Caprese Turkey Burger w Parmesan Asparagus Fries - Lean and Green Recipe

 😋Caprese Turkey Burger with Parmesan Asparagus Fries😋

Ingredients:

• 8 oz. sliced fresh mozzarella

• 2 tsp olive oil

• 2 tbsp fresh basil, chopped

• ⅛ tsp salt, divided

• 2 cups eggplant sliced into ½ inch rounds

• Cooking spray

• 4 tsp balsamic vinegar

• 1 lb. ground turkey 99% lean

• ½ tsp garlic powder

• 3 tbsp Parmesan cheese

• 3 tbsp almond flour

• 16 asparagus spears, trimmed

• 1 large egg white

• 2 cups sliced tomatoes

Directions: 

1. Pre-heat your air fryer or oven to 400°F. 

2. Drizzle the sliced mozzarella with the olive oil and sprinkle with basil and half of the salt. Let marinate while you grill the eggplant and turkey patties.

3. Heat a grill or grill pan over medium high heat. Spray eggplant rounds with cooking spray and grill until cooked through but still sturdy, about 3 to 5 minutes per side. Drizzle with the balsamic vinegar while still warm.

4. Divide the ground turkey into patties. Season with garlic powder and the remaining half of the salt. Grill until cooked through, about 8 to 9 minutes per side. 

5. While the turkey burgers cook, mix together the Parmesan cheese and almond flour. Whisk the egg whites until frothy. Toss the asparagus spears in the egg white and then roll in the Parmesan mixture to coat well. Bake for 12 to 15 minutes until crispy and cooked.

6. To serve, place an eggplant slice on a plate. Top with a turkey patty, tomato slices and marinated mozzarella. Serve asparagus fries on the side.

Makes 4 servings

If you’re following the same health and nutrition program that I coach, each serving is a complete clean and green with 1 leaner - 3 Green - 1 Healthy fat - 3 Condiment (per serving). If you’re not but would like to, I’d love to talk! I have $75 gifts this month to help you launch your journey to health!

Per serving: 400cal, 18g fat, 17g carbs, 44g protein

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Blackened Shrimp Salad with Avocado and Lemon Herb Vinaigrette- Lean and Green Recipe

 From my newsletter this past week!

Blackened Shrimp Salad with Avocado & Lemon Herb Vinaigrette

Ingredients:

• 2 tsp extra virgin olive oil

• 2 tsp lemon juice

• ½ tsp Dijon mustard

• ⅛ tsp salt

• ⅛ tsp ground black pepper

• ¼ tsp dried basil

• 1 lb. raw, medium-sized, peeled, deveined shrimp

• ½ tsp paprika

• ¼ tsp salt

• ¼ tsp dried oregano

• ¼ tsp dried thyme

• ⅛ tsp garlic powder

• ⅛ tsp cayenne pepper

• ⅛ tsp ground black pepper

• 3 cups chopped romaine lettuce

• ½ cup thinly sliced cucumber

• ½ cup halved cherry tomatoes

• 3 oz. cubed avocado

• 2 scallions, sliced thin

Directions: 

1. For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, pepper and basil. Set aside until ready to use.

2. Heat a large nonstick skillet to high. In a medium bowl, toss the shrimp with the paprika through the black pepper. Add the shrimp to the heated skillet and cook for 1 to 2 minutes per each side, until bright pink and cooked through.

3. While the shrimp cooks, divide the lettuce, cucumber, tomatoes, avocado and scallions equally onto plates. Drizzle each salad with about 2 teaspoons of vinaigrette and top with evenly-divided cooked shrimp. Makes 4 servings

If you’re following the same health and nutrition program I coach, each serving is a complete lean and green with 1 leanest, 3 Green, 2 Healthy fat, 3 Condiment (per serving) 

Per serving: 310 cal, 13g fat, 14g carbs, 34g protein

If you’re not but would like to learn more, let’s chat! https://form.jotform.com/223644431205144

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Pizza Waffle - Lean and Green Recipe

 Everything tastes better when it’s waffled 😜

Pizza Waffle

Ingredients:

• 1 cup diced tomatoes

• 1 tsp Italian seasoning

• ½ cup low-fat cream cheese, softened

• 3 large eggs, lightly beaten

• ¼ tsp ground black pepper

• 2 cups cooked cauliflower rice

• 2 cups cooked Gardein plant-based crumbles

• 1 cup shredded part-skim mozzarella cheese

• 1 cup chopped red, green, or yellow peppers

• Cooking spray

• 2 cups arugula

• 4 tbsp red wine vinaigrette

Directions: 

1. In a small bowl, combine the diced tomatoes with the Italian seasoning. Set aside.

2. In a mixing bowl beat cream cheese, with a spatula or wooden spoon until smooth. Whisk in the beaten egg and black pepper until thoroughly combined. 

3. To the egg-cream cheese mixture, stir in the cauliflower, half of the plant-based crumbles, half of the diced tomatoes, half of the mozzarella, and half of diced peppers.

4. Preheat a waffle iron and spray both sides with the cooking spray. 

5. Put an adequate amount of the cauliflower mixture on your waffle iron (the amount may vary depending on the waffle iron's size), and cook until almost golden brown, about 10 minutes. 

