3 Weeks of Whole30

Now I know what you're thinking "Um, Megan....whole30 is something you do for 30 days...hence the name?" and you're correct. Except we only did it for 3 weeks so let's call is Whole21 for this post shall we?

4 weeks ago Bart started up the conversation about how he was feeling exhausted all the time, was emotionally eating (he was at the peak of the business between end of school, start of summer football and start of a new semester for his masters) and just overall not feeling super awesome about himself. So of course I immediately took advantage of his vulnerability and said we should do Whole30! It's not a secret that I have stuck to an anti-inflammatory diet for the last 4 years, but Whole30 is even different and "more strict" than that! So after some discussing and "but can I just have ranch and one cheat meal? (no and no)" he finally agreed to do it with me. This is the FIRST TIME EVER Bart has agreed to do something like this with me that actually had real rules with no exceptions and a required length of time. I was totally pumped because I see so much value in real food and it's connection with health that I knew this would be awesome for him. I was also looking forward to having some motivation for myself too.

So I make a menu, stock up on food and we get this party started. I think Bart asked "how do we feel about Ranch?" multiple times that first week- but he stuck to it! I have to say it was totally easy for me to do this kind of restrictive eating when he was along for the ride. We both had the same things for dinner. I didn't have to worry about adding anything to his plate. He complained about the situation, but not about me and my cooking :) I finally had my person on board with the boring and depressing way I had to eat- haha!

We got the hang of it and got sick of eating eggs for breakfast. Our new favorite snack was a heated up apple sausage with mustard on it. mmmm. Bart ate more vegetables than he had in the last year combined. I was more motivated and did much better too. I usually can have corn and rice, but Whole30 says nay, so we didn't. That was an adjustment for both of us, but I realized I am totally good without it! Bart really missed rice and tortillas, but seemed to be fine without bread. He also really missed his milk. I can usually eat dairy, but Whole30 says nope to that too, and again, I didn't miss cheese or yogurt that much at all! Sure, those things are convenient and make for a quick healthy snack, but not having them wasn't a big issue for me. Bart did fine without them too (although we both agreed cheese makes EVERYTHING taste better).

The hardest thing for both of us was our craving for sweets. A sweet at the end of a long day or on a Sunday night when the kids are in bed- let's just say we tried to fill that void with a smoothie or a bowl of fruit but it didn't quite hit the spot. I am so proud of Bart for staying away from Pepsi! Even though our Whole21 has ended (more on that later) he still hasn't had any soda. Proud wife moment.

Bart lost about 7 pounds almost instantly and I've lost 5 this past month. We weren't too motivated to exercise religiously so I say that's a pretty nice side effect! Bart didn't say "I'm tired" ONCE  that first week and didn't need a Saturday nap (which was pretty awesome). I could tell he was seeing a change, even if he wasn't super vocal about it, because he really didn't complain or ask if we could be done. (okay, so he only did that a handful of times.)

To be honest, we stopped at 21 days because we were both just over it! Bored of the food, and straight up sick of all the time it took to cook/prep. We also felt like we had gained some really good habits and broke a lot of our bad ones (there's something about that 21 day mark!) We also had a discussion before we officially stopped and decided what we wanted to add back in. So we are saying yes to rice (even though I'll probably not include that just because I've been fine without it) and milk for him (but not the rest of the dairy products) and then a sweet treat on the weekends. Whole30 has SO MUCH PREP WORK in the kitchen. Like soooo many dishes and time spent prepping and cooking and cleaning. It can feel a bit much sometimes. But I tried to embrace it and find recipes that were realistic for us to cook and enjoy without taking hours to make. I should note that Kenzie ate mostly what we did, but did have yogurt and sandwiches for lunches here and there.

As much as I hated spending all that time in the kitchen, I was reminded of how warped our perception of eating has become. Our grandparents or great-grandparents spent all day in the kitchen cooking for the next meal. Real food means real cooking. And I'm trying to embrace that. We don't eat prepackaged/premade dinners anyway, but something about these specific food restrictions made it feel like we spent a lot more time prepping and cooking.

When we officially ended the first thing I ate was a bowl of plain cheerios with almond milk. It was so good- and then I INSTANTLY got a headache. -cue the eye roll emoji here- Despite it being gluten free, and only having 2 grams of sugar per serving, my body wasn't super happy about it. My autoimmune disease will always have a big impact on how my body reacts to things and at this point I've just gotten used to it!

