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Shakeology Energy Bites

Sometimes I just need something for my sweet tooth. When I have healthy options like these, it’s a whole lot easier to stay on track! And I feel so much better not splurging on ice cream or cookies!! 😳 If you have a sweet tooth like me, give these a try!

Ingredients:

1 scoop of Vanilla or Chocolate Shakeology (I used vanilla – you could even use Cafe Latte)

1/2 cup oats

1/2 cup nut butter (I used Lara almond & cashew butter)

1/3 cup honey

Mix all ingredients. Roll into balls. Place in freezer or refrigerator to set. Enjoy!! 💗

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Sweet Potato Crust Quiche

Check out this delicious quiche recipe!  Next time I’m going to make mini quiches in a muffin pan!  It was definitely a hit! :-)

Ingredients:

2 sweet potatoes

1 cup chopped fresh spinach

1 cup chopped red pepper

1/2 cup chopped onion

2 tsp. EVOO

4 eggs

2 egg whites

1/2 cup skim milk

salt, pepper, and garlic to taste

1.5 oz crumbled feta

Directions:

Preheat oven to 350 degrees.  Spray a glass pie dish with non-stick cooking spray.  Peel and slice the sweet potatoes and fill the bottom of the dish.  Cut the sweet potato rounds in half and fill around the edges.  Bake for 20 minutes.

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While the crust is in the oven, sauté the spinach, red pepper, and onion in 2 tsp. EVOO.  Whisk milk, eggs, and seasonings (I used salt, pepper, and a little Tastefully Simple Garlic Garlic).  After the crust is baked, turn the heat up to 375 degrees.  Arrange veggie mixture on the crust.  Pour egg mixture over the veggies.  Sprinkle with feta.  Bake at 375 degrees for 35 minutes.  Let stand for 5 minutes before cutting into wedges.  Enjoy!

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Meal Prepping Tips!

Meal planning has definitely changed my life and the way my family and I eat!  After doing it for some time now, it has just become easier and easier.  Most of our breakfasts, snacks, and lunches are similar throughout the week.  So Robb and I sit down sometime on the weekend to come up with our dinners for the week and make our grocery list.  It’s a team effort and works well for our family.  Then we know we are planned and set for the week!

Another important part of being set for the week is having some of our foods prepped for the week as well!  This might include nuts measured out in correct portions, veggies and fruits cut up, eggs boiled, quinoa and/or brown rice cooked, chicken grilled, etc.  This makes it SO easy to grab your food throughout the week and stay on track with your health and fitness goals.  When you come home after a long day and don’t have much time before you have to run to your child’s baseball game, it is a LIFESAVER to have food prepared.  You are way less likely to grab something quick and often unhealthy.

Here are two super EASY recipes to use for dinners or lunches for the week (portioned out into containers) or for the whole family at once!

Roasted Chicken and Vegetables

2-3 chicken breasts, chopped

3 cups of veggies, chopped (broccoli, peppers, carrots, tomatoes, onion, zucchini, etc.)

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning (or another salt-free seasoning of your choice)

Toss all the ingredients together in a bowl.  Place the chicken and veggies in a roasting dish or sheet pan.  Bake for 20 minutes at 500 degrees until veggies are charred and chicken is cooked.  You can enjoy alone or with rice or quinoa.

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Crunchy Chicken Salads – 21-Day Fix Portions (5 salads)

1 rotisserie chicken, chopped (white meat)

broccoli slaw

shredded carrots

1 red pepper, chopped

10 Tablespoons sunflower seeds (unsalted)

Greek yogurt dressing of your choice

Each salad contains one red container (3/4 c.) of chopped chicken, one green container (1 c.) half filled with broccoli slaw and the other half with carrots and red peppers, one orange container (2 T.) of sunflower seeds, and one Tablespoon of Greek dressing.  Keep each salad in its own container and mix.  Chill in refrigerator until you are ready to eat.

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Zucchini and Tomato Bake

I’m clearly in a zucchini kick!!  We are such plain vegetable eaters….steamed broccoli…steamed green beans…roasted asparagus…kind of boring!  So I’m trying to spice things up a bit and find some tasty veggie combinations!  This is a DELICIOUS side dish!  I will definitely be making this again! 😊

Ingredients:

2 medium zucchini (chopped)

2 Roma tomatoes (chopped)

1 tablespoon extra virgin olive oil

4 cloves of garlic (minced)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh basil (divided)

2/3 cup freshly grated parmesan cheese (divided)

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Directions:

Preheat oven to 350 degrees F.  Lightly grease a 9X9 baking dish or similar casserole dish with cooking spray.  Place zucchini, tomatoes, EVOO, garlic, salt, pepper, 1/3 cup Parmesan cheese, and half of the basil into a medium bowl.  Toss gently to combine. Transfer into the prepared baking dish.  Bake for 20 minutes.  Cover the pan with aluminum foil.  Continue baking for 10 additional minutes, until vegetables are tender.  Sprinkle with remaining cheese and basil.  Serve warm.

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Coconut Flour Zucchini Muffins

I LOVE baking!!  And I’m always looking for healthy treats for my kiddos (and myself 😉)!  If I can sneak in some extra veggies, even better!!  I found a recipe for zucchini muffins and tweaked it a bit.  They turned out so yummy!  Here’s what I came up with!

Ingredients:

¾ cup coconut flour
6 eggs at room temperature
½ cup honey
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¾ teaspoon baking soda
1½ cups shredded zucchini, tightly packed

Instructions:

Preheat the oven to 350F and line a standard muffin tin with 12 baking cups.  In a large bowl, combine the coconut flour, eggs, honey, oil, vanilla, cinnamon, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter. Stir in the shredded zucchini.

