Menu Monday: February 1-February 7

So I know I’ve been MIA the last few days. It was a long weekend. My hubby was out of town, and I’m just not myself when he’s not around. Anyway, here’s what’s on our menu this week. I made homemade breakfast sandwiches for this weeks breakfasts. And I’m not sure why, but my blog is acting up so please excuse the lack of usual bold print and bullets. They’re not at the top of my page like they usually are.

Monday 2/1

Breakfast: Breakfast Sandwich
Snack: Shakeo w/ pb
Lunch: Cottage cheese, grapes, strawberries, cucumbers, carrots and celery.
Snack: Almonds
Dinner: Garlic Ranch Chicken with carrots and potatoes

Tuesday 2/2

Breakfast: Breakfast Sandwich
Snack: Shakeo w/ pb
Lunch: leftovers from dinner 2/1
Snack: Apple
Dinner: Taco Salads

Wednesday 2/3

Breakfast: Breakfast Sandwich
Snack: Shakeo w/ pb
Lunch: leftovers from dinner 2/2
Snack: Almonds
Dinner: Lemon Pepper Salmon and asparagus

Thursday 2/4

Breakfast: Breakfast Sandwich
Snack: Shakeo w/ pb
Lunch: leftovers from dinner 2/3
Snack: Apple
Dinner: Turkey Burgers, homemade potato wedges, and broccoli

Friday 2/5

Breakfast: Breakfast Sandwich
Snack: Shakeo w/ pb
Lunch: leftovers from dinner 2/4
Snack: Almonds
Dinner: Ham and potato corn chowder

Saturday 2/6

Breakfast: Veggie omelette
Snack: Shakeo w/pb
Lunch:leftover corn chowder
Snack: Veggis w/ hummus
Dinner: Pork tenderloin, brown rice, and carrots

Sunday 2/7

Breakfast: Veggie omelette
Snack: Shakeo w/ pb
Lunch: Salad
Snack: Veggies w/ hummus
Dinner: crockpot chili

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Thirsty Thursday: Outsmart your cravings

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As most of you know, I’m pregnant with my second child. For the last two weeks I’ve been having cravings for sweets. Mostly for peanut butter cups. While I’ll admit I’ve had a few in the last few weeks, I’m not using my cravings as an excuse to ruin my choice to have a healthy and fit pregnancy. Instead of having a pb cup everyday, I’ve been making chocolate pb shakes as my morning snack/meal. It’s a pretty self explanatory recipe, but I thought I’d share how I make mine.

Ingredients

  • 1 scoop chocolate protein powder/supplement of choice (I use a chocolate vegan meal replacement powder)
  • 1 cup milk of choice ( You can use pretty much anything. I know there are different kinds for all of the allergies and sensitivities out there. I personally enjoy unsweetened almond milk in my shakes)
  • 1-2 TBSP Peanut Butter (I prefer powdered pb. Jif Peanut Powder is my new favorite)
  • Ice to taste

 

Instructions

Add all ingredients to blender, and blend to your liking.

Enjoy! 🙂

 

Tasty Tuesday: Blueberry Baked Oatmeal

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So in my last post, I mentioned that I made baked oatmeal for this weeks breakfast. I thought I’d share the recipe for any of you that want to try it. It’s amazing. So easy to make and good for you as well. You can pretty much use any kind of fruit you want, like blueberries, strawberries, bananas, peaches. Mix and match. Enjoy! 🙂

 

INGREDIENTS
2 cups rolled oats
1 teaspoon baking powder
½ teaspoon salt
⅓ cup honey
2 cups milk of choice
1 large egg
2 tablespoons melted butter
2 teaspoons vanilla extract
1½ cup fresh or frozen blueberries
INSTRUCTIONS
Preheat the oven to 375 and grease a 9 x 9 inch baking dish.
In a medium mixing bowl, combine oats, baking powder, and salt.
In a large bowl, combine honey, milk, egg, melted butter, and vanilla. Add oat mixture into the large bowl and combine all ingredients to form a thick oat batter. Add blueberries to the large bowl and fold with a spatula to combine.
Pour oatmeal mixture into baking dish. Arrange blueberries to make sure they are evenly distributed throughout.
Baked 35 minutes in the preheated oven until the top is golden and the oat mixture is set. Remove from oven and allow mixture to cool slightly prior to serving.

