Archives for August 2016

Aug 31
2016

Shepherd’s Pie

shepherd's pie

I have never had traditional Shepherd’s Pie but I can tell you this one was AMAZING! It was packed with so many flavors and delicious veggies. It was an awesome leftover too.
I am super impressed with this dinner and it will definitely make it on our Meal Plan again (probably sooner than later)!! ENJOY!!

 

Shepherd’s Pie 

3 medium potatoes, peeled and large-diced (can use sweet potatoes but I didn’t want mine that sweet)
4 Cups of water
4 Tbsp. ghee or clarified butter (if doing Whole 30, if not butter will work)
1/2 Cup coconut milk
1 onion, finely chopped
2 stalks celery, finely chopped
2 carrot, peeled and finely chopped
1 pound ground turkey
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/2 tsp. dried oregano

 

Preparation

First PREHEAT the over to 375F
  1. In a large pot, place the potatoes in the cold water and bring to a boil. You need to boil the potatoes until fork-tender, about 10 minutes. Drain the water from the pot, add 2 tbsp. butter and the coconut milk (away from the heat).
  2. Mash the potatoes until you have a creamy texture, then put potatoes in a bowl and set aside.
  3. In in the same pot on medium heat, melt 2 tbsp. of butter. Then add the celery, carrots, and onions-cook and stir for about 5 minutes.
  4. Add the ground turkey and garlic-cook and stir often until the meat is browned
  5. Add seasonings (salt, pepper, thyme, oregano). Remove from the heat and let the meat and veggies cool for about 5 minutes.
  6. Spoon the meat and veggies mixture evenly over the bottom of a casserole dish (9×12). Then spread the mashed potatoes over the top of the meat and veggie mixture.
  7. Roast in the over for 30 minutes, top will brown slightly
  8. Take out of oven and serve!
Like I said before this dinner is AMAZING!!

shepherd's pie 2

Recipe credit and adapted the recipe from: The Whole 30 book
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Aug 29
2016

Motivational Monday #27

Good Morning and Welcome to Motivational Monday! I have been working hard on my nutrition and getting my diet in check. NOW, is the next step my fitness! I have been struggling with this part for a while now.  IT IS time to get up and start MOVING!

It is always hard to basically start over in a fitness routine (believe me I know, I have done it a few times, ugh..).The beginning is ALWAYS the hardest. But we need to remember things do get easier! If we just keep moving forward (even if it is slow at first) we will SUCCEED at this step too.

Hope everyone has a GREAT week and remember to NEVER give up on your goals or yourself!!

 

Motivational Monday #27

motivational mon 27

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Aug 25
2016

Santa Fe Breakfast

Santa Fe Breakfast

We have tried a lot of different ways to eat eggs in the last few weeks and this is my FAVORITE way for sure!!

I love all the veggies in them. It is an easy, healthy and delicious breakfast for the whole family.

Enjoy!

Santa Fe Breakfast

Serves: 2

Ingredients

IMG_2848

4 eggs

1 Tbsp. avocado oil

1/2 red pepper, diced

1/2 green pepper, diced

1/2 C green onions, diced

1/2 C mushrooms, diced

1/2 C sliced chicken breast, diced

Salt and pepper, to taste

2 Spoonfuls of  Salsa

optional:

1 avocado, sliced

Preparation

  1. Diced up all veggies and set aside. Heat the avocado oil in a large skillet over medium heat. In a mixing bowl, whisk the eggs with the salt and pepper.

  2. When the oil is hot, add the veggies and cook for 2-3 minutes.

  3. Add eggs and chicken and cook, stirring and scraping the bottom and sides of the pan to prevent burning, until the eggs are scrambled, about 5-7 minutes.

  4. Divide between 2 plates, top with spoonful of salsa, side of berries and optional slices of avocado. Serve immediately!

santa fe breakfast2

 

 

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Aug 23
2016

Week Three on Whole 30

Week 3 of Whole 30

Well… remember what I said last week that I wasn’t sure if  Whole 30 was for me! Well I wanted to make sure and give it one more week, I really didn’t want to quit unless I was positive, so we did make it through week three and I’ve decided that yeah this is just not for me!! I  decided that I just can’t restrict my diet like this anymore the thoughts of having one more egg and no toast or one more piece of turkey with no bread is torture!!! I am just mentally not feeling this program anymore. It may have a little to do with me being highly stressed at work and I just can’t take it or that I am not feeling any better and maybe worse and always in the bathroom but whatever it is, I just can’t and don’t want to do it anymore. I know one thing is for sure  I am a carb girl and I need to have them for my sanity!!! Honestly I am surprised I have made it this long without one piece of bread! LOL!! But really  I think the only reason I made it this long was because of the delicious recipes from the Whole 30 book! I do give props to them for making some yummy, yummy recipes! I will be posting a few more of the recipes I tried and loved. They are healthy, plus delicious and you can add them to any of your meal plans!!

