A blog with a combination of healthy recipes from various cookbooks. Feel free to ask me personally about how to do things or anything else you'd like! Submit your own recipe from a cookbook or a self creation! Enjoy!

Bomb-Ass Brussels Sprouts

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Ingredients 

  • 350 grams of Brussels Sprouts 
  • 1 tbsp Chili Garlic Olive Oil (feel free to choose your own!) 124.5
  • Salt
  • Pepper

Directions

  1. Clean and cut brussels sprouts* in half and put them in an oven-safe pan (make sure you can spread them our evenly)
  2. Drizzle your olive oil on the brussels sprouts
  3. Add salt and pepper
  4. With your hands - mix everything together!  
  5. Roast your brussels sprouts in the oven at 160 degrees C (320 F) for 40 - 50 minutes or until they look like this

  6. Enjoy!

Nutritional Facts
Servings: Makes 2

Calories: 141
Total Fat: 8.1g
Saturated Fat: 0g 
Sodium: 0mg*   
Total Carbohydrate: 8.8g
Dietary Fiber: 7.9g  
Protein: 4.4g

RECIPE FROM: Me & my mama 


*For people who have portion control issues like I do cutting things in half  makes me feel a lot better haha. Also they brown more nicely when cut in half :) 
*I love the leaves that fall off, they’re like chips! Sooo gooood!
*I know I added salt but I didn’t measure so I didn’t add the sodium content, you can control this yourself 
xxx enjoy

I’ve been gone for a while but hello new followers! I will be starting this blog up again next week! If you want to follow my personal health blog here is the link: www.letsjuststart0ver.tumblr.com

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Thanks!

shreddintheexcess:

leangre3nmachine:

Hey guys! I started this new food blog dedicated to healthy raw greens such as Avocados, Spinach, Kale, Broccoli, Celery and more! I will be accepting submissions and I would love it if you could all reblog this! Thanks so much! <3 
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11:48 PM Late Night Snack Smoothie


I
ngredients 

  • 8-10 Frozen Strawberries
  • 1 Banana
  • 50 ml Soy milk/almond milk/low-fat milk
  • Splenda (or another sweetener)
  • Ice (optional)

Directions

  1. Put the strawberries, banana and soy milk in the blender and pulse until well combined.
  2. Add ice if necessary and pulse until completely smooth (about 20-30 seconds)
  3. Taste to see if you need to add sweetener, and add one packet of splenda

Nutritional Facts
Servings: Makes 1

Calories: 155
Total Fat: 1g
Saturated Fat: 0.5g
Sodium: 25mg
Total Carbohydrate: 39g
Dietary Fiber: 4.4g
Protein: 3.0g   

RECIPE FROM: myself (:

Seared Scallops with White Beans and Bacon

Ingredients 

  • 1 lb large sea scallops
  • 1 clove garlic, minced
  • 4 cups baby spinach
  • 2 strips of bacon, chopped into small pieces
  • 1/2 cup red onion, minced
  • 1-1/2 cans unsalted white beans (14oz each), rinsed and drained
  • Salt and pepper to taste
  • 1 Tbsp unsaltedbutter
  • Juice of 1 lemon

Directions

  1. Heat a medium saucepan over low heat, and cook bacon until it begins to crisp. Pour off some of the bacon fat and add onion and garlic. Sauté until onion is soft and translucent, about 2 to 3 minutes. Add white beans and spinach; cook until beans are hot and spinach is wilted. Keep warm.
  2. Put a large cast-iron skillet or sauté pan over medium-high heat. Blot scallops dry with paper towels and season on both sides with salt and pepper. Add butter to the pan. After it melts, add scallops. Sear for 2 to 3 minutes on each side until they’re deeply caramelized.
  3. Before serving, add lemon juice, salt, and pepper to the bean mixture. Divide beans among 4 warm bowls or plates and top with scallops. 

Nutritional Facts
Servings: Makes 4

Calories: 283
Total Fat: 7g
Saturated Fat: 2.5g
Sodium: 361mg
Total Carbohydrate: 28g
Dietary Fiber: 7g
Protein: 28g   

RECIPE FROM: WOMEN’S HEALTH / DECEMBER 2011

(Source: skinnybitchinthekitch)

Seared Skirt Steak with Balsamic Cherry Tomatoes


I
ngredients 

  • 2 cups cherry tomatoes
  • 2 Tbsp balsamic vinegar
  • 4 cups arugula
  • 12 oz / 340 g skirt or flank steak
  • 1-1/2 tsp olive oil
  • 2 cloves garlic, thinly sliced
  • Salt and pepper, to taste 

Directions

  1. Heat oil in a cast-iron or stainless-steel pan (or grill pan) on medium high. When pan is very hot, season steak with a few pinches of salt and pepper and add it to the pan. 
  2. Cook steak for 3 to 4 minutes per side, until it’s caramelized and slightly firm to the touch. Remove it to a cutting board to rest.
  3. Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan. Cook for 1 to 2 minutes, until garlic is lightly browned. Add balsamic vinegar and cook for 2 additional minutes, until skins of the tomatoes start to split. Remove the pan from the heat; add salt and pepper.
  4. Slice steak thinly against its grain. Divide arugula between 2 plates, top each pile with steak slices, and pour on cherry tomatoes and pan drippings. 

Nutritional Facts
Servings: Makes 2

Calories: 460
Total Fat: 24g
Saturated Fat: 8g
Sodium: 150mg
Total Carbohydrate: 11g
Dietary Fiber: 2g
Protein: 47g   

RECIPE FROM: WOMEN’S HEALTH / JANUARY-FEBRUARY 2012

(Source: skinnybitchinthekitch)

Honey-Mustard Salmon with Roasted Asparagus

Ingredients 

  • 4 salmon fillets (6 oz / 170 g each)
  • 1 lb asparagus, trimmed
  • 2 Tbsp dijon mustard
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp unsalted butter
  • 1 Tbsp brown sugar
  • 1 Tbsp honey
  • 2 Tbsp olive oil, divided
  • 1/4 cup freshly grated parmesan 
  • Salt and pepper to taste 

Directions

  1. Preheat the oven to 400°F / 204°C. Combine butter and brown sugar in a bowl; microwave until they have melted together, about 30 seconds. Stir in mustard, soy sauce, and honey. 
  2. Toss asparagus with 1 tablespoon of the oil, the parmesan, and the salt and pepper. Place the stalks in a baking dish and roast until they’re al dente, about 10 to 12 minutes.
  3. Meanwhile, heat remaining oil in an ovenproof skillet over high heat. Season salmon fillets with salt and pepper, then add to the pan, flesh side down. Cook until browned on one side, 3 to 4 minutes. Flip the fillets, brush on half the honey mustard and place the pan in the oven. Bake until fish is firm and flakes easily (but before white solids begin to form on the surface), about 5 minutes. Remove fillets from the oven and brush with more honey mustard. Serve asparagus.

Nutritional Facts
Servings: Makes 4

Calories: 260
Total Fat: 17g
Saturated Fat: 5g
Sodium: 550mg
Total Carbohydrate: 13g
Dietary Fiber: 2g
Protein: 39g   

RECIPE FROM: WOMEN’S HEALTH / NOVEMBER 2011

(Source: skinnybitchinthekitch)