Six Quick & Easy Recipes

Hello!!!!

As we approach the final week of March and move into the second quarter to the year, I hope each of you are crushing the goals and objectives you set for yourself at the top of the year. If you have fallen off along the way, no worries, you can refocus and pick back up TODAY!

Over the holidays, I purchased six sessions with a life coach and had no clue how our interactions would change the trajectory of my life. Through our sessions, I’ve strengthened my spiritual journey, focused greater detail on my nutritional habits, increased my physical and strength activity, and decided to live life without placing limitations on myself.

I’m sharing six recipes that are healthier meal choices and will keep your nutritional goals on track. I know your time is valuable and spending hours in the kitchen is not ideal, so five of the recipes take less than 15 minutes! I hope you add these to your weekly routine. Enjoy!

Turkey Sausage Scramble

1 roll turkey sausage

1 bag frozen peppers and onions

Prepare sausage, peppers and onions together. place in storage conatiner until ready to use. Spray a small skillet with non-stick cooking spray and add 1/2 cup of mixture. Add one egg and scramble until cooked. Pair with 1/4 or 1/2 avocado and 1/2 or whole tomato.

Sauteed Brussels Sprouts

1/2 or 1 pound brussels sprouts

1 Tbs olive oil

Rinse and cut brussels sprouts in halfs or fourths. Spray a medium skillet with non-stick cooking spray and add 1 Tbs olive oil. On high heat, add brussels sprouts, salt/pepper to taste and allow them to char, which may be 3-5 minutes. Add 1/4 cup water, turn heat to low, and cover with lid. Cook for 10 minutes, or until water is evaporated.

Sauteed Cabbage

1 head of cabbage

2 Tbs olive oil

Cut and rinse cabbage into large slices. Make sure you remove the thick stem. Spray a large skillet with non-stick cooking spray and 2 Tbs olive oil. Season with salt/pepper/garlic powder to taste. Sautee on medium high heat for 3-4 minutes and stir constantly. Add 1/4 cup water, turn to low heat and cover for 10 minutes. If you want spicy cabbage, add red pepper flakes, sriracha, or sliced jalapeno peppers.

Strawberry Feta Salad

1 Bag mixed greens

1 cup sliced strawberries

8 oz feta cheese

In large bowl, add mixed greens, sliced strawberries and feta cheese. Use any type of vinaigrette dressing.

Seared Sea Scallops

1 pound sea scallops

1/2 Tbs butter

In medium skillet to get hot. Add 1/2 Tbs butter and rotate around the skillet. Add sea scallops and sear on each side for 2-3 minutes. Pair with rice pilaf, roasted potatoes, and green veggies of your choice.

Chicken Noodle Soup

1 whole chicken (raw)

32oz low sodium chicken broth

1 pk baby carrots or whole carrots cleaned/sliced

3 Tbs garlic (sliced or diced)

6-8 twigs fresh thyme and rosemary

1 bag egg noodles

Place whole chicken, skin on, in large pot. Add 32 ounces low sodium chicken broth and water to cover chicken completely, salt/pepper, garlic and rosemary/thyme. Bring to boil then turn to low heat and simmer for 60-90 minutes covered. Remove chicken from pot, add carrots and cover. Cook for 15-20 minutes, then add egg noodles, and cook for 10-15 minutes, until noodles are done. Remove skin from chicken and pull the meat away from the bone. Add chicken back to the pot and stir.

At the present moment, I’m not under contract, so I’m taking advantage of my down time to visit family and friends, and invest in self-care. I’m headed to the west coast for a few weeks, so please feel free to reach out if you need culinary services while I’m in town. Until next time…..