Cheesy Enchilada Bake

I am a beach body coach and I am always looking for new, exciting recipes that I can recommend to my clients for easy, delicious, healthy dinners. This one is a major hit and the spaghetti squash counts as a veggie so you get almost 2+ cups of veggies in this dish for just one serving.

Cheesy Enchilada Bake

Ingredients:

1 medium sized organic spaghetti squash roasted and shredded
1 lb of Pasture raised ground beef or turkey
1 red bell pepper diced
1/2 cup onion diced
3 cloves of garlic chopped
1 cup of black beans
1 cup fresh corn
1 tsp salt
black pepper
1 Tbsp Cumin
1 Tbsp Chili powder
1 cup of fresh salsa
1/2 cup chopped cilantro
1/4 block of neufchatel cheese (or cream cheese)
Cheese* (optional)

Method

Heat a sauté pan over medium high heat brown meat add salt, pepper and spices to meat and set aside.

Warm 1 tsp of avocado oil in a sauté pan and cook bell pepper, onions and garlic. When onions and bell peppers soften add ground beef back into pan mix in salsa and neufchâtel cheese until combined.

Add black beans and corn until warmed through.  Sprinkle in cilantro. Place spaghetti squash in the bottom of a baking dish layer meat mixture on top. Sprinkle with 4 oz of cheddar cheese

Bake at 400f for 20 minutes until cheese is melted.

Optional toppings: Avocado, greek yogurt (healthier)  or sour cream & green onions

*For 21 day fix add 4 blue containers worth of cheese to the top of bake (optional)
Containers: Serves 4
2 greens 1 yellow 1/2 red 1/4 purple (1 blue optional)

Chipotle Cheddar Corn Bread

I love home made cornbread, because i like to add just a touch of sweetness to the batter. This one has cheddar cheese and chipotle peppers. It pairs perfectly with homemade chili. Perfect for the cooler fall weather we are about to get. 

I swirled the chipotle peppers into only half of the corn bread batter because my daughter is only 2 and does not like spicy foods.

Ingredients

1.5 Cups Flour
1/2 cup Corn Meal
1/4 cup of sugar
2 eggs
1 tsp salt
2 tsp baking powder
1 stick of butter melted
4oz of shredded chipotle cheddar cheese  (I used sargento) Or sharp cheddar cheese
1/2 cup of milk
1 Tbsp Adobo chipotle sauce *

Method:

In a bowl add flour, corn meal, sugar, baking powder & salt in a bowl whisk to combine
In a separate cup break eggs into milk add in melted butter mixture and pour into corn meal stir until just combined. Add in cheddar cheese.  Pour into greased baking dish.  Dot adobo sauce over cornbread and swirl.    Bake at 350 for 35 minutes.

* For a spicier corn bread add in one chopped chipotle pepper with seeds as well as adobo sauce.

Iced Cinnamon Raisin Breakfast Buns

I LOVE homemade bread esp when it has yummy cream cheese icing on top of it......these make the perfect breakfast roll.

Ingredients:

3/4 C luke warm milk
2 tsp active dry yeast
1/4 C sugar
2 to 2 1/2 Cups Flour
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp butter
1 egg
1/2 cup raisins soaked in rum (optional)
1/2 cup dried fruit/ citron

syrup glaze:
1/4 cup water
1/4 cup sugar

Cream Cheese Icing

1/2 cup powdered sugar
2 T cream cheese
1 T butter
1 tsp vanilla extract
1/2 T water


Warm milk and sugar in microwave or on stove top to 110f  sprinkle yeast onto milk and let bloom.

In the bowl of a stand mixer combine all dry ingredients.  And only 2 cups of flour.

 Mix in milk, egg and butter and turn mixer to stir until combined then increase speed appropriately.   If dough appears to be sticky and does not come away from side of bowl add more flour up to a half cup.  Knead dough with dough hook for 5 minutes.  Add in dried fruit at the very end until just combined.

Cover dough place in a warm dry place until doubled in size.  Separate dough into 8 equal sized rolls and let rise again until light and fluffy. (or you can place them in the fridge and they will rise over night, just let them sit at room temperature for 20 minutes before you place in oven in the morning.)

Bake 375 for 20 to 25 minutes until brown.

Make syrup glaze by combining sugar and water in a sauce pan and cook down until syrup has thickened. Immediately brush sugar glaze over buns. When the buns have cooled spread cream cheese icing over them.  enjoy!

For the cream cheese icing combine all ingredients together and mix with a whisk.

Mexican Cobb Salad

THIS SALAD was AMAZING!! I could not get enough of it!

Ingredients

2 flour tortillas (I like the uncooked organic ones from Costco in the freezer section)
8 cups of mixed salad
4 chicken breasts (you could also use a rotissore chicken)
1 cup cooked black beans
1 cup cherry tomatoes
1 avocado pitted and sliced
3 hard boiled eggs
2 corn on the cob cooked and roasted
cumin and chili powders
1 tbsp olive oil
1/2 cup of your favorite salad dressing (to marinate your chicken breasts in) I prefer Kens brand.

Cilantro Lime Salad dressing
1/3 cup olive oil
1/4 cup lime juice
1 cup fresh cilantro
1 garlic clove minced
1/2 hatch green chili or jalapeño
1/4 onion chopped
1" fresh ginger sliced
1/2 tomato chopped

Method
The night before marinate chicken breast with Kens salad dressing place in fridge to marinate.  Then make the cilantro lime dressing and place in fridge until ready to use.

To make Mexican salad dressing:
Add all salad dressing ingredients to a mini blender and blend until smooth.

Boil corn until cooked, when corn is finished boiling turn oven to broil to char corn or place on the grill until grill marks appear.  Slice kernels off of the cobs.

Reduce oven to 350f
Bake or grill chicken breasts until done. (internal temperature should reach 165f) set a side to rest.

Rub tortillas with olive oil and sprinkle with cumin and chili powders slice into strips bake in oven until crispy. About 15 minutes remove from oven and set aside.  Slice chicken breasts into cubes.

In a large bowl place 8 cups of mixed salad greens toss with corn, beans, tomatoes, and cubed chicken breasts. Slice Eggs and toss on top with avocado.  Place 2-3 cups of salad per plate drizzle with cilantro lime dressing and enjoy!

Pumpkin Spice Latte

I just LOVE fall weather. I love the pumpkin pies, pumpkin cookies, pumpkin muffins that come along with fall too! Inspired by the fall pumpkin goodness, enjoy my CLEAN pumpkin spice latte.

No artificial flavors, no artificial coloring just pure pumpkin goodness....that won't wreck your diet either.

 Ingredients:
1 tbsp organic Pure pumpkin puree
1 tbsp heavy cream
1 tsp sugar in the raw or brown sugar
Sprinkle of cinnamon and nutmeg
1/8th tsp pure vanilla 2 shots of espresso
6oz of hot water


Combine all ingredients except the water in a mini blender and blend until smooth. Pour pumpkin mixture into a mug and add hot water stir to combine. Top with fresh whipped cream and an extra sprinkle of spices if desired.

Clean Eating

Hello Everyone, Wow has life changed! I haven't been on my blog now in 5 years.....wow! It's not that I haven't thought about it tremendously because I have. I just never seemed to be able to sit down and log in. Well today that's all going to change. I have a whole lot of life changes to fill you all in about. I have moved since then, had a baby, become a fitness coach, changed my eating style to organic and clean. I am so excited to share all that I have learned in the past 5 years and all of my new healthy recipes.