Cantaloupe Sorbet

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This is such a light, simple and healthful dessert that cleanses your palate after a delicious meal. It also makes a great poolside treat for all to enjoy!

Ingredients

3 cups cantaloupecut into chunks
2 tbsp lemon juice
2 tbsp honey
mint sprigsoptional for garnish

Directions

Spread the cantaloupe chunks onto a baking sheet covered with parchment paper and place in the freezer for 6-8 hours.

Once fruit is frozen, place in food processor or blender, add the lemon juice to each batch and process until smooth – scrape down the sides when you need to.

The sorbet will have a soft serve texture. If you like it firmer, scoop contents into a bowl and freeze for 20 minutes or so to firm up.

NOTES: When fresh fruits start to over-ripen, chop them up, place in a plastic bag and store in the freezer to make this dessert even faster to make!

Slow Cookin’ Pepper Steak

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A tasty and quick summer meal.

Ingredients

1 lb beef chuckcut into thin strips
¼ cup Amino Acidsyou can also use low sodium soy sauce or coconut aminos
3 cloves garlicminced
1 cup green bell pepperchopped
1 cup red bell pepperchopped
1 cup yellow bell pepperchopped
1 cup white onionchopped
2 large celery stalksthinly sliced at a diagonal
1 tbsp cornstarch
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika

Directions

Slice the beef chuck and veggies and place in slow cooker.

Add Amino Acids, garlic, salt, pepper, and paprika.

Cook on high for 4 hours or low for 6 depending on your slow cooker.

Mix cornstarch with beef broth and add to crockpot. Cook an additional 30 minutes or until everything is cooked and sauce is thickened.

This is such a versatile dish that can be served with quinoa, barley, brown rice, cauliflower rice or white rice.

Banana Berry Sorbet

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There are times when you need a little something sweet to satisfy those taste buds of yours, but you may not want the added sugars that leave you feeling run down. Seasonal fruit sorbets are the perfect fix, especially during the warmer months.

Ingredients

2 cups mixed berries
2 medium ripe bananassliced
1 tbsp lemon juice
1 tbsp honeyoptional for those that like a sweeter flavor

Directions

Slice bananas and strawberries.

Place all fruit on a plate or cookie sheet, and place in the freezer for 1-2 hours to chill.

Once fruit is frozen, place in food processor or blender in batches (split in half). Add half of the lemon juice to each batch and process until smooth – scrape down the sides when you need to.

The sorbet will have a soft serve texture. If you like it firmer, scoop contents into a bowl and freeze for 20 minutes or so to firm up.

Cauliflower Rice Burrito Bowl

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This recipe is full of pantry and freezer staples I always keep in our home. That’s why this meal is perfect for a last-minute dish idea that is both healthful and tasty! For those of us that are cutting down on carbs, cauliflower rice is your best friend. I always keep a few bags on hand for meals like this. It keeps me from reaching in the pantry for the rice.

Ingredients

15 oz can black beansrinsed and drained
1 cup frozen corn kernels
2 tbsp water
1 tbsp chili powder
1 tsp ground cumin
¾ tsp Celtic sea saltdivided
1 tbsp olive oil
16 oz bag of frozen cauliflower rice
1 cup fresh cilantro leavesfinely chopped and divided
½ cup fresh squeezed lime juice
2 cups chicken breastsliced or shredded okay (about 2 medium breasts)
1 cup pico de gallo or your favorite salsa
4 oz green chilies
1 medium avocadothinly sliced

Directions

Place a small saucepan over medium-low heat. Add beans, corn, water, chili powder, cumin, and ¼ tsp. salt and cook for 3-5 minutes, stirring occasionally until heated through. Removed from heat and set aside.

Grab a large skillet and place it on medium heat and add the olive oil. Add your cauliflower rice and the remaining salt. Cook for 3-5 minutes, stirring occasionally until heated through. Remove from the heat and add the lime juice and ½ cup cilantro leaves, stir to combine.

Divide rice evenly into 4 bowls. Top with bean and corn mixture. Layer chicken over the top and add pico or salsa and avocado slices. Sprinkle the remaining cilantro over the tops and add a few lime slices on the side.

