Raise your hand if you love brussel sprouts? Now raise your hand if you used to hate brussel sprouts but now you love them? If your hands were up for both of those questions then we have a lot in common. Brussel sprouts seems to be one of those vegetables people either hate or love. There tends to be no in between on indecisiveness when it comes to these little veggies. However, I challenge you to give these Sweet Chili Brussel Sprouts a try even if you don’t particularly care for Brussel sprouts. The mix of flavors bring such a unique sweet and savory taste that can surely make any vegetable taste delicious.Read More
Lemon Garlic Asparagus
Spring is finally in the air! The weather has finally started to match the season here in Montana. This means I’ve been cooking and serving up lighter recipes and dishes for the family. This is the second green vegetable recipe I have gotten my oldest daughter to enjoy eating. I had to trick her and tell her it tastes like broccoli, but it paid off because she loved it! This lemon garlic asparagus recipe pairs perfect with my Honey Garlic Salmon. To complete the meal make a pot of rice or light whipped mashed potatoes. I promise you will love it!Read More
Sweet Chili Snap Peas
Happy first week of March! Spring is right around the corner and I can’t wait. It was a high of -12 this past Saturday here in Montana. Yes, you read that correctly. The HIGH was a negative temperature. Yikes! Warmer weather may seem far away still but it’ll be here before we know it. I love when the seasons change and with the seasonal change comes some eating changes. The lighter fresher air makes me what to eat lighter fresher foods. One of my favorite snack foods is my sweet chili snap peas recipe. It’s easy to whip up, it tastes delicious, and it’s a guilt free snack.Read More
Oven Roasted Broccoli
Happy Tasty Tuesday everyone! Although this year seems to be flying by already, because how is January almost over already? Most of us new year resolution people are still trying to stay on track and accomplish our goals. The most common new year resolution is always to be healthy and/or lose weight. I am one of those people and sharing healthier recipes with you all is the best way to keep me accountable. I also want to show people it’s possible to eat healthy and your food tastes good. One vegetable most people seem to like is broccoli. But who doesn’t love a delicious over roasted broccoli recipe packed with flavor and guiltless to indulge in? Exactly!Read More
Black Bean & Turkey Veggie Soup
If you follow my Instagram account you probably know I have been into meal prepping and clean eating for a few months now. My go to meals have always been chicken thighs or salmon with veggies and quinoa. One day I was craving a black bean soup of some sort and decided to throw some ingredients together in a pot with black beans and see what happened. Well…it was amazing. I have since made the recipe a few more times and now that I have perfected it I want to share it with all of you. You can use whatever vegetables you like best because you really can’t go wrong with delicious veggies!
Prep Time: 20 mins | Cook Time: 20 mins | Serves: 5-6
1 lbs. Ground Turkey
15 oz. can Whole Corn
(2) 15 oz. cans Reduced Sodium Black Beans
1/2 bunch of Kale
1 large Red Bell Pepper
2 Jalapeno Peppers
1 large Yellow Onion (diced)
1 cup Cilantro
1 Tbsp Garlic
1 tsp Cayenne Pepper
1 tsp Cinnamon
2 tsp Salt
1 tsp Black Pepper
1 tsp Thyme
1 tsp Smoked Paprika (regular paprika is OK too)
1 Tbsp Honey
3 Tbsp Olive Oil
2 cups Water
- Heat your olive oil over medium high heat for a minute or until really hot. Add your garlic, and diced up onions, red bell pepper, and jalapenos to the pot. Stir for 3 minutes or until soft and add your ground turkey to the pot. Break up and stir ground turkey until browned.
- Once your turkey is browned add your can of corn (drained), cans of black beans (NOT drained), cilantro, and spices to the pot. Stir well to combine ingredients and spices.
- Now add your water to the pot, stir to combine, then add your pieces of kale to the pot. Make sure the kale is mixed and covered with the soup liquid then cover pot and let simmer for 10 minutes.
- Taste your soup and adjust the seasonings to your own taste buds. I tend to like spice and always add more cayenne and black pepper to my mix.
- Brown 1-2 corn tortillas and dip in your soup for an even more delicious taste.
You can share this delicious recipe with others or meal prep for 5-6 meals. Remember you can switch and mix it up with your own spices and veggies in this soup. You can even branch out to different types of beans, however, I would research which beans are best for clean eating purposes.
Enjoying a delicious meal without guilt is one of my favorite feelings! 😉 Have a great evening and let me know how you like the recipe!
