Healthy Brunch Casserole

(gluten free + paleo) 

serves 12  

Ingredients

  • 16 large eggs, beaten
  • 1 1/2 lb ground turkey
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 2 green onion, finely sliced
  • 1 can, 14 oz artichoke hearts, chopped
  • 2 cups packed fresh baby spinach, plus extra for the top
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • salt and pepper

Directions

1. Preheat your oven to 375 degrees Fahrenheit. Heat the oil in a sauté pan on medium heat. Add the onion and bell pepper and give it a quick stir. Add the ground turkey and use a large spoon to break up the turkey.

2. Add the spices, salt and pepper and stir to combine everything. Cook for approximately 10 minutes, or until there's no liquid in the pan and the meat is cooked through and browned.

3. Add the spinach to the meat mixture and stir for 1-2 minutes or until the spinach just starts to wilt.

4. Transfer the meat to a 9x13-inch casserole dish and evenly cover the bottom. Top with the artichoke hearts and beaten eggs. Optional: you can add some cheese at this stage.

5. Sprinkle the green onion and a handful of spinach on top.

6. Cook the casserole in the oven for 40-45 minutes, or until cooked through.

7. Before serving, garnish with parmesan cheese (optional) and an extra sprinkle of pepper.

 CALORIES: 184.7kcal, CARBOHYDRATES: 6.2g, PROTEIN: 13.9g, FAT: 11.7g, SATURATED FAT: 3.1g, CHOLESTEROL: 265.5mg, SODIUM: 233.8mg, FIBER: 2.5g, SUGAR: 1.1g

 

Baked Eggs in Avocado

serves 4

Ingredients

  • 2 avocados
  • 4 large eggs
  • salt and pepper, to taste
  • goat cheese
  • cilantro
  • bacon
  • chives

Directions

1. Heat the oven to 425 degrees Fahrenheit

2. Slice the avocados in half, lengthwise and twist to separate. Remove the pit and scoop out 1-1.5 tablespoons of avocado, creating a larger cavity.

3. Place the avocado halves in a baking dish, to keep them upright, and gently crack one egg on top of each half.

4. Bake for 15-20 minutes.

5. Sprinkle with salt and pepper and add toppings.

 

Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon and Poached Egg

serves 2

Ingredients

  • 1 sweet potato
  • 1 avocado, peeled and sliced
  • 2 eggs
  • 1 cucumber, peeled and sliced
  • 5oz package smoked salmon
  • 1 tbsp avocado oil
  • salt and pepper
  • dill, for garnishment

Directions

1. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a sharp knife or mandoline.

2. If using a toaster, place the sweet potato slices in the toaster and toast several times, or until cooked through.

3. If using the oven, preheat the oven to 400 degrees fahrenheit. Lightly oil both sides of the sweet potato slices, then place them on parchment paper on a baking sheet.

4. Bake for 30 minutes or until slightly toasted.

5. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).

6. Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon and a poached egg.

 

 CALORIES: 442kcal, CARBOHYDRATES: 25g, PROTEIN: 22g, FAT: 29g, SATURATED FAT: 5g, CHOLESTEROL: 179mg, SODIUM: 663mg, POTASSIUM: 1095mg, FIBER: 9g, SUGAR: 5g, VITAMIN A: 195.5%, VITAMIN C: 19.9%, CALCIUM: 8.5%, IRON: 14.7%

 

Dijon Baked Salmon

serves 5

Ingredients

  • 1 1/2 lbs salmon King, Sockeye or Coho salmon
  • 1/4 cup fresh parsleyfinely chopped
  • 1/4 cup Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • 3 garlic cloves finely chopped
  • salt and pepper

Directions

1. Preheat your oven to 375 degrees fahrenheit.

2. Place the salmon on a parchment lined baking tray and set it aside.

3. Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.

4. Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

 CALORIES: 249.7kcal, CARBOHYDRATES: 1.9g, PROTEIN: 30.5g, FAT: 13.4g, SATURATED FAT: 1.7g, CHOLESTEROL: 87.1mg, SODIUM: 371mg, FIBER: 0.5g, SUGAR: 0.3g

 

Berry Spinach Salad

serves 4

Ingredients

  • 6 cups baby spinach
  • 1 cup strawberries, halved
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup red onion, thinly sliced
  • 1/4 cup pecans, roughly chopped
  • 1/2 recipe Raspberry Vinaigrette

Directions

1. Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans to a large mixing and toss together.

