Market Monday @ Trader Joe’s

Happy Monday! I am so excited to share a new post with you! The sun has been shining in Pittsburgh and I have been happy and more motivated to take care of myself! I also just got over the dreaded flu. I also have seasonal depression and it isn’t pretty. The sun makes me crave good for you food. It makes me want to take walks. It also makes me want to redecorate! More about that later….

For now, let’s check out what I bought today at Trader Joe’s. I love it there. I had several things on my list that I stuck to but also just got inspired and added more to the cart as I wandered around. I saw this bag of riced broccoli for example and thought about making some kind of tot, patty or nugget out of them one night for a Max dinner. I would like to say that I cook the same way regardless of who else is home but the fact is I cook three different ways. Myself, Max & I or the three of us. Tim travels, Max is at his dad’s house 50% of the time and then well there is always me. I am the only constant. So, when it’s just me I get more experimental. When it is the three of us I play it a little more safe. As in no quinoa-learned my lesson on that one recently! And when it is just Max and I we have a little more fun like waffles and smoothies or since I know he likes broccoli I can try things like I want to here. I will keep you all posted if anything good comes out of the riced broccoli experiment.

I also got the flatbread for me as something new to try for wraps with the lettuce, feta cheese & chicken. The top picture shows the chicken and dairy that I bought which includes some different Greek yogurts and something new I am going to try in my smoothies: kefir milk with 9 grams of protein per cup and it is packed with probiotics. I would say that beats almond milk. I am also going to add hemp seed as a protein source with 10 grams per 3 tablespoons. So from time to time, I will mix things up and hopefully start to slim back down to my recognizable self. Some other goodies include hummus and mini zucchinis, mushrooms for the chicken and quinoa bake I want to make tonight for myself.

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Recipe for the Baked Mushroom Chicken & Quinoa for One:

Pre-heat oven to 350 and place 1/2 cup quinoa with 1 cup liquid into a baking dish-I am using vegetable broth since I happen to have some

Add  1 cup sliced mushrooms and a tsp of butter and give it a stir

Place one chicken breast on top of quinoa mixture and top with some sliced onions, salt and pepper.

Cover with foil and bake for 35 min

Remove from oven and keep covered for 5 to 10 more min so the quinoa can do its thing (absorb the liquid)

Update after making it>>>I added a sprinkle of parsley & goat cheese for more flavor and color. I also used a printed plate as it makes it look more appealing! This made enough for me for dinner and a leftover lunch portion. Ok, you caught me, I also had a frozen garlic knot with it too-shhh! It’s fine. It is really easy to make and in a one pan dish so easy clean up as well. I hope you will try it soon.

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I will share a new smoothie recipe soon with the new ingredients that I purchased today for it including the kefir milk, hemp seeds and almond butter. I am thinking banana, frozen peaches, kefir, hemp, flax, almond butter, ice for one. For another, I will try spinach, banana, berries, hemp seeds, kefir, ice and almond butter.

Now about that decorating urge that I had now that the sun is actually shining through my windows…I already had the plant on the far right and have decorative rocks in that one that say “breathe” and “gratitude”. I purchased this one succulent and these tulips today at Trader Joe’s and yesterday I took out an old cubby shelf and replaced it with this amazingness that a friend gave me over the weekend. I also purchased a few new items yesterday to spruce things up like the Bless our Home and Welcome sign. A good reminder that we must surround ourselves with things that we love & inspire us. I know there are Legos on the bottom but my son loves Legos and I love him so I make it work. 😉

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That’s it from me today! I hope this post gave you some good ideas to go out and buy some fresh groceries. Take the time to cook for yourself or whoever you have at your house. If you are like me, depending on the day…a table for 1, 2 or 3, it doesn’t matter. You are enough and you are worth the effort. Enjoy! xo, Adrienne

 

 

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Black Bean & Quinoa Cakes

blk bean quinoa cakes

Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • 4 large eggs, lightly beaten (can substitute 2 of the eggs for 2 teaspoons of ground flaxseed meal -if so beat 2 eggs and add 2 tsp of flaxseed meal to that mixture and let sit for 1 min)
  • 1 15 oz  canned black beans, rinsed
  • 3/4 cup 2 %  or non fat cottage cheese
  • 1/4 cup sliced scallions
  • 1 cup chopped broccoli florets
  • 2 tablespoons millet flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1 tsp garlic powder
  • 1 tsp dried cilantro
  • dash of ground pepper
  • 1 tsp cayenne pepper
  • 1 avocado, chopped to serve with on the side

Prepare:

  • Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  • Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.
  • Add eggs, beans, cottage cheese, scallions, flour, baking powder, spices, broccoli and salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each).
  • Bake the cakes until puffed and a little brown on top, about 20 to 22 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.

Makes 15 cakes

Serving size is 2! Yay!

