Recipes

2017-2-26

Creamy Shrimp and Noodles

Have you ever enjoyed a big bowl of creamy noodles dotted with plump, juicy shrimp? Delicious, wasn’t it?! Today’s recipe is a lightened up version of that sinfully scrumptious meal.

This recipe uses zucchini to create grain-free, low-calorie noodles and then mixes it with fresh-made pesto and steamed shrimp. The result is as tasty as the original, with half of the calories. Enjoy!

Courtesy of RealHealthyRecipes.com

Servings: 4

Here’s what you need…

  • 4 zucchini
  • ½ cup macadamia nuts
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ? cup nutritional yeast
  • dash of sea salt
  • juice of 1?2 a lemon
  • ¼ cup olive oil
  • 2 dozen large shrimp

For the Noodles

  1. Run a vegetable peeler along each zucchini until you reach the seeds, to create long, flat noodles. Place your zucchini noodles in a bowl.

For the Pesto

  1. Place the macadamia nuts, basil leaves, garlic, nutritional yeast, salt and lemon juice in a food processor. Pulse until well combined while drizzling in the olive oil.
  2. Peel and devein the shrimp, pulling off the tail and then the rest of the shell.

For the Shrimp and Noodles

  1. Heat a pot of water under a steamer basket. Steam your noodles for about 5 minutes, until tender. Remove to a medium bowl.
  2. Steam the shrimp for 3 minutes, until fully pink.
  3. Combine the noodles with the pesto and top with warm shrimp. Serve and enjoy!

Nutritional Analysis: One serving equals: 328 calories, 28g fat, 15g carbohydrate, 0g sugar, 85mg sodium, 8g fiber, and 12g protein.

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 assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever!

2017-2-19

Chicken Pot Pie Soup

Who doesn’t love Chicken Pot Pie? Creamy, hearty chicken soup wrapped up in a warm flaky crust…it sounds dreamy, but it’s actually a nutritional nightmare! Not only are there far too many carbs and calories in the crust, but the soup itself is often filled with heavy dairy products and noodles that make weight gain automatic.

Today I have a lightened up recipe for Chicken Pot Pie Soup that gives you the same flavors and comfort of Chicken Pot Pie, while keeping you on track with your fitness and fat loss goals. Enjoy this warming recipe on chilly day!

Courtesy of RealHealthyRecipes.com

Servings: 16

Here’s what you need…

  • 1 Tablespoon coconut oil
  • 2 yellow onions, diced
  • 3 stalks celery, sliced
  • 2 teaspoons garlic, minced
  • ¼ cup coconut flour
  • ½ cup white wine
  • 6 cups chicken broth
  • 2 cups butternut squash, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 3 sprigs fresh thyme
  • 1 Tablespoon poultry seasoning
  • 1 bay leaf
  • 3 cups roasted chicken, chopped
  • 2 (14 oz) cans coconut milk
  • 1 cup pearl onions, halved
  • 1 zucchini, diced
  • ¼ cup parsley, chopped
  • 1 Tablespoon lemon juice
  • salt and pepper to taste
  1. Melt the coconut oil in a soup pot over medium-low heat. Add the onions, celery and garlic. Cover and cook for 5 minutes.
  2. Stir in the coconut flour and cook for 2 minutes. Stir in the wine and cook until evaporated. Stir in the broth, butternut squash, sweet potato, thyme, poultry seasoning and bay leaf. Bring the soup to a boil over medium-high heat and then reduce to medium. Simmer the soup until the butternut squash and sweet potatoes are tender, 10-15 minutes. Discard the thyme and bay leaf.
  3. Add the chicken, coconut milk, pearl onions, diced zucchini, parsley and lemon juice. Season to taste with salt and pepper and simmer for another 5 minutes. Serve hot and enjoy!

Nutritional Analysis: One serving equals: 227 calories, 15g fat, 11g carbohydrate, 4g sugar, 329mg sodium, 3g fiber, and 12g protein.

2016-5-15

Quinoa & Squash Salad

Today I’m sharing a healthy recipe with you that will please your taste buds while taking you one step closer to achieving your fitness goals. This recipe is a great way to enjoy protein-filled quinoa. Winter squash combined with celery, onion and parsley makes a healthy and comforting side dish.

Enjoy this dish with a side of lean, healthy protein like chicken breast or grilled fish.

Servings: 10

Here’s what you need…

  • 2 yellow onions, diced
  • 4 celery stalks, diced
  • 4 carrots, diced
  • 2 cups diced squash, butternut or any other fall or winter squash
  • 1 Tablespoon olive oil
  • 1 Tablespoon brown rice syrup
  • dash of freshly ground sea salt
  • zest and juice from 1 lemon
  • 2 cups filtered water
  • 1 cup quinoa
  • 4 sprigs of parsley, finely minced
  1. Preheat oven to 400 degrees F.
  2. Place the onions, celery, carrots and squash in a large bowl. Mix in the oil and syrup, then sprinkle the salt and lemon zest. Mix until well combined and then place on a shallow baking dish. Cover the dish and bake for 40 minutes. After 40 minutes remove cover and cook for another 15 minutes.
  3. While the vegetables are in the oven, put the quinoa and water in a saucepan, cover and bring to a boil over medium heat. Cook for about 25 minutes over low heat, until the water is absorbed.
  4. Combine the vegetables and cooked quinoa together with the lemon juice and parsley. Serve warm or chilled.

Nutritional Analysis: One serving equals: 95 calories, 1g fat, 19g carbohydrate, 2.5g fiber, and 4g protein.

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