Spring Pea Soup with Fresh Herbs

This Spring Pea Soup with Fresh Herbs finished with a lemony yogurt topping is pretty effortless, but it tastes like a million bucks!

Spring Pea Soup with Fresh Herbs

The bright green color of this Spring Pea and Fresh Herbs Soup is lovely. It will fade a little if you save the soup for the next day, but what you trade off in color, you gain in even deeper flavor that comes from the ingredients melding together. The lemony yogurt topping is cool and creamy and brightens up the dish. For more of my favorite pureed soups, try this Cream of Asparagus Leek Soup with Crème Fraiche and Cream of Zucchini Soup.

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7 Day Healthy Meal Plan (March 29-April 4)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

I hope everyone is having a great week! Easter is this Sunday, and while I have some great things on the menu, don’t forget about some other favorites like Apricot-Rum Glazed Spiral Ham with a simple side of Roasted Asparagus, or if you want it a little fancier try the Roasted Prosciutto Wrapped Asparagus. Need a dessert? Try this No Bake Cheesecake or these super cute Coconut Macaroon Nests.
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Protein PB & J Smoothie Bowl

This Protein PB & J Smoothie Bowl tastes like peanut butter and jelly in a bowl. Packed with protein, it’s the perfect start to your day!

Protein PB & J Smoothie Bowl

This Protein PB & J Smoothie Bowl is my favorite smoothie bowl recipe. Peanut butter, strawberries, and blueberries are the perfect combo, and the scoop of vanilla protein powder will help keep you full until lunch. For more PB and J- inspired smoothies, try my Strawberry Peanut Butter Swirl Smoothie Bowls and PB + J Smoothie.

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Layered Potato Cups with Spring Herbs and Leeks

These Layered Potato Cups with Spring Herbs and Leeks are made in a muffin tin, an impressive side dish for special occasions and great for portion control.

Layered Potato Cups with Herbs and Leeks

These Layered Potato Cups, a riff on classic Pommes Anna, are a perfectly portioned potato side dish with potatoes, leeks, and goat cheese baked in a muffin tin. The mild onion and bright flavor of leeks is a delicious contrast to the potatoes, which is enhanced by adding fresh thyme and parsley. These sliced potato cups feel so decadent you’ll think there’s a ton of butter or oil. For more leek recipes, try my Braised Chicken Thighs with Mushrooms and Leeks and Potato Leek Soup.

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Spicy Crunchy Tuna Tartare

Spicy Crunchy Tuna Tartare is my favorite restaurant appetizer that’s so easy to make yourself and will impress your guests! Made with tuna, avocado and some panko for crunch.

Spicy Crunchy Tuna Tartare

If you’re a tuna lover like me, you will love this healthy tuna tartare recipe!! There’s no cooking required so it’s quick and easy to make. Serve it as a fancy dip with baked chips, or on cucumber slices as I did here to keep it low-carb. You can even stuff it in an avocado, make rice bowls, the possibilities are endless! More Tuna recipes you will love are these Ahi Tuna Poke bowls with Mango and this Spicy Tuna Poke.

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One-Pot Chicken and Artichoke Cavatappi

This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.

One-Pot Chicken and Artichoke Cavatappi

The artichokes in this Chicken and Artichoke Cavatappi make this dish extra delicious. If you’ve never cooked with them, this pasta recipe is a great place to start. Did you know that artichokes are a good source of vitamins C and K, fiber, and protein, and low in calories? Plus, cleanup is pretty fast since you only have to wash one pot – sign me up! For more artichoke recipes, try my Chicken Thighs with Artichoke Hearts and Feta Cheese and Hot Spinach Artichoke Dip , and don’t miss this One-Pot Spaghetti Puttanesca.

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Spanakopita Baked Eggs

These Baked Eggs are inspired by the Greek spinach pie Spanakopita using the same flavorful spinach filling, only baked with eggs.

Spanakopita Baked Eggs

This Spanakopita Baked Egg dish is a low-carb take on the classic spanakopita without the phyllo dough. I think this makes a lovely spring dish for breakfast or brunch, but really, it’s wonderful any time of day. For a fun appetizer Spanakopita, try my Mini Greek Spinach Pies, and for a crustless pie version you’ll love this Crustless Spinach and Feta Pie.

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Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt

This Cacio e Pepe Frittata is a fun twist on the Italian pasta dish. Protein-packed with eggs, Parmesan cheese, roasted cauliflower and Greek yogurt to make it extra creamy plus plenty of black pepper.

Cacio e Pepe Frittata with Cauliflower

A protein- packed breakfast or brunch, lunch or dinner made with roasted cauliflower, Greek yogurt, eggs, and Parmesan served with a dollop of lemony yogurt and arugula salad. For more of my favorite frittatas, try my Caramelized Onion, Red Pepper and Zucchini Frittata and Cottage Cheese Egg and Sausage Frittata. And for more fun twists on cacio e pepe, try Cacio e Pepe Brussels Sprouts.

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7 Day Healthy Meal Plan (March 22-28)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

Spring has arrived (at least according to the calendar) and April showers bring May flowers right???? I sure hope so! Easter is only a few weeks away and  for those of you who celebrate Passover check out my Braised Brisket with Potatoes and Carrots and Passover Matzo Pizza.  Happy Passover!
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Hearts of Palm Noodle Peanut Stir Fry

This easy, vegetarian Hearts of Palm Noodle Peanut Stir Fry for one is made with a spicy peanut sauce, spinach, and egg – under 15 minutes and so good!

Hearts of Palm Noodle Peanut Stir Fry

I’m obsessed with these grain free, gluten free hearts of palm noodles that I used in place of pasta in this stir fry. They’re so healthy – you’re pretty much eating a big bowl of veggies! So much better than zoodles because they’re not watery and have a similar texture to noodles. I whipped up this vegetarian dish for lunch a few times already! Made with a spicy, gingery soy peanut sauce and added an egg for protein. With the egg, peanut butter and spinach the whole dish has about 17 grams of protein and comes together in under 15 minutes. For more easy stir-fries, try my Soba Noodle Veggie Stir Fry and Beef Negimaki Stir Fry.

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