Category: Healthy Meals

Healthy Meal Ideas

Vegan Mac N Cheese (V, DF, GF)

- littleadaptsbyjax@gmail.com

Happy December! I’ve been making this cozy recipe for years and it’s a huge hit with the fam (including my toddler!) Plus, it can be whipped up in a pinch and is packed with nutrients + protein. Everything a busy mama can hope for in a recipe and it’s also the perfect side dish to any holiday dinner.

Vegan Mac N Cheese (V, DF, GF)
 
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Serves: 4
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F (if adding baked veggies) and boil water for pasta.
  2. Place broccoli or cauliflower on a baking tray and drizzle olive oil and a little bit of black pepper. Bake for about 15-20 minutes (tossing halfway) until browned.
  3. Add pasta to the boiling water and cook according to the package.
  4. While pasta is cooking, place all ingredients except raw spinach into a blender and blend until everything turns into a liquid. (Don't worry as it will thicken when heated on the stove!)
  5. Drain the pasta, rinse and throw back into the pot. Turn the hit back on low and add the cashew cheese and cook on low stirring frequently until sauce starts to thicken.
  6. Add 1 handful of raw spinach into each bowl and then place ¼ of mac n cheese in each bowl. Serve with hemp hearts, baked broccoli/cauliflower, and drizzle of buffalo or bbq sauce and enjoy! Stays in an airtight container in the fridge for up to a week.
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

Asian Noodle Summer Salad (GF, DF, V)

- littleadaptsbyjax@gmail.com

Happy June! This was supposed to be Landry’s birth month, but he decided to join us in May 🙂 Needless to say, I created this recipe in my first week postpartum so I promise it is a very easy, plant based recipe to whip up. I prefer the Banza spaghetti for the noodle base of this recipe as it gives it more of that thai noodle crunch that I love! It’s also packed with protein from the chickpea pasta and peanuts, but you can also add any protein to the bowl that you like – baked salmon, tofu, chicken, etc. The best part? It’s a refreshing, satisfying salad that you can keep on rotation all summer long!

Asian Noodle Summer Salad (GF, DF, V)
 
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Serves: 4-6
Ingredients
Salad
Salad Dressing
Instructions
  1. Bring a pot of water to a boil and cook the spaghetti according to the box.
  2. While the pasta is cooking, dice all the veggies and add to a large bowl. Also add all of the salad dressing ingredients to a small bowl and whisk together.
  3. Once the pasta is cooked, drained + rinsed, add it to the bowl.
  4. Give the dressing one final whisk and then pour over the salad and toss until it’s evenly coated. Let it sit for about 10-15 minutes before serving.
  5. Serve with peanuts, sesame seeds, sriracha and your choice of protein if you desire. You can also enjoy it as a meal or as a side! Stays in the fridge for up to a week.
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Love, Jax

PS – Looking to detox before the summer? Sign up for my FREE 3 Day Real Food Detox Guide here so you can start feeling your best NOW!

Macaroni Tuna Salad (GF, DF)

- littleadaptsbyjax@gmail.com

Happy May! Can’t believe summer is almost here. This is why I wanted to share a fun Memorial Day BBQ recipe that is packed with protein and flavor, but won’t make you feel an ounce of guilt indulging in 🙂 This recipe can easily be used as a side dish at a BBQ or as an easy dinner option for the whole family that doesn’t require a lot of time and effort. Hope you enjoy it as much as we do!

Macaroni Tuna Salad (GF, DF)
 
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Serves: 4-6
Ingredients
Instructions
  1. Bring a pot of water to a boil and cook your pasta according to the box.
  2. While the pasta is cooking, dice all the veggies and add to a large bowl.
  3. Once the pasta is cooked, drained + rinsed, add it to the bowl.
  4. Add in the mayo, dijon mustard, red wine vinegar, dill, black pepper and sea salt and mix everything together until well combined. Taste to see if you need any additional spices.
  5. Enjoy as a meal or as a side! Stays in the fridge for up to 4 days.
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With Health + Happiness Always,
Jax

PS – Looking to detox before the summer? Sign up for my FREE 3 Day Real Food Detox Guide here so you can start feeling your best NOW!