So, you may be asking now what?? If you haven’t noticed yet, I do like trying out different programs and different ways of eating.. SO now I need to do some research and decide what’s my next food adventure I can share with all of you!!

Also, stats on the Whole 30: I made it 21 days and lost 3lbs and Jared made it 21 days and lost 1lb.

 

Meal Plan for Day Fifteen 

Breakfast: Banana w/ 2 tbsp of Almond butter/half an avocado

Lunch: Taco Salad

Dinner: Shepherd’s Pie (recipe coming soon on the blog)

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Snacks: I also had some snacks ready for the whole week just in case we need a little something in between meals: boiled eggs, nuts, seeds, approved Larabar, variety of fruits, and almond butter (I bought my husband sunflower butter because he is deathly allergy to nuts).

Meal Plan for Day Sixteen

Breakfast: 2 hard-boiled eggs/half an avocado/fruit (cup of strawberries)

Lunch: Taco Salad

Dinner: Mahi- Mahi/ asparagus/ sweet potatoes

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Meal Plan for Day Seventeen

Breakfast: Banana w/ 2 tbsp of Almond butter/half an avocado

Lunch: Leftover Shepherd’s Pie

Dinner: Salsa Chicken Salad (Salsa chicken was made in the crockpot, so easy)

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Meal Plan for Day Eighteen

Breakfast: 2 hard-boiled eggs/half an avocado/fruit (cup of raspberries)

Lunch: Salsa Chicken Salad- leftover

Dinner: Wonder Soup! (like I said we love this soup- Wonder Soup Recipe)

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Meal Plan for Day Nineteen

Breakfast: Banana w/ 2 tbsp of Almond butter/half an avocado

Lunch: Wonder Soup leftovers

Dinner: Hamburgers/zucchini/red potatoes

Sorry no photo!

Meal Plan for Day Twenty

Breakfast: Santa Fe Breakfast (recipe coming soon to my blog)

Lunch: Turkey Cucumber sandwich with avocado/apple

Dinner: Lettuce Wrap Tacos

santa fe breakfast2

Meal Plan for Day Twenty-One

Breakfast: 2 eggs/Whole 30 approved bacon/fruit (cup of strawberries)

Lunch: Egg salad with avocado and cucumbers

Dinner: Grilled Shrimp/asparagus/red potatoes

IMG_2781

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Aug 22
2016

Motivational Monday #26

Hey! Hey Motivational Monday is here!! Yep, it is Monday again and it looks like this week is going to be a crazy busy one for me!! We have parent teacher conferences at school this week, so I have to work until 7! Ugh.. but to look on the bright side (because that is what I am working on) at least it is only two nights, not the whole week!! This week is going to fly by and be great! So, lets get it started!! Enjoy your week friends. 🙂

Motivational Monday #26

 

motivational #26

 

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Aug 18
2016

Steak Salad

Steak Salad

If you are a steak fan and maybe not so much a salad fan or if you are salad fan and not so much a steak fan, this is the salad for you because it is so yummy you will love it no matter what! 🙂

It is easy to prepare, simple ingredients, and very healthy! Like I said this salad is Whole 30 approved. I actually got the idea from the book, just modified it to the vegetables I had in the fridge but did make the homemade dressing from the book, which I will share with you because it is Awesome (but also modified it a little too)! 🙂

Steak Salad 

Serves: 2

Ingredients

4 Cups salad greens

1 cucumber/sliced

1 cup cherry tomatoes (can cut in half if you want)

1/2 cup chopped carrots

1/4 cup finely diced green onions

2 tablespoons chopped fresh cilantro

1 pound beef/flank steak, sirloin or strip steak

Sea Salt and coarse black pepper

1/2 cup Cilantro-Lime Mayonnaise (homemade dressing)

Optional: 1 avocado/diced

Cilantro-Lime Mayonnaise (modified from Whole 30 book)

3/4 Cup Approved Whole 30 mayonnaise

1/2 cup minced fresh cilantro

1 lime/squeezed

2 cloves garlic, minced

Preparations

  1. Prepare Cilantro-Lime mayonnaise first by getting a small bowl and simply combining all the ingredients together and mixing well. Then set in fridge until salad is prepared.

