Raspberry Coconut Muffins

So, while making cupcakes for a baby shower, I was struggling to stay strong and not have any. So I decided to make some cookies/muffins. I didn't have a recipe, I just started making. And what I got what a heavenly medly in my mouth!

This only made 6 since it was just me.
1/2 c unsweetened coconut
1/2 c oats (gluten free if needed)
1 egg
1 Tbsp honey
1 tsp vanilla extract
1/4-1/2 c raspberries -- mine were frozen. Any fruit would do.

Blend, fill cupcake tins, and bake at 350 for about 15-20min, until top gets a little crisp.

You could put ground flax or wheat germ easily, too.

About 86 calories and 4g fiber each, as written.

Amazing Fish Tacos

I just started playing around and ended up with a meal that not only my husband and I love, but my 5 year old asked for seconds!!! That's when I know it was a success!

Put corn tortillas in the oven, some flat some hanging, at 275* for about 20 to make tostada and taco shells.
Layer 1: 1 can kidney beans, 1 can tomatoes and chilies, some jalepeno slices all mixed in a food processor and a spoonful on the shell.
Layer 2: talapia (or any white fish) cooked on the stove with olive oil, taco seasoning and Tony's Cajun seasoning, broken up and a layer on top of beans.
Layer 3: I sautéed orange bell pepper, zucchini, and spinach in the oil from the fish. Put some across the taco.
Top with cheese.

Amazing as a taco or a tostada!
It was a hot day and it was light with a side of strawberries!

Broccoli Coleslaw

So I make this differently everytime I make it, so I will tell variations as we go.

The coleslaw shown was more of a salad. I chopped up broccoli, cauliflower, zucchini, and grated carrots. I added a handful of sliced almonds, a handful of crumbled bacon, then used 1/2c olive oil mayo and 1/4c white vinegar with 1 Tbsp sugar for the sauce. Yummy.

Usually, I get a back of broccoli coleslaw at the store (has broccoli, cabbage, and carrots) and mix with raisins, almonds, and a similar sauce.

This week, I changed my sauce and used 1/4c mayo, 1/2 avocado, and 1/4c vinegar with the sugar. I was extra creamy and added a great flavor.

Craisins are great in this, too, but raisins are cheaper and always in the house.

I love the crunch, the flavor, and the nutrition. It is a great mid-afternoon snack, side for lunch or dinner, it packs well for picnics, etc. I make a large batch and put it in small tupperwares so I just grab it and a fork when I want something.

If you dont like the mayo: Mix 1/4 c sour cream with 1 whole avocado, then mix the vinegar and sugar and you are set.

Veggie Chili (could be vegetarian)

My recipe uses ground turkey, but you could easily use tofu, or just stick with the veggies and beans. So good! Joel and I were fighting over who got the leftovers for lunches. And for a man who doesnt like leftovers, that says a lot. He took leftover zucchini lasagna today, too.

Brown 1lb ground turkey with onion and garlic (can use powders, not salts, if you dont have any of either). I used 1 Tbsp onion powder and 3/4Tbsp minced garlic. I also added about 1 Tbsp chili powder and 1/2 packet of taco seasoning.

While browning add 1-2 celery stalks chopped, 1 bell pepper (I used yellow) chopped, large handful of kale chopped (about 1-2cups), 1/2-1 zucchini chopped, and any other veggies you love or have on hand.

When meat is brown, add 1 can tomatoes and chilis (rotels) and let bubble. I also added some black pepper and chopped jalepeno. Dont add too much unless you like spicy. I add some (about 1Tbsp of chopped jalepeno) for flavor, but add more jalepeno to my bowl or the chili is too hot for the kids.

After about a minute of simmering, add 1 can rinsed kidney beans and 1 can rinsed black beans (you can easily add more or beans you like, this is what I used).

After 3-5 minutes of a low boil you are all set. We like it with tortilla chips or saltines and topped with jalepeno and grated cheese.

Sorry no photo -- was eaten too fast.

Zucchini Lasagna (gluten free)

I said I would try the recipe for eggplant lasagna, but we arent big fans, so I used zucchini. They were small, so it took 4 zucchini's, but worth it!!! Plus, it was family approved! Both my kids (ages 5 and 18 months) loved it, and my husband says he actually prefers it. Wow!

Make it like a normal lasagna:

So I browned 1 lb ground turkey with onion powder (since I had no onion) and a red bell pepper. I added a jar of chunky mushroom and garlic sauce.

Seperately I mixed 1 cup cottage cheese, 1/2 c parmesean cheese, 1 egg (use 2), 1 cup mozerella cheese, and 1 Tbsp italian seasoning.

Put a little sauce at the bottom of the pan to keep it from sticking. Layer thin slices of zucchini all the way across the casserole dish. Put 1/2 meat mix and 1/2 cheese mix. Another layer zucchini and repeat. Third layer zucchini and any leftover sauce, then top with another cup of mozzerella or jack cheese.

Bake at about 350. To cook the zucchini cover the dish with foil and let bake for 30-40 min, then uncover and bake another 10 min to allow cheese to melt and start to crisp.

Make sure to allow this to cool. It needs the cooling to set the cheese and sauce so its not so messy.

Amazing Egg Salad Sandwich

So, as usual, I was watching Rachel Ray and she made a BLT egg salad sandwich that sounded amazing, so I made my own.

 

I mixed together in my little food processor 1 hard boiled egg, 1 Tbsp mayo (olive oil kind), 1 Tbsp yellow mustard, and 1/2 an avocado. I put half of this on my Sara Lee 45 calorie whole grain bread with a slice of pepper jack, some black pepper, and a handful of spinach.

So stinkin good! About 323 calories as shown (and the filling makes 2 hearty or 3 small sandwiches). You could easily add bacon, tomatoe, zucchini, peppers, onion... whatever you like! This as a BLT would be a great dinner this summer!!! With some homemade baked sweet potato chips!

 

AND this has 9 grams of fiber. 25-30 a day minimum is recommended for us women, so this and a bowl of 1 serving fiber 1 chocolate cereal (amazing by the way, and 9 grams) has you at 18 grams before noon! Wow!!!

Lemons

I LOVE lemons... Lemon water, lemon in smoothies, lemon smells, and lemon pie! And did you know that lemons love you too (though the pie one may be less than beneficial)! As I have looked into lemons, I am amazed at all they do. They are great for cleaning, cooking, drinking, etc. Here are some pictures from the internet that show how they are good for you, and I have listed some ways to use them that can be beneficial and yummy.

~Lemon water -- tastes great, a change from plain water!
~Warm water with lemon juice and hot sauce = liver cleanse you can do once a day (1/4 c water, splash lemon, and 3 drops hot sauce like tabasco)
~Squeeze juice over chicken or fish with some olive oil and seasonings in a pan, through in the slices you used and cover the pan as it cooks. Very tender meat with a zesty flavor.
~Wipe out a wooden salad bowl with a slice of lemon to add flavor to your salad while cleaning the grains of the bowl.
~Squeeze over salad with some olive oil and vinegar and a sprinkle of italian seasoning for an amazing and healthy dressing.
~Squeeze into your plain yogurt when adding fruit for a zesty addition
~Juice lemons and freeze into ice cube trays. Stick one in your water with regular ice! You can get the small water bottle ice cube trays to have on the go, too.