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Roasted acorn squash serves as the most delicious bowl for flavor packed sloppy Joe filling in this recipe. Our sloppy joes are made with real simple ingredients. This dish is so healthy and surprisingly not sloppy at all! Enjoy this fall take on a classic dish. I love acorn squash because they are so versatile. Slice them and serve them over salads or grain bowls. Scoop them and mash them alongside a protein. Or slice them in half to roast and use them as a bowl like in these Sloppy Joes or in our Acorn Squash Burrito Bowls. Do yourself a favor and double this recipe for leftovers. You'll want extra. The filling could be used throughout the week over greens, rice, potatoes or in a bun or wrap! Top the squash with creamy melted cheese for the perfect finish! Sloppy Joe Stuffed Acorn Squash 6 servings | Cook time: 50 minutes Ingredients: 3 medium acorn squashes (~400-600g each) 20 oz ground turkey 1/2 tbsp salt 1 tbsp chili powder 1/2 tbsp smoked paprika 1/4 tsp red pepper flakes 1 tsp liquid smoke 2 cloves garlic, minced 1 1/2 cup onions, diced (~180g) 2 1/2 cups bell peppers (red/ yellow/green/orange), diced (~360g) 1 15oz can no salt added tomato sauce 2 tbsp tomato paste 2 tbsp dijon mustard 1 tbsp Worcestershire sauce 1/4 cup apple cider vinegar 1 tbsp brown sugar 3 oz melting cheese, cheddar, mozzarella, gruyere, etc. Directions: Preheat the oven to 400F. Slice the squash in half with a sharp knife. Scoop out the seeds. Spray the squash with olive oil spray and season with salt and pepper. Place the halves facedown on a baking sheet. Place the squash in the oven and cook for 45 minutes or until fork tender. While the squash is cooking, heat a large sauté pan. Spray the pan with olive oil spray and add onions and bell peppers. Cook for 1-2 minutes and add in ground turkey. Use a wooden spoon to break up the turkey and add in the spices. Add in the remaining sloppy Joe ingredients, stir to combine. Cover and simmer for 10 minutes. Remove squash from oven and divide the sloppy Joe mixture evenly throughout all halves. Top with shredded cheese and return to oven for 2-3 minutes or until cheese is melted. Remove from oven and serve warm. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Absolutely packed with flavor. Melt in your mouth delicious. And best served over a scoop of creamy mashed potatoes like this cheesy broccoli potato mash or a bed of egg noodles. Lean ground turkey is the perfect base for spooning this flavorful buttery gravy over top. They literally melt in your mouth and are packed with flavor. I keep the meatball recipe simple and let the gravy do the talking. The ketchup, mustard and Worcestershire may seem like an odd combination in the gravy but I'm telling you- IT WORKS. Like really works. If you've never had a classic Salisbury steak it is typically made from beef and is served with a brown gravy over potatoes or noodles. The #brainsandbalance variation uses ground turkey as a leaner alternative to ground beef. We keep all the delicious flavors in the meatballs and gravy and we get creative in our low carb twist on the classic mashed potato. Serve these over our Cheesy Broccoli Potato Mash for a low carb variation! And BONUS they're so pretty and bright green! Salisbury steak Turkey Meatballs and Gravy 4 Servings | Cook time: 30 minutes Ingredients: Meatballs: 12-16 oz ground turkey 1/2 cup breadcrumbs 2 tbsp skim milk 2 tsp Worcestershire sauce, divided 1/4 cup fresh parsley 1/4 cup grated parmesan 1/4 tsp pepper 1/2 tsp salt 1/2 tsp garlic powder Gravy: 1 tbsp butter 1 tbsp flour 1/2 cup onions, sliced (~50g) 1/2 tbsp dijon mustard 2 tbsp ketchup 2 cups low sodium chicken broth Directions: Preheat oven to 375F. In a bowl combine ground turkey, Worcestershire sauce, bread crumbs, milk, fresh herbs and spices. Spray a large baking sheet with nonstick spray. Form meat mixture into 16 meatballs and arrange on the baking sheet. Transfer the baking sheet to the oven and bake for 25 minutes, flipping halfway. While the meatballs are cooking, melt the butter in a sauté pan over medium heat. Add onions to the melted butter and cook until slightly softened, 2-3 minutes. Whisk in flour to the butter and onions. Cook the flour another 2-3 minutes. Whisk in 1/4 cup chicken broth until there are no remaining clumps of flour. Whisk in ketchup, Worcestershire sauce and dijon until smooth. Whisk in 1/2 cup chicken broth and bring gravy to a boil. Lower it to a simmer and continue cooking, stirring every few minutes. Continue adding 1-2 tbsp chicken broth at a time as needed. When meatballs are done, remove from oven and fold into the gravy. Cook another minute or so to ensure the meatballs are well coated. Serve meatballs hot over mashed potatoes, rice, egg noodles or pasta. We love it over our cheesy broccoli and potato mash! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are based off 14 oz ground turkey for 4 servings. Volume of gravy will depending on quantity of chicken broth used and how long it is allowed to thicken for.

