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

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! 🙂

Sunday Funday: Playing catch up!

Well, I haven’t been on since right before Christmas, so I hope you all had a fantastic holiday!!!! 🙂

Anyway, we had a very blessed holiday season. Not only because it was the holidays and we got to spend time with our family, but because our family is growing! That’s right. We’re expecting a new bundle of joy this June!!! 😀 We chose to wait to share the news with everyone because we had quite a bit of trouble getting pregnant this time around.

Okay, onto other news. I still want to keep posting my meal plans on Mondays, but my fitness/workout posts will definitely be different now that I’m doing pregnancy workouts. :-p

So, I hope you are all well, and I hope you will all hang in there with me and my posts. 🙂 Enjoy the rest of your weekend!

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.

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!

 

 

Tasty Tuesday: Yummy side dish!

As I said yesterday, I’m sharing one of my favorite rice side dishes. I kinda just threw it together one day, so I never actually gave it a name. Ha ha. Anyway, here it is. If you try it, I hope you love it as much as we do!! 🙂
Ingredients:
1 cup rice of choice (I use brown rice)
1 1/2 cups of chicken broth OR veggie broth
2 tablespoons olive oil
1 cup corn (canned, frozen or fresh)
3 stalks green onions, chopped
1 can of black beans, rinsed
1/2 bunch of cilantro, stemmed and chopped fine
1 stalk celery, chopped
1 avocado, chopped (optional- it’s fine if you eat it right away, but we all know they turn brown after a few hoirs, so be sure if you’re using it to put it in when it’s time to eat)
1-2 limes cut into wedges

Directions:
Cook rice in the broth according to package. Fluff and put aside, uncovered.

In a large sauce pan, heat the olive oil over medium heat. Add corn to the sauce pan and stir occasionally. Cook for about 5 minutes. Add in the chopped green onions and cook for about 2 minutes. Add beans and cook for another 2 minutes. Turn off the heat. Add in the cooked rice and toss. Add in chopped cilantro,salt and pepper (to taste) and mix well. Carefully fold in the avocado. You don’t want to mash it! Serve with or without a squeeze of fresh lime juice. Enjoy!

This makes about 4 servings, so feel free to cut recipe in half or double it. 🙂

Menu Monday: December 14-18

I know, I know, I fell off the grid again. This time of year is always so busy for us, but I promise I’m going to try harder to keep on top of my posts. Anyway, I wanted to share this weeks menu. ☺️

Monday 12/14

  • Breakfast: I made some freezable breakfast sandwiches ove the weekend, so I’ll be having those this week. They’re natural ham, Swiss cheese, and egg white on Food for Life 7 sprouted grain English muffins.
  • Snack: Shakeo mixed w/ water. Banana
  • Lunch: Homemade chicken salad on lettuce wraps, grapes, and bell peppers
  • Snack: hard boiled eggs with seasoning mix
  • Dinner: Homemade meatball subs with side salads. (Work meetings = quick easy dinners 😝)

 

Tuesday 12/15

  • Breakfast: breakfast sandwich
  • Snack: Apple w/ Pb
  • Lunch: Homemade chicken salad on lettuce wraps, grapes, and bell peppers
  • Snack: Shakeo mixed w/ water
  • Dinner: Teriyaki salmon, steamed broccoli, and rice dish. (I’ll share the rice dish recipe tomorrow!)

 

Wednesday 12/16

  • Breakfast: breakfast sandwich
  • Snack: Shakeo mixed w/ water. Banana
  • Lunch: Homemade chicken salad on lettuce wraps, grapes, and bell peppers
  • Snack: hard boiled eggs with seasoning mix
  • Dinner: Spinach chicken burgers, homemade potato wedges, and steamed baby carrots

Thursday 12/17

  • Breakfast: breakfast sandwich
  • Snack: Apple 
  • Lunch: Leftovers from dinner 12/16
  • Snack: Shakeo mixed w/ banana and Pb
  • Dinner: Homemade beef stew

 

Friday 12/18

  • Breakfast: breakfast sandwich
  • Snack: Shakeo w/ water. Banana
  • Lunch: Leftover beef stew
  • Snack: Cottage cheese and pineapple
  • Dinner: Homemade personal size pizzas topped w/ veggies, plus a mix of fresh veggies on the side.