Raspberry Beet Salad

Salads are great any time of year. They're especially wonderful during the holiday season to lighten up heavier meals. This colorful salad is a great way to stay on track and is definitely a crowd pleaser. Double or triple ingredients as needed and enjoy this healthy salad with your holiday meal.

This salad can be thrown together last minute. Adding on the dressing right before serving keeps the flavor light and fresh. Start by roasting some fresh beets. Next, just peel and cut the beets into bite sized pieces. Mix in with your choice of greens, like a spring mix. Toss in your shredded cabbage, raspberries, and slivered almonds. Now, just toss in a light raspberry vinaigrette, serve, and enjoy!

Healthy holidays!

Makes 4 Servings

Recipe:
4 Cups Mixed Greens (I used spring mix)

4 Small Beets (or 2 medium)
1 Cup Shredded Purple Cabbage
1/2 Cup Raspberries
1/4 Cup Slivered Almonds
Raspberry Vinaigrette as Needed (I used Ken's Light Raspberry Walnut Vinaigrette)

Pumpkin Challah

Challah was always a staple food in my household growing up. It's sweet, light, and fluffy... what could be better? You can use challah bread for french toast, sandwiches, and even bread pudding. Although it's not necessarily healthy, it is okay to indulge every once in a while (especially around the holidays). Just remember, everything in moderation!

Start by preheating your oven to 350 degrees. First, combine the water with active dry yeast, letting it stand for 10 minutes. Next, add in the pumpkin puree, 3 eggs, sugar, butter, and salt. Mix in the pumpkin pie spice with your flour and stir into the yeast mixture, one cup at a time (adding more flour if necessary). Once you've made your dough, place onto a lightly floured surface and knead for 5-10 minutes.

Put your dough in a Pam sprayed bowl, cover with plastic wrap, and let stand until doubled in size (about 2 hours). Take the dough out and place it on a lightly floured surface. Gently press out any air bubbles, divide the dough into 6 equal sized pieces, and make loose rounds by tucking the edges underneath. Cover with plastic wrap and let rest for about 10 minutes (this allows for easier shaping and braiding).

Roll each piece into 14 inch-long ropes. Combine 3 ropes together and do the same with the other three (makes 2 challah's).

Braid each challah and pinch the dough at the ends to keep it from falling apart.

Put each challah on a parchmented baking sheet, cover with a large plastic bag, and let them rise for 30 minutes. Next, brush each challah with the beaten egg, re-cover, and let them rise for another 15 minutes. Uncover and bake for 25 minutes, or until golden brown. Remove from the oven and let them cool for about 2 hours. Serve any way you like and enjoy!

Makes 2 Medium Sized Loaves

Recipe:

1.5 Packages Active Dry Yeast

1/2 Cup Lukewarm Water

1 Cup Pumpkin Puree

3 Eggs, Plus 1 Beaten

6 Tbsp Butter, melted then cooled

1/3 Cup Sugar (or sugar substitute)

1 Tbsp Salt

5 Cups All Purpose Flour (Can substitute 1.5 cups with whole wheat flour)

1 Tsp Pumpkin Pie Spice

Pam Spray

*Bake at 350 degrees for 25 minutes (Or until golden brown)

Pumpkin Pie Chia Pudding

Chia seeds should be part of everyone's diet. They're rich in fiber, protein, Omega-3s, and antioxidants. You can add them into smoothies, sprinkle on salads, and even make pudding. Make this simple Pumpkin Pie Chia Pudding before you go to bed to wake up to a deliciously nutritious breakfast (that tastes like dessert!)

In a jar, mix your chia seeds with almond milk. Shake or stir and keep in the fridge overnight for the chia seeds to expand. In the morning, stir in some pumpkin puree and sweeten with stevia and pumpkin pie spice. Garnish with some pumpkin seeds and enjoy!

Makes 1 Serving

Recipe:
1 Cup Almond Milk, Unsweetened
1 Tbsp Chia Seeds
2 Tbsp Pumpkin Puree
1/8 Tsp Pumpkin Pie Spice
Stevia or sweetener to taste

Pumpkin Seeds for Garnish

*Refrigerate overnight

Tomato Basil Salad

I love Italian food... but who doesn't? Unfortunately, Italian cuisine is generally made up of pasta and pizza. For a unique twist on classic Italian flavors, this salad comes together to create a refreshingly light dish. By using power ingredients, like spinach and pumpkin seeds, you'll get tons of nutrients and none of the guilt. Try this as a meal or as a side dish with some spaghetti squash and meatballs.

