Tag Archives: happy life healthy life

Chocolate, please

So, I am on Day 1, Week 2 of the Ultimate Reset and maybe you’re curious as to how it is going.   (If you’re not, I’m going to tell you anyway).

I’m not going to sugar coat it for you- it isn’t easy.  There are some days I want to stop.  (Thank goodness I have my online accountability group to keep me going!)  There’s a lot of prep work involved and there are a TON of cucumbers to eat and I am having to make 2 meals for dinner – one for me and one for the rest of the fam.

BUT am I glad I’m doing it?  YES!  I’ve discovered some new foods like jimaca and I have discovered some delicious new recipes like Zucchini Cashew Soup!  I’ve already lost some weight and some inches!  I have my eye on the prize – my favorite pair of jeans and a bikini.

Despite the fact that I love a good challenge and I am NOT going to stop, there is something I REALLY miss – chocolate!!!

choc

Since I have chocolate on my mind, I thought I’d share some HEALTHY recipes that have chocolate in them.

Pick your favorite, make it, and have some chocolate for me!

FLOURLESS BROWNIE MUFFINS

Beachbody-Blog-Flourless-Chocolate-Muffin_iivlht

Ingredients
  • 1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract
  • ⅓ cup dark chocolate chips
Instructions
  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each muffin with about four chocolate chips; push into batter.
  6. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!

21 Day Fix Containers
1½ Yellow
1 tsp

source: https://www.beachbody.com/beachbodyblog/recipes/flourless-brownie-muffins

CHOCOLATE CHIP COOKIES

chocolate-chip-cookie-FIXATE

Ingredients:

  • 3 cups almond flour
  • 1 teaspoon gluten free baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic coconut oil, melted
  • 1/4 cup raw maple syrup
  • 1 large egg
  • 2 large egg whites (1/4 cup)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi sweet or dark chocolate chips

Directions:

  1. Preheat oven to 375. Line baking sheets with parchment paper. 
  2. Combine almond flour, baking soda and salt in medium bowl, mix well, set aside.
  3. Beat oil and maple syrup in large mixer bowl until creamy, 4-5 minutes.
  4. Add egg, egg whites and extract and beat for 2 more minutes.
  5. Add almond flour mixture to egg mixture and mix until blended. Add chocolate chips. 
  6. Drop rounded teaspoons onto parchment paper and bake 14-16 minutes. Enjoy! 

21 Day Fix Container:  1 cookie is equal to 1.5 yellow

Source: http://ellisandpage.com/2015/12/21-day-fix-approved-chocolate-chip-cookies.html

 VANILLA CAKE WITH CHOCOLATE FROSTING

Fixate-Chocolate-Cake-5

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided use
1 cup of honey (or maple syrup), divided use
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk, divided use
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.  Coat a 9-inch round cake pan with non-stick cooking spray and set aside.  Combine the flour, baking powder and salt in a medium bowl and mix well.  Set aside.

In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute.  Add eggs 1 at a time, beat until blended.  Add 1/4 cup almond milk and extract, beat until blended.  Add flour mixture to butter mixture and beat until creamy.

Pour batter into prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a baking rack.

To make the frosting: beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy.  Add remaining 3 tablespoons of almond milk to butter and beat until blended.  Add cocoa powder, beat until blended, scraping down the sides of the bowl.

Slowly add the remaining 1/4 cup honey while beating on medium speed.  Once cake is cooled, evenly spread with frosting and cut into 12 slices.

21 Day Fix Containers: 2 yellows and 1 1/2 blues

Source:  http://simplycleanandfitmom.com/chocolate/21-day-fix-approved-vanilla-cake-with-chocolate-frosting/

COCONUT TRUFFLES

coconuttruffles5-780x521

coconut flour-1/4 Cups

cacao powder-2 Teaspoons

raw, local honey- 2 Teaspoons

raw almond butter- 1/2 Cups

virgin coconut oil -1/4 Cups

Preparation mode:

1. In a bowl, mix together the coconut flour and cocoa powder (or carob). In another small bowl, microwave the almond butter and coconut oil until melted and smooth.

2. Pour in the honey and stir until mixture is creamy. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.

3. Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it. Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture.

4. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.

5. If making fudge, use a smaller pan in order to achieve a thicker fudge piece. Serving size will vary depending on the size of the pan and how large you slice the pieces.

