Tag Archives: fit mom

Weekly Dinner Recipe Round (15) Up

Weekly Dinner Menu round 15

Hey y’all! Welcome back to the weekly recipe round-up! If you are looking for TASTY and HEALTHY dinner recipes…then here you go! This week’s theme (because y’all know I like having a theme each week) is “serve with” – meaning each recipe will have an additional side recipe. I totally just did all the hard work for you! Now you just need to get cookin’!

My source? The Cooking Light Magazine (I seriously get SUPER excited when I see a new Cooking Light magazine at the library)! You’re probably thinking – what is wrong with her? It’s just a magazine. BUT it’s so much more than a magazine filled with delicious recipes – it means new recipes that I get to share with YOU!

I know a lot of people think cooking healthy and eating healthy takes a lot of time and/or money…but it doesn’t have to!!! I hope, through the recipes that I share with you weekly, you can see that cooking healthy can be delicious, satisfying and enjoyable!!

Whole Grain Veggie Burrito Bowl – Serve with Orange, Cilantro and Red Onion Salad

veggie burrito bowl

Ingredients

1   (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)

2 tablespoons olive oil, divided

1 teaspoon ground cumin

3   garlic cloves, minced

3/4 teaspoon kosher salt, divided

1   (15-ounce) can unsalted black beans, undrained

1 tablespoon chopped chipotle chiles, canned in adobo sauce

1 cup chopped cherry or grape tomatoes

1/3 cup finely chopped onion

1/4 cup chopped fresh cilantro

1 1/2 tablespoons fresh lime juice, divided

1   jalapeno pepper, seeded and finely chopped

1 1/3 cups very thinly sliced red cabbage

3 ounces queso fresco, crumbled (about 3/4 cup)

1   ripe avocado, peeled and sliced

Preparation

  1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.
  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  3. Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
  4. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well.
  5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

Tip: You could easily add Steak or Chicken to this if desired

Orange, Cilantro and Red Onion Salad

Ingredients

1 tablespoon olive oil

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt

1/8 teaspoon ground red pepper

1/4 cup very thinly vertically sliced red onion

4   medium navel oranges, peeled and sliced crosswise into rounds

1/4 cup chopped fresh cilantro

Preparation

  1. Combine first 5 ingredients in a bowl. Add onion and oranges; toss to coat. Arrange orange mixture on a platter; top with cilantro.

Mu shu Pork Wraps – Serve with Sesame Garlic Broccolini

CL April 16: Dinner Tonight
CL April 16: Dinner Tonight

Ingredients

1 tablespoon dark sesame oil

1 tablespoon minced peeled fresh ginger

5   garlic cloves, minced

1 cup matchstick-cut carrot

2   (3.5-ounce) packages sliced fresh shiitake mushrooms

1 cup (1-inch) pieces green onions

4 cups thinly sliced napa cabbage

1/8 teaspoon kosher salt

1 teaspoon sugar   (I use coconut sugar instead)

12 ounces boneless pork shoulder, trimmed and very thinly sliced   (or use chicken if you don’t eat pork- like me)

Cooking spray

1 1/2 tablespoons water

1 tablespoon hoisin sauce

8   (6.5-inch) whole-wheat tortillas (or Flat Out Wrap- less calories)

Preparation

  1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.
  2. Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.

Tip: For a Paleo version try a lettuce wrap instead of tortilla

Sesame Garlic Broccolini

Ingredients

1 pound Broccolini, trimmed

1/4 cup water

1 tablespoon dark sesame oil

3   garlic cloves, thinly sliced

1/4 teaspoon kosher salt

Preparation

  1. Place Broccolini in a large skillet; drizzle with 1/4 cup water. Cover and cook over medium-high heat 5 to 6 minutes. Uncover and cook for 30 seconds or until liquid evaporates. Remove ­Broccolini from pan
  2. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds or until just golden, stirring frequently. Return Broccolini to pan; toss to coat. Sprinkle with salt.