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Divide the batter into the 12 lined muffin cups.  Bake them at 350F for 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because these muffins are very moist, I recommend storing it in the fridge for best shelf life. It should keep in an airtight container for up to a week– if you don’t eat it all before then!

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Apple Crisp – Lightened Up

Like I have said before, I’m a girl who loves her sweets!!  So anytime I can find a healthier version, I’m all in!  I love me some warm apple crisp!!  Usually apple crisp has quite a bit of butter and sugar!  This lightened up version hit the spot and satisfied my whole family’s sweet tooth!  Check it out…

Ingredients:

4 cups peeled, diced apples

2 Tbsp. pure maple syrup, divided

1 tsp. cinnamon, divided

1/2 cup old-fashioned rolled oats

1/4 cup finely chopped raw walnuts

Directions:

  1. Preheat oven to 375º F.
  2. Combine apples, 1 Tbsp. maple syrup, and 1/2 tsp. cinnamon in a medium baking dish; mix well.  Set aside.
  3. Combine oats, walnuts, 1 Tbsp. maple syrup, and 1/2 tsp. cinnamon in a bowl.  Mix well.
  4. Top apple mixture with oat mixture.  Bake for 25 to 30 minutes or until apples are soft.

Serves 4.  21-Day Fix Portions: 1/2 yellow, 1 purple, 1/2 blue, and 1/2 orange

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A Sweet Snack

Where are all of my sweet tooth lovers?!?!?!  Oh yeah, I’m right here!  Sweet tooth lover at its finest :-) This is definitely something I’m always working on!  Although I do NOT believe in depriving yourself of something you love.  It’s all about having things in moderation!  Again, I will totally admit, this is something I STRUGGLE with almost on a daily basis.  So when I find a healthy, sweet alternative, I am ALL about it!!  Just look at this sweet, peanut buttery, chocolatey goodness!!  You can tell there are three of us in my house who like sweets!!

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This was so SIMPLE and so DELICIOUS!!  Jordan and Ashlyn gobbled up this “dessert” as well after dinner last night!

For each serving you need:

1 apple (diced)

2 tsp. of peanut butter (melted)

A sprinkle of chocolate chips

The melted peanut butter makes all the difference!  You are able to cover more apple when it is melted!  Enjoy! :-)

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Honey Sesame Chicken

Tonight’s dinner was SCRUMPTIOUS!  We eat a lot of chicken in our house, so I’ve been trying some new recipes to not get too bored with it.  It was also EASY…my favorite word when it comes to cooking!!  Don’t get me wrong, I love to cook!  But I get a bit frazzled when the recipe is complicated :-)  I served this chicken over brown rice and green beans, and it was a hit with the whole family!!   I modified the original recipe to lighten it up a bit.  Enjoy!

Ingredients:

1 lb. boneless, skinless chicken breasts (cut into 1 in. pieces)

1/2 c. honey

1/2 c. low sodium soy sauce

1/2 tsp. sesame oil

1 tbsp. olive oil

1 tsp. minced garlic

2 tbsp. minced onion (dry)

1/4 c. BBQ sauce (low sugar/sodium)

1/4 tsp. crushed red pepper

Directions:

Mix honey, soy sauce, sesame oil, olive oil, minced garlic, minced onion, BBQ sauce, and crushed red pepper in a bowl. Add the chicken to the bowl and evenly coat.  Put the chicken and sauce in a skillet.  Cook the chicken on medium heat until no longer pink in the center (about 10-15 min.).  Serve over brown rice and your choice of veggie.

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Crustless Quiche

This is such an easy meal to whip up and throw in the oven!!  You can even add/swap out veggies and cheeses if you would like!

Ingredients:

4 oz. sliced mushrooms

1 clove of garlic – minced

2 tsp. of olive oil

About 2 cups chopped spinach

1/4 cup of feta

4 eggs

1 cup of milk

salt and pepper to taste

1/2 cup of shredded mozzarella cheese

Preheat oven to 350 degrees.  Spray a pie dish with non-stick cooking spray.   Sauté  the mushrooms in olive oil and garlic until most of the water is released.  Add the chopped spinach to the bottom of the pie dish.  Add the cooked mushrooms and feta.  Beat the eggs and milk and add salt and pepper to taste.  Add the egg mixture on top of the spinach, mushrooms, and feta.  Top with the mozzarella cheese.  Bake for 45 minutes or until golden brown on top and the center is solid.

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Buffalo Chicken Pasta

Sometimes I tend to make some of the same recipes.  Then I’ll go through a period of time where I really want to try some new recipes.  This week was one of those weeks!!  We needed to change it up for our dinners!  This Buffalo Chicken Pasta was scrumptious with not too much of a kick!

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Ingredients:

3 red containers (2 1/4 c.) of cooked, shredded chicken (about 1 lb. of chicken breast)

1 red container (3/4 c.) of  plain Greek yogurt

1 cup of low sodium chicken broth

4 yellow containers (2 cups) of whole wheat pasta

4 blue containers (1 1/3 c.) of shredded mozzarella

1/3 cup of Red Hot (not 21-Day Fix approved – can use Tabasco)

2 tsp. of Tastefully Simple Garlic Garlic (OR 1 tsp. garlic powder & 1 tsp. onion powder)

Mix all ingredients together and place in an 8X8 baking dish.  Bake at 350 degrees for 20-25 minutes until heated through.  This recipes serves 4 and is 1 red, 1 yellow, and 1 blue.  Enjoy!!  :-)