Peyton Kathleen

Berry & Goat Cheese Salad Ingredients: Spinach Blackberries Strawberries Crumbled goat cheese 1/4 Avocado diced 1 tbsp Poppy Seed dressing Lately I have had the biggest craving for summertime- coconut oil and beach towels...gimme. Last year when I was teaching summer school I discovered this fresh salad and made it for lunch almost everyday! I packed it for myself this morning and it was just as delicious as I remembered. Directions: 1. Wash a handful of spinach, spin and dry. Add poppy seed dressing and toss. 2. Slice strawberries, dice avocado, and throw in a few black berries.  3. Sprinkle crumbled goat cheese on top. Love this dressing. Only 45 cals for 2 tbsp? Yes.

Tilapia Cakes Ingredients: 2 tilapia fillets 1 celery rib, chopped 1/4 red onion, chopped 1 tbsp Paleo Mayo 1 tbsp gluten free mustard 1 egg, whisked 1 tbsp olive oil Salt and pepper This is one of my new favorites! I always buy big bags of frozen tilapia fillets and have eaten them exactly the same for years. I saw some tilapia cake recipes on Pinterest, most of them including crackers, so I modified my recipe to exclude that ingredient.  Directions: 1. Preheat oven to 350 degrees. 2. In a skillet on medium-high heat, cook tilapia fillets. This will take about 3 minutes per side, I usually just check to see if the fish is nice and flaky with a fork. 3. Shred fish and place into a medium size bowl. 4. In olive oil over medium heat, sauté celery and red onion until they are soft (about 6-8 minutes) then add to the bowl. 5. Add mustard, mayo, salt and pepper. Mix thoroughly. 6. With a spoon, scoop mixture into 1/4 cup and place evenly spaced ...

Ingredients: 1 spaghetti squash 1 tbs olive oil 1/2 red onion, chopped 2 garlic cloves, minced 1 red bell pepper, chopped 1/2 Tablespoon ground cumin 1/2 Tablespoon oregano 1/2 Tablespoon chili powder Salt and black pepper 1 can of corn, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup cilantro Juice of 1 lime 1 cup grated cheddar cheese I used a soy brand of "cheese" called Go Veggie Directions: 1. Preheat oven to 425 degrees, cut squash in half, clean out seeds and extra threads. Lightly spray squash with cooking oil and sprinkle with garlic salt. Cook for 35-40 minutes. 2. In a large pan on medium-high heat, add olive oil, garlic, bell pepper, and onion. Saute for 3-4 minutes. 3. Stir in cumin, oregano, and chili powder. 4. Add corn, black beans, cilantro, and lime juice. 5. With a fork, shred the spaghetti squash into the mixture. Stir until ingredients are mixed evenly throughout.  6. ...

Ingredients: Boneless, skinless chicken breast 2 tomatoes 1 can artichoke hearts 1 tsp minced garlic 1 tsp sugar 3 tbs flour 2 tbs olive oil Shredded Mozzarella (I used a vegan soy cheese) Directions: 1. Preheat oven to 350 degrees 2. Drain artichokes, cut in half. Cut tomatoes into bite size pieces. Place in a large bowl. 3. Add garlic, sugar, flour, olive oil, salt and pepper into the bowl. Stir until artichokes and tomatoes are coated. 4. Drizzle olive oil into a glass pan and lay chicken breast, then put the artichoke and tomato mix on top.  5. Bake for 30-35 minutes, making sure there is no pink color in the middle of the chicken breast. 6. Add mozzarella cheese on top (I used a soy brand of "cheese" called Go Veggie). Turn oven on broil high and allow cheese to melt. When I had a Christmas gift exchange with some of my Dallas ladies, my sister and I made this dish. It was such a hit! We made pasta and put it ov...