Baked Parsnip Fries

Baked Parsnip Fries

What you will need:

• 4- 5 parsnips
• 3 tbs of olive oil
• 1/2 tsp of sea salt
• 1/2 tsp of pepper
• 1/2 tsp of garlic powder

Directions:

1. Wash and peel the parsnips.
2. Cut them into french fry like slices. Try to make them all pretty similar in size so they bake evenly.
3. Place all the ingredients into a bowl and toss parsnip slices into mixture making sure to coat them all evenly.
4. Line a baking sheet with parchment paper (easy cleanup) and bake at 400 degrees for 3o minutes. Turn them once while baking. After 20 minutes check on them. A little crispy brown texture is what you are looking for. If they look done before the 30 minutes is up take them out.
5. Consume!

http://www.delightedmomma.com/2012/01/baked-parsnip-fries.html

Sweet and Spicy Bacon Chicken

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

http://diaryofarecipeaddict.blogspot.com/2011/07/sweet-spicy-bacon-chicken.html

Mediterranean Chicken Kebab Salad

Mediterranean Chicken Kebab Salad

Skinnytaste.com 

Ingredients:

• 1 lb skinless boneless chicken breast, cut into 1 inch cubes

For the marinade:

• 2 tbsp fresh squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp garlic, crushed
• kosher salt to taste
• fresh ground black pepper to taste

For the salad:

• 1 1/4 cups cucumber, peeled
• 1 1/4 cups diced tomato
• 1/4 cup diced bell pepper
• 2 tbsp red onion, diced
• 1/4 cup black olives
• 1 1/2 tsp vinegar
• 1 1/2 tsp fresh lemon juice
• 2 tsp olive oil
• 1 tsp fresh dillweed
• 1 tsp fresh parsley
• 1/8 tsp dried oregano
• salt and black pepper to taste
• 4 cups shredded lettuce
• 1/2 cup feta cheese, grated (omit for paleo)
• lemon wedges for serving

Directions:

Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Asian Ginger Carrot Dressing

I don't know about you guys but I am so excited because this my absolute favorite part of getting a salad at an Asian restaurant!

Asian Ginger Carrot Dressing

Skinnytaste.com

Ingredients:

• 1/4 cup shredded carrots
• 1/4 cup minced onion
• 1 tbsp minced fresh ginger
• 1 small clove garlic
• 1 tbsp minced celery
• 3 tbsp peanut oil (or sesame oil)
• 3 tbsp rice vinegar
• 2 tbsp water
• 1 tbsp tomato paste
• 2 tsp low sodium soy sauce (use tamari for gluten-free)
• 1 1/2 tsp raw sugar
• 1 tsp lemon juice
• salt and fresh ground black pepper

Directions:

Place all the ingredient in the blender and process until smooth. Refrigerate a few hours before using to let the flavors deepen. This gets better the longer it sits.

Serve on your favorite salad greens and enjoy!
Makes 3/4 cup.

Zucchini Tots

Zucchini Tots 

Skinnytaste.com

Ingredients:
1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced fat sharp cheddar cheese, grated
1/4 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray

Directions:

Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

Easy Crust-less Spinach and Feta Pie

Easy Crust-less Spinach and Feta Pie

Skinnytaste.com 

Ingredients:

• 10 oz frozen spinach, thawed and liquid squeezed out
• 1/2 cup scallions, chopped
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1/2 cup (2.5 oz) reduced fat crumbled feta
• 2 tbsp grated Asiago cheese (or Parmesan, Romano)
• 1/2 cup white whole wheat flour (Bob's Red Mill)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.

Zoodles and Meatballs

Zoodles and Meatballs

Skinnytaste.com

Ingredients:

• 12 leftover crock pot turkey meatballs and sauce (1/2 batch)
• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
• salt and fresh cracked pepper, to taste

Directions:

Make the meatballs in the crock pot according to directions here.

