Some Of My Favorites Recipes :)

Clean Jambalya!

You know it’s important to refuel after your workout, here’s a recipe that fits the bill for meal number one, post-weight workout.  We’ve taken a classic New Orleans dish, jambalaya, and gave it a clean makeover. Toss in different fresh vegetables for a good dose of carbs, fiber and immune-boosting antioxidants.
Here are three of our clean tweaks:

  • Quinoa is a quick-cooking, high-protein, fiber-rich whole grain.
  • Fatty andouille sausage is replaced by lean chicken sausage.
  • Extra protein and zinc comes from the super-lean, omega-3-rich shrimp

Quinoa Jambalaya

Ready in 30 minutesMakes 2 servings


  • 1 tbsp canola oil (*I replaced with olive oil)
  • 1/2 onion, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 low-sodium chicken sausage, sliced into 6 rounds (try: Trader Joe’s) (* I replaced with turkey sausage. You can also use chicken)
  • 1/4 cup dry quinoa
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 can fire-roasted tomatoes
  • 1/4 lb shrimp, peeled and deveined
  • Sea salt and pepper, to taste
  • 1 green onion, sliced thinly


  1. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion, zucchini, bell pepper, garlic and sausage slices for 5 minutes. Add the quinoa and toss to coat, about 2 minutes.
  2. Add broth and tomatoes to skillet and bring to a boil. Then reduce heat and simmer, covered, for 10 minutes.
  3. Add the shrimp and cover the pan. Cook an additional 5 to 10 minutes, or until the shrimp are opaque and cooked through.
  4. Add salt and pepper to taste. Remove from heat and place onto plates. Top with green onions. Serve.

Nutrients per serving:

Calories: 400, Total Fats: 15 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 125 mg, Sodium: 500 mg, Total Carbohydrates: 39 g, Dietary Fiber: 6 g, Sugars: 9 g, Protein: 24 g, Iron: 4 mg


Penne with Roasted Asparagus and Balsamic Butter

  •  1 pound asparagus
  •  1 tablespoon olive oil
  •  2 teaspoons salt
  •  1/2 teaspoon fresh-ground black pepper
  •  1/2 cup plus 2 tablespoons balsamic vinegar
  •  1/2 teaspoon brown sugar
  •  1 pound penne
  •  1/4  pound butter, cut into pieces
  •  1/3 cup grated Parmesan cheese, plus more for serving
  1.  Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the  oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2.  Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.


Oatmeal & Egg Whites Pancakes

  • 1/2 cup of uncooked oat meal
  • Cinnamon
  • Pumpkin pie spice
  • a pinch of stevia
  • 3 egg whites

Stir together in a small mixing bowl and pre-heat non-stick pan with pam. Pour half of mix into non-stick pan. Flip pancake when ready. Repeat with remaining batter!



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