Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

5.0 from 1 reviews
Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Before I went into the aforementioned crazy cleanse, I bought some frozen salmon to make some buttery, delicious salmon cakes.  And then we had a busy week and for one reason or another I decided on take out instead of cooking that night.  And the salmon lived in the freezer until one day when I was out of food and I remembered that it was there.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Except I’m trying to be a little more healthy now.  And salmon cakes, while absolutely scrumptious, do not often top the healthy food lists the way that straight salmon does.  So with a little of this and a little of that and some southwestern seasonings this recipe was born.  And then I had avocados, so clearly they needed to be used too.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

This recipe was perfect for me because I cooked the salmon and quinoa and mixed the sauce during nap time and let them cool and marinate before throwing everything together and baking them before dinner.  And the toddler demolished these my friends.  Salmon, quinoa and veggies were all eaten without complaint by her or my husband, and the leftovers were enjoyed cool on salads for days after.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

 

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 cakes
 
Ingredients
  • 1 lb salmon, frozen (or adjust cooking time accordingly)
  • 3 limes
  • 1 T olive oil
  • 1 t + 1 t black pepper
  • 1 t + 1 t garlic salt
  • 2 t + 1 t cumin
  • 1 t + ½ t chile powder
  • 1 - 1¼ cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • 1 T preminced garlic
  • 1 cup + 1 cup nonfat greek yogurt
  • 2 eggs
  • ¼ cup cilantro, chopped
  • 1 avocado
  • For topping: shredded cheddar cheese, chopped avocado, cilantro, chopped onion, or pico de gallo
Instructions
  1. Preheat oven to 400 degrees
  2. Coat a small baking dish with nonstick and place salmon in the dish. Cover with juice of two limes and olive oil and sprinkle with 1 t pepper and garlic salt.
  3. Cook for 20-30 minutes, or until salmon is cooked through.
  4. While salmon cooks, combine 1 cup greek yogurt, avocado, cilantro, juice of 1 lime, 1 t black pepper, 1 t garlic salt, ½ t chile powder (less for less heat) and 1 t cumin in a bowl. Smash avocado and stir until smooth. Refrigerate until eating
  5. When salmon is fully cooked, flake with two forks and refrigerate until cool.
  6. Combine flaked salmon with cooked, cooled quinoa, bell pepper, onion, garlic, 2 t cumin, 1 t chile powder (less for less heat), 1 cup greek yogurt and eggs in a large bowl.
  7. Lower oven temperature to 375 degrees
  8. Form into patties and place on a lined baking sheet. You can either make small cakes or larger patties depending on your needs.
  9. Bake for 20-30 minutes, flipping once, for less time if making smaller cakes and more time if making larger cakes.
  10. Let sit for 5-10 minutes and serve hot, topped with avocado cilantro sauce, chopped avocado, cilantro, chopped onion, and/or pico de gallo

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Oh heeeyyy my friends!  Life around here has been a little crazy and a little spazzy, as has my posting on the blog.  Snuggle Up Buttercups has really picked up steam thanks to my incredible family and friends and the handmade community and I’m so excited that my passion for perfectly sized, deliciously snuggly little blankets is being spread to sweet babes everywhere.

So there has been a lot of sewing during naps, when naps happen.  The little one has proven himself to not really love sleeping.  Which is a bummer because sleeping is another passion of mine.  I digress…there’s been a lot of sewing and web work and business card designing and all of the things that go along with launching this sweet little business of mine.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites
Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

And along with that there’s the usual workout class teaching, half marathon training and…oh yea…that whole parenting two darling children thing which is a crazy full time job that takes up 99.9% of my time too.  So a lot of all of that and not a lot of photography, editing, writing, and general blog-y-ness.  I promise I’m working on it.  Once the dust settles I’ll be back in full force but for now you may see me a little more sporadically.

