Vegetarian

Mashed Cauliflower – 21 Day Fix Approved

This clean recipe for mashed cauliflower is creamy and delicious, containers NO butter, and can be whipped up for a last minute side dish. Plus, it is 21 Day Fix approved.

Mashed Cauliflower

Ingredients:

16 oz cauliflower florets
2 tbsp Greek yogurt
2 tbsp goat cheese
1/4 tsp garlic powder
Fresh ground pepper, to taste

Directions:

Cook cauliflower until tender. Drain, return to pan, cover and allow to sit for 5 minutes.

Add cauliflower, Greek yogurt, goat cheese, and garlic powder to a food processor. Process until smooth and creamy.

Top with fresh ground pepper.

Depending on the size of your cauliflower, makes 2-4 servings.

21 Day Fix: portion out with your green container, I don’t worry about counting anything for the cheese or yogurt since it is such a small amount

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Veggie Egg Muffins

Veggie Egg Muffins

These veggie egg muffins should be called kitchen sink egg muffins because you can put in so many different vegetables in them. It is a great way to use up any veggies you have that may be about to turn. They are great to make ahead for a healthy, grab-and-go breakfast all week long. Store them in the fridge and reheat in the microwave for about 45 seconds and you are good to go!

Ingredients:

12 eggs
3 cups chopped fresh veggies/herbs (spinach, tomatoes, peppers, mushrooms, broccoli, green onions, cilantro, basil etc.)
1 tsp all purpose seasoning
1.5 cups shredded cheese (optional)

Directions:

Preheat oven to 350. Spray a 12 cup muffin tin with cooking spray (I’m not sure if it is just my old muffin tins but I have had issues with them sticking – I get MUCH better results when using silicone muffin cups sprayed with cooking spray).

Chop up the veggies you want to use. Crack the eggs into a bowl (if you have a bowl with a spout, even better), add seasoning, and beat well. Dump in the veggies and cheese and stir to combine. Pour the mixture evenly into the prepared muffin tin.

Bake for 25-30 minutes or until eggs are cooked and no longer runny.

Store in the refrigerator until ready to eat. Reheat for 45 seconds in the microwave.

Makes 6 servings, 2 muffins per serving.

21 Day Fix: 1 red, 1/2 green, 1 blue (if using cheese)

 

Delicious option: use chopped broccoli for your veggies and cheddar cheese – YUM

Broccoli Cheese and Egg Muffin Cups

 

Veggie Egg Muffins

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Banana Apple Muffins – 21 Day Fix Approved

 

 

These are so great for breakfast when you want something healthy but comforting at the same time. There is NO sugar in these, the sweetness comes just from the fruit. So, they aren’t your “grandmother’s” muffins, but they won’t give you your grandmother’s waistline, either, sooo… there you go! I super love that these count as 1 purple and 1 blue for the 21 Day Fix! Don’t know what the 21 Day Fix is???  Check out this post for why I love it so much!

21 Day Fix Banana Apple Muffins

Ingredients:

2 large eggs, lightly beaten
1 cup mashed ripe banana (about two medium bananas)
1 tbsp organic, grass-fed butter, melted
1.5 cups almond flour
3/4 tsp baking soda
1 dash Himalayan sea salt
1/2 cup chopped apple (about 3/4 medium apple)

Directions:

Preheat oven to 350. Prepare a muffin tin by lining 9 cups with lines or coating with cooking spray.

Combine eggs, banana and melted butter in a medium bowl. Mix well and set aside.

Mix together almond flour, baking soda, and sea salt in a medium bowl. Add almond flour mixture to banana mixture and mix until blended. Stir in apple.

Divide batter evenly between 9 muffin cups. Bake at 350 for 16-18 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack to cool.

Servings: 9
21 Day Fix: 1 purple, 1 blue per serving

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Pumpkin Pie Energy Bites

These are super easy to make and SUPER yummy. They tasted just like pumpkin pie to me. The consistency was a lot softer than I expected it to be but that didn’t bother me much. These are a great treat for when you are craving something pumpkin-y.  You could have these as a snack for extra energy before or after a workout or as an after dinner treat!

Pumpkin Pie Energy Bites

Ingredients:

1 cup pitted dates
1/2 cup raw pecan halves
1/3 cup canned pumpkin puree
1/4 cup unsweetened, shredded coconut (reserve small amount for garnish)
1 tsp maple syrup
2 tsp pumpkin pie spice

Directions:

Place dates in a medium bowl and cover with warm water. Allow to soak for 10 minutes. Drain and set aside.

