Healthy Dinner Idea!

Just yesterday my mom announced we would be having turkey tenderloin for dinner- a favorite in my house- and I knew there had to be some way to use the left overs! Well here it is! And so simple to make! Ugh I love food that loves your body back. 

Step One: Quinoa
       -Prepare one cup of quinoa in 2 cups of water. Add in 1 tablespoon of olive oil, and red pepper flakes, salt, pepper, and garlic powder to taste. Bring to a boil then reduce heat and let simmer for 15 minutes, covered until the quinoa has absorbed all the water

Step Two: Brussels Sprouts 
       -Measure out a cup or so of whole, frozen brussels sprouts and add them to a small pan with olive oil, a pinch of salt & pepper, and 1 teaspoon of minced garlic. Toss in pan until fully thawed and cooked. Should be crisp around edges. Optional: Slice sprouts in half and let cook face down in pan for a crispier taste 

Step Three: Potatoes
       -I had these left in my fridge from the previous evening, but all I did was cut small yellow potatoes in half and place them on a baking sheet. They were drizzled with olive oil and a little bit of sea salt before they went into the oven for 20 minutes at 400 degrees. Once they are done cooking, sprinkle on a little Parmesan cheese while the potatoes are still hot, it gets a little crispy and tastes delicious. 

Step Four: Dressing
       -This was so easy, and I made it up in the moment. All it is is, 2 tablespoons of fat free mayonnaise, 1/2 teaspoon of warm water, 1/2 teaspoon of garlic, and a splash of Franks Hot Sauce. I stirred it until I got the consistency I wanted. If you would like your dressing a little thinner add a bit more warm water and stir. 

Step 5: Turkey Tenderloin
       -I try to stick with white meat and this is one of my favorites. It is a Shadybrook Farms Turkey Breast Tenderloin. We've been able to find it at Stop & Shop and Target. I rinsed off some of the marinade they put it in, to cut down on salt, then wrap it in tinfoil and place it on a baking sheet. It cooks in the oven for approximately 30 minutes at 400 degrees which is perfect because you can cook the potatoes and turkey at the same time! Once done I sliced it and served. For this meal, I diced some of the left over slices and warmed them in the microwave before adding them

Step 6: Greens
       -Go ahead and throw in whatever greens you want. I only added romaine to the bowl because it's what we had in the house, but I bet it would be great with spinach, or a spring mix! 

Now that all your ingredients are prepped, go ahead and assemble your bowl! Be sure to get creative, change up ingredients and make it the best fit for you. Send me pictures on instagram if you try it out! 

Favorite Christmas Cookie Recipes

Hey Y'all! 
When we get close to the holidays, I absolutely love to bake. Something about warm cookies in the cold weather puts an instant smile on my face! I have celiac disease, so these recipes are modified to fit a gluten free diet, but feel free to use regular flour if necessary! 
I hope you enjoy! 

Snowball Cookies

Ingredients:

              1 cup (2 sticks) unsalted butter, lightly softened

              5 tablespoons granulated sugar

              2 teaspoons pure vanilla extract

              1/4 teaspoon kosher salt

              2 cups all-purpose Red Mill Gluten-Free flour

              2 cups finely chopped walnuts (Optional)

              1 1/2 cups confectioners' sugar for dusting 

Prep:

1. Cream together butter and sugar, beat in the vanilla and salt

2, Gradually add gluten free flour; beating after each addition

3. Stir in the nuts; mix until fully incorporated (optional)

4. Divide dough in half and refrigerate in plastic wrap for approximately 45 minutes

5. Arrange oven rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside

6, Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level

7. Roll dough between palms of hands to achieve a small rounded ball

8. Place dough balls 1½ inches apart on prepared baking sheets

9. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. The underside of the cookies should be only lightly browned

10. Cool cookies on baking sheets on wire racks for approximately 2 minutes

11. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. 

12. Roll cookies once again in the confectioners’ sugar.

Peanut Butter Blossom Cookies

Ingredients:

                1/2 cup Butter

                1/2 cup Peanut Butter

                1/2 cup Sugar

                1/2 cup Brown Sugar

                1 tsp Vanilla

                1 Egg

                1 1/3 cup Gluten-Free Flour

                1 tsp Baking Soda

                1/2 tsp Salt

                24 Hershey Kisses (unwrapped)

Prep:

1. Preheat oven to 350.

2. Cream together peanut butter, butter, sugar and brown sugar until smooth.

3. Add egg and vanilla and beat until smooth.

4. Whisk together flour, baking soda and salt in a separate bowl.

5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.

6. Roll into 1″ balls and place on cookie sheet several inches apart.

7. Gently make an indentation in the center of each cookie.

8. Bake 12-14 minutes.

9. Place a Hershey Kiss in the center of each cookie.

Monster Cookies

Ingredients: 

                 1/2 cup softened butter, margarine or coconut oil

                 1 cup packed brown sugar

                 1 cup sugar

                 1 1/2 cups peanut butter (I prefer using creamy, but you can use crunchy)

                 3 eggs

                 2 tsp. baking soda

                 1 tsp. pure vanilla extract

                 4 1/2 cups gluten-free rolled oats or instant oats

                 1 cup semi-sweet chocolate chips

                 1 cup plain M&M's

Prep: 

1. Preheat oven to 350°. Line cookie sheets with parchment paper.

2. In a bowl, cream together butter, sugars, peanut butter and eggs until light.

3. Add baking soda, vanilla extract, and gluten-free oats and mix on low speed until well mixed.

4. Stir in chocolate chips and plain M&M's.

5. Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheets, leaving space between them for them to spread. I only do 12 per cookie sheet, less if using a smaller sized sheet.

6. Bake at 350° for 10-15 or until they don't look gooey in the center. These are better slightly under-cooked than overcooked.

7. Remove from oven and leave on the cookie sheet for a couple of minutes before moving cookies to wire racks to cool.