NOTES: I usually barbecue a large amount of chicken breasts ahead of time (on meal prep Sunday’s) to use them throughout the work week for quick meal planning. This is a great way to save some time in the kitchen when making dinner on those busier nights. Also, you can always substitute the chicken for steak or shrimp. If you’re a vegetarian, go meatless and enjoy!

Grilled Caprese Panini

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This is a classic sandwich I love to make in our home. It’s super simple, tasty and packed with healthy nutrients. I especially enjoy using fresh tomatoes, basil and red onion from our garden when assembling this delicious meal.

Ingredients

4 slices whole grain bread
6 oz mozzarella cheesethinly sliced into 4 pieces
1 medium tomatothinly sliced
¼ cup red onionthinly sliced
1 tsp butter
salt and pepper to taste
6 basil leavesno stems

Directions

Grab your griddle pan and place on your stove. Turn heat to medium and melt butter over the top once it comes to temperature. If you don’t have a griddle pan to achieve the panini marks, you can use a large cast iron pan or non-stick if preferred.

Grab two pieces of bread and top each with a slice of mozzarella. Layer half of the tomatoes, onion, and basil on each sandwich. Season both with salt and pepper. Add another slice of mozzarella to each sandwich and cover with another piece of bread to complete the paninis.

Place a saucepan about the size of the bread over the top of the sandwich and gently press down so the bottom presses into the griddle. Cook for 1-2 minutes. Watch carefully to make sure the bread does not get too browned.

Take your spatula, gently flip the panini on its second side, and press the saucepan over the top of the sandwich to create griddle marks on the other half of the sandwich. Cook for 1-2 minutes or until the cheese is melted.

Take panini to cutting board and slice sandwich in half. Serve immediately!

NOTES: For the meat lovers in your life, add grilled chicken or grab an already made rotisserie chicken on the way home from work and save yourself some time prepping. This goes great with tomato basil soup, salad, or fresh fruit for lunch or dinner.

Jalapeño Popper Burger

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Spice up your cookout with this flavorful burger that brings just the right amount of heat! Made with lean ground sirloin, this juicy burger pairs perfectly with fresh tomatoes, lettuce, and red onions for a nutrient boost. All you have to do is invite your friends and family for a memorable and delicious barbecue!

Ingredients

1 lb ground sirloin
3 oz reduced fat-free cream cheeseroom temperature
¾ cup pepper jack cheeseshredded
1 medium jalapenoseeded and finely chopped
⅛ tsp salt
black pepper
4 whole wheat buns
¼ cup ketchuporganic and unsweetened if possible
1 medium tomatothinly sliced
1 medium red onionsliced into thin rings
4 butter lettuce leaves

Directions

Preheat your grill to medium-high.

Grab a medium size bowl and combine the cream cheese, shredded cheese, and jalapeño. Make sure you stir and mash as you go until all ingredients are incorporated and there aren’t any clumps from the cream cheese. Set aside.

Tip: Always use room-temperature cream cheese. If it’s cold, you will be mixing for a long while! 

To make the burgers, form the sirloin into four, even-sized patties. Season both sides with salt and pepper.

Grill the burgers until almost done, add a slice of sharp cheddar (optional) and close the lid so it melts faster. Check the burgers with a thermometer until it reads 160 degrees. Pull the burgers off and let rest on a platter.

Toast your buns on the grill until warm and slight grill marks are seen on the bread.

Take your bottom bun and place on a plate. Add a few slices of lettuce. Spread 3 tbsp. of the jalapeño cheese mixture down and add your burger on top (the heat from the meat will melt the cheese perfectly!). Top with a tbsp. of ketchup, red onion, and tomato slices (use as much as you like here). Place the top of the bun on the sandwich and serve immediately!

Greek Beef Kebabs with Cucumber Salad

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These kebabs are seasoned with a zesty marinade and paired with a refreshing cucumber salad, perfect for your next cookout.

