Sweet Corn Salsa

This recipe is a must for those of you who are trying to eat healthy and are limited on time! I made this easy Sweet Corn Salsa last night and was able to make two different delicious lunches today fast! Plus, the longer it sits in the refrigerator, the more flavorful it gets! So I recommend making a large batch to have all week! 

Sweet Corn Salsa Ingredients:

Produce

  • 1 (15 ounce) can black beans
  • 1 cup Cilantro (optional)
  • 1 (11 ounce) can corn, super sweet or grill 4 husks of corn.
  • 1 cup red and yellow bell pepper
  • 1/2 red onion
  • 1/2 lb Roma tomatoes

Spices

  • 1 tsp Chili powder
  • 1 tsp Salt and Pepper

Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tbsp White wine vinegar

Directions

This salsa is so easy to make and tastes amazing. I started out by grilling the corn because I feel that grilling it really brings out the sweet flavor. I chopped the peppers, onion, and tomatoes and added to a large tupperware container that has a lid. I drained and rinsed the can of beans and added to the container, followed by the corn. Next, add the oil, vinegar, chili powder, salt and pepper to the bowl and close with lid. SHAKE, SHAKE, SHAKE it like a polaroid picture! Then, let chill in the fridge for at least an hour and serve! 

Here are two more easy ideas for delicious, fast, and healthy meals using this salsa!

Sweet Corn Salsa Salad with Shrimp

What you need:

  • 1 cup pre-made salsa
  • Lettuce mix
  • 1/2 pound raw shrimp
  • 1/2 avocado
  • 1 tbsp white wine vinegar
  • 1-2 tbsp olive oil 
  • Chili powder
  • Garlic Powder
  • Cumin
  • Black pepper

Directions:

Pre-heat your oven to 400F. Rinse your shrimp under cold water and then pat dry on a paper towel. Add the shrimp to a Ziploc bag followed by 1-2 tbsp of olive oil and spices. I love flavor so I always just eyeball it and it works out great. Don't worry so much about exact measurements for things like this! Just add enough so the shrimp is glazed is seasonings. SHAKE, SHAKE, SHAKE. 

Lay your shrimp on a baking sheet (make sure to use a non-stick spray first!) Bake for 12 min and flip over for another 3-4 min. 

Next, chop two cups of mixed greens and add to a large bowl with the salsa and avocado. Toss with 1 tbsp of white wine vinegar, top with your baked shrimp, and enjoy. 

Sweet Corn Salsa Nachos

If you are not a salad person and or need more calories in your diet like my husband (God bless his heart LOL) this is a great option!

What you need:

  • 1/2 cup pre-made salsa
  • Cheese
  • Non fat sourcream
  • Tortilla chips
  • 1/4 avocado

Directions:

Lay out your chips on a plate and top with cheese. Heat in the microwave until cheese is melted. Top with salsa, avocado, and sourcream. That is it! So fast and so good. 

Apple and Pecan Salad

When it comes to eating healthy, salads are a great option. But more often than not I have found myself ordering a salad and not being satisfied (and there is nothing worse then food envy when you are out to dinner!). Because of these experiences, I decided to work on mastering the art of salad making and I think I have a few that you will really enjoy, starting with my apple and pecan salad recipe!

This salad is so good and is so easy to make! 

Ingredients:

1 pink lady or fuji apple, sliced

1 half avocado, cubed

Honey glazed pecans, sprinkled

2-3 cups of Arugula

Balsamic vinegar 

 Mix all ingredients into a bowl, add the balsamic vinegar, toss, and enjoy. Make adjustments to the amount depending upon how big or small you want your salad. So good and so easy! 

Loaded Veggie Minestrone Soup

MINESTRONE.jpg

Last week was my first week back at the gym since having True. I focused on moving my body more and making a workout routine I could stick with, and I did! This week I am focusing on adding healthy meals to my routine.  I love soup but I hate canned soups from the grocery store because they lack flavor (and to be honest they are kind of gross). What makes soup such a great option if you are working towards reaching a healthy weight like I am, is that you can have a good size portion that taste amazing and leaves you feeling satisfied but with low fat, sodium, and calories.  #winning 

This recipe is the perfect comfort food for fall. I love it because I can make a big pot and have leftovers for the week. I have realized that this is exactly what I need as I am trying to eat healthy as I run my businesses, care for a two month old, make time to have fun with my husband, work out, and still have a few moments for myself!

So start chopping your veggies, get your soup cookin, grab a blanket, and snuggle by the fire! 

Serves 8

INGREDIENTS

  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 zucchini, chopped
  • 2 celery stalks, minced
  • 1 cup butternut squash, cubed
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 (15 oz) can red kidney beans, drained
  • 1 (15 oz) can small white beans, drained
  • 1 (14 oz) can diced tomatoes
  • 3 carrots, julienned
  • 1 tbsp. dried oregano
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. dried basil
  • 1 cup small pasta shells

 

INSTRUCTIONS

  1. Heat olive oil in a large saucepan or soup pot over medium heat and saute onion and garlic until browned.
  2. Add carrots, zucchini, celery, and 1/2 tbsp of oregano and basil.
  3. Heat cubed butternut squash in microwave for 5 minute to soften then add to pot.
  4. Then add vegetable broth, diced tomatoes, beans, and remaining spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  5. Add pasta and cook an additional 20 minutes, then serve. Enjoy!