  

This salad is extremely simple and quick to make. Start by chopping your tomato, celery, and beets into small pieces. In a bowl, combine your chopped veggies with spinach and shredded cabbage. Now, finely chop some basil and toss into the bowl. Sprinkle in your pumpkin seeds and toss together. Finally, squeeze in some fresh lemon juice and season with salt, pepper, and crushed red pepper. Toss one last time, refrigerate for at least 20 minutes, serve, and enjoy!

Makes 2 Servings

Recipe:
2 Cups Spinach
1/4 Cup Basil, Chopped
1 Plum Tomato, Chopped
1 Medium Beet, Chopped
1 Celery Stalk, Chopped
1/2 Cup Shredded Purple Cabbage
1 Tbsp Pumpkin Seeds
1/2 Tbsp Fresh Squeezed Lemon Juice
Season with Salt, Pepper, and Crushed Red Pepper

Slow Cooker Turkey Meatballs

Turkey is a great lean substitute for beef. You can make burgers, sloppy joes, and of course meatballs. Using a slow cooker really allows all of the flavors to be absorbed and keeps the meat moist. The best thing about a slow cooker is that you can leave it on for hours, even if you need to leave for work or run errands. This makes a very easy guilt free weeknight meal!

 

Take your ground turkey meat and roll it into 12 small meatballs. You can add in some chopped onion and garlic into the ground turkey for even more flavor in every bite! Place the turkey meatballs in your slow cooker and pour in the 2 cans of tomatoes. I used diced tomatoes and stewed tomatoes with onion, celery, and green pepper but you can use any canned mix you prefer. Chop up some onion and fresh garlic and stir it into the slow cooker. Cover and cook on low for 7-8 hours, or on high for 4 hours. Serve over spaghetti squash, or your favorite low carb pasta, and enjoy!

 

Makes 2-4 Servings

Recipe:
4 Oz Ground Turkey Meat
1 14.5 Oz Can Diced Tomatoes
1 14.5 Oz Can Stewed Tomato (Your favorite mix)
2 Garlic Cloves, Chopped
1/4 Small Red Onion, Chopped

Pumpkin Ravioli

Pumpkin ravioli seems to be a favorite seasonal dish for restaurants in the fall. Why bother spending $20 on a dish that you can make at home? My version is both dairy free and guilt free. This is extremely easy to make and your taste buds and wallet will thank you!

 

If you're using fresh roasted pumpkin, make sure to puree until smooth. For a simpler version, use canned pumpkin puree. Scoop the pumpkin puree into a bowl and season with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional). Feel free to use your choice of seasonings or make sweet pumpkin ravioli by using cinnamon and stevia. Once the seasonings are mixed in with the pumpkin puree, place a tablespoon of the filling onto the corner of each wonton wrapper. Wet the edges of the wonton with water and fold over. Cook on a gentle boil for 5-7 minutes. Serve with your choice of sauce, like marinara or penne alla vodka, and enjoy!

 

Makes 6-8 Servings

Recipe:
1 15 Oz Can Pumpkin Puree
40 Wonton Wrappers
Season to taste with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional)

*Boil for 5-7 minutes.

Healthy Mini Pot Pies

Chicken pot pie is without a doubt the most amazing comfort food out there. The flaky crust, warm chicken, hearty vegetables, and thick sauce makes for a perfect combination. I replaced the crust with wonton wrappers, still allowing for a bit of flakiness, without all the guilt! I also replaced the typical peas and corn with green and yellow peppers for less starch and more Vitamin C. These adorable bite sized pies are great for portion control. Make as horderves or as a meal that everyone will love!

  

Preheat the oven to 425 degrees. Spray each wonton wrapper with cooking spray and place in a muffin tin. Season two chicken breasts with salt, pepper, onion powder, and paprika. Cover and roast for about 25 minutes. While the chicken is in the oven, start to cook the vegetables. In a skillet, heat up your chopped carrots and onion with Pam Spray. After about 5 minutes, stir in your minced garlic and roasted yellow and green peppers. Season with paprika, turmeric, curry, salt, pepper, and onion powder. In a separate bowl, mix together the chicken broth and cornstarch.