“Little Adapts” Chopped Salad (DF, GF, V)

- littleadaptsbyjax@gmail.com

Happy New Year! If you are looking to get back into the swing of things AKA healthier habits and easy meal prep, then look no further. I came up with this recipe during my last Reboot and it has become one of my monthly favorites. Not only is it easy to throw together, it is so versatile –  it can be used as a main dish, side dish, in veggie Bolognese, stir fried or sautéed for any other recipes. Plus, feel free to use any vegetables you have on hand and make it your own. Happy chopping!

“Little Adapts” Chopped Salad (DF, GF, V)
 
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Serves: 8
Ingredients
  • 1 golden beet, peeled
  • 3 large carrots
  • 1 cucumber or zucchini
  • 1 pepper
  • ¼ of a red cabbage
  • 2 cups spinach or leafy greens
  • 3 stalks of celery
Instructions
  1. Wash, peel and chop off ends as necessary for each vegetable. Then chop into bigger chunks so it’s easy to dice in the food processor.
  2. Take each vegetable and chop in the food processor or high speed blender separately and add each ingredient into a big bowl. This will ensure that you’re not pulverizing the veggies and they are still in nice diced pieces.
  3. Once everything is in a large bowl, mix until well combined.
  4. Store in an airtight container in the fridge for up to 2 weeks.
  5. To serve, add 1-2 cups to a bowl or glass container. Top with healthy fat (like avocado or olive oil) and a plant based protein (nuts, seeds, beans, Hilary’s veggie burger, hummus, or homemade falafels) for a complete meal. Enjoy!
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Happy eating!

With Health + Happiness Always,
Jax

Delicata Squash Tacos (DF, GF, V)

- littleadaptsbyjax@gmail.com

I love eating seasonal, especially in the fall, when there are so many vibrant and warming vegetables to include in our meals! One of my faves is the delicata squash because it is inherently gluten-free, high in fiber (hello digestion!), and boosts your immune system as it contains iron and Vitamins A + C. The best part about this recipe? You get to wrap them up in a nice grain-free tortilla for an easy, healthy + seasonal weeknight meal. Happy cooking!

Delicata Squash Tacos (DF, GF, V)
 
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Serves: 6 tacos
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F and line a baking tray with parchment paper.
  2. Wash + dry the squash and slice off the ends. Then halve and scoop out seeds and slice each half into ½ inch slices.
  3. Place slices on parchment paper and drizzle with olive oil and season with spices. Bake for 45 minutes, flipping halfway.
  4. Once you flip the squash, start preparing the rest of the ingredients.
  5. Take the squash out of the oven to cool and heat each tortilla on a pan or over the burner until desired texture.
  6. For each taco, layer with spinach, 2-3 delicata squash slices, black beans, tomatoes, avocado and squeeze of lime. Enjoy!
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With Health + Happiness Always,
Jax

PS –  Join my first LIVE workout video of the month, here!

Baked Lemon Swordfish (DF)

- littleadaptsbyjax@gmail.com

I’ll be honest, I always let Dubs cook the fish because I was intimidated! BUT I decided to push myself out of my comfort zone recently and make this delicious swordfish for us and boy was I surprised. It was by far one of the easiest and most delicious recipes I’ve ever cooked! Since we don’t eat meat and I’ve been craving more protein and less carbs, I’m trying my best to add in meals once a week that are fish and veggie heavy. Plus, I bought larger filets so that we would have leftovers because who doesn’t love a meal that at least feeds you lunch or dinner the next day. Hope you enjoy this as much as I do – happy cooking!

