Mini Greek Salad Skewers

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Greek salad is definitely one of my weaknesses. Love, love, love it! Here is a low fat appetizer recipe to serve at your next event.

Ingredients:
Mini skewers
Red onion
Green pepper
Cherry or grape tomatoes
Cucumbers
Pitted kalamata olives
Low fat mozzarella cheese (I tried feta but it fell off the skewer)

Directions:
Cube the cucumbers and cheese, and cut the peppers and onions into small squares. Keep tomatoes and olives whole. Skewer veggies onto skewer in whatever pattern you love best!

Marinade:
2 cloves finely chopped garlic
3 tbsp crumbled feta
1tsp dried oregano
1/2 tsp Dijon mustard
1/4 cup balsamic vinegar
1 tsp pink Salt
1/2 tsp ground black pepper
1/2 cup light olive oil

Whisk ingredients until well blended

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Pour over skewers and put in fridge for sever hours stirring a few times.

Serve!

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Balsamic Salad Dressing

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So my husbands sister visited us from France and made us a tomato salad that was Delish! If you are like me, my garden is full of tomatoes and fresh herbs and I am always looking for ways to serve them. This dressing is low in fat and tastes great!

Ingredients
100ml extra virgin olive oil
100ml balsamic vinegar
2 tsp Dijon mustard
2 sprigs fresh basil chopped fine
1 Clove garlic chopped fine
Salt/pepper to taste

Directions
Put all ingredients into a container with lid and shake well then serve on salad of choice (we loved it with a variety of chopped tomatoes or cucumbers).

Enjoy

Join me on my healthy lifestyle journey at http://www.facebook.com/mycrazysimplife

Strawberry Jam Gone Clean

So strawberry season is upon us and I love, love, love them! I decided to whip up a batch of clean strawberry jam. Best part is it only takes a minute to make!

(Makes 2 cups)

Ingredients
2 cups of fresh,washed strawberries (stems removed)
3 tbsp pure maple syrup
3tbsp chia seeds
2 tbsp fresh lemon juice

Directions
Add all ingredients into a blender and blend. (Mix as long as you like to get the consistency you desire).
Pour into a jar and put in fridge for 24 hours before using.

You can double/triple this recipe. After the 24 hours in the fridge you can even freeze this jam and enjoy it all year round!

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Laura’s Chickpea and Lentil Salad

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True besties always come through. My girlfriend keeps feeding me and I am so very thankful cuz she can cook! And she shared her recipe for the salad I ate for supper last night. Thanks Laura 🙂

Ingredients
1 can of chickpeas (rinsed)
1 can of lentils (rinsed)
1 large carrot chopped
1 celery stalk chopped
1/2 cup chopped onion
1/2 cup chopped cilantro (or more if you are a big fan like Laura)

Mix all ingredients in a bowl.

Dressing
1/2 cup light olive oil
Juice from 1 to 2 limes (to taste)
1 garlic clove finely minced
Pinch of salt and pepper
1/2 tsp maple syrup

Mix dressing ingredients in a bowl. Pour over salad and stir. Let sit for several hours and serve. 🙂

Whole Wheat Pizza Dough

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Who doesn’t love pizza?! I made this for the kiddos today and they gobbled it up. And gonna add some to their bento lunch boxes tomorrow. Like make this every week and know the recipe by heart. After you try it I am sure you will too!

Ingredients
1 cup warm water
2 heaping tsp of fast active yeast
1 tbsp honey
2 tbsp olive oil
1 tsp salt
1tsp basil(optional)
1/2 tsp garlic powder(optional)
2 cups whole wheat flour
1/4 cup ground flax seed (today I used 1/4 cup whole wheat flour instead due to allergies at school)
Pizza sauce
Toppings
Mozzarella cheese

Directions
Put the water in your mixer
Add the yeast and stir. Allow to sit for 1 minute. Add salt, honey, oil, basil and garlic. Stir. Add the flour and ground flax.

Mix with dough hook attachment for 5 minutes on low. Place in floured bowl and put a towel on top. Allow to rest for 30 minutes in a warm area.

Flour a pizza pan and press dough onto pan. Add your fav sauce toppings and mozzarella cheese. Bake at 375 for 20-25 minutes. Makes 8 slices.

Stuffed Peppers

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Super easy but more importantly tastes amazing! Impress you friends/family with a clean dish they won’t believe is good for you

Ingredients
6 large green peppers
1 lb lean ground turkey
2 cups cooked brown rice
Large tomato (or 1 cup tomato sauce)
Large onion
2 cloves of garlic
2 tsp basil
Salt and pepper to taste
Shredded cheddar cheese

Directions
Chop tomato and bring to boil on medium/high heat. Summer until soft. Blend in food processor/blender until smooth.

