Chicken & Veggie Mini Muffins

chicken m 2

Yesterday I made a trip to Trader Joe’s….my favorite grocery store! I limit my visits because I spend way too much money there. I mean way, way, way too much! I knew I wanted to use my mini muffin pan for some type of meat muffin so I chose ground chicken and this riced veggie pack to work with.

 

 

 

I haven’t given Charlotte many chances to try meat so far and I knew I needed to start ASAP to get her used to the texture and flavor. For this recipe, I took the pound of ground chicken and 1 and a half cups of the riced veggies which includes: onions, cauliflower, broccoli and carrots. I also added 1/4 c panko breadcrumbs and 2 eggs. For just a bit of flavor, I added 1/4 tsp of thyme and 1/4 tsp of basil as well.

 

 

This made 24 mini muffins. The mix was pretty moist and wet. This was great though because these came out super juicy and not dry at all.

I baked them at 350 for 30 minutes and I ate a bunch as well as giving them to Charlotte over the next few days to try. I also froze some.

chicken m

Feeding these little humans can be quite tricky, messy & fun while also being frustrating. Thank goodness for my anxiety medicine! I didn’t have the time to devote to my older child as I wasn’t a stay at home mom with him. He is quite picky still when it comes to food but since I have the opportunity to work with Charlotte more I always keep that in the back of my head. She may not eat something today but I bet someday she will! She tries everything I give her and that is winning as far as I’m concerned! 

 

**I also tried these with chickpeas instead of ground chicken and they came out great! I used a 15.5 oz can of chickpeas that I rinsed and chopped in the food processor for 10 to 15 seconds. I did everything else the same except I used 2 cups of the chopped veggies instead of 1.5 cups and I baked them for 15 min instead of 30.

chick-pea-veggie-mini-muffins.jpg

 

 

Enjoy this recipe! xo-Adrienne

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Charlotte’s favorite veggie rice & fruity oatmeal

 

Charlotte has loved rice and oats from the beginning so I ground up brown rice and oats for her and began adding different fruits to the oats and veggies to the rice. I usually add a bit of butter and sometimes cinnamon too when making the oatmeal.

veggie rice
Charlotte’s fav veggie rice-this one is with cauliflower

I have mixed black beans, cauliflower, corn, peas, green beans, zucchini (to name a few) and spinach in with her rice and it’s a great way to add new flavors and texture to it.

 

oats with blueberries
Charlotte’s favorite oatmeal with fruit

I have added peaches, bananas, cherries (especially loves that one) and blueberries and strawberries to her oats to name a few.

rice with spinach
Rice with butter & spinach

 

The basic recipe for the fruity oatmeal or the veggie rice goes like this:

Boil 1 cup of water

Add the fruit or veggie and boil for 3 min (about a 1/2 cup of fresh or frozen)-honestly this doesn’t matter that much, just a little will do, for example when I added the zucchini I just grated some in so I have no idea how much

Turn the water down to a simmer and add in 3 TBSP of oats or rice cereal or ones that you ground up yourself. I did mine in the Ninja-easy peasy

Whisk continuously for 5 min taking an occasional break-smash the fruit or veggie to the acceptable thickness your baby can handle if need be but it will naturally get smaller and break apart during the heating and whisking process

Add a touch of butter or cinnamon and stir once the baby is getting used to more complex flavors

 

I usually serve whatever it is right away (after it cools a bit) and then store the rest to use over the next 3 days.

***This is a thicker recipe and probably best once your babe has mastered purees and ready for more texture.

 

xo-Adrienne & Charlotte

charlotte eating
yum!

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

Super Veggie Lasagna

Need and want to eat more veggies? You know you need to and this recipe will make you want to!

It is packed with 8 different veggies, organic fire-roasted tomatoes, whole grain pasta, parmesan and mozzarella cheese. Enough for 7 servings so plenty to share, eat as left overs or freeze for later!