These potatoes are fun, cheesy and so so delicious. A full serving is a huge portion and also low in carbs! These potatoes sneak some yummy broccoli in without altering the flavor whatsoever. Seriously don't let the idea of veggies or green potatoes scare you- they are so good! I am a mashed potato lover. I would never replace even some potato if it didn't taste this good, trust me. For this recipe I used an immersion blender to really break down the broccoli into the potatoes. I really focused on the veggies with the blender and then went back in with a potato masher and mashed the remaining potatoes. This made for an overall creamy consistency with a few chunks of potato- my favorite- but use whatever tools you'd like to get YOUR consistency. Broccoli in potatoes? So wrong but SO SO RIGHT! Creamy, cheesy and good. Serve this with your favorite protein, preferably smothered in a yummy gravy like our Salisbury Steak Turkey Meatballs and Gravy. These potatoes deserve a yummy sauce to soak up! Cheesy Broccoli and Potato Mash 4 servings | Cook time: 15 minutes Ingredients: 2 cups peeled russet potatoes (~300g) 4 cups broccoli florets (~300g) (I used frozen) 2 cloves garlic, minced 1 oz melting cheese (I used gruyere), shredded 2-4 tbsp skim milk 1/2 tbsp butter Salt and pepper, to taste Directions: Peel potatoes and cut into uniform chunks. Fill a medium pot with a fitted lid about 2/3 of the way with water. Add potatoes and broccoli florets to the pot. Bring the water to a boil and season with salt. Lower to a simmer and cook for 15 minutes. After 15 minutes, strain the broccoli and potatoes (reserving about 1/2 cup of water). Return the broccoli and potatoes to the pot. Use an immersion blender, hand masher or hand mixture to mash the potatoes and broccoli. I used an immersion blender to puree the broccoli, leaving a few large potatoes and then I went in with a hand masher and mashed the remaining potatoes that weren’t pureed. I just did this because I prefer a few chunks in my mashed potatoes. Mash in milk, cheese, garlic, butter salt and pepper (using potato water as needed for consistency). Serve the potatoes warm alongside your favorite protein. I love this under our Salisbury steak Turkey Meatballs with Gravy. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Anytime I can avoid dirtying more than one dish I am sold. This one dish chicken and rice bake is satisfying, cheesy, so so simple and literally uses one dish! If you like spinach and artichoke dip you will LOVE this dish. Fresh spinach and canned artichoke hearts are mixed with creamy yogurt, mayo, spices and cheese to create a chicken topping of your dreams. Creamy flavorful rice and moist tender chicken cook together below a cheesy spinach and artichoke topping. I start this recipe by searing the chicken but this step can be omitted to save time. Instead you can just top the rice with it raw and add on a few minutes to the bake time or until it reaches an internal temperature of 165F. I also recommend not putting away the chicken broth until the very end. I added a little extra before broiling to ensure my rice was surely done and nice and creamy. If you're someone who prefers a drier rice, you may choose not to add extra, completely up to you! A great meal for a busy weeknight to pop in the oven and forget about while you get other tasks done. I love the extra topping of cheese we add right at the end because the melted cheese on top is the best part! The spinach and artichoke mixture is so creamy and flavorful that by topping the chicken and rice with it you can fully flavor the rest of the dish. As it cooks the creamy flavor seep down into the rice and it covers the chicken to ensure nothing gets dried out. One Dish Spinach and Artichoke Chicken and