Stuffed Acorn Squash

Stuffed Acorn Squash Need a healthy yet hearty recipe for the holidays? I got you covered! Try this super delicious and healthy stuffed acorn squash recipe. It's hearty and filling, but not high in calories! Ingredients: 2 Acorn squash 1 Pound lean turkey 1 Can Black beans 1 Red pepper 1/2 c Corn (organic& GMO free) 1/4 white onion 2 Tbsp extra virgin olive oil A dash chili powder Paprika to taste A dash of salt & pepper Optional: goat cheese or another cheese 1. Preheat oven to 475 2. Cut both acorn squash in half and remove seeds. 3. Fill pyrex dish with 1/2 inch of water 4. Bake acorn squash for 25 minutes. While squash is baking 5. In large pan pour olive oil and add in chopped onion. 6. Add corn, and bell pepper. 7. Add in black beans, and turkey. Cook until turkey is cooked through.  Remove squash when cooked through, and dump out water. 8. Turn over squash and fill with stuffing. 9. Bake for another 5 minutes. 10. Optional add on goat cheese for the last minute in the oven. 11. Serve!!

Healthy Turkey Chili

Fall is in the air. I have been less in the mood for cold salads & way more excited to make warm meals. People often think in the winter months that eating warm foods automatically suggests more hearty or fatty meals. I am here to busy that myth, and over the next few weeks post some delicious and healthy fall and winter meals. First up, a super simple healthy turkey chili.

Ingredients:

1 pound lean ground turkey

1 can black beans 

1 can red beans 

1 large can tomatoes

1 white onion 

1 tbsp chili powder

1/2 tsp oregano 

2 tbsp extra virgin olive oil 

Dash of salt 

1. On medium heat place 1 chopped onion and olive oil in to a big bowl. Stir and let the onion "sweat".

2. Add tomatoes until they start to boil.

3. Stir in turkey.

4. After turkey color changes from pink to white, then add in your beans and spices. 

5. Taste, and check to see if beans have heated and cooked.

6. Serve!

Spicy Hummus Salad

I never get bored of salads, but so many people do. In order for me to always enjoy my salad I have to get creative. Today I made this one, and loved it! Try it out for yourself.

4oz ground turkey (organic & lean)

2 cups kale (organic & chopped)

1 cup spinach (organic)

1/2 c broccoli and carrots (organic & sliced)

2 tbsp spicy hummus (organic)

1 tbsp Greek yogurt (0% fat)

Hot sauce (optional)

Grilled Romaine Tex Mex Salad

I just got back from Yosemite today. In my normal fashion I hit the gym then headed to the grocery store. I wanted to whip up something delicious and healthy. Hope you try it! 

Grilled Romaine Tex Mex Salad

Ingredients:

4 oz Organic boneless skinless chicken breast

1 head Organic Romaine lettuce 

1/3 c Organic corn

1/2 c Organic bell peppers chopped

1/4 Organic red onion chopped

1/2 Organic lime

1/3 c Organic black beans 

Fiesta lime seasoning (Mrs. dash)

1. In a small pan mix corn, black beans, bell pepper, red onion, and lime juice. Let it simmer.

2. In a large pan on medium heat (or on a grill) grill your chicken with Fiesta Lime seasoning.

3. Chop romaine in half (long ways). Place on pan or grill face down on high heat until it's grilled a bit crispy. 

3. Place grilled romaine lettuce face up on a plate.

4. Add grilled chicken and veggie mix on top of the romaine.

Enjoy!! 

314 calories. 32g pro, 37 g carb, 4 g fat

Mango Curry Chicken Salad

Dinner the other night was so good I was told I needed to post the recipe! 

