Hey, fit friends! This Friday I’m sharing 3 recipes from my wellness club vault with you! Enjoy 😉
This recipe is a small bite with a big punch your whole family is going to love! Welcome to the virtual recipe library, Lunch Box Pizza Bites. Yes, just like those bites you love with a healthier twist. I love this recipe because it can be made with almost any topping mix-in you like. So excited to try this one!
Lunchbox Pizza Bites
Servings: 7 (3 muffins each)
¾ cup whole wheat flour (or gluten-free flour)
1 tsp. dried oregano
¾ tsp. baking powder
½ tsp. garlic powder
½ tsp. onion powder
¾ cup unsweetened almond milk
1 large egg
¼ cup + 2 Tbsp. finely chopped turkey pepperoni, nitrate-free
¼ cup shredded low-moisture part-skim mozzarella cheese
¼ cup Parmesan cheese
1 cup your favorite sauce (optional, for dipping!)
1. Preheat oven to 375° F.
2. Lightly coat a mini-muffin pan with spray; set aside.
3. Add flour, oregano, baking powder, garlic powder, and onion powder to a large mixing bowl; stir to combine.
4. Add almond milk and egg to a small mixing bowl; whisk to combine. Add almond milk mixture to flour mixture; stir until well combined. Add pepperoni, mozzarella cheese, and Parmesan cheese; stir to combine.
5. Divide batter evenly among prepared pan (approximately 1 Tbsp. + 1 tsp. per cup); bake for 15 to 18 minutes, or until lightly browned. Let cool until you can handle the pan.
6. Remove pizza bites by cutting straight down around edges with a paring knife. Serve with sauce for dipping (if desired).
What is your favorite pizza topping? Reply and let me know!
Ok, if you’re in the mood for comfort food, this chicken + dumplings combo is going to be the perfect lunch or dinner that you can whip up in 30 minutes. Oh, and it’s meal plan approved 🙌 Let’s get into it!
– 1 tbsp ghee
– 1 cup chopped onion (you’ll need about 1½ medium onions)
– ½ cup chopped celery (about 1½ medium stalks)
– ½ cup chopped carrots (1 medium)
– 3 garlic cloves, finely chopped
– 2 cups low-sodium organic chicken broth
– 2 cups low-fat (1%) milk
– ¼ tsp sea salt
– ¼ tsp ground black pepper
– 3 tbsp cornstarch + 3 tbsp water (combine to make a slurry)
– 3 cups cooked, shredded chicken breast
– 1 tbsp apple cider vinegar
– 1 tbsp chopped fresh parsley
– 1 cup gluten-free all-purpose flour
– ¼ tsp sea salt
– ¼ tsp baking powder, gluten-free
– 1 large egg, lightly beaten
– 3 tbsp water
1. Add the ghee to a large soup pot and heat over medium-high heat until fragrant.
2. Add the onion, celery, carrots, and garlic; cook for 5 minutes, until vegetables begin to soften.
3. Add the broth, milk, salt, and pepper. Bring to a boil; reduce to a simmer and continue cooking while dumplings are made.
4. To make dumplings, stir together flour, salt, and baking powder in a medium mixing bowl. Add egg and water; stir until a loose dough forms.
5. Dollop tablespoon-sized lumps of dough directly into simmering soup. Cover and cook, 10 to 12 minutes, until a toothpick inserted into the center of a dumpling comes out clean.
6. Stir in cornstarch slurry and simmer, 1 minute, until soup thickens.
7. Stir in chicken, vinegar, and parsley.
8. Divide evenly among four bowls and serve immediately, or store refrigerated in an airtight container for up to 4 days.
There are a bajillion veggie recipes out there, with countless ways to prepare them… but oven-roasting has got to be one of the best 🤤 You’ve got that caramelized flavor, with that toasted outside… definitely a winner!
Plus, just chop up whatever veg you have, throw it on a baking sheet, and roast it all together! This makes a perfect dinner side, an amazing salad topping, a delicious addition to a lunchtime wrap; basically, roasted vegetables are a perfect meal-prep food! Here are a few tips before I share my go-to recipe.
🥕 Cut your veggies into roughly the same-sized pieces. Things that cook faster (like onion) can be a little larger, while things that take longer to get nice and toasty can be smaller (like sweet potatoes).
🥕 You’ll want to use a little bit of oil to really get the best caramelization. Plus, this helps keep the vegetables from sticking to your pan + makes clean up a breeze!
🥕 Make sure to spread out your veggies – this works best with a large baking sheet. If they’re all stacked on top of each other, they steam instead of roast and you miss out on that incredible roasted flavor.
– 8 oz carrots, cut in half lengthwise + then cut into 2-inch pieces
– 8 oz beets, cut into 1¼-inch pieces
– 1 lb sweet potatoes, peeled and cut into 1¼-inch pieces
– 1 medium fennel bulb, stalks trimmed, bulb cut in half lengthwise, then cut into 1¼- inch slices
– 1 medium onion, cut in half, cut into thin wedges
– 4 tsp olive oil
– ½ tsp sea salt
– ½ tsp ground black pepper
– 2 tbsp parsley, finely chopped
1. Preheat the oven to 450° F.
2. Place carrots, beets, sweet potatoes, fennel, and onion on a large oven-proof roasting pan or baking sheet.
3. Drizzle with oil. Season with salt + pepper and mix well. Spread the vegetables in a single layer.
4. Bake, turning twice, for 40-45 minutes, or until the vegetables are brown + tender-crisp.
5. Sprinkle vegetables with parsley and toss gently to blend.
This recipe makes 4 servings (about ½ cup each).
That’s it for now! Keep living life fit!