Friday, May 16, 2014
I was asked to post about my recent Boudoir photo session. This will be long, just giving you a head's up, but it will be worth reading to the end. I have struggled, as most females have, with my self confidence. I have always been complimented, but I always bought in to the society hype of what a woman should look like. I became somewhat depressed because I didn't have the thigh gap, the muscular upper back, the toned 6 pack. I had the flabby left over pregnancy tummy, the cellulite ridden thighs that touched, the arms that flapped in the wind. I believed that I was fat because I wasn't like the models in the magazines for a long time. Then I was invited to like a page on facebook. So I did. It was a local boudior photography page and I saw an add about a full day of sexy. Who wouldn't want to do that right? Feel sexy for a whole day!? Well, I didn't want to do that. As much as I wanted to feel sexy and beautiful, I couldn't stop seeing all the flaws that I had become obsessed with. I kept seeing pictures on that page of women just like me that had done it, so I thought why not? I want to feel as beutiful as everyone tells me I am. For once, I chose to ignore the mirror, ignore the thoughts in my head, just ignore it all and I took the leap of faith. The date had been set. I went in for my consultation appointment. Why is that important you ask? Well, I will tell you. The photographer helped me decide what kinds of lingerie would be best for my body type, we walked through what I was comfortable with and she assured me that the whole day would be about me. My hair and make-up would be done by a professional. All I had to do was show up with things to wear. I was sold! It was paid for and there was no turning back, so I dedicated my time to shut the voices in my head up about how I thought I should look. I just kept telling myself that I was beautiful, I was not a size 2 and that was perfectly ok. I showed up for my shoot feeling a bit nervous, but somehow confident that I would feel empowered and that I had made the right choice in spending some much needed and deserved time for myself! The photographer (Marsha Foster) was cheerful and excited and she was cracking jokes to make me feel more comfortable. The hair and make-up was done by Ashley Gregory. She was just as laid back and hilarious as Marsha. It was like a high school sleepover. Remember those? How much fun you had? How comfortable you were around your friends? It was just like that. Once the hair and make-up was completed, Ashley left and the session was on. We started out with the outfit I was the most comfortable in, but it didn't take long before I was fully confident and the sexiest photos came from that. She spent the day building me up, complimenting me, and empowering me. I felt so incredibly gorgeous. I didn't think about my butt, thighs, stomach, back, arms....etc. NOT ONCE! In that moment I realized, it's not selfish to love yourself, take care of yourself, and to make your happiness a priority. It's a necessity! I still feel beautiful and sexy and I still don't care about my body flaws. I know I am not alone in feeling the way I did. I recommend you all book a photo shoot with her!! She will work with you on payments. She goes above and beyond what any other boudior photographer does. Her business name is Freedom Dreamer Photography. I have added a few of the pictures so you have proof of her incredible work! Go call her right now!!! And don't forget to tell her who sent you :) ***I will add this, she does not photo shop the pictures. All her editing is done in the camera before taking the picture. She will change the lighting constantly to get different effects. Believe me - my body is FAR from perfect. I have cellulite and loose skin, but you can't see any of it in the photos because she really is that incredible with a camera**
Tuesday, May 6, 2014
Bean Stew (kid approved)
Bean Stew
Ingredients:
6 cups chicken broth or vegetable broth (I use vegetable broth)
1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tbsp uncooked white rice
2 tbsp minced garlic
1 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper
Directions:
Place all ingredients in the slow cooker, cover and cook on low for 8 hours or on high for 4 - 5 hours.
*TIP - Can be used as a freezer meal, but... do not add the broth. Place all the ingredients (minus the broth) in a ziploc bag before cooking and place in freezer. Once you are ready to make it, you will need to leave it in the fridge overnight to thaw. Then you will add the broth to the crock pot.
Ingredients:
6 cups chicken broth or vegetable broth (I use vegetable broth)
1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tbsp uncooked white rice
2 tbsp minced garlic
1 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper
Directions:
Place all ingredients in the slow cooker, cover and cook on low for 8 hours or on high for 4 - 5 hours.
*TIP - Can be used as a freezer meal, but... do not add the broth. Place all the ingredients (minus the broth) in a ziploc bag before cooking and place in freezer. Once you are ready to make it, you will need to leave it in the fridge overnight to thaw. Then you will add the broth to the crock pot.
Pork and Beans (kid approved)
Pork and Beans
Ingredients:
3 cups cooked and cute into cubes pork chops
3 (15oz) cans pinto beans
1 large white onion, diced
1 cup organic ketchup (yes they really make that)
1/3 cup maple syrup (the real maple syrup)
1 tbsp molasses
1 tbsp olive oil
Directions:
Saute onions in the olive oil until fragrant and translucent. Add all other ingredients to the pan, and warm over medium heat, dtirring frequently. I often put this in the crock pot for 2-3 hours on low.