Mango Curry Chicken Salad 

Ingredients:

1 chicken breast 

2 tsp curry powder

2 tsp chopped red onion

2-3 Tbsp Greek yogurt 

1/2 lime (juice)

2-3 cups mixed greens

1/2 mango chopped 

1 tbsp hemp seeds (optional)

1⃣ bake chicken or shred chicken (I seasoned mine with shallot, & paprika)

2⃣in a large bowl mix lettuce, lime juice, mango, and hemp seeds

3⃣in a smaller bowl mix Greek yogurt, curry powder, onions, salt and pepper(to taste)

4⃣ add chicken to smaller bowl and stir until chicken is coated with the yogurt dressing 

5⃣ add chicken (smaller bowl) mixture to bigger bowl, and stir 

6⃣EAT

Crispy Baked Sweet Potato Fries

When sweet potato fries are on a menu, it's seriously hard for me to resist ordering them. I also crave super crispy fries! When my family asked me to make a side dish for our dinner this weekend I knew exactly what I wanted... Sweet Potato Fries

Ingredients:

Sweet Potatoes or Yams 

Salt & pepper

Optional: Extra virgin olive oil

Optional: lemon, rosemary, thyme 

Directions:

1. Preheat oven to 425 degrees.

2. Spray a cookie sheet with Extra Virgin olive oil.

3. Peel yams 

4. Thinly slice yams, in to "fry" shaped strips.

5. Spray& toss yams with olive oil and spices.

6. Bake for 15-20 minutes (20 minutes+ for crispy fries) 

Eating Out: Mexican Food

Let's be real. Most of us like to eat out, whether it be for the different foods, good company, or just to get out of your house. Eating out is inevitable. You can eat clean and prep all your meals, but sometimes it's just nice to go out. It is even nicer going out, and not totally messing up your healthy habits. You CAN go out and still eat well. I have some tips for you, and today I want to chat about one of my favorites MEXICAN FOOD!

TIP #1: If you are going to splurge on eating Mexican food, splurge on quality Mexican food.
I have a few of my favorite spots, that are actually worth going to. I would rather get a scrumptious meal out, if it's going to be worth the calories!

Javier's:
Mixed ceviche, skinny jalapeno cucumber margarita, Javier's Salad (no cheese, dressing on side, add salmon), seafood enchiladas (share these, super rich, and definitely a diet "cheat")
Gracias Madre: 
Squash tacos, Caesar salad, mojado tamal, side of tortillas with guac and black beans
Tacolicious: 
Kale salad with shrimp, veggie tacos, tequila flight,
Mamacita: 

Crudo de Hamachi, shrimp ceviche, little gem salad,

Colibri: 

Beet salad (I order no cheese), ceviche (sub corn tortillas for chips), pozole soup
Cha Cha's: LATIN
Ceviche, salad with salmon, sangria

TIP #2:Share your favorite GUILTY treat.
If you want nachos, get them! I would recommend getting them for the table to share so you can enjoy them, but not consume the whole thing alone!

TIP #3: Order some veggies!
I always get veggie or fish tacos with corn tortilla's and a side of veggies and black beans instead of rice. I sometimes even do a big salad with salmon on top (my go to at most restaurants).

TIP #4: Order skinny drinks.
If you plan on getting wild and crazy, do a skinny margarita! You can also do tequila, lime, and soda water :)

TIP #5: Don't order everything fried
Pick one or two fried things IF YOU NEED IT, if you don't there are plenty of dishes that aren't fried

TIP #6: Don't be afraid to subsitute
NO SOUR CREAM- GUACAMOLE IS OK
NO CHEESE -OR LIGHT CHEESE
CORN TORTILLA-INSTEAD OF FLOUR
NO DRESSING- LIGHT DRESSING- OR DRESSING ON SIDE
NO RICE- OR SUB BROWN RICE (IF THEY HAVE IT)
SKINNY DRINKS

Now go out, and enjoy your night. Don't stress about it, just keep these tips in your back pocket!

Brian's Grilled Corn & Edamame Salad

My cousin Brian (@brian_wagner) is a total foodie. He works for Nugget Market, and in his free time outside work explores cool food spots and likes to cook. We were at a family reunion this weekend, and I almost died when I saw something bright and fresh in the kitchen! I told Brian I had to try his salad, and once I did I knew it had to be on my blog. Here it is!