You can easily reheat this in the microwave!! 🙂

Menu Monday: January 25-January 29

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Since we are going away for the weekend, I only have meals planned for Monday-Friday. The only thing I know I’ll definitely have over the weekend is my shake. 🙂 Blueberries were on sale, so I made some blueberry baked oatmeal for this weeks breakfast! 🙂

Monday 1/25

  • Breakfast: Baked oatmeal
  • Snack: Shakeo w/ pb
  • Lunch: Seasoned chicken w/ peppers over rice
  • Snack: Strawberries
  • Dinner: Marinaded steaks w/ asparagus

 

Tuesday 1/26

  • Breakfast: Baked oatmeal
  • Snack: Shakeo w/ pb
  • Lunch: Shrimp w/ peppers over rice
  • Snack: Apple
  • Dinner: Taco Salads

 

Wednesday 1/27

  • Breakfast: Baked oatmeal
  • Snack: Shakeo w/ pb
  • Lunch: Seasoned chicken w/ peppers over rice
  • Snack: Strawberries 
  • Dinner: Parmesan and herb crusted salmon with sautéed kale

 

Thursday 1/28

  • Breakfast: Baked oatmeal
  • Snack: Shakeo w/ pb
  • Lunch: Shrimp w/ peppers over rice
  • Snack: Apple
  • Dinner: Marinaded pork chops w/ steamed veggies

 

Friday 1/29

  • Breakfast: Baked oatmeal
  • Snack: Shakeo w/ pb
  • Lunch: Seasoned chicken w/ peppers over rice
  • Snack: Strawberries 
  • Dinner: Chicken and Kale Soup

 

Wacky Wednesday: Pregnancy Wellness

As you should know, it is very important to stay healthy during your pregnancy. There are many benefits of staying healthy and active during your pregnancy. The most beneficial is knowing you are less likely to have complications during delivery, and your baby is more likely to be healthy as well.

One way of staying healthy is eating right. Yes, you’re eating for two, but you only actually need to add 300 calories to your daily diet. Try to make sure you’re eating healthy, well balanced meals. Now, I’m not saying you can’t indulge every now and then druing your pregnancy. *cough* I ate an entire sleeve of thin mints the other night. *cough* 🙂 I feed myself and my family healthy meals to begin with, so it’s nothing new to me. Your diet should consist of lean meats, lots of fruits and veggies, whole grains, (whole grain pastas and breads) and low fat dairy products. I post my weekly menu on Mondays if you’d like to check it out. I eat the items I talked about above, as well as a healthy shake I drink daily.

Exercise is also a very important part of a healthy pregnancy. Staying active during your pregnancy is very beneficial. It can help prevent excess weight gain, ( you should gain between 20-30 pounds) reduce pregnancy related problems, like constipation, back aches and swelling, it can help improve your sleep, increase your energy, and prepare you for labor and delivery. There are so many great ways to to exercise and stay fit while pregnant. I’m personally a HUGE fan of Autumn Calabrese’s Active Maternity, but there are also some really great videos on YouTube as well!!!

If you’re currently pregnant, I hope everything is going well for you, and if you’re trying or thinking about getting pregnant, I hope this helps you have a fit and healthy pregnancy! 🙂

Wacky Wednesday: Spicy Kale and Black Bean Salad

So I didn’t get a chance to be online yesterday with everything going on, so I decided to make my Wacky Wednesday post a recipe post….since I missed tasty Tuesday! Anyway, my family and I LOVE burrito bowls, and I’m always trying to find new tasty, healthy ones. Here is a recipe we absolutely love. It’s from theglowingfridge.com.
INGREDIENTS
  1. 1 cup quinoa, uncooked (or rice – we like brown rice for ours)
  2. 6 cups chopped kale, de-stemmed
  3. 1/2 red onion, chopped
  4. 1 can black beans, drained and rinsed
  5. 1 cup corn
SPICY DRESSING
  1. 1/4 cup fresh cilantro, chopped
  2. 1 clove garlic, minced
  3. 1/4 cup fresh lime juice (about 2 limes)
  4. 1/4 cup hot sauce of your choice (I used a chili pepper sauce)
  5. 1/4 cup water
  6. 1 teaspoon maple syrup
  7. 1/2 teaspoon cumin
  8. sea salt and pepper, to taste
INSTRUCTIONS
  1. In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
  2. In a large salad bowl, add the kale and the onion.
  3. Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.
  4. Prepare the dressing. Pour the dressing over the salad, mix and enjoy!
NOTES
  1. Stays fresh in the refrigerator up to 2 days.
  2. Can replace quinoa with rice and add any additional veggies you like. Bell peppers, tomato, avocado etc.

