Warm Almond Butter Sauce Noodles with Chicken

I always feel like anytime I make a chicken recipe its pretty much the same thing. I use the same spices & recipes. I am always nervous to try something new, not like it, and then be hungry right after. Anyone with me??

As I was reading the newest clean eating magazine I cam across this recipe & it peeked my interest.

It serves about 8.

Cook 1 lb. of whole grain spaghetti. In medium saucepan, poach 2 lb boneless, skinless chicken breasts with a pinch of sea salt and enough water to cover chicken. Bring to a boil then reduce to a simmer and cook, covered, until chicken is no,longer pink inside (about 10 minutes). Remove from heat, then drain water & strain chicken using a fork; set aside. In a small bowl whisk 1/2 cup natural almond butter, 1 1/2 tbsp reduced sodium soy sauce, 2 finely chopped garlic cloves, and 1/2 tsp peeled & grated ginger. Drain pasta; reserve 1 cup cooking liquid. Rinse pasta with cold water. Add reserve liquid to the almond butter sauce and mix well to combine. Ina large bowl, toss almond butter mixture with drained pasta. Add 1 cup fresh baby spinach, 1/2 cup purple cabbage, 1/2 cup green cabbage, shredded chicken, 2 thinly sliced scallions, a pinch of red pepper flakes, sea salt and fresh ground pepper to taste.

 

Zucchini Chips

Need a healthy crunch??

Ingredients:

1/4 cup Homemade Breadcrumbs

1/4 cup grated Parmesan cheese (optional)

1/8 tsp black pepper

heaping 1/2 cup whole wheat flour

1 cup cold milk (I use almond milk)

1 tsp apple cider vinegar

2 1/2 cups sliced zucchini (about 2 small zucchinis)

Directions:
-Preheat oven to 425 degrees.
-In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
-In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
-Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
-Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Tips for Grocery Shopping

 

To be honest grocery shopping was just one of those things where I never really liked. I never knew where anything was. I was one of those people who would just go in and roam every single aisle, fill my cart with what I thought I needed, and then wonder why my bill was high at the end of the day....with nothing in the cart.

Until I got the hang of it..... (I still don't like to go by myself)

How I got the hang of it.

1. Look for recipes/meal plan: Pinterest is my GO to place. Look for ideas on what you want for lunch/dinner. And meal plan it out, it seems very difficult & it was stressful at first for me. But what I found worked for me was that I had a calendar, write S-Sat on it. Plus what I was having, but what I found worked better was listing every ingredient I needed for that recipe. Then I would go through my fridge, pantry, etc and cross off what I have.

2. Stay on the outside aisle:  The outside aisle has your fresh fruits, fresh veggies, chicken, ground turkey, fish. The middle aisle is more of the high sodium and processed foods. The only time I step in the middle aisle is for brown rice, frosty paws (for Bubba), and cereal (for Eric)

3. Stick to your meal plan:  You made a meal plan for a reason. Stick to what is on your list. This will avoid getting unwanted, unhealthy things. Plus jacking your grocery bill up higher.

BONUS: WHAT TO DO AFTER FOOD SHOPPING

 

 

4. Meal Prep: It takes time, but it saves you a lot of time during the week. Bake off your chicken, cut up your fruit/veggies & package them, pre make your salads, salad dressing, and maybe a dinner so its done.

5. Stack everything in containers, put in the fridge/freezer, grab and go: This makes life so much easier. I can't tell you how many times when I come home from work I just do NOT want to worry about what I am having for lunch the next day and even making it. All I have to do is empty out my lunch box from that certain day, go in the fridge, grab all my containers I have cut, put them in the bag, & I'm finished.

No hassle.
No stress.
No worrying at 9pm (OH NO! I didn't pack my lunch)

Something simple.
Something easy.
And it makes life 100% better.

Double Digits

Can you believe it?

We've hit the double digit mark on the Ultimate Reset.

           

We are on day 11 and just counting down the days. 

Few things:

- we started the Detox phase. No animal based food. And this delish drink...NOT.

                  

It literally looks like brown water, but I promise it's not. I don't mind the taste honestly, BUT it's grainy and no matter how hard you shake it, it still settles. So drink it fast. 

- I'm getting frustrated. And the reason for that, because I did this last year and I know how I felt. I had way more energy, but defiantly feel better then before starting. I feel bloated right now, I don't feel "lighter" like I did in week one. But I'm basing that off of it's that TOTM. I guess I thought I would feel the same, but I just same to trust the process. 

- I'm a simple girl. I tried to get all fancy the first week and eat a variety of foods. But honestly if I found something I LOVED I have been sticking with it. 

