Toasted Squash Seeds

Toasted Squash Seeds

I always grew up eating pumpkin seeds post-carving at Halloween time. I had no idea you could use the same method with butternut squash and spaghetti squash seeds! If you follow my blog, you know how obsessed I am with butternut and spaghetti squash. Next time, don't throw away those seeds! Use this simple recipe to make a delicious salty snack!

Ingredients:

Seeds from one butternut/spaghetti squash, cleaned

1 tbsp. salt

1 cup hot water

Salt and pepper to taste

Directions:

1. Dissolve salt in hot water. Add seeds and allow to soak overnight or about 8 hours.

2. Remove seeds from water and pay dry with towel. 

3. Preheat oven to 300 degrees. Spread out seeds on baking sheet and season with salt and pepper. Bake 5 minutes, stir seeds and bake another 5 minutes. Let cool, season as desired and enjoy! 

5-Minute Pesto

5-Minute Pesto

My garden is in crazy mode! Everything is doing so well this year. With my basil plant going absolutely bizerk, I figured it was a good time to make home made pesto with fresh basil right off the plant. This recipe is super quick and easy. And it turned out delicious! Enjoy this pesto on pasta, pizza, sandwiches, bread and more!

Ingredients:

2 cups basil

1 cup spinach

2 cloves garlic

1/2 cup toasted walnuts

1/3 cup olive oil

Juice of 1/2 lemon

Salt to taste

Fresh cracked pepper to taste

Directions:

Combine all ingredients in food processor and blend until smooth. Enjoy immediately or refrigerate for up to a week. 

Easy Weeknight Chicken Teriyaki

Easy Weeknight Chicken Teriyaki

Cooking a healthy dinner every night might be difficult for those of us who are super busy. Don't resort to greasy, fatty, high-calorie and low nutrition options at fast food restaurants! This recipe is perfect for a quick and healthy week night meal. This recipe is also a great dish for meal prepping. Just cook up a big pan and portion out for the rest of the week! Yum!

Ingredients:

1 tbsp. olive oil or coconut oil

1 lb. boneless, skinless chicken breast, chopped in to bite-sized pieces

1 bag fresh or frozen stir-fry vegetable mix

1 small can water chestnuts

1 small can baby corn

1/2 bottle Teriyaki sauce

Sriracha chili sauce to taste

Directions:

1. In large fry pan, heat oil on medium heat. Add chicken breasts. Sautée until cook thoroughly, stirring every few minutes. 

2. Add vegetable mix, water chestnuts, and baby corn to pan. Drizzle with teriyaki sauce and mix well. Cover pan and let simmer about 7-10 minutes or until vegetables are tender, stirring every few minutes. 

3. Add sriracha sauce and additional teriyaki sauce if desired. Serve over rice or chow mein noodles.

4. If you're feeling fancy, garnish with sriracha drizzles and chopped green onion.

Spicy Pepper & Corn Soup

It's almost sweet corn season here in the Midwest! I couldn't wait to share this recipe with you guys! I am obsessed with this soup! It's hearty, creamy and spicy all at the same time. Yummy!

Spicy Pepper & Corn Soup

Ingredients:

1 tsp coconut oil

2 jalapeños, chopped (remove seeds for less heat)

1 red pepper, chopped

1/2 medium red onion, chopped

4 ears sweet corn (if in a pinch use 1/2 bag frozen corn)

2-3 cups veggie or chicken stock 

Juice of 1 lime 

1 tsp salt

1/4 cup fresh cilantro, minced 

1/2 cup Greek yogurt

For garnish: cilantro leaves, sliced avocado 

Directions:

1. Heat oil in large pan. Add peppers and onions and sautée on medium for 4-5 minutes. 

2. Remove corn kernels from the cob and add to pan. Cook 2-3 minutes. 

3. Add broth, lime juice, salt, and cilantro and simmer on medium-low for 15-20 minutes. 

4. Remove from heat and transfer soup in to blender. Blend until smooth. 

5. Return to pan and add yogurt. Stir on low heat for about 2 minutes or until yogurt is all mixed in. 

6. Ladle in to bowls and top with sliced avocado and fresh cilantro. 

Roasted Garlic Hummus

Roasted Garlic Hummus

Oh how yummy hummus is! And most people don't realize that it's super easy to make at home! The whole recipe costs way less than buying hummus from the store. I decided not to add tahini to my hummus because I am not a huge fan of the taste, but feel free to add some to yours if you'd like! So grab your food processor and pita and enjoy this yummy recipe!

