Category: Healthy Recipes

Lemon Spaghetti

Lemon Spaghetti Healthy Recipe

Lemon Spaghetti

Lemon Spaghetti Healthy Recipe

This easy recipe for Lemon Spaghetti is a must have for everyone’s cook book. Easy, fast, and so delicious! You can even have the kids join in and help!

Ingredients

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid.
Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
Season with salt and pepper.
Garnish with lemon zest and chopped basil.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Lemon Spaghetti
This easy recipe is a must have for everyone's cook book. Easy, fast, and so delicious! You can even have the kids join in and help!
Lemon Spaghetti Healthy Recipe
Cook Time 18 Minutes
Servings
Servings
Ingredients
Cook Time 18 Minutes
Servings
Servings
Ingredients
Lemon Spaghetti Healthy Recipe
Instructions
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
  2. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  3. Drain the pasta, reserving 1 cup of the cooking liquid.
  4. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
  5. Season with salt and pepper.
  6. Garnish with lemon zest and chopped basil. 
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Banana Split Bites

Banana Split Bites

Banana Split Bites

These Banana Split Bites are so good you will want to eat them all, and Healthy enough that you CAN!

INGREDIENTS

12 1″ pieces pineapple
1 banana cut into bite-sized pieces (make sure your bananas aren’t too ripe)
6 medium sized strawberries, cut in half
2.5oz dark chocolate
1 teaspoon coconut oil
Chopped nuts or coconut (optional)

INSTRUCTIONS

Cut fruit and assemble into stacks.
Press a popsicle stick through the fruit and freeze until solid.
Prepare a baking sheet with parchment paper.
Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer.
Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden.
If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden.
Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

NOTES

Make sure that your bananas aren’t too ripe. If you use a ripe banana the sugars break down, which will result in a mushy banana once thawed. Using an unripe banana with prevent this.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Banana Split Bites
These Banana Split Bites are so good you will want to eat them all, and Healthy enough that you CAN!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut fruit and assemble into stacks.
  2. Press a popsicle stick through the fruit and freeze until solid.
  3. Prepare a baking sheet with parchment paper.
  4. Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer.
  5. Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden.
  6. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden.
  7. Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.
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Grilled Hawaiian Chicken

Grilled Hawaiian Chicken

Grilled Hawaiian Chicken

This Grilled Hawaiian Chicken sizzles with flavors from the islands! Pair that aromatic brown sugar with other unique flavors and you are in for a treat!

INGREDIENTS:

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh ginger root
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)

DIRECTIONS:

In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Anti-Bloat Smoothie

Anti-Bloat Smoothie

Anti-Bloat Smoothie

Bloated? You need this Anti-Bloat Smoothie in your life! This recipe is so quick and easy! It’ll make you wish you found it ages ago!

Why These Ingredients?

Cucumbers: They are loaded with water, which helps fight bloating.

Banana: Bananas are high in potassium. Potassium helps regulate sodium levels, which prevents water retention. Too much sodium is a big cause of bloating, so that’s why bananas (and other foods high in potassium) help with bloating.

Coconut Water: Like bananas, coconut water is high in potassium.

Ginger: Ginger is a natural anti-inflammatory food as well as a digestive aid. It soothes the digestive system and relaxes the muscles of the digestive tract, which keeps you from getting bloated. You know I love my ginger. Take a look at that huge hunk of fresh ginger in the picture below. I eat one of those per week.

Apple Cider Vinegar: I list this one as optional in the smoothie recipe because the smoothie absolutely tastes better without it. Apple cider vinegar, however, is a rock star for reducing gas and bloating. So if you are super serious about reducing your bloat, add this to your smoothie.

INGREDIENTS

½ cup coconut water
One banana
1 large cucumber, sliced
One inch piece of fresh ginger, peeled and sliced
handful of ice

INSTRUCTIONS

Place all ingredients in a blender and blend until super smooth. Enjoy!
Hardcore Version: Add 1 tablespoon apple cider vinegar to the mix

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Greek Chicken Bowls

Greek Chicken Bowls

Greek Chicken Bowls

Insanely delicious Greek Chicken Bowls!! They are also Meal Prep approved! Greek Marinated Chicken, cucumber salad, tzatziki, red onion, and tomato, served over brown rice. These have a lot of ingredients – but it is SO WORTH IT!

