Consider this the recipe of the week! You guys, this No-Rise Slow Cooker Basil Pesto Bread is where it’s at! I made this deliciousness after seeing one of those little videos on Facebook. Let’s break it down. Yeast, sugar, water, flour, olive oil and pesto. That’s it. Continue reading
I was a planning and prepping madwoman yesterday and today! The serious OCD/AR tendencies I have are totally paying off for meal planning…both in the scale department and the wallet. When I have a plan to stick to, or a list to stick to, I have something to check off. I rarely have that “I don’t know what to make” moment in the kitchen. I don’t have time for that. So I plan…and prep. And you know what…I’m totally going to win that $ in that DietBet I’m doing. I’ve got 3 weeks left in it to lose about 2 pounds more and maintain! I like earning money for something that I was already doing! Anyway, back to what I’m stuffing my face with this week!
It’s all about eating the rainbow this week—with my veggies and fruit and using my colored containers! So, what am I making and prepping?
Today, I prepped: quinoa, my breakfasts, roasted veggies, easy proteins. My veggies were red beets, orange butternut squash, yellow squash, green zucchini, purple Brussels sprouts, and brown cremini mushrooms. I bought purple brussels sprouts in an effort to get my kid to eat them since her favorite color is purple. It DID NOT WORK.
What’s on the menu this week:
Breakfasts: veggie scrambles and spinach and tomato quinoa cassserole
Lunch: quinoa veggie bowls with chicken (basically just throw quinoa or whole wheat couscous in a bowl with a serving of veggies and top with chicken. Dressing is usually just lemon and olive oil.
Snacks: a shakeology every day with spinach blended in for that veggie bump, and apple cinnamon quesadillas.
Dinners: Beef Stew with Sweet Potatoes, Turkey Chili, Oven Fried Chicken with Spinach Salad, Chicken Vesuvio (again because the chicken is so flavorful). Sunday is our family dinner with my parents. Let’s see if we make it this week. The past two weeks we have canceled because of the plague going around!
It’s Winter, which means comforting food in the form of soups and stews. Bonus, if the recipes are easy and you can throw them in the crock pot or InstantPot. We all have our go to’s for soups but sometime you have a craving for a secific soup. That was us, this week. I got it into my head that I wanted Chicken and Wild Rice Soup. But I didn’t want to have a soup with heavy cream, or cream of anything soup added to it to make it thick. I’m trying to be healthy over here and make good choices (and win my DietBet). A quick look on Pinterest and I found a great recipe. What I loved even more is the use of ingredients from Trader Joe’s (meaning I wouldn’t have to go to another store for ingredients that Trader Joe’s doesn’t have, since it’s really the only place I shop). Note that I used my Instant Pot and it was super easy. But it’s also written for the crockpot! So here it is, doesn’t it look yummy (please excuse my iPhone picture quality…I have a 2 month old and can’t be bothered to use my nice camera with my backdrops):
Here’s a few links to other soup favorites around here:
Beefy Tomato Soup (or as my daughter calls it…elephant ear soup—we use orichetti pasta)
Another Monday here, and sickness has taken over my house! Last weekend we took our oldest to an indoor trampoline type playground for a little play date. Every single time we go there she gets sick 2 days later. Like really sick. The first time we went she was vomiting 2 days later. Last time, high fever and chills. But they just opened a new location and we thought we’d give it a try. Like, it just opened. NOPE. 2 days later…Pink Eye, fever, and a cold. WTF? And, of course, we have all caught the cold—even my 2 month old. It’s awesome…except, it’s not.
So this meal planning week has soups on the menu because that’s always good. And we may have already run to Starbucks a few times for their medicine ball drink. I’m keeping up with my exercise and meal plan through it all, because that’s how I will get back to my pre-preggo weight and jeans. Today I just finished the last day of my first workout program since baby. I followed the meal guidlines and lost 4 pounds! I’ll take that!