Ingredients:

4 cloves garlic, whole, peeled 

1 15oz. can chickpeas, drained

1/4 cup olive oil

Juice of 1 lemon

1 tsp salt

1/2 tsp oregano

1/2 tsp fresh cracked pepper

Pita or chips for dipping

Directions:

1. Preheat oven to 350. Place garlic on pan and roast at 350 for 15 min. 

2. Combine all ingredients, including the roasted garlic in a food processor. Blend until smooth. Add more olive oil or a bit of water if necessary. 

3. Garnish with a few drops of olive oil and a sprinkle of oregano. Enjoy!

Soy-Pickled Jalapeños

Soy-Pickled Jalapeños

Peter piper picked a peck of pickled peppers. This recipe was inspired by one of my managers who made her own batch of yummy pickled peppers. And I am now obsessed. The bad boys are yummy on everything, from eggs, to tacos, to sandwiches I am addicted! Hope you love them as much as I do! 

Ingredients:

8 jalapeños, sliced into thin rings

1/2 cup soy sauce

4 garlic cloves, finely minced

3/4 cup rice vinegar

3 tbsp sugar

Juice of 1 lime

Juice of 1/2 lemon

1/4 cup lemon-lime soda

Directions:

1. Place jalapeño rings in jar. (Remove seeds for a milder version, however I like it hot!)

2. In saucepan, combine soy sauce, garlic, vinegar, an sugar to a boil. Stir until sugar is dissolved and let simmer a few minutes. 

3. Remove from heat and add juices and soda. Stir well. Allow to cool for 5 minutes. 

4. Pour liquid mixture over jalapeños in to jar. Seal jar and place in fridge. Allow to set at least 2 days before enjoying! 

Cilantro Lime Chimichurri

Cilantro Lime Chimichurri

If you haven't ever tried Chimichurri sauce you are seriously missing out! I like to describe it as a pesto made with cilantro and garlic instead of parsley. This simple sauce really jazzes up any type of meat or seafood. I also use it as a marinade for chicken or shrimp tacos. I hope you love this versatile sauce as much as I do!

Cilantro Lime Chimichurri

Ingredients:

1/2 red onion, coarsely diced

4 cloves garlic, whole

1 cup cilantro, packed

2 tbsp salsa verde

2 tbsp olive oil

1 tsp salt

Juice of 1 lime

Directions:

1. Combine all ingredients in food processor/blender. Blend until smooth. 

2. Let sauce chill for at least an hour to let flavors combine. Use on chicken, steak, or shrimp as a sauce or marinade. Yum!

Easy & Fresh Pico de Gallo

Easy & Fresh Pico de Gallo

I love going to the local produce store. They have the best selection of fresh fruits and veggies for super cheap. Every time we cook out, I always make fresh pico for burger toppings! Making fresh pico is so simple! Here is my super quick and simple recipe for awesome, fresh salsa!

Easy & Fresh Pico de Gallo

Ingredients:

2 medium Roma tomatoes, diced

1/2 red onion, diced

1 jalapeño pepper, minced

2 tbsp cilantro, chopped

1/2 tsp garlic powder

1 tsp salt

Directions:

1. Chop veggies and combine in bowl. Mix in seasonings, and stir until well combined. 

2. Cover and chill at least 30 min to combine flavors. Enjoy with tortilla chips or anything else you please! 

Home Made Guacamole

Home Made Guacamole

If you are familiar with my blog, you are aware of my avocado obsession. And of course that means I am obsessed with guacamole. Here is my quick and easy recipe that rivals even the best restaurant guac! 

