I was craving something warm on these cold, cold days and found this recipe on Katie Austin’s page. (If you don’t follow her, I 12/10 recommend doing so!) I tried it, and it’s my new favorite chili!

Ingredients

• 1 15 oz can of tomato sauce
• 2 large cans of diced tomatoes (I literally get the biggest ones I can find)
• 1 15 oz can of corn
• 1 can of kidney beans
• 1 cup of diced onion
• 1 butternut squash
• 1 pack of chili mix OR:
  • 1.5 TBSP of chili powder
  • 1/2 TSP of cumin
  • 1 TSP of garlic powder
  • 1/2 TSP of paprika
  • 2 TBSP of olive oil

Instructions

1. Dice the onion and cut the butternut squash into small squares
   • Cutting the butternut squash was tricky for me… First, I warmed it in the microwave to soften. Then, I cut it in half, took out the seeds on both sides, and began to cut each half into slices about an inch and half wide. I cut out & threw away the edges, and then I cut the remaining squash into small squares about an inch each way.
2. Turn the stove top on medium heat. In a large boiling pot, add in the tomato sauce, diced tomatoes, corn, kidney beans, diced onion and diced butternut squash. Mix well.
3. Add the chili seasoning mix OR the individual spices (chili powder, cumin, garlic powder, paprika and olive oil.) Stir in well.
4. Let the chili cook for about two hours. Mixture will be ready when the butternut squash is tender.
5. Enjoy!

I like to add sour cream and cheese to my chili! I think avocado or green onion slices would go well with it as well!

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I saw this recipe on one of my favorite health blogger’s snapchat stories (S/O to Katie Austin!) I tried it because it seemed simple to do, and I’m so glad I did!! It’s SO easy to make, and it’s tasty enough to serve in place of pasta. So don’t forget some red wine 🙂

Ingredients

• 1 cup sliced zucchini
• 1 cup broccoli
• 1 cup mushrooms
  • (I don’t have much time, so I thawed a bag of frozen zucchini, broccoli & mushrooms)
• 1 large can of tomato sauce (or seasoned pasta sauce if you want!)
• Olive oil
• OPTIONAL:
  • seasoning to taste (salt, basil, garlic…)
  • cheese to top
  • wine to enjoy 🙂

Instructions

1. Saute the zucchini, broccoli, and mushrooms with some olive oil in a frying pan
2. When the veggies are soft, add the tomato sauce to the mix and continue to let the veggies cook
3. Add any seasoning you’d like (I use basil and hints of salt… I don’t like seasoning when the mix is big, I prefer to season when I serve individual portions)
4. Serve in a bowl & top with cheese. Pairs well with red wine 🙂

I normally make a large portion and eat it throughout the week; which means I normally vary the amount of veggies (1 cup each is my best guess…) So use as many of each as you want and/or vary the veggies you use! Let me know how it goes!

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This is so simple; quick, and SO good!

Ingredients

• Pre-made smoked salmon slices
• 1/4 Avocado
• Slice of bread (I prefer Ezekiel bread)
• Lemon juice
• salt

Instructions

1. Put bread in the toaster
2. Smash avocado with fork while mixing in a pinch of salt and hint of lemon juice
3. When the bread is toasted, spread the avocado mix over the toast. Place a slice of smoked salmon on top of the avocado spread and squeeze lemon juice on top of the salmon.
4. Enjoy!

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I wasn’t a big fan of overnight oats at first, but then I learned that the key to them is finding what works best for your taste buds! I tried this recipe and LOVED it! I ate it for lunch every day during the school year. It’s easy to meal prep, it doesn’t have to be refrigerated during the day, AND it’s just so tasty and convenient!

Ingredients

• 1/4 Cup Rolled Oats (I use Red Mill’s whole grain)
• 1/2 Cup Unsweetened Almond Milk
• Tablespoon of Almond Butter (I’d recommend RX’s brand, but you can use any brand or butter type you want!)
• Organic Honey
• Organic Ground Cinnamon
• Dried Apple Sliced (Optional)

Instructions

1. In a mason jar (or any type of bowl/jar/bottle available to you,) combine the Oats, Almond Milk and Almond Butter until the Almond Butter and Oats are mixed together well.
2. Circle the jar three times with the honey, then stir to make sure the honey is mixed well with the oats/almond butter. (I do four circles when I want some extra sugar 🙂 )
3. Tap the cinnamon 3 times into the jar and mix well. OPTION to add dried apple slices for extra flavor!
4. Seal the lid and refrigerate overnight. Take out in the morning and enjoy! (NOTE: I like to eat my oats at room temperature, so I take it out of the fridge in the morning and eat it for lunch.)

