Eating Healthy Doesn’t Have To Be Boring – Part 2

The holidays are over, and it is a brand-new year. You’re officially out of excuses for eating holiday cookies and buckets of caramel popcorn for lunch! It is time to start eating right and the new year is a great time to start getting healthy. The new year is a time when you’re in the frame of mind to make resolutions, set goals, and start over, but it’s not always easy. You will need more than good intentions to get healthy. You don’t need fad diets, supplements, fancy workouts or lots of time or money to improve your health. Instead of making a resolution to “be healthier,” set it as your main goal and assign tasks to achieve that goal. One way to achieve that goal is by eating healthier, and a new year, and a fresh start is a perfect time to try. Eating healthy does not have to be boring! Here are some great recipe ideas for achieving your goal to be healthier in 2018.

Cheesy Veggie Enchiladas

What You Need:

2 cups chopped organic squash*
2 cups chopped organic zucchini*
2 cups organic plain yogurt
10 ¾ ounce box/can of organic, low-sodium cream of mushroom soup
3 cups of organic cheese, shredded (choose your own combinations)**
4 ounces of chopped green chilies (omit if you don’t like the small zing this will offer)
¼ cup chopped organic green onions
2-3 organic garlic cloves, chopped or sliced
¼ teaspoon organic black pepper
10-12 organic tortillas
1 ½ cups organic sharp cheddar cheese for topping (or cheese of choice)

* You can substitute the squash and/or zucchini with veggies of your choice, such as: bell peppers mushrooms, etc.).
** Cheese that is good for this dish:   Colby, Monterey Jack, Pepper Jack, Sharp Cheddar. 

What You Do:

1. Preheat the oven to 350^o
2. Remove tortillas from the refrigerator so they can come to room temperature, which makes it easier to roll them without cracking.
3. Have a 9 x13 baking dish ready to place rolled enchiladas.
4. Begin by sautéing the onions in a large skillet until they are translucent.
5. Once you can see through the onions, add the garlic and chopped veggies and cook until softened, stirring often.
6. While the veggies are cooking, using a large bowl, mix together the yogurt, mushroom soup, 3 cups of cheese combination, green chilies, and pepper.
7. Once the veggies are cooked through and soft, add them to the bowl with the yogurt mixture and combine thoroughly.
8. Take one cup of this mixture and set aside to put on top of the enchiladas.
9. To prepare the enchiladas, place up to ½ cup on a tortilla (this will vary depending on what size tortillas you are using) in a fat line down the center of the tortilla.
10. Roll the tortilla and place in the baking dish – seam side facing down so they don’t unroll.
11. When you have used up all the filling, pour the reserved veggies sauce over all the enchiladas in the dish.
12. Bake for 20 minutes.
13. After 20 minutes, remove from the oven and spread the 1 ½ cups of cheese over the enchiladas and cook for an additional 10-15 minutes, or until cheese is melted and bubbly.
14. Serve and enjoy!

Sourdough Grilled Cheese  {Grain-free, Dairy-free, Egg-free}

What You Need:

Bakery sourdough bread
Sliced provolone and sharp cheddar cheese
Extra-virgin coconut oil
Real Butter, room temperature

What You Do:

1. Prep the grill by placing your grill rack or aluminum foil over the section you’ll be cooking on.
2. Butter the bread on the inside pieces.
3. Arrange your cheese so it doesn’t hang out of the sandwich too much (this causes a mess on the grill).
4. Place another slice of bread on top of the cheese, butter side down and spread some coconut oil over the entire top piece of bread.
5. Place on the grill with burners on low and cook for a couple of minutes. Watch closely, everyone’s grill cooks differently.
6. Once you see the cheese melting and the underside bread is starting to brown a little, flip to the other side. You may need two spatulas so it doesn’t fall apart.
7. Cook for a couple more minutes and remove from the grill.
8. Serve with pickles, homemade sweet potato fries, or a nice dinner salad!

Almond Crusted Chicken Nuggets

What You Need:

2-3 pounds organic chicken thighs from pasture-raised hens
4 cups almond flour/meal
¾ cup coconut milk (can also use almond milk)
1 teaspoon sea salt
1 teaspoon parsley
½ teaspoon black pepper
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon cayenne pepper (optional – gives it a little ‘kick’)

What You Do:

1. Using fresh or thawed chicken, place chicken in the freezer for 15-20 minutes to allow it to start to ‘freeze’. This will make it easier to cut into bite size pieces.
2. Line two baking sheets with parchment paper.
3. Preheat the oven to 375^o
4. Combine the almond flour along with all the spices and seasoning in a medium bowl and mix well with a whisk or fork.
5. Remove chicken from freezer and cut into bite size pieces.
6. Pour coconut milk into a bowl.
7. Dip chicken pieces into the coconut milk, then drop into the almond flour mixture, and turn with a fork until covered.
8. Place on the baking sheet, leaving a tad breathing room in between each piece.
9. Bake for 35 minutes. Always test a piece to see if it’s cooked through before consuming.

Kari Newsom is a Certified Health and Nutrition Consultant/Author/Blogger, and Founder of Living Strong Health and Wellness. She holds certifications as a Wellness Coach, in Fitness Nutrition, and as a Personal Fitness Chef (CWC, CFNC, and CPFC).