Kale and Beet Salmon Salad- Serve with Herbed Goat Cheese Garlic Toast

CL April 16: Dinner Tonight
CL April 16: Dinner Tonight

Ingredients

2/3 cup plus 2 tablespoons cider vinegar, divided

1/2 cup water

1 tablespoon honey, divided

1 cup vertically sliced red onion

4   medium golden beets, trimmed

2 tablespoons olive oil

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

6 cups torn stemmed Lacinato or curly kale (You could also sub spinach leaves or any kind of salad mix)

2   (6-ounce) cans pink or red skinless, boneless salmon, drained and flaked (You could also use tuna or grilled, sliced salmon filet. Grille chicken breast would also work)

1/4 cup sliced almonds, toasted

Preparation

  1. Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.
  2. Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
  3. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.

Herbed Goat Cheese Garlic Toast

Ingredients

4 ounces whole-wheat French bread baguette, cut diagonally into 8 (1/2-inch-thick) slices

Cooking spray

1   garlic clove, halved

2 ounces goat cheese, softened

1 1/2 teaspoons finely chopped fresh thyme

1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat broiler to high.
  2. Coat both sides of bread slices with cooking spray; arrange on a baking sheet. Broil 1 minute on each side or until toasted. Rub one side of each bread slice with cut sides of garlic.
  3. Combine cheese, thyme, and pepper in a small bowl. Spread cheese mixture evenly over garlic sides of bread slices. Broil 1 minute or until cheese melts.

Pan Seared Tilapia – Serve with Sweet Pea Puree

CL April 2015 Superfast
CL April 2015 Superfast

Ingredients

8 ounces frozen green peas, thawed

3/4 cup unsalted chicken stock, divided

1 tablespoon ricotta cheese

1 tablespoon chopped fresh mint

7/8 teaspoon kosher salt, divided

2   garlic cloves

4   (6-ounce) tilapia fillets

3/4 teaspoon black pepper

1 tablespoon olive oil, divided

2 tablespoons thinly sliced shallots

1/2 cup dry white wine

1/4 cup fresh lemon juice

2 teaspoons unsalted butter

Preparation

  1. Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.
  2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and 2 fillets.
  3. Add shallots to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Boil 3 minutes. Stir in butter.
  4. Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.

Tip: Serve this with quinoa and/or steam veggies

 

Sharing is Caring!!!! Share this post on your personal social media pages and share these recipes with friends and loved ones (and acquaintances and co-workers and hell…anyone you know J)

 

 

 

Weekly Recipe Round (14) Up

Spring has sprung! We have red tulips growing in our front yard, my husband and kids just planted purple and pink petunias in our backyard while I did some good ole’ fashioned meal prepping AND it has been sunny this whole entire week!!! (And just FYI, I live in the Pacific Northwest so we can go weeks at a time without ever seeing the sun).

kids and me and sun

I grew up in Texas where the sun is out ALL the time so naturally, we took it for granted. I never realized how much the sun made a difference until we lived here. It definitely perks me up when there’s nary a cloud in the sky and that bright glowing ball is shining down on me. I discounted how much it affects my mood (heck, everyone’s mood) and how wonderful it really is to be outside playing with the kids in the warm sun.

So, in honor of this beautiful spring weather we’ve been having (which now that I’ve talked about it have probably jinxed it) the theme for this week is Spring recipes! Think light and healthy and of course…delicious!

These recipes are all from the Cooking Light Spring issue

Flaky Crab Cakes

crab cakes

 

Ingredients

1/3 cup pre-chopped red bell pepper

2 tablespoons canola mayonnaise

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2   green onions, chopped

1   large egg, lightly beaten

1   large egg yolk, lightly beaten

1 1/3 cups panko (Japanese breadcrumbs), divided   (I would use whole wheat)

1 pound lump crabmeat, drained and shell pieces removed

2 tablespoons olive oil, divided

2 tablespoons canola mayonnaise   (I would use plain Greek yogurt instead)

2 tablespoons reduced-fat sour cream   (I would use plain Greek yogurt instead)

2 teaspoons chopped fresh parsley

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1/8 teaspoon ground red pepper

Preparation

  1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
  3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

Tip: Serve with a green salad and brown rice/quinoa if desired

Cauliflower Alfredo

CL April 16: CL Diet-Fettucine Cauliflower
CL April 16: CL Diet-Fettucine Cauliflower

Ingredients

8 ounces uncooked whole-wheat fettuccine

3 cups chopped broccoli

3 cups chopped cauliflower, divided

1 tablespoon white whole-wheat flour

1 cup unsalted chicken stock

3   garlic cloves

2/3 cup 1% low-fat milk

1 1/2 tablespoons unsalted butter

1 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice

1/2 teaspoon kosher salt

2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)

1 teaspoon grated lemon rind

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.
  2. Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.
  3. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender.

