Thick. Fine. Healthy.

Weekly Healthy Recipes Recap #16

THICK_ Weekly Healthy Recipes Recap 16

*peeks head around corner* I have more recipes! YAY! The following healthy recipes are from the week before last and the week before THAT. We good now? We better be, hmph!

The week before….the week before…(healthy recipe Inception!)

Butternut Squash Quesadillas (Vegetarian)

via http://www.thegraciouspantry.com/clean-eating-butternut-squash-quesadilla/

Y’all know I love these quesadillas! I have been waiting all year for butternut squash season!

My Ingredients: smoked mozzarella (from Meijer), Whole Wheat Tortillas (Lawash)

I usually make 3 quesadillas, split them into four servings and add a veggie to the dish. This time, I decided to just have three quesadilla servings. LAWD! It’s so filling. If you plan to make three servings, be sure to eat it for lunch. I had it for dinner one night and almost didn’t make it!

Alt: Add cumin and/or cayenne pepper. You can also try pepper jack, I just prefer smoky cheeses.

Seared Dry Sea Scallops with Roasted Red Potatoes & Broccoli (Pescetarian)

via http://www.marthastewart.com/338525/roasted-broccoli

I love scallops. They are my favorite seafood and one of my favorite foods in general. I made three servings (there were 9 scallops…one pound) with this meal. I seared the scallops on my griddle after lightly seasoning them with kosher salt, black pepper, and lemon juice. I roasted the red potatoes and broccoli (separately) after tossing them in kosher salt, black pepper, and EVOO. I’m adding this meal to my “when in doubt” list!

via http://www.marthastewart.com/332662/roasted-red-potatoes

Fried Rice (Vegan)

via http://ohmyveggies.com/recipe-baked-fried-brown-rice-yes-baked-fried-rice/

I haven’t used my griddle in months because it was too hot but it’s back! I based my dish on this recipe and added asparagus. I also brown basmati rice that was a day old and I added red pepper flakes in place of the sirachi. The pineapple kind of took over and made the dish oddly sweet, so I’ll leave it out next time. Oh and I thought I had cashews but I didnt…….

Alt: Add an egg and leave out the pineapple.

Steel Cut Oats with Braeburn and Cinnamon (Snack)

via http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/index.html

I AM OFFICIALLY IN THE STEEL CUT OATS GAME! I used Alton Brown’s recipe as my base along with my own flavor combo.

My Ingredients: 2 braeburn apples, 2-4 tablespoons ground cinnamon.

I cooked it all for 4-5 hours (I forgot to set a timer -_-) on low. This week’s oats were creamy but still had their own texture. Also the apples were still crunchy. YASSSSSSSSSSSSS!

Green Smoothie

My Ingredients: Spinach, 10 red grapes, 0% greek yogurt, half a banana, pineapple OR kiwi, coconut oil

I had the same red grape smoothie but I had pineapple leftover from the fried rice and I bought some kiwi. Honestly, grapes and kiwi are a weird combo so I preferred it with the pineapple.

And now, the week before last…

Butternut Squash Mac & Cheese with Broccoli & Caultiflower (Vegetarian)

I actually used three different recipes for this recipe. Y’ALL DON’T KNOW MY LIFE! I knew I wanted to use the rest of my smoked mozzarella and butternut squash puree in this dish and it kind of spiraled from there. O_o

My Ingredients: smoked mozzarella, butternut squash puree, cooked whole wheat penne (8-ounces dry), cheddar cheese

Rocco DiSpirito’s Ingredients (via Fitness Magazine): dry mustard, greek yogurt (I used 2%)

Carnal Dish’s Ingredients: all her spices (although I was out of basil)

BGG2WL’s Ingredients: beaten egg, broccoli (and cauliflower because that’s what Trader Joe’s had)

I mixed everything (except the mozzarella) in a large bowl. Then I started layering it in a 13×9-inch pan: pasta mix – mozzarella – pasta mix – mozzarella – 1/4 cup whole wheat bread crumbs. Then I baked it for 40 minutes. Honestly, it was better than I expected! The last time I tried butternut squash in mac and cheese, it came out bland. I had to make sure I wrote this version down!

Alt: Have fun with your cheese combo: cheddar, fontina, asiago, parmesan, etc! Also, use elbow noodles. I used penne because that’s what was available at Trader Joe’s.

Salmon Cakes with Roasted Brussel Sprouts (Pescetarian)

via http://www.fitnessmagazine.com/workout/you-can-do-it/the-beach-body-boot-camp-diet-dinner-recipes-under-500-calories/?page=5

I gave this recipe to my mom along with the Cooking Light recipe I usually make. She loves it (mainly because there are less ingredients) so I finally tried it and OMG! Not only is it significantly easier to make, the sauce is better!

About that sauce….the recipe is for ONE SERVING and calls for 3 tablespoons of (reduced-fat) mayo. I have organic (full fat) mayo so that would be way too much. Since I was making three servings at once, I used 3 tablespoons for the entire sauce recipe (with heaping amounts of the spices). I think I’ll try i with half mayo, half greek yogurt next time!

Chickpea Salad with Tahini Dressing (Vegan)

My Ingredients: arugula, chickpeas, yellow pepper, red onions, tahini dressing

I love hummus…which means I have to buy tahini (sesame paste). Unfortunately, the amount of tahini needed for hummus is significantly less than what you have to buy. So I thought, “What else can I make with tahini?” SALAD DRESSING!

I used this Bon Appetit recipe for my tahini dressing. I did not have smoked paprika. Also I only used ½ a teaspoon of kosher salt. Unfortunately, that was after I realized how much I was supposed to add. Had I noticed sooner, I would have stopped at ¼ teaspoon. That dressing was salty DENNAMUG! MY GOD! I ended up rinsing my first salad off because i couldn’t deal. I drowned myself in water afterwards! UGH!

I tamed the salt by adding more tahini and lemon juice to the dressing. *shivers at the memory*

Homemade Peanut Butter and Apple “Jelly” Sandwich (Snack)

via http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html

I made my own peanut butter with the help of Sir Alton! I bought 1.18 pound of raw (shelled) peanuts and roasted them myself. Although I trust Sir Alton with all my heart, I didn’t add the salt and honey. I’m glad I didn’t 🙂

Then I turned around and made my own jelly! APPLE JELLY! I was told this recipe isn’t quite jelly but it got the job done! It looks more like apple sauce and I used a little too much lemon juice. If you’re wondering, I used 3 large granny smith apples!

I bought some sprouted 100% whole wheat bread from Trader Joe’s and had a good old PB&J for my afternoon snack! BEST. SNACK. EVER. It’s nostalgic and full of protein and fiber!

My Sandwich: 1 slice of 100% whole wheat bread, (about) 2 tablespoons of peanut butter, (about) 1 tablespoon of jelly

Good Green Smoothie

My Ingredients: spinach, (half a) banana, kiwi, 2% greek yogurt, flaxseed

You may have noticed that I made a point to say that I used 2% greek yogurt (and that I added coconut oil to the previous week’s smoothie). That’s because I realized I wasn’t getting enough healthy fats in my diet. I’ve known this for a while but wasn’t sure where to add it. Then I remembered reading that a lot of people add flaxseed oil or coconut oil to their smoothies and juices! Taste wise 2% greek yogurt is much less tart! Win! 🙂

*wipes brow* I’m all caught up! Look at God! Between this post and Friday’s post, I’ve basically given you a month’s worth of food! Which recipes are you looking forward to trying?

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