Market fresh ideas from me to you

 

Doesn’t that salad look fresh & satisfying? This post is for those of us that are running out of ideas and inspiration to answer the question, what should I eat this week? It’s fall here in Pittsburgh and I am pretty much pumpkined out except I did buy a batch of pumpkin bagels and I am not sorry about that because I also bought a bunch of really nutritious items as well. It’s about balance and I think this picture shows balance. Yes, bagels. Yes, pie. But look at all of those colors in the produce….

grocery-haul

I am going to share a few ideas I have to use up all of these goodies in this post. First, to get this out of the way. Carbs, we need them and I do not feel guilty about those bagels and the honey butter I bought along with it. In fact, I had one as soon as I got home from shopping. It was super satisfying and delicious of course. I plan on eating one each morning because I need food in the morning, lots of it if I am going to make it through the day without turning into a mommy monster or the hangriest lady at Target. I know you know what I mean. It will give me energy to work, mother, wife, think, exercise and function for the day.

bagel

 

I really wanted to make salad this week so I stocked up and made this huge chopped salad which I will share and bring some for dinner to my parents tonight (along with that pie) and I also made 4 small containers to store and grab. I made the dressing ahead of time too but kept it separate. I may add tuna, salmon or hard boiled eggs to these as well. Because I already have them on hand. Plus protein is important!

Dressing:

  • sunflower oil, olive oil, lemon juice, apple cider vinegar, water, honey, mustard, garlic, ginger, salt & pepper

Salad:

  • Dice everything as small as you can-honey crisp apple, cucumber, bell pepper, celery, carrots, red onion, walnuts, dried cranberries, arugula, romaine & napa cabbage

salad-2

I will attempt this week a recipe that I saw on The Chew for apple stuffed acorn squash so that’s happening. I also want to make a mashed root veg out of the yams, baby reds (that I already have) and the parsnips. I will add some of that honey butter to both of these dishes. I also plan on having smoothies in the afternoon with the Greek yogurt that I have and those bananas once they ripen. Wednesday for dinner, Max and I are going to make mac n cheese and I still need to decide what I am going to do with that artichoke! Sometimes it’s fun to buy things without a plan. I was inspired by it at the store so I threw it in the basket. Suggestions welcome. The cottage cheese is a favorite pre-bed snack of mine. I add cinnamon and eat it out of the container. I also prepped some celery and carrots to dip in that hummus.  I will share the mashed root veg, the acorn squash and artichoke on Facebook when I make them this week. I hope this gave you some inspiring ideas to have fun with your food & change up your variety a little!

I am excited to eat these yummy foods this week that are healthy but also extremely tasty. Balance is the key so I encourage you to cook, I encourage you to move your body and I encourage you to be positive and happy. Life is hard, complicated, unfair and crazy unless you step back and realize it actually can be very simple! xoxoAdrienne

 

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Market Mondays Week 3

market mondays in may

I just LOVE the market by my house! I love just being around fresh whole natural ingredients! Usually I go on Mondays but I skipped this week and went today so I didn’t get my 10% off for my reusable Harvest Valley bag but none the less I still left happy 🙂 

Let’s start with last week where I got Chocolate tomatoes and radishes, spring mix, eggs, bananas, green beans, fingerling potatoes…etc.!  (bottom picture) and then move to this week where I will still use some of those ingredients along with what I bought today…lemons, avocados, mushrooms, cookies, more bananas, spinach, basil and mint…etc! (top picture)

Last week I made pork tenderloin that I ate pretty much all week…..

pork tenderloin and roasted veggies

I used the red onion, radishes, tomatoes and potatoes to roast along side this and it was delish!!

I also made this salad and topped a pork sandwich with it and ate it as a side dish….

tomato salad

All ingredients from the market including the cucumbers that week!

I always have spinach and bananas on hand and usually have a smoothie everyday including both of those ingredients!

green smoothie

One day I had this for breakfast with a little bit of left over pork….

breakfast

Isn’t it pretty!!?? (And that reminds me I didn’t take my supplements today or yesterday!)

