Shakeology Ice Cream

July 7, 2014July 8, 2014Leave a comment

When it came time to plan my daughter’s birthday cake and ice cream I knew I couldn’t mess with Memaw’s chocolate chip cookie recipe that I had planned for her cookie cake…but I quickly realized I could however make my own “ice cream”. And that’s just what we did. Shakeology Ice Cream that is. My kids were happy to be eating their big bowls of “ice cream” and I could indulge right there along with them…a small piece of cookie cake and some shakeo ice cream to fill my tummy and keep my hands out of the cookie jar!

Peanut Butter Cheesecake Shakeology Ice Cream

Ingredients:

2 Scoops vanilla Shakeology (or chocolate)
1 frozen banana
12 ounces of unsweetened almond milk
2 TBS PB2 (optional)
2 TBS fat free sugar free cheesecake pudding mix (optional, or any flavor you like)
8 oz ice

Directions:

1) Mix all ingredients in a blender

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Shakeology Ice cream prep

I like to hit the “crush ice” button for about 30 seconds followed by the “blend” until a smooth consistency.

2) Pour ice cream into a freezer safe bowl, I used a glass pyrex bowl with a lid

Shakeology Ice cream prepped

3) Freeze for approximately 2-3 hours before serving, stirring every hour

4) Pull out of freezer about 10 minutes before you’re ready to eat and ENJOY!

Shakeology Ice cream – ready to serve!

This was the perfect addition to my 3 year old’s birthday cookie cake! She actually ate more of the ice cream than she did of the actual cookie cake! I’m going to chalk that one up as a win!!!

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Shakeology Ice cream success

Quinoa Salad

July 3, 2014July 8, 20142 Comments

I am new to the quinoa world but so far I am loving it!!! To me, it has a similar taste as rice but its better for you! Can’t complain about a little extra protein!!

My sister was visiting a few weeks ago and made the most AMAZING quinoa salad. It is served cold which is perfect for these summer days and the perfect side that can be prepped ahead and taken to picnics! Now, she’s not one to measure so I had to play around a bit and I left out the cucumbers when I made it to please my amazing hubby but its still pretty good! Oh and just as I went to finish up I realized that I had cilantro and not basil but it still turned out pretty good!!! I have a good bit of left overs and a trip to the store planned today – so I’ll be grabbing the basil to spice it up a bit.

Qunioa Salad

1 pound Quinoa

20 grape tomatoes, chopped

1 medium cucumber, chopped (optional)

1/4 pound jack cheese, shredded

2 TBS balsamic vinegar

1 TBS Extra Virgin Olive Oil

Basil to taste

Directions:

Make quinoa according to package directions and chill in fridge for at least two hours. Combine all ingredients above and serve!

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Prepping the cold quinoa salad

We’re big fans of turkey burgers so our dinner included the quinoa salad, turkey burgers, and steamed veggies.

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My ideal dinner

And luckily this recipe makes a lot…so we had it again the following night with some crockpot chicken and grilled veggies. This time I added in the chopped cucumbers – loved the additional crunch!

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Dinner is served

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Avocado Chicken Egg salad

June 26, 2014March 29, 20162 Comments

I may be slightly obsessed with avocados…however if there is one thing to be obsessed with I think I picked a pretty good guilty pleasure!

I’ve made this meal in multiple variations for myself, my hubby and my extended family on so many different occasions and no one ever complains!! Simple, fresh and healthy – what can go wrong???

Ingredients:

1/4 avocado
1 hard boiled egg
4 oz grilled chicken cut into cubes or shredded/rotisserie chicken
splash of lemon juice
Spinach
Corn tortillas (optional)

Mix and mash all ingredients. Eat alone or serve on a bed of spinach, in a corn or whole wheat tortilla or with tortilla chips! No matter which way you do it enjoy it – its amazing!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

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Mixed Veggie Stir Fry – 21-Day Fix Approved

June 26, 2014August 25, 2014Leave a comment

Mixed Veggie Stir Fry (adapted from the 21-day fix meal book)

We had done a SAMs club trip earlier in the week which resulted in tons of fresh veggies! Even though I had meal planned for the week I decided to freeze some of the grilled chicken and turkey burgers I had already made and whip this together – especially since I already had such a variety of veggies to use up! What a great problem to have!

This recipe is for 6 servings – all equal to one green container and 1 teaspoon

I always like to double up my recipes so I have enough for leftovers later in the week!

