Tag: #cleaneating #healthydinner #kidapproved

21 day fix approved side dish, sauteed squash, healthy veggie side

Sauteed Squash

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My mother in law used to make the best squash and truthfully, that’s how I got hooked on this little veggie…cooked in butter, with a few eggs and topped with cheese – Ahmazing – tasting!!!! Problem is – as delicious as it was it just doesn’t fit into my lifestyle anymore. I saw some delicious bright yellow squash at the farmers market over the weekend and couldn’t help but snag a few up! I’m getting pretty good at taking a healthy spin on things so with a few tweaks this old favorite is back in the weekly rotation – as a new, improved, 21-day fix approved side dish!!!

Sauteed Squash

WHAT YOU NEED:

Makes about 3-4 servings; 1 green container and 1 teaspoon on the 21-day fix meal plan (I don’t count the egg whites towards a red because there is so little!)

  • 2-3 large squash, sliced
  • 1 small onion
  • 1 TBS olive oil
  • 3 egg whites
  • Sea salt to taste

WHAT YOU NEED TO DO:

Heat the oil over medium heat for about 2 minutes

Add the squash and onion and place the lid on the pan. Cook for about 20 minutes, continually stirring and chopping as the veggies cook. You’ll notice the squash really cook down!

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I like to cook it until all the water evaporates, but if you don’t like it cooked as long you could always drain out some water once the squash is cooked to your liking

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Move the squash to the side of the pan and add the egg whites – scramble the egg whites and combine  with squash. Top with a little sea salt if desired and you’re ready to go!

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I love to serve this side with Turkey meatloaf and a baked sweet potato. I also eat it by itself as a side with lunch – you can’t go wrong!

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Peaches-n-cream crunchy oatmeal

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Did you know Chambersburg is known for its peaches?!? Well, I for one I had NO IDEA! However my amazing Coach, Deidra, just so happens live in Chambersburg and just so happens to be from the town I currently live in. Lucky for me she was visiting her family this weekend and brought home a bunch of peaches and shared with me!!! We got a little visit in and I got some fresh peaches – win win!!!

I’ve ate fresh peaches before, liked them, made them into baby food when my youngest was just starting out on fruits but to be honest I grew up on the canned stuff. The fuzz on an actual peach kind of scared me and I never quite knew how to cut around that pit?! Every time I tried I butchered the peach! Turns out…I just don’t think I ever had the right/ripe peach! This was easy peezy – slice all the way around and pull apart! DONE!

These peaches Deidra gave me are AHMAZING! They’re so juicy and have the perfect sweetness.

So now, what to do with my peach???

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What to do with my peaches?

I typically start my day the same exact way everyday. Wake up, drink my E&E, do my workout, have my Shakeology and get started with my day…but I’ve decided to switch things up – insert – Peaches-n-cream crunchy oatmeal for breakfast! And no, not the artificial prepackaged stuff either!

WHAT YOU NEED:

(I’ve added the coordinating 21-day fix containers for quick reference)

  • 1/2 Cup of rolled quick oats (or your favorite oats) – 1 YELLOW
  • 1/2 a Peach, diced – 1/2 PURPLE
  • 4 Halved Walnuts – 1/2 Blue

Optional:

  • 1/4 – 1/2 Scoop Vanialla Protein Powder – This would count towards your reds…One serving of Whey Protein powder is considered to be 1.5 scoops – so depending on how much you put in would determine how to count it for your containers. I used about 1/4 and it was plenty!
  • tsp Honey

WHAT YOU NEED TO DO:

  1. Cook the oats according to package directions (I combined 1/2 cup oats with enough water to cover the oats completely and microwaved for 1 minute)
  2. Add your protein powder and/or honey, walnut pieces and diced peach – mix and enjoy!

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Perhaps the best part was – my toddler loved it! I left the walnuts out and didn’t use any sweetener but rather cooked his oats in almond milk and topped with the peaches…after the fact I thought cinnamon would have been a great add too – perhaps tomorrow!

Here’s to hoping you and your little ones enjoy!

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Fresh, clean and toddler approved Oatmeal

Shakeology Nutty No-Bake Cookies

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Shakeology Nutty no-bake cookies

If you need something to curb that chocolate fix without throwing you off the deep end look no further! 

Shakeology Nutty No-Bake Cookies

(Makes 30-32 servings, 1 Cookie each)
Total Time: 10 min
Prep Time: 10 min
Cooking time: NONE!!!

1 cup Chocolate Shakeology

1 cup all natural almond butter

1 tsp almond extract

1 cup quick-cooking rolled oats

1/2 cup honey

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Shakeology Nutty No-Bake Cookie Balls

Combine almond butter, almond extract oats, honey and Shakeology in a medium bowl; mix well with a rubber spatula or clean hands. Roll mixture into 1-inch size balls (I found the pampered chef small cookie scoop to be a HUGE time saver here). Flatten each ball slightly so that it is shaped like a traditional cookie. 