So here is a sample menu from one of the weeks:

Breakfast:
Banana pancakes
Fried egg "sandwich" (fried egg on top and bottom with a piece of turkey in the middle)
Sweet potato hash
Scrambled eggs + fruit
Egg muffins
Sausage + veggie hash
Omlets

Lunch:
Leftovers!
Salsa chicken lettuce wraps
Turkey wraps (turkey, lettuce, bacon, avocado)
Salad

Dinner:
Fried cauliflower rice
Chicken poppers
Taco soup
Spaghetti squash + marinara sauce
Salmon + veggies
Pot roast + veggies
Veggie soup
Grilled chicken strip salad

Snacks:
Veggies + hummus
Apple + peanut butter
Fruit
Mixed nuts
Leftovers
Turkey slices


So as you can see, there's nothing fancy about this menu! It's just whole, real food. We didn't make any "whole30 ranch" or our own mayo. We just stuck with what was naturally whole food.

One of my favorite things about doing a restrictive diet like this for a set amount of weeks, is that it helps reset your eating habits. It teaches you what "hungry" feels like, and it helps your mind get over the thought that you really NEED that the-kids-survived-another-day-and-you-deserve-a-treat moment that comes every other night. I don't think it's realistic to do this long term, but I would recommend it to anyone who feels like their eating habits are out of control. Because learning to control your eating and diet is such an empowering feeling! Not to mention your body loves you for it too :)

Happy Eating and a Month of Meals

90% of the meals we eat are homemade. What's my biggest secret? Meal planning. It saves us money, helps us eat healthier, and keeps the stress level way down.

If I'm able to write up the dinner menu for the week, write a shopping list for just those meals, and then stick to that list- it's an easy week. For the most part I'm usually able to do this 3 out of the 4 weeks each month. Without fail though, I miss a week and we always eat out, go to the grocery store multiple times, and stress out over dinner time.

I really can't say enough good things about making a meal plan! Especially when you're trying to have better eating habits. It's important to us to have family dinner together every night, so we've made it a priority in our lives. It's also important for us to eat healthy, so we don't eat pre-made meals out of boxes or bags. Of course sometimes Bart will have Mac & Cheese after work, or we'll enjoy chips and salsa for a snack, but for dinner- we have chosen not to eat that way. It's been almost 3 years since my diet had to drastically change, and I would say we have found a very realistic way for us as a family to eat.

Okay- so back to my love of meal plans. I did something awesome thing morning. Mckenzie woke up at 6 a.m. (typical) and as she played, I wrote down a long list of meals we eat regularly. And I did them by category. So this is what it looked like: 

chicken tacos
beef tacos
enchiladas
fish tacos
bean and cheese burritos
sausage soup
veggie soup
chili
grilled salmon
crispy fish
tuna patties
salmon and rice
chicken salad wraps
tuna salad wraps
grilled chicken sandwiches
spaghetti
pizza casserole
chef salad
fried rice
rice chicken bowls
hawaiian haystacks
chicken and green bean dish
baked potato bar
roast and veggies

It was easier for me to think of things when I thought of the category (tacos, soups, pasta, etc). After making this master list, I divided them out to each week. So Week 1 gets chicken tacos, Week 2 gets beef tacos, Week 3 gets enchiladas, etc. That way, we're getting a good balance of dishes each week. I was so happy with how it turned out! Here is what our 4 week menu looks like

Week 1                                 Week 2                                 Week 3                                 Week 4

Chicken Tacos                    beef tacos                           enchiladas                           fish tacos

Sausage soup                    veggie soup                           chili                                        spaghetti

Grilled salmon                   crispy fish                              tuna patties                        chef salad

Chicken salad wrap         chicken sandwich                  pizza casserole                  tuna salad wraps

Fried rice                             rice bowls                        Hawaiian haystacks         chicken & green beans

Potato bar                           bean burritos                     roast and veggies             salmon and rice

I don't include breakfast or lunch and leave one day for leftovers. We eat leftovers for lunch and something egg related most mornings for breakfast. I also don't worry about having several courses for each dinner. Most nights we don't have a side with our enchiladas or tacos. Sometimes we do. I don't let the thought of making sure I have a drink, side and dessert with every dinner stop me from making dinner in the first place. I try to have veggies with every meal, so if it's not included in the main dish we do our best to have a veggie side.  Our go-to meal is usually something Mexican because Bart can enjoy his flour tortillas while I use corn. Plus you can shove as much veggies and/or protein you want in them. Pasta is kind of a pain to cook because Bart gets the good stuff and I have to cook my GF noodles in a different pot.

