Dinner

Easy Grapefruit Mint Salad with Corn {5 Minutes to Make!}

August 27, 2015 by Bethany And Rachel 16 Comments

It takes only 5 minutes to make this refreshing Grapefruit Mint Salad with Corn!

I feel bad for grapefruit. It always had a bad reputation in my household. When I was younger, my mom tried to get me to eat it by sprinkling sugar on top. I still wouldn’t eat it.

A few years ago when my older sister wanted to drop a few pounds, she went on the grapefruit diet. Yes it is as bad as it sounds, pretty much grapefruit for every meal. I refused to touch one all the way up until like 2 months ago, due to the fact that I was traumatized when I was a kid.

Now I can saw that me and grapefruit have reconciled our friendship. Now I love the stuff just like my imaginary boyfriend (because I’m lacking a real one). Just call me the Miley Cyrus of the grapefruit world because I can’t stop won’t stop.

Grapefruit Mint Salad with Corn

Not only have I found out that grapefruit is good by itself, but its also great with other refreshing flavors. Combine it with summer corn, juicy tomatoes, ripe avo, fresh mint leaves, a drizzle of olive oil and salt and pepper and you got yourself the most refreshing summer salad in the history of mankind.

Easy Grapefruit Mint Salad with Corn

Print Recipe

Prep Time 5

Total Time 5

Servings 4 servings

Ingredients

2 cups corn kernels
1 grapefruit (peeled, segemented, seeds removed) finely chopped
1 large tomato finely chopped
1/2 avocado finely chopped
1/4 cup fresh mint finely chopped
1 Tbsp. olive oil
1 Tbsp. lemon juice
salt and pepper

Instructions

Add all ingredients in a large bowl. Mix together well, making sure all ingredients are evenly combined.
Enjoy!

Want more Tasty Salad Recipes???

Lemon-Cilantro Potato Salad

Papaya-Avocado Slaw

Linking up with Sprint to the Table for Strange but Good

EASY Lemon Rosemary Greek Yogurt Baked Chicken {6 Ingredients!}

August 20, 2015 by Bethany And Rachel 10 Comments

This Healthy Lemon Rosemary Greek Yogurt Baked Chicken is an easy chicken dinner that your family will love! Only 6 Ingredients needed!

Ugh, today was one of those days when everybody in my family is super busy and theres nothing for dinner. Usually when this happens I resort to my good old oatmeal, but that would leave my parents stuck with nothing.

Usually its my job to make dinner, but I’ve been having to work so much that I’ve haven’t had much time to eat, let alone cook. Thankfully, my mom defrosted some chicken breasts earlier that morning and we had tons of fresh rosemary growing outside.

It was like a sign sent from heaven, I saw a pin for greek yogurt marinated chicken and checked out the recipe. Easy to make, and only a few ingredients are needed? Heck yeah man.

Lemon Rosemary Greek Yogurt Baked Chicken

Making the marinate took a mere 2 1/2 minutes to make and the hardest part was waiting 2 hours! You can also make this the night before and let the chicken soak for longer if thats floats your boat! Either way, you’ll end up with a delicious dinner that will satisfy anyone! I guess you could say that this chicken saved me and my family from becoming hangry.

EASY Lemon Rosemary Greek Yogurt Chicken

Print Recipe

Prep Time 5

Cook Time 35

Marinade time 2

Total Time 2 40

Servings 4 servings

Ingredients

2 chicken breasts about 8 oz. each
1/2 cup plain greek yogurt
1/4 cup fresh rosemary chopped
2 Tbsp. lemon juice
1 Tbsp. lemon zest optional
salt and pepper

Instructions

Combine yogurt, rosemary, lemon juice, zest, salt and pepper in a bowl.
Place chicken in a glass pan (coat with cocking spray)and coat in marinade. Place in fridge and let them marinate for a minimum of 2 hours.
Heat oven to 350 degrees and bake chicken for 35 minutes, or until chicken is done.
Enjoy!

[Tweet “This #healthy Lemon Rosemary Greek Yogurt Chicken is an easy winner winner chicken dinner!”]

Easy Sugar-free Rosemary Pickles

July 21, 2015 by Bethany And Rachel 41 Comments

I miss having a garden. Actually I don’t really miss having a garden, what I miss is having readily available fruits and veggies (like cucumbers to make these easy sugar-free reosemary pickles whenever I want), what I don’t miss is pulling weeds, sitting down in the soil, getting dirty and having bugs crawl up and down your arm every 5 seconds. Bugs are a no-no.

What I do remember is coming back from vacation and seeing how bg the cucumbers got, they were huge! They were at least 3 times the size of normal cukes, but we weren’t complaining. When life gives you cucumbers, make pickles!

