Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.
These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.
2 1/2 cups chopped or shredded veggies ( I used zucchini, carrots, and kale)
1 clove of Garlic
1 large egg
1/4 cup milk
1/2 cup buttermilk pancake mix (I used Kodiak)
1/4 teaspoon pepper
Salt
olive oil for frying (or any oil of choice)
Sour cream or yogurt for topping
DIRECTIONS:
Start by chopping your veggies and the garlic clove. I placed my veggies in a food processor and pulsed a couple times until the veggies were finely chopped.
Add your veggie mix to a bowl, and then add the egg, milk, pancake mix, salt and pepper and mix with a spatula until combined.
Drizzle a frying pan with olive oil and turn the heat to medium high. The oil should be nice and hot but not too hot.
Grab about 1/4 cup of the mixture and pour into the pan ( like you’re making little pancakes).
Let them cook for about 2-3 minutes per side or until they form a nice crust on the outside and the centers are set.
Repeat this step for all your fritters.
Serve warm with a dollop of sour cream or yogurt with chives on top. It’s so delicious!
*Notes*
*You can store these in the fridge for about 4 days*
Does anything scream Fall more than a delightful harvest salad? Let’s celebrate delicious sweet butternut squash perfect for the season! This is such an incredible salad combination. I’m a huge fan of tasty flavorful meals, and this one is up there for sure.
You have the fresh base of the crisp greens, the combination of creamy goat cheese and crunchy pecan and roasted nuts with the creamy homemade dressing and roasted buttery pumpkin. This is going to melt in your mouth! Last but not least, the protein from the turkey that soaks up the goddess tahini dressing. Yum! Nutrition wise too- this is a winner.
This salad is also a great way to use leftovers from Thanksgiving. Add in some dried cranberries or avocado to jazz it up a bit. It’s perfect.
Start by assembling the salad with the spinach or mixed greens first, then top the salad off with the roasted butternut squash, turkey, goat cheese, nuts, then drizzle the tahini dressing.
Toss and enjoy!
*Please note- you can roast the butternut squash ahead by peeling, and cutting into cubes, drizzling with olive oil, then topping it off with EBB seasoning, or salt and pepper, and garlic powder. Roast for 450 degrees for 30 minutes.
This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.
You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.
Micro Greens * (optional but helps boost nutrients)
4 oz. Ground Turkey
1/2 Cup Roasted Sweet Potato
2 Tablespoons Hummus
Coconut or Olive Oil for Cooking
DIRECTIONS:
Start by heating a non-stick skillet, and adding a little bit of oil.
Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.
*Note – this recipe stores well in the fridge for about 3-4 days!*
Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
Cilantro for Garnish
Directions:
Preheat the oven to 450 degrees F.
Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.
I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂
Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.
Mountain Munch 