Roasted & Stuffed Aubergines

Roasted and stuffed aubergine

Roasted vegetables are low in calories and high in fibre, making them the perfect diet food. This dish of stuffed aubergines will fill you up without adding too many calories to your daily tally. Add a side of lean protein for a complete meal.

Servings: 6 

Here’s what you need…

  • 3 medium aubergines
  • 1 teaspoon olive oil
  • 2 medium onions, diced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup walnuts, chopped
  • 2 teaspoons ground cinnamon
  • 2 teaspoons dried oregano
  • 1/4 cup reduced-fat feta cheese
  1. Cut the aubergines in half, lengthwise, and scoop out the flesh, leaving 1/2 inch on the shell. Chop the scooped-out flesh into 1/2 inch cubes and set in a colander. Sprinkle the eggplant cubes and the inside of the eggplant shells with salt. Let stand for 30 minutes, then rinse and pat dry.
  2. Bring a large pot of salted water to boil. Drop the eggplant shells in the water and simmer for 7 minutes. Shells should be barely tender when poked with a fork. Drain and pat dry.
  3. Heat the olive oil in a large skillet over medium heat. Saute the onions for 5 minutes. Add the chopped eggplant, tomatoes, walnuts, cinnamon, oregano and 1/4 cup filtered water. Cook for 8 minutes, until softened and browned.
  4. Preheat oven to broil. Place eggplant shells on a greased baking sheet. Broil for 5 minutes. Reduce oven heat to 375 degrees F.
  5. Fill each eggplant shell with the veggies, sprinkle with the feta. Bake for 35 minutes, or until browned on top.

Nutritional Analysis: One serving equals: 153 calories, 4.7g fat, 86mg sodium, 25g carbohydrate, 11g fiber, and 6g protein.

 

Easy Apricot Chicken

Apricot Chicken.jpg

This delicious recipe for Easy Apricot Chicken is a quick and simple dinner that’s filled with fiber and protein. Dinners like this will get you well on your way to transforming your body. Pack the leftovers for a wholesome, fat burning lunch. Servings: 4 
Here’s what you need:

  • 1/2 cup fruit-only apricot preserves
  • 1/4 cup coconut aminos
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, minced
  • 1/4 teaspoon sweet paprika
  • 1 lb organic chicken tenders
  1. In a medium skillet combine the apricot preserves, coconut aminos, vinegar, ginger, garlic and sweet paprika. Place over low heat and mix often for 4 minutes. Rinse the chicken tenders and place in a baking sheet. Pour the apricot mixture over the chicken, and place in the fridge for 20 minutes.
  2. Turn on the High broil. Line a rimmed baking sheet with foil. Place a wire rack in the center of the sheet and arrange the marinated chicken in a single layer. Place in the oven on the top rack. After 5 minutes, use tongs to flip the chicken.Return to the oven for another 5 minutes. Allow the chicken to blacken slightly.

Nutritional Analysis: 215 calories, 1g fat, 91mg sodium, 14g carbohydrate, 1g fiber, and 27g protein

Chicken Soup with Quinoa & Red Peppers

Chicken Soup with Quinoa & Roasted Red Peppers

By using flavorful ingredients, like roasted red bell peppers and white bean hummus, this soup tastes like you slaved over it all afternoon– but really takes less than 20 minutes to throw together. This recipe is a great way to fit some quinoa into your diet. Quinoa is a protein-packed seed that is considered a “super food”. It’s s a complete protein, containing all 9 essential amino acids, and is gluten free.
Servings: 5

Here’s what you need:

  • 1 cup roasted red bell peppers
  • 3/4 cup white bean hummus
  • 2 cups chicken stock
  • 1/2 cup cooked quinoa
  • 1 cup shredded rotisserie chicken
  • dash salt and pepper
  • 2 Tablespoons parsley, chopped
  1. Take 1/4 cup of the roasted red peppers, slice into strips and set aside.
  2. Place the remaining red peppers in a blender along with the hummus and chicken stock. Blend until smooth.
  3. Transfer to a medium saucepan. Add the quinoa and chicken. Season with salt and pepper.
  4. Bring to a boil.
  5. Ladle the soup into bowls and garnish with the slices of red pepper and chopped parsley.

Nutritional Analysis: One Serving equals: 248 calories, 11g fat, 644mg sodium, 14g carbohydrate, 3g fiber, and 20g protein

Low Carb Japanese Stir Fry

Stir fry

This recipe meets all 5 of the steps to a healthy dinner including low carb and high protein. By baking the chicken and using cauliflower for rice, this recipe has half of the calories and 80% less fat than a traditional stir fried chicken meal. Servings: 4

Here’s what you need…

  • 1 head cauliflower
  • 1/4 cup light soya sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1 Tablespoon sweet chilli sauce
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons organic chicken broth
  • 3 teaspoons sesame oil, divided
  • 1 pound skinless, boneless chicken breasts
  • 8 ounces snow peas, halved lengthwise diagonally
  • 1 bunch green onions, cut into 1-inch pieces
  1. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.
  2. Combine light soya sauce, mirin, sweet chilli sauce, apple cider vinegar and chicken broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons toasted sesame oil to pan; swirl to coat. Add chicken breasts to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1-inch slices.
  4. Return pan to medium-high heat; add remaining 1teaspoon toasted sesame oil to pan. Add snow peas and onions; saute 2 minutes. Add coconut amino mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

Nutritional Analysis: One serving equals: 256 calories, 6g fat, 621mg sodium, 25g carbohydrate, 6g fiber, and 28g protein.

