5 Min Spinach & Goat Cheese Quesadilla Recipe

5 Min Spinach & Goat Cheese Quesadilla Recipe

5 Min Spinach & Goat Cheese Quesadilla Recipe

Thank you all for bearing with me while I work on a few other projects I have going on! I apologize for the lack of posts, but I will try to share and blog recipes as much as I can! Since my life has been extremely hectic lately, I’ve really been leaning on 5 Min Meals to stay healthy! I know time is usually a very big obstacle for most people when it comes to maintaining a healthy lifestyle and I want to show you that a healthy, meal can be made in just minutes!!

5 Min Spinach & Goat Cheese Quesadilla Recipe 1

These 5 Min Spinach & Goat Cheese Quesadillas  are easy to make and really delicious! Both kids and adults will love this easy recipe! These quesadillas keep well in the fridge for a few days so feel free to make them ahead of time to take to work or school for lunch.

5 Min Spinach & Goat Cheese Quesadilla Recipe 4

5 Min Spinach & Goat Cheese Quesadilla Recipe

You’ll need:

  • 2 tortillas – I like using uncooked tortillas, I found Two Tias brand at Costco
  • 1 handful baby spinach
  • 2 Tbs chevre style goat cheese crumbles
  • 1/4 an avocado
  • salsa

Place one tortilla in a large cast iron skillet over med-high heat. Layer it first with 1 Tbs goat cheese crumbles, then add avocado, fresh spinach leaves, another Tbs of goat cheese, and then finally, top with the second tortilla. Let sit for about 2-3 mins, continuously checking the bottom of the tortilla. Once the tortilla has started to brown. Press down with a spatula and then flip the entire quesadilla over. Let sit for another 2-3 minutes.

Once your tortilla is browned on both sides, remove from skillet and cut into 4 sections with a very sharp knife.

Serve with your favorite salsa and enjoy!

5 Min Spinach & Goat Cheese Quesadilla Recipe 2

This recipe is really delicious and makes a great meal, snack, or appetizer that everyone will love!

As always, feel free to make substitutions according to your personal taste preferences.

You can see more of my fast easy 5 min meals here, enjoy!!

5 Min Spinach & Goat Cheese Quesadilla Recipe 3
5 Min Spinach & Goat Cheese Quesadilla Recipe 6

5 Min Spinach & Goat Cheese Quesadilla Recipe
Author: Linda Wagner
Cook time:
Total time:
Serves: 1
Ingredients
  • You’ll need:
  • 2 tortillas – I like using uncooked tortillas, I found this brand at Costco
  • 1 hadful baby spinach
  • 2 Tbs chevre style goat cheese crumbles
  • 1/4 an avocado
  • salsa
Instructions
  1. Place one tortilla in a large cast iron skillet over med-high heat. Layer it first with 1 Tbs goat cheese crumbles, then add avocado, fresh spinach leaves, another Tbs of goat cheese, and then finally, top with the second tortilla. Let sit for about 2-3 mins, continuously checking the bottom of the tortilla. Once the tortilla has started to brown. Press down with a spatula and then flip the entire quesadilla over. Let sit for another 2-3 minutes.
  2. Once your tortilla is browned on both sides, remove from skillet and cut into 4 sections with a very sharp knife.
  3. Serve with your favorite salsa and enjoy!

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Spicy Avocado Toast

Avocado Toast with hot sauce

Avocado Toast with hot sauce

Spicy Avocado Toast

Grabbing a quick bite on this busy day! A busy schedule is no excuse to eat poorly, this Spicy Avocado Toast makes a great healthy meal in minutes!

You’ll need:

  • 2 slices Ezekiel bread, toasted
  • 1 small avocado
  • hot sauce – I love Cholula
  • sea salt & pepper
  • 1 ripe Roma tomato, cut into slices

Smear one side of each slice of toast with 1/2 avocado. Drizzle with hot sauce and top with tomato slices. Add sea salt and fresh cracked pepper.

Voila! A fast, easy meal in minutes!

