Archive for healthy meal ideas

The Fresh Green Goddess Sandwich

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):Green Godess 3

1/3 cup packed basil leaves

1/3 cup packed chopped chives

zest and juice of 1/2 a lemon

1/4 teaspoon salt

1/2 cup mayonnaise (Spectrum’s olive oil mayonnaise)

 

Pickled spring onions (makes enough for 4-6 sandwiches):

½ red onion chopped

1/2 cup white wine vinegar

1 teaspoons sugar

1 teaspoon fine sea salt

1/4 teaspoon black peppercorns, lightly crushed

 

Per sandwich:Fresh Green Godess 2

2 slices bread or bun or gluten free wraps

1/2 ripe avocado, sliced

A few thin slices fresh brie

A few thin slices cucumber

several slices pickled onion

 

Make the mayonnaise:

In the food processor, combine all ingredients except for the lemon juice (i.e., the basil, lemon zest, salt, and mayonnaise). Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

 

Pickle the onions:

In a flat baking dish or tupperware, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put a lid on and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.

 

Assemble the sandwiches:

Spread both slices of bread with a thick layer of the mayonnaise. Top with the avocado, brie cucumber, pickled onion, and lettuce. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

 

*~* Additional Options *~*

Add a handful of sprouts (such as broccoli sprouts), rinsed and dried

Add a few small lettuce leaves (butter or romaine), rinsed and dried

Toast the bread

The pickled onion & mayonnaiseare an extra step you won’t wan to skip!!! If you prepare them on your food prep day, all the ingredients will last up to a week in the fridge. Then you can assemble the sandwich quickly when you’re ready. SOOO GOOD, LIGHT & FRESH!

 

Old Fashioned Stuffed Peppers

Ingredients

  • 6 Peppers of your choice
  • 2 lbs Ground Turkey
  • 1 Can of Tomato Soup
  • 1/2 cup ketchup
  • 1/3 cup water
  • 3/4 cup Panko Bread Crumbs
  • 3/4 cup Cooked Rice
  • 1 whole Chopped Onion
  • 2 eggs – Beaten
  • 1/4 cup milk
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Cook Rice
  2. Preheat Oven to 350
  3. Sauce ~ In a medium bowl combine tomato soup, ketchup, water, onion powder, salt and pepper. Set aside
  4. Meat Stuffing ~ In a large bowl add ground turkey, panko, rice, eggs, onions, milk, and 2 Tbsp of the tomato sauce mixture.
  5. Cut peppers in half vertically, seeds and core.
  6. Place peppers in a 9×13 pan.
  7. Use a large spoon to fill peppers with meat stuffing. Pour tomato sauce over top and cover with foil. Bake for 1 hour.

 

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Beachbody Challenge

All you fabulous people who are in one of my challenge groups….. this is why we take pictures. You can win CASH!!! Beachbody gives away $500 Daily, $1000 Monthly, $5,000 Quarterly, $100,000 Annual Grand Prise. Amazing to me that they pay us to work out!

*~*LOVE MY JOB!!!! *~*
SHARE this photo with a friend & ask them if they want to win some CASH!!!

No Bake Shakeology Cookies

Daily Dose of dense nutrition!

Flourless Espresso Brownies

Sweet Potatoe Salad

Total Time: 1 hour 15 min.

Prep Time: 15 min.

Cooking Time: 30 min.

Yield: 2 servings

 

Ingredients:

1 Tbsp. extra-virgin olive oil

1½ tsp. red wine vinegar

1 tsp. fresh lemon juice

½ tsp. raw honey (or pure maple syrup)

1 dash Himalayan salt (or sea salt)

1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)

Preparation:

1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.

2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.

3. Drizzle dressing over sweet potato mixture; toss gently to blend.

4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

 

Nutritional Information (per serving):

Calories: 236

Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 194 mg

Carbohydrate: 32 g

Fiber: 6 g

Sugar: 16 g

Protein: 5 g

 

P90X/P90X2 Portions (per serving)

1 vegetable

½ carb/legume & tuber

½ fat

½ fruit

 

Body Beast Portions (per serving)

1 starch

2 vegetable

1 fruit

1 fat

 

One of the great things about Beachbody is they take the guess work out of meal planning & options. They give you limitless options.

http://www.teambeachbody.com/eat-smart/recipe/-/rcp/234103348/all/2/5

So DELICIOUS is right!

It’s summer time & I LOVE ICE CREAM! I grew up in Myrtle Beach where ice cream was a part of your daily meal plan.  When we moved to Cornelius NC the summer I turned 12, I remember the ice cream shop I would ride my bike to. I would always order the same thing. A two scoop cone with cookies & cream on the bottom & mint chocolate chip on the top.

As an adult I have learned some things & pay a little more attention to what I put in my body but I don’t want to sacrifice TASTE! If it tastes bad I WILL NOT EAT IT! Now I have a healthy alternative.

Erythritol is the sweetener used instead of sugar in coconut milk ice cream. It isn’t nearly as weird or bad as it sounds, and can be derived from non-GMO, ethically sourced plants. So Delicious made a “no sugar added” line right, and went with a safe, low-glycemic sweetener. SWEET!!!

There is no funny after taste….. this stuff is just good! YOUR WELCOME! ;p

 

Homemade Salad Dressing

Don’t ruin your healthy salad with bad dressing. Make your own so you know what’s in there.

Chicken in Green Onion Gravy

2 Tbsp Butter

4 Skinless, Boneless, Chicken Breast Halves

1 Bunch of green onions – Chopped – Use the green part as well

1 Cup Sour Cream

Salt & Pepper to taste

 

1. Melt the butter over med-high heat in a large skillet. Cook until slightly brown.

2. Add onions, chicken breasts, salt & pepper. Let Simmer 10 minutes. Turn & let simmer another 10 minutes. (Make sure you salt & pepper both sides) Actual cooking time will depend on the thickness of the chicken breasts.

3. When chicken is done & juices run clear add the sour cream, mix well & turn off heat.

4. Let stand on stove top for 5 minutes.

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