Okay now this week I went for some pears as I sometimes use them in my smoothies over bananas and eat with nut butter for snack, avocados to make a cucumber (one left over from last week) pineapple (had some frozen), avocado salad, bananas for smoothies, spinach for Max’s turkey sandwiches and my salads and smoothies, mushrooms and tomatoes for salad and pasta sauce, fresh herbs to plant in pots outside and use as garnish for meals, salad and flavored waters. Oh, also a delicious spinach dip and black bean tortilla chips because I love them and we will eat them over this Memorial Day weekend!! And lastly cookies for the kids and the mommies after school today 🙂 Remember it is all about balance! Move your body, eat fresh and love yourself >>>>recipe for a life full of muscles, love and good energy!

avocado cucumber pineapple salad

Avocado, cucumber & pineapple salad pictured above:

1/2 avocado chopped

1 cup pineapple

1/2 cup scliced seedless cucumber

Sprinkle with sea salt and dress with 1 tsp grape seed oil or oil of your choice and garnish with fresh mint if you wish!

Tonight I plan on making meatballs and pasta for Max and myself and a colorful salad with carrots, green beans, spring mix, spinach, mushrooms, red onion and tomatoes!

Remember one thing when everything feels wrong, not going the way you wanted to with life or your weight loss, etc.., whole fresh foods heal your body and your mind and most importantly: GRATITUDE HEALS EVERYTHING!!

gratitude

xoxo, A

Adrienne’s Greek Yogurt Salad Dressing

This is a dressing I make a lot and you can even do it without the Greek yogurt. I use a lot of the spices listed below because they help with the digestion process and of course it makes it taste delicious! Today I made this mixed up salad (not sure what else to call it) with corn, feta, sunflower seeds, dried cranberries, thinly sliced cucumber, chopped celery, shredded carrots, avocado, chickpeas and tomatoes and when I eat it I will top it with this dressing.

MIXED UP salad

I hope you enjoy this dressing! xo, A

greek yogurt salad dressing

Kale & Sweet Potato Salad

Kale and Sweet potato salad

This is one of my most favorite things to eat!!!

It is just so good and so good for you!

2 med sweet potatoes-peeled and cubed

1 cup kale

1/4 cup each of the following:

fresh cranberries cut in half

crumbled feta cheese

dried cherries or dates

crushed nuts-I used almonds

Kale and Sweet potato salad 3 Kale and Sweet potato salad 2

Boil sweet potatoes for 10 to 12 min-you want them to be cooked through but still firm, not mushy

Rinse the sweet pots with cold water and add to bowl with all of the other ingredients

Dress with oil and red wine vinegar

Season with salt and pepper

Refrigerate and enjoy!

xoxo-A

California Ground Turkey Salad

california ground turkey salad

Yum!!

1. Cook 1/2 lb ground turkey seasoned with chili powder, basil, cilantro, salt, pepper, garlic and a dash of cinnamon.

2. Chop 1 avocado, 1 cup cherry tomatoes or whatever kind you have, 1 cup pineapple and 1/4 cup red onion.

3. Prepare your lettuce, whatever combo or kind you want to use-I used green leaf here.

4. Add 2 tbsp. crumbled blue cheese

Dressing:

5. 1/4 c sour cream or Greek yogurt mixed with 1 tbsp. lime juice and 1 tbsp. hot sauce

Feeds 2 hungry people.

Enjoy!! xo, A

 

 

 

Meal Prep-chicken 4 ways-8 mini meals for the week

meal prepping completeMeal prep!! Essential for success! I used what I had on hand and made sure to keep it quick and simple (5 or less ingredients).

The prep took just under and hour! Well worth the time because now I am ready for the week or at least the first few days!

