tag:blogger.com,1999:blog-36816876984160082292024-02-24T03:35:00.541-05:00Freeze Your Way FitClean Eating meets Once a Month Cooking with a little Couponing thrown in. Helping you to Eat Better, Work Less, and Save More.~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-3681687698416008229.post-45390909999382996002018-04-12T19:34:00.002-04:002018-04-12T19:38:23.625-04:00Instapot Honey Parmesan Pork Tenderloin<b>Makes 6-8 Servings</b><br />
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I would have to say this is definitely one of my 5 best recipes. The meat comes out perfectly cooked and so tender, the veggies can cook in the same pot right along with it, and the sauce is the perfect combination of tangy and cheesy with just a hint of sweet. It's simple to throw together but it tastes gourmet.<br />
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My favorite thing about the Instapot is that usually you just dump stuff in and push the button. This recipe has a few more steps than normal and, generally, I'm super opposed to that. However, in this case it is 100% worth it. Matt is hands down the laziest cook in the world but this meal is so delicious that even HE chooses to make it on nights that he cooks. In fact, the dinner pictured below was made by him :) I married a brilliant man... in all things besides cooking. But that is a testament to just how easy this is.<br />
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The kids basically throw a party when they hear this is on the menu and everyone licks their plates clean....not figuratively, literally. We serve it with a side of <a href="http://freezeyourwayfit.blogspot.com/2011/02/grilled-asparagus.html" target="_blank">grilled asparagus</a>. Originally I figured this was 8 servings but then Matt ate almost an entire pork tenderloin by himself....sooooooo I changed it to 6-8. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Drooooooool. Also, I finally managed to take a good food pic.<br />
This was the direct result of my friend, Christine, helping me and<br />
a perfectly timed sunset for lighting :) </td></tr>
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<b>Ingredients</b>:<br />
<ul>
<li>2 lb pork tenderloin</li>
<li>2 Tbsp honey</li>
<li>2/3 cup broth (<i>I've been using veggie lately bc I found this awesome <a href="https://www.amazon.com/gp/product/B01D6PKRA8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1" target="_blank">powdered veggie broth</a></i>)</li>
<li>3 Tbsp soy sauce</li>
<li>2 Tbsp dried basil</li>
<li>2 Tbsp minced garlic</li>
<li>2 cups cubed potatoes (<i>optional)</i></li>
<li>2 cups baby carrots (<i>optional</i>)</li>
</ul>
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<i>After pressure cooking-</i></div>
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<ul>
<li>2 Tbsp whole wheat flour</li>
<li>1/2 cup Parmesan cheese</li>
</ul>
<b>Instructions:</b></div>
<div>
1. Plug in Instapot and push the Saute button. When it says HOT, add a splash of olive oil and place the tenderloin in the pot. Let it brown a bit, about 2 mins per side.</div>
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2. Mix together the 2 Tbsp honey, 2/3 cup broth, 3 Tbsp soy sauce, 2 Tbsp dried basil, and 2 Tbsp minced garlic. Once the tenderloin is browned, take it out and place it on a plate briefly. Pour the sauce mixture into the pot and scrape the bottom to deglaze it. </div>
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3. Push Keep Warm/Cancel to turn off Saute. Add the tenderloin back to the pot and roll it around in the sauce mixture to cover it.</div>
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4. If you are using potatoes and carrots, place the trivet over the meat and then put the veggies in a steamer basket on top. Make sure the steamer basket is low enough that it doesn't interfere with the lid, though.</div>
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5. Make sure that the sealing ring is firmly in the lid of the pot, put the lid on and seal it, turn the knob on the top towards the back to "sealing", and push the Manual button and use the + and - buttons to adjust the time until it says 5 minutes.</div>
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6. At first the pot will just say "On" but, once it has come to pressure, it will start counting back the time. Once it is done cooking, it will beep and you will see an L and the time counting back up on the display. <b><span style="color: red;">WAIT 6 MINUTES</span></b> and then do a Quick Release. (<i>for the newbies, VERY carefully WITHOUT your face or body over the top of the pot, turn the little knob on top counter-clockwise towards the front and a rush of steam will come out the top. Once the pressure is released, the little silver knob to the right of the black knob will go down and you will be able to take the lid off.</i>)<br />
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7. Push the Keep Warm/Cancel button to turn it off and remove the veggies (<i>if using</i>) and tenderloin and set aside. Stir the 2 Tbsp whole wheat flour and 1/2 cup Parmesan cheese into the sauce remaining in the pot. Push the saute button and let the sauce bubble and thicken a bit, stirring frequently especially towards the end.<br />
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<b>Nutrition Info- </b><i>For pork tenderloin and sauce only</i><br />
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<a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank"><img height="630" src="https://fthmb.tqn.com/a4WBQtH-wpsR0T0AzsjIfMF03hI=/1000x0/Nutrition-Label-Embed-705725410-5acfe0d1a474be00361d0b5d.png" width="320" /></a>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-24609442664792342612018-04-05T19:26:00.000-04:002018-04-05T19:26:57.715-04:00Instant Pot Baked Ziti<b>Makes 8 1-cup servings</b><br />
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This is a <a href="http://freezeyourwayfit.blogspot.com/2013/03/clean-eating-skillet-baked-ziti-with.html" target="_blank">tried and true recipe</a> that I have since adapted to the Instapot. I have two phases in my cooking-life; BIP and AIP....Before Instapot and After Instapot lol. But, seriously, WHAT did we used to eat before I had an Instapot???<br />
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<tr><td class="tr-caption" style="text-align: center;">I am not the best photographer and, granted, this is basically<br /> just pasta. But it's delicious and I dumped stuff in a pot<br /> and walked away so it's almost like I didn't have to cook. </td></tr>
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<b>Ingredients:</b></div>
<div>
<ul>
<li>10 oz package sausage (<i>I like Dietz&Watson brand bc they are precooked and nitrate and nitrite free but whatever floats your boat. We have used every kind from Chicken Apple to Italian Style.)</i></li>
<li>3 cups water</li>
<li>1/2 tsp salt</li>
<li>1 Tbsp dried basil</li>
<li>28oz can crushed tomatoes</li>
<li>12oz package whole wheat pasta (<i>it's called "Baked Ziti" but I can confidently say I have NEVER actually used Ziti. We always do Rotini.)</i></li>
<li>4 big handfuls of spinach (<i>Buy bags of fresh spinach and shove them in the freezer. When they are frozen they crumble like a dream and you can add them to anything. Plus it doesn't freeze in one big block so you can just sprinkle it or scoop it out.)</i></li>
</ul>
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<i>After Cooking</i>-</div>
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<div>
<ul>
<li>2 Tbsp Parmesan cheese</li>
<li>1 cup shredded mozzarella</li>
<li>4 oz cream cheese (<i>1/2 a brick</i>)</li>
</ul>
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<b>Instructions:</b></div>
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<div>
1. Put the Instapot on sauté, throw the sausage in, and let it brown a little, stirring occasionally. (<i>Obviously if your sausages are not precooked, wait until they are almost cooked through for this step.)</i></div>
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2. Once the sausage is a bit brown, push the Keep Warm/Cancel button to turn off sauté and dump the pasta and the 3 cups water into the pot. Add the 1/2 tsp salt and 1 Tbsp basil and stir.<br />
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3. Dump the 28oz can of tomatoes on top. The pasta should be almost completely submerged so add a little extra water if needed. Throw the 4 handfuls of spinach on top. (<i>Try not to stir bc the Instapot doesn't really like tomato stuff touching the bottom. Sometimes it scorches and then the pot won't come to pressure nicely</i>.)</div>
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3. Make sure that the sealing ring is firmly in the lid of the pot, put the lid on and seal it, turn the knob on the top towards the back to "sealing", and push the Manual button. Pasta cooks in the Instapot for half the time it is supposed to cook on the stove. My brand of pasta calls for 10 minutes cook time for al dente so I set my Manual time for 5 minutes (<i>push Manual and use the + and - buttons to adjust the time</i>). </div>
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4. At first the pot will just say "On" but, once it has come to pressure, it will start counting back the time (<i>in my case it will be counting backwards from 5 to 1.</i>) Once it is done cooking, it will beep and you will see an L and the time counting back up on the display. Do a Quick Release. (<i>for the newbies, VERY carefully WITHOUT your face or body over the top of the pot, turn the little knob on top counter-clockwise towards the front and a rush of steam will come out the top. Once the pressure is released, the little silver knob to the right of the black knob will go down and you will be able to take the lid off.)</i></div>
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5. Remove the lid and stir in the 2 Tbsp Parmesan, 1 cup mozzarella, and 4oz of cream cheese. Serve and enjoy :)<br />
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Even though this is called Baked Ziti, I guess technically it is no longer "baked". If you wanted to bake it, you could stir in the parmesan and cream cheese and then dump it into a 9x13 baking dish, sprinkle the mozzarella on top, and bake it at 475 for 10 or 15 mins until the cheese is golden brown and crispy.<br />
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<a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank"><img height="622" src="https://fthmb.tqn.com/-oFzPkD1OBE-DPe9255_c76Ct1o=/1000x0/Nutrition-Label-Embed-456479738-5ac6aa5443a1030036ac111d.png" width="320" /></a>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-90976589415520936892016-12-29T23:11:00.000-05:002016-12-29T23:14:12.355-05:00Clean Eating Pumpkin Potage (or Pumpkin Soup) Instant Pot<b>Makes 12 servings, about 1 cup each</b><br />
Another seriously delicious soup that is basically a vat of pureed veggies. The <a href="http://freezeyourwayfit.blogspot.com/2016/09/broccoli-cheese-soup-instant-pot.html" target="_blank">Broccoli Cheese Soup</a> was such a success in our house that I wanted to see what other great veggie soups the Instant Pot could create. This one was greeted with equal enthusiasm by all the kids. Here in Japan they make this AMAZING pumpkin soup and this was our attempt at recreating it.<br />
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Also, again, if you have not tried the Instant Pot yet you are seriously missing out. We use ours so much that we actually got a second one in an Amazon flash sale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkjWdQtJP5awDKpZj60PkA_ZSBkzapf4LCyQwlKUwlA0g7hOfq-IER28lBc0yzc5AJd6ZlW1qV7URyltnpteaE76-YAqs75TytHjjTzp8UYnQlfJH4scIRfBB_Vg1dML9M9csPnjS0gw/s1600/Pumpkin+Potage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkjWdQtJP5awDKpZj60PkA_ZSBkzapf4LCyQwlKUwlA0g7hOfq-IER28lBc0yzc5AJd6ZlW1qV7URyltnpteaE76-YAqs75TytHjjTzp8UYnQlfJH4scIRfBB_Vg1dML9M9csPnjS0gw/s400/Pumpkin+Potage.JPG" width="300" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>6 cups chopped broccoli (<i>I used frozen)</i></li>
<li>1/2 cup dry minced onion (<i>or 1 medium onion, chopped</i>)</li>
<li>4 cups vegetable stock (<i>or chicken stock</i>)</li>
<li>4 cups water</li>
<li>2 tsp salt</li>
<li>1 lb potatoes, peeled and chopped</li>
<li>5 cups pureed pumpkin (<i>I use one big 29oz can and one little 15oz can</i>)</li>
<li>1 12oz can evaporated milk</li>
<li>1/2 cup honey</li>
</ul>
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<b>ONE: </b>Dump everything except the can of milk and the honey in the Instant Pot. (<i>I like to turn the sauté function on while I am measuring and dumping to start heating up the broth. That way it will come to pressure faster.) </i>Cook on Manual High Pressure for 6 minutes.</div>
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<b>TWO:</b> Quick pressure release (<i>that means when it is done, turn the knob on top to vent so all the steam rushes out</i>), add the can of milk and the honey, and puree until smooth.<br />
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<b>Alternate Cooking Instructions:</b> If you don't have an Instant Pot, just dump all of the ingredients except the milk and honey into a large sauce pan. Heat over medium high heat until the veggies are soft. Then add the milk and honey and puree.</div>
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Freeze leftovers in 1 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank">medium/large portion method</a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank">freezer stash</a>.<br />
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<b>NUTRITION INFO:</b><br />
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~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-48421309991893364582016-09-19T04:15:00.000-04:002016-09-19T04:15:32.414-04:00Broccoli Cheese Soup (Instant Pot)<div>
<b>Makes 6 servings, about 1 cup each</b></div>
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We have been eating a RIDICULOUS amount of this soup. My kids love it even though it is basically a vat of pureed veggies. I love that it is so easy to make...and that my kids are eating a vat of pureed veggies :) </div>
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Have you heard about the Instant Pot?! It is an electronic pressure cooker and it has changed my life. I use it at least once a day and it has replaced many of my other kitchen appliances. How did I not know the glories of pressure cooking before now?!<br />
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<b>Picture Coming Soon....</b></div>
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<b>Ingredients:</b></div>
<ul>
<li>2 tsp olive oil</li>
<li>1 medium onion, chopped</li>
<li>2 medium carrots, chopped</li>
<li>4 cups vegetable broth (<i>can substitute chicken broth</i>)</li>
<li>6 cups chopped broccoli (<i>I used frozen</i>)</li>
<li>2 cups chopped cauliflower (<i>I used frozen</i>)</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp garlic powder</li>
<li>1 1/3 cups shredded cheddar cheese (<i>we prefer extra sharp</i>)</li>
<li>12oz can evaporated milk (<i>optional but makes it creamier</i>)</li>
</ul>
<div>
<b>ONE: </b>Push the sauté button and sauté the onion in the olive oil until tender, about 8 minutes.</div>
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<b>TWO: </b>Dump everything except the shredded cheese and evaporated milk into the inner pot. Make sure the lid has the sealing ring in place, put the lid on, close it, and turn the vent to sealing. Press manual and adjust to hi pressure and 6 minutes. </div>
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<b>THREE: </b>Once the cooking time is complete, quick release the pressure and carefully remove the lid.</div>
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<b>FOUR: </b>Dump the shredded cheese and evaporated milk (<i>if using</i>) into the pot and puree with an immersion blender. Try not the eat the entire pot in one sitting.</div>
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Freeze leftovers in 1 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank">medium/large portion method</a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank">freezer stash</a>.
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<b>NUTRITION INFO:</b><br />
<i>Per 1 cup serving including the evaporated milk- </i>272 Calories (139 Calories from Fat), 15g Fat, 8g Saturated Fat, 0g Trans Fat, 43mg Cholesterol, 973mg Sodium, 817mg Potassium, 18 Total Carbohydrates, 4g Dietary Fiber, 10.5g Sugar, 17g Protein, 87%DV VitA, 167%DV VitC, 40%DV Calcium, 9%DV Iron<br />
<span style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-47313100327007520152015-09-08T02:27:00.000-04:002015-10-06T03:10:46.833-04:00Clean Eating Pumpkin Pie Baked Oatmeal Easy VersionMakes 8 servings<br />
We LOVE baked oatmeal in this house. Our favorite is <a href="http://www.freezeyourwayfit.blogspot.jp/2015/09/clean-eating-cookie-dough-baked-oatmeal.html" target="_blank">Cookie Dough Baked Oatmeal</a> but <a href="http://freezeyourwayfit.blogspot.com/2013/01/clean-eating-pumpkin-pie-baked-oatmeal.html" target="_blank">Pumpkin Pie Baked Oatmeal</a> is a close second. We have been making it for so long, though, that I have found that half the time I can't be bothered with the finickiness of making the layers in the original. I found that I was keeping the ingredients mostly the same but just dumping it all together. Here's how:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCHKicWsj6Mk8sWarDbADsvFJB2-B5wtNNccDIQjqcZHIdtD4cvAvkNGBZrMlwgSzbx8t1oF8obNmpxX4Vf9RRYnE4qerI8ss0kWYEbs94lpisj5kR3hFQgZEschxoQL1n4WGmnxhMa4/s1600/IMG_3293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCHKicWsj6Mk8sWarDbADsvFJB2-B5wtNNccDIQjqcZHIdtD4cvAvkNGBZrMlwgSzbx8t1oF8obNmpxX4Vf9RRYnE4qerI8ss0kWYEbs94lpisj5kR3hFQgZEschxoQL1n4WGmnxhMa4/s400/IMG_3293.JPG" width="400" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>2 or 3 ripe bananas</li>
<li>3 cups uncooked oatmeal (<i>I used rolled oats)</i></li>
<li>1 tsp baking powder</li>
<li>1 can pumpkin (<i>make sure it's just pureed pumpkin with nothing random added like sweeteners)</i></li>
<li>1/2 cup sucanat/honey (<i>can use brown sugar but it won't be "clean")</i></li>
<li>2 tsp cinnamon</li>
<li>1 tsp nutmeg</li>
<li>1/4 tsp ginger</li>
<li>1/4 tsp salt</li>