This month’s Recipe Redux theme is fresh produce, since it is the month for that. I honestly like the taste of homemade pickles so much better, they taste fresh, they are so cheap and easy to make ( and they don’t have an artificial yellow color).

Easy Sugar-free Rosemary Pickles

All you have to do is let these ferment for at least a day, and you’ve got naturally delicious pickles to eat.

Easy Sugar-free Rosemary Pickles

Print Recipe

Prep Time 2

Fermenting time 1

Total Time 1 2

Ingredients

1 Large Cucumber sliced (about 2 cups)
3-4 pinches sea salt
One Bunch Rosemary
One bunch Dill
2-3 garlic cloves crushed
Coconut vinegar or apple cider vinegar
Water
1 large mason jar

Instructions

Add salt in the bottom of a mason jar, add cucumber slices, top with rosemary, dill and garlic cloves
Pour vinegar until 2/3 full, add water and fill to the top
Let ferment for at least 1day

We hope you enjoy these Easy Sugar-free Rosemary Pickles!

The Ultimate Grilled Almond Butter Sandwich + Manna Organics Review!

June 26, 2015 by Bethany And Rachel 32 Comments

It’s official, I have found a sandwich that has surpassed the PB & J! This sandwich is one of a kind and has replaced the classic sandwich in my life. Sorry PB & J, I’m breaking up with you, no hard feelings though, I just needed to move on.

Goodbye PB & J, Hello Strawberry-Coconut Grilled Almond Butter Sandwich! Here is a new way to enjoy an amazing and healthier take off a classic sandwich. If you haven’t tried the strawberry-coconut almond butter combo, I highly suggest you do before you miss out on your whole life, it’s life changing.

This sandwich is not only awesome because of this combo, but because it is not made on normal bread (we are not normal here), it is made on quick bread, think banana, zucchini or better yet, Manna Organic’s Carrot Raisin Bread!

If you haven’t heard about Manna Organic’s yet, Im here to tell you about this company! I have the privilege of sampling three of their products: Carrot Raisin bread, Banana-Hemp Walnut Bread and Fig and Nut Manna Butter, all of which were amazing!

We love everything they stand for: “Manna Organics, LLC is a family owned and operated bakery. All our products are vegan, kosher, organic and carefully hand-made. Our signature product is the fully sprouted MANNA BREAD®, cake-like, free of salt, no oils, no sweeteners, no leavening agents. Manna bread is moist and delicious, high in protein and fiber. Sold in the USA and Canada, in the Frozen Foods section.”

So get some manna products HERE and make this sandwich!

The Ultimate Grilled Almond Butter Sandwich + Manna Organics Review!

Print Recipe
Ingredients
2 slices any kind of quick bread I used Manna Organics Sprouted Carrot-Raisin bread, but you can use banana bread, zucchini bread, etc. get creative!!!
1-2 tbsp almond butter
2-3 strawberries I used frozen and thawed so it created a "juice"
1-2 tbsp unsweetened flaked coconut
butter coconut oil, coconut spread etc. for grilling
Instructions
1. Spread almond butter on bread, top with strawberries and coconut, make a sandwich, spread with butter/coconut oil and grill your little heart away!

This sandwich can be vegan, paleo, and gluten free depending on the type of bread you use!

Check out these other Drool-Worthy Almond Butter Sandwiches!

Grilled Almond Butter Chocolate Pomegranate Sandwich from Minimalist Baker

What’s your favorite Childhood Sandwich?

Baba Ghanoush Turkey Burgers

June 22, 2015 by Bethany 33 Comments

I love a good juicy burger for dinner. I found that mixing in certain veggies (like zucchini and carrot) lend a moist and irrestable texture thats got me begging for another burger. This time instead of adding the usual zucchini, I experimented with eggplant (and thats how these baba ghanoush turkey burgers were born!).

When baked, eggplant is moist and has a squishy texture (I know that doesn’t sound appealing, but I don’t have another word for it). When pureed with tahini, basil, garlic, lemon and sea salt, it creates a smooth tasty dip that is hummus-like but better.

Baba Ghanoush Turkey Burgers

These burgers are moist, juicy and tender and they take the idea of a tasty burger to a whole new level! This may be your new favorite burger recipe!

