Chicken & Veggie Marinara Casserole with Whole Wheat Orzo

So, it's Friday & I haven't posted a single recipe from this week's menu. Monday we ended up spending the day at my in-laws cottage on what was supposed to be the hottest day yet this summer. It only ended up being in the high 70's, but the pool still felt great & of course the boys had fun. We stayed there through dinner & I noshed on grilled chicken, peas & carrots & grilled peaches with blueberries. Not exactly what I had planned to cook at home, but the time spent with grandparents was worth it!

My husband was out of town from Monday until midnight Tuesday & frankly I didn't have the energy left in me to make dinner after a long weekend, a long Monday & swim lessons after dinner Tuesday. We ended up picking up a yummy salad for me & a chicken quesadilla for the boys from a local restaurant. You do watchya gotta do sometimes!

I did actually make the turkey burgers last night, but they weren't as good as I hoped & I don't believe I should share a so-so recipe here. I'll keep searching for a tastier recipe.

Now last night's dinner was delicious! I can't wait until we have an over-abundance of zucchini & yellow squash in our garden, because I'll definitely make this again. It's super simple, full of vegetables & I bet it could be prepped in the morning, other than pour on the the sauce & sprinkling on the cheese.

Recipe

Serves 6

• 2 1/2 cups Chicken, cooked & diced
• 1 Zucchini, diced
• 1 Yellow Squash, diced
• 1 - 12 oz. can Tomato Sauce
• 1 cup Mozzarella Cheese, shredded
• 1 tsp Dried Oregano
• 1 tsp Dried Basil

Directions

• Preheat oven to 350*.
• Layer the chicken in the bottom of a casserole dish. Next, pour in zucchini & yellow squash.
• Pour the tomato sauce & top with cheese.
• Sprinkle on the oregano & basil.
• Bake 25-30 minutes until the cheese is golden.
• Meanwhile, cook orzo according to package.
• Serve casserole on top of orzo & enjoy!

21DF: 1 Red, 1-1/2 Green, 1/2 Blue, 1 Yellow

Menu Monday - 7.6.15

Another week after another long weekend. How was your Independence Day celebration? We spent the weekend on the beach, grilling out each night & watching fireworks over the water. It was quite relaxing, really.

It's week #3 of my 21 Day Fix round, but I plan to continue on with the meals & workouts. I'm thinking to step up my workouts to the extreme. I had placed an order a few weeks ago for a 3 Day Refresh & I swear I ordered PiYo, but it didn't come & I didn't get charge for it. Maybe I was dreaming... Either way I'm feeling the need to step up & change up my workouts. We shall see!

This week we have swim, camp & a birthday party over the weekend. I'll be preparing accordingly, as we will be at the pool for 2 hours & I might need a little snack. I usually down 24 ounces of water in 45 minutes there because it's so humid inside. On to our dinners!

Our Menu for the Week of 7.6.15

Monday - Broccoli & Cheese Stuffed Chicken Breast with Whole Wheat Pasta

Tuesday - Venison & Quinoa Stuffed Bell Peppers

Wednesday - Clean & Lean Turkey Burgers with Sautéed Sugar Snap Peas 

Thursday - Chicken & Veggie Marinara Casserole with Grilled Garlic Bread

Friday - Grilled Buffalo Chicken Pizza with Steamed Broccoli

Saturday - I'll be bringing a Shrimp Jambalaya Grill Packet to the party

Sunday - Roasted Chicken Sausage, Peppers & Sweet Potatoes

I'll try my hardest to post a few more of the recipes that we're eating this week. Here's to a great week ahead with higher temps! :)

Charred Romaine & Grilled Flank Steak Salad with Orange Shallot Vinaigrette

Every now & then (more often than not) we like to really freak my Father-in-law out with some of the food we decide to make for birthdays, holidays & at the cottage. Take for instance, this past weekend when I made Cauliflower "Breadsticks". Other than the fact that I burned them, they really weren't that bad. He would have to disagree & made sure I knew it! ;)

For last fall's birthdays, my sister-in-law made a grilled caesar salad that was so delicious I went back for seconds. However, I had completely forgotten about it until I was reading through this summer's Clean Eating special issue "Cook in Season." They feature this recipe & while it's not the quickest, it totally fits in with the fix, so here we go!

Recipe

Serves 4

Potatoes & Tomatoes

• 8 Fingerling Potatoes, scrubbed & halved lengthwise
• Olive Oil Spray
• 1/2 tsp Dried Oregano
• Salt & Pepper, to taste
• 2 cups Grape Tomatoes, halved lengthwise

Dressing

• 1 large Orange, zest & juice
• 1 Shallot, minced
• 2 Tbsp White Balsamic Vinegar
• 1 Tbsp Olive Oil
• 2 tsp Raw Honey
• 1 tsp Dijon Mustard
• 1 Tbsp Fresh Basil, chopped

Steak & Romaine

• 1 lb Flank Steak, trimmed of fat
• 2 Hearts of Romaine
• 1/4 cup Walnut Pieces
• 1/2 cup Crumbled Goat Cheese

Directions

• Preheat oven to 425*. Mist potatoes with cooking spray & season with oregano, salt & pepper. Arrange potatoes cut-side down on 1 side of a large baking sheet & roast for 10 minutes.
• Add tomatoes to second side of sheet, mist with cooking spray& season with salt & pepper. Return sheet to oven & roast 25 minutes more, until potatoes are fork-tender & golden & tomatoes are lightly charred & shriveled. Set aside.
• Meanwhile, prepare vinaigrette: Whisk together orange zest & juice, shallot, vinegar, oil, honey, mustard & basil. Season with salt & pepper.
• Heat grill to medium-high  lightly oil grate. Mist steak with cooking spray & season with salt & pepper. Grill steak to desired doneness; 4-6 minutes per side for medium-rare or 6-8 minutes per side for medium. Transfer to a cutting board or plate & cover loosely with foil to rest. Keep grill on medium-high.
• Trim a small piece from root end of romaine, keeping leaves attached to root, then cut romaine in half lengthwise. Brush or toss romaine with about half of vinaigrette. Add romaine grill, cut-sides down, turning occasionally, until charred on all sides; about 4 minutes.
• Thinly slice steak across the grain. Arrange 1 romaine heart half on each serving plate, cut-sides up & top with steak, potatoes & tomatoes. Drizzle with remaining dressing & garnish with walnuts & goat cheese.
• Enjoy!

21DF: 1 Red, 1.5 Green, 1 Yellow, 1 Orange, 1 Blue

Menu Monday - 6.29.15 + a Local Produce Infographic

It's a Monday for sure. I'm slow to get going around here, hence the late menu posting. Last week was focused on grilled recipes & they were all pretty awesome! I didn't get a chance to snap any photos of Friday & Saturday's meals, but I plan on making them again. I'll be sure to share with you all when I do.

