Recipe of the Week – Crockpot Quinoa Chicken Primavera

Set it and forget it with this easy and delicious recipe for Crockpot Quinoa Chicken Primavera!

What you need:

  • 1 1/2 cups quinoa, uncooked
  • 1 lb. boneless skinless chicken breasts
  • 4 cups + 3 cups chicken broth
  • 4-6 cloves garlic
  • salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
  • 1 tablespoon olive oil
  • 1 bunch asparagus, cut into bite sized pieces
  • 6 ounces pesto
  • 2 1/2 cups frozen peas
  • squeeze of lemon juice
  • watercress, fresh parsley, chives, or any other herbs for topping
  • Parmesan or Asiago cheese for topping

How to make it:

  1. Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
  2. Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
  3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
  4. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

Enjoy!

*Recipe Source: https://pinchofyum.com/crockpot-quinoa-chicken-primavera

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Recipe of the Week – Blueberry Baked Oatmeal Cups

These Baked Blueberry Oatmeal Cups make a great on the go breakfast and pack in 11 grams of protein. Bake up a batch and have breakfast made for the week.

What you need:

  • 2 cups rolled oats
  • ¾ cup blueberries
  • 2 egg whites
  • 1½ cups unsweetened almond milk
  • ¼ cup maple syrup
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt

How to make it:

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the oats, blueberries, egg whites, almond milk, maple syrup, cinnamon, vanilla, baking powder, and salt, and stir to combine.
  3. Transfer the mixture between 6 lined muffin tins.
  4. Bake for 20 minutes. Let cool before serving.

Enjoy!

*Recipe Source: https://www.buzzfeed.com/ariellecalderon/day-13-goodful-healthy-eating-challenge-2018?utm_term=.xvNev0jn#.ql5Oxb3R

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Recipe of the Week – Pasta and Bean Soup with Kale

Warm-up this winter to a bowl of this delicious Pasta and Bean Soup with Kale recipe.

What you need:

  • 1 1/2 cup dried cranberry beans (also known as borlotti beans)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, thinly sliced
  • 1 rib celery, thinly sliced
  • 1 quart low-sodium vegetable broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 teaspoon fine sea salt
  • 1 cup small pasta, such as cavatelli or elbow macaroni
  • 1 bunch kale, thick stems discarded, leaves sliced

How to make it:

  1. Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, until beans are tender, 35 to 45 minutes. Drain and set aside.
  2. In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.
*Recipe Source: https://www.wholefoodsmarket.com/recipe/pasta-and-bean-soup-kale

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Recipe of the Week – Cajun Shrimp Skillet

Spice up dinner with this tasty cajun dish!

What you need:

  • ½ cup sweet potato, diced
  • 4 ounces shrimp, peeled and deveined
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 green bell pepper, sliced lengthwise
  • ½ yellow onion, thinly sliced
  • ½ cup corn
  • 1 lemon, thinly sliced and deseeded
  • 1 tablespoon parsley, chopped

How to make it:

  1. Place the sweet potato in a microwave-safe bowl and microwave on high for 2½ minutes.
  2. In a bowl, add the shrimp, chili powder, salt, paprika, onion powder, and black pepper, and toss to combine.
  3. Heat olive oil in a large pan over medium heat.
  4. Add the garlic, bell pepper, and onion, and cook until onions and peppers are soft, about 3 minutes.
  5. Add corn, lemon slices, cooked sweet potatoes, and shrimp, and cook until shrimp start to curl and turn pink, about 2½ minutes.
  6. Top with parsley.

Enjoy!

*Recipe Source: https://www.buzzfeed.com/ariellecalderon/day-13-goodful-healthy-eating-challenge-2018?utm_term=.gkpwBk9P#.ip0k8R4D

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Recipe of the Week – Chicken Enchilada Stuffed Zucchini Boats

Give these tasty Chicken Enchiladas made with zucchini a try for a delicious low-carb dinner.

What you need:

  • olive oil spray
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste
  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or fat free chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • 3/4 cup reduced fat shredded sharp cheddar
  • chopped scallions and cilantro for garnish

How to make it:

For the enchilada sauce:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats:

Bring a large pot of water to boil.

Preheat oven to 400°.

Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Enjoy!

*Recipe Source: https://www.skinnytaste.com/chicken-enchilada-stuffed-zucchini-boats/#Wi7q8HitVFpGJPPi.99

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Recipe of the Week – Almond Butter Espresso Cookies

Impress your New Year’s Eve Party guests with these amazing Almond Butter Espresso Cookies.

