Baked Broccoli & Zucchini Cheese Patties

Broccoli frittersThese Broccoli and Zucchini Cheese Patties are an excellent way to enjoy a healthy and delicious meal during those crazy work weeks. You can enjoy these for breakfast, lunch or dinner by themselves, or  even on a delicious egg sandwich!


  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • One bundle of fresh broccoli, chopped small
  • 3/4 cup whole wheat bread crumbs
  • 3/4 cup reduced fat sharp cheddar cheese
  • 1/3 cup Parmesan cheese
  • 2 eggs, beaten


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside
  2. In a skillet over medium heat, add oil, garlic, onions, salt and pepper, and saute until soft and translucent. Remove from heat and set aside
  3. Place broccoli, onion mixture, breadcrumbs, cheddar cheese, Parmesan cheese, and eggs in a medium sized bowl. Stir together until well combined
  4. Form the mixture into patties, using about 2-3 tablespoons for each patty. Place on prepared baking sheet. Bake for 10 minutes on each side, or until crispy and golden brown

Thanks to for the inspiration!


Chicken Teriyaki with Crispy Asian Brussels Sprouts and Garlic Cilantro Brown Rice

terriayki chicken

Chicken Teriyaki


  • 1 (8-ounce) can crushed pineapple
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoon honey or agave nectar
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, finely minced
  • 4 boneless, skinless chicken breasts (about 2 pounds)


  1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
  2. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
  3. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
  4. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

Thanks to for the recipe!

Crispy Asian Brussels Sprouts

  • 1 pound fresh brussels sprouts
  • 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
  • 3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh squeezed lemon juice (about half a large lemon)
  • 1 garlic clove, minced
  • 1 tablespoon Sriracha sauce
  • Pinch of black pepper
  • Kosher salt
  1. Preheat oven to 400°F and set a rack on the very top.
  2. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  3. Soak the cut brussels for a minute in water to clean them.
  4. Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  5. Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
  6. Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
  7. Place in the oven on the top rack for 50-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy.
  8. During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
  9. Remove brussels from the oven after 50 to 60 minutes, once all brussels are nice and crispy.
  10. Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

Thanks to for the recipe!

Cilantro Brown Rice


  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 cups long-grain rice (I used brown rice to make it healthier)
  • 1 teaspoon kosher salt
  • 3 to 4 cups low-sodium chicken broth
  • Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
  • Chopped fresh cilantro, for garnish


  1. Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn.
  2. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done.
  3. Add more liquid as needed. The rice shouldn’t be sticky.
  4. Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Thanks to for the recipe!

Shrimp and Avocado Shrimp Ceviche

CervicheAmazing appetizer, side dish or lunch option! I made a huge batch and ate it two days this week for lunch!


  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped
  • 1 medium tomato, diced
  • 1 medium avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro


  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Thanks to for the recipe!

Hawaiian Chicken & Coconut Rice with Spinach

Hawaiian Chicken


  • 6 boneless, skinless chicken breasts (or 2 lbs of boneless thighs)
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 4 scallions, chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 tsp of sesame oil
  • Coconut shavings, toasted
  • Handful of spinach

For the coconut rice:

  • 2 Tbsp butter
  • 1 1/2 cup long grain white rice ( I used brown rice to make it healthier)
  • 1 1/2 cup coconut milk
  • 1 1/2 cup water


  1. Combine soy sauce, pineapple juice, water, brown sugar, scallions, garlic, and sesame oil in a resealable plastic bag. Add the chicken pieces to the bag, remove as much air as possible, and seal. Squish around to coat the chicken in the marinade well. Place in the refrigerator and marinade for at least 8 hours or overnight.
  2. Preheat pan to medium heat. Cook for about 5-7 minutes per-side, watching to make sure chicken doesn’t get too charred. Add handful of spinach leaves when there is 2 minutes left.
  3. To prepare the rice, melt the butter in a medium saucepan over medium-high heat. Add the rice, and cook for about 3 minutes stirring occasionally. Carefully pour in the coconut milk and water, stir to combine. Cover and bring to a boil. Once boiling, stir once more and re-cover. Reduce heat to low and cook for 18 minutes. Remove lid and fluff rice with fork.
  4. Serve the chicken on a bed of the coconut rice. Garnish with additional scallions and toasted coconut.

Thanks to for the recipe!

Strawberry Mango Salsa with Tilapia & Haricot Vert


Strawberry Mango Salsa

  • 3/4 cup diced strawberries
  • 3/4 cup diced mango
  • 1 jalapeño, seeded and minced
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons honey, or more to taste
  • Juice of 1 lime
  • In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey and lime juice.
  • Serve immediately.

Thanks to for the recipe!


  • Tilapia filets
  • 1 TBSP lemon juice
  • Salt and pepper
  • Olive oil
  1. Heat olive on medium heat in a non stick skillet
  2. Once warm, place tilapia and season with salt, pepper and lemon juice. Cook on both sides for 4 minutes

Haricot Vert

  • 1 package of Haricot Vert (aka string beans)
  • 1 TBSP lemon zest
  • Salt and pepper
  • Olive oil
  • 1 TBSP butter
  • 1 garlic clove, chopped
  • 1 tsp red pepper flakes
  1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
  3. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.
  4. Add lemon zest and season with salt and pepper.


Salmon Patties Salad with Mango Salsa and Sriracha Lime Vinaigrette


Perfectly healthy and filling salad for lunch! You can also use these salmon patties alone or on a sandwich.

Salmon Patties:

This recipe makes 4 patties (as you can see I already ate one of them while I was cooking, I was hungry 🙂 ) I placed the patties over a bed of spinach and baby kale leaves.


  • one 7.5 oz. can red salmon, drained
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced red pepper
  • 1 Tablespoon chopped fresh parsley
  • 1 egg
  • 1/2 cup fresh whole wheat bread crumbs (not dried)
  • 1 teaspoon olive oil
  1. Place drained salmon in a bowl and mash with a fork.
  2. Mix with onion, red pepper, parsley, egg, and crumbs.
  3. Shape into four patties.
  4. Heat oil in a pan over medium heat and cook patties for about 5 minutes until browned and cooked through, turning once.

Thanks to for the recipe!

Sriracha Lime Vinaigrette:

  • 1 TBSP olive oil
  • 1 TBSP Sriracha
  • 2 TBSP lime juice
  • Salt and Pepper
  1. Whisk all ingredients together

Mango Salsa:

  • 1/2 cup diced mango
  • Handful of cilantro
  • 1 TBSP red onion, chopped
  • Salt and Pepper
  • 1 tsp jalapeno, minced
  • 1 TBSP lime juice
  • 1 tsp lime zest
  1. Mix all ingredients together and place on top of salmon patties

Ground Turkey + Cheese Stuffed Zucchini Boats


  • 4 large zucchini, sliced lengthwise and middle scooped out and reserved.
  • 3/4 lb ground turkey
  • 1/2 cup chopped red/yellow/green peppers in any combination
  • 1/2 cup onion, diced
  • 1/3 cup of water
  • 1 Tablespoon taco seasoning
  • 1/2 cup shredded cheddar
  • 1/2 cup of mascarpone cheese (I used greek yogurt instead because it is healthier and cheaper)
  • 1/4 cup of parsley, chopped
  • 1/2 cup of mozzarella cheese, shredded
  • 1 green onion, sliced thin
  1. Brown turkey, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.
  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
  3. In a large bowl, add beef, cheddar, mascarpone, parsley. Mix well.
  4. Spoon mixture into each zucchini boat.
  5. Bake 400 for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.
  6. Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.

Thanks to for the recipe!