Mandarin Sesame Ginger Jackfruit

     Why do take out when you can eat in!?  And if Vegan is yo thang, you gunna love this amazing Mandarin Sesame Ginger Jackfruit.  And yes, Jackfruit is a fruit, but has the look and texture of beef.  Jackfruit comes in 5 flavors from The Jackfruit Company, and you can find these precooked ready to use 10oz packages at your local Whole Foods Market.  This dish makes 6 hearty servings and are only 359 calories, 52g net carbs and 7g protein.  The best part will be tricking your family into thinking they are eating more beef, while you enjoy dinner with a knowing grin...  ;)

Ingredients for 6 servings~
2 Tablespoons BetterBody Foods Organic Naturally Refined Coconut Oil
1 medium Onion
1 Tablespoon chopped Garlic
Dash Cayenne
1 pound fresh Broccoli florets
1 Tablespoon BetterBody Foods Extra Virgin Coconut Oil
1.5 cups long grain White Rice
13.5oz can Lite Unsweetened Coconut Milk
2 cups Water
1 teaspoon Salt
1 Red Bell Pepper, trimmed and sliced
10oz package Sesame Ginger Jackfruit
10.5oz can Lite Mandarin Oranges, drained with juice reserved
Green Onions, diced for garnish if desired
Chow Mein Noodles for garnish if desired
Dash Pepper

     Add 2 Tablespoons Organic Naturally Refined Coconut Oil to skillet along with diced Onion, Garlic and dash Cayenne til golden brown, then add Broccoli florets to cook til crisp tender.  Add skillet lid to speed cooking if desired.  Meanwhile, add Rice and Extra Virgin Coconut Oil to skillet and coat well, heating on medium high til Rice is opaque, approx 3 minutes.  Then add Water, Coconut Milk, Salt and reserved Mandarin Orange Juice~ stir and bring to boil, reduce to simmer, add lid and simmer for 30 minutes, remove from heat and let sit for 5 minutes.  After Broccoli cooked, add Red Bell Pepper and continue to cook til crisp tender, stir in Sesame Ginger Jackfruit til heated thru.  When everything done cooking, serve Jackfruit over Rice, top with Mardarin Orange sections and garnish with Green Onions, Chow Mein Noodles and Pepper as desired.  Enjoy  :)

Grilled Italian Salad

     Ya know that one night when you need to make dinner and decide on "mustgo"...you know...everything in the cupboard must go!?  Whelp, I owe mustgo to the beautiful creation of Grilled Italian Salad.  It's amazing how all these flavors formed instant symbiotic relationships, resulting in the romantic flavors reminiscent of old Italy.  And your heart will be aflutter when I tell you that each of the 8 large servings are only 286 calories, 23g net carbs and 20.5g protein.  Might I suggest a thorough exam of your cupboards and see what you come up with!?  ;)

Ingredients for 8 servings~
1 pound Chicken Breasts marinated in Italian Dressing 30 minutes, grilled and diced
1/2 cup Better Body Foods Organic Quinoa, cooked according to directions
1 Tablespoon Better Body Foods Organic Coconut Oil, melted
1 net pound of Brussels Sprouts, trimmed and halved
Seasonings~Salt, Pepper, Onion Powder, Garlic Powder
16oz can drained Garbanzo Beans
14oz can drained Artichokes, diced
7oz can drained sliced Mushrooms
5oz fresh shredded Carrots
2.25oz can drained sliced Black Olives
1/2 cup Kraft Roasted Red Pepper Italian Dressing, plus extra for marinating
8oz Cherry Tomato's, cut in half
6oz sliced Avocado
1oz diced Purple Onion

     Marinate one pound Chicken Breast in Italian Dressing for 30 minutes, grill and dice.  Prepare 1/2 cup Quinoa per directions.  Melt Coconut Oil and toss with trimmed Brussels Sprouts and season as desired, spread on aluminum foil lined cookie sheet and bake at 425 for 40 min. Meanwhile add Garbanzo Beans, Mushrooms, Carrots, and Black Olives to large bowl, throw in diced Chicken, cooked Quinoa, roasted Brussels and 1/2 cup Italian Dressing~toss till thoroughly combined.  Garnish with diced Cherry Tomatoes, sliced Avocado and Purple Onion.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

   

   

Strawberry Shortcake

     Just because you want to be healthy does that mean you have to miss out on all the fun!?  NO...#gasp!  A sweet soft red fruit with a seed-studded surface is right where the party begins.  Summertime Strawberry desserts are all the rage with climbing temperatures, and Strawberry Shortcake is no stranger to the celebration of pools opening and shorter hemlines.  Adding to the festivities, the macros for each Shortcake is only 103 calories, 4.3g net carbs and 10g protein.  These are amazingly delicious and should be experienced as soon as possible, even if its just a party of one!

