Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

EASY PALEO FISH TACO BOWLS

This is a Paleo fish bowl sort of a balanced meal! They were stuffed with a delicious cooking pan deep-fried lungfish, a.k.a. seab-the continuous fillet, numerous vegetables, rice cauliflower, and topped  with a Creamy cashews sauce! Sign Maine up for a fast and simple, nutritious, and delicious meal!

I knew I wished to require my favorite factor regarding fish tacos and place them during a whole30 compliant fish Taco Bowl instead.

EASY PALEO FISH TACO BOWLS
EASY PALEO FISH TACO BOWLS

It's not too onerous to try and do, as a result of I already acumen delicious the cashew sauce Chipotle's cream are going to be. I had created a distinct sauce with constant base before, thus I knew I had to specialise in nailing fish.

The best half regarding making seasonings is aiming to use them in different recipes outside of the one you only created. i do know once creating this fish marinade, i will be able to use it on the roast chicken thigh... De-lish!

I would assume you may batch build the seasoning within the marinade add the wet ingredients once you area unit able to re-create this Whole30 Paleo fish Taco Bowl once more (it can happen before you think) or use it as Seasoning for different recipes.

The same are often aforesaid of the cashew jalapeno pepper sauce. i might imagine it tasted fantastic drizzled over the egg, over the dish or with cooked veggies – yum!

EASY PALEO FISH TACO BOWLS

INGREDIENTS:
Fish

  • 24 ounces barramundi find here!
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • black pepper to taste

Sauce

  • 1 cup raw cashews soaked
  • 1 tablespoon nutritional yeast
  • 1 1/2 tablespoons lime juice
  • 1/4 cup bone broth- Find Here!
  • 1/4 cup filtered water
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder

Bowls

  • cauliflower rice cooked
  • mixed greens or lettuce
  • sliced avocado for topping
  • cherry tomatoes for topping
  • lime wedges for topping
  • green onions for topping
  • sliced jalapenos for topping
  • black pepper to taste

INSTRUCTIONS:
Sauce

  1. Make the sauce first, as the cashews need time to be prepared!
  2. Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  3. Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times.

Fish

  1. Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  2. Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the filets evenly with the marinade.
  3. Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutes after flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.

Bowls

  1. Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets and desired toppings. Serve right away.

SHEET PAN SHRIMP WITH BROCCOLINI AND TOMATOES

Sheet Pan prawns with Brocolini and tomatoes square measure good for busy weeknights! one in every of my favorite ways in which to create shrimp baked within the kitchen appliance, tender out and flavoursome each time!

I accessorial a number of our favourite veggies to create one-Pan meal, and that we favorite it! a fast and simple low carb food with heaps of flavors, prepared beneath half-hour began to end.

SHEET PAN SHRIMP WITH BROCCOLINI AND TOMATOES
SHEET PAN SHRIMP WITH BROCCOLINI AND TOMATOES

Broccolini could be a favorite in my home, kind of like broccoli however with smaller and longer flowers, thin stems. I conjointly accessorial grape tomatoes and finished the dish with a recent lemon to decorate up the total dish.

Pictured here is the instruction on a half-sheet pot, however the direction is doubled for a full sheet, four servings.

SHEET PAN SHRIMP WITH BROCCOLINI AND TOMATOES

INGREDIENTS:

  • 1 pound extra large peeled and deveined, tail-off shrimp (28)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper, optional
  • freshly ground black pepper, to taste
  • olive oil spray
  • 2 bunches, 12 ounces broccolini, ends trimmed (12 spears)
  • 1 cup grape tomatoes, halved
  • 1 teaspoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper.  Toss gently to coat and set aside.
  3. Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer.  Roast for 15 minutes, tossing halfway through.
  4. Remove sheet pan from oven and add shrimp, placing them evenly around the veggies.  Roast for 8 minutes.
  5. Top everything with lemon juice and serve.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE

Creamy chicken quinoa and broccoli casserole may be a real food meeting the comfort of food. From the beginning, it's fast and simple, and an enormous soft hug loaded with well-to-you materials.

I grew up uptake casseroles and hot dishes, not Cha knew. My favorite cozy-winter-dinner this one explicit hot dish that my mother made-it was a form of a casserole-boiled fusion, with beef, toasted potatoes, carrot items, baked all at once with sauce based mostly Tomato Cup. 

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE
CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE

But I kind of got one foot within the hippy world and also the world of canned soups, so this beauty casserole features a velvet white sauce made up of scratch! Works dead to form a light-weight, soft texture of noted and beloved casseroles. 

Feast along here we tend to have: generous chicken, toasted quinoa, delicious crispity of bacon, home-baked velvet sauce, a bit little bit of Swiss cheese or no matter kind of Cheese you would like on high, and a bright inexperienced popped broccoli.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE

INGREDIENTS:

  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • 1/2 cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • 1/4 cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets

INSTRUCTIONS:

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

GARLIC HERB CAULIFLOWER RICE RECIPE

It's easy Herbed rice cauliflower packed filled with flavor, healthy, low carb and fast to form. you'll be able to notice straightforward recipes also as several tips for a way to form cauliflower rice in your own room below. Jump to garlic Herb cauliflower Rice direction or browse on to envision our tips to form it.

