Tofu Stir Fry

Hi! I am Sara, Kristin’s sister.  I have just recently become a vegetarian, so all of my meals and snacks are going to be meat free but just as delicious!!

Here is my very first recipe for you!

tofu stir fry with quinoa shells

tofu stir fry with quinoa shells

Stir Fry:
– 1 yellow pepper
– 5 mushrooms
– half bunch of asparagus (about 20 stalks)
– half a head of broccoli
– fresh garlic
– 1 tablespoon olive oil
– Hoisin sauce to taste
Tofu:
– 1 block extra firm tofu
– fresh garlic
– paprika

Quinoa Pasta or rice!
– I used about 4 ounces of shells

Directions!

– Take tofu out of package, cut in half, and set between paper towels to get rid of some extra moisture.
– Heat a wok ( a deep frying pan is fine too!)
– Put a tablespoon of olive oil in the pan and let it hear up.
– Put garlic in and let it sauté a bit.
– Put veggies in and let them cook!
– Crumble the tofu into a bowl with your hands and then if you want smaller chunks use a fork to mix it up.
– Put whatever seasonings you want (I used garlic and paprika) and mix it up.
– Heat up a small pan and put the tofu into it to dry it out a little more.
– Once the veggies are cooked through and the tofu is warm add the hoisin sauce and the tofu.
– Place it on a low heat while you cook your rice ( I used some quinoa shells for mine!)
– Once it is all done, mix everything together and enjoy!

**This makes enough for two people with some leftovers!**

Happy & Healthily Yours,

Sara

Sautéed Artichoke Hearts & Mushrooms on Brown Rice Pasta

This was QUICK, EASY and DELICIOUS 🙂 … ENJOY!!!

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w Golden Milled Flax Seed : http://www.hodgsonmillstore.com/en/Gluten-Free-Pasta/Gluten-Free-Brown-Rice-Penne-with-Golden-Milled-Flax-Seed/71518-00063-001_Group.aspx )
  • 1 Box frozen Artichoke Hearts (I used Birds Eye: http://www.birdseye.com/vegetable-products/pure-simple/artichoke-hearts
  • 1 cup of sliced mushrooms
  • Fresh Garlic
  • Parsley 
  • Oregano
  • Garlic Powder
  • Onion Powder
  • Extra Virgin Olive Oil

Directions:

  • Defrost Artichoke Hearts
  • Throw defrosted artichokes in a pan with sliced fresh mushrooms, fresh garlic and extra Virginia olive oil and let them cook down a little bit.
  • As they started to cook down , sprinkle with garlic powder, oregano and parsley.
  • Let the artichokes and mushrooms cook down for another 5 minutes.
  • While it was cooking down, boil water for brown rice pasta
  • Cook Brown Rice Pasta
  • Top Pasta with Artichoke / Mushroom Topping
  • Sprinkle with Extra Virgin Olive Oil (and a little lemon juice if you want a little more tang)
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

Black Bean Chicken Chili

NOTE: For those of you 30 Day nutritional cleansers – just take out the corn, and substitute the salsa (no tomatoes) with 1/2 cup chicken broth (low sodium, organic) a chopped up red / yellow and orange pepper, half a chopped up onion and diced chili peppers – and there you have it …. Nutritional Cleansing Friendly ❤ !!

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This recipe will make 4-6 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 lb. lean ground chicken
  • 1 can organic black beans (rinsed and drained)
  • 1 can low sodium corn kernels (rinsed and drained)
  • 1 jar mild salsa
  • Fresh Garlic
  • Extra Virgin Olive Oil
  • Chili Powder
  • Garlic Powder
  • Ground Pepper

Directions:

  • Heat a pan with extra virgin olive oil and fresh garlic
  • Cook ground chicken until Completely cooked through
  • Dump ground chicken in a large pot
  • Dump black beans, corn and the full jar of salsa on top of the cooked ground chicken
  • Sprinkle in a little bit of chili powder  and ground pepper (to your tasting)
  • Let sit and cook on stove, on low, for about 20 minutes.
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

 

Italian Herb Spaghetti Squash and Shrimp

This was my first hand at Spaghetti Squash, and I am SUCH a believer!  I will be eating this on MANY occasions !!

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This recipe will make 1 meal

(Adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html#dialog)

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 300-350 (depending on the amount of spaghetti squash used)

Time: This recipe takes a little over an hour due to the cooking of the spaghetti squash!

Ingredients Needed:

  • 3-4oz. Frozen Shrimp (peeled and deveined)
  • 1 small-medium Spaghetti Squash
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Fresh Garlic
  • Basil (fresh or dried)
  • Parlsey (fresh or dried)
  • Dried Sage
  • Garlic Powder
  • Ground Pepper

Directions:

  • Preheat the oven to 375 degrees F.
  • Thaw Shrimp – set aside
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
  • Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
  • Bake for 45 minutes, until the squash is easily pierced with a paring knife.
  • Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  • Remove from the oven, uncover, and allow to cool slightly.
  • Using a spoon, remove the seeds and discard.
  • Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
  • In a hot pan, heat some coconut oil and fresh garlic 
  • When the pan is hot, put the shrimp in and let them sauté 
  • Heat another pan and add the spaghetti squash, a tsp. of coconut oil and herbs
  • Add the shrimp to the Spaghetti Squash mixture and mix all together
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

Ground Turkey with Brown Rice & Sautéed Mushrooms and Roasted Asparagus, Zucchini & Green Beans – Day 29

This was one of my less extravagant recipes – … due to the fact that I got home from teaching my Zumba class at about 8:30-8:45 and still had to cook and eat – and I wanted to eat quickly :).  It was delicious, none the less.  Hope you enjoy! 