<li>2 cups milk (<i>I used unsweetened almond milk</i>)</li>
<li>1 tsp vanilla extract</li>
<li>1 tsp almond extract</li>
<li>1/2 cup chopped nuts (<i>I like pecans</i>)</li>
</ul>
<b>ONE:</b> <b><span style="color: red;">Spray a 9x13 baking dish lightly with cooking spray</span></b>. (<i>This is only bold and red because I personally forget it EVERY. SINGLE. TIME)</i> Thinly slice the bananas and spread them over the bottom of the dish. Place in the oven and preheat to 375. The bananas will soften while the oven heats up.<br />
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<b>TWO: </b>Mix everything else together. I usually mix half of the nuts in and sprinkle the other half on top.<br />
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<b>THREE:</b> Once the oven is preheated, remove the baking dish. Dump the oatmeal mixture over the top of the bananas and spread it evenly. Bake 25-30 minutes until the top is golden brown. Cut into 8 or 12 servings (<i>we eat a big breakfast so I always cut ours into 8</i>) and serve warm.<br />
<br />
Freeze leftovers using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">flash freeze method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. Reheat in the microwave or oven.~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-42465801536072631862015-09-04T02:14:00.001-04:002015-09-04T02:14:12.862-04:00Clean Eating Cookie Dough Baked OatmealMakes 8 servings<br />
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We have this for breakfast at LEAST once a week. It is a favorite of all of the kids and I love that it makes enough for leftovers for the next day. I didn't realize just how much we ate it until we took a month long trip back to the States...and I was without my recipe card box. You know me, even though I make it every single week, I can't cook anything without the recipe. This is adapted from <a href="http://chocolatecoveredkatie.com/2011/03/15/cookie-dough-baked-oatmeal/" target="_blank">this recipe</a> so I was able to look up the original and re-figure out how I make it but I thought maybe it was a sign I needed to hurry up and post it. Makes you wonder what other things I have hidden away in my recipe box, doesn't it?! <insert evil="" laugh=""> My sister, Anthea, doesn't find that funny at all. She accuses me of hoarding all the good stuff ;)</insert><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xRGheBaMW2fSiRCcu93bkRP4dRfX6d4hv8uMf0OJAY4Y3790ljnAoRJt0XNU0-tDBTu8NZzcnhRxfMlM7WepqOufdfRsHiUdA4C9X5jjBMHrN83M7xtyYbqigd2PJc7_fYAcKRZtHyg/s1600/IMG_2754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xRGheBaMW2fSiRCcu93bkRP4dRfX6d4hv8uMf0OJAY4Y3790ljnAoRJt0XNU0-tDBTu8NZzcnhRxfMlM7WepqOufdfRsHiUdA4C9X5jjBMHrN83M7xtyYbqigd2PJc7_fYAcKRZtHyg/s400/IMG_2754.JPG" width="400" /></a></div>
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Ingredients:<br />
<ul>
<li>3 cups uncooked oatmeal</li>
<li>1 tsp vanilla</li>
<li>1/3 cup natural sweetener (I use sucanat)</li>
<li>1 1/2 cups applesauce or mashed banana</li>
<li>1 1/2 cups milk of choice</li>
<li>1/2 tsp salt</li>
<li>1/3 cup chocolate chips</li>
<li>1/4 cup peanut butter (or coconut oil/butter/other nut butter)</li>
</ul>
<div>
ONE: Preheat the oven to 380 degrees Fahrenheit. Spray a 9x13 pan or muffin cups with cooking spray.</div>
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TWO: Mix everything together and pour into prepared pan. Bake 20-25 minutes or until golden brown and the top springs back.<br />
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<span style="color: white;">:)</span></div>
~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com1tag:blogger.com,1999:blog-3681687698416008229.post-11875460598238003272015-06-06T12:00:00.000-04:002015-06-06T12:00:09.837-04:00Clean Eating Tamale Pie<b>Makes 8 Servings</b><br />
<i>I love cornbread, one dish meals, and sneaking vegetables into stuff. This dish is all that and more!! I have actually wanted to make tamale pie for a few years. It always seemed like a really good idea but I never found a recipe that called to me. I think I actually tried it once but I used garbanzo beans and the cornbread didn't cook all the way or something and it was just not good. But tonight my lovely and wonderful friend, Christine, (Hi, Christine!!) was visiting with her 4 kids and mentioned that they had tamale pie for dinner last night and everyone actually ate it with no complaint. She gave me a brief description of how she made it and I got inspired. So I threw caution to the wind and I made it myself with, brace yourselves, NO RECIPE! You know me, I never cook anything without a recipe. Actually, that's not true, I cheated a little and used my own <a href="http://freezeyourwayfit.blogspot.jp/2012/11/clean-eating-whole-grain-cornbread.html" target="_blank">whole grain cornbread</a> recipe for the topping but, still, I'm making progress ;)</i><br />
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<i>The verdict....the Allan clan LOVES tamale pie. All 4 kids ate it with great enthusiasm. There were even several instances of those magic words "I love this dinner" being spoken. Win!</i><br />
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Ingredients:<br />
<br />
<ul>
<li>1 tsp olive oil</li>
<li>1 medium onion, diced</li>
<li>1 large or 2 small carrots, shredded</li>
<li>3 big handfuls of spinach torn into small pieces</li>
<li>1 tsp cumin</li>
<li>1 tsp salt</li>
<li>1 tsp garlic powder</li>
<li>1-2 Tbsp chili powder (<i>I only used 1 because my family is wimpy about spice level)</i></li>
<li>1 lb 93% lean ground turkey</li>
<li>1 can no salt added diced tomatoes, undrained</li>
<li>1 can black beans, drained and rinsed well</li>
<li>Optional- 1/2 cup shredded cheddar</li>
</ul>
<i>Cornbread topping-</i><br />
<br />
<ul>
<li>3/4 cup whole grain cornmeal</li>
<li>3/4 cup whole wheat flour</li>
<li>1 1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2 Tbsp olive oil</li>
<li>1/4 cup plus 2 Tbsp honey</li>
<li>3/4 cup milk</li>
<li>1 egg</li>
</ul>
<b>ONE:</b> Preheat oven to 400 degrees. Heat 1 tsp olive oil over medium heat in a large oven-proof skillet (<i>if you don't have an ovenproof skillet, use whatever big skillet you do have and you will transfer to a baking dish before baking</i>). Add onions, carrots, and spinach to the skillet and season with 1 tsp salt and pepper to taste. Sauté over medium heat until the onions are softened, about 8 minutes.<br />
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<b>TWO:</b> Add 1 lb ground turkey, 1 tsp garlic powder, 1 tsp cumin, and 1-2 Tbsp chili powder to the softened vegetables and cook until ground turkey is no longer pink.<br />
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<b>THREE: </b>Reduce heat to low and stir in undrained tomatoes and drained and rinsed black beans. Let simmer, uncovered, until the liquid is mostly gone.<br />
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<b>FOUR: </b>While the meat and veggie mixture is simmering, dump all cornbread ingredients into a medium bowl (<i>I use a 4 cup measuring cup for easier pouring)</i> and stir until no more lumps remain.<br />
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<b>FIVE: </b>Pour the cornbread batter evenly over the top of the meat and veggie mixture. (<i>If you do not have an overproof skillet, spray a large casserole dish or 9x13 pan with cooking spray, transfer the meat and veggie mixture into it, and then pour the cornbread batter on top.) </i>Bake in the preheated oven for 22-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. If you are using the cheese, sprinkle it on top halfway through the baking time.<br />
<br />
Freeze leftovers in single servings using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank">flash freeze method</a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank">freezer stash</a>.<br />
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<b>NUTRITION INFO:</b><br />
<i>Per serving including cheese- </i>486 Calories (92 Calories from Fat), 10g Fat, 1g Saturated Fat, 55mg Cholesterol, 591mg Sodium, 1295 mg Potassium, 72g Total Carbs, 11g Dietary Fiber, 18g Sugars, 30g Protein, 84%DV VitA, 23%DV VitC, 22%DV Calcium, 30%DV Iron<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEXpoqKcpHHvpq7Atcy9J88dXu5fryNNAllhsOKG2TsmwREl3dkPiqpwoX2cEvGa8sizJeLD8kwXFa0zpJyZdnmQDKIlecj06Mv1F44hrNix1yjupkknK7-2ofLF-FFhyphenhyphenCS7EyWSP4FI/s1600/IMG_2910.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEXpoqKcpHHvpq7Atcy9J88dXu5fryNNAllhsOKG2TsmwREl3dkPiqpwoX2cEvGa8sizJeLD8kwXFa0zpJyZdnmQDKIlecj06Mv1F44hrNix1yjupkknK7-2ofLF-FFhyphenhyphenCS7EyWSP4FI/s400/IMG_2910.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauté veggies until soft, add meat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYmixqjWAC-FarS0lCnrwKIIPnULBwh6-MrHVPUH6zDDFt-lKK-WaF0OtuuyQx5ulITcZ5xn8OUOLY5WrYJkYHPyhpJQhekIvcVlWmftVK-X6mfu4hwRFJMPGEKTAIqeCZmVY23sCfq4/s1600/IMG_2911.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYmixqjWAC-FarS0lCnrwKIIPnULBwh6-MrHVPUH6zDDFt-lKK-WaF0OtuuyQx5ulITcZ5xn8OUOLY5WrYJkYHPyhpJQhekIvcVlWmftVK-X6mfu4hwRFJMPGEKTAIqeCZmVY23sCfq4/s400/IMG_2911.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add seasonings and canned tomatoes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxUuXrFJIAD_7-Wumglpl4v3-rNxddgRunD2fWxgTU7xC_ZBHG9xV0l0Ul-H4vox55E0P-LkTK1QhR4AaYxdQDXHXBtxsZZV75pHNZXXZxtizKj07HYqQBqHmrCtV7QrrIQOst77L1As/s1600/IMG_2912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxUuXrFJIAD_7-Wumglpl4v3-rNxddgRunD2fWxgTU7xC_ZBHG9xV0l0Ul-H4vox55E0P-LkTK1QhR4AaYxdQDXHXBtxsZZV75pHNZXXZxtizKj07HYqQBqHmrCtV7QrrIQOst77L1As/s400/IMG_2912.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add back beans</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalK-MpTMVCJ8YzXMOUPMqHHEhTpWqhJm2tiQVzG7uDylCFTlGG17mLlviUNTLCFCVVYhtFZpnTuqkDUlb0Z-lbM1Ptw7QDfzXBK69oSt7X_tCMLh1wQxr7uvyyVuRHEh_aB847a4j-5c/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalK-MpTMVCJ8YzXMOUPMqHHEhTpWqhJm2tiQVzG7uDylCFTlGG17mLlviUNTLCFCVVYhtFZpnTuqkDUlb0Z-lbM1Ptw7QDfzXBK69oSt7X_tCMLh1wQxr7uvyyVuRHEh_aB847a4j-5c/s400/IMG_2913.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up the cornbread batter</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9t6ydHQQsrtbj2KnVVHCw9ZpzhDzU6s_6YjVCua8u7M0dE-FULNQEq_22KWOQvTVxHoaj4Zqm8isIcyN-127rGcp0rVheSoIP08RaccwuMqYlZQkCtiYe-QYlZjwjdx1oeyNil5OkFE/s1600/IMG_2914.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9t6ydHQQsrtbj2KnVVHCw9ZpzhDzU6s_6YjVCua8u7M0dE-FULNQEq_22KWOQvTVxHoaj4Zqm8isIcyN-127rGcp0rVheSoIP08RaccwuMqYlZQkCtiYe-QYlZjwjdx1oeyNil5OkFE/s400/IMG_2914.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour evenly over meat and veggie mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhST5jScje7v8hdLJrdHnwD5Zw8g0osnyJnlFlKM_Hv18mXSV_9emwmm7ddVmMi76XuzM6AJw06XAZypvQqmLbxHVJ87-oeEWMWNFi_8w0KuGXTlxOGfXSNL6gfGbmLPkvOZoV3mzy5grg/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhST5jScje7v8hdLJrdHnwD5Zw8g0osnyJnlFlKM_Hv18mXSV_9emwmm7ddVmMi76XuzM6AJw06XAZypvQqmLbxHVJ87-oeEWMWNFi_8w0KuGXTlxOGfXSNL6gfGbmLPkvOZoV3mzy5grg/s400/IMG_2915.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake about 10 minutes, top with cheese, <br />and continue baking another 12-15 mins</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZLLrPYo-pF54EyduaeqSfbvim6cXNPrqO4oJW6H9-lw8QD56JGBfauDt8MeX37OyeOE1ZVTtxbR38_o6Ep7bgMMroi_Nn4J9xLkhhtsI_OXHwfs_kq9GOCh_EO623dXG7HgiWgOCE2A/s1600/IMG_2937.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZLLrPYo-pF54EyduaeqSfbvim6cXNPrqO4oJW6H9-lw8QD56JGBfauDt8MeX37OyeOE1ZVTtxbR38_o6Ep7bgMMroi_Nn4J9xLkhhtsI_OXHwfs_kq9GOCh_EO623dXG7HgiWgOCE2A/s400/IMG_2937.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nom, nom, nom</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXZXbptRP0L7Bn2_LSskMd4Rhki7Er2mRNMOcmMFth_YVVl7-KYwv3wCPdkaQndh5H4m4un0zUZhtzAyJ5NWlMMGPwPGU4FvRsBMGIm-jGp1pwhVgkYAe-6dF7GobvkYTDyqSVp_vlrk/s1600/IMG_2921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXZXbptRP0L7Bn2_LSskMd4Rhki7Er2mRNMOcmMFth_YVVl7-KYwv3wCPdkaQndh5H4m4un0zUZhtzAyJ5NWlMMGPwPGU4FvRsBMGIm-jGp1pwhVgkYAe-6dF7GobvkYTDyqSVp_vlrk/s400/IMG_2921.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here, Mommy, I'll hold your gloves for you</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_M6JOa3LZ9I7cDhOY10gVpxCE-CEh1a7OSKASYizlK5NLqiaH2v8_6ccHAfW5cHMwMfopzbqnnpqZPm7stZ_dsR846XOm52bxfARqRQ3zX5k9uR8MoqL9v_fCAfi6w8xgLra59Pwxwg/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_M6JOa3LZ9I7cDhOY10gVpxCE-CEh1a7OSKASYizlK5NLqiaH2v8_6ccHAfW5cHMwMfopzbqnnpqZPm7stZ_dsR846XOm52bxfARqRQ3zX5k9uR8MoqL9v_fCAfi6w8xgLra59Pwxwg/s400/IMG_2919.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are pretty fun! They make me want to....</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mvUxHHdwUkPIg7VrkptgrnR-aMxMnH8d7bNDHlwjmluZRdWw4LbUVIud3Om52lEk1fYc4onHvppi4rMK3FbesSXIU231SKR-msAhnbmSxHc70_SJUBguzHoHFp47VXHfXVdhljvyJsY/s1600/IMG_2917-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mvUxHHdwUkPIg7VrkptgrnR-aMxMnH8d7bNDHlwjmluZRdWw4LbUVIud3Om52lEk1fYc4onHvppi4rMK3FbesSXIU231SKR-msAhnbmSxHc70_SJUBguzHoHFp47VXHfXVdhljvyJsY/s400/IMG_2917-2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clap!!....</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxX_t_B1w3Uw95TWmyGk7MPGltE18fHcmp-oc5Oe6MMsAar2Obtz1j31rBuVa7HsDS2ZzZdnuxbXs8nMb3tQXiIq9L7PzS2hkJKNQMx5c5DKSChhgqitluw6m5sBeOExatIxNVWHUwSs/s1600/IMG_2932.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxX_t_B1w3Uw95TWmyGk7MPGltE18fHcmp-oc5Oe6MMsAar2Obtz1j31rBuVa7HsDS2ZzZdnuxbXs8nMb3tQXiIq9L7PzS2hkJKNQMx5c5DKSChhgqitluw6m5sBeOExatIxNVWHUwSs/s400/IMG_2932.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and Flap!!!!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YHJ3JqRpuXjkwmnh8S_Ipl8FU0kinqmWwkusMKXPiVNTVb86ap9NdDxEUWuXyy8T5dArHWmw8vEhkhEEfbBKn-6-ZCNTy96YV_osRHELzaIyVQMtv75sTbMgD2nYf0WyiSNaP5AUnK0/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YHJ3JqRpuXjkwmnh8S_Ipl8FU0kinqmWwkusMKXPiVNTVb86ap9NdDxEUWuXyy8T5dArHWmw8vEhkhEEfbBKn-6-ZCNTy96YV_osRHELzaIyVQMtv75sTbMgD2nYf0WyiSNaP5AUnK0/s400/IMG_2933.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven mitts are so cool!!!!!!</td></tr>
</tbody></table>
<b><span style="color: white;">:)</span></b><br />
<br />~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-23134267323204104062014-07-20T10:25:00.002-04:002014-07-20T10:25:24.468-04:00Introducing Elowen Anthea Laurel!I was busy for a while cooking up something extra special :) Meet our newest little addition, Elowen Anthea Laurel. The other three kids are completely smitten with her and we couldn't be happier.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNome2QFQ5-lKPQqE94SrWBHK_lOfdD5IxJOPE-lGiqv06fqJOPJxFVXg6wJd6vQt2BKhPAf9nU-egJSApMSoNyFSym-gSRdGQ16qnlJZpRaU-NhMwIxtdFp3fnOblt9996nTJgwE-fzE/s1600/photo_3-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNome2QFQ5-lKPQqE94SrWBHK_lOfdD5IxJOPE-lGiqv06fqJOPJxFVXg6wJd6vQt2BKhPAf9nU-egJSApMSoNyFSym-gSRdGQ16qnlJZpRaU-NhMwIxtdFp3fnOblt9996nTJgwE-fzE/s1600/photo_3-2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elowen Anthea Laurel, 2 weeks old</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjf0WyUIYkrXGXbl6fngpTGrLKla5KFEO9fnzpq5x-DBgT0T1UnxvUPvJwUEmjaF1AuVkDp7A1d9G497fRNqj0hetOkRPf-7JwBVaDPjo17tpToYEkf0DYrskQBnfCAVlZ803Ij5YnEs/s1600/photo_1-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjf0WyUIYkrXGXbl6fngpTGrLKla5KFEO9fnzpq5x-DBgT0T1UnxvUPvJwUEmjaF1AuVkDp7A1d9G497fRNqj0hetOkRPf-7JwBVaDPjo17tpToYEkf0DYrskQBnfCAVlZ803Ij5YnEs/s1600/photo_1-2.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liadan and Elowen</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wRqniF4rm80D7JQK1nmTsV4tS6aJc9nPCd0JKIhoo1lb7VU0noAJGT36Z_qIq7tNAzJbrlNxb1I39Dm8Dq8VEmYnbd74Nb86RB_tTJ64XKgEQADV887q-USau4rX4WjBURX3YtRASTA/s1600/photo_4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wRqniF4rm80D7JQK1nmTsV4tS6aJc9nPCd0JKIhoo1lb7VU0noAJGT36Z_qIq7tNAzJbrlNxb1I39Dm8Dq8VEmYnbd74Nb86RB_tTJ64XKgEQADV887q-USau4rX4WjBURX3YtRASTA/s1600/photo_4.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Theron and Elowen</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12xEAPRJjmapbZNTHUODPxdFFH5IGqOwUD18A7o8ziwpwv8PnUcxz3U6qk9_s5yWrFrBfamgihyphenhyphenHJn-Qouqaj7x5lE5Idro0707tUND3Iu7KFIzq-JG1_ZvqWH9jiHUQdATsBLoaGiBA/s1600/photo_2-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12xEAPRJjmapbZNTHUODPxdFFH5IGqOwUD18A7o8ziwpwv8PnUcxz3U6qk9_s5yWrFrBfamgihyphenhyphenHJn-Qouqaj7x5lE5Idro0707tUND3Iu7KFIzq-JG1_ZvqWH9jiHUQdATsBLoaGiBA/s1600/photo_2-2.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colwynn and Elowen</td></tr>
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Every now and again I even get a chance to hold her. But it's usually when the other three baby hogs are in bed. That also happens to be when I do my blogging so please excuse my occasional typos as I am likely typing my posts one handed while nursing ;)<br />
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<span style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-79322110620214496122014-07-20T10:02:00.000-04:002015-06-28T05:53:36.100-04:00Homemade Clean Eating Tacos (and Taco Shells)<b>Makes about 10 tacos, 1/4 cup filling per taco</b><br />
<i>Have you seen the Lego movie? We LOVE it! It was rainy and dreary this weekend so I let the boys watch it. They mention Taco Tuesday a bunch of times and Colwynn suddenly says, "What's a taco?" I realized I have never actually made tacos for dinner since he was born. I used to make them once a week when it was just Matt and I. What could be easier? Brown a little meat, stir in the package of mystery powder full of chemicals, and serve on a deep fried and probably partially made of plastic taco shell. Needless to say, that's probably why I haven't made them ;) But tonight I threw a homemade version together complete with shells and a hidden veggie. The kids loved them! The quiet dinner of everyone eating happily was totally worth the AMAZING mess produced by a 7, 5, and 2 year old eating tacos :) </i><br />
<i><br /></i>