21 Day Fix Containers (for one truffle): 1 yellow, 1 tsp

Source: http://cleaneatingfix.com/recipes/coconut-fudge-truffles/

I hope you try all of these!  I hope you LOVE them!  I hope you share this blog and these recipes with your friends and loved ones!

Spring Forward with Salads

There’s something about Spring that makes me think of salads.

spring

Maybe it’s because the trees are starting to bloom or because the air smells fresher or because it’s a new beginning OR maybe it’s because Spring is quickly followed by Summer which means it’s bikini time and I am DETERMINED to wear one despite having a baby in January!

Sundays are meal prep days and for the past few weeks I’ve been prepping salads to eat for lunch for the week.  (This has worked out REALLY well since, during the day, I don’t have time to chop veggies and put together something other than a PB&J – which is what was happening before I started meal prepping).

So, I wanted to share some delicious salads that I’ve recently discovered that you can have for lunch OR dinner OR both 🙂

QUINOA AND SMOKED TOFU SALAD

(serves 6)

q salad
INGREDIENTS
  • 2 cups water
  • ¾ teaspoon salt, divided
  • 1 cup quinoa, rinsed well (see Tip)
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 small cloves garlic, minced
  • ¼ teaspoon freshly ground pepper
  • 1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
  • 1 small yellow bell pepper, diced
  • 1 cup grape tomatoes, halved
    1 cup diced cucumber
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint

PREPARATION

  1. Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
  2. Meanwhile, whisk lemon juice, oil, garlic, the remaining ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

source: http://www.eatingwell.com/recipe/251928/quinoa-smoked-tofu-salad/

QUINOA SPINACH SALAD

QUI

Ingredients
  1. 2 cups fresh spinach
  2. 1 orange, sliced
  3. 1/2 cups strawberries, sliced
  4. 1/4 cup blackberries
  5. 1 apple, diced
  6. 1/2 cup prepared quinoa
  7. 1 lemon, juiced
  8. 1/2 cup olive oil
  9. 1/4 cup fresh basil, sliced into strips
  10. salt and pepper to taste
Instructions
  1. Assemble the ingredients for the salad.
  2. Sprinkle with prepared quinoa
  3. For the dressing, combine olive oil, lemon juice and fresh basil into a small mason jar.
  4. Cover and shake until well combined.
  5. Toss the salad with some dressing and serve.

source: http://www.carrieelle.com/quinoa-spinach-salad-lemon-basil-vinaigrette/

(NO MAYO) MEDITERRANEAN TUNA SALAD

tun

INGREDIENTS

  • 1 Tbs extra virgin olive oil
  • 1 Tbs fresh lemon juice
  • 1 can light tuna in water, drained
  • 1/4 cup red onion, sliced thin
  • 1/4 cup roasted red bell peppers (jarred in water), chopped
  • 2 Tbs fresh basil, chopped
  • black pepper to season

DIRECTIONS

  1. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Stir in the tuna, red onions, roasted bell peppers and basil. Season to taste with black pepper. Boom.
  2. Serve as a sandwich with bread, half of a pita, or a sandwich thin. This is also AMAZING served over some greens for a yummy, filling salad.

source: http://thefoodieandthefix.com/no-mayo-mediterranean-tuna-salad/

DECONSTRUCTED FISH TACOS  SALAD

FISH

INGREDIENTS

  • 12 oz fish or shrimp
  • salt-free taco seasoning
  • fresh cilantro
  • 3 limes
  • 1 cup diced mango
  • 1 avocado, 1/2 of it diced
  • 1/4 cup diced red onion
  • 1 Tablespoon diced jalapeno
  • 1/4 cup plain Greek yogurt
  • 1/2 cup water
  • 1 clove garlic
  • Salad greens, chopped
  • Cabbage, shredded

DIRECTIONS

  1. Marinade the fish in taco seasoning, juice from 1 lime, and a small bunch of cilantro. Let sit for 20 minutes.
  2. Combine the mango through the diced red onion from the list of ingredients to make the salsa, using the 1/2 diced avocado. Add juice from one lime and a tablespoon of chopped cilantro.
  3. Grill fish until flaky and white.
  4. While the fish is cooking, make the Avocado Cilantro dressing. Simply place 1 cup of cilantro leaves and stems, the remaining half of avocado, the Greek yogurt, water, garlic and squeeze of lime. Pulse and you are DONE! Go check on your fish.
  5. Plate your salad with greens and cabbage, fish, mango salsa, and top with a Tablespoon of the delicious dressing.

source: http://confessionsofafitfoodie.com/2015/08/21-day-fix-deconstructed-taco-salad-with-avocado-cilantro-dressing/

 

I hope you enjoy these!!!

