Spaghetti with Turkey Zucchini Meatballs

dinner Nov 21, 2018

If your kids struggle with eating their vegetables, this is a GREAT way to hide them! ( Yes, we have to do that sometimes). These meatballs are super easy to make and packed with shredded zucchini which, keep them tender and moist. The sauce doesn’t require a ton of time because it is from a jar! Thats right… from a jar, but no worries, there is no added sugar and it is the healthiest jarred pasta sauce we have come across. We are all about quick and easy and these are no different. A favorite in our home and now yours too!

Ingredients for meatballs:

1 lb. ground turkey 
1 zucchini, shredded
1/4 whole grain Italian bread crumbs 
1 large garlic clove, minced 
1 large egg, beaten
1 tsp salt
Freshly ground black pepper 
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley 
1 egg *We used Banza spaghetti

For the sauce:

1 tsp olive oil
4 garlic cloves, smashed lightly 
2 jars of Classico Riserva sauce 
2 TBS grated Parmesan 
1 bay leaf 

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White Chicken Chili

It’s official, we have entered full on cozy food mode and we don’t see ourselves straying from it anytime soon. Currently all we can think about is slow cooked dishes, soups, pastas, and bowls of chili. Speaking of bowls of chili… this white chicken chili is full of protein and fiber to keep you feeling full and satisfied! The perfect pairing to a chilly fall or winter day!


  • 2 (14.5-ounce) cans white beans

  • 1 tablespoon olive oil

  • 1 medium jalapeno pepper, minced

  • 2 medium poblano peppers, chopped

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • salt and freshly ground black pepper

  • 1 tablespoon ground cumin

  • 1 1/2 teaspoons ground coriander

  • 1 teaspoon chili powder

  • 4 cups low-sodium chicken broth

  • 2 limes, juiced, plus lime wedges, for serving

  • 1 rotisserie chicken, skin removed and meat shredded

  • 1/4 cup chopped cilantro leaves

  • dollop of plain Greek yogurt, for topping

  • Siete tortilla chips, coarsely crushed, for topping

  • ...

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Potato-Cauliflower Mash

Uncategorized Nov 19, 2018

Looking for another way to add more vegetables to your child’s plate, or even YOUR plate!? These mashed potatoes are creamy, thick, and delicious... but can you guess the secret ingredient (probably from the title) ...CAULIFLOWER! That’s right! Let’s face it... cauliflower mash by itself does not even compare…. BUT when you add a little to the real deal it comes out amazing! A great Thanksgiving side dish you and your family will love!


2 medium Yukon gold potatoes, peeled and cubed
3 cups cauliflower florets
2 cloves garlic
1/3 cup 2% milk
3 Tbsp. Grass fed butter or margarine
1/8 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. finely chopped flat-leaf parsley


Cover potatoes, cauliflower and garlic with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until vegetables are very tender, about 15 minutes; drain.Return vegetables to saucepan; mash. Stir in remaining ingredients. Enjoy!

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Everything Bagels

breakfast Nov 12, 2018

The truth is in the title, these bagels truly are EVERYTHING! Easy to make and higher in protein than a normal bagel it is a win-win for everyone. They can even be made with gluten-free flour and the texture is just as good! Perfect by themselves or on your favorite breakfast sandwich! Enjoy!


1 cup (5 oz) all-purpose whole wheat or gluten-free mix
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
Sprinkle with everything but the bagel seasoning.


Preheat oven to 375F. Place parchment paper on a baking sheet and spray with avocado oil to avoid sticking. 

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spatula until well combined, it will look like small crumbles.

Lightly dust flour on a...

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Veggie Quinoa Salad

dinner lunch side vegetarian Nov 12, 2018

This might be one of the most refreshing salads we have ever made! Perfect for the start to Spring! Full of veggies, protein and fiber to fill you up and leave you satisfied!

1 can of black beans, drained & rinsed
1 can of corn, drained & rinsed
1 green pepper, chopped
1 red pepper, chopped
1 red onion, chopped
1 cup cherry tomatoes, halved
1 bunch fresh parsley, chopped (more or less to taste)
Red Wine Vinegar to taste
Salt to taste
Pepper to taste
1-2 cups cooked Quinoa

Mix all ingredients together, chill and enjoy!

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