Portobello Mushroom Pizza

I can’t believe I’ve never made this before! It’s amazing!! Very low carb, low calorie and high protein! Not to mention it only took 20min to make :) and absolutely delicious!! Cheat clean my friends ;)

Makes 1 serving (2 mushrooms)       Prep Time – 5 min      Cooking Time – 15-20 min

Ingredients

1. 2 portobello mushrooms
2. 1 tsp olive oil
3. 1/4 cup tomato pizza sauce
4. 1/4 cup grated mozzarella cheese (or another type of cheese)
5. Whatever toppings you like – chicken breast, veggies, salami, spinach, etc

Directions

1. Preheat oven to 400 degrees.
2. Wipe the mushrooms off with a paper towel, remove the stems and scrap out the gills with a spoon. Brush them with the olive oil and place on a baking sheet stem side up. Pop in the oven for around 12 minutes or until the mushrooms start to release some moisture and are soft.
3. Remove from the oven, spread on your sauce, toppings and cheese. Pop back into the oven for around 6 minutes or until the cheese is melted.
4. Holy crap that’s it! Enjoy :)

Turkey Vegetable Spice Soup

Ok if you have any leftover turkey (or even chicken), this is DEFINITELY the soup to make! This recipe is from the Oh She Glows cookbook, but modified to make it more meaty :) Even if you don’t have turkey and want a vegetarian soup, just add some chickpeas instead! The spices in this soup are so flavourful and absolutely amazing! Keeper by far.

Be prepared to either serve a massive amount of people with this soup, or freeze lots! I served mine up in individual size tupperwares and popped them in the freezer so I have a healthy dinner/lunch all ready to go in a pinch. Silly cheesy quote time…”Fail to plan, plan to fail” ;)

Ingredients

1. 6 cups low-sodium chicken broth
2. 4 cups shredded cooked turkey
3. 1 tbsp coconut oil or olive oil
4. 4 cloves garlic, minced
5. 1 yellow onion, minced
6. 4 carrots, peeled and chopped
7. 1 red bell pepper, chopped
8. 3 sweet potatoes, peeled and chopped
9. 3 stalks celery, chopped
10. 1 28-oz can diced tomatoes
11. 2 cups spinach
12. salt and pepper to taste

10-Spice Mix Ingredients

1. 1 1/2 tbsp smoked paprika
2. 1/2 – 1 tbsp garlic powder
3. 1 tbsp dried oregano
4. 1/2 – 1 tbsp onion powder
5. 1 tbsp fresh basil, chopped (or dried)
6. 2 tsp dried thyme
7. 1 tsp black pepper
8. 1 tsp salt
9. 1 tsp cayenne pepper

Directions

1. In a large pot, heat oil over medium heat. Sauté the garlic and onion for about 5 minutes. Season with a pinch of salt. You can finish up chopping the rest of the veggies which this is cooking.
2. Next, add in the carrots, red pepper, potato, celery, can of tomatoes and broth. Stir well. Season with about half the 10-spice blend.
3. Bring the soup to a boil and let simmer, uncovered, for about 20 minutes.
4. Next throw in the turkey and remaining spice mix. Let simmer for another 15 minutes.
5. Add in the spinach in the last 5 minutes of cooking and stir around until it’s wilted. Serve up and enjoy :)

Caprese Skewers

These little skewers were so much fun to make! Thank you Pinterest for the great appetizer idea and my lovely sister for helping assemble all these little guys :) Great alternative to the unhealthy appies that are normally served at dinner parties. If you’re not a cheese eater, substituting avocado for the mozzarella would work perfectly. If I had been making these for just myself, that’s exactly what I would have done.

I think assembling the skewers is pretty self explanatory, but I’ll write up instructions anyway lol.

Ingredients:

• grape tomatoes
• basil leaves
• little mozerella or bocconcini balls
• little wooden skewers
• balsamic vinegar or balsamic reduction (optional)
• olive oil

Directions:

• To assemble, place one tomato, 1/2 a basil leaf, one bocconcini ball, and another tomato onto a wooden skewer.
• If you like, drizzle with a little bit balsamic and olive oil.

DETOX DAY 17 – Green Bean and Feta Salad

This delicious salad is Dr. Joshi Detox friendly!  It has so much flavour, I will definitely be eating it long after my detox is over.  One of the best salads I’ve ever had.