<i>Since there is pureed spinach in with the meat the tacos are green. My family is used to a lot of their food being green so they didn't bat an eye but you could certainly omit the spinach if you don't want green tacos. My kids have no problem eating spinach raw, mixed in stuff, or in a salad but, the second I try to put it on a sandwich or in a tortilla or something, everyone complains. Even the biggest kid (remember when Matt actually requested I puree the spinach into the <a href="http://freezeyourwayfit.blogspot.com/2011/02/sneaky-sloppy-joes.html" target="_blank"><b>sloppy joes</b></a>). So by pureeing it and adding it into the meat I can make sure that they are still eating a green veggie but I save myself all the whining. Then I eat mine with a big pile of spinach and feel extra good about my veggie intake for the day :)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M7mcgKz5TQ-zZwD0feAH4Y1lzxuRzrhwcvJrYsoFzJIKBXCZ897YhURVIuWTX_Tyc_2k3eDmjpGpFExlEXl_o-mCo_KN4q04bnamYsIaWZXZIyaMkeLSJa7900dwyqjhrNoIST9-W0U/s1600/Taco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M7mcgKz5TQ-zZwD0feAH4Y1lzxuRzrhwcvJrYsoFzJIKBXCZ897YhURVIuWTX_Tyc_2k3eDmjpGpFExlEXl_o-mCo_KN4q04bnamYsIaWZXZIyaMkeLSJa7900dwyqjhrNoIST9-W0U/s1600/Taco.JPG" width="400" /></a></div>
<i><br /></i>
<b>Ingredients:</b><br />
<i>Taco filling-</i><br />
<br />
<ul>
<li>1 lb 93% lean ground turkey</li>
<li>1 Tbsp dried minced onion</li>
<li>1 tsp salt</li>
<li>1 tsp chili powder</li>
<li>1 tsp cumin</li>
<li>1/2 tsp garlic powder</li>
<li>1/4 tsp dried oregano</li>
<li>1 T whole grain cornmeal (<i>or whole wheat flour)</i></li>
<li>1/2 cup water</li>
<li>3 big handfuls spinach</li>
<li>Optional: 15oz can no salt added diced tomatoes, undrained</li>
<li>Optional: 15oz can black beans, drained and rinsed well</li>
</ul>
<div>
<i>Taco shells-</i></div>
<div>
<ul>
<li>Whole grain tortillas</li>
<li>cooking spray</li>
</ul>
</div>
<div>
<b>ONE: </b>In a large skillet over medium heat, brown the ground turkey until no longer pink. Drain the excess grease. </div>
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<b>TWO:</b> Puree the spinach into the 1/2 cup of water and add it to the browned meat in the skillet with all of the seasonings and tomatoes and black beans if using. (Sometimes I don't feel like bothering with the mini blender so I just rip the spinach up into little pieces and throw it in as is. But still add the 1/2 cup of water). Mix well and continue to cook over medium heat until the sauce has thickened a bit, about 3-5 minutes.</div>
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<br /></div>
<div>
Freeze leftovers in 1/4 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span style="color: blue;">freezer stash</span></b></a>.</div>
<div>
<br /></div>
<div>
<b>To make homemade taco shells:</b></div>
<div>
Turn a muffin pan upside down. Spray both sides of the tortillas lightly with cooking spray and wedge between the cups of the muffin pan so that they are standing upright and look like taco shells. Bake in a preheated 350 degree oven for 15-17 minutes until crispy and golden brown.</div>
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<b>Nutrition Info:</b></div>
<div>
<i>Per 1/4 cup taco filling- </i>72 Calories (30 Calories from Fat), 3.4g Total Fat, 1g Saturated Fat, 0g Trans Fat, 32mg Cholesterol, 278mg Sodium, 213mg Potassium, 1.3g Total Carbohydrates, 9.3g Protein, 19% DV VitA, 5% DV VitC, 2% DV Calcium, 7% DV Iron</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezQ-6DwedTrew31F60v75J3owwaUNksEz7HjFHSyfM5BF26wPyILtMCyf4sXtXgFtxjsvOtUkcSIq_I2GwfwO0PAi6gdQPmb57M4KUTG1DgjZlYUm1XvEDFjOL8MTYtrImH8R2UAg8R0/s1600/Taco+meat.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezQ-6DwedTrew31F60v75J3owwaUNksEz7HjFHSyfM5BF26wPyILtMCyf4sXtXgFtxjsvOtUkcSIq_I2GwfwO0PAi6gdQPmb57M4KUTG1DgjZlYUm1XvEDFjOL8MTYtrImH8R2UAg8R0/s1600/Taco+meat.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown meat, drain, add pureed spinach and seasonings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYNTp5WX5y3j5bKSAChqCV9Quq_Xknks3NKz2S2DlIY4mLkZ8jdBhYFJSl0CM2P5I_tY5X1009JGxXPpjPDk2_woZoStL8Ws7mvkjD6ySs1PMNDg3xQ3DoZBrLCA1bhUVQkcJJGqy6RA/s1600/Taco+shell.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYNTp5WX5y3j5bKSAChqCV9Quq_Xknks3NKz2S2DlIY4mLkZ8jdBhYFJSl0CM2P5I_tY5X1009JGxXPpjPDk2_woZoStL8Ws7mvkjD6ySs1PMNDg3xQ3DoZBrLCA1bhUVQkcJJGqy6RA/s1600/Taco+shell.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spray tortillas with cooking spray and line up on an inverted muffin tin.<br />
Bake at 350 for 15-17 minutes.</td></tr>
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<span style="color: white;">:)</span> </div>
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~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-1731367036887551072014-05-19T12:51:00.000-04:002014-05-19T12:51:46.966-04:00Clean Eating Creamy Coconut Cilantro Lime Chicken Soup<b>Makes about 12 servings, 1 cup each</b><br />
<i>In our house we affectionately call this Colwynn Soup because Colwynn's two favorite flavors are coconut and cilantro. He is his mother's son :) This soup is creamy and tangy and just plain delicious. Plus it is super fast to throw together if you've got leftover cooked chicken and <a href="http://freezeyourwayfit.blogspot.com/2011/02/perfect-brown-rice.html" target="_blank"><span style="color: blue;">brown rice</span></a>. When I'm really in a good make-ahead groove, I will cook a whole chicken in the crockpot once a week like <a href="http://crockpot365.blogspot.jp/2008/10/crockpot-rotisserie-style-chicken.html" target="_blank"><span style="color: blue;">this</span></a> because there are so many things you can do with a pile of shredded, cooked chicken. Or, if I am being lazy, Matt picks up a rotisserie chicken on his way home from work ;)</i><br />
<i><br /></i>
<i>NOTE: I use a can of coconut milk and then a can full of regular milk plus some coconut extract. You could of course use two cans of coconut milk and skip the regular milk or 4 cups of regular milk plus 2 tsp of coconut extract and skip the coconut milk. Or if you don't care for coconut, do regular milk and skip the extract. </i><br />
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<br />
<b>Ingredients:</b><br />
<ul>
<li>2 Tbsp olive oil</li>
<li>2 large carrots, diced small</li>
<li>3 cups chopped broccoli (<i>I used frozen)</i></li>
<li>1 tsp curry powder</li>
<li>1/2 tsp cinnamon </li>
<li>1/4 tsp ginger</li>
<li>1/2 tsp paprika</li>
<li>4 cups chicken broth</li>
<li>1 bunch fresh cilantro</li>
<li>15oz can coconut milk</li>
<li>2 cups milk of choice (<i>I just pour regular milk into the now empty coconut milk can instead of measuring out 2 cups)</i></li>
<li>1 tsp coconut extract</li>
<li>3 Tbsp lime juice</li>
<li>1 Tbsp soy sauce</li>
<li>3 cups shredded, cooked chicken</li>
<li>3 cups cooked brown rice</li>
</ul>
<b>ONE: </b>Drizzle the olive oil into a large pot and add the carrots, broccoli, curry powder, cinnamon, ginger, and paprika. Stir well to coat and cook over medium heat, covered, stirring occasionally for about 10 minutes or until veggies have softened.<br />
<div>
<br /></div>
<div>
<b>TWO:</b> In a blender, puree the cilantro into the chicken broth. Once veggies are soft, add all remaining ingredients to the pot. Bring to a boil, reduce heat to low, and let simmer 5 minutes.<br />
<ul>
</ul>
</div>
<div>
Freeze leftovers in 1-cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><span style="color: blue;">medium/large portions method</span></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><span style="color: blue;">freezer stash</span></a>.<br />
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<b>Nutrition Info:</b><br />
<i>Per 1 cup serving- </i>253 Calories (110 Calories from Fat), 12g Total Fat, 7g Saturated Fat, 0g Trans Fat, 33mg Cholesterol, 416mg Sodium, 478mg Potassium, 19g Total Carbohydrates, 2g Dietary Fiber, 3g Sugar, 18g Protein, 48% DV Vit A, 38% DV Vit C, 9% DV Calcium, 14% DV Iron<br />
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<span style="color: white;">:)</span></div>
<div>
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~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-68213046596591268882014-04-28T04:25:00.001-04:002014-04-29T10:40:49.086-04:00Clean Eating Whole Grain Oven Baked Pancakes<b>Makes 8 servings</b><br />
<i>My kids love pancakes and about once a month I will make a big batch of <a href="http://www.freezeyourwayfit.blogspot.jp/2014/02/clean-eating-whole-grain-chocolate.html" target="_blank">these ones</a> or <a href="http://freezeyourwayfit.blogspot.jp/2011/04/clean-eating-whole-grain-chocolate-chip.html" target="_blank">these ones</a>. But some mornings I am feeling slow and lazy or we have woken up particularly late and I don't feel like taking the time to mix up the batter and stand over the griddle. Oven baked pancakes to the rescue!! These are light and fluffy and the best part is it only takes me a few minutes to mix the batter up the night before. In the morning I just throw some fruit on top and shove them in the oven. While they are baking I am hands free to make everyone their morning tea and maybe even unload the dishwasher.</i><br />
<i><br /></i>
<i>Note: You can of course just make these in the morning without letting the batter sit overnight.</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJ-DJruieavTLumtHPdd6FZI74-DhjcAevus_Jtokn_JGdNBDEkR-9QljMy7DAABnuoF6GHW92EPbMggKPcM50xuKOeXpJKChyphenhyphenlvJMPFdb-niFCCv_xT67ZvPKVfgXyG9f6ZASAoE2NU/s1600/photo_2-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJ-DJruieavTLumtHPdd6FZI74-DhjcAevus_Jtokn_JGdNBDEkR-9QljMy7DAABnuoF6GHW92EPbMggKPcM50xuKOeXpJKChyphenhyphenlvJMPFdb-niFCCv_xT67ZvPKVfgXyG9f6ZASAoE2NU/s1600/photo_2-3.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Coconut</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZNCOmmI8NHObc0W6jURKKFfBmW8foQAQHCYfa7w4VCjNhVEATvdwPr9GIPcOFbW8QE13QO_SKqy430XrQssl7st-SZJ15mXWWN47_UpqqWpEw4nbnshYS2EcR4u8pBxXFPSUk3B5dR4/s1600/photo_1-5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZNCOmmI8NHObc0W6jURKKFfBmW8foQAQHCYfa7w4VCjNhVEATvdwPr9GIPcOFbW8QE13QO_SKqy430XrQssl7st-SZJ15mXWWN47_UpqqWpEw4nbnshYS2EcR4u8pBxXFPSUk3B5dR4/s1600/photo_1-5.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach (you know you're jealous of my Elmo plate)</td></tr>
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<b>Ingredients:</b><br />
<i>Pancakes-</i><br />
<ul>
<li>2 cups whole wheat flour</li>
<li>3 Tbsp sucanat or natural sweetener of choice <i>(can use brown/white/turbinado sugar but it won't be "clean")</i></li>
<li>1 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1 large egg, beaten</li>
<li>1 1/2 cups milk of choice</li>
<li>3 Tbsp oil of choice</li>
<li>1 tsp vanilla extract (<i>or different extract depending on which fruit you are using for topping</i>)</li>
</ul>
<div>
<i>Topping-</i></div>
<div>
<ul>
<li>2 Tbsp sucanat or natural sweetener of choice <i>(can use brown/white/turbinado sugar but it won't be "clean")</i></li>
<li>sprinkle of cinnamon </li>
<li>fruit of choice<i>-</i></li>
<ul>
<li>2 thinly sliced apples</li>
<li>2 thinly sliced peaches (<i>I sprinkle a little nutmeg on with the cinnamon when I use peaches)</i></li>
<li>1/2 cup blueberries/sliced strawberries/other berries</li>
<li>1/2 cup chopped cherries (<i>I use almond extract instead of vanilla when I use cherries)</i></li>
<li>1 large/2 small bananas, thinly sliced <i>(I use coconut extract instead of vanilla and sprinkle some dried, unsweetened coconut on with the cinnamon when I use bananas)</i> </li>
</ul>
</ul>
<b>ONE: </b>Whisk together all the pancake ingredients. Lightly mist a 9x13" pan with cooking spray and spread the batter evenly in the pan. Cover and refrigerate overnight (<i>if cooking right away omit the covering and refrigeration)</i>.</div>
<div>
<br /></div>
<div>
<b>TWO: </b>Preheat oven to 350F. Spread fruit of choice evenly over the batter and then sprinkle with the sucanat and cinnamon. </div>
<div>
<br /></div>
<div>
<b>THREE: </b>Bake 25-30 mins until the edges are lightly browned and the top springs back when touched. Cut into 8 squares and serve warm. </div>
<div>
<br /></div>
<div>
Freeze leftovers using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank">flash freeze method</a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank">freezer stash</a>.<br />
<br />
<b>Nutrition Info:</b><br />
<i>Per pancake not including the topping- </i>200 Calories (56 Calories from Fat), 6g Total Fat, 1g Saturated Fat, 24mg Cholesterol, 268mg Sodium, 182mg Potassium, 30g Total Carbohydrates, 1g Dietary Fiber, 5.5g Sugars, 5.5g Protein, 2%DV VitA, 1% DV VitC, 9% DV Calcium, 9% DV Iron<br />
<br />
<span style="color: white;">:)</span></div>
~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com1tag:blogger.com,1999:blog-3681687698416008229.post-30819646437300872062014-03-01T01:32:00.000-05:002014-03-01T01:32:05.440-05:00Clean Eating Whole Grain Chocolate Peanut Butter Pancakes<b>Makes about 30 pancakes</b><br />
<i>There are few food combinations we like better than peanut butter and chocolate so these were a great Saturday morning treat in our house. Plus by adding some peanut butter to the batter, it boosts the protein and keeps the kids full longer. Does anyone else feel like they spend 75% of their day feeding their children?! Some days I will not even be done cleaning up the breakfast dishes before someone is asking me if it is lunch time yet. I automatically doubled the recipe I based these off of so that I would have some to freeze and eat throughout the week but, if for some crazy reason you DON'T want 30 pancakes, just halve it. </i><br />
<i><br /></i>
<i>Not surprisingly, the kids all scarfed these down. And it took my hungriest kid a whole hour to ask if it was lunchtime yet. They did, however, ask why they weren't green. When I make pancakes I always blend half a bag of fresh spinach into the batter but this morning I was lazy. It would certainly work with this recipe, though. </i><br />
<i><br /></i>
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<br />
<b>Ingredients:</b><br />
<ul>
<li>1 1/2 cups whole wheat flour (<i>I used King Arthur's White Whole Wheat</i>)</li>
<li>1 1/2 cups rolled oats</li>
<li>1/4 cup sucanat/honey/pure maple syrup (<i>can substitute white/brown/turbinado sugar but it won't be "clean"</i>)</li>
<li>2 Tbsp baking powder</li>
<li>1 tsp salt</li>
<li>1/4-1/2 cup PB2 powdered peanut butter <b>OR</b> 1/2 to 1 cup natural peanut butter (<i>depending on how peanut-buttery you want it. I used a 1/2 cup PB2 because, when I make something that is supposed to be peanut butter flavored, I like that to be the dominant flavor. But we are kind of partial to peanut butter.</i>)</li>
<li>2 1/2 cups milk of choice</li>
<li>1/2 cup apple sauce (<i>can omit if using regular peanut butter instead of powdered</i>)</li>
<li>2 eggs</li>
<li>2 tsp almond/vanilla extract</li>
<li>1/4 cup ground flax seeds (<i>optional but it thickens the batter a bit</i>)</li>
<li>1/4-1/2 tsp ground nutmeg (<i>optional</i>)</li>
<li>1/2 a bag of fresh spinach (<i>optional)</i></li>
<li>chocolate chips (<i>technically optional. You could sub blueberries or raisins or pieces of banana or something instead)</i></li>
</ul>
<b>ONE:</b> In a large bowl combine all dry ingredients except chocolate chips. Mix well, then add in the liquid ingredients. Mix well and let sit a few minutes to thicken. (<i>If using spinach, blend it up into the milk before adding the milk in or I just dump it into the batter and blend it in with my immersion blender.)</i><br />
<br />
<b>TWO:</b> Pour batter by the 1/4 cupful onto hot griddle. (<i>I have an electric griddle and I set it to 350. Regardless of what type of griddle/pan you use, a good rule of thumb is that it's preheated when you flick a drop of water onto the surface and it imediately sizzles and dances around.</i>)<br />
<br />
<b>THREE:</b> Drop 6 or 8 chocolate chips on each pancake in a circle with one in the middle. (<i>I do it this way instead of mixing them into the batter because then I can space them out so each bite has just enough chocolate to seem indulgent. Plus everyone’s pancake has the same number of chocolate chips and no one fights for a particularly chocolatey one… Matt.</i>)<br />
<br />
<b>FOUR:</b> When the top is bubbly and almost set, flip and cook another minute or so until both sides are golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJPjG7ZZVCFT351IQNdSFCcFgRUMmyblin9sCErkG1jwWKxm4-bWvx1KQ7Q89gx7d99HVoZ0jNnBQBGQA5oZLfbDacmYtsZrteyHNGf1c6Xjteaium8NV68Yl57qHFv6EdVdNr8-gj3Y/s1600/photo_5-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJPjG7ZZVCFT351IQNdSFCcFgRUMmyblin9sCErkG1jwWKxm4-bWvx1KQ7Q89gx7d99HVoZ0jNnBQBGQA5oZLfbDacmYtsZrteyHNGf1c6Xjteaium8NV68Yl57qHFv6EdVdNr8-gj3Y/s1600/photo_5-3.JPG" height="300" width="400" /></a></div>
<br />
Freeze leftovers using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank">flash freeze method</a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank">freezer stash</a>.<br />
<br />
<b>NUTRITION INFO:
</b><br />
<i>Per pancake made with 1/2 cup PB2, skim milk, ground flax, and no spinach-</i><b style="font-style: italic;"> </b>89 Calories (19 Calories from Fat), 2g Total Fat, 0.8g Saturated Fat, 0g Trans Fat, 12mg Cholesterol, 109mg Sodium, 184mg Potassium, 14g Total Carbohydrates, 1.5g Dietary Fiber, 5.4g Sugars, 3.5g Protein, 1% DV VitA, 0% DV VitC, 8% DV Calcium, 4% DV Iron<br />
<br />
<i>Per pancake made with 1 cup natural peanut butter, skim milk, ground flax, and no spinach-</i> 135 Calories (55 Calories from Fat), 6g Total Fat, 1.6g Saturated Fat, 0g Trans Fat, 12mg Cholesterol, 98mg Sodium, 181mg Potassium, 14.7g Total Carbohydrates, 2g Dietary Fiber, 5.4g Sugars, 5.5g Protein, 1% DV VitA, 0% DV VitC, 8% DV Calcium, 10% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCA8NfPFvD2SDmrrvMUDJCARfQUX3rnaoy8HLorsRuwa-F6x45Rz9ugLwO46Ve3D-aZiVCic7VKLe-Z1Rgop0bX2mGD_aRta7n3bmJ2cYsVLIPcrzzhZZH2Jm-EsNUPFj1Po9xPB5ERg0/s1600/photo_1-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCA8NfPFvD2SDmrrvMUDJCARfQUX3rnaoy8HLorsRuwa-F6x45Rz9ugLwO46Ve3D-aZiVCic7VKLe-Z1Rgop0bX2mGD_aRta7n3bmJ2cYsVLIPcrzzhZZH2Jm-EsNUPFj1Po9xPB5ERg0/s1600/photo_1-3.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My lovely assistant. "If I just stretch out a little bit maybe I can swipe one." <br />(Notice the fork in her left hand, ready for action)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Never mind the spatula, let's see if I can just get a bite on my fork.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYVj8Kdod5DQnhXsPdx4oxSCgWPsxGdS7_pFNHyFHRl5tHu9B7937AIVdf9TD3-3dyqafQ0QQqn9SNWkVr9lCTdL6aOV_qSJXiSS54EjPb2NDGmU1ODf4X-qRE9B475vukS5rmXY-hc4/s1600/photo_3-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYVj8Kdod5DQnhXsPdx4oxSCgWPsxGdS7_pFNHyFHRl5tHu9B7937AIVdf9TD3-3dyqafQ0QQqn9SNWkVr9lCTdL6aOV_qSJXiSS54EjPb2NDGmU1ODf4X-qRE9B475vukS5rmXY-hc4/s1600/photo_3-3.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost there...... Darn these short baby arms and mean Mommy <br />putting my stool JUST far enough away</td></tr>