Rice Bake 4 servings | Cook time: 40 minutes Ingredients: 1/4 cup parmesan cheese 2 tbsp mayonaise 1/2 cup plain greek yogurt 1/2 tsp garlic 1/2 tsp 2 cloves garlic, minced 4 oz shredded mozzarella 4 cups spinach 1 15oz can artichoke hearts, chopped 1 lb chicken breast 1 cup dry jasmine rice 2-2.5 cups low sodium chicken broth Directions: Preheat oven to 400F. In a large bowl, combine chopped spinach, chopped artichokes, garlic, greek yogurt, mayonnaise, spices and half of the shredded mozzarella in a bowl. Heat a heavy bottomed oven safe pot or large oven safe sauté pan over medium heat. Spray with nonstick spray and add chicken. Season top of chicken with salt and pepper and sear chicken for 1-2 minutes (until it starts to brown). Flip the chicken, season the second side with salt and pepper, and sear for 1-2 minutes. Remove chicken from pan and stir in rice and 1.5 cups chicken broth. Bring mixture just to a boil. Season with salt and remove from heat. Place chicken on top of the rice and top everything with the spinach and artichoke mixture. Cover the dish with an oven safe lid or tin foil. Transfer to the oven and bake for 30 minutes. Take the dish out of the oven and remove tin foil. Add remaining 1/2-1 cup chicken broth and top with remaining mozzarella (1/2 cup for drier rice, 1 cup for creamier). Return to the oven for another 5 minutes or until the rice is fully cooked and the cheese has melted. Remove from oven and serve warm. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This is hands down my favorite marinara sauce it's adapted from my mom's that she is famous for. If you have followed my recipes before you know I have when jarred sauce is full of added sugar. Instead this recipes makes use of the natural sweetness in carrots which perfectly balance the acidity in the sauce. One of my favorite tricks my mom actually taught me through her chili recipe (another famous one) is to add the dry spices early and the fresh spices lately. I toast the spices in the oil with the fresh veggies before adding in the tomatoes. This enhances their flavor and will have your kitchen smelly HEAVENLY real fast. A huge batch of marinara is a stockpiled must for me. I always have a few freezer bags of it on hand to pull out at the drop of the hat. There's no meat, dairy, gluten or crazy ingredients so it's the perfect counterpart to any dish for any guest. It's delicious on our Healthy Chicken Parmesan over spaghetti or spooned over our Chicken Parm Sandwich with Zoodles. Swirl some around on our Greek Yogurt Pizza Crust for delicious pizza or make a crowd favorite, meatball subs! A few of my unconventional favorite ways to use my marinara sauce is as a dipping sauce for our Air Fried Arancini or our Low Carb Calzones. But to me, the most classic way to enjoy our marinara is alongside spaghetti and homemade meatballs. There's only one problem with learning to make your own homemade sauce... you'll never want store-bought again. So if you're ready to become a sauce snob and be known among your friends for making "the best sauce", scroll down because all it takes is a few simple ingredients. The Best Homemade Marinara Sauce 9 cups or 18 servings Ingredients: 2 28oz cans and 1 15oz can crushed tomatoes 1 tbsp olive oil 1/2 large onion (~100g) 3 cloves garlic, minced 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp Italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano) 1/4 cup water 2 tbsp carrots, grated (~25g) 1 bay leaf Salt and pepper, to taste Optional: fresh basil and/or parsley, roughly chopped Directions: In a large heavy bottomed sauce pot, heat olive oil over medium heat. Sauté onions and carrots for 3-4 min in olive oil until they begin to soften. Add all of the spices and garlic to the pot. Stir