Turkey Meatballs & Zoodles

I make these mainly for my husband who likes to stash em in little ziplocs for easy grab-and-go lunches during the week! He eats em plain but with a little extra effort they can actually be made into a legit meal! I found my hand-held microplane spiral cutter  at Bed Bath & Beyond, but I checked Amazon and there are many different kinds – I usually like to opt for ones with triple digit customer reviews & high star ratings 😉 But this does the job and makes the zucchini into “noodles” or zoodles to be more precise (come on that must be a hashtag by now). Try this recipe out for a healthy spin on an old favorite – I like to throw freshly chopped onions in with the sauce too!

microplane spiral cutter

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turkey meatballs_liveng proof_0365

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Ingredients:

1.5 pounds extra lean ground turkey breast
2 egg whites
1/2 cup toasted wheat germ
1/4 cup rolled oats
1 tablespoon whole flaxseeds
1 TBS mrs. Dash all-purpose seasoning salt free
1 to 2 teaspoons Italian seasoning
2 tsp garlic powder (salt free)
2 tsp black pepper

Method:

Step one:
Preheat oven to 400°F coat a 2 quart baking dish with cooking spray (I use canola oil spray)

Step two:
Place all the ingredients in a large bowl and mix together well with a spatula or your hands shape the mixture into your 16 to 20 golf-ball sized meatballs and place them in baking dish.

Step three:
Bake for 7 minutes. Turn the meatballs, then bake for 8 to 13 minutes longer or until no longer pink (I usually bake for 11 -12 mins longer
).

3 meatballs:  211 kcal / 37.5 g protein / 9 g carb / 4.5 g fat


If you’re short on time and want a great low-sodium option pasta sauce I recommend Mario Batali’s Tomato Basil Pasta sauce. It only has 7 ingredients (I’m a fan that I can pronounce all of them) and no preservatives!

San Marsano Imported Italian Plum Tomatoes
Fresh Red Onions
Fresh Carrots
Extra Virgin Olive Oil
Fresh Basic
Fresh Garlic
Sea Salt

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Inspired by a recipe from Gregg Avedon’s ‘Muscle Chow’ 

Clean & Refreshing Alkaline Kale Salad

If you’re into living a healthy lifestyle chances are you’re also into kale. I’ve been on a kale salad kick recently… I seriously just can’t get enough of this particular dish. I  love experimenting and  discovering new ways to eat this superfood, which is actually how I invented this salad (ok – invented is a bit of a stretch but just go with me here). I was looking for a new salad dressing and came across one that sounded appetizing but I didn’t actually have all the ingredients listed on hand (I always use recipes as suggestions anyway) so I did what any of us would do, threw together my own version. Now, I’m no Julia Child, but I’d go as far to say that I think she’d even be pleased with this result.

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I also love kale in sautés, salads, wraps, soups, chips, smoothies, and juices! I’m a huge fan of how versatile this particular dark leafy green is; from savory marinades and homemade sauces, to sweeter tangier flavors like this salad…you just can’t go wrong!

Regular intake of kale has been shown to stimulate antibody production, boost anti-oxidative capacity, drastically lower bad (LDL) cholesterol, and increase good (HDL) cholesterol!1 Seriously what’s not to love about this food! It belongs to the family  Brassica oleracea, which includes brussels sprouts, collard greens, and cauliflower to name a few!

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Clean & Refreshing Alkaline Kale Salad Dressing:
2 TBS Pure Lemon Juice
1 TBS Liquid Amino’s
1/2 TBS (OR 1 -2 packet(s) of Organic Stevia *or Honey
1 TBS Nutritional Yeast

 

Kale Salad:
2 Handfuls of Kale (chopped)
blueberries
strawberries
slivered almonds  (or chopped pecans/cashews)
cucumber
radishes
celery
**optional if you don’t have access to fresh strawberries: red grapes (halved)


My actual salad varies with whatever I have on hand! But you need something sweet to balance out the savory and I find that either red grapes or ripe strawberries really do the trick!

