Spicy Shrimp Sushi Bowls that you can make at home in minutes. These easy to assemble sushi bowls are great for lunch, dinner, and meal prep.
As much as I love sushi, it's one of those things I never make at home. Honestly, I think I am just a bit too lazy for all the rolling and precise knife work involved. However these quick and easy spicy shrimp sushi bowls are a whole other story. They are so easy to make and taste seriously delicious. Plus they can easily be customized to include all your favorite sushi flavors.
Let's talk about how easy this sushi bowls are to make. You are going to want to start with rice. You can use any kind of rice you like - brown rice, sushi rice, cauliflower rice, or a combination. The important thing is that it is cooked. If you want this to be really easy, use frozen brown rice and cook it slightly less than the package calls for if you want a cold rice bowl. It works warm as well - totally up to you. Then to make the rice more flavorful, we add in rice vinegar and soy sauce. You could also drizzle in some sesame oil if you like, but that isn't traditionally used.
Next comes the toppings. Anything could work here and you can channel all your favorite sushi rolls or just use what you have at home. I always use cucumbers, carrots, edamame, and avocado. Additionally I grab a snack size container of dried seaweed and chop those up to get the seaweed flavor sushi needs. Usually I will add some pickled ginger as well if I can find it at the grocery store. In my grocery store they sell it near the prepared sushi in a small plastic cup. You could make your own too. Sesame seeds are optional and furikake is so so good.
Finally the shrimp! To give the shrimp that spicy sushi flavor, you need a combination of mayonnaise, Sriracha, soy sauce, and rice vinegar. You could also just use mayo and Sriracha, but I like the extra kick of the vinegar and soy sauce. Toss this with the cooked, chopped shrimp and you are ready to eat. One quick side note. For a more authentic flavor, you will want to use Japanese mayo, also called Kewpie. It's richer than traditional mayo and made with rice vinegar. If you opt to use this, leave out the rice vinegar from the sauce.
I love making these healthy sushi bowls for meal prep. Usually I layer the rice and all the toppings (except the avocado) and then pack the spicy shrimp mixture separately. Then just toss together when you are ready to eat. Since this dish is great cold, you don't have to worry about heating anything up at work. You can also switch out the rice for noodles or even lettuce wraps to mix up the flavors during the week.
This healthy Chicken Shawarma couldn't be easier to make with options for the slow cooker, instant pot, or grill. With just 218 calories and 1 Weight Watchers SmartPoints, it's the perfect option for a pita sandwich, meal prep bowl, or salad.
As someone who absolutely loves a good chicken shawarma pita, it has always remained one of those dishes that I thought was better left to the experts. Living in Los Angeles, we are lucky that there are a ton of great places to get it so up until a few weeks ago when a reader requested a chicken shawarma recipe, I hadn't really considered giving it a try. However I am so happy I did. Not only is it really easy to make, it's much healthier than the take-out version. Plus its made with a handful of spices you probably already have at home. Dinner win.
Now to be fair, this is more like shawarma flavored chicken. We are missing the vertical spit that it is traditionally cooked on for hours where it picks up tons of flavor from cooking in its own fat and juices. But I promise you, this is still really, really good. It's got all the right flavors and couldn't be simpler to make. I plan on cooking it in the slow cooker and Instant Pot during colder months and then throwing it on the grill when its hot.
You can't talk about Chicken Shawarma without talking about the toppings. Whether you are making traditional pita sandwiches, meal prep bowls, or salads - it won't taste like a real shawarma without some extras.
This is a great recipe for meal prep. Make up a big batch on Sunday and then pack it for quick weekday lunches. Usually I will pack a couple with grains, cucumbers, tomatoes, and yogurt sauce on the side. The others I will pack up to make quick pita sandwiches.
This healthy Peanut Chicken Stir Fry tastes just like chicken satay without all the work of marinating skewers, making a complicated sauce, and grilling. It's ready in less time than it takes to order takeout, is made with ingredients you likely have at home, and is full of flavor. Plus with around 325 calories and only 4 Weight Watchers Smartpoints per serving, it's a meal you can feel good about eating.
Whenever we order Thai food, we order at least two orders of Chicken Satay. It's one of our favorites and we are always fighting for the last skewer. And let's be honest, a big part of that is the amazing peanut sauce that comes with any good chicken satay. Yum. I would eat that stuff on almost anything. So when I was brainstorming new chicken stir-fry recipes last week, a chicken satay stir-fry was one of the first things I thought about.
