BBQ FOIL PACKETS WITH GARLIC SAUSAGE & VEGGIES

 

There is nothing that says Summer than a good BBQ or a Campfire!  Am I right?  Well my friends your going to love this recipe whether your a Camper or just like to sit at a cottage by the lake.  This is the most adaptable meals and super easy , quick clean up and less mess so you can spend your time where your wanting to be and not in the kitchen.

Enjoy this and experiment, you can pretty much throw everything but the kitchen sink in these amazing little packets of flavour.  Plus the kids love them too!!

Garlic Sausage & Veggies In Foil Packet

Ingredients
Foil Packs
  • Heavy Duty Foil
  • 16 ounces Smoked Turkey or Chicken Sausage, coined
  • 2 cups (~3/4 pound) baby red potatoes, quartered
  • 2 cups (~3/4 pound) green beans, trimmed
  • 3 corn on the cobs, sliced
  • 4 cloves minced garlic
  • 4-6 tablespoons unsalted butter
Seasonings
  • 1 teaspoon paprika
  • 1 and 1/2 teaspoon dried parsley
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon EACH: garlic powder and onion powder
  • Salt and pepper
  • Optional: fresh parsley, freshly grated Parmesan cheese
Instructions
  1. If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you’d like to avoid cooking in foil and won’t be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)

  2. Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.

  3. Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.

  4. Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).

  5. GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to insure your grill is hot enough). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**

  6. Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.

  7. Enjoy immediately!

Sweet Potato Taco Bowl

 

If you have been following my blog you would have noticed a theme. One I love taco’s and two I seem to love these bowls lol.  But I have to admit when I found this recipe I couldn’t resist and had to give it a try.  I was so glad I did, and if you like the sweetness of the Sweet Potato and a little heat then this is definitely one for you!

 

I would love to have your feedback on this bad boy!  Maybe you have a recipe you’d love to share?

Here is the recipe for SWEET POTATO TACO BOWL

Ingredients
  • 2 tbsp chili powder*
  • 1 tbsp sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
  • 1 tbsp ground cumin
  • 2 tsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne powder (optional, very spicy)
  • 1 lbs (454 grams) sweet potatoes, peeled and copped into 1-2″ cubes (approx.)
  • 1 tbsp vegetable oil
  • 1 lbs (454 grams) ground Chicken ( or you can omit) 
  • 1 14 oz. (330 ml) can black beans, drained and rinsed
  • 1 cup corn, either from can or 2 ears of corn (shucked and kernels removed from ear)
  • 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
  • 1 medium avocado, sliced
Instructions
  1. Preheat oven to 400° F.

  2. In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).

  3. Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

  4. Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.

  5. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.

  6. Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).

Recipe Notes

WEEK 7 Of NEW PROGRAM

Week 7 LEG DAY!

This was a battle 🥊
Not because of the exercises but because I let my head get into it. Not in a good way, I started to talk myself out of it and then I reached out and got some support and encouragement to push through and push harder than I thought I could!

Working out 🏋️‍♀️ is more than just moving your body, it’s not about being perfect or the next body builder. It’s for our mind too, we tend to trick ourselves in so many ways to say we can’t run 🏃‍♀️ that extra mile or we can’t lift that extra 5 lbs or we can’t workout today!

But when you keep at it whether you want to or not you’ll start to shift.

You’ll start to think “ok if I don’t workout how will I feel after , how good do I feel when I finish ? Is that worth giving up ? Look at how far I have come? Do I want to stop 🛑 now? “

If you answer “NO” to any of those questions then you my friends have found the secret 😎sauce!

And it feels Dam good when you can finish and it’s even better when you were able to tell you mind to shut the hell up and just do it!

Thank you to all the friends that helped me push through today , I really needed that extra push and you delivered!

So I want to offer you a huge gratitude 🙏 , I have been blessed in so many ways and you show that to me every day!

Sweet Potato and Black Bean Taco

 

Black Bean and Sweet Potato Tacos

Ok you all know it wouldn’t be a Tuesday without Taco’s Right?Well luckily I love Taco’s and it doesn’t matter what type, so I came across this beauty and what I love about it is that it’s vegetarian! You can seriously add meat if your not a vegetarian. These Black Bean and Sweet Potato Tacos are a new favourite of mine  for Taco Tuesday!  Easy prep and lots of garnish, they make for one delicious, healthy dinner!

