Meal Prep!

So you probably hear about this meal prepping thing all the time, but if you’ve never tried it, it can sound intimidating. This video is to help you learn the basics. You can make 7 full meals, for $3.50 each, in less than an hour! It saves you time, money and DEFINITELY helps you stay on track with your fitness or health goals. It’s simple to bring one to work, to the gym, on the go, or wherever you need it!

 

Here’s what you need at the grocery:

2 cups brown rice
coconut oil
980g chicken (approx 6-7 breasts)
juice of 1/2 lemon
4 cloves garlic
salt/pepper
2-3 heads of broccoli
1/2 cup Greek yogurt
assorted spices of your choice

Let us know how it comes out!

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Chicken with Sun Dried Tomatoes, Artichokes & Mushrooms

Simple, yet so sophisticated! Very quick to make. This is something you would easily pay a good $28 for in a restaurant. Make it at home and you’ll pay only about $5! BOOM.

No specific amounts of ingredients needed. If you love artichokes, put in a gazillion. If you hate mushrooms… put in 0! Get it?

You’ll need:

1 tbls olive oil

Chicken breast (1 per person)

Fresh Thyme (about 2 tbls chopped)

Artichokes

Sun Dried Tomatoes

Mushrooms

Rice or Pasta

The chicken part will only take less than 20 minutes. So put up your rice or pasta before you start cooking the chicken or it will get cold! My brown rice takes 45 minutes, so I put it on the stove, go do some other things and then come back to cook the chicken! I make this dish a lot. 🙂

Chop the thyme and cut the mushrooms into quarters.

Heat the olive oil in a wok or saute pan. Add the thyme and mushrooms and cook on medium low, covered, while you cut the other ingredients.

Cut the artichokes and sun dried tomatoes into bite sizes pieces. Then, put in a bowl and set aside. Cut the chicken into bite sized pieces. I cut the artichokes, mushrooms and sun dried tomatoes first so that you don’t have to wash the cutting board before you cut the chicken. 🙂

Add the chicken to the mushrooms. Cook, covered, for 2 minutes. Take the cover off and stir. Cook for another 2-3 minutes until the chicken is all white, but not cooked all the way on the insides. Now add the artichokes and sun dried tomatoes. Cover and simmer for another 2-3 minutes to let the flavors combine. Serve on top of the rice or pasta! BOOM! So simple. Enjoy!!

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Spanakopita Recipe (spinach pie!)

My mom finally made an appearance in a video! Watch her make our family’s recipe for Spanakopita. Such a staple in our family for special occasions! Mmm so delicious.

You’ll need:
3 – 10 oz boxes frozen spinach
1.5 lbs feta
8 oz goat cheese
1 cup of butter
4 eggs
1 box of phyllo dough

1. Mix together the spinach, feta, goat cheese and eggs.IMG_2847

2. Melt the butter. To start the layering process, brush some butter on the bottom of a 9×13 tray. Place a single layer of phyllo. Butter every layer. Make sure you have a good brush so you don’t have to worry about any hairs coming out when you’re brushing the butter. Use 8 layers of phyllo, then add 1/3 of the spinach mixture. Spread with a spoon, or your hands, like mom!

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3. Add 5 more layers of phyllo and another 1/3 of the mixture. Don’t forget to brush butter between every layer. Add another 5 layers and use the rest of the spinach. Top with however many more pieces of phyllo you have left, about 5-8. Brush the top with butter. Cut in squares. Much easier to cut before you cook it. Then place in a 375 degree F oven for 45 minutes, or until the top is a beautiful golden brown.IMG_2881

Let mom, grandma and I know if you make it!
Stephanie

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Smoked Salmon Appetizer

Mmm! This is such a simple, healthy, delicious and impressive appetizer! You can make as many or as little of them as you’d like. It will take you less than 10 minutes to prepare and there is no cooking required! Check it out!

You’ll need:

Cucumber

Sea Salt

Cream Cheese

Fresh Dill

Smoked Salmon

Fresh Lemon

1. Wash the cucumber. Peel it. Cut into 1 inch slices and pat dry with a paper towel. Sprinkle with some sea salt.

2. Spread about 1 teaspoon of cream cheese onto each slice and add some fresh dill.

3. Using a sharp knife, cut the salmon into strips. Fold into thirds and place on top of the dill. If it’s not staying down, feel free to add a toothpick.

