CAULIFLOWER PIZZA WITH GREEK YOGURT PESTO & GRILLED VEGGIES {LOW CARB + HIGH PROTEIN + VEGETARIAN}

This healthy Cauliflower pizza is topped with grilled vegetables and Greek Yogurt pesto for an easy, meatless meal that is low in carbs and high in protein! Grilling the crust keeps it from going soggy!

INGREDIENTS:

For the cauliflower crust:

• 12 Cups Cauliflower cut into florets (about 2 medium heads or 3 lbs)
• 1 Tbsp + 1 tsp Garlic minced
• 1/2 tsp Salt
• 1 tsp Italian Seasoning
• Pepper
• 1 1/3 Cup + 4 Tbsp Parmesan cheese grated and divided (about 3.5 oz)
• 2 Large egg whites

For the Greek yogurt basil sauce:

• 1/2 Cup Plain Non-fat Greek yogurt
• 1/2 Cup firmly packed Fresh basil roughly chopped
• 2 tsp Garlic minced
• 1 Tbsp Olive oil
• Salt/pepper to taste

For topping:

• 1 Small zucchini sliced
• 3 inch Roma Tomatoes sliced 1/2 thick *
• 1/2 Tbsp Olive oil
• 1/2 Cup Parmesan Cheese grated
• Fresh basil for garnish

INSTRUCTIONS:

1. Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
2. In a large food processor, process the cauliflower into it is fine, and the texture of rice. I did mine in 4 batches.
3. Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.
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HEALTHY THAI PEANUT CHICKEN ZUCCHINI NOODLES

Healthy Thai Peanut Chicken Zucchini Noodles with a fresh peanut lime sauce mixed with veggie noodles makes a perfect light meal and lunch the next day!

INGREDIENTS:

• 1 clove garlic minced
• 2 teaspoons fresh ginger minced
• 4 tablespoons peanut butter
• 1 lime zested and juiced
• 2 tablespoons soy sauce
• ¼ teaspoon red pepper flakes
• 2 tablespoons canola oil
• 2 cups chicken breast cooked and shredded
• 3 zucchini spiral sliced
• 2 large carrots spiral sliced
• 1 red pepper spiral sliced
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions diced
• chopped unsalted roasted peanuts and lime wedges (optional as a garnish)

INSTRUCTIONS:
Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
2. To a large frying pan add your canola oil on high heat.
3. Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
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Sausage, Potato & Broccoli Sheet Pan Supper

INGREDIENTS:

• 1 package of 4 Aidell's Chicken & Apple Sausage, cut into 1/2 inch thick pieces or sausage/kielbasa of choice
• 6-8 medium-sized red potatoes cut into 1-2 inch cubes
• 1 package broccoli florets
• 1/2 cup olive oil or avocado oil
• 1/4 cup coconut aminos
• 2 tbsp dijon mustard
• 1 tbsp Frank's Red Hot or other hot sauce
• 2 cloves garlic minced
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp red pepper flakes more or less depending on how spicy you like things!

INSTRUCTIONS:

1. Preheat oven to 425. Line a large sheet pan with parchment paper. Add chopped sausage, potatoes, and broccoli to a very large bowl. 
2. Whisk remaining ingredients together in a separate smaller bowl to create the marinade/sauce. Pour it over the sausage, potatoes, and broccoli. Mix well using your hands so all pieces are covered. 
3. Separate and add ONLY the potatoes to the baking sheet, and bake for 10 minutes. Remove the pan from the oven and add the sausage and broccoli to the potatoes.
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Garlic Mushrooms

INGREDIENTS:

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 an onion chopped (optional)
• 1 pound (500 g) Cremini or button mushrooms
• 2 tablespoons dry white wine* (optional)
• 1 teaspoon fresh thyme leaves chopped
• 2 tablespoons chopped fresh parsley
• 4 cloves garlic minced
• Salt and pepper to taste

INSTRUCTIONS:

1. Heat the butter and oil in a large pan or skillet over medium-high heat.
2. Sauté the onion until softened (about 3 minutes).
3. Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
4. Pour in the wine and cook for 2 minutes, to reduce slightly.
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CREAMY BALSAMIC MUSHROOM RAVIOLI ALFREDO

This crave-worthy Balsamic Mushroom Ravioli Alfredo takes store bought ravioli to the next level by adding flavorful balsamic mushrooms and a lusciously creamy homemade Alfredo sauce.

INGREDIENTS:

• 9 oz fresh cheese ravioli
• 8 oz cremini mushrooms (sliced thick)
• 2 TBSP olive oil
• 1 shallot (thinly sliced)
• 2 TBSP unsalted butter
• 1-2 cloves garlic (smashed and minced)
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 TBSP balsamic vinegar
• 4-INGREDIENT ALFREDO SAUCE
• 2 TBSP unsalted butter
• 2 TBSP flour
• 1 cup milk (I used 2%) plus extra to thin the sauce
• 1/4-1/3 cup freshly grated parmesan cheese
• salt and pepper to taste (I added 1/8 tsp of each)

INSTRUCTIONS:

1. Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water. Drain ravioli in a colander and set aside.
2. Heat the olive oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the sliced shallot and cook until fragrant, 2-3 minutes.
3.  Add the mushrooms and cook undisturbed for 4-5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, approx. 3 minutes. 
4. Reduce the heat to medium. Add the butter, garlic, thyme, oregano, salt, and pepper. Cook for an additional 30-60 seconds until garlic is fragrant then add the balsamic and pasta water to deglaze the pan. Transfer to a plate.
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Sauteed Mushrooms and Onions

Sauteed mushrooms and onions are an easy and oh so tasty addition to any meal. We especially love this combo with steak or hamburger.  sauteed mushrooms and onions
This is one of those recipes that’s really just a guideline – if you have a little more or less of any ingredient – that’s okay!  Let your taste buds be your guide.