  2. Start Grilling Steak, while it is grilling season with sea salt and coarse black pepper.

  3. Toss the salad greens, carrots, tomatoes, onion, cucumbers together in a large bowl, then divide between 2 plates

  4.  Once steak is to your liking remove from grill and slice into strips, then place on top of the salads.

  5. Add 1 tablespoon water (or more) to the cilantro-lime mayo and mix thoroughly, until it’s consistency of salad dressing.

  6. Drizzle the dressing over the steak and salad and serve!

Enjoy!!

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Aug 16
2016

Week Two on Whole 30

Week 2 Whole 30

Okay! Okay! We made it through week two of Whole 30 (barely, haha)! But really last week was amazing this week not so amazing! This week has been a rough week for me in many ways and having to control my diet so much has not helped in all my adventures this week!! My husband also struggled a few days, he is REALLY missing his nightly beer. LOL!!

I don’t want to think it was a super stressful week just because I was missing my favorite foods but I know it played a part in it.

I am a teacher and it was my first week back to school and I was really busy. We were pretty prepared but still ended up feeling we just didn’t have the time or the energy to make certain dinners we had planned, so it was a good thing we had Wonder Soup made for a back up dinner or I know we would have slipped and eaten something not Whole 30 approved.

But even with all the stress and busy schedules we did make it through week two. We are both struggling and thinking is this really worth it and should we just do something that is not so extreme! But I do want to try to finish I don’t like quitting but I am not sure this Whole 30 program is for us or if we just had a bad week.

We will continue on to Week three and hopefully things change, like our attitudes towards our food! 🙂

But I do have to say one positive thing about Whole 30 is the food we have tried is AMAZING!! So, I am for sure posting some of the recipes we have tried for you all because they are delicious and super healthy!

 

Meal Plan for Day Eight

Breakfast: 2 hard-boiled eggs/half an avocado/fruit (cup of watermelon)

Lunch: Egg salad with avocado and cucumbers (I used the cucumbers to scoop up the egg salad, so yummy)

Dinner: Wonder Soup with ground Turkey (recipe on my blog, this soup is AMAZING)

Snacks: I also had some snacks ready for the whole week just in case we need a little something in between meals: boiled eggs, nuts, seeds, approved Larabar, variety of fruits, and almond butter (I bought my husband sunflower butter because he is deathly allergy to nuts).

IMG_2747

 

 

Meal Plan for Day Nine

Breakfast: Banana w/ 2 tbsp of Almond butter/half an avocado

Lunch: leftovers -Wonder Soup

Dinner: Grilled Shrimp/zucchini/diced red potatoes

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Meal Plan For Day Ten

Breakfast: 2 hard-boiled eggs/half an avocado/fruit (cup of strawberries)

Lunch: Turkey lettuce wrappe with guacamole/sliced cucumbers on the side

Dinner: Stir fry Chicken (we didn’t actually have this meal we had leftover Wonder Soup)

*Sorry no photo 🙁

Meal Plan for Day Eleven

Breakfast: Banana w/ 2 tbsp of Almond butter/half an avocado

Lunch: Egg salad with avocado and cucumbers

Dinner: Steak Salad (recipe coming soon- adapted from Whole 30)

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Meal Plan for Day Twelve

Breakfast: 2 hard-boiled eggs/half an avocado/fruit (cup of watermelon)

Lunch: leftovers- Steak Salad

Dinner: Grilled shrimp/zucchini/sweet potatoes

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Meal Plan for Day Thirteen 

Breakfast: Southwest Scrambled eggs/Whole 30 approved bacon/cup of fruit

Lunch: Grilled Chicken Salad

Dinner: Lettuce Wrap Tacos

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Meal Plan for Day Fourteen

Breakfast: Scrambled eggs with steak and salsa

Lunch: Roast beef Salad

Dinner: leftovers-lettuce wrap tacos

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Aug 15
2016

Motivational Monday #25

Okay so I am being honest with myself last week was hell and was one of the most stressful week, I have had in a long time. I know sometimes people think being a teacher is an easy job because we have summers off and holidays off. But let me just tell you it is stressful!! I love my job don’t get me wrong but it’s one of the most stressful things I do!