But this recipe was so worth sharing.  It was easy to make in general but also super easy and fun to make with the toddler.  Mostly just chopping {I chop, she puts it in the bowl}, squeezing of sauces and shaking of spices.  And all healthy, fresh veggies that I didn’t mind if she sampled along the way.  Once Hubby got home, all I had to do was toast up some fun little slider buns {you could use big ones, but life is so much more fun in slider size sometimes…and the kids feel like it’s the right size for them too}, scoop and enjoy.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ~12 sliders
 
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cups chopped mushrooms
  • ½ cup chopped celery
  • 1 package cooked lentils {about 2 cups...you can get them from Trader Joe's}
  • ½ cup ketchup
  • ¼ cup bbq sauce
  • 1 T mustard
  • 1 T Worcestershire sauce
  • 1 T preminced garlic
  • Salt & pepper to taste
  • 1 cup vegetable broth
  • 12 slider buns, toasted
Instructions
  1. Put everything except for the slider buns in the slow cooker
  2. Cook on high for 2-3 hours or low for 4-6 hours
  3. Use a slotted spoon to scoop slow cooker mixture onto toasted buns.
  4. Enjoy!

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

I’m not going to lie to you and tell you this is the easiest recipe I’ve ever made.  But they turned out great and not only did my two year old eat every bite of hers, but she asked for more.  And more.  And more.  And Hubby and I eat had our fair share too.  And you want to know what the majority of the ingredients were?  Salmon and vegetables.  So, overall win.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

These would also be a great one if you have leftover salmon laying around that you want to do something with.  You could probably throw any extra veggies that you have in there too.  It’s kind of a kitchen sink type recipe, like meatballs, where if you chop it up small enough, cook it with some garlic and make it into a patty, they won’t know any better.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

And this made for a ton of cakes, which means leftovers for lunches and dinners.  I even threw one of them on top of a salad for the next two days and it was absolutely scrumptious.  Healthy + delicious + kid friendly + leftovers = quite a happy mama.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

The guacamole was a little something extra for the adults, because you can’t have a salmon cake without something creamy to top, but the little one loved it too {you can adjust the heat by adding more or less of the sriracha}.  And it was super simple and really healthy so there’s no guilt there either.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

I made some big ol’ burger sized cakes, but you could also make little tiny ones and serve them as a killer app with a big bowl of the guacamole.  Yum.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

 

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole
Author: 
Recipe type: Entree, Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 large cakes
 
Ingredients
  • For Salmon Cakes:
  • 1 lb salmon
  • 2 T olive oil
  • 1 t salt
  • 1 t pepper
  • ½ onion, diced
  • 1 bell pepper, diced
  • 1 large zucchini, diced
  • 1 cup diced celery
  • 2 cups spinach, chopped
  • 1 T minced garlic
  • 1 T basil
  • 1 t parsley
  • ½ T chili powder
  • 1 t black pepper
  • 1 t salt
  • 1 cup bread crumbs
  • 1 T dijon mustard
  • 3 T greek yogurt
  • 3 eggs, beaten
  • For Guacamole:
  • 2 ripe avocados
  • 4 T greek yogurt
  • 2 T lime juice
  • 2 t - 2 T sriracha {more or less depending on how spicy you'd like it to be}
  • 2 t garlic salt
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place salmon in an oven safe dish, drizzle 1 T olive oil, 1 t salt and 1 t pepper.
  3. Bake for 20-25 minutes, or until cooked through. Set aside to cool.
  4. In a large skillet, heat 1 T olive oil and minced garlic over medium high heat.
  5. Add onion, bell pepper, zucchini, celery, basil, parsley, chili powder, 1 t pepper and 1 t salt and cook for 8-10 minutes, or until softening.
  6. Stir in spinach, until wilted.
  7. Remove from heat and set aside to cool. Drain any excess cooking liquid, if necessary.
  8. Place salmon in a large ziplock back and flake into pieces.
  9. Add dijon, yogurt, bread crumbs and eggs, and knead gently to combine.
  10. Add vegetables and knead gently to combine.
  11. Place in the refrigerator to set for about 5-10 minutes.
  12. Reset the oven to 400 degrees and line baking sheets with parchment paper
  13. Form into patties of desired size {I made them burger sized} by forming a ball in your hand and pressing gently onto the baking sheet until it's about ½ in thick
  14. Bake for 10-12 mins on one side, flip and bake for 10-12 minutes on the other side
  15. While the cakes are cooking, combine all guacamole ingredients in a small bowl and use a fork to smash and combine. Chill until use.
  16. Remove cakes from oven and serve hot, topped with guacamole.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