  

Once the chicken is cooked, let it cool and then shred. Lower the oven temperature to 350 and add the shredded chicken into the pan with the veggies. Next, stir in the chicken broth and corn starch mixture. Stir for about 2-3 minutes, until thickened. Fill each wonton wrapper with the mixture and place in the oven for 12 minutes, until wonton wrappers are golden brown. Make sure to freeze the leftovers, if there are any of course. Serve warm and enjoy!

  

Makes 12

Recipe:

2 Muffin Tins
12 Wonton Wrappers
2 Chicken Breasts, Roasted and Shredded
1 Large Carrot, Diced
1/2 Small Red Onion, Chopped
1/2 Yellow Pepper, Roasted and Diced
1/2 Green Pepper, Roasted and Diced
2 Garlic Cloves, Minced
1 Cup Chicken Broth
4 Tsp Cornstarch
1/8 Tsp Turmeric and Curry
1/4 Tsp Paprika
Season to taste with salt, pepper, and onion powder

*Roast chicken at 425 degrees for 25 minutes. Lower heat to 350 and cook mixture in wonton wrappers for 12 minutes.

Guilt-Free Mini Pumpkin Pies

Pumpkin pie is one of the best autumn desserts, but the amazing sugary flavor often makes it difficult to stop after just one slice. These mini pumpkin pies are a healthier version that are portion controlled. Make for family and friends, and freeze the leftovers for yourself!

  

First, preheat your oven to 425 degrees. In a bowl, mix together the pumpkin puree, egg, egg white, stevia, and spices. Once combined, stir in the evaporated milk (mixture will be very liquidy). Pour mixture into mini pie crusts and bake. After 15 minutes, reduce heat to 350 and continue baking for another 40 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for an hour. Top with fat free whipped cream and enjoy!

  

Makes 12 Servings

Recipe:
2 Packages of Keebler Mini Graham Cracker Pie Crusts (6 in each)
1 15 Oz Can Pumpkin Puree
1 12 Oz Can Fat Free Evaporated Milk
1 Egg
1 Egg White
18 Packets Stevia (Or 3/4 Cup Sugar/Sweetener)
1/4 Tsp Salt
1/2 Tsp Ground Cinnamon
1/2 Tsp Pumpkin Pie Spice
Fat Free Whipped Cream (Optional)

*Bake at 425 for 15 minutes. Turn heat down to 350 and bake for another 40 minutes, or until toothpick comes out clean. Let cool for 1 hour.

Cauliflower Alfredo Sauce

My favorite pasta dish has always been Fettuccine Alfredo. Unfortunately, the amazingly creamy alfredo sauce is extremely fattening. This cauliflower alfredo sauce is 100% dairy and guilt free!

 

Chop and steam the cauliflower for about 10 minutes, until easily pierced with a fork. Put in a blender and add the unsweetened almond milk and minced garlic. Next, add in the olive oil and lemon juice and blend until smooth. Now, add in the spices and blend again. Serve over your choice of low carb pasta (I like shirataki noodles), or use as spread for sandwiches.

Makes 1 Serving

Recipe:
1 Cup Cauliflower
1/4 Tsp Olive Oil
1 Tsp Lemon Juice
1 Tbsp Unsweetened Almond Milk
1/2 Clove Garlic, Minced
Season to Taste with Garlic and Onion Powder, Salt, and Pepper

Pumpkin Soup in Butternut Squash Bowl

Tis the season for all things squash and pumpkin. The change in weather has been making me want soup. This is a very filling and satisfying meal which is completely guilt free! Roast the squash in advance for a quick dinner.

          

Preheat your oven to 400 degrees. Cut off the bottom section of your squash, about 2/3 of the way down. Scrape out the seeds, reserving some for roasting, and place on a baking sheet. Season with salt, pepper, garlic powder, and cayenne pepper. Roast for about 45 minutes, until easily pierced with a fork. For a simple and quick pumpkin soup, simply mix canned pumpkin purée with your choice of broth or water. Season with salt, cayenne pepper, curry powder, pumpkin pie spice, and cinnamon. Pour soup into your squash bowl and garnish with sesame seeds and some roasted butternut squash seeds. Serve warm and enjoy!

