Lemon Herbed Salmon

Yummy summer salmon recipe!

Ingredients:
2 lbs salmon
1/2 cup Olive Oil
2 tbsp fresh basil (chopped)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh parsley (chopped)
3 large lemons
3 cloves garlic (minced)
1 tsp salt
1 tsp pepper


Add the olive oil to a small mixing bowl. Chop the fresh herbs and add to the olive oil.
Zest and squeeze the juice two of the lemons into the olive oil herb mixture.
Add the minced garlic.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400° for 20 - 25 minutes.

Asian Quinoa Salad (Vegan)

Perfect summer salad with an asian twist. Super easy to make, just cut up your veggies, cook your quinoa, mix together your dressing and top with cilantro and sesame seeds! Enjoy :)

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
directions:


Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Mini Chocolate Protein Donuts with Chocolate Glaze

These donuts are filled with protein, whole grains, almond meal and yummy chocolaty goodness.  Trying to make healthy desserts that actually taste good can be a challenge but these donuts are super delicious and guilt free!

Ingredients:
3/4 cup almond flour (also called Almond Meal)
1/2 cup chocolate protein powder
3/4 cup whole-grain flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsweetened cocoa
3 tablespoons Truvia sweetener (Stevia)
¼ cup egg whites
1 tablespoon canola oil
1/3 cup water

For Glaze:
¼ cup semi-sweet chocolate chips
2 teaspoons unsweetened coconut milk (or other non-dairy milk)
½ teaspoon vanilla extract

Preheat oven to 325 degrees.

Mix first eight ingredients together in medium mixing bowl.

Add egg whites, canola oil, stirring until well-combined. Slowly mix in water until incorporated.

Fill each mold 1/2 full with batter with a spoon or using a piping bag. 

Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth. Stir in milk and vanilla. 

While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.

General Tso's Chicken (Light Version)

Ingredients:
1lb boneless skinless chicken breast, cut into 1″ chunks
2 tbsp + 1 tsp cornstarch, divided
1 tbsp minced garlic
1 tbsp minced ginger
¼ cup low sodium soy sauce
¼ cup low sodium chicken broth (or veggie broth)
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
2 tbsp tomato paste
scallions, sliced
2 tbsp white sesame seeds

Preheat oven to 375 degrees.

Toss chunks of chicken with 2 tbsp corn starch. On a baking sheet,  spray with oil and spread chicken chunks into a single layer.
Bake chicken for 12-15 minutes, until cooked through.

While chicken is cooking, in a medium saucepan combine garlic, ginger and sesame oil, saute for 2 minutes
. 

Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce, Simmer mixture on medium heat for 4-5 minutes

Dissolve 1 tsp of cornstarch in ¼ cup of cold water. Add cornstarch to sauce mixture, stirring until combined.

Continue to simmer sauce for another 3-4 minutes, until it begins to thicken. 

Toss cooked chicken with sauce, coating thoroughly.

Serve chicken with 1 tbsp sesame seeds and scallions.

Blueberry Coconut Muffins

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil
1/3 cup buttermilk
2 large eggs
1 tsp vanilla
2 cups blueberries
2 tsp brown sugar, for topping
2 tsp sweetened flaked coconut, for topping


Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners.

In a large bowl, stir flour, sugar and baking powder.

In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.

Add wet ingredients to flour mixture, stirring gently until just combined.

Gently fold in blueberries.

Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Garlic Chicken and Herb White Pizza

I made this pizza at my sisters apartment in guelph. Lets just say the cooking supplies were limited... but I someone managed to get this recipe together and it turned out more then amazing. We split it between 3 people and the whole thing was gone.

Ingredients:
1 pound pizza dough
1 tbs butter
6 cloves garlic, minced
2 tbs all-purpose flour
½ tsp black pepper
½ cup skim milk
½ cup half and half
¼ cup Parmesan cheese
1½ cup boneless skinless chicken breast, cooked and shredded
¼ cup red onion, diced
¾ cup Mozzarella cheese
1 tsp fresh thyme, chopped
½ tsp dried oregano
1 tbs fresh parsley, chopped

(To cook and shred chicken, cook for 20 - 25 minutes in a 400 degree oven.)