Place pecans in food processor and pulse until finely ground. Add dates, pumpkin, coconut, maple syrup, and pumpkin pie spice. Pulse until well mixed. Place in a medium bowl and refrigerate, covered, for 30 minutes.

Scoop out the mixture into 16 tablespoon-sized pieces and roll each piece into a ball. Roll the balls in the reserved coconut.

Store in an airtight container in the refrigerator.

Servings: 8
Serving size: 2
21 Day Fix: 1 yellow and 1 tsp per serving

 

Pumpkin Spice Energy Bites

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Baba Ghanoush: Eggplant Dip

Getting tired of hummus? Here is a DELICIOUS alternative! I love baba ghanoush and when I had some extra eggplants on hand I decided to make some. This baba ghanoush recipe is super yummy and great to have on hand when you are tired of hummus.

Baba Ghanoush

 

Ingredients:

3 medium-sized eggplants
1/2 cup tahini
1 tsp coarse salt
3 tbsp lemon juice
3 cloves garlic, peeled and smashed
1/8 tsp chile powder
1 tbsp olive oil
a handful of flat leaf parsley or cilantro leaves

Directions:

Preheat the oven to 375.

Prick the outside of the eggplants all over with a fork. Char the eggplants directly over the flame of a gas burner or grill. If you don’t have one, you can char them under the broiler. Turn the eggplants so that they are charred all over.

Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes until they are completely soft. Remove from oven and allow to cool.

Cut the eggplants in half, scrape out the pulp and place into the bowl of a food processor. Add in the other ingredients and pulse until combined. Taste and add additional salt or lemon, as needed.

Garnish with a drizzle of olive oil and some fresh herbs. Serve with pita, pita chips, or veggies.

 

21 Day Fixers: I would count this the same as hummus, even though it is mostly vegetable the tahini and olive oil make it more like a healthy fat.

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

21 Day Fix Approved: Eggplant Pizzas

21 Day Fix Grilled Eggplant Pizzas

 

These are SO easy and yummy! You could try them with any combination of toppings but this is what I did.

Ingredients:

1 large eggplant, sliced
2 large tomatoes, sliced
Provolone slices
Handful of fresh basil
1 small garlic clove
EVOO

Directions:

Slice the eggplants and lightly salt them. Lay them out on paper towels to drain for 30 minutes.

Meanwhile, prepare the sauce by processing basil, garlic, and a drizzle of EVOO in a food processor. Set aside.

Preheat grill pan and oven broiler.

Lightly brush the eggplant slices with EVOO. Grill the eggplants in a grill pan (or outdoor grill) for 2-3 minutes per side.

Top eggplant slices with basil mixture, provolone cheese and sliced tomato. Broil for a minute or two to melt the cheese.

For 21 Day Fixers: 1 green, 1 blue, and 1 tsp. Just be sure to divvy out your cheese so you don’t use too much!

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Broccoli Cheddar Soup

We are getting so close… one week until we settle on our new house! I am so over being in a hotel and cooking primarily with my crockpot. I am over having only one measuring cup in the hotel which is 1/3 cup. For whatever reason that is all that is in the kitchenette and I refuse to buy a new set since I have like four sets in storage.

Violet is going to have her crib back and her own room and the dogs are going to have endless space to run and all I am going to have my Le Creuset and a full set of measuring cups. Priorities.

In the meantime I’ll be stalking Pinterest like a fiend for new house ideas. Feel free to interrupt me.

This recipe is one that I pulled up from last year when I was pregnant and trying to get back into blogging but failed. I was too busy shoving cupcakes into my mouth to write about anything.

I’m always on the lookout for a good broccoli cheese soup. This one was great! Easy, delicious and filling.

Ingredients:
6 tbsp unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 tsp nutmeg, grated
Kosher salt, to taste
Freshly ground pepper, to taste
4 cups (about 1 head) broccoli florets
1 large carrot, shredded
2.5 cups sharp cheddar, grated, plus more for garnish

Directions:
Melt the butter in a large pot or dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook 3 to 4 minutes until golden in color. Gradually whisk in half and half until combined and smooth.

Add chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot and simmer until tender, about 20 minutes. Discard bay leaves. Puree soup with an immersion blender, or in batches with a regular blender. Puree until smooth. Return soup to pot.

Add the cheese and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Serve with garnish of additional grated cheese.