We use brown rice, not white. I eat corn tortillas and Bart and Macs use flour. We cook with olive oil, not butter, and leave out the cream-of-whatever in the recipes. I would say the most indulgent menu item above would be the pizza casserole- but it's just SO good.  We also don't do dessert. Unless I'm on a baking kick- we don't keep goodies in the house. Mostly because I just get angry when Bart gets to eat them without me!

It's not perfect, but hopefully it gives you an idea of what a month worth of meals looks like. Not too bad right? After 3 years of fresh eating I have also become quite a good cook...so they all actually taste good too! Mckenzie will eat everything on this list, including the fish and soups. She's been fed real, fresh food since she was 6 months old and has never shown any kind of picky tendencies.

I don't know why I was so excited to share with you what our meals look like- but there you go! If you want any recipes... let me know :) Happy eating!

New Recipe: Butternut Squash Soup

For the past two weeks we have had pumpkin and squash recipes galore on the show. I've never had butternut squash soup before, but my in-laws gave us one from their garden so I needed to figure out a way to eat it! 

I become quite the chef during football season! Part because Bart isn't here to feed me, and part because I get so bored that I end up in the kitchen experimenting. 

I found a really easy recipe online and switched it up a bit. It was so easy, a little time consuming, but really yummy in the end! Since this is my first bowl, I don't have a lot to compare it to, but I still say it's good! 

Butternut Squash Soup 

Makes 6-7 servings 

- 4 cups cubed squash 

- 1 handful of baby carrots diced 

- 1/4 diced onion 

- 2T olive oil 

- 1T celery powder (or diced celery if you have it)

- 4C chicken broth 

- 1tsp Thyme

Salt and pepper 

In large stock pot heat oil and add onion, carrots and celery powder. Cook until onion is translucent. 

Add remaining ingredients and bring to a boil. 

Simmer 20-30 minutes or until fork goes through squash easily. 

Pour portions of mixture into blender. ( I have a blendtec and had to split it up in thirds and mix separately). 

Blend until completely smooth. 

Enjoy! It's just that easy. It's so creamy and flavorful. Not too sweet- a very healthy and delicious choice for dinner. 

SIX new recipes. SIX!

Hey oh hey oh heyyy.

We're still alive and well here at the Bowen household. Life is busy busy busy and I just don't have much time or desire to document every single move we make- hense the radio silence over here.

But I couldn't not share with you all the yummy yummy recipes we have discovered lately! Seriously every  new thing we try is the bomb.com. You all probably already make all of these dishes, but just in case you don't: Enjoy! These are all Pinterest finds because lezbehonest- what else is Pinterest for??

Hawaiian Haystacks
- this has a thicker gravy AKA sauce than usual haystacks. Bart mocked the thickness, but it turned out so yummy!

Berry Salad with Goat Cheese
- we have made some really great stuff on Good Things Utah over the years, but this salad has to be on the top of my list! It was like Zupa's Nuts About Berry salad times a million. The Blueberry Goat Cheese was so creamy and the dressing was perfect. Probably the best salad I've ever had!! I can't wait to make this one at home

Homemade Bolognese Sauce
- I'm pretty easy to please when it comes to spaghetti sauce. Heat up a can of the cheap stuff and I won't complain. But this sauce might have changed my mind forever! The chef made it for zucchini noodles but it works on regular noodles too. Mckenzie loved it too and it was so easy to make!

Crockpot Zupa Toscano Soup
- We like making soup around here. Full of flavor, easy to make and it lasts for a few days and makes tasty leftovers! I asked Bart what kind of soup he wanted and this was his choice. It was pretty easy to find a recipe that we could switch out the half and half and use almond milk instead. There was no taste difference and it was still creamy.

Green Beans, Chicken and Potatoes
I already shared this link on my FB page and several people said they make this all the time. Where have I been?? It was SO good. Bart gave me *the look* when I told him we were going to have chicken and green beans. As soon as he took his first bite he gave back that look and ate the entire pan. We usually don't cook with butter and apparently we have been missing out all this time. It was so easy to make and we enjoyed every bite.

Mustard Balsamic Pork Chops
We had extra pork chops hanging out in the freezer that I wanted to use, but not with  my typical recipe. So I found this online and threw it together quickly after church last week. I really liked the flavor but Bart wasn't a huge fan of this one. The only complaint is that I followed the cooking directions exactly but they were too cooked and came out pretty dry. I think I'll try this again at some point and cook them differently. The flavor is tasty though and it's a lighter way to eat pork chops compared to our typical cream sauce.