Home Made Guacamole

Ingredients:

1 medium ripe avocado

2 large scoops fresh pico de gallo

1/4 tsp garlic powder

1/2 tsp salt

Juice of 1/2 lime

Directions:

1. Cut avocado in half width-wise and remove pit. Scoop out one half of avocado and mash in bowl with soon until smooth. Dice second half of avocado with knife. 

2. Combine mashed avocado, diced avocado, and pico de gallo. Add spices and lime juice. Mix well. 

3. Cover and let sit 15 min to combine flavors. Enjoy with tortilla chips or whatever else you please! 

Jalapeño Turkey Burgers

There's something about a nice juicy burger that I crave so much in the summer! However, after giving up red meat a few years ago, I had to get creative when it came to grilling time. After many combinations, here is my all-time favorite recipe for spicy jalapeño turkey burgers. (If you can't take the heat, substitute bell peppers!) I like my turkey burgers on a whole wheat bun, topped with pepper jack cheese, spinach, pico, avocado and a little chipotle mayo. Mmm, my mouth is watering just thinking about it!

Jalapeño Turkey Burgers

Ingredients:

4 jalapeños (more or less depending on spice tolerance), chopped

Half yellow onion, chopped

2 lbs ground turkey

1 tsp cumin

1 tsp garlic powder

Salt and pepper to taste

Burger buns and toppings

Directions:

1. Combine jalapeños and onions in food processor. Blend until vegetables form a paste-like consistency.

2. In large bowl, mix together ground turkey and jalapeño/onion mixture. Add spices and mix well. 

3. Form mixture in to round patties for cooking. (TIP: turkey shrinks when cooked, so make patties about 1/2 in larger in diameter than buns.)

IF COOKING IMMEDIATELY:

4. Cook on greased fry pan or on grill. Garnish with favorite toppings and enjoy!

IF FREEZING: 

5. Coat both sides of patty with cooking oil. Place in freezer safe container. Thaw and enjoy later! 

Cranberry-Almond Banana Bread Breakfast Muffins

Have some brown bananas in the house going bad? Banana bread is always an awesome way to use them up! These muffins are super quick, easy, and healthy at 120 calories each! Make them for a week's work of low-cal breakfast or snacks!

Cranberry-Almond Banana Bread Breakfast Muffins

Ingredients:

3 ripe medium bananas 

3/4 cup old fashioned oats 

3/4 cup whole wheat flour

3/4 tsp baking soda

1/4 tsp salt

2 tbsp butter, melted

1/3 cup brown sugar, packed

2 large egg whites

1 tsp almond extract 

1/3 cup dried cranberries

Directions:

1. Mash bananas with potato masher until smooth. 

2. Combine all ingredients in mixing bowl. 

3. Let stand at least 20 min to allow oats to soften. 

4. Spoon mixture evenly in to greased muffin pan. (Recipe makes 12 muffins.)

5. Bake at 325 for 25-35 min or until brown. Enjoy!

Low-Calorie Avocado Chicken Salad

I am absolutely obsessed with Avocados. Seriously. Ask anyone. I will eat a whole avocado with some salt and pepper as a snack. So of course, I try to find any way to incorporate more avocado in to my diet. This recipe is super quick and easy, not to mention healthy. I like to make it in the morning and then bring it with me to eat at work. 

My favorite way to enjoy this chicken salad is in a sandwich between two pieces of Sara Lee 45 Calorie bread with Sea Salt & Pepper Rice Thins (pictured above). BONUS: That whole meal is only 280 calories!

Low-Calorie Avocado Chicken Salad Recipe

Ingredients:

1 chicken breast, cooked and cooled

1 medium avocado

1/4 cup Greek yogurt

1 tbsp fresh cilantro, chopped

Juice of 1/2 lime

1 tsp garlic powder

Salt and pepper to taste

Bread, pita, crackers, etc. (optional)

Directions:

1. Cut chicken breast in to small cubes. 

2. Slice avocado in half. Scoop out one half and mash until smooth. Slice second half of avocado in to small cubes. 

3. Combine chicken, avocado, yogurt, cilantro, and lime juice in bowl and mix until even. Add garlic powder, salt, and pepper. 

4. Cover and chill at least 30 min before consuming. Enjoy!

(Makes two servings, so save some for dinner or a snack!)