To keeps things really easy and fast, I decided to start with ground chicken so there was no need for slicing the chicken beforehand. It's only a small step but it saves at least 5-10 minutes in prep work. Next I decided to use a store bought veggie mix, another great way to save time. I used the Cruciferous Crunch mix from Trader Joe's since I had some on hand. It's basically a mix of shredded kale, red cabbage, green cabbage, broccoli, and Brussel sprouts. Then I threw in some carrots as well. However you could use any veggie mix you like. A colelsaw or broccoli slaw mix would be the easiest.
Then all you need is a delicious peanut sauce. This one uses a combination of peanut butter, soy sauce, ginger, lime juice, honey, and curry powder. It's sweet, savory, and has a kick of spice from the curry powder. You will want to eat it on everything, believe me. A few notes about this peanut sauce. Typically chicken satay includes coconut milk of some kind. If you want to incorporate that flavor, you could substitute canned coconut milk for the water.
This Weight Watchers Taco Soup has zero Freestyle SmartPoints! It can be made in your crockpot or cooked in just thirty minutes on the stovetop with all the flavor of a traditional taco soup, but good for you!
Today I would love to chat about those days when you realize its only 4:00 PM and you have already eaten all your points. Ugh. It happens more often than I would like to admit, but sometimes it's just reality. Temptations pop up, lunch plans change, someone brings girl scout cookies to work....you get the idea. I would love to know what your strategy is for days like that. On the old plan, I relied almost exclusively on salads and veggie soup, but on the new plan there are so many more options. What do you eat on those days? And even if you aren't on Weight Watchers, we all have days where we over indulge during the day and contemplate trying to make it through the last four hours of the day on nothing but lettuce.
For me, I like to have some easy low point/healthy options available at all times in the freezer and this zero point taco soup is topping the list as one of my favorites. It's super filling, packed with fiber and protein, and tastes amazing. It's seriously good. Plus if you have some points to spare, you can add things like cheese, baked tortilla chips, or avocado on top to really take it to the next level.
Another thing that makes this Weight Watchers Taco Soup the best is that it couldn't be easier to make. Other than the onion and garlic, you are just dumping ingredients into the slow cooker and walking away. You can use almost any combination of beans you like and feel free to switch out the protein. Ground turkey or chicken are delicious in this recipe, just brown it before adding it to the slow cooker. If you aren't worried about keeping it zero points, you could also use ground beef or chicken thighs. Or go for a veggie version and leave the meat out entirely for some extra beans.
This soup can be made in the slow cooker, instant pot, or on the stove top. It is a really versatile recipe. My personal preference is the slow cooker since the flavors have the most time to combine and deepen, but they all work great.
The Best Skinny Ranch will make all your ranch dressing dreams come true without the guilt. This healthier, homemade ranch has just 36 calories (1 Weight Watchers SmartPoints) with ingredients that are natural and good for you.
I have a little bit of a love hate relationship with ranch. Sometimes I love it and can’t get enough and sometimes, depending on the brand, I hate it and find it too sweet and fake tasting. And light and diet ranch - I pretty much never like them. That was until I came across a basic ranch recipe, made a few minor tweeks, and found a skinny ranch I LOVE. Full of fresh herbs and lemon, it tastes great and is perfect for just about anything. The dressing is not as thick as typical ranch, which I actually like. If you want it a little thicker, substitute 1/4 cup light mayo for 1/4 cup of the buttermilk and you will get a thicker dressing.
You can serve this in all the traditional ways. Toss it with your favorite salad, dip in some fresh cut crudite, or make some buffalo chicken and douse it with this skinny ranch. It tastes good on everything. Personally, I love having a container ready in the fridge. I find I always eat more veggies when its around.
Healthy Slow Cooker Butter Chicken made in the crockpot comes out incredibly tender, packed with flavor, and just as good as your favorite take out version. Plus with just 3 Weight Watchers SmartPoints and under 300 calories, it's a meal you can have again and again,
I recently went to Chicago and ate the most amazing butter chicken, better known as Chicken Makhani, from a local takeout restaurant. I hardly ever eat this Indian dish since it is super high in calories but this version was so good, I couldn't resist. It convinced me that I had to come up with a way to make a lighter version at home. It has all the flavor of a traditional butter chicken, although a bit less rich since I used about a fourth of the butter typically called for in this type of recipe.
