Winter Butternut Squash Brussels Sprouts Caesar Salad




Ingredients

For the butternut squash:

  • 3 cups ½ inch cubed butternut squash
  • 1 tablespoon olive oil
  • ½ tablespoon honey or pure maple syrup
  • Freshly ground salt and pepper

For the sweet and salty toasted pecans:

  • 1/2 cup pecan halves
  • 1-2 teaspoons pure maple syrup
  • sea salt

For the salad:

  • 1 pound (16 ounces) brussels sprouts, ends trimmed and yellow outer leaves removed
  • ¾ cup seeds from 1 small pomegranate
  • 1 large apple, thinly sliced (honeycrisp or pink lady apples are great)
  • ½ cup chopped Medjool dates
  • 1/3 cup shaved manchego (or shaved parmesan)

For the caesar dressing:

  • ¼ cup tahini
  • 2 tablespoons olive oil
  • Juice from ½ large lemon
  • 1 clove garlic, finely minced
  • 1 teaspoon finely diced capers
  • 1 teaspoon caper brine (from the jar of capers)
  • 1 teaspoon dijon mustard
  • 1-2 tablespoons warm water, to thin dressing
  • Freshly ground salt and black pepper

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with olive oil, honey or maple syrup, salt and pepper. Toss to coat the butternut squash with the oil. Roast for 30 minutes, flipping halfway through. Butternut squash is done when fork tender.

  2. While butternut squash is cooking, you can toast pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.
  3. Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl.
  4. Next, mix the dressing ingredients together in a small bowl until smooth: tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Taste and add a pinch of salt if necessary.
  5. Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels. Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper. Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner and meal prep.

  6. If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

  7. If making in a bowl: stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans. Gently toss again so that everything is combined. Serves 6.

 

Source: https://www.ambitiouskitchen.com/butternut-squash-brussels-sprouts-caesar-salad/

One Pot Black Bean Fajita Pasta

Servings: 4

Ingredients

To assemble ahead

  • 1.33 bell peppers (sliced)
  • 0.17 cup red onion (sliced)
  • 10 oz can of diced tomatoes (or 19 oz; both work well)
  • 10 oz can of black beans (drained and rinsed; or 19 oz)
  • 4.67 oz can corn kernels (1 cup)
  • 1.33 teaspoons chili powder
  • 0.67 teaspoon cumin
  • 0.67 teaspoon paprika
  • 0.67 teaspoon salt

Add fresh when cooking

  • 0.67 cup stock
  • 1.33 cups small pasta shapes (6.5 oz; see note *)

Just before serving

  • 0.33 lime (juiced; 1 tablespoon)
  • 0.67 cup mozzarella cheese (shredded)

Instructions

  • In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
  • Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
  • (Optional) Serve with lime wedges and cilantro.

To assemble ahead:

  • Combined all ‘assemble ahead’ ingredients in a large meal prep container or in a heavy duty freezer bag.
  • Store in the fridge for up to 4 days or the freezer for up to 3 months.
  • If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.

 

Source: https://sweetpeasandsaffron.com/make-ahead-one-pot-black-bean-fajita-pasta/

Best Healthy Coleslaw Ever (no mayo!)

Ingredients

  • For the slaw:
  • 1/2 medium head of purple cabbage, shredded (about 3 cups shredded cabbage)
  • 1/2 medium head of green cabbage, shredded (about 3 cups shredded cabbage)
  • 2 heaping cups shredded carrots
  • 1 cup finely chopped cilantro
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup green onion (green part only)
  • 1/2 cup pepitas
  • 1/4 cup toasted sliced almonds

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
  • 1 clove garlic, finely minced
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon salt
  • Freshly cracked black pepper

Instructions

  • Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.
  • In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.