*You can add other veggies too, if you like. Spinach, arugula, cucumber slices, shredded carrots, sliced bell pepper, and/or sprouts also make a super yummy open faced sandwich! Kids love it too, you can even have them help build their own 🙂

Enjoy!!

Spicy Avocado Toast
Author: Linda Wagner
Prep time:
Total time:
Serves: 1
A delicious, healthy meal in 2 minutes!!
Ingredients
  • 2 slices Ezekiel bread, toasted
  • 1 small avocado
  • hot sauce – I love Cholula
  • sea salt & pepper
  • 1 ripe Roma tomato, cut into slices
Instructions
  1. Smear one side of each slice of toast with 1/2 avocado.
  2. Drizzle with hot sauce and top with tomato slices.
  3. Add sea salt and fresh cracked pepper.
  4. *You can add other veggies too, if you like. Spinach, arugula, cucumber slices, shredded carrots, sliced bell pepper, and/or sprouts also make a super yummy open faced sandwich!

 

You can see more of my fast easy 5 min meals here, enjoy!!

 

 Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

 

5 Minute Chopped Chickpea Salad

5 Minute Chopped Chickpea Salad

5 Minute Chopped Chickpea Salad

I love this simple Chopped Chickpea Salad. It requires very little prep time and is super healthy!

5 Minute Chopped Chickpea Salad

5 Minute Chopped Chickpea Salad

You’ll need:

  • two 16 ounce cans of chickpeas, drained
  • 1 medium cucumber, diced
  • 1 green bell pepper, seeded and diced
  • 1/2 white onion, diced
  • 1 cup cherry tomatoes, diced
  • 1 cup parsley, chopped fine
  • juice of 2 lemons, about 4 Tbs
  • 2 Tbs olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp smoked paprika blend, I used this one
  • 2 Tbs goat feta cheese

5 Minute Chopped Chickpea Salad

Add all your ingredients to a large mixing bowl and stir with a wooden spoon until all ingredients are combined. Taste and adjust flavors as needed.

That’s it! A simple salad ready in 5 mins!

This is great on it’s own, as a side, on top of a green leafy salad, in pita bread, a cabbage leaf or lettuce leaf as a wrap! I also think it would pair very well as a side to grilled salmon or grilled steak. I hope you enjoy this easy 5 Minute Chopped Chickpea Salad as much as I do! You can see more of my fast easy 5 min meals here!

5 Minute Chopped Chickpea Salad

5 Minute Chopped Chickpea Salad
Recipe Type: salad
Cuisine: medeterranian
Author: Linda Wagner
Prep time:
Total time:
Serves: 6
Ingredients
  • two 16 ounce cans of chickpeas, drained
  • 1 medium cucumber, diced
  • 1 green bell pepper, seeded and diced
  • 1/2 white onion, diced
  • 1 cup cherry tomatoes, diced
  • 1 cup parsley, chopped fine
  • juice of 2 lemons, about 4 Tbs
  • 2 Tbs olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp smoked paprika blend, I used this one
  • 2 Tbs goat feta cheese
Instructions
  1. Add all your ingredients to a large mixing bowl and stir with a wooden spoon until all ingredients are combined. Taste and adjust flavors as needed.

 

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Raw Vegan Rainbow Roll

Raw Veggie Sushi Recipe via Linda Wagner

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

Here in Austin, the weather is FINALLY starting to feel like spring! It’s been amazing to see the sun again and get to spend some much needed time outside. With warmer weather I always start to get questions on “how to lose weight and get in shape fast” and I always say my secret weapon is simply raw vegetables. Weather you juice them, blend them, or chew them, raw veggies are an essential part of cleansing and tonifying the body. Raw veggies are also loaded with amazing health benefits that will make you feel amazing from the inside out!

These beautiful Rainbow Rolls are one of my favorite healthy snacks and a great way to boost your raw veggie intake! These rolls are absolutely gorgeous and taste amazing! I admit, I used to be very intimidated with the thought of making any kind of sushi roll, but it’s actually super easy. Give yourself a few practice runs and you’ll get the hang of it in no time!

