Tag Archives: Healthy

Red, White, and Blue Salad | Happy 4th of July!

So, I’m not recreating the wheel by any means with this salad, but for those of you that need inspiration for a 4th of July dinner/picnic…done 🙂  All of these items are from Trader Joe’s 🙂Blog Red White Blue 4th of July Salad-1 Ingredients

  • Mixed Greens
  • Kale Broccoli Mix
  • Blueberries
  • Beets
  • Raspberries
  • Goat Cheese
  • Cranberry Walnut VinagretteBlog Red White Blue 4th of July Salad-2 Blog Red White Blue 4th of July Salad-3What to do
  • Dice up the beets, and toss it all together-DONE!Blog Red White Blue 4th of July Salad-4 Blog Red White Blue 4th of July Salad-5 Blog Red White Blue 4th of July Salad-6Enjoy and Happy 4th of July!dit-elle-Lauren

Mango Avocado Chicken Salad

Ok, ok.  Just when you think I’ve posted enough mango avocado salad recipes…here’s another one haha.  I just can’t help myself.  The combination is just so good!!  Maya chowed it down, and asked for 2nds!

If it ain’t broke, don’t fix it right? 😉 Blog Paleo Mango Avocado Chicken Salad-2Blog Paleo Mango Avocado Chicken Salad-4 Blog Paleo Mango Avocado Chicken Salad-3Ingredients

  • 2 Cups diced chicken (I used left over rotisserie chicken, but you could grill up a few breasts seasoned with olive oil, salt and pepper)
  • 1 ripe mango diced
  • 1/2 cup diced tomatos
  • 1 avocado diced
  • 1 1/2 cups diced peppers (I used red, orange, and yellow)
  • 1/4 Cup diced red onion (I omitted this, because Maya is weird about onions, but I think it would be a great addition!)
  • Dressing of choice.  I cheated and used a pre-made poppyseed dressing, but you could use either of these paleo friendly recipes Esther has posted.  Mango dressing here or Creamy Lemon Garlic Dressing here.  Or the Avocado Dressing I posted here.
  • Serve over a bed of butter lettuce.  Arugula or spinach would be great too!

Enjoy!dit-elle-Lauren

Easy Herb and Parmesan Baked Salmon

This is a super easy way to prepare salmon! Brush with a little olive oil, fresh herbs, some cheese and bake! Even my kids loved it (to my surprise, because they have not been fans of fish lately) – win win! 🙂

Blog herb cheese salmon-2 Blog herb cheese salmon-1

Ingredients

  • 1lb slab of salmon
  • 1 Tbsp olive oil
  • Some sprigs of fresh herbs (I used thyme and oregano), torn
  • Handful of parmesan cheese (omit if strict paleo)

Directions

  • Oil baking dish
  • Add salmon and brush lightly with oil
  • Sprinkle fresh herbs on salmon
  • Top with cheese
  • Bake @ 350 for 25-28 minutes

dit-elle-Esther

Protein Berry Smoothie

When the Huz travels, and we don’t have the boys, Maya and I keep it pretty simple for dinners.  One of our favorite things to make is smoothies-DUH! 🙂  We’ve posted various smoothie recipes, and really it’s hard to go wrong.  Just dump a bunch of ingredients in a blender and it comes out tasting delicious (usually!)  Since it was going to be our dinner I added some protein powder and other “healthy” powder that made me feel a little better about it as a meal 😉Blog Protein Vegetarian Paleo Fruit Smoothie-1Ingredients

