I’m a complete freaking sucker for BASS!!!! And if you have no idea what a BASS is, it is a BIG ASS SALAD! One that you can throw anything you want into it, vegetables, fruits, you name it.
Customize it to your liking and your preference and switch it up each time!
Enjoy! Xoxo Jen
BIG ASS SALAD
INGREDIENTS:
Pickled Red Onions 1/2 cup apple cider vinegar 1 tablespoon agave syrup 1 teaspoon salt 3 to 4 allspice berries 1 red onion, halved and sliced
Basil Ranch Dressing 1/2 cup raw cashews 5 tablespoons water 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 1 teaspoon agave syrup 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried dill 1/4 teaspoon celery seed 1/2 cup tightly packed fresh basil
Roasted Potatoes 2 medium red potatoes chopped olive oil spray a few dashes of garlic powder a few dashes of smoked paprika salt and pepper to taste
Salad 4 to 5 big handfuls of greens whatever fruits and veggies I used 1 shredded carrot, a heaping cup of shredded red cabbage, thinly sliced bell pepper, halved cherry tomatoes, julienned zucchini, and a couple of pluots) diced avocado nuts or seeds to sprinkle on top
DIRECTIONS:
Mix all the ingredients for the pickled onions and set aside.
Wisk or shake (in a mason jar) the ingredients for the Basil Ranch Dressing and set aside.
Rinse and shell the chickpeas. Cook to your liking. Mix all the ingredients for the savory chickpeas and set aside.
On a baking sheet, throw potatoes, spray with oil, add spices, and roast on 375 until golden brown.
While the potatoes are roasting, put all the ingredients from the salad together.
Once potatoes are all done, take out of the oven, let cool slightly and mix potatoes and chickpeas into the salad.
Chicken is usually a go-to protein for most people for their dinner meal, but it can definitely get boring if you cook it the same way all the time.
This Pomegranate Chicken dish is definitely a delicious way to switch up your chicken for a meal!
Give it a try next time you cook chicken, and let me know what you think!
ENJOY! xoxo Jen
Pomegranate Chicken With Almond Couscous
INGREDIENTS:
1 tbsp vegetable oil 1 cup couscous 1 chicken stock cube 1 large red onion, halved and thinly sliced 6-8 chicken breasts 4 tbsp spice paste or 2 tbsp harissa 1 cup bottle pomegranate juice 1/2 cup pack pomegranate seeds 1/2 cup pack toasted, flaked almond A small pack of mint chopped
Bring water to a boil and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
I LOVE spaghetti squash, and I love it, even more, when it has got a ton of good stuff loaded on top of it!
It is the perfect swap out for pasta, and there are tons of different ways you can make the spaghetti squash. After this one, get creative and see what other things you like to put on it!
ENJOY! xoxo Jen
Greek Spaghetti Squahs Bowl
INGREDIENTS:
1 medium-large spaghetti squash 1lb 94% lean ground turkey 1/2 TBS minced garlic 1 large red bell pepper, chopped 1/2 medium sweet onion, chopped 1 14oz can quartered artichoke hearts, rinsed and drained 3 cups fresh spinach 6 oz feta, crumbled
HOMEMADE GREEK SEASONING:
1/2 TBS dried oregano 1 tsp dried basil 1/2 tsp ground onion 1/4 tsp marjoram 1/4 tsp thyme salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water and set aside.
Cut squash lengthwise and scoop out seeds. Place squash cut side down in a baking pan with water. Bake squash for 30 minutes or until soft
Meanwhile, prepare the stuffing: In a large skillet over medium-high heat add oil, garlic and chopped onion; stir frequently until fragrant, about 3-4 minutes. Add chopped bell pepper and continue cooking on medium heat until vegetables are slightly soft about 15 minutes.
Using the same skillet on medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble the meat as it cooks fully.
Turn stovetop to low heat; add vegetables back into the skillet with turkey. Add in artichoke hearts and fresh spinach. Cover skillet with a lid and cook until spinach is wilted, about 5 minutes, then stir to combine. Turn stove off.
Once squash is done baking, flip over and scrape inside with fork so the squash strands come loose. Once the bowl is fully scraped, add in the mixture until full and top with crumbled feta if using.
Return stuffed squash back to the oven for 5 more minutes to melt the cheese.
Turn your Taco Tuesday in Crock-Pot Mexican Casserole Tuesday!… Not so catchy, but this casserole is THAT GOOD!