4.Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese.

5.Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth.

6.Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.

  1. Eat and Enjoy!

Cheeseburger Salad

CL April 16: Lets Cook-Cheeseburger Salad
CL April 16: Lets Cook-Cheeseburger Salad

Ingredients

12 ounces 90% lean ground sirloin   (or ground turkey meat)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Cooking spray

1   large red onion, peeled and cut horizontally into 1/4-inch-thick slices

1   (10-ounce) package chopped romaine hearts

1 1/2 cups chopped tomato

3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)

1/3 cup canola mayonnaise   (I used plain Greek yogurt instead, works great!)

1/4 cup unsalted ketchup

2 tablespoons water

1 1/2 ounces reduced-fat kettle-cooked potato chips   (I did not add this to mine and I suggest you don’t either!)

Preparation

  1. Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side.
  2. Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.
  3. Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.

Tip: Keep the dressing on the side and dip your fork into it before picking up the salad with it.

Another tip: I added crispy turkey bacon to this salad and it was delicious!

Grilled Steak and Pineapple Rice

CL April 2015 Superfast
CL April 2015 Superfast

 

Ingredients

1/4 cup lower-sodium soy sauce   (I use Coconut Aminos or Tamari)

1/2 teaspoon freshly ground black pepper

4   (4-ounce) beef tenderloin fillets

Cooking spray

1   (8-ounce) can pineapple slices in juice, drained

6   green onions

2   (8.8-ounce) packages precooked brown rice (I made my own – mixture of quinoa and black rice cooked in veggie broth)

7/8 teaspoon kosher salt

Preparation

  1. Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.
  2. While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.
  3. Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture.

Tip: Serve this with a side of fresh steamed green beans or broccoli

Do you like these recipes? You do??? Me too! So why not share them with your friends! Post this link on all of your social media pages!

Remember: SHARING IS CARING

 

 

Weekly Recipe Round (12) Up

 

The theme this week is – things you can wrap in lettuce! Any of these recipes would be great for lunch OR dinner – talk about versatI firstility AND deliciousness AND healthy food! You’re welcome!!

When I first heard about wrapping burgers, tuna, etc. in lettuce wraps, I thought – no thank you!  I like carbs!  I like tortillas and bread and hamburger buns!   But, I gave it a try over 3 years ago because my husband was doing the paleo thing and I’ve never looked back!

So, if you feel the same way I did, all I can say is – don’t knock it til you try it!  And here are some great recipes to get you started!

Clean-Eating Korean Beef

korean beef

Adapted from: http://www.the-girl-who-ate-everything.com/2013/04/cheater-korean-beef.html

Ingredients

◦1 pound lean ground beef or turkey meat

◦ 1/4 cup coconut sugar

◦ 1/4 cup Tamari or Coconut Aminos (substitute for soy sauce)

◦ 1 Tablespoon sesame oil

◦ 3 cloves garlic, minced

◦ 1/2 teaspoon fresh ginger, minced

◦ 1/2 – 1 teaspoon crushed red pepper (depending on how spicy you like it)

◦ salt and pepper

◦ 1 bunch green onions, sliced

Instructions

1.Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.

2.Add the coconut sugar, Tamari or Coconut Aminos, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors.

  1. Eat and Enjoy!

Tip: Serve over quinoa and top with green onions. Serve it with a side of steam green beans or sugar snap peas.

Another Tip: If you like your meals paleo style – serve this with a side of veggies and wrap the beef in lettuce leaves instead of serving over rice.

Rainbow Thai Chicken Salad

rainbow salad

Source: http://www.gimmesomeoven.com/rainbow-thai-chicken-salad-recipe/

Thai Chicken Salad Ingredients:

  • 3 cups shredded cooked chicken (I used Rotisserie Chicken)
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, julienned or shredded
  • 1 red pepper, cored and julienned (or diced)
  • 1 cup roughly chopped fresh cilantro leaves
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cashews or peanuts

Peanut Dressing Ingredients:

  • 1/2 cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
  • 2 tablespoons honey
  • 1/4 teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes

Directions:

To Make The Salad:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine. Serve immediately.