Optional: Roll cookie in crushed nuts, whole-grain graham cracker crumbs, or unsweetened coconut flakes
 

You can get your own 30 day Shakeology supply HERE

Not sure what flavor you’d like – but still want to give Shakeology a try? Try this flavor sampler pack to figure what which is your favorite!

Toasted almond and cranberry quinoa

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I’ve been on a bit of a quinoa kick however after making a double recipe of my quinoa salad a few weeks ago – which lasted over a week – I knew it was time to switch things up! I was inspired by the recipe on the back of my quinoa bag from SAMs club and made a few tweeks to make it my own – and it turned out delicious!!!

I love when I can do an entire dish in one pot! And this is no exception.

I started by toasting 1/2 cup slivered almonds over medium heat until golden. 

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Step 1: Toast the almonds until golden brown

Next I added 1 cup of quinoa and roasted about 5 minutes. While this was roasting I boiled 1 1/2 cups of water in the microwave 

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Step 2: Toast almonds and quinoa

 

Toasted almonds and quinoa

Once the quinoa and almonds are toasted add the boiling water along with 1/2 cup of dried cranberries, a dash of sea salt and 1 tsp of cinnamon

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Step 3: Add boiling water and remaining ingredients

 

Toasted almond and cranberry quinoa

Bring all contents to a boil and simmer covered until all water is absorbed, about 10-12 minutes

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Step 4: Cook until all liquid is absorbed

Serve alongside your favorite meals – my pick – grilled chicken tenders and grilled summer vegetables (squash, zucchini and onions)

Toasted almond and cranberry quinoa 7

This smelled amazing while cooking and tasted even better! Excited for the leftovers!!!

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***UPDATE***

These leftovers were great cold  added to some salmon and grilled veggies and as a topping on a salad.

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21-day fix approved! Talk about a loaded salad…spinach, grilled chicken, grape tomatoes, snap peas, peppers, avocado and blueberries to avoid a dressing with some leftover toasted almond and cranberry quinoa salad for a little twist! Best part was everything was all prepped in my fridge so it took about 3 minutes to pull together!! 2 Greens, 1 red, 1/3 purple, 1/3 yellow, 1 blue

Ingredients: (4-6 servings)

1 cup quinoa

1/2 cup slivered almonds

1 1/2 cups boiling water

Dash of sea salt

1 tsp cinnamon

1/2 cup dried cranberries

Directions:

Over medium heat, stir and toast the slivered almonds until golden. Add the quinoa and toast a few more minutes until quinoa begins to darken. Add remaining ingredients, bring to boil, covered, then reduce heat to simmer for 10-12 minutes. Remove from heat and allow to sit for 5 minutes. Fluff with fork and serve!

NOTE: We enjoyed the leftovers the next day and left them cold – I may have actually liked that better!!! 

If you’re interested in learning more about clean eating, join one of my upcoming accountability and support groups!!

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Kale with pine nuts

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Kale with pine nuts

 

I first tried this recipe when I did the 3-day Refresh and loved it so much I had to make it again! 

Kale with Pine Nuts (from 3-day refresh meal plan guide)

(makes 1 serving)

1/2 cup water

1 1/2 cups chopped green kale

1 tsp. pine nuts

2 tsp fresh lemon juice

1 dash himalayan salt (optional)

1. Bring water to a boil in a small saucepan over medium heat. Add kale; cook for 3 to 5 minutes or until kale is tender and bright green. Remove from heat. Drain. Place in medium bowl. 

2. Toss kale with pine nuts, lemon juice and salt. 

 

This was served as a side with our dinner: Grilled chicken with peppers and onions, quinoa salad, steamed broccoli.

For all you 21-day fixers out there, you could sub out the pine nuts for sesame seeds and this would be: 1 red (chicken) 2 greens (kale, broccoli, peppers and onions), 1 yellow and 1 blue (quinoa with jack cheese) and 1 orange (sunflower seeds)

 

Kale with pine nuts 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

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cleaneating, nomnomnom, piyo, mealplan, 21 day fix, beachbody, shakeology, weeknight dinner, weeknight meal, easy dinner, quick dinner, fit mom, healthy mom, fitness, inspiration,

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

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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!

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Black bean and corn salsa chicken

 

You can also try it as a freezer meal:

Follow the same steps as above but combine the ingredients in a ziplock freezer bag. Mix well.

Chicken black bean corn salsa to freeze

 

Remove all air from bag and place into another freezer bag labeled with name of meal and directions for use.

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Crockpot freezer meal – Blackbean and corn salsa chicken

Note: I like to use the reynolds slow cooker liners making clean up even easier!

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!