to combine and sauté another 1-2 minutes. Pour in crushed tomatoes. Use 1/4 water to get all of the crushed tomatoes out of the cans and add to the pot. Stir to combine. Toss in the bay leaf (whole). Bring to a boil and lower to a simmer for at least 20-30 minutes, stirring occasionally. Right before removing to heat, stir in optional fresh herbs. Season was additional salt and pepper as needed. Remove bay leaf or leave in and just avoid in serving. Serve hot with your favorite Italian meal. Some of my favorites are meatballs, chicken parmesan or our air fried arancini. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A crunchy flaky outside, a creamy textured flavor packed middle and a ooey-gooey melty inside. Dip it in our favorite homemade marinara and you have yourself a meal, a side, an appetizer or however you choose to enjoy these unbelievable arancini. You may be shocked to find out that that creamy, melted drool worthy cheese pull comes from something you would find in your kids lunchbox... We stuff these arancini with a creamy #Galbani whole milk mozzarella string cheese that I cut into quarters! The string cheese is so convenient for stuffing inside the arancini because it holds it shape and is already formed into a perfect mini log that fits perfectly inside! Classic arancini is heavy, deep fried and super dense. Our delicious balls of risotto are kept lighter by using a light breading and airfrying for a perfectly healthy crunchy. And the best part is they can be stuffed with anything! Next time I plan to go a little crazy and make my own "Steak and Cheese Arancini"! Stay tuned :) Serve with good quality marinara sauce. If I'm using store bought I stick with #Raoshomemade. I love the tomato basil one. Otherwise I will make my own homemade marinara with crushed tomatoes and yummy herbs. Get the recipe for my homemade marinara here! Cheesy Air Fried Arancini 4 servings | Prep time: 20 min | Cook time: 20 min Ingredients: For arancini: 3 cups prepared risotto (using 1 cup uncooked arborio rice- see Stove Top or Instant Pot version below) 2 whole milk mozzarella #Galbani string cheese 2 oz egg whites 2 tbsp water 1/4 cup whole wheat breadcrumbs 1/4 cup panko breadcrumbs For serving: 2 cups marinara sauce Grated parmesan Fresh chopped parsley Directions: Cut each string cheese into quarters (8, ~1” long chunks). Scoop the cooled risotto (~1/3 cup), insert a piece of cheese inside the mixture and use your hands to form the risotto into a ball around the cheese. Repeat 7 more times with the remaining risotto and cheese chunks (Note: to keep the risotto from sticking, start with wet hands and spray a little nonstick olive oil spray on them). Arrange the risotto balls on a plate and place the plate in the freezer to solidify while you set up the breading. Whisk together egg whites and water in a shallow bowl or plate. Mix together whole wheat breadcrumbs and panko crumbs in a second bowl/plate (Note: for extra flavor, add in dried oregano and basil to the bread crumb mixture). After 5-10 minutes, remove the risotto balls from the freezer. Roll them in the egg white mixture until fully coated. Then, roll them in the breadcrumb mixture. Return the breaded balls to the initial plate and return to the freezer to set for another 5-10 minutes. After 5-10 minutes, remove from freezer. Spray the air fryer with nonstick spray and arrange the arancini in the basket. Spray the tops of them with nonstick spray. Air fry at 350F for 15-20 minutes, turning halfway. They should get nice and golden brown. Serve hot with warm marinara sauce and topped with extra parmesan and fresh parsley. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts do not include optional "for serving toppings" like marinara sauce and extra cheese.