Over the weekend I read the summer special from Clean Eating & I incorporated a few recipes from that magazine for our week's menu. This week we have swim lessons, farm camp & we're headed to the lake again for the holiday weekend. We're ready for more sun, water & this time some fireworks!

Our Menu for the Week of 6.29.15

Monday - Leftover Pork Tenderloin from Sunday

Tuesday - Charred Lettuce & Grilled Flank Steak Salad with Orange Shallot Vinaigrette 

Wednesday - Baked Honey-Mustard Chicken Breast with Roasted Peppers

Thursday - Crock Pot "Clean" Joes on Thin Buns with Green Beans

Friday - Grilled Chicken Breasts with Strawberry Salsa, Grilled Asparagus & Garlic Bread

Saturday - Sweet BBQ Grilled Ribs with Grilled Potatoes, Zucchini & Summer Squash

Sunday - Out to Dinner on the Lake

As a bonus, I included this beautiful Infographic, a great guideline to in-season produce available in the midwest, specifically Michigan. I love infographics & hope to do a weekly or bi-weekly post dedicated to them quite soon. 

S'mores Shakeology

It's officially summer! We've been waiting for warm weather for quite some time now & it's finally here. We're pretty spoiled because we have 2 cottages that we can visit during the summer that offer us completely different types of fun. My family's cottage is in Grand Haven, right on the busy strip where we watch this big boats go in & out of the channel, listen to loud music from the cars below & take a short walk to the beach to hang out in the sun & water.

My in-law's cottage is in Pentwater. It's situated on a hill overlooking the lake. There's a pool in the backyard, kayaks, motorboats & one of the boys' favorite - the fire pit! They beg for a fire each night & I secretly (or not to secretly since my in-laws know me well!) hope the guys in the family will build one so that I, too, can roast marshmallows for my favorite treat - S'MORES! I cannot resist them! Actually, I did resist them for the first time in my life at a friends' house a few weekends ago; I'm not sure what I was thinking...

Anyway, they're not exactly "fix-approved", so I thought I'd find something to fulfill my craving for them. This S'mores Shakeology drink is pretty darn good & tastes a lot like a s'more... in liquid form, of course. So next time we're up north, you can find me sipping on my Shakeo while the kids are stuffing their faces with the real thing. ;)

Recipe

• 1 scoop Chocolate Shakeology (I use Vegan)
• 1/2 Whole Wheat Graham Cracker
• 1/2 cup Unsweetened Almond Milk
• 1 cup Iced Coffee 
• 1/2 cup Water
• 1 cup Ice
• 1 tsp Vanilla Extract

Directions

• Combine all ingredients in a high-powered blender & blend.
• Enjoy!

21DF: 1 Red, 1/2 Yellow

Surviving the Weekends on the Fix

I know I'm not the only one who travels a lot during the summer. Being a Michigan girl, I have to enjoy the nice weather on one of our state's many lakes while I can... before the fridgid temps & snow rear their ugly heads again.  Like I said before, both mine & my husband's families have cottages in two separate beach towns, so we visit quite often. I've been fortunate to have family who also loves eating in-season produce & healthy meals, but there are always temptations! We'll be spending the weekend in Pentwater, so I'm going to share some tips about how I plan to stay on track & motivated.

BYOF
(bring your own food)

Ok, call me a control freak, but really I'm just contributing, because the other 2 weekends we've stayed at the cottage it was last minute & we mooched food off the in-laws. I offered to bring all of the dinners for this weekend to take the load off of other family & make sure I'm eating on par!

Sticking with my Menu Monday plan, we will eat Grilled Flatbread Pizzas with Cauliflower "Breadsticks" (& some regular breadsticks for everyone else!) & Grilled Brussels Sprouts on Friday & on Saturday we'll have Grilled Venison & Sweet Potato Sliders with a Tossed Salad & Fresh Fruit.

I also planned my lunches & made a breakfast casserole in advance for myself & everyone else to start our days. I brought my Shakeology for after my workouts & extra produce for snacks.

Print Your Workouts

(& give credit to the fun exercise)

Since there is no TV at the cottage & my new computer doesn't have a CD drive, I decided to print my workout & do it outside. Thankfully I can sneak away to the backyard while I do the Dirty 30. I'll save Yoga Fix for when I get home on Sunday night.  I packed my mat & my weights & plan to enjoy nature while I pump some iron. ;)

Occasionally we'll take walks down to the pier & back, which is about 1.5 miles round-trip. Also, our boys are really loving kayak rides this year & guess who gets to paddle? You got it -- the big kids! It's a great arm & core workout, especially when you're going against the wind. Swimming burns a few calories, too & once the lake warms up later in the summer we'll be tubing behind the boat. Last year was my older son's first time & since my husband is allergic water (true story) I was the one to hover above him for 20 minutes while we bounced on the waves. Fun times, but I don't think I could wash my hair without tipping my head upside down for a week!

Include Treats & Wine

Since I knew everyone else would be enjoying a few cocktails by the pool, on the boat & by the fire, I saved some yellows & purples to indulge in a little Skinny Sangria!

Check out my bonus Shakeo Saturday post tomorrow. It features a recipe I promised on Monday. I'll be back on Monday to share next week's menu!


I hope these tips help! Have a great weekend & remember, you can still have fun & stay on track!

Cajan Jambalaya Grill Packets

After yesterday's sweet potato kebabs, I need a break from skewers. I just about lost a hand trying to poke those puppies. ;)

Have you ever cooked a meal using foil packets? I love them! They sort of remind me of a really quick-cooking crock pot or a one-pot meal. The mess is very minimal, making cleanup a cinch. And the way the flavors all meld together is delicious! I could do a whole series on foil packets, in the oven or on the grill, but today we'll focus on this tasty Cajun Shrimp Jambalaya.

My husband & I got married over 7 years ago on the beach in Key West. We stayed down there after our wedding to enjoy a mini honeymoon. Most of our guests left, except for my aunt & uncle who always love to have a good time! We ran through hurricane rains (well, not really) to find the best sushi restaurant on the island one night. On another day we sat in a dirt-floor restaurant not far from Mallory Square & ate the best jambalaya! I've only tried to make it once at home, so today we'll attempt a grilled rendition.

