The Skinny Chick's Cookbook

  One of the reasons many of us struggle with maintaining a clean diet is lack of time. Daily meal preparation can be extremely time consuming, which I think is why a lot of us end up purchasing store-bought food – because it’s faster and easier than slaving in the kitchen after a long day of work. These egg frittata muffins are the perfect solution if you’re looking for healthy, homemade breakfast on the go. They’re packed with vegetables and protein, easy to make, and you can make a large quantity and store them in fridge for a simple breakfast to bring with you to work, or for a quick bite before you head out to start your day. Egg Frittata Muffins Ingredients 6 eggs ¼ cup crumbled goat cheese 1 tbsp green bell pepper, diced 1 tbsp red bell pepper, diced 1 tbsp orange bell pepper, diced 1 tbsp white onion, diced 2 tbsp spinach leaves, chopped Sea salt, pepper and garlic powder, to taste 2 tbsp part-skim shredded mozzarella cheese and 2 tbsp diced tomato, for topping Instruction

  Years ago, I stopped eating meat due to digestive issues, which is one of the reasons I started this blog… to create and share healthy, flavorful meat-free recipes! Over time, I discovered many great alternatives out there: black beans, chickpeas, lentils, marinated tofu, and even… cauliflower! After a while, it became a fun challenge to concoct creative recipes with unique ingredients. I have to admit, there are a few things I miss, one of them being buffalo wings. I don’t think it was the chicken that I missed… more so the buffalo sauce, since I  love  spicy food. I made buffalo cauliflower for the first time this week, and it was absolute heaven! I used Earth Balance dairy-free butter (it was the only butter I had at the time), and it worked perfectly fine. If you’re on a vegan diet, any vegan butter will do. And you can pair it with a side of vegan blue cheese or ranch dressing. (If not, regular butter and dressing works too.) For the hot sauce, I used Frank’s Red Hot, and it was

This watermelon vodka slush is the best summer cocktail ever! You only need 3 ingredients – watermelon, ice and watermelon flavored vodka. Not only is it super easy, but considering it’s primarily made with fresh fruit, it’s pretty healthy compared to other cocktails. This is my go-to drink when I’m looking for something fun to bring to a summer cookout or party. And if you have any extra watermelon slices laying around, you can always soak them in vodka for a little side treat. And feel free to add a dash of extra vodka if you’d like it a little stronger.  (Remember: you’re never too old for a slushie!) Watermelon Vodka Slush Ingredients 2 cups sliced watermelon 2 cups ice 1 shot watermelon flavored vodka (1.5 oz.) Instructions Combine the watermelon and vodka in a blender. Blend until watermelon is pureed. Add ice and blend again until ice is crushed and texture is slushy. Garnish with slice of watermelon.

  These little bite-sized protein balls are not only raw and vegan, but they only take 10 minutes to make (no baking required!) and they’re so tasty! I just made them for the first time a few weeks ago and I’ve been hooked ever since. They’re a great pre-workout boost since they’re loaded with protein from oats, peanut butter and chia seeds. They’re also a handy  on the go snack, whether you bring them in the car or for an afternoon treat at work.  No-Bake Protein Bites Ingredients ¾ cup dry old-fashioned oats ¼ cup shredded coconut ¼ cup creamy peanut butter ¼ cup semi-sweet or dairy-free chocolate chips 2 tbsp pure maple syrup or agave nectar 1 tbsp chia seeds 1 tsp vanilla extract Instructions Soak chia seeds in 2 tbsp of water for 1 minute until they have a jelly-like substance. Stir all ingredients together in a mixing bowl. Cover and store in refrigerator for 10 minutes. Remove from fridge and roll mix into 1-2 inch balls with your hands.

  Granola is something that I always want to buy in stores, but it’s hard to find a brand that doesn’t have a ton of added sugar. Luckily, homemade granola is extremely easy to make!  This healthy homemade granola only takes about 30 minutes to make, and requires about 8 ingredients and a few spices. Just be sure not to overcook it, or it will lose flavor. Homemade Healthy Granola Ingredients 1 cup old fashioned oats ½ cup almonds, chopped 2 tbsp sunflower or pumpkin seeds ¼ cup shredded coconut 2 tbsp whole wheat flour ¼ cup coconut oil, melted ¼ cup pure maple syrup ¼ cup honey or agave 1 tsp vanilla extract Optional: 1 tbsp raisins Dash of sea salt and cinnamon, to taste Instructions Preheat oven to 300 degrees. Mix oats, almonds, seeds, flour, salt, and cinnamon together. Set aside. Mix the coconut oil, maple syrup, and vanilla together and stir until smooth. Pour the syrup mixture over the oat mixture and stir until fully combined. Spread the mixture onto a baking sheet. Bake for

