healthy eating Archives - The Southern Magnolia

Garlic Pepper Parsnip Fries

May 3, 2018 1 Comment

Garlic Pepper Parsnip Fries

I’m am constantly trying to find new ways to cook the veggies that my husband and I love so that we don’t get tired of them. Sometimes just changing the seasoning/herbs that you use or the way that you cook the vegetable can completely transform the taste and keep you from getting bored of certain vegetables. One of our favorite vegetables is parsnips and I typically just chop them up and roast them with parsley as they have a sweet, nutty flavor. I decided to get a little more creative and try to recreate one of my favorite sides that isn’t exactly healthy, fries. The outcome was super delicious and has become a new favorite that my husband requests regularly. Below I will share how I fixed these garlic pepper parsnip fries so that they can become a favorite of yours too.

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Garlic Pepper Parsnip Fries

The first step in creating these delicious, yet healthy, garlic pepper parsnip fries is to preheat the oven to 385 degrees Fahrenheit. If you have a convection oven, you can get the fries extra crispy. The next step is to chop the parsnips and this may be the most arduous part of the whole process as the parsnips have a tough woody texture and getting them into a fry shape is quite tedious. I begin by cutting each of the parsnips in half and then start chopping them lengthwise to get them into a fry shape. I like to get my slices fairly thin so that they cook quicker and get crisper.

Once you have finished chopping the parsnips, lightly toss them in olive oil. Next I use one of my favorite seasonings, McCormick’s Garlic Pepper Seasoning. It helps to cover the sweetness of the parsnips and give it more of a salty/savory fry taste. I use anywhere from 1/4-1/2 teaspoon of this seasoning until the parsnip fries have been generously coated. Next spread the parsnip fries out onto a baking sheet. Make sure not to overcrowd the baking sheet or the fries will not get crispy. You want there to be some space in between the fries. I usually end up having to use two separate baking sheets to allow for enough space between the parsnips. Place the fries into the oven for 30-35 minutes or until the fries start to crisp and brown.

Garlic Pepper Parsnip Fries

Once the garlic pepper parsnip fries have finished cooking, remove and use your favorite dipping sauce to enjoy them with.

Garlic Pepper Parsnip Fries

Ingredients

4-5 Parsnips
1/2-1 tbsp. olive oil
1/4-1/2 tsp garlic pepper seasoning (I use McCormick's)

Instructions

Preheat the oven to 385 degrees Fahrenheit.
Chop the parsnips. I begin by cutting each of the parsnips in half and then start chopping them lengthwise to get them into a fry shape. I like to get my slices fairly thin so that they cook quicker and get crisper.
Lightly toss them in olive oil.
Generously coat the parsnip fries with the garlic pepper seasoning.
Next spread the parsnip fries out onto a baking sheet. Make sure not to overcrowd the baking sheet or the fries will not get crispy.
Place the fries into the oven for 30-35 minutes or until the fries start to crisp and brown.
Once crispy, remove and enjoy with your favorite dipping sauce.

https://www.thesouthernmagnolia.com/garlic-pepper-parsnip-fries/

Garlic Pepper Parsnip Fries

What are some of your favorite ways to prepare you most eaten vegetables? Check out a few of my other posts on my favorite vegetable recipes here and here.

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Food

Garlic Pepper Kale Chips

October 24, 2017 No Comments

Garlic Pepper Kale Chips

Are any of you huge snackers like me? I find myself reaching for a snack several times through out the day. Most snacks that I crave and that are quick and easy to grab are not healthy. In order to try to make a healthier choice when I get that urge for a snack, I try to have several healthy options prepared so that I don’t reach for those unhealthy snacks. One of the snacks that I try to keep on hand is these delicious garlic pepper kale chips. They are not only super easy to make but they are a healthy snack alternative that is also delicious. (Find another healthy snack option here)

Garlic Pepper Kale Chips

These kale chips are so easy to make and only require 3 ingredients. You will only need one bunch of kale leaves, olive oil, and your seasoning of choice ( I used a garlic pepper seasoning). Start by preheating the oven to 300 degrees Fahrenheit. Next you will want to wash your kale leaves and make sure to dry them as completely as you can. Leaving the kale wet will leave your kale chips soggy instead of allowing them to crisp up.

