Recipes

Cajun Shrimp Caesar Salad

Two of my favorite things in one: Cajun shrimp & Caesar Salad! How have I never thought of this before?! Y’all it’s SO good, and it’s so easy/quick (10 mins TOPS) to make!

Ingredients

  • 1 Pound of Shrimp
  • 1 tbs of Cajun Seasoning (I personally use more like 1/2 tbs)
  • 2 tbs of oil (I use 1 tbs)
  • Lettuce of choice
  • Parmesan Cheese
  • 1 Red Bell Pepper (or any veggie of choice! Other ideas: red onion, tomatoes, corn…)
  • Caesar Salad Dressing (or any dressing you’re feeling!)

Instructions

  1. Put oil on skillet with medium heat.
  2. In a bowl, combine the shrimp with the cajun seasoning. Mix until all shrimp have a coating to your liking!
  3. Place the shrimp, each on one side, onto the skillet. Let cook for about 1-2 mins. Turn each shrimp and continue cooking until you’re satisfied.
  4. Rinse/cut lettuce, then place in a bowl.
  5. Cut the bell pepper into small pieces and add to the lettuce.
  6. Add the shrimp and Parmesan cheese to the salad. (Personally, I use A LOT of cheese 😀 )
  7. Coat the salad with the Caesar dressing.
  8. Mix it all up & enjoy!

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Baja Mac & Cheese

This is also more of an idea than a recipe, but seriously y’all have GOT to try it!

Ingredients

  • Mac & Cheese (I’ve been using Chickpea mac & cheese because it’s higher in protein and I love the taste! I prefer Banza’s white cheddar!
  • Spinach
  • Pico de Gallo
  • Extra mozzarella cheese
  • (OPTIONAL) Cilantro

Instructions

  1. Prepare the Mac & Cheese as described on the box
  2. Mix-in spinach (I use however much I feel like that day…) and sprinkle with cheese.
  3. Add pico de gallo and cilantro
  4. ENJOY!

SO GOOD Y’ALL!!

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Turkey Quesadilla

Y’all know I love Mexican cuisine and hate spending a lot of time in the kitchen, so this recipe has been a FAVORITE for me! Healthy, tasty, and quick to make! WINS ALL AROUND!!

Ingredients

  • Tortilla (I’ve been using Mission’s Carb Balance’s wheat tortilla’s)
  • Protein of choice (I prefer turkey for lunch/dinner, but scrambled eggs for a breakfast option!)
  • 1/4 avocado
  • Mozzarella cheese (or cheese of preference)
  • Pico de gallo
  • Lite southwest ranch
  • (OPTIONAL: tortilla chips to give it a crunch!)

Instructions

  1. Warm a skillet/pan with Pam
  2. Squash the avocado with a fork on 1/2 the tortilla
  3. Layer as you prefer, but this is my order on top of the avocado spread:
    1. Turkey (I use 1 1/2 slices)
    2. Cheese
    3. Pico de Gallo
  4. Spread southwest ranch on the remaining 1/2 of the tortilla
  5. Fold the tortilla and warm both sides on the pan
  6. ENJOY!!!

I love adding fruit to this meal to contrast the salty flavor. Y’all it’s so easy, customizable to how your cravings are that day, and SO FREAKING GOOD!!

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Chicken Salad

So simple, so easy, so good!

Ingredients

  • Lettuce (I use spring mix or spinach)
  • 3 pieces of chicken nuggets (I use vegan nuggets– super easy to find in grocery stores in either the vegan/organic section or near the other frozen chicken nuggets)
  • Shredded cheese (I prefer mozzarella or Italian blend)
  • Vinaigrette dressing

Instructions

  1. Heat your chicken nuggets in an oven.
  2. While the chicken nuggets are cooking, put your lettuce in a bowl and add the vinaigrette dressing on-top (I use about a tablespoon)
  3. Add the shredded cheese after you’ve added your dressing.
  4. When the chicken nuggets are cooked, cut them into slices or cubes, then add them to the salad.
  5. ENJOY!