  The first time I tried this recipe, I didn’t even know what lentils were. A friend of mine served it at a get-together, and I couldn’t stop eating it. This was also the recipe that made me fall in love with goat cheese. Most lentil dip recipes use feta cheese, but my friend had used the crumbled goat cheese from Trader Joe’s. Ever since then, I’ve been hooked. I tend to replace feta in a lot of my recipes with goat cheese because I personally like it better. But you’re welcome to use feta if you prefer. You can serve this hot or cold, but I like to heat it up first. I also like to serve it with pita chips, but for a gluten free option, you can also make your own chips with brown rice tortillas. Just sprinkle some olive oil and salt on the tortillas, slice them into pieces, and bake them at 350 until they turn golden brown. For those who don’t have a Trader Joe’s nearby, I’ve included the ounces for each ingredient so you can find similar ingredients at your local grocery store, and i

  One of my favorite sandwiches is goat cheese and honey topped with sliced almonds. I was in the midst of adding this recipe when I started poking around the internet and came up with this apple and goat cheese bruschetta recipe that’s a million times better! (Not that the sandwich isn’t delish… this bruschetta just has a little more zest to it.) For the bread, you can either cut a baguette into small slices and bake them into the oven for several minutes until crispy, or you can purchase a bag of mini bruschetta toast slices, or a box of mini Brioche toasts from Trader Joe’s. (That’s what I used.) Another tasty substitute for apples is pear slices. Yum! Apple and Goat Cheese Bruschetta Ingredients 16 whole grain baguette slices 16 apple slices 1 cup crumbled goat cheese 4 medjool dates ¼ cup raw honey ⅓ cup raw sliced unsalted almonds Instructions Soak dates in hot water for 3 minutes until soft. Remove pit. Blend dates and honey in a blender or food processor until a paste forms. Br

  There are two foods I love more than anything in the world: ice cream and pizza. This healthy veggie tortilla pizza is one of my favorite recipes of all time because it still gives you the delicious taste and texture of pizza, but without all the carbs and calories! You can use any type of tortilla you choose – my personal favorite is Mission’s low carb tortillas. You can find low carb tortillas at most grocery stores. My favorite toppings are below, but of course you’re welcome to add peppers, mushrooms, or any other healthy veggie of your choice. Veggie Tortilla Pizza Ingredients 1 tortilla 4 zucchini slices 4 yellow squash slices 6 tomato slices 6 baby spinach leaves ½ tbsp white onion, diced 1 cup part-skim shredded mozzarella cheese or dairy-free mozzarella ¼ tsp olive oil Garlic powder, sea salt and pepper, to taste Instructions Preheat oven to 350°F. Brush a light layer of olive oil onto the tortilla, then season with sea salt, pepper and garlic powder. Top the tortilla with z

  This quinoa tabbouleh salad is a little different from your average tabbouleh because: A) I use quinoa instead of bulgur for it’s nutritional values. (Low glycemic, gluten-free packed with fiber!) B) I use chopped spinach instead of parsley, and add diced cucumbers and crumbled goat cheese for additional flavor. C) I like to serve it with a side of pita chips and use it as a dip! Quinoa Tabbouleh Salad Ingredients 1 cup quinoa, cooked ½ cup tomato, diced ½ cup cucumber, diced ½ cup spinach leaves, chopped ¼ cup crumbled goat cheese 2 tbsp white onion, diced 1 tsp lemon juice 1 tbsp olive oil Sea salt and pepper, to taste Instructions Combine ½ cup uncooked quinoa with 3 cups of water in a medium pot. Bring to a boil, then reduce to medium heat and cook for about 30 minutes, stirring occasionally, until quinoa is soft. Once quinoa is cooked, transfer to a bowl and stir in the vegetables, lemon juice and olive oil, then season with sea salt, pepper and garlic powder. Top with goat chee

  Spinach and goat cheese phyllo triangles are one of my favorite appetizers! Typically, feta cheese is used in Spanakopita recipes, but personally, I think it tastes better with goat cheese. And goat cheese is healthier because it’s lower in calories, fat, and dairy than cow’s milk, so it’s easier for your body to digest. Spinach and Goat Cheese Phyllo Triangles Ingredients 1 bag spinach leaves (5 oz. bag) 1 cup crumbled goat cheese 2 tbsp olive oil 6 sheets of phyllo dough, thawed Sea salt and garlic powder, to taste Instructions Preheat oven to 350°F. Add spinach leaves and 3 cups water to a large pot over medium heat. Cover and steam until spinach has wilted, stirring occasionally. Strain and blot spinach with paper towel to absorb excess water. In a large bowl, stir the spinach and cheese together until combined. Season with sea salt and garlic powder. Set aside. Lightly brush a thin layer of olive oil across a sheet of phyllo dough with a pastry brush. Layer another phyllo sheet