This is a great quick easy and healthy recipe! Takes little to no time or thought which is great after a long day!

What you will need;

• Riced cauliflower
• Frozen mixed veggies
• Avocado oil or olive oil (or sesame oil-I am just not a fan)
• Salt and pepper to season
• Soy sauce or coconut aminos
• 2-3 eggs

I don’t have a wok, but if you have one this would be ideal to use!

Add your oil of choice to your pan and heat it up, I used avocado oil this time around.

I am a HUGE Trader Joes fan so I use their “riced” cauliflower and frozen veggies their bag of cauliflower is the perfect amount! Place the entire bag in the pan with 1-2 cups of frozen veggies.

Mix the two together for about 3-4 minutes. Make sure you wait the full 3-4 minutes then add in salt and pepper to season (you can also add in minced garlic and green onions for additional flavoring).

Stir for another 30 seconds to 1 minute.

Next, (this is where a wok comes in handing) push all of your stir fry to the edges of the pan or wok.

Next you will mix 2-3 eggs in a separate bowl and place some oil in the middle. Pour the scrambled egg mixture into the center.

Let the egg sit on the bottom and mix until almost all the way cooked then begin mixing in with the stir fry.

After the egg is fully cooked and mixed in add some soy sauce for seasoning and your done!

Enjoy!

x0_meagen

Quick easy and healthy! The next time I make this I will update the photos, I apologize in advance!

This is such a great recipe you can easily put different spins on!

What you will need;

• 2 large zucchini’s
• Cottage cheese
• Ricotta cheese
• Shredded Italian cheese
• Chicken sausage or ground turkey
• Pasta sauce
• Cheese slicer  -linked here this is a game changer for this recipe! I failed at the first few attempts!

Preheat your oven to 375 degrees.

First, make sure to wash your zucchini! You will cut the ends off of your zucchini and use your cheese slicer to make thin long slices. (I will add more photos when I make this again for the beginning steps) You will slice both of the zucchinis these will be your “noodles”

Next, you will make your “stuffing” for the ravioli. This you can mix and match and make your own! I mixed cottage cheese, ricotta cheese, and shredded Italian cheese, but you can make it your own! Add in some salt and pepper to taste ( you can also add in some fresh chopped basil for even more flavor) Once you make this you will also make your sauce, you will want to put this on top of your ravioli while you bake it so it doesn’t dry out. My favorite go to is either ground turkey or chicken Italian sausage. Same with this, make it your own! This is what I love about this recipe you can use the base and customize it to your own liking.

Now the fun part! Making your ravioli!

You will take two of your zucchini slices and make a plus (+) sign with them. Where the two overlap in the center is where you will put your ravioli stuffing (there is a fine line between too much and too little!) I decent spoon full size is good. You will then fold each of the ends of the zucchini on top of each other to close up your ravioli. Keep doing this for however many ravioli’s you are wanting to make.

Once you complete this you will place them in a greased pan ( I use olive oil, avocado or coconut oil works too)

Now you will take your pasta sauce and lay it over the top of your ravioli, I add shredded Italian cheese on top for presentation, but this is optional.

Place in your preheated oven at 375 degrees for 25-30 minutes and enjoy!

 

x0_meagenlea

 

I am still perfecting this recipe with seasonings, spices, etc, but thought I would share what I have so far and have made previously!

What you will need;

• Chicken breast
• Bread Crumbs
• Pasta Sauce
• Eggs
• Olive oil or avocado oil
• Shredded parmesan cheese and/or Italian shredded cheese ( I used both on this one)
• Seasonings (salt, pepper, basil, onion, garlic, Italian, whatever else you like to use to spice it up!

Preheat your oven to 425 degrees.

First take your chicken breast out you will tenderize it to create a thinner piece.

Add olive oil or avocado oil whichever you prefer to a pan and heat it up, you will pan fry the chicken for a couple minutes on each side a few steps down.

Next you will tenderize your chicken and add all the spices and seasoning you like. I used onion, garlic, salt, pepper, basil, Italian seasonings and tenderize that into the chicken until it is thin.

Next, you will coat the chicken in egg and then coat it in Italian bread crumbs.

Once your chicken is full coated you will place it in your pan with your oil and brown each side (roughly 2 minutes on each side) I have noticed you may need to add some additional oil when you flip over the chicken.

**This is a key part! I never knew this would make or break this recipe in the past!**

While your chicken is browning in your pan you, grab a baking sheet and place some oil on it so the chicken doesn’t stick, I also add pasta sauce on the bottom as well for some extra flavoring.

Once your chicken is browned on each side you will place it on your baking sheet.

I am a total cheese lover so I add cheese on top of the chicken prior to placing the additional pasta sauce (this is not necessary though)

Add pasta sauce on to of the chicken and then your shredded parmesan and/or Italian cheese mix on top.

Place in our pre-heated oven at 425 degrees and bake for 20-30 minutes. I check on the temperature throughout as it is hard to gauge depending on the thickness of the chicken.

Bon Appetite!

x0_meagenlea