Author: Michael Hetrick

Lean Meat Quinoa Balls

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Lean Meat Quinoa Balls

Image Source:www.fifteenspatulas.com

Ingredients
  • 1 package extra lean ground beef or turkey
  • ¾ cup quinoa cooked
  • ¼ c carrots shredded or chopped
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 2 large egg whites
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp ketchup
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • Salt and pepper
Instructions
  1. Preheat oven to 500 degrees
  2. Line a baking sheet with foil and spray with non-stick cooking spray
  3. Mix all ingredients in a bowl and roll into about 18 balls
  4. Roast for about 15 minutes or until lightly brown on top and no pink in center (watch them after 10 to see how they look)

Garden Fiesta Tuna Pockets

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Garden Fiesta Tuna Pockets

Image Source/Recipe Source:www.jbufit.com

Servings: 6
Ingredients
  • 2 5 oz cans of low-sodium tuna packed in water drained
  • 1 15 oz can no-salt-added black beans rinsed and drained
  • 3/4 cup corn
  • 1 medium green bell pepper diced
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 4 teaspoons chilli powder
  • 2 teaspoons garlic powder
  • 3 6 inch whole-wheat pitas cut in half
  • 1 medium carrot diced
  • 1 small red onion diced (optional)
Instructions
  1. In a bowl, combine tuna with beans, corn, bell pepper, carrot, and onion.
  2. Add in lime juice, vegetable oil, salt, and spices and mix thorougly to combine.
  3. Place 1 cup of the tuna mixture in each pita half.

Cranberry Walnut Banana Bread

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Cranberry Walnut Banana Bread

Image Source/ Recipe Source:www.marthawhite.com

Keyword: Breakfast
Ingredients
  • 2- 2.5 large bananas mashed
  • 1/2 cup sugar
  • 1/4 cup extra virgin olive oil or canola oil
  • 1 large egg
  • 1 large egg white
  • 1 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Craisins or raisins
  • 1/4 cup walnuts chopped (or any nuts)
Instructions
  1. Preheat oven to 350 degrees
  2. Combine bananas, sugar, olive oil, and eggs in a large bowl and whisk until smooth
  3. Whisk flour, baking powder, baking soda, and salt in a separate bowl
  4. Add flour mixture to banana mixture and stir until moist
  5. Fold in Craisins and walnuts
  6. Spread into a sprayed loaf pan
  7. Bake for about 40 minutes

Avocado Chicken Salad

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Avocado Chicken Salad

Image Source:www.thepaleorunningmomma.com

Keyword: Entrée
Ingredients
  • 1 medium chicken breast cooked and shredded
  • 1 stalk celery diced 1/4 inch thick
  • 1 1/2 teaspoons dill minced
  • 2 tablespoons parsley
  • 1 cup seedless red grapes halved (optional)
  • 1 ripe avocado peeled, pitted, and cubed
  • 2 teaspoons lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a medium mixing bowl, mix together the chicken, celery, herbs and grapes. Set aside.
  2. In a separate small bowl, mash avocado and stir until smooth. Whisk together the avocado, lemon juice, dijon, salt and pepper.
  3. Add the avocado mixture to the chicken and mix gently to combine.
  4. Refrigerate until ready to serve. Enjoy!

Chickpea Lettuce Wraps

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Chickpea Lettuce Wraps
Prep Time
1 hr 30 mins
Cook Time
10 mins
Total Time
1 hr 40 mins
 

Image Source/Recipe Source:www.showmetheyummy.com

Keyword: Entrée, Side
Servings: 6
Ingredients
  • ½ cup dried chickpeas garbanzo beans
  • Lettuce leaves
  • 1 lime juiced
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 2 garlic cloves finely minced
  • 1 mango diced
  • 1 cup grape tomatoes cut in half
  • ½ cup red onion diced
  • ¼ cup cilantro leaves chopped
  • ¼ cup fresh mint leaves chopped
  • Salt and pepper to taste
Instructions
  1. Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
  2. Separate the lettuce leaves. Wash and dry them gently; set aside.
  3. Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.
  4. In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.
  5. Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.