Recipe

Serves 4

• 1/2 pound Raw Wild-Caught Shrimp, peeled & deveined
• 2 All-Natural Chicken Sausage, sliced
• 1/2 medium Red Onion, diced
• 1 Green Bell Pepper, seeds removed & diced
• 1 Rib Celery, diced
• 2 Cloves Garlic, minced
• 1 Tbsp Cajun Seasoning
• 1 cup Brown Rice, cooked
• Salt & Pepper
• Olive Oil Cooking Spray

Directions

• Fire up the grill & combine all ingredients in a large bowl. 
• Fold 2-18" long pieces of foil in half; unfold & spray the insides with cooking spray.
• Divide the mixture between the two packets. Fold foil to close & seal edges well.
• Place packets on the grill & cook until packets are fully puffed, around 15 minutes.
• Carefully cut open foil & pour packets into a serving bowl.
• Enjoy! 

21DF: 1 Red, 1 Yellow, 1 Green

Grilled Maple Dijon Glazed Salmon with Sweet Potato Kebabs & Sugar Snap Peas

So far in our week of grilled dinners we've eaten a rendition of my favorite White Balsamic Citrus Basil Chicken with Grilled Asparagus & Red Potato Kebabs & some simple Grilled Sirloin Kebabs with Bell Peppers & Red Onions. Today we'll talk about salmon, a fish some people think is "too fishy."

I used to be one of those people. I refused to eat any other grilled fish besides whitefish because it was like a flakey chicken. Then I learned how to season salmon to minimize that fishy flavor. I'm not sure what it is in the mustard, but by simply adding it to the glaze, you don't taste the fish so much.

Wild-Caught salmon (please, not farm-raised) is important to include in our diets because it's rich in omegas, high in protein & very lean. Plus, it gives you a break from eating chicken all of the time. 

Recipe

Serves 4

Salmon

• 1 pound Wild-Caught Salmon, cut into 4 4-oz. filets
• 2 Tbsp Real Maple Syrup
• 2 Tbsp Coconut Aminos (or Soy Sauce, or Bragg's Liquid Aminos)
• 2 Tbsp Dijon Mustard 

Sweet Potato Kebabs

• 2 Sweet Potatoes (scrubbed & unpeeled), cut in 1/2" thick rounds
• Olive Oil
• Salt & Pepper

Sugar Snap Peas

• 1.5 pounds Organic Sugar Snap Peas, washed & ends trimmed off
• 1 Tbsp Butter
• Salt & Pepper

Directions

• Whisk together maple syrup, coconut amino & dijon mustard, reserving some for a glaze. Marinate salmon in this mixture for several hours.
• In a pan over medium heat, add butter. When melted, add the sugar snap peas, season with salt & pepper & stir often to prevent burning. Cook for a total of 8 minutes.
• Meanwhile, heat the grill to medium-high heat. Skewers the sweet potatoes on metal skewers (bamboo aren't quite strong enough to pierce through the potatoes). Brush with olive oil & season with salt & pepper. Place kebabs on grill & grill for 7 minutes.
• Flip the sweet potatoes & place the salmon top-side down on the grill & sear for 3 or 4 minutes. Flip salmon onto its skin, add reserved glaze to the top-side & grill for 3 or 4 more minutes. 
• Remove salmon & sweet potatoes from the grill & plate with sugar snap peas.
• Enjoy!

21DF: 1 Red, 1 Green, 1 Yellow & 1 teaspoon

Grilled Sirloin Kebabs with Bell Peppers & Red Onions

What would a week of grilled dinners be without the staple steak & veggies? This meal is super simple, but delicious, nutritious & colorful! I love using peppers in meals because of the vibrant rainbow they add & my boys love picking out peppers in the store. Fun for all. ;)

In my opinion, if you buy a good steak, you really don't need to add much more to it other than a little salt & pepper. I prefer to cook with a lean choice cut sirloin over most other cuts, but if I order a steak at a restaurant, I'll take a NY Strip. Just a little something about me!

Anyway, on to the recipe:

Recipe

Serves 8 (because I like leftovers)

• 2 lbs Sirloin Steak, cut into 2" cubes
• 4 Bell Peppers (any color), cut into 2" square pieces
• 1 Red Onion, cut into 2" squares pieces
• 2 cups Pineapple, cubed
• 1 cup Brown Rice

Directions

• Thread steak, peppers & onions onto 8 skewers & season with salt & pepper. Thread pineapple on their own skewers.
• Fire up the grill to medium-high heat & place kebabs, except the pineapple, on the grill to cook.
• Cook brown rice according to package.
• Turn skewers after 4 minutes. Turn 3 more times to grill all sides. Half way through add the pineapple skewers, & cook for a few minutes to bring out the juices.
• Remove all kebabs & plate with brown rice & pineapple. I drizzled a little bit of balsamic vinegar on my steak for a pseudo steak sauce.
• Enjoy!

21DF: 1 Red, 1 Green, 1 Purple & 1 Yellow

White Balsamic Citrus Basil Chicken with Grilled Asparagus & Red Potato Kebabs

Last summer I was shopping at Costco & came across a dressing/marinade that intrigued me; White Balsamic Citrus Basil. It sounded like my favorite flavors in a bottle! I love anything balsamic & white balsamic vinegar is a little lighter. Basil is hands down my favorite herb (with cilantro being a close second) & citrus always adds a fresh kick to a meal. I left with one bottle, and after drizzling it over salads & marinating chicken in it, I was hooked!

Sadly, when I went back, Costco was out of stock with no shipments in the foreseeable future. That's the only downside to Costco & the fact that it's like a giant Target. You go in for dressing & come home with $150 of food you had to have because the sample was so good! I searched on Amazon (those of you with Prime know what I'm talking about!) & did a general Google search with no results.

This Spring Costco decided to carry it again (yay!), so I bought a couple bottles. Well, it wasn't until I was on the 21 Day Fix did I realize that cane sugar syrup is the second ingredient. Eeek! I knew I had to replicate my own version of this dressing. So after a little time in the kitchen playing scientist, I came up with a recipe that my husband agrees is similar (if not better, he says) than the original.

Recipe

Serves 4

Chicken:

• 1 pound Chicken Breasts, cut thin
• 3/4 cup Water
• 1 Tbsp Dried Basil
• 2 tsp Avocado Oil
• 1 tsp Olive Oil
• 1/4 cup White Balsamic Vinegar
• 1/4 cup Lemon Juice
• 1 Tbsp Honey
• 1/8 tsp Sea Salt
• 1 large Shallot, chopped
• 1/8 tsp Garlic Powder

Asparagus & Red Potatoes:

• 16 Baby Red Potatoes, halved
• 40 Asparagus Stalks, rinsed & cut into 2" pieces
• Olive Oil
• Salt & Pepper

Directions

• Combine all ingredients, except chicken breast, in a bowl & whisk well until the honey is dissolved.
• Place chicken in a zip top bag & add marinade. Seal bag & refrigerate overnight, or for at least 6 hours.
• Soak bamboo skewers in water for 20 minutes. Skewer the red potato halves & microwave for 4 minutes. Flip & microwave for another 4 minutes. Drizzle with olive oil & season with salt & pepper.
• Fire up the grill to medium-high heat. Place chicken on grill & cook for 6 minutes. Flip & continue to grill for 5 more minutes.  
• At the same time place asparagus pieces in a grill basket, drizzle with olive oil & season with salt & pepper. Grill the potato kebabs for a few minutes and flip. Continue grilling for 3 or 4 more minutes. The chicken & vegetables should all be done at the same time.
• Remove from grill & serve.
• Enjoy!