Garlic Pepper Kale Chips

Once you have thoroughly dried the kale leaves, rip the leaves in the size of a chip, making sure to remove the thick stems. When tearing the kale, keep in mind that they kale will shrink in size when cooking. Next you will want to lay the kale pieces on an unlined baking sheet. Using 2-3 tsp of olive oil, lightly coat the kale pieces. It may not seem like much olive oil but using too much will cause the kale to become soggy. I used a basting brush to coat the kale with olive oil to prevent from using too much. After lightly coating the kale in olive oil, sprinkle your seasoning of choice over the kale. I used one of my favorite seasonings, garlic pepper. I use it on everything.

Garlic Pepper Kale Chips

Now put the baking sheet in the preheated oven. Allow the kale to cook for 10 minutes and then flip the pieces of kale over so that the other side gets crisped as well. Allow the kale chips to cook for another 10-15 minutes. After removing from the oven, let the kale chips sit for 3-5 minutes to crisp up further. Now you get to enjoy your kale chips! You can create so many different variations of kale chips by simply changing the seasoning you use. My favorite flavor that I have made is the garlic pepper kale chips I describe here but I have also tried a sea salt version as well. If you give kale chips a try, I would love to hear what seasonings you use.

Garlic Pepper Kale Chips

Ingredients

1 Bunch of kale
2-3 tsps. of olive oil
garlic pepper seasoning to taste

Instructions

Preheat the oven to 300 degress Fahrenheit
Thoroughly wash and dry the kale.
Rip the leaves in the size of a chip, making sure to remove the thick stems. (When tearing the kale, keep in mind that they kale will shrink in size when cooking.)
Next lay the kale pieces on an unlined baking sheet.
Using 2-3 tsp of olive oil, lightly coat the kale pieces.
After lightly coating the kale in olive oil, sprinkle your seasoning of choice over the kale. I used one of my favorite seasonings, garlic pepper. .

https://www.thesouthernmagnolia.com/garlic-pepper-kale-chips/

Food

Turmeric Seasoned Steak

January 17, 2017 No Comments

Turmeric Seasoned Steak

I have to give my husband the credit for this recipe. He absolutely loves my turmeric spiced tilapia recipe and requested that I come up with a turmeric seasoning for a steak. We don’t eat a lot of red meat so when we do its a treat. On this particular night I chose to use a flat iron steak but you could use whichever cut you prefer. Below I will explain how I made this turmeric seasoned steak.

Turmeric Seasoned Steak

I like to marinate my steaks for at least 4 hours if not a little longer so that the steak can really soak up all the flavor. So if you are planning to make this recipe make sure you plan ahead to that you can leave enough time for the steak to marinate. To create the seasoning add 1 tbsp. turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp. paprika, 3 tbsp. olive oil, and 1/2 tbsp. of lemon juice to a bowl and thoroughly mix the ingredients. Place the steak in a gallon bag and pour the turmeric mixture over the steak. Make sure the completely cover the steak in the spice mixture. Remove all the air from the Ziploc bag and place the steak into the fridge for at least four hours.

After the steak is done marinating it is time to cook it. We chose to grill our steak but you can also cook the steak in the oven if you prefer. My husband is excellent on the grill so I let him take over and cook the steaks while I prepared the side of squash and zucchini. We both prefer our steaks more on the medium side instead of well-done and these were cooked just perfect. Overall I’d say that the turmeric seasoned steak was a success as we finished off the entire thing!

