Quinoa with Dried Cherries and Pistachios

I found the base of this recipe via Cooking Light and tweaked it a little here and there to make it extra delicious. It's become a family fave! I really hope you enjoy it.

1 3/4 cups uncooked quinoa
1 package extra firm tofu, cubed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
olive oil non-stick spray
Braggs liquid aminos
3 tablespoons finely chopped shallots
2 cups water
1/3 cup dry white wine
1/2 teaspoon salt
4 tablespoons fresh lemon juice
2 tablespoons white rice vinegar, (or whatever one you prefer)
1 tsp stevia (optional)
1/4 teaspoon freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley 

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly. Transfer to a large dish when cooled.

2. Add cubed tofu to a hot skillet that has been sprayed with olive oil nonstick spray. Lightly sprinkle Bragg Liquid Aminos on to give the tofu flavor.  Brown till as crisp as you like it.  I like mine to be pretty firm and toasty.

3. Combine in a small bowl remaining 2 tablespoons olive oil, lemon juice, vinegar, stevia, and pepper in a large bowl; stir with a whisk.

4.  Add tofu, cherries, and remaining ingredients into your bowl of cooled quinoa.  Add dressing; toss gently to combine.

Golden Protein Cake

When you need a treat but don't want to cheat!

Ingredients

• 2 scoops Vanilla Shakeology or vanilla protein powder 
• 2 cups dry oatmeal
• 2 smashed bananas
• 4 egg whites 
• 1 small zucchini shredded
• 1 tsp chia seeds
• 1/4 -1/3 cup low sugar craisins
• 1 tsp sunflower seeds
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp all spice

Instructions

1. Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9x9 cake pan. I used my square le creuset dish and it worked perfectly. Bake for 25-30 minutes or until done and cake doesn't still look moist from all your wet ingredients. To test whether it's done, stick a clean knife or tooth pick in the center and remove.  If it comes out clean and your cake also doesn't have a "wet" look, it's done!

Sweet & Sour Happy Hour

New Shake RECIPE!! I needed a change up this morning and this did it.  Move over orange Julius the Orange Jillius is in town - hahaha!

Need Shakeology? Click here!

BLUSH SALAD

This salad is like HAPPY on a plate.  I am not a salad girl at all - but this is so good it could make a grown man cry. YUM YUM and YUMMIER!

ROMAIN LETTUCE

STRAWBERRIES

BLUEBERRIES

GRAPES

BANANA CHIPS

CRAISINS

BROCOLI 

AVOCADO

GOAT CHEESE

WALNUTS

GARLIC CROUTONS

LITE POPPYSEED OR RASPBERRY VINAIGRETTE 

Zucchini Lasagna

I don't know about you but I LOVE lasagna! The only problem is I don't want all those noodles to negate all my hard work I've put in during my workout that morning.  With this dish you can enjoy the idea of lasagna and feel great about getting your veggies in without messing up your diet.  I like  to season all my ground turkey up like classic taco meat but you can also use your regular italian seasonings as well.

Ingredients

• 3-4 zucchini, sliced thinly lengthwise
• 1 lbs lean ground turkey, browned
• low sodium organic taco seasoning
• 1% cottage cheese
• 1/2 yellow onion, chopped
• Sugar free spaghetti sauce.  I use San Marzano Marinara if I don't have any homemade already 
• Shredded Low fat mozzarella
• 1/2 block of fat free cream cheese
• Olive oil non-stick spray
• Oat Nut bread or a nice grainy bread- optional

• Preheat oven to 350.
• Brown turkey over medium heat till fully cooked. Add in onion and cook till translucent. Add 2/3 cup of water and taco seasoning and cook till liquid is gone.  I like to use my le creuset square baking dish for this one but you could use a rectangle pan as well. I like mine deep dish.  Spray with olive oil non-stick spray. Layer sliced zucchini in the bottom of your pan.  Top with a layer of cottage cheese, then  1/3 of your turkey and onion mixture and then 1/3 of your spaghetti sauce. 
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• Continue your remaining layers the same way. Top with a thin layer of low fat mozzarella  Cover with tin foil and bake 1 hour. Remove tin foil and back an addition 5 minutes to get your cheese nice and bubbly. 

If you want a cheese bread, melt a little mozzarella on top of Oatnut or a nice grainy bread under your broiler.

*Note- I like to ladle off the excess liquid before serving. The zucchini tends to release lots of water.  This doesn't come out in perfect squares but it's super yummy and my family requests it often!  

Southwest White Bean Chili

What's better than healthy and easy? This is a favorite go to at my house because it's delicious, satisfying and keeps you right on track with your fitness goals.  If you are trying to lose weight omit the pasta. I call this 'MEXICAN-ISH' because I will never come close to my husbands family and their authentic yummies - 'Ish' is my take on the festive Mexican flavors.

Ingredients

• 1 jar 505 All Natural Green Chili - I use medium for the family but prefer the HOT! They also have mild if you're a gringo.
• 2 lbs lean ground turkey
• low sodium taco seasoning
• 2/3 cup water
• 3 cans white beans, drained and rinsed
• 5 cups low sodium chicken or veggie broth
• 1/2 block of fat free cream cheese
• Cilantro - optional
• 2 cups dry Campenelli pasta - optional
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• Brown turkey till fully cooked. Add 2/3 cup of water and taco seasoning and cook till all liquid is absorbed. In a large pot add beans, 505 Green Chili, broth and bring to a boil.  Add turkey and reduce heat and simmer for 20 minutes. If you want to add your pasta this is the time to cook that in a separate pot.  Just before you are ready to serve add cream cheese and stir well until melted. Add pasta at this time if you choose to use it.  Top with cilantro and serve to a hungry family!

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Fit Girl Sweet Potato Hash

Are you ready for a new family fav? This went over amazingly well at our house.  The kids begged for more and while it is a bit of work shredding those sweet potatoes, I can promise it's worth the elbow grease. You needed an extra workout anyways, right? 

1 pound ground light breakfast sausage - (substitute turkey sausage for a lighter version)

5 cups sweet potato, grated

1 cup yellow onion, chopped

Asparagus

Eggs - cooked over easy (or however your little heart desires)

1 clove garlic, crushed

3 Tbsp coconut oil

Sea Salt

In a cast iron skillet, melt 2 Tbsp coconut oil. Add onion and cook till translucent.  Toss in garlic for a minute until translucent. Remove from skillet and set aside.  Add sausage and cook till done. Add sweet potato and cook till lightly crispy. Add in onion and garlic.  Turn off heat and set aside or keep warm in a low temp oven. 

In a separate skillet sauté asparagus till done but not limp.  You still want a  nice crisp when you bite them. Season with sea salt. Cook your over easy eggs and compile - HASH, EGGS, ASPARAGUS