Tag Archives: Healthy Recipes
I LOVE green beans. But I rarely know what to do with them besides slathering them in butter. So in my quest to eat healthier, I came across this gourmet green beans recipe from Shape magazine that I absolutely can’t get enough of. If spot green beans out at a farmers’ market this week, make sure to pick up a batch for this easy & healthy recipe.
Here is my step-by-step pictorial for easy gourmet green beans. I have made this recipe for friends/family and for special occasions. It’s always a big hit and a fancy way to dress up your vegetables or for Thanksgiving dinner. Thoroughly rinse off 1 lb. of green beans and prepare homemade vinaigrette recipe.
Trim the ends off of the green beans and bring water to a boil
Lay out your pitted dates (more…)
It’s almost the weekend!
I’ve picked out 5 healthy recipes I want to try out this weekend and thought I would share my finds with you. I’ve been trying to get into this whole meal prep thing so I can eat healthier at home, instead of caving and ordering Thai take-out when there’s nothing in the fridge. Lack of groceries and waiting until I’m absolutely starving always ends badly.
My game plan right now is to shop on Saturday and prep as much as I can for the week on Sunday. Sounds good in theory right? I know if I can get myself to do this, I will be setting myself up for success. So here are the healthy recipes I’ve picked out for the week:
Breakfast – To-Go Baked Oatmeal from The Wholesome Dish
With the weather getting colder I’ve been craving my usual fall favourites and this Turkey Chili recipe is something I make at least 4-5 times a year. It’s actually quite healthy, around 300 calories/bowl and it’s quite hearty and filling thanks to the black beans and a skillet cornbread that I like to make.
This low-fat skillet cornbread took me less than 10 minutes to prep! I like to let my chili simmer for about 20 minutes, while the cornbread bakes up in the oven. As I’m waiting, I take that time to set the table, chop up the cilantro and clean-up the kitchen. If you don’t want to make the cornbread – just go with store-bought.
This turkey chili also freezes well. So whip up a batch, take the leftovers for lunch the next day and freeze the rest. Here’s the recipe:
- 1 teaspoon of coconut oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 sticks celery, chopped
- 4 garlic cloves, minced
- 3/4 pound or 1 package of ground turkey
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 14.5 oz can of fire-roasted crushed tomatoes (regular will do too)
- 8 oz can of tomato sauce (low sodium)
- 15 oz black beans, rinsed