Vegan Lentil and Zucchini Spaghetti with Roasted Chickpeas and Tomatoes

Hey all! It’s been awhile since I’ve created a new recipe that was both healthy AND quick to make…not to mention DELICIOUS! This lentil and zucchini pasta recipe was actually a last minute decision and I’m incredibly surprised at how well it turned out and how great tasting it was. This pasta dish is unlike most out there in regards to the nutrition. Most pasta dishes are packed with carbohydrates and fat…and topped with a large serving of meat. This recipe is 100% Vegan and is low glycemic. Low glycemic means that the meal contains a good balance between healthy carbohydrates and protein (and fiber). The balance of these macronutrients allows for blood sugar to stay at a normal (lower) level, instead of spiking drastically from a meal that is high in unhealthy carbohydrates. Blood sugar stabilization is crucial for prevention of diabetes and obesity. Ok ok…I know you all just want the recipe…so here we go! Feel free to simply watch the video below or read the step by step instructions of how to make this amazing Lentil and Zucchini Pasta with Roasted Chickpeas and Tomatoes. Gather all ingredients, a baking sheet, large pot, pasta strainer, and a large bowl. Preheat oven to 400 degrees. Spray the baking sheet with cooking spray. Drain and rinse the chick peas and pour onto the baking sheet. Drizzle with olive oil, sprinkle with garlic salt, and mix well with your hand. Place into the oven on 400 degrees for 20-25 minutes. Remove from oven when slightly brown and somewhat crunchy. Leave in longer if you desire them crunchier. While the chickpeas...

Low Carb BBQ Chicken Pizza

Crock Pot season is fast approaching and we are all looking for fast and fulfilling recipes that won’t ruin our hard work in the gym. This Low Carb BBQ Chicken recipe is a super quick, easy, and cheap way to feed your entire family with a yummy meal. Flatouts are a great alternative to pizza dough if you are watching your carbs/calories, yet still want to indulge from time to time. Flatouts come in many flavors, but the healthiest option is the “light original” and the “multigrain flax” because they are both low carb, high protein, and high fiber. I actually have these in my refrigerator at all times because they are perfect for a super quick snack. I will sprinkle low fat cheese on a flatout and add turkey pepperoni…pop it in the microwave for 30 seconds and you have a super quick treat that is low glycemic. I will also smear organic nut butter on a flatout for a sweet treat. The flatouts are great in so many way…I highly suggest trying them! I suggest making the chicken in the Crock Pot during the day so you do not have to deal with boiling the chicken. If you do want t take that route, dice up chicken, add water, and boil for 20 minutes. Pour water out after 20 minutes, and add the “Crock Pot” ingredients and simmer on med heat for 10 additional minutes (with lid).  If you decide to take the Crock Pot route, your meal with be prepared in less than 30 minutes! Gather all ingredients. Cut fat off of chicken breasts and dice...

Healthier Buffalo Chicken Pasta

It’s football season and one of the staple food flavors seems to be buffalo. Whether it be buffalo chicken wings or buffalo chicken dip, I always see this flavor popping up in a not-so-healthy dish. I am a huge fan of buffalo chicken and I have already created my healthy version of this dish. My Healthy Crock Pot Buffalo Chicken  is a big fan favorite, but this recipe is more of a chicken dip than an entire entree. I have had some requests for a healthy low glycemic pasta dish, so I decided to use high protein/fiber pasta and chicken to create this delicious and quick meal. I know we are all pressed for time these days, so I made sure this dish was super easy and super quick. Gather all ingredients, a cutting board, knife, large pot/lid, medium sauce pan/pot, pasta colander, large spoon, and a baking dish. Preheat the oven to 375 degrees. Trim the fat off of the chicken breasts and dice the chicken into small pieces. Place the diced chicken into a large pot and add 2 cups of water or chicken broth (preferably chicken broth). Cover the chicken with a lid and cook/boil the chicken for 10 minutes on medium to high heat. The water must be boiling for the majority off the time. While the chicken is cooking, put all “buffalo chicken sauce” ingredients into a medium saucepan and cook on medium heat for 10 minutes. Make sure to continue stirring the cream cheese in order to entirely blend it into the sauce without any remaining clumps. Before the chicken is cooked or while...

30 Minute Healthy Chicken Burritos

Many of you have tried my Crock Pot Fiesta Chicken recipe and have given me very positive feedback. I know that sometimes I myself wish I could have the same type of meal made in a crock pot, but in just minutes! Anyone else with me on that one? I know we are all extremely busy people and need quick recipes in order to make homemade dinners possible. If you are not prepared to use the crock pot on this recipe, no problem! I managed to make a “copy cat” recipe for my Crock Pot Fiesta Chicken and made it a burrito style meal. If you are trying to stay basic with this meal, feel free to simple eat the chicken and vegetables as is or over a bed of lettuce. I also recommend baked tostitos scoops to go along with this meal. The main thing I love about crock pot recipes is the fact that meat is super tender. This recipe is comparable to a crock pot recipe in regards to the tenderness of the meat and vegetables. I promise you that this will be one of the easiest, cheapest, and fastest meals you will ever make! Preheat oven to 375 degrees. Rinse, de-seed, de-vein, and dice all of the peppers. Make sure to be careful handling the jalapeno seeds. I recommend wearing gloves or simply try not to touch the seeds directly because the heat will stay on your skin even after washing your hands. Cut the fat off of the chicken breasts and dice the chicken into tiny pieces. Place the chicken, peppers, salsa, and taco seasoning packet...

