Roasted Broccolini with Dried Cranberries
Category: Weight Loss
Parsnip Fries
Parsnip Fries
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 1 lb parsnips
- 1/2 cup cherry tomatoes
- 1 each diced avocado
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp and pepper
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Peel the parsnips and slice into rectangular 3 x 1/2" pieces
- Coat the parsnips with olive oil
- Season with paprika, onion powder, garlic powder, salt and pepper
- Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
- Meanwhile, slice the cherry tomatoes and lime, and dice the avocado
- Once the parsnips are cooked and crispy, top it off with fresh cherry tomatoes, diced avocado, and the juice of the lime
Cauliflower Fried Rice
Cauliflower Fried Rice
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/2 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
Instructions
- Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
- Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
- Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.
Cauliflower Rice with Rainbow Veggies
Cauliflower Rice with Rainbow Veggies
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup cherry tomatoes (sliced)
- 1 cup cucumber (diced)
- 1/2 cup red onions (diced)
- 1 each lemon (sliced)
- 1/8 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
- Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well.
Stir Fry Snap Peas
Stir Fry Snap Peas
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (8oz) snap peas
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 2 tbsp coco aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes)
- Next, add snap peas to the pan and season with coco aminos and sesame oil
- Cook the snap peas for 3 to 5 minutes.
- Remove from the pan and top it off with the fresh cherry tomatoes.
Roasted Rainbow Carrots and Green Beans
Roasted Rainbow Carrots and Green Beans
Equipment
- sheet pan
- oven
Ingredients
- 2 cups Baby Rainbow Carrots
- 1 cup thin green beans (haricot verts)
- 1/4 cup balsamic dressing
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the vegetables with garlic powder and salt. Then coat them with olive oil and balsamic dressing
- Place the vegetables on a sheet pan. Place in the oven and roast vegetables for 10-15 minutes
Zucchini Spirals with Corn Medley
Zucchini Spirals with Corn Medley
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 2 cups fresh zucchini spirals
- 1 cups] corn
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1 tbsp green onions (chopped)
- 1/8 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onion until it softens (2 to 3 minutes)
- Next, add the squash spirals and corn and saute for 5 minutes. Season Italian seasoning, garlic powder, and salt
- Add the cherry tomatoes and green onions and mix well
Squash Spirals with Broccoli Stir Fry
Squash Spirals with Broccoli Stir Fry
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (10oz) squash spirals
- 2 cups fresh broccoli florets
- 1/4 cup red onions (diced)
- 1/4 cup shredded carrots
- 2 tbsp coco aminos
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onion until it softens
- Next add the broccoli and squash and saute for 4 to 5 minutes until tender
- Season the veggies with garlic powder
- Then, the coco aminos (or soy sauce) and mix well
Hard Boiled Eggs with Asparagus and Cherry Tomatoes
Looking for a quick, delicious, and energizing meal that fits perfectly into your busy schedule? Look no further! Our 15-Minute Asparagus and Egg Delight is a game-changer for those on the go. Bursting with vibrant flavors and nutritious goodness, this recipe requires just a handful of ingredients and minimal prep time. Picture this: perfectly seasoned asparagus roasted to perfection, accompanied by soft-boiled eggs with creamy yolks, all topped off with juicy cherry tomatoes. The combination of savory paprika, aromatic onion powder, and zesty garlic powder adds an extra kick that will tantalize your taste buds. Whether you’re rushing out the door or taking a well-deserved break, this dish is a speedy solution without compromising on taste. Get ready to indulge in a wholesome meal that’s as delightful as it is time-efficient – because being busy should never mean sacrificing flavor!
Hard Boiled Eggs with Asparagus and Cherry Tomatoes
Ingredients
- 4 oz asparagus
- 4 each eggs
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- paprika, onion powder, garlic powder
- salt and pepper
Instructions
Pre-Cook (Mise En Place)
- Gather your equipment: sauce pan, cutting board, knife
- Boil water into a sauce pan
- Preheat the oven/toaster oven on 400F
- Slice the cherry tomatoes
- Cut the asparagus into small one inch pieces and season with 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper, place on a sheet pan, and drizzle with 1 tbsp of olive oil
Cooking Method:
- Add the eggs to the boiling water and reduce the heat to medium
- Cook the eggs for 5 to 6 minutes
- While the eggs are boiling, place the asparagus in the oven and roast for 10 minutes
- When the eggs are finished, let them cool for a few minutes before peeling and slicing in half
- Remove the asparagus from the oven and serve them with the eggs, topped with fresh cherry tomatoes
Ground Beef with Chayote Squash
Ground beef is an incredibly versatile protein, we’ve written about it before. Ground beef with Chayote Squash is a delicious and healthy meal that’s easy to meal prep. Ground beef is one of the easiest ingredients to cook properly, it takes well to tons of different seasonings, and cooks quickly. The other reason ground beef is so popular, it’s affordable. Ground beef is one of the most accessible protein options. That’s why we love it for meal prepping. Ground beef is an essential part of the busy week meal prep routine.
Chayote squash brings a fresh and unique dimension to your culinary repertoire. Its mild, crisp texture and slightly sweet flavor make it a versatile addition to a wide array of recipes. This tropical vegetable is also packed with essential nutrients, including vitamins, minerals, and dietary fiber, making it a healthy choice for those looking to maintain a balanced diet. Mixed with ground beef, the chayote provides a nice crunch and absorbs the flavors from the spices very well. It’s easy to balance the flavor of the squash so this dish is well balanced and if you need to tweak the seasonings to your preferences you can always adjust the recipe.
Ground beef with Chayote Squash is a great way to introduce squash into your meal prep and it’s quick to whip up. It’s perfect for lunches at work or a quick family dinner. You can adjust the volume for more meals and the dish maintains its texture and flavor after reheating days later.
Ground Beef with Chayote Squash
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz ground beef (lean)
- 1 each chayote squash (cut into 1/2 inch cubes)
- 1/2 cup cherry tomatoes (sliced)
- 1/4 cup red onions (diced)
- 1/2 cup tomato sauce
- 1/4 cup chopped cilantro
- 1/4 cup Coco Aminos
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your Saute Pan on Medium High Heat
- Add oil to the saute pan and saute the red onions until they soften. Next, add the ground beef and season with salt. Cook until golden brown (about 6 to 7 minutes)
- Next, add 1/4 cup coco aminos, garlic powder, and onion powder and mix well
- Then, add the tomato sauce and chayote squash and stir the mixture
- Cook until they soften (5 to 7 minutes)
- Then add the cherry tomatoes and cilantro at the end as garnish
Roasted Broccolini with Dried Cranberries
Equipment
Ingredients
Instructions