Ingredients:
3 cups cooked and cute into cubes pork chops
3 (15oz) cans pinto beans
1 large white onion, diced
1 cup organic ketchup (yes they really make that)
1/3 cup maple syrup (the real maple syrup)
1 tbsp molasses
1 tbsp olive oil
Directions:
Saute onions in the olive oil until fragrant and translucent. Add all other ingredients to the pan, and warm over medium heat, dtirring frequently. I often put this in the crock pot for 2-3 hours on low.
Cauliflower Pizza Bites (kid approved as long as you don't tell them it's cauliflower)
Cauliflower Pizza Bites
Ingredients:
2 cups grated cauliflower
1/4 cup egg whites
1 cup 1% cottage cheese (drained)
1 tsp oregano
2 tsp parsley
1/4 tsp garlic powder
1 tbsp coconut oil (optional)
1-2 tbsp franks hot sauce (optional)
mini pepperoni slices
Directions:
Preheat your oven to 450. Line a cookie sheet with parchement paper. In a hot pan, fry your cauliflower in the coconut oil until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool. Place all other ingredients in a blender or food processor and blend until smooth. In a bowl, combine the cauliflower and the blended ingredients. Stir until blended well. Evenly spoon mixture into little circles on the parchment paper and press firmly on each one forming them into flat circles (like pizza). Place your mini pepperoni slices on each one and bake for 25-30 minutes. Remove the pizza bites from the oven and let set until cool (this is important as they will break apart while they are hot). Top with organic pizza sauce if desired. We use it for dipping ours.
Ingredients:
2 cups grated cauliflower
1/4 cup egg whites
1 cup 1% cottage cheese (drained)
1 tsp oregano
2 tsp parsley
1/4 tsp garlic powder
1 tbsp coconut oil (optional)
1-2 tbsp franks hot sauce (optional)
mini pepperoni slices
Directions:
Preheat your oven to 450. Line a cookie sheet with parchement paper. In a hot pan, fry your cauliflower in the coconut oil until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool. Place all other ingredients in a blender or food processor and blend until smooth. In a bowl, combine the cauliflower and the blended ingredients. Stir until blended well. Evenly spoon mixture into little circles on the parchment paper and press firmly on each one forming them into flat circles (like pizza). Place your mini pepperoni slices on each one and bake for 25-30 minutes. Remove the pizza bites from the oven and let set until cool (this is important as they will break apart while they are hot). Top with organic pizza sauce if desired. We use it for dipping ours.
Zesty Grilled Chicken (Kid Approved and our FAVORITE!)
Zesty Grilled Chicken
Ingredients:
6-8 boneless skinless chicken breasts
1 cup apple cider vinegar
3 tbsp minced garlic
1 1/2 tsp weber grill seasoning - chicago steak (I know you're thinking - steak seasoning on chicken?? Trust me on this one)
Directions:
Combine all ingredients in a large ziploc bag and shake until ingredients are evenly mixed and seasonings are coating all chicken. Marinate for 6 hours (I usually let it sit about 8), turning and shaking the bag every couple hours. Grill on an outside grill on medium/high heat about 7 minutes on each side until chicken is 165 degrees on the inside.
Ingredients:
6-8 boneless skinless chicken breasts
1 cup apple cider vinegar
3 tbsp minced garlic
1 1/2 tsp weber grill seasoning - chicago steak (I know you're thinking - steak seasoning on chicken?? Trust me on this one)
Directions:
Combine all ingredients in a large ziploc bag and shake until ingredients are evenly mixed and seasonings are coating all chicken. Marinate for 6 hours (I usually let it sit about 8), turning and shaking the bag every couple hours. Grill on an outside grill on medium/high heat about 7 minutes on each side until chicken is 165 degrees on the inside.
4 Ingredient Pancakes (kid approved)
4 Ingredient Pancakes
Ingredients:
3 bananas
6 egg whites
1 1/2 cups quick cooking oats
2 tsp pure vanilla extract
Directions:
Blend all ingredients in a blender. Spray griddle with olive oil. Once the griddle is warm, add the pancake batter. Cook approx 2 minutes on each side, until done.
Ingredients:
3 bananas
6 egg whites
1 1/2 cups quick cooking oats
2 tsp pure vanilla extract
Directions:
Blend all ingredients in a blender. Spray griddle with olive oil. Once the griddle is warm, add the pancake batter. Cook approx 2 minutes on each side, until done.