Turmeric Seasoned Steak

Ingredients

1 flat iron steak
1 tsp cumin
1 tbsp. turmeric
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 tsp coriander
1 tsp garlic powder
1 tsp onion powder
1/2 tbsp. paprika
3 tbsp. olive oil
1/2 tbsp. lemon juice

Instructions

Combine 1 tbsp. turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp. paprika, 3 tbsp. olive oil, and 1/2 tbsp. of lemon juice to a bowl and thoroughly mix the ingredients.
Place the steak in a gallon bag and pour the turmeric mixture over the steak.
Make sure the completely cover the steak in the spice mixture.
Remove all the air from the Ziploc bag and place the steak into the fridge for at least four hours.
After steak is marinated, cook on grill or cook in oven.

https://www.thesouthernmagnolia.com/turmeric-seasoned-steak/

Turmeric Seasoned STeak

Food

Low Carb Spaghetti

January 11, 2017 No Comments

Low Carb Spaghetti

We rarely eat any type of Italian dish in our household. Most Italian dishes tend to be loaded with carbs. They are either comprised of some type of pasta, a creamy sauce or loaded with cheese so we just tend to avoid them. Every once in a while I will get a craving for some type of Italian dish whether that be a pasta type dish or pizza and when this happens I try to create a healthier version for us to enjoy. I’m all about finding ways to recreate my favorite dishes to make them healthy but still tasty. As I was doing my grocery shopping this past week I passed the spaghetti squash and got a sudden craving for spaghetti. I quickly snatched up a medium sized spaghetti squashed and headed over to the ground beef. I grabbed a pound of the leanest ground beef I could find, 96% fat free. Next was to try to find a spaghetti sauce that wasn’t loaded with sodium, fat, and carbs. After about ten minutes of reading the nutrition labels on all of the pasta sauce jars I stumbled upon Patsy’s tomato basil sauce. It was by far the healthiest option on the shelf, lower in fat, carbs, and sodium. With all of the healthy and delicious ingredients needed for my low carb spaghetti in my cart, I headed to the checkout. Below I will share how easy it is to recreate a healthier but still delicious version of the traditional spaghetti.

Begin by cutting the spaghetti squash in half length wise. I always have trouble cutting larger squash, as they tend to be tough, so I will usually pop the squash into the microwave for just a couple of minutes to help soften it up and make it easier to cut. Once you squash is cut in half, drizzle a little olive oil over each half and sprinkle some black pepper as well. Place both halves on a baking sheet and put into a preheated oven at 400 degrees for about 40 minutes (time may vary slightly depending on the s Low Carb Spaghetti ize of your squash).

While the spaghetti squash is cooking we will begin cooking the ground beef (you could also use a lean ground turkey as well). Completely cook the ground beef before adding the pasta sauce.

Low Carb Spaghetti

Once the ground beef is completely cooked, pour in 1 cup of the pasta sauce and let simmer for a few more minutes.

Low Carb Spaghetti

After the spaghetti squash is completely cooked, remove it from the oven and allow to cool for about 10 minutes. Once cooled, use a fork to tear the squash into strands or “noodles”. Scoop a little meat and pasta sauce on top of your “noodles” and sprinkle some parmesan cheese on top and you can enjoy your spaghetti without the guilt that comes with all those carbs.

Low Carb Spaghetti

Ingredients

1 medium spaghetti squash
pasta sauce
1 lb lean ground beaf
black pepper for seasoning
drizzle of olive oil
parmesan cheese (optional)

Instructions

Preheat oven to 400 degrees F
Cut the spaghetti squash in half length wise.
Drizzle a little olive oil over each half and sprinkle some black pepper as well.
Place both halves on a baking sheet and put into a preheated oven for about 40 minutes
While the spaghetti squash is cooking, begin cooking the ground beef. Completely cook the ground beef before adding the pasta sauce.
Once the ground beef is completely cooked, pour in 1 cup of the pasta sauce and let simmer for a few more minutes.
Remove the cooked spaghetti squash from the oven and allow to cool for about 10 minutes.
Once cooled, use a fork to tear the squash into strands or "noodles".
Scoop a little meat and pasta sauce on top of your "noodles" and sprinkle some parmesan cheese on top and enjoy!

https://www.thesouthernmagnolia.com/low-carb-spaghetti/

If you like this low carb spaghetti recipe, make sure to check out my spaghetti squash, turkey and asparagus recipe here. What are some of your favorite ways to cook with spaghetti squash?