INGREDIENTS:

• 2 cups sliced mushrooms (1/2 lb or 200g)
• 1/2 onion, sliced
• 1 tbsp canola oil
• 1/2 tbsp butter
• 1/4 cup red wine
• 1/2 tbsp soy sauce
• 1/4 tsp black pepper

INSTRUCTIONS:

1. In a large skillet, heat oil and butter over medium heat.
2. Add mushrooms and onions.
3. Cook until mushrooms are tender and starting to brown, about 15 minutes. Stir often.
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Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes

INGREDIENTS:

• 2 cups broccoli, cut into small florets
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 teaspoons crushed red pepper (optional)
• 2 teaspoons fresh ginger, grated
• 3 tablespoons water (more as needed)
• 1/2 cup carrot, shredded
• 1/4 cup cashews
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame seeds

INSTRUCTIONS:

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add water as needed to prevent the vegetables from sticking.
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MY MIND BLOWING KALE SALAD

Tangy, crunchy, full of incredible lemon flavor mixed with the amazing superfood KALE! This recipe is the best one you will find for Kale salad.

INGREDIENTS:

• 2 bunches (about 6 cups) of Lacinto Kale
• 2 lemons
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Olive Oil
• 1 Tablespoon Maple Syrup
• 1/2 cup Golden Raisins
• 1/2 cup Chopped Pistachios (or any nuts you have on hand)
• 1/2 cup grated Parmesan Cheese
• Salt and Pepper

INSTRUCTIONS:

1. First, you want to rinse your kale thoroughly, send it through the salad spinner and then thinly slice it.
2. Place the kale in a large salad bowl or platter and set aside.
3. To make the dressing: Zest and juice the lemons, set aside. Add the ACV, lemon juice, half the lemon zest, maple syrup and salt and pepper to a small mixing bowl and whisk, slowly drizzling in the olive oil. Whisk well to emulsify.
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HONEY BALSAMIC CHICKEN BREASTS AND VEGGIES

INGREDIENTS:

• 16 ounces baby red potatoes, quartered
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed
• 2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts

INSTRUCTIONS:

1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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FAT BURNING GREEN SMOOTHIE

INGREDIENTS:

• 2 handfuls baby spinach
• 1 ripe banana
• 1 cup almond milk
• 1 cup frozen pineapple chunks
• 1/2 tsp of ginger
• 1 tbsp chia seeds

INSTRUCTIONS:

1. Place all of the ingredients into a blender. Pulse until smooth.
2. If smoothie is too thick, add water. If too thin, add ice.
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Tangy Veggie Wrap – For The Ultimate Picnic

INGREDIENTS:

• 3 tbsp sunflower seeds
• 2 small carrots
• 1 small red onion
• ¼ bell pepper (your favourite colour)
• 1 small handful spinach or similar
• ½ inches ginger (0.4 inches = 1 cm)
• ⅓ cup cottage cheese
• ⅕ cup Greek yogurt/sour cream
• ½ a lemon's zest
• 2 tbsp dijon mustard (or try wasabi paste, but less!)
• 2 tortilla wraps
• Salt and pepper to taste
• Optional
• 2 big spoons bean sprouts - if you like them (they're really healthy! And they add a lovely crunch too)

INSTRUCTIONS:

For the wrap:

1. Roast the sunflower seeds in a pan without any oil/fat until golden brown.
2. Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits).
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For the dressing:

1. Peel the ginger and grate it into a bowl. Add the cottage cheese, Greek yogurt (or your vegan substitute), lemon zest and dijon mustard and mix it well.
2. Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.
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Balela Salad

INGREDIENTS:

• 2 15 ounce cans Bush’s garbanzo beans, rinsed and drained
• 2 15 ounce cans Bush’s black beans, rinsed and drained
• 1/2 cup chopped onion about half a small one
• 1 jalapeno finely chopped (optional)
• 1/2 cup sun dried tomatoes best if use the ones in oil in a jar
• 1 pint grape tomatoes cut in half
• 1/3 cup fresh dill chopped
• 1/3 cup fresh basil chopped (or mint)
• 1/3 cup fresh Italian parsley flat leaf, chopped
• 1/4 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic pressed
• 3 Tbsp. apple cider vinegar
• Salt and black pepper to taste
• Feta cheese optional

INSTRUCTIONS:

1. In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.
2. Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
3. Drizzle the dressing over the salad mixture; lightly stir.
4. Refrigerate salad several hours or overnight to meld flavors.
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Veggie Black Bean Enchiladas

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Veggie Black Bean Enchiladas

INGREDIENTS:

• 2 cups homemade enchilada sauce
• 2 tablespoons olive oil
• 1 cup chopped red onion (about 1 small red onion)
• 1 red bell pepper, chopped
• 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
• 1 teaspoon Frontier Co-op Ground Cumin
• ¼ teaspoon Frontier Co-op Ground Cinnamon
• 5 to 6 ounces baby spinach (about 5 cups, packed)
• 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
• 1 cup shredded Monterey Jack cheese, divided
• ½ teaspoon salt, to taste
• Freshly ground black pepper, to taste
• 8 whole wheat tortillas (about 8” in diameter)
• Handful of chopped cilantro, for garnishing

INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.
2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don’t have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
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