Crunchy Baked Chickpeas

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Craving a crunchy, salty, spicy, and protein packed snack?! Try this one!

Yield: 3

Ingredients:
1 can of chickpeas; rinsed
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 Tbsp olive oil

Steps:
1. Preheat oven to 400 degrees F. Rinse and drain chickpeas, make sure they are somewhat dry (pat down with paper towel). Add to medium sized mixing bowl and add salt, pepper, cayenne pepper, garlic powder, and olive oil. Mix until chickpeas are evenly coated with seasoning. Pour onto lightly greased baking sheet and make sure chickpeas are spread out. Try to make them NOT touch each other to make them extra crunchy! After 20 minutes, flip with a spatula to get the other side crunchy. Bake for 35-40 minutes and there you have a healthy little snack!

Baked Rock Cod with a Mango Cilantro Salsa

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This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Ingredients:
Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

Steps:
1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.

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Southwestern Bean & Corn Salad

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First off, Happy New Years!  One of my new years resolutions is to eat and be healthy–just like every other year. So of course the first thing I think of is all the “healthy” recipes I will be making!  The holiday season and food seemed like it was never coming to an end so I decided to do a 14 day detox challenge.. BUT that doesn’t mean starving yourself. I am just staying away from all kinds of white breads/starches, processed foods, dairy products, and alcohol. Also, I will be eating extremely “clean”. I will be positing all kinds of healthy, delicious, and satisfying dishes Stay tuned!

Yield: 3

Ingredients:
1 can Kidney beans; rinsed & drained
1/2 can sweet corn; rinsed & drained
1/2 medium red onion; chopped
1/2 cup red bell pepper (about 1/4 of large pepper); chopped
1/4 cup cilantro; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
1 tsp basalmic vinegar
1/2 lemon

Steps:
1. Rinse and drain corn and beans. Mix in bowl with bell pepper, cilantro, salt, pepper, garlic powder, olive oil, and vinegar. Mix until combined and then squeeze in 1/2 of lemon.

Healthy Turkey Chili

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Yield: 8

Ingredients:
1 lb lean turkey meat
1 Tbps olive oil
1/2 large yellow onion
2 garlic cloves; minced
1 green bell pepper; chopped
2 cans (14.5 ounces) diced tomatoes
2 cans (16 ounces each) tomato sauce
1 can (16 ounce) kidney beans; rinsed and drained
1 can (16 ounce) black beans; rinsed and drained
1 Tbsp ketchup
1 Tbsp chili powder
½ tsp granulated garlic
1 tsp cumin powder
1 tsp salt
1 tsp brown sugar
1 tsp dried basil
low-fat sour cream (optional)
reduced-fat cheddar cheese (optional)
green onions (optional)

Steps:
1. In a large sauce pan, add olive oil and brown turkey meat with chopped onion, garlic, and bell peppers Cook until meat is brown.

2. Add chili powder, granulated garlic, cumin, salt, brown sugar, and basil. Stir until seasons meat is seasoned.

3. Add diced tomatoes, tomato sauce, kidney beans, and black beans. With a wooden spoon, mix until combined. Add ketchup and place lid on pot. Let simmer on low for 30 minutes, stirring occasionally.

4. Spoon into bowls and top with a dollop of sour cream and a sprinkle of green onions and cheese.

**I love eating cornbread with this hearty meal, it makes this dish complete 🙂

Veggie Egg Cups

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Yield: 6

Ingredients:

6 eggs
¼ cup milk
1 Tbsp non-fat yogurt
1 tsp olive oil
½ cup red onion
1 cup of asparagus; cut into 1-inch pieces
¼ cup parsley
2 cups of spinach; chopped
½ tsp salt
½ tsp onion powder
1/4 tsp black pepper
¼ cup salsa (optional)

Steps:
1. Preheat oven to 350 degrees F. In a frying pan on medium heat, add olive oil, asparagus and onions for 5 minutes. Then add spinach and season with salt and pepper. Cook until spinach is wilted (about 3 minutes).

2. In a large bowl, whisk together eggs, yogurt, milk, salt, pepper, and onion powder. Once well combined together, add veggies and stir.

3. In a cupcake pan, spray with cooking spray and pour into cupcake pan (makes 12).

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