Ingredients for Salad

• 1 head of lettuce
• 2 cups green beans, cut into bite side pieces
• 10-15 brussel sprouts, cut in half
• 1/4 cup feta cheese (use goat feta if on the detox)

Ingredients for Dressing

• 2 lemons, juice and zested
• 1/4 cup olive oil
• 2 tbsp fresh mint, finely chopped
• 2 tsp dried dill
• salt and pepper, to taste

Directions

1. Combine all the dressing ingredients in a small bowl.  Whisk until well combined.
2. Steam the green beans and brussel sprouts.  When the veggies are cooked, run them until cold water to stop the cooking process and cool them down.
3. Combine green beans and brussel sprouts in a bowl with the lettuce and feta cheese.  Drizzle with dressing and give it a good mix.  ENJOY!

NOTE – if you want to make this salad into a meal, you can add some cooked chicken on top :)

Zucchini & Sweet Potato Latkes

I found this recipe on Pinterest one night when I had a zucchini and a sweet potato and no clue what to make! They actually turned out pretty good! Not substantial enough for a dinner but a fantastic side dish or even an appie :) Enjoy!

Prep Time: 10 min        Cooking time: 5-8 minutes        Makes about 5 latkes

Ingredients

1. 1/2 a zucchini
2. 1/2 a sweet potato
3. 1 large egg (or 2 tbsp egg whites)
4. 1 tbsp coconut flour or almond flour
5. 1/4 cup kale, finely chopped
6. 1/2 tsp garlic powder
7. 1/4 tsp cumin
8. 1/2 tsp dried parsley
9. salt and pepper to taste

Directions

1. Grate the zucchini and the sweet potato into a medium size bowl. Add in the remaining ingredients and mix it around.
2. With your hands, form the mixture into 5 equally sized patties.
3. Place latkes on a medium heat pan misted with some olive oil. Cover with a lid and cook for about 3 minutes or until bottom is golden brown. Flip over and cook for another few minutes until the other side is golden brown too :)
4. Serve up on a plate with some tzatziki, just plain greek yogurt or a bit of goat cheese crumbled on top. DELICIOUS!

Turkey Meatloaf

Another great recipe from Amanda!! Thank you soooo much for this one! She, of course, got the recipe from the Oxygen Magazine website lol her go-to recipe site. I was so impressed with this meatloaf! It only took me 10 minutes to put together, simple ingredients, and ended up being DELICIOUS! I’ll absolutely make this recipe many times again. ENJOY!

Ingredients

1. 1 – 1 1/2 packages lean ground turkey
2. 1/2 cup rolled oats
3. 3 egg whites
4. 2 celery sticks, finely chopped
5. 1/2 cup kale, finely chopped
6. 1/2 onion, finely chopped
7. 1/3 cup cashews or almonds, finely chopped
8. 2 tsp basil
9. 1/4 tsp pepper
10. 1 tsp italian seasoning
11. Ketchup, to taste

Directions

1. Preheat oven to 350 degrees. Mis together all of the ingredients in a large bowl, except for the ketchup. You can use your hands to make sure all the ingredients are well combined.
2. Roll the turkey mixture into a log and place it into a greased loaf pan or onto a baking sheet.  Squirt the ketchup on top in a pretty design :)
3. Bake for 40-60 minutes. YUM!

Beet and Apple Salad w/ Orange Dressing

I made this delicious salad for my dad, Bill, on Father’s day.  He absolutely LOVES beets so I had to fit that into father’s day dinner somehow :) We had a great BBQ in the backyard with my whole family! My brother and dad barbecued steak, chicken and prawns, while my mum and I made the sides (including this salad). Such a great summer salad to go along with a tasty BBQ.  To top it off, my sister made an amazing chocolate chocolate cake!  It was a great night to celebrate what an amazing Dad I have!

This salad takes a little bit longer to prepare because you need to roast the beets for around 90 minutes.  However, you can roast them ahead of time and then throw the rest of the salad together at the last minute quite quickly.

Ingredients:

1. 4 large beets (or 6 smaller beets)
2. 2 apples
3. 1/2 red onion, diced
4. 3/4 cup chopped unsalted pecans
5. 1 package lettuce (I used spring mix)
6. 1 medium orange, juiced and zested
7. 2 tbsp olive oil
8. 1 tbsp apple cider vinegar
9. 2 tbsp agave or honey
10. salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.  Wash and dry the beets.  Trim off the root tips but leave the skin on.  Place the beets on a greased baking sheet with a little bit of olive oil and salt sprinkled over top.
2. Bake for 60 minutes if using smaller beets and 90 minutes with larger beets.  You’ll know they are done if you can stick a fork into them easily. Remove the beets from the oven and let them cool before chopping into bite size pieces.
3. To make the dressing, combine the olive oil, apple cider vinegar, orange juice and zest, agave and salt/pepper.
4. Chop up the apples into bite size pieces.
5. To prepare the salad, put the beets, apples, pecans, onions, and lettuce into a large bowl.  Pour dressing over top and give it a good mix.  Serve right away. ENJOY!