 

Course Lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 1 large sweet potato or 2 small -peeled
  • 2 tsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • pinch salt
  • 1 15 oz can black beans with their liquid
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 8 corn tortillas
  • 1 avocado -sliced
  • 1/2 cup tomato salsa

Instructions

  1. Preheat oven to 375F.   Line a baking sheet with parchment paper.

  2. Cut the sweet potato into 1/2-inch-thick rounds, then cut each round into quarters.  In a large bowl, toss the sweet potato with the olive oil, chili powder, and cumin.

  3. Spread the sweet potato in a single layers on the prepared baking sheet.  Sprinkle with the salt.  Roast for 20 minutes, then flip and roast for an additional 10-15 minutes until browned.
  4. In a small saucepan, combine the black beans (with the liquid from the can) with the oregano and garlic powder, and stir.

  5. Cook over low-medium heat for 10 minutes until heated through.  Add salt to taste.  Drain the beans.

  6. Divide the sweet potatoes and black beans equally among the tortillas.  Top each taco with avocado slices and tomato salsa, and any other toppings you like.

California Sushi Bowl

This is one area that I’m not a huge fan of.  My family ( Husband, 2 Daughters, and Sister In Law) absolutely love SUSHI!!  Every time Hubby and I take our trip back home we have to make a date with my sister in law to have a Sushi day!.   So I thought to myself, I will never know if I like it or not if I don’t try right?

SO one time we went to a sushi restaurant ( which there are tons in my home town)  We sat down and my family started ordering which was crazy they actually use an iPad to order.  Gone are the days of the DINER lol.  When the food started coming some of the food was good, but then the sushi came and I thought well ” It’s Now or NEVER ”  and I honestly did not like it.  I can’t even describe the taste, but I thought it was my first time.  So I ate some other items and thought I better try again.  So I did and the same taste was there.  So by the end of it, and after many attempts it just wasn’t for me.

But that doesn’t mean that you guys don’t like it.  So when I saw this recipe I thought of my family and the many friends I have that love Sushi!  This actually does look really good, I may be tempted lol.   Which would make my family super happy!

What I love is that this recipe uses Cauliflower Rice as well! You can’t go wrong with Cauliflower Rice!

Here is the Recipe and I would love any feedback if you love Sushi and what you think of this Recipe!!

INGREDIENTS:

  • 4 cups cauliflower rice
  • 2 tbsp seasoned rice vinegar
  • 1 large avocado pitted, peeled and thinly sliced
  • 12 oz imitation crab meat
  • 2 persian cucumbers thinly sliced
  • 1 tbsp toasted black sesame seeds
  • 1 tbsp toasted white sesame seeds
  • 1 nori sheet shredded into small pieces
  • 2 green scallions thinly sliced

SRIRACHA MAYONNAISE

  • 1/4 cup mayonnaise
  • 3-4 tsp sriracha sauce

DIRECTIONS:

  1. In a small bowl, mix mayonnaise and sriracha sauce until evenly mixed. Set aside.
  2. Steam cauliflower rice until tender. While rice is still hot, drizzle with rice vinegar and mix vinegar into the rice. Taste and add more vinegar if needed.
  3. Add 1 cup of cauliflower sushi rice to each meal prep container
  4. Add 3 ounces of crab meat to each bowl. Divide cucumbers and avocados evenly amongst the bowls. Garnish with black and white sesame seeds. Garnish with scallions. Drizzle with sriracha sauce. Keep bowls stored in the fridge for up to 3 days. Right before eating, add shredded nori to bowl. You do not want to add the nori ahead of time because it will soften almost immediately.

NOTES:

  • Make sure to use seasoned rice vinegar and not regular rice vinegar. Seasoned rice vinegar is less acidic and sweeter than regular rice vinegar and is used to make sushi rice.

Vegetarian Eggs Benedict

 

 

 

Monday Mornings!!

Can be tough to get started. I for one love Monday’s I shifted my mindset to instead of dread I look forward to it. It’s a new beginning of a week,  a new way to crush those goals we might have made a while ago (last week) and as sometimes life happens we never get to accomplish them right?