Edible Cookie Dough (definetly kid approved)
Edible Cookie Dough
Ingredients:
1/2 cup quick cooking oats
1/4 cup natural peanut butter
2 tsp pure vanilla extract
2 squares dark chocolate (we use 1 square of Lindt 85% cocoa and 1 square of 90% cocoa)
1 tbsp honey
1 tbsp unsweetened vanilla almond milk
Directions:Add all ingredients in a blender and mix together about 30 seconds. Place wax paper on a plate and add cookie dough in small rounded balls. Put in the freezer for at least 1 hour. (I have found they taste best if you wait for two hours)
Ingredients:
1/2 cup quick cooking oats
1/4 cup natural peanut butter
2 tsp pure vanilla extract
2 squares dark chocolate (we use 1 square of Lindt 85% cocoa and 1 square of 90% cocoa)
1 tbsp honey
1 tbsp unsweetened vanilla almond milk
Directions:Add all ingredients in a blender and mix together about 30 seconds. Place wax paper on a plate and add cookie dough in small rounded balls. Put in the freezer for at least 1 hour. (I have found they taste best if you wait for two hours)
Italian Stallion Crock Pot Chicken (Kid approved)
Italian Stallion Crock Pot Chicken
Ingredients:
3-4 pounds of boneless skinless chicken breast
5 medium potatoes
3/4 cup chopped onion (I use sweet onions)
3 tbsp minced garlic
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp honey
1 tbsp basil
1 tbsp thyme
1 tbsp red pepper flakes
1 tbsp oregano
1 tsp rosemary
1 tsp parsley
1 tsp salt
1 tsp pepper
1 tsp bay leaves
Directions:Mix all ingredients, not including chicken, in a blender and blend well for about 30 seconds. Place blended sauce in a pan and simmer on low/medium heat for about 10-15 minutes until sauce thickens and turns a deeper shade of red. Mix chicken breasts and pasta sauce in a crock pot and cook on low about 7-8 hours. After 7 hours, you'll notice the sauce looks very runny, this is normal. Remove crock-pot from heating base and shred chicken as it cools. The chicken will absorb the juices from the sauce.
Ingredients:
3-4 pounds of boneless skinless chicken breast
5 medium potatoes
3/4 cup chopped onion (I use sweet onions)
3 tbsp minced garlic
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp honey
1 tbsp basil
1 tbsp thyme
1 tbsp red pepper flakes
1 tbsp oregano
1 tsp rosemary
1 tsp parsley
1 tsp salt
1 tsp pepper
1 tsp bay leaves
Directions:Mix all ingredients, not including chicken, in a blender and blend well for about 30 seconds. Place blended sauce in a pan and simmer on low/medium heat for about 10-15 minutes until sauce thickens and turns a deeper shade of red. Mix chicken breasts and pasta sauce in a crock pot and cook on low about 7-8 hours. After 7 hours, you'll notice the sauce looks very runny, this is normal. Remove crock-pot from heating base and shred chicken as it cools. The chicken will absorb the juices from the sauce.
Skinny Lasagna Rolls (kid approved sometimes haha)
Skinny Lasagna Rolls
Ingredients:
10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes)
1 jar marinara sauce (24 oz) no sugar added
1 tbsp olive oil
2 garlic cloves, minced
6 cups baby spinich, loosely packed and chopped well
1 cup low fat ricotta cheese
1 1/2 cups part skim, shredded mozzarella cheese
1/2 cup low fat cottage cheese
1 egg white
1 tsp dried oregano
sea salt
1/2 tsp black pepper
1/4 cup grated parmesan cheese
Directions:
Preheat the oven to 425. Add 1/4 cups marinara to a 13x9x2 casserole dish. In a large skillet, add oil and heat to medium low. Saute garlic until fragrant, about 1 minute. Add chopped spinich and saute until wilted, about 3 minutes. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt, and pepper. On a clean work surface lined with parchement paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, and spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls, seam side down, not quite touching, in the prepared dish. Evenly spread 1 cup marinara over rolls, sprinkle with remamining mozzarella and parmesan. Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly.