Food

Cauliflower Dressing

December 28, 2016 No Comments

Cauliflower Dressing

Over the holidays, especially Thanksgiving, it seems everyone serves a version of turkey and dressing. I have never been very fond of dressing but my husband loves it. Since dressing isn’t something that fits into our healthy eating lifestyle but is something that he would like to have at times other than just Thanksgiving, I decided to try to make a healthier version of dressing for us to enjoy. That is what inspired this cauliflower dressing recipe. While I have never been a huge fan of the traditional dressing, I devoured this cauliflower dressing.

To create this mouth watering cauliflower dressing, start by breaking down a head of cauliflower in a food processor. When finished, the cauliflower should have a rice-like texture. Next, chop 1 yellow onion, 2 stalks of celery, and 2 carrots. Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.

Cauliflower Dressing

Next, add the riced cauliflower to the skillet and cook for 8-10 minutes. Next chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage. Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes. Remove skillet from heat and cover tightly. Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed. It is now ready to be served!

Cauliflower Dressing

Do you have some Thansgiving or Holiday dishes that you recreate to make healthier? I would love to hear and try other options as well. Leave your recipes below in the comment section.

Cauliflower Dressing

Ingredients

1 head of cauliflower
1 yellow onion
2 stalks of celery
2 carrots
2 tbsp. chopped fresh parsley
2 tbsp. of fresh rosemary
1 tbsp. of fresh chopped sage
1/2 cup of vegetable broth

Instructions

Start by breaking down a head of cauliflower in a food processor. When finished the cauliflower should have a rice-like texture.
Chop 1 yellow onion, 2 stalks of celery, and 2 carrots.
Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.
Add the riced cauliflower to the skillet and cook for 8-10 minutes.
Chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage.
Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes.
Remove skillet from heat and cover tightly.
Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed.

https://www.thesouthernmagnolia.com/cauliflower-dressing/

Food

Chicken Tikka Masala

December 21, 2016 No Comments

Chicken Tikka Masala

My husband and I’s recent trip to Nashville inspired today’s recipe. While in Nashville we went to the circus at the Bridgestone Arena, saw Vince Gill perform at the Grand Ole Opry, did plenty of shopping, and ate lots of amazing food. We started to get hungry while shopping and began trying to look around the shopping center we were at for something semi-healthy to eat. We saw several people carrying food trays out of Whole Foods and everything smelled delicious. We are not lucky enough to have a Whole Foods near us so we were unaware of the amazing food they offer. We decided to stop in and check it out and boy am I glad that we did. They had an amazing breakfast selection as well as tons of other lunch options. We both zeroed in on the chicken tikka masala as it looked amazing and smelled divine. It was a definitely a good choice. We both devoured it quickly and already began discussing how we couldn’t wait to try to recreate the chicken tikka masala once we got home.

This recipe is a little time consuming but I assure you that it is well worth it. Start be combining 3 tbsp. of turmeric, 2 teaspoons of garam masala, 2 tsp of cumin, 2 tsp of grated ginger, 4 minced cloves of garlic, 2 tsp of ground coriander into a mixing bowl. In a separate bowl, add 1 cup of whole milk yogurt with 1/2 tbsp. of salt and half of the spice mixture that we just made. I used two chicken breast but recommend using 4 chicken breast and slicing then in half length-wise. Coat the chicken in the yogurt/spice mixture and allow the chicken to marinate in the mixture for 4 hours. Set the remaining spices aside to use later.

Chicken Tikka Masala

Dice one onion and add to a large pot with 1 tbsp. of olive oil on medium heat. I love my Le Creuset Dutch Oven for this. I have both the large and the small size and use the small one for this recipe. Add 1/4 cup of tomato paste, 1/4 tsp of crushed cardamom, and 1/2 tsp of red pepper flakes to the pot and stir for 5-7 minutes. Next, pour the rest of the spice mixture that we set aside earlier to the pot and stir. Cook mixture for another 5 minutes.