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<span style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com2tag:blogger.com,1999:blog-3681687698416008229.post-81438918903630572242013-10-04T11:36:00.000-04:002013-10-04T11:36:22.627-04:00Clean Eating Quick and Easy Stir Fry with Peanut SauceServes 4<br />
<br />
Hi. This isn't going to be all fancy and nicely formatted. I'm putting it on here quickly simply because I threw it together tonight, I loved it, Matt loved it, my kids ate it with minimal complaint, and I don't want to forget how to make it. I love many things about Japan but one of the things I love most is the plethora of fresh food. It is a big part of the culture. Many people here don't do one big grocery shop a week or every two weeks like in the states. Instead they buy things fresh every day or every other day. I always want to just run into my local Japanese grocery store and grab some things to throw together a quick stir fry. But I am incapable of cooking anything without a recipe. Well tonight I went for it!!!!<br />
<br />
The kids and I had been at my friend Christine's house all day (hi, Christine!!) and we were planning to eat dinner there. (She made spaghetti squash with chicken, parmesan, and avocado! That will be a post for another day.) Matt suddenly texted to let me know he would be coming home after all. So we hopped into the car and I ran into the store on the way home. I had nothing remotely in mind for dinner so I thought tonight would be the night to just go for it!<br />
<br />
White meat chicken is dirt cheap here since they prefer dark meat so I grabbed some chicken tenderloins. Then I perused the discount produce bin. They put stuff in there significantly marked down that is still perfectly good but has to be used today. I grabbed a bunch of asparagus (for 50 cents!!!), a bunch of some kind of leafy green veggie, and a little package of 4 of what I think are some kind of onion but they were about the size of shallots. Then I grabbed a package of fresh soba noodles (I know you're jealous!) and a bag of what I think was thinly sliced carrots mixed with bean sprouts. Here is what I did with it all:<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 lb of lean protein (I used chicken breast)</li>
<li>4 servings of a precooked complex carbohydrate (you could use brown rice or whole wheat angel hair pasta. I used the soba noodles)</li>
<li>variety of veggies (I used the asparagus, onions, carrots, leafy greens, and bean sprouts)</li>
</ul>
For the sauce-<br />
<ul>
<li>1/4 cup water/broth (I used water)</li>
<li>1/4 cup low sodium soy sauce (less if you don't want it as salty)</li>
<li>1/4 cup natural peanut butter (can omit or sub a different nut butter or I bet tahini would be delicious)</li>
<li>1/8 cup honey (or mirin if you live in Japan!)</li>
<li>Tbsp lemon/lime juice</li>
<li>1 tsp minced garlic or 1/2 tsp garlic powder</li>
</ul>
ONE: Cut the protein up into bite sized pieces and brown it in a skillet/wok in a little bit of oil (I used olive oil) over medium heat, stirring occasionally.<br />
<br />
TWO: While the protein is cooking, whisk the sauce ingredients together. (I did this in a one cup measuring cup so I could measure as I went and then not make two things dirty :)<br />
<br />
THREE: Once the protein is cooked, remove from pan, and add a little bit more oil. Throw your slower cooking veggies in first (like asparagus, carrots, or broccoli) and stir fry about 3 minutes. Then add your faster cooking veggies (like onions and bean sprouts) and cook until tender crisp. If using leafy greens, throw them in during the last minute of stir frying.<br />
<br />
FOUR: Once veggies are done, add your protein back into the pan along with your complex carbohydrate (in my case the soba noodles) and dump in the sauce. Stir it all and let it cook a little bit until the sauce starts bubbling. Let the sauce bubble for a minute or so until it is heated through and the sauce is your desired thickness (more bubbling equals thicker sauce).<br />
<br />
This isn't specifically a freezer recipe but I fully intend to mix up several batches of the stir fry sauce and freeze them using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank">medium/large portions method</a>. That way I can pop them in the fridge in the morning to defrost during the day and save myself the measuring when dinner time comes around :)<br />
<br />
<b>Nutrition Info:</b><br />
This is just for the sauce since the actual stir fry ingredients will vary. You could use this sauce for 4 portions or certainly stretch it to cover 6 portions.<br />
<br />
4 Servings - 143 Calories (72 Calories from Fat), 8g Total Fat, 1.5g Saturated Fat, 0mg Cholesterol, 535mg Sodium, 13g Total Carbs, 1g Dietary Fiber, 10g Sugar, 6g Protein, 0% DV VitA, 3% DV VitC, 1% DV Calcium, 4% DV Iron<br />
<br />
6 Servings -95 Calories (48 Calories from Fat), 5g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 357mg Sodium, 9g Total Carbs, 1g Dietary Fiber, 7g Sugar, 4g Protein, 0% DV VitA, 2% DV VitC, 0% DV Calcium, 3% DV Iron
<br />
<br />~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com1tag:blogger.com,1999:blog-3681687698416008229.post-9568848818308560092013-04-23T13:40:00.000-04:002014-03-01T04:26:40.319-05:00Clean Eating Creamy Cauliflower and Sausage Casserole<b>Makes about 6 servings, 1 1/2 cups each</b><br />
<i>Yum, yum, YUM! I got the idea for this recipe in part from a post on my friend, Mandy's, facebook page. Mandy is my super awesome friend who creates all kinds of scrumptiously delicious things in her kitchen. She's the kind of friend that drops off muffins on your doorstep in the morning or comes to visit you after you have a baby, brings a whole bunch of food, and then forces you to sit down and eat while she does your dishes or something. </i><br />
<i><br /></i>
<i>Anyway, Mandy follows the Paleo Diet now and she posted a recipe for a Buffalo Chicken Cauliflower Casserole. I loved the idea of a casserole featuring veggies as the main ingredient but I didn't have any chicken and we are pretty wimpy about spicy things in our house. So really the only thing I took from the recipe was how to cook the cauliflower to start the casserole LOL. The end result was totally different but SOOOOOOOO good. Creamy and savory with a crispy parmesan crust. </i><br />
<i><br /></i>
<i>I inhaled my bowl and the boys were equally enthusiastic. The baby started dancing in her high chair after the first bite and then growled at me if I put her spoon down for a minute to get my own bite. (If you want to see what she looks like when she is NOT growling, make sure to scroll to the bottom!) I will admit that the boys and I each had a piece of homemade whole wheat bread and butter with our servings (so no Paleo for us!) but it was only because the bread had just finished baking and we had been smelling it for an hour. We would have been more than satisfied with just the casserole. </i><br />
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<i><br /></i>
<b>Ingredients:</b><br />
<br />
<ul>
<li>14 oz package frozen cauliflower or 1 head fresh cauliflower, chopped (<i>about 4 cups</i>)</li>
<li>2 Tbsp and 1 tsp olive oil, divided</li>
<li>1 tsp salt</li>
<li>1/2 tsp nutmeg</li>
<li>1/2 tsp sage</li>
<li>1 medium onion, finely diced</li>
<li>1 parsnip, peeled and finely diced</li>
<li>1 large carrot, peeled and finely diced</li>
<li>12oz all natural, nitrate free chicken sausage links, sliced into medallions (<i>I used Saag's Naturals Chicken Apple</i>)</li>
<li>4 big handfuls spinach</li>
<li>1/2 cup low sodium chicken stock (<i>could use chicken broth or vegetable broth</i>)</li>
<li>1/2 cup silken tofu</li>
<li>1 tsp lemon juice</li>
<li>1/2 cup shredded part skim mozzarella</li>
<li>1/2 cup grated parmesan cheese, divided</li>
</ul>
<b>ONE: </b>Preheat oven to 400. Dump the cauliflower into a large baking dish and pour 2 Tbsp olive oil over the top. Sprinkle with salt, nutmeg, and sage and stir well until all of the cauliflower is coated with oil and seasonings. Bake 30 minutes, stirring once in the middle, until cooked through and starting to brown.<br />
<br />
<b>TWO: </b>While the cauliflower is cooking, throw the onion, parsnips, and carrots into a large saute pan with the remaining 1 tsp of olive oil. Stir well, cover, and cook over medium heat until onion is translucent and veggies have softened, about 10 minutes.<br />
<br />
<b>THREE: </b> Add the sausage and spinach and cook, stirring often, until the spinach has wilted and the sausage is slightly browned, about 4 minutes. (<i>I used fully cooked sausage so if you are using raw sausage, cook it until the sausage is mostly cooked. You are going to bake the final dish so a little pink is okay.)</i><br />
<br />
<b>FOUR: </b>Whisk the tofu and lemon juice into the chicken stock. (<i>I used homemade chicken stock that had no added salt so I added 1 tsp of low sodium soy sauce to the mixture.) </i>Pour it over the veggie mixture along with the shredded mozzarella and 1/4 cup parmesan cheese. Stir well and heat through until the cheese has melted, about 2 minutes.<br />
<br />
<b>FIVE: </b>Add the sausage mixture into the baking dish with the cooked cauliflower. Mix well, breaking up any large pieces of cauliflower as you stir. Sprinkle the remaining 1/4 cup of parmesan cheese over the top and bake, covered, for 15 minutes. Uncover and bake an additional 5 minutes or until the parmesan cheese is bubbly and golden brown.<br />
<br />
Freeze in 1 1/2 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>.<br />
<br />
<b>Nutrition Info:</b><br />
<i>Per 1/12 cup serving- </i>278 Calories (130 Calories from Fat), 14g Fat, 4.5g Saturated Fat, 60mg Cholesterol, 920mg Sodium, 16g Total Carbohydrates, 5g Dietary Fiber, 3.5g Sugars, 19.5g Protein, 87% DV VitA, 50% DV VitC, 21% DV Calcium, 13% DV Iron<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiM49fk1h1Wh292fBD5uwcOkzJZFIFq1xHbYCL-1OWEunP6R0Cm_VYT3i9D0CM_GCN6X72ehNNFi1WPzvm-aJAt_R9O7kwir_PFP-JBA3N-Z4Ym__sm9VSX_2LbqbkdhSRdMv20-wzJM/s1600/IMG_2222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiM49fk1h1Wh292fBD5uwcOkzJZFIFq1xHbYCL-1OWEunP6R0Cm_VYT3i9D0CM_GCN6X72ehNNFi1WPzvm-aJAt_R9O7kwir_PFP-JBA3N-Z4Ym__sm9VSX_2LbqbkdhSRdMv20-wzJM/s400/IMG_2222.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss cauliflower in a baking dish with olive oil, salt, sage, and nutmeg.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mdnGLhVXff8o60GSUJaRm4MXttq4QwUJthDw04tlh5K5VDhWssDEeFw5LeW94FYE8yUwRnHrWF9QwvQ8GFid6mf-wdH0D2xs1yE3fxf0zm92ZV-JLafQK8Gt4xDPoKLalEYYC-ykk7I/s1600/IMG_2230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mdnGLhVXff8o60GSUJaRm4MXttq4QwUJthDw04tlh5K5VDhWssDEeFw5LeW94FYE8yUwRnHrWF9QwvQ8GFid6mf-wdH0D2xs1yE3fxf0zm92ZV-JLafQK8Gt4xDPoKLalEYYC-ykk7I/s400/IMG_2230.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While cauliflower is baking, saute carrots, parsnips, and onions</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61sWSNH9k63Rx1xD73tSjegOXTgah5Y_pbQZY_V6s2uucauIIBldPkaSpsyV6f2v6Pm3l5zN009nX4S97h_ullnv-R5ujuGkhU0sDQ0n-UR6WgDhRQvjsoCW5q4Cc75NMJlAbazc-FUI/s1600/IMG_2231.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61sWSNH9k63Rx1xD73tSjegOXTgah5Y_pbQZY_V6s2uucauIIBldPkaSpsyV6f2v6Pm3l5zN009nX4S97h_ullnv-R5ujuGkhU0sDQ0n-UR6WgDhRQvjsoCW5q4Cc75NMJlAbazc-FUI/s400/IMG_2231.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once veggies are cooked, add sausage...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg5JFu8mbYBukY8EyjkXpWEXj36nhveR-xMR-KNAcHFlG6BFMpVD27EDgcVDJN8SDG6CCJC2eVZ276THjUzMlf-s84ekCSdLvaP0NM729AaPyygjO4BsWqJZpDZtx87Z23Pwq1arPiJA/s1600/IMG_2232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg5JFu8mbYBukY8EyjkXpWEXj36nhveR-xMR-KNAcHFlG6BFMpVD27EDgcVDJN8SDG6CCJC2eVZ276THjUzMlf-s84ekCSdLvaP0NM729AaPyygjO4BsWqJZpDZtx87Z23Pwq1arPiJA/s400/IMG_2232.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and a heaping pile of spinach :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTh1m1po6l_nKD3jo9wOGxD9b4njx7gRKHTDpm6nS3iOf2VNL-uYnTZiDeSYFtRKo7ZzH-fykoEE26bCrXP9p5qwbeZOYTp74cki9KV-HLo00ADo4GS2a0DAAqotYjFm8LiG2nZ7xwyvg/s1600/IMG_2233.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTh1m1po6l_nKD3jo9wOGxD9b4njx7gRKHTDpm6nS3iOf2VNL-uYnTZiDeSYFtRKo7ZzH-fykoEE26bCrXP9p5qwbeZOYTp74cki9KV-HLo00ADo4GS2a0DAAqotYjFm8LiG2nZ7xwyvg/s400/IMG_2233.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk tofu and lemon juice into chicken stock</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ApcSZ4vHCsUp-WaBIdPN2fpqecvV_XloTawKnxkEq8qVYe_qmIWgOLuCHgbczHesokfm9KGc0CQmJMoMk9ah01qWnI5VJIXoB9oEf6UmFR0n8s5JwD_ih37F1ZCq18KQ01rU3J-5Weg/s1600/IMG_2234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ApcSZ4vHCsUp-WaBIdPN2fpqecvV_XloTawKnxkEq8qVYe_qmIWgOLuCHgbczHesokfm9KGc0CQmJMoMk9ah01qWnI5VJIXoB9oEf6UmFR0n8s5JwD_ih37F1ZCq18KQ01rU3J-5Weg/s400/IMG_2234.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower is done when it is softened and starting to brown</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3Q9n357txkpx186hIWFkwncLI_VkEvRQVpqZFt0z3ML3W9KawM5ZV7XB2XYtUiE34wMB45xS9KE7Ifra9Sgzdcr93QOhXqKaZvOj7pPNgeSUM45xGNJDEddCtVqoxR9CKGO03FnRND0/s1600/IMG_2235.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3Q9n357txkpx186hIWFkwncLI_VkEvRQVpqZFt0z3ML3W9KawM5ZV7XB2XYtUiE34wMB45xS9KE7Ifra9Sgzdcr93QOhXqKaZvOj7pPNgeSUM45xGNJDEddCtVqoxR9CKGO03FnRND0/s400/IMG_2235.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add stock mixture, mozzarella, and half of the parmesan to sauteed veggies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYA_xlK8eNPJaVYAcpof2tXUs5lLazMhFj1i2K2wD5QgurCTqge65Lu21SwZit6L37AfTJmgHhe0_apQtUnzwbg9DeEuYdsc3NuRT7IRDv18NmacHpvLxD3-Nqpq2zKNAKTB163wZfHo/s1600/IMG_2237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYA_xlK8eNPJaVYAcpof2tXUs5lLazMhFj1i2K2wD5QgurCTqge65Lu21SwZit6L37AfTJmgHhe0_apQtUnzwbg9DeEuYdsc3NuRT7IRDv18NmacHpvLxD3-Nqpq2zKNAKTB163wZfHo/s400/IMG_2237.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine with cooked cauliflower, stir well, and top with remaining parmesan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBR-ryikbOoHCgU5YYx3wAMge6XqgWqh5ClN7lJCwdyDrDP-E2qMth_-7P8uNipFE4kibfjGQgdBfiFwId3TaANr0NeC1PjUQaY2N6LzaA56a0I9RDrAvj_Z-fsVaD72McST_i9TswNY/s1600/IMG_2238.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBR-ryikbOoHCgU5YYx3wAMge6XqgWqh5ClN7lJCwdyDrDP-E2qMth_-7P8uNipFE4kibfjGQgdBfiFwId3TaANr0NeC1PjUQaY2N6LzaA56a0I9RDrAvj_Z-fsVaD72McST_i9TswNY/s400/IMG_2238.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake covered for 15 mins and uncovered for 5 until top is crusty and bubbly</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSibKLdCscPwQ9sHfKkMsc7iQ5QqTXmfKAHYjRQxQeJGk8AO0l0mxubKdD_Z32nw83hJpVev0kcmg9VhVv-qjmCIW2j4za_ZBzcv7ORUoyMV4fmJ9KeiyYN-Cz7xY7izTbGUCGpG07qYk/s1600/IMG_2214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSibKLdCscPwQ9sHfKkMsc7iQ5QqTXmfKAHYjRQxQeJGk8AO0l0mxubKdD_Z32nw83hJpVev0kcmg9VhVv-qjmCIW2j4za_ZBzcv7ORUoyMV4fmJ9KeiyYN-Cz7xY7izTbGUCGpG07qYk/s400/IMG_2214.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liadan enjoyed a bath in the sink while I chopped veggies. How's that for multitasking?<br />
One more perk of my super cool Japanese house! </td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-35822280578560066682013-04-11T11:11:00.000-04:002013-04-11T11:11:02.837-04:00Clean Eating Coconut Almond Curry<b>Makes about 6 servings, 1 1/2 cups each</b><br />
<i>One of the best things about living in Japan (besides the fact that you can get a can of hot milk tea from a vending machine!) is that there is delicious curry EVERYWHERE. I am hoping to go to a local grocery store with my new friend, Hiromi, (Hi, Hiromi!) soon so that she can show me what the different kinds of curry pastes and bottles of sauces are. But for now I made this super yummy version using regular curry powder. The coconut and almond butter went so well together and made the sauce silky smooth. I loved the slight sweetness of the red pepper and pineapple paired with the slight saltiness of the soy sauce. You could easily make this a vegetarian meal by substituting vegetable broth for the chicken broth and using firm tofu, mushrooms, cauliflower, or even potatoes in place of the chicken.</i><br />
<i><br /></i>
<i>I deliberately used almond butter because Liadan isn't old enough to eat peanut butter yet and I wanted her to be able to try it, but I think it would be scrumptious with peanut butter as well. The boys were skeptical at first when they saw their bowls but in the end they both licked their plates clean. The baby inhaled hers while making lots of happy lip-smacking noises and trying to throw herself out of the highchair and onto the table to get closer to the bowl. Matt finished two bowls in record time even though he was trying to eat it with chopsticks. I'd say this was a success :) </i><br />
<i><br /></i>
<i>At first glance it may seem like this dish is high in saturated fat but it's mainly from the coconut milk which is, believe it or not, good for you. Read more about it <a href="http://www.nytimes.com/2011/03/02/dining/02Appe.html" target="_blank">HERE</a>.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NKSo_95ZbDMYIyLBI_LQM8h2Sf03emOr-HAx0tfZtx3K63sIWrtI9zztDDMpyZ174L-w00IG5Tbio_8GYUTIgVCthHAmzKOQcYAV1Q2L9CEc1ds7eheoeIW-xQ9MkazAw0PVLJIo3ag/s1600/IMG_2081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NKSo_95ZbDMYIyLBI_LQM8h2Sf03emOr-HAx0tfZtx3K63sIWrtI9zztDDMpyZ174L-w00IG5Tbio_8GYUTIgVCthHAmzKOQcYAV1Q2L9CEc1ds7eheoeIW-xQ9MkazAw0PVLJIo3ag/s400/IMG_2081.JPG" width="400" /></a></div>
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 medium onion, thinly sliced</li>
<li>1 large red bell pepper, thinly sliced</li>
<li>1 tsp minced garlic</li>
<li>2 boneless, skinless chicken breasts cut into bite sized pieces, about 1 lb</li>
<li>2 Tbsp tapioca starch or arrowroot powder (<i>can use cornstarch but it won't be "Clean")</i></li>
<li>2 cups low sodium, fat free chicken broth, divided (<i>can use vegetable broth</i>)</li>
<li>1 can coconut milk (<i>I used a regular one but you could use low fat as well)</i></li>
