Sea Salt + Vinegar Kale Chips

Ingredients:

  • 1 bunch kale (I used curly kale, but Lascinato "dino" kale also works too!)
  • 2 Tbsp. vinegar (I used apple cider vinegar)
  • 1 Tbsp. olive oil
  • 1/2 tsp. coarse sea salt, more/less to taste

 

Directions:

Preheat oven to 350 degrees F.

Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.

Combine the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.

Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.

Shrimp Salad on Cucumber Slices

Ingredients:

  • 3/4 lb cooked shrimp, peeled (weight after peeled)
  • 2 celery stalks, chopped
  • 1 tbsp red onion, chopped
  • 2 tbsp light mayonnaise (I used Hellmann's)
  • 1 tbsp fat free Greek yogurt
  • Seasoning salt or adobo seasoning  
  • salt and fresh ground pepper
  • 30 thin slices cucumber (about 1 large)
  • chopped chives for garnish

Directions:

  1. Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with seasoning salt or adobo and pepper. 
  2. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. 
  3. Top with chopped chives for garnish. Thanks Skinnytaste.

Mozzarella Basil and Tomato Skewers

Ingredients:

  • 16 bamboo skewers
  • 48 grape tomatoes
  • 48 small basil leaves
  • 1 lb fresh mozzarella, cut into 32 1-inch cubes
  • 3 tbsp olive oil
  • 1 tbsp balsamic
  • Salt and Freshly cracked black pepper

Directions:

  1. In a small bowl, combine olive oil, balsamic, salt and pepper. 
  2. Marinate mozzarella in dressing about 30 minutes. 
  3. Thread tomatoes, basil and mozzarella onto skewers.
  4. Arrange on a platter and serve. Thanks Skinnytaste.

Baked zucchini Sticks

Ingredients:

  • 3 medium zucchini sliced into 3" x 1/2" sticks
  • 1 large egg white
  • 1/3 cup seasoned whole wheat bread crumbs
  • 2 tbsp grated Pecorino Romano cheese
  • cooking spray
  • 1/4 tsp garlic powder
  • salt
  • fresh pepper

Directions:

  1. In a small bowl, beat egg whites and season with salt and pepper.
  2. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. 
  3. Spray cookie sheet with cooking spray and set aside.
  4. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. 
  5. Place the breaded zucchini in a single layer and spray more cooking spray on top. 
  6. Bake at 425° for about 20-25 minutes, or until golden brown. 
  7. Serve with 1/2 cup marinara sauce for dipping.

Marinara Sauce

Instructions:

  • 1 tsp olive oil
  • 2 cloves garlic, smashed
  • 28 oz cans crushed tomatoes (I like Tuttorosso)
  • 1 small bay leaf
  • 1 tsp oregano
  • 2 tbsp chopped fresh basil
  • salt and fresh pepper to taste

Directions:

  1. Preheat oven to 425°. 
  2. In a medium pot, heat olive oil over medium heat. 
  3. Add garlic and saute until golden, being careful not to burn. 
  4. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. 
  5. Cover and let simmer about 20 minutes. thanks skinnytaste.

 

Gluten Free Quinoa Spinach balls

Ingredients:

  • 2 boxes 10 ounce frozen spinach, defrosted and water thoroughly squeezed out
  • 1 chopped onion
  • 5 tablespoons organic butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon ground pepper
  • ½ teaspoon kosher salt
  • 1 cup red quinoa, cooked
  • ¼ cup sun dried tomatoes, diced
  • ½ cup almond flour
  • ½ cup ground flaxseed
  • 6 beaten eggs (can also use 4 whole eggs and 3 egg whites)
  • ⅓ cup freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a large baking sheet with parchment paper.
  3. Mix all the ingredients together in a large bowel. 
  4. Refrigerate for at least an hour (can be left overnight).
  5. Roll into balls and place onto prepared baking sheet.
  6. Bake for 20 minutes. Let cool and enjoy! Thanks Lauren Kelly Nutrition.

Snack Recipes

Clean Eating Hummus

Ingredients:

  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • Juice of 1 lemon
  • 1/2 cup tahini sauce
  • 1/2 teaspoon salt
  • 1 clove of fresh garlic (2 garlic cloves if you don’t have to talk to anybody the next day)
  • Water (optional) – just enough to get the right consistency

Instructions:

Place all ingredients in your food processor and blend until smooth (Please remember to put the lid on before you turn on the processor!).



 

Snack Recipes

Zucchini Chips

Ingredients:

  • 1/4 cup Homemade Breadcrumbs (use Ezekiel Bread yum!)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/8 tsp black pepper
  • heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Instructions:

  1. Preheat oven to 425 degrees.
  2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper. In separate bowl add flour, milk and vinegar.  
  3. Gently stir until combined but do not over stir. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
  4. Place coated zucchini slices on a baking sheet lined with non stick foil for easy clean up!).
  5. Bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Thanks, Melanie Mitro!