoons of olive oil.
- Spread onto a baking sheet and sprinkle with salt and pepper.
- Bake for 10 minutes, flip carrots, bake for another 10 minutes.
- Serve and enjoy!
COCONUT LIME SHRIMP TACOS
- 1 pound medium shrimp, detailed and devined
- 1 egg
- 1 heaping cup unsweetened, shredded coconut
- Zest of 1 Lime
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne
- Whole grain whole wheat tortillas
- Preheat oven to 375*F. Grease a wire rack and place over a lined baking sheet.
- Pat shrimp completely dry. Whisk egg in a shallow bowl. In another bowl combine coconut, cayenne, salt, pepper and zest of 1 lime.
- Dip shrimp in egg, then into coconut until evenly coated. Place on wire cookie rack, evenly spaced apart to ensure even baking.
- Bake for 10 minutes, or until coconut is lightly brown.
- 1 ripe mango, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 2 avocados, diced
- ½ cup cilantro, chopped
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Juice of 1 lime
- While shrimp are baking, combine mango, red pepper, red onion, cumin, salt, pepper and juice of 1 lime. Once seasoned and mixed well, gently stir in avocado, making sure to not crush the avocado.
GRILLED SALMON WITH AVOCADO SALSA
- 2 lbs salmon, cut into 4 pieces
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- ½ tsp ancho chili powder
- 1 tsp black pepper
- Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
- refrigerate for at least 30 minutes.
- Pre-heat the grill.
- Grill the salmon to desired doneness on a cedar plank.
- Top with avocado salsa and enjoy!
- 1 avocado, sliced
- ½ small red onion, sliced
- Juice from 1 lime
- 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
- Salt to taste
- Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
Slow Cooker Chicken Fajitas
- 2 cups green bell pepper, sliced
- 2 cups sweet onion, sliced
- 3-4 chicken breasts, boneless/skinless
- 1 packet of dry fajita seasoning
- ⅓ cup salsa
- Turn the slow cooker on low.
- Add peppers, onion and chicken breasts.
- Sprinkle seasoning over the chicken. Add salsa.
- Cover and cook on low for 4-6 hours.
- Use a fork to shred the chicken and serve.
Grilled Lime Coconut Chicken
- 3 tablespoons oil
- Zest and juice of 1 lime
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons curry powder
- 1/2 cup canned coconut milk, light or regular
- pinch cayenne pepper
- 2 pounds boneless, skinless chicken breasts (see note above)
- 1/4 cup chopped fresh cilantro
- Fresh limes, cut into wedges
- In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper.
- Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
- Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat.
- Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken).
- While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
- Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.
White Chicken Chili
- 1.5 – 2 lbs. boneless skinless chicken breast, cut into bite size pieces
- 1 Tb. olive oil
- large onion, diced
- 1 bell pepper, any color, seeded and chopped
- 1 -2 jalapeños, seeded and diced
- 4 cloves garlic, minced
- 2 tsp. salt
- 1 Tb. ground cumin
- 1 tsp. coriander
- 4 cups chicken broth
- 2 – 7 oz. cans green chiles
- 3 Tb. thick canned coconut milk (unsweetened)
- 3 Tb. arrowroot powder
- Chopped green onions and cilantro for garnish
- Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeño, and garlic.
- Saute for 5 minutes, then add the chicken, salt and spices. Saute another 5-8 minutes, until the chicken is nearly cooked through. Add the broth, green chiles, and coconut milk. Whisk in the arrowroot powder and bring to a boil.
- Lower the heat and simmer for 20 minutes. Then take a potato masher (or ladle) and smash the chicken pieces to shreds. Serve topped with green onions and cilantro.
There ya have it! These are just a few of our favorites and like all recipes you can make it your own by substituting ingredients 🙂