So we have a tendency to place our heads along and came up with Herby's steamed cauliflower with garlic, lemon, and almond. Seasonings, garlic, and lemon add heaps of flavor, whereas almonds introduce a bit further texture. I simply love it!

GARLIC HERB CAULIFLOWER RICE RECIPE
GARLIC HERB CAULIFLOWER RICE RECIPE

If you cannot notice pre-Riced cauliflower within the store, do not worry! Cauliflower rice is fast and easy to form yourself. we have a tendency to used 2 alternate ways in our own room to form it.

The fastest technique for creating cauliflower rice is to use a kitchen appliance. merely cut the cauliflower head into an outsized piece and throw them into your food bowl processor. Then solely the heart beat till the cauliflower is processed into tiny chunks.

GARLIC HERB CAULIFLOWER RICE RECIPE

INGREDIENTS:

  • 1 medium head cauliflower or 16 ounces store-bought cauliflower rice
  • 1/2 cup sliced almonds
  • 2 tablespoons butter or substitute extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil
  • 1 tablespoon lemon juice or more to taste

INSTRUCTIONS:
MAKE CAULIFLOWER RICE

  1. To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
  2. If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
  3. If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
  4. Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.

MAKE HERBED CAULIFLOWER RICE

  1. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
  2. Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
  3. Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
  4. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

EASY BRUSCHETTA CHICKEN RECIPE

Easy and delicious, low-carb This Bruschetta chicken is seasoned with an easy Italian seasoning and topped  with light-weight and contemporary Basil Bruschetta topping. prepared in mere half-hour, fancy this low calorie dinner with a facet of cooked zucchini Zoodles and drizzled together with your favorite balsamy glaze.

Garlic and chicken herb seasoned topped  with contemporary and juicy tomatoes with sweet Basil, Parmesan cheese, and balsamy glaze. This crazy delicious and flavourous Bruschetta chicken is one in all the somewhat surprising recipes... within the very best approach.

EASY BRUSCHETTA CHICKEN RECIPE
EASY BRUSCHETTA CHICKEN RECIPE

Packed with a daring flavor and created with straightforward ingredients, Bruschetta Chicken, like this cooked shrimp and asparagus or this basil soup, is ideal for anyone UN agency desires to eat healthy while not needing to want they are really consumption Healthy food.

Ready in mere half-hour, I usually discovered a Bruschetta chicken for a busy weekday dinner or double the direction and eat preparations for the full week! notwithstanding however you fancy straightforward chicken recipes-lunch, dinner, leftovers-this may be a fan favorite!

EASY BRUSCHETTA CHICKEN RECIPE

INGREDIENTS:
For the Chicken

  • 3 large boneless skinless chicken breasts - halved horizontally to make 6 fillets
  • 2 tbsp olive oil
  • 2 cloves garlic - minced
  • 2 tbsp dried Italian seasoning
  • 2 tsp salt
  • 1 tsp pepper

For the Bruschetta Topping

  • 6 roma tomatoes - seeded and diced
  • 1/2 lemon - juiced
  • 1 clove garlic - minced
  • 1/2 small red onion - minced
  • 8-12 large basil leaves - rolled up and sliced into thin ribbons, plus more for serving
  • salt + pepper - to taste
  • 1/4 cup Parmesan cheese - grated


For serving
  • 4 zucchini - spiralized
  • Balsamic glaze
  • Freshly grated parmesan cheese

INSTRUCTIONS:

  1. Marinate the Chicken. Add the chicken, olive oil, garlic, dried Italian seasoning, salt, and pepper to a large mixing bowl. Mix well to evenly coat the chicken with the oil and seasoning (it works really well to use your hands here). Allow the chicken to marinate for at least 10 minutes. Set aside.
  2. Meanwhile, as the chicken is marinating, prepare the bruschetta topping. Add the tomatoes, lemon juice, garlic, red onion, basil, salt, pepper, and parmesan cheese to a medium mixing bowl. Gently toss to combine. Set aside. 
  3. Prepare the zucchini noodles using your favorite method (I use a spiralizer). Set aside as they will be needed just after the chicken has been cooked.
  4. Cook the chicken. Set a large skillet over medium-high heat. Once the skillet is nice and hot, drizzle with olive oil and add the chicken (working in batches, if needed). Cook the chicken for approximately 3-4 minutes on each side, or until fully cooked. Remove the chicken from the skillet and set aside to a clean plate.
  5. In the same skillet over medium heat add the zucchini noodles. Sauté for 2-3 minutes, or until just starting to soften (try not to over-cook as they will turn soggy).
  6. Return the chicken to the skillet and nestle in with the zucchini noodles. Top with spoonfuls of bruschetta topping, remove from heat and serve.
  7. Serve garnished with additional parmesan cheese, basil, parsley or freshly squeezed lemon juice.

LINGUINE WITH SPINACH AND SUN DRIED TOMATO CREAM SAUCE

Linguine with spinach and preserved Tomato white sauce takes solely half-hour to make! 