2. Serve the salad with the raspberry vinaigrette dressing.

Raspberry Vinaigrette  

serves 12

Ingredients

  • 1 1/2 cups raspberries, fresh or frozen
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 small shallot, diced (about 2 tbsp)
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • pepper, to taste

Directions

1. Add all ingredients to a food processor and blend for 30 seconds.

 CALORIES: 90kcal, CARBOHYDRATES: 2g, FAT: 9g, SATURATED FAT: 1g, SODIUM: 54mg, POTASSIUM: 29mg, FIBER: 1g, VITAMIN A: 0.1%, VITAMIN C: 5%, CALCIUM: 0.4%, IRON: 1.1%

My favorite Chicken Tortilla Soup recipe

SERVES 4 - 1 1/2 cup serving

Ingredients: 

  • 8 6” corn tortillas, divided use
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery (about 5 stalks) 
  • 2 garlic cloves, chopped
  • 4 medium tomatoes, chopped
  • 6 cups low sodium organic chicken broth, divided use
  • 3 cups chopped rotisserie chicken breast, boneless, skinless
  • 1 1/2 cups sliced carrots (about 3 medium carrots) 
  • 1 tsp dried Mexican oregano leaves
  • 1 tsp ground Ancho chili powder or ground chili powder
  • 1/2 tsp sea salt or Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 medium avocado, chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tsp crumbled Cotija (or feta) cheese

Directions: 

  1. preheat oven to 350F
  2. line baking sheet with parchment paper
  3. place tortillas on baking sheet. bake for 8 to 10 minutes or until toasted + crispy. remove from oven. when cool, break into pieces. set aside
  4. heat oil in large saucepan over medium heat
  5. add onion + celery; cook, stirring frequently for 5 minutes or until onion is translucent  
  6. add garlic; cook stirring frequently for 1 minute
  7. add tomatoes; cook stirring frequently, for 5 minutes or until tomatoes are soft. set aside
  8. add onion mixture, 2 cups broth + half of toasted corn tortilla pieces to blender (or food processor); cover with lid + kitchen towel. blend until smooth
  9. add blended mixture to large saucepan. add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt + pepper. bring to a boil over medium-high heat. reduce heat to medium-low, cook, stirring occasionally, for 10 minutes or until carrots are tender.  
  10. evenly divide soup into 4 serving bowls. too each with avocado, cilantro, cheese + remaining toasted tortilla pieces

Recipe from Autumn Calabrese 21 Day Fix Recipe Book :  Fixate 

       Deviled Eggs     12 hard boiled egg    1/4 cup plain non-fat Greek yogurt    2 tablespoons mayonnaise    2 tablespoons Sriracha    1/2 teaspoon smoked paprika plus more for garnish    3/8 teaspoon sea salt      Cut the eggs in half lengthwise and pop the yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt. Mix until smooth and creamy.    Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnished if desired. Serve immediately.              Salt-and-Pepper Charred Green Beans     2 1/2 lb. green beans, trimmed    2 tablespoons olive oil    flaked salt    coarsely ground fresh black pepper      Heat a large cast-iron skillet over medium-high heat until very hot. Toss green beans, oil, and 3/4 teaspoon each salt and pepper in a bowl.    Add about a quarter of beans to the skillet and cook, without stirring, for 2 minutes, then toss and cook until charred and just tender, 4 to 5 minutes. Transfer to a platter and repeat with remaining beans. Season with salt and pepper.            Pearl Couscous with Leeks and Peas     1 1/2 cup pearl or Israeli couscous    1 1/2 tablespoon fresh lemon juice    3 tablespoons olive oil, divided    2 leeks (white and light green parts only), thinly sliced    Kosher salt and freshly ground pepper    1 cup frozen green peas, thawed    1/2 cup toasted pine nuts    6 radishes, thinly sliced      Cook the couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.    Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Deviled Eggs

  • 12 hard boiled egg

  • 1/4 cup plain non-fat Greek yogurt

  • 2 tablespoons mayonnaise

  • 2 tablespoons Sriracha

  • 1/2 teaspoon smoked paprika plus more for garnish

  • 3/8 teaspoon sea salt

  1. Cut the eggs in half lengthwise and pop the yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt. Mix until smooth and creamy.

  2. Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnished if desired. Serve immediately.

Salt-and-Pepper Charred Green Beans

  • 2 1/2 lb. green beans, trimmed

  • 2 tablespoons olive oil

  • flaked salt

  • coarsely ground fresh black pepper

  1. Heat a large cast-iron skillet over medium-high heat until very hot. Toss green beans, oil, and 3/4 teaspoon each salt and pepper in a bowl.

  2. Add about a quarter of beans to the skillet and cook, without stirring, for 2 minutes, then toss and cook until charred and just tender, 4 to 5 minutes. Transfer to a platter and repeat with remaining beans. Season with salt and pepper.

Pearl Couscous with Leeks and Peas

  • 1 1/2 cup pearl or Israeli couscous

  • 1 1/2 tablespoon fresh lemon juice

  • 3 tablespoons olive oil, divided

  • 2 leeks (white and light green parts only), thinly sliced

  • Kosher salt and freshly ground pepper

  • 1 cup frozen green peas, thawed

  • 1/2 cup toasted pine nuts

  • 6 radishes, thinly sliced

  1. Cook the couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.

  2. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Weekday meals: 2.13.17

Don't know what to cook this week for dinner, let us help you! Stay healthy and happy this Valentine's Day!

My Three Favorite Smoothies

I'm constantly asked for my favorite go to smoothie recipe. I broke down....here it is.