Lasagna

Three Cheese Zucchini Stuffed Lasagna Rolls

These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!) By now I'm sure you figured out I LOVE zucchini! I've been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and they're great for portion control. My girlfriend brought me zucchini from her garden so I thought I'd try out this zucchini version instead of my usual spinach filling. These turned out SO good, and now I have yet another way to eat zucchini. To freeze, you can choose to individually freeze them in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze anything you've baked that you can't finish.
I served these with sauteed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal! Three Cheese Zucchini Lasagna Rolls
Skinnytaste.com
Servings: 8 • Size: 1 roll • Old Points: 5 • WW Points+: 6 pt
Calories: 240 • Fat: 8 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 292 mg • Cholest: 38 mg
Ingredients:

• 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 2 medium zucchini (7 oz each), grated and squeezed dry
• 1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper
• 1 3/4 cups Marinara sauce
• 1/2 cup part skim mozzarella cheese, shredded
• fresh basil for garnish (optional)

Directions: Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl. 
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles. Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.http://www.skinnytaste.com/2014/07/three-cheese-zucchini-stuffed-lasagna.html#more

Smoothie Recipies

Feeling bloated? Your digestion could be the culprit!

This Blast is packed with the fiber-friendly ingredients your body needs to feel its best. Pineapple's bromelain fights inflammation, celery is renowned as a digestive aid and ginger has been known to fight nausea and belly discomfort. Together, their forces join for a drink that's delightfully sweet and refreshing.

INGREDIENTS

• 1 Handful  Kale
• 1 Cup  Pineapple
• ½ Inch  Ginger
• ½ Stalk  Celery
• ½  Lemon, juiced
• ½ Inch  Turmeric
• To Max Line  Coconut Water

DIRECTIONS

• Add all ingredients to your NutriBullet Tall Cup and extract for 30 seconds, or until smooth.
• Enjoy!https://www.nutriliving.com/recipes/belly-bloat-blast#.VXo7EETO6PI.facebook

1. Strawberry Swing

z

How to: Place 8 frozen strawberries, ½ cup plain kefir or pourable plain yogurt, and ½ cup shredded, unsweetened coconut into a blender. Blend until smooth. Serves 1.

Extras: Spark it up with 2 tablespoons rolled oats, pinch ground cinnamon, 2 tablespoons flax meal, or protein powder.

2. Green Day

How to: Place ½ cup frozen kale, ½ cup frozen pineapple, ½ cup plain kefir or pourable plain yogurt, and ¼ cup water into a blender. Blend until smooth. Serves 1.

Extras: Add a pinch of cayenne pepper to freak this one out.

3. Caribbean Queen

How to: Place 8 pieces frozen mango (about ¾ cup) and ½ cup So Delicious coconut milk into a blender. Blend until smooth. Then add 1 tablespoon chia seeds and pulse just a few times to combine. Serves 1.

Extras: You can add ground nutmeg, protein powder, or 2 tablespoons shredded, unsweetened coconut.

4. Bananarama

How to: Place 1 peeled frozen banana, 2 tablespoons peanut or almond butter, 2 tablespoons cacao powder, and 1/3 cup water into a blender. Blend until smooth. Serves 1.

Extras: Throw in protein powder, 2 tablespoons shredded, unsweetened coconut, a handful of raw almonds, pinch ground cinnamon, or 2 tablespoons rolled oats.

5. Not Easy Being Green

How to: Place 1 green apple (with skin, cored, and cut into chunks), ½ cup frozen spinach, ½-inch piece peeled, fresh ginger (cut into small pieces), and ½ cup water into a blender. Blend until smooth. Serves 1.

Extras: Blend in ½ of an avocado or fresh lime juice.

Sarah Flotard and Malina Lopez

6. Channel Orange

How to: Place 1 red bell pepper (quartered, stem and seeds removed), 1 peeled navel orange, and 1 tablespoon coconut oil into a blender. Blend until smooth. Serves 1.

Extras: Spice it up with cayenne pepper or ground cinnamon.

7. Blue Magic

How to: Place ¾ cup frozen blueberries, 1 tablespoon almond butter, and ½ cup unsweetened almond milk into a blender. Blend until smooth. Serves 1.

Extras: Add 2 tablespoons unsweetened, shredded coconut, a peeled frozen banana, 1 teaspoon pure vanilla extract, 2 tablespoons rolled oats, ½-inch piece peeled, fresh ginger, or 2 tablespoons flax meal.

8. La Isla Bonita

How to: Place 1 peeled frozen banana, ½ cup frozen kale, and ½ cup coconut water into a blender. Blend until smooth. Serves 1.

Extras: Add a boost of protein powder, a handful of raw almonds, or ¼ cup frozen blueberries.

http://www.buzzfeed.com/jessseinfeld/8-easy-3-ingredient-smoothies?utm_term=31dytva#32mqvrv

Watermelon Strawberry Smoothie

by Holly Michaud | Monday, June 27th, 2011 | From: Desserts, Drinks

Ingredients:
4 cups seeded, cubed watermelon
8 ounces fat-free lemon yogurt
1 pint fresh strawberries, hulled
1 tablespoon honey
5 ice cubes
Directions:
Place all ingredients into blender or food processor. Blend until smooth and frothy.

