Bites

Greek Egg Mug

Prep Time: 1 minute, Cook Time: 3 minutes, Yields: 1 serving

This delicious Greek egg mug cup is packed with protein and ready in just 4 minutes!

Ingredients:

  • ½ cup chopped spinach

  • 1 tablespoon onion, chopped

  • ½ cup Eggland's Best Liquid Egg Whites

  • 2 tablespoons diced tomatoes

  • 2 tablespoons crumbled feta cheese

  • Basil, garnish


Instructions:

  1. Spray a large microwave-safe mug with nonstick cooking spray.

  2. Add spinach and onion; microwave for 1-2 minutes, until softened.

  3. Dry up any excess liquid from the spinach with a paper towel.

  4. Add Eggland’s Best Liquid Egg Whites and microwave for 1 minute.

  5. Stir in remaining ingredients. Microwave again for 1 minute or until egg whites are just set.

  6. Stir and allow to slightly cook before enjoying!


Recipe by Eggland’s Best 

One Sheet Pan Tuscan Chicken

Ingredients:

  • 1.5 lbs chicken breasts skin on, cut into halves if needed to make each piece equal in size (For a healthier version, remove the skin before cooking)

  • 12 oz small new potatoes, sliced 

  • 8 oz button mushrooms

  • 1 yellow onion, sliced

  • 3-4 cloves fresh garlic, minced

  • 2 cups cherry tomatoes

  • 1/2 cup chopped sun-dried tomatoes

  • 1 cup green, or black olives, pitted

  • 2 Tbsp avocado oil, or olive oil, divided

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp raw honey

  • 1 tsp oregano

  • 1 tsp thyme

  • 2 Tbsp fresh thyme, chopped for garnish

  • sea salt & pepper, to your taste 

Instructions:

  1. Preheat the oven to 350f.

  2. Line a baking tray with foil, then place the chicken breast in the middle and the potatoes on the sides.

  3. Drizzle with 1 Tbsp oil, and season generously with sea salt and pepper.

  4. Roast in the preheated oven for about 25 minutes.

  5. In a large bowl, add in the mushrooms, tomatoes, olives, sliced onion, garlic and sun dried tomatoes.

  6. Drizzle remaining oil, balsamic vinegar, raw honey and add all the seasonings. Mix well to get all veggies coated.

  7. Once the chicken is almost cooked, add the veggies mixture to the sheet pan, and roast for an additional 10 minutes, or until the chicken is golden brown and fully cooked.

  8. Remove from the oven and garnish with fresh thyme and season to your taste.

  9. You may keep it in the fridge for a max of 4 days for food prep.

Enjoy!

by Rachel Maser @ cleanfoodcrush.com

Vegetable Minestrone Soup

  • 1 tablespoon olive oil

  • 2 large carrots, peeled and coarsely chopped (about 1 cup)

  • 2 stalks celery, sliced (about 1 cup)

  • 1 large onion, chopped (about 1 cup)

  • 4 cups Vegetable Broth

  • 1 can (about 15 ounces) kidney beans, rinsed and drained

  • 1 can (14.5 ounces) diced tomatoes, drained

  • ¼ cup uncooked pearl barley

  • 2 cups firmly packed chopped fresh spinach/Kale


Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery, and onion. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the broth, beans, tomatoes, and barley and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender. Stir in the spinach and cook until the spinach is wilted. Season to taste.

Pumpkin Cheesecake Bars By Swerve

Ingredients

Gluten Free Cinnamon Crust

1 ½ cup Pamela’s GF Nut Flour Blend

1 cup almond flour

2/3 cup Swerve, Confectioners

10 tablespoons butter, melted (can also use coconut oil)

1 teaspoon ground cinnamon

Pumpkin Cheesecake Filling

16 ounces cream cheese, softened

1 cup Swerve, Confectioners

1 tsp pure vanilla extract

2 eggs (room temperature)

1 cup canned pumpkin

2 teaspoons pumpkin spice

Instructions

Gluten Free Cinnamon Crust

Preheat oven to 325 degrees F. Mix Pamela’s flour blend, almond flour, Swerve, melted butter, and cinnamon until well blended. Press mixture into buttered or parchment paper lined 9 X 13 casserole dish. Bake for 15-17 minutes. Edges will slightly brown. Let cool before adding filling on top.

 

Pumpkin Cheesecake Filling

Change oven temperature to 350 degrees F. In the bowl of an electric mixer, combine softened cream cheese, 3/4 cup Swerve and vanilla until well blended. Add eggs and mix just until eggs are incorporated. Mix 1/4 cup Swerve, pumpkin and pumpkin spice into a separate bowl. Take pumpkin mix and place dollops on the cooled crust. Pour cheesecake filling evenly over the cooled crust. Cut through batter several times with a knife to create marbleized effect (pumpkin will begin to look swirled). Bake for 40- 45 minutes or until center is set. Bring to room temperature and serve. You can also refrigerate the bars overnight, but let them sit out for about 30 minutes before serving.

 

Makes 20 servings.

 

Nutrition Facts: Serving Size 1 square Servings 20

Calories 220, Total Fat 20g, Cholesterol 55mg, Sodium 85mg, Total Carbs 19g, Dietary Fiber 3g, Sugars 2g, Added Sugar 0g, Swerve 13g, Protein 4g, Net Carbs: 3g

Instant Pot White Beans

Cooking beans in the Instant Pot is super fast.
This basic recipe is perfect for flavorful beans that can be used in many ways. Try them in White Bean Hummus, White Bean Pesto Pasta, and White Bean Veggie Burgers.
It’s quick to make, cheaper, healthier and more flavorful than canned beans!

Total time: 35 minutes, Prep time: 5 minutes Cook time: 30 minutes

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans, rinsed and sorted

1 tablespoon onion powder

2 teaspoons garlic powder

1-2 teaspoons salt

1 bay leaf

6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to seal.
Press the Beans/Chili button.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes.
Then, turn the valve to vent.
 

Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

 Makes 6 servings

Recipe by Camellia Brand

 

Roasted Cauliflower and Chickpea Tacos


INGREDIENTS:

FOR THE TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas,
drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro

FOR THE LIME CREMA:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!