Ingredients for 6 Strawberry Shortcakes~
1 Tablespoon Better Body Foods Coconut Oil, melted
1 jumbo Egg
1 scoop  Quest Salted Caramel Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup Better Body Foods Coconut Flour
1/4 cup 30 cal/cup Blue Diamond Almond Milk
1 teaspoon Baking Powder
Heavy dash Almond Extract
Dash Cinnamon
1 cup sliced Strawberries
7oz 2% Fage Greek Yogurt
1/4 cup Swerve Confectioners Erythritol

     Mix together Coconut Oil, Egg, Protein Powder, Granular Erythritol, Coconut Flour, Almond Milk, Baking Powder, Almond Extract and Cinnamon.  Divide into 6 equal balls, approx 1.75oz each and pat down onto Silpat lined cookie sheet and bake at 350 for 11 minutes.  Meanwhile, stir together Yogurt and Confectioners Erythritol, set aside in fridge to chill til ready to use.  When Shortcake has cooled, top with 2 1/2 Tablespoons diced Strawberries and 2 Tablespoons Yogurt Topping.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Marinating Tips

     There are many markers of summer, and outdoor grilling is an undeniable favorite.  Spiced up meats start calling our name.  Why are we so obsessed with Marinating!?  Whelp, not only does it tenderize meat, it adds a depth of flavor to your foods that can be found in no other way!  And don't just stop with meat, warm up to the idea of veggies, mushrooms, tofu, or tempeh.  Whole Foods knows my lazy tendencies and offers a variety of pre-cut vegtables that are ready to marinate and grill for a quick & easy summertime meal, not to mention all their great meats to choose from. (thank you Whole Foods)  Here are a set of need to know tips, followed by a simple Marinade Recipe~

Marinating Tips~
~Red meat and pork should be marinated for at least an hour and up to overnight.
~Poultry cuts on the bone should marinate for about an hour, but boneless cuts like a breast only need   30 minutes-too long and it gets mushy!
~Never marinate fish or shellfish longer than 20 to 30 minutes in a citrus or vinegar based mixture!       You can actually cook the fish from the acid in the marinade.
~Veggies such as bell peppers, onions, summer squash, etc. can be marinated for 30 minutes or             longer, but no more than an hour or two is necessary.
~Thick veggies like potatoes, sweet potatoes and thick cuts of carrots need to be parboiled first.
~Marinate pineapple, peaches, plums, and nectarines for about 30 minutes.


Marinade Recipe~
2 Tablespoons finely minced Shallots
1/4 cup Red Wine Vinegar
2 teaspoons Dijon Mustard
3/4 cup Extra Virgin Olive Oil
1/2 teaspoon Salt
Freshly Ground Pepper
Fresh or diced Herbs, such as Thyme, Oregano, Basil, Parsley, or Tarragon (optional)

     Whisk together Shallots, Vinegar and Mustard.  Whisk in EVOO until dressing slightly thickens.  Season with Salt, Pepper and Herbs.

Nutritional Info per 2 Tablespoons~200 calories (190 from fat), 21 total fat, 3g saturated fat, 180mg sodium, 2g carbohydrates.

     Get all your marinating needs at your local Whole Foods today!!!  :)

Disclaimer: I am a Whole Foods Market Blogger Ambassador and this post was inspired by their monthly themes and gift cards received to purchase ingredients for posts of my choosing. I am not compensated by Whole Foods Market for my blog posts and am free to post whatever I see fit to my own blog. 

Taco Tuesday

     Arguably the best day of the week, Taco Tuesday should be considered a National Holiday!  We all have our own way of celebrating after school or work or whatever it is you do...  Who knew Taco's could be the great equalizer bringing mankind together in peace and harmony...cool beans, huh!?  And since I suffer from "FOMO" disease (fear of missing out...for those who aren't as hip as me and need an interpreter) I had to figure out how to have my cake and eat it too...if cake were a Taco that it.  And now you can enjoy the party guilt free thanks to me, each of my Super Stuffed Tacos are only 190 calories, 16.8g net carbs and 12.5g protein (macros are for one Extra Large Old El Paso hard corn Taco Shell and 1/12 meat mixture), I garnish my Tacos with Lettuce, Salsa, Tomato, Onion, Avocado, Cilantro and fat free Cheese.  Now let us all take a moment of silence to thank our higher power for creating Tuesdays...Ole'