To Make The Dressing:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

Tip: This can obviously be a salad OR you can take that delicious salad mixture and wrap it in large lettuce leaves, drizzle the dressing in there and enjoy it! Either way, it’s really good!

Side Note: I LOVE this salad because not only does it meet the requirements for clean-eating, paleo and whole 30, but my kids love all of the goodies in it too!

Chicken Gyro Lettuce Wraps

gyro lettuce waps

Source: http://www.cookingforkeeps.com/2016/02/23/chicken-gyro-lettuce-wraps/

Ingredients:

1 lb ground chicken or turkey meat

1 1/2 cup Cucumber

1/4 tsp Dill, fresh

1 Garlic clove

1 Garlic clove, small

1 Onion, small

1 tsp Oregano

1 tbsp Rosemary, dried

1 Tomatoes

2 tsp Lemon juice

1/4 tsp Salt

2 tsp Olive oil

8 oz Greek yogurt, plain non-fat

Directions:

1.Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2.In a bowl, use your hands to combine ground chicken, dried rosemary, oregano, garlic, grated and diced onion, and olive oil. Use a small ice cream scoop to form mixture into heaping tablespoon meatballs. Line up on baking sheet. Bake until golden brown and cooked through, about 15 minutes.

3.While the meatballs cook make the tzatziki sauce by combining all ingredients in a small bowl. Set aside.

4.To assemble, put a small amount of sauce on the bottom of each lettuce, top with two to three meatballs and finish with more sauce. Garnish with chopped tomatoes.

  1. Eat and Enjoy!

Tip: Serve with a side Greek salad!

Chicken Tortilla Lettuce Wraps

chicken tortilla lettuce wraps

Source: http://www.averiecooks.com/2015/10/chicken-tortilla-lettuce-wraps.html

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons taco seasoning (I make my own)
  • 1 head butter lettuce
  • 1 medium tomato, diced small (I used Roma, vine-ripened or cherry tomatoes may be substituted)
  • 1/2 cup red bell pepper, diced small
  • 1/2 cup corn, fresh or frozen (leave this out if you follow Paleo or Whole 30)
  • 1 cup shredded cheese (I use a Mexican blend with Monterey Jack and cheddar)
  • 1/4 cup fresh cilantro leaves, finely minced
  • 1/2 cup seasoned tortilla chips, crushed (leave these out for a healthier meal!!)
  • 1/2 cup canned black beans, drained and rinsed (leave these out if you follow Paleo or Whole 30)
  • 1 medium Hass avocado, peeled and diced or make into guacamole, optional
  • salsa, optional for garnshing
  • sour cream, optional for garnishing

Directions:

1.To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 minutes, flipping and stirring intermittently so all sides cook evenly. After the chicken has cooked through, evenly sprinkle with taco seasoning and stir to evenly coat. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you prep the remaining ingredients.

2.Peel off the leaves of the butter lettuce from the core and stack them on a plate.

3.Place 2 leaves of butter lettuce on a separate plate (I like to double up the leaves so the wraps are sturdier) and add about 3 tablespoons chicken, 1 tablespoon tomatoes, 1 tablespoon bell peppers, 1 tablespoon corn, 2 tablespoons cheese, a pinch of cilantro, and sprinkle with tortilla chips to taste.

4.Optional- add black beans, avocado or guacamole, salsa, or sour cream for garnishing. Fold up and serve immediately

Tip: Serve with a side of guacamole and homemade sweet potato chips!

Do you like these recipes?

You do???

GREAT! Than please share with others on your personal social media page!!

Weekly Recipe Round (11) Up

weekly menu 11

Here are your weekly dinner recipes – get EXCITED!

I was driving in the car the other day and thinking about what kind of recipes I wanted to post this week and what kind of theme I wanted to do. Then my mind wandered, as it often does, to my kids and to my daughter in particular because she will be going to kindergarten next year (which I can’t even think about or talk about because I will cry). I started thinking about her routine and how everything will be very different than the preschool she is used to and then (yes, I’m getting to the point…soon) I thought about how she would have the opportunity to buy her lunch at the school cafeteria and how I didn’t want her doing that because who knows what they put in that food or how they make it or what preservatives and crap they add to it.

