Sweet potato turkey chili

sweet potato turkey chili

Ingredients:

1 lb ground turkey

1 15 oz can fire roasted diced tomatoes

3 med peeled/cubed sweet potatoes

1/2 cup diced red onion

1 small diced zucchini

1 cup diced peppers (any or all colors)

2 cups diced mushrooms

1 1/2 cups water

1 tbsp. butter

juice of one lime

Seasonings:

cumin

coriander

cinnamon

salt

pepper

red pepper flakes

Badia complete seasoning

(or any chili seasoning you make or like to use)

How to make:

Cook ground turkey in skillet while boiling sweet potatoes in large pot for 5 min on stove

When turkey is done, drain and add in canned fire roasted tomatoes and sweet potatoes to skillet and let cook on med/low heat

Meanwhile in the pot that you want to make the chili in place tbsp. of butter on med heat and add in peppers, onions, zucchini and mushrooms and let them cook down for about 10 min

Season the meat mixture with all seasonings and lime juice and continue to cook for a few more minutes

Add the meat mixture to the pot with the veggies along with the 1 1/2 cups water

Cover and let simmer for 30 min to an hour on med/low (I am sure you could also do this in a crockpot)

Add additional seasonings to taste

Top with a tsp of Greek yogurt and avocado slice if you wish

Share with your family and friends or save it all for yourself!

I will be eating mine tonight and tomorrow for sure after my workouts and I will be sharing with a friend too!

Makes at least 6 servings

Happy day! A

 

Overnight Oats

overnight oats blog pic

Version 1 on the left >>>>>Take 1 c oats, 1 c almond milk-unsweetened, 1 tsp flaxseed meal, 1 tsp chia seeds, cinnamon and nutmeg add to bowl and stir. Place uncovered in fridge overnight. When ready to eat add fresh fruit and a few drops of honey-more cinnamon if you want too! Makes 2 servings.

Version 2 on the right <<<<< Take 1/2 c oats, dash of cinnamon, nutmeg, ginger, 1 tsp flaxseed meal, chia seeds and coconut flakes-unsweetened, 1/2 c almond milk-unsweetened, 1/2 c mixed berries-fresh or frozen, 2 heaping tbsp Greek yogurt. Stir well and place in fridge overnight. Makes 2 servings.

Enjoy!! A

Market Mondays Week 2

market mondays week 2

I had a fabulous time at the market as I usually do on Monday afternoons!

Here is what I got and what I plan on doing with it:

pumpkins-3 of them to decorate the front porch…bring on fall!!

yellow and green beans-to eat raw with other veggies with or without humus or Greek yogurt dip

celery-eat raw with other veggies, trying to get Max excited about them

carrots-Max loves carrots and we were out!! yikes!

cucumber-salads, raw with other veggies, trying to get Max excited about them

chicken-almost 2 lbs/2 pcs-dinner and leftovers for one night/day this week

brown eggs-hard boil and scramble, add to salad for protein

lettuce-salads

butter-needed it for various things

3 sweet potatoes-eat with eggs for breakfast and with chicken for dinner one night this week

2 honey crisp apples-they are delicious!! snack for all with almonds (the three of us usually share one big apple which I think is adorable!)

green grapes-snacks for all! pre and post workout too

bananas-smoothies, pre and post workout, add to overnight oats, snack for Max

avocado-add to salads, eat with eggs

huge yellow tomato-make a tuna stuffed tomato with Greek yogurt

and finally…..2 mini homemade peanut butter cups 🙂

Total spent: $41.18

Total saved: $4.62 because I brought my reusable Harvest Valley bag!

So, you can see that I was very well behaved at the market I think because I truly wasn’t craving anything or hungry. I ate some leftover Butternut squash and lentils soup for lunch before I went. It was very filling and satisfying! I had a list and added a few things as I saw them there. Remember what you buy in those moments at the store is what you will eat for the week so behave and make smart choices! I have trained myself to want and enjoy things that grow from the ground or fall off trees! This is why most of my purchases were produce! That is what makes me happy 🙂

Here is what I plan on eating the rest of the week:

Tues-overnight oats, left over soup, raw veggies and humus, grapes and protein shake before and after my workout then a tuna salad with eggs and tomatoes

Wed-eggs with salsa and avocado, cinnamon toast with pumpkin butter bread, banana before my run and protein shake and granola after my run, salad for lunch and chicken, green beans and sweet potatoes for dinner

Thurs-oatmeal, raw veggies and humus for snack, tuna stuffed tomato for lunch, apple and almonds for snack and fish, rice and small salad for dinner

Fri-eggs with salsa and avocados, apples and nuts for snack after my workout, smoothie for snack in afternoon and homemade mini pizza boats and then most likely some ice cream 🙂 🙂

Sat morning I am doing a fun 5k and obstacle course and will prob eat eggs and toast for breakfast before hand 🙂 🙂

Of course I will drink tons of water and tea all day too!