I took 1 package of chicken breast that was 1.3 lbs and slow cooked it  for 6 hours on low with:

water to cover chicken

lemon wedges (2 whole lemons quartered) and celery (about 3 stalks)

bay leaves (2)

dash salt, pepper, garlic and coriander

**After 6 hours on low turn off and let everything cool for an hour

** Take chicken out and start shredding it with 2 forks-should fall apart pretty easy

Meal 1: Chicken salad with Greek yogurt

1 cup shredded chicken mixed with:

2 tsp feta cheese

2 tsp chopped red onion

2 tsp chopped kalamata olives

2 heaping tbsp. plain 0% Greek yogurt

Mix well and divide in half into 2 containers

Top with chopped tomatoes

Pictured below:

meal preppin chick salad

 

 

 

 

 

Meal 2: Spinach salad with chicken and strawberries

Fill up 2 small containers with fresh spinach leaves

Add 1/2 c shredded chicken to each one

Add silvered or crushed almonds to each-about 2 tsp

Add feta or shredded mozzarella to each-about 2 tsp

Add chopped fresh strawberries to each-about 1/4 c to each

Make your own balsamic dressing in separate container: 2 parts water, 2 parts oil,1 part balsamic vinegar

Pictured below:

meal preppin spin salad

 

 

 

 

 

Meal 3: Chicken noodle and mushroom soup

Cook 1 cup dry noodles according to pkg. and drain, place noodles back in pot

Strain the broth from the crock pot into the noodle pot-leaving behind the celery, bay leaves and lemons

Add 1 and 1/2 cups of the shredded chicken breast to the pot

Chop about 1/2 cup mushrooms and add to pot on med heat for about 10 to 12 min then cool and store or eat!

Pictured below:

meal preppin chick mush soup

 

 

 

 

 

 

 

 

 

 

Meal 4: Chicken, cheese and raw veggies

Take remaining chicken, split in half and add to 2 small containers

Chop peppers (any and all colors) and add to container

Add about 1/4 c chopped mozzarella cheese to each container

Add celery and or carrots (broccoli and or cauliflower would be good too!) to each container

Humus would be a great addition to this one but I didn’t have any!

Pictured below:

meal ppeppin chick raw veggies

 

 

 

 

 

 

There you have it! You are well on your way to eating right, getting doses of protein in throughout the day and not having to stop for fast food or binge when you get home because you didn’t have food with you throughout the day!

I usually eat 4 to 5 small meals per day with fruit, nuts and sometimes a smoothie for breakfast. I also have a protein shake with just water immediately after my workout.

**A typical day might be:

Smoothie or eggs and avocado/toast 7:30 am

Chicken salad with Greek yogurt 10:30 am

Workout/shake 12:45-maybe a small apple or half sweet potato too

Spinach salad with strawberries and chicken around 2:30/3

Dinner-something healthy that I make that night like fish/rice and asparagus around 6

Nuts and fruit as dessert around 9:30

Planning feels good and being prepared and ready feels good! Your body wants and needs food often! Don’t neglect it!!

It should be a top priority!!

xoxo-A

 

Brussels Sprouts Salad

brussels sprouts salad

Well….I thought I knew but I had no idea what living really was until I ate this…..so fresh, so good for you AND so tasty! I perked up like a plant does when you water it! Nutrient overload! Yes! This is what I strive for in my meals and hope that you will too! I want you to feel ALIVE!

Back to the sprouts….Take about 1 to 1 1/2 cups of raw Brussels Sprouts and chop off the ends (discard them)

Peel apart what you can of the sprouts and chop up the rest. Place all  on your plate and get ready to create something beautiful!

Add:

4 oz chicken breast (I made a whole chicken on Sunday and had this chilled and stored in the fridge for the week so I just grabbed some and chopped it up) highly recommend this! Makes meal prep so easy!

1/4 c chopped mango

1/4 chopped red grapes

about 2 tsp. feta cheese

about 2 tsp. chopped up celery

1 TBSP pepitas  or sunflower seeds

I am sure it would be lovely with other ingredients too but this is what I had on hand. I could see it with sweet potatoes, pomegranate seeds, strawberries, nuts, mixed with spinach leaves…you get my drift…create a magical combo on your own if you want, you don’t have to follow any of my recipes to a tee!