Ingredients

Greek Chicken:

2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
3 Tbs garlic, minced (Note, adjust to preference)
1/3 cup fresh lemon juice
1 Tbs red wine vinegar
1 Tbs dried oregano
1/3 cup plain Greek yogurt
Kosher salt and freshly ground black pepper, to taste

Cucumber Salad:

2 English cucumbers, peeled and sliced
1/3 cup lemon juice
2 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tbs minced garlic
1/2 tsp dried oregano

Tzatziki Sauce:

1 Cup plain Greek yogurt
1 English cucumber, finely diced
1 Tbs minced garlic
1/2 Tbs dill weed, or 1 Tbs fresh dill, chopped fine
1 Tbs fresh lemon juice
1 Tsp lemon zest
1/2 tsp chopped fresh mint (optional)
Salt and pepper to taste

The Rest

3 cups cooked brown rice
1 1/2 pounds cherry tomatoes, halved

Instructions

Part 1:

In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
Add chicken into the bag.
Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
Drain the chicken from the marinade, discarding the marinade.
In a skillet, heat some olive oil over medium-high heat.
Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
Remove from pan, and let cool.
Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
Refrigerate while assembling your bowls.

Bowls:

Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
Top with chicken, cucumber salad, and some tzatziki sauce.
Keep for 3- 5 days in airtight container, serve cold!

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Breakfast BLT Salad

Breakfast BLT Salad

Breakfast BLT Salad

Salad for breakfast? Yes please!! This Breakfast BLT Salad is perfect for any meal of the day. But, it really gives you an amazing morning boost! There are few variants you can do depending on your preference. But, all-in-all, great and yummy!

INGREDIENTS

3 cups shredded Lacinto kale (no stems)
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil
kosher salt
black pepper, to taste
2 large eggs
4 strips cooked center cut bacon, chopped
2 ounces sliced avocado
10 grape tomatoes, halved

DIRECTIONS

In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
Cook eggs to desired likeness, I prefer them soft boiled. How to Make Perfect Eggs in the Instant Pot.
Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
Finish with pinch of salt and pepper.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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THM’s Crazy Good Snack Bars

THM’s Crazy Good Snack Bars

THM's Crazy Good Snack Bars

These “THM’s Crazy Good Snack Bars” are BOMB! I love making them on Sundays and then having them available for a few days. If you choose your ingredients right, you can customize it to your taste preferences. Don’t like dark chocolate? Switch it! There is no point in making food that you won’t want to eat.

INGREDIENTS

3 cups old fashioned oats
2 tablespoons maple syrup
¼ cup honey
1 teaspoon vanilla
2 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 – 1½ cups add-ins
2 tablespoons coconut oil
5 ounces dark chocolate

INSTRUCTIONS

1. Preheat the oven to 350°F and scatter the oats in a 9 X 13 pan. Let them toast, stirring at least once, for about 15 minutes. When they are done they will look slightly golden and you will smell the toasty oats.
2. Line a 9 X 9 pan with parchment paper or foil. You want a piece large enough that the sides will come back over and cover the top of the bars once you fill the pan.
3. While the oats toast heat the oil in a small saucepan on the stove. Add the brown sugar, maple syrup, honey, vanilla, cinnamon, and nutmeg.
4. Bring it to a simmer over medium high heat. Stir to make sure the brown sugar dissolves, and turn the heat off.
5. Put the toasted oats in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Stir in all your add-ins. Scrape the mixture into the prepared pan.
6. Fold the parchment or foil over the top of the granola in the pan and PRESS to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even across the pan.
7. Let the granola bars set up in a cool dry place for at least an hour. They will set faster in the freezer. I like to make mine in the evening and let them set up overnight.
8.Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. Melt the chocolate in a small saucepan over low heat. Use a spoon to drizzle the chocolate over the sliced bars. Let it set up and ENJOY!

