Avocado Egg Salad Sandwich

We have a thing for hard-boiled eggs around our house lately. The kids love them, and I do too. For breakfast, I like to have two eggs every morning. I've finally realized what a great source of protein they are, and they keep me fuller than anything else (i.e. cereal). The only problem is that some mornings just don't allow me to fry up a couple eggs and that's where the boiled eggs enter. They are easy for me to prep before hand, peel, and keep in the refrigerator for a quick snack, breakfast, or even lunch. Though my kids weren't sure of this, I loved it and it was super filling and healthy!

Avocado Egg Salad Sandwich
2 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 hard-boiled eggs
• 1/2 hass avocado (or 1 small avocado)
• 1 tablespoon greek yogurt
• 1 teaspoon mustard
• 1/2 teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 4 pieces of whole wheat bread

DIRECTIONS

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1. Peel the hard boiled eggs, and dice them. 
2. Mash the avocado and mix with the eggs. Add greek yogurt, mustard, garlic powder, salt and pepper to the eggs and mix together.
3. Place on one slice of bread. Feel free to spruce up with any toppings like spinach, tomatoes, onion, or sprouts.

NUTRITION FACTS

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    1 serving    256 calories   8.7g fat   27g carbs    17.8g protein    5.4g sugar   

Enjoy!

Roasted Brussels Sprouts

One of our favorite veggies to have with dinner is brussels sprouts. I'm not kidding... my oldest son practically begs for them at the store. I had never had them until about 3 years ago when he was in preschool and they talked about them for the letter 'B'. That week, he said we had to eat them. We did and the rest is history. They are simple to make, the hardest part is quartering them. But you can always do that during the day, or nap time, and finish the rest while you're making dinner.

Roasted Brussels Sprouts
4 SERVINGS 
PREP: 15 minutes           COOK: 30-40 minutes            READY IN: 45-55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound brussels sprouts
• 3 tablespoons olive oil
• 3/4 teaspoon sea salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon pepper

DIRECTIONS

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1. Remove any loose leaves on the brussels sprouts and quarter. 
2. Put the brussels sprouts in a medium to large bowl, toss in the olive oil until coated.
3. On a large cooking sheet lined with parchment paper, dump out the brussels sprouts and move around until they aren't overlapping too much.
4. Sprinkle the salt, garlic powder and pepper on top. Bake, flipping every 7-8 minutes. They will be nice and golden when they're ready to come out. Enjoy!

NUTRITION FACTS

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    1 cup serving    140 calories   10.9g fat   10.5g carbs    3.9g protein    2.5g sugar   

Enjoy!

Twice Cooked Pork

I'm here today sharing one of our favorite go-to dinners. It's delicious, and I must say it, nutritious. It's packed with protein, and the leeks in it add a great crunchy texture that leaves the dish fully satisfying. I must say that I have a great friend, Kuei, who taught me how to make this dish years ago, and it will always be a family favorite.

Twice Cooked Pork
6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound pork (I use the filets, but leftover pork roast might work too)
• 2 Leek stalks
• 1 tablespoon oil
• 4 tablespoons soy sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 1/2 tablespoons black bean garlic sauce
• 1 teaspoon chili garlic sauce (optional, we serve ours on the side so people can add as much spice as they wish to the dish)

DIRECTIONS

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1. In a medium pot, bring water to boil, and cook the pork for 8-10 minutes, or until done.
2. While the pork is cooking, cut the leeks into 3/4" pieces and soak in water. After they have soaked for a few minutes, rinse thoroughly and set on a towel to dry.
3. Once the pork is cooked, slice into bit sized pieces.
4. Place a wok on medium heat. Once it's warmed up, add the oil. Add the pork and stir it for a minute.
5. Put the leeks into the skillet and give it a good stirring.
6. Add 2 tablespoons of soy sauce to the wok. Stir.
7. In a small dish, combine the remaining 2 tablespoons of soy sauce, garlic powder, white pepper, sweet bean sauce and chili garlic sauce (optional). Mix it together with a fork.
8. Add the soy sauce mixture to the wok and stir. 
9. Cook for another minute or two, or until the leeks are starting to look like they are ready. You don't want to overcook them as they will be soggy.

NUTRITION FACTS

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    1 serving    161 calories   5.3g fat   6.3g carbs    21.2g protein    1.9g sugar   

Enjoy!

Cilantro Lime Turkey Burgers

My number one priority for fixing dinners, besides having a well rounded meal, is time. Sure, there are occasions that I bake and cook for fun, but really, with 3 kids ages 5 and under, let's be honest, time isn't plentiful. Not that I'm complaining - my house is always a party - but a party that must be monitored, otherwise I'd have naked kids running around smearing who knows what on the walls. And that's really not the type of party I want to welcome in my home, if you catch my drift.

You will notice most of my dinner recipes posted on this site are easy, or can be prepped throughout the day. Otherwise, we'd be eating take out every night, or I'd be fixing dinner with 3 kids hanging off me. And if I felt up for the extra exercise, I might consider it. But really, by dinner time, I'm usually ready for bed.

This recipe has been a favorite the past few weeks. It's packed with protein, and super simple to prepare. I've even prepped them the day before and left them as patties in the fridge until we were ready to throw on the grill or George Foreman.

Cilantro Lime Turkey Burgers
4 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1/4 large red onion (or 1/2 of a medium one)
• 1/2 bunch cilantro
• 1 pound ground turkey
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• juice from 1 lime
• cheese (optional)

DIRECTIONS

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1. In a food processor, pulse the red onion and cilantro until it's just past diced.  (You could dice them by hand as well, I just don't like big bits of onion in my burger. I like the taste to be more subtle).
2. In a medium bowl, mix together the red onion, cilantro and turkey.
3. Add in the garlic powder, salt, black pepper, and lime juice. Mix together until blended.
4. Divide into 4 equal patties and throw on the grill. Grill for 7-10 minutes, or until golden brown.

NUTRITION FACTS

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*These nutritional facts are for the turkey patty only. They do not include toppings or bun.

    1 turkey patty    197 calories   10g fat   2.3g carbs    21.6g protein    .7g sugar   

Enjoy!
Recipe adapted from Subee's Kitchen.

Roasted Pumpkin Seeds

Time to carve those pumpkins! (Or maybe you already have.... go YOU!) If you've saved seeds, this is the perfect way to roast your pumpkin seeds. They are savory and a nice snack. Any if you don't want to mess with the pumpkin seeds, you can buy some at your local grocery store and this recipe will do just fine.

Since I made these before we carved our pumpkins, I used store bought pumpkin seeds. If you are using fresh seeds, follow the same steps, but you will want to cook longer, probably 40-60 minutes total cook time.

Roasted Pumpkin Seeds
4 SERVINGS 
PREP: 5 minutes           COOK: 10 minutes            READY IN: 15 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 cup pumpkin unsalted seeds
• 2 teaspoons olive oil
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• dash salt

DIRECTIONS

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1. Preheat oven to 300º.
2. In a bowl, combine pumpkin seeds and olive oil. Stir until all the seeds are coated with oil.
3. Add Worcestershire and garlic powder and stir. 
4. Line cookie sheet with parchment paper. Spread out the pumpkin seeds and sprinkle with salt.
5. Place in the oven and cook for 10 minutes, or until golden brown. (If you are using fresh seeds, cook 40-60 minutes, stirring every 20 minutes).

NUTRITION FACTS

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    1/8 cup serving    136 calories   10.9g fat   3g carbs    6.7g protein    0g sugar   

Enjoy!
Recipe adapted from Food.com
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