Grilled Potato-Veggie Pouches
Summer is coming to a close, but I had to share a recently discovered, grilled favorite in the Jamieson household. I have read multiple articles suggesting summer grilled pouch recipes on Pinterest, but none of the ingredients really caught my attention. We decided to grill a few weekends ago, and I decided to attempt my own concoction of ingredients in a foil packet to throw on the grill with the chicken. Well, considering I’m sharing the recipe, and it’s now a favorite in our home, it’s pretty safe to say the concoction was a hit! Here are the step by step instructions to make your own yummy grilled potato-veggie pouches.
Prep time: 10 mins | Cook time: 30 mins | Serves: 5
15 Baby Red Potatoes
1 large Red Onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Orange Bell Pepper
1/4 cup Olive Oil
5 (individual) Tbsp Butter
Salt, Pepper, & Garlic powder
Heavy Duty Foil
Wash your bell peppers and potatoes. Cut your baby potatoes into halves, and your bell peppers and onion into slightly larger than quarter sized pieces.
Place all of your cut up potatoes and vegetables into a large enough container (with a lid), drizzle your olive oil and seasonings over the potatoes and vegetables in the container. Cover the container with the lid, and shake everything together to coat the potatoes and veggies in the olive oil and seasonings.
Tear off five decently sized pieces of foil and lay them on the counter. Evenly spoon the potato and veggie mixture in the middle of each piece of foil. Cut 1 tablespoon of butter in half, and place both pieces into separate parts of the potato veggie pouches. Repeat this for the remaining 4 pouches.
With your potatoes and vegetables in the center of the foil, close the foil by bringing the ends up to meet and crunch them together. Here is a picture of my lovely husband demonstrating what the pouches should look like when they’re closed and ready for the grill.
Put the pouches on the grill for about half an hour (or until desired tenderness). Once they are finished, leave them closed for another 3-5 minutes to finish cooking in the foil/cool down a little. We like to serve our pouches with shredded mild cheddar cheese melted on top.
Enjoy your yummy grilled potato-veggie pouches!
Quinoa Burrito Bowl Salad
One of my favorite quick food stops, that fits into my “cleaner” eating, calorie counting lifestyle, is the shredded chicken salad from Cafe Rio. If you have never been to Cafe Rio, their handmade tortillas are AMAZING. I am willing to eat only lettuce and dry chicken if it means I can eat that tortilla. Which is 420 calories on it’s own…yikes!
Well, I came home from the gym one night and wanted a Cafe Rio chicken salad REALLY badly, but did not want to drive 15 minutes into town to get it. (Give me a break, HIIT workouts are draining) I decided to make my own healthier version of the salad using whatever I had at home. When I order the salad at Cafe Rio it consists of; one flour tortilla, one scoop black beans, lettuce, cilantro, light tortilla chips, one teaspoon cotija cheese, and half a serving of cilantro lime vinaigrette. Luckily for me, I had a majority of these ingredients, or something similar, available in my refrigerator or pantry. So, I got creative and made my own chicken salad bowl. This is the recipe I created, feel free to change and/or add more of your favorite veggies. You will need the following ingredients:
1 tsp olive oil
1 Fajita sized flour tortilla (140 calories) or 2 corn taco sized tortillas (40 calories each)
1 small shredded chicken breast (3-4 oz.)
1-2 Tbsp sharp cheddar cheese
1 cup quinoa (1/4 cup uncooked)
1/4 cup canned black beans (drained and rinsed)
1 cup romaine lettuce
1 cup spinach
1 Tbsp chopped red onion
1/4 cup canned corn
cilantro (as much as you would like)
Heat the olive oil over medium high heat and brown tortilla on both sides until a very light brown color. Once tortilla has been browned, place it in a bowl and push down until the tortilla lines the inside of the bowl. Take washed lettuce and spinach, place in bowl (on top of tortilla). Add shredded chicken, quinoa, black beans, and corn (you can combine these ingredients together in a separate bowl before adding to salad if you would prefer). Then top the entire salad with the chopped red onion, cilantro, and cheddar cheese. Now it’s TIME TO EAT!
* I had half a serving of cilantro lime vinaigrette dressing leftover in my fridge from a Cafe Rio visit earlier in the week, and used the remainder for this salad. However, for future use, you (as well as myself) can find homemade dressing recipes online. I usually use Pinterest when looking for yummy recipes such as dressings. Or you can just make up your own healthier dressing using some olive oil, lemon or lime, and salt and/or pepper.