6. Once done remove the pizza waffles from the waffle iron and place on a wire rack. 

7. Repeat until the mixture is used up. 

8. Top waffles with remaining tomatoes, cheese, plant-based crumbles, and diced peppers.

9. Place in a hot oven or broiler until cheese is melted.

10. Combine the arugula with the red wine vinaigrette. 

11. Divide waffles evenly among plates and serve with a ½ cup dressed arugula per serving.

Makes 4 servings

If you’re following the same health and nutrition program I coach, each serving is a complete lean and green with 1 leaner, 3 Green, 1 Healthy fat, 3 Condiment (per serving) 

Per serving: 320 cal, 17g fat, 17g carbs, 26g protein

If you’re not but would like to learn more, let’s chat! https://form.jotform.com/223644431205144

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Buffalo Chicken Waffles - Recipe

Get out the waffle maker! We’ve got a NEW Lean & Green waffle recipe that we know you’ll love! Our Buffalo Chicken Waffles have all the flavor without all the guilt. We’ve packed in the veggies and lightened things up for a fully compliant Lean & Green meal (yields 4 servings with 1 Leaner, 1 Healthy Fat, 3 Green, & 3 Condiments per serving).



This recipe was included in my weekly newsletter this week - subscribe here https://forms.gle/294fANVKAafReuQJ7

BUFFALO CHICKEN WAFFLES

Ingredients: 

• ½ cup light cream cheese (8 Condiments)
• 3 large eggs, beaten (1 Lean)
• 4 tbsp buffalo hot sauce (2 Condiment) 1 cup minced celery (2 Green)
• 1 cup part-skim shredded mozzarella cheese (1 Lean)
• ¼ cup reduced-fat blue cheese crumbles (2 condiments)
• 4 scallions, minced (2 Green)
• 12 oz. shredded cooked white meat chicken (about 2 cups) (2 Leaner)
• Cooking spray (1 Condiment)
• 4 cups romaine lettuce, cut into ¼-inch strips (4 Green)
• 1 cup celery, cut into ½-inch chunks (2 Green)
• 1 cup cherry tomatoes, halved (2 Green)
• 4 tbsp reduced-fat blue cheese dressing (2 Healthy Fats)

Directions

1. In a mixing bowl beat cream cheese, with a spatula or wooden spoon until smooth. Whisk in the beaten eggs, and buffalo sauce until thoroughly combined.
2. To the egg-cream cheese mixture, stir in the celery, mozzarella, blue cheese, and scallions. Pour mixture over shredded chicken and toss to combine
3. Preheat a waffle iron and spray both sides with the cooking spray.
4. Put an adequate amount of the waffle mixture on your waffle iron (the amount may vary depending on the waffle iron's size), and cook until almost golden brown, about 10 minutes.
5. Once done, remove the waffles and place on a wire rack.
6. Repeat until the mixture is used up.
7. Combine the romaine with the celery and cherry tomatoes.
8. To serve, divide waffles evenly among four plates. Make a salad on each plate with 1 cup romaine, ¼ cup celery and ¼ cup cherry tomatoes per serving. Drizzle 1 tablespoon of blue cheese dressing onto each salad.



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Grilled Chicken Power Bowls with Green Goddess Dressing - Complete Lean and Green Meal

 Um….yum!!! Super easy to prep ahead too!

Grilled Chicken Power Bowls with Green Goddess Dressing

Total Time: 45 minutes

Ingredients:

1½ lbs. boneless, skinless chicken breasts

¼ tsp each (or less) salt & pepper

1 cup riced or cubed kabocha squash

1 cup riced zucchini

1 cup riced yellow summer squash

1 cup riced broccoli

8 cherry tomatoes, halved

4 radishes, sliced thin

1 cup shredded red cabbage

¼ cup hemp or pumpkin seeds

Green Goddess Dressing

½ cup low-fat plain Greek yogurt

1 cup fresh basil

1 clove garlic

4 tbsp lemon juice

¼ tsp each (or less) salt & pepper

Directions:

1. Preheat grill or oven to 350⁰F.

2. Season chicken with salt and pepper.

3. Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165⁰F. When done, remove from oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.

4. While chicken rests, steam riced kabocha squash, zucchini, yellow summer squash, and broccoli in a covered microwave proof bowl about 5 minutes until tender.

5. For the dressing, combine all of the ingredients in a blender and puree until smooth.

6. To serve, place an equal amount of the riced veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of seeds. Drizzle dressing on top, and serve.

Per serving: 300 calories, 10g fat, 12g carbohydrate, 43g protein

For those of you on this journey to health with me, this recipe makes 4 servings, each serving is a complete Lean and Green with 1 leaner, 3 green, 1 healthy fat, and 3 condiments.

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If you want to learn more about the health program I follow and share as a coach, let’s talk.

Blackened Shrimp and Asparagus - Complete Lean and Green Meal

 Holy yum.

This is on regular rotation at my house.