 

Source: https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/

Spinach and Garlic Potato Patties

Ingredients

  • 1 pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion , diced
  • 1 bag 8 to 10 ounces baby spinach
  • 3 garlic cloves , minced
  • salt and fresh ground pepper , to taste
  • 1 cup shredded parmesan cheese
  • 2 tablespoons lemon juice
  • 1 egg , lightly beaten
  • 2 cups panko crumbs
  • 1/4 cup olive oil , for frying (add more as needed)

Optional

  • Yogurt
  • Sour Cream
  • Soy Sauce

Instructions

  1. Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
  2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  3. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
  4. Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
  5. Remove from heat and add spinach mixture to the potatoes.
  6. Stir in cheese and lemon juice.
  7. Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
  8. Shape the mixture into patties.
  9. Heat olive oil in a large skillet.
  10. Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.
  11. Transfer potato patties to a paper towel–lined plate.
  12. Serve with yogurt, sour cream, soy sauce, etc…

 

Source: https://diethood.com/spinach-and-garlic-potato-patties/

Cashew Crunch Shredded Brussels Sprouts Salad

Ingredients

  • For the salad:
  • 1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
  • 4 cups shredded red cabbage (also known as purple cabbage)
  • 1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
  • 1 red bell pepper, diced
  • 1 bunch cilantro, chopped
  • 1/2 cup diced green onion
  • 3/4 cup salted roasted cashews
  • 1/2 cup toasted sliced almonds

For the dressing:

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
  • 2-3 tablespoons rice vinegar
  • 1 ½ tablespoons pure maple syrup
  • 2 cloves garlic, finely minced
  • 1 tablespoon freshly minced ginger
  • Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter

To garnish:

  • Extra cashews and almonds
  • Green onion
  • Cilantro

Instructions

  1. Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
  2. Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.
  3. Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.
  4. Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy! Serves 4-6.

 

Source: https://www.ambitiouskitchen.com/cashew-crunch-shredded-brussels-sprouts-salad/

Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry

Ingredients

  • For the sauce:
  • 1/4 cup all natural creamy peanut butter
  • 2 tablespoons gluten free soy sauce
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 1-2 tablespoons sriracha sauce, depending on how spicy you like things
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup unsweetened almond or coconut milk from the carton (or light coconut milk from the can)

For the stir fry:

  • 3 medium sweet potatoes, peeled
  • 1 tablespoon sesame oil, divided
  • 1 pound organic chicken breast, cut into 1 inch pieces
  • 2 1/2 cups broccoli florets
  • 1 large red bell pepper, sliced into thin strips
  • For garnish: green onions, chopped peanuts, and cilantro, if desired

Instructions

  1. Make the sauce: In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
  2. Cut the ends off of the sweet potato and then use your spiralizer to spiralize it; if you don’t have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
  3. Next season the chicken pieces with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
  4. Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for about 5 minutes until the broccoli is a little tender, then add in sweet potato noodles and cook for 1-2 minutes longer.

  5. Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.

 

Source: https://www.ambitiouskitchen.com/spicy-thai-peanut-chicken-sweet-potato-noodle-stir-fry/

Easy, Keto Low-Carb PF Chang’s Chicken Lettuce Wraps

Ingredients

  • 1 pound ground chicken
  • 1 cup chopped onion
  • salt and pepper to taste
  • 1/2 cup canned water chestnuts, chopped (omit if strict keto)
  • 2 green onions, chopped
  • 1 head butter/bibb lettuce You can use larger, leafy lettuce like romaine if you wish

Homemade Hoisin Sauce

  • 5 tablespoons soy sauce I prefer low-sodium soy sauce. Can also use coconut aminos.
  • 2 tablespoons natural peanut butter I use Smucker’s Natural
  • 2 garlic cloves, minced
  • 1 teaspoon hot sauce or Sriracha
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar Be sure to use regular rice wine vinegar for keto and low-carb. Seasoned rice wine vinegar has added sugar.
  • 1 tablespoon zero-calorie sweetener I use Swerve
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Instructions

Homemade Hoisin Sauce

  • Combine all of the ingredients in a small bowl. Mix well.