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Hearty Chicken Casserole

chicken casserole

Casseroles like this are a lifesaver on busy weeknights, and unlike most casserole recipes, this chicken casserole is dairy, grain and gluten free. The tender, hearty veggies and chicken are mixed with tomatoes and basil then topped with a sprinkle of toasted ground nuts and nutritional yeast *. You get to enjoy delicious flavor while filling up on protein, veggies and fiber that powers your body and energizes your day. Servings: 8 

Here’s what you need…

  • 1 teaspoon coconut oil
  • 3 Tablespoons pine nuts
  • 3 Tablespoons pecans, chopped
  • 3 Tablespoons nutritional yeast
  • dash of sea salt
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 aubergines, chopped
  • 2 cups roasted chicken, cubed
  • 1 (28oz) can crushed tomatoes
  • 3 Tablespoons fresh basil, chopped
  • 1/4 cup white wine
  • 1/2 cup
  1. Preheat the oven to 350 degrees F. Lightly grease a casserole dish with coconut oil.
  2. In a small skillet, place the coconut oil over medium heat. Add the pine nuts and pecans. Saute until golden brown. Remove from heat and pulse in a food processor with the nutritional yeast and dash of salt. Set the nut mixture aside.
  3. In a large skillet, place the olive oil over medium heat. Add the garlic and onions and cook for 5 minutes. Add the pepper and eggplant and continue to cook for 5 minutes.
  4. Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
  5. Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the nut mixture over the top of the casserole. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Enjoy!

Nutritional Analysis: One serving equals: 223 calories, 7g fat, 320mg sodium, 19g carbohydrate, 9g fiber, and 19g protein.

* Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae. It is sold in the form of flakes or as a yellow powder and may be used as an ingredient in recipes or as a condiment. It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes nutritional yeast is fortified with vitamin B12.

Pulled Pork Lettuce Wraps

Slow Cooker Pulled Pork Wraps

Slow cooker recipes are a fantastic way to save time and energy while still getting a healthy, fitness-approved meal on the table. This recipe for slow cooker pulled pork lettuce wraps takes just a few minutes in the morning, then a few more minutes of prep right before you serve it. No need for carb-filled bread, eat your pulled pork wrapped in lettuce. It tastes awesome and will help you reach your goals faster.

Servings: 12

Here’s what you need:

1 teaspoon olive oil
1 (4lb) pork shoulder roast
1/2 cup organic chicken broth
1 cup organic, sugar-free barbeque sauce
1/2 cup apple cider vinegar
1 Tablespoon Dijon or yellow mustard
1 Tablespoon chili powder
1 large organic yellow onion, chopped
3 garlic cloves, minced
2 teaspoons dried thyme
1 green bell pepper
1 organic red bell pepper
1 organic yellow bell pepper
1 large organic yellow onion
1 head organic romaine lettuce

  1. Place the olive oil in the bottom of your slow cooker.
  2. Add the pork roast and pour the chicken broth over it.
  3. In a medium bowl combine the barbeque sauce, vinegar, Dijon, chili powder, onion, garlic and thyme. Pour over the pork.
  4. Cover and cook on high for 5 hours and 30 minutes. Once done, remove the pork from the slow cooker, discard the fat and shred the meat with two forks. Return the shredded meat to the juices in the slow cooker, on warm, until ready to serve.
  5. Thinly slice the bell peppers and remaining onion. Saute in a skillet with a drizzle of olive oil. Once very tender, season with salt and pepper and remove from heat.
  6. Serve the pork on large romaine lettuce leaves and top with the tender peppers and onions. Enjoy!