Ingredients:
10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes)
1 jar marinara sauce (24 oz) no sugar added
1 tbsp olive oil
2 garlic cloves, minced
6 cups baby spinich, loosely packed and chopped well
1 cup low fat ricotta cheese
1 1/2 cups part skim, shredded mozzarella cheese
1/2 cup low fat cottage cheese
1 egg white
1 tsp dried oregano
sea salt
1/2 tsp black pepper
1/4 cup grated parmesan cheese
Directions:
Preheat the oven to 425. Add 1/4 cups marinara to a 13x9x2 casserole dish. In a large skillet, add oil and heat to medium low. Saute garlic until fragrant, about 1 minute. Add chopped spinich and saute until wilted, about 3 minutes. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt, and pepper. On a clean work surface lined with parchement paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, and spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls, seam side down, not quite touching, in the prepared dish. Evenly spread 1 cup marinara over rolls, sprinkle with remamining mozzarella and parmesan. Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly.
Bruschetta Chicken (Kid approved)
Bruschetta Chicken
Ingredients:
4 chicken breasts
5 small tomatoes, chopped
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. sea salt
Hnadful basil, chopped
Directions:
Preheat oven to 375 (or grill your chicken on an outdoor grill. Your choice, we prefer the smoky taste of the outdoor grill. It really compliments the seasonings and vegetables). If you choose to bake it, sprinkle it with salt and pepper, cover and bake about 35-40 minutes. Meanwhile, combine tomatoes, garlic, onion, olive oil, vinegar, salt, and basil in a bowl. Refrigerate until chicken is ready to be served. Spoon over the chicken before serving.
Ingredients:
4 chicken breasts
5 small tomatoes, chopped
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. sea salt
Hnadful basil, chopped
Directions:
Preheat oven to 375 (or grill your chicken on an outdoor grill. Your choice, we prefer the smoky taste of the outdoor grill. It really compliments the seasonings and vegetables). If you choose to bake it, sprinkle it with salt and pepper, cover and bake about 35-40 minutes. Meanwhile, combine tomatoes, garlic, onion, olive oil, vinegar, salt, and basil in a bowl. Refrigerate until chicken is ready to be served. Spoon over the chicken before serving.
Post workout banana bites (kid approved)
Post Workout Banana Bites
Ingredients:
5 bananas
2 oz vanilla greek yogurt
1 tbsp all natural peanut butter
Directions:
In a small bowl, mash one banana and whisk together with greek yogurt and peanut butter, set aside. Slice bananas into half-inch thick slices and lay out on a cookie sheet. Spread an even amount of peanut butter mixture over the top of the slices and place another slice on top. If the bananas start sliding around, feel free to add a bit more peanut butter to simply make the mixture thicker. Place cookie sheet in the freezer for a minimum of 2 hours and enjoy after a workout, or as a bedtime snack.
Ingredients:
5 bananas
2 oz vanilla greek yogurt
1 tbsp all natural peanut butter
Directions:
In a small bowl, mash one banana and whisk together with greek yogurt and peanut butter, set aside. Slice bananas into half-inch thick slices and lay out on a cookie sheet. Spread an even amount of peanut butter mixture over the top of the slices and place another slice on top. If the bananas start sliding around, feel free to add a bit more peanut butter to simply make the mixture thicker. Place cookie sheet in the freezer for a minimum of 2 hours and enjoy after a workout, or as a bedtime snack.
Lemon Chicken with Thyme (kid approved)
Lemon Chicken with Thyme
Ingredients:
4 boneless skinless chicken breasts
juice of 2 lemons
zest of 1 lemon
1 tbsp fresh thyme
1 tsp pepper
1/2 tsp sea salt
Directions:
Preheat oven to 375. Whisk together lemon juice, lemon zest, garlic, thyme, salt, and pepper, set aside. Place chicken breasts in a baking dish and pour lemon mixture over top, making sure to completely coat them. Bake for about 40 minutes or until juices run clear.
Ingredients:
4 boneless skinless chicken breasts
juice of 2 lemons
zest of 1 lemon
1 tbsp fresh thyme
1 tsp pepper
1/2 tsp sea salt
Directions:
Preheat oven to 375. Whisk together lemon juice, lemon zest, garlic, thyme, salt, and pepper, set aside. Place chicken breasts in a baking dish and pour lemon mixture over top, making sure to completely coat them. Bake for about 40 minutes or until juices run clear.
Chunky Guacamole
Chunky Guacamole
Ingredients:
3 ripe avocados, lightly mashed
juice of 2 limes
1 tsp. sea salt
2 roma tomatoes, chopped
1/2 red onion, chopped
1 clove garlic, minced
1-2 jalapenos (depending on desired level of spicy), seeded and chopped
pinch of cayenne pepper
Handful of fresh cilantro, chopped
Directions:
In a medium bowl, mash avocados with lime juice, and sea salt until just combined, but still a bit chunky. Add in the rest of the ingredients and mix well.