Lettuce Wrap Filling

  • Heat a skillet on medium-high heat. Add the ground chicken to the skillet. Season with salt and pepper to taste.
  • Use a spatula or large spoon to break down the ground chicken. Cook for 3-4 minutes until the chicken has browned. If needed, drain excess fat.
  • Add the regular onions. Cook for 2 minutes or until the onions become fragrant.
  • Add in the homemade hoisin, water chestnuts and green onions. Cook for an additional 1-2 minutes.
  • Load the filling into the lettuce. Top with green onions.
  • Serve!

 

Source: https://www.staysnatched.com/keto-pf-changs-lettuce-wraps/

Southwestern Quinoa Salad

Ingredients

  • 1 cup uncooked quinoa, rinsed and drained
  • 1 large sweet potato, chopped into bite size chunks
  • 1 red or orange bell pepper, cored, seeded, and diced
  • 1 cup black beans, rinsed and drained
  • 1 cup thawed frozen corn
  • 1/4 cup minced red onion
  • 1/4 cup minced fresh cilantro
  • 1 avocado, chopped
  • 1/4 cup + 1/2 Tablespoon olive oil
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1/41/2 teaspoon cayenne
  • pinch of cumin
  • ground black pepper, to taste
  • 1/2 sea salt + more to taste

Instructions

  1. Preheat oven to 400°F.
  2. Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
  3. Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
  4. In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.

 

Source: https://www.eatingbirdfood.com/southwestern-quinoa-salad/

Super-Easy Shrimp Stir-Fry for Clean Eating Meal Prep!

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp avocado oil, or olive oil
  • sea salt and fresh ground black pepper, to taste
  • 2 med-large, crisp zucchini, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • Homemade Stir-Fry Sauce:
  • 1/4 cup Bragg’s liquid aminos, low sodium soy sauce, OR coconut aminos(my favorite is the coconut aminos)
  • 1 Tbsp raw honey
  • 2 cloves fresh garlic, grated
  • 1″ fresh nob ginger, peeled and grated
  • 1 tsp chili flakes (optional)
  • 1 Tbsp sesame seeds

Instructions

  1. In a small bowl, whisk together all sauce ingredients.
  2. Heat oil in a large skillet or wok over medium-high heat. Add in the shrimp then cook, stirring occasionally until cooked through, about 3-4 minutes.
  3. Stir in the veggies and cook for 2-3 minutes more.
  4. Pour your sauce over top and stir to coat the shrimp and veggies.
  5. Serve immediately over brown rice, cauliflower rice, or quinoa. OR
  6. Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

 

Source: https://cleanfoodcrush.com/super-easy-shrimp-stir-fry-clean-eating/?uaid=pinterest

Sheet Pan Chicken Fajitas Recipe

Servings: 4

Ingredients

  • 1 1/2 pounds of chicken breast tenders
  • 1 yellow bell pepper sliced into 1/4 inch slices
  • 1 red bell pepper sliced into 1/4 inch slices
  • 1 orange bell pepper sliced into 1/4 inch slices
  • 1 small red onion sliced into 1/4 inch slices
  • 1 1/2 tablespoons of extra virgin olive oil
  • 1 teaspoon of kosher salt
  • several turns of freshly ground pepper
  • 2 teaspoon of chili powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • lime
  • fresh cilantro for garnish
  • tortillas warmed

Instructions

    1. Preheat oven to 425 degrees.
    2. In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices.
    3. Toss to combine.
    4. Spray baking sheet with non stick cooking spray.
    5. Spread chicken, bell peppers and onions on baking sheet.
    6. Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don’t start to burn.
    7. In the last five minutes of cooking,not while the broiler is on, let tortillas wrapped in foil warm in the oven.
    8. Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro.
    9. Serve in warm tortillas.

 

 

Source: https://www.number-2-pencil.com/sheet-pan-chicken-fajitas-6/