And whenever I think of the school cafeteria and school lunches I think of the movie, Billy Madison, and the scene in the cafeteria where they are eating sloppy joes. And the lunch lady plops some sloppy joe gunk on their trays and says, “Do you want some more sloppy joes? I made them extra sloppy for ya. I know how you like them sloppy.”

I rarely bought my lunch because I didn’t like the greasy, tasteless crap they fed us in the cafeteria. Clearly, even at a young age, I had a refined palate. Although, more likely, the real reason I probably didn’t like that crap is because we typically didn’t eat crap at home.

Okay, so…now the point of all this?   Maybe you can see where this is going but in case you can’t, the theme this week is School Lunch – Healthified (of course).

Whole 30 Sloppy Joes

whole 30 sloppy joes

Source: http://www.paleonewbie.com/paleo-sweet-potato-sloppy-joes-recipe/

Ingredients

4 sweet potatoes

1 lb lean ground beef or ground turkey

½ white onion, diced

1 green bell pepper, diced

¼ cup celery, diced

2 cloves garlic, minced

1 TBSP chili powder

1 tsp cumin

2 TBSP coconut sugar

1 can diced tomatoes

1 6oz can tomato paste

Directions:

  1. 1 TBSP fat of choice – heat it in a skillet
  2. Add the celery, onion and bell pepper and cook about 5 minutes, until soft.
  3. Add the meat and brown.
  4. Add the spices and sugar.
  5. Pour in the diced tomatoes and paste
  6. Simmer on low for 15 minutes.
  7. Options for serving – bake the sweet potatoes and serve the sloppy joe mixture on top of them or cut them into cubes and roast them and serve them on the side.
  8. Eat and enjoy!

Tip: Serve it with roasted asparagus and/or side salad

Another tip: There are no buns (if you didn’t notice) because this is a whole 30 recipe so stick to it!

Spaghetti Squash and Meatball Bake

spaghetti squash bake

Adapted from: http://www.yummymummykitchen.com/2011/11/baked-spaghetti-squash-and-meatballs.html

Ingredients

serves 4-6

1 Spaghetti Squash

1 lb ground beef or turkey

½ onion, diced

2 cloves garlic, minced

1 tsp Italian seasoning

1 can tomato sauce

1/2 cup Mozzarella cheese

1/2 cup Parmesan cheese

  1. cup fresh basil, torn or sliced

Directions

  • Poke a fork in the squash and cook for 12-15 minutes in the microwave, depending on the size. When you can easily pierce it with a fork it’s ready.   Set it aside.
  • Mix the meat, garlic, onion, Italian seasoning and about ¼ cup of tomato sauce.
  • Once mixed, come form into meatballs.
  • Bake them in the oven at 375 for 20-25 minutes or until cooked through.
  • Preheat oven to 375 degrees F.
  • Cut squash in half lengthwise. Scoop out seeds.
  • Using a fork, scrape squash “spaghetti” up from the rind and fluff into strands.
  • Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce.
  • Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!
  • Eat and Enjoy!

 

Tip: Serve this with a spinach salad

Burgers-with-Roasted-Garlic-and-Rosemary

Burgers with Roasted Garlic and Rosemary

Source: My March Online Fitness and Accountability Group

Ingredients:

1 whole garlic bulb

1 lb. raw 95% lean ground sirloin

1 medium zucchini, coarsely grated

6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded

¼ tsp. sea salt

½ tsp. cracked black pepper

4 whole-grain hamburger buns (optional, you could use lettuce leaves instead!)