EASY Baba Ghanoush Turkey Burgers

Print Recipe

Servings 6 burgers

Ingredients

1 medium eggplant peeled and sliced
2 Tbsp. tahini
1/4 cup fresh basil chopped
2 cloves garlic finely chopped
1 Tbsp. lemon juice
1/4 tsp. sea salt
1 lb of ground turkey

Instructions

Preheat oven to 350 degrees.
Place slices of eggplant on a cooking sheet sprayed with cooking spray. Drizzle a little olive oil over each slice. Bake for 30 minutes. Let cool.
In a food processor, combine all ingredients excluding ground turkey. Blend until well combined.
Place ground turkey in a large bowl and add baba ganoush. Mix together until well combined and form into patties.
Bake for 35 minutes, or until burgers are done.
*Baba Ganoush recipe from Minimalist Baker

EASY BBQ Sweet Potato Fries

June 19, 2015 by Bethany And Rachel 32 Comments

Guys, I have an obsession, and it’s making my skin turn orange; AKA too much beta carotene from eating sweet potatoes (and these BBQ sweet potato fries don’t help LOL).

Does anyone else have this problem? On the bright side, I have been getting nice compliments from people saying that I look tanner, ( I don’t know why but I guess that’s a good thing) except it looks more like a fake spray on tan! I have been eating about one everyday for a year now and I am not planning on stopping any time soon.

My favorite way to enjoy them is making fries, extra crispy fries. With BBQ season in full charge, I decided to make a BBQ spice rub for fries.

Yes soak that in, BBQ flavoring +Sweet Potato fries (and I thought sweet tater fries couldn’t get any better). Well I guess I lied to myself because this is my favorite way to enjoy sweet taters now.

BBQ Sweet Potato Fries

If you have an obsession with sweet potatoes, feed that obsession and make these for your next cookout or 4th of July BBQ

EASY BBQ Spiced Sweet Potato Fries

Print Recipe

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Servings 4 servings
Ingredients
2 large sweet potatoes cut into wedges
1 tbsp olive oil or melted butter
BBQ Spice Rub
2 tsp chili powder
2 tsp cumin
1 tsp paprika
1/4 tsp all spice
Instructions
1. Preheat oven at 350 degrees and coat a cookie sheet with cooking spray
2. Coat potato wedges with oil/butter in a large bowl and mix together spices in a separate bowl
3. Dip potato wedges in spice rub and coat evenly, place on cookie sheet and drizzle with more oil
4. Bake for 45-60 minutes and turn every 20 minutes

These are vegan, paleo, gluten-free, and can be dairy-free!

Whats your favorite recipe with sweet potatoes?

Coconut Lime Crusted Mahi Mahi

June 5, 2015 by Bethany And Rachel

Like you, I’m counting down the days until summer vacation! I love laying on the beach and feeling the hot sun on my face But most of all, I love seafood! Because I have a beach house in Maryland, I can go to any restaurant and they will have great seafood! I could eat any type of seafood, crab, fish, shrimp, scallops, you name it, it eat it!

I also love cooking fish because its so versatile! Last summer I had coconut crusted cod at one of my favorite restaurants and I just had to remake it! Only this time I replaced Cod with Mahi Mahi and breadcrumbs for coconut flour to make a summer vacation inspired dinner!

Coconut Lime Crusted Mahi Mahi

serves 6

1/3 cup coconut flour
1/3 cup shredded unsweetened coconut
1 tsp. lime zest
sea salt and pepper
1 egg
2 Tbsp. warm water
juice of a 1/2 a lime
6 (4 oz.) Mahi Mahi fillets (thawed if frozen)

Preheat oven to 350 degrees.
In a large shallow bowl combine coconut flour, coconut, lime zest, sea salt and pepper.
In a separate shallow bowl whisk the egg, warm water and juice of lime together.
Dip filets in egg mixture, them coat with coconut mixture. Repeat with remaining filets.
Place filets on a cooking sheet coated with cooking spray.
Bake for about 25 minutes, or until fish is flaky and crust is slightly golden.

Adapted from this recipe

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Pineapple Sweet n’ Sour Chicken

May 29, 2015 by Bethany And Rachel 8 Comments

If I had to choose a favorite kind of food, I would pick Chinese food, “American Chinese food” that is. I absolutely love Sweet n’ Sour chicken, I could polish off at least two of those Chinese takeout boxes like it’s my job but, I wouldn’t be feelin’ too hot the next day. Ever since I really stopped eating processed foods a few years ago, I don’t think my body would handle all of the added MSG and other unknown scary ingredients in Sweet n’ Sour chicken very well. Don’t worry, there is a happy ending.