Veggie stir fry

STIR FRY:

Ingredients:

4 tsp. of olive oil

1 cup chopped asparagus

1 cup snap peas

1/2 cup chopped broccoli

2 cups chopped assorted colored bell peppers

1 cup chopped carrots (I had matchstick carrots so I used those)

1 cup onions

2 tsp All-purpose seasoning (see below)

Directions:

1. Heat oil in medium skillet over medium heat.

2. Combine all veggies and seasoning

3. Cook vegetables for 5-7 minutes or until crisp tender.

All PURPOSE SEASONING:

4 tsp onion powder

2 tsp garlic powder

2 tsp mustard powder

1/4 tsp. dried thyme

1/4 tsp. ground black pepper

1 tsp sea salt

I like to pair this stir fry with chicken and/or shrimp. Its a great way to use up some leftovers or a rotisserie chicken!

— 1-1.5 pounds of chicken, cut into cubes and tossed with 1 tsp of all purpose seasoning and 1 tsp olive oil, baked for 30 minutes at 375 or until no longer pink – or – grilled – or – pan fried

— Optional serving suggestion – 1/2 cup brown rice prepared according to directions on package or 1/2 cup quinoa cooked according to directions

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

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Crockpot – Apple Chicken with sweet potatoes

June 24, 2014February 15, 201610 Comments

Cooking healthy can be a challenge, especially during the week!

My kids are at that age where we run all day long, non stop and you cannot turn your head for a second or Colt is up on the table or pulling all the toilet paper out of the bathroom!

So…I use a lot of crockpot meals! This one is one of my favorites because it can easily be doubled and leftovers can be used for another dinner or lunches later in the week! Plus its super easy and full of flavor! And 21-day fix approved!

Makes 4 servings

WHAT YOU NEED:

2 sweet potatoes
1 pound boneless, skinless chicken breasts
Sea salt and cracked black pepper
2 cloves of garlic, minced
1/2 cup chopped red onion
1 cup unsweetened applesauce
2 teaspoons apple cider vinegar

WHAT YOU NEED TO DO:

1. Layer the sweet potato chunks and chicken breasts in the bottom of the crockpot

2. Season with salt and pepper

3. In a small bowl, stir together the garlic, red onion, apple sauce and vinegar

4. Pour the mixture over the chicken and sweet potato chunks

5. Cover and cook on low 6-8 hours until the chicken breasts are tender

6. Serve with a vegetable or side salad (so you can get in your green container for all you 21-day fixers!) or over brown rice

I also like to use the Reynolds crockpot liners for easy clean up!!!

21-DAY FIX: 1 SERVING: 1 RED (CHICKEN) 1 YELLOW (SWEET POTATO)

I would count the applesauce as 1/4 of a purple or just the orange for the day!

I hope you enjoy it as much as my family does!!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my accountability and support groups!

Turkey Spinach Burgers

June 21, 2014August 7, 20144 Comments

Turkey Spinach Burgers

Turkey burgers

I still remember the first time I suggested using ground turkey over ground beef for burgers…I got the most disapproving look from my husband! He’s usually pretty willing to eat whatever I suggest and has been okay with my turkey spinach meatballs but just wasn’t fond of the idea of a burger being made out of turkey…until now!

These burgers turned out so juicy and when topped with a little mashed avocado needed nothing else! We passed on the bun, served with some grilled veggies and brown rice – yummy!

Turkey Spinach Burgers – yields 10 burgers

2.5 pounds ground lean turkey

3/4 cup salsa

1 TBS minced garlic

3 cups chopped spinach

1/2 cup chopped onion

Mix all ingredients and form into patties. I prefer to make mine 4oz or 1/4 pound each. With this you should get around 10 burgers. Grill 4-5 minutes per side (checking to make sure no pink inside!)

Serve with your favorite grilled veggies and sides!

We are HUGE fans of making in bulk and freezing the leftovers for a future meal. We ended up with enough for our dinner and 2 more meals – SCORE!

Turkey burger dinner

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

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Crockpot Black Bean and Corn Salsa Chicken

May 14, 2014August 7, 201419 Comments

The finished product topped with some additional fresh salsa on a corn tortilla!

Crockpot Black Bean and Corn Salsa Chicken

Planning a dinner that is quick and easy to throw together, healthy and actually tastes good can be a challenge at times. Okay, it can be a challenge most times! But I’ve really been getting creative with the crockpot! I love finding meals that can be tossed together in advance or even made ahead and frozen and then thrown into the crockpot to cook all day while I play and take of my kiddos!

This meal has become a regular in our house and its hubby tested and kid approved! You can make as much or as little as you want and serve it multiple ways!

Ingredients:

2 cans (14oz) Black Beans, drained and rinsed

2 cups of frozen Corn, drained

1 jar salsa

3/4 cup of water

4-6 chicken breasts

Instructions:

Combine all ingredients. Cook on HIGH for 3-4 hours or LOW for 7-8 hours

Black bean, corn salsa chicken

When finished cooking, shred chicken and serve alone, over rice, as a salad, with tortilla chips or in a wrap. Can be topped with sour cream, avocado and/or tomato or your favorite toppings!