Cherry Tomato Bruschetta

Bruchetta.jpg

 

Cherry Tomato Bruschetta
(101cal. 1g protein. 4crabs) Per serving.

Makes 6 servings divided.

2 Cups Cherry Tomatoes – Halved or quartered
4 Medium Garlic Cloves – Minced
2 Tablespoons Avocado Oil
2 Tablespoons Grape Seed Oil
1/2 a Lemon – Juiced
1 Teaspoon Sweet Basil
1/4 Bunch of Cilantro – Finely Chopped (Or about 3 Tablespoons dry, but wont be at potent)
1/2 Teaspoon Sea Salt
1/2 teaspoon Black Pepper

Mix it all together and allow to sit for 30m before eating.

Tip: Add to a grilled chicken (after 1 turn), eat solo, dip your favorite cracker or chip, or top some bread. Brochette is a fairly versatile.

Save

Roasted Parmesan Cauliflower & Red Potatoes

20170606_172726[1997]_2

Roasted Parmesan Cauliflower & Red Potatoes
(282cal. 22g protein. 33carbs.)
Makes 8 servings

3lb Bag Red Potatoes – Chopped
1 Medium Head of Cauliflower – Chopped Into Florets
2oz Hard Parmesan – Grated
1/4 Cup Oil (50/50 Avocado and grape seed is my choice)
1/2 Teaspoon Sea salt (or to taste)
1 Teaspoon Black Pepper (or to taste)

*Preheat oven at 375*F
*Line a baking sheet with parchment paper.
*Add potatoes, cauliflower, and oil into a container and mix.
*Spread evenly onto the parchment paper in your pan.
*Sprinkle your salt and pepper on top.
*Add your Parmesan cheese evenly.
*Cook for 30-45m until the potatoes fork soft.

Dark Chocolate Ice Cream

icecreamcone

Dark Chocolate Ice Cream
(263cal. 5g protein. 19carbs.)
Makes 1 & 1/2 Quarts.
1/2 Cup Serving Size.

2 Cups Heavy Cream
1 Cup Milk
1/2 Cup Sugar
6 Large Egg Yolks
1 Teaspoon Vanilla Extract
~8 Ounces 85% Dark Chocolate (I just use 2 large Lindett bars) -chopped
1/4 Teaspoon Sea Salt

Note: You can use any type of chocolate you’d like. Milk, 60%, 72% – whatever you’d like. It will change the sweetness and intensity of the flavor only.

*Pour milk and 1/4 cups of sugar in a sauce pan and bring to a boil. DO NOT OVER COOK YOUR MILK. Remove milk immediately.
*In a mixing bowl add egg yolks, with remaining sugar and mix until creamy and foamy.
*Very slowly pour egg mixture into your sauce pan with the milk WHILE stirring gently. Do not stop stirring.
*Place back onto a medium low heat. Keep stirring. If you stop stop stirring or turn your heat up too high instead of creating custard you will get separated scrambled eggs in hot milk.
*Custard is complete once you pull your spoon up and it is fully coated and doesn’t just drip off completely. Remove from heat at this point.
*Strain custard into a large enough bowl that you can combine 3x the amount in and can be stored covered in the fridge.
*fold chocolate and and sea salt into the mixture until all of the chocolate is melted and it is completely mixed in.
*Cover and refrigerate for 12 or more hours.

Tip: If you want this done faster you can place your bowl inside of a second bowl with ice and once cooled finish with out the extra waiting period.  It will not be as creamy, but still delicious.


*Next day…Whip cream until light and fluffy. Do not over whip your cream or it will become butter. This stage is only to add lightness to your ice cream so you can’t go wrong if your peaks are not perfect and is slightly under done.
*Fold whipped cream into your chocolate custard mixture.
*At this point you can either put into an ice cream maker or ice cream attachment for your mixer and eat directly afterwards. If not, put into the freezer for 6-12 hours and enjoy.

Note: Whipped cream for on top is a simple as a little bit of sugar, touch of vanilla extract, and a pinch of salt whipped until soft peaks are formed.  (There is about a 25 second give or take window for prefect peaks, so if it isn’t perfect don’t fret, its not as easy as it sounds.  Room temperature and humidity also play a part in getting a good whip.)

Zucchini & Squash Pizza Bites w/Eggs

20170513_165305

 

Zucchini & Squash Pizza Bites w/Eggs

(355cal. 28g protein. 13carbs.)

1/2 Cup Zucchini, Sliced
1/2 Cup Squash, Sliced
1/2 Cup Spaghetti Sauce
1 oz Mozzarella Cheese
Black Pepper
3 Hard Boiled Eggs, finely sliced

*Pre-heat oven to 375*F
*Lay out your zucchini and squash onto your baking pan
*Add your sauce, then your egg slice, and finally your cheese.
*Sprinkle a little black pepper on top and place into oven.
*Cook for 10-15 minutes or until the cheese begins to brown.
*Allow to cool for 5 minutes and enjoy!

 

…and as always, thanks for dropping by and taking a read!  If you like what you’ve seen don’t forget to visit, like, follow, and share The Sedentary Momma on Facebook, Twitter, Pintrest, & here on WordPress!

Until next time, be blessed!

The Sedentary Momma

Save

Grilled Spinach & Artichoke Stuffed Chicken

20170502_172651

 

Grilled Spinach & Artichoke Stuffed Chicken
(260cal. 30g protein. 5carbs.) per serving

This will make 4 large stuffed breast.  A single serving size is half of a stuffed breast.

4 Large Boneless Skinless Chicken Breast
1/2 Cup cooked (or canned) Shredded Artichoke Hearts
1 Bag of Baby Spinach
8 Medium Garlic Cloves, minced
4 Tablespoons of oil.  I use half Avocado and half Grape seed
1/2 Cup Mozzarella Cheese, Shredded
1/2 a lemon, squeezed
1 teaspoon Black Pepper
1/2 teaspoon Sea Salt
Toothpicks or Wooden Skewers

Chicken Marinade
*Start out with mixing 2 tablespoons of oil, 2 minced garlic cloves, 1/4 teaspoon of sea salt, and 1/2 teaspoon of black pepper, and your squeezed lemon half into a small container, mix well, and set aside for now.

Spinach
*Set a pan that can be covered on to the stove and warm.
*Once warm dd 2 tablespoons of oil and 2 minced garlic cloves
*Once your garlic starts to sweat (about 30-45 sec) add your spinach and cover with a lid.
*Stir once every 30 or so seconds.
*Remove from heat right before the spinach looks finished.  It will almost be completely wilted into a green stringy mush, but still have a few leaves left.  The residual heat will finish the cooking with out creating a gross bitter taste or stringy texture.
*Allow to sit covered for about 1 minute then remove the lid and allow to cool while you move on to the next step.

Chicken
*Trim any extra fat or hidden bones from your chicken and then put the breast on it’s side.  Hold it firmly where it is thickest and begin to cut a small pocked inside.  Go slow with short even strokes and the weight of the chicken will keep you on track.  Don’t go too far or you’ll cut through and your goodness will leak out all over the place.  Do this with all of your chicken breasts and set aside
*In a medium mixing bowl stir cooked spinach together with everything else.  Make SURE that your spinach is cooled down or it will melt your cheese and cause issues.
*Using a spoon or small spatula scoop your mixture into your
*Using tooth picks or skewers do your best to fold the edges of the breast together and if possible slightly overlapping and weave your chosen wooden object into place.
*Rub the outside of the stuffed breasts with the marinade you made earlier and allow to sit for 30 minutes.
*Pop on a medium high grill, covered.  You want to create and oven effect.
*Turn once you get the desired marks and the chicken is firm.
*If it is not cooking quickly enough, but the chicken is getting dry or too dark on the outside turn your heat down and drizzle some more oil mixed with lemon onto it.
*Its finished when the internal temp hits 165*F!
*Allow to stand for about 5 minutes before cutting.

 

…and as always, thanks for dropping by and taking a read!  If you like what you’ve seen don’t forget to visit, like, follow, and share The Sedentary Momma on Facebook, Twitter, Pintrest, & here on WordPress!

Until next time, be blessed!

The Sedentary Momma

I did a thing…

Peach & Kiwi Oatmeal Muffins How To

 

This written recipe will be added under recipes next week, because this week I have something even more amazing to share.

…and as always, thanks for dropping by and taking a read!  If you like what you’ve seen don’t forget to visit, like, follow, and share The Sedentary Momma on Facebook, Twitter, Pintrest, & here on WordPress!

Until next time, be blessed!

The Sedentary Momma

Pineapple Coconut Sherbet

20170411_175350

 

Pineapple Coconut Sherbet
(47cal. 2g protein. 10carbs.)

Makes 8 servings.

1 Pineapple
1 Coconut
1/4 Cup. Vanilla Greek Yogurt
1/4 Teaspoon of Sea Salt

*Peel, core, and dice pineapple, place into a bag and freeze at least 12 hours in advance.
*Puncture your coconut with two holes using a screwdriver and a hammer.  Look for the 3 small round spots that are softer than the other part of the shell.
*Pure the coconut water into your blender / food processor.
*Add your frozen pineapple.
*Drop in the yogurt + salt
*Blend.  You may need to stop a few times to mix it around as the consistency is rather thick.
*Serve!

Note: This can be frozen and eaten at a later time; however, the consistency becomes much harder and does not remain soft.

 

…and as always, thanks for dropping by and taking a read!  If you like what you’ve seen don’t forget to visit, like, follow, and share The Sedentary Momma on Facebook, Twitter, Pintrest, & here on WordPress!

Until next time, be blessed!

The Sedentary Momma

Cherry Almond Oatmeal Muffins

20170511_084947

Cherry Almond Oatmeal Muffins
(101 cal. 4g protein. 17carbs.)

2 Cups Quick Oats
2 Large Ripe Bananas
2 Large Eggs
2 Cups Plain Greek Yogurt
2 Tablespoon Honey
1 Tablespoon Vanilla Extract
1 Tablespoon Almond Extract
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/8 Sea Salt
1 Cup Died Cherries (Unsweetened)
1/4 Cup Slivered Almonds
4 Tablespoons Chia Seeds
Oil if not using silicon cups

*Preheat Oven to 375*F
*Coat muffin cups with oil.  Unless you use silicon, then oiling doesn’t need to happen.
*Toss your dry ingredients (minus your dried fruit) into a food processor and blend until everything is like flour.
*Place dry ingredients into a separate bowl and then put your wet ingredients into the food processor until smooth.
*Add the wet to the dry and dump in your fruit and mix well.
*Evenly distribute into baking cups and place into oven.
*It can take anywhere from 10-15 minutes to cook depending on your oven.  Remove them when the tops are golden brown and allow to cool.

 

…and as always, thanks for dropping by and taking a read!  If you like what you’ve seen don’t forget to visit, like, follow, and share The Sedentary Momma on Facebook, Twitter, Pintrest, & here on WordPress!

Until next time, be blessed!

The Sedentary Momma

Zucchini, Squash, & Grilled Chicken Lasagna

20170507_181336

 

Zucchini, Squash, & Grilled Chicken Lasagna
(290cal. 29g protein. 41carbs.) per serving.

Makes 4 servings.

2 Boneless Skinless Chicken Breast, Grilled & Diced
1 Large Zucchini, Sliced
1 Large Yellow Squash, Sliced
1 Jar Tomato Sauce (Francesco Rinaldi Sweet Basil & Tomato is my choice)
1 Cup Mozzarella Cheese, Shredded
1/2 Cup Hard Parmesan Cheese, Shredded
1 Cup Ricotta Cheese, Drained (Part-Skim)
2 Cloves of Garlic
1 Tablespoon Sweet Basil
1 Tablespoon Oil
Black Pepper

*Warm your sauce and your formerly grilled chicken together.
*Mix ricotta cheese, garlic, basil, 1/2 cup mozzarella, and Parmesan cheese together.
*Lightly oil the bottom of your pan, divide your squash & zucchini by thirds and put the 1st 1/3 down.
*Spread 1/2 of your cheese mixture across.
*Put half of your sauce across the first layer.
*Add your 2nd 1/3 layer of squash & zucchini.
*Spread the other 1/2 of your cheese mixture.
*Top with other half of sauce and meat.
*Add the last 1/3 of squash & zucchini.
*Sprinkle the remaining mozzarella cheese on top
*Add black pepper to the top to taste.
*Bake at 375*F for 20 minutes.
*Allow to cool between 5 and 10 minutes before eating.  This will be rather wet, but oh so yummy!

 

…and as always, thanks for dropping by and taking a read!  If you like what you’ve seen don’t forget to visit, like, follow, and share The Sedentary Momma on Facebook, Twitter, Pintrest, & here on WordPress!

Until next time, be blessed!

The Sedentary Momma

Save