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Ginger Chicken and Broccoli Stir Fry with Low Carb Rice

chicken and broccoli

Ginger Chicken and Broccoli Stir Fry with Low Carb Rice

Serves 3-4

Ingredients

  • 1 pound chicken cutlets or chicken breast
  • 2-3 cups broccoli florets (or any stir-fry vegetable)
  • 1 package Miracle Rice
  • White sesame seeds
  • 1/4 cup scallions

For Marinade

  • 4 tbsp. low sodium soy sauce
  • 4 tbsp. rice vinegar
  • 1 tbsp. Pyure Organic Honey Alternative or any low carb honey
  • 1 tbsp. Manitoba Milling Smooth Milled Flaxseed
  • 1 tsp. sesame oil
  • 3 garlic cloves, minced
  • 1/2 tsp. fresh ginger, minced
  • Salt and pepper

Directions

  1. Rinse package of Miracle Rice in colander with water. Add to large skillet over high heat. Dry fry until moisture is removed from the rice. Set aside.
  2. Whisk together all marinade ingredients in a bowl. Set aside.
  3. Pre-heat large skillet over medium-high heat and generously spray with olive oil spray.
  4. Slice chicken into 1-2 inch pieces. Add chicken to skillet and season with salt and pepper. Cook chicken thoroughly, until center is no longer pink. Once cooked, set aside on plate.
  5. Spray large skillet with olive oil spray over medium-high heat and stir fry broccoli florets until cooked.
  6. Reduce heat to medium-low, and add in marinade. Stir fry the broccoli, until sauce thickens. Add in chicken and stir fry for additional minute.
  7. Top with sesame seeds and scallions. Serve immediately with low carb rice.

Appetizers Blog Desserts Main Dishes Nutrition Recipes Side Dishes

11 Healthy Super Bowl Recipes That Are Guaranteed Crowd-Pleasers

onion dip

With the big game just days away, it’s never too early to start thinking about what food to serve at or bring to a Super Bowl party! From appetizers to desserts, I’ve rounded up a few of my favorite healthy dishes that are guaranteed to be crowd-pleasers!

These are 11 Healthy Super Bowl Recipes that are not only good for you but taste delicious, too!

GG Crusted Spinach and Artichoke Dip

spinach and artichoke dip

Caramelized Onion Dip with Parmesan Zucchini Chips

onion dip with zucchini chips

Thai Lettuce Wraps

thai lettuce wraps

BBQ Tofu Cauliflower Pizza

bbq tofu cauliflower pizza

Baked GG Mozzarella Sticks

mozzarella sticks

Cauliflower Crust Manicotti

cauliflower crust manicotti

Baked Cavatappi with Ricotta

baked cavatappi

Grilled Zucchini Lasagna with Vodka Sauce

zucchini lasagna

Two-Ingredient Granola Cookies

granola cookies

Strawberry Cheesecake Granola Bars

strawberry cheesecake bars

Dark Chocolate Peanut Butter Fiber Truffles

dark chocolate peanut butter truffles
Main Dishes Recipes Side Dishes

Maple Butternut Squash and Cauliflower Casserole

casserole

cauliflower

Maple Butternut Squash and Cauliflower Casserole

Serves 8

Ingredients

For Casserole Filling

  • 1 1/2 cups butternut squash, cut into 2-inch cubes, sprayed with avocado oil spray, and seasoned with salt and pepper to taste
  • 1 medium head cauliflower, cut into florets
  • 1/2 tub Melanie’s Medleys Pumpkin Pie Cream Cheese (3.5 oz.)
  • 1/4 cup milk
  • 2 tbsp. Pyure Organic Maple Flavored Syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt

For Topping

  • 1/2 cup Julian Bakery Vanilla Cinnamon Cluster ProGranola
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 400 degrees. Line baking sheet with baking mat. Evenly spread with cubes of butternut squash. Roast in oven for 30 minutes, turning once.
  2. Meanwhile, place cauliflower florets into large bowl with 3 tbsp. of water. Cover with plate. Steam in microwave for 4 minutes, until cauliflower is soft.
  3. In food processor, add cauliflower, roasted butternut squash, Melanie’s Medleys Pumpkin Pie Cream Cheese, milk, maple syrup, vanilla extract, cinnamon, and salt. Blend until smooth.
  4. Reduce heat in oven to 350 degrees. Grease 8×8 baking dish.
  5. Add casserole filling to baking dish. Top with granola and chopped pecans. Bake for 30 mins. Let cool before serving.

