Spicy Brown Mustard Salmon Wrap

Okay, not to be outrageously repetitive, but this is literally the SAME EXACT RECIPE as the zucchini salmon bites that I posted just before this VVV below – but this time, it’s in a wrap! I’ve been ADDICTED to the salmon, spicy brown mustard and onion combo and it tastes great both ways!

YOU WILL NEED:

To save yourself excess reading, the only things you’ll need IN ADDITION to what is listed in the recipe just below this (the recipe for the salmon-zucchini bites) is:

-- Spinach (or whatever green leaf you like on your wraps and sandwiches!)

-- 1 flatbread (I LOVE using Joseph’s flatbread wraps, they are LOW CARB, LOW CALORIE, LOW SUGAR, and 100% delicious!)

DIRECTIONS:

Follow the directions for the salmon-zucchini bites for the salmon mixture.

Place on the flatbread/wrap with your preferred leafy greens.

Roll it up and YUM!

I like to use tootpicks to keep everything together when I’m cutting it into two, but you don’t have to!

Serve with a side of fruit and you’ve got one nutritiously delicious meal!

In joy, enjoy!

-jLv

Spicy Mustard Salmon and Zucchini Bites

SUCH an easy, go-to for me.

I eat these as a snack (half-portion) and sometimes as a meal (full portion)!

Seriously, so easy and YUMMY.

YOU WILL NEED:

1 Chicken of the Sea Pink Salmon To-Go cup (or 1/4 cup of whatever canned salmon/tuna you prefer)

2-3 tbs spicy brown mustard (more or less, it’s up to you!)

1/2 cup chopped onion

1 zucchini sliced into coins

Olive oil or nonstick spray

Black pepper - optional

DIRECTIONS:

In a skillet over medium-high heat, sauté the onions with oil or nonstick spray.

You always just want to brown the onions, so nonstick spray is just fine.

Once the onions are softened and slightly brown, add in the salmon/tuna and stir until well combined.

Remove from heat.

In a bowl, mix together the mustard and salmon/tuna.

Place onto the zucchini coins OR use the zucchini as “chips” to dip!

Cucumbers also work just as well.

See? Simple, nutritious, and protein packed!

In joy, enjoy!

-jLv

Shrimp Stuffed Portobello Mushrooms

These are one of my favorite things to make, but I seldom get to as my local grocery stores, for whatever reason, seem to run out of them SO fast by the time I get there on Fridays! ANYWAY, you can take this recipe and make mini mushrooms as sides/appetizers, or take the larger mushroom caps and serve them as the main dish! I like making the larger portions and serving them with a side of lemon-zest asparagus and zucchini! It’s up to you!

YOU WILL NEED:

1/2 cup chopped onion

3 chopped garlic cloves

6 ounces cooked small shrimp, tails removed (I usually take the easy way out and buy the pre-cooked frozen kind – hey, better than nothing!)

2/3 cup crushed whole grain crackers (or breadcrumbs, if you wish!)

1/4 cup grated parmesan cheese

1/4 cup fat free mayo  (or olive oil mayo!)

8 small Portobello mushrooms (de-stemmed, gills removed)

OR 3-4 large mushroom caps (gills removed)

Mrs. Dash Garlic and Herb seasoning to taste (or however you want to season it!)

DIRECTIONS:

Preheat oven to 350 F, line a baking sheet with foil and nonstick spray.

Arrange the mushroom caps so that once-gilled sides are up. Be sure to remove the gills though, as stated above.

In a skillet over medium-high heat, sauté onions and garlic cloves using olive oil or nonstick spray, you really just want to brown them so nonstick spray will be just fine! Remove from heat once slightly browned.

In a medium bowl, mix the shrimp, cracker crumbs (or breadcrumbs), parmesan cheese, mayo, and seasonings – I like to use my hands for this part!

Mound the shrimp mixture onto the mushroom caps, packing tightly.

Baking for about 30-35 minutes until mixture begins to brown.

YUM.

In joy, enjoy!

-jLv

Banana Pancakes

Oooooh LAWD! There really is nothing I love more than moist, delicious, pancakes.

These have a flavor mix of bananas and vanilla, deliciously sweet, but not overpowering!