Adapted from Pass the Sushi.

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Macaroni and Cheese

Mmmm…. mac and cheese. Carbs and cheese? Seriously? Who invented this? You deserve a medal. I decided to try out the Pioneer Woman’s versions since I usually trust her whenever calories are not a restriction and butter is a necessity. You can serve this without baking it for a creamy, succulent version, but I decide to bake it. I’m not sure which way I prefer. Baking it dries up the sauce some so you don’t get the same creaminess but it does have the added bonus of a crunchy topping.

Ingredients:
4 cups dried macaroni
1 egg
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 lb cheese blend of your choice, grated
1/2 teaspoon salt, plus more to taste
1/2 teaspoon seasoned salt, plus more to taste
1/2 teaspoon black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
Cook macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain and set aside.

In a large pot melt butter over medium-low heat. Sprinkle in flour and whisk together. Cook for five minutes, whisking constantly. Do not let mixture burn. Add milk and mustard, whisk until smooth. Cook for five more minutes, until very thick. Reduce heat to low.

Beat egg in a small bowl. Scoop 1/4 cup of the sauce out of the large pot and slowly pour it into the beaten egg, whisking constantly to temper the egg. Whisk until smooth.

Pour egg mixture into sauce, whisking constantly until smooth. Add in cheese and stir until melted. Add salt, seasoned salt, and pepper. Taste and add more salt as needed. Do no under salt.

Add cooked macaroni to sauce and stir to combine. Serve immediately for creamy mac and cheese or pour into a buttered baking dish, top with extra grated cheese and bake for 20-25 minutes at 350 or until bubbly and golden on top.

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Creamless Tomato Soup

There is nothing that screams comfort to me more than a grilled cheese sandwich and bowl of tomato soup. Except maybe eating that curled up on the couch with the dogs and a good book. And a glass of wine. Perfect scenario!

This tomato soup tastes smooth and creamy despite it’s lack of cream, or any dairy at all (although, I added a few drops as a garnish). It is also surprisingly filling. A perfectly healthy and delicious soup for the fall and winter.

Ingredients:
¼ cup extra virgin olive oil, plus extra for drizzling, divided

1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, chopped

1 teaspoon hot red pepper flakes, or more to taste

1 bay leaf

2 (28-ounce) cans whole tomatoes in juice
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups chicken broth (or vegetable broth, to make it vegetarian
2 tablespoons brandy (optional)
Salt and pepper to taste
¼ cup chopped fresh basil
Directions:
Heat 2 tablespoons olive oil in a dutch oven or large pot over medium-high heat until shimmering. Add onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Stir in tomatoes and their juices. Using a potato masher, mash tomatoes until pieces are no bigger than 2 inches. Stir in sugar and bread. Bring soup to a boil then reduce heat to medium. Cook, stirring occasionally, until bread begins to break down, about 5 minutes. Remove bay leaf and discard.
Add 2 tablespoons olive oil and blend soup using an immersion blender, until smooth and creamy, about 2 to 3 minutes. Stir in chicken broth and brandy, return soup to a boil. Season with salt and pepper to taste.
Garnish with fresh basil, and drizzle with olive oil. Serve with grilled cheese. Makes roughly 4-6 servings.

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Grilled Italian Vegetables with Pasta

This is a great pasta chock full of fresh summer veggies. Next time I will add some olives to give it another layer of flavor. We actually ended up liking this best with some fresh tomato sauce over it.
Ingredients:
1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
1 red bell pepper, seeded and quartered
Cooking spray
4 plum tomatoes, halved
4 cups green onions (about 2 bunches), sliced into 3-inch strips
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces uncooked)
1/4 cup grated fresh Parmesan cheese
Directions:
(Optional step to remove some of the bitterness of the eggplant): place eggplant slices in a colander and sprinkle with 3/4 teaspoon salt; toss to coat. Cover and let stand 30 minutes. Rinse with cold water and drain well.
Prepare grill.
Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning as needed. Add tomatoes and onions to the grill and cook all veggies and additional 5 minutes, turning often, until softened and slightly charred.
Remove veggies from grill and cut all into 1 inch pieces except for the tomatoes. Cut the tomatoes in half lengthwise.
In a large bowl, combine 1/4 teaspoon salt, oil, zest, and basil. Add the pasta, the veggies, and the cheese. Toss until well incorporated. Serve.
Servings: 6
Calories: 333
Adapted from Cooking Light.
 

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