Nutritional Analysis: One serving equals: 368 calories, 19g fat, 218mg sodium, 8g carbohydrate, 2g fiber, and 28g protein

Caramel and Apple Upside Down Cake

Caramel Apple Upside Down Cake

Here’s a healthy cake recipe that won’t mess with your brain chemistry. The wholesome and lightly sweet flavor will satisfy your sweet tooth and poweryour day with real energy. Servings: 20

Here’s what you need:

Caramel Topping:

  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut crystals
  • 1/2 teaspoon ground cinnamon
  • 2 organic apples, thinly sliced and chopped

Apple Cake:

  • 1/3 cup coconut flour
  • 1/3 cup blanched almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 organic eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup pure maple syrup, grade B
  • 1/4 cup organic, full fat coconut milk
  • 2 Tablespoons coconut oil, melted
  1. Preheat oven to 325 degrees F. Grease an 8×8 pan with coconut oil.
  2. Caramel Topping: In a small bowl combine the melted coconut oil, coconut crystals and cinnamon. Pour into the prepared pan. Evenly sprinkle the chopped apples over the caramel.
  3. In a medium bowl combine the coconut flour, almond flour, salt, baking powder, cinnamon and nutmeg.
  4. In another medium bowl combine the eggs, vanilla, syrup, and coconut milk. Blend well.
  5. Add the wet ingredients to the dry ones, and then slowly mix in the melted coconut oil.
  6. Carefully spread the cake batter over the apples and caramel in the pan.
  7. Bake for 35 minutes. Remove from oven and cool for 15 minutes.
  8. Loosen the edges of the cake with a knife. Invert the cake by placing a plate over the top of the pan and then flipping it over.
  9. Slice, serve and enjoy!

Nutritional Analysis: One serving equals: 105 calories, 7g fat, 44mg sodium, 7g carbohydrate, 1g fiber, and 3g protein

Healthy Easy Baked Meatballs

Healthy Meatballs

These meatballs are packed with protein and veggies, making it the perfect snack, breakfast, lunch or dinner. Make a quick batch on the weekend, and then enjoy throughout your week.Makes: 24 Meatballs

Here’s what you need…

  • 2 lbs ground organic pork
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground fennel
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • dash of pepper
  • 2 teaspoons coconut oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 1/4 cup pecans, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  1. Preheat oven to 425 degrees F.
  2. In a medium bowl combine the ground pork with all of the spices. Don’t be afraid to get your hands dirty!
  3. Place a skillet over medium heat and warm the coconut oil. Add the garlic, onion, celery, carrots, pecans and parsley. Cook for about 3 minutes, until soft. Set the mixture aside to cool.
  4. Add the vegetable mixture into the ground pork and combine well. Use your hands to form golf ball sized meatballs.
  5. Place the meatballs in an oven-safe baking dish. Bake for 30 minutes, or until cooked all the way through.

Nutritional Analysis: 77 calories, 4g fat, 76mg sodium, 1g carbohydrate, .5g fiber, and 8g protein

Low Carb Muffins

Low Carb Muffins

Most baked goods are terrible for your waistline.

Products made with refined flour, sugar and unhealthy fats should always be avoided. This recipe for low carb muffins uses coconut flour, an alternative to wheat flour that is lower in carbs and free of gluten. Enjoy one for a breakfast on-the-go or as a quick snack. Servings: 24

Here’s what you need

  • 6 eggs
  • 1/2 cup coconut oil, melted over low heat
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup grade B maple syrup
  • 1 lemon, zest and juice
  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup organic, fresh blueberries
  • 1/4 cup sliced almonds
  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil.
  2. In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla and almond extract, maple syrup, lemon juice and zest.
  3. In a small bowl, whisk the coconut flour to remove lumps, add salt and baking soda.
  4. Mix the dry ingredients into the wet ones, then gently fold in the blueberries.
  5. Fill each mini muffin tin to the top, then sprinkle with sliced almonds.
  6. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch close!) to lightly brown the tops.
  7. Allow to cool before removing from muffin tin. Store in an airtight container in the fridge for up to a week.

Nutritional Analysis: 84 calories, 5g fat, 55mg sodium, 4g carbohydrate, 1g fiber, and 2g protein

Homemade Chicken Soup

chicken soup

This homemade chicken soup recipe is made without added carbs like noodles or potatoes. It’s filled with fibre, protein and lots of delicious flavour. Enjoy this on a cold winter day. Servings: 8

Here’s what you need…

  • 1 Tablespoon coconut oil
  • 1 medium organic yellow onion, chopped
  • 3 carrots, grated
  • 2 celery stalks, finely chopped
  • 1 Tablespoon curry powder
  • 2 garlic cloves, crushed
  • 2 quarts chicken broth
  • 3 cups diced roasted chicken
  • 1 bay leaf
  • 1 organic apple, chopped
  • dash of salt and pepper
  • 1/2 teaspoon dried thyme
  • zest from 1 lemon
  • 2 cups unsweetened coconut milk
  1. In a large pot, over medium heat, melt the coconut oil and add the onion, carrots and celery. After 5 minutes add the garlic and curry powder.
  2. After a couple minutes add the chicken broth, chicken, bay leaf, apple, pepper, thyme, and lemon zest. Stir well. Bring to a simmer and cook for 40 minutes.
  3. Stir in the coconut milk, and some salt if desired, remove the bay leaf and serve.

Nutritional Analysis: One serving equals: 166 calories, 5g fat, 175mg sodium, 9g carbohydrate, 2g fibre, and 19g protein