Ingredients:
3 ripe avocados, lightly mashed
juice of 2 limes
1 tsp. sea salt
2 roma tomatoes, chopped
1/2 red onion, chopped
1 clove garlic, minced
1-2 jalapenos (depending on desired level of spicy), seeded and chopped
pinch of cayenne pepper
Handful of fresh cilantro, chopped
Directions:
In a medium bowl, mash avocados with lime juice, and sea salt until just combined, but still a bit chunky. Add in the rest of the ingredients and mix well.
Loaded Veggie Frittata
Loaded Veggie Frittata
Ingredients:
1 tbsp olive oil
2 cloves garlic, minced
1 smaill onion, chopped (I use a sweet onion)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, shredded
1/2 cup broccoil florets, chopped
1/4 cup sun dried tomatoes, chopped
2 eggs
5 egg whites
1/4 cup parmesan cheese
1 tsp. dried oregano
1/4 tsp red pepper flakes
1/2 tsp pepper
pinch of sea salt
Directions:
Preheat oven to 425. In a large skillet on medium heat, saute onion with oil about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli, and sun dried tomatoes, cooking an additional 2 minutes. Set aside. In a large bowl, whisk together eggs, cheese, oregano, red pepper flakes, salt, and pepper. Continue whisking until foamy. Place sauteed veggies in a pie dish that has been lightly sprayed with oil and pour egg mixture over top, making sure to evenly coat the veggies. Cover loosely with foil and bake in the oven at 425 for about 10 minutes. Reduce heat to 350 and continue baking for 25 minutes. You'll know it's done when a knife inserted comes out clean in the center.
Ingredients:
1 tbsp olive oil
2 cloves garlic, minced
1 smaill onion, chopped (I use a sweet onion)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, shredded
1/2 cup broccoil florets, chopped
1/4 cup sun dried tomatoes, chopped
2 eggs
5 egg whites
1/4 cup parmesan cheese
1 tsp. dried oregano
1/4 tsp red pepper flakes
1/2 tsp pepper
pinch of sea salt
Directions:
Preheat oven to 425. In a large skillet on medium heat, saute onion with oil about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli, and sun dried tomatoes, cooking an additional 2 minutes. Set aside. In a large bowl, whisk together eggs, cheese, oregano, red pepper flakes, salt, and pepper. Continue whisking until foamy. Place sauteed veggies in a pie dish that has been lightly sprayed with oil and pour egg mixture over top, making sure to evenly coat the veggies. Cover loosely with foil and bake in the oven at 425 for about 10 minutes. Reduce heat to 350 and continue baking for 25 minutes. You'll know it's done when a knife inserted comes out clean in the center.
Salsa
Salsa
Ingredients:
1 white onion, roughly chopped
1-2 jalapenos (depending on how spicy you want it), roughly chopped
1 clove garlic, chopped
8 roma tomatoes, chopped
1 can (4.5 oz) green chilies
1 handful cilantro, chopped
1 tbsp fresh lime juice
1 packet stevia
1/4 tsp sea salt
Directions:
Combine all ingredients in a blender or food processor and pulse until just combined for a chunky salsa, or 1 minute for a thinner salsa.
Ingredients:
1 white onion, roughly chopped
1-2 jalapenos (depending on how spicy you want it), roughly chopped
1 clove garlic, chopped
8 roma tomatoes, chopped
1 can (4.5 oz) green chilies
1 handful cilantro, chopped
1 tbsp fresh lime juice
1 packet stevia
1/4 tsp sea salt
Directions:
Combine all ingredients in a blender or food processor and pulse until just combined for a chunky salsa, or 1 minute for a thinner salsa.
Crock Pot Salsa Chicken
Crock Pot Salsa Chicken
Ingredients:
3 large boneless skinless chicken breasts
2 cups favorite salsa (I have a recipe for that too!)
Directions:
Place chicken breasts in your crock pot and cover completely with salsa. Cook on low for 6 hours. Place chicken in a bowl and shred it with two forks.
*TIP: This is perfect for wraps, tacos, sandwiches, and salads!
Ingredients:
3 large boneless skinless chicken breasts
2 cups favorite salsa (I have a recipe for that too!)
Directions:
Place chicken breasts in your crock pot and cover completely with salsa. Cook on low for 6 hours. Place chicken in a bowl and shred it with two forks.
*TIP: This is perfect for wraps, tacos, sandwiches, and salads!