Ingredients

For the kebabs:
1 lb beef top sirloincut into inch pieces
2 tbsp balsamic vinegar
2 tsp MCT oilcan sub for olive or coconut oil
2 tsp finely shredded lemon peel
1 tsp dried oregano
3 cloves garlicminced
¼ tsp salt
¼ tsp black pepper
1 medium red bell pepperseeded, deveined and cut into 1 inch pieces
1 medium green bell pepperseeded, deveined and cut into 1 inch pieces
1 medium red onion cut into 1 inch pieces
8 cherry tomatoes
4 metal skewersyou can also use bamboo
For the salad:
½ cup plain fat-free Greek yogurt
3 cloves garlicminced
½ tsp lemon peelshredded
½ tsp dried dill or 1 tsp fresh dill
¼ tsp salt
cayenne pepper
1 cucumber thinly sliced
½ cup red onionthinly sliced

Directions

For the kebabs

Grab a large bowl and add the vinegar and oil. Whisk together to incorporate. Add the lemon peel, oregano, garlic, salt and pepper and stir. Add the meat, bell peppers, and onion. Toss to coat everything. Thread your skewers starting with one cherry tomato. From there, alternate between the meat, onion, and peppers. Top each skewer with another cherry tomato. Continue until entire mixture is on skewers.

Fire up your grill and set to medium. Once hot, place the kebabs on the rack directly over the heat. Grill, uncovered, for 5-6 minutes and turn to other side. Cook for an additional 5-6 minutes or until kebabs are cooked through and have grill marks.

For the salad:

Grab a medium to large bowl and add the yogurt, garlic, lemon peel, dill, salt, and cayenne, and stir to incorporate all ingredients. Add the cucumber and red onion and mix thoroughly to coat the veggies. Taste and season accordingly.

NOTE: When cooking your kebabs on the grill, make sure to give them some space in between each other. This helps the heat to circulate and cooks the food evenly.

Fish Tacos with Avocado-Lime Crema

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Tacos aren’t just for Tuesdays! They are super easy and with the right ingredients, they’re pretty darn healthful. These fish tacos are exactly that – healthy! The smoky flavors of cumin and paprika pair perfectly with this tangy sauce making each bite a perfect balance of flavors!

Ingredients

1 ½ lbs red snapper filletsor halibut, tilapia, mahi mahi, cod, bass, or catfish
For the crema:
¼ cup green onionsthinly sliced
½ cup fresh cilantro leavesfinely chopped
3 tbsp fat-free mayonnaise
½ ripe avocadomashed
3 tbsp plain Greek yogurt
1 tsp lime zest
2 tbsp fresh lime juice
¼ tsp salt
2 garlic clovesminced
For the tacos:
1 tsp ground cumin
1 tsp coriander
1 tsp smoked paprika
¼ tsp red pepper flakes
¼ tsp garlic powder
salt to taste
cooking spray
8 6-inch corn tortillas
2 cups cabbage (red and green)finely shredded

Directions

Preheat oven to 425 degrees Fahrenheit.

Add the mayonnaise, avocado, yogurt, lime zest, lime juice, garlic, and salt in a bowl and mix with a fork to make sure you have a creamy consistency. Add the onion and cilantro and incorporate. Set aside.

To prepare the fish, combine the taco spices: cumin, coriander, paprika, red pepper flakes, garlic and salt in a small bowl and set aside.

Place fish on a coated baking sheet (use the cooking spray to lightly dust). Sprinkle the spice mixture on both sides of the fish until completely coated (be generous here – use it all up).

Bake fish at 425 degrees Fahrenheit for about 9 minutes. Test the fish with a fork to see if it pulls away and flakes easily. If so, it’s done. Take out of the oven and break into bite-size pieces with your fork.

Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.

Take two shells and place on a plate. Add a few pieces of fish and top with ¼ cup cabbage mixture and drizzle 1 Tbsp. of the crema on top. Sprinkle with fresh cilantro and add a few lime wedges on the side of the plate.

NOTES: For the cabbage mixture, you can certainly grab a pre-packaged cole slaw bag if your looking to save a bit of time. Shrimp, chicken, or steak can be substituted for fish.

Puerto Rican Arroz con Pollo

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I love recipes that are one-pan meals. It just makes sense when you are a working family with busy evening activities! This dish is made with homemade adobo seasoned chicken and savory rice. If your looking to cut those carbs, use cauliflower rice instead.

