My family absolutely loves Mexican food, but often times Mexican food can be pretty unhealthy so I’m always looking for a healthy alternative. As I was meal planning this week I remembered this recipe video that I saw on Facebook for Mexican Quinoa however, my husband does not enjoy vegetarian meals so I knew he’d be less than happy if I made it for dinner. To keep my man happy, I made several adaptions to the recipe to better suit my family’s taste and I must say that it turned out amazing! An added bonus, as a one pot meal it was so easy to make and clean up was a snap! [Read more...]
One of my favorite new vegetables is spaghetti squash. It has such a yummy peppery flavor, completely not what I expected. In fact, the first time I made it my husband and I were very apprehensive and figured we’d end up trashing it after a couple of bites. We were pleasantly surprised that it was so delicious. I also love that it’s easy to prepare and doesn’t require a ton of complicated steps. Spaghetti squash pairs perfectly with one of my favorite easy go-to meals, Super Easy Spaghetti. Now we’ve just found a way to make it a little healthier. I serve with a big garden salad full of fresh veggies for a delicious healthy meal for my family.
I admit, I wasn’t sure what to expect. I kept seeing all these recipes on Pinterest with spaghetti squash instead of noodles and I thought surely these people had lost their minds. There is no way that spaghetti squash is good, much less as good as noodles. But, in our quest to eat healthier I was willing to give it a try. I have to admit I was very pleasantly surprised. I actually loved it! Spaghetti Squash has a rich peppery flavor and is so easy to roast. I’ve included step-by-step directions below. [Read more...]
A couple of weeks ago, my sweet friend Rian posted a recipe for blueberry blender muffins on Facebook. They sounded so yummy and easy I couldn’t wait to try them. An added bonus is that they don’t contain any added flour or refined sugar. They are so easy you will be shocked! All you have to do is simply throw 4 ingredients in a blender, pulse for a minute, pour into muffin tins, and add blueberries. I love that they can be whipped up quickly in the morning or I can make a large batch in advance. Unlike a bakery muffin these are a little more custard like, but so tasty and much healthier!
Normally, we grab a protein bar or drink a meal replacement shake for breakfast. However, these Healthy Southwest Breakfast Cups are an easy grab and go breakfast that I’ve been making my hubby for a change this week that is full of protein! This recipe is very versatile, you could add your favorite ingredients to suit your taste. [Read more...]
I love to experiment with new recipes that I see online and tweak them a little here and there to best suit my family. I don’t like recipes that take a lot of time or a ton of pans because that means I’ll have to spend a long time in the kitchen cleaning after dinner. So, if you are like me, you’ll love this recipe. I cooked the chicken and brussels sprouts together on a cookie sheet covered with aluminum foil (I told you I was lazy when it comes to cleaning up), then prepared the long grain wild rice with quinoa on the stove. If your family doesn’t particularly love brussels sprouts you could substitute broccoli or fresh green beans.
This is a clean eating recipe that works great with the AdvoCare 24-Day Challenge.
- 4 thin cut chicken breasts
- 1 tablespoon olive oil
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt or salt substitute
- fresh brussels sprouts halved
- Preheat oven to 400 degrees. Combine all ingredients (except chicken and brussel sprouts).
- Cover a cookie sheet with aluminum foil and spray with cooking spray.
- Coat chicken breasts in ½ of the spice mixture.
- Toss brussel sprouts in 1 tablespoon olive oil (this olive oil is not listed in above ingredients).
- Place chicken on one side of cookie sheet and brussel sprouts on the other.
- Drizzle ½ of the left over spice mixture on brussel sprouts.
- Bake for 15 minutes, then turn over chicken and brussel sprouts.
- Baste chicken with the remaining spice mixture then continue to cook for 20 minutes.
While I attended a blogging conference in Dallas earlier this year I had the absolute best soup at one of the restaurants in the hotel. It was chicken broth based with tons of fresh veggies like zucchini, squash, onions, and carrots. I was determined to figure out how to recreate this recipe once I got home and add to my list of low carb meal ideas. After some trial and error, Bountiful Chicken and Veggie Harvest Soup was a success! Since the first time I made it a couple of months ago, it’s become a regular addition to our dinner menu. Especially now that it’s gotten colder, a good hearty soup just feels cozy. An added bonus, Bountiful Chicken and Veggie Harvest Soup is super healthy!
Last week my hubby and I ran into TJMaxx to look for some new pants. With his 42 lb weight loss, nothing fit. At the checkout line they had bags of yummy apple chips that looked delicious, until we saw the $8.99 price tag. Seriously $8.99 for a bag of apple chips? No way, not when I knew I could figure out how to make them for much cheaper. Here is an easy recipe for homemade apple chips. With just a few simple steps, you’ll have freshly baked apple chips and your kitchen will smell amazing!
This recipe is AdvoCare 24-Day Challenge friendly.