Of course you can add more ingredients to your salad, but the simplicity of this salad has me addicted. There’s not too much going on, and it’s just right when I need a pick-me-up.

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Chicken “Tortilla” Soup

This recipe is SO good that I don’t need the tortilla to enjoy it. Y’all HAVE to try it!

Ingredients

  • 2 Tbsp Olive Oil
  • 1 cup of peeled and small-diced onion
  • 4 garlic cloves (peeled and finely minced)
  • 4 cups of low-sodium chicken broth (or regular… your choice!)
  • 2 cups of diced tomatoes (I promise it tastes better to dice your own tomatoes than buy canned-diced tomatoes! Pro-tip: make sure to keep the juice too!)
  • 15 oz can of black or kidney beans (drained and rinsed)
  • 2 cups of shredded cooked chicken
  • 1 1/2 cup of corn (I just drained a 15 oz can)
  • 1/3 cup of fresh cilantro leaves (finely minced)
  • 1 Tbsp of chili powder
  • 2 tsp of cumin
  • 2 tsp of salt
  • 1 tsp of paprika
  • 1 Tbsp of lime juice
  • OPTIONAL (for serving):
    • diced avocado
    • sour cream
    • shredded cheese
    • tortilla strips

Instructions

I like to have all the ingredients prepared before I begin adding them together. Therefore, I recommend cutting, dicing, draining, cooking, and/or measuring all the ingredients in advanced and placing them in separate dishes before you begin cooking the soup in the stockpot.

  1. Using a large stockpot, put your stove-top on medium heat and add the olive oil.
  2. Add the diced onion and saute for 5 minutes or until the onions are soft. Stir intermittently.
  3. Add the garlic and saute for 2 minutes. Stir intermittently.
  4. Add the chicken broth, tomatoes (juice too!), black (or kidney) beans, chicken, corn, cilantro and lime juice to the stockpot. Stir together.
  5. Mix the chili powder, cumin, salt and paprika together in a separate bowl/cup. Then add slowly to the stockpot (I add the spices 3 separate times and stir in-between.)
  6. Cook until you’re ready to serve!

This recipe is so easy to make and it tastes SO good!!!

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Breakfast Sandwich

I saw a picture on Instagram of a sandwich like this and decided to try it…and I’ve been HOOKED ever since! It’s AH-MAY-ZING!

Ingredients (makes 1/2 a sandwich)

  • Piece of bread (I use whole wheat, but you can use Ezekiel or even a bagel!)
  • 1/4 Avocado
  • Lettuce (I use spring mix or spinach)
  • 1/4 tomato
  • 1 egg
  • honey mustard
  • salt

Instructions

  1. Cut your entire avocado in half. Put one half away and use a knife to cut small, horizontal slices (mine are about 1/2 cm) of half your remaining avocado (1/4 of the entire avocado). See picture #1 below
  2. Complete step one on a tomato. Cut your entire tomato in half. Put one half away and then cut the remaining half in two. Cut the 1/4 of the tomato into slices (my slices are about 1 cm.) See picture #2 below
  3. Put your slice of bread in the toaster on your desired heat.
  4. Crack your egg in a bowl and mix it thoroughly with a fork. Pour the egg mixture into a frying pan on low-medium heat.
  5. When the toast is ready, cut it in half.
    1. Put honey mustard on one half and spread it with a knife to be even. See picture #3 below
    2. Layer your sliced avocados in a line on the side with honey mustard.
    3. On the other half, put on your lettuce then top it with a line of the sliced tomatoes (normally takes 3 slices for me) See picture #4 below
    4. Lightly sprinkle salt over the tomatoes and avocados
  6. When the egg mixture has cooked on the bottom, turn it over to cook on the other side. I like to form my egg into a rectangle around this point. Cook until the egg is solid on both sides. See pictures #5 and #6 below
  7. Add the egg over the avocado and lightly sprinkle salt.
  8. Carefully fold the avocado/egg half on-top of the lettuce/tomato half.
  9. ENJOY!!
  • #1
  • #2
  • #3
  • #4
  • #5
  • #6

I’m normally not super hungry in the mornings, so that’s why I just make half a sandwich (around 250 calories). But if I’m making this for dinner, I’ll usually make the whole sandwich. Just do whatever works for you!

