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Lemony Collard Greens Pasta

It’s SPRING, and that calls for some new inspiration in the kitchen! We found this recipe from Cookies and Kate that will spice up your families dinnertime. 

Brazillian Collard Greens Pasta - Cookies & Kate

Super quick, bold and bright pasta dish tossed with thinly sliced and sautéed collard greens, lemon juice, pine nuts and spices.

INGREDIENTS

  • 8 ounces fresh collard greens (about 10 big leaves)
  •  or more of a package of whole wheat thin spaghetti or “spaghettini”
  • 3 tablespoons pine nuts
  • olive oil (the good stuff)
  • 2 small cloves garlic, pressed
  • big pinch red pepper flakes
  • sea salt and black pepper
  • 1 ounce Parmesan cheese
  • ½ or more of a lemon, cut into wedges

INSTRUCTIONS

  1. Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.
  2. Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (⅛″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.
  3. Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
  4. Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
  5. Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

This recipe and information was brought to you by Cookies and Kate, to read more on this recipe Click Here

Credit: Cookies and Kate 

 

No-Bake Chocolate Fudge Cookies

You asked an we are going to deliver! A Valentines Day recipe that your loved one will definitely thank you for! Without all those unhealthy ingredients, these are good for the heart and soul! 

Chocolate Fudge Cookies

These no-bake fudge cookies are my quick and easy solution when a chocolate craving strikes! I start with a homemade coconut oil chocolate base (made even creamier with sunflower seed butter!) and add chia seeds for healthy Omega-3 fats, shredded coconut for a hint of macaroon flavor and texture, and of course rolled oats for the classic no-bake cookie ingredient. The cookies will soften a great deal at room temperature, so I recommend enjoying them straight from the fridge.

the wet ingredients:
  • 3 tablespoons (45 mL) virgin coconut oil
  • 2 tablespoons (30 mL) sunflower seed butter*
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/4 cup (60 mL) pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
For the dry ingredients:
7 tablespoons (50 g) gluten-free rolled oats
  • 6 tablespoons (35 g) unsweetened shredded coconut
  • 2 tablespoons (25 g) chia seeds
  • 1/8 teaspoon fine sea salt, or to taste

Directions:

Line a large plate with parchment paper and set aside.

In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.

Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.

Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.

Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.

Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.

Tips:

  • * Instead of sunflower seed butter, feel free to use natural peanut butter or almond butter. I also recommend stirring the nut or seed butter very well before measuring (if it has oil on the top) to avoid oily cook

credit: ohsheglows

 

CLEAN EATING TURKEY TACO SALAD

February is HEART HEALTH month, so why not take a look at your dinner and clean it up a bit? Here is a recipe that Absolute Nutrition shared with us for Turkey Taco Salad! Let us know if you try it – we know we will! 
 

Clean Eating Turkey Taco Salad

    • 1 Tablespoon olive oil, divided
    • 1 cup red bell pepper, chopped
    • 1 cup orange bell pepper, chopped
    • ½ red onion, chopped
    • 1 lb ground turkey
    • 2 Tablespoons taco seasoning
    • romaine lettuce, chopped
    • ½ cup grape tomatoes, chopped
    • 1 jalapeno pepper, chopped
    • ½-1 avocado, chopped into chunks
    • ½-1 cup fresh fruit-based salsa (I used peach)
    • 1 lime
    • chopped cilantro, to taste
  • hot sauce, to taste
 
INSTRUCTIONS
 
Toss chopped onions and peppers with 2 teaspoons of olive oil and grill or sauté in a skillet until they reach your desired texture. Once cooked, set aside.

Brown turkey in a large skillet with a little olive oil. Break meat into smaller pieces as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning to the pan and stir to combine. If the meat seems too dry, add a little water with the seasoning.

While the turkey it cooking, prep your salads. Start with a base of romaine lettuce and begin layering the toppings — tomatoes, jalapeño slices, avocado and salad. Squeeze a little lime juice onto each salad and sprinkle on chopped cilantro. Add a few drops of hot sauce if using.

credit: eatingbirdfood.com

Sweet and Tangy Peanut Stir Fry

I love a peanut sauce that has a balance of sweet, salty, spicy, and tangy flavors, and this one fulfills all of my cravings. It is amazing! It goes great with this simple chicken and broccoli stir-fry. You need to try it today!