Should we talk about how I just shared SIX recipes with you? I know, who am I?? I've started to cook more and more and I *gasp* I'm actually enjoying it! If you have any go-to recipes, I'm all ears!

New Recipe: Quinoa Enchilada Bake

A few weeks ago I was browsing my mom's cooking magazines and came across a very helpful table on how to cook different grains in the slow cooker. I hate waiting around for my brown rice to cook on the stove and I avoid quinoa because I just don't like it. But but but! I tried cooking both in my slow cooker last week and it worked out awesome. My brown rice was a little over cooked, so I will know to adjust accordingly next time.

What's that? You want me to share my vast cooking knowledge with you? OKAY!

Slow Cooker Whole Grains

Brown Rice
1 cup rice
2 cups water
cook for 3 hours high heat (I would check after 2.5 hours. You don't want it to get too mushy)
Yields about 3 cups cooked

Quinoa 
1 cup quinoa
2 cups broth (I used chicken)
any root veggies you want to add
cook for 2 hours low heat
Yields about 3 cups cooked

I searched for an edible recipe for the quinoa I just cooked up and found a yummy looking enchilada bake that used quinoa instead of tortillas. We love Mexican food around here, so as soon as I saw that it included green enchilada sauce I knew it would work for us. It was easy and pretty good! It only took a few minutes to throw together. The amounts below is what the recipe called for, but I more eyeballed the ratios and adjusted, adding more black beans and corn to our bake.

Quinoa Enchilada Bake

1 cup cooked quinoa
1/2 cup corn
1/2 cup black beans
15oz can green enchilada sauce
1/2 cup diced tomatoes
1 can diced chilis
1 cup grated cheddar cheese
1 cup grated mozzarella cheese

Mix all ingredients together, saving half the cheese. Pour mixture in 8x8 baking dish. Top with remaining cheeses. Bake at 350 for 25 minutes or until cheese is melted and heated through.

It really doesn't get easier than that! It was the perfect quick dinner that I was able to throw together right after church. I topped it with some tortilla chips to add an extra crunch. Enjoy!

And then there were muffins

Mckenzie is starting to reject her bottle more and more and just wants normal food! This is all just peachy (see what I did there?) except I have NO idea what I'm supposed to feed her. Multiple meals. Like EVERY DAY. Whaaaaa????? Mind blown. This is going to be harder than I thought.

Until I realized she can eat stuff. Like...food I CANT. All of a sudden our menu of sweet potatoes and beans expands to include noodles, muffins, pancakes, EVERYTHING! How fabulous is that? I also need to remember that just because Bart and I don't see tomatoes as a food people actually enjoy eating- Mckenzie loves them! So mix some Italian tomatoes with noodles and BAM. Lunch is enjoyed for several several minutes. 

I whipped up a batch of blueberry oatmeal muffins because she can eat food like that! It's so funny how after two years of not eating gluten makes me forget what kind of food is out there. I am NOT anti gluten for people who aren't affected by it. So my daughter is going to have a muffin- and ten bucks says she loves it!

Motherhood is like being in school every day. I learn new things and concepts that never even occurred to me before. Feeding a little human is just a whole new experience and I'm officially in that stage. My love-to-learn personality really likes this part of being a mom. Figuring out and learning small (even dumb) things every day keeps things interesting.

New Recipe: Zucchini Boats

Hello? Hello?? Anyone there??
Sorry for the radio silence over here. I struggle sometimes.

That being said- I have a new goal! (I know I know- another one? You're welcome) I am going to start making one new recipe a week. I am getting really sick of our current menu options and don't really make dinner anymore because nothing sounds good. I also don't like cooking sooooo this seems to be a good compromise. Instead of coming up with a completely new menu, I am just going to add a new meal every week to test them out. Great (and original!) idea- I know

So yesterday I made Zucchini Boats and they were amazeballs. I didn't share. I shoved them down while my child was distracted so she wouldn't mooch off of mama. I really love zucchinis. I always have a few in my fridge and this time of year is fun because they get HUGE! Some of my favorite ways to eat them would be to just sautee them with seasonings and making zucchini pizza bites (pizza sauce, cheese, done).

This recipe is on my new favorite list. I aint no food blogger so I won't make you scroll through 2840948 pictures just to get to the good stuff. :) Check it out!