 

Disclosure: I received free samples of Melanieโ€™s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order. 

Italian Main Dishes Recipes Side Dishes

Pumpkin Sage Cauliflower Crust Manicotti

pumpkin sage cauliflower crust manicotti

Pumpkin Sage Cauliflower Crust Manicotti

Serves 4-6

Ingredients

  • 2 packages Outer Aisle Gourmet Cauliflower Sandwich Thins
  • 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated parmesan cheese, plus extra for topping
  • 2 tbsp. Melanie’s Medleys Pumpkin Pie Cream Cheese
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1 tbsp. chopped sage
  • 1 cup Trader Joe’s Autumnal Harvest Alfredo Sauce (1/2 cup to coat lasagna pan and 1/2 cup to spread on top)

Directions

  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup sauce.
  3. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, cream cheese, garlic, egg, and salt. Mix thoroughly.
  4. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  5. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  6. Spread remaining alfredo sauce over each manicotti and sprinkle with a pinch of mozzarella, parmesan, and sage.
  7. Place in oven and bake for 30 minutes. Broil on high for 2 minutes.
  8. Remove from oven and let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order. 

Asian Main Dishes Recipes Side Dishes

Beef and Broccoli Cauliflower Fried Rice

cauliflower fried rice

cauliflower fried rice

Beef and Broccoli Cauliflower Fried Rice

Serves 4

Ingredients

  • 1 package Trader Joe’s Riced Cauliflower Stir Fry
  • 1 pound lean beef (sirloin, skirt steak, filet) sliced into bite size pieces
  • 1/4 cup Soy Vey Hoisin Garlic Marinade
  • 2 eggs, beaten
  • 3 cups broccoli, chopped (fresh or frozen)
  • 4 scallions, thinly sliced
  • 2 tsp canola oil, divided
  • 1 tsp sesame oil

Directions

  1. In ziplock bag, add beef and Soy Vey marinade. Marinade in refrigerator for at least 4 hours or up until overnight.
  2. Heat large skillet to medium high heat. Add 1 tsp of canola oil and eggs. Scramble eggs until cooked. Set aside on plate.
  3. Add marinated beef into skillet. Cook until desired at temperature. Set aside on plate.
  4. Add 1 tsp canola oil to skillet. Saute broccoli until soft. Add bag of Trader Joe’s Riced Cauliflower Stir Fry and 1 tsp sesame oil. Stir fry for 5-7 minutes. Add half of the scallions into skillet and stir into the rice.
  5. Add beef and scrambled eggs into rice. Mix together and heat up additional minute. Add remaining scallions as garnish when serving.
Appetizers Asian Main Dishes Recipes Side Dishes

Vietnamese Summer Roll Pasta Salad

Vietnamese Summer Roll Pasta Salad

Serves 4-6

Ingredients

For Tofu Marinade

  • 1 package extra firm tofu, cut into 1-inch cubes
  • 1/8 cup low-sodium soy sauce
  • 1/8 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha
  • 1 tbsp. fresh grated ginger
  • 2 garlic cloves

For Pasta and Vegetables

  • 1 box Banza Angel Hair Pasta
  • 1 large cucumber, spiralized
  • 1 large carrot, spiralized
  • 4 green onions, thinly sliced
  • 1/2 cup bean sprouts
  • Peanuts, chopped

For Peanut Sauce

  • 1/2 cup powdered peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 tsp. sesame oil
  • 1/2 tsp. garlic powder
  • Black pepper to taste

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.

