DINNER – CAPRESE ZOODLES
Ingredients 4 large zucchini 2 tbsp. extra-virgin olive oil kosher salt Freshly ground black pepper 2 c. cherry tomatoes, halved 1 c. mozzarella balls, quartered if large 1/4 c. fresh basil leaves 2 tbsp. balsamic vinegar Directions: Using a spiralizer, create zoodles out of zucchini. Add zoodles to a large bowl, toss with olive oil […]
DINNER – TACO TOMATOES
A fantastic low-carb alternative to the Tex-Mex staple! Ingredients 1 tbsp. extra-virgin olive oil 3/4 lb. ground beef 1 medium onion, chopped 1 (1-oz.) packet taco seasoning 4 large, ripe beefsteak tomatoes 1/2 c. shredded Mexican cheese blend 1/2 c. shredded iceberg lettuce 1/4 c. sour cream Directions: In a large skillet over medium heat, […]
BREAKFAST – HEALTHY PUMPKIN MUFFINS
Ingredients 1 c. all-purpose flour ½ c. whole wheat flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. kosher salt 2 tsp. pumpkin pie spice 1 c. canned pumpkin 1/2 c. honey 2 large eggs 6 tbsp. butter, melted and cooled 1/4 c. Greek yogurt 1 c. toasted and chopped pecans 2 tbsp. […]
BREAKFAST – CRUSTLESS QUICHE
Ingredients 1 tbsp. butter 8 oz. cremini mushrooms, thinly sliced 1 shallot, minced 2 c. loosely packed spinach Kosher salt Freshly ground black pepper 8 large eggs 1/4 c. whole milk 1/4 c. oil-packed sun-dried tomatoes, finely chopped 1/4 c. freshly grated Parmesan Directions: Preheat oven to 375°. In a medium skillet over medium heat, […]
BREAKFAST – INSTANT POT STEEL CUT OATS
Ingredients 2 c. steel cut oats 3 1/2 c. water 2 c. 2% milk 1/2 tsp. ground cinnamon 1/2 tsp. kosher salt 2 tbsp. maple syrup, plus more for serving 1 tsp. pure vanilla extract Sliced banana, for serving Blueberries, for serving Toasted sliced almonds, for serving Directions: Combine oats, water, milk, cinnamon, and salt […]