Here is what you will need:

1 Eggplant

1.5 cups chopped broccoli

1.5 cups chopped mushrooms

1 cup sliced yellow squash

1 cup chopped sweet and red onion

1 cup sliced parsnips

1 cup chopped celery

1 cup chopped carrots

2 tsp minced garlic

2 tsp unsalted butter

pepper to taste

12 oz part skim ricotta cheese

1 large can Organic fire-roasted crushed  tomatoes

1 large can Organic chunky tomato sauce

1 fresh mozzarella ball sliced into 8 thin sections

1 cup shredded parmesan cheese

1 package Organic whole grain lasagna noodles

Directions:

Pre-heat oven to 350 and place whole eggplant in oven for 45 min to roast, turning half way through

In 2 separate pans start sautéing in one: mushrooms, broccoli and yellow squash and in the second: celery, onions, parsnips and carrots. Add a tsp of butter to each skillet and 1 tsp of minced garlic to each pan, stir occasionally  and let cook for 10 to 12 min on med heat. This is also where I peppered to taste!

Mix together both cans of tomato sauce and crushed tomatoes in one bowl.

Remove eggplant from oven and scoop out filling away from the skin, adding it to the mushroom skillet after giving it a fine chop.

In 9 by 13 baking dish-I lined mine with foil because lasagna is a nightmare to clean up-place some sauce down, next uncooked noodles, entire skillet of celery, carrots, parsnips and onions then top with some ricotta cheese, parm and 4 mozzarella slices. Repeat sauce, noodles and then layer of skillet broccoli, mushrooms, squash and eggplant, top with cheeses and then noodles, sauce and one more layer of shredded parm and mozz! I topped mine with fresh chopped basil, mint and rosemary right before serving!

Bake at 350 for 55 min or until bubbly and delicious looking! Best to let cool for 10 to 15 after before serving. In case you like picture directions, here you go….!

step 1 veggie lasagna
Step 1-roast eggplant at 350 for 45 min
Step 2-cook mushrooms, squash and broccoli
Step 2-cook mushrooms, squash and broccoli
Step 3-cook carrots, celery, onions and parsnips
Step 3-cook carrots, celery, onions and parsnips
Step 4-layer and build!
Step 4-layer and build!
Bake at 350 for 55 min or until bubbly and delicious looking!
Bake at 350 for 55 min or until bubbly and delicious looking!
Step 6-Eat your veggies!
Step 6-Eat your veggies!

Enjoy!!!

xoxo-A

Wraps

wrapsWhat an awesome way to sneak in veggies to your meals, wraps! When you get tired of salads and want just a little more try these Flat out multi grain wraps, the nutritional facts on these are amazing! Check it out:

1 wrap offers 8 g of FIBER, 9 g of PROTEIN and only 17g of total carbs at 100 calories. Load these up with veggies mostly then protein and cheese! I add hot sauce to mine and in these pictured above I used pesto paste, olive oil and greek yogurt to flavor the chicken as I cooked it.  So this combo was super fabulous and spicy with red onion, red pepper, cucumbers, banana peppers and a slice of mozzarella cheese.

One way, I find,  to keep eating healthy and not get bored is to think of the wrap, quinoa, rice,  whatever the grainy source as your blank canvas and keep creating from there! Have a healthy foundation to your meal always available or on hand! Also, trying different ethnic ways of cooking will add variety your meals so mix it up and get the whole family involved in finding new recipes. I am thinking next week I will keep my family fed while I try a different taste from around the world Monday through Friday, from Greek to Cuban to German-anything can be made healthier (even my YiaYia’s Pastitsio)!

flat outs

I hope these wraps make their way into your life! I know a package of 6 wraps is more expensive than a loaf of bread but to me it is totally worth it!!! I don’t want just bread or even anything with the word “loaf’ in it-ha! I want more for myself  and I want to make the most out of each bite that goes into fueling my body!

Enjoy! xo! A