Ingredients
Zucchini ( how ever many your family needs. I used one large one for myself)
2T butter
1 clove garlic
shredded parmesean cheese
bread crumbs (optional)
seasonings of choice (I used oregano and thyme)

Directions
- cut your zucchini in half long ways. scoop out the middle to create a boat with thin edges and put "guts" in a medium bowl
- microwave the shells for a few minutes until soft
- melt butter in sauce pan, add chopped up garlic and seasonings. if you had larger chunks of zucchini that came off as you were scooping out the middle, add them in here
- cool slightly and add cheese
- mix butter/cheese mixture with the guts of zucchini into gooey yummyness
- put zucchini shells on a cookie sheet
- fill shells with mixture
- top with bread crumbs and cheese
- bake at 350 degrees for 15 minutes

enjoy!

Bean Salad

If I'm asked to bring something to a party I try to keep it simple. This has become my go-to. The best part? I'm happy if there are leftovers! It's so yummy and something I can eat without guilt. 

Share share share you ask??? OK fine. 

1 can of the following: 

Black beans

Red beans

Pinto beans

Garbanzo beans 

2 cans of fresh corn

8oz chunky medium salsa 

1TB vegetable oil 

1tsp lemon juice

Chili powder to taste 

Dump beans in colander and rinse. 

Add beans, corn and salsa to large bowl.

 Mix

Add vegetable oil, lemon juice and seasoning 

Cover and chill

Eat with tortilla chips or anything else to get this yummy goodness in your mouth! 

How easy is that? Take to your next holiday party. It's different than typical dip and oh so tasty! 

Easy taco (ish) soup

True or false: add green enchilada sauce to anything and it will be good.

TRUE!! 

Some of our favorite recipes include enchilada sauce and it's such a good addition to soup! I threw this together last night and it was pretty dang good (and so easy!)

1lb browned ground beef

1can corn 

1can black beans

1can pinto (or white) beans 

1can green chilies 

1can green enchilada sauce 

14oz beef broth 

Combine all ingredients in large pot. Bring to boil and simmer 15-20 minutes. You can also just add everything in a crockpot and cook on low 4-6 hours

Eat with tortilla chips (or not)

I am all for simple and easy recipes and this one tops the list!  

Thai Turkey Lettuce Wraps

This past week Bart and I have dominated the kitchen with new recipes. We went back to very strict eating to get back on track and it can be really hard to find flavorful foods. Bart is all about the flavor. I can handle eating brown rice and beans but Bart can only choke that stuff down sparingly. Bart has saved me during my Hashimotos treatment because he is so great at finding alternative recipes that work with my restrictions. He is such a great cook and is willing to experiment. I am lucky to have him in my corner!

I will share most of the recipes we cooked this week, starting with this one (my fav).

 Thai Turkey Lettuce Wraps. These things are so dang good. It might seem like a lot of ingredients, but this is a one-pan wonder so it's totally easy. You can add more/less of any ingredients. I ended up adding a little more sesame oil and rice vinegar because I felt like my turkey was getting a little dry (probably because I cook things on too-high)

• 1 Lb. ground turkey
• 2 tsp sesame oil
• 1 tsp soy sauce
• 1½ tsp rice vinegar
• 1 tsp garlic, chopped
• 1 Tbsp basil, chopped
• ½ Tbsp lime juice

• Heat the sesame oil on medium heat in a large sauté pan. Break apart the turkey with a spoon and allow to cook until the turkey is cooked through.
• Add in the soy sauce, garlic, lime juice and vinegar and allow to cook until the ingredients have cooked into the turkey. (Turn down the heat while you add the ingredients so the flavors don't cook out before they have time to soak into the turkey) 
• When finished take off the heat and stir in the fresh herbs.
• Place the turkey mixture into the butter lettuce and top with the slaw.

Asian Slaw- this really completed the meal. I didn't really measure everything out, so just do what you think your family needs. These veggies taste awesome with the sauce tossed in. 

• purple cabbage, shredded
• red bell pepper, sliced
• green bell pepper, sliced
• 1 Tbsp cilantro, chopped
• ½ tsp sesame oil
• 1 Tbsp soy sauce

• Combine the vegetables together in a bowl.
• In a separate bowl combine the oil, vinegar, soy sauce, and whisk together.
• Pour the dressing into the slaw mixture and toss to combine.

One of my new favorite recipes! Enjoy!

