Monday – Vegetarian quinoa bowl with cilantro lime dressing.
Tuesday – Garlic zucchini noodles with turkey meatballs.
Wednesday – Pasta with mushrooms, asparagus, and pesto.
Thursday – Baked stuffed chicken breast with spinach, cheese, and sun-dried tomatoes.
Friday – Black bean tostadas with cabbage slaw.
Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.
Looking to get in the fun of celebrating Oktoberfest? Then try this easy oven baked Pork Schnitzel. It’s healthier than pan frying, but tastes just as delicious. It also is a great make ahead meal and stores well in the freezer.
Pork schnitzel is a popular German dish prepared by breading and frying thin pork cutlets. Although there are many varieties of schnitzel like chicken, veal, and turkey. Pork is one of my personal favorites. The key to a good schnitzel is a meat mallet. You need to pound the pork very thin. Skip the gym and have this be your arm work out!
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Lemon herb quinoa salad combines all the tastes of a fine Mediterranean dish – cucumbers, tomatoes, lemon, and avocados. Served over kale for a delicious and simple dinner.
Mediterranean flavors are my jam lately. What’s not to love!? It’s all simple ingredients that are just good for you! Although if I had my way, I would add a ton of olives! But I know everyone isn’t a fan of them (especially in my house), so I didn’t include them in this recipe. But if you’re a fellow olive lover, feel free to add kalamata or black olives!
This lemon herb quinoa salad is chock full of yummy tomatoes, cucumbers, and avocado. To make sure you stay satisfied and full, it also has quinoa for some protein. All on top of kale! Remember, don’t skip the step where you massage the kale leaves. It sounds strange but really makes a difference.
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End of summer salad with roasted cherry tomatoes, corn, black beans, avocado with a tangy lime tahini dressing. This easy salad is healthy and refreshing!
The end of summer is always a sad thing. Fortunately for me, I live in New England and love all four seasons, especially fall. Actually, I love the start of every new season. But knowing my beach days are ending is a little upsetting!
This summer salad with roasted cherry tomatoes, corn, black beans, and avocado makes the transition a little easier! The roasted cherry tomatoes taste so amazing you might just want to pick them out of the salad and eat them all. Click here for the garlic roasted cherry tomatoes recipe. I had them made in advance, so if you aren’t doing so, making the salad will take a little longer.
Best part of this healthy salad recipe is the homemade, tangy lime tahini dressing. Only five simple ingredients elevate this salad to another level of salad greatness!
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Summertime and the livin’s easy! Right?! Now that summer is winding down, my diet is starting to catch up. When it’s warm outside, I don’t mind sitting on the deck with 1 or 2 glasses of wine, (Rose all day!) or taking an impromptu trip to Tree House Brewing Co. when they are pouring drafts, or getting ice cream for dessert a few nights out of the week. So this week is all about healthy eating – cauliflower rice, quinoa, chicken, shrimp.
Monday – Vegetarian Quinoa Bowl with Roasted Kale, Chickpeas and a Lemon Tahini Dressing
Tuesday – Garlic butter chicken with parmesan cauliflower rice.
Photo by eatwell101
Wednesday – Shrimp tacos with mango salsa
Thursday – Enchilada chicken meatballs served over quinoa.
Photo by Isabel Eats
Friday – Creamy kale and turkey sausage pasta with sun dried tomatoes.
Zesty marinated shrimp tacos with a mango, cherry tomato, and avocado salsa. This is an easy and quick weeknight dinner!
Long, sweet summer days are what we look forward to all…year…long. Warm nights when there is still daylight at 8pm and every night seems to end with a freeze pop! When I think of those nights, I also think of citrusy, fresh shrimp tacos. I know I can technically make shrimp tacos year round, but there’s something about those summer nights that go hand in hand with shrimp tacos.
Sautéed shrimp marinated with olive oil, chili powder, ground cumin, and lime juice mixed with a citrusy mango salsa with avocado and cherry tomatoes. This quick dinner is the perfect hassle-free meal. Be prepared: it will go fast and there will be no leftovers!
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This power quinoa bowl is bursting with flavors that your taste buds will love! Roasted kale and chickpeas are mixed with a garlicy lemon tahini dressing and topped with avocado and green onions.
Thursdays have slowly become my favorite day of the week! Crazy right?? But I’m fortunate enough to have Thursdays off from work and they have become my recipe testing, cooking, and food photography day. For countless Thursdays I have created quinoa power bowls for lunch/dinner from whatever I have left in my fridge. This vegetarian quinoa bowl with roasted kale, chickpeas, avocado, and a lemon tahini dressing is definitely in the top five!
Roasted kale chips are probably my all time favorite thing to snack on. My sister and I will clean out my garden and sit around devouring them all day. I’m not even kidding; sometimes we don’t even make it to the couch, we just stand over the tray on top of the stove grabbing handfuls!
For this recipe I used homemade roasted kale, but store bought chickpeas. You can use store bought of both or roast both yourself! But the recipe will take longer if you roast chickpeas at home.
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This cilantro lime dressing is tangy and just a little sweet. You’ll want to use it on top of everything, like this easy and healthy vegetarian quinoa bowl.
Finally the weather is getting nice and the only thing my son wants to do when we get home at the end of the day is “PLAY OUTSIDE” as he nicely tells me in his sweet two-year-old voice. I love it; we easily stay out until 6 or 6:30 pm, but just like a typical two year old, he has no patience to let me cook dinner. Insert easy vegetarian quinoa bowl to the rescue!
My favorite part about these quinoa bowls is many of the items can be prepped in advance or cooked a day or two before with another dinner. Having a baked sweet potato another night? Cook an extra one to use in this recipe.
The cook time for this recipe assumes you already have the sweet potato cooked. If you don’t, remember to allow for an extra 45 minutes for that to bake in the oven or you can cook it in the microwave.
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If you are looking for a healthy, filling lunch or dinner, this buddha bowl with sweet potato, spinach, avocado, and crushed walnuts will keep you full and satisfied.
Buddha bowls are a healthy way to get a balanced meal and an even better way to clean out your fridge. The last few weeks, on Thursday or Friday I’ve made a buddha bowl using whatever was left in my fridge from the week. The beauty of this meal is you can add any kind of ingredient.
How to make a buddha bowl
First, start with your grain – try brown rice, lentils, or quinoa. Next, add greens/roasted vegetables – spinach, green beans, peas, Brussel sprouts, the possibilities are endless. Finally, finish it off with nuts or seeds and your choice of dressing.
Last weeks buddha bowl with quinoa, green beans roasted potatoes, sunflower seeds, and green onions
I make a very basic red vinegar/olive oil dressing. My favorite toppings are green onions because I love the taste they give, avocado, and any kind of nut. Try it out for yourself; you will quickly fall in love with buddha bowls!
Happy New Year! Happy 2017! Last year when I was pregnant over the holiday season, I didn’t feel guilty eating everything and anything I wanted, including all sweets! This year is a different story! So just like many others out there after the Holidays have passed, I want to start eating healthy again. Goodbye to anisette cookies, chocolate layer bars, and panettone bread (some of my favorite Christmas sweets!). This recipe is super packed with superfoods! For Christmas I got a new cookbook and a new spirilizer, so I decided right away to test them both out. This recipe was inspired by Inspiralized, Turn Vegetables into Healthy Creative, Satisfying Meals, by Ali Mafucci.
Ingredients for the salad
Ingredients for the dressing
Steps