Requires very little prep time, and besides browning the meat and cooking the onions, this requires very little work on your part! So it makes an amazing dinner for any night of the week!
ENJOY! xoxo Jen
Crockpot Mexican Casserole
INGREDIENTS:
1 tablespoon extra-virgin olive oil 1 pound ground turkey — or chicken, I used 93% lean ground turkey 1 medium yellow onion — diced 1 cup uncooked quinoa 2 cans red enchilada sauce 1 can black beans — drained and rinsed 1 can fire-roasted diced tomatoes 1 cup of corn 1 red bell pepper — diced 1 green bell pepper — diced 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon garlic powder 1/2 cup water 1 cup shredded Mexican blend For serving: chopped fresh cilantro — diced avocado, chopped green onion, sour cream or plain Greek yogurt
DIRECTIONS:
Heat the olive oil in a large skillet over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
I’m a huge sriracha fan, and this is so bomb! If you have kids, keep the gravy on the side so the kiddos can enjoy as well!
ENJOY!! xoxo Jen
Turkey Fried Rice With Sriracha Gravy
INGREDIENTS:
1cup cooked chopped turkey 1/2 cup diced carrot 2 cups cooked leftover rice or instant rice 3/4 cups chopped scallions 1/2 cup corn 3 tablespoons soy sauce 3 tablespoons sesame oil 2 eggs 1/2 cup sriracha 1/2 cup gravy (or skip if you’d like a lighter version)
DIRECTIONS:
Dice and chop all the veggies. Mix the soy sauce and sesame oil. Mix the gravy with the sriracha. Heat a large pan to fry the rice, and another pan to cook the egg.
Once everything is ready to go, cook the turkey and carrot for about 5 minutes in oil.
Next add the rice and cook 2 minutes. Add in the scallions and corn and stir to combine. Add in the soy and sesame.
Cook 2 minutes and remove from heat.
Fry the eggs over easy.
Put the rice into 2 separate serving dishes or bowls and top with the egg followed by the sriracha gravy.
This Turkey Pot Pie soup is way too good not to share it with you guys! It is creamy and full of protein and vegetables, and sooo good!
Plus, it can be made dairy-free, and gluten-free if needed! Can be thrown together for a quick dinner during a weeknight, or even let it slow cook all day in the crockpot!
ENJOY! xoxo Jen
Turkey Pot Pie Soup
INGREDIENTS:
1/4 cup flour 2 cups organic turkey stock 4 cups fat-free milk – (I used unsweetened unflavored almond milk) 2 large celery stalks, chopped 1 1/2 cups chopped onion 8 oz sliced mushrooms fresh ground pepper 2 tbsp chopped parsley 8 oz frozen peas and carrots 2 medium (12 oz total) potatoes, peeled and cubed small 16 oz cooked turkey breast, diced small or shredded
DIRECTIONS:
Create combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in the slurry, stirring well as you add. Cook another 2-3 minutes until soup thickens, adjust salt and pepper to taste and serve.
I’m a sucker for a good Vietnamese Pho! Here’s a delicious veggie option that I recently made!
ENJOY! xoxo Jen
INGREDIENTS:
Soup Two 3-inch Frontier Co-op cinnamon sticks 3 Frontier Co-op whole cloves 2 Frontier Co-op star anise 1 large white onion*, peeled and quartered 4-inch piece of fresh ginger*, peeled and halved lengthwise 4 cups (32 ounces) vegetable stock or broth 4 cups of water 2 tablespoons reduced-sodium tamari or soy sauce 6 ounces (one large handful) rice noodles 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice 5 ounces thinly sliced shiitake mushrooms Salt
Garnishes Mung bean sprouts Sprigs of fresh basil (use Thai basil if you can find it) or cilantro Sprigs of fresh mint Thinly sliced green onions (mostly green parts) Very thinly sliced fresh jalapeño (omit if sensitive to spice) Small wedges of lime
DIRECTIONS:
Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.
This salad is so, so good and a totally different way to eat your sweet potatoes! Plus, it can be whipped up so easily for the perfect side to your protein!
Definitely try and switch up how you make things from time to time so that you don’t get sick of the same thing over and over again!
ENJOY! xoxo Jen
Warm Sweet Potato Salad
INGREDIENTS:
3 large sweet potatoes, peeled and cubed (about 2 lb.) 1 small red onion, thinly sliced into half-moons 2 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper 1/2 c. dried cranberries 1/2 c. crumbled feta 1/4 c. freshly chopped parsley
Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
Distribute them evenly on the sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Meanwhile, make the dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
