Happy almost Earth Day (which is also my Birthday)! This months Recipe Redux theme is honoring Earth Day and challenging us to show how we reduce food waste. My biggest pet peeve is throwing away food! I don’t know about you but I cringe every time I throw what was once good food into the trash. So I love this month’s theme. One of the foods I find myself throwing away time and time again is herbs and other greens like spinach. I’ll get a bunch of parsely or cilantro from a recipe that only calls for a tablespoon and then the rest just sits in your fridge until it wilts and goes brown. Same with spinach, I’ll buy a huge box of spinach and end up tossing half of it away because we can’t eat it in time….
“I received free samples of Bumble Bee Tuna mentioned in this post. I was not compensated for my time.”
This Lemon Sesame Ginger Tuna Bowl featuring Bumble Bee Tuna is quick 10-minute lunch or dinner idea that’s packed with flavor and nutrition!
Today I’m talking all about fish, specifically Tuna fish. One of my favorite go to lunches or snacks! Did you know Tuna fish is a great source of protein, omega-3 fatty acids. These nutrients are important for overall health and children’s growth and brain. The FDA recently released seafood advice for pregnant and breastfeeding women, and families. The advice encourages families to get two to three servings of the “best choice” fish each week. Light tuna like that found in Bumble Bee’s new Seasoned Tuna Pouches are an easy way to get your weekly recommended fish in each week.
I love that their tuna packets are perfectly portioned and seasoned making them a great addition to a salad, sandwich for lunch or dinner or on their own for a snack. For this recipe I topped salad greens, brown rice, cucumber and tomato with their Lemon Sesame Ginger Seasoned Tuna Pouch. I also made a quick lemon sesame ginger dressing that brought everything together! Easily this mamas new favorite go-to lunch!
- 1 Bumble Bee Lemon Sesame Ginger Tuna Seasoned Tuna Pouch
- 2 cups mixed spring greens
- ½ medium cucumber (about ½ cup), spiralized or shredded
- 1 carrot ( about ½ cup), spiralized or shredded
- ½ cup cooked brown rice
- 1.5 tablespoons of Lemon Sesame Ginger dressing (see below)
- 1 teaspoon sesame seeds
- LEMON SESAME GINGER DRESSING (makes 4 servings)
- 2 tablespoons lemon juice ( juice of ½ a lemon)
- 2 tablespoon olive oil
- 1 tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground garlic
- pinch of salt/pepper
- First prepare the dressing by adding all the ingredients to a small container or Mason jar with a lid then shake to combine.
- To make salad add mixed greens to a bowl then top with cucumber, carrots, brown rice, contents of tuna packet, sesame seeds then drizzle over 1.5 tablespoons of the Lemon Sesame Ginger Dressing.
Ever wish you could have Thai take-out ready in your home in under 30 minutes and have it be healthy?! I do I do! I am a huge fan of Thai mainly because their sauces are so yummy. Especially Pad Thai since it uses my favorite ingredient, peanut butter!
Typical Pad Thai is pretty carb heavy and does not include a lot of vegetables so I decided to put my own spin on Pad Thai by swapping out the rice noodles for.. you guessed it, Zucchini Noodles! I also added in red peppers and purple cabbage for not only more vegetables but more color and crunch. These easy swaps cut down on the carbohydrates and adds in a at least two servings of vegetables. For protein I used some leftover shredded chicken that I had made the night before in my crockpot. You could easily saute up some chicken or use shrimp or tofu in this dish instead.
My hubby tried it and loved it cold. I preferred it hot the next day after the vegetables and chicken had some time to marinate in the pad thai sauce. This Pad Thai Zucchini Noodle dish is a perfect quick night meal, make-ahead lunch or dinner that can easily be enjoyed hot or cold!
- 1 teaspoon olive oil
- 3 medium zucchinis, spiralized
- 1 red bell pepper, julienned
- 1 cup purple cabbage, shredded
- 8 ounces cooked shredded chicken
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce ( sub: another tablespoon of low sodium soy sauce)
- 2 tablespoons honey
- 1 tablespoon of rice vinegar ( sub: apple cider vinegar)
- 3 tablespoons natural peanut butter
- 2-3 teaspoons sriracha
- ½ teaspoon ground ginger
- 2 cloves garlic, minced
- TOPPINGS (optional)
- chopped peanuts
- green onions, diced
- lime juice
- Prepare sauce by adding all ingredients to a small bowl and whisking. Set aside.