4 slices medium tomato

4 lettuce leaves

4 red onion slices

Preparation:

  1. Preheat oven to 400° F.
  2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
  3. Preheat grill or broiler to high.
  4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.
  5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
  6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
  7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Tip: Serve this with homemade sweet potato fries and/or fruit salad

21 Day Fix Chicken Nuggets

chicken nuggets

Source: http://autumncalabrese.com/blogs/chicken-nuggets

Ingredients for the Breading

1 cup almond meal

2 Tablespoons of garlic powder

1/2 teaspoon Himalayan sea salt

1/2 teaspoon onion powder

1 teaspoon all purpose seasoning

Ingredients for the chicken

1 lb chicken cutlets- cut into cubes

Directions

  1. In a large mixing bowl combine all of your dry ingredients.
  2. In a separate small ball whisk one large egg for the egg wash.
  3. Dip the cubes into the egg wash then into the breaking mix. Make sure to coat thoroughly.
  4. Preheat the oven to 350 degrees, spray a large cookie sheet with a light dusting of coconut oil then place your traded nuggets on the pan. Bake for 25 min turning them every 5-7 min. Check to make sure there is no pink in the center of the chicken before eating.
  5. Eat and enjoy!

Tip: Serve this with some homemade potato salad or cauliflower mashed “potatoes” and roasted broccoli, carrots and zuchinni

 

If you like these recipes – SHARE THEM! If you like these recipes – leave a comment!! I love to hear from you!

This is Daring Greatly

Rather than sitting on the sidelines and hurling judgement and advice we must dare to show up and let ourselves be seen. This is vulnerability.  This is daring greatly. – Brene Brown

WOW.

This is DEEP. This is raw.  This is REAL.

Read this quote again….

and again….

and one more time…

Let the words really sink in.

vulnearbility

This is a quote from Brene Brown’s book, Daring Greatly, which I recently started reading.  She is a shame researcher.  Say what?  That’s a weird job description, right?  She interviews people, has done TED talks and writes books about shame and vulnerability.

Does just thinking about that word – shame – make you feel icky inside? It sure does for me.  When I hear the words ‘shame’ and ‘vulnerability’ I want to hide under the covers and not come out.  I want to change the subject and talk about the latest movie I saw (Wait, who am I kidding?  I haven’t been to a movie theatre in months…I’m a mother!)  Those words ignite a physical reaction within me, sort of like vomit (sorry to be so graphic) getting stuck in my throat.

To be totally real with you, I actually started reading this book a couple of months ago but only got through the first chapter. I returned it to the library and thought – this isn’t for me.  I don’t need to read about this.

But here’s the thing, I kept thinking about it. I kept thinking about the book, about how this lady with a PhD has written several books and has dedicated her entire life to this cringe-worthy subject.

Then I started to listen to Your Kick Ass Life podcast by Andrea Own (which is totally awesome) and she kept referencing this researcher and her books. She would quote Brene Brown from time to time and each quote she mentioned struck me in a real, to the core kind-of- way.

Then, finally, the tipping point was this: I realized as I travel further down the road of my health and fitness journey, as I discover more about myself and my dreams and how big they really are, I am opening up the doors for vulnerability and shame to flood in.  I am putting myself out there, out there in real life and in cyberspace.  There are going to be disappointments (shame) and setbacks (more shame) and people are going to know about it and see it (vulnerability).

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I have a choice: I can either play it safe and protect myself from ridicule, judgement, shame and vulnerability OR I can GO FOR IT.  I can give it my all and no matter the outcome, at the end of my life, I will know in my heart that I NEVER gave up and that I did my BEST and tried my BEST and that the bad AND  the good were all WORTH it because I fought for my dreams and went for my dreams and that I made a difference, maybe not in the whole world, but at least in MY world.

So…I went back to the library and picked up a copy (again) and decided I would read and finish this book because it keeps coming up in one way or another.

I am only a few chapters in and all I can say is I am SO glad I gave it another try!

Shame and vulnerability are a MAJOR part of the human experience. They cannot be avoided.

We can either let it defeat us OR we can let it shape us into a stronger, more courageous person.

i am daring greatly

What will you CHOOSE?

(Seriously, I want to know what you choose so contact me! Either comment below, email me or find me on one of my personal social media pages!)

 

Resources:

Daring Greatly by Brene Brown can found here à http://www.amazon.com/s/?ie=UTF8&keywords=daring+greatly+brene+brown&tag=googhydr-20&index=stripbooks&hvadid=52958279515&hvpos=1t3&hvexid=&hvnetw=g&hvrand=7652714581452591413&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_7saanfclxf_b

Andera Owen’s website and podcasts can be found here à

http://www.yourkickasslife.com