This was a fun little recipe for me on a few different levels.  First of all, who doesn’t love a good egg roll, am I right??  And making one that was delicious, but also veggie packed and healthy and baked was such a win.  Because the kid loves them, the husband loves them, and I find myself sneaking leftovers out of the fridge for a mid-day snack every day.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

Making the egg rolls is kind of a blast too.  I’m including a little iPhone-quality-bad-lighting-not-so-expert collage on how to roll them up.  Because every time I do it, I have to sit there and really think about it before I get going.  So hopefully this is helpful for you, but even if it’s not, I know I’m going to reference it the next few times I put these bad boys together.

How To Roll An Eggroll | Little Kitchen, Big Bites
And I finally got the guts to let the little one in on the cooking.  I’ve had her “help” from her high chair often enough where she sits, supervises, identifies fruits and veggies and colors, smells spices and gets to munch on whatever veggies I’m chopping up.  I legitimately feel like she’s learned quite a lot just from watching me prep dinner.

Mama's Helper | Little Kitchen, Big Bites

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites But this time, I actually got her up to the counter and let her help.  I opened the cans, she poured them in.  I chopped stuff up, she added it.  I gave her a spoon, she stirred.  And ate.  And ate.  And ate.  Hopefully this recipe is accurate because the kid kept stealing bites as soon as I turned my head away.  Luckily she, Hubby and I were the only ones that ate these things because there was some serious double dipping and messy little fingers happening up in there.  But she loved it.  And I loved it.  And it’s totally going to be my future of cooking and I’m so excited.

I already bought a box of brownie mix for us to whip up later this week.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

And speaking of brownies, this I totally love how healthy these are.  It’s basically a delicious salad that I popped in an egg roll wrapper and baked.  And even the dipping sauce is a greek yogurt and avocado based sauce.  There’s not much to complain about here, folks.  Except for who gets the last one…

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

 

4.0 from 1 reviews
Healthy Baked Southwestern Egg Rolls with Avocado Cilantro {Greek Yogurt!} Dipping Sauce
Author: 
Recipe type: Entree, Appetizer
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 14-16 egg rolls
 
Ingredients
  • For eggrolls:
  • 1 can black beans
  • 1 can corn
  • ½ of a red onion, chopped finely
  • 1 bell pepper, chopped finely
  • 1-2 cups spinach, chopped finely
  • 1 can green chiles {less if you prefer less spicy}
  • ¼ cup cilantro, chopped
  • ½ cup light mexican blend shredded cheese
  • 1 T cumin
  • 1 T ancho chile powder
  • 1 T garlic salt
  • 1 t black pepper
  • 1 T lime juice
  • 1 package egg roll wrappers
  • For sauce:
  • 1 avocado
  • ¼ cup cilantro, chopped
  • ¼ cup greek yogurt
  • 1 can green chiles {less if you prefer less spicy}
  • 1 T lime juice
  • 1 t cumin
  • 1 t garlic salt
  • ½ t black pepper
Instructions
  1. Preheat oven to 375 degrees
  2. Combine all ingredients except egg roll wrappers in a large bowl and stir to combine. Taste and add additional spices if desired.
  3. Place a cooling rack on top of a baking sheet and spray with nonstick spray. You can also cook them straight on the baking sheet, but I like the way they cook better on the rack.
  4. Put a little bit of water in a small bowl next to your work space
  5. Place an egg roll wrapper on your cutting board like a diamond with one corner facing towards you. Scoop a generous scoop of filling {~2-3 T) onto the wrapper in the middle towards your corner. Fold the corner up on top of the filling. Get your finger wet and wet the right and left corners and fold them in on top of the corner you folded up. Get your finger wet again and wet the top corner. Roll the whole egg roll up to the top corner and press lightly to seal. {see photo in post for details}
  6. Place egg roll on rack and repeat with all egg rolls until you run out of filling.
  7. When all egg rolls are complete, spray them with nonstick cooking spray and place in the oven.
  8. Bake for 15-20 minutes, or until golden brown.
  9. While egg rolls are baking, put all sauce ingredients in a blender or food processor and blend to combine until smooth. Chill until ready to serve.
  10. Serve egg rolls hot with dipping sauce.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

