Category Archives: Healthy

Asparagus, Avocado, and Tomato Salad

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

I don’t post many salad recipes, mainly because my salads are very boring.

I generally just toss in some spinach, cucumber, tomatoes, feta, and top it with oil and vinegar. So, to prevent from boring you to death, I just don’t share them.

However, this salad is a game changer. My Mom came across this recipe back in the summer and we fell in love. Steamed asparagus is combined with avocado and tomatoes, and then tossed in a lemon vinaigrette. It is the weirdest, most fantastic combination of ingredients!

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

Since trying this a couple months ago I just can’t seem to get enough. This salad is, of course, best when it is fresh, but it does store fairly well. I like to make a batch on Sunday nights and take it to work for the first part of the week. It is healthy and filling and I love the mix of flavors and textures.

The salad is a cinch to prepare. It all starts with simply steaming freshly trimmed asparagus until tender. Just be careful not to overcook it, otherwise it will be mushy and you really want it to have a nice little crunch to it. Then add in some chopped tomatoes and avocados, along with a load of fresh basil, the lemon vinaigrette and a good dose of mozzarella for good measure. And there you have it! The strangest yet most fantastic salad you will ever eat!

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

Happy Saturday Friends!

5.0 from 1 reviews
Asparagus, Avocado, and Tomato Salad
Recipe type: Salad, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • 1 pound asparagus, trimmed and cut in half
  • 4 cups halved cherry tomatoes
  • 1 ripe avocado, cut into cubes
  • 1 cup Bocconcini Mozzarella, drained
  • ½ cup packed basil leaves, sliced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Boil asparagus in a large pot of salted water for 1½ minutes, or until fork tender. Be careful not to overcook!
  2. Drain and rinse with cold water.
  3. Add the asparagus, tomatoes, avocados and mozzarella into a large bowl.
  4. In a small bowl or mixing cup combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
  5. Toss to coat.

 

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

Recipe was inspired and adapted from Sunset magazine.

Pumpkin Spice Latte Granola

In my never ending quest to cram as much caffeine as possible into my granola I have created a gem of a recipe.

Pumpkin Spice Latte Granola, all the flavor of your Starbucks favorite in a crunchy, healthy snack!

World, meet Pumpkin Spice Latte Granola. You will wonder how you ever lived without it!

To be fair, this was sort of an accident. I have been feeling rather uninspired lately and was having a hard time thinking of things to share with you. I needed to create some recipes for the blog, but since my creative juices were not yet flowing I opted for our trusty, Mocha Granola recipe. I turned the oven on, got out a mixing bowl, the coconut oil, the honey, the oats, and as a I reached into the cabinet to grab the espresso powder I saw a can of untouched pumpkin.

Pumpkin Spice Latte Granola, all the flavors of your Starbucks favorite in an easy, HEALTHY granola!!

And just like that, plans were changed. Dare I add pumpkin to my trusty recipe?!

When in doubt always, always add pumpkin, I say ;)

Pumpkin Spice Latte Granola, all the flavors of your Starbucks favorite in an easy, HEALTHY snack!!

The rest is history my friends. We devoured this in less than two days. TWO days! It does not have an overwhelming pumpkin or coffee flavor, rather a perfect blend of the two. It really does taste very close to an actual Pumpkin Spice Latte, but of course in a more convenient, less expensive form!

Pumpkin Spice Latte Granola, your Starbucks favorite in a crunchy, healthy snack!

This is seriously the most perfect, healthy, fall snack! You will absolutely love it if you try it!

5.0 from 2 reviews
Pumpkin Spice Latte Granola
Recipe type: Snack, Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • ⅓ cup pumpkin
  • 1 tablespoon instant espresso powder (one to go packet)
  • 1 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 3 cups old fashioned oats (I used gluten free)
  • ⅓ cup pecans
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl.
  3. Microwave 45 seconds or until coconut oil is melted.
  4. Add pumpkin, spices and espresso powder, stir mixture until well dissolved.
  5. Add oats and pecans, stir mixture until all oats are completely covered
  6. Grab a large baking sheet, line with foil and spray with cooking spray.
  7. Spread oats mixture thinly and evenly across the baking sheet.
  8. Bake 10 minutes, stir mixture, bake 10 more minutes.
  9. Remove oats from oven, let them cool.
  10. Store in an air tight container

Check out these other awesome granola recipes!

Mocha Granola

Mocha Granola

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Salted Caramel Mocha Granola

Honey Vanilla Almond Granola, healthy and delicious!!

