Salmon Zucchini Burgers

Salmon Zucchini Burgers

Salmon burgers are something I’ve been dying to make for a while and I’m so glad I finally did because these were too freakin’ good. They only take about 20 minutes to make so these will definitely be something I make often when I’m busy and need a quick and easy meal!

Ingredients:

1lb cooked salmon

1/3 cup breadcrumbs

1/2 zucchini

1 tsp dijon mustard

Seasoning of your choice (I used himalayan pink salt, garlic, black pepper, oregano, parsley, and thyme)

Directions:

Grate half a zucchini and add it to a bowl with the cooked salmon, breadcrumbs, mustard, and seasonings. Mix and mash the salmon and zucchini with the dry ingredients until it sticks together well enough to form burger patties. Heat olive/avocado/coconut oil on medium heat in a skillet. Form four patties from the salmon mix and cook about 5 minutes on each side.

(makes 4 burger patties)

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Creamy Cauliflower Soup

Creamy Cauliflower Soup

So my boyfriend’s dad has the most awesome backyard garden and a few months back he made a creamy cauliflower soup with fresh cauliflower he had grown. Fast forward to about a month ago when he sent over some fresh grown veggies (including some massive cauliflower) and I immediately thought to ask about the recipe for that amazing soup. I may or may not have made the recipe twice that same week and then again the next week so I could freeze some and keep it in my fridge… Here’s the recipe with a few healthier adjustments.

Ingredients:
1/4 c water, vegetable stock or low sodium chicken stock
1 tbsp ghee
1 medium yellow onion, coarsely chopped
2 cloves of garlic, sliced
4 1/2 c vegetable or low sodium chicken stock
1 1/2 lbs cauliflower (about 1 whole head), coarsely chopped
1/4 cup plain, unsweetened cashew or almond milk
1 tsp salt 1/8 tsp pepper
chopped fresh parsley, dill, or chives (optional)

Directions:
Heat 1/4 cup of water or stock and ghee in a soup pot over medium heat until the ghee has melted. Add in onion and garlic stirring occasionally and cook until tender, but not browned. Then add 4 1/2 c stock, wine, and chopped cauliflower and cook for 15-20 minutes until the cauliflower is tender and can easily be poked through with a fork. Puree with a blender or immersion blender and return to heat. Stir in milk, salt, and pepper and heat for a few more minutes then serve with parsley, dill, or chives.

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Jilz Crackerz Breaded Chicken

Jilz Crackerz Breaded Chicken

This breaded chicken is one of my favorite quick meal staples to make during the week. It’s flavorful, easy, versatile and super healthy. With only 6 ingredients you have no excuse not to try this! You could serve it with rice and veggies, on a salad, or with pasta and you’ve got one of the yummiest and most effortless meals you could think of!

Ingredients:
thin sliced boneless skinless chicken
1 package cracked pepper and sea salt Jilz Crackerz
1 tbsp Bragg’s Organic Sprinkle Seasoning
1 tsp himalayan pink salt
1 tsp chili powder
2 eggs

Directions:
Preheat the oven to 425ª. Blend crackers until they have broken with some coarse pieces and some finer pieces. Mix Bragg’s seasoning, salt, and chili powder into the crushed crackers in a wide, shallow bowl. In another wide, shallow bowl beat the eggs. Dip the chicken strips into the eggs, then the cracker mixture and place on a foil lined baking sheet. Cook for 15-20 minutes.

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Wheat Flatbread Pizza with Arugula

Wheat Flatbread Pizza with Arugula

Screen Shot 2017-05-14 at 9.33.10 PMIngredients:
(For the dough)
2 c & 2 tbsp Wheat flour
1 packet of active dry yeast
1 c warm water
1 tsp Himalayan pink salt
1 tbsp olive oil
1 tbsp cornmeal

(toppings)
fresh mozzarella
2 1/2 cups organic arugula
parsley
basil
1 tbsp olive oil
1 tbsp balsamic vinegar

Instructions:

Combine 1/4 c warm water & yeast in a small bowl. Give it a stir & let sit for about 5 minutes. While the yeast sits combine flour, 3/4 c warm water, salt, & olive oil in a large bowl or stand mixer. After 5 minutes add the water & yeast mixture to the dry ingredients. Mix with a wooden spoon then use the dough hook attachment knead the dough on a low speed for about 5 minutes (if you don’t have a stand mixer you can knead the dough by hand).
When the dough has formed cover the bowl with plastic wrap & let it sit for 30 minutes. Once the dough has risen, sprinkle a baking sheet with the cornmeal and roll out the dough. Let the dough bake for about 5 min without any toppings then remove from the oven & place thin slices of mozzarella over the top. Drizzle with olive oil & return to the oven for 12-15 minutes. While the pizza is cooking toss the arugula, basil, & parsley in the olive oil & balsamic vinegar. Remove the pizza from the oven and top with the arugula mix.

Enjoy!

Quinoa Vegetable Fried Rice

Quinoa Vegetable Fried Rice

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‘Tis the season for vegging on your couch on a Monday night watching The Bachelor & what better way to celebrate than with a healthier version of your favorite Chinese takeout?? Quinoa fried rice is full of veggies & packed with protein.

