Eloté Deviled Eggs

Happy Spring! The weather is finally starting to warm up here. I’ve been so busy with school and midterms I feel like I haven’t had time to even relax! However, I’m finally on spring break so I have time to post some recipes! Today’s recipe is another twist on the classic deviled eggs. Since summer is coming I wanted to try to put together two of my favorite things: deviled eggs & Eloté. These turned out so good and were so simple to make.

Ingredients:

  • 12 hard boiled eggs, peeled
  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • 1 tablespoon garlic powder
  • Salt and pepper
  • Tajin seasoning (or smoked paprika)
  • 2 cups cooked corn
  • 1/4 diced onion
  • 1 cup Parmesan cheese
  • 2 tablespoons hot sauce

Directions:

  1. Cut eggs in half and separate the yolk’s into a separate bowl. Set eggs aside.
  2. Add mayo, mustard, salt, pepper, hot sauce, and garlic powder together and mix until well combined. Add mixture into zip lock bag and cut the tip to pipe into eggs.
  3. In a separate bowl combine corn, cheese, and seasoning. Sprinkle mixture onto eggs followed by the diced onion. Finally sprinkle more Parmesan cheese and seasoning.
  4. Enjoy!

Click the “follow” button in the lower right hand corner to receive updates on my posts!

Also don’t forget to follow me on Instagram, Twitter, and Facebook!

Advertisements

Cast Iron Brown Butter Brussel Sprouts

Happy Thursday!

It’s so hard to cook after such a long day. My favorite thing to do is to meal prep! I’ll cook everything ahead of time, and separate it into containers for us to eat throughout the week. This helps when you’re busy after work or after a workout and need something quick. This recipe is perfect for meal prepping! The brown butter is so quick and easy, but it adds so much delicious flavor.

Ingredients:

  • 4 cups Brussel sprouts, halved
  • 4 tablespoons butter
  • 2 tablespoons garlic power
  • 1 tablespoon smoked paprika
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees. In a small saucepan heat butter over medium heat for 4-5 minutes or until butter turns a dark brown color. Set aside.
  2. In a medium cast iron skillet heat 1/2 tablespoon coconut oil over medium-high heat. Add brussel sprouts and cook 10 minutes and add seasonings. Drizzle brown butter over brussel sprouts. Sprinkle Parmesan cheese on top and place in oven.
  3. Bake 20-25 minutes or until golden brown and crispy.
  4. Enjoy!

Click the ‘follow’ button in the lower right hand corner of this page to receive updates on my recipes!

Also, don’t forget to follow me on Twitter, Instagram, and Facebook!

Low-Carb Steak Stir-fry

Happy Wednesday! I hope you all are enjoying your week so far. You’re almost to Friday! Today’s recipe is a quick and healthy alternative to ordering in. You can also remove the steak to make it vegetarian friendly too.

Ingredients:

  • 2 cups broccoli
  • 1 1/2 cup green beans
  • 1 cup sliced carrots
  • 1/4 cup chopped onion
  • 1 tablespoon garlic powder
  • 2 pound flat sirloin steak
  • Salt and pepper to taste
  • 4 tablespoons soy sauce
  • 1 tsp sesame oil
  • 1 tablespoon teriyaki sauce
  • 1/2 tablespoon red pepper flakes

Directions:

  1. In a medium pan heat 1 tablespoon of butter or oil. Season steak with garlic powder, salt and pepper. Cook on each side 5-7 minutes depending on how well done you prefer your steak to be. (We like it medium-medium rare so I cook 5 minutes each side). Once steak is cooked set aside to rest.
  2. In the same pan combined your vegetables and cook 10-12 minutes or until veggies begin to soften. Season with salt and pepper. Slice steak and add to pan along with soy sauce, sesame oil, and teriyaki sauce. Let sauce cook into the steak and veggies 3-5 minutes.
  3. Serve with sliced jalapeños and enjoy!

Click the “follow” button in the lower right hand corner of this page.

Also follow me on Twitter, Instagram, and Facebook!

Roasted Parmesan Cauliflower Bites with Honey Mustard Aioli

Happy Monday! The weather here is beautiful!! Perfect day for a run outside. We’ve always been into eating healthy and fitness. And I know a lot of people are starting the year off on a good foot. So I’m sharing some of our favorite healthy meals that I make. Today’s recipe is a quick side dish! Let’s get started!

