Combine all the ingredients except for the oils in a medium sized bowl, mixing completely.
Divide the turkey mixture into 5 round patties.
Refrigerate for at least one hour.
Heat the oils in a large skillet. Add the patties and cook for 10 minutes, turning every so often to achieve a golden color.
Serve with a sprinkling of extra soy sauce on the top or with Thai sweet chili sauce
Thai Sweet Chili Sauce
1/4 cup pure maple syrup
2 tbsp sweet chili garlic sauce
1 tbsp white wine vinegar
1 tbsp cornstarch
1 tbsp Bragg Liquid Amino
1/4 tsp sea salt
In a small sauce pan, whisk ingredients together and bring to a boil.
Reduce heat and simmer until thickened (about 5 min).
Let cool and use to dip with Thai Patties.
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I am so sorry I didn’t post all last week!! Getting married and having some other things going on took my mind off of my blog… but don’t worry, it won’t happen again!!
So I am excited for this new recipe, because it was made with the help of my HUSBAND!! He definitely knows how to get to my heart! He is helping me so much with taking care of our home, kids, and cooking meals and cleaning up! I know you may be thinking this is what husbands are suppose to do, but keep in mind, I’ve been a single parent and use to doing it on my own! I can totally get use to this! <3
Last night, Brent made this meal for me, but I added just a couple ideas to make it our own!! I changed the spaghetti noodles for spaghetti squash, and added mushrooms too!
1 Spaghetti Squash (medium size)
1 bushel fresh asparagus (remove the stems and use the green part and the tree looking part)
6 slices of low sodium 97% fat free ham (get it as fresh as possible)- Cut into small cubes
4 oz Gouda cheese (cut into small cubes
1/2 cup mushrooms (sliced)
1/4 cup chopped onion
2 Tbsp EVOO
1 tsp minced garlic
14 oz can chicken broth (99% fat free) and low sodium
Place asparagus on cookie sheet. Add 1 tsp Himalayan Salt (or sea salt) and 1 tsp EVOO on top. Cook for 12 minutes at 350 degrees.
Cut spaghetti squash in half length wise (with a fork, take out seeds and middle) and turn upside down on plate (round part up) and cook in microwave for 12 min. Let cool for a couple minutes after taking out of microwave.
In a small pan, add 1 tsp EVOO, ham, onion, mushrooms, and garlic and cook for 5 minutes or until onion slightly brown.
In larger pan, add chicken broth and bring to a boil. Then turn down to medium. Fork out spaghetti squash and add squash to pan with broth.
Add asparagus, and ham mixture to large pan with broth and squash. Cook for 5 minutes. Mix every minute or so.
Add Gouda cheese to mixture. Stir and cook for 1 minute.
1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli floret
1 cup red bell peppers, diced
2 cloves garlic minced
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce (I use Bragg liquid Amino’s- found in organic section of grocery store)
2 tablespoons raw honey
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce
Add cornstarch, salt, pepper, chicken to a gallon size zip lock bag. Seal and shake to coat chicken evenly.
In a large skillet on medium-high heat, add the oils, chicken, and cook for about 4 to 5 minutes. Stir every minute or so, so all sides cook evenly. Chicken should be about 80-90% cooked through.
Add the broccoli and bell peppers and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce
To a medium bowl add the soy sauce, garlic, honey, rice wine vinegar, chili-garlic sauce, and whisk to combine; set aside.
Add the cashews to the skillet and stir to combine.
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
2 tablespoons Bragg Liquid Amino’s (find in the organic section at grocery store) or reduced-sodium soy sauce
Juice of 1 lime
1 tablespoon light brown sugar
1 tsp cornstarch
In a medium bowl, combine the ingredients for the marinade until smooth and allow to marinate chicken in this mixture for 1 hour minimum in the refrigerator. When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F (200°C).
Transfer chicken and the sauce to a baking dish. Bake at 425°F (200°C) for 25-30 minutes. Meanwhile reduce the remaining marinade a little bit in a saucepan on the stove while chicken is cooking, then drizzle the sauce left in dish over cooked chicken and broil for 5 minutes.
Let cool before serving! Garnish with cilantro if desired, and serve immediately.
ENJOY this dish with my Healthy Chinese Cauliflower stir-fry rice! Recipe below!
Healthy Chinese Cauliflower Stir-fry Rice
1 head cauliflower chopped into small pieces
3 tbsp Extra virgin Olive Oil
1/4 medium onion chopped
2 garlic cloves chopped fine
1 small bag steam fresh veggie mix (peas, carrots, beans) or you can use 4 oz of your favorite veggie to go in your stir-fry.