Recipies for Cleansing

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Easy Eggs

Found these nifty crocks at the dollar store they make the perfect personal size omelet, just spray with pam, beat 2 eggs or 3 egg whites right in the crock!, add veggies, potatoes, cheese,  pre-cooked meat whatever you like and microwave for 2.5 minutes! (I did find however that bacon is crispier if eaten on the side).

PhyllisAdelle Sherer   Deviled Avocado Eggs – Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Desserts

Italian Recipe: Lemon Ricotta Cheesecake

 

Lemon Ricotta Cheesecake

Ingredients:  Crust: 1-1/2 cups crushed vanilla wafers (about 45 wafers) 1/4 cup butter, melted 1 teaspoon grated lemon zest Filling: 2 pounds fresh, whole-milk ricotta cheese 2/3 cup white sugar 1/3 cup all-purpose flour 6 eggs 1/4 teaspoon ground cinnamon 2 teaspoons grated lemon zest 2 teaspoons vanilla extract 1/8 teaspoon salt

Directions:

1. In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool. 
2. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
3. Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.
4. Bake in the center of the oven for about 75 to 90 minutes at 300°  F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
5. Cool cake on a wire rack. Cover, and chill till serving time.
6. Buon appetito!

Cauliflower

heart emoticon LOADED CAULIFLOWER heart emoticon

You won't believe it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

Orange Cauliflower [Vegan]

Ingredients

• 1 small head cauliflower cut into bite size chunks
• 1/2 cup vegetable oil for frying

For the Batter:

• 1 tbsp flaxseed meal
• 2 tbsp warm water
• 1/3 cup cornstarch
• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/3 cup water
• 1 tsp vegetable oil

For Orange Sauce:

• 1 tbsp vegetable oil
• Juice and zest of one large orange
• 1 large clove garlic, minced
• 4 green onions, sliced thin
• 1 tbsp tamari sauce
• 1 tbsp rice wine vinegar
• Pinch of salt (to taste)

To Finish:

• 1/4 cup orange juice
• 1 tsp cornstarch
• 1 tsp brown sugar

To Serve:

• 2 cups cooked brown rice
• 1 green onion sliced thin (for garnish)

Preparation

1. To make the batter place the flaxseed meal in the water and set aside to thicken. Add the rest of the batter ingredients to a bowl. When the flaxseed meal has become gooey add it and stir. The batter will be about the consistency of pancake or waffle batter. Put the cauliflower chunks in the batter and toss them to ensure they are evenly coated.
2.  While you are preparing the batter heat the 1/2 cup oil in a deep skillet over medium high heat. When the oil is hot drop the coated cauliflower in and allow them to fry until golden brown on each side. Remove and place on a paper towel lined plate to drain. (Note: as I did this I transferred the drained cauliflower to a baking sheet lined with parchment paper and kept them warm in a 225 degree oven so that they did not get soggy as I prepared the rest of the dish).
3.  Once the frying is finished heat a new skillet over medium heat and add the tablespoon of vegetable oil. Add the garlic and green onion and heat for a minute or so. Add the orange juice, orange zest, tamari and rice wine vinegar and salt and bring to a boil. Add the cauliflower and toss to coat. Place on top of rice.
4.  To finish whisk the 1 tsp cornstarch into the 1/4 cup of orange juice and add to the same heated skillet. Add the brown sugar and whisk until it boils (about a minute).  Pour over the cauliflower and garnish with green onions.

 http://www.onegreenplanet.org/vegan-recipe/orange-cauliflower/


Cauliflower "Mashed Potatoes"

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Replace regular mashed potatoes with a healthy, low carb and low calorie cauliflower.

Author: A Sweet Pea Chef

Recipe type: Easy

Serves: 4

Ingredients

• 1 medium head of cauliflower
• 3 whole cloves garlic, peeled
• 1-2 tbsp. chicken broth or almond milk
• ⅓ cup grated parmesan cheese
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper

Instructions

1. Heat a large stock pot (with steamer attachment) over high heat until boiling.
2. Remove the stem from the cauliflower and cut into pieces for steaming. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
3. Add the steamed cauliflower and garlic to a food processor (or, if you'd prefer, mix in a large bowl with an immersion blender or a potato masher). Add the parmesan, salt and pepper.
4. Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the chicken broth (or almond milk), tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
5. Serve hot. Feel free to garnish with some butter, chives or whatever you like on your mashed potatoes.

 Cauliflower Hash {Paleo}

Prep Time: 8 minutes

Cook Time: 12 minutes

Yield: 2 servings

Ingredients

• 2 tablespoons olive oil
• 3/4 lb (350 g) cauliflower, chopped into small pieces
• 1 medium onion, diced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons water
• 1 large clove garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons minced fresh parsley leaves (for garnish)
• Fried eggs, for serving (optional)

Instructions

1. Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
2. Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
3. Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
4. Stir in the lemon juice and cook until evaporated, about 30 seconds.
5. Serve with the parsley sprinkled on top, and add a fried egg if you like.

http://www.anediblemosaic.com/?p=14484

Emily Berkman
If you are trying to get away from Bread…
CAULIFLOWER!!
It might be easily passed but is Nutrient Dense and Low in Fat & Carbs, high in Fiber and Rich in Anti-oxidants... and makes a pretty darn good replacement of bread but is not only low carb, but gluten free and grain free!
Cauliflower 'bread' Sticks
1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste

1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown
Cut into bread sticks

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Cauliflower "rice"
http://tv.greenmedinfo.com/cauliflower-rice-in-1-minute/

Infused Water Recipies