Appetizers · Breakfast · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls

Sheet Pan Eggs Benedict

You’ll need:

Bread (I used sour dough bread today) 5 slices to get my family fed! 😉

Olive oil for drizzling

1 tsp oregano 🌿

1 tsp basil

5 eggs

5 slices of ham

4 1/2 cups arugula

1 medium vine rip tomato sliced

1 avocado seeded and sliced

Salt to taste

To make sauce:

1 stick of unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice

1/2 tsp salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.

For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.

To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood

Blackened Shrimp & PICO Blossom bowl with Greek Lemon & cilantro dressing

You’ll need:

1 pound thawed uncooked shrimp

Spices:

1 tbsp paprika

1 tbsp Mexican chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/4 tsp cayenne pepper

Fresh ground pepper

Dressing:

1/3 cup plain Greek yogurt

1 tsp lemon juice

1 1/2 tsp lemon pepper

Salt to taste

1 tbsp chopped cilantro

3 tbsp water

1 tbsp olive oil

(Taste & add more lemon or salt if needed)

Veggies:

4 Roma tomatoes diced

1/3 cup red onion diced

2 jalapeños seeded & diced

1 cup cilantro chopped (good handful)

Salt to taste

1 tbsp lime juice (add if needed more after tasting)

Corn Pico:

1 can corn drained

1 can black beans drained & rinsed

4 tbsp cilantro chopped

4 tbsp red onion diced

2 tsp Mexican chili powder

Salt to taste

1 tsp lime juice (add more if need)

1/2 head Chopped red cabbage

1 cup quinoa cooked as directed

English cucumber sliced

Mixed greens

Feta cheese crumbles

(Add guacamole if desired, sliced jalapeños, and cilantro serve with lemon wedge and drizzle with dressing)

To assemble put 1 cup mixed greens in bottom of bowl top with quinoa, cucumber slices, pico, feta cheese, & shrimp. Add dressing right before serving. Enjoy 😊

(You can also make this into a wrap for those “hubbies that don’t want this healthy food”) 🤣🤣

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Meat · Salads & Blossom Bowls

Seared Pork Blossom bowl

You need: (2 bowls)

2 cup mixed greens

2 cups chopped kale

1 box mixed brown rice and quinoa roasted red pepper flavor (cook as directed) You can choose any grain you would like and I do a ice cream scoop worth.

1/2 cup squash or sweet potatoes oats diced

Black beans drained and rinsed

Avocado sliced

Radishes sliced

Jalapeños sliced

Cilantro pieces

Green onions chopped

For sweet you can add mango chunks or pomegranate seeds.

For dressing:

4 tbsp sour cream or Greek yogurt

1 tsp white vinegar

1 handful cilantro

1/2 lime squeezed

2 tbsp water

1/2 tsp minced garlic

Drizzle of olive oil (tsp)

Pinch salt

In pan drizzle with olive oil then began to sauté squish or sweet potatoes. Sprinkle with salt. About 5 mins until vegans to get crispy on sides. Then add kale and drizzle with a little more olive oil and a sprinkle of salt and minced garlic about 1/2 tsp. Sauté on high so it chars a little then cover and let sit so it began to wilt.

Meanwhile in blender add all ingredients for dressing and blend. Taste and add accordingly to your taste.

Chop all other veggies and set aside. Drain beans and rinse.

In cast iron pan add olive oil and heat pan. Then drop in pork tenderloin that has been salt and peppered on both sides. Then seat each side until crispy and place into oven at 425 degrees for 5-7 minutes until pork is cooked to temp. Remove and let rest 5 minutes. ( do not slice or all the yummy juices will flow out)

To build bowl place 1 cup lettuce, in pile, add kale to bowl in its place then add veggies in sections placing so they look uniform. Then slice pork and top, add feta cheese last and drizzle with cilantro lime sauce! Enjoy 😊

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · Side Dishes

Egg roll & cabbage casserole

You’ll need

1 lbs Italian sausage (ground)

3 cloves garlic minced

2 cups red cabbage

2 cups green cabbage

1/2 cup chopped green onion

1/4 cup grated carrots

4 eggs

1/4 cup Soy sauce

1 tbsp Sesame oil

Olive oil (drizzle)

Pepper

2 cups rice of your choice

(I used yellow Mexican rice)

First brown sausage and then remove from pan and set aside. In same pan drizzle with olive oil and add minced garlic, sauté for 30 seconds then add chopped cabbage. Drizzle a small amount of olive oil and soy sauce over cabbage and then cover for 2 minutes to cook the cabbage. Remove lid and mix in onions and carrot shavings, add sesame oil, Cover and let cook another 2 minutes. In a separate pan place on burner and heat pan crack the eggs right into pan and scramble. Pour cooked eggs into same bowl as sausage and set aside. In pot or instant pot cook rice as directed.

To assemble in a big bowl place rice then add cabbage mixture and then top with sausage and eggs! Salt and pepper to taste and enjoy!!

Dinner · InstaPot · Salads & Blossom Bowls · Side Dishes

Wild Rice Hot-dish

16 oz Minnesota grown wild rice

36 oz cream of mushroom (26 oz can and 10 oz can)

1 cup chopped celery

1 cup sliced mushroom

1 cup white onion diced

Salt/pepper

2-4 tbsp butter

First rinse rice to remove any dirt that may be present still. Then per 16 oz add 6 cups water and cream of mushroom and mix. Then add mix into glass 9 by 12 pan. In a sauté pan add butter and mushrooms to brown. Then add in onions and celery and cook until onions are translucent and celery starts to soften. Salt and pepper to taste. Then pour into pan and mix well. Cover with Tin foil tightly and bake at 350 for 60 minutes. Make sure to mix and serve! Enjoy!

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes

Ahi tuna tacos

You’ll need:

4-6 Ahi tuna steaks

Marinade

4 garlic cloves chopped

1/4 cup soy sauce

1/2 cup olive oil

Ginger slices and 2 tsp ginger juice

4 tbsp lemon juice

4 tbsp orange juice

Mix and put tuna in for 20 mins or longer

For slaw:

2 cup Red cabbage sliced into ribbons

1/3 cup Carrots sliced long way

3 tbsp red wine vinegar jalapeños infused

2 tbsp sriracha

1/3 cup mayo

Mix well

For tuna:

Drizzle cast iron pan with olive oil

And drop tuna into pan and sear each side

When ready to flip pour a little of the marinade on top of tuna and then flip and sear other side. Remove and slice thin.

To assemble

Heat flour tortilla then place slaw, place 3 sliced tuna and sprinkle sesame seeds if you would like. Then On side add sprouts, ginger and feta cheese. Enjoy!!! Seriously mind blowing!

If you would like extra sauce maid mayo with sriracha to taste and top!

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Meat · Salads & Blossom Bowls · Side Dishes

Mediterranean turkey meatball

You’ll need:

2 pounds ground turkey

1 medium zucchini shredded

1/4 Chopped black olives

1/4 cup Diced red onion

1 4 oz container Crumbled feta cheese

1 tbsp Oregano

1 tbsp basil

1/2 tsp garlic salt (sub garlic powder if cutting salt)

Chopped Fresh parsley(3-4 tbsp)

3 minced garlic cloves

For sauce:

1/2 cup plain Greek yogurt

1/2 lemon squeezed

1 grated garlic clove

1 tbsp dill weed

Salt/pepper to taste

Let sit at least 10 minutes before topping meatball with sauce.

In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.

I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!

Hint: these are great for freezing and using for those crazy nights you need dinner fast!

Appetizers · Dinner · Dressings & Marinades · Lunch · Salads & Blossom Bowls

Bruschetta

You’ll need:

Italian bread sliced

7 Roma tomatoes seeded

3 large basil leafs rolled & chopped

1 tsp garlic minced fresh

1/2 cup balsamic vinegar

1/4 cup sugar

That’s it. So chop tomatoes into quarters and then run finger through the guts and get rid of the seeds and extra juices. Then chop and place into bowl. Add chopped basil and garlic and sprinkle with salt, stir and let sit for 20 minutes. Take the bread and slice into 1/4 inch thick and butter both sides and brown until crispy. Set aside. In a pot bring balsamic and vinegar to a boil and stir until it starts to thicken will take about 12 minutes. Pour into a small container to drizzle. To assemble take toast and place on plate add tomato mixture and then drizzle with glaze eat as soon as you assemble. Enjoy!

Appetizers · Dressings & Marinades · Low Carb Dish · Low Carb treats · Lunch · Salads & Blossom Bowls

Refrigerator dill pickles

You’ll need:

3 Mason jars

4-5 Cucumbers cut into Spears

12 sprigs Fresh dill

1 tsp Red pepper flakes

3 garlic cloves

1 tbsp peppercorns

1 cup white vinegar

2 cups water

1 tbsp Pickling salt

Make sure to wash jars if they are new. In a kettle bring vinegar, water and salt to a boil and mix until salt is dissolved. In each mason jar add 3-4 sprigs dill, 1 tsp hot pepper flakes, 1 clove garlic smashed and 1 tsp peppercorns. Next fill jars with speared cucumbers until packed tightly. Then pour liquid mixture over top until fill to brim. Place lids on tight and place into refrigerator. They are ready to eat in 24 hours! They are crispy, full of yummy flavor and will be gone in no time! Enjoy!