Ingredients:
1 c quinoa
1 c water
1 tbsp coconut oil
1/8 c chopped white onion
1 tsp garlic
2 eggs
1-1 1/2 c total mixed vegetables of your choice (peas, carrots, zucchini, broccoli, red peppers, green beans, mushrooms etc.)
(Optional: meat of your choice i.e. chicken or shrimp)
1 tbsp tamari

Instructions:
Cook 1 cup of quinoa in 1 cup of water & set aside. Add coconut oil to a stir fry pan & sauté onion & garlic on medium until golden brown. Add eggs to the pan & scramble them then add the rest of your vegetables & sauté. Once your vegetables have cooked down a bit reduce to low heat & add your quinoa to the pan drizzle tamari over the “fried rice” & mix thoroughly. Remove from heat & serve.

Gluten Free Cauliflower Pizza Crust

Gluten Free Cauliflower Pizza Crust

IMG_0475.JPGSometimes you just need a big ol’ slice of pizza… or five. This cauliflower pizza crust is gluten free, guilt free, & so delicious. Go ahead, eat the whole dang thing.

Ingredients:
1 large head of cauliflower
2 eggs
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
Salt & pepper to taste

Cut cauliflower into smaller pieces then blend in a food processor until it reaches a rice-like texture. Boil a pot of water on the stove & add cauliflower so that the cauliflower is covered by the water. Mix once, cover with a lid, & let sit 4-5 minutes. Strain cauliflower then use a cheesecloth to squeeze as much of the remaining water from the cauliflower as you can. Place cauliflower in a bowl with your spices & eggs then mix thoroughly. Bake at 400° for 20-25 minutes then remove from oven, add your toppings, & continue baking for another 5-10 minutes!

Enjoy!

Shakshuka

Shakshuka

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This is something I’ve had my eye on for a while. Shakshuka is something I’ve seen quite a few people cooking up in their kitchens & I had to try it for myself.

No joke guys this dish is AMAZING. So good & could work for breakfast or dinner. It’s fairly easy to make & has so much flavor!

1/4 c chopped white onion
1 chopped red or green bell pepper
1/2 c chopped tomato
2 tbsp tomato paste
1 tsp minced garlic
1 tsp paprika
1 tsp cumin
1 tsp chili powder
Pinch of cayenne
Salt & pepper to taste
Feta cheese
Eggs (as many as you’d like)
Dill & parsley (optional)

Heat olive oil in a large pan then add onions & peppers to the oil & sauté. Add tomatoes & tomato paste & allow to cook down while adding your spices. Once your tomatoes are broken down, make little wells & crack the eggs into them. Sprinkle feta cheese over the top, cover with a lid & cook eggs over easy leaving the yolk soft. Top it off with some dill & parsley!

Enjoy!

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Portabella Veggie Tacos

Portabella Veggie Tacos

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Went out to lunch recently & had the best dang veggie tacos ever, so of course I tried to recreate them at home afterwards. The result?

Tex-Mex style vegan tacos loaded with veggies & flavor.

For the taco filling:
1 large portabella mushroom
1 c black beans
1/2 c corn
1/4 c chopped onion
1/2 an avocado (chopped)

For the taco seasoning:
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
pinch of sea salt

For the sriracha sauce:
1/4 c plain vegan yogurt of your choice (or greek yogurt)
sriracha sauce to taste (I used 1tbsp)

Cut mushroom into thin slices & rinse with water. Coat with about half of the taco seasoning & sauté with chopped onion in olive oil over medium heat. Mix black beans, corn, & onion in a bowl with the other half of the taco seasoning. Combine sriracha & yogurt in a separate bowl. Serve onto a corn tortilla then top with tomato, avocado, & sriracha sauce.

Enjoy!

Sweet Potato Noodles & Creamy Cashew Sauce

Sweet Potato Noodles & Creamy Cashew Sauce

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When you’ve been having too much fun with your spiralizer & you try to turn everything into noodles. Everything is better in pasta form right?


For the sauce:
1 cup soaked cashews ((2 hours))
clove of garlic
salt & pepper to taste

For the sweet potato noodles:                                                                                                                                2 spiralized sweet potatoes
handful of spinach
1/3 cup basil
salt & pepper to taste

Blend cashews, garlic & salt & pepper in a food processor until smooth and creamy, then set aside. Cook down sweet potatoes in a pan with olive oil… Add the basil, spinach, salt & pepper & let spinach wilt!

Enjoy!

Almond Crusted Salmon

Almond Crusted Salmon

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So I thought about going completely vegan at one point, but then I thought… What about eggs on my avo toast, sushi, & SALMON?!

But seriously, this recipe is too good.

Salmon
1/2 c almonds (finely chopped)
2 tbsp fresh parsley (finely chopped)
1tbsp French lemon zest
Salt & pepper to taste
Coconut or whole wheat flour
1-2 eggs

Mix almonds, parsley, & lemon zest in a bowl. Cover salmon in coconut or wheat flour then dip in egg whites & coat with almond mixture. Place the salmon in a skillet with a little coconut or olive oil & cook on one side until golden/brown in color (about 4-5 min).

Enjoy!