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Vietnamese Summer Roll Pasta Salad

Vietnamese Summer Roll Pasta Salad

Serves 4-6

Ingredients

For Tofu Marinade

For Pasta and Vegetables

For Peanut Sauce

Directions

For Marinade

  1. Add all marinade ingredients except tofu to a food processor and blend.
  2. Place tofu and marinade sauce into ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight

For Tofu

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place tofu evenly on baking sheet. Bake for 15 minutes. Flip tofu and bake additional 10 minutes. Set aside.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish.

For Pasta and Vegetables

  1. Cook pasta according to instructions.
  2. Place pasta in large bowl with spiralized cucumber and carrots, sliced green onion, and bean sprouts. Toss together.
  3. Top with baked tofu, peanuts, and drizzle with peanut sauce.

 

Disclosure: I received a free sample of Banza Pasta to develop this recipe.

Italian Main Dishes Recipes

Vegan Bolognese with Oven Roasted Tomatoes

Vegan Bolognese with Oven Roasted Tomatoes

Serves 4

Ingredients

Directions

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  2. Place sliced tomatoes onto baking sheet. Spray tomatoes with avocado oil spray. Top with sea salt.
  3. Bake in oven for 40 minutes.
  4. Meanwhile, place meat in large skillet over low heat. Cook until meat is throughly cooked. Drain excess fat or blot with paper towel.
  5. Return skillet to the low heat. Add jar of marinara sauce into the skillet and mix into the meat. Cook for 20-30 minutes, stirring occasionally.
  6. Boil water in large pot. Cook Banza pasta according to directions.
  7. Serve pasta in a bowl with vegan bolognese sauce and top with oven roasted tomatoes.

 

Disclosure: I received a free sample of Banza Pasta to develop this recipe.

Appetizers Asian Main Dishes Recipes Side Dishes

Korean Meatballs with Zucchini Noodles

korean meatballs zucchini noodles

korean meatballs zucchini noodles

Did you know that you can use milled flaxseed instead of breadcrumbs in recipes?! That’s exactly what I did in this recipe for these Korean Meatballs! What are the benefits of adding flaxseed?

  • Flaxseed contains the most ALA Omega 3 of any whole-food source as well as protein, soluble and insoluble fiber, and lignans which is a plant-based phytoestrogen (milled flaxseed has more Omega 3’s than even fish!)
  • All of these components work together to support heart health, maintain healthy blood pressure, and aid in cholesterol and weight management.
  • Manitoba Milling Company Smooth Whole-Milled Flaxseed has 4g carbohydrates and 4g fiber meaning it has zero net carbohydrates.
  • The recommended daily amount is 2 tablespoons of milled flax, which provides you with your daily requirements of Omega 3’s.
  • Consuming whole seeds will not unlock the nutritional value of the seed because the human body can’t digest them properly- that’s why milled flaxseed is so beneficial!
  • You can add milled flaxseed into smoothies, baked goods, yogurt, and even meatballs! It can also be used an an egg substitute.

Korean Meatballs with Zucchini Noodles

Serves 4-6

Ingredients

For Meatballs

For Sauce

Toppings

Zucchini Noodles

Directions

For Meatballs

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Add all meatball ingredients into a large bowl. Mix all ingredients together.
  4. Form into 1-inch meatballs (yields approximately 24 meatballs).
  5. Place meatballs on baking sheet. Bake in oven for 25 minutes.
  6. Remove from oven and set aside.

For Sauce

  1. Add all ingredients except water and guar gum into a sauce pan.
  2. Cook on medium-high heat and bring to a boil.
  3. In bowl, mix water and guar gum. Add mixture into sauce.
  4. Reduce heat and let cook for 5 minutes.
  5. Brush meatballs with sauce.
  6. Top meatballs with green onion and white sesame seeds.

For Zucchini Noodles

  1. Wash zucchinis and cut off ends of each zucchini.
  2. Spiralize zucchinis using a spiralizer.
  3. Heat zucchini noodles in a large skillet over medium-high heat.
  4. Cook until warm.
  5. Place meatballs over zucchini noodles.

 

Disclosure: I received a free sample of Manitoba Milling Co. Smooth Whole-Milled Flaxseed to create this recipe. Use code ManitobaFamily to receive 25% off your order!

Italian Main Dishes Recipes

Cauliflower Crust Manicotti

Cauliflower Crust Manicotti

Serves 4-6

Ingredients

Directions

  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup marinara sauce.
  3. In large skillet, add spinach and spray with avocado oil spray. Sautee until wilted. Set aside.
  4. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, garlic, egg, Italian seasoning, and salt. Mix thoroughly. Add spinach and combine into mixture.
  5. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  6. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  7. Spread remaining marinara sauce over each manicotti and sprinkle with a pinch of mozzarella and parmesan cheeses.
  8. Place in oven and bake for 40 minutes. Broil on high for 2 minutes.
  9. Remove from oven and let cool before serving.
Appetizers Italian Recipes Side Dishes

Baked GG Mozzarella Sticks

Baked GG Mozzarella Sticks

Serves 4-6

Ingredients

  • 6 mozzarella cheese sticks
  • 1/3 cup pulverized GG crackers
  • 1 tbsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tsp grated parmesan cheese
  • 1 egg