Chop onion and garlic (I am garlic obsessed so feel free to start with 1). Spray your Fav oil in pan and sauté until golden
Add ground turkey and cook thoroughly. Remove from hear and Add basil and salt/pepper.

Add the 2 cups of rice and tomato sauce and mix well. Cut the tops off the peppers and remove the seeds. Stuff each pepper with turkey/rice mixture and sprinkle the cheese on top.

Heat in oven @350 for 30 minutes and serve hot. (Can be made ahead of time).

Soooo good!

Fish Tacos

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I am becoming obsessed more and more with clean eating. I love everything about food but want to lose weight and be healthy without dieting. Too good to be true? Don’t think so. These fish tacos are beyond amazing and super filling. (Recipes feeds 2)

Ingredients:

2 pieces of tilapia fish
4 whole grain tortillas
1/2 cup fat free Greek yogurt
Cumin spice
Chili spice
Oregano spice
Pink salt
Lettuce
Carrots
Tomatoes
Onion
Lemon
Olive or coconut oil

Directions:

In a bowl mix 1/4 tsp cumin, 1/4 tsp oregano, 1/8 tsp chili powder, dash of salt and 1 tbsp of olive oil. Chop fish into cubes and add to bowl. Coat the fish in the spices and set aside.

In another bowl mix together 1/2 cup fat free Greek yogurt, juice from 1 lemon, 1/2 tsp cumin, 1/2 tsp oregano, 1/4 tsp chili powder and set aside.

Chop tomato into small cubes and dice onions small and mix together.

Chop lettuce really fine and grate one carrot.

Cook the tilapia in a frying pan on medium heat until cooked thoroughly.
Remove from heat

Building the perfect fish taco:
Place 2 tbsp of the yogurt mix on a whole grain tortilla shell. Spread it on the whole shell. On one side add lettuce, carrots, tomato/onion mix and 1/4 of the fish. Repeat with the remaining three and serve immediately.

May have to make them again tomorrow! Restaurant worthy!!!

Quinoa Greek Salad

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Company coming tonight and I wanted a healthy and yummy salad to serve on the side.

Ingredients:
2 cups of cooked quinoa
12 cherry tomatoes
Small orange pepper
1/2 large cucumber
1/2 red onion
1/4 cup feta cheese
1/4 cup kalamata olives

Directions:
Cut all ingredients into small pieces and mix together.

Dressing
1/4 cup light olive oil
1 tbsp red wine vinegar
3 tbsp fresh lemon juice
1 clove of garlic crushed and chopped really fine
1/2 tsp oregano
Salt/pepper

Mix dressing really well and pour onto salad. Let sit in fridge a few hours and serve!

Homemade Whole Wheat Tortillas

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I am so excited that these turned out. I love reading tortilla labels in the store with ingredients that I’m not exactly sure what they are. With only 4 ingredients I know exactly what I am eating.

Ingredients
-2 cups whole wheat flour
-3tbsp extra virgin olive oil
-3/4 tsp salt
-2/3 cup warm water

Directions
– In a bowl mix flour and salt
– Add oil and stir
– Slowly add the warm water until the dough comes together. (Add a little extra if needed).
– Put the dough on the counter and knead for 2 minutes.
– Cut the dough into 8 pieces and turn them into balls
– Let the balls sit for 20 minutes to rest
– Roll each ball into a thin circle with a rolling pin
– heat a pan over medium high heat and give a little spray of cooking spray
– place a circle into the pan and cook until bubbles form
– flip and cook another minute
– eat right away or store in an airtight container in the fridge or freezer

85 calories for one wrap.

Enjoy!

Creamy Cauliflower Soup

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This soup is to die for!!! You will swear it is made with cream.

Ingredients

1/4 cup of salted butter
3 cloves of chopped garlic
1 large onion chopped
1 large cauliflower stem removed
1 large carrot grated
1 cube of chicken stock
2 dashes of paprika
1 dash of cayenne pepper
salt/pepper to taste

directions

melt butter in skillet. Add chopped garlic and onion. once softened (about 4 minutes) add cauliflower. Saute but do not brown until soft (about 4 minutes).
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add enough water to cover the cauliflower completely. Add the cube of chicken stock, paprika, cayenne pepper and salt/pepper. Bring to a boil on high and then lower to med/low for aprox 10 minutes.
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Remove from heat and allow to cool down. While still warm, mix the soup in the blender or magic bullet until smooth. (may have to do it in batches). Mix it all with a spoon and you are done! So yummy!

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