Thai Lime Chicken (Kid apporved)
Thai Lime Chicken
Ingredients:
2/3 cup unsalted, dry roasted peanuts
3 tbsp garlic powder
3 tsp ginger, ground
4 bonless, skinless chicken breast
2 limes
Directions:
Preheat oven to 375. In a food processor, grind peanuts until fine, but not to paste. In a small bowl, combine the peanuts, garlic powder, and ginger. Place chicken on a cookie sheet and squeeze lime juice over the top. Then roll the chicken in peanut mixture until well coated. Bake for 25 minutes or until no loger pink in the middle and the juices run clear.
Ingredients:
2/3 cup unsalted, dry roasted peanuts
3 tbsp garlic powder
3 tsp ginger, ground
4 bonless, skinless chicken breast
2 limes
Directions:
Preheat oven to 375. In a food processor, grind peanuts until fine, but not to paste. In a small bowl, combine the peanuts, garlic powder, and ginger. Place chicken on a cookie sheet and squeeze lime juice over the top. Then roll the chicken in peanut mixture until well coated. Bake for 25 minutes or until no loger pink in the middle and the juices run clear.
Spanish Scramble
Spanish Scramble
Ingredients:
6 egg whites
1 egg yolk
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. olive oil
2 slices whole grain bread, cubed
1 zucchini, julienned
1 red bell pepper, minced
1 plum tomato, chopped
Directions:In a medium bowl, whisk egg whites, yolk, oregano, and paprika together. Set aside. In a large skillet, heat oil on high heat. Add bread, zucchini, bell pepper, and tomato and saute, stirring constantly, until vegetables soften and begin to turn brown, about 3 minutes. Drizzle egg mixture over top and stir constantly until the eggs are cooked, about 3-4 more minutes.
Ingredients:
6 egg whites
1 egg yolk
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. olive oil
2 slices whole grain bread, cubed
1 zucchini, julienned
1 red bell pepper, minced
1 plum tomato, chopped
Directions:In a medium bowl, whisk egg whites, yolk, oregano, and paprika together. Set aside. In a large skillet, heat oil on high heat. Add bread, zucchini, bell pepper, and tomato and saute, stirring constantly, until vegetables soften and begin to turn brown, about 3 minutes. Drizzle egg mixture over top and stir constantly until the eggs are cooked, about 3-4 more minutes.
Baked parmesan fries (kid approved)
Baked Parmesan Fries
Ingredients:
1 lb yukon gold or red potatoes, cleaned and cut into 1/2 inch thick strips
1 tbsp. extra virgin olive oil
2 tsp. dried italian seasoning
1/2 tsp. garlic powder
1/4 tsp. coarsely ground black pepper
1/2 tbsp. sea salt
1/4 cup grated parmesan cheese
Directions:
Preheat oven to 425. Line a baking sheet with foil. Place potatoes on foil, drizzle evenly with oil and sprinkle with italian seasoning, garlic powder, and pepper. Toss to coat, then arrange in a single layer. Bake on center rack of oven for 10 minutes, then flip and stir, baking another 5 minutes. Remove from oven and sprinkle with salt and parmesan cheese.
Ingredients:
1 lb yukon gold or red potatoes, cleaned and cut into 1/2 inch thick strips
1 tbsp. extra virgin olive oil
2 tsp. dried italian seasoning
1/2 tsp. garlic powder
1/4 tsp. coarsely ground black pepper
1/2 tbsp. sea salt
1/4 cup grated parmesan cheese
Directions:
Preheat oven to 425. Line a baking sheet with foil. Place potatoes on foil, drizzle evenly with oil and sprinkle with italian seasoning, garlic powder, and pepper. Toss to coat, then arrange in a single layer. Bake on center rack of oven for 10 minutes, then flip and stir, baking another 5 minutes. Remove from oven and sprinkle with salt and parmesan cheese.
Skillet Spaghetti (kid approved)
Skillet Spaghetti
Ingredients:
1 1/2 lb lean ground beef or ground turkey
1 tbsp. olive oil
2 tbsp. onion powder
1 tbsp. chili powder
1 1/2 tsp. dried oregano
2 tsp. dried basil
3-4 cups water
2 (15 oz) cans tomato sauce, no sugar added
1 (16 oz) package whole grain spaghetti noodles
Grated parmesan cheese
Directions:
Brown meat in your pan using the olive oil. Once the meat has lost all of it's pink color, add all the spices to the pan and stir well to combine. Pour in the water (start with 3 cups, you can always add more later)and tomato sauce and stir gently while bringing the sauce to a gentle boil. Add the pasta, stir and cover the pan with a lid. Check on the pasta often so as to keep it from burning on the bottom of the pan. Cook until pasta has reached desired level of softness, about 20-30 minutes. Remember to stir. Allow to cool a bit and top with parmesan when serving.