I topped mine with sugarfree syrup and PB2, but the toppings are completely up to you!

This recipe makes about 5 small pancakes. Super easy and yummyyyy!

YOU WILL NEED:

1 banana

1/3 cup oats

1/2 tsp vanilla extract

1 egg

1 tsp baking powder

1/2 container of Vanilla Greek Yogurt (fat free by Yoplait)

DIRECTIONS:

Spray a nonstick skillet with nonstick spray, set to no more than medium heat.

Blend the ingredients in a blender.

Cook 1/4 cup of the batter in the pan at a time, this will ensure you get 5 equally sized pancakes! If you want fewer, but bigger pancakes, measure at your leisure! ---- that rhymed.

Wait for the bubbles before flipping!

In joy, enjoy!

-jLv

Oatmeal Muffies

Y'all. Oats. You already KNOW I'm in love with them. But this easy, simple, breakfast-to-go/anytime sweet treat is somethingggg else! I love it, I really do. I hope you do, too.

YOU WILL NEED:

1 cup raw oats

1 egg white

1/2 banana

1/3 cup unsweetened almond milk

1 tbs splenda

1 tsp peanut butter or nutella

1/2 tsp cinnamon

DIRECTIONS:

Preheat oven to 350 F

Mix everything in a bowl. I like to mix the wet ingredients in one bowl and the dry ingredients in another. Add the wet mixture to the dry and mix until well combined.

Bake for 11 minutes! 

Remove from oven and top with sugarfree chocolate chips or whatever topping you'd like!

If you don't finish them in one day, I suggest storing in the fridge and warming up in the microwave if you want them warm again :) But, they taste pretty good cold, too!

In joy, enjoy!

jLv

Overnight Oats

Almost all of you know I have a weird obsession with all things oats. I also have a ridiculous addiction to overnight oats. While sometimes I prefer the warm taste and feel of regular oatmeal, I love the chewy and rich taste of overnight oats. You can really play around with the flavors, too. For this recipe, I will be giving you info for Chocolate Apple Pie Overnight Oats!

YOU WILL NEED:

1/2 cup raw oats

1/2 cup unsweetened almond milk

1 container of Yoplait FatFree Greek Yogurt, Apple Pie Flavored (or whatever flavor you want!)

1tsp vanilla extract

1 tbs unsweetened cocoa powder

DIRECTIONS:

Place everything in a container or resealable jar. SHAKE SHAKE SHAKE!

Allow to sit overnight, preferably. A few hours will do, just fine. NOM!

*I also like to add bananas in mine so the bananas can soak in the mix too, but you don't always have to!

If you only have an hour to spare, cut out the greek yogurt, keep everything else the same. You will need to add a sweetener like Splenda or Stevia if you want that sweet taste, though. Otherwise, it'll just be unsweetened bitter chocolatey tasting. However, some people like that!

In joy, enjoy!

-jLv

Banana (oat) Bread

It should be illegal how much I love bread. And oats. Especially banana oat bread. Especially banana oat bread that has cranberries in it. The cranberries are optional, but either way, here's some simple, easy, Banana Oat Bread for you! Healthy, moist, delicious, and SIMPLE.

If you're feeling extra indulgent (and still guilt-free!) use all-purpose flour, instead! I do it...a lot. Ha!

YOU WILL NEED:

5 RIPE bananas

2 eggs

1 tsp vanilla extract

2 cups all-purpose flower OR raw oats

1 - 1 /2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 salt

1 tsp cinnamon

1/2 olive oil

1/3 cup Splenda, Stevia, or whatever sweetener you prefer

(Optional) 1/2 cup dried cranberries (just mix in before baking)

DIRECTIONS:

Preheat oven 350 F

Grease TWO 7.5 x 3.5 x 2 inch bread pans with non stick spray

Blend the bananas, eggs, and vanilla extract in a blender. You can hand stir, if you wish, just make sure you mash the bananas first.

In a bowl, mix together the dry ingredients: flour OR oats, baking soda, baking powder, cinnamon, salt, and sweetener.

Add the wet mixture to the dry and stir until well blended.

Pour into the bread pans and bake for 40-45 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it's done!

Sprinkle some powdered sugar, if you want!

In joy, enjoy!

-jLv