So I use Monday’s as my Fresh start.  So this morning I wanted to share with you a recipe to start not only your mindset but your belly as well.  So you will have a full healthy stomach to start your day.  Now I’m not a huge fan of Eggs Benedict. But my family love them, I mean really love them.

SO when I saw this recipe on the Beachbody blog I had to share with you! I think this is a definite keeper to use if your trying to eat healthy and this is actually from a New program 2B Mindset that is having  amazing results and your never hungry.  Give this a try and let me know what you think.  IF your curious or are wanting more info about the program please feel free to message me or drop me your email! I would love to share with you and get you feeling great without sacrificing taste or food.

 

Vegetarian Eggs Benedict
 
 
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Servings 2 servings, 2 halves each
Ingredients
1 tsp . olive oil
4 oz . sliced mushrooms
4 oz . asparagus tips (1-inch pieces) (about 1 cup)
2 cups water
2 tsp . fresh lemon juice (or white vinegar)
4 large eggs
2 whole grain English muffins , split, toasted
¼ cup Healthy Hollandaise Sauce
1 tsp . finely chopped parsley (for garnish; optional)
Instructions
Heat oil in large nonstick skillet over medium-high heat.
Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.
Vegetarian Eggs Benedict Recipe Variations (for two servings):
 
Avocado – Add ¼ avocado. Add ½ blue container equivalent for each serving
Roasted red bell pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus
Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus
Tomato – Substitute 6 slices of tomato for mushrooms or asparagus
Portobello mushroom – Substitute 2 grilled portobello mushrooms for the English muffin. Add ½ green container equivalent and eliminate 1 yellow per serving
Nutritional Information (per serving):
Calories: 425
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 447 mg
Sodium: 454 mg
Carbohydrates: 36 g
Fiber: 8 g
Sugars: 4 g
Protein: 26 g

Portion Fix Containers
1 Green
2 Yellows
1 Red
1 Orange

2B Mindset Plate It!
A great breakfast option. Add veggies or a side salad for lunch.

Steak and Veggie Rollups

 

With Summer coming fast to an end, I still wanted to share with you a quick and easy recipe with one of my favourite’s Steak.  Now Flank steak is no RIB EYE.  I’ll give you that but what you can do with Flank steak is still quick and easy and tender.  Plus it’s easy on the pocket book lol.

 

A healthy, gluten free dinner recipe for veggie and flank steak roll-ups.  Cook these low-carb and Paleo steak roll-ups in a skillet or fire up the grill!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 335 kcal

Ingredients

  • 1 lb. flank steak

Roasted Vegetables:

  • 2 bell peppers thinly sliced
  • ½ sweet onion thinly sliced
  • 1-2 T.  Olive Oil
  • ½ t.  Salt
  • ¼ t. Pepper

Balsamic Glaze

  • ¼ c.  Balsalmic Vinegar
  • ¼ c.  Olive Oil
  • 2 T. brown sugar
  • 1 T.   Soy Sauce, Tamari, Liquid AMinos , Coconut Aminos
 
 

Instructions

For the Roasted Veggies:

 
  1. Heat oven to 425 degrees.
  2. Drizzle 1-2 T. olive oil on a baking sheet and spread peppers and onions out evenly. Sprinkle with salt and pepper.
  3. Bake vegetables for 10-12 minutes, or until crisp-tender. Make sure not to cook them all of the way.

For the Balsamic Glaze:

  1. Bring all ingredients to a boil in a medium-sized saucepan. Reduce heat and simmer for 4-5 minutes, uncovered. Remove from heat and set aside.

For the Assembly:

  1. Pound flank steak to ½ – ¾ inch thick. Cut flank steak into 6 even slices. (About 2-3 inches wide.)
  2. Place even amounts of cooked vegetables towards the end of each piece of steak. Roll up and secure with two toothpicks. 
     

    Cooking the Roll-Ups:

    1. Reduce oven temperature to 350 degrees.
    2. In a large skillet drizzle an additional 1-2 T. olive oil in the skillet. Sear rolls on all four sides for at least 1-2 minutes, totaling about 8 minutes.
    3. Place seared steak rolls in a baking dish and cover with the balsamic glaze.
    4. Cover dish with aluminum foil and bake in 350 degree oven for 30-40 minutes (depending on level of doneness desired.)
    5. Serve with side dish of choice and enjoy!