Healthy Peanut Butter, Strawberry, Banana Wrap Recipe By http://yummiestfood.com
HEALTHY PEANUT BUTTER, STRAWBERRY, BANANA WRAP - A fun breakfast or an after school snack! Delicious, easy and quick!
Prep time: Total time:
Yield: 12 Servings
Ingredients: ½ cup creamy peanut butter 1 cup fresh strawberries, chopped 2 small bananas, peeled and chopped ⅓ cup mini chocolate chips 4 whole wheat tortillas or wraps [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Place tortilla on a plate
Spread the peanut butter evenly over each tortilla
Sprinkle strawberry, banana and mini chocolate chips over the peanut butter
Lemon Garlic Butter Shrimp with Asparagus By withpeanutbutterontop.com
Lemon Garlic Butter Shrimp with Asparagus - this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic. Only 309 calories per serving!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off) 2 tbsp butter 1 tbsp minced garlic 1 tsp italian seasoning 1/4 tsp onion powder [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you’re grilling, or double the portion as a main dish.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: corn kernels from 1 large steamed corn on the cobb (1 cup) 5 ounces diced avocado, from 1 medium 1 1/2 cup diced Persian cucumbers (about 3 small) 1 cup halved cherry tomatoes 2 tablespoons diced red onion [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Toss all ingredients together and serve immediately. Enjoy!
Baked Sweet Potato Fries - This sweet potato fries recipe is so easy to make and tastes absolutely DELICIOUS! Healthy, crispy and full of flavor. Makes the perfect side dish or snack!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 medium sweet potatoes (peeled and washed) 2 tbsp oil (I use canola or olive oil) 1/2 tsp kosher salt 1/4 tsp pepper 1/4 tsp garlic powder [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Preheat the oven to 415°F. Line a baking sheet with nonstick foil or parchment paper. If using foil, lightly spray with non-stick cooking spray.
Cut the sweet potatoes into thin wedges (about 1/4" x 3").
Place sweet potatoes fries in a single layer on the prepared baking sheet. Toss with olive oil. Then bake for 15 minutes. Mix together the seasonings and sprinkle evenly over the fries. Then flip them and bake an additional 10-15 minutes, or until crisp. Enjoy fries while hot!
Instant Pot Split Pea Soup By pressurecookrecipes.com
Make this Heart-Warming Instant Pot Split Pea Soup a staple in your home! Hearty Rich Pressure Cooker Split Pea Soup with Ham done in an hour with 10 simple ingredients. Filling, flavorful, frugal Instant Pot Soup.
Total time:
Yield: 6 Servings
Ingredients: 1 (2lb) ham bone or smoked pork hock 2 tablespoons (28g) unsalted butter or olive oil 2 (0.4g) bay leaves 2 (410g) carrots , chopped 6 cloves (24g) garlic , minced [CLICK TO SEE FULL INGREDIENTS]
Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot (keep the brown bits as they are very flavorful).
Pressure Cook Split Pea Soup: Add in chopped carrots and celery if you haven't. Add 1 lb (454g) green split peas and 1 (2lb) ham bone or smoked pork hock. Pour in 5 ½ cups (1375ml) unsalted chicken stock. Pressure Cook at High Pressure for 15 minutes + 10 minutes Natural Release.
This Curry Fried Rice is packed full of flavor. 1 Pot 20 Mins. Easy to make and gluten free. Use other cooked grains, spice blends for variation. A perfect side or a light meal. Vegan Glutenfree Nutfree Soyfree Recipe
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 2 cups cooked cooled rice , Or 3/4 cup uncooked rice, see notes for cooking instructions. 2 tsp oil 1/2 medium onion chopped 1 serrano or jalapeno pepper chopped 1 tbsp minced garlic [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Heat oil in a skillet over medium heat. Add onion, serrano pepper and a dash of salt. Cook until translucent. 2 mins. Add the ginger, garlic and mix well.Cook for a minute.
Add the peppers, zuzzhini and carrots and a dash of salt. Cook for 2 minutes. Then mix, cover and cook for another 2 mins or until al dente. Add the peas and curry powder or other spices and mix in. (At this point you can also add in yellow or red curry paste for variation and cook for a minute. You can also add in some chickpeas or baked/crisped tofu at this point to make it into a meal. )
Add the rice and salt and toss well. Taste and adjust salt and spice. Add more spices as needed. Add a dash of cayenne and some lime/lemon juice and mix in. (Variation: add in some roasted nuts and mix in)
This salad is all about the veggies, more like a salsa-meets-salad without a traditional dressing. But if you prefer your salad dressed, whip up this lime vinaigrette.
Yield: 1 Servings
Ingredients: 1 English cucumber, diced 1 can black beans, rinsed 1 1/4 cups corn 1 red pepper, diced 1 cup cherry tomatoes (I used half red, half yellow) [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well.
Mix in the avocado, season with salt and pepper, and enjoy.
Hearty Tuscan Soup – charred tomatoes make this soup a little smoky and sweet. And it only tastes 10 minutes to prep!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons extra virgin olive oil 15 ounces cannellini beans (drained) 15 ounces can fire roasted diced tomatoes 1/3 cup dry elbow macaroni 1 medium onion (finely chopped) [CLICK TO SEE FULL INGREDIENTS]
Instructions:
In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
Add all other ingredients – except the macaroni – and bring to a boil.
Reduce to a simmer, cover and cook for 10 minutes.
This Dijon baked salmon is one of my favorite easy salmon recipes. It's incredibly flavorful and the dijon topping keeps the salmon moist, light and flaky. Watch how easy it is to make in the recipe video above!
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 1/2 lbs salmon, King, Sockeye or Coho salmon 1/4 cup fresh parsley, finely chopped 1/4 cup Dijon mustard 1 tbsp lemon juice 1 tbsp avocado oil [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Preheat your oven to 375 degrees fahrenheit.