Honey Vanilla Almond Granola

 

 

 

Slow Cooker White Bean Chicken Chili Verde

Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

Yesterday was cold, windy, and rainy.
I couldn’t have been happier!
I know that might sound strange, but I have been longing for some nice cool weather and the big thunderstorm we had was so calming. It made me just want to curl up on the couch with a big bowl of warm soup!

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

So even though I did have to go to work, I absolutely did make that big warm bowl of soup! I opted for a White Bean Chicken Chili made extra special with salsa verde and lime juice.

This will definitely become one of our favorite soups this fall. It was super filling, extra tasty and required hardly any effort at all! Since this is a slow cooker recipe you just toss in your ingredients and go!

Here is how we make it!

Slow Cooker White Bean Chicken Chili Verde
Throw in some chopped onion, jalapenos, and garlic in your slow cooker.

Slow Cooker White Bean Chicken Chili Verde

Top it with some chicken breast and some seasonings.

Slow Cooker White Bean Chicken Chili Verde

Then throw in the salsa verde and the green chilis.

Slow Cooker White Bean Chicken Chili Verde

You’re almost done! Add the white beans and the chicken broth. Stick a lid on that baby and let it simmer all day!

When I came home I pulled the chicken out of the crock pot and shredded it with a fork. Really, I kind of just poked at it a because it is so tender it just falls apart. Then I added the chicken back into the slow cooker, squeezed a whole lime over the top and a sprinkle of seasoned salt. I let it simmer another 30 minutes or so.

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

That is it! Serve this soup with tortilla chips and all your favorite Mexican fixings or with a side of cornbread! You will love how simple and satisfying this is!

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

Slow Cooker White Bean Chicken Chili Verde
Recipe type: Main DIsh, Slow Cooker, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!
Ingredients
  • 2 pounds chicken breast, fat removed
  • 1 small onion, chopped
  • 2 fresh jalapeños, seeded and diced
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 2 cans green chilis
  • 1 cup salsa verde
  • 2 cans white beans, drained and rinsed
  • 1 32 ounce container of chicken stock
  • 1 lime, juiced
  • 1½ teaspoons season salt, garlic salt or salt based cajun seasoning
Instructions
  1. Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
  2. Top with Chicken breast and spices
  3. Add undrained cans of green chills and salsa verde
  4. Add the cans of drained and rinsed white beans and chicken broth.
  5. Let mixture simmer on low for 8 hours or on high for 4 hours.
  6. Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
  7. Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.

 

 

 

 

Steak & Feta Power Omelet

For the last week I have been all over the place. We spent a few days in our hometown, which was a great change of pace, and provided a much needed break for both of us. Then we headed to NYC for a little vacation.

We got back late Saturday and I slept for 12 hours straight. What is it about travel that just sucks the life right out of you?! Really, we had spent most of the day waiting so I shouldn’t have been that tired, but I just crashed.

Yesterday morning I knew I wanted to make something filling and healthy after eating out for a whole week. So I decided to make huge omelets filled with as much good stuff as I could think of.

I’ve got to tell you, these are awesome.

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day! www.maebells.com

This is actually probably more of an idea than an actual recipe. I didn’t measure the ingredients too closely because I put different amounts of fillings in the omelet based on what we both like. Mr. Maebell got more meat and cheese. Mine had more veggies. These are so simple to customize to your personal preferences.

Here is how I did it!

Your round up includes some nice chunks of Feta cheese and a big handful of spinach or salad mix. I actually just used the Organic Power Salad mix from Kroger, but any sort of green will do. A handful of cherry tomatoes, steak, and of course, eggs.

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

I pan seared some little round steaks. We love these. They are so darn handy to keep around. Then I just sliced them up and sprinkled a little salt and pepper.

Now I am a rebel so I don’t flip my omelets. I do this because if I try to flip it I will always always ruin it. I will tear the egg or flip it out of the skillet. So, instead I pour my beaten egg into the heated skillet and put a lid on it. It works like magic! No flipping and your egg totally cooks through.

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

You can see in the picture most of the egg is set but not completely. This is the point where I normally add my fillings. So I threw in the steak, feta, greens, and the tomatoes. Then just fold the other side of the egg right over the top and let it cook about 30 seconds more.

That is it! Now you can start your day with a big, beautiful Steak+Feta Powder Omelet!