This recipe was inspired by a sandwich I had at a local italian market. The ingredients were so simple I knew I had to recreate it. The best sandwiches are simple basic ingredients, the fewer the better. Here we used roast turkey breast, fig jam, caramelized onions, brie cheese and fresh sourdough bread. For this recipe, I roasted my own turkey but good quality turkey from your local deli would make this entirely a no cook recipe! If you are interested in roasting your own, I recommend picking up some turkey tenderloins. I chose a rotisserie flavored tenderloin to give it that classic roast turkey flavor. Keep the turkey seasoning plain because there's tons of flavor in the onions and fig jam! Swipe for the sandwich that inspired this recipe! I personally prefer this sandwich cold and the bread not toasted but on this particular night my sour dough wasn't ~day of~ fresh so I toasted it just a bit to breathe more life into it. Hot or cold- you can't go wrong, it's entirely personal preference. This is a great on-the-go sandwich because it can be made ahead of time and wrapped up. There are no egg products like mayonnaise that could bad quickly, lettuce that will wilt, tomatoes to make things soggy or any ingredients that need to be heated or kept crispy. No risk factors here, which I love! It would make for the perfect elevated picnic sandwich or work lunch! Simple and delicious. It holds up really well and will be fine if prepped the night before! A little goes a long way for the caramelized onions and fig jam flavors in this sandwich. Just a little smear of each and your sandwich will be bursting with flavor. I love the little bit of balsamic we add to our caramelized onions for another depth of flavor. It perfectly compliments the sweet fig jam. I found my fig jam at #traderjoes. It's great on sandwiches, toast, yogurt bowls, ice cream or on a cheese board! Turkey Fig Jam and Brie Sandwich 2 servings | Cook time: 25 minutes (for tenderloin), N/A for cold cuts Ingredients: 4 slices sour dough bread 6-8 oz turkey breast (can be store bought cold cuts or self roasted tenderloin) 2 tbsp fig jam 2 servings caramelized onions (see below) 2 oz light brie Directions: Prep: Self roasted tenderloin: Use a turkey tenderloin, they typically come in different marinades (I used a rotisserie marinated one). Cook according to package (My preference is to grill but for this I broiled it for 25-30 minutes, rotating every 5 minutes until an internal temperature of 165F). Set aside to cool. Store bought: No prep required Caramelized onions: see below for recipe. Assembly: Lay out sour dough bread. Smear on fig jam on all slices (this jam packs a lot of flavor so feel free to use more but I found just a little keeps it from overpowering the sandwich). Thinly slice the tenderloin (N/A if using cold cuts). Arrange turkey on 2 of the slices of sour dough. Scatter caramelized onions throughout (Again, I do not use much!! A little goes a long way for these guys I promise) Top with slices of brie (I thinly slice the brie triangle (cold), don’t worry about cutting off the outside. Secure the sandwich with the top slice of sourdough. Optional: You can toast this bread slightly until it just starts to get some color but I honestly prefer it cold. I toasted it this time because my sour dough was a day or two old and toasting brought it back to life. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both sandwich and separate caramelized onion recipe. Caramelized onions included in sandwich nutrition.

The rules are simple... . Don’t skimp on those balsamic caramelized onions because my oh my they make the sandwich. Don’t knock the kale. It’s delicious. & the bits that crisp on the pan are the best part. Run, don’t walk, to TJs for their fluffy San Franciscan sour dough & perfectly blended gruyere cheddar. Gruyere Cheddar Grilled Cheese with Balsamic Caramelized Onions and Kale 4 servings | Prep: 15 min Cook: 6 min Ingredients: 1/2 yellow onion, sliced 1 tbsp balsamic vinegar 2 tbsp butter, divided 8 slices sour dough bread 6-8 oz gruyere cheddar cheese, very thinly sliced 1/2 cup frozen chopped kale, defrosted Directions: For balsamic caramelized onions: Heat 1 tbsp butter in a pan, add sliced onions, toss and allow to cook until fragrant 1-2 min. Add salt, cover and cook until wilted. Stirring once or twice (~5 min). Add balsamic vinegar, toss and cover. Allow onions to caramelize and cook down for 5-10 min more min and set aside (covered). Kale: I just added the kale in as is but you could sauté it to crisp it a bit and get some water out. Personally I just enjoyed the bits that crisped up on the sides with the inside softer and melted into the cheese. Grilled Cheese Assembly: Sour dough Half of cheese Balsamic onions Kale Remaining cheese More sour dough Toast: Heat pan over stove (I used a grated cast iron). Butter top slice of each sandwich with half of remaining butter. Lay butter side down on pan and weigh them down slightly with another pan on top. Allow it to toast for 2-3 min until brown and cheese begins to melt. Flip and allow to toast another 2-3 min until cheese is fully melted. Remove from heat, cut it half and get to dunking in your favorite warm bowl of soup. Check out our Tomato Pumpkin Soup for the perfect dipping companion!

