SautĂ©ed 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

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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

Brown Rice Penne with SautĂ©ed Mushrooms Over A Bed of SautĂ©ed Kale – Day 28

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

food

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

 

Thank You Seasons 52 – Day 19

For any of you who HAVEN’T heard of Seasons 52 … or, haven’t had the pleasure of eating there … it’s a restaurant with an amazing concept!

Seasons 52 is a fresh grill and wine bar (for those of you not cleansing) that invites guests to discover the sensational flavors of a seasonally-inspired menu.  OH  YEAH, and did I mention that EVERY SINGLE ONE OF THEIR MEALS is under 475 calories?

I’m telling you .. it’s heaven for a cleanser :).  Everyone needs to go.

I was super excited when I got to go with 3 of my aunts and my uncle … and was able to eat the entire meal (minus potatoes and carrots).  SO GOOD. Love this restaurant ❤ !

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So, clearly I didn’t cook this meal … but, I had to post it because it’s beautiful 🙂 .

YUM!

Happily & Healthily Yours,

Kristin

Baked Acorn Squash, Seasoned Lean Ground Turkey & Wild Rice with Mixed Greens – Day 18

Huge shout out to my Mom & Dad who introduced me to this baked acorn squash HEAVEN!  I changed it around a little but to make it more Nutritional Cleansing friendly … but if it weren’t for them, I wouldn’t have thought of it :).

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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:

  • 1/2 Acorn Squash
  • 3 oz Lean ground Turkey
  • Wild and Whole Grain Brown Rice (I use Lundberg: http://www.lundberg.com/products/rice/packaged_rice/Wild_Blend%C2%AE.aspx)
  • Mixed Greens
  • Coconut Oil
  • Cinnamon
  • Nutmeg

Directions:

  • Preheat Over to 400 degrees
  • Cut acorn squash in half
  • Gut the seeds and center of the Acorn Squash
  • Place a small dollop of coconut oil in the center and sprinkle with cinnamon and nutmeg – Set Aside
  • Bring water to a boil in a pot
  • Add Wild Rice and cook for about 45 minutes
  • Place Acorn Squash in the Oven and cook for about 35-40 minutes
  • Place ground turkey in a heated pan with a little coconut oil and season with whatever you want (I used cumin, garlic powder, onion powder and pepper)
  • Place greens on plate and dress with olive oil and vinegar (or dressing of choice)
  • Place Rice and Ground Turkey on Plate
  • Place Acorn Squash on plate and mix the coconut oil / cinnamon & nutmeg throughout the entire squash .
  • Serve and Enjoy! 🙂

Happily & Healthily Yours,

Kristin