There are all kinds of options for serving this. Keep things light and healthy by serving it alongside some cauliflower rice or go a more traditional route and make some white basmati rice. Naan is always a good choice, but its important to watch the serving size. There is a frozen Naan at Trader Joe's that is really good and sometimes I can find a whole wheat version at my local grocery store.
Cauliflower Potato Curry is an Indian dish that is surprisingly easy to make at home instead of picking up the phone for take out. This dish is traditionally called Aloo Gobi, has only 160 calories per serving, and works for Whole30, gluten-free, vegan, Weight Watchers, and clean eating diets.
Sometimes I am called the Queen of Cauliflower. It's a name I fully embrace as cauliflower is something I absolutely love and I am constantly coming up with new ways to cook it. From roasting it whole to buffalo cauliflower to cauliflower alfredo sauce, I love it all.
But that's enough about my cauiliflower obsession, let's talk about this amazing Cauliflower Potato Curry. It's one of those recipes that will shock you the first time you make it because you won't believe just how much flavor these relatively bland ingredients can have. Using a combination of ginger, garlic, cumin, coriander, and turmeric - you will transform these simple veggies into a flavor bomb. I could eat this stuff for breakfast, lunch, and dinner. It's that good.
Depending on your diet, you can make some changes or additions to this recipe to switch things up. For some sweetness, you could add in some green peas. You could also use sweet potatoes instead of traditional white potatoes. That would make this dish Paleo friendly as well. Spinach is another great addition for some green color and added nutrients.
Sheet Pan Thai Cashew Chicken and Vegetables comes together in 20 minutes for a dinner that's better than takeout and good for you. This healthy meal made with chicken breast, cashews, veggies, and a sweet and spicy Thai sauce seriously couldn't be more delicious. And with under 350 calories and only 5 Weight Watchers SmartPoints, it's a meal you will immediately add to the rotation.
Sheet pan meals are my jam. I mean what isn't to like about a meal that is all cooked on one sheet pan for easy clean up and simple meal prep. Now to be perfectly clear, this dish actually involves an extra pan to make the sauce, but it is 100% worth it. We almost finished an entire sheet pan's worth between two of us one night. I loved it so much, I decided to skip the rice so that I could have more chicken and veggies.
Now let's talk about what this is not. It isn't a typical Thai Cashew Chicken that is made with super spicy dried Thai chilies, palm sugar, fish sauce, and usually a touch of Thai Whiskey. (I have a lightened up version of the traditional version here if that is what you are looking for.) Instead this is a Thai inspired version that uses a combination of soy sauce, oyster sauce, garlic, honey, and Asian garlic chili sauce to create a sticky sauce that is perfect for chicken and veggies.
What about the cashews? While you may be tempted to leave them out, please, please don't! The lightly roasted cashews add so much to the dish. They are nutty, rich, and we were fighting for the last ones. They are seriously delicious and although the dish would be good without them, it is so much better with them. Plus cashews add extra protein, antioxidants, minerals, and vitamins. In fact, if you aren't worried about calories/points, I would add some extra!
Forget takeout with this Healthy Chicken Fried Rice, you can enjoy fried rice at home without the guilt. This recipe is easy to make, filled with protein and veggies, and has just 6 Weight Watchers SmartPoints and 366 calories for a big serving.
Confession time. I love Panda Express. The orange chicken and fried rice is delicious. Lucky for me, I don't live anywhere near one and it is an occassional indulgence on road trips since as we all know it's not the healthiest option. However, it is actually pretty easy to make some amazing fried rice at home that is actually good for you.
The key to making a really good chicken fried rice at home that actually crisps up and browns is using cold, previously cooked rice. To make this easy, I usually try to plan a meal with rice a few days before and just save the leftovers. Then you just need to grab some previously cooked chicken, which I always have on hand, and veggies and you are ready to make dinner in about 15 minutes.
A few more notes to consider before making this recipe. Although traditional fried rice uses peas, I prefer to use edamame instead. Not only does it pack in some extra protein, it also retains a great color and texture when cooked. Sometimes peas can get mushy and brown. You'll notice I didn't use either in the recipe, but many people have asked about adding them in. Also if you prefer a more traditional rice, use white rice instead of brown.
These healthy Buffalo Chicken Celery Bites are my new favorite snack. They are light, healthy, full of protein, and low in carbs and calories. Plus they come together in under 10 minutes and work for low carb, keto, paleo, and Weight Watchers diets.