Ingredients

  • FOR THE PEANUT SAUCE:
  • ½ cups Brown Sugar
  • ½ cups Soy Sauce
  • ½ cups Sweet Chili Sauce
  • ½ cups Peanut Butter
  • ¼ cups Lime Juice
  • ¾ cups Water
  • 2 teaspoons Cornstarch
  • ½ teaspoons Garlic Powder
  • ⅛ teaspoons Cayenne Pepper
  • FOR THE STIR-FRY:
  • 2 Tablespoons Coconut Oil, Divided
  • 1 teaspoon Salt, Divided
  • 1 teaspoon Garlic Powder
  • 3 whole Broccoli Crowns, Cut Into Florets
  • 2 whole Chicken Breasts, Thinly Sliced
  • FOR GARNISHING:
  • Sliced Green Onions
  • Chopped Salted Peanuts

Preparation

Whisk all the ingredients for the peanut sauce together in a medium saucepan. Bring to a simmer. Simmer 5 minutes, whisking occasionally until it thickens.

Heat a separate frying pan or wok and add 1 tablespoon vegetable oil. Add broccoli florets and sprinkle with ½ teaspoon salt. Stir-fry over high heat 3–4 minutes until broccoli is bright green and crisp-tender. Remove broccoli to a platter.

Using the same pan, add remaining 1 tablespoon oil, remaining ½ teaspoon salt, and garlic to hot pan. Add chicken and stir-fry 3–4 minutes until chicken is cooked through. Remove chicken to a platter.

Serve over cooked brown rice. Garnish with onions and peanuts if desired. Drizzle with delicious sauce.

credit: Karen D.http://tastykitchens.com

PALEO CRISPY CHICKEN NUGGETS (NUT-FREE!)

PREP TIME 10 MINS
COOK TIME 10 MINS

TOTAL TIME 20 MINS
YIELDS 3-4 PEOPLE

INGREDIENTS

  • 2 pounds chicken breasts or tenders cut into small pieces
  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 eggs
  • 3 tablespoons bone broth
  • Avocado oil or spray (bring out bottle!)
 

DIRECTIONS

  1. In a small bowl, whisk together the eggs and bone broth (please make sure the bone broth is defrosted and in liquid form)
  2. In another bowl, mix together flours and spices so everything is evenly combined
  3. Heat your cast iron skillet or grill pan of choice with a generous layer of avocado oil (if you want to make this recipe lighter, use spray but they won’t be as crispy!)
  4. Using a fork (I used two) take a piece of the chicken and dip it into the egg and bone broth mixture, letting the egg drip off a bit
  5. Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over
  6. Add chicken to skillet and cook on medium heat
  7. Repeat for each piece of chicken and add more avocado oil occasionally to make sure the pan is always greased!
  8. Enjoy with your favorite dipping sauce, over a salad, in tacos, anything!
  9. *These will stay good in the fridge for about 5 days, reheat in oven or over greased skillet

adapted from:http://rachelmansfield.com

 
 
 
 

Avocado Spinach Artichoke Dip

Adding avocado to spinach artichoke dip is seriously tasty, healthy and delicious.
Prep time: 10 minutes  Total time: 10 minutes
Ingredients:
2 avocados
Juice of 1 lemon
4 oz. cream cheese
1 clove garlic, minced
1 c. frozen spinach, drained and chopped
1 c. canned artichoke hearts, chopped
1 tbsp. fresh parsley, plus more for garnish
kosher salt
crushed red pepper flakes
Directions:
  1. In a small food processor, combine avocados, lemon juice, cream cheese and garlic. Purée until smooth.
  2. Scoop avocado mixture into a medium bowl and fold in spinach, artichoke and parsley. Season with salt and red pepper flakes.
  3. Garnish with more parsley and red pepper flakes and serve.

credit:http://delish.com


Pressure Cooker Winter Squash and Lentil Stew

 

Cheddar, Bacon, and Spinach Egg Casserole

Ingredients:

img_5758-4 eggs
-3/4 tsp salt
-1/2 tsp pepper
-1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
-1 (16 oz) container low-fat cottage cheese
-1 bunch green onions, chopped
-1 cup packed grated sharp cheddar cheese
-1/4 cup all-purpose flour
-3 tbsp chopped fresh dill (or 1 tsp dried dill)
-1/4 cup cooked and crumbled bacon

Directions:
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving

credit: thesweetlife.com

Garlic & Herb Salad Dressing

Ingredients

  • YIELD  3/4 cup
 

Directions

  1. Shake all ingredients in a small jar with a tight fitting lid.
  2. Let stand at room temperature for at least 1 hour.
  3. The longer the better.
  4. Shake again and use to dress any crisp green salad.
  5. Store in jar and refrigerate 4 to 5 days.
  6. Always shake before using.

credit: Food.com

BLUEBERRY CHOCOLATE CHIP BREAKFAST PROTEIN COOKIES