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: 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. 🙂

Recipe: Roasted Garlic Pasta Salad

With warmer weather ahead, I’m really looking forward to different pasta salads and cold side dishes. This is one of my favorite pasta salad recipes, and I thought I’d share it with you guys!

INGREDIENTS:

Garlic, minced ( I don’t really put a specific amount in. It really depends on how much of a garlic taste you want.)
1 lb. pasta (I use whole grain pasta, but you can use any kind you want)
15 oz. ricotta cheese
¼ cup grated parmesan
salt & pepper, to taste
1 pint cherry tomatoes, halved
3 cups baby spinach, chopped
DIRECTIONS:

Bring a large pot of water to a boil, add pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup  of pasta water.

While the pasta is cooking, add minced garlic to a medium bowl along with the ricotta cheese, and salt and pepper.

Add the ½ cup of pasta water. Stir until it become like a smooth sauce.

Drain pasta, and return to the warm pot.

Add the spinach and tomatoes, and pour the ricotta sauce over top.

Stir until everything is well mixed.

Add in the parmesan cheese and stir again.

Can be served warm or cold. (We usually eat it warm, but if we have left overs we eat it cold.)

Enjoy!!!

Recipe: Peanut Butter Eggs

Told y’all I’d throw some sweet treats your way. Ha ha. Anyway, with Easter fast approaching, Liam and I decided to make peanut butter eggs. We had so much fun making them, and I know we’ll enjoy eating them as well!!! 🙂

I know there are a ton of different ways to make these. Some people put coconut in theirs, others add graham cracker crumbs. We just like plain peanut butter. Here is the recipe for mine.

INGREDIENTS:
1 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 cups confectioners sugar (can use more or less. I use less if I want more of a Pb taste)
Chocolate chips (semi sweet, milk chocolate, dark chocolate….use whatever you like.)

INSTRUCTIONS:

In bowl, mix peanut butter, butter and vanilla until well blended.

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Gradually add confectioners sugar.

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Shape in to 16 eggs and place onto cookie sheets lined with wax paper.

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Lick spoon. (optional) 🙂

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Refridgerate 30 minutes or until firm.

Melt chocolate chips.

Dip eggs in chocolate.

Return to fridge until chocolate hardens.

Enjoy!!

Mine usually makes more than 16 because I make smaller eggs for Liam. I’m also the worlds worst chocolate-er, so that’s why I don’t have pictures of them chocolated. 😦

Recipe: Pesto Tomato Mozzarella Chicken

Since I LOVE to bake and cook, I’ve decided I would like to try and post a new recipe daily. I love
sharing recipes, so I think it’ll be fun! And since I enjoy health and fitness, I’m going to try to keep
it healthy. I Have a sweet tooth that I cure occasionally, so I’ll defiantly be throwing some sweet treats
your way.

So I make this chicken quite a bit because my family LOVES it. It’s super simple to make as well.

Pesto Tomato Mozzarella Chicken   

INGREDIENTS :

3-4 Boneless Skinless Chicken Breasts
4-6 Tablespoons Prepared Pesto (I make homemade. Recipe will be below)
1-2 Roma Tomatoes
1 Cup Mozzarella Cheese, grated (you can use fresh mozzarella or the shredded kind)

BAKING INSTRUCTIONS:

Spread 1-2 tablespoons of the pesto on top of chicken breasts

Slice tomatoes and lay on top of each chicken breast

Sprinkle with cheese

Bake at 400F for 30-40 minutes or until the chicken is done

Enjoy!

Homemade Pesto

INGREDIENTS:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Romano and/or Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and pepper

INSTRUCTIONS:

Put basil leaves and pine nuts into food processor and pulse

Add the garlic and Parmesan/Romano cheese and pulse again

Scrape down the sides of the food processor

While food processor is running, slowly add olive oil.

Occasionally stop to scrape down the sides of food processor.

Once mixed, and some salt and pepper.