In case you’re curious how I keep track of everything (I am in love with my new planner)…
So, here’s the plan for the week:
Breakfasts: banana oat pancakes, and veggie & egg scrambles.
Snacks: apples with PB. On days I need a protein serving, i’ll mix the PB with ricotta and make a yummy apple dip.
Lunches: Leftover Lentil Tortilla Soup from Saturday, Bruschetta Chicken pasta salad
Shakeology every day with adding spinah to get that serving of veggies in.
Dinners: Crockpot Honey Balsamic Pork Roast with salad and sweet potatoes, Stuffed Peppers, Mexican Style Pizzas (made on whole wheat tortillas), Instant Pot Chicken and Wild Rice Soup, the last crock pot meal from Omaha Steaks that was sent to us, and Chicken Vesuvio with salad for our family dinner on Sunday.
Well, heeey there! It’s meal plan monday around here. I have been killing the meal planning game lately, if I do say so myself. Why, you may ask? Well, I was finally cleared to exercise again (shh…I started about 10 days before my official appointment) but only because my appointment was at 7.5 weeks postpartum due to the holidays. So, back to exercising and a good clean meal plan (NOT DIET). I’ve got some good goals and a plan for how to get there. Well, really, just 1 goal…fit in to my pre-pregnancy pants. So, how am I going to do this?
First, I’m back on the workout train. I use Beachbody, and I love that there are so many different options for different levels. If you are interested or curious about it let me know. It
Second, I’m eating and fueling my body right. I’ve never really followed the “meal plans” that come along with the workout programs. I eat a pretty clean diet, but I decided to jump in full force to help me reach my goal So, I used the little formula to figure out where I needed to be calorie wise, and then added 500 more calories to that since I am breastfeeding. Now, the meal plan isn’t a diet at all, more like a guideline for proper portions, I’ve been at it for 2 weeks and I feel great.
Last, I’ve got some big motivation! I’ve got my challenge group that I am a part of, but I also signed up for DietBet. I’m not dieting, by any means. Just eating right and exercising. This is just extra motivation, and I’m going to be running one of my own in about a month with my challengers in my challenge group. You guys, I have 4 weeks to lose 4% of my body weight, and if I meet that goal I get $$$. I like that motivation.
Now that I’ve bored you with my plan, let’s get to what I’m eating this week:
Breakfasts: Overnight oats. Easy to prepare, and oatmeal is good for my milk supply. So is dark beer, by the way, but I hear it’s frowned upon to have beer on your breath first thing in the morning. Especially if you’re a mom of littles. These can be prepped in advance for the week, and that’s what I’ll be doing today.
Lunches: Lentil and Feta Salad. This recipe is from the recipe guide that goes along with one of the workout programs that I have access to, being a coach and Beachbody on Demand member. It’s so good. One recipe of this makes 5 days of lunches for me. Easy to prep ahead and the flavors get better as it sits.
Snacks: Shakeology made with spinach (a great way to sneak in a serving a veggies and doesn’t affect the flavor at all), fruit, yogurt and multi-grain crackers. I use plain yogurt and stir in a teaspoon or so of a nut butter. If I’m feeling like I need a little something sweet, I throw some cocoa nibs in there. It’s so good!
Dinners: Sloppy Joes with salad and fruit (I’m pulling this from my freezer prepped meals I did when I was pregnant), Roasted Vegetables with Chicken Sausage (a perfect one pan meal), shrimp tacos, Chicken Schwarma Bowls, and Vegetarian Lentil Tortilla Soup. How amazing does this soup look?
(picture and recipe via peasandcrayons.com)
What’s on your menu for the week?
Sooo….I’ve totally been MIA for a LONG time. Must have been that whole end of pregnancy, birth of my daughter, and general non-motivation to come up with inventive meal plans. Plus, we had company for two weeks after my daughter was born. But, I’m baack! I thought I’d share some recipes that I have made that we have loved over here.