- In a medium saute pan on medium heat add olive oil. Add in spiralized zucchini and red peppers. Cook for 3 minutes then add in red cabbage and chicken. Cook for another 2-3 minutes.
- Add in sauce and cook for another 4 minutes or until vegetables tender and liquid evaporated.
- Serve topped with green onions, cilantro, chopped peanuts and lime juice.
Serve these Migas Tacos up for Taco Tuesday. Great at any meal and only take 15 minutes to prepare and cook!
This month’s Recipe Redux theme is you guessed it Taco Tuesdays! My hubby and I are big taco fans and are often making tacos or at least something Mexican on Tuesday nights. Tacos are quick, easy and delicious. They are also super versatile. Just change up the protein, vegetables and even the taco shell and you can have a different taco each week. To switch things up a bit I decided to make one of my favorite Mexican dishes, Migas, into Tacos! Migas are a great way to use up leftovers vegetables and other taco fixings. Although Migas are typically a breakfast dish, because they are made with eggs, I am a big fan of eating this dish for dinner! I always have eggs in my fridge and they cook up really quick. Egg tacos are definitely one of my go-to meals, especially on nights when I’m on my own for dinner.
To these Migas tacos I added onions, peppers, mushrooms and spinach but you could add just about any leftover vegetable you have in the fridge. I also used corn tortillas because I like the flavor but a whole wheat tortilla would also work well. I topped mine off with some sliced avocado but you could add just about any taco topping like salsa, Sriracha or Greek yogurt (in place of sour cream).These Migas tacos are great for an easy dinner but would also make a quick lunch or breakfast taco!
- 1 egg
- 1 egg white
- 2 tablespoons low fat milk
- 2 tablespoons shredded cheddar cheese
- 1 teaspoon olive oil
- 2 tablespoons onions, chopped
- ¼ cup peppers, chopped
- ¼ cup mushrooms, chopped
- ½ cup raw spinach leaves
- ¼ cup crushed corn tortilla chips
- 2 corn tortillas
- ¼ avocado, sliced
- In a small bowl add egg, egg white and milk and whisk to combine. Add in cheese. Set aside.
- In a medium saute pan on medium high heat add in olive oil. Add in onions, peppers and mushrooms and cook for 3-5 minutes or until onions translucent. Add in spinach and cook until wilted. Add in corn tortilla chips and egg mixture. Cook, stirring occasionally for about 3 minutes or until eggs cooked through.
- Add mixture to 2 corn tortillas. Top with sliced avocado.
“By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Potatoes provide the carbohydrate, potassium, and energy you need to perform at your best. They are nutrient dense complex carbohydrates which mean not only do they provide carbohydrate but they also provide a variety of other nutrients including fiber, potassium, vitamin C, iron and vitamin B6. Also, did you know that potatoes contain more potassium than banana? Yes that’s right! So the next time you are looking to refuel your body after a workout look for a potato!…
This month’s recipe redux theme “Budget Friendly Eats” is having us create a healthy low cost meal for under $3 a serving. One big misconception is that eating healthy is expensive, but the truth is it can be affordable! Meat always end up being the most expensive item in my grocery cart, not the fruits and vegetables. To cut back on our weekly grocery bill I try and make at least one meal a week using beans or lentils instead of meat. Another way I cut back on the cost of groceries is by using dried herbs and spices, instead of fresh. Not only do they add the same great flavor but they last much longer! Lastly, I have ben trying to use more dried beans rather than canned beans, not only are they less expensive ounce per ounce but they are also more echo friendly.
For my budget friendly meals this week I made this Slow Cooker Pesto Minestrone Soup is packed with a variety of vegetables, beans, whole wheat pasta and flavor from dried herbs and costs only$2.63 per serving. Cooking it in a slow cooker also makes it a great make ahead dinner or lunch.