Blackened Shrimp and Asparagus

Ingredients:

18 oz large uncooked shrimp, peeled and deveined

1/2 teaspoon chili powder

1/2 teaspoons paprika

1/4 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 tsp salt

2 tsp lemon juice

4 teaspoons olive oil, divided

3 cups Asparagus

Directions:

In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, lemon juice, and salt. Set aside.

In a medium sized skillet over medium high heat, add 2 tsp olive oil and asparagus. Saute until tender about 5-7 minutes. Slide to the side of the skillet

Add 2 tsp olive oil and shrimp and cook for 2-3 minutes or until no longer pink.

Divide into 2 equal portions.

Makes 2 Servings. If you’re following the same health and nutrition program that I used to lose 60lbs in 4.5mos, each serving is a complete lean and green meal, with 1 Leanest, 3 greens, 2 fats and 3 Condiments.

If you’d like to learn more about how to fuel your body with healthy and nutritious foods in the exact right combination of macros, let’s talk…message me or submit this form and I’ll reach out! https://form.jotform.com/223644431205144

Greek Style Chicken Bowl - Complete Lean and Green Recipe

 GREEK STYLE CHICKEN BOWL makes 4 servings

Ingredients:

2 garlic cloves, minced

1 tbsp fresh oregano, minced (or 1 tsp dried)

4 tbsp lemon juice

4 tsp extra virgin olive oil

4 tbsp reduced-fat feta

1½ lbs. rotisserie chicken breast, skin-removed, chopped

2 cups lettuce, washed and torn

2 cups riced cauliflower

2 cups riced zucchini

1 cup diced roma tomatoes

Directions:

1. Combine and cook riced cauliflower and zucchini in the microwave or steamer for about 6 to 8 minutes, until tender.

2. Combine the garlic, oregano, lemon juice, oil, and feta to make the dressing.

3. To serve, neatly arrange one cup of lettuce, one cup of riced cauliflower and zucchini, a ¼ cup of tomatoes, and 6 ounces of chicken in a bowl. Drizzle 1½ tablespoons of the dressing over the top and serve.

This recipe makes four servings.

Nutrition Facts: Per Serving: 380 calories, 57g protein, 9g carbohydrate, 12g fat

If you're following the same health and nutrition program as me, each serving is a complete lean and green with 1 leaner, 1 healthy fat, 3 green, and 3 condiments.

Want more recipes like this? Subscribe to my weekly newsletter https://forms.gle/294fANVKAafReuQJ7

Want to learn more about the program I coach and how this meal would fit in? Let’s talk - message me or fill out this form https://form.jotform.com/223644431205144

Lean And Green Holiday Meals

As we are approaching the holiday season, I know many of us are a little concerned about the food side of things! I've compiled some easy lean and green recipes here that will help you stay on program - it just takes a little planning and foresight!

When I was on program, my goal was more important to me than anything else, so I was able to easily focus on that and move through the holiday season with ease. I know that isn't the case for everyone though, so let's chat about it a little bit!

You can stay on program and keep enjoying those benefits of the energy boost you get from making healthy choices that benefit your body, you'll keep feeling happy and confident, especially in front of the camera, you won't go backwards and experience hunger and cravings, and you'll be setting yourself up for success in 2022!

You can also make the intentional decision to stay on program except for a little extra during holiday meals. If you choose this, be sure you've examined all the outcomes and mentally prepare yourself for cravings and hunger to kick in, and have a solid plan in place to get back 100% on program! That means, put an end date on the "off program" choices and STICK TO IT. 

If you make the choice to go off program...really think about WHY. You will almost for sure experience hunger and cravings. Is it worth it? Ask yourself, is this food something you actually look forward to, or is it a habit you have (and maybe want to stop)? Is your progress so far more valuable to you than how that food tastes? Do you KNOW what that food tastes like? (it probably doesn't taste as good as you remember it and your tastes have surely changed since being on program!) And finally ask yourself, what can I do to prepare so I can participate in holiday gatherings but still keep my goals on track?

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Here are some recipes I've compiled that will help you stay on track to reach your goals! 

Cheesy Cauliflower Biscuits

Makes 4 servings. Each serving provides about 1/2 lean, 2 green, and 1.25 condiments

Ingredients:

• 4 cups cauliflower
• 3 tsp minced garlic
• ½ cup plain low-fat Greek yogurt
• ½ cup reduced-fat cheese
• 2 eggs
• 2 egg whites
• ¼ tsp salt
• ½ tsp pepper

Directions:

1. Make Mashed Cauliflower: Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
2. Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.
3. In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.
4. Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture.
5. Bake for 20-25 minutes, until golden brown. Remove from the pan, and set on a cooling rack.

NOTE: for best results, use MINI muffin pans. Larger pans leave the muffins a little soggy.

Turkey Meatloaf

This healthy meatloaf recipe made with lean ground turkey and fresh vegetables is free of breadcrumbs and other carbohydrate-rich fillers. It’s simple to make and tastes delicious.  

Makes 4 servings, each serving is 1 leanest, 3 green, 2 healthy fats, 3 condiments. 