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 canโ€™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

  • 1 pound extra-lean grass-fed ground beef
  • 1/4 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
  • 1 egg, beaten
  • 1/4 cup green onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 tbsp. fresh ginger, minced
  • 1 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1/4 tsp. red chili powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper

For Sauce

  • 1/3 cup low-sodium soy sauce 
  • 1/4 cup Sukrin Fiber Syrup Gold
  • 2 garlic cloves, minced
  • 1 1/2 tbsp. rice vinegar
  • 1/2 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1 tsp. sesame oil
  • 1/4 tsp. chili powder
  • 1 tbsp. water
  • 1 tsp. guar gum 

Toppings

  • 1 green onion, thinly sliced
  • White sesame seeds 

Zucchini Noodles

  • Spiralizer
  • 4 zucchinis

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!

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.
Appetizers Main Dishes Recipes Side Dishes

BBQ Tofu Cauliflower Pizza

BBQ Tofu Cauliflower Pizza

Serves 2

Ingredients

  • 1 package Outer Aisle Cauliflower Pizza Crusts (contains 2 crusts)
  • 1 – 14oz package extra firm tofu, drained and cut into 1- inch cubes
  • 1/2 cup BBQ sauce, plus additional 4 tbsp
  • 1/2 cup shredded part-skim mozzarella cheese, divided, plus additional for topping
  • 1/4 cup red onion, thinly sliced, divided
  • Cilantro, coarsely chopped

Directions

  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper and spray with non-stick spray.
  2. Place cut tofu into ziplock bag. Add 1/2 cup BBQ sauce, coat all sides of tofu, and place in refrigerator for at least 30 minutes.
  3. Place tofu evenly on one of the lined baking sheets. Bake for 15 minutes. Flip tofu and bake additional 10 minutes.
  4. Meanwhile, set both pizza crusts on the other lined baking sheet.
  5. Spread 2 tbsp of BBQ sauce on each pizza crust. Top each pizza crust with 1/4 cup mozzarella cheese and 1/8 cup red onion.
  6. Add 1/4 cup tofu to each pizza crust (store remaining tofu and use for other dishes). Sprinkle additional mozzarella cheese on top of tofu if desired.
  7. Bake in oven for 10 minutes. Broil on high for additional 2 minutes or until cheese starts to bubble.
  8. Top pizzas with chopped cilantro.
Appetizers Recipes Side Dishes

GG Crusted Spinach and Artichoke Dip

GG Crusted Spinach and Artichoke Dip

Serves 6-8

Ingredients

  • 1/2 cup 0% non-fat siggi’s yogurt
  • 1 1/2 cups part-skim shredded mozzarella cheese (divided)
  • 1/4 cup grated parmesan cheese (divided)
  • 14 oz can artichoke hearts, drained and chopped
  • 16 oz package frozen, chopped spinach, thawed, drained, and squeezed dry
  • 2 containers (7.5 ounces each) Melanie’s Medleys Plain Cream Cheese
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pulverized GG crackers (for topping)

Directions

  1. Preheat oven to 350 degrees.
  2. Coat a 1.3 L oven-safe baking dish with non-stick spray.
  3. Combine greek yogurt, artichoke hearts, spinach, cream cheese, garlic, and black pepper into a large bowl. Mix well until blended. Add 1 cup of mozzarella cheese and 2 tablespoons of parmesan to mixture. Stir well.
  4. Scoop mixture into the baking dish. Top evenly with remaining mozzarella and parmesan cheese. Evenly sprinkle top mixture with the GG crumbs.
  5. Bake in oven for 30 minutes.
  6. Let cool for 5 minutes and serve with GG crackers, crudite vegetables, or tortilla chips.

 

Disclosure: I received free samples of cream cheese from Melanieโ€™s Medleys to create this recipe.