Makes 1 Serving

Recipe:

For the Squash:

1 Bottom of Butternut Squash, Seeds

Removed

Season to taste with salt, pepper, garlic powder, and cayenne a pepper

For the Soup:

1 Cup Broth or Water

1/3 Cup Canned Pumpkin Puree

1/8 Tsp Salt, Curry Powder, Cayenne Pepper

Pinch of Pumpkin Pie Spice and Cinnamon

1 Tsp Sesame Seeds

Handful of Butternut Squash Seeds

*Roast squash and seeds at 400 degrees for 45 minutes

Immune Boosting Salad

Salad doesn't always have to be just plain lettuce with dressing. Keep salads exciting by mixing it up a bit. This salad uses kale and spinach, which are both high in iron, Vitamin K, and antioxidants. This salad uses avocado as the dressing, which is high in fiber, healthy fats, and Vitamin K. Using bok choy in this dish also adds Vitamins A and C. This is a great meal to have when you're starting to feel a little sick to give your body some extra strength.

          

Preheat your oven to 400 degrees and roast your brussels sprouts and cherry tomatoes for about 20 minutes. Meanwhile, wash your baby kale and spinach and massage your avocado into the leaves. Next, sautee some green beans and thinly slice your red onion, cucumber, and bok choy. Once your veggies are roasted, combine all ingredients and season with fresh squeezed lemon juice, salt, and crushed red pepper. Serve and enjoy!

Makes 1 Serving:

1/2 Cup Baby Kale

1/2 Cup Spinach

1/4 Avocado

1/3 Cup Green Beans

1/3 Cup Cherry Tomatoes

1/4 Cup Brussels Sprouts

1/4 Cup Bok Choy

1/4 Small Red Onion, Thinly Sliced

1/8 Small Cucumber, Thinly Sliced

1 Tsp Fresh Lemon Juice

Season with salt and crushed red pepper

*Roast cherry tomatoes and brussels sprouts at 400 degrees for 20 minutes

Simple Salsa

Why bother buying salsa at the store when you can easily make your own with fresh ingredients? The best part about making your own salsa is being able to choose just how hot you want it. Remember, you can always add more heat, but you can't take it away!

          

Making salsa is so simple and quick, you'll wonder why you've never made it before! Start by dicing your tomatoes and placing them in a bowl. Now, add your chopped onion and minced garlic. Mix together and add in some chopped jalepeno. Top with some fresh squeezed lemon juice, salt, and pepper. Cover and let sit in the fridge for at least 30 minutes. You can use this as a topping for salads, or as a dip with whole grain crackers or veggies. Serve cold and enjoy!

Makes 3 Servings

Recipe:

3 Plum Tomatoes, Diced

1/4 Medium Red Onion, Chopped

1 Garlic Clove, Minced

1/2 Jalapeño, Chopped (Adjust to taste)

2 Tsp Fresh Squeezed Lemon Juice

Season with salt and pepper

Fall Vegetable Soup

Autumn is the perfect season for homemade soups. The variety of vegetables available this time of year should definitely be taken advantage of. This soup is extremely simple to make, and has a lot of amazing flavor. You can use any of your favorite fall vegetables.

               

Start by preheating your oven to 400 degrees. Peel and cut your carrots, pumpkin, and butternut squash into 1" pieces. Place on a baking sheet with some reserved pumpkin seeds, fennel, and bell pepper. Season with salt, pepper, cayenne pepper, and curry powder and roast for 45 minutes. Once cooked, put vegetables in a blender with chopped onion, reserving some pumpkin and squash on the side. Next, pour in broth of choice, water, add a dash of cinnamon, and blend until smooth. Pour into a bowl and add in your leftover squash and pumpkin. Now,  just garnish with the roasted pumpkin seeds and enjoy!