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Fish “Tacos”

This is more of an idea than a recipe.

It’s important to remember when on a health journey that “being healthy” doesn’t mean only veggies and high protein all the time. It’s important to find foods you ENJOY! My favorite cuisine is Mexican, and so this is the “health modification” I’ve made to tacos

I take plain, frozen fish (I don’t have a preference of the type) and cook it with taco seasoning. When it’s finished, I serve it on-top of salad. I add salsa on top and (if available) I sprinkle cheese on top with avocado. I seriously LOVE it!!

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Peanut Butter Honey Oatmeal

This recipe is one of those “comforts on a Sunday morning” kinda meals for me. It’s seriously my favorite meal for breakfast, lunch and dinner 😀

Ingredients

  • 1/4 cup oats
  • 1/2 cup unsweetened almond milk
  • 2-3 tbsp peanut butter
  • honey
  • ground cinnamon
  • 1/2 banana (optional)

Instructions

  1. Mix 1/4 cup of oats with 1/2 cup of of almond milk in a bowl. Put in microwave for about 1 minute (my microwave is around 750 watts)
  2. After a minute, add: 1) one tbsp of peanut butter; 2) 3 tabs of cinnamon; and, 3) circle the bowl 2 times with honey. Stir the oats again and put back in the microwave for 1 minute.
  3. While the oats are cooking, cut half a banana into thin slices (if you want!)
  4. When the timer is finished, mix the oats once more. Add more almond milk if the mixture is too “dry.”
  5. TOTALLY OPTIONAL, BUT MY FAVORITE: I take a spoonful of peanut butter and circle the bowl in a spiral to top the oats, then I do the same with honey. Then I add the sliced bananas and sprinkle more cinnamon on top. SO GOOD Y’ALL!!

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Fajita Scrambled Eggs

This is another AMAZING recipe I found on Katie Austin‘s page. I modified it based on what I had in my fridge, so I totally recommend you do the same! 🙂

Ingredients

  • One Egg
  • 1/8 cut zucchini
  • 1 sliced mushroom
  • olive oil
  • 1 tbsp of salsa
  • pinch of fajita seasoning (or cumin/chili if you don’t have fajita seasoning)
  • OPTIONAL:
    • shredded cheese
    • avocado

Instructions

  1. In a small frying pan between low/medium heat, add the sliced zucchini and mushrooms to saute. Make sure to cover them with a hint of olive oil.
  2. Crack the egg in a separate cup and stir the yolk and egg white together well.
  3. Pour the egg mixture into the frying pan when the zucchini and mushrooms seem softer. Mix often (it won’t take the egg long to cook)
  4. When the mixture seems almost done, add a pinch of fajita seasoning and a tbsp of salsa. Mix in well.
  5. When the eggs are cooked to your liking, serve them on a plate and top with cheese and/or avocado!

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Spinach Egg Whites

I’ve gotten into this habit of not wanting to eat Breakfast because I’d rather sleep or I just don’t feel hungry when I wake up… but I end up regretting it a few hours later. So, I created this meal to work as a “morning starting snack.” It’s easy/quick to make, and it’s only around 108 calories.

Ingredients

  • Two eggs (you’ll be taking out the yolk in both)
  • 2-3 tablespoons of spinach (I buy frozen spinach and just use about 3-4 small patches)
  • salt to taste
  • shredded cheese to top

Instructions

  1. Spray a small frying pan with Pam and turn on the stove-top between low and medium heat.
  2. Put the spinach on the frying pan to thaw or saute
  3. In a separate cup, crack an egg and move the yolk back-and-forth between the two egg shells to put as much of the egg white into the cup as possible. Repeat for the second egg, and then stir the egg whites.
  4. When the spinach is cooked, pour the egg whites into the pan. Scramble the eggs while mixing in the spinach.
  5. When the eggs are almost finished cooking, add a pinch of salt for taste and stir the eggs around once more.
  6. Serve in a bowl and add cheese on top!

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