What You Need:

  • 3/4 cup creamy almond butter
  • 3/4 cup organic sugar
  • 1 Tablespoon finely ground espresso
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon ground flax whisked with 3 Tablespoons water

How To Make Them:

  1. Preheat oven to 350° degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
  2. Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.
  3. Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
  4. Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.
  5. They will harden up while cooling. Once completely cool you can transfer them to a storage container.
*Recipe Source: https://www.eatingbirdfood.com/gluten-free-almond-butter-espresso-cookies/#_a5y_p=6007274

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Recipe of the Week – Salted Caramel Thumbprint Cookies

Who doesn’t love Christmas cookies? Give these tasty thumbprint cookies a try at your next party.

What You Need:

  • cup blanched almond flour
  • ¼ cup coconut oil melted
  • 2 tablespoons maple syrup
  • 3 tablespoons creamy almond butter
  • 2 tablespoons coconut oil melted
  • 2 tablespoons pure maple syrup
  • Pinch of salt to taste
  • 2 oz. dark chocolate chopped or chips
  • Flaky sea salt

How To Make It:

  1. In a medium bowl, mix together the almond flour, melted coconut oil and maple syrup and shape into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  2. Preheat the oven to 375ºF and line a baking sheet with parchment paper or a Silpat baking sheet.
  3. Form 15 balls with the dough, about 1 tablespoon each. Make an imprint in the center of each cookie with your thumb.
  4. Bake for 10-12 minutes for until light golden brown around the edges. Remove from the oven and use a small teaspoon to press down lightly on the thumb imprints again, to make sure theres room for the filling in case they puffed or spread in the oven at all. Transfer to a cooling rack to cool completely.
  5. In a small bowl, whisk together the almond butter, melted coconut oil, and maple syrup until smooth. Fill each thumbprint with the caramel.
  6. Place chocolate in a microwavable bowl and microwave for 30 seconds. Stir until smooth. Put the melted chocolate in a small zip bag, snip the corner, and drizzle over the cookies. Sprinkle with flaky sea salt, to taste.
  7. Place cookies in the refrigerator to set. Keep stored in the refrigerator.
*Recipe Source: https://www.bakerita.com/salted-caramel-thumbprint-cookies-gluten-free-paleo-vegan/

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Recipe of the Week – Dark Chocolate Almond Truffles

Sometimes you just crave something sweet. Satisfy your sweet tooth with these delicious Dark Chocolate Almond Truffles.

What You Need:

  • 14 Medjool dates, soaked in warm water for 10 minutes
  • 2 teaspoons vanilla extract
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 cup (70g) Diamond of California whole almonds
  • 1/2 cup (70g) sunflower seeds (I use salted)
  • optional: 1/4 teaspoon salt
  • 8 ounces (226g) semi-sweet or bittersweet quality chocolate

How To Make Them:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Place pitted dates, vanilla extract, cocoa powder, almonds, sunflower seeds, and salt (if using) into your food processor. Blend/pulse until a moist dough forms, as pictured above. This will take a minute or two of blending. If the dough is too dry and crumbly, add 1-2 more soaked dates or even a teaspoon of pure maple syrup.
  3. Once dough is formed, scoop out 1 Tablespoon of dough. Roll into a smooth ball and place onto prepared baking sheet. Repeat with remaining dough. Set aside as you melt the chocolate in the next step.
  4. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easy for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  5. Dip each ball completely into the chocolate using a dipping tool. When lifting it out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place each back on the baking sheet and refrigerate until the chocolate has set, about 30 minutes.
  6. Make ahead tip: Cover truffles tightly and store in the refrigerator for up to 1 week. You can freeze these truffles, too! Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
*Recipe Source: https://sallysbakingaddiction.com/2016/02/12/healthy-dark-chocolate-almond-truffles/

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Recipe of the Week – Sea Salt Dark Chocolate Almond Clusters

Treat your holiday guests to these delicious little chocolate clusters. They’re sure to be the hit of the party!

What You Need:

  • 2 cups (280g) Diamond of California whole almonds
  • 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
  • sea salt
  • turbinado sugar (or any coarse/raw sugar)

How To Make Them:

  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
  2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
  3. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you’d like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
  4. Store chocolate covered almonds in the refrigerator for up to 4 weeks
*Recipe Source:https://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/

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Recipe of the Week – Crockpot Chicken Fajitas

Spice up dinner with these simple and delicious Crockpot Chicken Fajitas

What You Need:

  • one pound boneless skinless chicken
  • 1 package of fajita seasoning
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 medium onion

How To Make It:

  1. Place chicken in the bottom of the crockpot.
  2. Pour the fajita seasoning on top of the chicken.
  3. Slice up the bell peppers and onions and place on top of the chicken and seasoning.
  4. Cook on low for 4-6 hours.
  5. Serve on tortillas with your favorite toppings!
Recipe Source: https://centslessdeals.com/crockpot-chicken-fajitas/

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