21DF: 1 Red, 1 Green, 1 Yellow, 1 Orange & 1 teaspoon 

Ham, Vegetable & Cheese Scramble

If you're following this blog, you probably know I like to start my day off with an Open-Faced Ham & Egg Sandwich. This morning was a little different though. I started another round of the 21 Day Fix today, so instead of waking up & enjoying my usual breakfast with a cup of coffee, I got my workout in early & followed it up with a S'mores Shakeology (delicious recipe coming soon!), so that used up 1/2 of a yellow container. I get 3 a day & I like to use one at breakfast, one for lunch & one for dinner to keep my energy up.

So for my mid-morning meal (since I eat 5 or 6 times a day) when I usually have my shakes, I made an egg scramble packed with veggies & topped with cheese instead. While I was cooking it, I thought it was going to be all runny from the tomatoes, but it was tasty! I'll definitely be making this more often.

Recipe

Serves 1

• 1 tsp Coconut Oil
• 1 Large Egg (preferably free-range)
• 3 slices Nitrate Free Ham, diced
• 3/4 cup Fresh Spinach, chopped
• 2 Tbsp Fresh Tomato, diced
• 2 Tbsp Cheese, shredded

Directions

• Over medium heat, melt the coconut oil in a small frying pan.
• Scramble the egg & a splash of water in a bowl & add the chopped spinach, diced ham & diced tomato. Stir to combine.
• Add egg mixture to the pan & cook until spinach is wilted & ham is warmed through.
• Plate your scramble & sprinkle with cheese.
• Enjoy!

Menu Monday - 6.22.15

Grilling season is in full swing! While it's been quite rainy here lately, it still means I get to cook outside while my boys run around & hunt whistle pigs, or do whatever little boys do. This week I'm going to focus on lots of grilled foods for our meals & I'll be planning on leftovers to eat for lunch. If I can remember to marinate the meats the night before and have vegetables chopped, the actual cooking of the meal is quite simple & quick.

This week, my older son is headed off to a "Mornings at the Marsh" camp at our local nature center which is just around the corner from our house. We often take a picnic lunch there to eat after they've run wild through the trails & in the creeks (picture "Where the Wilds Things Are"), getting out the loads of energy that I wish I could bottle.

On top of that, both boys are also starting a farm camp (with the cutest baby animals!!), which is one day a week. I'm planning on using that day as one of my prep days.  It's always a good idea to designate one or two days a week to shopping & chopping. The weekend is typically ideal, but in the summer we never know where we're going to be on the weekends & by Sunday night I'm usually beat after all of the sun & fun, that the last thing I want to do is think about what we're eating.

So, without further adieu, here is what we're eating this week:

Our Menu for the Week of 6.22.15

Monday - White Balsamic Citrus Basil Chicken with Grilled Asparagus & Red Potato Kebabs

Tuesday - Grilled Sirloin Kebabs with Bell Peppers & Onions served on Brown Rice

Wednesday - Grilled Maple Dijon Glazed Wild-Caught Salmon with Sweet Potato Kebabs & Sugar Snap Peas

Thursday - Cajun Jambalaya Grilling Packets

Friday - Grilled Flatbread Pizzas with Cauliflower "Breadsticks" & Roasted Brussels Sprouts

Saturday - Grilled Venison & Sweet Potato Sliders with a Tossed Salad & Fresh Fruit

Sunday - Rubbed & Grilled Pork Tenderloin with Steamed Broccoli & Whole Wheat Garlic Bread

Alright, I think I've covered all the different groups of protein! 

Check back for the recipes, or better yet, enter your email on the right side of the page to get them delivered to your mailbox! 

  

Grilled Cilantro Lime Shrimp

I don't know about you, but I find it a lot easier to stay on track in the summer with grilled dinners.  We're usually grilling up lean meats & fresh veggies on the regular.  The only thing that gets me this time of year is the ice cream, something that was a lot easier to pass up before kids!

I made this shrimp dish with some grilled zucchini drizzled with a little EVOO and salt & pepper in our grill basket & a side of whole wheat orzo. Everyone cleaned their plates, but my oldest said with a smile on his face, "I love this shrimp! It doesn't really taste that great, but I'm gonna eat it all!!" The promise of homemade strawberry shortcake after swim lessons was enough for him to finish every last bite. For the record, I think it tasted great, but maybe that's because I love cilantro & anything citrus! I planned to use the leftovers in tacos with fresh mango salsa & avocados for my lunch the next day... until I came home that night and found my husband had eaten all of the rest of the shrimp.

Recipe

Serves 6

• 1 pound Wild Caught Shrimp, shelled & deveined
• 1 Tbsp Avocado Oil
• 2 Tbsp Fresh Cilantro, chopped
• 2 Limes, zest & juice
• 1 tsp Garlic, minced
• Salt & Pepper

Directions

• Combine oil, cilantro, lime zest & juice, garlic and salt & pepper in a zip top bag. Add shrimp and flip bag upside down to mix marinade with shrimp. Marinate for 30 minutes.
• Thread shrimp on skewers and grill over medium-high heat for 3 minutes per side.

21DF: 1 Red, 1 teaspoon

Grab & Go Ham & Egg Muffins

So now that school's out for Summer, I decide to make a super easy protein packed breakfast for the morning. Makes sense right? Well, at least I have an idea that will be fast & healthy in the fall!

I've been eying similar recipes on Pinterest for a while & I'm glad I finally decided to make these. They're so easy (of course) & you can add any vegetables that you have at home. I used a red pepper and fresh spinach, but broccoli or sweet potatoes would be delicious, too.