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I love dinners that are quick to make, but I was really craving Salmon… Hard place to be in because I didn’t want to spend the time to make the salmon taste just right. But I found these packaged salmon in Kroger that just have to be thrown in the oven and BAM–they’re ready to eat! I tried one and became obsessed with them!

I found this brand in Kroger’s frozen fish section (near the shrimp and fish sticks.) I cannot recommend enough! No thawing required; just open, bake, and serve! Click here to check out their website for other options!

Serving Options

I like to cut my salmon into pieces and serve in or with a spring mix salad. I cut the salad leaves, add 1/2 Tbsp of balsamic vinaigrette dressing, add the salmon, and sprinkle Parmesan cheese on top.

I also like to serve with broccoli by baking the broccoli with the salmon and letting the seasoning’s flavor soak into the broccoli in the oven. SO GOOD!!

Let me know of ways you cook your Salmon or sides you love with them! Or other brands like Sea Cuisine that have great, quick options. I love new ideas!

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I don’t have a lot of time in the mornings to put a breakfast together, so I tried to find recipes that were quick to make and tasty to give me something to look forward to in the mornings. I fell tried this and LOVED it! I hope you love it too 🙂

Ingredients

• 1 Cup Unsweetened Almond Milk
• 1 Scoop Green Supplement (I use Amazing Grass’s Green Superfood –Pictured left)
• 1 Scoop Vanilla Protein (I use Pure Protein –Pictured left)
• 1/2 Medium-sized Banana

Instructions

1. Pour all the ingredients into a blender.
2. Blend at medium speed for about 30 seconds. Shake up a little. Then blend again on high or Food Puree for about 45 seconds.
3. Pour into a glass/bottle and Enjoy 🙂

I like to blend my smoothie the night before, put it in the freezer overnight, then take out of the freezer to thaw by the time I get to work. I do this because I love the ice texture, but hate adding ice to my smoothies (the water from the ice takes away the flavor in my opinion.)

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I was starting to get bored with my dinner meals, so I started searching for recipes that were tasty, satisfying, and low-calorie. I searched, experimented, and FINALLY found this recipe that I enjoy SO much from www.wellplated.com ! It’s easy to make; it has the perfect amount of flavor; and it leaves me satisfied and energized after eating! Enjoy!

Ingredients

• 1 Tablespoon unsalted butter
• 1 Tablespoon Olive Oil
• 1 Shallot (finely chopped)
• 4 Garlic Cloves (minced. About 1 1/2 Tablespoons)
• 1 Pound of Medium Shrimp (peeled! I bought mine frozen)
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Red Pepper Flakes
• 1/4 Teaspoon Black Pepper
• 1/4 Cup Low-Sodium Chicken Broth (OR white wine OR vegetable broth)
• Zest of 1/2 a Lemon (around 1/2 Tablespoon)
• 1/4 Cup of Lemon Juice (best if squeezed)
• 1 1/2 Pounds of Zucchini Noodles (OR bag of zucchini noodles [I use Green Giant])
• 1/4 Cup Chopped Parsley Leaves
• Parmesan Cheese (to sprinkle on meal–Optional!)

Instructions

1. On a large skillet pan, heat the butter and olive oil over medium heat. Add the shallot and garlic. Mix well and let soften on skillet.
2. Add the shrimp, salt, black pepper, and red pepper flakes to the skillet. Mix occasionally and wait until shrimp is half-cooked if raw OR half thawed if frozen.
3. Add the chicken broth, parsley, lemon zest, and lemon juice. Stir and let rest until the mixture starts to boil.
4. Add the zucchini noodles by twisting them into the mixture (I try to make sure all the noodles get blended in with the sauce!) *BE CAREFUL NOT TO OVERCOOK THE ZUCCHINI NOODLES OR ELSE THEY’LL BECOME MUSHY!*
5. Serve on a bowl and sprinkle on some Parmesan! Enjoy!

This recipe makes about 2-3 servings and takes around 30 minutes to make. Click here to watch a video of how to cook it.

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