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

Steak & Feta Power Omelet
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A major power breakfast! Juicy steak, big chunks of feta cheese and a mix of veggies make this the ultimate breakfast!
Ingredients
  • 3 eggs, beaten
  • ½ cup cooked and sliced steak
  • ½ cup baby spinach or other greens
  • 2 tablespoons feta cheese
  • 2 tablespoons diced cherry tomatoes
  • salt and pepper
Instructions
  1. To cook the steak:
  2. I threw 1 pound of thinly sliced round steaks in 1 tablespoon of Dale's reduced sodium marinade. I heated a large skillet with two tablespoons of olive oil to medium heat. I cooked the steak for approximately 2 minutes on each side. I removed the cooked steak from the skillet and sprinkled with salt and pepper.
  3. To assemble the Steak and Feta Power Omelet:
  4. Heat a large skillet to medium heat. Spray well with cooking spray.
  5. Pour in the beaten eggs and cover with a lid. You do not want your eggs to bubble up. If they are reduce the heat to medium low.
  6. Cook eggs with lid on for 2 minutes.
  7. Eggs should be mostly set. (If they are not set, give it another 30 seconds to one minute covered.
  8. Add the steak, greens, feta, and tomatoes to one side of the omelet and fold the other side over the toppings.
  9. Let it cook approximately 20 more seconds, carefully remove from skillet.

*Notes: As pictured this is a 3 egg omelet and works well in a 10 inch skillet. If you prefer a 2 egg omelet I suggest using a 5-7 inch skillet.

Remember, the measurements for the fillings are meant more as a guide. Adjust them according to your own personal preferences.

Italian Veggie Sliders with Whipped Pesto+Feta Spread

 The ultimate vegetarian slider packed with fresh zucchini, mini sweet peppers, basil leaves and a creamy whipped Pesto and Feta Spread! 

Italian Veggie Sliders with Feta+Pesto Spread. Finally, a vegetarian appetizer that everyone will love! #glutenfree www.maebells.com

Since Football season is in full swing the big question every week is “What are you making for the game?!”

As a person who is totally indifferent to football, I am kind of glad that food seems to be a big way to “get into the game” because it makes me feel like I am a true Southerner who is actually celebrating game day. So, I will gladly put on my florescent orange t shirt, make snacks, and Pinterest while my husband screams at the television.

Italian Veggie Sliders with Feta+Pesto Spread

The only bad thing about it is that all traditional game day snacks are so darn unhealthy. I am totally up for an ooey, gooey, cheesy snack but eating it week after week is a little much. So I have been experimenting with some lighter, healthier game day options. I finally struck gold over the weekend with these beautiful Italian Veggie Sliders with Whipped Pesto+Feta Spread. Seriously, these little guys are kind of a miracle.

Italian Veggie Sliders with Feta+Pesto Spread

It is so simple, I just toss some sliced zucchini and mini sweet peppers in a little olive oil and a few spices, cooked them in a skillet until they were tender and had browned a little bit, toasted some rolls, made this super easy spread and called it a day! You could make a pretty big batch of these in under 20 minutes. I served them with the Pesto Chicken Sweet Peppers for the perfect, filling but healthy game day snack.

Italian Veggie Sliders with Feta+Pesto Spread

Italian Veggie Sliders with Whipped Feta+Pesto Spread, the BEST vegetarian sliders ever!!

These will be making a regular appearance around our table, healthy, easy, and super easy!

Italian Veggie Sliders with Whipped Pesto+Feta Spread
Recipe type: Appetizer, Main Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4-6 rolls (I used Udi's gluten free rolls)
  • 2 medium size zucchini, sliced fairly thickly
  • 8 mini sweet peppers, sliced fairly thickly
  • 1 tablespoon olive oil
  • 1 teaspoon italian seasoning
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon black pepper
  • ½ cup crumbled reduced fat feta cheese
  • 1½ tablespoon basil pesto
  • 2 ounces reduced fat cream cheese, room temperature
  • 4-6 basil leaves (one or two leaves per slider)
Instructions
  1. Heat a large skillet to medium heat.
  2. Toss the sliced zucchini and the sliced sweet peppers with the olive oil and the spices in a large ziplock bag.
  3. Lightly spray the skillet with cooking spray and add the veggies in a single layer (this may take two batches to get it all)
  4. Cook the vegetables for approximately 2 minutes on each side until they are tender and beginning to brown a bit.
  5. Remove vegetables from skillet and add the sliced halves of the rolls to the skillet to lightly toast them. Approximately 1 minute.
  6. Remove rolls from heat
  7. Combine the feta cheese, cream cheese and basil in a small blender or food process and pulse approximately 30 seconds until well combined.
  8. To assemble the sliders stack the zucchini and pepper slices on the rolls, top with basil leaves, spread a thick layer of the spread over the top half of the bun and close.

 

*I used Udi’s dinner rolls, which are pretty large for rolls. I got 5 very full sandwiches with this recipe.

If you are using something like the little hawaiian bread rolls this will make closer to 6-8 sliders for you.