Recipe

Serves 4  (3 muffins per serving)

• 6 Eggs
• 12 slices Nitrate Free Ham
• 1 cup chopped Bell Peppers
• 1 cup chopped Fresh Spinach
• 1/4 cup Pepper Jack Cheese, optional

Directions

• Preheat oven to 375*.
• Spray muffin pan with cooking spray. I found a coconut oil spray at the store that I love!
• Scramble the eggs in a bowl, add vegetables & stir.
• Place one slice of ham in each muffin tin.
• Pour egg mixture inside of each slice of ham, about 3/4 full & bake for 15 minutes.
• Add cheese if desired & bake for 10 additional minutes.
• Serve immediately or allow to cool enough to handle, pop muffins out & store in refrigerator. 
• To reheat, warm in the microwave for 1 minute.

21DF: 1 Red, 1/2 Green, 1/2 Blue

Crock Pot Balsamic Pork Tenderloin

This spring our older son started t-ball, his first team sport with practices & games & we're loving it! Well, our younger son decided that since Matt would be busy with t-ball, he wanted to go back for round 2 of swim lessons. So now on Tuesdays at our usual dinner time, we pack up & head downtown to the YMCA for a bit. It works out great, really. The time of lessons makes me prepare dinner in the morning or early afternoon so that it's ready when we get home & they boys usually join the clean plate club since they've been swimming, which always works up an appetite! Crock pot recipes are my go-to Tuesday night meals.

I've made this recipe a few times & we all love it. It's super versatile & can be paired with any vegetables to complete the meal.

Recipe

Serves 8

• 2 one-pound pork tenderloins
• 1 1/2 cups water
• 1/2 cup balsamic vinegar
• 2 tablespoons liquid amino acids (or reduced sodium soy sauce)
• 2 tablespoons honey
• 4 cloves garlic, minced (2 teaspoons jarred, minced)

Directions

•   Place tenderloins inside of crock pot.
• Mix water, balsamic vinegar, amino acids, honey & garlic in a small bowl & pour over pork.
• Cover and cook on low for 6 hours or on high for 4 hours, flipping tenderloin over once or twice to baste in sauce.
• Remove pork from crock pot with tongs. Slice into 4 oz portions & top with sauce.
• I served ours with steamed broccoli & maple-cinnamon roasted sweet potatoes.

21DF: 1 Red, 1 Yellow & 1 Green (if served with sweet potatoes & broccoli)

Apricot-Basil Chicken with Freekeh & Zoodles

I love adding new elements to a dish, such as a different grain. I always feel that in order to have a complete dinner there should be some protein, a vegetable or two, and a grain. I try to mix it up; sometimes we'll have a side of whole wheat pasta, Israeli couscous, or bulgar. When I saw this recipe with Freekeh (pronounced free-ka, not free-key as I prefer), I had to give it a try!

Freekeh are grains that are harvested while they're still young, which allows them to contain more protein, vitamins & minerals than the same mature grain. It is low GI, low carb, high in fiber (up to 4 times the fiber of brown rice) & rich in prebiotic properties. Freekeh would be a great choice for individuals managing diabetes.

So now that you've learned a little more about Freekah, let's check out this recipe that boasts a sweet sauce:

Recipe (adapted from Cooking Light magazine, May 2015)

Serves 4

• 1 1/2 cups water
• 1 1/4 cups unsalted chicken stock, divided
• 1 cup freekeh
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup dry red wine
• 1/2 cup dried apricots, chopped
• 4 (4-ounce) skinless boneless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup thinly sliced fresh basil

Directions

• Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, & 1/4 teaspoon pepper in a medium saucepan; bring to a boil. Cover & reduce heat to medium & simmer 18 minutes or until tender.
• Combine remaining 1/4 cup stock, wine, & apricots in a small bowl.
• Sprinkle chicken with remaining salt & pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 7 minutes or until done, turning once. Add apricot mixture to pan; cook 2 minutes. Stir in butter; remove from heat.
• Place 2/3 cup freekeh on each plate. Top each serving with with 1 chicken breast; divide sauce evenly among servings & sprinkle with basil.
• I served ours with zoodles sauteed in olive oil and garlic.  

21DF - 1 Red, 1 Green, 1 Yellow, 1/4 Purple, 1 teaspoon

Menu Monday - 5.4.15

Long time no type! We've been busy around here, and my blogs have taken quite the backseat, but I am back this week with another installment of Menu Monday! I'm starting another round of the 21 Day Fix today, so I've really taken the time to meal plan dinners and some lunch options in order to have a successful round. You know the saying: "fail to plan; plan to fail."

If you're not familiar with the 21 day fix, you should for sure check it out! I love this program for a few reasons. #1 it's all made up of REAL food. Clearly I enjoy cooking, when I have time, so it's really important to me to focus on clean eating. #2 the workouts are 30 minutes a day, with some yoga (my favorite) on Sundays. I would do an hour of yoga every day if I had time. #3 you see results! Since the beginning of the year I've lost 15 pounds, and that was only with 1 round of the fix and a couple 3 day refreshes. I'll be the first to admit I have quite a bit of baby toddler weight to lose, so every pound counts for me!

Anyway, on to the Menu plan:

Our Menu for the Week of 5.4.15

Monday - Apricot-Basil Chicken with Freekeh

Tuesday - Crock Pot Balsamic Pork Tenderloin with Roasted Sweet Potatoes & Steamed Cauliflower

Wednesday - Whole Wheat Spaghetti with Chicken, Garlic & Red Pepper with Lemon-Caper Broccoli

Thursday - Coconut Shrimp with Apricot Sauce & Brown Rice with Peppers & Onions

Friday - Balsamic Glazed Steaks with Mushroom & Herb Risotto & Roasted Brussels Sprouts

Saturday - Grill out with Friends

Sunday - Mother's Day... it's not my responsibility! (or, at least I hope not...)

Some lunch ideas for the week are Italian Wedding Soup (with leftovers from Wednesday),  Tomato Basil Spaghetti Frittata (with more leftovers from Wednesday), Avocado Egg Salad Wraps.

Stop back to see some of these recipes featured!

Essential Oils for an Unproductive Cough

On our path to better health, another thing I'm trying to change is our reliance on medications. I started dabbling in essential oils about a year ago & I have been very pleasantly surprised by their effects on several ailments. 

About a month ago my older son came down with a cold that went straight to his upper respiratory system & so began his barking cough, particularly at night. It didn't seem to keep him awake, but I knew he wasn't getting a restful nights sleep & neither was I. 

Around 3 in the morning I searched for an oil combination to help with his cough. I knew that my Breathe Ease oil was a good candidate for opening up the his lungs, but after researching I found that adding Rosemary & Peppermint might help to stop this unproductive cough.

I took a tablespoon of coconut oil & added 2 drops of each oil in the palm of my hand. I wasn't able to rub this concoction on his chest, because he was sleeping & would not roll over. So I just rubbed them it on his back...

he stopped coughing immediately!