Healthy, easy to make, sugar-free, MSG-free, gluten-free, low carb, paleo, amazing, delicious and tasty Pineapple Sweet n’ Sour Chicken…….aka the answer to your prayers 🙂

Pineapple Sweet n’ Sour Chicken

Chicken

4 chicken breasts, baked and cubed
2 zuchinni, chopped and sliced into half moons
1 cup baby carrots
2 cups green beans
2 cups broccoli, chopped
1 cup fresh pineapple, cut into small pieces

1. Place zucchini, carrots, green beans, broccoli and pineapple in a large skillet/wok over medium-high heat and cook until soft

2. Add in chicken and sauce, combine well and cook until sauces simmers, about 5 minutes

3. Serve over rice or quinoa if desired!

Sauce

2 cups fresh pineapple, pureed in food processor/blender
1/4 cup apple cider vinegar
1/4 cup coconut aminos
1 tbsp sesame oil
1/4 tsp ground ginger
Dash of red pepper flakes
Pinch of flaky sea salt

1. Mix all ingredients together in a large bowl and add to stir-fry

What’s your favorite kind of Chinese food?

Avocado Couscous Stuffed Mushrooms

November 23, 2014 by Bethany And Rachel 17 Comments

These Avocado Couscous Stuffed Mushrooms are only made with a few ingredients and are quick to make! these are perfect as an appetizer or lunch/dinner! no matter how you eat them, you will LOVE them!

While looking in my fridge to get some motivation for what to make I discovered some leftover couscous, mushrooms, 1/2 an avocado and some tomatoes. Then bang, an idea came to my brain. Why not use the leftovers to make an amazing stuffed mushroom?

Avocado Couscous Stuffed Mushrooms

And that’s exactly what happened, and the result was incredible. These are so easy and perfect to make for when you have left over grains that you do not want to toss out. All the spices and flavors combined makes it the perfect appetizer or even a light dinner!

Avocado and Couscous Stuffed Mushrooms

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings 4 stuffed mushrooms

Ingredients

1/2 cup cooked couscous
1/2 avocado mashed
1/4 cup chopped tomatoes
1/4 tsp. paprika
1/8 tsp. sea salt
1/8 tsp. pepper
1/2 tsp. garlic powder
4 white mushroom caps

Instructions

Preheat oven to 350 degrees.
Add all ingredients (excluding mushrooms) in a bowl. Mix well.
Spray a cooking sheet with cooking spray and place mushrooms on top. Stuff mushrooms with filling and bake for about 20 minutes, or until done.
Enjoy!

Health Benefits

Mushrooms

Good source of many vitamins and minerals such as Vitamins B, Riboflavin, Niacian, Potassium and Vitamin D
Low in calories
High fiber
High water content

Avocado

Healthy fats
Rich in plenty of Vitamins and minerals such as Pantothenic acid, Vitamin K, Copper and Folate
Rich in fiber
Rich in antioxidants such a Glutathione
Highest protein content of any fruit

Pistachio Crusted Orange Tilapia

November 6, 2014 by Bethany And Rachel 19 Comments

Tilapia is the most versatile fish. With such a light taste and a flaky texture, it can be paired with almost any flavor! Not to mention this white fish is low in calories and fat and packed with satisfying protein! When I was out to dinner at the beach, I ordered pistachio tilapia and it was out of this world! I knew i needed to recreate it! But this time I added the juice and zest from an orange to take it a notch above! And all I can say is WOW! An explosion of flavor in your mouth!

Pistachio Crusted Orange Tilapia

4 tilapia filets (about 4 oz. each)
1 egg or 2 egg whites, beaten
2 Tbsp. freshly squeezed juice form an orange
1/2 cup pistachios, shelled
Salt and pepper
1/4 tsp. red pepper flakes
1 Tbsp. grated orange rind
1 orange, thinly sliced with skin on

Preheat oven to 350 degrees.
In a shallow bowl combine egg, orange juice and 2 Tbsp. warm water
In a food processor, pour in pistachios and blend for about 10 seconds, or until crumb-like.
Place pistachios crumbs in a separate shallow bowl mixed with orange rind, salt, pepper and red pepper flakes.
Spray a cooking sheet with cooking spray. Dip filets in egg mixture, them in pistachios and place on sheet. Repeat with remaining filets.
Place orange slices on top of filet and bake for about 25-30 minutes, or until done.
Enjoy!

Health Benefits

Tilapia

Packed with protein
Rich in omega-3, calcium and potassium
Low in fat

Pistachios

Rich in vitamins B6, E
Lowest calorie and fat nut
Packed with protein
Rich in fiber

Recipe as a Whole

All natural
No preservatives
No processed ingredients
No added sugar
100% clean
Gluten-free
Dairy-free
Wheat-free
Paleo
Whole 30

Dinner

Grapefruit Mint Salad with Corn

Easy Grapefruit Mint Salad with Corn

Ingredients

Instructions

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Lemon Rosemary Greek Yogurt Baked Chicken

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Instructions

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