Makes 4 Servings

Recipe:

1/2 Small Pumpkin, Peeled and Diced

1/4 Medium Butternut Squash, Peeled and Diced

1 Large Carrot, Peeled and Diced

1/4 Fennel Bulb

1/2 Bell Pepper

1/4 Medium Onion, Chopped

1/2 Cup Broth of Choice

1 Cup Water

1 Tsp Each of Salt, Pepper, Cayenne Pepper, and Curry Powder

1/8 Tsp Cinnamon

Easy Bruschetta

Bruschetta is a nice treat to have every once in a while. This bruschetta recipe drastically cuts down the calories by replacing olive oil with spray olive oil. Using fresh tomatos also makes each bite that much more satisfying. Make this as an appetizer for a fun event, or just as a quick snack! The possibilities are endless.

                

Preheat your oven to 375 degrees. Cut your bread, preferably a French baguette, into small circles- cutting straight down along the bread. Spray both sides of each piece with Pam and spread some minced garlic on the top. Toast in the oven for about 10 minutes, until the edges are browned. Take this time to prepare your bruschetta spread. Dice your plum tomatoes into small pieces. Mix together with balsamic vinegar, fresh basil, salt, and reduced fat grated parmesan cheese. Once the bread is toasted, spoon a generous amount onto each piece. Garnish with basil, serve, and enjoy!

                

Makes 24 Servings

Recipe:

1 French Baguette, Sliced into 24 rounds

Pam Olive Oil Spray

2 Garlic Cloves, Minced

2 Plum Tomatoes, Diced

1 Tbsp Balsamic Vinegar

1/2 Tbsp Fresh Basil, Chopped

1/2 Tbsp Reduced Fat Shredded Parmesan Cheese

Salt to Taste

*Toast baguette slices in a 375 degree oven for 10 minutes, until edges are browned

Spinach Roll-Up

Spinach is a great power food. It's rich in Calcium, Vitamins K and A, and has anti-inflammatory benefits. It's a green that should definitely be used in your every day diet. This roll-up is a tasty way to eat more greens. Make this in advance for a quick and healthy lunch, snack, or appetizer.

                

Start by preheating your oven to 350 degrees. Drain a can of spinach and mix in 2 egg whites. Season to taste with salt and pepper. Spread the mixture out evenly on parchment paper and place in the oven for about 15-20 minutes, until the edges are browned. Once it's cooked, flip the parchment paper over and carefully place the spinach wrap on top of a piece of plastic wrap. Spread the hummus out evenly across the wrap. Now add the horseradish, tomato, and roasted pepper.

               

 Carefully roll up and wrap in the plastic wrap. Keep it in the fridge for about to hours two hold its shape.

                

Now just cut into pieces and serve! This is a great dish for lunch, or even as an appetizer. Other options for fillings are low fat cream cheese with lox, or mustard with lean deli meat. Serve cold and enjoy!

               

Recipe:

1 Can Spinach, Drained

2 Egg Whites

1/4 Cup Hummus

1/2 Tbsp Horseradish

1 Small Roasted Pepper, Thinly Sliced

1 Plum Tomato, Thinly Sliced

Season to taste with salt and pepper

*Roast spinach mixed with egg whites at 350 degrees for 15-20 minutes, until edges are browned.

Pumpkin-Beer Stew

Autumn is finally here, which means it's time for warm comfort foods. To me, that means stew. This recipe is a healthy twist on regular stew, using pumpkin and butternut squash instead of potatoes. I also substituted the red wine with beer for a richer taste. This is the perfect meal for a date night, or even a crowd. This dish is sure to please everyone, and they won't even realize how healthy it is!

         

Start by preheating your oven to 400 degrees. Cut your butternut squash and pumpkin into bite sized cubes, skin removed. For the carrots, I made it simple by just cutting up baby carrots into bite sized pieces. Place all of your cut up veggies on a Pam sprayed pan and roast for about 30 minutes, or until tender. Take this time to start your stew.

                      

Heat up some olive oil in a large pot and add in your beef chunks- this may have to be done in batches if using a lot of beef. Once the meat is browned, remove from the pot and set aside. Add in your chopped onion and cook until browned, about 3 minutes. Next, add in your minced garlic and stir for another minute. Finally, add in the beef broth, beer, water, tomato sauce, paprika, salt, and pepper. Stir together and add your beef chunks back in. Cover and let the stew simmer for about 2 hours. Serve with whole grain pasta, or even by itself, and enjoy!

