Tuesday, March 29, 2011

3 Ingredient Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies | #Healthydinnerrecipes #Breakfastideashealthy #Healthylunchideas #Healthydesserts #Bananaoatmealmuffins #Energybites #3ingredientrecipes #Bakedoatmealrecipes #Oatmealbreakfastbars #Lowcaloriebreakfast #Veganbreakfastcookies #Oatmealrecipesbreakfast


  • 2 large ripe bananas
  • 1 cup pure oatmeal or old fashioned
  • 1/3 cup dark chocolate chips*


  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Give the oatmeal a quick spin in a food processor or mixer, for about 1-2 seconds. Do NOT turn the oatmeal into a fine flour if you want your cookies to have a nice, crumbly texture. This process is important for your cookies to hold together.
  4. Pour all of your ingredients in a large bowl and mix thoroughly.
  5. Spoon preparation onto the lined baking sheet and mold the cookies with your fingers. I made 6 cookies, but you could make them smaller!
  6. Transfer to oven and bake for 12 to 15 minutes or until golden brown.

recipe adapted >>>>>  here

Sunday, March 27, 2011

california chicken, veggie, avocado and rice bowls

california chicken, veggie, avocado and rice bowls | #Halfbakedharvestrecipes #Roastedcauliflower #Roastedcauliflowersalad #Coqauvin #Steaktacobowls #Cookingrecipes #Rotisseriechickenrecipeshealthy #Healthypastarecipeswithchicken #Shreddedchickenrecipeshealthy #Chickenasparaguspasta #Quickandeasydinnerrecipes #Chickencrockpotrecipes


  • 1 1/2 pounds boneless skinless chicken tenders
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup fresh parsley or basil, chopped (or 1 tablespoon dried)
  • kosher salt and black pepper
  • 2 red bell peppers, cut into fourths
  • 1 zucchini, sliced into 1/4 inch rounds
  • 2 tablespoons extra virgin olive oil
  • 2 avocados, mashed very well
  • juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • 1 clove garlic, minced or grated
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/2 cup crumbled feta, goat, or blue cheese


  1. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.

  2. In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.

  3. Set your grill, grill pan, or skillet to medium-high heat.

  4. Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.

  5. In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.

  6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts. Sprinkle with cheese (if desired). EAT!

recipe adapted >>>>>  here

Friday, March 18, 2011

lemon chicken soup with orzo

Delicious!! I will definitely make this again! I added fresh mushrooms as suggested in the above review. They were a great addition to the soup. #Lemonchickenorzosoup #Kidfriendlymeals #Yummyfood #Crackchickenandricesoup #Kielbasaandpotatoes #Kidfriendlyrecipes


  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced
  • half of an onion, diced
  • 3 cloves garlic, minced
  • 8–10 cups chicken broth
  • 1 cup DeLallo whole wheat orzo
  • 3-ish cups cooked chicken (I use shredded rotisserie chicken)
  • 3 eggs
  • juice of 3–4 lemons (about 1/2 cup)
  • a handful of fresh spinach
  • 1 1/2 teaspoons salt
  • lots of freshly ground pepper
  • as much fresh dill as you can handle


  1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
  2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
  3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy. 
  4. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

recipe adapted >>>>>  here

Saturday, March 12, 2011

Loaded Greek Chicken Avocado Salad

Loaded Greek Chicken Avocado Salad | #Tacosouprecipebeef #Tacosouprecipe #Falldinners #Mexicansouprecipes #Tacosoupcrockpotbeef #Easysoupsrecipes #Spinachstrawberrysaladrecipes #Lowcarbdinner #Strawberryfetaspinachsalad #Strawberrywalnutspinachsalad #Fetacheeserecipes #Lowcarbsalads


  • 2 large skinless boneless chicken breasts , halved to make four fillets
  • Dressing / Marinade:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • Cracked pepper For The Salad:
  • 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
  • 2 large Lebanese cucumbers , halved lengthways and sliced
  • 2 vine ripened tomatoes , cut into small wedges
  • 1/2 green pepper (or capsicum), deseeded and sliced
  • 1/2 red onion , sliced thinly
  • 7 oz | 200 g fresh Feta cheese , cubed
  • 1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
  • 1 avocado


  1. Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
  2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
  3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
  4. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
  5. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!

recipe adapted >>>>>  here

Thursday, March 10, 2011

Wine Gummy Bears Recipe (Red, White, & Rosé)