These are the ultimate snack for anyone who loves buffalo chicken. They have all the buffalo chicken flavor packed into a crunchy celery stick and topped either either ranch or blue cheese. Yum. Plus they are good for you!
We have a serious obsession with buffalo sauce in our home so obviously over the weekend, we needed some amazing buffalo flavored snacks for football watching. This year instead of making baked wings or buffalo chicken sloppy joes like I normally do, I wanted a recipe that was more of a snack or appetizer. And I needed something I could prep ahead of time. That's when it occurred to me to stuff buffalo chicken into the celery sticks it is usually served with. I make buffalo chicken salad all the time, so this was easy. I just whipped up a batch of the buffalo chicken salad and stuffed it into the celery. Under 10 minutes using a rotisserie chicken and so so good.
Now depending on your diet and preferences, you can make this recipe a few different ways. For those people on Weight Watchers or wanting the healthiest/lowest calorie/lowest point option, you will want to make it with nonfat Greek yogurt. If you follow a Paleo, Whole30 diet, or prefer the richness of mayo, you can make it wit a compliant mayonnaise. For a fun twist, you can also make it with cream cheese. The cream cheese and mayo option will both work with a low carb or Keto diet.
Southwest Black Bean Egg Muffins are a protein and fiber packed, zero Weight Watchers points, breakfast or snack that can be made ahead of time and enjoyed all week long. These healthy egg muffins are packed with veggies, hearty black beans, and the perfect amount of spice.
Breakfast egg muffins are one of my favorite breakfast meals. You can make endless combinations and they are filling and portable. To make twelve muffins, I usually use either 8 whole eggs or a combination of 4 egg whites and 4 whole eggs. Then I add in veggies, lean protein sources, and cheese. For this version I decided on a combination of black beans, peppers, and red onion. I left out the cheese since I am trying to cut back, but some shredded cheddar or qoat cheese would be delicious mixed in.
The other thing I love about this particular egg muffin recipe is that the black beans add fiber and filling power. While some egg muffins may leave you hungry a few hours later, these muffins have more staying power. You can use any bean you like, but I am partial to black beans for Southwestern inspired recipes. Sometimes I also throw in some taco seasoning as well to really kick up the flavor combination.
Here are some tools that helped when I was preparing this recipe:
This recipe originally was posted in 2014 but has been updated with new photos, tips, and ideas for cooking.
This Healthy Kale Caesar Salad totally fulfills my craving for the calorie bomb restaurant salads but is made with a homemade Caesar dressing made with yogurt that's taste just as good. Pair it with kale or Romaine for a delicious and good for you Caesar salad.
Like everyone, I have been trying to eat more greens this month but am finding myself seeking more variety as we approach the end of the month. And one of the things I have been craving is a restaurant style Caesar salad. One of my favorites is actually made with kale and I love the earthy flavors it adds to the salad, plus I love the added nutritional benefits of kale.
Like any good Caesar, the key to the recipe is the dressing. This healthy caesar dressing starts out with Greek yogurt, Parmesan cheese, lemon juice, and olive oil. Then to add the trademark Caesar flavors, you'll add garlic, Worcestershire sauce, and anchovy paste. The anchovy paste is optional but if you want authentic tasting Caesar, then you defintiely want to include it. It doesn't taste fishy at all and just adds a salty, umami flavor that makes a caesar taste like a Caesar. I opted not to include the raw egg, but you could definitely whisk one in as well.
Here are some of the products and tools I used for this recipe
Slow Cooker Korean Chicken is an easy and healthy crockpot meal that takes just 10 minutes of prep. The end result is the most amazing sweet, savory, and slightly spicy chicken.
One of my favorite recipes is for this Korean Beef Tacos. They are a bit spicy and a bit sweet a perfect combo in my book. I was craving them this week but didn’t have any beef on hand so decided to give the recipe a try with chicken. I combined a pound of chicken thighs (for moisture) and a pound of chicken breasts and it came out great. The recipe makes a great base for tacos or burritos, can be served over rice, and also works perfectly for lettuce wraps. It also gets better over time so plan on using the leftovers for lunches or quick dinners during the week.
The sauce for this dish is where the magic really happens. The combination of brown sugar, soy sauce, garlic, ginger, and rice vinegar is the perfect blend of sweet and savory. Then combined with some fresh jalapenos (or Sriracha) to get some subtle heat, and you have a sauce you will want to eat with everything.