Gluten Free Pancakes

I have always loved pancakes. Bart doesn't like them as much as me so when I had to go gluten free it didn't seem like a huge issue. About a month ago I couldn't get my mind off of them and I finally found a recipe to make GF pancakes! I'm officially obsessed and now Bart gets them every weekend. It only a few ingredients and I usually half the recipe for the 2 of us since GF flour is $756 a pound. Add some butter (because I kind of love butter right now) and some maple syrup and bam. Sunday morning breakfast! Enjoy

1-1/3 GF flour

1 tsp baking flour 

1/2 tsp baking soda

1 Tbsp honey

1/2 tsp vanilla 

2 Tbsp vegetable oil

3/4 cup + 2 tbsp warm water

2 egg whites 

Mix dry ingredients

In separate bowl add wet ingredients except the eggs

Combine dry and wet ingredients

Add egg whites 

Ladle mix on skillet. Cook like typical pancakes

ENJOY! 

Almond Brown Rice Pudding

As I was eating my tasty tasty snack today I realized this is a perfect recipe to share with all of you! I can eat it which means it's gluten free, dairy free, sugar free, etc. Plus, it's delicious! We eat it as a Saturday morning breakfast, a quick afternoon snack or a happy dessert. A little goes a long way so make a bunch and save for the week!

Almond Brown Rice Pudding 

Ingredients
1/2 Dates (we just use Raisins throughout this whole recipe since we don't have dates)
1 cup uncooked brown rice
4 cups unsweetened vanilla almondmilk
1/2 raisins
1 tsp vanilla
1/4 tsp cinnamon
1/2 roasted chopped almonds

Directions
Place dates(or raisins) in a bowl and pour 1/2 cup boiling water over them. Let soak 15ish minutes. Transfer dates and water to a blender. Add vanilla and cinnamon and puree until a smooth syrup.

Meanwhile bring rice and almondmilk to a boil in sauce pan. Reduce heat to medium-low and simmer until rice is tender and absorbed most of the milk (about 45 minutes. Some of the milk will still be there, just taste the rice to see if it's done). Stir occasionally or it will boil over (learned that the hard way...twice).

Put cooked rice in bowl, add syrup and almonds. Serve warm and enjoy!

Fresh Food Grocery Shopping

Bart and I this past weekend in the 103 degree heat

Happy July everyone! It's smokin' hot and straight up Summer outside. I love coming home from work and relaxing in the pool for an hour. A little R&R goes a long way.

I have been kind of MIA in the blogging world. my bad! I haven't had tons to say, and I have had less time to say it! Things at work have been crazy busy and when I am home I just want to spend that time with Bart. Since he's home for the summer he needs a little lovin' when his sugar momma gets home :) I only have time now because he went to the store for some avocados so he can make a little guacamole.

Bart decided to join me in my quest of health (aka forced diet) last week. He's been struggling but he's doing a great job. This is the longest he has ever gone without Pepsi so that right there is a huge accomplishment. It's been fun to have him diet with me because he actually likes to cook so we have been trying a few new recipes that are Doctor approved! I told him he should have started this with me months ago and I don't think I would have been so hungry!

Grocery shopping is quite the interesting experience for me. It amazes me how many things I CAN'T have because I eat 100% fresh/non-processed foods. Basically the produce isle is my best friend!

Here are a few pictures of what a typical grocery store trip looks like.

Basically the things I buy on a weekly basis (assuming they are in season)

Bananas

Apples

Carrots

Sweet Potatoes

Yams

Strawberries

Raspberries

Grapes

Spaghetti Squash

Yellow Squash

Zuchinni

Green Beans

Red, Green and Yellow Peppers

Avacado

Spinach 

Romaine Lettuce 

Almonds

Chicken

Eggs

Almond Milk

I add to this list when we have new recipes to try, or when I run out of staples in my pantry like black beans and almond butter.

We tried out the local farmer's market last weekend and picked up a few things. There wasn't a ton of options, but it was fun to buy fresh local food and know you are supporting local growers!

Bottom line? If you are trying to incorporate this diet into your lifestyle plan on taking a few trips to the grocery store each week. I try to make sure to pick everything up, but things run out and you don't want to buy too much at once or it will go bad. I like to plan out our weekly menu and then go shopping. Also, don't forget about leftovers! I don't plan specific lunch ideas because I know we can just have left overs from the past couple nights. It adds a little variety into your day. I will do a future post on a few of my favorite go-to snacks and quick meals.

Last piece of advice. Experiment! As I have mentioned before...not all recipes work, but it's still worth a shot! This week we made Cabbage Wraps and those puppies just had ZERO flavor. Not only that, they were a pain to make. Definitely not attempting that one again. A new favorite of mine is a mushroom/onion mixture on top of Spaghetti squash! Courtesy of my mother, it is delish! ( I will have to post recipes later...)