Directions

  1. Cut each mozzarella stick in half at the center. Place in freezer for one hour.
  2. Preheat oven to 400 degrees.
  3. Add pulverized GG’s, Italian seasoning, garlic powder, black pepper, and parmesan cheese to a small bowl. Mix together.
  4. Beat egg in a separate small bowl.
  5. Remove mozzarella sticks from freezer. Line baking sheet with parchment paper and spray with non-stick spray.
  6. Dip each mozzarella stick in the egg wash. Remove excess egg. Roll each mozzarella stick in the GG mixture, covering all sides.
  7. Place each coated mozzarella stick on the lined baking sheet. Place in freezer for 15 minutes.
  8. Heat mozzarella sticks in oven for 8 minutes, flipping each stick after 4 minutes.
  9. Serve with marinara sauce.
Breakfast/Brunch Desserts Recipes

Triple Chocolate Waffle with Salted Caramel Cream Cheese

Triple Chocolate Waffle with Salted Caramel Cream Cheese

Inspired by the original F-Factor Pancake/Waffle

Serves 1

Ingredients

Directions

  1. Add first four ingredients together into a bowl and mix together. Add egg whites, milk, and vanilla into bowl and mix all ingredients together.
  2. Fold in chocolate chips and mix well.
  3. Spray waffle maker with non-stick spray. Pour batter into the hot waffle maker. Close lid.
  4. Cook until waffle maker indicates waffle is done.
  5. Top waffle with scoop Melanie’s Medleys Salted Caramel Cream Cheese.
  6. Drizzle with Choc Zero Chocolate Syrup and Caramel Syrup, and top with fresh raspberries.

 

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for $15 discount on your order.

Breakfast/Brunch Desserts Recipes

Two-Ingredient Granola Cookies

Two-Ingredient Granola Cookies

Yields 1 cookie

Ingredients

Optional ingredients

  • Chocolate chips
  • Raisins
  • Nuts

Directions

  1. Add 1/2 cup ProGranola and 1 tbsp of Fiber Syrup into food processor. Pulse several times until granola is coarse and syrup is thoroughly combined.
  2. If adding additional toppings, place into food processor and pulse a few more times to combine all of the ingredients.
  3. Remove mixture from food processor and set onto parchment paper.
  4. Using your hands, gently form mixture into a 2-3 inch round cookie. Mixture will be sticky, so take your time when forming the cookie.
  5. Let cookie harden up on the parchment paper at room temperature for at least 30 minutes.
  6. Enjoy as a snack on its on or serve with greek yogurt and berries for breakfast!

If you are wanting to make multiple cookies, simply double, triple, quadruple, etc. recipe to make desired amount of cookies!

Italian Main Dishes

Baked Cavatappi with Ricotta

Baked Cavatappi with Ricotta

Serves 4

Ingredients

  • 1 box Banza Cavatappi 
  • 1 cup part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese plus 1/2 cup for topping
  • 1/4 cup grated parmesan cheese
  • 1 egg, beaten
  • 1/2 tbsp Italian seasoning
  • 1 cup of marinara sauce plus 1/2 cup for topping

Directions

  1. Preheat oven to 350 degrees.
  2. Cook cavatappi al dente. Set aside.
  3. Add ricotta cheese, mozzarella cheese, parmesan cheese, egg and Italian seasoning to a medium bowl. Combine all ingredients.
  4. Add cooked cavatappi to cheese mixture and mix well.
  5. Add marinara sauce to cheese and cavatappi and mix well.
  6. Spray a 1.3L baking dish with non-stick spray.
  7. Add cheese and cavatappi mixture to baking dish and spread evenly. Top with remaining sauce and then sprinkle with remaining mozzarella cheese.
  8. Bake for 30 minutes. Broil on high for 2 minutes.
  9. Let cool for 5 minutes and serve.
Breakfast/Brunch Desserts Recipes

Strawberry Cheesecake Granola Bars

Strawberry Cheesecake Granola Bars

Yields 12 bars

Ingredients

For crust

For filling

Directions

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray.
  2. In food processor, add granola and pulse for 10-15 seconds or until granola is coarse. Add fiber syrup and pulse until syrup and granola have thoroughly combined.
  3. Reserve 1/2 cup of granola mixture. Spread remaining granola mixture evenly onto 8×8 baking pan.
  4. In medium bowl, add greek yogurt, cream cheese, fiber syrup, egg, and vanilla extract. Mix ingredients well until completely smooth.
  5. Spread yogurt mixture evenly on top of granola.
  6. Spread fresh strawberries evenly on top of yogurt mixture.
  7. Crumble remaining granola mixture evenly over strawberries.
  8. Bake in oven for 35 minutes.
  9. Let cool for 10 minutes before serving. Cut into 12 squares.
  10. Store bars in sealed container in refrigerator.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for 20% discount.

Breakfast/Brunch Recipes

Egg Waffle with Scallion Cream Cheese

Egg Waffle with Scallion Cream Cheese

Serves 1

Ingredients

Directions

  1. Preheat waffle maker and coat with non-stick spray.
  2. Mix eggs in bowl and season with salt and pepper.
  3. Once waffle maker is heated, add eggs evenly to waffle maker and let cook until waffle maker indicates they are ready.
  4. Meanwhile, spread GG crackers with scallion cream cheese.
  5. Remove eggs from waffle maker and cut into 4 pieces. Add each egg waffle to each GG cracker.
  6. Sprinkle each egg waffle with Everything But The Bagel Seasoning.

Optional: Add any cheese and vegetables to eggs to make an egg waffle omelette.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for 20% discount.