Baked Lemon Swordfish (DF)
 
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Serves: 3-4
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Pat-dry the swordfish filets with paper towels and then season with black pepper.
  2. In a large, cast iron pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish filets to the pan and brown on each side, about 3 minutes.
  3. Bake the fish for about 7 to 9 minutes until it’s golden and cooked all the way through (should be white in the center). Make sure to not over cook.
  4. While the fish is baking, add the vegan butter, onion, garlic, parsley, lemon, lemon peel, black pepper and sea salt to a pan on medium heat. Once it is melted and bubbly, keep on low heat until the fish is done.
  5. Serve the fish immediately and pour the lemon garlic mixture over it. Enjoy with one of my favorite sides!
Notes
*Adapted from https://www.chewoutloud.com/lemon-garlic-swordfish-recipe/
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With Health + Happiness Always,
Jax

PS – Looking to improve your overall health? Sign up for the Little Adapts By Jax for 7 days FREE and just $10 with code LITTLEADAPTS!

10 Minute PB Veggie Ramen (DF, GF, V)

- littleadaptsbyjax@gmail.com

I’ve been on a real noodle kick lately, and it’s been so fun adding my “little adapts” twist on this cozy, comfort food! My secret is adding lots of veggies and only using real ingredients in my sauce (with no added sugar). You can whip this bad boy up in just 10 minutes making it an easy weeknight meal. Here it is:

10 Minute PB Veggie Ramen (DF, GF, V)
 
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Serves: 1 serving
Ingredients
Instructions
  1. Add water to a pot and bring to a boil.
  2. While you are waiting for the water to boil, chop veggies and add to the water.
  3. Then add pb, coconut aminos and sriracha to a bowl and mix until well combined.
  4. Once the water boils, boil for another 5 minutes and add ¼ cup of boiling water to your bowl with sauce + mix. Drain veggies and add to the bowl with the pb sauce and cover the bowl with a towel to keep them warm.
  5. Throw in the ramen noodles and cook for 4 minutes, making sure to use a fork to separate the noodles after a minute or so.
  6. Drain and rinse the noodles, uncover the bowl and add to the bowl. Toss until well combined and top with a squeeze of lime, green onion and peanuts. Enjoy immediately!
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Hope you enjoy as much as we do!

With Health + Happiness Always,
Jax

PS – Want to learn how to “little adapt” your favorite comfort foods? Join the 6 Week Nutrition 101 Group Program starting on Monday, March 7th. Spots are limited so don’t wait!

Mediterranean Egg Breakfast

- littleadaptsbyjax@gmail.com

This was one of my staple breakfasts of 2021! I’ve always loved the taste and ingredients of the Mediterranean diet and I decided to make it into a yummy egg based breakfast. It’s a great way to get your greens and veggies in at breakfast and it’s super simple to make. Hope you enjoy it as much as I do 🙂

Mediterranean Egg Breakfast
 
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Serves: 1 serving
Ingredients
  • 1-2 eggs, scrambled
  • ⅛ cup cucumber, diced
  • 4 cherry tomatoes, halved
  • Handful of greens
  • ¼-1/2 avocado, sliced
  • 3 tbsp olive oil
  • Salt, pepper, basil, parsley + EBTB seasoning to taste
Instructions
  1. Heat a small pan on the stove on medium-low heat and break the eggs into a bowl and scramble with pepper.
  2. Add 1 tbsp olive oil to the pan and let it heat up before adding in the eggs.
  3. While the oil is heating up, dice + halve the cucumber and tomatoes. Add eggs to the pan to cook.
  4. Add the handful of greens to a plate and top with the veggies. Then slice the avocado and place it on the plate next to the greens + veggies. Drizzle everything with olive oil and season to taste with spices.
  5. Once the eggs are cooked to your liking, add them on the remainder of the plate. Option to top with your fave hot sauce and enjoy immediately!
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Don’t forget to tag me if you make it!

With Health + Happiness Always,

Jax

PS – Looking for personalized nutrition + meal plan support? Sign up for a FREE 15 minute health consultation by clicking here!

 

Vegan Cauliflower Bolognese (GF, DF, V)

- littleadaptsbyjax@gmail.com

This plant based bolognese is my absolute FAVORITE “meat” sauce! While I come up with 99% of the recipes, my boo also likes to get in the kitchen and get creative. This is actually his recipe and one he likes to make often for us as he’s mastered the flavor and texture to perfection. I now like to take this sauce and make additional recipes to show just how versatile this sauce can be. This is going to be a fan favorite in your house hold – promise!

