Clean Taco Salad

  This was too good not to share! 

It’s Tuesday which means it’s Taco night in this house!

What you will need:

  • Lean Ground Beef
  • Taco Seasoning (Epicure)
  • Pico Picante Seasoning (Epicure)
  • Shredded Cabbage
  • Any vegetables you want. I went with Tomatoes, Red Pepper, Red Onion and Celery
  • Mashed Avocado
  • Cilantro
  • Lime
  • Jalapeno

Epicure spices are great, first you can understand all the ingredients in the bottle and they are low sodium! 

Instead of having mine in a taco shell or wrap I decided just to have a salad. However, my Hubs and Nephew had theirs as a wrap and loved it! 

Alright now to cooking:

  1. Brown the Ground Beef with the Taco Seasoning (about 2tbsp) and the Pico Picante Seasoning (about 2 tbsp as well. The Pico Picante Seasoning is spicy so just adjust the amount to your heat level.  Taste as you go until you get it to the right flavour! 
  2. In a bowl combine the shredded cabbage and vegetables with the chopped cilantro, Jalapeño and lime juice. Again taste as you go (I threw in a little sprinkle of the Pico Picante Seasoning just to tie it all together!)
  3. Plate your salad with the ground beef on top and mashed Avocado! 

ENJOY!  

Salted Ginger Snap Cookies

Salted Ginger Snaps

Ah Fall…the leaves are turning colours and it is starting to get cool out.  On Sunday I woke up, was in the mood to bake something and came across a recipe for Ginger Snap Cookies.  Even better, I had all the ingredients and didn’t have to go to the store! I changed a few things up and I was really happy with how they turned out!

What you will Need:

2 Cups Cloud 9 All Purpose Baking Mix
1/4 Tsp. Salt
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Ground Ginger
1/2 Cup Coconut Oil
1 Cup Coconut Sugar
1 Egg
1/2 Cup Molasses

Preheat your oven to 350F.  You will need 2 mixing bowls (one for dry ingredients and one for wet).  Combine the flour, Salt, Baking Soda, Cinnamon and Ground Ginger in bowl and set aside.  In another bowl add the Coconut Oil, Coconut Sugar, Egg and mix with an electric mixer until well combined.  Add in the Molasses and mix well to combine.  Slowly start to add in the flour mixture until you have a firm cookie dough. Cover the bowl and let it sit for 10 minutes.  Using a spoon make rounded balls and place on the cookie sheet.  The recipe said to roll the cookies in sugar and then flatten.  Instead I put them out on the cookie sheet, flattened the cookies and sprinkled them with a mixture of sugar and coarse sea salt.  Put them in the oven and bake for 12 minutes (depending on your oven).

Enjoy!

 

Banana Chocolate Chip Protein Muffins

Banana Chocolate Chip Protein Muffin

 

I am so happy with how these turned out! These are great for a quick breakfast with a smoothie or for a quick snack!

What you will need:

2 Eggs
2 Ripe Bananas
1/2 cup of Honey (Next time I might try to use a little bit less and see if it makes a big difference taste wise)
1/4 cup of Almond Milk
1 tsp of Vanilla
1.5 tsp of Baking Powder
1 tsp of Baking Soda
1/2 cup of Organic Dark Chocolate Chips
1 cup of Gluten Free All Purpose Flour (I have the Cloud 9 Brand)
Coconut Oil
2 scoops of Arbonne Vanilla Protein Powder

Preheat your oven to 350F, grease your Muffin Pan with the Coconut Oil and set aside.

Take a large bowl and add remaining ingredients and mix well.  Then spoon evenly into your muffin tin.  Mine made enough for 12 muffins.

Put your muffins in the oven, mine took roughly 20 minutes but just keep an eye on them and change the time accordingly.

ENJOY!

Chocolate Peanut Butter Protein Muffins

I am always looking for quick healthy snacks.  Both my hubs and I have busy work schedules so I like to have healthy snacks ready to go that we can quickly grab!

When I found this recipe it couldn’t have been better timing as I was having a few girlfriends over for an early brunch on the weekend and knew they would be up for trying them!

What you will need:

2 Ripe Bananas – Mashed
2 Eggs
1/3 cup of honey
1 cup of Peanut Butter – I used Kraft Light Peanut Butter
1/2 cup of cocoa powder
2 scoops of Protein Powder – I use Refuel White Chocolate Brownie Protein Powder, but you can use whatever you want
2 tbsp of vanilla
1/2 tsp of baking soda
1 tsp of baking powder
Cocunut Oil – for the muffin pan

Preheat your oven to 350F.  Mix all your ingredients together and pour equal amounts into greased muffin pan.  Put the oven and let it bake away for about 20 min, depending on your oven. This recipe made 12 muffins.  Next time I think that I will substitute the Peanut Butter for Almond Butter.

Nutritional Info: 145 Calories, 5.4g of Fat, 19.4g of Carbs, 7.8 Protein (I use the My Fitness Pal App to input my recipes and get this information)

What are some of your go to healthy snacks?

