I’m always on the hunt for high-protein, low-carb food options and this one is AWESOME! Seriously! It’s going to be in weekly rotation from now on!
- 6-7 oz water packed tuna
- 1/4 cup mozzarella
- 5 oz Shiitake mushrooms
- 2 tbsp fresh cilantro
- 2 tbsp dijon mustard
- salt and pepper to taste
Mix all ingredients (besides for mushrooms) together in a large bowl. Remove stems from the mushrooms and build the sliders by evenly dividing the tuna mixture among the mushroom caps. Place on baking sheet and bake for 15 minutes at 350 degrees.
*1 red, 1 green, and 1 blue for 21 Day Fixers
Hello friendlies!! Sorry I’ve been such a slacker getting posts up on this page. I’m going to try to be better.
No really. I am!
I mean, at least better than I have been.
So onto this recipe…THE BOMB!! My friend Aimee originally sent it to me and then I added a little to it. I make a double batch to keep in the fridge for a quick and easy reheat. I’ll eat them plain, on a bun with blue cheese, tomato, avocado, and red onion (Yum!), or crumbled up with zucchini noodles and tomato sauce. You can even freeze half to reheat at a later date. They are so versatile and really help me stay on track with my eating plan.
- 4 small shallots (chopped)
- 8 oz baby bella mushrooms (chopped)
- 2 tbsp plain greek yogurt
- 2 sprigs of fresh rosemary
- several fresh parsley leaves (chopped)
- 1 tsp sea salt
- 1 tsp worchestershire
- 2 lb. ground turkey
Mix all ingredients together and form into patties. Heat grill to medium-high. Cook burgers 5 minutes. Turn and grill until almost cooked through, about 3-5 minutes more.
I only share recipes the whole family likes. These are a big hit in our house. I hope they are in yours as well!!
One of my favorite clean eating and quick lunches! No cooking required!
- Bibb or Boston Lettuce for wraps
- 1 can chunk light tuna in water
- 1 cup of veggies – broccoli and celery
- 1/2 cup grapes
- 1/4 cup creamy herb dressing
Creamy herb dressing
- 1 medium avocado
- 1.5 cups nonfat plain Greek yogurt
- 4 tbsp. chopped cilantro
- 2 tbsp. lemon juice
- 1/4 tsp. sea salt
- 1 dash white pepper
- 1/3 cup extra-virgin olive oil
For Dressing: Blend all ingredients until smooth. Store leftover dressing in a covered container in the refrigerator. This dressing is wonderful on salads, but also great as a dip for raw vegetables.
For Tuna Salad: Mix all ingredients together and place into lettuce wraps.
Let me know what you think!
Loved this meal tonight. It was one of those where EVERYONE agreed we must have it again. To me, this means blog worthy ;o)
- pound of shrimp (frozen deveined and peeled)
- box of dried whole wheat penne pasta
- pound of fresh asparagus spears, trimmed and cut into 1-inch pieces
- 2 TBS butter
- 5-6 cloves of garlic, minced
- 5 oz. can of evaporated fat free milk
- 2 TBS cream cheese (I used Diaya)
- 2 TBS shredded parmesan cheese
- 1 TBS lemon juice
- 1 tsp lemon-pepper seasoning
- fresh parsley
In a medium saucepan cook pasta according to package directions, adding asparagus for the last 3 minutes of cooking. Drain.
In a large skillet heat butter over medium heat until melted. Add garlic and shrimp. Cook until shrimp is pink, constantly stirring. Set shrimp aside and KEEP the butter garlic sauce.
Whisk evaporated milk into the reserved butter garlic sauce. Reduce heat to low and add cream cheese, parmesan cheese, lemon juice, and lemon-pepper seasoning. Cook and stir until cheeses are melted and mixture is heated through.
Layer shrimp onto pasta and asparagus mixture. Top with alfredo sauce and sprinkle with extra parmesan cheese and diced fresh parsley.
I hope you love it as much as we did! XOxo
This is one of my favorite sides. It tastes so much like fried rice my kids don’t even notice the difference. Plus, it heats up really well so this is a great meal you can prepare beforehand and reheat.
- Cauliflower head
- frozen bag of mixed veggies (I like just carrots and peas)
- 1 onion
- 2 eggs or 4 egg whites
- 1 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 tbsp Bragg’s Liquid Aminos
- 2 tbsp Low Sodium soy sauce
First wash the cauliflower and then using small sections pulse into “rice” with your blender. A Vitamix is awesome for this! Next on medium heat, saute the onions until brown. Add the Cauliflower, half a bag of frozen veggies, and all the seasonings. Cook for about 6-7 minutes constantly mixing until the cauliflower is soft. Push the mixture to one side and on the other side add either 2 mixed eggs or 4 egg whites and scramble.
When the eggs are finished cooking mix all together. We like ours served with teriyaki chicken.
We have an awesome neighborhood restaurant Padavan’s that serves a Paleo shrimp and spinach zoodle dish. It’s my standard order and I wanted to make it at home for my whole family. This is a very close to the original and so very healthy!
- 1 pd. shrimp
- 3 zucchini
- 3.5 c. spinach
- 1.5 c. kale
- 1/2 c. cherry tomatoes, halved
- 1 onion
- 5-6 garlic cloves
- 1 tbsp. coconut oil
- 5-6 basil leaves, diced
- 1 tbsp sea salt
- 1 tbsp pepper
- 1 tsp onion powder
Using a peeler, discard the top layer of the zucchini and then peel into zoodles (zucchini noodles). Set aside. Heat the coconut oil in a large pan and sauté the onion and garlic for about 5 minutes. Add the prawns and sauté until pink (about another 5 minutes). Add the spinach and kale. Cook until wilted. Stir in the tomatoes, basil and zoodles and heat until warm. Makes 4 servings.
This egg souffle is awesome for lunch while on the 21 Day Fix. It makes 4 servings and reheats nicely.
- 1 (10oz) package of frozen, chopped spinach, thawed and drained
- 6 eggs
- 1 cup shredded cheese (I used half feta and half mozzarella)
- 1 yellow onion chopped
- 4-5 minced garlic cloves
- 1/2 red pepper chopped
- 5-6 mushrooms chopped
- 1 tsp pepper
- 1 tsp sea salt
- 1 tsp cumin
Saute cut up veggies in a skillet. Add drained spinach to the skillet and simmer until the moisture has evaporated. In a large bowl, combine beaten eggs, cheese, and spices. Add spinach mixture to eggs and pour into a greased glass pan. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.