Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing
Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Ingredients:

1 small chicken breast cooked and shredded

(1) 12 oz.  package of broccoli slaw

¾ cup of plain Greek yogurt (depending on how creamy you like it)

2 heaping tbsp. of Dijon mustard, spicy mustard or yellow mustard (whatever you prefer)

2 heaping tbsp. of honey

¼ tsp. ground black pepper

2 tbsp. chopped walnuts (optional)

Instructions:

In a large bowl add the broccoli slaw.  In a small bowl mix the yogurt, mustard, honey and pepper until combined.  Add the mixture to the broccoli slaw and mix everything together until even coated.  Add the shredded chicken and walnuts and stir together.  I served mine in romaine hearts, but you can eat it just plain or put it in a wrap.  Whatever you like! It makes for a super easy, fresh lunch.

Enjoy!

 

Steel Cut Oatmeal Parfait with Greek Yogurt and Berries

When life gives you steel cut oats, make a parfait!  This was my first time making steel cut oats, and I was very impressed.  The texture is so hearty and creamy.  I’m definitely going to be using them again.  I wanted to do something a little different than my usual oatmeal routine, so I came up with this parfait.  Hope you enjoy!

Steel Cut Oatmeal Parfait with Greek Yogurt and Berries

Ingredients:

1 cup of Steel Cut Oats (you only need ¼ cup of cooked oatmeal for each parfait you make.  Store the rest in the refrigerator if only making one)

3 cups filtered Water

Pinch of Sea Salt

Couple drizzles of Honey

1/4 tsp. Cinnamon

1/4 cup Plain Greek Yogurt

3 large fresh Strawberries sliced

Small handful of Blueberries

1 tbsp. sliced Almonds

Directions:

Boil water and add salt and oats. Cover and reduce to low simmer, cooking for 15-20 minutes.  In a separate bowl, mix Greek yogurt, a big drizzle of honey and cinnamon.  Let oatmeal cool down when it is finished.  Layer oatmeal, yogurt and berries in a glass, and top with sliced almonds.  Finish with a drizzle of honey on top.   (This recipe is for one parfait.  Adjust accordingly for however many you’re making.)

Top with a drizzle of honey and enjoy!

 

Enjoy!

Healthy and Hearty Vegetable Soup

Healthy and Hearty Vegetable Soup
Healthy and Hearty Vegetable Soup

 

At least one day a week, I like to try to eat vegetarian.  This soup is great for lunch or dinner, and is so delicious and hearty that you won’t be missing the meat at all!

Ingredients:

2 tbsp. of Extra Virgin Olive Oil

1 large Onion diced (white or yellow)

2 cups of sliced Carrots

3 cloves of minced Garlic

4 cups of sliced Zucchini (3/4” thick)

(1) 16 ounce bag of frozen Fordhook Lima Beans

(1) 28 ounce can of Hunts Diced Tomatoes Basil, Garlic & Oregano

(1) 32 ounce container of Unsalted Vegetable Stock

20 grinds of fresh ground Black Pepper or ¼ tsp of pre-ground

2 pinches of Crushed Red Pepper Flakes

1 tsp. dried Basil

½ tsp. dried Oregano

1 tsp. Sea Salt

(1) 5 ounce container of fresh Baby Spinach

 Directions:

In a large soup pot, heat olive oil on medium heat, and add the onions, carrots and red pepper flakes.  Sauté for about 5-7 minutes, and add garlic, zucchini, pepper, sea salt, basil and oregano.  Stir everything together, and cook for 2 more minutes.  Add the tomatoes and vegetable stock and bring to a boil.  Add the lima beans and cover and simmer on medium low heat for about 15-20 minutes stirring occasionally.

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Serve the soup in a bowl, and top with a large handful of spinach.  Let the spinach wilt from the heat of the soup and serve.  (I like adding the spinach to the individual servings to keep its nutritional value, and so it doesn’t become mushy for leftovers.)

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Enjoy!

Gluten Free Ground Turkey and Quinoa Stuffed Peppers

Gluten Free Ground Turkey and Quinoa Stuffed Peppers
Gluten Free Ground Turkey and Quinoa Stuffed Peppers

Ingredients:

1 lb. of Lean Ground Turkey or Turkey Breast

6 Bell Peppers (Any colors you like)

2 tbsp. Extra Virgin Olive Oil

1 medium Onion

2 cloves of Garlic

(1) 28 ounce can of Hunts Basil Garlic and Oregano Diced Tomatoes

1 tsp. of Sea Salt

¼ tsp. fresh ground Black Pepper

¼ tsp. Crushed Red Pepper Flakes

½ tsp. Onion Powder

½ tsp. Garlic powder

2 tsp. Italian Seasoning

1 cup of low fat Mozzarella Cheese

1 cup of cooked Quinoa (I used Vigo Gluten and Wheat Free)

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 Directions:

Pre-heat oven to 350 degrees, and cook quinoa according to the package instructions. Put on the side for later.  Heat a large sauce pan to medium high heat, and add the turkey.  Brown and once it’s all cooked drain the fat into a strainer.  Put turkey back on the heat.  Add the olive oil, onion, salt, pepper, crushed red pepper flakes, Italian seasoning, onion and garlic powder, and sauté everything together for about 5-7 minutes.  Add the garlic and cook for an additional 2 minutes.  Add the tomatoes and stir everything together.  Cover and simmer for about 5-7 minutes.  Add the cooked quinoa.  Once everything is stirred, your pepper stuffing is ready.

Stuffing is ready!
Stuffing is ready!

 

Cut the tops off the peppers, and remove the ribs and seeds.  Drizzle just a little olive oil on each pepper, and toss the peppers around with your fingers until both the inside and outside are evenly coated.  Line a large baking sheet with tin foil.  Place the peppers on the baking sheet, and fill them to the top with the stuffing.  Don’t be shy! Top each one with mozzarella cheese.  Place on the center rack of the oven, and cook for about 35-40 minutes.

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Enjoy!

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Creamy Banana Walnut Oatmeal

Creamy Banana Walnut Oatmeal
Creamy Banana Walnut Oatmeal

Ingredients:

1/2 cup Old Fashioned Oats

3/4 cup unsweetened Almond Milk

1 Banana sliced

2 pinches of Cinnamon

Couple drizzles of Honey

2 tbsp. plain Greek Yogurt

Small handful of chopped Walnuts

Directions:

Mix oats and almond milk in a bowl and microwave for 2 1/2 to 3 minutes.  Add the cinnamon and a drizzle of honey and stir.  Add the Greek yogurt and another drizzle of honey on top.  Add sliced bananas and top with walnuts.  Stir everything together.

Enjoy!

 

Detox Green Tea with Mint Ice Cubes

Healthy Detox Green Tea with Mint Ice Cubes
Healthy Detox Green Tea with Mint Ice Cubes

Ingredients:

8 packets of 100% Green tea

8 cups of filtered Water

Juice of 1/2 Lemon

3 inch chunk of fresh peeled Ginger

3 tbsp. of Raw Honey

1 bunch of Mint leaves

Directions:

Bring water to a boil with the green tea packets and ginger and reduce to a simmer for about 5 minutes.  Take off heat and let steep for about 15-20 minutes.  Remove ginger and tea bags and pour into a pitcher.  Add lemon and honey and whisk until combined.   Refrigerate.  Freeze fresh mint leaves inside your ice cube trays.  Pour tea over your mint ice cubes and garnish with lemon.

Enjoy!

Frozen Mint Ice Cubes
Frozen Mint Ice Cubes