I have always been about quick, easy and clean meals. I am always trying to mix different things and see what tastes delicious together while providing maximum nutritional benefits. My new favorite thing, is organic marinara sauce – it is such an easy way to add maximum flavor without tons of extra calories. The key with this though is to buy your sauce organic and low sodium – I look for ones that have approx.. 50 calories per 1/2 cup.
Anyways…here is a quick and easy recipe to try with your marinara sauce that is SO yummy!
Makes 2 servings.
- 1/2 cup uncooked quinoa (I like to use the Organic Tri Color quinoa; more flavor and color!)
- (4) large brussels sprouts
- (1) small-medium yellow squash
- (1) small-medium zucchini
- (2) cups organic baby spinach (if you use frozen, you only need about 1 1/4 cups)
- (2) cups organic kale (if you use frozen, you only need about 1 1/4 cups)
- 1 cup organic, low sodium marinara sauce
- Cook quinoa as per directions on packaging.
- In a seperate pan, saute veggies with a little water or light olive oil sprayer.
- Once veggies are cooked, add marinara sauce, mix and turn to low.
- Once quinoa is cooked, separate 1/2 cup into each bowl (the 1/2 cup dried quinoa will make about 1 cup cooked; so divide evenly for each serving)
- Add veggie/sauce mix to quinoa and enjoy!
Nutritional Information, per serving:
Total Calories: 450 calories
Total Carbs: 84.6g
Total Fat: 7g
Total Protein: 20.5g
Total Sugar: 15.25g
Total Sodium: 174.6mg
Total Fiber: 13g
I love starting off a big meal with a delicious salad! It is a great way to get something healthy in your stomach first, and start to fill you up on fibrous greens before you get to the not so healthy options. Try this satisfying salad to add a little color, and nutrition, to your plate before the big bird takes over. ♥ Enjoy!
Makes 4 servings.
- 4 beets, trimmed
- 3 carrots, peeled & cut into chunks
- 1/2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 Tsp organic honey
- 1/2 Tbsp chopped fresh chives
- Pinch of sea salt
- Pinch of pepper
- 4-8 cups mixed baby greens (I like it to include spinach & arugula!)
- 4 Tsp chopped walnuts
- Preheat the oven to 450°. Wrap the beets and carrots in foil and roast on a baking sheet until soft, about 45 minutes. When vegetables are cool, peel, slice, and dice the beets. Slice the carrots thin. If you have a julienne, you can easily slice both the beets and carrots into perfectly thin strips.
- In medium bowl, whisk lemon juice, olive oil, honey, chives, sea salt, and pepper.
- In large bowl, combine greens, carrots, beets. Top with chopped walnuts and toss with dressing.
Total Calories: 175 calories
Total Fat: 11.6g
Total Carbs: 17g
Total Protein: 2.9g
Total Fiber: 4.1g
I love quinoa. It is healthy, high in protein, easy to make and gluten free. So naturally, when I find a new recipe that consists of mixing quinoa with other healthy ingredients, I try it. This recipe is adapted from recipebridge.com – Enjoy!
Makes 2 Servings
- (1/2) cup red quinoa
- (1) cups water
- (1/2) cup black beans
- (1/2) cup frozen corn kennels
- (1/4) red pepper (sliced)
- (1) small jalapeno pepper (sliced)
- (1) green onion (sliced)
- (1/4) cup cilantro (chopped)
- (1/2) tablespoon olive oil
- (1) lime (juice)
- (1/2) chipotle in adobo sauce (chopped)
- (1/2) teaspoon cumin
- sea salt and pepper to taste
1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
2. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.
3. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.
4. Toss the salad in the dressing
Nutritional Facts per serving (1/2 of recipe)
Total Calories: 284
Try this easy lunch idea this week for your healthy and clean lunches – either at home or on the go! Double the recipe to make extra and portion out in tupperware so you have healthy, nutritious portions at your fingertips all week.
Makes 2 servings.
- (1) can chickpeas, drained and rinsed (TIP: rinsing canned beans removes a lot of the excess sodium!)
- (1) pint grape tomatoes
- Approx. (25) basil leaves, chopped
- (3) cloves garlic, minced
- (1) tablespoon red wine vinegar
- (1) tablespoon apple cider vinegar
- (2) tablespoon olive oil
- (1/2) tablespoon organic honey
- pinch of sea salt
Toss all ingredients together in large bowl and let sit in fridge for approx. 20 mintues for flavors to settle. Enjoy!
Nutritional Information per 250g serving:
Total Calories: 245
Total Fat: 6g
Total Carbs: 40g
Total Protein: 8g
Total Fiber: 7g
As I mentioned earlier in the week, I am LOVING watermelon right now! Since I had so much of it, I took advantage of playing around with this yummy recipe from Fine Cooking. Of course, I changed it up a bit to make this a low calorie, super healthy, and easy meal.♥
Makes 2 servings.
- 3 tablespoons olive oil
- 3 teaspoons lemon juice and zest
- 1 tsp Dijon mustard
- 1 tsp vinegar
- 1 tsp sea salt and pepper
- 8 oz. jumbo shrimp
- 3 hearts of palm from can
- 1 tsp minced shallot
- 6 cups arugula
- 1/2 cup basil
- 12 oz watermelon sliced into thin wedges
- 2 oz crumbled ricotta salata
- Marinade shrimp in 1 tablespoon olive oil, 1 tsp lemon juice and zest, 1/2 tsp Dijon mustard and a pinch of sea salt and pepper. Let sit for approx. 10 minutes
- Throw shrimp and hearts of palm on skillet and saute until cooked through, about 4 minutes on each side. Once cooked, slice hearts of palm into 1 inch pieces.
- Whisk remaining olive oil, mustard, vinegar, lemon juice and shallot together for your dressing.
- Toss arugula and basil with dressing mixture and divide onto two plates.
- Add cooked shrimp, hearts of palm and watermelon slices to salad. Crumble ricotta salata on top.
Total Calories: 376
Carbs: 21.9; Protein: 31.3; Fat: 18.9; Fiber: 3.7To being fit and fashionable, Christyn