CAN’T BEET ME OATS
Making overnight oats is really simple. All you have to do is start with the base and work from there. I will lay out how I create my oats and give you a few flavor ideas to get started. Don’t be afraid to try …
WEEKLY DISH
Lemon Tuna over Veggies and Spinach Salad
This is just an awesome quick healthy meal when you have little time to prepare. I love seafood and since this meal only takes 30 minutes from start to dig in…. well you will absolutely LOVE this addition to your weekly meal plan.
Lemon Tuna over Mixed Veggies and Spinach Salad
Ingredients
Ingredients
- 2 tbsp EVOO
- 2 freshly squeezed lemon juice
- 1 tsp onion powder
- salt and pepper to taste
- 3-4 Tuna steaks this is plenty for my family of 5. Substitution of chicken or pork for seafood
- 1 yellow onion chopped
- 2 zucchini diced or sliced
- 2 yellow squash diced or sliced
- 1 cup red bell pepper diced
- 1 cup brussel sprouts diced
- 1 1/2 cup broccoli not diced but not big chunks
Salad
- 1 cup mescliun mix
- 2 cups baby spinach
Salad Dressing
- 1/4 cup EVOO
- 1/3 cup freshly squeezed lemon juice
- salt and pepper to taste
- 1 tsp olive oil
- 1/2 tsp kosher salt sprinkle over asparagus after. you toss with olive oil
Instructions
Instruction
- Preheat oven to 375 or start your grill
- Assemble all of your ingredients.
- Wash salad ingredients and let dry.
- Combine the first 5 ingredients, stir and drizzle over Tuna Steaks
- When the grill is ready, place tuna on grill for about 2-3 minutes each side. If cooking in the oven, cook until desired temperature. In the meantime, start your vegetables either on the grill or in a skillet on the stove. When Tuna Steaks are ready, remove from heat, cover and let rest.
Vegetables
- Place 1 tbsp of EVOO in skillet. When skillet it ready I add my vegetables 1 at a time and sear on med-hi about 1 min each side or until slightly tender. I do not like soggy vegetables. Depending on time, sometimes I put my brussel sprouts on a sheet pan lined with tinfoil, toss lightly in olive oil and broil to keep them slightly crispy. If you have kosher salt, add a pinch of kosher salt to the brussel sprouts when they are finished cooking.
- When vegetables are cooked set aside and toss together when all vegetables are cooked.
- Tuna should be ready, vegetables are ready.
- Let rest while you prepare the salad.
- Combine salad ingredients, toss.
- Combine salad dressing ingredients and stir. Drizzle dressing over salad.
- Serve vegetables with tuna on top, salad on side. ENJOY!
Notes
Options: Remember you can add anything to your salad. I love to add red onions, chickpeas, etc. I love to toss the vegetables, salad and tuna all together. The seared vegetables deliver a hearty and sweet taste to the salad and tuna with a slight citrus ending from the salad dressing.  It is delicious and QUICK! Get your stuff together so this will really be a 20 min meal for you and your family.Â
Broiled Salmon And Asparagus Topped With Mango Chutney. (served over quiona)
Keeping healthy simple and quick! A family favorite in every season! I love the simplicity, burst of complimenting flavors and not to mention the vibrant colors that will make even your pickiest eaters want to try at least one bite. Then just like that… they …
THE BOMB SALAD
This salad is exactly what it is titled (by my son…. the Bomb MOM ) "THE BOMB" salad. It is packed with protein, salt, sweet, crunchy, creamy & YUMMY! Prep the following items. Wash and spin the leafy greens (I love my salad spinner for …
MANGO CHUTNEY
Okay, Let’s Talk!
This is a side dish I prepare in LARGE quantity, because I use it with Taco Tuesday, topped over chicken/fish and rice, nachos, quick snack, or Ceviche! You name it, we love to add this to our dishes.
Prepare this dish with the basic ingredients and add the optional ingredients to your taste. The basic recipe is great because it helped me introduce vegetables like cucumbers, red bell peppers and red onion to my kids and they still had the natural sweet and tangy taste from the mango’s and small amount of lime juice. This is why it was great to start basic and then add new fun ingredients depending on what I topping the mango chutney with.