<li>1/4 cup almond butter (<i>can use peanut butter or any other kind of nut butter or leave this out completely for a nut-free dish</i>)</li>
<li>2 tsp curry powder or 2 Tbsp curry paste (<i>I used yellow curry powder</i>)</li>
<li>2 Tbsp low sodium soy sauce </li>
<li>1 tsp ground ginger </li>
<li>1/4 tsp salt </li>
<li>2 Tbsp sucanat (<i>could use honey or brown sugar</i>)</li>
<li>3 carrots cut into matchsticks</li>
<li>4 cups broccoli florets </li>
<li>1 cup pineapple chunks</li>
<li>Cilantro (<i>or basil</i>) and slivered almonds (<i>or peanuts)</i> for garnish</li>
</ul>
<b>ONE: </b>In a large skillet, wok, or saucepan lightly misted with cooking spray, cook onion, pepper, garlic, and chicken over medium heat, stirring occasionally, until the chicken is cooked through and the onions are translucent, about 8 minutes.<br />
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<b>TWO</b>: In a medium bowl (<i>or 4-cup measuring cup!</i>), mix the tapioca starch/arrowroot powder with enough of the chicken broth to make a thin liquid (<i>called a slurry</i>). Add the rest of the broth, coconut milk, almond butter, curry, soy sauce, ginger, salt and sucanat. Stir well to combine.<br />
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<b>THREE:</b> Once the chicken is cooked through, dump in the carrots, broccoli, pineapple, and curry sauce and mix well. Bring to a boil then reduce the heat to medium and let cook uncovered, stirring occasionally, for 10 minutes or until the carrots are tender and the sauce has thickened,<br />
<br />
Garnish with cilantro and nuts. We ate ours by itself but it would go nicely with <a href="http://freezeyourwayfit.blogspot.com/2011/02/perfect-brown-rice.html" target="_blank"><span class="Apple-style-span" style="color: blue;"><b>brown rice</b></span></a> or some whole grain naan. Freeze in 1 1/2 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>.<br />
<br />
<b>Nutrition Info:</b><br />
<i>Per 1 1/2 cup serving without garnishes- </i>490 Calories (279 Calories from Fat), 31g Total Fat, 19g Saturated Fat, 67mg Cholesterol, 603mg Sodium, 27g Total Carbs, 6g Dietary Fiber, 14g Sugars, 30g Protein, 125% DV Vit A, 180% DV Vit C, 8% DV Calcium, 22% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINgXPORKyBoMHvQveU666M4fuTSzhQAs54w44moThDPSyA-NrI3f7ZxCtZDCcUT1SpmETWD1hiNyPQkzomTtTOz7m_nhNQdPvt0ap25Et_uK_dhM82Tw-kBarqAn78wzljsWpRMj_9iY/s1600/IMG_2069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINgXPORKyBoMHvQveU666M4fuTSzhQAs54w44moThDPSyA-NrI3f7ZxCtZDCcUT1SpmETWD1hiNyPQkzomTtTOz7m_nhNQdPvt0ap25Et_uK_dhM82Tw-kBarqAn78wzljsWpRMj_9iY/s400/IMG_2069.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute onion, peppers, garlic, and chicken until chicken is cooked through and veggies are soft</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EPzo20vn9woAJ9khtG2SuL8kvKDV9k2hn8xCLT6ibD6J3PKj9mlqt6YWmqNDn0o0ZFC6MYegGyUeroCBmZ4LbitIwnVe-0Rl4Qkp7Ub-R4QGwhy99cp1UEjhzft44J3sgY_PqI8Rg08/s1600/IMG_2070.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EPzo20vn9woAJ9khtG2SuL8kvKDV9k2hn8xCLT6ibD6J3PKj9mlqt6YWmqNDn0o0ZFC6MYegGyUeroCBmZ4LbitIwnVe-0Rl4Qkp7Ub-R4QGwhy99cp1UEjhzft44J3sgY_PqI8Rg08/s400/IMG_2070.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine all of the sauce ingredients<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIE8pSVJgkJR3yrEx69zIeA4OoLZj6t4KRivz3IvJTroA_54-8m3OljGfG0R6D8zawlRAKP0oEryKz-IyRVYnBGZ51CBIgkftld1exwbsyfeKvlABvrQjketgLGvyDGBME-fhYpe59X8/s1600/IMG_2071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIE8pSVJgkJR3yrEx69zIeA4OoLZj6t4KRivz3IvJTroA_54-8m3OljGfG0R6D8zawlRAKP0oEryKz-IyRVYnBGZ51CBIgkftld1exwbsyfeKvlABvrQjketgLGvyDGBME-fhYpe59X8/s400/IMG_2071.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chop up your carrots...or carrot if you are in Japan since they are ENORMOUS here!<br /> That's an 8 inch chef knife it is sitting next to. Is it weird that, every time I buy carrots here, <br />I think about how Bugs Bunny would have loved Japan? ;) </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZgTfiVLl6W723r6GvvsFweZkLuZ_9FY3zXu_1YT6QlV7dyGFUIQllp5B1ore9RDFg7ImtLIGs0ZPmhTh2QWKn_em9CKzfeve0itymStW1fGaSYWz4vGi05vIsXLixae9-fahQb1x4NI/s1600/IMG_2074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZgTfiVLl6W723r6GvvsFweZkLuZ_9FY3zXu_1YT6QlV7dyGFUIQllp5B1ore9RDFg7ImtLIGs0ZPmhTh2QWKn_em9CKzfeve0itymStW1fGaSYWz4vGi05vIsXLixae9-fahQb1x4NI/s400/IMG_2074.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up your sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCt9gbnIzEcWrmIrfWj2J7hyDwifweKOnyTRjoLlhbST6PhodUSjAhrNLqUXeuZs1I0iZkdlj3chvZ-oIeGMwIG80KKsgwCDB1OsrS1hMFrhud80ex7DC8YQsAcbuJlu-vsF9ZQP3ge6I/s1600/IMG_2073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCt9gbnIzEcWrmIrfWj2J7hyDwifweKOnyTRjoLlhbST6PhodUSjAhrNLqUXeuZs1I0iZkdlj3chvZ-oIeGMwIG80KKsgwCDB1OsrS1hMFrhud80ex7DC8YQsAcbuJlu-vsF9ZQP3ge6I/s400/IMG_2073.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump the broccoli, carrots, and pineapple into the pan on top of the chicken mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B5Xvxgj6sVEfWBhJW71JfUtn9BgtrUNvdZUH4cKLRqVm5dhua_t7Ib65cwhyphenhyphentUPPlLUEhwHOs-nApv4WaX87sz9ceyHq314TWIVtePJdn49kzg6YkyWD0QItQUTwsn1jKbpydnwu5bQ/s1600/IMG_2078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B5Xvxgj6sVEfWBhJW71JfUtn9BgtrUNvdZUH4cKLRqVm5dhua_t7Ib65cwhyphenhyphentUPPlLUEhwHOs-nApv4WaX87sz9ceyHq314TWIVtePJdn49kzg6YkyWD0QItQUTwsn1jKbpydnwu5bQ/s400/IMG_2078.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in the sauce mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFH8IPR4-pbMu-lQtVIyYCMGECDLqSAVVrAdIFB9AorIxe4kVvwqwwEgyLZkYNTK0MtOTVv_90j9kzOb3QSCOmQdegv61_X-o4zsU0WytbGtUCwawQAWOUaHYW9Eq0KmxIq4JXLPD5xTg/s1600/IMG_2079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFH8IPR4-pbMu-lQtVIyYCMGECDLqSAVVrAdIFB9AorIxe4kVvwqwwEgyLZkYNTK0MtOTVv_90j9kzOb3QSCOmQdegv61_X-o4zsU0WytbGtUCwawQAWOUaHYW9Eq0KmxIq4JXLPD5xTg/s400/IMG_2079.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir well. Bring to a boil, reduce heat to medium, and cook uncovered about 10 minutes or until veggies are tender crisp and sauce has thickened.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPMl1_Aq83F9vFdxWAvqxiDMfFUatQVs1pfJNpE7l50MvVsA6QGKtnv0LRCn-uIqyNw0xO4iA6qkP3Gd6AUAM1MStjZElMtafK1IVA_4k5u7y2_80sC4vzlN96wnwDMKzA2z77-OHw6k/s1600/IMG_2082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPMl1_Aq83F9vFdxWAvqxiDMfFUatQVs1pfJNpE7l50MvVsA6QGKtnv0LRCn-uIqyNw0xO4iA6qkP3Gd6AUAM1MStjZElMtafK1IVA_4k5u7y2_80sC4vzlN96wnwDMKzA2z77-OHw6k/s400/IMG_2082.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matt had his with peanuts and no cilantro. Mine was prettier ;)</td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com1tag:blogger.com,1999:blog-3681687698416008229.post-47046082512894537372013-03-27T12:13:00.001-04:002013-03-27T12:13:49.353-04:00Clean Eating Skillet Baked Ziti with Sausage<b>Makes 10 servings, about 1 cup each</b><br />
<div>
<i>I have made this once a week for the past 4 weeks. It is a new family favorite :) We have been in Japan for almost 6 months now. The time has just flown by and we are loving this wonderful experience. The kids and I have gotten really involved with modeling since we have been here which means that we spend a few days a week in Tokyo for jobs or auditions. I have had to rely a LOT on my freezer stash and quick-but-healthy throw together meals like this one for the nights that we are getting home from the train station right at dinner time. </i></div>
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<i>I whipped this up one night when Matt was gone, we had been in the city all day, and I just wanted a nice, home-cooked meal. Whenever my sister, Anthea (hi, Anthea!!), comes to visit me she always makes me baked ziti. She just throws it together but if you have been following my blog for any length of time you know I am incapable of cooking ANYTHING without a recipe. I was googling baked ziti recipes and came across a few that were started on the stove and finished in the oven and I loved how much faster it was so I pieced this together from a few different sources. It is also a super great way to use up wilted spinach that you don't want to eat in a salad :)</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-M4HjyHoh9cAyRMGHdXVoFPZvt1Y0UsC0nYUOl9dRwID-6fK5GlQ8Gvo7LvyrXySo4c0h9gullsjumy7gh1T5WPvWim2E9X5jC6afcbK-2SZyhkEWzJsLhkEuQYQsMT1l7spH5tfqAA4/s1600/IMG_1328.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-M4HjyHoh9cAyRMGHdXVoFPZvt1Y0UsC0nYUOl9dRwID-6fK5GlQ8Gvo7LvyrXySo4c0h9gullsjumy7gh1T5WPvWim2E9X5jC6afcbK-2SZyhkEWzJsLhkEuQYQsMT1l7spH5tfqAA4/s400/IMG_1328.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Technically this is rotini, not ziti, but the commissary doesn't carry whole wheat ziti <br />
so this was the best I could do ;)</td></tr>
</tbody></table>
<div>
<b>Ingredients:</b></div>
<div>
<ul>
<li>4 big handfuls spinach</li>
<li>2 cloves garlic, minced (1 tsp)</li>
<li>12 oz all natural, nitrate free sausage, sliced into medallions (<i>I use Saag's Naturals Chicken Apple)</i></li>
<li>28 oz can no salt added crushed tomatoes, undrained</li>
<li>1/2 tsp salt</li>
<li>1 Tbsp dried basil</li>
<li>1/2 Tbsp dried oregano</li>
<li>3 cups water</li>
<li>12 oz whole wheat pasta</li>
<li>1/3 cup neufchatel (<i>or reduced fat cream cheese</i>) <b>OR</b> 1/2 cup part skim ricotta cheese</li>
<li>2 Tbsp grated parmesan cheese</li>
<li>1 cup part skim shredded mozzarella</li>
</ul>
<div>
<b>ONE:</b> In a large oven proof skillet, cook the spinach and garlic over medium heat until the spinach is wilted, about 5 minutes. Add the sliced sausage and cook until lightly browned, about 5 minutes.</div>
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<b>TWO: </b>Pour in the crushed tomatoes with juices, salt, basil, oregano, and water. Bring to a simmer.</div>
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<b>THREE:</b> Preheat oven to 475. Stir the uncooked pasta into the tomato sausage mixture in the skillet, cover, and reduce heat to low. Cook covered until pasta is al dente, about 12-15 minutes, stirring occasionally. </div>
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<b>FOUR: </b>Remove from heat and stir in the cream cheese/ricotta cheese and parmesan. Sprinkle the mozzarella cheese over the top and put the skillet into the preheated oven. Bake 10 minutes until cheese on top is melted and lightly browned.<br />
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<i>NOTE: If you don't have an oven-proof skillet, you could certainly do the stove top part in a sauce pan or regular skillet and then dump it all into a casserole dish before sprinkling on the mozzarella. I just like using the oven proof skillet because then I only have one pan to wash.</i></div>
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Freeze leftovers in 1 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>.
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<b>Nutrition Info:</b><br />
<i>Per 1 cup serving made with Neufchatel- </i>243 Calories (48 Calories from Fat), 5g Fat, 2.5g Saturated Fat, 35mg Cholesterol, 384mg Sodium, 32g Carbohydrates, 5g Dietary Fiber, 3g Sugars, 16g Protein, 34% DV VitA, 20% DV VitC, 15% DV Calcium, 13% DV Iron<br />
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<i>Per 1 cup serving made with Ricotta Cheese</i>- 232 Calories (41 Calories from Fat), 5g Fat, 2g Saturated Fat, 32mg Cholesterol, 330mg Sodium, 32.5g Total Carbohydrates, 5g Dietary Fiber, 3g Sugars, 15g Protein, 34% DV VitA, 20% DV VitC, 9% DV Calcium, 14% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zgMpcDFkvGpkXLV8tnn6SgUQjUShFA7_r6XSja0PTx051zC0Olrc7CkzUOnThTr_k3nK1Z9HvYeKff9VSMxXcDJGE4Qsj-cLX1vXEHpZR-p5pvk24FlccjHY8A64kTWXPuJ9139k_2o/s1600/IMG_1316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zgMpcDFkvGpkXLV8tnn6SgUQjUShFA7_r6XSja0PTx051zC0Olrc7CkzUOnThTr_k3nK1Z9HvYeKff9VSMxXcDJGE4Qsj-cLX1vXEHpZR-p5pvk24FlccjHY8A64kTWXPuJ9139k_2o/s400/IMG_1316.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook spinach and garlic until spinach wilts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWKzB7945w3izrnw7b0KeO4fALWRRST2F2smrVVM2cvJx44kWtxHV6R-ffAwiReHThyphenhyphenxLR-9cvRmKAWxBEyETF2aAXG3-RG1Gehyphenhyphenr9hEVgYy97XND_SQaswSAJUqNevWGsAJVRsRmN3Q/s1600/IMG_1319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWKzB7945w3izrnw7b0KeO4fALWRRST2F2smrVVM2cvJx44kWtxHV6R-ffAwiReHThyphenhyphenxLR-9cvRmKAWxBEyETF2aAXG3-RG1Gehyphenhyphenr9hEVgYy97XND_SQaswSAJUqNevWGsAJVRsRmN3Q/s400/IMG_1319.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in sliced sausage and cook until lightly browned</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLovUWZU-szljNhR1to_feHvxa-Wj4P7mUKN4DZr2zuZ7AeX2wDcEUt4ICipnCwvQHg-Z9EJMzTLWZFyzBzJXAL6AYNQ7WL2MY3sTv1-DoZInsBkW8xqpF1NNVGgWz5k5FpWANF0ohgg/s1600/IMG_1321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLovUWZU-szljNhR1to_feHvxa-Wj4P7mUKN4DZr2zuZ7AeX2wDcEUt4ICipnCwvQHg-Z9EJMzTLWZFyzBzJXAL6AYNQ7WL2MY3sTv1-DoZInsBkW8xqpF1NNVGgWz5k5FpWANF0ohgg/s400/IMG_1321.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in crushed tomatoes, seasonings, and water. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU04LLhgcO_r07wRxxUUJx10jX3Qhi_DMKDOm76afprhbgmzukKcaCggB8C39L4v5U5IR8JNV1U6TQB2u4694BBEQAdiBTIJmQEaY9elfpqNV7bHb90opG-X6IlL70vpNsuVEMkLHc8uM/s1600/IMG_1323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU04LLhgcO_r07wRxxUUJx10jX3Qhi_DMKDOm76afprhbgmzukKcaCggB8C39L4v5U5IR8JNV1U6TQB2u4694BBEQAdiBTIJmQEaY9elfpqNV7bHb90opG-X6IlL70vpNsuVEMkLHc8uM/s400/IMG_1323.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in pasta, cover, reduce heat to low, and cook 12-15 mins until al dente<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OulTta7vdZdgDGzqwBP5ci9TkIVtJuEtuInEoyFQri4S5FqCRWGL_t6zSU0IopSIiq7YhQzfalg-zBUPkUuVISJCKzbNT5-xyUsPkeMyCaQ50QaYUTaICSUz5lm1zGsDD5c6RL7txUg/s1600/IMG_1325.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OulTta7vdZdgDGzqwBP5ci9TkIVtJuEtuInEoyFQri4S5FqCRWGL_t6zSU0IopSIiq7YhQzfalg-zBUPkUuVISJCKzbNT5-xyUsPkeMyCaQ50QaYUTaICSUz5lm1zGsDD5c6RL7txUg/s400/IMG_1325.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in ricotta/cream cheese and parmesan and sprinkle top with mozzarella.<br />Bake at 475 until cheese on top is melted and lightly browned.</td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span></div>
~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com3tag:blogger.com,1999:blog-3681687698416008229.post-57890052878842194232013-03-05T09:56:00.000-05:002013-06-12T11:30:04.253-04:00Clean Eating Butternut Squash and Lentil Soup with Coconut and Cilantro<b>Makes 9 servings, about 1 cup each</b><br />
<i>I LOVED this soup. But I might be biased because butternut squash and coconut are two of my favorite foods. For me this was the perfect mix of slightly sweet squash and creamy coconut with a hint of cumin. I will admit that Matt and the boys weren't huge fans (meaning they ate it but there was some whining) but they all despise butternut squash so I wasn't super surprised. But that's okay, all the more for me and the baby (her opinion doesn't really count yet because at this point she eats anything we put in her mouth lol). This was fast to make, froze really well, and made me happy as I ate it for lunch all week when it was chilly outside. I did not add any salt to it so, if you are new to clean eating (or just like your soup a bit salty), then you might want to throw some in. At first glance it may seem like this dish is high in saturated fat but it's mainly from the coconut milk which is, believe it or not, good for you. Read more about it <a href="http://www.nytimes.com/2011/03/02/dining/02Appe.html">HERE</a>.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRtABBkkpKUNDUa-B6pqLeYkVztD9JVqeLCF5vqOITpL6JUYiD6AZXnbb7gRycNAGgrKDmak3hETn4-7YX0qmegYPNo6YPGMJK-WgdfqEJaIsbUjopLtgV6EhrTq3bT1t0_qi66zUtxQ/s1600/IMG_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRtABBkkpKUNDUa-B6pqLeYkVztD9JVqeLCF5vqOITpL6JUYiD6AZXnbb7gRycNAGgrKDmak3hETn4-7YX0qmegYPNo6YPGMJK-WgdfqEJaIsbUjopLtgV6EhrTq3bT1t0_qi66zUtxQ/s400/IMG_1415.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdBWYeB_0QCxJYKsWREx2zqDYsnG88KUzkgtCvk5IZCMsu00g13NUJ3rSzzgFECKXT41PnKoqdrkbR7KTyTgLPol2BCac1pySmye3swS5v4lG_M5etcV9HHianORDTHFkTEPJITRnTiU/s1600/Bri+and+Liadan+Thermos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdBWYeB_0QCxJYKsWREx2zqDYsnG88KUzkgtCvk5IZCMsu00g13NUJ3rSzzgFECKXT41PnKoqdrkbR7KTyTgLPol2BCac1pySmye3swS5v4lG_M5etcV9HHianORDTHFkTEPJITRnTiU/s400/Bri+and+Liadan+Thermos.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liadan and I modeling how delicious this soup is!<br />Okay, we were really modeling the Thermos product. But the reason she opened her mouth wide with that happy look on her face so they could get this great shot was because she was eating this soup so I think that still counts ;)</td></tr>
</tbody></table>
<b>Ingredients:</b><br />
<ul>
<li>1 medium onion, chopped (<i>about 1 cup</i>)</li>
<li>1 large carrot, chopped (<i>about 1 cup</i>)</li>
<li>2 cloves garlic, minced</li>
<li>1 cup of lentils (<i>I used green but any kind is fine</i>)</li>
<li>4 cups broth (<i>I used chicken but vegetable would be fine too</i>)</li>
<li>1 can coconut milk</li>
<li>1 tsp cumin</li>
<li>1/2 tsp dry mustard</li>
<li>2 lbs butternut squash, peeled and chopped (<i>2 1/2 - 3 cups</i>)</li>
<li>1/2 cup minced fresh cilantro plus extra for garnish</li>
</ul>
<div>
<b>CROCKPOT INSTRUCTIONS: </b>Throw everything into the crockpot, cover, and cook on high 4-5 hours or low 7-8 hours or until lentils and veggies are tender.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTl87iyLvyKYQEhUDpTnDUqnMVuErck9kS_cjyLSmdzK6H3vPOPnerbZSIOZFDVnHZLGgHm3sRMUw9URqn9NQp6h_Ze880n0Dh8vyWUoJqwFUx5SFcZ9ZBIVRRLdxOgx9my0ZmZdJeKU/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTl87iyLvyKYQEhUDpTnDUqnMVuErck9kS_cjyLSmdzK6H3vPOPnerbZSIOZFDVnHZLGgHm3sRMUw9URqn9NQp6h_Ze880n0Dh8vyWUoJqwFUx5SFcZ9ZBIVRRLdxOgx9my0ZmZdJeKU/s400/IMG_1413.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It makes me so happy to dump a bunch of stuff into the crockpot <br />
and then have it be delicious soup in the evening :)</td></tr>
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</div>
<div>
<b>STOVETOP INSTRUCTIONS: </b>Heat 1/2 Tbsp olive oil in a large soup pot and sauté the onion, carrots and garlic for about 5 minutes or until the onions are tender. Add lentils, broth, coconut milk, cumin, mustard, squash, and cilantro. Bring to a boil then reduce heat and let simmer for about 30 minutes or until lentils and veggies are tender.<br />