2 ingredients make up this velvety carbonara sauce. Eggs. Parmesan Cheese. The trick here is to never place the eggs over direct heat (you don't want scrambled eggs). Instead you use a heated bowl and hot noodles to turn these 2 ingredients into a glossy creamy sauce you'll have to taste to believe. Spaghetti Carbonara gets a bad wrap for being a heavy, unhealthy meal when really it can be kept pretty healthy, especially when made at home with a few of our #brainsandbalance tricks. We sub pancetta or regular bacon for turkey bacon. I use the peppered turkey bacon from #traderjoes because it adds a little extra peppery flavor that I love. I also just love the overall taste and texture of this turkey bacon (some brands I find rubbery and not worth it). I also added tons of fiber, volume and texture with zoodles and peas. I kept the pasta portions normal (2 oz/person) so the end result was a larger serving but the same amount of pasta just packed with zucchini, just how it like it!! Seriously, I always make my pasta this way. If you haven't tried it, beware, you may never have a regular bowl of pasta again. If you are looking to cut carbs, you could half the pasta or remove it entirely and increase the zoodles. When I asked my boyfriend (who is very Italian but is much more into the eating than the cooking) what he thought was in the sauce he guessed butter. flour and cream. That just goes to show how velvety this carbonara sauce is. Low Carb Spaghetti Carbonara 2 servings | Cook time: 25 minutes Ingredients: 4 oz bucatini or spaghetti pasta 400g spiraled zucchini (~3.5 cups or 2 large zucchinis) 1 egg + 1 egg yolk 1 tsp olive oil 1/2 tsp pepper 1 tsp salt 4 slices turkey bacon (I used #traderjoes peppered turkey bacon) 1/4 cup frozen peas 2 tbsp grated parmesan Directions: Dice bacon into small pieces. Heat olive oil to sauté pan and add in bacon to cook, stirring occasionally. On another burner, heat a medium pot of water. While the water is heating, steam the zucchini over top of the water. Bring the water a boil. Once boiling, remove the zucchini (don’t overstep them) and set aside. Salt the water, stir in the pasta and cook according to package, stirring occasionally. In a bowl whisk together the egg and egg yolk until well combined (Note: to separate the yolk from the white- crack it over a discard bowl keeping the egg entirely in one half of the egg shell. Pass the yolk back and forth between each shell half while the white falls to the discard bowl- save the egg white to add protein to eggs or other dishes). Season the eggs generously with salt and pepper and whisk in parmesan cheese until well combined. Once the bacon is cooked, add the zucchini to the sauté pan and toss to combine, allowing the excess liquid to steam off while it cooks. Then, stir in the frozen peas. When the pasta is done, place a colander in a large bowl and pour pasta and water over. Remove the colander with the pasta from the bowl. The hot water should remain to heat the bowl. After ~2 minutes, reserve 1/2 cup of water, drain the rest. Return the pasta to the heated large bowl. Pour 1/4 of the egg and cheese mixture at a time over the pasta tossing constantly with tongs. The egg will cook due to the warm bowl and pasta. Do not place the egg over a burner or it will turn into scrambled eggs. The sauce will get nice and glossy. Continue tossing while adding the zucchini, bacon and peas. Serve immediately topped with extra parmesan and fresh cracked pepper. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I've been making this BASIC BASIC stir fry for years. It's just 4 ingredients that I can just about guarantee you already have. Simply sauté, mix and you are done! This 10 minute meal is sure to become a weeknight staple. The key players here are honey, natural peanut butter, low sodium soy sauce and garlic. Whisk those together and you have the perfect stir fry sauce. If you like taste of ginger (it's polarizing I know) grate a little ginger in too for an added punch. The best part about stir fry is that it is one of those recipes you can empty your fridge out with. When I open my fridge to half a zucchini, a few carrots, a random onion and some