                

Makes 2 Servings

Recipe:

6 Oz Lean Stew Meat

1/2 Tbsp Olive Oil

1/3 Cup Red Onion, Chopped

1 Garlic Clove, Minced

3/4 Cup Beef Broth

1/3 Cup Guinness (Any Ale)

1/4 Cup Water (Add more if necessary)

1 Tbsp Tomato Sauce

1/3 Small Pumpkin, Diced

1/3 Medium Butternut Squash, Diced

1 Cup Baby Carrots, Diced

1/4 Tsp Paprika

Season to taste with salt and pepper

*Roast pumpkin, squash, and carrots at 400 degrees for about 30 minutes. Brown meat and simmer all ingredients, covered, for 2 hours.

Mustard-Horseradish Mahi Mahi

Fish is a wonderful source of protein and there are so many different things you can do to change up the flavors. Mahi mahi is a mild and meaty fish which is high in protein, fat free, and increases your iron intake. The horseradish used in this dish also has several health benefits, like helping with digestion and providing you with Vitamin C. Make this great tasting, healthy dish and your body (and taste buds) will thank you!

                

If using frozen mahi mahi, either defrost in the fridge in advance or microwave until soft. Preheat the oven to 400 degrees. Rub both sides of your fish filet with dijon mustard, horseradish, salt, pepper, and fresh squeezed lemon juice. Wrap in tinfoil and bake for 20 minutes. This is the perfect time to make a vegetable side dish. These Lemon Garlic Green Beans go great with any fish recipe. You can also make cauliflower mash, which is just steamed cauliflower, blended until smooth. Once the fish is done, serve hot and enjoy!

               

Makes 1 Serving

Recipe:

1 4 Oz Filet of Mahi Mahi (Or Other White Fish)

1/2 Tbsp Dijon Mustard

2 Tsp Horseradish (More if you like)

1 Tsp Fresh Squeezed Lemon Juice

Salt and Pepper to Taste

*Bake at 400 degrees for 20-25 minutes

Green and Purple Salad

Salads are a refreshing way to brighten up your day. They make for a light and easy meal that you can enjoy whenever you like. This green and purple salad shows off the beautiful colors of all of the fresh ingredients. The avocado also provides several health benefits, like regulating blood sugar levels and aiding in weight loss. This salad doesn't take long to put together so you can make it in the morning for an on the go lunch!

                

Start by placing your lettuce on a plate. Cut your cooked brussels sprouts into quarters and slice your beets. Now, cut your avocado into small, bite-size pieces. Sprinkle with fresh squeezed lemon juice, extra virgin olive oil, and salt. Toss in some snap peas and enjoy!

Makes 1 Serving

Recipe:

1 Cup Red Leaf Mixed Greens

1/4 Avocado, Cut into pieces

1/4 Cup Brussels Sprouts, Quartered (Cooked or Microwaved)

1/4 Cup Beets, Sliced (Roasted or Canned)

5 Snap Peas

1/4 Tsp Extra Virgin Olive Oil

1/2 Tsp Fresh Squeezed Lemon Juice

Season with salt to taste

Vegan Miso Soup

Miso soup is a great and healthy way to get your Japanese fix, without the carbs. Soup is extremely filling and adding veggies just makes it even better. Simply add in your favorite veggies to this homemade Miso Soup and you'll be enjoying Japanese cuisine in a guilt free way!

                     

For this recipe, just start by heating up some vegetable broth or water. Next, add in your firm tofu and roasted veggies. Finally, turn off the heat and add in your hot sauce and miso paste. Mix until well combined and enjoy!

Makes 1 Serving

Recipe:

1/2 Cup Vegetable Broth or Water

1/2 Cup Roasted Veggies of Choice

1/4 Cup Chopped Firm Tofu

1 Tsp Miso Paste

Salt and Hot Sauce to Taste

Detox Smoothie

Healthy smoothies are a great way to start the day, especially following a few days of not so healthy eating. They're perfect for clearing out your body of bad toxins and let you recharge. Most smoothies have fruit to make them taste sweeter, but I was interested in a sugar-free smoothie. This green drink tastes so great, you can't even tell that there isn't any fruit!

                

This is the perfect breakfast for busy mornings, or even as a quick snack. Start by blending the spinach and water together until smooth. Next, add in the beets and lemon juice, adding more water if necessary. Finally, sprinkle in some cinnamon and liquid stevia. Blend one last time, serve, and enjoy!