~ live happy, be healthy~

Slow Cooker Turkey and Black Bean Chili

I made the best chili tonight I had two big bowls and felt satisfied for the first time in a long time! 

 

I have a hard time with recipes because I usually have to leave something out, but I found this treasure and was so excited that I could have everything on the list! The chef comes on our shows regularly and she always has the best recipes, I will definitely be using this one again and again!

 

 

 

From: 365 Days of Crockpot Cooking

 

Slow Cooker Turkey and Black Bean Chili

 

1 diced onion

1 Tbsp olive oil

2 cups beef broth

1 lb ground turkey

1 (14.5 oz) petite diced tomatoes with juice

2 (14.5 oz) cans black beans, rinsed and drained

1 (14.5 oz) can refried beans

1 cup salsa (mild, medium or hot...whatever you prefer)

1 Tbsp chili powder

1 Tbsp cumin

1/4 cup lime juice

Fresh cilantro, to taste

Salt and pepper

1.  Heat the olive oil in a pan over medium high heat.  Add in the onion and cook for about 4 minutes.  Then add in the ground turkey and brown for about 5 minutes.  Add onions and turkey to slow cooker.

2.  Add in the tomatoes, black beans, refried beans, salsa, chili powder and cumin.

3.  Cover and cook on LOW for about 6 hours.

4.  Stir a bit and then add in lime juice and salt and pepper to taste.

5.  Ladle into serving bowls and top with as much (or as little) cilantro as you want!

Megan's Effin' Enchiladas

I make the best enchiladas. You really can't go wrong with the combination of salsa, cream cheese and green enchilada sauce. It's heaven! Except when you can't eat any...then it might be slightly more like hell. Bart has been such a good sport the past three weeks and has hardly complained that he isn't getting fed like normal. I came home today and decided to make him dinner. GOOD TASTING dinner. So I made our favorite:  My Effin Enchiladas. (We just named them today and I think it's going to stick...) They are so good and so easy to make! It was hard to not eat a spoonful of the filling like I usually do. I may or may not have licked the fork and HELLO my stomach is mad at me for it. Apparently I'm not quite ready for cream cheese (and by not ready I mean I probably won't ever be eating that delicious ingredient from heaven ever again.) 

I was just kind of struggling today and came home to pig out. I munched on celery and almond butter as I was cooking. This would be one of those situations where you would see my portion sizes and say "Hey Megan, want some celery to go along with your almond butter?" After that snack I made some Sweet Potato Fries..which are really Yam Fries but those just don't sound right so we'll ignore the true name. I then proceeded to eat Sweet Potato Chips that my bff introduced me to. Bad idea! It was partly wonderful to feel full and a tad bit sick, but only partly.

I am going to blame it all on PMS. Isn't it great that we can do that? Feeling fat today? Blame it on PMS. Grouchy? Tired? Want to eat everything in the pantry? Aunt Flow is at fault! It's a lovely scapegoat. Men don't even like to hear the word period so they won't argue with you if that means they get to stop talking about it!

yes, this is me looking on the bright side. You're welcome.

p.s. one day I will have something to blog about besides food...but until then the fat kid in me rules!

Day 14

A few weeks in and I have learned a few things. First, my attempt at making yummy recipes is about 50% successful.

I already told you about my Quinoa fail x 2. For now I have given up on making this shiz

Chia Seed pudding-- has potential to be okay, but since I can't have any sweeteners it was just gross

Churry Chicken Broccoli "Casserole" I put the word casserole in quotation marks because like Bart asked...how can you have a casserole with no cheese? You can't my dear...you can't. This was probably the worst thing I have eaten. Bart was such a good sport and choked it down...I about cried at the dinner table.

I have however found a few tasty things to eat...

Turkey burger and veggie stir fry. Bart made this for me and it was delicious! So much natural flavor comes from the mix of all those pepers!

Yams. Cook these in the oven...add sea salt and BAM my favorite meal/snack. I have yet to cook them perfectly like my mother-in-law does...but I'll get there.

Sweet Potato Fries. These are a special treat too. Just cut the sweet potato, heat up some olive oil and in a few minutes it's a tasty treat that makes you think for a second it's unhealthy...

Almond Butter + carrots...sugar snap peas...on a spoon...This stuff is pretty much good on anything. Who needs peanut butter? Not me!

Avocado smothered on Chicken. Chicken only has so much flavor..but I love adding some avocado with every bite.



So, lesson 1. Don't make the full amount the recipe calls for unless you know it tastes good. I wasted lots of food by throwing it out. Since it's really just me eating it I could probably get away with using 1/4 of the recipe.