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

Gingered Soba Noodles with Watermelon Radish, Broccoli & Cabbage

Gingered Soba Noodles with Watermelon Radish, Broccoli & CabbageIngredients:

• 3 Tbsp. olive oil

• 3 Tbsp. sesame oil

• 3 Tbsp. seasoned rice vinegar

• 3 Tbsp. agave nectar

• 2 Tbsp. Sriracha

• 1/3 cup tamari

• 2 Tbsp. freshly grated ginger

• 2 cloves minced garlic

• 2 watermelon radishes, halved & thinly sliced

• 1 broccoli crown, cut into florets & steamed

• 1 small purple cabbage, thinly sliced

• 1 bunch scallions, sliced

• 1/2 cup cilantro, roughly chopped

• 1/2 cup mint, roughly chopped

• 12 oz. soba noodles

• Gomashio for garnish

Preparation:

1. Cook soba noodles according to manufacturer’s instructions.

1. Steam broccoli florets for 5 minutes, shock in ice water & set aside. Shred cabbage, slice radishes, chop scallions & herbs.

1. In a large bowl, combine olive oil, sesame oil, rice vinegar, agave, sriracha, tamari, garlic & ginger in a large bowl. Mix well. Add cooled noodles, vegetables, & herbs & toss until well coated. Garnish with more herbs & gomashio.

http://vegenista.com/post/51561431980/gingered-soba-noodles-with-watermelon-radish

Protein Mocha “Frappuccino”

Protein Mocha “Frappuccino”

• 1 Scoop coffee or chocolate flavored protein powder
• 1 packet instant coffee grounds
• 1 cup unsweetened chocolate almond milk (you could also use coffee) 
• 1 tablespoon unsweetened baking cocoa (optional)
• 1 cup ice 

Blend and enjoy! =)

http://muffintop-less.tumblr.com/post/20006016176/protein-mocha-frappuccino-1-scoop-coffee-or

Beating Belly Bloat

Stuffed Sweet Potatoes with Beans and Greens

Stuffed Sweet Potatoes with Beans and Greens

Serves 4

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

http://www.thekitchn.com/recipe-stuffed-sweet-potatoes-with-beans-and-greens-recipes-from-the-kitchn-181845

Treadmill Tips

Love this! I heard about this years ago on a talk show so I am so excited to have seen this!

• Holding onto the treadmill creates a “fake walk” or “fake run” situation. Depending on how you’re distributing your weight onto your hands, you may actually be creating a lighter body load onto your legs. Since your legs hold some of the largest muscles in your body (and, you know, help you walk) cheating them from a good workout is only cheating yourself. 
• Your arms and shoulders sway in an unnatural fashion to accommodate the new movement, causing unwanted strain. Many chronic treadmill-holder-oners complain of shoulder pain. 
• You’re cheating your lower back muscles, which typically engage to stabilize your core and keep you upright. 
• You ruin posture. This is especially true of tall people, or people with short arms. Your body isn’t angled the way it is in the real world, and often you must hunch, lean, or otherwise screw up your posture to compensate.
• Holding on reinforces improper spinal alignment. Your foot cannot extend fully so you take smaller step lengths. This can cause repetitive stress injuries in your hips.
• You burn fewer calories (about 20% fewer) by essentially under exerting yourself. We already know the machines suck at counting your calories for you, now you’re making it think you’re engaging multiple muscle groups when really you’re cheating.
• If working at an incline you’re creating an even more unnatural posture. imagine you’re hiking, or running up a hill…do you unnaturally lean back and hold your arms out in front of you? No. If the incline is at 10% and you’re holding on while leaning back, your body is now at a 10% incline. 
• You’re cheating your body of balance. The world has many uneven surfaces we often walk on without handlebars in front of you to hold onto.
• Holding on at fast speeds can raise blood pressure due to the grip plus the speed.

http://www.barbellsandbeakers.com/