This simple Italian food could be a nice selection for a week's dinner! pasta liberally coated creamy sauce that's well created with garlic and Parmesan cheese.

LINGUINE WITH SPINACH AND SUN DRIED TOMATO CREAM SAUCE
LINGUINE WITH SPINACH AND SUN DRIED TOMATO CREAM SAUCE

This delicious pasta has been impressed by the sun dried tomato food I created your time past.  This direction options the simplest home-baked food sauces you may ever try!  It's filled with flavor and color!  The cream pasta Alfredo sauce is created with garlic, paprika, cream, and grated Parmesan cheese.

This pasta direction makes a good meatless dinner.  If you crave some macromolecule, you'll simply add grilled chicken or shrimp au gratin to the plate. similar to during this easy chicken food or shrimp paste.

LINGUINE WITH SPINACH AND SUN DRIED TOMATO CREAM SAUCE

INGREDIENTS:

  • 8 oz linguine
  • 1/3 cup sun-dried tomatoes , chopped
  • 3 cloves garlic , minced
  • 1 cup half-and-half
  • 1 cup Parmesan cheese , shredded
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 6 oz spinach
  • 5 basil leaves fresh, finely chopped

INSTRUCTIONS:

  1. Cook linguine according to package instructions.  Drain.
  2. Heat 1 tablespoon of olive oil in a large skillet on medium heat.
  3. Add chopped sun-dried tomatoes and minced garlic.  Cook on medium heat for about 30 seconds, constantly stirring.
  4. Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt.  Bring to boil and reduce to simmer.
  5. Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for).  Stir for about 30 seconds or longer until the cheese melts.  If the sauce is too thin, gradually add more cheese.  Keep stirring around all of the skillet for a couple of minutes.
  6. Note: if the sauce gets too thick, add more half-and-half.
  7. Add spinach.  Keep stirring on medium heat until the spinach wilts, about 1 minute.
  8. Add cooked and drained linguine to the sauce.   Stir well.
  9. Taste the linguine and add more salt, if needed.  Top with finely chopped fresh basil leaves.

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

Easy so delicious, this healthier oat yoghourt gem has no sweetener and is jam-packed with grains nevertheless they still manage to be swish so tasty with blueberries or Chocolate Chips.

I took inspiration from a humble however delicious apple sauce gem instruction and created this healthy yoghourt oat blueberry gem that you simply saw before you.

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE
HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

Because, believe me, we've got replaced blueberries with Chocolate Chips over once, and that i are the last man on the face of the planet that when spoke you out of that call.

Despite the very fact that this gem is 100% whole grain (rolled wheat + whole wheat flour), they're therefore light-weight and delicate.

Do you like better to add blueberries or chocolate chips... otherwise you simply leave a healthy yoghourt oat plain gem as is, I hope you like this delicious very little muffin!

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

INGREDIENTS:

  •  1 cup (8 ounces) plain Greek yogurt
  •  1/4 cup milk
  •  1 large egg
  •  1 teaspoon vanilla
  •  1/3 cup honey
  •  1 cup (3.5 ounces) old-fashioned rolled oats
  •  3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon cinnamon (optional)
  •  1/4 teaspoon salt
  •  1 to 2 cups blueberries or chocolate chips
  •  4 tablespoons butter or coconut oil, melted

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
  4. Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
  5. Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
  6. Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).

ZUCCHINI RAVIOLI RECIPE

If you're trying to find a crave-worthy low-carb meal, this zucchini recipes pasta with chicken fits the bill! this can be a healthy twist on grouping your idolized ones.  Cheesy, cream and taste-packed-you'll ne'er miss carbohydrates with this friendly recipe!

They become my favorite go-to lunch, once my oldsters depart, and just about anytime I will speak my mater to let ME have it. 

ZUCCHINI RAVIOLI RECIPE
ZUCCHINI RAVIOLI RECIPE

I gave up canned pasta at some purpose throughout his immature years, however ne'er forgot what quantity I idolized them.

I'm undecided why i used to be pleasantly stunned. I already understand that zucchini, like cauliflower, is one amongst the foremost versatile vegetables around.

ZUCCHINI RAVIOLI RECIPE

INGREDIENTS:

  • 3 medium zucchini
  • 4 ounces finely shredded cooked chicken
  • 6 ounces whole milk ricotta cheese
  • 4 ounces Parmesan cheese grated
  • 1 egg beaten
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups marinara I used Creamy Tomato Sauce (link in recipe notes)
  • 3 ounces Gruyere cheese shredded

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil.
  2. To make the “noodles,” slice two sides of the zucchini lengthwise, creating flat sides. Use a vegetable peeler to slice each zucchini into flat strips.
  3. Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined
  4. Lay two strips of zucchini noodles side by side, so that they overlap lengthwise. Do the same with two more noodles on top, perpendicular to the first strips.
  5. Add about a tablespoon of filling to the center of the zucchini. Working one side at a time, bring the ends of the strips together to fold over the center.
  6. Turn the ravioli over and place in a baking dish seam-side down.
  7. Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.