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

This roll alone is bursting with nutrients to support cellular detoxification and cleansing:

  • Cucumber is rich in B vitamins, water, electrolytes, silicon and sulfur to support hydration, liver, kidney, skin, and immune system health.
  • Carrots provide antioxidants and vitamin A which helps the liver to cleanse toxins out of the body. Carrots also support the skin and help to create that beautiful GLOW.
  • Green & Purple Cabbage is low in fat, high in fiber, supports healthy blood pressure, and acts as a natural anti-inflammatory. It is rich in vitamin C, vitamin K, B6, manganese, sulfur, and potassium. Cabbage also has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane. They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet. (source)
  • Avocados are rich in vitamin K, folate, vitamin C, potassium, B5, B6, and vitamin E. They also contain high amounts of oleic acid which has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer!
  • Nori (seaweed) is surprisingly rich in protein – 100 grams of nori contain between 30 and 50 grams of protein, making it one of the plant world’s richest sources of protein! Nori is also naturally high in iron, iodine, vitamin A, vitamin C, thiamine, magnesium, riboflavin, niacin, folate, zinc, and potassium. It supports healthy cholesterol, acts as an anti-cancer agent (due to high amounts of vitamin C), supports healthy thyroid function, eyesight, and clear skin.

Who knew you could get that much nutrition out of a modest little veggie roll?!

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

Raw Vegan Rainbow Roll

You’ll need:

This will make about 2 rolls, double, triple, quadruple your ingredients as desired!

Raw Veggie Sushi RollsPlace a sheet of nori shiny side down on a cutting board or sushi mat. Note, a sushi mat is extremely helpful but not 100% necessary.

At the bottom edge of your nori, layer on a small amount of each ingredient. Keep in mind, less is more for this step since most people tend to over-stuff. The more volume you have, the harder it is to roll.

Lift up the edge of the sushi mat closest to you with both thumbs then fold it over your ingredients, squeezing slightly to keep all the ingredients inside. Continue to roll your sushi until you get about an inch from the opposite end. Raw Veggie Rainbow Sushi RollsWet your fingers with some water and then wipe the remaining edge of your nori. Then finish rolling. This step ensures that your roll will stick together.

Use a very sharp knife to cut into 1 inch slices.

If you are like me, it’s much easier to learn when you have a great visual so I’ve included this instructional video by my friend Russel James, The Raw Chef, he’s much better at explaining the process than me!

I know it seems intimidating at first, but I promise the process is actually quite easy and once you make a few rolls, you’ll get the hang of it and want to make it all the time!

I used this dressing to dip and it was DELICIOUS!! You could also use a spicy peanut dip if you like something a little thicker. Both are fabulous!

I hope you enjoy this recipe as much as I do! I’ll be posting more raw food recipes through out the coming weeks. In the mean time, you can see all of my raw food recipes here.

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

 

Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

I recently discovered Sharwood brand Indian sauces at my local Costco and I’m in love! I make an effort to have sauces stocked up in my pantry. As long as I have a good sauce: marinara, curry, salsa, etc. I can typically add veggies and protein to whip up a yummy meal in less than 30 minutes. Especially on busy weeknights, Viagra Hapi sauces are my savior!

Easy Indian Curry with Steak and Veggies

In typical fashion, this meal is just a combination of ingredients and leftovers that I already had in the fridge: grilled grass-fed flank steak left over from the weekend, shredded carrots, a yellow squash, onion, and one bell pepper.

Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

You’ll need:

  • 1 lb cooked grass fed beef cut into thin slices then diced
  • 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it’s much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs fresh cilantro as garnish

In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.

Easy Indian Curry with Steak and Veggies

Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured 1/2 a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. This way I make sure to get any extra sauce out of the jar as it tends to be thick and sticks to the edges! 

Stir at let simmer for about 20 minutes.