*TIP: This is a quick and easy meal, it's kid approved (mine even asked for seconds!), and it's budget friendly!
Ingredients:
1 1/2 lb lean ground beef or ground turkey
1 tbsp. olive oil
2 tbsp. onion powder
1 tbsp. chili powder
1 1/2 tsp. dried oregano
2 tsp. dried basil
3-4 cups water
2 (15 oz) cans tomato sauce, no sugar added
1 (16 oz) package whole grain spaghetti noodles
Grated parmesan cheese
Directions:
Brown meat in your pan using the olive oil. Once the meat has lost all of it's pink color, add all the spices to the pan and stir well to combine. Pour in the water (start with 3 cups, you can always add more later)and tomato sauce and stir gently while bringing the sauce to a gentle boil. Add the pasta, stir and cover the pan with a lid. Check on the pasta often so as to keep it from burning on the bottom of the pan. Cook until pasta has reached desired level of softness, about 20-30 minutes. Remember to stir. Allow to cool a bit and top with parmesan when serving.
*TIP: This is a quick and easy meal, it's kid approved (mine even asked for seconds!), and it's budget friendly!
Chocolate syrup!! (kid approved)
KID APPROVED CHOCOLATE SYRUP
Ingredients:
1 cup coconut sugar
1 cup unsweetened cocoa powder
1 tsp. pure vanilla extract
1 cup water
Directions:
Whisk all ingredients together in a pot and bring to a soft boil, stirring constantly. Once the syrup thickens, (about 5 minutes) remove from heat and transfer to a glass container. Store in the fridge. Warm in the microwave for 1-2 minutes to get it pouring nicely, as needed.
Ingredients:
1 cup coconut sugar
1 cup unsweetened cocoa powder
1 tsp. pure vanilla extract
1 cup water
Directions:
Whisk all ingredients together in a pot and bring to a soft boil, stirring constantly. Once the syrup thickens, (about 5 minutes) remove from heat and transfer to a glass container. Store in the fridge. Warm in the microwave for 1-2 minutes to get it pouring nicely, as needed.
Gold Fish Crackers (kid approved)
Gold Fish Crackers
Ingredients:
2 cups finely grated, sharp cheddar cheese, loosely packed
3/4 cup whole wheat pastry flour
1/4 tsp. onion powder
1/8 tsp. salt
2 tbsp. butter
Directions:
In a food processor, blend everything but the butter together. Stop the process at least once to scrape the sides. When it's well mixed, add the butter and blend until the mixture becomes very crumbly. Empty into a large mixing bowl, and knead the dough into a ball. It won't seem possible at first, but the warmth of your hands will make the dough come together nicely. If you really struggle with the dough being too dry, you can always add an extra tablespoon of butter. Roll the dough to 1/4 inch thickness and cut with a small fish shaped cookie cutter. Bake at 350 for 15-17 minutes. Makes apprx. 150 crackers.
Ingredients:
2 cups finely grated, sharp cheddar cheese, loosely packed
3/4 cup whole wheat pastry flour
1/4 tsp. onion powder
1/8 tsp. salt
2 tbsp. butter
Directions:
In a food processor, blend everything but the butter together. Stop the process at least once to scrape the sides. When it's well mixed, add the butter and blend until the mixture becomes very crumbly. Empty into a large mixing bowl, and knead the dough into a ball. It won't seem possible at first, but the warmth of your hands will make the dough come together nicely. If you really struggle with the dough being too dry, you can always add an extra tablespoon of butter. Roll the dough to 1/4 inch thickness and cut with a small fish shaped cookie cutter. Bake at 350 for 15-17 minutes. Makes apprx. 150 crackers.
Tortilla Chicken Stew
Tortilla Chicken Stew
Ingredients:
1 1/2 lbs raw chicken breasts
1 (12 oz) jar of your favorite salsa
1 pound frozen corn (thawed)
1 pound frozen mixed bell peppers (thawed)
3 organic, corn tortillas, shredded by hand
Directions:
Place the chicken at the bottom of the crock pot and pour everything else over it. Cook on low for 8-10 hours. When the time is up, just stir and shred the chicken. Garnish with sliced olives, shredded cheese, and/or plain yogurt.
*TIP: kid approved! Freezes well and goes great with a hot summer night or a cold winter night.
Ingredients:
1 1/2 lbs raw chicken breasts
1 (12 oz) jar of your favorite salsa
1 pound frozen corn (thawed)
1 pound frozen mixed bell peppers (thawed)
3 organic, corn tortillas, shredded by hand
Directions:
Place the chicken at the bottom of the crock pot and pour everything else over it. Cook on low for 8-10 hours. When the time is up, just stir and shred the chicken. Garnish with sliced olives, shredded cheese, and/or plain yogurt.