Chicken Tikka Masala

Add a can of whole peeled tomatoes to the pot and bring to a boil. Smash the tomatoes as you stir. Once mixture begins to boil, reduce heat and allow to simmer for 10 minutes. Pour in 1 1/2 cups of heavy whipping cream and 1/2 cup of chopped cilantro to the pot. Allow sauce to simmer for 30minutes, stirring occasionally.

Chicken Tikka Masala

Now we will start on the chicken. Preheat the broiler and add a wire rack to an aluminum foil lined baking sheet. Place the chicken on the wire rack and place into the oven. Allow to cook for 15-20 minutes until chicken begins to blacken. Remove from the oven and slice the chicken. Add the chicken to the sauce and cook for another 10 minutes.

Chicken Tikka Masala

Now the recipe may seem a bit extensive but this chicken tikka masala is so delicious that it completely makes up for how time consuming the preparation is. Give it a try and let me know your thoughts below in the comment section!

Chicken Tikka Masala

Ingredients

3 tbsp. of turmeric
2 tsp of garam masala
2 tsp of cumin
2 tsp of grated ginger
4 minced cloves of garlic
2 tsp of ground coriander
1 cup of whole milk yogurt
1/2 tbsp. of salt
4 chicken breast
1 yellow onion
1/4 cup of tomato paste
1/4 tsp of crushed cardamom pods
1/2 tsp of red pepper flakes
1 28oz can of whole peeled tomatoes
1 1/2 cup of heay whipping cream
1/2 cup of chopped cilantro

Instructions

Start be combining 3 tbsp. of turmeric, 2 teaspoons of garam masala, 2 tsp of cumin, 2 tsp of grated ginger, 4 minced cloves of garlic, 2 tsp of ground coriander into a mixing bowl.
In a separate bowl, add 1 cup of whole milk yogurt with 1/2 tbsp. of salt and half of the spice mixture that we just made.
Slice 4 chicken breast in half length-wise.
Coat the chicken in the yogurt/spice mixture and allow the chicken to marinate in the mixture for 4 hours. Set the remaining spices aside to use later.
Dice one onion and add to a large pot with 1 tbsp. of olive oil on medium heat.
Add 1/4 cup of tomato paste, 1/4 tsp of crushed cardamom, and 1/2 tsp of red pepper flakes to the pot and stir for 5-7 minutes.
Pour the rest of the spice mixture that we set aside earlier to the pot and stir.
Cook mixture for another 5 minutes.
Add a can of whole peeled tomatoes to the pot and bring to a boil. Smash the tomatoes as you stir. Once mixture begins to boil, reduce heat and allow to simmer for 10 minutes.
Pour in 1 1/2 cups of heavy whipping cream and 1/2 cup of chopped cilantro to the pot. Allow sauce to simmer for 30 minutes, stirring occasionally.
Preheat the broiler and add a wire rack to an aluminum foil lined baking sheet. Place the chicken on the wire rack and place into the oven.
Allow to cook for 15-20 minutes until chicken begins to blacken. Remove from the oven and slice the chicken.
Add the chicken to the sauce and cook for another 10 minutes.

https://www.thesouthernmagnolia.com/chicken-tikka-masala/

Food

Quinoa Crusted Acorn Squash

November 30, 2016 No Comments

Quinoa Crusted Acorn Squash

You may have read my post on roasted acorn squash in which I expressed my love for acorn squash. Recently, I had bought some acorn squash but didn’t have the ingredients to make my roasted acorn squash and decided to try crusting it in quinoa instead. The end result turned out pretty tasty. I recently shared a post on quinoa crusted tilapia. I decided to use that same recipe to create a quinoa crusted acorn squash. In case you missed that post, I will recap how to make the crust below.