Weekly Dinner Menu Made Easy

Alright y’all!  As I said, I’m back on this blog and one of the things I like to do is post a weekly dinner menu.  Let’s face it – it’s HARD to come up with meals that are HEALTHY for your family and relatively easy to make.  Maybe it’s not that hard…but…having to do it every…single…week makes it seem tedious and monotonous.

If I don’t have the mental energy to devote some of my creativity to meal planning for the week, I’ll ask my husband – “What do you want for dinner this week?”

His answer usually?  “I don’t know.  Food.”  OR “Something with meat.”

(Insert eye roll here)

I don’t know if it goes like that in your house or not…but in case it does…my goal is to make it simple for you!!

So…here you go…here are 4, HEALTHY and TASTY meals you can make!!!

P.S. They are all Paleo since my plan this week is to follow the Ultimate Reset recipes for breakfast and lunch and have a Paleo meal for dinner.

CHICKEN SATAY WITH CREAM ALMOND SAUCE AND CUCUMBER SALAD

satay

Ingredients:

1 lb chicken thighs, boneless skinless

½ small bunch cilantro

2  English cucumbers

1 (1 inch) piece ginger root

1 lime½ medium red onion

crushed red pepper

honey

natural almond butter

rice vinegar

tamari soy sauce

turmeric

virgin coconut oil

 

Directions:

1. Peel and mince ginger. In a medium bowl, whisk together ginger, almond butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Transfer ½ of mixture to a small bowl (to use as sauce) and set aside.
1 (1 inch) piece ginger
3 tbsp natural almond butter
2 tbsp warm water
2 tbsp rice vinegar
1 ½ tbsp gluten-free soy sauce
½ tbsp honey
½ lime
1 tsp turmeric
⅛ tsp crushed red pepper

2. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ (save the rest for the salad) to the medium bowl.

½ small bunch cilantro
3. Cut chicken into bite-sized pieces. Add to medium bowl and toss to coat.
1 lb chicken thighs, boneless skinless
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Thread chicken onto 6 skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.
6. Coat grill or bottom of skillet with oil. Add skewers and cook until chicken is cooked through but still juicy, 3-4 minutes per side.
about 1 tbsp virgin coconut oil
7. In a medium bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
½ lime
2 tbsp rice vinegar
1 tbsp gluten-free soy sauce
1 tbsp honey
⅛ tsp crushed red pepper
8. Peel and thinly slice onion. Wash, trim ends, halve lengthwise, and thinly slice cucumbers into half rounds. Add everything to bowl with dressing and toss.
½ medium red onion
2 English cucumbers
9. To serve, place chicken skewers on a plate, add salad, and have with almond sauce on the side. Enjoy!
Source: http://cooking.mealime.com/recipes/chicken-satay-creamy-almond-sauce-thai-cucumber-salad/1204?servings=4

ZUCCHINI AND SWEET POTATO FRITTATA

FRI

Ingredients:

  • 2 tbsp butter (Ghee) or coconut oil;
  • 8 eggs;
  • 1 large sweet potato, peeled and cut in slices;
  • 2 sliced zucchinis;
  • 1 sliced red bell pepper;
  • 2 tbsp fresh parsley;
  • Salt and pepper to taste.

Preparation

  1. Heat a pan over a medium-low heat;
  2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
  3. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
  4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
  5. Season the egg mixture with salt and pepper and add to the cooking veggies;
  6. Cook on low heat until just set, about 10 minutes;
  7. Finish the frittata until golden under a heated broiler.
  8. Cut the finished frittata into wedges and serve with fresh parsley.
Tip:  Serve it with a side salad!
Source: https://paleoleap.com/zucchini-and-sweet-potato-frittata/

PALEO PIZZA SOUP

tall

Ingredients:

  • 12 oz chicken sausage, sliced (check ingredients)
  • 4 oz uncured pepperoni, cut into 4ths
  • 1 25 oz jar marinara (check ingredients for no added sugar or oil)
  • 1 14.5 oz can fire roasted tomatoes
  • 1 large onion, diced
  • 16oz mushrooms, sliced
  • 1 3oz can sliced black olives (optional)
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste

Instructions:

