Vegan Lentil and Zucchini Spaghetti with Roasted Chickpeas and Tomatoes

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

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...
Gluten-Free Zucchini Crust Pizza

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 Crock Pot BBQ Shredded Chicken

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

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....
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