Quinoa Crusted Acorn Squash

Begin by preheating the oven to 450 degrees F. Cook 3/4 cup of quinoa on the stove top. After the quinoa is completely cooked, set it aside to cool. Next spread the cooled quinoa on an aluminum lined baking sheet and place it into the oven for 8-10minutes. The quinoa should now have a crunchy consistency. Set the quinoa aside again to cool.

Quinoa Crusted Acorn Squash

In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Then, add in the cooked quinoa and mix thoroughly. Next fill a bowl with 1/2 a cup of almond flour (I prefer Bob’s Red Mill Almond Flour) and in another bowl add 1 beaten egg.

Quinoa Crusted Acorn Squash

Cut the squash in half and scoop out the seeds.

Quinoa Crusted Acorn Squash

Next, cut the acorn squash into 1/2 inch thick slices. Dredge each piece of acorn squash through the almond flour and then into the egg before coating in the quinoa mixture. Place the coated acorn squash onto an aluminum foil lined baking sheet. Continue for the remaining pieces of the acorn squash. Place the baking sheet into the oven at 400 degrees F for 30 minutes. Now the quinoa crusted acorn squash is ready to be enjoyed!

Quinoa Crusted Acorn Squash

Ingredients

1 acorn squash
3/4 cup of quinoa
2/3 cup of parmesan cheese
3/4 tsp garlic powder
1 tsp of paprika
1 egg
1/2 cup of almond flour

Instructions

Begin by preheating the oven to 450 degrees F.
Cook 3/4 cup of quinoa on the stove top.
After the quinoa is completely cooked, set it aside to cool.
Next spread the cooled quinoa on an aluminum lined baking sheet and place it into the oven for 8-10minutes. The quinoa should now have a crunchy consistency. Set the quinoa aside again to cool.
In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Then, add in the cooked quinoa and mix thoroughly.
Next fill a bowl with 1/2 a cup of almond flour (I prefer Bob's Red Mill Almond Flour) and in another bowl add 1 beaten egg.
Cut the squash in half and scoop the seeds out.
Next, cut the acorn squash into 1/2 inch thick slices.
Dredge each piece of acorn squash through the almond flour and then into the egg before coating in the quinoa mixture.
Place the coated acorn squash onto an aluminum foil lined baking sheet.
Continue for the remaining pieces of the acorn squash.
Place the baking sheet into the oven at 400 degrees F for 30 minutes.

https://www.thesouthernmagnolia.com/quinoa-crusted-acorn-squash/

What are some of your favorite ways to cook acorn squash? I would love to hear your favorite acorn squash recipes!

Food

Turmeric and Garlic Spiced Tilapia

November 28, 2016 1 Comment

Turmeric and Garlic Spiced Tilapia

I hope that everyone had a great Thanksgiving! I took a little time away from the blog last week to spend as much time as possible with family. After a week of indulging in all the Thanksgiving foods I think its time to share a healthy recipe to help get me back on track. Today I will be sharing my recipe for a turmeric and garlic spiced tilapia.

Turmeric is a spice that is supposed to have lots of health benefits. Turmeric (mainly curcumin- an active ingredient in turmeric) is said to have anti-inflammatory effects as well as being a strong antioxidant. I had never tried cooking with turmeric but due to the possible health benefits decided to try to find a way to incorporate it into some of my dishes. Below I will share how I created this turmeric and garlic spiced tilapia.

I started by trying to come up with a way to season the tilapia that we eat on a regular basis (Check out this quinoa crusted tilapia recipe) . Since we eat a lot of tilapia I constantly try to find ways to keep it from getting boring.

Turmeric and garlic spiced tilapia

Begin by adding 1 tbsp. of turmeric, 3 minced cloves of garlic, 1 tsp cumin, 1 tsp salt, 1/2 tbsp. of lemon juice, 1/2 tsp of red pepper flakes, 2 tbsp. of olive oil to a mixing bowl. Next press each filet into the mixture to completely coat. Then place tilapia into a lightly oiled pan. Continue for the remaining two filets.

