Healthy After Holidays
Saturday, January 2, 2016
Once the holiday season has ended and everything has settled down, we begin the season of New Year’s resolutions. Now why we all think that the New Year is the best time to change our habits and start new things, I will never know. But its how we all manage to do it! The most common New Year’s resolution has to be getting healthy and getting back in shape…a shape that isn’t just round. The hard part about starting a healthy year is you have just come off a month long holiday food binge. If you are anything like most people, completely changing your diet over night (literally) can be rather challenging. Here are a few recipes to ease you into a healthy new year for breakfast, lunch and dinner!
Starting the day off right is a huge step towards a healthier you! Breakfast will jump start your metabolism for the day. Packing your breakfast full of good proteins will help you get through the morning without crashing and burning. Also, eating more of your carbohydrates in the earlier hours of your day will give your body longer to break them down. Now you see why everyone says breakfast is the most important meal of the day!
- 6 ounces ground turkey sausage
- 8 (6 inch) corn or flour tortillas
- 6 egg whites
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup heated Gordo’s Cheese Dip (original)
- 1 dash hot sauce to taste
- 1/2 cup salsa
How to Prepare:
Scramble the turkey sausage in a skillet over medium-high heat. Cook and stir until evenly brown. Drain and set aside. Whisk together the eggs, salt and pepper. Set your skillet with your sausage back onto the medium-high heat and add the egg mixture. Cook and stir until firm. Warm tortillas for about 15 seconds in your microwave. Fill the tortilla with the scrambled egg, sausage, and cheese. Add hot pepper sauce and salsa to your liking. Add in veggies and toppings of your choice. Pour heated Gordo’s Cheese Dip over your tortilla.
Getting through the day without munching on something salty or sweet is always hard! It’s okay to have a few small snacks throughout the day to keep you going. Just be sure to pick the option that will satisfy you long term and hold you over until your next meal rather than the snack that will satisfy your craving but leave you hungry minutes later. Make sure you keep hydrated during the day.
Serves: About 6 tacos
- 1 lb Tilapia, cod or mahi mahi fillets
- 2 Tbsp olive oil
- 1 1/2 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/8 tsp cayenne pepper
- Salt and pepper
- 6 corn or flour tortillas
- 1 large hass avocado, sliced
- 1/2 small red cabbage, cored and sliced thin (8 oz)
- 1/4 cup cilantro, chopped
- 3/4 cup thinly sliced red onion
- 1 1/2 Tbsp lime juice
- 1 Tbsp canola oil
- I container Gordo’s Cheese Dip (any flavor)
How to Prepare:
In a mixing bowl whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste. Place fish into a gallon size resealable plastic bag and pour marinade over fish. Seal bag, move mixture around to coat fish in marinade, and allow fish to marinate in mixture 20 minutes. Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary). Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top slaw and season lightly with salt and pepper. Toss to evenly coat. Move fish to plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and Gordo’s Cheese Dip.
It’s been a long hard day and you are just ready to sit down to a big hearty dinner, but you have to be careful! It is tough to make the healthy dinner you know you should eat over a high-calorie smorgasbord. The best way to keep healthy is to plan ahead! Planning your meals before hand will keep you from just picking up something quick on the way home.
Turkey Stuffed Peppers
- 3/4 cup dry brown rice (2 cups cooked)
- 5 medium red, yellow, orange or green bell peppers
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 Tbsp canola oil, divided
- 1 lb ground turkey
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp paprika
- Salt and freshly ground black pepper
- 1 (10 oz) can tomatoes with green chiles
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 3 Tbsp fresh cilantro, plus more for garnish
- 1 Tbsp fresh lime juice
- 2/3 cup Gordo’s Cheese Dip (any flavor)
How to Prepare:
Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees. Cut peppers in half through length (top to bottom), seed and devein peppers. Place on baking sheet. Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and sauté until golden about 5 minutes. Add remaining 1 Tbsp oil skillet, and add turkey, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Add 2/3 cup cheese dip to mixture and stir. Add roughly 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Cover baking dishes with foil and bake 35 – 40 minutes, until peppers are soft.
Good luck to you in starting the year off healthy and happy! It’s a new year so let it be a new you. Check out our Pinterest page for great recipes for healthy meals (and some not so healthy meals). We would love to hear from you and see your great recipes!