I love a good one pan meal. I also love a good one pan meal that is low in fat and full of good for you vegetables. This meal received my "wow babe, this is delicious" seal of approval from my husband. It has a great tang from the mustard, peas and carrots similar to one of our favorite shrimp dishes at a great restaurant, and filling protein and carbs. It comes together in just a few minutes and you will be happy to welcome this easy dish into your repertoire. 

Ingredients: 

1 tablespoon butter

30-40 count medium shrimp

1 tablespoon olive oil

2 tablespoons dijon mustard

5 cloves garlic, minced

2 leeks, cleaned/diced

1 large carrot, shredded

1 cup frozen peas

1 1/4 cup israeli pearled cous cous

lavender salt

fresh cracked pepper

2 cups water, boiled

Directions: 

Melt your butter, add your shrimp, salt and pepper them. Saute your shrimp for 3-4 minutes until just barely pink all the way through. Set aside. In your same skillet add you olive oil, leeks, carrots, mustard, and garlic. Salt and pepper them and saute until soft and cooked through, about 5 minutes. While your vegetables are cooking, boil 2 cups of water. When the vegetables are soft, add your peas and cous cous to the pan. Dump your water over the top them, turn off your heat source, cover, and let sit 7-8 minutes until the cous cous has plumped. Season with lavender salt and pepper and return the shrimp to the dish. 

Simple, healthy, filling, and delicious. Hope you enjoy this quick one pot meal. 

Today we are making healthy cookies. As a mom, I know there is one thing that my child will never turn down, a cookie. A cookie can make all things right with the world. Unfortunately, most cookies are just processed sugar, bleached flour, and fat. I wanted to come up with a cookie that was not only healthy, but also good for you. Behold: Sneaky Cookies!

Just 6 ingredients, not only are these cookies super easy and affordable to make, but that are also very good for you. And the fact that they are in cookie form means even the most picky pallets will enjoy them! They are also gluten free, vegan, and all of that wonderful stuff. They have chia seeds in them, which are a whole grain food but naturally free of gluten. They are full of protein, fiber, Omega-3 fatty acids and various micronutrients. There is no butter and no sugar in these cookies! The sweetness comes from the tiniest bit of agave nectar, which we all know has the most favorable glycemic profile. So yes, these healthy cookies are winners in many ways. 

Ingredients: 

2 ripe bananans

2 tsp agave nectar

2 tsp chia seeds

2 carrots, shredded

1 cup oats

1/2 cup dark chocolate chips

Directions: 

Mash your bannanas, then mix together all of the ingredients. Form into balls and bake at 350 degrees for 15 minutes. (See? Told you it was simple.) 

One of Peggy's recipes that no one can say no to, is her glazed carrot cake. This cake is very moist due to its unique and delicious glaze, but also because of Peggy's secret ingredient: crushed pineapple! Maybe we should rename this Peggy's glazed pineapple carrot cake? Regardless of what we call it, we will always call it delicious. 

Cake Ingredients: 
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
8 oz can crushed pineapple, drained
2 cups grated carrots (4-5 medium carrots) 
3 1/2 oz flaked coconut
1 cup chopped walnuts or pecans

Glaze Ingredients: 
1/2 cup sugar
1/2 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 tsp corn syrup
1/2 tsp vanilla

Frosting Ingredients: 
4 oz cream cheese, softened
4 oz butter, softened
1 tsp vanilla
2 cups powdered sugar 

Grease and flour two round cake pans. Preheat your oven to 350 degrees. Mix together your  cake incredients. Divide into two and pour into your cake pans. Bake for 30 minutes or until a toothpick comes out clean. Then prepare your glaze by mixing together all your ingredients (minus the vanilla) in a saucepan over medium heat for 5 minutes. Then add your vanilla to the glaze and pour it over each of the cake rounds. Let cakes cool. Mix together your frosting ingredients in an electric mixer until smooth. Add extra powdered sugar if you prefer your frosting thicker. Frost the top of one cake round, stack the other on top of it, frost that as well. Serve and enjoy! 

Growing up I always loved Ramen Noodles. Now that I have unfortunatley become an adult and am more aware of what I put into my body, I don't ever let myself buy Ramen Noodles. But I recently stumbled upon a way to make them at home, in a much healthier way! I call this rainbow ramen because of all the beautiful colors. Not only is the beautiful and delicious, its a very affordable meal as well. 

Ingredients: 

2 large chicken breasts, cut into strips

6 ounces soba noodles 

2 tablespoons vegetable oil

1/2 head purple cabbage, diced into strips

1 onion, diced

1 brocoli crown

3 carrots, shredded 

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

2 tablespoons ketchup

1/4 cup worcestershire sauce 

1/4 cup soy sauce

1 tablespoon white sugar

1/4 teaspoon hot sauce

Directions: 

Heat your oil in a pan, add your chicken strips and cook until golden brown and cooked through. Remove and set aside. Add your vegetables to your pot and cook until soft and heated through. Meanwhile boil a pot of water and add your noodles to the pot. Boil for 3 minutes or so according to the package instructions. Remove your noodles and add them to the vegetables along with the chicken. Add the sesame oil and stir to prevent sticking. Mix together your ketchup, sugar, hot sauce, soy sauce, ginger, and worcestershire sauce. Once combined add it to your noodles and stir until everything is heated through and coated. Serve immediately. 

This is such a fun throw back dish updated for a more sophisticated palate and more nutrient rich without sacrificing any flavor. Let me know what you think!