<br />
Once the soup is done you can certainly eat it as is but we prefer to puree it into a smooth, thick stew. I use my immersion blender for this but you could use a blender or food processor instead. I served it garnished with a dollop of plain yogurt, a little cilantro, and a sprinkle of sunflower seeds. Pumpkin seeds, some unsweetened flaked coconut, or a dash of lime juice would work nicely as well.<br />
<br />
Freeze leftovers in 1 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><span class="Apple-style-span" style="color: blue;">freezer stash</span></a>.<br />
<br />
<b>NUTRITION INFO:</b><br />
<i>Per 1 cup serving - </i>256 Calories (118 Calories from Fat), 13g of Fat, 11g Saturated Fat, 0mg Cholesterol, 220mg Sodium, 30g Carbohydrates, 10g Dietary Fiber, 5g Sugar, 8.5g Protein, 242% DV Vitamin A, 42% DV Vitamin C, 8% DV Calcium, 19% DV Iron<br />
<br />
** NOTE: As mentioned above, I know this seems like a LOT of fat, particularly saturated fat, but this comes from the coconut milk and is actually not a bad kind of fat. For more info check out this <a href="http://www.nytimes.com/2011/03/02/dining/02Appe.html"><span class="Apple-style-span" style="color: blue;">LINK</span></a>.</div>
~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0tag:blogger.com,1999:blog-3681687698416008229.post-62453474623121076912013-02-01T07:24:00.000-05:002013-02-01T07:24:22.921-05:00Clean Eating Quick and Easy Chicken Curry<b>Makes 4 Servings</b><br />
<i>About a week after we arrived in Japan, Matt and I decided to be brave and try something out in town. We hired a babysitter and ventured out onto one of the main roads near our hotel. Everything was still very intimidating because we couldn't speak the language or read any signs and it all felt so alien. But, on the babysitter's suggestion, we found this little hole in the wall place called Nirvana. And inside we had hands down the absolute BEST curry I have ever had in my entire life. So good that I think about asking Matt to bring some home from work at least once every day. Dinner for two is about $30, though, so I knew I was going to have to come up with some way to satisfy my curry craving and limit myself to Nirvana only once or twice a month. This is a super fast and easy curry that you can throw together any old time. We ate it with whole grain naan but you could serve it over rice as well. </i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzrolWhrksLs1tm6STL2AnL2bHJiYuU_JSJTlWaFhJgFZIW3_xkgxD735JqmgaTMWz8i9T4hGbPWezEYVIF2Ik9XQ4yKjCEizIjmtyuup0x-sP_pS3AwNSmrnTb5ga9-r8Brb3ZolmIY/s1600/64DFA271-AAD3-45F9-B233-0C28886A0EEC.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzrolWhrksLs1tm6STL2AnL2bHJiYuU_JSJTlWaFhJgFZIW3_xkgxD735JqmgaTMWz8i9T4hGbPWezEYVIF2Ik9XQ4yKjCEizIjmtyuup0x-sP_pS3AwNSmrnTb5ga9-r8Brb3ZolmIY/s400/64DFA271-AAD3-45F9-B233-0C28886A0EEC.JPG" width="400" /></a></div>
<i><br /></i>
<b>Ingredients:</b><br />
<ul>
<li>1/2 Tbsp olive oil</li>
<li>1 onion, thinly sliced</li>
<li>1 tsp minced garlic (<i>or 2 cloves finely chopped</i>)</li>
<li>1/2 tsp salt</li>
<li>2 tsp curry powder</li>
<li>1/2 tsp cumin</li>
<li>1/4 tsp ginger</li>
<li>1 cup coconut milk</li>
<li>1 14.5oz can diced tomatoes, drained</li>
<li>1 Tbsp tomato paste</li>
<li>1 lb boneless, skinless chicken breast cut into bite-sized pieces</li>
<li>3 big handfuls of spinach, torn into bite-sized pieces</li>
</ul>
<br />
<b>ONE</b>: In a large skillet, heat the olive oil over medium heat. Add the onion and cook for about 10 minutes, stirring occasionally, until it starts to brown. Add the garlic and salt and cook one minute, stirring frequently, until the garlic is fragrant but not burnt.<br />
<br />
<b>TWO: </b>Add in the curry powder, cumin, and ginger and cook one minute, stirring frequently. Add in the coconut milk, tomatoes, and tomato paste and stir vigorously to scrape any browned bits off the bottom of the pan. Cook about 10 minutes, stirring occasionally, until thickened.<br />
<br />
<b>THREE: </b>Add chicken and simmer until cooked through, about 10 minutes. Remove from heat, stir in spinach, cover, and let sit until spinach is wilted, about 3 minutes.<br />
<br />
Freeze leftovers using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <b><span class="Apple-style-span" style="color: blue;"><a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank">freezer stash</a></span></b>.<br />
<br />
<b>Nutrition Info:</b><br />
<i>Per serving- </i>332 Calories (173 Calories from Fat), 19g Fat, 13g Saturated Fat, 73mg Cholesterol, 429mg sodium, 14g Total Carbohydrates, 5g Dietary Fiber, 8g Sugars, 28g Protein, 54% DV VitA, 36% DV VitC, 7% DV Calcium, 17% DV Iron.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6geDdN8HMPewdwsM-LeabzHgVWw463dCWuAl-p_5VNVYF1heVsWAop3J7csbDQIB_XKCFCaZcHb2MBg2bG2NhX-QdF75B6Pkyc19OOji9r9BR-BwEGmFKsPEeWBwgLrwcwzUWPffN8h4/s1600/E2313CF5-9BB2-48F9-8EC3-BBE789B6C4C8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6geDdN8HMPewdwsM-LeabzHgVWw463dCWuAl-p_5VNVYF1heVsWAop3J7csbDQIB_XKCFCaZcHb2MBg2bG2NhX-QdF75B6Pkyc19OOji9r9BR-BwEGmFKsPEeWBwgLrwcwzUWPffN8h4/s400/E2313CF5-9BB2-48F9-8EC3-BBE789B6C4C8.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook onions in a bit of olive oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9O9clLgLsHJX8wQnIC-52gGg43hV60GHi04VUMryqru0oQMwtimoE7heoFv7fvrS6-M4SpRK0HH22OVCizOhurdjGSPhL256tS5aiUzxKGXNJsN2ZcyMW72fSY5cmd1UScyUkfnUGXzs/s1600/D6E3DE56-E563-489D-8075-4D9B81D957E2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9O9clLgLsHJX8wQnIC-52gGg43hV60GHi04VUMryqru0oQMwtimoE7heoFv7fvrS6-M4SpRK0HH22OVCizOhurdjGSPhL256tS5aiUzxKGXNJsN2ZcyMW72fSY5cmd1UScyUkfnUGXzs/s400/D6E3DE56-E563-489D-8075-4D9B81D957E2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once they start to brown, add garlic and spices</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs9QWnxMQGhQ_LoZ1yrpy_qAGeIX-T6HBc8XBUPFjmRxMDuGEOfN2_LsN1B8eeqNA0SBu2rdHIZdnDSqWFzJCQOkSSOWNZKMitgURmIiZJsbsKvqUoOOTfZ_ZUe_K5ZkwcVkWqquQJzQ/s1600/3704298F-0AFD-40D3-AB09-ACC2ACD3FE9F.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs9QWnxMQGhQ_LoZ1yrpy_qAGeIX-T6HBc8XBUPFjmRxMDuGEOfN2_LsN1B8eeqNA0SBu2rdHIZdnDSqWFzJCQOkSSOWNZKMitgURmIiZJsbsKvqUoOOTfZ_ZUe_K5ZkwcVkWqquQJzQ/s400/3704298F-0AFD-40D3-AB09-ACC2ACD3FE9F.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in coconut milk, tomatoes, and tomato paste</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbtCVK8HeDBWuUWXy-GhG8n9GRHM6IEl-54ciBUw7jmSwUVp5JCgadPzfgmlrPWUysKUl_H75a66fi2cnmTklazS7zFKIriJQwAITONZGkKWbAifnhIeHZAIuQ_r5lR12ekq2-U0XQoE/s1600/7292DA3D-14A1-4E85-881B-AF2EBD320614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbtCVK8HeDBWuUWXy-GhG8n9GRHM6IEl-54ciBUw7jmSwUVp5JCgadPzfgmlrPWUysKUl_H75a66fi2cnmTklazS7zFKIriJQwAITONZGkKWbAifnhIeHZAIuQ_r5lR12ekq2-U0XQoE/s400/7292DA3D-14A1-4E85-881B-AF2EBD320614.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in chicken, cook through, then add spinach</td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com12tag:blogger.com,1999:blog-3681687698416008229.post-27167043949269353282013-01-27T11:35:00.000-05:002013-01-28T11:20:51.579-05:00Clean Eating Pumpkin Pie Baked Oatmeal<b>Makes 8-12 servings</b><br />
<i>Breakfast the tastes like Pumpkin Pie but is actually good for you?! Yup, instant mom of the year award right here :) In the month that it's taken me to post this recipe I've made it three times. I always give my kids a cooked breakfast and most weeks we alternate between </i><span class="Apple-style-span"><i><a href="http://freezeyourwayfit.blogspot.jp/2011/03/clean-eating-crockpot-overnight-oatmeal.html" style="color: blue; font-weight: bold;" target="_blank">Crockpot Overnight Oatmeal</a> and </i><span class="Apple-style-span"><i><a href="http://freezeyourwayfit.blogspot.jp/2011/03/green-eggs-and-ham-without-ham.html" style="color: blue; font-weight: bold;" target="_blank">Green Eggs</a> but every now and again I like to throw something different into the mix. This dish smells delicious while it's cooking and really makes you feel like you are having a treat. But it's chock full of Vitamin A and whole grains making it a super way to start your day. I mix up the wet ingredients the night before to save time in the morning and then we eat the leftovers over the next few days so my little bit of effort actually yields 3 or 4 mornings of scrumptiousness.</i> </span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span>
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<span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span><b>Ingredients:</b><br />
<ul>
<li>2 or 3 ripe bananas</li>
<li>1 Tbsp honey</li>
<li>2 cups uncooked oatmeal (<i>I used rolled oats)</i></li>
<li>1 tsp baking powder</li>
<li>1 can pumpkin (<i>make sure it's just pureed pumpkin with nothing random added like sweeteners)</i></li>
<li>1/2 cup sucanat/honey (<i>can use brown sugar but it won't be "clean")</i></li>
<li>2 tsp cinnamon plus extra for sprinkling</li>
<li>1 tsp nutmeg</li>
<li>1/4 tsp ginger</li>
<li>1/4 tsp salt</li>
<li>2 cups milk (<i>I used unsweetened almond milk</i>)</li>
<li>2 eggs</li>
<li>1 tsp vanilla extract</li>
<li>1 tsp almond extract</li>
<li>1/2 cup sliced almonds, divided (<i>I've used chopped pecans too</i>)</li>
</ul>
<b>ONE:</b> Spray a 9x13 baking dish lightly with cooking spray. Thinly slice the bananas and spread them over the bottom of the dish. Drizzle with the Tbsp of honey and sprinkle with cinnamon. Place in the oven and preheat to 375. The bananas will soften while the oven heats up.<br />
<br />
<b>TWO: </b>Mix the oatmeal with the baking powder and set aside.<br />
<br />
<b>THREE: </b>Combine the pumpkin, sucanat, cinnamon, nutmeg, ginger, salt, milk, eggs, vanilla, almond extract and 1/4 cup of the almonds in a medium bowl. Mix well.<br />
<br />
<b>FOUR:</b> Once the oven is preheated, remove the baking dish. Sprinkle the oatmeal mixture evenly over the warm bananas. Pour the pumpkin mixture evenly over the oats and top with the remaining 1/4 cup of nuts. Bake 30-35 minutes until the top is golden brown and the pumpkin mixture is firm enough that the middle doesn't jiggle if you shake the pan. You might also see the edges start to pull away from the sides of the pan. Cut into 8 or 12 servings (<i>we eat a big breakfast so I always cut ours into 8</i>) and serve warm.<br />
<br />
Freeze leftovers using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">flash freeze method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. Reheat in the microwave or oven.<br />
<br />
<b>Nutrition Info</b>:<br />
<i>Per serving when made with almond milk and cut into 8 servings</i>- 225 Calories (77 Calories from Fat), 8.5g Fat, 1.2g Saturated Fat, 41mg Cholesterol, 137mg Sodium, 34g Total Carbohydrates, 6.4g Dietary Fiber, 10.4g Sugars, 6g Protein, 195% DV VitA, 11% DV VitC, 15% DV Calcium, 14% DV Iron<br />
<br />
<i>Per serving when made with almond milk and cut into 12 servings-</i> 150 Calories (51 Calories from Fat), 5.5g Fat, 0.8g Saturated Fat, 27mg Cholesterol, 93mg Sodium, 22.5g Total Carbohydrates, 4g Dietary Fiber, 7g Sugars, 4g Protein, 130% DV VitA, 7% DV VitC, 10% DV Calcium, 9% DV Iron<br />
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<tr><td class="tr-caption" style="text-align: center;">Spread sliced bananas in the bottom of the pan, drizzle with honey, and sprinkle with cinnamon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roast bananas in the oven while it preheats and you combine the other ingredients</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH52hZu9o4xP8uQJPdVVw6IQpGGrN0RK6ytfM1zu43O_9sW_fedlX5v3e8Z7913o8CoD4OVNEUpXUWK4VTZoK-TYj92yj7gsXqWpnnKv6KesmvaCSALu6GW1Y7y-KWmclUqtMUJHDOCwA/s1600/4D70B1BF-477C-4D98-88E3-50F4285E6DA4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH52hZu9o4xP8uQJPdVVw6IQpGGrN0RK6ytfM1zu43O_9sW_fedlX5v3e8Z7913o8CoD4OVNEUpXUWK4VTZoK-TYj92yj7gsXqWpnnKv6KesmvaCSALu6GW1Y7y-KWmclUqtMUJHDOCwA/s400/4D70B1BF-477C-4D98-88E3-50F4285E6DA4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle oatmeal mixture over bananas</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FY49A94tPuqIkSbMgwT31DC3lNx20cPUnwktQ6iE_7-HOIYHTc4XFtSoqTAAq58i-mvuMpw2Ie6-0IUzvXE5FeuoXhTsIrMtyyXz9lMjbQsjK0-cuwClFuZmn741cjfQR69Py2qH0Iw/s1600/CC117894-99E2-40D1-804E-5FBB9139053B.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FY49A94tPuqIkSbMgwT31DC3lNx20cPUnwktQ6iE_7-HOIYHTc4XFtSoqTAAq58i-mvuMpw2Ie6-0IUzvXE5FeuoXhTsIrMtyyXz9lMjbQsjK0-cuwClFuZmn741cjfQR69Py2qH0Iw/s400/CC117894-99E2-40D1-804E-5FBB9139053B.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix together pumpkin, spices, milk, eggs, 1/4 cup nuts, and sucanat<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQC8z1mAfH0oZB6j1UJRW57Wbzw_GjmlIsJ0cmOdz5xDHtfdEon5zklTOdiQBNoRBs60zuNVdHKekBJrHDFnM0Rw4-Al7eyb4van5orjjMRkGTypRjkC-WhViQTw-OG22qDb9DhHpvGE/s1600/C227A1C5-84EF-4192-994A-5815F305A121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQC8z1mAfH0oZB6j1UJRW57Wbzw_GjmlIsJ0cmOdz5xDHtfdEon5zklTOdiQBNoRBs60zuNVdHKekBJrHDFnM0Rw4-Al7eyb4van5orjjMRkGTypRjkC-WhViQTw-OG22qDb9DhHpvGE/s400/C227A1C5-84EF-4192-994A-5815F305A121.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour pumpkin mixture over oatmeal mixture</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_77_tx8bjgg6Sww7pLZC-FzNgQBgtnlol6g8A9p6qY0aAlP7MhqzMa14_YuqrTUrpKgbUEvKgIzIi7XIH2LTaNLhlYcmkQmOiwT7f0Inf5GO2mNT-N-tNbnWCMvhRSBaqnj6Fg46tbU/s1600/CB7BB0B2-707B-4B83-A1A2-3394AFAE8C89.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_77_tx8bjgg6Sww7pLZC-FzNgQBgtnlol6g8A9p6qY0aAlP7MhqzMa14_YuqrTUrpKgbUEvKgIzIi7XIH2LTaNLhlYcmkQmOiwT7f0Inf5GO2mNT-N-tNbnWCMvhRSBaqnj6Fg46tbU/s400/CB7BB0B2-707B-4B83-A1A2-3394AFAE8C89.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with remaining nuts</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Eauu2SPyrqihpao5KrYwQDdv7F7Zc7MZLXLqe4h4vUQmsR2AUReZIEki2Ht-AqKVvrGF4KCSIPUW7cLdSojygzNxhBTYl3wL3rUxOsjIz_2rpEUZ-QVb8VzHuccLvOdnNRv94vIQYuw/s1600/0C6387D4-03A7-436A-9603-2F9DA3789727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Eauu2SPyrqihpao5KrYwQDdv7F7Zc7MZLXLqe4h4vUQmsR2AUReZIEki2Ht-AqKVvrGF4KCSIPUW7cLdSojygzNxhBTYl3wL3rUxOsjIz_2rpEUZ-QVb8VzHuccLvOdnNRv94vIQYuw/s400/0C6387D4-03A7-436A-9603-2F9DA3789727.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake 30-35 minutes until set, slice and serve</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-z9QJ-ADt4QjMYIfYMM01myFEtYTTwVpoVIHv48Mhv8NAiB0EhrFvqMs74-HCFlzShexEFxNb_ndgz6rdbDNQRxRCXK7Mjw71uH744ZQM8Kt6Ukb7XDiH2ophoq2428TS4xKMwJwa8M/s1600/FE9D6FD8-189D-473C-8143-2AA62B1752FC.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-z9QJ-ADt4QjMYIfYMM01myFEtYTTwVpoVIHv48Mhv8NAiB0EhrFvqMs74-HCFlzShexEFxNb_ndgz6rdbDNQRxRCXK7Mjw71uH744ZQM8Kt6Ukb7XDiH2ophoq2428TS4xKMwJwa8M/s400/FE9D6FD8-189D-473C-8143-2AA62B1752FC.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hang out with your super cute kiddos while it's cooking :)</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: white;">:)</span><br />
<br />~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com3tag:blogger.com,1999:blog-3681687698416008229.post-81738914027641257762012-12-30T10:22:00.000-05:002012-12-30T10:22:24.158-05:00Clean Eating Mahi Mahi Coconut Soup<b>Makes 6 servings, 1 cup each</b><br />
<i>This was something I threw together when we were <a href="http://freezeyourwayfit.blogspot.jp/2012/10/we-made-it-and-call-for-help.html" target="_blank"><span class="Apple-style-span" style="color: blue;">living in a hotel</span></a> when we first arrived in Japan. I loved how easy it was and how the flavors of the ingredients really shone through. I didn't really season it at all because the ingredients I had access to were very limited, but the resulting soup was delicious so it was a blessing in disguise :)</i><br />
<i><br /></i>
<i>If you are new to Clean Eating you may need to add some salt or curry powder or something. The longer you eat fresh, whole ingredients, the more your pallet adjusts to recognize the natural flavors of foods. But this takes a little while to happen so this may seem a bit bland. If you are not new to Clean Eating, you will be more than satisfied by the slight sweetness of the carrots, the tang of the lemon juice, and the creaminess of the broth. Yum!</i><br />
<i><br /></i>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ89uXa9eL2FCGHsZkZdEo8hCp-inXFqdnPk4i_LqXYUSOcsvf9lwhsl1lgfg1kKCrrbAIRqfdKJAXv8NvUoPXWrRhfZzkaIx0qH20EiyYiTYW-i_KFVNTSPK0cTeIJ77buKRhHwZ78U/s1600/29F49AA5-38F0-4C49-937D-31AA96E6E87A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ89uXa9eL2FCGHsZkZdEo8hCp-inXFqdnPk4i_LqXYUSOcsvf9lwhsl1lgfg1kKCrrbAIRqfdKJAXv8NvUoPXWrRhfZzkaIx0qH20EiyYiTYW-i_KFVNTSPK0cTeIJ77buKRhHwZ78U/s400/29F49AA5-38F0-4C49-937D-31AA96E6E87A.JPG" width="300" /></a></div>
<i><br /></i>
<b>Ingredients:</b><br />
<ul>
<li>1 tsp olive oil/coconut oil</li>
<li>1 small onion, peeled and chopped </li>
<li>3 carrots, peeled and chopped </li>
<li>3/4 lb red skinned potatoes, cleaned and chopped (<i>I used a 12oz bag of frozen mini red potatoes because that's what they had at the minimart)</i></li>
<li>1 1/2 cups chicken/fish/vegetable broth</li>
<li>1 can coconut milk</li>
<li>2 Mahi Mahi fillets, about 4 oz each (<i>You could use chicken breast instead)</i></li>
<li>1 cup shelled edamame</li>
<li>2 large handfuls of fresh spinach leaves</li>
<li>Lemon juice</li>
</ul>
<b>ONE: </b>In a large stockpot over medium high heat cook the onion, carrots, and potatoes in the olive oil until the onions are translucent and the veggies begin to soften, about 8-10 minutes.<br />
<br />
<b>TWO: </b>Add the broth and coconut milk, bring to a boil. Add the fish, cover, and simmer 10 minutes or until fish is cooked through and flakes easily. Remove fish from pot and set aside.<br />
<br />
<b>THREE:</b> Add the edamame and spinach to the pot and simmer for a few minutes while you cut the fish into bite sized pieces. Stir the fish back into the soup, season with a little salt to taste, and garnish with a squirt of lemon juice.<br />
<br />
Freeze leftovers in 1 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><span class="Apple-style-span" style="color: blue;"><b>medium/large portions method</b></span></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. Reheat in the microwave or on the stovetop.