Makes 1 Serving

Recipe:

1 Cup Water

1 Cup Spinach

1/3 Cup Beets (I used canned)

1 Tsp Fresh Squeezed  Lemon Juice

1/8 Tsp Cinnamon
1/8 Tsp Cayenne Pepper

Liquid Stevia to taste

*Blend until smooth

Cashew Cheeze

Mac and cheese is by far my favorite comfort food. The cheese is warm and creamy so everything about it is amazing. Except for all of the calories that come along with it. By using cashews instead of cheese, you will be cutting calories and adding protein. You'll be surprised with how much it comes out like cheese!

                

This is a very quick and simple recipe with only a few ingredients. Start by blending your cashews until they're all completely broken down. Next, add in your lemon juice and water. Mix until smooth, adding more water if necessary. Now, add in your minced garlic, mustard, and spices. Blend one more time and now you have your cheeze! Some healthy ways to use this cheeze is on whole grain pasta or roasted cauliflower. Serve warm and enjoy!

                

Makes 2 Servings

Recipe:

1/2 Cup Cashews

1/2 Cup Water

1 Tbsp Fresh Lemon Juice

1/2 Garlic Clove, Minced

1/2 Tbsp Dijon Mustard

1 Tsp Salt

1/8 Tsp Cayenne Pepper

1/8 Tsp Turmeric

Carrot Dog

I'm a huge fan of hot dogs, especially at backyard BBQs. Unfortunately, they're extremely unhealthy so it's very rare that I actually splurge and eat one. Having a healthier lifestyle doesn't mean you have to give up what you love, especially when there are so many creative ways to get the same great tasting flavor with healthier alternatives. I replaced a typical processed hot dog with a carrot. Yes, a carrot! It will taste nothing like you'll expect it to, meaning you'll be pleasantly surprised. Try this recipe for a guilt-free alternative to a hot dog and you'll never want to go back to processed meat again.

                

Preheat your oven to 425 degrees and wash and peel your carrots. Spray a baking sheet and the carrots with Pam and roast for 40 minutes, turning once halfway through. Take this time to prepare your marinade. Combine the water, soy sauce, apple cider vinegar, and spices in a bowl. Pour into a Ziploc bag and add your roasted carrots. Keep in the fridge to marinate for at least 3 hours.

                

To reheat, place the carrots with the marinade in a large pan on medium heat- you can also grill on medium heat for 5-10 minutes. Once the carrots are heated through, serve with a whole wheat bun, tortilla, or on a bed of lettuce. Another creative and healthy way to eat your carrot dog is by slicing it down the middle and filling it with your favorite toppings, like ketchup, mustard, sauerkraut, and onions. Serve with a side of veggies and enjoy!

                   

* I stuffed mine with sauteed onions, tomato, fresh basil, and some habanero pepper.

Makes 3 Servings

Recipe:

3 Whole Carrots, Washed and Peeled

1/4 Cup Water

1 Tbsp Less Sodium Soy Sauce

1/2 Tbsp Apple Cider Vinegar

1/4 Tsp Onion Powder

1/4 Tsp Ground Black Pepper

1/8 Tsp Cayenne Pepper

*Roast carrots at 425 degrees for 40 minutes, turning halfway through. Marinate for at least 3 hours.

Simple Pumpkin Spread

Yes, I have a pumpkin addiction at all times of the year. Even though it's now pumpkin season, canned pumpkin makes for easy recipes all year round! Make this simple spread and use it on whole wheat english muffins, as a dip for veggies, or anything else you can thing of! With just 4 ingredients, you can enjoy this spread whenever you want! 

               

Put one can of pumpkin puree in a sauce pan and add the ground cinnamon, pumpkin pie spice, and stevia to taste. Bring to a boil, stirring constantly, for about 3 minutes. Lower the heat and continue stirring for another 2 minutes, until it thickens up a little bit. Pour into a mason jar and store in the fridge for about 1 week. Serve, dip, and enjoy!

                

Recipe:

1 15 Oz Can Pumpkin Puree

1/4 Tsp Cinnamon

1/4 Tsp Pumpin Pie Spice

Stevie to taste

*Bring to a boil and stir for 3 minutes. Reduce heat and stir for another 2 minutes