Now keep in mind… my family will go through 10 mango’s, cucumbers, and bell peppers by mid-week when I prepare this dish, a cucumber salad, homemade hummus with veggies already chopped up! A key component is SHOP AND CHOP! Go back to the meal plan page and re-read why it is important to plan, shop and chop! When I shop and chop, we all eat healthier around the house. One of our goals I worked to put in place when my kids were younger was/still is: when you are hungry go to the fridge first to eat then you can go to the pantry. The reason behind this is, when any kid comes home from school or has been outside playing all day, they are a different kind of HUNGRY BEAST! You know what I am talking about! I mean, I was like where the heck did my kid go??? Even when they had plenty, plenty of food packed for their lunch. I learned to remember, as this applies to adults and myself as well, you never know what someone has been through in a day…. maybe they had plenty of time to eat lunch (never), the stress that we all experience daily whether good or bad, just be….. just be there and be available. Being available with healthy snacks already prepped helps everyone’s blood sugar stabilize, mental clarity and new energy from fueling your body with clean, no preservatives added food rather than processed with a 20 year expiration date! Take small steps…..you can do this.
MANGO CHUTNEY
Servings: 5
Ingredients
Ingredients
- 4 mango diced
- 3 persian cucumber diced any cucumber is fine, but I prefer seedless and burpless, more firm cucumbers
- 2 red bell peppers diced
- 1 freshly squeezed lime juice add 2 if making large batch
- salt and pepper to taste
Optional Ingredients
- 1/4 cup pomegranate seeds
- 1/3 - 1/2 cup cilantro leaves chopped
- 1 avocado sliced
- 1 jalapeno diced
- 1/3 cup watermelon when in season
CHICKEN, QUIONA PASTA WITH 5 INGREDIENT SPINACH POMODORO
This is just one of my quick favorite meals! So quick, easy, healthy and so easy to add chicken, or any sauteed vegetable. An absolute MUST is ripe tomatoes, fresh basil, garlic. The key to an amazing meal is quality ingredients, fresh and quick.
A KICK OF TUMERIC GRANOLA
Start your day with an inflammatory kick! Turmeric is something I tried to incorporate more into my diet this year. I have seen recipes for golden milk, fancy sauces, and unique dishes featuring turmeric. It can be scary at first because of the bright color, …
DID SOMEONE SAY SAMOAS?
Yep! I did say Samoa!
Honestly, as a child I never tried a Samoa. Something about the coconut or the idea that my mom loved them made them not appealing to me. I have to admit that I have still never had a Samoa, but I know how popular they are, so I figured it was time to make a cleaner version. I found a recipe on EatingBirdFood’s page, and adapted it to make a more coconut-y flavor. Funny, I know, I love coconut now!
Treat yourself by avoiding the processed Girl Scout cookies and giving yourself a more nutrient rich sweet option.
DID SOMEONE SAY SAMOAS?
Servings: 4
Equipment
- pan, parchment paper, cookie pan
Ingredients
Ingredients
- 2 cups unsweetened coconut flakes I prefer the flakes, not the shredded coconut. I get the flakes at Trader Joes or Harris Teeter
- 2 cups pitted dates unsweetened
- 1 tsp coconut extract add more if you like the taste
- 85% dark chocolate
Instructions
Instructions
- Line your cookie tray with parchment paper.
- Heat up your pan with medium hi heat.
- Once your pan is warm, toast your coconut flakes until they are golden brown (be careful not to burn! Remove from heat when toasted. About 2-4 minutes
- Place toasted coconut, pitted dates, and coconut extract in food processor or blender. Blend until they are combined into a sticky dough that can be formed into cookies. They should be sticky but not get very stuck to your hands.
- Roll about a tablespoon amount into a wafer for each cookie. Put cookie your cookie tray that has parchment paper on it. Poke a hole in the middle with a metal straw or chopstick (you don't have to do this, but it really gives the Samoa effect)
- Place in the freezer for 15 minutes to firm.
- Melt a bar of dark chocolate in the microwave in 30 second intervals, stir in between (I used about 85%, but you can do anywhere from 70-100%)
- Remove cookies from freezer and drizzle with chocolate. Place back in freezer to firm chocolate.
- Simply leave out for a few minutes to thaw a little before devouring. Once the chocolate is firm you can store in the refrigerator.
- If you happen to have any left over, place in container and store in freezer. Disclaimer: some "pitted date" packages have random hidden pits in them. If you encounter a pit while making, remove from the batter. I did not remove some that were in the batter and my dad was not happy to bite into a hard pit!
Notes
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BLISSFUL BLUEBERRY BALLS
These are one of my all time favorite desserts to make. I am a huge fan of ice cream and refreshing desserts. Treats like frozen grapes and frozen berries are a must have in my freezer for that late night study sweet tooth. These combine …