<br />
<b><br /></b>
<b>Nutrition Info:</b><br />
<i>At first glance it may seem like this dish is high in saturated fat but it's mainly from the coconut milk which is, believe it or not, good for you. Read more about it <a href="http://www.nytimes.com/2011/03/02/dining/02Appe.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">HERE</span></b></a>. </i><br />
<i><br /></i>
<i>Per 1 cup serving - </i>311 Calories (192 Calories from Fat), 21g Total Fat, 17g Saturated Fat, 13mg Cholesterol, 192mg Sodium, 20g Total Carbohydrates, 5g Dietary Fiber, 6g Sugars, 13.5g Protein, 121% DV VitA, 26% DV VitC, 10% DV Calcium, 16% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvlKWOUwOfdp7N380u8bmdo2apaFwBb-BkUKiCDe4emlNUTHq44ulc8kg2eYABZCZjf36HloTu9mjbYWtNnVMsbvoORiFHiVbb5FpIguRu7v-RN9YxAYdcl8CV0dd4batGaxkx9DZJFs/s1600/078EE9DB-1550-4062-BC5B-96A51AF984CC.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvlKWOUwOfdp7N380u8bmdo2apaFwBb-BkUKiCDe4emlNUTHq44ulc8kg2eYABZCZjf36HloTu9mjbYWtNnVMsbvoORiFHiVbb5FpIguRu7v-RN9YxAYdcl8CV0dd4batGaxkx9DZJFs/s400/078EE9DB-1550-4062-BC5B-96A51AF984CC.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook veggies then add in the liquid ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygx5HLr46D7BIForwzMh4Jvr7xMX-z5yF7bULdoa9CMU_UP5thxH4tWcx_o9LQyOZqbpQCVacJlIseQJhwr9CWyAlplOiSTiLR5MgED-VqDsHHOSR_0yqOvAasAgUxYrvbaI4lW_oqyg/s1600/B338213C-DC37-48BA-8598-5DFA506ED322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygx5HLr46D7BIForwzMh4Jvr7xMX-z5yF7bULdoa9CMU_UP5thxH4tWcx_o9LQyOZqbpQCVacJlIseQJhwr9CWyAlplOiSTiLR5MgED-VqDsHHOSR_0yqOvAasAgUxYrvbaI4lW_oqyg/s400/B338213C-DC37-48BA-8598-5DFA506ED322.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in the fish and cook through</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTgvQXRLOQzSGC5r3a9pdGmzMbAJOdav_hmmSGOZevGQ1Rz9LNmjO5RaPUVkN4_Q6mXIKkUV2KPEf5b7YgkRwRxTyOH1SFqmbxEhKt_bYGeWaoB_Z70AAlPRcQALJM6gyKUt4t0n5BSU/s1600/F78DC875-8DDB-41F8-8864-24A582274B21.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTgvQXRLOQzSGC5r3a9pdGmzMbAJOdav_hmmSGOZevGQ1Rz9LNmjO5RaPUVkN4_Q6mXIKkUV2KPEf5b7YgkRwRxTyOH1SFqmbxEhKt_bYGeWaoB_Z70AAlPRcQALJM6gyKUt4t0n5BSU/s400/F78DC875-8DDB-41F8-8864-24A582274B21.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the spinach and edamame</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU0HeAgKwKTtVutJf38AgMuhMSRkbO9GIQsv5IJQu1AKyxBbz29Ha-l7wzZSl0D1wIu6K6Rtp88wwc8ZJVFcnjiAn85xLb370DJDOITfRD4dC_8RmnmDCfHz1xa7pax-H_udv8CJ76gU/s1600/E6D69BEA-4D6C-4D74-A463-59AF1C379A2C.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU0HeAgKwKTtVutJf38AgMuhMSRkbO9GIQsv5IJQu1AKyxBbz29Ha-l7wzZSl0D1wIu6K6Rtp88wwc8ZJVFcnjiAn85xLb370DJDOITfRD4dC_8RmnmDCfHz1xa7pax-H_udv8CJ76gU/s400/E6D69BEA-4D6C-4D74-A463-59AF1C379A2C.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So easy you can feed a baby while making it ;)<br />Multitasking is essential while living with three little kids in a hotel room.</td></tr>
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<br />~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com2tag:blogger.com,1999:blog-3681687698416008229.post-67399775246705092612012-12-03T11:05:00.001-05:002012-12-30T09:57:52.568-05:00Clean Eating Healthy Homemade Creamy Tomato Soup<b>Makes 6 Servings, about 1 cup each</b><br />
<i>You know when you find something that is totally awesome but so simple and it rocks your world? (Like the first time I made <a href="http://freezeyourwayfit.blogspot.com/2011/02/homemade-yogurt.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">yogurt in the crockpot</span></b></a>!) Well this is one of those things! This is hands down the best tomato soup I've ever had IN MY LIFE. Which is not surprising since I got it from my amazing friend, Crystal. (Hi, Crystal!) She is one of the best cooks I know and I swear if she cooked me a rubber ducky I'd eat it and it would be delicious :) Crystal is one of those cooks that just throws things together and never measures anything... ANYTHING. As you know I'm one of those cooks that measures everything. But no matter whether you are a measurer or a dumper, I promise you this will come out good. </i><br />
<i><br /></i>
<i>The original recipe called for 2 cups of milk but, here in Japan, milk is expensive and tofu is cheaper than dirt. So I used some silken tofu in place of some of the milk which actually bumped up the protein level a bit and made the soup even creamier. The boys and Matt oohed and ahhed over this and licked their bowls clean. After eating it, Matt said, "Okay, I ate it. So what's in it?" I repeatedly told him there was nothing hidden in it. Then a few minutes later I said, "Well there's tofu in it," and he said, "Oh, that doesn't count." We are now "those people" where tofu in our soup is normal. I'm okay with that. Best. Soup. EVER.</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QaHhwRuZwi7eJ2MBaY_CKdsrXYnkFeBzh4TlfyaRNHjZPc_ZKbhn5EuAZEgcSM9WQpo7CviRC90NCA_MyEf-wKk1M2J_SP7jEbii3KdvMPxHR_ehZ4y3v_ghGmtUnEE_PFPceIEZ5I4/s1600/A612EEF7-45F1-440B-8925-729B7420A2FB.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QaHhwRuZwi7eJ2MBaY_CKdsrXYnkFeBzh4TlfyaRNHjZPc_ZKbhn5EuAZEgcSM9WQpo7CviRC90NCA_MyEf-wKk1M2J_SP7jEbii3KdvMPxHR_ehZ4y3v_ghGmtUnEE_PFPceIEZ5I4/s400/A612EEF7-45F1-440B-8925-729B7420A2FB.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Few things are better than grilled cheese and tomato soup :)</td></tr>
</tbody></table>
Ingredients:<br />
<ul>
<li>1 tsp olive oil</li>
<li>2 stalks of celery, chopped</li>
<li>1 onion, chopped</li>
<li>1/2 tsp salt</li>
<li>dash of peppet</li>
<li>2 28oz cans no salt added tomatoes, undrained (<i>diced, crushed, whatever you have</i>)</li>
<li>4 leaves fresh basil</li>
<li>1 bay leaf </li>
<li>2 Tbsp sucanat/honey (<i>can use sugar/brown sugar but it won't be "clean"</i>)</li>
<li>12oz silken tofu pureed plus milk to equal 2 cups total (<i>about 1/4 cup milk</i>)</li>
<li>1 tsp baking soda</li>
</ul>
<b>ONE: </b>Heat 1 tsp olive oil in a large saucepan over medium heat. Saute the celery and onion with the salt and pepper until the onions are translucent and the celery starts to soften, about 8 minutes.<br />
<br />
<b>TWO:</b> Add in the tomatoes, basil, bay leaf, and sucanat. Bring to a boil then reduce heat and simmer, uncovered, for 45 minutes.<br />
<br />
(<i>At this point, Crystal removed it from the heat, blended it, strained it, and froze it in a freezer bag. On the day of serving she will defrost it and heat it in a stockpot with 2 cups milk/milk-tofu mixture and 1 tsp baking soda. I tried to blend it and strain it but it made a HUGE mess so I just removed the bay leaf and pureed it.</i>)<br />
<br />
<b>THREE: </b>Blend silken tofu until it is liquid and mix in enough milk to equal 2 cups. Stir the tofu-milk mixture into the tomato mixture and add 1 tsp baking soda. Mix well and heat through. (<i>The baking soda seems weird but makes such a difference! It creates this light, fluffy texture and it's almost like tomato soup mousse.)</i><br />
<i><br /></i>
Freeze leftovers in 1 cup portions using the <span class="Apple-style-span" style="color: blue;"><a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" style="font-weight: bold;" target="_blank">medium/large portions method</a> </span>to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. Reheat in the microwave or on the stovetop.<br />
<br />
<b>Nutrition Info:</b><br />
<i>Per 1 cup serving - </i>124 Calories (21 Calories from Fat), 2.3g Total Fat, 0mg Cholesterol, 478mg Sodium, 8g Total Carbs, 0.5g Dietary Fiber, 6g Sugars, 4.5g Protein, 12% DV VitA, 9% DV VitC, 6% DV Calcium, 6% DV Iron<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg266qD_VvMWPn_4_xxNJYyYAL4oGXHFAgBvjjQCSfYGqK8M4OZexJuhe3_-Am0Y2Al9XpTTUOJkvgmeIwuCEfEo14L5bbPsurE3PCf_KvEpNY099Ioru390F7VOHMCbnp4VN_DAOwBSNE/s1600/94171401-A941-4F1D-A2E8-C05D75E47376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg266qD_VvMWPn_4_xxNJYyYAL4oGXHFAgBvjjQCSfYGqK8M4OZexJuhe3_-Am0Y2Al9XpTTUOJkvgmeIwuCEfEo14L5bbPsurE3PCf_KvEpNY099Ioru390F7VOHMCbnp4VN_DAOwBSNE/s400/94171401-A941-4F1D-A2E8-C05D75E47376.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute onions and celery with salt and pepper</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBi3kze1D-VR-Aa-ldYk98ODABm0UllQJg4wyrEXk2lnS-EhiSDB3fDNGCbKBVwO5B-61MMJppUPU73YMXuesWsJGPLeIYcCWcX-216KAEIDqFGu9HW0O2ghHtaRQwZ3045ygBeHCDYEI/s1600/C0037CF1-E5B9-418C-8A1D-D8C54ED5E459.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBi3kze1D-VR-Aa-ldYk98ODABm0UllQJg4wyrEXk2lnS-EhiSDB3fDNGCbKBVwO5B-61MMJppUPU73YMXuesWsJGPLeIYcCWcX-216KAEIDqFGu9HW0O2ghHtaRQwZ3045ygBeHCDYEI/s400/C0037CF1-E5B9-418C-8A1D-D8C54ED5E459.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in tomatoes, basil, bay leaf, and sucanat. While I was cooking: <br />
Theron - "What are you making mommy?"<br />
Me - "Miss Crystal's Tomato Soup."<br />
Theron - "Oh. You gonna take a picture." Hahaha.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQ3QhLcgY7T2RlszSIJ7S_92oJakfkrJNA4ZOXBNKRheCg0aWisjokwlEWti1_cn3niSY03XwsTKJ7kFJ4_Rtz8xHWpqnLfOeRgSqMXQ7DpeycDxdO_zzHfdMn6teMqOPddQOaeT4Ejg/s1600/2AD879D5-D5C0-4AA9-B6E1-A7DD921992EC.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQ3QhLcgY7T2RlszSIJ7S_92oJakfkrJNA4ZOXBNKRheCg0aWisjokwlEWti1_cn3niSY03XwsTKJ7kFJ4_Rtz8xHWpqnLfOeRgSqMXQ7DpeycDxdO_zzHfdMn6teMqOPddQOaeT4Ejg/s400/2AD879D5-D5C0-4AA9-B6E1-A7DD921992EC.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in tofu-milk mixture and baking soda, stir well and heat through</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com4tag:blogger.com,1999:blog-3681687698416008229.post-29231937382418673622012-11-26T10:50:00.000-05:002012-12-30T09:58:23.322-05:00Clean Eating Healthy Homemade Hamburger Helper<b>Makes about 7 servings, 1 1/4 cups each</b><br />
<i>This one earned me super-duper-awesome-wife brownie points for sure! Matt LOVES Hamburger Helper. Back when we actually ate it, we would always joke that I could cook for hours and he would like it but if I made Hamburger Helper he would rave about it for weeks. He's a pretty laid back guy and has willingly joined me on our Clean Eating journey (alright, he's way too lazy to cook something for himself so he just sucks it up and eats what I make but "willingly" sounded so much nicer). For every blog-worthy thing I make you can pretty much guarantee he's had to choke down two things that were not blog-worthy. He never complains while he's eating it and then at some point later that night or the next day, he will just casually say he wouldn't mind if we didn't have it again. But the one thing I know he really, really misses from our pre-Clean Eating days is Hamburger Helper. And do you want to know a dirty little secret? I do too!!</i><br />
<i><br /></i>
<i>Don't get me wrong, I would never actually cook Hamburger Helper now because of the white pasta, msg, hfcs, preservatives, additives, and laundry list of chemicals they manage to squeeze into that brightly colored little box. But I used to make it about once a week when we were first married and I miss how easy and fast it was. Plus you can't beat the fact that it only dirties one pan (especially since we have no dishwasher yet in our Japanese house).</i><br />
<i><br /></i>
<i>My totally awesome new friend, Christine, (hi, Christine!) watched the kids for me today while I went to the dentist so naturally I stayed and hung out (okay hid from the unpacking I was supposed to be doing) for like 4 hours afterwards drinking cup after cup of tea and cuddling the baby. Once we finally got home it was already dinner time and I hadn't planned anything. I am working on building my freezer stockpile right now since we had to empty the freezer when we moved so I wanted to whip something up fast instead of using my little stash. And all I could think was, "I wish there was a healthy version of Hamburger Helper." Well now there is. The whole family loved this and Matt agreed that it was just as good as real Hamburger Helper. Which could be read as "you cook as well as crap that you dump out of a box" but I know coming from him it's a huge compliment LOL. Super fast, super easy, and only one pan to clean. Woo hoo!</i><br />
<i><br /></i>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQQ47NeYwTOY0_vFxp3yP8crIL66bYMinIGzg6XrH7CwiBYKY7RNQ1iQizqs0rBmnWEpmop6WLATjF5o-dg3jWrjToTyiu3cXgY4Qs95Lcnwao3ZiUwPG0_fqzn1ja3mLhPYoTXJ0wbo/s1600/3CDF9C6D-EBF6-4201-9888-FDB1FBFD45DA.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQQ47NeYwTOY0_vFxp3yP8crIL66bYMinIGzg6XrH7CwiBYKY7RNQ1iQizqs0rBmnWEpmop6WLATjF5o-dg3jWrjToTyiu3cXgY4Qs95Lcnwao3ZiUwPG0_fqzn1ja3mLhPYoTXJ0wbo/s400/3CDF9C6D-EBF6-4201-9888-FDB1FBFD45DA.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture does NOT do it justice. It was so delicious that we all scarfed it down and I completely forgot to take a picture when it was hot so this serving has actually been sitting in the fridge for a few hours LOL. I'm writing this at 12:30 AM and it took a RIDICULOUS amount of willpower not to eat this serving cold after I took the pic. </td></tr>
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<b>How I "healthified" it:</b><br />
<br />
<ul>
<li>Substituted whole wheat pasta for the white pasta.</li>
<li>Used real cheese, real tomatoes, and seasonings instead of a packet of mystery chemical powders.</li>
<li>Used lean ground turkey instead of ground beef.</li>
<li>Added broccoli (<i>cut up REALLY small so that you barely notice it... and it's harder to pick out</i>).</li>
</ul>
<br />
<b>Ingredients: </b><br />
<br />
<ul>
<li>1.25 lbs 93% lean ground turkey (<i>my package was 1.25 lbs but 1 lb would be fine)</i></li>
<li>3 cups broccoli, chopped into little pieces </li>
<li>1/4 tsp black pepper </li>
<li>1 1/2 tsp onion powder </li>
<li>1/2 tsp garlic powder </li>
<li>15 oz can tomato sauce </li>
<li>can full of water </li>
<li>2 tsp yellow mustard (<i>I didn't have any so I used 1 tsp mustard powder and 1 tsp vinegar</i>) </li>
<li>scant 1/2 tsp salt </li>
<li>2 1/2 cups whole wheat pasta (<i>I used elbow macaroni</i>) </li>
<li>1 cup shredded sharp cheddar cheese </li>
</ul>
<b>ONE:</b> In a large skillet, brown the ground turkey over medium high heat until no longer pink. Drain off grease and rinse out pan.<br />
<br />
<b>TWO:</b> Return browned turkey to skillet and add broccoli, pepper, onion powder, garlic powder, tomato sauce, a can full of water, mustard, salt, and pasta. Stir well. Bring to a boil then reduce heat; cover and simmer 12-15 minutes, stirring occasionally, until the water is absorbed and the pasta is cooked. (<i>If you plan on freezing the leftovers, slightly firmer pasta is better)</i><br />
<br />
<b>THREE:</b> Turn the heat off and stir in the cheese.<br />
<br />
Freeze leftovers in 1 1/4 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.jp/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>.<br />
<br />
<b>Nutrition Info:</b><br />
<i>Per 1 1/4 cup serving - </i>339 Calories (106 Calories from Fat), 11.7 g Total Fat, 5.3g Saturated Fat, 74mg Cholesterol, 681mg Sodium, 35g Total Carbs, 5g Dietary Fiber, 3.5g Sugars, 26.7g Protein, 14% DV Vit A, 63% DV Vit C, 17% DV Calcium, 20% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0bp9pXY00xoqOxVCdQ6ub0zKcTtwQlVPxzfzaOvH0SZoQ7QdSN5vLzEMPkvQaVvMHKa3npW0ChipTa5xIvLZleU1wejx7g1peAkFKwt98LOAWxJ5m6VdOAfalEUWvvOEjFxbEK7VV1w/s1600/66208FC5-829A-49F3-8CEA-3DA9412E6C11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0bp9pXY00xoqOxVCdQ6ub0zKcTtwQlVPxzfzaOvH0SZoQ7QdSN5vLzEMPkvQaVvMHKa3npW0ChipTa5xIvLZleU1wejx7g1peAkFKwt98LOAWxJ5m6VdOAfalEUWvvOEjFxbEK7VV1w/s400/66208FC5-829A-49F3-8CEA-3DA9412E6C11.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown ground turkey</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGWlIt1gNHaNOrZ03Ek8rGvBijNwRMNNcEDLhHoyPFcxR6FrwcToSfLiTOICrtfu8Sc6uEILIrso7y2iPC47_AC6-7I_0AZPm4k5JCDGGlV_ygq3AMJh2_UsOf5a0js_1Cl4Ld77YEUw/s1600/0431D273-FC50-4645-B48C-8813EFD814B6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGWlIt1gNHaNOrZ03Ek8rGvBijNwRMNNcEDLhHoyPFcxR6FrwcToSfLiTOICrtfu8Sc6uEILIrso7y2iPC47_AC6-7I_0AZPm4k5JCDGGlV_ygq3AMJh2_UsOf5a0js_1Cl4Ld77YEUw/s400/0431D273-FC50-4645-B48C-8813EFD814B6.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump in everything else, bring to boil, simmer 15 mins on low, remove from heat and stir in cheese</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid10303lhMCheiF13JhVxbnrhEMKsFxBCoyER-S1KcfhnjNNToAoO2nDpLKAtFzMOQmER3sH4yFPbOYUe7UaDyVZ3Im2braArzIoE7Z1EIDLu8dl2GznUhiUlMDU4yBtqZXO5oFq_m_Yo/s1600/3EDFA67A-28D3-4A0D-9F5C-51B66D631B81.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid10303lhMCheiF13JhVxbnrhEMKsFxBCoyER-S1KcfhnjNNToAoO2nDpLKAtFzMOQmER3sH4yFPbOYUe7UaDyVZ3Im2braArzIoE7Z1EIDLu8dl2GznUhiUlMDU4yBtqZXO5oFq_m_Yo/s400/3EDFA67A-28D3-4A0D-9F5C-51B66D631B81.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matt insisted on eating his with chopsticks. He's a weirdo but we love him anyway :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNDM7wPiR3uK2FUtVYuzKIzGihRZM_C3Domi19jy73RF4wybT3U18XHhwvfNOXRa2Iz1DcFks_gFe00HYaPv6ftox0YcPDXcCIh4jnxNf2dY-ZjxukUzNNktAIBmPBpakisSu3Q03scY/s1600/174EE1DF-5F14-4C37-945C-A052E71238CF.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNDM7wPiR3uK2FUtVYuzKIzGihRZM_C3Domi19jy73RF4wybT3U18XHhwvfNOXRa2Iz1DcFks_gFe00HYaPv6ftox0YcPDXcCIh4jnxNf2dY-ZjxukUzNNktAIBmPBpakisSu3Q03scY/s400/174EE1DF-5F14-4C37-945C-A052E71238CF.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Admit it, you would rather spend your day cuddling this cutie than unpacking too :)</td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com7tag:blogger.com,1999:blog-3681687698416008229.post-37998503167978690882012-11-22T11:36:00.000-05:002012-11-22T11:36:08.051-05:00Clean Eating Turkey Chili<b>Makes about 16 servings, 1 cup each </b><br />
<i>This is sooooo easy to make, is delicious, and is a great way to sneak a whole bunch of veggies into your family without them knowing it. Perfect paired with some <a href="http://freezeyourwayfit.blogspot.jp/2012/11/clean-eating-whole-grain-cornbread.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">whole grain cornbread</span></b></a>. This is one of the very first recipes I started making when I was getting into freezer cooking. You could pretty much guarantee that you would always be able to find at least one serving in the freezer. So naturally when we arrived in our house in Japan and I had a big, huge, empty freezer to fill I thought the first thing in there should be a big batch of chili. But for some reason I have never posted the recipe and my recipe box had yet to be unearthed in our pile of boxes. As you know I am incapable of cooking ANYTHING without a recipe so I literally sat on a stool in my kitchen surrounded by boxes and went through 3 years (three years!!!!) of e-mails (on my phone because our internet wasn't set up yet) until I found an old one where I had sent the recipe to my friend. Crazy, right?! This chili is so good it was worth it :)</i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYyhnS-dWQbw14ai2KfrShXltGnGaKtJoKN60Kou74_XpT9sL3R98rZNgRTDJMVYc6UoENW-BlgDwEd2CZJLv8-HshJi35Bad4EfVC1BS5b4YLTjPyaInoF5esRT6BAeiJUixQdsPA9M/s1600/824D886C-45E0-42F2-BA34-7ABF33E2A5A3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYyhnS-dWQbw14ai2KfrShXltGnGaKtJoKN60Kou74_XpT9sL3R98rZNgRTDJMVYc6UoENW-BlgDwEd2CZJLv8-HshJi35Bad4EfVC1BS5b4YLTjPyaInoF5esRT6BAeiJUixQdsPA9M/s400/824D886C-45E0-42F2-BA34-7ABF33E2A5A3.JPG" width="400" /></a></div>
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<b>
Ingredients:</b><br />
<br />
<ul>
<li>2 medium onions, minced </li>
<li>4 medium carrots, chopped </li>
<li>1 medium bell pepper, stemmed, seeded, and cut into ½-inch pieces </li>
<li>6 medium garlic cloves, minced (2 Tbsp) </li>
<li>¼ cup chili powder </li>
<li>1 Tbsp ground cumin </li>
<li>1 tsp dried oregano </li>
<li>1 Tbsp olive oil </li>
<li>1 ½ tsp salt, divided </li>
<li>2 lbs 93 percent lean ground turkey </li>
<li>2 15oz cans red kidney beans, drained and rinsed (<i>or sometimes I use Cannellini beans</i>)</li>
<li>1 14.5oz can diced tomatoes </li>
<li>1 15oz can tomato sauce </li>
<li>1 28oz can crushed tomatoes </li>
<li>2 cups low-sodium chicken broth </li>
<li>1 bag fresh spinach </li>
</ul>
<i>Optional: (if you like it hot. You know me, I'm super wimpy so I leave these out!)</i><br />
<br />
<ul>
<li>½-1 tsp red pepper flakes </li>
<li>¼ - ½ tsp cayenne </li>
</ul>
<b>Slow Cooker Directions:</b> Brown the ground turkey and toss it in the crockpot with all the other ingredients except the spinach (<i>you can omit the Tbsp of olive oil</i>). Cover and cook on high 4-6 hours or on low 8-10 hours. An hour before serving, stir in the bag of spinach, cover, and continue cooking.
