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Hi Team Jessica! Here’s one of my frequent and favorite dinners. I typically chop everything ahead of time & have it in the fridge or freezer, ready to toss into a pan. That way, even when I don’t feel like cooking, I’ve got something healthful that’s super quick to make.
3 T. Olive oil
1 C. chopped onion
1 C. green bell pepper, sliced or diced
½ C. red bell pepper, sliced or diced
½ C. carrots, matchstick or shredded or thinly sliced
2 C. zucchini, cut however you like
2 t. basil
1 t. oregano
½ t. black pepper
garlic – however much you like
1 can (15 oz) petite diced tomatoes (I use the ‘no salt added’ type)
1 C. cooked green beans (optional)
1 C. cooked chicken or turkey, diced (optional)
fresh baby spinach
Heat oil in a large skillet. Add everything from the onions through the garlic. Cook & stir over medium heat about 10 mins. Reduce heat, add tomatoes, green beans, & chicken/turkey if using, and cook another 10 mins. Place a layer of spinach leaves on top, cover & simmer 5 more mins. Serve with a sprinkle of grated Parmesan cheese.
Since it’s that cold and cozy time of year, I thought I’d share this great collection of 31 “healthier” comfort food recipes that I love. I like to try to add a little more nutrition to some of my favorite comfort foods and this collection offers some great ideas 🙂 http://greatist.com/health/healthy-comfort-food-recipes
Hope everyone is staying warm and toasty this winter!
almond butter cookie recipe from healthy magazine (uk) february 2016:
Preheat oven 180 celsius or about 350 fahrenheit for about 10 minutes
1 x400g tin chickpeas, drained and rinsed, 160g almond butter, 4 tsbp agave or maple syrup, 1tsp baking powder, 2 tsp vanilla extract, pinch salt, 75g dark chocolate chips.
Blend everything until smooth, EXCEPT choc chips. Fold in choc chips and spoon onto greased baking sheet and flatten slightly. Bake until golden. apparently this way it is 105 calories per cookie.
sparkles almond cookies (because I don’t have all the ingredients above, I don’t eat sugar and I like to improvise!):
200g almonds, 230g pack drained and rinsed chickpeas, 2 eggs, stevia to taste, pinch salt, cinnamon to taste, 1 tsp bicarb of soda. Blend eggs and chickpeas until smooth. add other ingredients and blend almonds till desired texture. I like it slightly chunky and lumpy. bake at same temperature as above recipe but for up to 20 minutes, until golden, depends on your oven.
ENJOY on their own or with cream cheese (which can be sweetened with vanilla and agave if desired)
Happy chomping xXx
Thank you csbickish, the avocado sound interesing:)