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It’s FINALLY Here!

I’ve been wanting to get this blog up and running for almost 3 years! In all honestly, it has taken me so long because I’ve been lazy. But, when one of my coworkers announced that during her maternity leave she started a blog, I was INSPIRED!

Cheers and THANK YOU for joining me on the beginning of this fun ride.

Recipes

Tomato Basil Turkey Meatloaf

I feel like this picture does not do this meal justice. The tomato basil turkey meatloaf has AMAZING flavors and is a light healthy meal that is Whole 30, Paleo, and Gluten Free!

Ingredients

  • 1 lb ground turkey
  • 1/4 cup Almond Flour
  • 4 tablespoons Muir Glen tomato paste
  • 4 tablespoons chopped fresh basil
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 14.5 oz Muir Glen fire roasted diced tomatoes
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 400 degrees.
  2. In a bowl combine ground turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt.
  3. Mix until evenly combined.
  4. Place the mixture into a loaf pan.
  5. In a small bowl combine 2 tablespoons tomato paste, fire roasted diced tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt.
  6. Spoon the mixture over the meatloaf and spread evenly over the top.
  7. Bake for 30 minutes.
Recipes

Chicken Avgolemono Soup´╗┐

It’s a super cold day in Houston! I honestly, think it’s the coldest day this winter. So what does this weather call for??? SOUP!!!

Chicken Avogolemono is a Greek Lemon, Chicken, and Orzo soup. In today’s version, I added some kale! (I also forgot the celery…)

INGREDIENTS

  •  1 lb chicken breast
  • 64 oz chicken broth
  •  2 teaspoons olive oil
  •  3 carrots , chopped
  •  1/2 yellow onion , diced
  •  2 cups celery , chopped
  • 2 garlic clove , minced
  •  1 teaspoon fresh thyme
  •  1 bay leaf
  •  2 teaspoons salt
  •  1.5 cups orzo pasta 
  •  4 cups fresh kale , chopped
  •  1 lemon

INSTRUCTIONS

  1. Place the chicken in large pot with water and bring to a boil.
  2. Reduce the heat, and let it cook for 20-30 minutes, until the chicken is cooked through.
  3. Pour the water the chicken was boiling in into a separate bowl and place to the side for later. (this is additional chicken broth)
  4. Shred the chicken and place to the side to use later.
  5. Heat the olive oil in a large pot. (I use the same pot and just rinse it out)
  6. Add the chopped carrots, diced onion, chopped celery, and minced garlic into the large pot. Take your lemon and zest half of the peel into the mixture.
  7. Saute ingredients over medium heat until vegetables begin to soften.
  8. thyme, bay leaf, lemon zest and salt.
  9. Add the 64 ounces of chicken broth, homemade chicken broth that was set aside, thyme, bay leaf, and lemon juice, to the vegetables. Season with salt.
  10. Bring to a boil.
  11. Add the shredded chicken and orzo. Cook for 10 minutes
  12. Add the kale and cook for 5 minutes
  13. Remove bay leaf
  14. Serve and enjoy!