Blog Protein Vegetarian Paleo Fruit Smoothie-2Blog Protein Vegetarian Paleo Fruit Smoothie-2-She’s pretty excited to help hahaha. Blog Protein Vegetarian Paleo Fruit Smoothie-3 Blog Protein Vegetarian Paleo Fruit Smoothie-4 Blog Protein Vegetarian Paleo Fruit Smoothie-5Even more excited to lick the spoon 🙂 Blog Protein Vegetarian Paleo Fruit Smoothie-7 Blog Protein Vegetarian Paleo Fruit Smoothie-8Cheers! 🙂 Blog Protein Vegetarian Paleo Fruit Smoothie-9 Blog Protein Vegetarian Paleo Fruit Smoothie-10I can’t even handle it…  SO CUTE! Blog Protein Vegetarian Paleo Fruit Smoothie-11Enjoy!dit-elle-Lauren

Costco Hack- Grilled Chicken and Onion Salad with Kale, Broccoli, and Avocado

As a working mother of 2 teenage stepsons and a toddler, dinners aren’t always what I imagine or want them to be.  If I can make them reasonably healthy, easy, and edible I count it as a major win!  So, you know who gets a lot of our grocery business?  Costco!  I don’t have the time, patience or wallet to go to all the various grocery stores, and if you have a bigger family-Costco is a home run.  So, I do a lot of what I like to call “Costco Hacks”.  The term “Ikea Hack” has become pretty well known as a term of making something inexpensive into something that doesn’t look inexpensive at all, and I think that the same can be made of food!

You can totally do that with Costco/Trader Joe’s too!  Especially if you have a family.  Gather a bunch of ingredients, and then make them into meals that are healthy, relatively easy, and enjoyable across the board!  And above all…share with the rest of us!!!

So…for my first official “Costco Hack” installment… Everything in this salad is from Costco.

And sadly, I know I could have made it look better, but I got the idea to take pictures after I had tossed it all together.  Which jumbled it all and made it look messy.  I guarantee it tasted a LOT better than it looked 🙂

There’s something about the grilled onion diced up into the salad.  It added such a yummy flavor, that I do it almost every time we grill for dinner!Blog Costco Grilled Chicken and Onion Kale Avocado Brussel Sprout Salad-3 Blog Costco Grilled Chicken and Onion Kale Avocado Brussel Sprout Salad-2 Blog Costco Grilled Chicken and Onion Kale Avocado Brussel Sprout Salad-1Ingredients

  • 4 Individual Chicken Breasts (frozen then defrosted)
  • 1 medium yellow onion
  • Olive oil and salt and pepper to coat both chicken and onions (to taste)
  • 1 Avocado
  • Handful of Cherry Tomatos
  • 2 Handfuls of Mixed Greens
  • 2 Handfuls of the “Sweet Kale Frise Chou Doux” Mix
  • One pouch of the Poppyseed Dressing.
  • Cheese of your choice.  I was going to do some goat cheese, but I had some Parmesan on hand and that was yummy too.  A little goes a long way with all the other flavors, so use sparingly and it will still be delicious!

Directions

  • Heat your grill to medium heat.
  • Marinate defrosted chicken in olive oil and salt and pepper
  • Slice your onion to 1/2 inch thickness and coat with olive oil and salt and pepper
  • Place Chicken Breasts and Onions slices on grill for 8-10 minutes (depending on size) then flip and cook again for 8-10 minutes (depending on size)
  • Toss the various greens together.
  • Add Avocado and tomatoes.
  • Once chicken and onions are done, dice them up and add them to the mix.
  • Sprinkle with cheese of your choice, add dressing and toss to ENJOY!

Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg! // Paleo // Whole30

What is it about soft boiled eggs?  I’ll tell you.  The soft ooey goey yolk!!!  They make just about anything they are on look DELICIOUS and taste decadent!  So…I figured I better add it to my first attempt at a Whole30 dish that I was going to make for the boys 🙂  It worked!  They devoured it!!Blog Paleo Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg-1Ingredients

  • 4 sweet potatos (or, however many people you have.  If you get ridiculously large ones like I did, you can cut them in half per serving)
  • 6 cups spinach
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
  • 2-3 large bone in chicken breasts or if you’re in a pinch for time a rotisserie chicken and shred the breasts from it (I’m not a big fan of dark meat, but you could use all of it!)  Bone in is so much juicier and easier to shred.
  • 4 Eggs (or as many people that you have)