Ingredients:

• 2 lbs. 99% lean ground turkey
• 3 cups finely chopped Napa cabbage (about 6 oz.)
• 2 green onions, minced
• ¼ cup pine nuts, toasted and crushed
• 1 tsp paprika
• 1 tsp salt, divided
• 1 tsp coarsely ground black pepper, divided
• 1 tbsp olive oil
• 2 small fennel bulbs (about 1 lb.)
• 2/3 cup chicken stock
• 2 tbsp parmesan cheese

Directions:

1. Preheat oven to 400°F. 
2. In a large mixing bowl, combine the ground turkey, Napa cabbage, green onions, pine nuts, paprika, ¾ teaspoon of salt and a ½ teaspoon black pepper. Line a baking sheet with parchment paper. Shape the ground turkey mixture into a loaf 7-inches long and 4-inches wide, and place it on baking sheet.
3. Bake the meatloaf for about 30 minutes or to an internal temperature of 165°F.
4. Meanwhile, remove the green stalks of the fennel and cut the bulbs in half lengthwise. Cut each half of fennel into quarter wedges and remove the center core. Reserve some of the fine fronds, and cut them coarsely for later use.
5. Heat a nonstick skillet with oil and sear the fennel wedges until lightly browned.
6. Add the chicken stock and remaining salt and pepper, and cover the skillet with a lid. Cook on medium to high heat for about 5 minutes or until the fennel is tender. Remove the lid, and continue to cook until all liquid has evaporated. Stir in the parmesan cheese and fennel fronds.
7. Carve the meat loaf and serve along with the fennel.

Per Serving: 400 calories | 61g protein | 14g carbohydrate | 18g fat

Cauliflower and Biscuit Stuffing

Makes 2 servings, each serving is 1 fueling, 3 green, 1/2 healthy fat, and 3 condiments

Ingredients:

• 2 sachets OPTAVIA Essential Cheddar Biscuit Mix
• 2/3 cup cold water
• Cooking Spray
• 1 Tbsp unsalted butter
• 1 cup chopped celery
• 1/3 cup diced yellow onion
• 1 clove garlic
• 4 cups cauliflower, roughly chopped
• 1 cup chopped mushrooms
• 2 tsp poultry seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup chicken broth

Directions:

1. Preheat oven to 350º F
2. In a medium-sized bowl, combine Essential Cheddar Biscuit Mix and water. Pour into a lightly-greased bread loaf pan and bake until golden brown on the edges, about 18-20 minutes
3. Cut cooked biscuit into small cubes, and spread onto a lightly greased baking sheet. Increase oven temperature to 400ºF and bake until toasted, about 10 minutes
4. Meanwhile, melt butter in a large skillet over medium heat. Add celery, onion, and garlic, and cook until soft, about 5-7 minutes. Add cauliflower, mushrooms, poultry seasoning, salt and pepper, and cook until tender, about 8-10 minutes
5. Add chicken broth and toasted biscuit cubes, and stir to incorporate. Cook an additional 1-2 minutes
6. Remove from heat, and cover with a lid. Let sit 10 minutes before serving. 

Creamy Mashed Cauliflower and Gravy

Makes 4 servings, each serving is 2 greens, 1 healthy fat, and 3 condiments

Ingredients:

• 4 cups cauliflower florets
• 1/4 cup light cream cheese, softened
• 1 Tbsp unsalted butter, melted
• 1 clove garlic
• 1 Tbsp fresh rosemary
• 1/4 tsp salt
• 1/4 tsp pepper

For gravy:

• 3 Tbsp McCormick® 30% Less Sodium Brown Gravy Mix or Mushroom Gravy Mix
• 3/4 cup cold water

Directions:

1. Bring a large saucepan of stockpot of water to a boil
2. Boil cauliflower until easily pierced with a fork, about 10 minutes. Drain, and then let cool slightly
3. Add cooked cauliflower and remaining ingredients to a blender or food processor, and blend until smooth
4. Prepare gravy according to package directions

Green Bean Casserole

Makes 4 servings, each serving is 1/4 leaner, 3 green, 1/2 healthy fat, 3 condiments

Ingredients:

• 1, 16oz bag frozen whole green beans
• Cooking spray
• 2 cups mushrooms, chopped
• 1/4 cup diced yellow onion
• 1 clove garlic, minced
• 3/4 cup nonfat plain Greek yogurt
• 1/4 cup reduced-fat sour cream
• 1 tsp cornstarch
• 1/2 packet stevia
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup reduced fat, shredded cheddar cheese
• 2 Tbsp grated parmesan cheese

Directions:

1. Preheat oven to 350º F
2. Microwave green beans according to directions on package
3. Lightly grease a medium-sized skillet, and heat over medium heat. Cook mushrooms, onion, and garlic until tender, about 5-7 minutes. Combine mushroom mixture with green beans in a medium-sized bowl, and let cool
4. Meanwhile, combine Greek yogurt, sour cream, cornstarch, stevia, salt, and pepper in a small bowl. Toss vegetables in sauce mixture until evenly coated. Add cheddar cheese, and mix until well combined
5. Spread into a lightly-greased baking dish, top with parmesan, and bake until topping is golden brown, about 30-35 minutes. 

Baked Kabocha (Crustless "Pumpkin" Pie)

Makes 4 servings with 1 green, 1 condiment, and 1 snack per serving

Ingredients:

• 2 cups roasted Kabocha squash
• 1/4 cup unsweetened cashew or almond milk
• 2 egg whites
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 packet stevia
• 28 walnut halves

Directions:

1. Prepare Kabocha
1. Preheat oven to 400ºF
2. Line a baking pan with non-stick foil or parchment paper. 
3. Cut Kabocha in half (if skin is too tough, microwave for 1-2 minutes first) and remove all seeds
4. Cut squash into wedges, and lay on the prepared baking pan. 
5. Spray wedges with cooking spray, and bake for 30 minutes.
6. Flip wedges over, spray with cooking spray, and bake for 10-15 additional minutes until squash is cooked. Let cool
7. Peel skin off squash
8. Measure 2 cups cooked squash, without skin (any leftovers can be frozen for another time)
2. Prepare pie
1. Preheat oven to 425ºF
2. Spray 4 ramekins with non-stick cooking spray
3. Add 2 cups squash (without skin) and the remaining ingredients except walnuts, to a food processor and blend until smooth. 
4. Divide squash mixture evenly between the four ramekins
5. Bake 15 minutes, remove from oven
6. Reduce oven heat to 350ºF
7. Evenly spread the walnuts on top of each ramekin
8. Bake additional 25 minutes
9. Serve! You can top with 1 Tbsp Cool Whip or 2 Tbsp Reddi Whip (for one additional condiment)

Baked Cinnamon Jicama (Tastes like baked apples)

Makes 3 servings of 1 cup each, each serving is 2 greens, 2 condiments, and 1 healthy fat

Ingredients:

• 3 cups jicama, peeled and cubed
• 3 tbsp reduced fat margarine, melted 
• 1/4 tsp apple pie spice 
• 1/4 tsp ground cinnamon 
• 3 packets stevia in the raw or monkfruit in the raw

Optional (1 condiment each) Toppings:

• 2 tbsp Walden Farms caramel syrup
• 2 tbsp Fat Free Reddi Whip 

Directions:

1. Preheat oven to 350ºF. Line a cookie sheet or baking pan with non-stick foil.
2. Mix jicama with melted butter in a medium sized bowl. Add cinnamon, apple pie spice, and stevia stirring until combined. Pour onto a foil lined pan. Cover with foil. Bake for 20 minutes. Uncover and bake an additional 15 minutes.

Lean and Green Recipe - 3 Ingredient SW Chicken Rollups

 

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANER, 1 HEALTHY FAT, 3 GREEN

TOTAL TIME: 30 MINUTES

Ingredients

• 4, (8-oz.) raw boneless, skinless chicken breasts, thinly-sliced or butterflied
• 8 spicy pepper jack spreadable cheese wedges, softened
• 3, 14.5-oz. cans diced tomatoes with green chilies

Directions

1. Preheat the oven to 400⁰F.
2. Layout thinly-sliced chicken breast pieces on a flat surface, such as a large cutting board.
3. In a small bowl, mix together the softened cheese wedges. Divide and spread the cheese evenly among the chicken breast pieces. Roll up each chicken piece, and secure with a toothpick.
4. Place the rolled chicken pieces in a lightly-greased, glass baking dish, seam side down, and top with canned diced tomatoes and green chilies.
5. Bake for 25 to 30 minutes, until the chicken is cooked through.

Nutrition Facts:  Per serving: 400 calories, 10g fat, 15g carbohydrate, 59g protein

Lean and Green Recipe - Burrito Bowl

 

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS

TOTAL TIME: 20 MINUTES

Ingredients

• 3¾ lb. extra-firm tofu, drained
• 2 tbsp taco seasoning or chili powder
• 4 cups chopped leafy lettuce
• 3 cups cauliflower rice, cooked
• 1 cup diced tomatoes
• 1 cup chopped fresh cilantro

Directions

1. Using your fingers, crumble the tofu to resemble ground meat.
2. Toss the tofu with the taco seasoning or chili powder.
3. Heat a nonstick skillet on medium heat and brown the tofu crumbles.
4. For each serving, place 1 cup of lettuce, ¾ cup of cooked cauliflower rice, ¼ cup of tomatoes, ¼ cup of cilantro, and 15 ounces of tofu crumbles.

Nutrition Facts:  Per serving: 310 calories, 10g fat, 20g carbohydrate, 34g protein

Lean and Green Meal - Scallops and Palmini Pasta

 Lean and Green meals don't have to be time consuming or complicated! I make variations of this often with different proteins, and sometimes adjusting the amount of Palmini to allow for a side salad too. 

Complete Lean and Green - Scallops and Palmini Pasta

This took me less than 10 minutes to prepare - sautéed scallops (seasoned with pepper) in a cast iron skillet for 3-4 mins per side, and rinsed the palmini angel hair pasta then tossed it in another cast iron skillet while the scallops cooked. I seasoned the palmini with basil and oregano, and 2tsp olive oil, then tossed it all together with the scallops.

73g of palmini pasta (heart of palm) is 1 green. This is three servings (219g) so 3 greens.

7 oz scallops is 1 LEANEST, so I needed two healthy fats (1tsp of olive oil is 1 healthy fat).

Together, it is a complete lean and green (and completely YUMMY!)

Lean and Green Recipe - Sheet Pan Butter Garlic Cod

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANEST, 2 HEALTHY FATS, 3 GREEN, 2 CONDIMENTS

TOTAL TIME: 20 MINUTES

Ingredients

• 4, (9-oz.) raw cod fillets
• ½ tsp each: salt & pepper, divided
• 4 tbsp butter, slightly softened
• 2 garlic cloves, minced
• 3 roma tomatoes, quartered
• 8 Belgian endives, halved

Directions

1. Preheat the oven to 375⁰F.
2. Line the sheet pan with parchment paper, and spray lightly with cooking spray.
3. Season the cod with a ¼ teaspoon of salt and pepper.
4. Spread the butter and garlic over the top of each fillet.
5. Place the fillets in a single layer on one side of the sheet pan.
6. Place the tomatoes and endives on the sheet pan in a separate section from the cod. Season with ¼ teaspoon of salt and pepper.
7. Place the sheet pan in the oven and cook for about 15 to 20 minutes, or until cod flakes easily and reaches an internal temperature of 145⁰F.
8. For each serving, plate 7 ounces of cooked cod with 3 tomato wedges and 4 endive halves. Drizzle the juice from the pan over the fish.

Nutrition Facts:  Per serving: 340 calories, 13g fat, 7g carbohydrate, 47g protein

 

Cauliflower Grilled Cheese - Lean & Green Recipe

 

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 1 CONDIMENT

TOTAL TIME: 30 MINUTES

Ingredients

• 6 cups cauliflower rice
• 3 large eggs
• 2 tbsp grated parmesan cheese
• ¼ tsp salt (optional)
• 12, 1-oz. reduced-fat cheddar cheese slices

Directions

1. Preheat the oven to 425⁰F.
2. Spread the cauliflower on a baking sheet lined with parchment paper and bake for 30 minutes until golden brown. Remove from the oven and allow it to cool.
3. Reduce the heat to 400⁰F.
4. In a kitchen towel, squeeze the cauliflower to remove the excess moisture. Mix together the cauliflower with the eggs, parmesan, and salt.
5. Scoop 1/3 cup of the cauliflower mix onto a section of the parchment-lined sheet pan and shape into a bread slice, about ¼-inch thick. Repeat 7 times for a total of 8 cauliflower "bread" slices. Bake the cauliflower "bread" at 400⁰F for 8 minutes.
6. Remove from the oven, top one cauliflower “bread” slice with 3 slices of cheddar cheese, and then place another cauliflower slice on top. Repeat 3 times for a total of 4 grilled cheese sandwiches.
7. Return the sheet pan to oven and cook until the cheese is melted. 

Stovetop Method: For a slightly crispier grilled cheese sandwich, follow steps 1 through 6 in the directions above. Once the cauliflower “bread” slices have been baked, use a wide spatula to transfer four of the slices to a lightly coated, non-stick skillet heated over medium high heat. Top each of the 4 cauliflower “bread” slices with 3 slices of cheddar cheese, and then place a cauliflower “bread” slice on top of each one to make a total of 4 grilled cheese sandwiches. Cook until cheese is melted.

Nutrition Facts:  Per Serving: 340 calories, 20g fat, 10g carbohydrate, 31g protein

Garlic Black Pepper Tofu with Napa Cabbage - Lean and Green Recipe

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS 

TOTAL TIME: 30 MINUTES

Ingredients

• 3½ lbs. tofu, diced into 1-inch pieces
• 8 cloves garlic, minced
• 2 tbsp fish sauce
• ¼ cup water
• 1 tbsp black pepper
• 2 lbs. Napa cabbage, cut into 2-inch bite-sized pieces (should yield about 6 cups)

Directions

1. Evenly distribute the tofu in a wide skillet.
2. In a bowl, combine the remaining ingredients except Napa Cabbage. Pour the mixture over the tofu, cover, and simmer for about 10 minutes. Gently stir the tofu, being careful not to break up the tofu too much.
3. Meanwhile, set-up a steamer and steam the Napa cabbage until tender.
4. Serve the tofu with the steamed cabbage.

Nutrition Facts:  Per serving: 300 calories, 39g protein, 9g carbohydrate, 13g fat

Sheet Pan Roasted Pork Tenderloin and Cabbage - Complete Lean and Green Recipe

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANER, 1 HEALTHY FAT, 3 GREEN, 3 CONDIMENTS

TOTAL TIME: 30 MINUTES

Ingredients

• 1¾ lb. pork tenderloin
• ¼ tsp each: salt & pepper
• 2 tbsp wholegrain mustard
• 6 cups shredded cabbage
• ¼ cup cider vinegar
• ½ tbsp caraway seeds
• 4 tsp canola oil

Directions

1. Preheat oven to 400⁰F.
2. Line a sheet pan with parchment paper and lightly coat it with cooking spray.
3. Season the pork with salt and pepper.
4. Spread mustard evenly over top of the pork.
5. Place the pork on one side of the sheet pan.
6. Toss together the cabbage, vinegar, caraway, and oil. Transfer to a sheet pan in a separate section from pork.
7. Place the sheet pan in oven and cook until pork reaches an internal temperature of 145⁰F, about 25 to 30 minutes. Remove from the oven and allow to rest.

For one serving, plate 6 ounces cooked pork with 1½ cups cabbage. Drizzle any remaining juice from pan over the pork.

Nutrition Facts: Per Serving: 290 calories, 10g fat, 6g carbohydrate, 43g protein

Lean and Green - Turkey Burgers

Lean and Green Turkey Burgers - Four ways!

These tasty Lean & Green turkey burgers are perfect for any summer BBQ. We couldn’t pick just one!

Which recipe are you choosing?

1) Greek 

2) Italian 

3) Jalapeño Popper 

4) Buffalo Slaw 

Optavia Lean and Green Turkey Burgers

Turkey Burger - 4 Ways

1 Lean | 3 Green | 2½ Condiments

Yield: 4 servings

Total Time: 30 minutes

Ingredients

Turkey Burgers:

1 lb 93% lean ground turkey

1 egg

1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt

Cooking spray

1 medium head iceberg lettuce, cut into eight bun-sized pieces (8 green)

Greek Version:

1 cup low-fat plain Greek yogurt

2 Tbsp chopped red onion

1 Tbsp lemon juice

½ Tbsp chopped fresh dill

½ Tbsp chopped fresh mint

1 clove garlic, minced

4 large tomato slices

½ medium-sized cucumber, sliced diagonally to yield 8 cucumber slices

2 oz. reduced-fat crumbled feta

Italian Version:

4 slices reduced-fat mozzarella cheese

½ cup no sugar added tomato sauce

1 cup jarred roasted red peppers, drained

¼ cup grated parmesan

Jalapeño Popper Version:

4 large tomato slices

¼ cup light cream cheese, softened

4 slices turkey bacon, cooked according to package directions

2 jalapeños, seeded and sliced

½ cup reduced-fat shredded cheddar jack cheese

Buffalo Slaw Version:

2 cups broccoli slaw mix

1 cup low-fat plain Greek yogurt

¼ cup hot sauce

1 tsp dry ranch dressing mix

3-4 slices reduced-fat cheddar cheese

Directions

1. In a large bowl, combine the first six turkey burger ingredients. Shape into four burger patties.
2. Grill method: Add burger patties to a lightly greased preheated grill rack, and grill covered until a meat thermometer reads 165 ℉, about 4 to 6 minutes per side. Stovetop method: Add burger patties to a lightly greased grill pan or griddle, and cook over medium high heat until a meat thermometer reads 165 ℉, about 4 to 6 minutes per side.
1. For the Greek version: In a small bowl, combine the yogurt, onion, lemon juice, dill, mint, and garlic. Assemble burgers by topping a lettuce bun with one burger patty, one tomato slice, two cucumber slices, quarter-cup of yogurt sauce, half-ounce feta, and another lettuce bun.
2. For the Italian version: Assemble burgers by topping a lettuce bun with one burger patty, one cheese slice, two tablespoons of tomato sauce, quarter-cup roasted red peppers, one tablespoon parmesan, and another lettuce bun.
3. For the Jalapeño Popper version: Assemble burgers by topping a lettuce bun with one tomato slice, one burger patty, one tablespoon cream cheese, one turkey bacon slice, one-quarter of jalapeño slices, two tablespoons cheese, and another lettuce bun.
4. For the Buffalo Slaw version: In a medium-sized bowl, combine broccoli slaw, yogurt, hot sauce, and ranch mix. Assemble burgers by topping a lettuce bun with one burger patty, one cheese slice, half-cup slaw mixture, and another lettuce bun.

Lean and Green - Zucchini Lasagne

Lean & Green Zucchini Lasagna

Only a few simple ingredients but a whole lot of flavor, this NEW Lean & Green recipe, developed by The Culinary Institute of America, is nothing but delicious. It may also be the EASIEST lasagna you’ve ever made. Designed with the busy lifestyle in mind, this healthy lasagna makes 4 servings, each with 1 leaner, 1 healthy fat, 3 green, and 3 condiments. Assemble in advance, bake when ready. 

YIELD: 4 SERVINGS
COMPLETE LEAN & GREEN MEAL: 1 LEANER, 1 HEALTHY FAT, 3 GREEN, 2 CONDIMENTS
TOTAL TIME: 60 MINUTES

Ingredients
1 lb. zucchini
¾ lb. fresh tomatoes, sliced 1/8-inch thick (about 2 cups)
1¼ lb. 96% lean ground beef
3 oz. light cream cheese
1 tsp salt, divided
½ tsp black pepper
1 cup whole basil leaves
1 cup shredded, reduced-fat mozzarella

Directions

1. Using a mandolin or sharp knife, slice the zucchini into ¼-inch slices lengthwise to make lasagna “noodles” (should yield about 4 cups zucchini lasagna noodles). Sprinkle with a ½ teaspoon of salt and allow to sit for 20 to 30 minutes.
2. Meanwhile, combine the ground beef (browning meat prior to mixing is optional but not necessary) with the pepper, cream cheese, and remaining salt.
3. Pat dry the sliced zucchini and put one layer into a casserole dish. Top the zucchini with a thin layer of each: the ground beef mix, basil leaves, and sliced tomatoes.
4. Repeat step 3 until all of the layer ingredients are used. The last layer should be zucchini slices. Sprinkle mozzarella cheese on top.
5. Bake in an oven at 425°F for 30 minutes until golden. Cut into 4 equally-sized portions and serve.

