Real Life Bites Cookbook
Real Life Bites Cookbook
Sexy, Spicy, Salmon
for a sexy, spicy gal
Ingredients:
1 filet of Atlantic Salmon
1 tsp each: s&p, garlic powder, onion powder, parsley
1/2 tsp of olive oil
1/2 tsp of crushed red pepper flakes
1 TBS of pesto
1 TBS of panko breadcrumbs
Directions:
Preheat airfryer to 350 degrees.
Lightly brush salmon with olive oil until evenly coated. Season with s&p, garlic powder, onion powder, parsley, and crushed red pepper flakes. Let marinate for at least 10 minutes.
Spread pesto onto the seasoned salmon, and top with panko breadcrumbs.
Bake in the airfryer for 10-12 minutes, or until the internal temperature reaches 145 degrees.
Finish by broiling the salmon for 1 minute, or until the top crust is brown and bubbly.
Serve with:
Rice/Couscous
Veggies of your choice
Dessert for the Diva’s
because every diva deserves dessert
Ingredients:
1 Veggies Made Great Double Chocolate Muffin
1 cup of N!ck’s Vanilla Ice Cream
A dollop (or 3) of whipped cream
optional: drizzle of peanut butter
Directions:
Microwave muffin for 1.5 minutes.
Top the warmed muffin with ice cream, whipped cream, and any other toppings you and your royal heart desire!
RECIPIES FOR THIS GIRL.
RECIPIES FOR THAT GIRL.
RECIPIES FOR YOUR GIRL
RECIPIES FOR YOUR GUY.
DON’T MATTER WHO YOU ARE, JUST GIVE ‘EM A TRY
Basic Bit*h Chipotle Bowls:
basic never tasted so good
Ingredients:
3.5 ounces of boneless, skinless chicken breast (season to your liking)
1/2 cup of frozen corn
1/2 cup of black or pinto beans
1/3 cup of sliced cherry tomatoes
1/4 cup of minced red onion
1/2 cup of cooked brown/white rice
1/4 avocado
Optional: fresh cilantro, fresh jalapeno, salsa, Litehouse Jalapeno Ranch
Directions:
Rinse all fresh produce, and chop to your preference. Set aside.
Boil a small pot of salted water (about 2 tsp’s of salt), and cook your preferred choice of rice to package instructions.
While the rice is cooking, grab a small skillet, and lightly coat the bottom of the pan with olive oil. Allow the pan to heat up (about 1-2 minutes on low), before adding your chicken. Lightly sear the chicken on medium-low heat, for about 1-2 minutes on each side. Continue cooking the chicken until the internal temperature reaches 165 degrees Fahrenheit. Allow chicken to rest for about 5 minutes before cutting.
In a bowl, start by plating your rice, and top with your sliced, cooked chicken.
Add the cut-up veggies, avocado, and beans, and top with whatever your heart desires!
Hot Girl Hummus:
because eating protein is hot
Ingredients:
1 can of Garbanzo Beans
The juice of 1/2 lemon (add more if needed)
1/4 cup of olive oil
1 large, or 3 small cloves of fresh garlic
1 TBS of salt
1/2 TBS of fresh cracked black pepper
1/2 TBS of garlic powder (if you love garlic as much as I do)
Directions:
In a food processor, add your garlic, and pulse until finely minced.
To the food processor, add your rinsed Garbanzo Beans, fresh lemon juice, olive oil, and seasonings.
Blend mixture until well combined, and creamy in texture. If the mixture is not easily blending together, add more liquid (lemon juice or olive oil). The hummus should not have large chunks, and should be smooth in consistency.
Serve with:
Fresh carrot and celery sticks
Trader Joe’s beet/sweet potato crackers
Crackers of your choice
The “I haven’t eaten all day-er”
because we always make time to eat
Ingredients:
2 protein flatbreads
0.75 ounces of pepperoni
Sauce of your choice
1 cup of low-fat shredded mozzarella cheese
Seasonings: s&p, garlic & onion powder, italian seasoning, crushed red pepper flakes, parsley flakes
Directions:
Preheat oven to 350 degrees.
Lightly brush/spray each flatbread with oil of your choice, and sprinkle with the above seasoning recommendations.
Top with sauce, cheese, and pepperoni.
Bake in a 350 degree oven for 10-12 minutes, or until the cheese is bubbly, and the crust is crispy.
The “go-getter”
she’s may be goin’, she may be gettin’, but she’s always cookin’
Ingredients:
1 cup of kale
1/2 cup of shredded red cabbage
1/2 cup of shredded white cabbage
1/4 cup of sliced scallions
1/4 cup of wasabi peas
1 TBS of toasted sesame seeds
Protein of your choice
Dressing:
1 small garlic clove, finally minced
1 teaspoon of fresh grated ginger
2 TBS of olive oil
1 tsp of soy sauce
1 tsp of rice vinegar
1 tsp of honey
Directions:
In a large bowl, combine kale, cabbage, and scallions.
In a separate bowl, begin making your dressing, whisking until thoroughly combined.
Toss the leafy greens until thoroughly coated in the dressing.
Top with the protein of your choice, wasabi peas, and toasted sesame seeds.
The “I swear I’ll be on timer”
just because she runs late, doesn’t mean she hasn’t ate
Ingredients:
1/3 cup of beets
1/3 cup of carrots
1/3 cup of sweet potatoes
1 large clove of finely minced garlic
2 tsp of olive oil
3 ounces of ribeye steak
1/2 cup of cooked brown rice
Generous amount of steak seasoning
2 tsp’s of each: S&P, Garlic Powder, Onion Powder, Parsley
Directions:
Preheat the oven to 350 degrees.
Begin by thoroughly washing the vegetables.
Peel the outer skin of the beets and carrots.
Chop the veggies into 1/4 inch cubes and add to a large baking sheet.
Coat the veggies in the olive oil, fresh garlic, and the above seasonings.
Bake the veggies in a sheet pan, on 350, for 45 minutes, or until the veggies are fork tender.
Cook brown rice according to package directions.
While the vegetables are cooking, begin prepping your steak.
Generously season both sides of your steak.
Lightly coat the bottom of a skillet or frying pan in olive oil, and begin heating the pan on medium-low heat,
Once the pan is hot, add your steak, lightly searing on both sides, until a thin crust has formed.
Cook steak to your preferred temperature.
In a bowl, add a layer of rice, and top with the mixed vegetables.
Thinly slice the steak after it has rested for 5 minutes. Add to bowl.
OPTIONAL: over the top of the bowl, lightly drizzle a light balsamic vinaigrette, or a thicker balsamic syrup.