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Saute roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet or large rectangle. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Triple Chocolate Granola

This granola is perfect for breakfast and a healthier dessert. It's crunchy and sweet. I used cocoa powder, chocolate chips and chocolate covered raisins to make this the perfect chocolate treat.

Ingredients:
3 cups old-fashioned whole rolled oats
1/4 cup coconut oil, melted (or canola oil)
1/2 cup cocoa powder
1/4 cup brown sugar
1/3 cup honey
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 - 3/4 cup chocolate covered raisins
optional additional add-ins like nuts, seeds, or dried fruit


Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.

Pour oats into a large bowl, set aside.

In a smaller bowl, mix melted coconut oil, cocoa powder, and dark brown sugar until combined. Add honey and salt and mix until a liguid-y paste forms. 

Pour over oats and mix until all oats are moistened. Add more honey if needed.

Bake for 20 to 30 minutes, stirring + flipping every 10 minutes.

Remove from oven and sprinkle with chocolate chips while the granola is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. 

Once cooled, add in chocolate covered raisins and any additional add-ins you prefer. Store covered at room temperature for up to three weeks.

Lightened Tagliatelle Alfredo

Alfredo has become one of my favourite pasta sauces. However, it is also one of the worst for you. It's loaded with cream, butter, and cheeses that are just not good for you. When I came across this lighter version with low fat milk, cream cheese and less then a cup of cheese I just had to try it out. This turned out better then I ever could of expected. Something I am definitely going to continue to make if I ever have a craving for that comfort food.

Ingredients:
1 tbs butter
2 garlic cloves, minced
1 tbs all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup Parmesan cheese, finely shredded
1/2 cup low fat cream cheese
1/4 tsp salt
8 oz Tagliatelle (or Fettuccine, Spaghetti)
1 tbs basil, chopped
Freshly ground black pepper, to taste


Boil water in a large pot. Add Tagliatelle and cool until al dente.

Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about 30 seconds, stirring frequently.

Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. Add the Parmesan, cream cheese, and salt, stirring till cheese melts. Stir in basil.

Add hot, drained pasta and toss to distribute. 

Creamy Cauliflower Garlic Rice

This is way too good... seriously had 3 helpings of it. Its a healthier version of risotto, very creamy and cheesy. A must try for anyone with a comfort food craving. 

Ingredients:

1 cauliflower (6 - 8 cups)
4 cups vegetable broth + 2 cups water
½ cup milk (or more)
1½ cups brown rice
1 teaspoon salt
2 tablespoons butter
6-8 cloves minced garlic (I used 6)
½ cup part-skim Mozzarella cheese (more for topping)

Parsley

Cook the rice according to package directions. Set aside.

Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. 

Transfer cauliflower pieces to a blender or food processor. Puree the cauliflower, adding milk to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 2-3 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese and stir to combine.

Season with salt and pepper if desired and top with Mozzarella and parsley.

Skinny Triple Chocolate Chip Muffins

These muffins are so moist and chocolaty, its surprised me at how healthy these really are. With only 95 calories per muffin there is no guilt to be had! Its free of flour, butter and sugar.. amazing.

Ingredients:
1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup plain greek yogurt
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup hot water
1/2 cup baking stevia OR 1 cup sweetener of choice that measures like sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Set aside.

In a blender, mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips. Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Once done, let muffins cool a couple minutes before transferring to wire rack. Let cool completely.

Couscous with Golden Raisins and Dried Cranberries

A simple and easy meal to make for lunch, dinner or snack. This will last you a couple days in the fridge and will not disapoint.

Ingredients: 

1 1/2 cups whole wheat couscous

2 cups chicken broth

2-3 tbs olive oil

1/4 cup golden raisins

1/4 cup dried cranberries

1-2 tbs honey

salt and pepper to taste

In a pot, boil chicken broth. Once boiled, add 1 tablespoon olive oil and couscous. Stir then remove from heat. Let stand for 10 minutes.

Transfer coucous to a medium bowl. Mix together remaining olive oil, honey, raisins and cranberries. Salt and pepper till desired taste. 

Enjoy! 

Healthy Baked Chicken Nuggets

This is a perfect main for any weekday night. Its easy and takes no time to make. I found this recipe from one of my favourite healthy food websites called skinny taste.