I wasn't sure if it was a fluke, but we applied these every night until his cold was gone. Then just the other night his cough came back & our doctor believes it's due to allergies (whether seasonal or because of our dog, we're not sure...). I whipped up this combination again & the same thing happened. He stopped coughing right away.

Now, so that I don't have to stumble around the house in the middle of the night with my giant case of oils & my vat of coconut oil, I made up a small mason jar of "Cough Rub" to apply to his chest & back before bed.

It's always best to apply essentials oils with a carrier oil, especially on children. The Rocky Mountain Oils website is a great resource for application & uses. I am NO expert, these are just my personal results. Please educate yourself & take caution when using essential oils.

Caprese Salad with Avocado

As it begins to warm up around here I'm really starting to crave fresh foods & today I made the freshest salad for lunch. The color of food really inspires me & this salad did not disappoint when I was photographing it. ;)

Recipe

Serves 1

• 1 cup Spinach
• 1/4 cup Fresh Basil, torn
• 1 Roma Tomato, chopped
• 1/8 Avocado, chopped
• 2 Tbsp Fresh Mozzarella, torn
• Balsamic Vinegar

Directions

• Mix together the spinach and fresh basil. 
• Top with Roma tomatoes, avocado & mozzarella cheese.  
• Drizzle with balsamic vinegar.
• Enjoy! 

21DF: 1 Green & 1 Blue

Menu Monday - 3.16.15

This weekend we were knee deep in our master bathroom renovation, but I took a little time to plan out our meals, because if I don't make a plan & a shopping list, the week just doesn't go as smoothly.

I have to change up the week a little bit since it's St. Patrick's Day. Taco Tuesday is now Taco Monday. ;) We're also having our youngest son's birthday party on Saturday with family. I asked him what he wants for dinner, and he said "Steak!" I'm not sure I'm going to make steak for a 3 year old's birthday... buuut maybe! So Saturday is still up in the air. I think on his REAL birthday I'll cook him a big steak. If he's asking for steak at 3, what and how much will he be eating when he's 13?!

Our Menu for the Week of 3.16.15

Monday - Turkey Tacos/Taco Salads with Cilantro Lime Brown Rice

Tuesday - Crock Pot Corned Beef & Cabbage

Wednesday - General Tso's Chicken with Brown Rice & Broccoli

Thursday - Chili Cheese Fries with Roasted Cauliflower

Friday - "Skinny" Shrimp Scampi with Cherry Tomatoes & Zoodles

Saturday - Ty's Birthday Dinner

Sunday - Sun Dried Tomato & Goat Cheese Stuffed Chicken Breasts with Roasted Brussels Sprouts

Shamrock Shakeology

It's that time of year to indulge in your favorite Spring-time treat in honor of St. Patty's Day, but this year you don't have to spare nutrition & spend extra calories (& consume God knows what chemicals). I made this as an after-workout protein shake, and it was both delicious & refreshing! I love using fresh herbs while I cook, but they're usually in savory dishes. It was fun to be able to make something sweet with something green.

Recipe

Serves 1

• 1 scoop Vanilla Shakeology
• 1/2 Banana
• 1 cup Spinach
• 1/4 cup Fresh Mint
• 1 cup Ice
• 1 1/2 cup Water (or more)

Directions:

• Place all ingredients in a high-powered blender until smooth.  
• Enjoy! :)

 I also tried it with a scoop of Chocolate Vegan Shakeology & it was not as green, but just as tasty!

21DF: 1 Red, 1 Purple, 1 Green

Mexican Casserole

One of our favorite types of meals around here is a good Mexican dish. We typically have "Taco Tuesdays" because they're simple, healthy, and everyone will eat them. I decided to try a casserole & it quickly became a favorite! I used venison because my husband is a big deer hunter, and our freezer is usually packed with this lean & cholesterol-free meat, but you can make this with beef or even turkey if you'd like.

The photo really doesn't do it justice. This meal is chock full of vegetables & lots of flavor!

Recipe:

Serves: 12

• 1 cup Brown Rice
• 2 pounds Ground Beef (or Venison or Turkey)
• 1 can Black Beans
• 1 tablespoon Olive Oil
• 2 Bell Peppers, diced
• 1 large Onion, diced
• 4 Green Onions, sliced thin
• 1 can Diced Tomatoes
• 1 can Green Chile
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Corriander
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Fresh Cilantro, minced
• 4 oz. Cheddar Cheese, shredded
• Plain Greek Yogurt

Directions:

• Cook rice according to package directions until just al dente. Drain, if needed, and set aside. 
• Brown beef in a large skillet until no pink remains; drain excess fat and add to rice in a large bowl along with beans.
• Heat oil in the same skillet and cook peppers and onions until slightly softened, about 5 minutes; add to beef mixture.
• Add all remaining ingredients to beef mixture except cheese and stir gently to mix well.
• Pour beef mixture into a greased 13 x 9 baking dish and top with grated cheese.
• Cover and bake at 375 until bubbly throughout and cheese has melted, about 40 minutes.
• Let stand a few minutes before serving.
• Top with a spoonful of Greek Yogurt.
• Enjoy!

21DF - 2 Reds, 2 Greens, 1/4 Yellow, 1/2 Blue

Menu Monday - 3.9.15

Wow, it's been a little too long. I gave you one week of dinners & left you hanging. Sorry!

My boys & I took an unexpected and last minute vacation for 10 days to the Caribbean, and it was delightful. We left sub-zero temps for 70's & 80's - my idea of perfect weather. And then we returned to sub-zero temps, and of course the boys got sick again. But it's warming up slowly & thanks to the time change, they're sleeping & it's still a little light out!

So here I am with the second installment of healthy dinners:

Our Menu for the Week of 3.9.15

Monday - Mexican Casserole with Venison & Rice

Tuesday - Roasted Chicken & Vegetables with Whole Wheat Couscous

Wednesday - Turkey Tacos / Taco Salad with Crock Pot Re-fried Beans

Thursday - Crock Pot Pork Chops

Friday - Out for Fish

Saturday - Balsamic Glazed Steaks with Sauteed Maple Brussels Sprouts & Shoestring Sweet Potatoes

Sunday - Crock Pot Turkey Breast with Green Beans & Mashed Red Potatoes

Fruit Salsa with Cinnamon Stevia Chips

We went to my brother in law & sister in law's house to watch the Super Bowl this year, where we ate from a nacho bar that they put together. It was a fun idea that everyone loved! They too are foodies & really enjoy cooking & trying new foods. Summertime at the cottage is full of some good eats!

For their nacho bar they shopped at a Mexican grocer & bought authentically seasoned & cooked shredded beef & pork with toppings like fresh guacamole, tomatoes & lettuce. It was simple & delicious. I wasn't quite sure what to bring, & then it hit me that we might want a little sweet to go with our savory.