Vegan Cauliflower Bolognese (GF, DF, V)
 
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Serves: 6-8 servings
Ingredients
  • 2 cups frozen or fresh cauliflower rice
  • 3 cups raw walnuts, finely diced
  • 4 tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup baby bella mushrooms, diced
  • ½ white onion, finely diced
  • 2 garlic cloves, minced
  • 56 oz of marinara or tomato sauce
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place parchment paper on a baking tray and dice all ingredients while the oven preheats. (If cauliflower is frozen, make sure to leave it out to thaw or thaw it in the microwave.)
  3. Process the walnuts in a high power blender or food processor until the walnuts are finely diced (you want small chunks and not a flour consistency!)
  4. In a large bowl, add cauliflower rice, walnuts, 2 tbsp olive oil, black pepper, parsley, garlic powder, and onion powder. Mix until well combined.
  5. Place on mixture on baking tray and spread out mixture evenly so it browns well. Bake for 15 minutes.
  6. Take the tray out and toss mixture. Bake for another 10 minutes.
  7. While the cauliflower and walnut mixture is still baking, add tomato sauce to a large sauce pan and start to simmer on low.
  8. Then heat up a skillet on medium-low heat and add 2 tbsp olive oil. Then add in mushrooms, onions + garlic and sauté for about 5-10 minutes until the mushrooms and onions have softened. Once it’s done, add it to the sauce in the the sauce pan
  9. Finally, toss mixture one more time and bake for a final 5 minutes. You want the mixture to look like “chopped meat”.
  10. Once the cauliflower + walnut mixture has browned, add it to the sauce as well.
  11. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
  12. Serve with your favorite healthy pasta and greens and enjoy! Lasts 2 weeks in the fridge and a few months in the freezer.
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Leftovers are also great on pizza for a more satisfying pizza! Stay tuned for more recipes on how to use the cauliflower bolognese 🙂

With Health + Happiness Always,
Jax

PS – Want more recipes that taste amazing but are also good for you AND DETOX your body?! Sign up for the 12 Day Real Food Reboot launching on Monday, January 3rd and kick off 2022 feeling your BEST!

Strawberry Spinach Salad (GF, DF, V)

- littleadaptsbyjax@gmail.com

I love how my body craves salads and fresh fruit in the summer! It also tastes much better, is more nutrient dense, and is usually less expensive because it’s in season. This salad was inspired by Liz Moody’s post about “salads don’t have to suck”, which I totally agree with! Salads get a bad rap bc they are often boring and thought of as a “diet meal”. I call my salads “little adapts” bowls, or plant based bowls, and I eat them when my body is craving certain foods or it’s one of those kitchen sink meal days. The key is to make sure you’re always including a healthy fat, fiber + protein to keep you satiated. Lastly, incorporating whole grains, which are great for your brain, add a nice texture to the bowl. Aim for about 1/4 cup of grains as you want a veggie bowl, not a grain bowl. Hope you love this salad as much as I do!

Strawberry Summer Salad
 
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Serves: 1 serving
Ingredients
Salad:
  • 1-2 cups baby spinach, shredded
  • 5-6 mint leaves, shredded
  • ¼ cup RightRice or gf whole grains
  • ½ avocado, diced
  • ¼ cucumber, diced
  • 3 strawberries, sliced
  • 1 tbsp pistachios
Dressing:
Instructions
  1. Cook RightRice packet or gf whole grains as directed on the package.
  2. Shred the spinach and mint leaves and add to a plate.
  3. Dice the avocado, cucumber + strawberries and put aside.
  4. Make the dressing and stir until well blended.
  5. Once the RightRice is cooked, add ¼ cup on top of the greens.
  6. Top with avocado, cucumber, strawberries + pistachios.
  7. Drizzle with the homemade dressing and enjoy immediately!
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You can enjoy this salad as a single serving or you can multiply it by 4 and add extra greens to bring it to your next BBQ!

With Health + Happiness Always,
Jax

PS – Strawberries + spinach are on the Dirty Dozen List so make sure to buy them ORGANIC!