Here’s a few we made in the past week:
- We made these last night and they were so satisfying. Bonus points if you make your own enchilada sauce (psst…it’s so easy and it’s nice knowing exactly what is going into the sauce). Clean Eating Slow Cooker Enchiladas
- Honey Roasted Butternut Squash with Cranberries and Feta was the perfect fall side dish to go with my easy Balsamic and Garlic Pork Tenderloin (my oldest daughter’s favorite recipe…she’ll have two helpings every single time).
- Brussels Sprouts, Cranberry and Quinoa Salad was the perfect make ahead for lunches for the week. Can add chicken for extra protein, but I just ate it as is. I may have added feta to it too. So delicious, and holds up for a few days thanks to the hearty brussels sprouts.
- Slow Cooker Fajitas were also made because nothing is easier than minimal prep and letting the crock pot do all the work. Do yourself a favor and make these. So easy and so tasty. Also make your own fajita seasoning to control that sodium intake. We used chicken, and can’t wait to try them with steak later.
Other than these, we’ve been living on our go to easy recipes (roasted veggies with sausage, easy soups made in the Instant Pot, etc) as well as the freezer meals that I prepped knowing that I would have no motivation/energy to cook with a newborn.
Let me know what you’ve been making lately!
I have a secret…I planned on Sunday. Shhh….don't tell.
We got back from a week long vacation in San Diego late Saturday night. That meant that there was no food in the fridge. Well, there was food, but nothing to really make meals with. My daughter wanted pancakes in bed on Sunday morning, so I sent hubby to the store at 10:45 at night to get milk so I could make said pancakes the next day. Sunday consisted of planning meals and grocery shopping. These are things I usually do on Monday, so I'm a little off. And, *gasp* I went to a regular grocery store instead of my beloved Trader Joe's this week. I'll be back there next week, but I wanted to go get groceries quickly, and Trader Joe's on a weekend is not quick. It felt good to load the cart up with lots and lots of produce in preparation for the week. And, bonus, it was actually a pretty quick trip…aka I didn't wander around lost like I usually do since I rarely go to the regular 'big' grocery store. Anyway, let's get to it…here's what's happening in my kitchen this week.
Sunday: We skipped our usual family dinner with my parents in favor of a mellow night at home. We just picked up our dog from where he was while we were gone and I felt bad about leaving him just for dinner. Plus, my daughter made a request for dinner. She wanted "lasagna soup with elephant ear noodles and garlic bread". I couldn't turn her down after she was so specific. So, our last "splurge" meal of the week was made. I follow THIS RECIPE and it's so yummy. I made a huge arugula salad for me and the hubs to eat prior to the soup so we weren't carb eating that much.
Monday: Sheet Pan Tuscan Chicken Gotta love a one pan meal. Haven't tried this before, but I've got high hopes. It's some of our favorite flavors. I saw it on one of the blogs I read, and was immediately all in. I mean, look at it (picture via cleanfoodcrush.com). I'll keep you posted on how it comes out.
Tuesday: Roasted Veggie Couscous Salad. I am essentially just going to roast up our favorite veggies (or grill up, I haven't decided) and toss them with couscous and some arugula and call it a meal. Dressing will probably be simple lemon juice and olive oil–my go to for any salad or dressing for salads. I will probably toss in a bit of feta cheese too, because feta makes everything better.
Wednesday: This Light Thai Chicken Peanut Flatbread (picture via thecreativebite.com) I made the chicken in the crockpot yesterday and it smelled heavenly in my kitchen. I am also using the chicken in lunches this week–aka quick salad bowls. Nothing goes to waste around here.
Thursday: I'm making that quick 30 minute clean eating chili that I made before. It's tasty and comforting…and easy.
Friday: Leftovers day. Let's face it…I can't cook every single day. And with these meals there are bound to be leftovers.
Saturday: To be determined…we've been wanting to try this Gyro place by us. It's all about the 80/20 balance, right. That being said, I will have stuff on hand to make a giant tasty salad in case we don't feel like take out.
I may be testing out another recipe this week too, so stay tuned!