Turmeric and Garlic Spiced Tilapia

I liked to lightly sear each side of the filet for a few minutes before placing into the oven to bake at 375 degrees F. I usually only leave in the oven for 5-7 minutes depending on the size of the fish. Once fish is thoroughly cooked, remove from the oven and enjoy!

Turmeric and Garlic Spiced Tilapia

Ingredients

3 tilapia filets
3 minced cloves of garlic
1 tsp salt
1 tbsp. turmeric
1/2 tsp red pepper flakes
1 tsp cumin
1/2 tbsp. lemon juice
1tbsp olive oil

Instructions

Mix 1 tbsp. of turmeric, 1/2 tsp red pepper flakes, 1 tsp cumin, 1 tsp salt, 3 minced cloves of garlic, 1/2 tbsp. of lemon juice, and 1 tbsp. of olive oil into a bowl.
Next coat each filet of the tilapia in the mixture.
Place each coated filet into a lightly oiled pan.
Lightly cook each side of the filet and then place into a preheated oven at 375 degrees F for 5-7 minutes to finish cooking the fish.
Remove from the oven when completely cooked and enjoy!

https://www.thesouthernmagnolia.com/turmeric-garlic-spiced-tilapia/

Turmeric and Garlic Spiced Tilapia

Food

Chocolate Protein Donuts

November 16, 2016 No Comments

Chocolate Protein Donuts

Donuts are one of those treats that I can just never say no to. I believe driving by a Krispy Kreme when the HOT sign is on is just a crime. A chocolate glazed Krispy Kreme donut can not be beat. I don’t live near a Krispy Kreme so fresh hot donuts are not something I get to divulge in regularly. I wanted to come up with a donut recipe that I could make at home that would be healthier than the tasty Krispy Kreme donuts but still taste good. That is what inspired the chocolate protein donut recipe below.

Start by preheating the oven to 350 degrees F. Next combine 1 egg, 1 egg white, 1/3 cup of unsweetened almond milk, 1/2 cup of almond flour, 1 scoop Quest chocolate protein powder, 1 tbsp. unsweetened cocoa powder, 1 tsp baking powder, 1/2tbsp coconut oil, 1 1/2 tbsp. of almond butter, and 2 tbsp. of vitafiber into a mixing bowl. Mix ingredients until fully combined.

Chocolate Protein Donuts

For my donuts I used both a small donut pan and a silicone large donut mold. Spray your donut mold with a nonstick spray. The easiest way to get the dough into the molds is by putting the dough into a Ziploc bag and cutting off the corner. This allows you to easily pipe the dough into the molds. Fill each mold only half way with the dough as they will rise. Once you have filled your molds, place the pan into the preheated oven.

Chocolate Protein Donuts

Cook the doughnuts for 15 minutes. Remove from the oven and allow the donuts to cool for 5 -10 minutes before enjoying or adding your favorite icing to your delicious chocolate protein donuts.

chocolate protein donuts

Chocolate Protein Donuts

Ingredients

1 egg, 1 egg white
1/3 cup unsweetened almond milk
1/2 cup almond flour
1 scoop Quest chocolate protein powder
1 tbsp. unsweetened cocoa powder
1 tsp baking powder
1/2 tbsp. coconut oil
1 1/2 tbsp. almond butter
2 tbsp. vitafiber (or sweetener of your choice)