  1.  In a large saucepan, cook all ingredients until the onions and mushrooms are tender or for 30 minutes.
  2. Taste add any extra seasonings as desired.
  3. Serve hot!
Tip:  Serve it with a side salad and/or paleo bread
Source: www.jaysbakingmecrazy.com
CREAMY BASIL & TOMATO CHICKEN
Creamy+Basil+&+Tomato+Chicken

Ingredients:

  • 1 pound chicken boneless skinless chicken thighs or breasts
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 1 package basil
  • 1 tablespoon avocado oil
  • Salt & Pepper
  • 1/2 cup coconut milk
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1 cup cherry tomatoes, sliced in half

Directions:

  1. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  2. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear).
  3. Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutrition yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.

Tip:  Serve it with a spinach salad

There you go!  I hope you and your family enjoy these recipes!

 

Thanksgiving Desserts – Paleo Style

Y’all!!!  I did not realize, until today, that Thanksgiving is next week!!  This year is seriously flying by!

meme

I know Thanksgiving is largely about the food…but it’s about family also!  It’s about being grateful for what you have and it’s about counting your blessings.

If you feel that the only way you can enjoy Thanksgiving is by stuffing your face, needing to put on elastic pants and than feeling sick for the rest of the day because you ate too much – THINK AGAIN!!!

Five orange pumpkins sit in a row in front of a distressed, wooden background.

It does NOT have to be like that and is NOT what’s it’s about!  It’s a day to be grateful, a day to step back from the craziness that is life and ENJOY the moments and the people you are with.

And even though the food is the main attraction, it doesn’t have to make you feel bloated, sick, gross!  Hence…Paleo Thanksgiving!

I know you’re wanting to do your menu planning and so forth…so today I am going to be sharing with you some delicious paleo dessert recipes for Thanksgiving!  (Check out last week’s post for some tasty paleo side dishes)

I have made all of these and they are FANTASTIC!!!  Scout’s honor!

Paleo Pumpkin Cheesecake

Source: http://paleomg.com/thanksgiving-pumpkin-cheesecake/

Serves: 4-6
paleo-pump
Ingredients
For the crust
For the filling
  • 1.5 cups roasted, unsalted cashews
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2-3 tablespoon lemon juice
  • 5-6 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
For the topping
  • ½ cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • pinch of salt
Instructions
  1. Let’s first make the crust!! Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
  2. Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed and smooth on the top.
  3. Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
  4. Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
  5. And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
  6. Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
  7. When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
  8. Smooth out on top of your cheesecake.
  9. Place it freezer for about 30 minutes until everything has set.
  10. Cut cheesecake into cheesecake slices like I did OR bars, any size you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.
  11. Eat. Eat and remember how wonderful it is to be paleo.
  12. PALEO IS AWESOME!

Paleo Pumpkin Pie

Source: www.thepaleomom.com/the-best-paleo-pumpkin-pie/

Prep Time: 15-20 minutes

Cook Time: 20-22 minutes

Serves: 6-8

Ingredients (Pie Crust):

  1. Preheat oven to 375F.
  2. Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
  3. Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
  4. Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).Pumpkin Pie-045
  5. Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.

Ingredients (Pumpkin Pie):

  1. Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
  2. Place cashews and walnuts in your food processor or blender and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).  It is very important to blend until completely smooth, otherwise your custard will be watery. Pumpkin Pie-055
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch).  Spread the top out evenly with a spatula.
  5. Bake for 40 minutes.  Allow pie to cool completely before serving.
  6. Enjoy!!!

 

Paleo Pecan Pie

Source: http://naturesknockout.com/best-pecan-pie-ever-paleo-diet-diet-health/

pecan

CRUST
3/4 cup organic tapioca starch
3/4 cup organic almond flour
2 tablespoons coconut sugar
1/2 teaspoon pink himalayan sea salt
1/2 cup extra virgin , cold pressed coconut oil
5-6 tablespoons filtered water
FILLING
3 eggs hormone free, omega 3 enriched 
1/3 cup raw honey
1 cup coconut sugar
3 tablespoons extra virgin , cold pressed coconut oil
a pinch of pink himalayan sea salt
2 cups raw organic pecan halves

Directions

PREHEAT oven to 350ºF or 175ºC

CRUST. Stir together crust ingredients except the oil and water. Add oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball. Roll out on a well (GF)floured surface. Place in pie pan and shape it really cute 🙂 Refrigerate.