*TIP: kid approved! Freezes well and goes great with a hot summer night or a cold winter night.
Friday, May 2, 2014
Cilantro Lime Rice
Cilantro Lime Rice
Ingredients:
1 cup extra long grain rice or basmati rice (I prefer basmati rice, but the long grain works great)
Juice of 1/2 lime
2 cups water
1 tsp salt
3 tbsp fresh copped cilantro
3 tsp olive oil
Directions:
In a small pot, add rice, water, 1tsp oil, and salt. Boil on high until most of the water evaporates. When the water just skims the rice, reduce to low and cover about 15 minutes. Shut off the heat and keep covered about 5 additional minutes. In a medium bowl, combine cilantro, lime juice, rice, and remaining oil. Toss until completely mixed. serve.
Ingredients:
1 cup extra long grain rice or basmati rice (I prefer basmati rice, but the long grain works great)
Juice of 1/2 lime
2 cups water
1 tsp salt
3 tbsp fresh copped cilantro
3 tsp olive oil
Directions:
In a small pot, add rice, water, 1tsp oil, and salt. Boil on high until most of the water evaporates. When the water just skims the rice, reduce to low and cover about 15 minutes. Shut off the heat and keep covered about 5 additional minutes. In a medium bowl, combine cilantro, lime juice, rice, and remaining oil. Toss until completely mixed. serve.
Apple Cinnamon Steel Cut Oats (kid approved)
Apple-Cinnamon Steel Cut Oats
Ingredients:
3 cups organic steel cut oats
3 cups unsweetened vanilla almond milk
13 cups water (you can use a little less, but we aren't fond of the thicker texture)
1 cup unsweetened applesauce
1/2 cup Ideal Brown no calorie sweetener
3 tabelspoons cinnamon
1 tsp nutmeg
1 tsp salt
1.5 tsps pure vanilla extract
Directions:
Spray your crock pot with non stick spray or use a crock pot liner (seriously, I am obbsessed with them). Put all ingredients in the crockpot and cook overnight on low (around 8 hours). It will look weird when it is done, don't fret. you did not mess it up. Just give it a couple good stirs and serve!
*TIP: This freezes great for later consumption! Just thaw in fridge overnight.
Ingredients:
3 cups organic steel cut oats
3 cups unsweetened vanilla almond milk
13 cups water (you can use a little less, but we aren't fond of the thicker texture)
1 cup unsweetened applesauce
1/2 cup Ideal Brown no calorie sweetener
3 tabelspoons cinnamon
1 tsp nutmeg
1 tsp salt
1.5 tsps pure vanilla extract
Directions:
Spray your crock pot with non stick spray or use a crock pot liner (seriously, I am obbsessed with them). Put all ingredients in the crockpot and cook overnight on low (around 8 hours). It will look weird when it is done, don't fret. you did not mess it up. Just give it a couple good stirs and serve!
*TIP: This freezes great for later consumption! Just thaw in fridge overnight.
Egg Muffins
Egg Muffins
Ingredients:
Pure olive oil spray
4 scallions or green onions, minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
dash of salt and pepper
Directions:
Preheat oven to 375 degrees F. Coat a 12-muffin tim with a small amount of olive oil spray to prevent sticking. Combine vegetables in a large bowl and mix well. Fill each muffin tin 2/3 full with vegetable mixture. Whisk eggs and seasonings in a large mixing bowl. Use a 1/3 measuring cup and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
*TIP: Muffins will need to be refrigerated and will stay for approx. 1 week in refrigerator. These do freeze well for later consumption, just be sure to thaw in refrigerator overnight.
Ingredients:
Pure olive oil spray
4 scallions or green onions, minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
dash of salt and pepper
Directions:
Preheat oven to 375 degrees F. Coat a 12-muffin tim with a small amount of olive oil spray to prevent sticking. Combine vegetables in a large bowl and mix well. Fill each muffin tin 2/3 full with vegetable mixture. Whisk eggs and seasonings in a large mixing bowl. Use a 1/3 measuring cup and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
*TIP: Muffins will need to be refrigerated and will stay for approx. 1 week in refrigerator. These do freeze well for later consumption, just be sure to thaw in refrigerator overnight.
Ok guys and gals! I need to know what kind of recipes you would like to see so I know what to start putting up first. I have recipes for just about everything you can imagine. Don't hesitate to let me know. I will even be including DIY lotions, face washes, laundry detergent, etc that I use at my home.
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