Our favorite way to eat this chicken is as lettuce wraps. I set everything up on the table and let everyone build their own. The spread includes butter lettuce, shredded carrots, edamame, soy sauce, Sriracha, green onions, sesame seeds, shredded jicama, and cilantro. It's also great for parties since you can leave the chicken in the slow cooker and set everything else up on the side.
Here are some products I used to create this recipe:
This recipe was originally posted in 2014 and has been updated with new photos, tips, and tricks,
This Creamy Coconut and Tomato Shrimp made with onions, garlic, ginger, fresh basil, tomatoes, and shrimp in a creamy coconut milk sauce is seriously good. Like we were licking the sauce off our plates good.
I have always been a huge fan of curry. It's something I make all the time but I realize it isn't for everyone. That's where this simple dish comes in. It reminds me of a delicious curry dish but without the actual curry. You still get the creamy coconut part, you still get garlic and ginger, you still get a touch of spice, but you don't get any of the funkiness of curry that some people don't like. And it's so good, you will make this again and again.
When it comes to serving this dish, there are endless options. Normally I serve it on a bed of zucchini noodles, spaghetti squash, or cauliflower rice for a low carb and Whole30/Paleo friendly option. Ir's also delish over brown rice or some soba noodles. If you love soups, add some chicken or shrimp broth and it quickly becomes a soup. You can throw in some extra veggies or add a starch like rice noodles or quinoa. Prepared this way, it kind of reminds my of a traditional Thai coconut soup, especially if you squeeze in some lime juice.
Here are some of the products I used in this recipe:
This healthy Instant Pot Beef and Barley Stew tastes like it has been simmering on the stove all day long but is made in under an hour with the help of the Instant Pot. It can also be made in the slow cooker in case you don't have an Instant Pot at home.
My family absolutely loves traditional beef stew and it's something I make all the time. The only problem is that it isn't one of my favorite dishes. I don't mind it, but its not something I crave or look forward to eating. Honestly I am normally more excited about the salad and bread that I usually serve on the side. However since it is such a staple in our home, I have been looking for an updated version that will make everyone happy and I found that in this Beef and Barley Stew.
It's made with a lot of the same ingredients as a traditional beef stew - onions, carrots, celery, potatoes, thyme - but the addition of the barley adds something special. It's hearty, slightly earthy, and adds some much needed texture. I love it.
The other secret to this stew is using hash brown or shredded potatoes. I learned this trick from Marzia at the Little Spice Jar and I love it. By adding shredded potatoes, you are able to get a little bit of everything in a single bite. Plus it guarantees you won't overcook the potatoes and turn them to mush. If you buy the frozen or pre-shredded versions, it's a great shortcut since you don't have to wash, peel, and chop potatoes.
Here are some of the products and tools I used to cook this recipe:
Healthy Zucchini Carrot Muffins that are made with whole wheat flour and oats are a healthy way to enjoy a muffin, plus they are packed with veggies.
My toddler is currently going through a phase where she suddenly doesn't want to eat any vegetables. Overnight she has gone from a child who would happily munch on carrots or broccoli to one who straight up spits out her veggies. And while this is infuriating most of the time, it's also become a kitchen challenge to see where I can sneak in some extra veggies. After countless attempts, some successful and many not, these zucchini and carrot muffins have come out on top. Also successful in case you are facing a similar challenge - almost any egg scrambled with very finely minced veggies and cheese, cauliflower rice mixed into brown rice, smoothies, and veggie meatballs.
These are a great grab and go option not just for breakfast but for school lunches and snacks. It's something you can feel good about since there are tons of veggies and it's free from refined sugars. They also freeze well, so don't be scared to make up a double batch.
There are a few tricks to making these muffins come out their best. First of all, I recommend draining the zucchini before you add it to the batter. The easiest way to drain the zucchini is to wrap it up in a cheesecloth or kitchen towel and squeeze away. You will be shocked at how much water will come out. I also recommend using white whole wheat flour. While regular whole wheat flour would work, I find the white whole wheat flour has a milder flavor and is a bit more kid friendly. Lastly, feel free to add in some walnuts, chocolate chips, or even blueberries.
Today’s post is brought to you by our friends at Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories but all opinions are 100% mine.