Yay!! planning is fun and now…I don’t even have to think about it. Just stick to the plan and get the results. For me the result is a happy & healthy balanced life! Wishing the same for you!

xo~A

Ultimate Oatmeal

Ultimate Oatmeal w/ greek yogurt, almond butter, almond milk, protein powder, strawberries and cinnamon!
Ultimate Oatmeal w/ greek yogurt, almond butter, almond milk, protein powder, strawberries and cinnamon!

Mix together:

1/2 cup old-fashioned oats

1 cup unsweetened almond milk

Microwave for 1 min

Add and stir in:

1/2 scoop vanilla creme protein powder

1 tsp plain Greek yogurt

1 tsp almond butter

As much cinnamon as you want-about 1/4 tsp or so

Microwave for another 1 and 1/2 min (oatmeal is tricky so you have to keep an eye on it when it is in the microwave or it will explode-not fun to clean up but not the worst thing that can happen in your day!)

Slice your favorite berries or apples and top off (about 1/2 cup chopped)

Essential to a balanced breakfast, you have your clean oats (complex carbs) and protein (Greek yogurt, almond butter and powder) with a kiss of natural sugar from the berries!!

Hope you enjoy this as much as I do!!!

xoxoxo-A

 

Meal Plan

dinner_plate

Awesome Like Adrienne Meal Plan

Plain & Simple 6

Breakfast: 3/4 cup plain oatmeal w/ cinnamon with 2 hard-boiled eggs and 1/4 avocado, OR  2 to 3 egg white omelet w/ veggies and cheese w/ 1 pc. plain whole grain toast OR veggie/fruit Smoothie with protein powder and flaxseeds.

Snack: 3/4 c Greek Plain Yogurt or cottage cheese w/ ¼  c fresh berries OR handful of raw almonds with small apple.

 

Lunch: 3 to 4 oz. grilled chicken breast (or other lean protein source like beans) with half sweet or plain baked potato OR ½ c rice and 1 c vegetable

Snack: Handful of almonds with fruit OR apple with all natural almond butter or peanut butter OR 2 tbsp. humus with raw veggies OR 1 c mixed berries with handful of no salt roasted sunflower seeds OR ¼ c homemade granola with skim or almond milk. (or milk of your choice)

 

Dinner: 3 to 4 oz. grilled chicken, steak or fish (or other lean protein source-turkey or pork tenderloin), big green salad or 1 c vegetable, if salad use dash of olive oil dressing, with ½ c quinoa, jasmine rice, sweet potato or brown rice quinoa pasta.

Snack: plain rice cake or celery with 1 to 2 tsp. natural almond or peanut butter

**If you are working out/training I recommend a protein shake right after followed by whatever meal or snack you have next in your line up for the day.

Use my blog to help create new ideas for meals/snacks/smoothies…..this is a general guideline and just some suggestions that can be altered if you find comparable items with similar nutritional value. Make the most of your calories as far as fiber and protein content-you want those to be high! Keep it fun by changing it up!  The more you care about the variety, the better you will be at sticking to it!

Stuffed peppers with rice and spicy tomato sauce

stuffed peppersstuffed peppers 3stuffed peppers 2

Stuffed peppers with jasmine rice and spicy tomato sauce!

Meat mixture:

3/4 lb ground turkey

2 chopped shallots

1/4 c chopped celery

1/4 c chopped carrot

1/4 c chopped red onion

2 tsp Dijon mustard

1 egg-beaten

1/2 c whole grain breadcrumbs

Season with: oregano, red pepper flakes, cumin,  parsley, garlic powder, pepper, pinch of salt

 

Peppers:

Wash and cut off the tops. Empty the middle of the peppers out and fill with the meat mixture. Bake for 45 min on 350 degrees. Add a sprinkle of cheese for the last 5 min.

Rice and sauce:

Cook the rice according to the directions. Take 4 to 5 chopped stem tomatoes and boil them with a tsp of olive oil in a skillet until cooked out and a sauce is formed. Add a pinch of salt, pepper and garlic to the sauce. Last add 4 to 6 tsp of hot sauce or sriracha to the tomato sauce.

Place your pepper on top of your rice and pour the sauce over the whole thing. This recipe makes 4 delicious and clean stuffed peppers!

Enjoy!! xoxoxo-A

Healthy Enchilada Lasagna

enchalata lasagna 3Enchalata lasagna 2Enchalata lasagna 1Enchilada lasagna!

So clean and healthy and the whole family will love this one!

What you will need:

12 small white corn tortillas

1/2 or 3/4 lb diced chicken breast or ground turkey (or omit meat for a vegetarian dish or add black beans)

Yellow, orange, red or green pepper-pick at least 2 of those 4

1/2 c chopped onion-which ever kind you like

1 c chopped tomatoes

1/2 c corn-frozen or fresh off the cob

2 cups salsa- I used a pineapple mango flavored for extra flavor

1 c shredded mozzarella cheese

1/2 c lime juice

1/4 tbsp unsalted butter

1/4 c hot sauce

Fresh cilantro, pepper, Badia seasoning, red pepper flakes

8 oz Creamy citrus avocado dressing that I got from Whole Foods-which was the inspiration for this entire meal

DIRECTIONS:

1.Layer 5 tortillas on the bottom of the 9 by 13 baking dish then add 1/2 of the meat and veggie mixture that you cooked in a skillet already (add the hot sauce, lime juice, butter and seasonings as  it cooked down in the skillet)

2.Next, add the tomatoes and half of the salsa, half the cheese and then half of the avocado dressing.

