Hearty & Healthy Beef Stew

Hearty & Healthy Beef Stew

Serves 6

Ingredients: 

2 pounds stew beef

6 tsp olive oil

2 cloves garlic 

1/2 large onion 

1 carton beef stock 

2 cups chopped celery 

2 cups chopped carrots

2 cups chopped butternut squash 

1.5 cups chopped potatoes 

2 tsp sea salt

1 tsp pepper 

3 bay leaves 

Directions: 

1) Heat large Dutch oven or pot on medium high heat. Add olive oil, garlic and onions. Cook for 2-3 minutes. 

2) Add in beef. Cook, stirring frequently for 5-6 minutes. 

3) Add beef stock and add in all chopped veggies, spices and bay leaves. Cook on medium/medium low for 20 minutes. Stirring occasionally. 

4) Serve with rice or crusty bread and Enjoy!

**If you are following the 21 day fix, CIZE or Hammer and Chisel meal plan one serving counts as 1.25 red, 1 tsp, 1 green and 1 yellow.  

Roasted Asparagus with Almonds

We always are hearing how we need to eat more veggies!  Roasted Veggies are my all time favorite way to eat vegetables and this recipe doesn't disappoint.  Add some slivered almonds to the top and you have yourself a fancy side dish! 

Roasted Asparagus

Makes 3-4 servings 

Ingredients: 

1 bundle or package of Asparagus - about 30 spears 

1 tsp olive oil 

1 pinch Himalayan salt 

1 tsp slivered almonds 

Directions: 

1. Preheat oven to 350 degrees

2. Wash asparagus and trim ends off. 

3. Arrange asparagus in a single layer on a baking sheet.  Drizzle oil over and use hands to equally cover the asparagus.  Sprinkle with salt.  

4. Bake for 20 - 25 minutes or until tender.  Remove from oven. 

5. Sprinkle with almonds and ENJOY! 

This is a great side dish for every day!  Feel free to share with a friend! 

**If you are following the 21 day fix this recipe is 1 green for 8 spears of asparagus.  The oil and almond amounts are so small that I don't count them but if you want to get super specific then you can leave a little of your blue and tsp containers from earlier in the day.  

**If you are following the 3 Day Refresh, this is one of the yummy Dinner options!  Don't know what the 3 Day Refresh is, check it out here!!

Italian Tempeh

Tempeh!  Have to admit, I've never heard of it or tried it until I made this recipe.  I've heard that it's pretty bland but firm, I would have to agree! I knew if it was going to something I would eat it would have to have some more flavor.  Insert GARLIC and some Parmesan to the rescue!!  Better yet this is a yummy Vegetarian option and Vegan if you don't top with cheese and it's 21 day fix approved!! 

Italian Tempeh 

2 servings 

Ingredients: 

8 oz tempeh
2 tsp coconut oil divided
2 cloves garlic
1.5 cups sliced raw veggies (I used, 2 large carrots, 3 large white button mushrooms, 5 cherry tomatoes)
1.5 cups raw spinach
1/2 tsp Italian seasoning
salt & pepper or Adobo
sprinkle fresh parmesan

Directions: 
1) Take small non stick skillet and heat over medium high heat, add 1 tsp coconut oil and chopped garlic cloves, cook for 2-3 minutes.
2) Reduce heat to medium.  Add sliced raw veggies and cook for 5 minutes, or until tender.  Season with pinch of salt and pepper.
3) Once veggies are tender, add 1.5 cups raw spinach.  Cook for an additional 2-3 minutes until spinach is cooked.  Set aside or divide evenly between 2 plates.
4) Add 1 tsp coconut oil to non stick skillet and heat over medium heat.  Slice tempeh into 1/4 inch slices.  The 8 oz brick I bought made about 14 slices.  Cook tempeh, turning 1-2 times so browned evenly.  Sprinkle with Italian seasoning and salt and pepper to taste.
5) Place cooked tempeh evenly onto the cookies veggies.  Sprinkle lightly with fresh parmesan.

**If you are following the 21 day fix or CIZE meal plan this recipe would count as: 1 red, 1.5 green, 1 tsp, 1/8 blue if you use cheese**

Zucchini Bake

I love me some squash!!  I'm always looking for different new ways to make it and I really enjoyed this quick and easy side dish.

Zucchini Bake
Ingredients:
4 large zucchini squashes quartered lengthwise
1/2 cup shredded cheese of choice (I prefer mozzarella or parmesan)
1/2 tsp dried thyme
1/2 ts dried oregano
1/4 tsp garlic powder
salt and pepper to taste
cooking spray

Directions:
1) Preheat oven to 350.  Take a cooling rack and place on top of a baking sheet.  Spray with cooking spray.
2) Cut zucchini in half lengthwise and then in half again to quarter them lengthwise.
3) Take a small bowl and combine cheese, dried herbs, salt and pepper.
4) Place quartered zucchini on top of the cooking sheet/baking sheet combo.  Spray the zucchini with cooking spray and sprinkle cheese herb mixture on top.
5) Place in oven.  Bake for 15 minutes and then broil for 1-2 till crispy and golden brown.  Serve immediately and enjoy!

Eat Clean Cheesy Zucchini Bake

I really enjoy squashes like zucchini and yellow squash but sometimes I'm looking for something a little different then simply steamed veggies.  This is a super yummy and healthy crowd pleasing veggie recipe.  With the melted cheese, my kids will usually at least try a bite and maybe more if I'm lucky! 

Eat Clean Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from Penzeys)

Ingredients:
2 medium-sized zucchini, cut in slices 
2 medium-sized yellow squash, cut in slices 
2 T chopped fresh basil 
2 T sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup Mozzarella cheese 
1/4 cup coarsely grated Parmesan 
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F.  Spray an 8" x 8" baking dish with non-stick spray.  Wash the squash and cut in slices.  Wash basil, dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and 1/4 cup Mozzarella cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/4 cup of grated cheese and 1/4 cup of Parmesan cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.