So, we started back to school last week and it was busy..to say the least. I have been teaching for 11 years now and for some reason this year felt just a little more challenging.

Then my husband got me thinking one night as we were chatting about how stressed I was feeling. He said it is all in your perception. it is the way you look at your stress and the way you are perceiving it. So, my thought is maybe I need to refocus and embrace what is going on around me and see if that helps calm my butt down! LOL!! So, here is to a new week and a different out look on stress!! Have a great week friends! .

Motivational Quote #25

motivational monday #25

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Aug 13
2016

Chicken Primavera

Chicken Primavera

Okay I wanted to share with you some of the amazing food we have had on the Whole 30 program. Seriously, every recipe we have tried out of the Whole 30 book has been amazing! I highly recommend trying some of the recipes even if you are not doing Whole 30 because they are super healthy and taste delicious!

Enjoy!

  • we did modify the recipe a little, so I will tell you what I changed in the recipe as we go!

Chicken Primavera

Serves 2 (with leftovers)

Ingredients

2 tablespoons cooking fat-we used Avocado oil

1/2 C diced onions

2 cloves garlic, minced

1 teaspoon minced fresh oregano

1 teaspoon fresh thyme

3 cups diced seeded tomatoes (about 3 large tomatoes)- *we used organic canned diced tomatoes-28oz.

1 pound boneless, skinless chicken thighs, 1 inch diced- *we used breast and grilled it first

2 cups green beans, cut-* didn’t add in my dish

1 1/2 cups medium diced zucchini-*we add two medium zucchini

1 1/2 cups medium diced yellow squash-*we add one medium yellow squash

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1 teaspoon black pepper

1 to 2 Tablespoons minced fresh basil leaves

Just a side note this recipe was pretty spicy, so if you are feeding little ones or don’t care for spicy I would cut the red pepper flakes out or only use 1/8 teaspoon. Plus, cut the black pepper to 1/2 teaspoon. We like spicy but it was really spicy for my daughter!

Preparation

  1. In a large pot, heat the cooking fat on medium-high heat and swirl to coat the bottom of the pan,

  2. Add onions, garlic, oregano, and thyme to the pot and cook until the onions are translucent and the garlic is fragrant, 2 to 3 minutes.

  3. Add the tomatoes and chicken to the pot (we didn’t add until later) and cook, stirring occasionally, until the tomatoes have softened 3 to 4 minutes. IF you use can diced tomatoes- don’t drain them just throw in and stir.

  4. Add in vegetables -green beans, zucchini, and squash.

  5. Cook and stir until the vegetables are crisp-tender and the chicken is cooked through (no pink in the center). I grilled my chicken and added the chicken in now.

  6. Add spices- red pepper flakes, salt, pepper, and sprinkle on the basil. Stir in spices for about 30 seconds to incorporate, and serve immediately.

Recipe from: The Whole 30IMG_2729

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Aug 10
2016

Whole 30 Homemade Ketchup

Whole 30 ketchup2

Okay so when I first decided to start the Whole 30 program, I thought “what are you kidding me?” I have to make homemade ketchup!! I thought it sounded so complicated and ridiculous but I was committed to doing the program the right way, so I guess that meant I was making homemade ketchup, ugh…

But you know what it was SO easy and it is delicious (unless you ask my husband, it is too vinegary for him, LOL). So,  I want to share with you the very easy recipe the Whole 30 book has you make, it is only 5 simple ingredients and you will have your own homemade ketchup that is so much better for you than store bought, with a lot less sugar.

 

Whole 30 Homemade Ketchup

Makes 1 Cup

IngredientsIMG_2590

1 Cup tomato paste

1/2 cup apple cider

1/2 cup apple cider vinegar

1 teaspoon garlic powder

1/2 teaspoon salt

Optional: 1/8 teaspoon ground cloves

Preparation

  1. Heat a medium saucepan over medium heat. Add the tomato paste, apple cider, and vinegar.

  2. Stir Completely and let it come to a simmer, but do NOT allow to boil.

  3. Add the garlic powder, salt, and cloves (optional)

  4. Stir frequently to prevent scorching-you may need to turn the heat down for it to simmer.

  5. Simmer until the ketchup has thickened enough to evenly coat the back of the spoon, 5 to 8 minutes

  6. Remove from the heat and allow to cool

  7. IMG_2564Serve when cool, or store in the refrigerator in an air-tight container

The ketchup will keep for up to 2 weeks.

*Recipe credit : The Whole 30 Book

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