Southwestern Spaghetti Squash Black Bean Bowls

This was SOOOOO yummy!!  So many veggies and awesomeness -- MAKE IT!!!

4 servings

Ingredients:

1 medium spaghetti squash (~3lbs)

Parchment paper

1 tablespoon olive oil

1 teaspoon ground cumin

1 medium onion, finely chopped

1 medium red pepper, chopped

2 cloves garlic, finely chopped

2 cans (15oz) black beans drained, rinsed

2 tablespoons diced green chilies

1 teaspoon chili powder

½ cup low sodium organic veggie broth

2 teaspoons green hot pepper sauce

1 medium avocado, chopped

1 medium red onion, chopped

¼ cup fresh lime juice

4 cups halved cherry tomatoes

¼ cup finely chopped fresh cilantro

Preheat oven to 350

Cut squash lengthwise into quarters- discard seeds.  Place squash, cut side up, on parchment lined baking sheet.

Drizzle evenly with 1 teaspoon oil.  Sprinkle evenly with ½ teaspoon cumin and salt.  Turn cut side down.  Bake 45-60 minutes or until squash is tender.  Cool for 10-15 minutes and scrape flesh into stringy noodles.  Set aside.

Heat 1 tablespoon oil in medium sauce pan over medium-high heat.

Add onion and pepper, cook, stirring frequently – for 4-6 minutes or until onion is translucent.

Add garlic, cook, stirring freq for 1 minute.

Add beans, chilies, ½ teaspoon cumin, chili powder, broth, hot pepper sauce (optional).  Bring to a boil.  Reduce heat to low; gently boil, stirring occasionally for 10 minutes.  Set aside.

To make avocado salsa: combine avocado, red onion, lime juice, tomatoes, and cilantro and toss gently to blend.

Divide squash evenly between 4 bowls – top with bean and avocado salsa.

Brussel Sprouts Hash and Eggs

Looking for more veggie based dinners this challenge and this was perfect for that!!  Yummy -- this would be good for bfast but it was awesome for brinner too!!

2 servings

Ingredients:

2 teaspoon olive oil

6 cups shaved brussels sprouts (about 1lb ~48 fresh ones)

4 cloves garlic, finely chopped

Sea salt and ground pepper

¼ cup grated parmesan cheese

Nonstick cooking spray

4 eggs

2 tablespoons fresh lemon juice

Heat oil in large nonstick skillet over medium heat.

Add brussels sprouts and garlic.  Season with salt and pepper; cook, stirring frequently, for 4-6 minutes or until brussels have wilted.

Add cheese and mix well

Make 4 wells in brussels sprouts.  Lightly coat with spray – crack one egg into each well; cook, covered for 2-3 minutes or until egg whites set.

Drizzle with lemon juice and serve immediately

Balsamic Chicken and Zucchini Skewers

Love myself some kabobs in the summer time -- this was delicious!!

Makes 6 skewers - 2 skewers = 1 RED, 1 GREEN, 1/3 BLUE, 2 tsp

Ingredients

For the Marinade

·        ¼ cup balsamic vinegar

·        2 tbsp olive oil

·        2 teaspoon minced garlic

·        2 teaspoons of honey

·        1 teaspoon dijon mustard

·        1 teaspoon oregano

·        ¼ teaspoon garlic powder

·        ¼ teaspoon onion powder

·        ¼ teaspoon salt

Other Ingredients

·        1 pound chicken breast, cut into chunks (I used my RED to measure my portions)

·        1/2 red onion, cut into chunks

·        2 medium sized zucchini, cut into chunks

·        1/3 cup of feta cheese

·        wooden skewers, soaked in water to prevent burning

Instructions

1.     Combine the first nine ingredients for the marinade and mix well

2.     Pour half the marinade over the chicken and the other half over the veggies and let them sit for at least 30 minutes

3.     Preheat your grill and assemble your skewers, alternating chicken and veggies

4.     Cook 5-6 minutes on each side

5.     Sprinkle with feta cheese. Enjoy!

Chicken Pad Thai Zoodle

This tasted just like chinese take out but it's healthy!!!  Woot woot!!!

Serves 2 - each serving is 1 RED, 1 1/4 GREEN, 1 ORANGE, 2 tsp

Ingredients

·        2 chicken breasts, cut into bite size pieces

·        4 teaspoons coconut oil, divided

·        2 eggs, beaten

·        3 stalks green onion, cut into 2" lengths

·        1 clove garlic, minced

·        1 teaspoon fresh grated ginger

·        1/2 cup matchstick cut carrots

·        2 large zucchini, cut into noodle spirals

·        Himalayan salt

·        dash of crushed red pepper

·        1 lime

·        1 T honey

·        4 T coconut aminos (or more to taste)

·        1/4 cup chopped peanuts

·        cilantro

Instructions

1.     Make a quick Pad Thai sauce by mixing 1 T lime juice, honey, coconut aminos and crushed red pepper. Set aside.

2.     Season the chicken breasts with Himalayan salt, and cook in 1 teaspoon of the coconut oil over medium heat. When finished, remove from pan and wipe pan clean with a paper towel.

3.     Using another teaspoon of coconut oil, cook scrambled eggs in pan. Remove when finished and set aside with the chicken. Again - wipe the pan clean with a paper towel.

4.     Using the remaining 2 teaspoons of coconut oil, cook the green onion, garlic and ginger for a minute until fragrant.

5.     Add carrots to the pan and stir fry for another few minutes before adding chicken and egg back to the pan.

6.     Add zoodles and cook for a minute or until they begin to soften. Add Pad Thai Sauce and cook for an additional 2 minutes. Taste and adjust seasoning if desired.

7.     Divide into two plates and top with freshly squeezed lime juice, chopped peanuts and cilantro. Serve with additional lime wedges.