Recipes

Here you can find past recipes from my “FEED ME” section on the Home page! Enjoy! ❤

Current Recipe Featured in FEED ME:  Shrimp & Veggie Stir Fry

August 8, 2017

Parmesan Crusted Flounder

  • 1 Flounder Filet
  • 2 tbsp Hard Shredded Parmesan
  • 2 tbsp Italian Bread Crumbs
  • 1 tsp Italian Seasoning
  • 2 tbsp Olive Oil

1. Preheat oven to 400 degrees
2. Brush olive oil over top flounder filet
3. Sprinkle parmesan cheese, Italian bread crumbs & seasoning evenly over the top of the filet
4. Bake for 20 minutes & Enjoy!

July 21, 2017

Everything Bagel Kale Chips

  • 2-3 cups Chopped Kale
  • 2 tbsp Olive Oil
  • 2 tbsp Trader Joe’s Everything But the Bagel Seasoning

1. Pre-heat oven to 350 degrees
2. Massage Olive Oil and Kale until Kale is fully coated in oil
3. Sprinkle Seasoning onto kale
4. Bake for 15-20min until dark and crispy!

June, 6, 2017

Broccoli Rice Shrimp Fajita Bowl 

  • 2 cups Broccoli Rice
  • 3 oz Shrimp
  • 1/4 cup Edamame Beans
  • 1/4 cup Corn
  • 1/4 cup Black Beans
  • 1/2 cup Sweet Peppers
  • 2 tbsp Fajita Sauce (Target)
  • 4 tbsp Olive Oil
  • Blackening Seasoning

Broccoli Rice
1. Sauté Broccoli Rice with 2 tbsp Olive Oil until softened
2. Add in Beans & Corn & Peppers
3. Add in Fajita Sauce

Blackened Shrimp
1. Cook shrimp in an oiled skillet
2. Add in Blackening Seasoning

June 4, 2017

Avocado Toast: Lazy Girl Edition

  • 2 Slices Ezekiel Bread
  • 1/2 cup Egg Whites
  • 1 Mini Cup Wholly Guacamole
  • 1 tsp Everything but the Bagel Trader Joes Seasoning
  • 1 tbsp Olive Oil
  1. Cook egg whites in oiled skillet (add in seasoning)
  2. Toast Ezekiel Bread
  3. Spread Half of the Wholly Guacamole Mini Cup on each slice of bread
  4. Place half of cooked egg whites on top on each slice

May 9, 2017

Peanut Butter Banana Over Night Oats

  • 2/3 cup Rolled Oats
  • 2 tbsp peanut butter
  • 4 tsp chia seeds
  • 2 tsp honey
  • 1 cup unsweetened almond milk
  • 1 scoop Vanilla plant based protein powder
  • 1 banana, sliced
  1. Combine all ingredients in big bowl
  2. Split mixture into two (mason jar it!)
  3. Sit in fridge over night
  4. Enjoy!

April 29, 2017

Cauliflower Grilled Cheese

  • 2 cups Cauliflower Rice
  • 2 eggs
  • 1/4 cup Parmesan
  • 1/4 cup shredded cheese of your choice
  • 2 tsp Italian seasoning
  • Salt & Pepper

1. Combine cauliflower rice, eggs, parmesan, Italian seasoning, and salt & pepper in bowl
2. Scoop 1 “ice cream sized” scoop of cauliflower mixture onto oiled skillet
3. Flatten mixture into the shape of “toast”
4. Cook on first side for about 5 minutes or until golden brown, flip to other side
5. Make other slice of “toast”
6. Add 1/4 cup of shredded cheese onto first slice, put second slice on top
7. Let cook on each side for another 2 minutes or until cheese is melted in the middle

April 1, 2017-

Buffalo Tuna Avocado Salad

  • 2-4 cups Spring Mix Salad
  • 1 can Tuna
  • 1/2 Avocado
  • 1/4 cup Blue Cheese Crumbles
  • 2 tbsp Buffalo Hot Sauce
  • Ranch Yogurt Dressing (Bolthouse brand)
  • 2 tbsp Wonton Strips
  1. Mix Tuna with Buffalo Hot Sauce (add more hot sauce if desired)
  2. Combine rest of the ingredients

March 13, 2017-

Tofu Lettuce Wraps

  • Lettuce wraps
  • 1 Bag Tofu Crumbles *Morning Star Grillers*
  • 2 Sweet Peppers
  • 2 Tbsp Soy Sauce
  • 1 Tsp Garlic Powder
  • Salt & Pepper
  1. Cook tofu crumbles according to direction
  2. Chop sweet peppers into small pieces & sauté in tofu crumble mixture until soft
  3. Add in Garlic powder once almost done cooking, let simmer for 2 minutes
  4. Add salt & pepper to tofu mixture to taste
  5. Spoon about 3 tbsp tofu mixture into lettuce wrap

1 serving = 3 lettuce wraps

February 20, 2017

Veggie Egg White Muffins

  • 1 Cup Egg Whites
  • 1 Cup Spinach
  • 1/2 Cup Chopped Peppers
  • Shredded Cheese
  • Salt & Pepper
  1. Preheat oven to 350 degrees
  2. Spray muffin pan with coconut oil/cooking spray
  3. Combine egg whites salt & pepper in bowl
  4. Pour egg mixture 3/4 full in muffin pan
  5. Add in 1 tbsp chopped peppers per muffin cup
  6. Add in about 4 spinach leaves per muffin cup
  7. Sprinkle 1 tbsp shredded cheese on top of muffin
  8. Bake for 10-15 minutes, or until firm

Makes about half a dozen muffins

January 16, 2017

Tofu Taco Salad

  • 1/2 Cup Tofu Crumbles
  • 1 Tbsp Taco Seasoning
  • 3-4 Cups Romaine Lettuce
  • 1/4 Cup Corn
  • 1/4 Cup Black Beans
  • 1/4 Cup Shredded Cheese
  • 2 Tbsp Salsa
  • 2 Tbsp Wonton Strips
  • 2 Tbsp Greek Yogurt Ranch Dressing (Bolthouse)
  1. Cook 1/2 Cup Tofu Crumbles according to directions. Add in seasoning when almost cooked. Let simmer for 2-3 minutes.
  2. Combine ingredients together & ENJOY!

Makes 1 Serving

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