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I heart Spark!

Sparklove

Who needs coffee or diet soda when there is Spark! This is absolutely one of my favorites products I use daily because not only does it have caffeine in it but it also includes 21 vitamins, minerals and nutrients. I have a Spark drink the first thing in the morning and I am ready to go for my day and can rock any workout. Spark’s combination of ingredients really gives me hours of energy and with the B-vitamins it enhances my body’s energy-sustaining processes. Contact me if you want to try a sample of Spark or if you can to chat about customizing a nutritional and supplemental plan that best fits your needs.

 

 

The best crockpot turkey chili

Turkey chili

Ingredients:

1lb lean ground turkey

1 15oz can of black beans rinsed and drained

1 15 oz can of kidney beans rinsed and drained

2-3 cloves of minced garlic

1 green pepper finely diced

1 medium onion diced

1 29 oz can of diced tomatoes or one fresh diced red tomato (no sugar added)

1 15 oz can of tomato sauce (low salt and no sugar added)

¼ cup chili powder

2-3 tbs cumin

1 tps of salt (can add more to taste)

1 tps of black pepper

1 tbs of crushed red pepper

Directions:

1. Brown meat and drain

2. Add meat and the rest of ingredients to a crockpot and cook on low 6-8 hours or high 3-4 hours.

Serve with a mixed green salad and/or whole wheat spaghetti

Balsamic glazed salmon and herb quinoa

Balsamic salmon

If you are staying in tonight, this is the perfect Valentine’s Day dinner of balsamic glazed salmon, herb quinoa and a mixed green salad. Enjoy!

Ingredients:
Glaze
3/4 cup balsamic vinegar
2 tbs of lite maple syrup
1 tbs Dijon mustard
1 garlic clove smashed

Salmon:
2 6oz wild salmon filets
1 tbs olive oil
Salt

Quinoa:
Rosemary, thyme, garlic powder, salt.
Optional cheese

Directions:
Glaze
1. In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat.
2. Reduce the heat to a simmer and cook until thick, about 12 minutes.
3. Set aside to cool for 5 minutes.

Salmon:
1. Preheat the oven to 400 degrees F.
2. Line a small baking sheet with parchment paper.
3. Arrange the salmon on the baking sheet.
4. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.
5. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes.
6. Set aside to cool for 10 minutes.

Quinoa:
1. Cook quinoa per instructions
2. Season with rosemary, thyme, garlic powder, salt and pepper
3. Optional sprinkle with goat cheese or feta

Lemon basil salmon

Salmon lemon pasta

Salmon with whole wheat spaghetti lemon and basil. I had a serving of this for lunch today and it was so delicious. Enjoy!

Ingredients:
1/2 pound whole wheat spaghetti
1 clove minced garlic
3 tbs of extra virgin olive or grape seed oil
4 4 oz pieces of wild salmon
1/2 tps of salt
1/2 tps of black pepper
3 tbs of capers
1/4 cup chopped fresh basil
1 lemon zested
2 tbs of lemon juice
2 cups fresh baby spinach

Directions:
1. Boil and cook spaghetti per directions and drain pasta and transfer to large bowl.
2. Add garlic, 2 tbs of oil, salt and pepper to spaghetti and toss to combine.
3. Warm remaining 1 tbs of oil in a pan on medium high heat.
4. Season salmon filets with salt and pepper and cook salmon about 2-4 min per side depending on thickness.
5. Add basil, capers, lemon zest and lemon juice to spaghetti mixture.
6. Makes 4 servings. Each plate place 1/2 cup spinach, serving of spaghetti and then top with the salmon.

Tomato basil and turkey meatballs over spaghetti squash

Tomato & turkey meatball pasta

Dinner inspiration: homemade tomato sauce and turkey flaxseed meatballs served over spaghetti squash. Enjoy!

I love using spaghetti squash as lower carb alternative to pasta for dinner recipes. It tastes amazing if you add a little seasoning to it. I decided to make my own sauce tonight instead of using store bought and the husband gave it two thumbs up. If you need something quick choose a spaghetti sauce with no sugar added.

Ingredients:
1 medium size spaghetti squash

Sauce
2 tbs olive or grape seed oil
1/2 cup white onion chopped
3 cloves of garlic
2 cups of tomatoes, peeled and chopped (I used vine)
1/4 cup basil leaves finely cut
1 tbs dried oregano
1 tps of salt
1 tps pepper
Optional red pepper flakes if you like some spice

Meatballs
1 lb lean ground turkey
3 tbs of ground flaxseed
3 tbs water
1/4 cup chopped onion
1 tps of dried parsley
1 tbs of Italian seasoning
1 tps of dried basil or 1 tbs fresh basil chopped
1/2 tps of salt
1/4 tps of pepper

Directions:

Squash
1. Cut the spaghetti squash in half and season with salt and pepper.
2. Bake squash at 425 degrees for 45-50 min or until fork tender.
3. Allow to cool for 10-15 min then scrape insides with fork which will look like pasta.

Sauce:
1. Boil water and cut an x at the bottom of each tomato. Boil for 30 sec then rinse in cold water to remove the skin. Dice up after cooled.
2. In medium sauce pan, heat up the oil. Saute onions until brown and add the garlic.
3. Add diced tomatoes, basil, oregano, red pepper flakes
4. Lower heat and cook for 15 min

Meatballs:
1. Mix all ingredients together using your hands or mixer. Form 1 inch balls.
2. Heat up pan with oil and add meatballs.
3. Cook 3-4 min on each side until browned