Healthy Quinoa Sushi Rolls

Sushi is extremely delicious, but it can also be very unhealthy if you are not careful with your choices. The healthiest option when eating at a sushi restaurant is ordering the Sashimi.  Sashimi is simply raw fish that is sliced n thin strips and meant to eat with soy sauce and wasabi paste. This option is entirely protein packed and contains zero carbs, therefore is the absolute lowest on the glycemic index….with a GI of zero. You can also order the raw fish over a bed of rice, and this is called Nigiri. Nigiri is medium to high in  regards to its glycemic index. If I order the Nigiri, I would only eat half the rice in order to lower the carb/glycemic index of the meal. The last option is a sushi roll or sushi hand roll. This is also about medium to high on the glycemic index due to the high content of rice within each roll. Each roll contains about 2 cups of white sticky rice…and most people order at least 2-3 rolls. That is a whole heck of a lot of white rice!!! I love sushi, and typically order a few pieces of Sushimi as well as a roll or 2. I am aware that the rolls are higher on the glycemic index, so I use this as my “cheat meal” for the week. I was trying to think of a way to enjoy my sushi rolls with less carbs and fat…so I decided to head to the Japanese grocery store and see what I could come up with. I thought to myself, why not substitute...

Healthy Vegetable “Fried Rice”

I ran into an old friend the other day, who is a strict vegetarian, and she reminded me that I haven’t posted a vegetarian recipe in quite some time. I love my Asian food and one of my old favorites (before I switched to a low glycemic diet) was chicken fried rice. I have already posted my healthy low glycemic version of chicken fried rice (using quinoa in place of the rice), so its only natural that I post the vegetarian version using tons of vegetables in place of the chicken. Gather all ingredients, 2 pans/woks, measuring cups, a large spoon, a knife, and a cutting board. Dice the onion and carrots to your desired size. I kept my bamboo shoots and water chestnuts whole, but feel free to dice these as well. Saute the onion in a pan/wok with 1 tsp of olive oil  on medium heat for about 5 minutes or until brown. Add 1 tsp stevia in after 2 minutes of sauteing the onions. Make sure to stir the onions every minute to prevent burning. Once the onions are brown, add the diced carrots, bamboo shoots, water chestnuts, and the remaining  “Vegetable Mixture Ingredients” to the same pan/wok as the onions and mix together. Saute the vegetables on medium heat for about 10 minutes until the bamboo shoots and water chestnuts are slightly brown. I typically allow a good amount of browning because I feel it has better flavor. Add the edamame to the vegetable mixture for the last 2 minutes of cooking. Stir well. While you are still cooking the vegetables, spray a separate pan...

Gluten-Free Zucchini Crust Pizza

My parents grew any over-abundance of zucchini this summer, so I had to get creative in using up the huge bag full they sent home with me. I have friends that are gluten-free and I know more and more people are taking the gluten-free path, so I thought, why not make a yummy pizza option for them?! I made this gluten-free zucchini crust pizza 3 times before I got it just right! I am telling you all…you are missing out if you do not give this one a try! Preheat oven to 400 degrees. Gather all ingredients, a baking sheet, parchment paper, grater, large bowl, spoon, small towel, and measuring cups. Rinse the zucchini and cut off both ends. Grate 3 medium zucchinis into a bowl to make 3 cups of grated zucchini. Put the grated zucchini in a small towel and squeeze as much liquid out as possible. I typically squeeze over the sink, but used a bowl here to show you just how much water comes out! You will be left with about 2 cups of packed grated zucchini when you are done. Put all “Zucchini Crust” Ingredients into a bowl and mix well with a spoon. Place a large piece of parchment paper on a baking sheet and pour the “Zucchini Crust” dough onto the parchment paper. Use a spoon to spread out the dough into a large oval shape. You should take up about 3/4 of the sheet. Make sure the dough is a smooth and even as possible. Place the baking sheet on the bottom rack and bake on 400 degrees for 20 minutes. Immediately place the baking sheet on the top...

Healthy Chicken Parmesan

This recipe is one of my families absolute favorites! I pride myself on my Italian background, so cooking anything Italian is my absolute favorite:) This Healthy Chicken Parmesan is probably one of the healthiest versions you will find out there. Although the recipe calls for breadcrumbs, the overall glycemic index of this meal is on the lower end. What does this mean? Well, you can make this for your family and know you are serving a delicious and healthy meal that will not spike your blood sugar levels. This ultimately means that you will keep your body in the “fat burning” zone as opposed to the “fat storage” zone. With that said, lets get to it… Preheat oven to 375 degrees. Gather all ingredients, a cutting board, knife, spatula, knife, bowl, plate, large Ziploc baggie, meat tenderizer, large baking dish (or 2), and a skillet pan (or 2 to save time). Trim fat off of the chicken breasts and then pound each breast down to about 1/3-1/2 in in thickness. Place each breast (one by one) into the Ziploc baggie and pound the chicken with the meat tenderizer until desired thickness. Remove the chicken breast from the baggie and repeat for all other pieces of chicken. Once you have pounded down all the chicken breasts, make the “egg wash” in a bowl by using a fork to whisk the ingredients together. On a plate, mix the “breadcrumb mixture” together. Make sure you mix well you your hands, leaving no clumps of parmesan cheese. At this point, make sure you have the pans on the stovetop already prepped with the olive oil...