Place the salmon on a parchment lined baking tray and set it aside.
Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.
These Spicy Peanut Chicken Wraps are the perfect meal prep - it's simple, healthy, delicious, and made in under 30 minutes!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 chicken breasts diced salt pepper 1/2 cup peanut butter 2 tablespoons tamari (or soy sauce) [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Heat up your pan and place your diced chicken (seasoned with salt and peppeand cook until it's cooked through.
While your chicken is cooking, in a container/bowl, mix together your peanut butter, tamari, olive oil, garlic, Sriracha (or hot sauce), fresh lime juice, and water together to make your sauce. Add more water if the mixture is too thick.
To assemble, on a tortilla, spread your peanut sauce before adding your broccoli slaw then chicken. Roll it together and either leave as is or cut it in half to fit into a smaller meal container.
The BEST EVER homemade vegan Nutella with all natural ingredients. Yum!
Prep time: Total time:
Yield: 1 Servings
Ingredients: 1 1/2 cups plain unsalted hazelnuts 1/2 cup 70% dark chocolate 1/2 cup full-fat coconut milk 1/4 cup maple syrup 1/4 tsp salt [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly colored.
Remove from oven and let cool.
Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand!)
Easy low carb and gluten free little banana breads with almond flour and no sugar. Healthy enough for breakfast and melt in your mouth!
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 3 ripe bananas (brown spots), large 3 eggs, large 1 tsp pure vanilla extract 1 tsp cinnamon 1 tsp baking soda [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
Banana Chocolate Chip Energy Bites By organizeyourselfskinny.com
Wholesome rolled oats mixed with almond butter, maple syrup, ripe banana and chocolate chips to create a scrumptious banana chocolate no bake energy balls!
Prep time: Cook time: Total time:
Yield: 20 Servings
Ingredients: 1¼ cup rolled oats ¼ cup ground flaxseed 1 tablespoon chia seeds ⅓ cup maple syrup ¼ cup almond butter [CLICK TO SEE FULL INGREDIENTS]
Instructions:
In a medium to large bowl mix together all of the ingredients. Cover the bowl and let the batter sit in the refrigerator for 2-3 hours or overnight. The batter will be wet but will firm as it sits.
Form into 20 balls. It will be helpful to have your hands wet as you roll the balls. Also, you press the oats into a ball more than actually rolling it.
Let the balls sit in the refrigerator for a couple hours or overnight. The balls will firm as they sit. Enjoy for breakfast or snacks.
Spinach Avocado Chicken Burgers (Whole30, Paleo, Aip) By unboundwellness.com
These paleo spinach avocado chicken burgers are the ultimate healthy burger. They’re packed with healthy fats, protein, and even hidden veggies. Make them on a weeknight, or serve them at a backyard cookout. They’re paleo, Whole30, and AIP!
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 lb ground chicken 1/2 cup spinach, finely chopped 2 tbsp cilantro, finely chopped 2 tbsp coconut flour (optional- acts as a binder) 1 tbsp avocado oil (plus more if you’re frying or grilling) [CLICK TO SEE FULL INGREDIENTS]
Instructions:
For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside.
Prepare either a grill or a grill pan and set to high heat. Add avocado oil to the grill pan if using.
Mix the ground chicken with the seasonings, spinach, coconut flour, lime juice, and avocado oil until well combined.
For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: ¼ pear, grated 1 garlic clove, grated 2 tablespoons soy sauce 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes 1 tablespoon grated peeled ginger [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
Ingredients: 4 tbsp. butter 2 cloves garlic, minced 4 tbsp. all-purpose flour 2 1/4 c. milk 1/2 c. freshly grated parmesan, plus more for sprinkling [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Preheat oven to 375°. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk flour into the butter and garlic and cook until mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and parsley. Season to taste with salt and pepper.
Spoon a thin layer of Alfredo sauce on the bottom of a baking dish. On a clean surface, lay 3 pieces of zucchini down slightly overlapping each other. Spoon Alfredo sauce on top then top with chicken and a sprinkle of mozzarella. Roll up tightly and place in prepared baking dish. Repeat with remaining zucchini and top with Parmesan. Bake for 30 minutes or until golden on top and baked through.
I am SO happy to have my friend Bet from Bet on Dinner with us again today! She is just the best.
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: ¼ cup honey 2 Tablespoons lemon juice (about 1 lemon) 2-3 cloves garlic, minced (about 1 Tablespoon) 2 teaspoons soy sauce 4 boneless pork chops (3/4-1" thick) [CLICK TO SEE FULL INGREDIENTS]
Instructions:
To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
Heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
Learn how to make vegetable fried rice—it’s a simple and satisfying dinner!
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided 2 eggs, whisked together 1 small white onion, finely chopped (about 1 cup) 2 medium carrots, finely chopped (about ½ cup) 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first) [CLICK TO SEE FULL INGREDIENTS]
Instructions:
This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 1 poblano pepper 1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons 3 cloves garlic 3/4 cup tomato salsa 2 Tbsp. avocado oil [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.
Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.
A quick, tasty recipe for baked shrimp with butter, garlic and Parmesan. Baked shrimp are the ultimate healthy fast food - they are ready in ten minutes!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 1/2 lb. large raw shrimp, peeled and deveined 1/4 cup melted butter 1 teaspoon coarse kosher salt (not fine salt) 1/4 teaspoon black pepper 1 teaspoon garlic powder [CLICK TO SEE FULL INGREDIENTS]
Instructions:
Preheat oven to 400 degrees F.
Arrange the shrimp in a single layer on a large baking sheet.
Pour the melted butter on top of the shrimp and toss to coat.