Dressing:

Mix 1 part vinegar, 2 parts oil (like olive) and 3 parts water. Add a dash of cinnamon, lime juice, salt, pepper, cumin and honey. Whisk together and serve.

Boom. Alive.

Enjoy!!

xo-A

Greek ground turkey tacos

toppings Greek tacos

 

Greek Ground Turkey Tacos

Step 1:

Cook 1 lb ground turkey in skillet with 2 tsp minced garlic

After the turkey starts to brown a little add the following:

1/2 c chopped green and yellow or red pepper

1/4 c chopped sweet onion

2 tsp kalamata paste

1/4 c chopped kalamata olives

Season with pinch of salt, pepper, red pepper flakes, garlic powder and 1 tsp oregano

I used a bag of “Steamfresh” brown rice and added into the mix at this point (totally optional though)

Step 2:

For the toppings chop the following:

Tomatoes

Spinach leaves

Cucumber

Feta cheese

Makes a great salad, wrap or taco!!! The ground turkey/rice mixture also is great on its own for a meal the next day!

Enjoy! A

 

 

Mustard chicken, roasted butternut squash and blue cheese salad

chicken squah salad

Mustard chicken, butternut squash and blue cheese salad!!!

(Inspired by two fellow blogger’s recipes!)

Chicken-cook ½ lb chicken breast or tenders in skillet with:

2 tsp lime juice and pineapple juice, dash salt, pepper, red pepper flakes, garlic powder and 2 tsp honey or spicy mustard

Roast 2 c cubed butternut squash in pan with dash salt, pepper, red pepper flakes and parsley on 350 for 40 to 45 min

Assemble the following for the “salad”: 2 c chopped Iceberg lettuce, 1 c arugula, 1 chopped tomato, ¼ c crumbled blue cheese and ¼ c chopped red onions

Dressing: I used Chef Tim’s sweet balsamic vinaigrette (it is so good!!)

I also did this on a day that I worked from 6 am to 1 pm then again from 5:30 pm to 7:30 pm….so during the afternoon I made the chicken and stored it in the fridge. I prepared the squash and then my boyfriend put it in the oven at 7:15 so when I came home at 8 pm all I had to do was put the lettuce and veggies together then add the squash and chicken. The squash had cooled down a little bit but was still warm (not hot). I microwaved the chicken for 45 sec just so it wasn’t cold but again not hot.

Timing and Teamwork made this happen with little effort and it was so good!!! Even if you get home late you can still eat healthy-just takes a little planning!

Makes 2 adult sized dinner salads!

 

ENJOY!!!

XOXO-A

 

 

 

Cucumber tuna salad with Greek yogurt, soy sauce and wasabi mustard

cucumber tuna salad with Greek yogurt, soy and wasabi

Great source of protein!!!! Are you eating enough protein??? Tuna and Greek yogurt are 2 great and affordable sources. I eat Greek yogurt every day at some point whether it is in tuna salad like this, with granola or alone with berries or fruit. Try just adding Greek yogurt to something you are maybe already eating daily and watch what happens!!! It is an awesome and healthy substitute to mayo or even  cheese when called for in recipes.

2 4.5 cans of white albacore tuna (StarKist selects if you are feeling fancy!) Great source of omega 3, low sodium, high protein, low carb)

3/4 c Greek yogurt (my favorite healthy food in the whole world)

2 tsp low sodium soy sauce

2 tsp wasabi mustard

3/4 c chopped cucumber

2 tsp chopped onion

1 stalk chopped celery

salt, pepper and parsley to taste

Options to eat:

Alone with whole wheat pita chips

On a flatout flat bread with more veggies

With hard-boiled eggs, cheese and tomatoes on a platter

Be creative and sneak other veggies, herbs or spices in there-you don’t have to do it exactly how I posted it!

Enjoy!!!!
xoxoxo-A