I throw all the ingredients into a big zip lock and shake it to distribute the dressing evenly! Top with grilled chicken breast, or your choice of protein, or enjoy all on its own! I like to also add a dollop of pine nut hummus into the mix!

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Enjoy!
your-trainer-Engrid

 

 

 

1.  http://nutritionfacts.org/video/smoking-versus-kale-juice/

Red Quinoa with Fresh Herbs, Lemon & Roasted Corn

Red Quinoa with Fresh Herbs, Lemon & Roasted Corn

Used this snow day to catch up on meal prep and experiment with some new recipes! And this one’s a keeper! I know your all, “ya so what…it’s quinoa…we get it you’re a health nut”…but honestly, I’ve been getting a little bored of just quinoa. I usually mix it in with sweet potatoes but I wanted something different! Usually I do this thing where I find 2 or three recipes all in the same ball park – and I take what I like from each of them and make it my own. This recipe was no different, I made a few tweaks to my prep method and voila, a few carefully selected spices later, this happened! I was honestly a little nervous that lemon might taste weird (maybe its just me but when I think lemon I think of the sweeter side of lemon like lemon meringue or lemonade. But it does not play that role in this recipe, promise!

lemon herb quinoa

Ingredients:

  • 1 cup Red Quinoa
  • 1 leek, chopped
  • 2 Fresh Garlic Cloves, minced (or 1 TBS minced garlic)
  • 2 cups water
  • Ground Black Pepper
  • Olive oil, as needed
  • 2 Cobs of Fresh Corn
  • 1 TBSP chopped Parsley
  • 1 TBSP chopped Chives
  • 3 TBSP chopped Thyme
  • zest of 1 lemon

Directions:

Preheat oven to 400 degrees.

Place 1 tbsp of oil in pot. Add shallot and sweat, add garlic after about 3 minutes and once fragrant add the quinoa, water, salt and pepper. Bring to a boil then reduce to simmer. Cook for about 20 minutes.

Cut the kernels of corn off of the cobs of corn. Put corn into a ziplock bag and add about a tbsp. of olive oil, pepper, and about 1 tsp chopped thyme to taste. Shake the bag up to evenly distribute until all kernels are coated. Place on a cookie sheet (I like to cover mine with tin foil for easy clean up). Place in the oven for 20-30 minutes until lightly browned.

Combine  all of the chopped herbs, lemon zest. Once the quinoa and corn are done add your seasonings! Taste, season and serve hot.

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What’s your favorite way to eat quinoa?

your-trainer-Engrid

Brussels Sprout Salad

I had taken quite the hiatus from brussels sprouts but after hearing this idea from my friend I decided I’d pick me up some brussels sprouts and give it a try. Typically I bake em (toss in a bag with some olive oil and spices and bake) but every time I made ’em this way – we would just never eat much of them and they would end up at the back of the fridge.

This recipe calls for lightly sautéing your brussels sprouts and I’ve gotta say this did the trick!

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7 – 8 Brussel Sprouts, stems trimmed off and chopped
2  – 3 TBS Mustard (I used Trader Joes Aioli Garlic Mustard Sauce
2  tsp Minced Garlic
2  tsp EVO
1/4 C Pine Nuts
1/4 Cup Slivered Almonds
2 Green Onions (diced)
1/4 tsp Ground Black Pepper
1 TBS Apple Cider Vinegar
Juice of 1 Lemon
Olive Oil Spray (I use a Misto)

Heat a skillet to medium high. Toss in your pine nuts and slivered almonds. Watch and stir them around to prevent from burning. Do this for about 3 -5 mins (or until nuts are evenly toasted).

Move your pine nuts and almonds to one side of the pan. Spray the open area of the pan with EVO toss in your chopped brussels sprouts and green onions. Saute until softened.

As the brussels sprouts cook, whisk:  mustard, apple cider vinegar, lemon juice, minced garlic, and black pepper in a bowl. Once the brussels sprouts are soft, toss with dressing and toasted pine nuts and almonds. Serve warm or cold!