These are packed full of nutrition!!!

Enjoy!

xo-A

 

Superfoods Rockstars Challenge

Hello friends!! Ok, I have a great challenge for you this month and on-going! Can you be a Superfoods Rockstar??

All you have to do….eat Superfoods!

superfoods rockstar challenge

I have listed below 15 Superfoods-there are many more but this is a good and not so scary place to start!

Kale

Spinach

Nuts

Berries

Lemons/Limes

Broccoli

Apples

Beets

Avocados

Bell peppers

Cherries

Eggs

Flax

Kiwi

Quinoa

Your mission is to EAT them often, everyday…several times per day at each meal and snack!

Below is a recipe for Sausage & Peppers with Kale:

Please note: it is delicious and packed full of nutrition!!!

kale and peppers

kale peppers and sausage pasta

kale and pasta plate

What you will need:

Brown rice and Quinoa pasta-2 cups cooked (or some other healthy pasta-not white)

2 hot or sweet sausage links or chicken or no meat if you prefer (about 6 total oz)

Green, yellow, orange or red bell peppers-pick at least 3 colors and you will need 1/4 of each pepper cut into thin strips

1/4 small onion or 1/4 c chopped

Aprox. 1 large handful of kale leaves or more if you want

1 tbsp. pesto

dash of hot pepper flakes and ground pepper

sprinkling of parmesan cheese

1 tbsp. olive, safflower, canola, coconut oil-pick one

How to prepare:

In one larger skillet start your pan with the oil on med heat-add onions and peppers

Start to boil your water for pasta in another pot-add pasta when the water is ready

Start to cook your sausage or chicken in 3rd smaller skillet-cook thoroughly

While the meat and pasta cooks your veggies will be ready

Add 2 spoonfuls of the pasta water to the veggie pan and 1 tbsp. of the pesto

Add the kale (tear the leaves into smaller pcs)

Let sit and stir for 3 min.

Drain the cooked pasta and meat

Add the pasta and meat to the veggie skillet

Top with grated parmesan cheese, dash of pepper and red pepper flakes if you wish.

Mix gently and with love

Serves 3

ENJOY AND CHECK IN WITH ME ON Facebook! Show me your SUPERFOODS!!!

xo-A

Dutch Oven Cranberry & Quinoa with Pork

cranberry and quinoa collage

 

What you will need:

1 tbsp. canola/oil or coconut oil or any other kind  of healthy oil

1/2 c chopped yellow pepper

1/4 c chopped red onion

8 oz or so diced thin pork chops

1 c fresh or frozen cranberries

2/3 c water

3/4 c chicken broth

2/3 c uncooked quinoa

1 tbsp. sweet and sour sauce-very optional

Chopped nuts for garnish-very optional

Seasonings-garlic powder, cayenne pepper, salt, pepper, ginger and cinnamon

What you will do:

Pre-heat oven to 300 degrees

On stove top in Dutch oven  heat oil on med for 30 sec then add pork and season with above mentioned seasonings (to your liking)

Let brown for several minutes then add peppers, onions and cranberries for another few minutes

Next add quinoa, sweet and sour sauce, water and chicken broth

Stir all and place in oven for approx. 30 min.

Check it after 25 min and see if the glorious quinoa soaked up all the liquid.

You don’t want to over cook it and dry it out!

Garnish with more cinnamon, cayenne pepper and chopped walnuts if you like!

Enjoy! A

 

 

 

 

Meals made EASY all week!

In this post I want to try to show you how easy and quick it can be to eat healthy…..

On Tuesday I chopped my veggies-tomatoes, zucchini, red onion and green onion-about 2.5 cups total

I cooked 1 package of chicken and cubed it so I can easily throw it in a pita pocket, salad or mix it with some rice or quinoa.

I boiled 2 eggs so I had them ready for when I wanted to add them too!
I had on hand already brown rice, quinoa, tuna, feta and mozzarella cheeses and lettuce.

If you take a little time 1 or 2 days a week to prepare your meals or part of your meals you will be more inclined to throw together something healthy quickly rather than stopping and grabbing something quick-that rarely ends well!! Try it this week and see if it works for you!! 

This is what I ate all week for lunch and dinner. I spent maybe 5 min at the most putting it together and making a little homemade dressing each time if I wanted to add it. Below are pictures so you can see how I basically ate the same thing over and over again BUT I never got bored with it…..

Quinoa Steak Salad-My way and Max’s way

Quinoa Steak Salad-My way and Max's way

My way-so you can see about how big of a portion each takes up on my plate, mine was dressed with a homemade wasabi, rosemary, lemon, red wine vinegar and olive oil dressing. Max’s way-chopped up into bite sizes and mixed all around so the quinoa sticks to each bite. His was dressed with just a little olive oil and red wine vinegar. We were both feeling very happy and balanced after this meal!!! Give it a try!