Baked Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!}

Baked Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!} | Little Kitchen, Big Bites

I know what you’re thinking.
“Girl, it’s the week of Thanksgiving…where’s my stuffing recipe??”
First of all, I use the boxed stuffing from Trader Joe’s and it is incredible.  Second of all, I have a hungry toddler to feed for the next three days before turkey day.  And these are turkey meatballs, so technically, they’re totally appropriate.

Everyone used to tell me that toddlers were picky eaters, and I would look at my deliciously chunky baby and laugh.  “This child will never refuse a meal,” I would say.  They were right.  I was wrong.  Gone are the days when she would demolish a plate full of steamed vegetables and slow cooked chicken breast like it was a cheeseburger and fries.  My little darling has decided that she wants to eat whatever we’re eating.  Period.  End of story.  Which, really, has been a great thing because it’s forced us to be more healthy.  Instead of pizza and burgers, we bake up some vegetable packed meatballs.

Baked Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!} | Little Kitchen, Big Bites

One of my friends mentioned that she had used meatballs to hide loads of veggies in a delicious little toddler-friendly package.  So I went to work with some leftover vegetables and these meatballs were born.  The recipe below lists what I used, but really you can throw in any vegetables that you have laying around.  Like the ones left over from your Thanksgiving dinner on Friday morning.

I cook up a big batch of these suckers, throw them in the fridge, and heat them up with some marinara sauce and a little bit of cheese right before meal time.  They’re a huge hit.  You can also cook up some pasta and throw them on top with the sauce and the cheese and the hubby will be eating his vegetables too.  Because the toddler isn’t the only one who’s picking about eating veggies.

Baked Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!} | Little Kitchen, Big Bites

 

Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!}
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 25-30 meatballs
 
Ingredients
  • 1 small onion, chopped
  • 2-3 cups chopped vegetables {I used 2 zucchini, 2 bell peppers, 1 cup of mushrooms, and 2 cups of spinach}
  • 1 T olive oil
  • 1 t preminced garlic
  • 1 T basil
  • 1 t oregano
  • Salt and pepper to taste
  • 1 - 1.5 lbs ground turkey {sub ground beef if desired}
  • 1 egg
  • 1 cup panko bread crumbs
  • Marinara sauce, parmesan or mozzarella cheese, and/or cooked pasta to serve with, as desired
Instructions
  1. Preheat oven to 350 degrees
  2. Heat olive oil in a large skillet over medium high heat
  3. Add onion and garlic and cook until onion is translucent, about 3-5 minutes
  4. Add other veggies (except spinach) and cook for an additional 5 - 10 minutes, or until softened. Add spinach for an additional 2-3 or until wilted.
  5. Remove veggies from heat and let cool in the refrigerator
  6. While the veggies are cooling, mix ground turkey, egg and panko bread crumbs in a small bowl
  7. Once veggies are cool, add turkey mixture to veggie mixture and use your hands to fully combine
  8. Line 2 cookie sheets with parchment paper
  9. Roll meatballs from approximately 2-3 T of the turkey veggie mixture and place on cookie sheet
  10. Bake for 30-35 minutes
  11. Serve as desired, with marinara, cheese, and/or pasta, or as is

Baked Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!} | Little Kitchen, Big Bites Baked Turkey & Vegetable Meatballs {Healthy & Toddler Friendly!} | Little Kitchen, Big Bites

Simple Green Smoothie

Can you believe Thanksgiving is less than two weeks away???  Me neither.  Time is flying by and they’re starting to play Christmas song on the local radio stations and I’m feeling al warm and fuzzy inside.  It’s almost the holidays…time to eat, drink and be merry!  Time for festive foods, delectable desserts, calorie heavy cocktails and more!  And yet, no one wants to have a Santa gut come January 1.