I've been making fruit salsa for years from a recipe that I found in the classic cookbook from Better Homes & Gardens. I didn't stray too much from the original recipe, other then making half of the chips with Stevia instead of sugar, swapped the butter for coconut oil & I added whatever fruit we had in the fridge.

Recipe:

Serves 12 (8 chips & 1/2 cup salsa)

Salsa-

• 1 cup Strawberries, finely chopped
• 1 medium Orange, peeled & finely chopped
• 2 Kiwi, peeled & finely chopped
• 1/2 cup Raspberries, finely chopped
• 1/2 cup Blueberries, finely chopped
• 1/4 cup Yellow Bell Pepper, finely chopped
• 1 tablespoon Lemon Juice

Cinnamon Chips-

• 12 Flour Tortillas 
• 3 tablespoons Coconut Oil
• Cinnamon
• Stevia in the Raw

Directions:

• Combine all ingredients for salsa. Cover & refrigerate for 6-24 hours. 
• Preheat oven to 350 & melt coconut oil in a bowl.
• Brush coconut oil on each tortilla & cut into 8 wedges.
• Place wedges on baking sheet in a single layer & sprinkle with cinnamon & stevia.
• Bake for 10 minutes & repeat with remaining wedges. 
• Store in an airtight container for up to 4 days or freeze for up to 3 weeks.
• Enjoy chips with salsa!

This is a tasty & healthy snack that everyone enjoys. The recipe make a lot of salsa, but I just added the rest into my smoothies once we ran out of chips!

Maple Butternut Squash Soup

One of our most frequented restaurants is Panera, because I feel they have fresh & healthy options available for our whole family, although the mac & cheese is a favorite among the littles. This fall they offered a delicious butternut squash bisque that I loved & I knew I could make a lightened up version at home. In about 15 minutes, I had this:

Whenever it's available, I order an organic butternut squash through my local delivery service, Doorganics (post coming soon). They last quite a while in the fridge & when I have a craving for some warm soup on a cold day, this is my favorite lunch!

Recipe:

Serves 4 (1 cup / serving)

• 2 teaspoons Coconut Oil
• 1 medium Onion, chopped
• 1 small Butternut Squash, peeled & cubed
• 2 cups Organic Chicken Stock (or Vegetable Stock for vegetarian)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1 teaspoon Nutmeg
• 10 Pecan Halves, chopped
• Maple Syrup

Directions:

• In a medium pot, melt coconut oil over medium heat. Add onions & saute until onions are translucent.
• Add butternut squash, broth, cinnamon, nutmeg & salt.
• Bring the pot to a boil and allow squash to cook until fork tender; about 10 minutes.
• Once squash is cooked, pour contents from pot into a blender or food processor & puree until smooth. 
• Pour soup into bowls, add a swirl of maple syrup & top with chopped pecans.
• Enjoy!

21DF: 1 Green, 1/2 Teaspoon & 1/4 Blue

Slow Cooker Pork Carnitas

Almost a year ago, I completed a round of the Whole 30... well, actually I did a Whole 29. On day 30 we were traveling to Vancouver for an Alaskan Cruise, and while the morning started out alright, I found it difficult to stay on this very strict Paleo inspired diet while living in airports all day & traveling with a 2 year old & a 4 year old. It was hard enough to learn short cuts that would get me started on this journey, but then to make sure I was consuming approved items while traveling was quite difficult. And, I needed some Starbucks!

Either way, the Whole 30 taught me a lot about food and how well my body & mind can function if I'm fueling it properly. From there I ventured into the world of Paleo more by purchasing a few cookbooks. My favorite is "The Paleo Kitchen" by Juli Bauer & George Bryant. Their Pulled Pork recipe has become my go to. It's simple & can be thrown together while I'm eating breakfast. Their recipe calls for you to rub the pork with a dry spice mixture and refrigerate, but I always forget & just end up throwing everything in the crock pot for the day. It still turns out delicious!

Recipe:

Serves 6

• 2.5 - 3 pounds Pork Tenderloin
•  1/4 cup Water
• 2 tablespoons Smoke Paprika
• 1 tablespoon Sea Salt
•  1 tablespoon Chili Powder
• 1 tablespoon Ground Cumin
• 1/2 tablespoon Freshly Ground Black Pepper
• 1/2 tablespoon Dried Ground Oregano
• 1 teaspoon Cayenne Pepper
• 12 Corn Tortillas or 6 Flour Tortillas
• Fresh Romaine, chopped
• Fresh Tomatoes, Chopped
• Shredded Cheese
• Greek Yogurt

Directions:

• Place pork tenderloin in slow cooker, pour water over top.
• Mix together seasonings & sprinkle on top of pork.
• Turn slow cooker to low & cook for 8-10 hours.
• When pork is done, pull apart with 2 forks.
• Place the pork in tortilla(s) & top with romaine, tomatoes, cheese & Greek yogurt.
• Enjoy!

 21DF - 1 Red, 1 Green, 1 Yellow, 1/2 Blue

"Skinny" Shrimp Scampi with Cherry Tomatoes & Zoodles

When I'm planning our dinners for the week, I try to include a variety of proteins, not just a ton of chicken. I hope this helps our boys have an expanded pallet as they grow. Our older son loves shrimp & our younger one really enjoys "shish" (a.k.a. fish). I made salmon not that long ago, and the next day he told Grandma that we ate our fish & had to get new ones. Our Beta Fish! I'd love to know all of the thoughts that go on in his head! Either way, they always have to try what we make for dinner. I'm certainly not a short order cook.

A few weeks ago I bought several pounds of wild-caught shrimp when it was on sale, & then I forgot about it. While cleaning out the freezer, I figured I would use a pound to make something delicious - so Shrimp Scampi it is! One of my favorite ways to use zucchini is to make "Zoodles". My husband's actually not opposed to them, after almost passing them up. I have a simple spiralizer that I bought at Bed, Bath & Beyond for under $15 & it works great.

Recipe:

Serves 2 Adults & 2 Kids

Shrimp-

• 1 pound Wild-Caught Shrimp, peeled & deveined
• 2 teaspoons Avocado Oil
• Juice of 1 Lemon
• Salt & Pepper

Vegetables-

• 2 Zucchinis, spiralized
• 1/2 pint Cherry Tomatoes
• 2 cloves Garlic, minced
• 2 teaspoons Avocado Oil
• Salt & Pepper

Directions:

• Add oil to one pan & heat over medium heat. Add shrimp & fresh lemon juice. Flip shrimp after about 4 minutes, and continue to cook until no longer translucent. Season with salt & pepper.
• At the same time in another pan, add the oil & garlic over medium-high heat. Add zoodles & tomatoes & cook until soft & tomatoes almost pop when stirred, approximately 5-7 minutes. Season with salt & pepper.
• Plate the zoodles & tomatoes & top with shrimp. 
• Enjoy!
 