Menu Monday: December 21-27

Here’s my plan for this week! Also, the breakfast sandwiches I made were so yummy and so convenient that I made them again for this week!!! 🙂 Hope you all have an amazing week and Merry Christmas!!!! 🙂 🙂

 

Monday 12/21

  • Breakfast: Breakfast sandwich
  • Snack: Shakeo mixed w/ water. Banana
  • Lunch: cottage cheese and pineapple
  • Snack: hard boiled eggs with seasoning
  • Dinner: Thai Chicken and Brown Rice

 

Tuesday 12/22

  • Breakfast: Breakfast sandwich. Banana
  • Snack: Apple w/ Pb
  • Lunch: Leftover Thai chicken and rice
  • Snack: Shakeo mixed w/ water
  • Dinner: Chili with homemade bread

 

Wednesday 12/23

  • Breakfast: Breakfast sandwich
  • Snack: Shakeo mixed w/ water. Banana
  • Lunch: Leftover chili
  • Snack: Hard boiled egg w/ seasoning. Apple
  • Dinner: Spinach chicken burgers, homemade potato wedges, and steamed broccoli

Thursday 12/24

  • Breakfast: Breakfast sandwich
  • Snack: Apple
  • Lunch: Leftovers from dinner
  • Snack: Shakeo mixed w/ banana and Pb
  • Dinner: Mandarin Spinach Salad, Asian pork tenderloin, garlic green beans and potatoes. (plus some appetizers since we’re having Christmas Eve dinner at our house)

 

Friday 12/25

  • Breakfast: breakfast sandwich
  • Snack: Shakeo mixed w/ water. (We’ll be on the road traveling for Christmas)
  • Lunch/Dinner: Whatever my mom is making for Christmas dinner! 🙂

 

Saturday 12/26

  • Breakfast: Breakfast sandwich
  • Snack: Shakeo with Pb and banana
  • Lunch: Turkey taco lettuce wraps and apple
  • Snack: Veggis and hummus
  • Dinner: Chicken fajitas

 

Sunday 12/27

  • Breakfast: Breakfast sandwich
  • Snack: Shakeo with Pb and banana
  • Lunch: Turkey taco lettuce wraps
  • Snack:Veggies and hummus
  • Dinner: Christmas dinner at the in laws house.

Super Saturday: Cookie Madness 2015

So every year I pick a day to dedicate to baking cookies. Today I baked for 10 hours and made 8 different kinds of cookies! While I’d LOVE to each all of them, they’re mostly for giving to friends and coworkers. We will keep a few here to enjoy, but we know it’s not good to go over board. 🙂

P.S. Don’t you just love the beautiful cutouts my little man and I made?? Lol.

What are some of your favorite cookies and holiday traditions?

 

 

 

 

Thirsty Thursday: Mint Cookie Shake

With the holidays upon us, it’s easy to fall off the wagon with our healthy eating. I won’t lie, I’m a Christmas cookie eater! I’m actually having my annual “Cookie Madness” this weekend, where I end up spending the entire day baking cookies. I bake hundreds of cookies, but they don’t stay here! I send them with friends, and also give to my coworkers and husband’s coworkers. We only keep a few dozen for ourselves and Santa. Lol. 🙂

Like I said, it’s easy to just eat junk and not think about being healthy. Well, I found a yummy shake I’d love to share with ya’ll that might help curb those cravings. It’s a mint cookie shake. It’s pretty delicious! 🙂

Ingredients:

  • 1 cup milk of choice (I like unsweetened almond milk)
  • 1 scoop chocolate protein powder of choice
  • 1/4 tsp mint extract (or to taste)
  • Ice to taste

 

Directions:

Put all ingredients in blender and blend until smooth. Enjoy!

 

 

Wacky Wednesday: Kids in the Kitchen

So I used to do a Wellness Wednesday post, but I thought this would be a better post instead. I’d love to post something random each Wednesday. Hence the name “Wacky Wednesday!” It will be anything from wellness, health, to kids recipes and activities. I think it’ll be a really fun post because it’ll be differenteach week! 🙂 Anyway, this week I decided to make a kids recipe post. My son absolutely LOVES to help me in the kitchen, and I love coming up with different, fun, yummy recipes we can make together. AlthoughI dont have a picture, this is one of his favorite things to make. 🙂

ENGLISH MUFFIN PIZZAS

Ingredients:

    • English Muffin of choice. (we use Food for Life)
    • pizza sauce
    • shredded cheese (we like mozzarella)
    • your favorite toppings such as lean sausage, pepperoni, and any veggies, like, peppers, black olives, broccoli, mishrooms, tomatoes, etc.

Directions:

1. Toast your English muffins.

2. Spread on pizza sauce.

3. Sprinkle cheese on top and add your toppings.

4. Put on cookie sheet and put into broiler for a few minutes, until cheese is melted. 

Enjoy!!