In the midst of all the Corona virus chaos, I feel so blessed with the gift of time. I feel so fortunate to be able to work with my own kids at home and have more time to cook and blog. And I know now, more than ever, is a time to stay as healthy as possible. I decided to meal prep my breakfast smoothies. I prepped 5 at a time, one for each weekday morning. I put the majority of the ingredients in a 1 quart container and into the freezer. If you don’t have containers, just use quart size freezer bags. In the morning, I throw the contents of the container into my blender and add greek yogurt and almond milk…and maybe a tiny squirt of agave if I want a touch of sweetness. I take my time drinking it because I love the flavor so much. The oats keep me filled until my lunch. Please feel free to modify this recipe to what you have in your pantry, fidge, and freezer.
Stay safe, healthy, and for cryin’ out loud….stay home. ❤
In these tough times, we all have a lot of free time at home and it’s a challenge trying to cook healthy while also searching for the ingredients you need at the store. If you’re lucky enough to find eggs (by the way, highly recommend Instacart, this is the only way I was able to snag eggs), try this low-carb recipe I found through Eating Well. I was pleasantly satisfied, soooooo tasty. And it can be enjoyed any time of day. The fluffy ricotta mixed with the eggs and veggie mixture makes for a luxurious texture and flavor!
This is one of my favorite chicken recipes, it’s so easy, flavorful and low cost! And you can whip it together in no time after a long day at work or school. You’ll love the balance of soft heat, tartness and richness of the salsa verde and cheese. I love to serve it alongside a salad, or sautéd or roasted veggies.
Health tips: Low carb, Keto, low fat, diabetes friendly
This is the perfect salad for you Reuben sandwich fans out there! Thank you again for your 30-minute meals Rachael Ray! We all know rye bread is bomb but you won’t miss it in this recipe. The Russian dressing is so flavorful with the meat and cheese, my mouth is watering just talking about it. We replaced the sour cream with Greek yogurt and it still tastes luscious. It’s enjoyable as a side dish and substantial enough as a main meal!
It’s 2020 and time for some healthy eating after feasting during the holidays! Tammy and I agreed that this year our goal is to focus on recipes that aren’t only healthy and delicious, but quick and easy too.
Last weekend, we spent some time catching up on our favorite chef Rachael Ray, and her new 30 minute meals. It’s been a crazy year and we’ve been dying to cook together in her new kitchen. It was tough to choose as her recipes all made us drool, but we picked three lighter recipes we could prep and make ahead of time. The first was this Deviled Chicken Francese. Sounds fancy but it was easy!
The deviled part of the chicken recipe really caught our eye, especially with mustard and Calabrian chili’s involved. We used reduced-fat milk, unsalted butter, low-sodium broth, and skipped the bread to lighten it up. We just had it for dinner last night. It was so satisfying and tasty!
This is one of my favorite healthy “imposter” style sides, you can hardly tell Mr. Potato Head ditched the party! Instead of using potatoes loaded with carbs, this recipe uses nutritiously delicious cauliflower. Because cauliflower has a similar starchy consistency to potatoes, it’s taken over the past few years whether it’s through pizza crust, mashed potatoes, rice or sides like this! Plus it has an amazing taste and is a great canvas for other flavors. Serve this up at your next BBQ or gathering!
This has to be one of my (and the hubby’s) favorite types of lettuce wraps just for the simple fact that it tastes like the taco we all know and love, without the added carbs! We could probably eat it for breakfast, lunch and dinner, and not feel gross afterwards. It’s so easy to put together and can be customized how you like, or with whatever is left in the fridge. Try it this Taco Tuesday!
Health tips: Low fat, low carb, heart healthy, diabetes friendly, anti inflammatory
Brrrrr it’s cold in here…I said there must be some Winter in the atmosphere! Umm finally right!??? I love this magical season and all the coziness that comes with it… Christmas lights, fireplace, blankets, hot cocoa and SOUPS, my favorite. Arroz Caldo is a porridge traditionally made around Christmas time in the Filipino culture. It’s simple, satisfying and oh so delish. Sort of like a melding of chicken soup and risotto. Typically it’s enjoyed for breakfast but it’s so yummy you can have it any time of the day. And also perfect when you have the bug. =( Snuggle up with a bowl of Arroz Caldo this Winter!
I am definitely a grazer when it comes to getting through the day, especially when I’m stressed from work! Because of this, I try my very best to fill my fridge and pantry with healthy snacks. It’s tough when I have that Hot Cheeto Fries craving though ahhh (which by the way aren’t super bad since you can have over 20 pieces a serving lol)…but back to healthiness haha…This is another favorite from Bobby Flay’s Fit cookbook. Edamame is delicious steamed/boiled with just a sprinkling of salt but this is a uniquely easy take on it, love it!
I am beyond excited to jump back on the healthy eating and exercise bus of 2018! As we all know, the holidays just bustle with comforting, rich, heavy foods and it’s just tough to avoid it and keep that holiday cheer haha. The new year brings new goals, accomplishments and challenges. When I heard that Bobby Flay was releasing a healthy cookbook, I just jumped on my Amazon app stat! He is the king of bold flavors so I knew I couldn’t lose with his amazing recipes. This is the first recipe I’ve tried from Bobby Flay Fit and my husband and I were absolutely satisfied with the result. It’s definitely a different take on cod that I’ve never tried before, and the pomegranate seeds were a unique addition! They added a nice pop and slightly sweet contrast to the spice and acidity. Just made a few minor tweaks (used olive oil instead of canola and didn’t use salt to season the avocado salsa verde) but other than that perfecto! Not only is it fresh and delicious, but it’s so simple and quick to throw together. Buy this book ASAP!!!