Muffins

Coho Salmon…Delish!

My Hubs recently went to Haines, Alaska for the big Coho Salmon run and was lucky enough to bring some home! So last night we had some friends and family over and decided to try out a new recipe!

After doing some searching online I came across this recipe for Buttered & Pesto Salmon (thank you Bon Appetit!).  It was too good not to share!

What you will need for the Salmon:

– Fresh Coho Salmon
– Kosher Salt
– Vegetable Oil
-Butter

What you will need for the Pesto:

-Hazelnuts (try to get blanch Hazelnuts…trust me or you will be stuck having to peel a cup of hazelnuts like me…grrr…)
-Cilantro
-Parsley
-Garlic
-Lemon
-Olive Oil
-Kosher Salt

First off Preheat your oven to 400F.  Layout the Hazelnuts on a baking sheet and roast in the oven for 6-8 minutes…shaking the pan half way through.  Take your food processor and throw in the Cilantro, Parsley, Garlic, lemon zest and 1/4c of the Hazelnuts.  Pulse the food processor until everything is combined really well.  With the processor running, begin to slowly pour in the olive oil (1/2c) til it is combined.  Add in a bit of Kosher salt and taste to see if you need anything more.  I made mine ahead which was great because we had quite a bit of time between appies and the main meal.

When you are ready to start the salmon, you will need to use a large ovenproof sauce pan.  Season the fish with kosher salt, and place in a hot pan with the vegetable oil.  Let the salmon cook and do not touch it for 4 minutes so that the skin gets nice and crispy.  Once that is done start to add the butter, quickly when the butter is melted lift up just a little bit on one side of the pan and begin to scoop the butter over the salmon in a continuous motion.  When the recipe called for Butter Basting, I’m not gonna lie I was pretty intimidated, but I just went online and watched a couple videos and that really helped! Back to the fish! You want to continue with the Butter for about a minute and then place it in the oven to finish.  I pulled mine out to bast with the butter every couple of minutes until the fish was finished cooking.

Now the goal was to be able to take the fish out of the pan and serve it with the skin side up.  But mine actually didn’t turn out that way.  When I tried to take mine out of the pan the skin stayed so I just laid it out nicely on my platter and served it that way instead! Not sure if I didn’t maybe use enough oil or what, but if anyone has any tips for me on that, let me know!

After I had the fish on the platter, I then took my pesto and just put it down the centre of fish and sprinkle some of the leftover chopped Hazelnuts over the top. I served my fish with a nice Arugula Salad and Baby Potatoes dressed with Olive Oil, Fresh Herbs and Salt and Pepper.

Enjoy!

Coho Salmon

My Roasted Chicken…Camp Fire Edition

For the long weekend we packed up everyone and all our camping gear and headed to the lake! My Mother-In-Law booked some great cabins at the Elinor Lake Resort and I was so happy to get away for a couple of days and relax!  I decided that I was going to do beer can chicken over the fire.  Unfortunately the can and the chickens did not cooperate and almost fell directly into the fire! So I decided to make it a bit easier and just roasted them over the fire.

Don’t be afraid to cook more than hot dogs while you are camping, you will be surprised how easy it is to cook something more!

You Will Need:

– Butter
– Fresh Herbs (I had rosemary, thyme and basil)
– Garlic (Of Course!)
– Whole Chicken (x2)
– Salt n Pepper
– 1 Lemon
– Beer
– Roasting Pan

Take the chopped herbs and butter in a bowl and mix together. Then I take half of the butter and start to put it under the skin of the chicken.  The easiest way to do this get it under the skin and then take the back of the spoon and use it push under the skin from the top.  This way you won’t rip the skin. Take your lemon and roll it on the table so that it will get the juice going! I cut it in half and put the lemon inside the chicken with a big handful of chicken! Do the same with the other Chicken  and then place them both in the roaster.  Put enough beer in the bottom of the roaster so that nothing will burn.

Now the fire…over many trials and errors, I have learned that you need make sure your coals are strong, if your fire pit is big enough try and keep the flames over to one side and the coals underneath the chicken.

Keep checking on the chicken and I used more beer to baste the chicken!

Enjoy!

roasted chicken

Baked Eggs in Avocados

I have been seeing this recipe a lot on Pinterest so I thought I would give it a shot!

I used:

– 2 Avocados
– 4 Eggs
– Ground Pepper
– Kosher Salt
– Chili Pepper Flakes

First, preheat your oven to 400F.  Then take your Avocado and slice in half and remove the pit.  I then took a small spoon and just carved out a little bit more of the Avocado so more of the egg and whites will fit.  Carve out more than you think you need to…trust me…

Then I just simply cracked my egg and pop it into the hole in the Avocado.  I had to get rid of some of the egg whites because I didn’t make enough room in the Avocado (whoops!).  Then I sprinkled Ground Pepper, Kosher Salt and Chili Pepper Flakes.

In my oven these took 26 min to cook.  I also cooked up some bacon and it was a nice little breakfast!

Enjoy!

Baked Eggs in Avocado