2. Chia seeds are a good snack! I have a baggie at work and just munch on them throughout the day. Don't misunderstand me...they are in no way satisfying...but they aren't gross and that's half the battle.

My Dr. says I am doing great and I'm looking forward to more improvements. Plus I have lost 7lbs which is kinda nice too...Also, he gave me the green light to do The Dirty Dash! Depending on how I feel during training I should be able to do that race. Since it's not until June he thinks it will be okay! *cue party dance*

Nacho Chicken Soup

One of the many wonderful things about my job is the chance I get to see new recipes everyday! Not only do I get to watch how the dish is made, I get to taste test after to see if it's worth it!

THIS recipe was so good I just had to make it myself! I don't take any credit in creating this tasty soup but I was able to recreate it and GOOD NEWS! It tastes just as good as when the legit chef made it.

It was totally easy to make since I just put most of the ingredients in the crock pot this morning, and then finished it off when I got home from work.

It's spicy and delish so if you're in need of a new recipe THIS IS THE ONE TO TRY!!

Slow Cooker Nacho Chicken Soup

1½ lbs. boneless chicken breasts or thighs
2 (14 oz.) cans chicken broth
2 (7 oz.) cans diced green chiles
(substitute 1 can with jalapeños)
1 pkg taco seasoning
1 can condensed cream of chicken soup
1 can black beans, drained & rinsed
1 can corn, drained
1 cup sour cream
½ cup chopped fresh cilantro, divided
2 cups crushed nacho-flavored chips (Nacho Doritos)


1. Place about a 1/2 pound of boneless chicken breast or thighs, in the pot.
2. Add broth, chiles, a package of taco seasoning, and cream of chicken soup.
3. Cook on high 3-4 hours, or on low 6-8 hours.
4. About a half hour before serving, use a large slotted spoon to remove the chicken from the pot and place in a medium-size bowl to cool slightly.
5. While it's cooling, stir sour cream, cilantro, crushed tortilla chips, cheddar, beans and corn into the soup.
6. With two large forks, shred the chicken. Return the chicken into the pot and stir well before serving.
6. Let each guest customize their bowl with options such as chopped cilantro, sliced olives, chopped tomatoes or salsa, chopped red or green peppers, diced avocadoes or guacamole, tortilla chips, grated cheese, shredded lettuce, and hot sauce.

- "Soup's On!" by Valerie Phillips

Chinese Pot Stickers

I wrote this same post a few days ago and then accidentally deleted it. usually i wouldn't be terribly upset by that idea except this post was funny and clever and we all know you can't force that kind of genius! So I will try again, but I apologize in advance for the quality of my cleverness.

Bart is usually the one in the kitchen making something tasty, but I have become quite the kitchen boss myself recently! My boss-ness doesn't have too much to do with this post though since we were BOTH creating magic in the kitchen for New Years. 

We were trying to think of what we wanted to do for New Years Eve and what did the fat kids in us decide?  LETS MAKE STUFF! We didn't have anything specific in mind so we just Googled Appetizers and came upon Pot Stickers, Tempura Veggies, Crab Cakes and a Raspberry Mocktail. Random combination? We know, that was half the fun! So we made a list, and $85 later we were ready to go!

Now the one thing we haven't mastered is portion control. Most specifically changing recipes to accommodate the fact that there is only two of us eating, not a large family. We didn't do that with pot stickers so we ended up with lots. Luckily the fat kids in us handled it and were able to eat everything. It was so delish! I was very proud of us. This is a perfect recipe for any kind of party, but also if you're just wanting to mix up your usual menu!

When the time comes, we are going to be able to throw an awesome dinner party!

Here's the recipe for Chinese Pot Stickers

Ingredients

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled and finely chopped
• 1 lb lean pork, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or 2 tablespoons white wine -We used sherry, it was in the spice aisle-
• 1 tablespoon green onions, chopped
• 1 tablespoon sesame oil - This was like $56 so we just used olive oil instead-
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers ( usually 1 pkg)   - Ended up going to an Oriental Market for these--
• 1/4 cup vegetable oil
• 1 cup chicken stock

DIPPING SAUCE

• 2 tablespoons light soy sauce - this was a bit too vinegar-y for us so we added more soy sauce--
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced

Directions

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Squeeze out any liquid from the shrimp.
3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic 
   
4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed
5. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6. Repeat for the remaining 32 dumplings.
7. Mix the dipping sauce and serve with warm or hot dumplings.