Directions

  • Cook chicken ahead of time (to make shredding easier) by coating with 1 Tbl Olive Oil and use crushed sea salt/pepper.  Bake in preheated oven 375 until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.  Or, you could BBQ on med 10-15 minutes each side depending on size.
  • Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft.  It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
  • Start boiling water for the eggs.  Once water is boiled, add eggs.  Boil for 6 minutes.  Drain the hot water and add cold water a few times until they are completely cool.  Once cool, peel and set aside to put on top of dish.  Good luck getting all of them to completely come out of the shell.  I’ve never been able to!  :{  Feel free to make extra if you are serving to people that care haha.
  • Dice up the red onion
  • Sautee 2 Tablespoons of Extra Virgin Olive Oil with red onions and garlic for about 5 minutes
  • Shred the chicken and add it to the above.
  • Toss in the spinach until it’s wilted.
  • When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium.  Crush it up a little.  Spoon on chicken and spinach mixture.  Top with soft boiled egg.

Enjoy!dit-elle-Lauren

Healthy Carrot Cake Cupcakes // Gluten Free

What makes Healthy Carrot Cake Muffins even better?  FROSTING!! 🙂  I didn’t have any cream cheese on hand, so I thought I’d try something with goat cheese.  I love getting creative with what’s on hand!Blog Healthy Gluten Free Carrot Cake Cupcakes-1 Blog Healthy Gluten Free Carrot Cake Cupcakes-2I left the room for a minute.  When I came back, Maya had taken a bite out of every carrot and was working her way through this one 🙂Blog Healthy Gluten Free Carrot Cake Cupcakes-3Blog Healthy Gluten Free Carrot Cake Cupcakes-4I’m reposting the recipe for the muffins turned cupcakes 🙂

Ingredients (makes 12)

Muffins

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Frosting

  • 3 oz goat cheese (I get the little individual 1 oz packs from Trader Joe’s)
  • 2 6 oz containers of Non Fat Greek Yogurt
  • 1 Tablespoon Pure Organic Honey

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • Place a big dollop of frosting on and ENJOY!
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just refrigerate what doesn’t get gobbled up immediately, and they will not dry out.

Nutritional Facts (I entered all the ingredients into Calorie Count)

Cupcakes

Serves 12 //  Calories per frosted cupcake- 160 // Total Fat- 5.9g // Saturated Fat- 3.9g // Cholestererol- 35mg // Sodium- 178mg  // Total Carbohydrates-18.7g // Dietary Fiber-1.5 // Sugars- 12.6g // Protein- 8g

dit-elle-Lauren

Healthy Carrot Cake Muffins

I’ll admit…these were my 2nd attempt.  I’ve been wanting to make a carrot cake version of the Banana Muffins I made, and my first attempt were just a liiiiiittle too healthy tasting haha.  Maya gobbled them up, but that’s not really saying much 😉  So…I made them a little bit sweeter, and loved them!  There’s still no refined sugar, so they are much healthier than the standard carrot cake.  They are super moist, not heavy like other carrot cakes, and delicious!Blog Healthy Paleo Carrot Cake Muffins-1 Blog Healthy Paleo Carrot Cake Muffins-2 Blog Healthy Paleo Carrot Cake Muffins-3 Blog Healthy Paleo Carrot Cake Muffins-4

Ingredients (makes 12 muffins)

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.  Enjoy!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 12 //  Calories per muffin- 98 // Total Fat- 3.4g // Saturated Fat- 2.2g // Cholestererol- 27mg // Sodium- 146mg // Potassium- 198mg // Total Carbohydrates-15.1g // Dietary Fiber-1.5 // Sugars- 9g // Protein- 2.2gdit-elle-Lauren

Mango Avocado Salsa

Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren