Guacamole on Plantain Chips!

DSCF1050

Is there anything better than guacamole? Nope… didn’t think so!  I seriously crave this delicious dip around the clock! Since I am still recovering from being sick these past two weeks I thought I would treat myself to what could possibly be my favorite appetizer of all time! Or you could make it your whole dinner! It is guacamole topped plantain chips with sliced clementine! I know it’s a flavor explosion in your mouth!

DSCF1033

First thing’s first the guacamole! Ok here is what you need:

  • 3 Avocados
  • 1 Ripe Tomato seeded and diced
  • 2 Cloves Garlic diced
  • 1 Fresh Lime
  • 1 Jalapeno seeded and diced
  • 1/2 Red Onion diced
  • Salt and pepper to taste

Directions:

  1. First mash all avocados in a bowl.
  2. Add fresh squeezed lime juice.
  3. Add the rest of the ingredients and season to taste.

DSCF1035

DSCF1040

Then time to make the plantain chips! Baked of course! 🙂

What you need:

  • 2 Ripe Plantains
  • Spray Coconut oil
  • 1 Fresh Lime
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees fahrenheit
  2. Slice plantains very thin or use mandolin
  3. Place on greased baking sheet and spray with coconut oil
  4. Season with salt and pepper. You could also use cumin, corriander or cayenne pepper!
  5. Bake chips for 10min. then flip and bake another 10min. on other side.
  6. Squeeze fresh lime juice when done!

DSCF1046

DSCF1047

Don’t forget to slice and peel your clementines too!

DSCF1042

Put it all together!

Place 1 tablespoon of guacamole to each chip and place small slice of clementine on top of that and enjoy!

I love that this appetizer is gluten free, dairy free, no saturated fats and it’s vegan! Your family won’t even notice!

DSCF1048

To learn more recipes like this or customized meal plans contact me at jessica.cook04@gmail.com

 

Easy Low Carb “Spaghetti” Dinner

IMG_6379

Who wants spaghetti with meat sauce?! 😍🙋🍝 Well not exactly! 😉 This is a healthier, vegan version also lower in carbs by using spaghetti squash! 😊👊💥 I honestly love spaghetti squash there is so much you can do with it… Mac n cheese, pad Thai, stir fry 😱 Yummy!! This was part of my meal prep for the week and was super easy! 😋

I sautéed these veggies first:

1/2 diced onion

2 cloves minced garlic

1/2 diced yellow pepper (my fave)

1 large sliced zucchini

Saute in extra virgin olive oil

Then add tomato sauce, spaghetti squash plus herbs. I prefer to use organic, no sugar added tomato sauce with few ingredients and low sodium then added roasted spaghetti squash with chopped parsley and basil! 🍅🍆🍃

IMG_6381

I usually roast my spaghetti squash cut side up at 425 degrees for 45 minutes then remove with a fork! I can’t wait to eat this for lunch today!! Once you start making half of your meals veggies you automatically look for svelte!

You could add almond mozzarella cheese, part skim mozzarella or parm. Other veggies that work in this dish are mushrooms, spinach or kale! For more protein you could even vegan or low fat turkey sausage or meatballs! Enjoy!

Check out this page for more easy ways to prepare spaghetti squash https://www.quickeasycook.com/spaghetti-squash/

Pumpkin Spice Pronut Holes

IMG_6645

The pumpkin obsession is in full swing in my house! And with my whole house smelling like fresh baked pumpkin pie I’m not complaining! Pumpkin not only is in season in the Fall, but is pumpkin is rich in vitamin A, potassium, magnesium, fiber and vitamin C. Not to mention the pumpkin seeds are crazy delicious! I will feature them in my next post!

With Thanksgiving around the corner I have been coming up with all kinds of healthy pumpkin desserts! These mini donut holes are perfect for desserts, snacks or breakfast! These also have added protein, so they are incredibly satisfying! 🙂 Honestly, I had to put them away because I couldn’t sop munching on them! Here is the recipe:

Pumpkin Spice Pronut Holes:

1/2 cup Quest Vanilla protein powder
1/4 cup coconut flour
1/4 cup oat bran flour
1/4 cup almond flour
3/4 cup organic pumpkin purée
1/4 cup egg whites
1 Tbsp sugar free pumpkin syrup
2 tsp ground cinnamon
1 tsp pumpkin spice
1/4 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
12 liquid stevia drops

Mix all wet ingredients then slowly add dry ingredients and roll into little balls. Place in mini muffin tin and bake at 350 degrees for 15 minutes.

Topping:

Spray each Pronut hole with coconut oil. Mix 2 tbsp ground cinnamon with 15 stevia packets and dunk each Pronut hole into coating and enjoy! ✌

IMG_6652

Nutrition Facts:

Makes 16 Pronut Holes.

Per 1 pronut hole: 40 calories, 4g protein, 4g carbohydrates, 1g fiber, 1g fat.

Happy Thanksgiving! 🙂

Mint Chocolate Protein Smoothie

Even though it isn’t quit December I am already in the holiday spirit and since So Delicious brought back their coconut mint chocolate milk I had to make a Mint Chocolate Protein Smoothie! This mint chocolate is creamy, delicious with only 45 calories and 7g carbs per half cup I’m sold!I also decided to add some brewed coffee for a caffeine boost and it really brings out the chocolately flavor!

Mint Chocolate Protein Shake 🍃❄️🍫

1/2 cup so delicious Mint chocolate
1/2 cup brewed coffee
1 scoop quest vanilla protein powder
1 tbsp unsweetened cocoa powder
1 stevia packet of desired
1/4 cup unsweetened almond milk
Ice cubes

Blend until it become rich and creamy!! Serves 1 ✌ Enjoy!!

IMG_6807

Nutrition Facts:

Serves 1

168 calories, 13g carbohydrates, 24g protein, 3g fiber, 4g fat.

Check out your local supermarket for the mint chocolate goodness perfect for anyone who needs to be dairy free!

IMG_6808

http://sodeliciousdairyfree.com/

 

Quinoa, Kale & Hemp Protein Cakes with Avocado Salsa (Vegetarian, vegan, GF)

IMG_2272

I am not sure if any of you are aware, but I love makes little cakes of deliciousness preferably with vegetables and protein. This yummy cake variety is vegetarian and can be modified to be vegan as well. Not to mention they are so tasty, filling and the avocado salsa is to die for!! 🙂

I made this recipe with red quinoa which is full of fiber, B vitamins, magnesium and protein. I also added kale which is rich in vitamin K, potassium, fiber and antioxidants. The avocado salsa adds so much flavor and includes vitamin C, phytonutrients, omega fats, potassium and fiber! Almost like deconstructed guacamole… and who doesn’t love guacamole right?! duh! Avocados are a huge food trend right now not only due to their buttery and creamy texture, but also because they are heart healthy and work to lower bad cholesterol (LDL) while increasing good cholesterol (HDL), which prevents heart disease. ❤

I use these cakes as part of my lunch meal or can be used as a snack during the day to ward off that crazy hungry feeling many of us get mid-afternoon! If you want to vary the cakes you can always switch the different types of peppers, use swiss chard instead of kale or use a different variety of quinoa. Also, to make this recipe vegan use a flax egg in substitution for the egg, which is 3 tsp water to 1 tsp Flax seed or you can use chia seeds… both of which are rich in omega 3 fats, which have been shown to lower triglycerides (the nasty fat in your blood!)

Ok here goes:

Ingredients:

1 Cup Cooked Red Quinoa

3 Cups Raw Kale

2 Tbsp. Hemp Protein Powder ( I used Bob’s Red Mill)

1 Egg (or flax egg)

1/2 Yellow Pepper diced

1 White Onion diced

1 tsp Cumin

1 tsp Italian Seasoning

1 tsp Red Pepper Flakes

1 Ripe Avocado

1 Diced and Seeded Fresh Tomato

4-5 Sprigs Fresh Cilantro

1 Lime

2 Chopped Garlic Cloves

1 Jalapeño

3 Tbsp. Extra Virgin Olive Oil and 2tsp. Extra Virgin Olive Oil

Salt & Pepper

Directions:

1. Wash & rinse kale then remove from stems and chop.

2. Cook quinoa following directions. You will only need one cup cooked for this recipe.

3. Dice 1/2 white onion, 1/2 yellow pepper and 1 glove garlic.

4. Heat skillet to medium heat and add 2 tsp extra virgin olive oil. Saute onion, pepper and garlic for 3 minutes until softened.

5. Add kale, cumin, salt, pepper, red pepper flakes and italian seasons and sauté kale until tender.

6. In a medium bowl mix 1 cup cooked quinoa with cooked kale, 1 egg, 2 Tbsp hemp protein powder and additional seasonings if desired.

7. Form 4 patties out of quinoa and kale mixture and place in refrigerator for 10 minutes to set up.

8. While patties are chilling prepare avocado salsa. Add diced avocado, diced jalapeño, 1 chopped garlic clove, 1/2 diced white onion, diced fresh tomato (seeded), juice from one lime and chopped cilantro in a bowl. Season with salt and pepper and set aside.

9. Remove quinoa and kale cakes from refrigerator.

10. Reheat skillet to medium heat and add 3 Tbsp. extra virgin olive oil.

11. When skillet is heated through add quinoa and kale cakes to the skillet and brown on each side for 4-6 minutes until heated through.

12. Place cakes onto a platter and top with 2 tbsp. Avocado Salsa.

13. Squeeze extra lime juice if desired and devour! 🙂

IMG_2265

Nutrition Facts:

Makes 4 Servings

Nutrition per Serving: 195 calories, 10g fat (18g Monounsaturated, 5g polyunsaturated and 5g saturated fat), 20g carbohydrates, 7.5g protein, 7g fiber, 52.5mg cholesterol

IMG_2263

Love,

Jessica

Low Carb Vegetable Moussaka

IMG_2221

 

I have been craving this delicious comforting moussaka for so long I decided to re-create with a vegetable twist. Now I love traditional moussaka with delicious lamb in a tomato sauce with creamy potatoes, béchamel and crispy eggplant, but now that I have gone into a phase where I’m consuming low carb, vegetarian meals I needed to revamp this recipe.

This recipe was adapted from the Mediterranean Cooking Cookbook by Jacqueline Clarke and Joanna Farrow, which is a great book filed with yummy, authentic mediterranean dishes! Check it out! But like I said I wanted to lower the carbohydrates just a tad.

This dish is loaded with fiber, lean protein, vitamin C, potassium and iron. Not to mention it is the perfect comfort food for a cold winter day. Not that I have those in South Florida, but you get the point!

Recipe:

Ingredients:

1 eggplant sliced

1 16oz can low sodium canned chickpeas

2 8oz cans tomato sauce

2 zucchini

2 yellow squash

1 cup baby bella mushrooms

1/4 cup parmesan cheese

3 eggs

1 1/4 cup non-fat plain Greek Yogurt

2 carrots

1/2 yellow onion

2 tsp herbs de provence

Salt & Pepper

2 tsp extra virgin olive oil

1 tsp cumin

1tsp cinnamon

1 tsp garlic powder

1tsp red pepper flakes

Directions:

1. Preheat oven to 350 degrees fahrenheit

2. Slice eggplant crosswise and salt in a colander to release liquid

3. Dice onion, carrots, mushrooms, zucchini and squash

4. Heat large skillet to medium high heat and add 2 tsp. extra virgin olive oil

5. When skillet is heated add onion and carrots and sauté for 3-5 minutes until tender

6. Add spices, salt & pepper and add zucchini, squash and mushrooms to skillet

7. Saute vegetables until tender about 5-7 minutes

8. Remove eggplant from colander and dry with paper towel

8. Heat another skillet with extra virgin olive oil and sauté eggplant slices 1-2 minutes per side

8. Add 2 cans of tomato sauce and add canned chickpeas after they are drained and rinsed with cold water and cook until warmed through

8. Make sauce mixture by combining eggs, pepper, salt and Greek yogurt then set aside

9. Add one layer of sliced eggplant to 13 x 9 baking dish that has been sprayed with olive oil spray top with cooked vegetable mixture

10. Add another layer of eggplant and top with rest of cooked vegetable mixture

11. Pour bechamel sauce over vegetables and sprinkle with parmesan cheese

12. Bake moussaka for 45min. until golden brown

13. Let moussaka cool for 10-15min before serving

14. Enjoy!

IMG_2220

Nutrition Facts:

Makes 12 servings

Nutrion per serving: 139 calories, 6g fat, 14g carbohydrates, 9g protein, 61mg cholesterol, 4g dietary fiber.

IMG_2219

Have a great day!

Love,

Jessica

Mushroom & Artichoke Spaghetti Squash

IMG_1992

 

Alrite not sure if you are aware, but I am absolutely OBSESSED with spaghetti squash! I make it will pesto, marinara sauce, vegan meatballs, curried, baked… ok you get it! It’s so delicious and a great low carb, high fiber substitute for pasta. Generally, I slice the spaghetti squash open, scrape the seeds out, spray with olive oil and bake for 45min at 400 degrees. Then scrape out the squash with a fork to create delicious strands of “spaghetti” and add which ever flavors you desire!

Today I decided to do a classic mushroom, lemon, garlic and white wine sauce on my spaghetti squash and added artichokes for extra yummy flavor. I served this dish with steamed green beans, but add whatever vegetables or a salad if you like!

This vegetarian dish provides fiber, vitamin C, vitamin D, magnesium, vitamin B-6, potassium, manganese and niacin. Plus it is low on the glycemic index and is perfect to serve people that may have diabetes or pre-diabetes. Using low sodium vegetable stock versus chicken stock helps to reduce cholesterol in the dish, but without sacrificing flavor!

Recipe is below:

Ingredients:

1 Spaghetti Squash

1 Lemon

1 can Artichokes (quartered and packed in water)

1 tsp Fresh Rosemary

1/2 cup Low Sodium Vegetable Broth

1 cup Baby Bella Mushrooms

2 Cloves Garlic

1/2 White Onion

1/2 cup White Wine (I used Sauvingon Blanc)

2 tsp. Italian seasonings

Salt & Pepper

Directions:

1. Preheat oven to 400 degrees fahrenheit

2. Cut squash in half lengthwise and scrape out inner seeds. Place squash on foiled baking sheet. Spray squash with olive oil spray and season with salt, pepper and italian seasonings.

3. Roast squash for 45 minutes until tender. Scrape out the squash with a fork and set aside.

4. While squash is roasting dice onion and garlic gloves.

5. Clean baby bella mushrooms with damp paper towel and slice.

6. Spray non-stick skillet with olive oil and heat on medium high.

7. Saute onions and garlic for 3 minutes until tender. Then add sliced mushrooms.

8. Drain artichokes and slice into smaller pieces.

9. Add white wine to pan to deglaze after onions, mushrooms and garlic have sautéed for about 8 minutes.

10. Let wine cook for about 2 minutes then add lemon juice and vegetables stock.

11. Add rosemary, artichokes and cooked spaghetti squash.

12. Season with additional salt and pepper if desired.

13. Warm all vegetables through and add parmesan cheese if desired.

14 Serve & Enjoy! 🙂

DSCN0209

 

Nutrition Facts:

Serving size 2 cups:

189 calories, 5g fat, 23g carbohydrates, 11g protein, 4g fiber, 26mg cholesterol.

Might just snack on some of this cold out of the fridge tonite! haha…. Happy cooking!

Love,

Jessica

Almond Coconut Crusted Mahi Mahi with Jalapeno Cilantro Sauce

IMG_1826

Mahi Mahi has never tasted so good! This crunchy coating tastes amazing and it’s not even fried! Fish is a great choice for adding lean protein into your diet because it also includes omega 3 fatty acids that help prevent blood clotting, reduces triglycerides and combats depression. Plus its low in cholesterol, high in protein, low in fat, quick to prepare and super delicious! There are also tons of ways to prepare fish either grilled, brolied, baked, steamed or raw forms such as sushi, sashimi or one of my faves ceviche, which involves fish being cooked by the acidity of citrus fruit.

The recipe is particularly awesome because it also includes heart healthy fats such which are found in almonds and has a tropical vacation in the Florida Keys feeling with added coconut and lime juice. There is currently a big hype on almonds and that is due to the fact they are high in fiber, low in carbs, high in protein and help reduce bad LDL cholesterol, while increasing our good HDL cholesterol.

This sauce though is really the star of this dish! You can use this sauce to top on fish, chicken, grilled shrimp, use as salad dressing or veggie dip! Trust me once you make this sauce you will try to find foods to use with it!

Ingredients:

Two 6 oz. filets Mahi Mahi

1 ounce dry roasted almonds

6 tbsp. unsweetened shredded coconut

1 jalapeno

2 garlic cloves

2 limes

3 Tbsp. chopped cilantro

1 Tbsp. water

6 oz. non fat plain Greek yogurt

1 Tbsp. Light mayo

1 egg

Olive oil cooking spray

Salt

Pepper

Directions:

  1. Preheat oven to 400 degrees
  2. Blend almonds and shredded unsweetened coconut in a food processor with fresh ground black pepper and set aside
  3. Scramble one egg with 1 Tbsp. water in a dish for dredging also season with salt and pepper
  4. Dip fish filets into egg batter then into almond coconut mixture and place on a baking sheet sprayed with olive oil cooking spray
  5. Spray mahi mahi filets with olive oil cooking spray before placing in the oven.
  6. Bake mahi mahi for about 20 minutes or until fish is golden brown and cooked through.
  7. While fish is cooking prepare yogurt sauce:
  8. Blend yogurt, jalapeno, cilantro, garlic, mayo, salt, pepper and juice from one lime in a food processor until smooth.
  9. Once fish is removed from the oven top with fresh lime juice, Jalapeno cilantro sauce and fresh cilantro for garnish.
  10. Enjoy! 🙂

DSCN0082

DSCN0084

Nutrition Facts:

Makes 2 servings

Nutrition per serving (1 mahi mahi filet 6 oz. and includes 3 Tbsp. Jalapeno cilantro sauce):

455 calories, 28g fat, 10g carbohydrates, 42g protein, 4 g fiber and 130mg cholesterol.

Love and Best Wishes,

Jessica

 

Super antioxidant vegan smoothie!

IMG_1840

I was inspired to make this protein smoothie creation when I woke up this morning with a slight sore throat and thought I need to nip this illness in the bud!

This protein smoothie is super charged with antioxidants from the anthocyanins in the berries as well as vitamin K, vitamin C, calcium and fiber in the spinach this smoothie really helped me to feel better during the day!

Ingredients:

  • 1 cup raw spinach or kale if you like 🙂
  • 1 cup unsweetened almond milk
  • 1 cup mixed frozen berries
  • 1 heaping scoop of vanilla protein powder (I used rainbow light vegan rice protein)

Directions:

  1. Blend all ingredients and add additional almond milk if necessary.
  2. Garnish with fresh blueberries if desired and enjoy! 🙂

IMG_1837

Nutrition Facts:

Makes one smoothie:

198 calories

22g carbohydrates

17g protein

4g fat

7g fiber