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!

Open-Faced Kale & Asparagus Omelet

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If you’re looking for a hearty, nutritious breakfast that will satisfy you until lunch, then you would love this nutrient-packed breakfast!

Yield: 1

Ingredients:
1 tsp olive oil
1 egg
1 egg white
1/4 avocado; sliced
2 asparagus spears; washes and sliced
1 cup baby kale
1 Tbsp low-fat sharp cheddar cheese
Salsa or chopped tomato (optional)
Salt and Pepper to taste

Steps:
1. In a small frying pan on medium heat, add olive oil and asparagus spears. Season lightly with salt and pepper. Cook for 5 minutes and then add baby kale until wilted. In a small bowl, whisk egg and egg white and season lightly with salt and pepper.

2. Add egg batter and with the pan swirl around so egg is evenly coated the pan. Let cook for 3 minutes or until mixture is well set but still wet. The easiest way to flip omelet is to get two spatulas on both sides of omelet and quickly flip. Only cook for 1-2 minutes and slide omelet off of pan and onto plate. Add avocado, cheese, and salsa (or chopped tomatoes). Delicious & nutritious!

Prosciutto Wrapped Asparagus

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Yield: 4

Ingredients:
20 asparagus spears
10 thin slices of prosciutto; cut in half vertically
1 tsp olive oil
Salt and pepper to taste

Steps:
1. Preheat oven to 375 degrees F. Break ends off of asparagus spears; then wash and dry them. Lay spears on baking sheet and drizzle olive oil, and lightly add salt and pepper(prosciutto can be salty so go easy).

2. With tongs or your hands, evenly coat spears with olive oil and bake for 10 minutes. Then preheat oven to a high broil.

3. Once spears are cool enough to hold, wrap a piece of the prosciutto half around. Repeat with all spears and then broil for 5-7 minutes.

Vanilla Maple Chia Seed Pudding

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If you love tapioca pudding and eating healthy you will love this! This tastes just like tapioca pudding except it has less than 200 calories per serving and is loaded with all kinds of essential nutrients your body needs such as fiber and omega-3 fatty acids. You can add all sorts of extra toppings such as chopped apples, bananas, berries, or even almonds! I usually just use what I have in my fridge. A dash of cinnamon also goes well with this healthy breakfast or snack treat!

Yield: 4

Ingredients:
1 cup unsweetend almond milk
1 tsp vanilla extract
2 tsp pure maple syrup
1/2 cup vanilla nonfat greek yogurt
1/4 cup of chia seeds
1/4 cup fresh fruit topping (your choice)
*you can buy chia seeds at any nutrition store such as whole foods.

Steps:
1. In a bowl, whisk together almond milk, yogurt, vanilla, and maple syrup. Add chia seeds and and mix until combined.

2. Put in fridge for 45 minutes until mixture become thick like a pudding. Serve and top with cinnamon and fresh fruit or/and almonds! This is nutritious and delicious!

*You can even make this the night before for a quick breakfast!

Low-Fat Artichoke Crusted Chicken Breasts

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This is probably one of my favorite chicken dishes…and I’m not a chicken person. I love artichoke dip but I don’t love all of the calories and other “junky” ingredients it has in it. Soooooo..I decided to come up with a delicious and healthy spin off of something I love, it’s amazingly delicious!

Yield: 4

Ingredients:
4 boneless chicken breasts
1 can of artichoke hearts; drained and chopped
1/2 cup monterey jack cheese; shredded
1/4 cup nonfat plain greek yogurt
1/4 cup nonfat sour cream
1/2 tsp granulated garlic
1/2 black pepper
1/2 tsp salt

Steps:
1. Preheat oven to 350 degrees F. Salt and Pepper chicken breast and put in baking dish.

2. In a medium sized mixing bowl, mix chopped artichoke hearts, cheese, yogurt, sour cream, granulated garlic, salt and pepper. With a spoon, top each chicken breast with artichoke mixture until covered (about 1/4 cup per chicken).

3. Place in oven for 35-40 minutes, or until chicken is fully cooked.