ROASTED ZUCCHINI
Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients.
INGREDIENTS
4 small zucchini — ends trimmed, quartered lengthwise
1/3 cup freshly grated Parmesan
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh herbs — such as parsley, basil, dill, or a mix (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
-->In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
-->Place the zucchini in a large bowl or zip lock bag. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
-->Place in the oven and bake until the zucchini is tender about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.
-->Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
-->To make vegan, Paleo, and/or Whole30 compliant: Omit the Parmesan.
Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients.
INGREDIENTS
4 small zucchini — ends trimmed, quartered lengthwise
1/3 cup freshly grated Parmesan
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh herbs — such as parsley, basil, dill, or a mix (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
-->In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
-->Place the zucchini in a large bowl or zip lock bag. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
-->Place in the oven and bake until the zucchini is tender about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.
-->Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
-->To make vegan, Paleo, and/or Whole30 compliant: Omit the Parmesan.
Its a Wrap‼
Have fun with healthy eating. Make it pretty...Change it up✌
Make it your own...
➡️ 2 Romaine lettuce leaves
➡️ 3 oz Protein (chicken, ground beef or turkey, tuna, steak strips, fish)
➡️ 1/2 to 1 cup chopped veggies (bell peppers, cucumbers, onions, artichokes, black olives, etc...)
➡️ 1-2 tbsps Healthy Fat (avocado, hummus or dressing)
➡️ Sprinkle with Hemp seeds (optional)
➡️ Season to desired taste
There are so many variations. Find what satisfies your taste buds 😁
Have fun with healthy eating. Make it pretty...Change it up✌
Make it your own...
➡️ 2 Romaine lettuce leaves
➡️ 3 oz Protein (chicken, ground beef or turkey, tuna, steak strips, fish)
➡️ 1/2 to 1 cup chopped veggies (bell peppers, cucumbers, onions, artichokes, black olives, etc...)
➡️ 1-2 tbsps Healthy Fat (avocado, hummus or dressing)
➡️ Sprinkle with Hemp seeds (optional)
➡️ Season to desired taste
There are so many variations. Find what satisfies your taste buds 😁
Creating a healthy meal doesn't have to be fancy or require many ingredients.
Light & Refreshing Simple Salad 🌿
Ingredients
▪︎1 c Romaine Lettuce
▪︎1/4 c Yellow Bell Pepper
▪︎1/2 c Cucumber
▪︎3oz Lean Ground Beef
▪︎1 tbsp Feta Cheese
▪︎1 tbsp Dressing of choice or no dressing
Creating a healthy meal doesn't have to be fancy or require many ingredients.
Light & Refreshing Simple Salad 🌿
Ingredients
▪︎1 c Romaine Lettuce
▪︎1/4 c Yellow Bell Pepper
▪︎1/2 c Cucumber
▪︎3oz Lean Ground Beef
▪︎1 tbsp Feta Cheese
▪︎1 tbsp Dressing of choice or no dressing
Garlic Butter Salmon + Zoodles Recipe
Ingredients
-2 large zucchini, spiralized
-1 pound of skinless salmon fillet, cut into cubes
juice from 1/2 lemon + more to garnish
-1 Tbsp melted clarified butter, Ghee, or coconut oil
-1 fresh garlic clove, minced
-1 pinch of chili powder
sea salt and pepper, to your taste
-1 1/2 cup halved fresh cherry tomatoes
a pinch of chili flakes
Instructions
-Whisk half of the melted butter with the fresh minced garlic, chili powder and lime juice, and season with salt and pepper.
-Pour this marinade over the salmon cubes, and toss to coat.
-Preheat a large pan over medium high heat, then add in the salmon cubes and cook for about 2-3 minutes per side, or until golden brown and flaky. Remove the salmon from the pan and set aside.
-In the same preheated pan add in the remaining butter, cherry tomatoes and zucchini noodles.
-Saute for about 2-3 minutes, then return the salmon and very gently stir to combine to combine.
-Squeeze lemon juice over and garnish with chili flakes. Enjoy!
.
Tip - remember you can always replace the protein for the one you prefer 👍
Ingredients
-2 large zucchini, spiralized
-1 pound of skinless salmon fillet, cut into cubes
juice from 1/2 lemon + more to garnish
-1 Tbsp melted clarified butter, Ghee, or coconut oil
-1 fresh garlic clove, minced
-1 pinch of chili powder
sea salt and pepper, to your taste
-1 1/2 cup halved fresh cherry tomatoes
a pinch of chili flakes
Instructions
-Whisk half of the melted butter with the fresh minced garlic, chili powder and lime juice, and season with salt and pepper.
-Pour this marinade over the salmon cubes, and toss to coat.
-Preheat a large pan over medium high heat, then add in the salmon cubes and cook for about 2-3 minutes per side, or until golden brown and flaky. Remove the salmon from the pan and set aside.
-In the same preheated pan add in the remaining butter, cherry tomatoes and zucchini noodles.
-Saute for about 2-3 minutes, then return the salmon and very gently stir to combine to combine.
-Squeeze lemon juice over and garnish with chili flakes. Enjoy!
.
Tip - remember you can always replace the protein for the one you prefer 👍
Avocado, Quinoa Egg wrap
Ingredients
4 scramble eggs (I only used half the eggs to fill the wrap)
1 tbsp of Avocado
2 tbsp cooked quinoa
1 flax seed wrap
Directions
-Pre-cook the quinoa (per directions on the bag)
-scramble 4 eggs (to your desired taste)
-mash up the avocado
-preheat the wrap
Layer all the ingredients and wrap!
Ingredients
4 scramble eggs (I only used half the eggs to fill the wrap)
1 tbsp of Avocado
2 tbsp cooked quinoa
1 flax seed wrap
Directions
-Pre-cook the quinoa (per directions on the bag)
-scramble 4 eggs (to your desired taste)
-mash up the avocado
-preheat the wrap
Layer all the ingredients and wrap!