I tried a sugar cleanse a few weeks ago.  All I ate was vegetables, lean protein, and some fruit in these green smoothies.  No sugar, no alcohol, no caffeine.  I thought I was going to die.  But it actually wasn’t half bad.  Since I finished, I’m back to the dark chocolate covered pretzels {so continues my love hate relationship with Trader Joes} and wine, but we’ve remained relatively healthy in our meals and instead of constant snacking, I try to have one of these bad boys first.  It’s a great way to fill your stomach with something good instead of stuffing it full of the aforementioned pretzels.

Simple Green Smoothie | Little Kitchen, Big Bites

 

If you’re trying to enjoy the calories without packing on the pounds, give this one a try.  It’s actually delicious enough that my kiddo thinks that it’s a treat.  I give her some before adding the protein powder, which is actually not necessary unless you want to beef it up a little.  You can add other fruits, use kale instead of or in addition to spinach or whatever you’d like!  Get creative!  The important thing is that you’re drinking your greens with some fruit for the yummy factor.

You can also check out my healthy recipe index for more yummy and slim ideas!

 

Simple Green Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Total time: 
Serves: 3 smoothies
 
Ingredients
  • 2 apples
  • 1 pear
  • 1 handful of grapes
  • 4-5 frozen strawberries
  • 3-4 cups spinach
  • Water to fill
  • 1 scoop protein powder, if desired
  • Ice, if desired for added thickness
Instructions
  1. Add all fruit into the blender.
  2. Top with spinach (I usually just fill whatever space is left)
  3. Fill with water half way up
  4. Add ice if desired
  5. Add protein powder on top if desired
  6. Blend until smooth

 

 

Avocado and Blackened Corn Salad

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

I posted this a few months ago over at the fabulous Not Your Ordinary Recipes, but I wanted to share it here too as the summer starts winding down.  Because you must try this salad before the weather chills out for the year.  Ugh.  Can it be that it’s almost September already??

Oh well.  Just keep telling yourself that the holidays are around the corner, right?  Because if there’s one thing I love as much as the hot weather, it’s the smell of a turkey in the oven or the jingling of reindeer bells.  I feel better already.

Let’s get to it.  This versatile salad can also be used a number of ways…as a salad over romaine, as a dip with chips, or as a salsa over grilled fish or chicken!  Personally, I just eat it by the spoonful.  Because who can beat a salad with big ol’ chunks of avocado, blackened veggies, and southwest flavors.  Enjoy!

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

Southwestern Veggie Salad
Author: 
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 avocados, chopped
  • 1 tomato, chopped
  • 1 jalapeño, chopped finely
  • ½ cup cilantro, chopped finely
  • ¾ of a red onion, chopped finely
  • 1 can black beans
  • 1 can corn
  • Juice of 2 limes
  • 1 t garlic powder
  • Salt & pepper to taste
  • 2 romaine hearts, chopped (optional)
Instructions
  1. Preheat the oven to 450 degrees
  2. Drain and rinse beans and corn and spread on a nonstick baking pan
  3. Bake for 15 minutes, stirring every 5 minutes, until corn has begun to blacken. Remove from oven and let cool.
  4. Combine beans, corn, avocado, tomato, jalapeño, cilantro and onion in a large bowl.
  5. Pour lime juice over the top and stir to combine.
  6. Season with garlic powder, salt and pepper.
  7. Serve cool, by itself or over chopped romaine.

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

Guest Posting ~ Avocado & Blackened Corn Salad

I’m guest posting over at Not Your Ordinary Recipes today, sharing a recipe for a super light and refreshing Avocado and Blackened Corn Salad. Go check it out!

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

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