Enjoy!
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Spice Up Your Life ~ I ❤ garlic & paprika

I can’t believe I haven’t shared this with you guys yet! Those who know me, usually figure out pretty quickly that I’m somewhat of a “hummus junkie”

This is definitely one of my all-time-favorite snacks! But unlike every other normal person, I like to spike my hummus!

hummus recipe Liveng Proof

 I ❤ garlic & paprika! I typically mow this with carrots, celery, cucumber, and radish slices!

 

Lately I’ve been buying garlic hummus, which I then drizzle and season to taste! But this is also a great way to add a burst of flavor to any kind of hummus; this seasoning mixture definitely compliments both plain or pine-nut hummus too! Get creative! 😉

The ingredients listed for ‘drizzle with’ are also one of my favorite salad dressings 😉 

 

Drizzle With – Salad Dressing Recipe:

 

  • 2 TBS Truvia (or Stevia)
  • 1 TBS poppyseeds
  • 1 TBS Toasted Almond Seeds (or sliced almonds)
  • 1/4 C White Wine Vinegar
  • 1/4 C Apple Cider Vinegar
  • 1/4 – 1/2 C Olive Oil

Enjoy!

xo

Engrid

 

Summer Time Guacamole

Hola!

Hope everyone has been enjoying their first weekend of summer!

Summer always makes me think of beach days, bikini’s,  sun-kissed skin, backyard BBQ’s, warm summer nights, jean cut-offs…

and of course, guacamole!

Whenever we get together with friends it’s always assumed that I will be making my clean & green guacamole!  I usually save a small portion for later because I hardly ever get an opportunity to get a bite before it’s gone – no joke! I don’t usually tell people how healthy it is…and I try to always use all organic ingredients for this recipe, or atleast locally grown!

guac-&-chips

Ingredients:

1/2 of a Tomato, seeded & diced

1 1/2 Tablespoon Garlic, minced

1 Tablespoon Black Olives (rinsed in a colander) & diced

1/4 – 1/2 Red (or white) Onion, chopped

1 – 2 teaspoons black pepper

1/4 – 1/2 C of your favorite salsa (I prefer less watery ones)

Juice from 1/2 of a lime

1/8 C corn (optional)

Method:

In a medium sized bowl, mash up the avocado(s) with a fork
Add remaining ingredients one at a time, mixing well as you go
Serve & Enjoy!

I like to make my own corn tortilla chips because I find that even “healthy”, “low-fat”, or “reduced-sodium” brands are laced with more sodium than I prefer! Of course, our bodies need some salt for our bodies to function. The American Heart Association recommends limiting daily sodium intake to about 1 teaspoon a day (thats about 2,400 mg).

When I make my own tortilla chips at home I use our toaster oven (or oven if I’m making a larger batch). I prefer my chips to be baked, not fried! And this way I know exactly how my food was prepared, which I love 🙂

Homemade Corn Tortilla Chips:

  • Using a pizza slicer, divide your corn tortillas into 6 pieces (3- cuts) – cut as many as desired.
  • Lay the pieces out onto a baking sheet (I usually cover my sheet with tin foil for easy clean-up afterwards)
  • Using a Misto® lightly spray your chip pieces with an oil of your choice (I usually use EV Olive, Canola, or Safflower oil)
  • Dust your chips with black ground pepper, onion powder, garlic powder, and paprika, and a dash of cayenne
  • Toast until crisp (Mine usually takes about 5 – 7 mins) – but be sure to keep an eye on them, I’ve had a few batches burn & blacken!

 

Summer Beauty Tabbouleh Salad

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We’ve really been feeling the heat of summer where I live, so I just wasn’t in the mood to eat something hot for dinner…so I made this!

The Summer Beauty Tabbouleh is simply delicious and just the thing for the summer months ahead! Try it over a bed of arugula, mix in with some grilled chicken,  or as a snack with some crackers! Some of my favorite are the Almond flavored Nut-Thins made by Blue Diamond©

 

Here is a recipe card for easy pinning!

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Enjoy!

xo Engrid