           

- Sleep = deep sleep. I used to wake up  to everything and not be able to fall back asleep for a half an hour. Now I fall asleep  as soon as my head hits the pillow & if I wake up it's to move, but I go right back to sleep. 

- some days I feel FULL, others I need more. You don't go starving on the reset but, this time around there are days I feel hungry still. 

- sleepy time tea. Nothing special. It's just my comfort right before bed. It puts me in a calming state of mind. 

I can't say this experience a second time around has been awful...just not what I excepted. 

Have questions : JUST ASK!

Thanks for following my journey & thank you for all your support!! 

Mixed Veggie Stir Fry

Simple. Easy. And fulfilling.

Equals to a Green Container & 1 spoon


Ingredients:

- 1 tsp. olive oil

- 1/4 cup chopped asparagus spears

- 1/4 cup chopped red bell pepper

- 1/4 cup chopped carrots

- 1/4 cup chopped onions

- 1/2 tsp. Mediterranean Seasoning or All-Purpose Seasoning

Directions:

-Heat oil  in medium skillet over medium heat.
-Combine veggies and seasoning.
-Cook in skillet, mixing frequently for 2-3 minutes or until crisp tender.

*Cooking Tip: add finely chopped ginger from the FREE FOODS list to add additional flavor to your veggies.

Philly CheeseSteak

Shout out to a fellow coach and friend Katy Ursta for finding this AMAZING recipe!! It's totally the bomb and super delish!!!

                 

                   

Ingredients:

*1/2 cup of mushrooms (not a fan so I didn't have on my sandwich)
*1 small onion chopped up
*1 tablespoon of extra virgin olive oil
*6 slices of roast beef, sliced in strips ( low sodium is best)
*2 red bell peppers
*4 slices of prov cheese

Directions:

1. Saute mushrooms, onions, and olive oil.
2. Add roast beef strips on low heat for a few minutes.
3. Cut red bell peppers in half.
4. Place a slice of cheese on bottom of the pepper.
5 Add the veggies & roast beef.
6. Place another slice of cheese on top.
7. Place in oven on 400 degrees until cheese is melted.

Strawberry Kiwi

In honor of the newest flavor (strawberry) to join the Beachbody family, I decided to try a recipe from the calendar.

 

 

 

-packet of strawberry shakeology

 

-1 cup of water

 

-1 kiwi cut in cubes

 

-ice (as much or little as you want)

 

-blend together and enjoy

 

 

Morning Egg Bake

Since moving out and buying a home, I have to say I have been trying to become quite a little Suzie Homemaker. But breakfast in my house is always my GO-TO vegan chocolate Shakeology. And I can't really say I have perfected my cooking skills, but I am trying. This weekend I wanted to make something different. This recipe is simple & easy and you add anything you would like to.

Ingredients:

1. 12 eggs (I used about 3 whole eggs and the rest egg whites)
2. 1/2 cup of unsweetened almond milk
3. cooking spray
4. unlimited amount of veggies (I had spinach, onions, zucchini, & green peppers)

Prepping:

1. Preheat the oven to 375 degrees
2. Coat the baking dish with the cooking spray
3. Add the veggies; evenly throughout the pan
4. Whisk the eggs, almond milk, (salt & pepper if desired) in a separate bowl.
5. Pour the mixture of the veggies
6. Bake the dish for thirty minutes or until the eggs are set.

Enjoy your breakfast!!!

Pita Pizzas

Are you a pizza lover?? But don't love the unwanted calories or maybe the "blah" feeling you get after eating it?? There is an alternative and I may just have fallen in L-O-V-E. It is all about healthy moderation. Find something you love and make it healthy :)

What you need :
* whole wheat pitas
*extra virgin olive oil (EVOO)
*natural pizza sauce
*shredded part skim mozzarella cheese
*any veggies that you want. I use green peppers, onions, zucchini, turkey pepperoni.

Place the pitas on a baking sheet. Brush lightly with the olive oil. Top with the pizza sauce, mozzarella, & any veggies you have set aside. I preheat the oven to 425 degrees and bake until cheese it melted or you desire. ENJOY!

Green Beans with Lemon:

(Makes 1 serving)

 

*8 oz. green beans, ends trimmed

 

*1 cup water

 

*1 1/2 tsp. extra-virgin olive oil

 

*1 1/2 fresh lemon juice

 

*1/4 tsp. finely grated lemon peel

 

*Himalayan salt(to taste;optional)

 

Place green beans and water in medium saucepan over high heat. Bring to a boil. Reduce heat to maintain a gentle boil;cook, covered, for 3 to 4 minutes or until tender-crisp. Remove from heat. Drain. Combine green beans, oil, lemon juice, and grated peel in small bowl; mix well. Season with salt and seasoning blend if desired.

 

 

Simple & Easy with a little flavoring.