broccoli in the freezer, I know I have the makings of a delicious stir fry. No vegetable is mandatory here- work with what you've got. Get creative with your side dish too! I usually opt for a grain that can soak up all of the delicious sauce. My favorite is quinoa but any sort of rice- jasmine, brown, cauliflower- will work too. I usually will throw together our Minute Instant Pot Quinoa because it's so quick and easy! You can have this whole meal ready in under 10 minutes. Lastly- protein. Another part that is completely customizable. My top two are chicken or shrimp but any protein or protein substitute (like tofu) will work. You can even omit the protein entirely for a simply veggie version. Your stir fry, your way. My only requirement are those 4 simple ingredients. 4 Ingredient Stir Fry 2 Servings | Cook time: 10 minutes Ingredients: Optional protein: 6-8oz of chicken, shrimp, steak etc. 1/2 tsp olive oil Mixed vegetables (staples for me: broccoli, bell peppers, onions, thinly sliced carrots, zucchini. Other veggie ideas: green beans, snap peas, asparagus, summer squash) Sauce: 2 tbsp natural peanut butter 2 tbsp low sodium soy sauce 2 tsp honey 1-2 cloves garlic, minced Optional: 1 tsp fresh ginger, peeled and grated Other: For topping: sesame seeds, lime wedge or scallions For a side: 1/2 cup dry jasmine rice or quinoa Directions: Heat olive oil in a sauté pan. If using chicken or steak, cut it up into bite sized pieces ahead of time. Add protein of choice and cook until nearly cooked through, 3-5 minutes depending on size and type. Remove from pan. In the same pan sauté mixed vegetables under no longer raw but still maintaining a bite, about 5-6 minutes (note: to speed up this step you can steam or microwave the veggies ahead of time slightly). Return the protein to the pan. In a small bowl, whisk together peanut butter, soy sauce, honey, garlic and, if using, ginger. Pour the bowl into the sauté pan. Use a spatula to toss the protein and veggies in the sauce frequently until it thickens and sticks to the mixture, 3-5 minutes. If they veggies were frozen or steamed they may contain more water and it will take the sauce an extra few minutes to thicken. Just be patient! Serve warm, alongside your preferred grain and topped with sesame seeds and a squeeze of a fresh lime wedge. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are provided for just the stir fry sauce and for a generic chicken and vegetable stir fry. This recipe is very customizable so nutrition can very slightly depending protein and vegetable choices. Side is not included but recommend 1/4 dry grain/person.

These sandwiches are essentially BLTs cranked up a few notches and they are unbelievably good. Do yourself a favor a pack these ahead of time for a lunchtime picnic, a sunset date or a beach day. Perfect for on the go! I stick to #WholeFoods sourdough bread for these. I love sourdough because it's made from real simple ingredients, is real real good and is sturdy enough to hold up against these yummy ingredients. This meal is literally spelled out for you, it could not be easier to make. Simply start with toasted bread, a smear of mayo and avocado and top with chicken, bacon, lettuce and tomato. Finish the sandwich with fresh salt and you're done! Chicken BLAT Sandwiches 2 servings | Cook time: varies | Prep time: 5 minutes Ingredients: 2 pieces of grilled chicken breast (~3-4 oz each) or 6 oz rotisserie chicken 2 leaves romaine lettuce (from a heart) 1/2 vine ripe tomato, sliced (~100g) 2-4 slices turkey bacon 4 slices sourdough bread 1 tbsp lite mayonnaise 1/2 avocado (~2 oz) Directions: Note: To grill chicken ahead of time. Pound the breast to uniform thickness to tenderize and thin. Season both sides with smoked paprika, garlic powder, a little cajun seasoning and salt/pepper. Sear both sides in a cast iron skillet (~2 min/side) and transfer it to a 350F oven until internal temp of 165F. Cook the bacon according to the package. I prefer to sear mine on my flat top but baking works just as well. I use the #traderjoes peppered turkey bacon. Toast the bread in a toaster until lightly browned. Remove from toaster and smear mayo on one side. Use a fork to mash the avocado evenly on the top slice of bread. Season the avocado with salt. If using chicken breasts, it may be helpful to slice the breast in half horizontally so the breast is thinner and runs the length of the sourdough. Layer lettuce, bacon, chicken and tomato on the bottom slice and secure with the second slice or sourdough and a toothpick, if needed. Use a sharp knife to slice the sandwich in half and enjoy! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This Cobb salad has EVERYTHING. The best part is everything can be made ahead of time and served cold- ideal summer recipe. See how it comes together here! There's so many textures and flavors in here it's amazing how deliciously they come together with our creamy healthy ranch. I like this salad because you can substitute ingredients to your preference. I usually opt for fat free feta cheese on top and add creamy avocado for fats (missing from picture because I forgot it). My boyfriend takes his with blue cheese and we double the bacon because- bacon. Modify as you see fit but do yourself a favor and give our healthy ranch a try- so so easy and absolutely delicious. Swipe to taste the rainbow! Those colors. Those layers. That perfectly sliced chicken. Sign me up! Our healthy ranch is greek yogurt based, creamy and perfectly seasoned. Why waste money on store bought with sketchy ingredients when our version uses only 6 BASIC ingredients you probably already have. Plus our ranch is so much healthier and dare I say MORE delicious? Whether you are a salad lover or hater, you have to agree this salad is beautiful. I mean it has just about every color of the rainbow. It's also nice and filling with healthy fats, nutrient dense fruits and veggies and lots of extra protein. Trust us you'll be satisfied. Cobb Salad {with Turkey Bacon, Healthy Ranch and Seasoned Chicken} 8 servings | Prep time: 20 min | Assemble: 10 min Ingredients: 8 cups shredded romaine lettuce 8 cups chopped spinach 1 1/4-1 1/2 lb chicken breast (I used 20oz) 2 slices turkey bacon, chopped 4 oz feta or blue cheese crumbles 1 1/3 cup frozen corn 2 cups diced cucumbers (~250g) 3 eggs 3.5 cups cherry tomatoes, quartered 2/3 cup sliced red onion (~100g) Optional: 1 avocado (~4oz) diced Ranch dressing (8 servings- see below) Directions: Prep: Chicken: Grill chicken according to preference. I seasoned the chicken with pepper, smoked paprika, garlic powder and buffalo seasoning, seared both sides in my cast iron before transferring it to the oven an until internal temp of 165F. Bacon: Cook the bacon according to package. I use the #traderjoes peppered turkey bacon and sear on my flat top but baking or cooking in a pan are two other options! Eggs: Place eggs in a medium sized pot and cover with water, about an inch or two above the eggs. Place the pot over high heat and bring to a boil. Add about 1/2 tsp salt to the boiling water. Remove from heat and let sit for 8-12 minutes (8 for a just past jammy center, 12 for fully hard boiled). After preferred time, transfer the eggs to an ice bath to stop the cooking. Once the eggs have cooled, peel them. Chop: Slice the chicken into thin bite sized strips. Chop the bacon into crumbles. Slice the eggs into 1/4” thick slices. Slice the cucumber into 1/4” thick slices and quarter each slice. Quarter the cherry tomatoes and thinly slice the red onion. Remove the corn from the freezer to defrost (~2 min). Assemble: Start with a base of greens (romaine and spinach) and layer on toppings- cucumber, tomatoes, corn, red onion, eggs, bacon, chicken, cheese, optional avocado. Top with ranch. Work week meal prep variation: Combine wet toppings in a large bowl (cucumber, tomatoes, corn, red onion, bacon, and optional avocado). Assemble Tupperware with greens, eggs, chicken and cheese. The night before bringing to work, add 1/4 of toppings to Tupperware. Bring ranch on the side. Click here for a step by step video showing how I assemble mine! Assembly Video: Click here for a fun video showing how it all gets assembled! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts for salad do not include optional avocado and nutrition for healthy ranch dressing are provided separately.