When it comes to New Year’s resolutions, I feel like there is a mile long list of things I would love to change. In an ideal world, I would work out more, use my phone less, eat more veggies, meditate … you get the idea. But year after year of swearing this will be the year everything changes, I don’t succeed. Basically, I am just setting myself up for failure. That’s why this year, I am trying something new!
Instead of making a hundred resolutions, I am going to commit to making some small changes to my routine that will help set me up for success. For me, that means starting first thing in the morning.
I don’t know about you, but my morning sets the tone for the rest for my day. If I start out my day out on the right foot, then my whole day goes more smoothly. A breakfast made with real ingredients leads to healthier choices all day. A few minutes of tech-free time to focus on gratitude change the way I approach challenges. Working out gives me more energy and always makes me feel more productive.
So this year I am getting out of my morning rut (i.e. hitting snooze at least 3 times and spending my first waking moments scrolling through social media), and jumping into something new. A fresh, energizing morning routine packed with nutritious food, happy brain space, some movement, and an earlier wake up time. Don’t worry, not too much earlier.
With two children under two, I rarely get a moment to myself. Reflecting on the past few months, I came to realize that whenever I would randomly get up before them, we would all have a more relaxed, peaceful day. So now it’s time to start doing that on purpose.
My ridiculous, effective strategy: Putting my phone across the room so that I have to get up and physically walk across the room to turn it off. Not only will this guarantee I get up, it will also ensure I don’t spend hours in bed scrolling through social media before getting some zzzz’s.
I have been reading about the benefits of apple cider vinegar for years, and am finally jumping on the bandwagon. Not only is it supposed to lead to better digestion, more energy and more luminous skin, I’ve also heard it may lower blood sugar. I plan on mixing 1-2 tablespoons of apple cider vinegar with 1 cup of water, 1/4 cup of natural fruit juice, and a packet of Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories to cut the vinegar flavor.
Since I am trying to incorporate more real foods in the morning, Born Sweet Zing™ Organic Stevia is the perfect option. It’s a product I feel good about since it is a plant based sweetener with zero calories and no bitter aftertaste. It adds a delicious sweetness to virtually any recipe without the calories. I use it in this apple cider vinegar drink, my morning coffee, smoothies, oatmeal and even savory recipes.
As much as I would love to find time to exercise every morning and take time to meditate or reflect, it’s just not going to happen. Instead of setting myself up to fail, this year I am going to use my extra thirty minutes in the morning to either energize my body or mind.
For my body that could mean a quick walk outside, a fitness video, or some time on the treadmill. When it comes to energizing my mind, there are three main things I will do: meditate (I use Headspace), reflect and plan (personal goals or business goals), or reading (usually focused on inspiration in business or my personal life).
One of my biggest goals this year is to make a healthier breakfast made with real ingredients a priority. Lately, I have been in the bad habit of pushing through the morning on nothing but coffee and a few handfuls of cereal. This inevitably leads to a late morning caffeine crash. Not this year.
In order to make this happen, I need to plan in advance and have some options ready to go in the fridge. That’s where these overnight oat smoothies come in! They are prepped in advance with whole grain oats, yogurt, almond milk, chia seeds, flax seeds, my favorite Born Sweet Zing™ Organic Stevia Sweetener for sweetness, fruit and even some veggies.
The amazing thing about these overnight oat smoothies is that when morning rolls around, you have the option to either eat them as overnight oats or toss them in a blender for an on-the-go smoothie that will actually keep you full all morning long, thanks to the oats and yogurt. Personally, I almost always go with the smoothie option, since it’s a portable meal I can drink on the go.
Below you will find the base recipe for these tasty Overnight Oat Smoothies! Once you make the base, add any of these delicious flavor combinations or create your own!
Carrot Cake Overnight Oat Smoothie
Strawberry Cheesecake Overnight Oat Smoothie
Apple Pie Overnight Oat Smoothie
Chocolate Peanut Butter Banana Overnight Oat Smoothie
Now in my world, no morning routine would be complete without coffee. This year, to enhance this part of my daily ritual, I am planning on doing two things: First, I am going to add collagen to my morning coffee routine to boost digestion, add some extra protein, and give a boost to my hair and nails. Secondly, I am going use Born Sweet Zing™ Organic Stevia Sweetener to sweeten my coffee without adding calories. Delicious tasting, added protein, no guilt. Win-win.
What does your morning routine look like?