Ingredients:

  • 4 cups fresh cauliflower
  • 1/2 cup coconut oil, melted
  • 1 cup fresh grated Parmesan
  • 5 tablespoons garlic powder
  • 5 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • Salt and pepper to taste
  • 1 cup mayo (for aioli)
  • 3 tablespoons Dijon mustard (for aioli)
  • 1 teaspoon garlic powder (for aioli)
  • 4 tablespoons honey (for aioli)
  • Salt and pepper to taste (for aioli)

Directions:

  1. Preheat oven to 415 degrees. Lightly grease baking sheet and set aside.
  2. In a medium bowl add cauliflower, oil, seasonings and cheese. Mix until well combined. Spread out on baking dish and bake 20-25 minutes.
  3. In the meantime, mix together mayo, mustard, aioli seasonings, and honey. Set aside.
  4. Once cauliflower is finished baking, broil on high for 5-10 minutes until crispy.
  5. Enjoy!

Click the “follow” button in the lower right hand corner of this page to receive updates on my blog posts.

Also, don’t forget to follow me on Twitter, Instagram, and Facebook!

Zucchini Pizza Boats

Hello!

I hope everyone had a great holiday and new year! New year means new resolutions, right? So today’s recipe is a healthy alternative to one of the best foods….Pizza! Let’s get started!

Ingredients:

  • 1/2 pound Grass-fed beef
  • 4 medium Zucchini’s
  • 1/2 cup Mariana sauce
  • 1/4 cup shredded cheddar cheese
  • Salt & Pepper to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon grated onion

Direction:

  1. Preheat oven to 400 degrees and grease a baking sheet. In a medium skillet brown meat. Add garlic power, onion, salt and pepper. Mix well.
  2. Cut zucchinis in half and scoop out the inside. Salt and pepper the zucchini. Spoon meat into zucchini. Top with sauce and cheese.
  3. Bake at 400 for 15-20 or until zucchini has softened.
  4. Enjoy!

(Make these without the meat for a vegetarian option!)

Also, follow me on Twitter, Instagram, and Facebook!

Baked Cauliflower Tots

Happy Sunday! I hope everyone had a great thanksgiving and got to enjoy some downtime with family. Am I the only one who has already decorated for Christmas?! It’s never too early right? 😉

Today’s recipe is a healthier version of tater tots. These are so quick and easy and more importantly they taste delicious!

Ingredients:

  • 2 cups cooked cauliflower, finely chopped
  • 1/4 cups cooked broccoli, finely chopped
  • 1/2 cup Parmesan cheese
  • 2 tsp garlic power
  • Salt & Pepper to taste
  • 1 egg

Directions:

  1. Preheat oven to 400 degrees and lightly grease a baking sheet.

2. In a medium bowl, mix together all ingredients. Using about a quarter size of the mixture, shape into tots. Place in baking sheet

3. Place baking sheet into oven and bake 15-20 minutes or until golden brown. Turn tots halfway through.

4. Let cool and serve with your favorite dipping sauce. Enjoy!

Hit he “follow” button in the lower right hand corner of this page!

Also, don’t forget to follow me on Twitter, Instagram, Pinterest, and Facebook!

Potato, Kale, and Veggie Soup with Garlic Butter Crostinis

Happy Sunday! It’s beautiful out today! I went to target this morning to check out the new collection by Chip & Joanna Gaines. It was hard to control myself, but I ended up leaving with just a few things.

The weather is starting to get a little colder, I’m sure it will be back in the 80’s in a few days. So today, before it warms up again, I made a veggie soup with garlic butter crostinis to top. The crostini added a nice texture to the soup. It’s a very simple recipe with a lot of flavor.

Ingredients:

  • 5 russet potatoes, diced
  • 1 medium white onion, chopped
  • 5 cloves of garlic, finely chopped (half for soup and half for crostini)
  • (2) 32 oz Vegetable broth
  • 2 cans white beans
  • 2 zucchini, chopped
  • 3 cups kale
  • 3 tablespoons butter
  • 1 loaf of French bread
  • 4 tablespoons garlic powder
  • 4 tablespoons onion powder
  • 6 tablespoons dried Italian seasoning
  • Salt & Pepper to taste

Directions:

  1. In a large cooking pot, over medium high heat add 2 tablespoons olive oil and onions. Cook 3-5 minutes and add 2 tablespoons garlic. Cook an additional 2 minutes.
  2. Add broth, potatoes, seasoning, beans, and zucchini. Bring to a boil, cover and cook for 30 minutes.
  3. In the meantime, cut bread into desired size. Melt butter and add 3 tablespoons of chopped garlic as well as 2 tablespoons Italian seasoning, mix until well combined. Place bread on a cooking sheet and brush butter onto bread and place into oven. Broil 5 minutes and then flip and brush butter mixture onto the other side. Broil for an addition 5-7 or until golden brown.
  4. Add kale to soup and cook an additional 5-10 minutes. Add salt and pepper to taste.
  5. Serve soup and top with crostini.
  6. Enjoy!

Click the “follow” button in the lower right hand corner to revive updates on my posts.

Also, don’t forget to follow me on Twitter, Instagram, Pinterest, and Facebook!