3.Layer 4 more tortillas and add the rest of the meat and veggie mix, then repeat step 2.

4.Layer 3 more tortillas and sprinkle remaining cheese on top

Bake uncovered at 400 degrees for 20 to 25 min.

Enjoy!! A

Lemon Pepper Tuna Bake

Well, it’s official…I am obsessed with making different Tuna Casseroles/Bakes!!! My mom used to make them when we were little but with Velveeta and always the same! I like to make them healthier and mix them up with different flavors.

I made this one with 2 lemon pepper tuna (from Starkist) pouches pictured below!

starkist lemon pepper tuna

Directions:

Cook 2 cups dry pasta-I used Dreamfields Rotini (just under cook it according to the directions because you  are then going to bake it) I love Dreamfields pasta-it is a smart way to eat pasta because it is high in protein and fiber too!

Add the drained pasta to your casserole dish filled with tuna, 1 small can reduced sodium cream of celery, one c skim or almond milk, 1/2 c chopped green pepper, 1/2 c chopped celery, 1/3 c chopped onion, the juice if one half lemon, season with parsley, garlic powder, pepper, add 1/4 c parmesan cheese-Mix all together well. Top that sparingly with 3 tsp whole wheat breadcrumbs or panko bread crumbs, more parsley and pepper,  1/4 c shredded mozzarella cheese and last finish off with the zest of the half lemon you juiced!

***As a rule I always go easy on the cheese and also the breadcrumbs-this is how you can still eat what you want by just tweaking it to make it more figure friendly!! I also try to use almond milk or skim to cut some fat out there too!  Eat smarter!!

Bake at 350 degrees for 45 min

lemon pepper tuna bake

ENJOY!! A

Chicken Lettuce Wraps

lettuce wraps 2lettuce wraps 1

Lettuce wraps! Love this idea and there are endless combinations you can prepare! Make it fun, think outside of the box…make them your own!

I used :

1 lb cubed chicken breast

1 c corn

1/4 c each onions, celery, carrots, silvered raw unsalted almonds

Seasoning for the mixture:

lime juice, cumin, Badia complete seasoning, cilantro,  parsley, ginger, crushed red pepper, pepper, garlic, 1/4 c lite sodium soy sauce (I would have made it spicier for sure with wasabi, Sriracha  and Red Hot if my son wasn’t eating it too-he handled the above flavors great though!)

I sautéed the chicken first with all the seasonings/juice/sauce and slowly added in the veggies and then spot checked for taste and added more of whatever I thought it needed. Total cook time 20 min. Wrap in iceberg lettuce and serve-I need a little help on my wrapping skills but that will come! Enjoy!!! xoxoxo-Alettuce wrap 3

Healthy Whole Grain Penne Pasta w/ ground lamb smothered in pesto garlic lemon sauce

penne with lamb and pesto
penne with lamb and pesto

What you will need:

8 oz Whole grain penne pasta

3/4 lb ground lamb-hard to find but so worth it!

1/2 c feta cheese

2 c spinach leaves

1/3 c pesto paste

1/4 lemon juice

1 cup pasta water

1/2 c skim ricotta cheese

2 tsp minced garlic

1/4 c chopped onion (white or spanish)

salt, pepper to taste

pine nuts to garnish

Optional: 1 c beef stock-mine was homemade from left over short ribs (celery, carrots, onion, basil, oregano and burgundy wine) I am pretty sure this contributed to the awesomeness but you should be fine with low sodium store-bought beef stock or without it at all. Lamb has a very powerful taste all on its own!!

Cooking Directions:

Cook lamb in skillet over med heat and drain fat

Cook pasta and set aside to cool-saving one cup of the pasta water for sauce

Add beef stock, garlic, onion, ricotta, feta, seasonings, pesto paste and  lemon juice to the lamb and mix together well

Let cook for 8 o 10 min on low to med heat then add in pasta water and pasta giving it all a good mix again

Lastly,  add spinach and pine nuts until all melted down and in together then serve

Warning!!! This smells divine from the minute you start to cook the lamb and you will want to taste it several times throughout the cooking process….its just so good!

(p.s. great for kids too! My 3 year old had 2 helpings!!)

(p.p.s remember portion control-you can eat this and not feel guilty about being what feels like  indulgent but remember to save some for lunch the next day!! )

Makes about 5 total servings and I served it with a tomato and feta salad dressed in olive oil and red wine vinegar!

Enjoy!

xoxo-A