Delicious Juice Recipe Using Kitchen Scraps!

Delicious Juice Recipe using Kitchen Scraps

Delicious Juice Recipe using Kitchen Scraps

One of my favorite ways to clean out the fridge and use up any extra produce is to juice it! You just need fruit, veg, and lemon/lime to make a delicious combo!

This juice isn’t fancy but it’s delicious, nutritious and loaded with antioxidants! It is super refreshing and will give you a nice little burst of energy after drinking it!

Kitchen Scrap Green Juice

You’ll need:

  • 1 cucumber
  • 2 apples
  • 1 pear
  • kale stems (I save these after making kale salads)
  • 2 broccoli stalks (these are great for juicing, save these too!)
  • celery tops, including the leafy part
  • handful parsley
  • 1 lemon (peeled)
  • 1 lime (peeled)

First wash the skin of your fruits and veggies. I always use this wash.

Then simply run all ingredients through a juicer (I recommend Breville). Makes 32oz.

Delicious Green Juice Recipe Using Kitchen Scraps!

Feel free to throw in or substitute whatever you have. Grapes, baby carrots, strawberries, even green beans! And, if you have backyard chickens like we do, be sure to give them the leftover pulp. They love it!

backyard speckled Sussex chicken with juice pulp

You can see all of my juice recipes here. If you are interested in getting started with a juice cleanse start here!

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.

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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!

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!

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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!!

 

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!!

Paleo Kale Cobb Salad

Paleo Kale Cobb Salad

Paleo Kale Cobb Salad

This is a healthier take on one of my favorite salads, the traditional Cobb. Cobb Salads typically have some not-so-healthy ingredients like bacon and blue cheese which are very acidic to the body.  I decided to omit the blue cheese and bacon and substituted some yummy and flavorful cooked veggies in their place.

If there is one thing that I see universally, it’s that most people do not get enough Kartal escort alkalinity from vegetables and greens on a daily basis. By far, as a nation we are overly acidic!  As a rule, I always try to have at least 1-2 servings of veggies at each meal. It’s crucial to weight loss and overall health.

Paleo Kale Cobb Salad

I love salads like this during the colder months. It is absolutely FREEZING here in Texas, as it has been in most parts of the country. On these chilly days a raw salad just doesn’t sound appetizing. The roasted and cooked veggies, warm rotisserie chicken and hard boiled eggs in this dish make this salad stick to your ribs and feel more like comfort food!

Paleo Kale Cobb Salad

I tend to be a little lazy with my cooking as many of you know, so even though this dish turned out beautifully, it’s really just a bunch of leftovers! As always, feel free to copy these recipes precisely or use what you already have on hand.

  • I used a pre-cooked rotisserie chicken from my local health food store. Costs about the same and is SO MUCH easier than doing it yourself!
  • I made these roasted root veggies earlier in the week according to this recipe and found inspiration on pinterest using this recipe for zucchini and corn (I omitted the cheese and added extra pepper!).
  • For the hard boiled eggs (which I rarely make because they always come out terribly wrong) I used this recipe from Martha Stewart. And for the first time in my life, they came out perfectly cooked!!

Paleo Kale Cobb Salad

For the base of your Paleo Kale Cobb Salad you can use any greens you like: spinach, romaine, arugula, swiss chard, kale, watercress, you name it!

I used kale and tossed it with my favorite Garlic Expressions salad dressing and a drizzle of siracha for extra kick! Then layered it with chopped grape tomatoes, a sliced hard boiled egg, shredded rotisserie chicken, roasted root veggies, and cooked zucchini with corn.

Healthy meals like this are such a great way to re-purpose your leftovers! Have fun trying different combos and let me know what you come up with!

Paleo Kale Cobb Salad

 You can find more paleo recipes here and all of my salad recipes here. Enjoy!!

 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!!

Gluten Free Asian Noodle Salad

Low Cal Asian Noodle Salad via Linda Wagner

Gluten Free Asian Noodle Salad via Linda Wagner

This Gluten-Free Asian Noodle Salad instantly became a favorite of mine! It’s an even lighter take on my traditional Chinese Chicken Salad. I’ve added gluten free “rice stick” noodles which give it really nice texture. I found these rice stick noodles at Porno my local health food store (Central Market if you are in Texas) but you can also find them at Asian groceries or online. Here are the ones I used, also known as vermicelli.

The great thing about these noodles is that they are super clean and made of simply rice and water. That’s it! They are very versatile and can be eaten hot or cold and added to soups, salads, and spring rolls.

Gluten Free Asian Noodle Salad via Linda Wagner

This awesome recipe takes just minutes to throw together and will fit with almost any dietary needs or restrictions. It’s great for weight loss as well as being:

  • gluten free
  • dairy free
  • low sugar
  • low cal
  • low fat
  • vegan

My mom said that she always used these rice noodles as her secret weapon to lose weight when she was young! These noodle salads taste absolutely amazing while still being filling and satisfying.

Gluten Free Asian Noodle Salad via Linda Wagner

Gluten Free Asian Noodle Salad

(printable recipe at the bottom of this post)

For the salad you’ll need:

  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • 1/2 cup chopped cilantro
  • 1 Tbs black sesame seeds as garnish (optional)
  • 1 hot pepper, sliced as garnish (optional) – I used a Fresno chili for the pretty red color but jalapeno would work as well

For the dressing you’ll need:

  • 1/4 cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

Gluten Free Asian Noodle Salad via Linda Wagner

*pictured here with Goji Detox Tea

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for 3 minutes then drain.

Gluten Free Asian Noodle Salad via Linda Wagner

Finally, in a large mixing bowl add cabbage, shredded carrots, shredded zucchini, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.

Garnish with sesame seeds and hot peppers. You can also top with more cilantro and green onion if you like!

Divide into bowls or onto plates and enjoy!! Serves 4.

Gluten Free Asian Noodle Salad via Linda Wagner

If you’re getting bored of the same old salads over and over, this one is sure to spice things up! It’s so easy to throw together on a busy weeknight and you can feel great about eating it since it’s dairy free, gluten free, well combined, and vegetarian friendly. I hope you enjoy it as much as I did! Enjoy!!

LET’S WORK TOGETHER!

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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!!

Gluten Free Asian Noodle Salad
Recipe Type: Asian, Gluten free, salad, appetizer, lunch, vegan
Cuisine: Asian
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 4
This Gluten Free Asian Noodle Salad takes just minutes to make and is gluten free, dairy free, low sugar, low cal, low fat, vegetarian, and vegan friendly!
Ingredients
  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • 1/2 cup chopped cilantro
  • 1 Tbs black sesame seeds (optional)
  • 1 hot pepper – I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
  • 1/4 cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts
Instructions
  1. Fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for about 3 minutes then drain.
  2. In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.
  3. Gluten Free Asian Noodle Salad via Linda Wagner
  4. Next, in a large mixing bowl add cabbage, shredded carrots, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.
  5. Garnish with sesame seeds and hot peppers. You can also add more cilantro and green onion if you like!
  6. Divide into bowls or onto plates and enjoy!!