- 1 cup carrots, diced ($0.25)
- 1 cup celery, diced ($0.50)
- 1 onion, diced ($1.29)
- 4 garlic cloves, minced ($0.25)
- 2 (14.5 ounce) cans low sodium diced tomatoes ($1.50)
- 4 cups low sodium vegetable stock ($2.50)
- 2 cups water (free)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves ( ~ $1.00 total for dried herbs)
- 1 cup whole wheat shell pasta ($1.00)
- ½ cup parmesan cheese ($1.00)
- 1 small zucchini, diced ($1.00)
- 1 .5 cups cooked kidney beans ($0.50) OR 1 15 ounce can kidney beans ($1.00)
- 1.5 cups cooked chickpeas ($0.50) OR 15 ounce can chickpeas ($1.00)
- ½ cup pesto sauce ( $3.50)
- salt/pepper to taste
- In a slow cooker add carrots, celery, onion, garlic, diced tomatoes, vegetable stock, water, dried basil, oregano, thyme, parsley, bay leaves. Cook on low for 6 hours or high for 3-4 hours.
- Add in zucchini, whole wheat pasta, kidney beans, chickpeas. Mix to combine and continue to cook on low for another 30 minutes, or until pasta cooked.
- Add in parmesan cheese and pesto and mix to combine.
- Add salt/pepper to taste
Cost per serving: $2.63
This Peppermint Mocha Shake is packed with protein and makes a satisfying on-the-go balanced breakfast or healthy treat!
Happy December!! How did this year fly by? This month’s recipe redux theme is having us celebrating 2016 by asking us to grab a cookbook and recreate a recipe on a page using a combo of numbers from “2016”. One of my go to cookbooks is Joy Bauer’s Slim and Scrumptious Cookbook that I got when I met her on the Today Show. Yes and she even signed it (blush!). On page 216 is a Frozen Hot Chocolate recipe that looks oh so yummy and perfect for this time of year….
For a quick delicious make-ahead dinner try my Easy Slow Cooker Chicken Vegetable Chili! Only 10 minutes of prep then let the slow cooker do the rest!
Winter has officially hit the Northeast. Waking up to snow for the first time this Monday morning I was sad but excited. It was the first time the little man got to see snowflakes! I may have been more excited than he was but he seemed intrigued yet not quite sure what he was looking at….
This Cranberry Pomegranate Quinoa Salad has happy holidays written all over it! Full of winters finest produce and the colors and flavors of the season.
Being married into a Persian family means eating lots and lots of pomegranates his time of year, and I’m not mad about it! Did you know pomegranates actually originated in Iran and “Anar” is pomegranate in Farsi? (Just some fun facts thanks to my hubby!). Pomegranate seeds or arils are packed with antioxidants, dietary fiber, Vitamin C, Vitamin K and folate. I love eating it by the spoonful or added to salads and my yogurt for some crunch and sweetness.
Example A, this delicious Cranberry Pomegranate Quinoa Salad! The Pomegranates and oranges give the dish a sweet fresh taste while the cranberries give it a slight tart bite. The kale is there for some added nutrition and color. And for some protein and more texture and bulk I added in quinoa and a nutty crunch from pistachios.
Not a quinoa fan? Give this salad a try and I promise you won’t be disappointed. With all the flavors and different textures in the salad you will barely even notice it. This salad is a perfect colorful side dish for your thanksgiving or holiday party. It’s also a great make ahead dish to have with lunch or dinner that you can enjoy all winter long!
- 1 cup quinoa
- 2 cups water
- 1 cup fresh cranberries
- ½ cup pomegranate arils
- 5 clementines
- 1 tablespoon clementine zest
- 2 cups kale, stems removed and torn into small peices
- ⅓ cup pistachios, coarsely chopped
- 2 tablespoons olive oil
- 2 teaspoons orange juice
- 1 teaspoon honey
- pinch of salt
- Wash quinoa, add quinoa and water to medium sauce pan. Bring to boil, cover and cook on low for 15 minutes or until all of the water is absorbed. Set aside to cool.
- While quinoa is cooking. Place cranberries in a food processor and process until coarsely chopped.
- Zest clementines then remove skin and segment.
- In a medium bowl add processed cranberries, pomegranate arils, clementine zest and clementines. Mix to combine.
- To make dressing whisk together olive oil, orange juice, honey and salt.
- In a large bowl add cooked quinoa, cranberry mixture, kale, pistachios and dressing. Mix to combine.
So you’ve just finished a work-out and your feeling kinda hungry..now what?! Meal time! It’s important to have a well balanced meal high in protein, complex carbs and healthy fats post work out. Not only to relieve the hunger pains but to help provide your body nutrients to repair and build those muscles so you are stronger for your next work out. Here are a few easy meal ideas to enjoy eat post-work out no matter the time of day!