Ingredients for 12 servings of Taco Meat~
1 Tablespoon Nutiva Red Palm Oil
1 Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1 pound 99% fat free ground Turkey
1 package McCormick Taco Seasoning packet
15oz can drained Black Beans
Old El Paso hard corn Taco Shells, heated according to directions
Taco Filling as desired~Lettuce, Onion, Tomato, Salsa, Avocado, Cilantro, fat free Cheese

     Add Oil to skillet along with Onion, Garlic, and Cayenne Pepper til golden brown, then add Turkey til cooked thru.  You will not have to drain this meat as there will be nothing to drain due to how lean this meat is.  Next stir in the seasoning packet and drained Beans til well incorporated.  Heat Taco Shells according to directions, fill with a 1/12th of meat mixture and garnish as desired.  Enjoy  :)

Apple Pecan Bread

     Johnny Appleseed had a great job from where I'm sitting, he never upset the applecart...voiding all disgruntled employees.  When comparing apples to apples, Fuji's are my #1, not too tart not too sweet but juuussssttt right!  I love them diced and stirred into Cottage Cheese, sliced and eaten with 24 Almonds or just plain and straight to my mouth just like Snow White (that girl had it goin' on).  Whatever your pleasure, you can't go wrong, (bad apples are just a myth).  But the real apple of my eye is my Apple Pecan Bread.  Take a peek and discover my fun trick for using Apples two ways in one recipe.  When comparing apples to apples, these macros can't be beat, a 1/4 of the loaf is only 203 calories, 8.4g net carbs and 13.2g protein.  My parents love apples too which can only mean one thing...apples don't fall far from the tree (you had to know that was comin') ...

Ingredients for 4 servings~
2 Tablespoons Coconut Oil, melted
1 scoop Quest Salted Caramel Protein Powder
2 Extra Large Eggs
1/3 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1/4 cup Coconut Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
Dash Vanilla
8oz Fuji Apple, cored and divided in half equally
- - - - - - - - - - - -
1 Tablespoon Quest Salted Caramel Protein Powder
1 Tablespoon 30 cal/cup Almond Milk
- - - - - - - - - - - -
1 Tablespoon chopped Pecans

     Mix first set ingredients except for the apple.  Blend half of the apple in Magic Bullet til applesauce consistency and stir in batter til well incorporated and pour into parchment lined loaf pan.  Slice the remaining half apple into very thin slices and lay on top of batter and bake at 375 for approximately 30 minutes.  ( I can not tell a lie, I forgot to set the timer so 30 minutes is a guess, best to keep an eye on the bread to determine when done, careful not to over bake as will continue to bake after removing from oven with protein powder baking)  Meanwhile, stir together second set of ingredients and put in baggie, snip bottom corner and drizzle over cooled bread, and sprinkle with chopped Pecans.  Enjoy  :)

Blackberry Upside Down Cobbler

     Raise your hand if you love Berry season (raise 'em like you just don't care...)!?  Me too!!!  It makes me so tipsy turvey that Blackberry Upside Down Cobbler seemed like the thing to do.  So shake, rattle and roll your way to the kitchen and get hoppin'.  Each of the six Cobblers are only 119 calories, 5.2g net carbs and 10.5g protein.  Those macro's will make you want to cut a rug,... right up until you jitter bug your way to the fridge to get another...  ;)

 Ingredients for 6 servings~
1 Tablespoon Coconut Oil, melted
1 jumbo Egg
1 scoop Quest Salted Caramel Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup  Coconut Flour
1/4 cup 30 cal/cup Almond Milk
1 teaspoon Baking Powder
Dash Cinnamon
Heavy dash Almond Extract (don't be shy with this)
7oz 2% Fage Greek Yogurt
1/4 cup Swerve Confectioners Erythritol
12oz fresh Blackberries

     Mix together melted Coconut Oil, Egg, Protein Powder, Swerve Granular, Coconut Flour, Almond Milk, Baking Powder, Cinnamon and Almond Extract.  Divide in 6 equal portions, should be approx. 1.75oz each.  Pat into circles and lay on Silpat lined cookie sheet and bake at 350 for 11 minutes, being careful not to over bake as protein powder baking can be drying and will continue to bake after removing from the oven.  Meanwhile, blend Yogurt and Swerve Confectioners, chill in fridge.  When cakes are done cooking, add 2oz Blackberries, 2 Tablespoons topping and garnish with Cinnamon.  Enjoy ;)