Nutrition Facts:  Per serving: 330 calories, 16g fat, 9g carbohydrate, 43g protein

Sweet Spaghetti Squash Kugel - Complete Lean and Green Recipe

 YIELD: 2 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS

TOTAL TIME: 60-75 MINUTES   

Ingredients

• 1 medium-sized spaghetti squash
• 3 eggs
• 1½ cups 2% cottage cheese
• 2 packets zero-calorie sugar substitute
• ½ tsp cinnamon
• Pinch of salt
• Pinch of nutmeg

Directions

1. Preheat oven to 375˚F.
2. Halve the squash and scoop out the seeds. Bake face down on a baking sheet lined with parchment paper until squash is easily pierced with a fork, about 30 minutes. Allow to cool, then scoop out 3 cups of spaghetti strands and place in a large bowl (save any remaining for another dish).
3. Add the remaining ingredients to the bowl, and stir until well combined.
4. Spread into a lightly greased casserole dish, and bake uncovered until golden around the edges, about 30 to 35 minutes. Let sit for 10 minutes before serving.

Nutrition Facts:  Per Serving: 300 calories, 10g fat, 20g carbohydrate, 32g protein

Chicken in Spinach Sauce - Complete Lean and Green Recipe

 

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANER, 3 GREENS, 1 HEALTHY FAT, 3 CONDIMENTS

TOTAL TIME: 45 MINUTES

Ingredients

• 1¾ lbs. boneless skinless chicken breasts
• 3 cups water
• ½ tsp salt
• 1 medium green bell pepper, seeded, deveined, and thinly sliced
• 6 cups spinach
• 1 1/3 oz. toasted cashews
• 4 scallions, trimmed and minced
• 1 tbsp fresh ginger root, cut into fine strips
• 2 cloves garlic, finely minced
• 2 small red bell peppers, seeded, deveined, and thinly sliced
• 2 small jalapeño peppers, seeded, deveined, and minced
• 1 tsp turmeric powder
• 2 tsp garam masala

Directions

1. Very gently poach the chicken in salted water until fully cooked, about 15 to 20 minutes. Once the chicken is done, plunge it into cold water to stop the cooking and cool it down. Reserve the broth for later use, pull the chicken into bite-sized pieces, and set aside.
2. In a wok or pot, combine one cup of the reserved chicken broth with the sliced green pepper and cook for about 2 to 3 minutes until tender. Add the spinach and continue to cook until the spinach has wilted.
3. Combine the spinach and pepper in a blender with the cashews and puree until smooth; set aside.
4. In a wok or large skillet, combine the scallions, ginger, garlic, red peppers, jalapeno peppers, turmeric, and one cup of the reserved chicken broth. Cover with a lid and cook until the red peppers are tender.
5. Stir in the pureed spinach, and continue to simmer, covered, for 5 minutes.
6. Add the chicken and simmer for one minute, or until chicken is heated through.
7. Add the garam masala and remaining chicken broth. Serve warm.

Nutrition Facts:  Per serving: 330 calories, 45g protein, 16g carbohydrate, 10g fat

Lean and Green Meal - Noodles + Peanut Sauce

This is ONE SERVING and is a COMPLETE Lean and Green meal! 

Ingredients:

1.5 cups Hearts of Palm linguini-style noodles (3 GREENS)

1/3 oz plain peanuts (1 HEALTHY FAT)

6 oz cooked pork tenderloin (1 LEANER)

1/4tsp garlic (1/4 CONDIMENT)

1 tsp ginger (1/2 CONDIMENT)

3/4tsp reduced sodium soy sauce (1/4 CONDIMENT)

4Tbsp Walden Farms peanut spread (2 CONDIMENTS)

1/3c water

Splash of lime juice (I didn't count this)

Shake of black peppercorn (I didn't count this)

Directions:

Cook the pork as directed (I did mine in the air fryer until it reached 145º)

Add water, peanut spread, lime juice, soy sauce, ginger, and garlic to pan and heat, stirring frequently.

Add Hearts of Palm noodles to sauce and stir, coating the noodles, while noodles heat through

Cut the pork into bite sized pieces and add them to the mixture, and continue stirring for another 5 minutes or so until well heated and sauce has time to absorb into the noodles and meat. 

Plate, top with crushed peanuts, and serve!

*This recipe is versatile and you can sub out different proteins if you like, just be sure to adjust the protein quantity and any healthy fat requirements. 

Complete Lean and Green Meal - Noodles + Peanut Sauce