Happy Valentine's Day!

Well, I didn't think it would be so hard to get back on track after a long weekend of not so healthy eating. 

I have to admit that I ate grilled cheese for lunch and dinner yesterday and I had 2 cups of hot chocolate!

After getting over a foot of snow and spending 30 minutes digging my husbands stuck truck out, all I wanted was grilled cheese and some hot chocolate! So yummy!!

Today, I am back on track. I have half of my 30 Day Challenge done and I had a healthy breakfast...now to just get my butt motivated to get my Daily Burn in!

Friday, February 14, 2014

Breakfast: Strawberry Mint Smoothie

(Organic Frozen Strawberries, Fresh Mint Leaves, Organic Shredded Coconut, Organic Chia Seeds, Ice)

Vegetable Scramble

(Organic Green Pepper, Organic Mushrooms, Cherry Tomatoes, Organic Eggs)

Snack: Organic Fruit Salad

Lunch: Organic Chicken Fajita on a Potato Bun with Mustard

Snack: Organic Fruit Salad

Dinner: Almond Encrusted Cod with Beurre Blanc Sauce

(Cod Fillet, Kosher Salt, Black Pepper, White Wine, Organic Butter, Organic Heavy Cream, Almonds, Whole Wheat Panko Bread Crumbs, Parmesan Cheese)

Pour 1/4 white wine and 1 Tbs of heavy cream into a small saucepan over medium heat. 

Cook gently until it is reduced by half.

Mix together 1 cup chopped almonds, 1 cup panko bread crumbs, and 1/4 cup grated parmesan cheese in a shallow dish.

Beat the egg in a separate bowl.

Add 2 Tbs of butter to a large saute pan over medium heat.

Dip the fish in the egg.

Then, coat with the almond mixture.

Once the butter has melted, add the fish and cook for several minutes on each side.

Sprinkle with salt and pepper, if desired.

Once the fish is flaky in the middle it is ready to be served.

Once the wine mixture has been reduced by half, add 1 more Tbs of cream and then 4 Tbs butter.

Whisk the sauce together and pour on top of the fish.

Viola!

The fish turned out so tender and yummy that I had a second helping!

Recipes inspired by: www.100daysofrealfood.com

Back on Track

Recovering from a long weekend of bad eating is harder than I thought it would be.

My stomach was definitely hating me the past couple of day, as well.

We're expecting more snow on the east coast tomorrow (what else is new, right?!) so I will definitely be able to catch up on my cooking and getting my house back in order.

Wednesday, February 12, 2014

Breakfast: Pecan Maple Breakfast "Cookies" and Coffee

The Pink Breakfast Smoothie

(1 cup Organic Strawberries, 1 Organic Banana, 1/2 cup Old-Fashioned Rolled Oats, 1 tsp Raw Organic Honey, 1/2 cup Organic Peanut Butter, 1 cup Almond Milk)

Snack: Organic Fruit Salad
(Organic Raspberries, Organic Strawberries, Organic Oranges, Clementines, Organic Pears, Organic Apples, Grapes

Lunch: Organic Chicken Fajitas

Dinner:
Crock Pot Chicken
(Whole Organic Chicken, Paprika, Kosher Salt, Onion Powder, Thyme, Garlic Powder, Cayenne Pepper, Black Pepper, Organic Onion)

Combine 2 tsp paprika, 1 tsp salt, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp black pepper.

Loosely chop 1 onion.

Place in the bottom of  a crock pot.

Remove any giblets from the chicken and then rub with the spice mixture. Place on top of the chopped onions.

 Cover and turn on high. Cook for 4-5 hours for a 4 pound chicken.

 When chicken is falling off the bone, it is done.

Crock pot chicken with homemade sweet potato fries and vegetable pancakes.

Vegetable Pancakes
(Organic Zucchini, Organic Carrots, EVOO, Organic Eggs, Whole Wheat Flour, Kosher Salt, Sour Cream)

Shred your choice of vegetables.

Combine shredded veggies with 2 eggs, 1 Tbs whole wheat flour, and 1/4 tsp salt.

Heat EVOO in a pan over medium heat and cook the pancakes until the bottoms are brown and they are cooked through.

Transfer cooked pancakes to a plate lined with a paper towel.

Serve with sour cream or apple sauce, if desired.

Recipes inspired by: www.100daysofrealfood.com

I'm Back!

Phew! I've been M.I.A. for a few days and it feels good to be back!

My husband's grandmother passed away last Monday and we had family from North Carolina staying with us since Friday! It was really nice to get to spend some time with them and having people in the house for a change. It was a long weekend though and I'm glad to be back to eating healthy and getting my workouts in!

The past few days were not filled with a lot of healthy eating. I didn't want to overwhelm our guest with my crazy meals. I'm getting used to it all and so are my son and husband, but I didn't want to completely shock 2 little girls and their parents with what I normally eat.

I did, however, make some healthy meals while they were over. Whole Wheat Banana Bread, Whole Wheat Panko Chicken with Sweet Potato (Baked) Fries and a Salad, Whole Wheat Pizza from scratch, and my son and I shared a Strawberry, Kiwi, Chia Seeds, Coconut Water Smoothie one morning!

There was also some Panera, Pizza, Friendly's, and Bagels thrown in there...and Birthday Cake :/

Oh well...it's a new week and it's back to the old grind! 

I never thought I would miss working out so much! My energy level has definitely dropped and I can't wait to get back to it today. Since there are a ton of groceries I shopped for last Thursday, this week I'll be basing my recipes on what I can use up before it goes bad.

My son slept in this morning and when he took a nap, so did I and I missed my snacks. I made the pizza a couple days ago, but I will post the recipe here since I had it for lunch today.

Enjoy!

Tuesday, February 11, 2014

Breakfast: Homemade Whole Wheat Banana Bread with Organic Butter and 2 Pecan Maple Breakfast "Cookies" with Organic Milk and Coffee, of course!

Lunch: Leftover Homemade Pizza

(Whole Wheat Flour, Kosher Salt, Yeast, Organic Sauce, Organic Mozzarella Cheese, Organic Fruit Salad, and Regular Salad with Organic French Dressing

Drop 1 packet (2 tsp) of yeast into 1 cup of warm water and let it set for a few minutes.

Stir in the 2 tsp salt and 2 Tbs EVOO into the yeast mixture.

Pour 3 cups whole wheat flour and the yeast mixture into the mixer with a dough hook.

Mix until you end up with a ball chasing itself. I had to add a couple tsp of water for this to happen.

Remove the ball and knead until smooth. Put in a bowl and cover with plastic wrap. Leave in the fridge for at least an hour or overnight.

When you're ready to make the pizza, preheat the oven to 500 degrees. 

Use a rolling pin and roll dough out to desired shape. 

Put the flat dough on a baking sheet and top with tomato sauce, cheese, and any other toppings of your choice. 

Bake in oven for 8-10 minutes, or until crust and cheese are golden.

Dinner: Chicken Fajita

(Organic Chicken, Organic Green Peppers, Organic Mushrooms, Organic Onion, Organic Butter, EVOO, Cumin, Old Bay Seasoning, Organic Whole Wheat Sprouted Tortilla)

Saute the green peppers and onions in the EVOO until they start to brown. 

Add in the mushrooms, 2 Tbs butter, and your seasonings, stirring until butter is melted and vegetables are softened.

Cook the chicken and add to the vegetables.

Place fajita mixture into the center of the tortilla and enjoy!

Recipes inspired and provided by: www.100daysofrealfood.com