Healthy Shredded BBQ Chicken Lettuce Wraps

If you would like to jazz up your shredded BBQ Chicken to wow your guests…try lettuce wraps! This is such a simple dish and it is one of the most deliciously healthy entrees you can make to satisfy your BBQ cravings. Simply follow my Crock Pot Shredded BBQ Chicken recipe and then sauté onions on a skillet with olive oil. I typically use 1 tsp. of olive oil for 1 small onion. Slice onion to your liking and sauté on medium heat for a few minutes and then add a tsp. of stevia to the onions and continue sautéing until you have nicely browned onions. Scoop the healthy shredded BBQ chicken into a romaine leaf (after you have cleaned the lettuce) and then top with caramelized onions. Serve with your favorite healthy coleslaw and...

Healthy Crock Pot BBQ Shredded Chicken

Summer is the best time for BBQ! Although chicken on the grill is my absolute favorite way to enjoy BBQ, healthy shredded BBQ chicken in the crock pot comes in a close second. There is no easier and more delicious BBQ recipe than the one below, and it will probably be the healthiest BBQ recipe you will find! Gather all ingredients, a knife, a cutting board, a large spoon, and a crock pot. Trim off the fat of the chicken breasts and place the chicken into the crock pot. Pour all ingredients into the crock pot and stir well. Make sure the chicken is well coated with the healthy BBQ mixture. Cook on low for 8-12 hrs and then shred the chicken with a large spoon or fork. Stir the healthy BBQ shredded chicken well the ensure all chicken is well saturated with the BBQ sauce mixture. Serve solo, as a healthy BBQ chicken lettuce wrap, a healthy multigrain BBQ chicken wrap, or as a healthy sandwich on 100% sprouted Ezekiel Bread. Add sautéed onions and coleslaw if desired....

Healthy Egg and Vegetable Bake

Who doesn’t love a good breakfast casserole?! Most of the breakfast casserole recipes you will find are extremely high in saturated fat and carbohydrates…but not this one! We all know how it feels to eat a heavy breakfast and regret it all day because you feel uncomfortable and bloated even hours after the meal! This dish is great if you want to feed a group of people and fill them up without making them feel terrible the rest of the day. Preheat oven to 375 degrees. Gather all ingredients, pan, knife, cutting board, bowl, and a baking dish. Clean the vegetables and chop up the florets of the broccoli. You can use some of the stems, but try to mostly use the florets. Add the broccoli to the pan with water and sauté on medium to high heat for about 7-10 minutes or until water has completely evaporated and the broccoli begins to brown. While the broccoli is cooking, “devein” and “deseed” the peppers. Dice the peppers and add to the broccoli (in the pan) when very little water is left in the pan. Continue to cook the vegetables on medium to high heat for about 3 minutes. Thrown the spinach into the pan and sauté for just 1 minute along with the other vegetables. Feel free to substitute other vegetables in place or addition to the vegetables I used here. While the vegetables are cooking, add all “egg ingredients” to a bowl and whisk together for at least 1 minute in order to mix well. The cream cheese may not fully blend…and that is okay because it will melt while in the oven....

Healthy Szechuan Chicken “Low Mein” w/ YUM YUM Sauce

One of my most pinned recipes has been my “Healthy Hibachi Chicken w/ Healthy Yum Yum Sauce” so I had to come up with yet another dish that could be smothered with this amazingly healthy sauce! I love my vegetti machine and love to make spaghetti out of zuchinni…so why not make a healthy Low Mein dish?! Trim the fat off of the chicken breasts and dice the chicken up into bite sized pieces. Add the chicken to the pan and then add all “chicken sauce” ingredients into the pan as well. I don’t bother mixing the sauce before, because I simply use my hands to toss the chicken around in the sauce to make sure all pieces are completely coated. Cook the chicken on medium heat for about 15-20 minutes or until the liquid has completely evaporated and the chicken is nice and brown. Make sure to flip the chicken around every few minutes ensure you are cooking each piece thoroughly. While the chicken is cooking, clean the zucchini and make into spaghetti by using a vegetti. Place in a bowl until you are ready to use. Peel and slice the onion and place into the wok along with 1 tsp of olive oil. Cook the onions on medium heat until they begin to brown. Once the onions turn brown, add the bean sprouts and continue cooking for another 2-3 minutes on medium heat. Next, add the zucchini noodles and continue cooking on medium to high heat for a few minutes. The zucchini noodles will produce liquid. Try to scoop out as much liquid as possible and dispose down the...

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