4. Splash some lemon juice on top and serve!

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Chocolate Avocado Truffles

5 ingredients. So simple to make and everyone will go crazy. Sort of healthy, since one of the main ingredients is avocado. You won’t even taste the avocado. All you can taste is rich, delicious, melt-in-your-mouth chocolate!

Ingredients:

1 avocado

3/4 cup dark/bittersweet chocolate

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp sea salt

unsweetened coconut flakes/cocoa powder for coating (optional)

1. Simply mash the avocado with a fork in a small bowl.

2. Melt the chocolate. Add to the avocado.

3. Mix in the vanilla, cinnamon and sea salt until well combined.

4. Refrigerate for 30 minutes, or until hard.

5. Take out, roll into small balls and then coat with coconut flakes or cocoa powder!

They will be much less messy if you really do wait until the mixture has hardened before rolling. Store in an airtight container in your fridge.

BOOM!

Enjoy!
Stephanie

PS – EXCITING NEWS! You may start seeing a co-host on my show in May. He happens to be a very attractive Aussie…..

Don’t think about it ladies, he’s taken. 😉

 

 

Basil Hummus Crusted Chicken

Looking for a green recipe for Saint Patrick’s Day? Look no further! This delightful green chicken will tickle your tastebuds! So simple to make, healthy, inexpensive and everyone will love it!

You’ll need:
2-4 chicken breasts
15 oz can chickpeas, drain half the liquid
1 1/2 cups of basil (about 2 oz)
2 tbls lemon juice
1 garlic clove
1 tbls olive oil
salt
pepper

1. Blend together the chickpeas, basil, lemon juice, garlic, olive oil and a dash of salt and pepper. This is an awesome hummus recipe just to eat with veggies or chips! Since I only made 2 chicken breasts, I had a lot leftover 🙂 Perfect for tomorrow’s snack!

2. Prep your chicken. If the breasts are kinda large, you may want to tenderize them. Or, even better, cut them into cutlets so that way the ratio of hummus to chicken is more equal! But, if you’re in a rush, the whole breast will do just fine.

3. Line a baking sheet with tin foil for easy clean up. Drizzle a little olive oil, then add the chicken. Sprinkle with salt and pepper. Spoon 2-3 tablespoons onto the chicken and spread it out so it covers the whole top of the breast. Cook at 450 degrees fahrenheit for 25-30 minutes. If you are using cutlets, check them after about 10!

Enjoy!
Stephanie

Deep Fried Bananas with Honey and Coconut Ice Cream

Last week, my family and I went out for Thai on my brother’s college campus. He said, “you HAVE to try this dessert!”. It was so incredibly delicious, yet so simple, and I thought, “I can definitely make a mock version of this at home!” And so… I did!

You’ll need:
1 package puff pastry
2-3 bananas
2 cups vegetable oil
3 tbls honey
2 tsp sesame seeds
Coconut ice cream

Really, all the measurements are just estimates. You can make as many or as little as you’d like! You can add as much or as little honey, sesame seeds, ice cream…you get the point. Just go with the flow 🙂

1. Cut the bananas into thirds, and then into quarters, as you can see in the video.

2. Make sure the puff pastry is thawed before you attempt this step. Place a piece of banana on the end and roll just once so there is no banana showing. Cut where the two pieces of pastry meet. Then pinch all edges together and set aside.

3. In a stainless steel pot, wok or frying pan, heat about 2 cups of vegetable oil on a medium flame. Should take about 12-15 minutes. You don’t want to rush and speed up the heating process. To test for the right temperature, drop in a small piece of leftover pastry and when it is bubbling and rising to the top, it’s ready! (Also, make sure it’s not TOO hot and the piece burns!) If you feel comfortable to start heating up the oil before making the bananas to save time, go for it. Just be careful you don’t burn it!!

4. Very carefully, place the bananas in the hot oil. When one side is golden brown, flip. Keep turning until all sides are golden.

5. Once ready, place on a paper towel on top of a plate to soak up some oil. Drizzle the honey, sprinkle the sesame seeds and serve with the coconut ice cream.

Side note, you can also just take the bananas out of the hot oil and coat with powdered sugar so that way, it’s kind of like a fancy version of zeppole!! Mmmmmm!

You’ll love this. So light and flaky and will melt in your mouth. The flavor combination will make your tastebuds REALLY happy 🙂

Enjoy!
Stephanie