2 tbsp Bragg Liquid Amino’s
In large pan, add 1/2 tbsp Olive Oil and 2 eggs. mix eggs, breaking yoke and cook fully, continuously mixing and tossing. Set aside.
In same pan, add 1/2 tbsp Olive oil, add onion and garlic and cook on medium high until slightly brown and sautéed. Set aside with eggs.
Next, with same pan, add 1/2 tbsp EVOO (Olive Oil), add veggies and cook until cooked through lightly. Set aside with other cooked ingredients.
Lastly, in same pan, add 1.5 tbsp EVOO and add in cauliflower. Cook on medium for 5 minutes, stirring and mixing every 1-2 minutes. After 2 minutes, add in Bragg Liquid Amino’s.
Add in all other cooked ingredients and cook for 3 more minutes, mixing every minute.
Serve after cooling.
If you make this, I would love to hear how you like it!!! Comment below!!
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If you know me, you know I am slightly addicted to nachos!! I just can’t help myself sometimes!! So today I was in the mood, but instead of going and having a big cheat, I decided to make a healthier, cleaner version of my steak nachos!!
PS.. This takes about 5 minutes to make if you go George Foreman route!
2 cups organic blue corn tortilla chips
2 cups lean steak cubes (I cooked on George Foreman)
1/4 cup fresh salsa
1/4 cup fresh guacamole (purchase at the grocery store or make your own! CLICK for home made guacamole recipe)
1/8 cup jalepenos
1/8 cup Plain Greek Yogurt- Use this as a healthy alternative for sour cream!
I found a similar recipe on the internet just searching for dinner ideas, but was not so healthy. So I made a few adjustments, and here we are!!
This Lasagna Roll-up was AMAZING!!!! And yes, its even gluten-free!!
Gluten free lasagna noodles (cook according to package directions)
1/2 lb lean ground turkey meat
1/2 lb lean ground beef
8 ounces fresh spinach chopped
16 ounce 1 % ricotta cheese
1/4 cup Parmesan cheese (grated)
1/2 c 1% Mexican style shredded cheese
28 ounce organic tomato sauce
1 tsp garlic powder
1 tsp black pepper
1/2 tsp Himalayan salt (or Sea salt)
Pre-heat oven to 350 F degrees.
With a large rectangle dish, spray Pam or Olive oil to cover bottom of dish.
Add tomato sauce to bottom of dish.
In a small mixing bowl, add ricotta cheese, parmesan cheese, chopped spinach, gar
lic, pepper, and salt and mix together with spoon
In another medium mixing bowl, put both turkey meat and ground beef together and mix.
On a separate plate, take cooked noodle and lay flat, add 1 tbsp of cheese mixture onto noodle and spread on top of noodle.
Add quarter size pieces of mixed meats on top of cheese mixture over noodle.
Roll up noodle and place inside dish over top of sauce
Continue until all noodles are used. Add Shredded cheese over top of roll ups.
Bake for 35 minutes or until meat is cooked throughly.
Cool before eating.
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I found this recipe or should I say meal as I was walking through Aldi grocery store. Not sure if your reading this and you have one, but we do and its amazing!! Aldi is coming out with healthier foods, organic, and whole! Their produce section is awesome too!! Whats better is the money you save when you go!! My advice is bring your own bags to put your groceries in or else you will have groceries all over your car, and bring a quarter to borrow a cart!
This meal is right about 300 calories, 16 g protein, 6 g fat, 40 carbs… just about what any normal healthy meal is!!
If your going to make on your own if you don’t go to the store and get it yourself, here is how you make it:
1 lb baked chicken cooked thoroughly (cut into small squares)
2 cups cooked Quinoa (follow recipe on package)
1 16 oz bag frozen spinach
1 red pepper, cut into 1/2 inch pieces
2 tbsp sun dried tomato (cut into small pieces)
1/4 cup feta cheese (I added this myself)
1 tsp garlic
1 tsp black pepper
1 tsp Himalayan salt
1 tbsp Extra Virgin olive oil
Set aside chicken and Quinoa after being cooked.
Cook spinach in pan on low for 5 minutes with lid on. Drain water after cooked. Set aside.
In a pan, add olive oil, garlic, salt, and pepper, spinach, sun dried tomato. Cook for 3 min on medium on stove.
Add cut up Chicken and cook for 3 more minutes.
Separate 1/2 cup Quinoa on a plate as each serving (4 servings total).
Split chicken mixture into 4 servings. Add 1 serving to each 1/2 cup of quinoa.
Top off with feta.
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