Instructions

Preheat oven to 350 degrees F.
Combine egg, egg white, almond milk,almond flour, chocolate protein powder, cocoa powder, baking powder, coconut oil, almond butter and vitafiber into a mixing bowl.
Thoroughly mix until ingredients completely combined.
Spray donut mold pan with nonstick cooking spray.
Scoop dough into a Ziploc bag and trim corner off of bag. Pipe the dough into the donut mold pans. Fill the molds half way as the dough will rise.
Place pans into oven for 15 minutes.
Remove from oven and allow to cool 5-10 minutes before enjoying or adding icing/glaze

https://www.thesouthernmagnolia.com/chocolate-protein-donuts/

chocolate protein donuts

I created an icing for my chocolate protein donuts but felt that they also tasted really good without it as well. For those that want to attempt an icing I will share my recipe. Combine 1/4 cup of unsweetened almond milk, 1 tbsp. of almond butter, 1/4 cup of coconut flour, 1/4 cup of truvia and 1/2 scoop of Quest chocolate protein powder. Stir the mixture until all ingredients are thoroughly combined. To ice the donuts, use the same method you used to pipe the donut dough into the molds.

chocolate protein donuts

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Food

Quinoa Crusted Tilapia

November 7, 2016 No Comments

Quinoa Crusted Tilapia

We eat a lot of fish and chicken in our house and sometimes I find myself getting burnt out on both of them. I am constantly looking for new ways to prepare both fish and chicken to try to keep them interesting so that I don’t dread eating my dinner every night. Tilapia is probably one of my favorite fish to cook because it is so simple and quick. I try to find low carb ways to bread both my fish and chicken to switch it up every once in a while. I have used almond flour and several different types of nuts to crust my fish in the past but this was my first attempt at crusting with quinoa. This quinoa crusted tilapia is packed full of flavor and I don’t see myself getting tired of it anytime soon.

Quinoa Crusted Tilapia

To achieve this golden flavor-packed tilapia, you will need to start by cooking 3/4 a cup of quinoa on the stove top. Once the quinoa is completely cooked, set aside and let cool. Preheat the oven to 450 degrees F. Once quinoa is cooled, spread it out on an aluminum foil lined baking sheet and place it in the oven to bake for 8-10 minutes. The goal is to try to dry out the quinoa to make it crunchy. Remove the quinoa from the oven and set it aside to cool once again.

Quinoa Crusted Tilapia

While the quinoa cools, we can begin to make the rest of the crust. In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Once the quinoa has cooled, add it to the mixing bowl and stir all the ingredients together.

Quinoa Crusted Tilapia

Lay out 3 separate plates and pour the quinoa mixture out onto one of them. On the second plate, pour half a cup of almond flour (I prefer Bob’s Red Mill Almond Flour), and on the third, pour 1 beaten egg. Dredge the tilapia through the almond flour and then place into the egg before finally coating in the quinoa mixture. Continue this process for the next two pieces of fish as well. Place the fish into a pan with a small amount of olive oil and lightly cook on each side before placing into the oven at 375 degrees F to finish cooking the fish. Once the tilapia is completely cooked, remove from the oven and enjoy!

Quinoa Crusted Tilapia

Ingredients

3/4 cup of quinoa
2/3 cup of shredded parmesan cheese
3/4 tsp of garlic powder
1 tsp of paprika
1 egg
1/2 cup of almond flour

Instructions

Start by cooking 3/4 a cup of quinoa on the stove top.
Once the quinoa is completely cooked, set aside and let cool.
Preheat the oven to 450 degrees F.
Once quinoa is cooled, spread it out on an aluminum foil lined baking sheet and place it in the oven to bake for 8-10 minutes. The goal is to try to dry out the quinoa to make it crunchy.
Remove the quinoa from the oven and set it aside to cool once again.
In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika.
Once the quinoa has cooled, add it to the mixing bowl and stir all the ingredients together.
Lay out 3 separate plates and pour the quinoa mixture out onto one of them.
On the second plate, pour half a cup of almond flour.
On the third, pour 1 beaten egg.
Dredge the tilapia through the almond flour and then place into the egg before finally coating in the quinoa mixture. Continue this process for the next two pieces of fish as well.
Place the fish into a pan with a small amount of olive oil and lightly cook on each side before placing into the oven at 375 degrees F to finish cooking the fish.
Once the tilapia is completely cooked, remove from the oven and enjoy!

https://www.thesouthernmagnolia.com/quinoa-crusted-tilapia/

Quinoa Crusted Tilapia