Slow Cooker Chicken Enchilada Stew

This was AMAZING!!!!! So easy to make and honestly SO delicious.  Got the recipe from paleOMG.  Just throw all the ingredients in the slow cooker and you’re good to go in 8-10 hours.

Ingredients:

1. 2 lbs chicken breasts (I used 5 breasts)
2. 1 yellow onion, chopped
3. 1 red bell pepper, chopped
4. 1 can (4 oz) chopped jalapenos
5. 1 can (4 oz) chopped green chiles
6. 2 tbsp coconut oil
7. 1 can diced tomatoes
8. 1 can tomato sauce (or half a jar)
9. 3 cloves garlic, minced
10. 1 tbsp cumin
11. 1 tbsp cajun spice
12. 1 tbsp chili powder
13. 2 tsp dried oregano
14. Pepper, to taste
15. Bundle of cilantro, to garnish (chopped)
16. avocado, sliced to garnish

Instructions:

1. Put the chicken breasts in the crock pot.
2. Then add the rest of the ingredients on top in any order (except for the cilantro and avocado).
3. Cook on low for 8-10 hours or high for 6-8 hours.
4. After it’s done cooking, use forks to pick apart and shred the chicken in the pot.  Stir in the chopped cilantro.
5. Serve over rice, quinoa, or steamed/stir-fried veggies and with sliced avocado on the side. YUM!!

The recipe makes a ton! So there’s plenty for leftovers or to serve a big group.

Ginger Chicken Lettuce Cups

Got this recipe from the Wheat Belly cookbook! Really yummy :)

Ingredients:

• 1 tbsp coconut oil or sesame oil
• 1 small onion chopped
• 2 carrots, shredded
• 3/4 package of broccoli slaw
• 1 red pepper, sliced
• 1 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup water chestnuts, drained and chopped
• 1-2 cups cooked chicken
• 2 tbsp chicken broth or water
• 1 tbsp tamari or soy sauce
• 1-2 tbsp red wine vinegar
• 2 green onions, thinly sliced
• Bibb or round lettuce
• crunchy asian noodles (optional)

Directions:

• In a large skillet over medium heat, heat up the oil.  Cook the onions for 5 minutes or until tender.  Add the carrots, broccoli slaw, red pepper, garlic, ginger and water chestnuts – for for a few minutes.
• Add the chicken, broth or water, soy sauce, vinegar – cook for 3 or 4 minutes.  Remove from the heat and stir in the green onions and crunchy asian noodles.
• Place a few spoonfuls of the mixture into each lettuce cup and enjoy!

Spaghetti Squash w/ Turkey Tomato Sauce

Healthy alternative to pasta noodles! Gluten-free.  Skip the cheese for a dairy-free option. The turkey tomato sauce is absolutely amazing!

Ingredients:

• 1 spaghetti squash
• 1 package of ground turkey breast
• stem of Kale
• 1/2 an onion
• 2 cloves of garlic
• Mushrooms
• Broccoli
• 2 handfuls of spinach
• 1 jar of organic tomato sauce
• parmesan cheese (optional)

Directions:

To cook the spaghetti squash, preheat oven to 375 degrees.  Microwave the squash for about a minute, just to soften up so it’s easier to cut.  Cut the squash lengthwise in half and remove all the seeds.  Place cut-side down on a greased baking sheet and bake for approximately 45 minutes or until soft.

To make the tomato sauce, in a pan on medium heat, brown the ground turkey breast for approx 4-5 minutes. I also seasoned it with some cajun spice, which added a lot of flavour. Add in the garlic, onions, kale and cook for a minute or 2.  Then add in mushrooms and cook for another 2 or 3 minutes.  Then add your broccoli and cover with a lid to let it steam for a few minutes until broccoli is soft.  Add in spinach and let wilt.  Once all the veggies are cooked up, add the tomato sauce and let simmer on the stove on low heat until your squash is ready.

Once the squash is out of the oven, take a fork and scrape out the insides of the shell into your serving bowls.  It should look like spaghetti noodles :) Place a big scoop or two of sauce on top and sprinkle with parmesan cheese! Done! Pasta…but not pasta.