SAUCE. Stir together all of the sauce ingredients with a spoon. Remove thepie shell from refrigerator and pour the sauce into it.

For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. This pie needs to be cooled and refrigerated 2 hours prior to serving. That kinda thickens it and makes it so authentically amazing.

Store in the refrigerator.

 

Paleo Apple Crisp

Source: http://www.thepaleomom.com/paleo-apple-crisp/

apple-crisp-061

Ingredients (Crisp Topping):

  1. Chop walnuts and pecans by hand for the best texture.  Mix with almond meal, shredded coconut, muscovado sugar, and spices.
  2. Pour melted coconut oil over the top and stir to fully combine.  Pat down slightly and place in the refrigerator for at least 20 minutes (1 hour is better), to harden.

Ingredients (Apple Crisp):

  • 6 medium to large apples (about 2½ pounds)
  • 1 tsp finely grated lemon zest
  • 2 Tbsp lemon juice (about 1 lemon)
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • Crisp Topping (see above)
  1. Preheat oven to 375F.
  2. Peel and core apples.  Cut into large bite size pieces (I cut into quarters and then slice each quarter into 5 or 6 ½”-thick slices).
  3. Toss apple with lemon juice, lemon zest, cinnamon and cardamom.
  4. Place apple in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
  5. Remove crisp topping from fridge.  Use a knife or your fingers to break/crumble into pieces, making sure there are some bigger pieces and some smaller pieces.  Cover the surface of the apples with the crisp topping crumbs.
  6. Bake for 40 minutes.  Then, turn the oven temperature up to 425F for 5 minutes to brown the crisp a little more (watch it carefully to make sure it doesn’t burn).
  7. Remove from oven and let cool slightly.  Serve warm!

I hope you truly enjoy these desserts!  Share them with your friends and family and share this blog with others also!!  Remember:  Sharing is Caring!!!

Weekly Recipe Round (up) 26

Hey y’all!

I’m actually getting this post up on time for a change!!!

I try to get these recipes up on Sunday but you know…life happens…and well…

Do you have kids?  Have they started school and all of their after-school activities?  My daughter started school a month ago but her after-school activities are starting up now.  She has Daisy’s, cheerleading and dance!  And then there’s my son, who has music, story time and play group.  Can you say – “Mama doesn’t have a whole lot of time to cook?”

Now, don’t get me wrong, I love it!  I love being home with them, being able to take them to all their activities but it requires a lot of organization and time management on my part…which, as it happens…neither of those are my forte.

BUT I have discovered something that helps me tremendously – the crockpot!!!!  It is a HUGE time-saver and there are so many HEALTHY and TASTY recipes you can make!!!

Here are 4 you can make this week!

And- BONUS- they all have 21 Day Fix Counts!

Slow-Cooker Meatloaf (21 Day Fix Approved)

meatloaf

6 servings

Ingredients:
1 cup rolled oats
2 lb. ground beef
2 eggs
1/2 cup organic no-sugar-added tomato sauce
3/4 cup Parmesan cheese
Salt and pepper to taste
2 tsp. onion powder
1 tsp. garlic powder
1 tbsp. dried parsley
1 tbsp. mustard
2 tsp. dried minced onion
1 tbsp. Worcestershire sauce

Spray slow-cooker with nonstick cooking spray.

Combine all ingredients into a large bowl. Crumble ground beef over mixture and stir well to combine.

Shape into an oval loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

(Optional:  Whisk a little ketchup, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf.  Continue cooking on Low until heated through, about 15 minutes.)

Remove from slow-cooker and let stand 10 minutes before cutting.

Source: http://christinepechulis.blogspot.com/2015/02/slow-cooker-meatloaf-21-day-fix-approved.html

21 Day Fix Counts: Each serving counts as 1 red, 1/2 a yellow, 1/2 a blue, and a smidge of a purple — for the tomato sauce.  Just eat 4 less grapes next time!! 

Tip:  Serve this with a side salad and mashed cauliflower

Yield: 8 servings

21 Day Fix Portions (per 1 cup serving): 1 Yellow, 1 Green, 1 Blue


Italian Tortellini Soup

tortellini-soup

Servings: 8

Ingredients
  1. 1 onion, chopped
  2. 5 garlic cloves, minced
  3. 2 quarts low sodium organic chicken stock/broth
  4. ¼ cup fresh basil, finely chopped
  5. 2 cups spinach leaves
  6. 1 can (28-32oz) crushed tomatoes
  7. 1 can (14oz) diced tomatoes
  8. 2 tbsp pasta (or tomato) sauce of choice (I used Classico)
  9. 1 package refrigerated whole wheat 3-cheese tortellini
  10. ¼ cup shredded parmesan cheese

 

Directions
  1. Saute, onions and garlic in a little bit of Extra Virgin Olive Oil until tender. Season with a little italian seasoning, salt and pepper.
  2. Add sauteed onions and garlic to the CrockPot along with ingredients 3-8. Cook on low for 3-4 hours, or all day.
  3. Right before dinner time, cook the tortellini according to package instructions (should take about 7 minutes in boiling water). Then add to the soup.
  4. Use a GREEN container (or 1 cup) to portion your soup. Then add the parmesan cheese to each bowl and fold in- adds the perfect final touch!

Source: http://honeybeehomemaker.blogspot.com/2015/03/italian-tortellini-soup.html?m=1

21 Day Fix Counts: 1 Yellow, 1 Green, 1 Blue

Tip:  Serve this with a side salad or some homemade Paleo bread

Another tip:  Save the leftovers for lunch the next day!

21 Day Fix Crockpot Turkey Chili

21-day-fix-crock-pot-chili-1

Servings: 8

Ingredients:

1 lb lean ground turkey
1 cup onion, chopped
4 cloves garlic, pressed
1 cup yellow pepper, chopped
1 cup orange pepper, chopped
1 cup red pepper, chopped
1 4oz can mild chopped green chilis
2 cups navy beans
2 cups pinto beans
2 cups kidney beans
2 cups Turkey broth (can use chicken or vegetable)
2 15 oz cans tomato sauce (all natural, no sugar)
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
Cilantro for garnish
How to make 21 Day Fix Crock Pot Turkey Chili:
Sautee onions until translucent, about 5 minutes.
Add ground turkey, and brown until cooked through.
Add garlic, stir until fragrant, about 30 seconds.
Transfer to slow cooker.
Add the remaining ingredients and stir to combine.
Cook on low for 6-8 hours or high for 4-6 hours.
Serve garnished with cilantro.
Source: http://www.carrieelle.com/21-day-fix-crock-pot-chili/
 
21 Day Fix Counts: One serving equals roughly 1 green container and 1.5 reds
Tip:  This would go PERFECT with some paleo cornbread or on top of baked sweet potatoes

Slow Cooker Maple and Mustard Chicken

chicken-mustard

Servings: 8

Ingredients

    • 6 large red potatoes, cut into 1/2″ – 3/4″ cubes
    • 1/3 cup spicy brown mustard
    • 1 Tbs maple syrup
    • 2 lbs chicken breasts, trimmed
    • salt and pepper, to season
Maple-Mustard Sauce
  • 1/2 cup spicy brown mustard
  • 1/4 cup maple syrup

Instructions

    1. In a small bowl, stir together 1/3 cup mustard and 1 tablespoon maple syrup, set aside.
    2. Add the potatoes to your slow cooker, then drizzle with half of the maple-mustard mixture.
    3. Lightly season the chicken with salt and pepper on both sides then place on top of the potatoes, drizzling with the remaining maple-mustard mixture.
    4. Cover and cook on low for 4 – 4 1/2 hours or until the chicken is cooked through. Remove chicken, let cool a few minutes then refrigerate.
    5. Your potatoes won’t yet be fully cooked. Give them a stir and crank the slow-cooker up to high for another 2 hours or until they’re cooked through.
    6. Meanwhile, stir together 1/2 cup mustard with 1/4 cup maple syrup and set aside. When ready to serve, warm in the microwave.
    7. Once the potatoes have fully cooked, you can either throw the chicken back into the slow-cooker to heat it through or you can heat it in the microwave. When chicken is hot, let it rest for a couple of minutes, then slice and serve with the potatoes and the warmed Maple-Mustard Sauce.
Each serving is 3/4 cup sliced chicken, 1/2 cup potatoes, 1 1/5 Tbs sauce

21 Day Fix Container Counts: 1 RED, 1 YELLOW, 2 tsp maple syrup

Source: http://thefoodieandthefix.com/slow-cooker-maple-mustard-chicken-potatoes/

Tip:  Serve this with a side of your favorite roasted vegetable

 

I hope you and your family enjoy these recipes!  Let me know what you think and comment on this post.  Don’t forget – share this post on all your social media pages!