Brian's Grilled Corn & Edamame Salad! 

Ingredients:

4 Grilled corn on the cobs or pan roast

1 Diced red onion

1 bunch chopped cilantro

2 bags of frozen edamame

Olive oil 

Rice vinegar

Sweetener of choice - stevia, agave, honey

Directions

1. Throw all ingredients into a bowl! 

2. In a smaller bowl whisk together dressing items. Brian says, "I always make the dressing to taste."

Prep time 20 minutes. 

Serve chilled.

It's that simple! I tried it, it really is delicious!

FOLLOW BRIAN ON INSTAGRAM: @BRIAN_WAGNER

Thea's Take On Raw Vegan Lasagna

I never realized (until I made this recipe) that HOT DANG am I good at this preparing meals thing:) I seriously felt so amazing cooking this weekend, and back in my element. The results.... This amazing raw vegan lasagna.

This delicious lasagna is layered with fresh Raw veggies from the farmers market, and has 3 different sauces; marinara, pesto, and cashew cheese. All brought together to create a flavorful and delicious (and of course nutritious) meal.

Ingredients:
2 large zucchini
2 yellow squash
2 large portobello mushrooms
2-3 medium- large tomatoes
1 bunch basil
1 bunch parsley
5-6 large medjool dates
5-6 strips of sun dried tomato (sulfate free)
1 head of garlic
1 lemon
1 c. Raw cashews
1 c. Raw pine-nuts
1/2 cup water
Cayenne pepper
Himilayan Sea Salt
pepper
Paprika


Utensils:
Vitamix
Measuring cup
Big (deep) lasagna dish

A) First we are going to make the cashew "cheeze"
1. Measure 1 1/2 c of raw cashews and pour in to Vitamix.
2. Add 1/2 cup water
3. Add juice of 1/2 lemon
4. Add 2 garlic cloves
5. Add 2 tsp. cayenne pepper
6. Add a few pitches of sea salt and pepper
7.Blend on low, then on high until creamy.
8. Pour in a small bowl and place to the side.

B) Secondly, we will (in a clean Vitamix) make our marinara sauce
1. Throw in the Vitamix 2-3 tomatoes
2. Add in 5-6 sundried tomatoes.
3. Pit, then place in 5-6 mejool dates.
4. Place 2 garlic cloves
5. Add in 1 bunch parsley
6. Add in salt and pepper to taste.
7. Blend in Vitamix on low then high until thick and smooth.
8. Pour in a small bowl and place to the side.

C) Next, we are making the pesto sauce in a clean Vitamix.

1. Place in 1 c. raw organic pine nuts
2. Add in 1 bunch basil and 1/2 bunch of parsley
3. Add in Juice of 1/2 a lemon
4. Add in 3-4 Cloves garlic
5. (optional) 2 tbsp. cold pressed Extra Virgin Olive Oil (you can substitute 1/2 a zucchini)
6. Add some paprika and salt and pepper to taste
7. Pour in to a bowl and place to the side.


NOW IT'S TIME TO MAKE THE LASAGNA

1. Thinly slice 1-2 zucchini long ways.
2. Lay zucchini slices along lasagna pan, covering as much of the pan as you can.
3. Lay a bunch of basil on top of the zucchini to close the holes.
4. Pour over your 1st layer (one of your 3 sauces). I chose the marinara.
5. Cut your squash long ways in thin strips.
6. Place your thin strips of squash long ways on top of your sauce.
7. Pour your next layer of sauce on top of the squash. I chose to spread on my pesto.
8. Cut your portobello long ways (so the mushroom stays wide) in to thin strips.
9. Place mushrooms on top of sauce, covering the sauce completely.
10. On top of the mushrooms, spread your last layer of sauce. (I chose my cashew "cheeze")
11. Cut in to thick slices, serve on a plate and enjoy!

Vegan or not, this recipe is absolutely yummy!