One final routine tip: Since I almost always have at least one coffee or tea on the road during the day, I am planning on keeping some Born Sweet Zing™ single serve packets in my purse. Not only can I use them to sweeten up my coffee, I can see them saving me in lots of situations where I don’t have a lot of guilt-free sweetener options.
Want to try these recipes for yourself? Get a free sample of Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories here!
Meal Prep Taco Bowls with Cilantro Lime Cauliflower Rice packed with lean ground turkey, bell peppers, red onion, and a homemade taco seasoning served on a bed of cauliflower rice with lime and cilantro iare so good you will want to eat them all week long.
Lately I have been struggling a bit when it comes to lunch. Usually I rely on leftovers to fuel my lunchtime meals but lately we haven't been leaving too much in the leftover department. Hungry family, I guess. That's led to more take-out than I would like to admit, some weird mishmash lunches using whatever is in the fridge, and many days oatmeal or eggs. So this weekend I set out to change things up and do some lunch time meal prep.
However with a packed schedule, I only had about 30 minutes to make lunches for the week. Enter this super simple Taco Bowls with Cauliflower Rice that come together in no time. First you get the turkey and all the spices cooking away. Basically it's just a homemade version of taco seasoning. Then while that is cooking, I defrosted a bag of cauliflower rice in the microwave and chopped my peppers and onions. Once the turkey was done, I cooked the peppers and onions and added some fresh lime juice, lime zest, and cilantro to the cauliflower rice.
Now since this dish is only about 250 calories, I need to bulk it up or I will be hungry an hour after lunch. Usually I serve it a few different ways during the week to keep things interesting. One day I will add some black beans and avocado. The next day I may melt some cheese on top and scoop it into some corn or low carb tortillas. Sometimes I even drop this into a bowl of canned black bean or tomato soup.
Here are some products and tools I used for this recipe:
Asian Zucchini Noodles are packed with flavor from plenty of coconut aminos (or soy sauce), ginger, garlic, and sesame! They come together in about 10 minutes and make a delish side dish that is good for you.
Whenever there was a choice between noodles and rice, I always go for the noodles. It's also the first thing I think of making whenever we are having an Asian inspired meal and I need a side dish. We live on this when I am not Whole30 or trying to eat lower carb. However when my diet is a little stricter, I constantly make these sesame zucchini noodles. They are so easy to make and surprisingly, the whole family loves them.
Now when it comes to flavoring these noodles, you can add in all kinds of extras to enhance the flavor. Many times I will throw in some extra veggies. I love adding a spiralized carrot or some spiralized sweet potato. Onion is always a welcome addition and also adds some extra flavor, and red cabbage works really well too. Then you can add some spice with an Asian chili paste.
To make this a meal instead of just a side, grab some protein. Usually I will quickly saute some shrimp or thinly sliced chicken in the same pan before making the noodles. You can add it right into the ginger, garlic, and oil. Once it is cooked, just remove it and set it to the side while you cook the noodles. Depending on how much protein you add, you may need to add some extra coconut aminos or almond butter to make sure everything is full of flavor. Tofu also works for a vegetarian option.
Looking for more Whole30 side dish recipes? Check out this post with twenty different side dish ideas!
Spicy Chicken and Corn Tacos are a seriously tasty taco packed with chicken breast, corn, and plenty of spice. They come together in under 20 minutes for a healthy, easy dinner.
I have a vault of taco recipes - slow cooker tacos, vegetarian tacos, fish tacos, taco salads, crispy tacos - you get the idea. But in my mind since you can never have enough taco options, so why not add one more with this simple weeknight spicy chicken and corn taco recipe. Instead of reaching for a premade taco seasoning (packed with preservatives) or preseasoned meats (packed with extra calories), you can make your own at home in the same amount of time. This one adds fresh corn but you could substitute in any veggie. I have used zucchini, diced tomatoes, and even spinach successfully. Paired with some smoky spices and my favorite chipotle peppers and you have a quick and delicious taco dinner.
Now when it comes to making tacos, I think few things are critical. First let's talk about the tortillas. If you have a gas range, then I recommend quickly cooking them directly on the flame for just a few seconds on each side. This adds a touch of char and takes the taco to the next level. Then there is heat. You can either add heat directly to the tacos, like we do in this recipe, or you can add salsa. For these tacos, we are going to create a salsa right in the pan using chipotle peppers. Chipotle peppers are smoked jalapenos and are so much flavor to recipes. However they can be really spicy, so add them them slowly until you get the spice level you want.