Roasted Cauliflower and White Cheddar Soup

This soup is perfect for the cold winter months. It smooth and creamy but without any butter or cream!

Ingredients: 

1 head of cauliflower
3 cloves garlic
3 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoon thyme
1 tablespoon rosemary
1/2 cup shredded white cheddar cheese
Salt and pepper, to taste


Preheat the oven to 400 degrees.

In a large bowl, toss the cauliflower and garlic cloves in 1 tablespoon of olive oil, salt and pepper until well coated. 

Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the remaining olive oil in a large sauce pan over medium heat. Add the onion and celery and saute until tender, about 5-7 minutes. 

Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. 

Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using a blender, blend the soup until smooth. Add the cheddar cheese and stir until melted.

Season with salt and pepper and remove from heat. 

Serve warm.

Oatmeal Raisinet Cookies

Super heathy oatmeal raison cookies but with a twist! This recipe is from one of my favourite sweets blog. Definitely check it out!

Mac n Cheese Quinoa

I love finding new ways to use quinoa. It's such great healthy alternative to rice or pasta. When I found a recipe for mac n cheese quinoa I just had to try it. This cheesy bake melts in your mouth and keeps you wanting more. I added broccoli because cheddar and broccoli work so well together, but any vegetable will do!

Ingredients

1 1/2 cups quinoa
1 cup veggie of your choice
2 cloves garlic minced

pinch of salt and pepper
2 large eggs
1 cup milk (I used skim milk)
1 1/2 cups grated Cheddar cheese + more for sprinkling 

seasonings of your choice (I used fresh basil and garlic powder)

1/8 tsp hot sauce (optional)
1/3 cup panko breadcrumbs

Preheat oven to 350 degrees.

Grease a 9 x 13 baking dish with cooking spray.

Cook quinoa according to package instructions.

While quinoa is cooking, heat oil in medium pan. Sauté garlic for about 30 seconds. Add broccoli and cook until slightly done, about 5 minutes. Set aside.

In a large bowl whisk milk and eggs. Set aside.

Once quinoa is cooked, add to milk mixture. Add cheese, seasonings and veggies and stir until combined. Poor into prepared dish then sprinkle with cheese and breadcrumbs.

Bake for 30 - 35 minutes until breadcrumbs are brown.

Tomato Spinach Tortellini Soup

This soup was really easy to make and super delicious. My family was never a huge fan of tortellini until I made this. It was filling enough to be a great dinner for someone in a hurry or just isn't in the mood to spend a long time in the kitchen.

Ingredients:

1 tbs olive oil

1/2 onion chopped

2 cloves garlic minced

1/2 tsp dried oregano

1/2 tsp dried basil

1 can diced tomatoes with juice

4 cups low sodium vegetable broth 

2 1/4 cup tortellini 

3 cups fresh spinach 

salt and pepper (season to taste) 

parmesan cheese for serving 

In a large pot heat oil over medium heat. Add onions and cook until beginning to soften. Add garlic and cook stirring frequently for about a minute. Mix in oregano, basil and diced tomatoes. Add broth and bring mixture to a boil. Add tortellini to pot and cook according to package directions. A minute before tortellini are fully cooked add spinach. Season with salt and pepper.

Remove from heat. Serve with parmesan cheese.

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!

Skinny Chicken Parmesan

Never had or made chicken parmesan before this just because its usually very heavy. However this recipe is only a little over 200 calories and is quite delicious, not too much for tiny stomachs.

Ingredients: 

4 chicken breasts, sliced in half to make 8 pieces 

3/4 cup seasoned breadcrumbs

1/4 cup grated parmesan cheese

2 tbs light margarine or butter

3/4 cup reduced fat mozzarella cheese 

1 cup pasta sauce (bought or homemade)

Preheat oven to 450 degrees. Spray baking sheets with cooking spray.

In a medium bowl combine breadcrumbs and parmesan cheese.

In a small bowl melt butter. 

Brush chicken with butter then cover with breadcrumbs mixture. Place on baking sheet and bake for 20 minutes.

Take out of oven and turn over pieces. Cover with sauce then cheese. Bake another 5 minutes until cheese has melted.

Volla!