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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THM's Crazy Good Snack Bars
Servings
Ingredients
Servings
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Instructions
  1. Preheat the oven to 350°F and scatter the oats in a 9 X 13 pan. Let them toast, stirring at least once, for about 15 minutes. When they are done they will look slightly golden and you will smell the toasty oats.
  2. Line a 9 X 9 pan with parchment paper or foil. You want a piece large enough that the sides will come back over and cover the top of the bars once you fill the pan.
  3. While the oats toast heat the oil in a small saucepan on the stove. Add the brown sugar, maple syrup, honey, vanilla, cinnamon, and nutmeg.
  4. Bring it to a simmer over medium high heat. Stir to make sure the brown sugar dissolves, and turn the heat off.
  5. Put the toasted oats in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Stir in all your add-ins. Scrape the mixture into the prepared pan.
  6. Fold the parchment or foil over the top of the granola in the pan and PRESS to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even across the pan.
  7. Let the granola bars set up in a cool dry place for at least an hour. They will set faster in the freezer. I like to make mine in the evening and let them set up overnight.
  8. Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. Melt the chocolate in a small saucepan over low heat.
  9. Use a spoon to drizzle the chocolate over the sliced bars.
  10. Let it set up and ENJOY!
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Pan Fried Cinnamon Bananas

Pan Fried Cinnamon Bananas

Pan Fried Cinnamon Bananas

Quick and easy recipe for overripe bananas, perfect for a special breakfast or an afternoon snack!

INGREDIENTS

2 slightly overripe bananas
2 tablespoons sugar (you can substitute granulated Splenda, if you like)
1 teaspoon cinnamon
¼ teaspoon nutmeg
Olive oil spray

INSTRUCTIONS

Slice the bananas into rounds, approximately ⅓ inch thick.
In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
Spray a large skillet with olive oil spray. Warm over medium heat.
Add the banana rounds, sprinkle about ½ of the cinnamon mixture on top, and cook for about 2-3 minutes.
Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.

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Zucchini Quinoa Chocolate Chip Muffins

Zucchini Quinoa Chocolate Chip Muffins

Zucchini Quinoa Chocolate Chip Muffins

These Zucchini Quinoa Chocolate Chip Muffins aren’t just any old muffins! A few things bump up the nutritional value to set them apart from other muffin recipes.

Servings: 24

INGREDIENTS:

½ cup cooked quinoa
1 cup blanched almond flour
1½ teaspoons baking soda
1 teaspoon vanilla extract
½ teaspoon sea salt
1 teaspoon ground cinnamon
pinch of nutmeg
3 eggs
3 Tablespoons raw honey, melted
1 banana, mashed
1 cup zucchini, shredded and drained
¼ cup lily’s mini chocolate chips (stevia-sweetened)
1 Tablespoon coconut oil, melted

INSTRUCTIONS:

Preheat oven to 350 degrees and generously grease a mini muffin tin with coconut oil.
Combine the quinoa, almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined.
Fold in the zucchini and chocolate chips.
Pour 1 Tablespoon of batter into 24 mini muffin tins.
Bake for 18 minutes or until golden and set.
Remove from oven and let cool for 5 minutes.
Transfer out of muffin pan and cool on wire rack. Enjoy!

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Grilled Zucchini Hummus Wrap

Grilled Zucchini Hummus Wrap

Grilled Zucchini Hummus Wrap

Fresh veggies are grilled to perfection and packed in this Grilled Zucchini Hummus Wrap! One of my favorite things about this is how versatile it is. You can change up the veggies based on your personal preferences. Don’t have kale? No big deal, just throw in some spinach! Just use whatever fresh summer produce you have on hand! Just be sure not to skimp on the hummus. It is what makes the whole wrap come together so nicely. I used Sabaras Roasted Red Pepper Hummus, but you can make your own or use whatever flavor you like most.

INGREDIENTS:

1 zucchini, ends removed and sliced
salt and pepper to taste
1 tablespoon olive oil
1 tomato, sliced or handful of cherry tomatoes
1/8 cup sliced red onion
1 cup kale, tough stems removed
2 slices white cheddar or chipotle gouda cheese
2 large Udi’s gluten free tortillas
4 tablespoons hummus

INSTRUCTIONS:

Heat a skillet or grill to medium heat.
Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
Set zucchini aside.
Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
Wrap tightly and enjoy immediately.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Print Recipe
Grilled Zucchini Hummus Wrap
Fresh veggies are grilled to perfection and packed in this Grilled Zucchini Hummus Wrap! One of my favorite things about this is how versatile it is. You can change up the veggies based on your personal preferences. Don’t have kale? No big deal, just throw in some spinach! Just use whatever fresh summer produce you have on hand! Just be sure not to skimp on the hummus. It is what makes the whole wrap come together so nicely. I used Sabaras Roasted Red Pepper Hummus, but you can make your own or use whatever flavor you like most.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat a skillet or grill to medium heat.
  2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
  4. Set zucchini aside.
  5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
  6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
  7. Wrap tightly and enjoy immediately.
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