Ingredients

2 tbsp olive oil
1 ½ lbs boneless skinless chicken thighs
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp cayenne pepper
½ tsp onion powder
1 tsp garlic powder
½ tsp coriander
½ salt
black pepper to taste
5 cloves garlicminced
¼ cup green pepperfinely diced
¼ cup onionfinely diced
¼ cup cilantrochopped
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground coriander
¼ tsp garlic powder
¼ tsp oregano
¼ tsp Celtic sea salt
¼ tsp black pepper
1 cup tomato sauce
1 ¼ cups water
1 cup white basmati riceyou can use brown rice too
⅔ cup frozen peasthawed, rinsed and drained
1 cup pitted green olives
1 jalapenodiced (you can remove the membrane and seeds to reduce the heat)

Directions

Grab a medium size bowl and add adobo spices and gently mix together.

Add chicken and 1 Tbsp. of olive oil to a large storage bag. Gently add adobo seasoning, release air, and close bag. Massage spices into chicken and allow to marinate for 30 minutes.

In a large deep skillet, add the remainder of the olive oil and heat on medium-high. Once the pan is hot, add chicken in a single layer and cook until brown on first side, about 4-5 minutes. Gently turn chicken over to second side and cook for another 4-5 minutes. Remove from pan and let sit on a plate.

Using the same skillet, add garlic, jalapeno, peas, olives, green pepper, onion and cilantro. Sauté for 3 minutes. Add the spices and stir for 30 seconds. Add tomato sauce and water and stir well to combine all ingredients. Bring to a simmer.

Add rice (or cauliflower rice) and carefully incorporate. Add chicken back into the pan and reduce the heat to low. Cover skillet and cook for 20-25 Minutes or until most of the liquid has been absorbed by the rice.

To serve, portion out a piece of chicken and a scoop or two of rice mixture and garnish with cilantro.

NOTES: If you are planning on using cauliflower rice, you can use either fresh or frozen. If fresh, cook as you would the rice. If frozen, you don’t need to thaw ahead of time. If I’m lucky enough to have leftovers, I’ll scoop a hefty portion of the rice into a meal prep container and top with a chicken thigh and a few slices of lime.

Chicken Chile-Lime Noodles

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This Chile-Lime sauce adds the right amount of tang and heat to a protein and veggie packed meal. You can use lo mein noodles or whole-wheat spaghetti noodles – it’s up to you! This recipe is perfect for a quick dinner or lunch when you don’t have much time to cook.

Ingredients

For the chicken:
½ lb boneless skinless chicken breastcut into 1/4 inch slices
½ tsp Celtic sea salt
¼ tsp fresh cracked black pepper
1 ½ tsp sesame oilseparated in half
For the sauce:
the other half of the sesame oil
¼ cup unsalted chicken broth
1 tsp cornstarch
3 tbsp oyster sauce
½ cup dry sherry
2 tbsp fresh lime juice
1 tsp fresh grated lime zest
3 tbsp low sodium soy sauceor you can use Bragg's Liquid Aminos
2 tbsp chile-garlic sauceI like to serve a small saucer on the side for those that like it extra spicy
1 tbsp light brown sugar
1 tbsp garlicminced
1 tbsp gingerminced
8 oz whole-wheat spaghettior lo mein noodles
1 tbsp canola oil
6 cups thinly sliced green cabbage
2 thinly sliced red bell peppers
½ cup bean sprouts
4 green scallionssliced at an angle, just the green tops
1 tbsp sesame seeds

Directions

Cook noodles to package directions and set aside.

In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.

In a medium-sized bowl, whisk together the rest of the sesame oil, chicken broth, cornstarch, oyster sauce, dry sherry, lime juice, lime zest, soy sauce, brown sugar and chile-garlic sauce.

Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.

Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.

Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.

Add in cabbage and bell peppers, toss and cook for 2 minutes.

Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.

Add the sauce mixture and fold noodles over to completely coat, about 1 minute.

Add in the bean sprouts and the green onions and toss.

Turn off the heat and pour contents into a large serving dish and top with sesame seeds for garnish.

NOTES: This is such a versatile noodle dish. You can switch up your protein for eggs, tofu, shrimp or steak. I look in our fridge for veggies that need to be used up and often times add those to this recipe for added nutrients. My favorite add-ins are baby bok choy, broccoli and snap peas.