21DF - 2 Greens, 1 Red, 1 teaspoon.

Deconstructed Energy Balls

We've changed our eating habits quite a bit, especially since we've had our boys, but there's one thing I just can't give up: sweets!

They're my weakness, specifically baked goods, but nothing about a giant, warm cookie is healthy. So I've searched for alternatives to satisfy my sweet tooth without going overboard!

You may have seen recipes on Pinterest for "energy balls". We all love this idea in our house, but when I make a whole batch, I can't stop at one, and I defeat the purpose of a healthy treat. I've since realized that if I use these ingredients mixed in a single serving bowl, I won't break the calorie bank & exceed the sugar limit.

Recipe:

Serves 1

• 2 tablespoons Old Fashioned Oats
• 2 teaspoons Natural Peanut Butter (I love Costco's pb)
• 1/2 teaspoon Raw Honey
• 1 tablespoon Unsweetened Shredded Coconut
• 1 teaspoon Miniature Chocolate Chips

 Directions:

• Combine oats & peanut butter in a small bowl (like that cute one above from Target). 
• Drizzle honey on top & sprinkle with coconut & chocolate chips.
• Enjoy! 

21DF - 1/4 yellow, 3 Teaspoons, honey from "coffee bar", 1/2 Blue

Balsamic Glazed Steaks with Sauteed Maple Brussles Sprouts

Don't get me wrong, I love a grilled steak, but it's a little difficult to grill when the temperature is in the teens here in the evening. And when it gets dark at 5:30, it's tough to tell the how done your meat is. Lucky for me (& you), the broiler in our oven isn't too shabby when it comes to fulfilling a craving for steak!

 

What I love about this meal is that it's quick, easy, and requires only a few ingredients.

Recipe:

Serves 2 adults & 2 kids

Steaks-

• 3 - 4oz. Sirloin Steaks
• Salt & Pepper
• Cooking Spray

Sprouts-

• 1 pound Brussels Sprouts (approximately 20)
• Avocado Oil
• 3 teaspoons Maple Syrup

Sauce-

• Balsamic Vinegar

 Directions:

• Preheat broiler.
• Spray broiler pan with cooking spray. Season both sides of each steak with salt & pepper.
• Cook steaks for about 5 minutes on each side; more or less according to your preference and steak thickness.
• Meanwhile, add 2 teaspoons avocado oil to a pan. Cut the ends off Brussels sprouts, and remove the outside leaves. Slice in half and add to pan, sautee until slightly crispy and brown. Add a little water and maple syrup. Place a top on the pan and steam for 3 minutes. 
• In a sauce pan add balsamic vinegar and reduce until thick.
• When steaks & sprouts are done, place them on a plate and drizzle the balsamic glaze. 

21DF - 1 Red, 1 Green

Open-Faced Ham & Egg Sandwich

A few years ago, my mom, husband & I decided to venture into the world of "Backyard Chickens". Well, not so much backyard, since combined we have over 7 acres in the city (my mom lives in our backyard), but none the less, we do not have a chicken farm. We started with a dozen chicks since we were told that some may not make it past the teenager stage (rebels). We did lose one chicken early on, but we also experienced something we were not expecting... 2 of our chicks "turned into" ROOSTERS!

Now this is particularly saddening for me, because my chicken, a Golden Wyandotte, who I respectively named Goldie Hen (harhar!) was one of the roosters. Lucky for them, one of my husband's co-worker's sons was starting a chicken farm. So after many *hilarious* attempts to lure these cocky & noisy roosters into a cat carrier, they were safely taken to their new home where I'm sure they have produced a fine brood of chicks!

We only have 2 left from the original dozen & we added 6 more chicks 2 years ago, we lost 1 from this batch, leaving us with 7 hens total. They are free-range (just ask the neighbors...), and eat lots of yummy food, which we believe is what makes their eggs taste so good.

So why did I tell you all of this? Well, on a good day we'll get an egg from each hen, and typically at least 5 a day. We love to eat LOTS of fresh eggs! Which leads me to this simple recipe:

Recipe

Serves 1

• 1 slice Ezekiel Bread, Toasted
• 1 Farm Fresh Egg
• 3 slices Nitrate-Free Ham

Directions

• While your bread is toasting, spray pan with cooking spray & fry your egg on half of the pan for a few minutes, depending on your yolk preference.
• Add the slices of ham to the other half of the pan to warm & brown slightly.
• Place the ham on top of the toast & the egg on top of the ham.
• Enjoy!

And I'll leave you with this handsome fella...

 

21DF - 1 Yellow, 1 Red.

Menu Monday - 1.26.15

I'll be including a quick post each Monday with our menu for the week. Typically I plan, shop & prep on Sunday, but we were gone until last night, so today is the day for all of that!  While I was planning, I also checked the weather to see what day would be best for grilling outside. Wednesday is a high of 34*, and I actually said out loud, "Wow! It's going to be hot!" Oh geez...

Our Menu for the Week of 1.26.15

Monday - Slow Cooker Pulled Pork Carnitas with Chopped Romaine, Tomatoes & Shredded Cheddar on Corn Tortillas

Tuesday - "Skinny" Shrimp Scampi with Zoodles & Whole Wheat Noodles

Wednesday - Asian Chicken Skewers with Broccoli Slaw & Orange Sesame Dressing

Thursday - Leftovers (I typically make enough food to plan on a night of leftovers)

Friday - Venison Meatloaf with Roasted Red Potatoes & a Side Salad

Saturday - Chicken Chili with Baked Corn Chips

Sunday - Oven Roasted Chicken & Vegetables

I'll be sharing these recipes, so be sure to check back! And after a while you will see repeats in our meal plan. We have our favorites & I try not to make each week too complicated. But on that note, I also can't eat the same thing over & over. 

Enjoy!

Hi, I'm New Here...

Welcome!

Somehow you've stumbled upon this new little blog, and I'm grateful for that. I also blog over at I'm Always Nesting, my design + lifestyle blog, but I have now decided to keep food & design separate.

My mission for this blog is to spread the word about clean eating. I'm passionate about what goes in my family's bodies, and I really enjoy spending time in the kitchen. In turn, I also have a new-found love for food photography. The color that comes from our food amazes & inspires me!

I hope to provide quick & easy to follow recipes using simple ingredients to create a delicious meal for you to enjoy.

Thanks for visiting!