 

NUTRITIONAL INFORMATION

Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g 

 

Recipe: Chicken and Black Bean Soup Recipe

I just started week 36 of my pregnancy and I have no idea what got into me, but this weekend I got a burst of energy! It's something I haven't had for a while so I was able to get so much done! Bradford and I went grocery shopping, I cleaned out the refrigerator and the entire kitchen! I even took a shower...... (yes, that is a big deal) and I made this delicious soup that you are going to love! This recipe is healthy and really easy to make!

Here are the ingredients you will need:

1 small - medium sized onion, chopped

1/2 bell pepper (any color)

1 tbsp. olive oil

1 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. dried oregano

1 pinch of crushed red pepper flakes

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

1 small can of green chiles

1/2 can of Rotel tomatoes

1 lime

1 rotisserie chicken, shredded

8-10 cups of chicken stock

1/2 cup of instant rice

1 can of black beans

1 can of corn

 

Directions:

Heat olive oil in a large soup pot over medium-high heat. Sauté the chopped onions for 1-2 minutes, until golden.

Stir in the copped bell pepper and let cook for 1-2 minutes more.

Sprinkle in the cumin, chili powder, oregano, red pepper flakes, garlic powder, salt and pepper. Stir to coat onions and peppers.

Stir in the can of green chiles and Rotel tomatoes.

Add in the juice of one lime.

Stir in shredded chicken followed by the chicken stock.

Bring to a light simmer and add white rice.

Allow soup to simmer on low for about 10 minutes, stirring occasionally.

Add black beans and corn.

Simmer on low for 30 minutes and let stand on burner for 10 minutes before serving.

Top with your favorite ingredients such as sour cream, avocado slices, and tortilla strips!

Vegan Recipe: BBQ Mexican Tostadas

This recipe is so good, it's sure to be a crowd pleaser! 

Ingredients:

  • I used one carton of Wildwood brand Tofu meatless crumbles (the Mexican inspired blend.)

  • 1 red bell pepper

  • 1/2 onion

  • Tostada shells

  • BBQ sauce

  • 1 can re-fried beans

  • 2 tbs olive oil

Directions:

Start by pre-heating your oven to 350. Chop bell pepper and onion and cook in a frying pan with olive oil until browned. Mix in your tofu mixture stirring to mix well and set aside. (Optional) I like to mix my can of re-fried beans with chipotle hot sauce for a little flavor but is not necessary. Spread a thin layer of beans onto each tostada shell. Top the layer of beans with the tofu mix pushing it into the means to hold in one place. You can make as many of these as you want or you can save the mixture for fresh tostadas the following day. Place ready tostadas on a baking sheet and in the oven for 15-20 minutes until crispy and hot.

Here's what you need for the avocado garlic dressing:

  • 1 avocado

  • 1 cup almond or soy milk (plain, unsweetened)

  • 3 Tbsp. lemon juice (about 1 lemon)

  • 2 tsp. white wine vinegar

  • 1-2 cloves garlic (I use 2)

  • 1/2 tsp. dried dill

  • 1/2 tsp. dried parsley

  • 1/2 tsp. onion powder

  • Salt to taste
    Optional: fresh chives are amazing if you can find them!

Directions:

Place all contents in a food processor or blender.

Top the tostadas with BBQ sauce and your avocado garlic dressing and you are ready to eat! YUM!

 

Vegan Recipe: Asian Noodles in Peanut Sauch

When I first tried out this recipe, I was shocked at how easy they were to make! This was my first time ever making any form of peanut sauce and it really was as simple as can be! The best part was that we ate our leftovers chilled the following day on while on the beach for a Healthy is the New skinny photoshoot and they tasted even better! I am excited about this new direction and journey we are going on and hope to inspire people along the way!

Ingredients:

  • 12 ounces of pasta ( your preference, I use lo mein noodles )
  • 1 Tbsp. peanut oil (or olive oil)
  • 1 red bell pepper, (thinly sliced)
  • 1 yellow bell pepper, (thinly sliced)
  • 1 large carrot, (thinly sliced)
  • 1 cup shredded cabbage
  • ½ can sliced water chestnuts
  • topping: toasted sesame seeds, sprouts, and chopped peanuts are optional

Peanut Sauce Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. sesame oil
  • 1 clove garlic, peeled
  • (optional) 1 tsp. sriracha hot chili sauce, or more to taste

Directions:

Cook pasta according to package instructions.

Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and water chestnuts, and saute for 5 minutes, stirring occasionally.

Once the pasta is cooked, drain it. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of water until the sauce reaches your desired consistency.

Serve immediately, topped with sesame seeds, sprouts, and peanuts if desired.

How To Make The Peanut Sauce:

Whisk all ingredients together in a bowl by hand. (Alternately: add them to a food processor or blender and pulse to combine.)