To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo or carb free) and garnish with fresh chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

This is such a fast and easy meal to make anytime. The best thing about this type of recipe is that you can make a million variations using whatever you have at home! I think any of the following would be delicious!

Veggies:

  • broccoli
  • zucchini/yellow squash
  • peas
  • carrots
  • mushrooms
  • bell peppers
  • cauliflower
  • green beans
  • kale
  • spinach
  • onions
  • collard greens

Protein

  • chicken
  • chickpeas
  • lentils
  • steak
  • lamb
  • bison (I’ve made this recipe using ground bison – also grass fed from Costco – and it was delicious!)
  • ground turkey

I hope this recipe inspires you to stock your pantry with healthy sauces, they really do come in handy!

Easy Indian Curry with Steak and Veggies
Recipe Type: Dinner
Cuisine: Indian
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 lb cooked grass fed beef cut into 1 inch slices
  • 4 – 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it’s much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs cilantro as garnish
Instructions
  1. In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.
  2. Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured 1/2 a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. That way I made sure to get any extra sauce out of the jar as it tends to be rather thick and sticks to the edges!
  3. Stir at let simmer for about 20 minutes.
  4. To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo) and garnish with chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Detox EBooks by Linda Wagner

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Mexican Style Pickled Veggies

Mexican Style Pickled Veggies

Mexican Style Pickled Veggies

 

I’ve been researching the health benefits of apple cider vinegar (ACV) and wanted to find a way to reap the benefits without having to do a shot of vinegar or take a bunch of pills. I’ve also been looking for a great recipe for pickled veggies, like the ones I love from my favorite Mexican restaurant in town. After searching for recipes, I had a light bulb moment and realized that I could get the best of both worlds by using ACV to pickle the veggies! Amazing health benefits + delicious flavor = win, win!

The health benefits of apple cider vinegar include:

  • supports healthy digestion
  • potent antibacterial and antimicrobial
  • supports healthy blood sugar levels (2 tablespoons of apple cider vinegar before bedtime can reduce fasting blood sugars by 4% (9source)).
  • supports healthy blood pressure and heart function
  • supports healthy immune system function
  • supports weight loss
  • Contains potassium, phosphorus, natural organic fluorine, silicon, trace minerals, pectin as well as many other powerful nutrients!

This recipe is a delicious way to reap the benefits of ACV and enjoy it!

Mexican Style Pickled Veggies

Mexican Style Pickled Veggies

Adapted from this recipe.

You’ll need:

  • 2 lbs carrots, peeled and cut on the bias
  • 1 yellow onion, sliced into strips
  • 1 bunch of radishes, cut into slices (about 1 cup)
  • 1.5 cups water
  • 2 cups apple cider vinegar
  • 7 ounces whole canned jalapenos with liquid (I cut the jalapenos into long strips)
  • 1/4 cup olive oil or avocado oil
  • 6 cloves garlic
  • 1 Tbs dried oregano
  • 1 Tbs whole black peppercorns
  • 1 Tbs salt
  • 2 bay leaves

In a large pot over high heat, bring water to a boil. Once water is boiling, remove from heat and add carrots. Let them site for about 5 minutes and then add remaining ingredients. Stir to combine and let sit and cool for 1-2 hrs.

Store in glass jars and refrigerate.

You can eat your pickled veggies right away but they are best after a day or two in the fridge!

Notes:

  • If you don’t like spicy food, you can reduce or omit the jalepeno and/or black pepper.
  • You can use any crunchy vegetable. Beets, cauliflower, etc. would be lovely addittions!
  • I think I will omit the oil in my next batch or at least reduce it, I didn’t find it necessary.
  • If you prefer softer veggies, you can keep the water at a boil for up to 5 minutes after adding the veggies. I personally prefer the crunch!

These pickled veggies are great as a snack, side dish, addition to quinoa bowls, salads, or sandwiches!  I can’t wait to make more variations using different veggies! Plus you get all the amazing benefits of apple cider vinegar with every delicious bite!! xo

Mexican Style Pickled Veggies

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Detox EBooks by Linda Wagner

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!