Wine Gummy Bears Recipe | #Fiestacupcakes #Cincodemayoparty #Fiestadessert #Churrocupcakes #Cupcakecakes #Cupcakecookies #Champagnejelloshotsrecipe #Slushyalcoholdrinks #Cottoncandymargarita #Rosegummybears #Alcoholicdrinksforaparty #Yummydrinks


  • 1 Cup Wine
  • 1/2 Cup Sugar
  • 3 Tablespoons powdered Gelatin
  • 1 drop pink food coloring (if making Rosé Gummy Bears)
  • 2–3 Gummy Bear Molds
Wine Gummy Bears Recipe | #Fiestacupcakes #Cincodemayoparty #Fiestadessert #Churrocupcakes #Cupcakecakes #Cupcakecookies #Champagnejelloshotsrecipe #Slushyalcoholdrinks #Cottoncandymargarita #Rosegummybears #Alcoholicdrinksforaparty #Yummydrinks


  1. Place the wine, sugar and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 160 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in the pink food coloring if making Rosé gummy bears)
  2. Using a glass measuring cup with a spout, pour the mixture over the gummy bear molds. Use an offset spatula to get rid of the excess and ensure all the molds are filled.
  3. Refrigerate for at least 90 minutes.
  4. When gelatin has set, bears will easily pop out from mold.
  5. Store uneaten wine gummy bears in an airtight container in the refrigerator.

Recipe adapted >>>>>  here

Wednesday, March 9, 2011

Vegan Katsu Curry

Vegan Katsu Curry | #Tofuchickennuggets #Veganjapaneserecipes #Veganjapanesefood #Tofukatsucurry #Tofupopcornchicken #Veganchickennuggets #Easyvegetarianrecipes #Tofucurry #Vegetarianrecipeshealthy #Tofucurryrecipes #Easyvegetariandinner #Vegetarianrecipesdinner


  • 1 large aubergine
  • 1 sweet potato, peeled
  • about ½ cup all purpose flour / rice flour for GF version
  • salt & pepper
  • about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  • about 100 g panko breadcrumbs** or GF breadcrumbs if required
  • 2 tbsp sesame seeds
  • high smoke oil for shallow frying
  • 2 tbsp neutral tasting oil
  • 1 large onion (I used red), finely diced
  • 5 garlic cloves, finely diced
  • 3 tsp ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • ½ Granny Smith (sour) apple, peeled and diced
  • 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  • 4 tsp curry powder (I used hot madras curry powder)
  • 1 tsp garam masala
  • 4 tsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
  • 1½-2 cups of your favourite rice, cooked or steamed
  • 1 head of lettuce, I used lollo rosso
  • a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)


  1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
  2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
  3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
  4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
  5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
  6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
  7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
  8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
  9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
  10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
  11. Serve with rice, a simple green salad and a generous amount of curry sauce.

recipe adapted  >>>>>  here

Rated 4.7/5 based on 504 customer reviews

Sunday, March 6, 2011


LOW CARB BUTTER PECAN COOKIES | #Ketopoundcakealmondflour #Ketovanillapoundcake #Pecansandycookierecipe #Ketobundtcakerecipes #Ketopoundcakesourcream #Ketocreamcheesepoundcake #Almondflourrecipes #Almondflourcookies #Zerocarbrecipes #Lowcarbsweets #Nocarbdiets #Ketodietrecipes


  • 1/2 cup unsalted butter softened
  • 1/2 cup Swerve Sweetener
  • 1 3/4 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup chopped toasted pecans
  1. 1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
  2. 2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
  3. 3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
  4. 4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
  5. 5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

Recipe Adapted : here

Thursday, March 3, 2011


BEEF AND CABBAGE STIR FRY | #Ketocabbagerecipes #Cabbagerecipehealthy #Healthygroundbeefrecipes #Unstuffedcabbagecasserole #Groundbeefandcabbagerecipes #Healthyhamburgerrecipes #Lowcarbgroundbeefrecipes #Healthygroundbeefrecipes #Healthystirfryrecipes #Groundbeefandcabbagerecipes #Lowcarbstirfry #Groundbeefstirfry


  • 2 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp sriracha*
  • 1/2 Tbsp brown sugar
  • 1/2 head green cabbage
  • 2 carrots
  • 3 green onions
  • 1/2 Tbsp neutral cooking oil
  • 1/2 lb. lean ground beef
  • 2 cloves garlic
  • 1 Tbsp fresh grated ginger
  • Pinch of salt and pepper
  • 1 Tbsp sesame seeds
  • 1 Tbsp sriracha


  1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
  2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

Recipe has been adapted from >>>>>  here