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 600

Ingredients Needed:

  • 5 oz. Lean Ground Turkey
  • 1/4 lb Fresh Asparagus
  • 1 cup of organic Steak Cut Mushrooms
  • 1 cup Fresh Green Beans
  • 1/2 cup Fresh Zucchini
  • 1/2 cup uncooked Brown Rice
  • 1/2 cup Organic, Low Sodium Chicken Broth (I use Pacific: http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth)
  • Garlic Powder
  • Italian Seasonings (Dried Oregano, Parsely, Basil)
  • Onion Powder
  • Ground Pepper

Directions:

  • Preheat oven to 425 Degrees
  • Line a baking sheet with aluminum foil
  • Place washed asparagus spears, green beans and sliced zucchini on baking sheet
  • Spray with a TINY bit of olive oil and top with spices (I used garlic powder and listed Italian Seasonings)
  • Place veggies in the oven for 12-14 minutes (watching to make sure they don’t burn)
  • Boil water for Brown Rice
  • Place Brown Rice in water and let cook (time will depend on the brand)
  • Heat a pan with some olive oil and cook lean ground turkey meat
  • Season turkey meat with garlic powder, onion powder and pepper
  • After meat is fully cooked through, pour 1/4 cup low sodium chicken broth and put mushrooms in with the meat to cook down
  • Sprinkle mushrooms with garlic powder and flip on occasion
  • Once rice is cooked, mix rice, ground turkey and mushrooms together and stir
  • Place Turkey / Rice mixture on one side of the plate and roasted veggies on the other side.
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

 

Brown Rice Penne with Sautéed Mushrooms Over A Bed of Sautéed Kale – Day 28

Threw this together last minute .. but, who doesn’t love mushrooms?!  YUMMY!

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w Golden Milled Flax Seed : http://www.hodgsonmillstore.com/en/Gluten-Free-Pasta/Gluten-Free-Brown-Rice-Penne-with-Golden-Milled-Flax-Seed/71518-00063-001_Group.aspx )
  • 2 cups FRESH Kale
  • 1 cup of organic steak cut mushrooms
  • 1/2 cup Organic, Low Sodium Chicken Broth (I use Pacific: http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth)
  • 2 Fresh Garlic Cloves
  • Garlic Powder
  • Onion Powder
  • Extra Virgin Olive Oil

Directions:

  • Rinse and dry fresh kale
  • Place kale in a pot with some extra virgin olive oil, fresh pressed garlic cloves and onion powder
  • Once kale starts to cook down, pour 1/4 cup low sodium chicken broth in and let cook down more
  • Boil water for Brown Rice Penne
  • Place Penne in water and let cook (time will depend on the brand)
  • Place steak cut mushrooms in a heated pan with some extra virgin olive oil
  • Sprinkle mushrooms with garlic powder and flip on occasion
  • Once mushrooms start to brown, pour in 1/4 cup low sodium chicken broth
  • Once mushrooms, kale and pasta are all done cooking:
  • Place kale on plate, top with brown rice pasta and top off with the mushrooms
  • Sprinkle with a TINY bit of extra virgin olive oil
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

Lemon Garlic Grilled Chicken Burger on Top of a Kale / Quinoa Shells “Pasta Salad” – Day 26

This meal was quick, easy, tangy and tasty :).  LOVE! 

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Quinoa Pasta Shells (Either use Andean Dream: http://www.andeandream.com/OtherProducts.html or Harvest http://www.quinoa.net/145/163.html)
  • 5-7 oz. Frozen Kale
  • 3-4 oz. Lean Ground Chicken Burger (Homemade)
  • Lemon Juice
  • 1 Garlic Clove
  • Garlic Powder
  • Extra Virgin Olive Oil

Directions:

  • Place frozen Kale in a pan on the stove with 1/8 cup water and turn on a medium heat to defrost.
  • Once defrosted sprinkle kale with fresh garlic and lemon juice
  • Let cook for about 5-10 minutes
  • Boil Water for Quinoa pasta
  • Put Quinoa Shells in water to cook
  • Heat a pan with a little bit of coconut oil and place chicken burger in the pan
  • Sprinkle the burger with either minced garlic or garlic powder (depending on how potent you like it) and lemon juice as it cooks (both sides).
  • Cut up your chicken burger when it’s finished cooking
  • Place quinoa shells on plate, top with lemon / garlic kale and top with garlic / lemon burger.
  • Sprinkle with a TINY bit of extra virgin olive oil
  • Serve and Enjoy :)

Happily & Healthily Yours,

Kristin