<br />
<br />
<b>Stove Top Directions: </b><br />
<b>ONE:</b> Combine the onions, carrots, bell peppers, garlic, chili powder, cumin, oregano, oil, ½ tsp salt, red pepper flakes (<i>if using</i>), and cayenne (<i>if using</i>) in a large covered pot. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8-10 minutes.<br />
<b>TWO: </b>Increase the heat to medium-high, add the turkey, and cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes.<br />
<b>THREE: </b>Stir in the beans, diced tomatoes with their juices, crushed tomatoes, broth, and 1 tsp salt. Bring to a boil over medium-high heat; reduce the heat to medium-low, stir in the spinach, and simmer, uncovered, until the chili has begun to thicken, about 1 hour.<br />
<br />
Freeze leftovers in 1 cup servings using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. Reheat in the microwave or on the stove top.<br />
<br />
<b>Nutrition Info: </b><br />
<i>Per 1 cup serving -</i> 217 Calories (48 Calories from Fat), 5g Total Fat, 1.5g Saturated Fat, 40mg Cholesterol, 693mg Sodium, 27g Total Carbs, 8g Dietary Fiber, 3g Sugars, 18.5g Protein, 135% DV Vit A, 63% DV Vit C, 13% DV Calcium, 31% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQP3VHbSKeOL-uWYfsZwHoHy34BWQAytV2Ci5D9rLM5zG8SVnk6qdVdTtSuW936LJKVnd5MxI_qYmGI4u3U4AaYvYdz5xYmCEIPGSvbQ6HURMRh1FgeFB1MsNlzWgKO_vrrvy1Jmjw3Y8/s1600/1DFA0392-72CB-4210-A5C3-5D8825D87078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQP3VHbSKeOL-uWYfsZwHoHy34BWQAytV2Ci5D9rLM5zG8SVnk6qdVdTtSuW936LJKVnd5MxI_qYmGI4u3U4AaYvYdz5xYmCEIPGSvbQ6HURMRh1FgeFB1MsNlzWgKO_vrrvy1Jmjw3Y8/s400/1DFA0392-72CB-4210-A5C3-5D8825D87078.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I only used two carrots because look how huge my Japanese carrots are!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BXJs2vExEcTMlUn0321Y4LE0FZSAxI6zFYmqNv9e-dF0C6ylDDfzdeSCuf83ZMr0yKsoq2nQbK1oFgIkR3k25FdgYOv0C86j0xPZOoIspV3f0sz6alhe_Pn69IwLxPuoFKO53IYDGHM/s1600/E318E9B7-D03C-41BA-82F8-A60C87840A7D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BXJs2vExEcTMlUn0321Y4LE0FZSAxI6zFYmqNv9e-dF0C6ylDDfzdeSCuf83ZMr0yKsoq2nQbK1oFgIkR3k25FdgYOv0C86j0xPZOoIspV3f0sz6alhe_Pn69IwLxPuoFKO53IYDGHM/s400/E318E9B7-D03C-41BA-82F8-A60C87840A7D.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump in the veggies</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTLwdjH_yPFC6FUdyoVa_RPKz51Phga0drlaMufUAWhQuTeAHAoKcTYdcBx1kKm-3rpNa2vH3LSs6S9wnPsmjHcc3QwA6A0S7SwXA34vjRC__7-PIm88FRkwbY8DY1DWsiZ5vAtISAK4/s1600/CA979F5E-85ED-472A-A778-2528EE9C7292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTLwdjH_yPFC6FUdyoVa_RPKz51Phga0drlaMufUAWhQuTeAHAoKcTYdcBx1kKm-3rpNa2vH3LSs6S9wnPsmjHcc3QwA6A0S7SwXA34vjRC__7-PIm88FRkwbY8DY1DWsiZ5vAtISAK4/s400/CA979F5E-85ED-472A-A778-2528EE9C7292.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump in the meat, cans, and seasonings... also a good shot of my cookbooks in case you were interested. Super Baby Food was where it all started, then there is my Eat Clean Diet Book (which should really be called the non-diet book since it's not a diet, it's a lifestyle), every Clean Eating Magazine ever published, and Cook's Illustrated Best Light Recipe. Who could need anything more?!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQE6OTbH4v45oKQH2dAbwfAiP5okvAJEuqBXo_cPIEXgzXLn48hJd1Jrf1tneUJlbrPv6eUOmsD_pjLSukycoNAwn2psMkKx6_qP8ItTVJgpIEpaFEnIeuTJoRnE6mhgPpOcJP_i2Az6M/s1600/B3F51128-6575-40A6-BEA3-08384E5CE840.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQE6OTbH4v45oKQH2dAbwfAiP5okvAJEuqBXo_cPIEXgzXLn48hJd1Jrf1tneUJlbrPv6eUOmsD_pjLSukycoNAwn2psMkKx6_qP8ItTVJgpIEpaFEnIeuTJoRnE6mhgPpOcJP_i2Az6M/s400/B3F51128-6575-40A6-BEA3-08384E5CE840.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir and cook. So easy :)</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com7tag:blogger.com,1999:blog-3681687698416008229.post-46482735897389431612012-11-22T11:34:00.000-05:002012-11-22T11:37:20.043-05:00Clean Eating Whole Grain Cornbread<b>Makes 16 servings, one slice each </b><br />
<i>This is probably one of my boys top 5 favorite things and mine too. Every time I run the breadmaker, they run in as soon as they hear it start and ask if I'm making cornbread. If the answer is yes, there will be much cheering and happy dancing in the Allan household :)
If you were previously a box of jiffy cornbread kind of person then this will be a little drier and more crumbly than what you are used to (likely due to the lack of shortening lol) but it is full of flavor and way better for you. Because it is a little crumblier, I like to cut the entire loaf in half and then cut fat slices instead of thin slices. You'll see what I mean in the pic. We almost always make this to eat with <a href="http://freezeyourwayfit.blogspot.jp/2012/11/clean-eating-turkey-chili.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">Turkey Chili</span></b></a>. I've also used it to make cornbread stuffing.</i><br />
<i><br /></i>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKeJ4thCsATvncOLDD0DrMOQan1waq6SyYToOUtBTcTTBG-Gc6NV575ZfQTsAFeZf6zWSbi2pxMTT5kRbahlQLOxNyJqfTJ0TNiRUWNXM5lydnC-t2bFInMg-XmqCFgwmtqYi90KkvmM/s1600/B2201F70-4474-49ED-9D06-7AF80D8E3A8D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKeJ4thCsATvncOLDD0DrMOQan1waq6SyYToOUtBTcTTBG-Gc6NV575ZfQTsAFeZf6zWSbi2pxMTT5kRbahlQLOxNyJqfTJ0TNiRUWNXM5lydnC-t2bFInMg-XmqCFgwmtqYi90KkvmM/s400/B2201F70-4474-49ED-9D06-7AF80D8E3A8D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot and fresh from the mini loaf pan! You can almost smell it :)</td></tr>
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<b>Ingredients: </b><br />
<ul>
<li>1 ½ cups whole grain cornmeal (<i>the side of the package must say whole grain corn or whole ground corn or something involving whole, not degerminated or anything. I buy mine at the natural food store in bulk.</i>) </li>
<li>1 ½ cups whole wheat flour (<i>I use King Arthur's White Whole Wheat)</i></li>
<li> 2 ½ tsp baking powder </li>
<li>1 tsp salt </li>
<li>3 Tbsp honey </li>
<li>1 ½ cups buttermilk (<i>I NEVER have this so I combine 1 ½ c milk w/ 1 ½ Tbsp lemon juice, let sit 5 minutes then stir</i>) </li>
<li>¼ cup oil (<i>extra virgin olive oil, coconut oil, whatever you like</i>) </li>
<li>2 eggs, beaten
</li>
<li>Optional: For sweet cornbread add ½ cup Sucanat or honey (<i>I <b>always</b> do</i>) </li>
</ul>
<b>Breadmaker Instructions: </b>Dump all the liquid ingredients into the pan and then add the dry ingredients. Set the machine to the quickbread setting and push start.<br />
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(<i>NOTE: Not all machines have a quickbread setting. This is not the rapid setting for yeast breads, it's a specific setting for quickbreads using baking soda/powder instead of yeast. If your machine doesn't have this setting, mix the ingredients first then dump them in and just run it on the bake setting for about an hour.</i>)</div>
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<div>
<b>Oven Instructions:</b></div>
<div>
<b>ONE</b>:<b> </b>Buy a cheap used breadmaker on Craigslist. Just kidding... kind of. Preheat oven to 400 (<i>350 if using mini loaf pan or 9" loaf pan</i>). Coat an 8” square pan, 9" loaf pan, or mini loaf pan with non-stick spray.<br />
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<b>TWO: </b>Mix flours, baking powder, salt, honey, and sucanat/extra honey (<i>if using</i>) with a wire whisk. In a separate bowl combine wet ingredients and then stir into dry ingredients just until moistened.<br />
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<b>THREE:</b> Pour batter into a prepared pan and bake 20-25 minutes for square pan or mini loaf pan or 30 minutes for a 9" loaf pan or until the top is golden brown and a toothpick inserted into the center comes out clean.<br />
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<b>Crockpot Instructions:</b><br />
<b>ONE: </b>Mix all ingredients as directed in oven instructions. Coat the inside of the crock with cooking spray, dump the batter in, and put the lid on.<br />
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<b>TWO: </b>Cook on high for 3-4 hours or until a toothpick comes out clean. If you notice a lot of condensation building up inside the cover, prop it open with a chopstick or similar sized item to vent.<br />
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Cut into 16 slices. Freeze leftovers using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">flash freeze method or double bagged method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. Reheat in the microwave or toaster or thaw in the fridge overnight.<br />
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<b>Nutrition Info:</b><br />
<i>Per slice (sweetened version using sucanat) - </i>162 Calories (38 Calories from Fat), 4g Fat, 0.7g Saturated Fat, 21mg Cholesterol, 170mg Sodium, 28.7g Total Carbs, 1.2g Dietary Fiber, 10.6g Sugars, 3.6g Protein, 2% DV Vit A, 1% DV Vit C, 7% DV Calcium, 6% DV Iron<br />
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<i>Per slice unsweetened</i> - 140 Calories (38 Calories from Fat), 4g Fat, 0.7g Saturated Fat, 21mg Cholesterol, 170mg Sodium, 22.7g Total Carbs, 1.2g Dietary Fiber, 4.6g Sugars, 3.6g Protein, 2% DV Vit A, 1% DV Vit C, 7% DV Calcium, 6% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSeY5ixpQnZ6DxjJFOaJInjHA4BEkzk9ik-4pCbwlIIWOlt7wRDX2J4-en5qp8L2mAQhqY73GZkqyxrFHUO56xqi7Nw03GJr6CYjQAYP9DZ2oI-HfgUfAs_1hJUbD0lqres5Ggz4c66o/s1600/EF6823F9-9213-4056-9D5A-AE45D62EC345.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSeY5ixpQnZ6DxjJFOaJInjHA4BEkzk9ik-4pCbwlIIWOlt7wRDX2J4-en5qp8L2mAQhqY73GZkqyxrFHUO56xqi7Nw03GJr6CYjQAYP9DZ2oI-HfgUfAs_1hJUbD0lqres5Ggz4c66o/s400/EF6823F9-9213-4056-9D5A-AE45D62EC345.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump in the liquids</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53VpOrLQR4xlAwxsYENWbJ_7olBWk1I2JPAaCjrJatGvkFnKKHeRZwkmHq9T03kHGMcYHFaylRYhYnBKUYKBW-KvrOkBvp3wWcMDefbGnR1-kOHrpac3TfxMWzGaNtTXVS8zi55ZK6Tg/s1600/B8DFD75A-36DA-4DAB-9B32-2D94FE01B3FA.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53VpOrLQR4xlAwxsYENWbJ_7olBWk1I2JPAaCjrJatGvkFnKKHeRZwkmHq9T03kHGMcYHFaylRYhYnBKUYKBW-KvrOkBvp3wWcMDefbGnR1-kOHrpac3TfxMWzGaNtTXVS8zi55ZK6Tg/s400/B8DFD75A-36DA-4DAB-9B32-2D94FE01B3FA.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump in the dry ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNyWqseLjiTS3Qs09hiSCRSgwMCXRyfbldz0PujEe2tcZDEpyVBRhfvZy7WdG1Zadm8pOXe_fLe2hRWFsjJ9zZABNS9ZyKIrjge5mwGULUfroaW6q70ZXA0RQyYn577nb6c6MMSMQGm0/s1600/DE99BC27-D357-4F4E-9B0A-BCA307BF1A0B.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNyWqseLjiTS3Qs09hiSCRSgwMCXRyfbldz0PujEe2tcZDEpyVBRhfvZy7WdG1Zadm8pOXe_fLe2hRWFsjJ9zZABNS9ZyKIrjge5mwGULUfroaW6q70ZXA0RQyYn577nb6c6MMSMQGm0/s400/DE99BC27-D357-4F4E-9B0A-BCA307BF1A0B.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press start and it magically becomes bread :) I love my breadmaker! This pic also shows what I mean about cutting the loaf down the middle to make short, fat slices instead of wide, skinny slices.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DyqIm0WsUXjnbDzojXAQ7orGOPmFMGo5GNHGtEMnQXkb6lvXjlc0ugIJudovf6LkI8SEcrt3MjU1-_bOxq7aMkm40c6cOpwIqEygHhzQrYMYxIEitiv81vxlConLpiraEFYmG6Z-Big/s1600/0A3D9030-F7CF-4760-89F0-4698E2629681.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DyqIm0WsUXjnbDzojXAQ7orGOPmFMGo5GNHGtEMnQXkb6lvXjlc0ugIJudovf6LkI8SEcrt3MjU1-_bOxq7aMkm40c6cOpwIqEygHhzQrYMYxIEitiv81vxlConLpiraEFYmG6Z-Big/s400/0A3D9030-F7CF-4760-89F0-4698E2629681.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For non-breadmaker, mix together the dry ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXg0LRBf4oU_MSAVoK44eRtaNwtx8MFCCExdETDWbwIvYsFHO2Q8BbO2jzrudBzRVAwJ7V9ralK_Hlp605rprq02UfzUM4Jn1PtEETJNLFva3g9fe3z9aEgxWpn745CYI0-JZAE4HlPE/s1600/A4F5BBD8-BD76-4D99-AAF5-4D13D22FCF6B.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXg0LRBf4oU_MSAVoK44eRtaNwtx8MFCCExdETDWbwIvYsFHO2Q8BbO2jzrudBzRVAwJ7V9ralK_Hlp605rprq02UfzUM4Jn1PtEETJNLFva3g9fe3z9aEgxWpn745CYI0-JZAE4HlPE/s400/A4F5BBD8-BD76-4D99-AAF5-4D13D22FCF6B.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the liquid ingredients. Dump in a pan or crockpot and bake.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNJbx0ek2zBtlcvOZ6LC5r0fSINUEEUCalVJbd7JIoK0JWoJBlQyc98fGS0H4yFh4iv8mUbVjnNe4UzVsyOf315NdNmiO1X1vyw8zmMd5VMuMUzUesvD8YevuDjkv9veParJf9jMWEDw/s1600/814E474A-6A2B-43AB-9410-2CD96A8820D9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNJbx0ek2zBtlcvOZ6LC5r0fSINUEEUCalVJbd7JIoK0JWoJBlQyc98fGS0H4yFh4iv8mUbVjnNe4UzVsyOf315NdNmiO1X1vyw8zmMd5VMuMUzUesvD8YevuDjkv9veParJf9jMWEDw/s400/814E474A-6A2B-43AB-9410-2CD96A8820D9.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had <a href="http://freezeyourwayfit.blogspot.jp/2012/11/clean-eating-turkey-chili.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">chili in the crockpot</span></b></a> and cornbread in the breadmaker so, instead of spending time in the kitchen, I got to hang out with this little cutie pie :) Life is good.</td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span><br />
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~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com1tag:blogger.com,1999:blog-3681687698416008229.post-45805652257580808002012-11-21T10:50:00.002-05:002012-11-21T10:50:52.248-05:00Clean Eating Shrimp and Veggie Saute (or Clean Eating Shrimp and Grits)<b>Makes 6 serving, about 3/4 cups each</b><br />
<i>This is tasty and quick to throw together. We have only ever eaten it served on top of <a href="http://freezeyourwayfit.blogspot.jp/2012/11/clean-eating-cheese-grits.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">Cheese Grits</span></b></a> which takes it from being pretty good to being holy-cow-I-love-this-dinner good. You could definitely sub chicken for shrimp (Anthea, I know you will!) and it is still delicious. You could also change around the veggies depending on what you have available. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCFAhMn0d-m3zRpT8trwMLr71VHgdyMP4BOm09RSlsY5hly6I9r28T0Qj5kLlyBF4vsEOq77q8bAfKDcoAwkYRJeaLjvGPB56JD7I_GV10mKuMmz5vmQAMRFhEy_QvVwfizzbtJp-pR0/s1600/B42E96C9-ED69-4034-8791-69FA20AB24BE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCFAhMn0d-m3zRpT8trwMLr71VHgdyMP4BOm09RSlsY5hly6I9r28T0Qj5kLlyBF4vsEOq77q8bAfKDcoAwkYRJeaLjvGPB56JD7I_GV10mKuMmz5vmQAMRFhEy_QvVwfizzbtJp-pR0/s400/B42E96C9-ED69-4034-8791-69FA20AB24BE.JPG" width="400" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>1 lb medium shrimp, peeled and deveined, tail off (<i>or 1 lb chicken cut into bit sized pieces</i>)</li>
<li>1 tsp chili powder</li>
<li>sea salt and black pepper</li>
<li>2 Tbsp olive oil, divided</li>
<li>2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces</li>
<li>1/2 red onion, chopped</li>
<li>1 1/2 tsp minced garlic (<i>or 3 cloves finely chopped</i>)</li>
<li>14.5 oz can no-salt-added diced tomatoes, undrained (<i>or 1 1/2 cups chopped tomatoes</i>)</li>
<li>4 or 5 leaves of fresh basil or 1/2 Tbsp dried</li>
</ul>
<b>ONE</b>: Season shrimp with chile powder, salt, and pepper. Heat 2 tsp oil in a large skillet over medium-high heat. When the oil is hot add half of the shrimp. Cook 2 minutes without stirring or until browned on the bottom. Flip them over and brown the other side, about 2 more minutes. Transfer to a plate and repeat with another 2 tsp oil and the rest of the shrimp. (<i>It takes a little longer to cook them in two batches but not crowding the pan will give them space to brown instead of just steaming.</i>)<br />
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<b>TWO</b>: Pour the remaining 2 tsp oil into the same skillet and return to medium-high heat. Add the zucchini and onion, 1/4 tsp salt, and a sprinkle of pepper, and cook until softened and lightly browned, about 8-10 minutes.<br />
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<b>THREE</b>: Add garlic and cook for one minute, stirring constantly.<br />
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<b>FOUR</b>: Add tomatoes and their juice and cook until mixture thickens slightly, about 5 minutes.<br />
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<b>FIVE</b>: Add shrimp with any juices that have accumulated on the plate and stir just until heated through. Remove from heat and stir in basil.<br />
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As I said above, I always serve this over hot <a href="http://freezeyourwayfit.blogspot.jp/2012/11/clean-eating-cheese-grits.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">Cheese Grits</span></b></a> but you could certainly serve it over <a href="http://freezeyourwayfit.blogspot.com/2011/02/perfect-brown-rice.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">brown rice</span></b></a> of whole wheat pasta as well. Freeze leftovers in 3/4 cup portions using the <a href="http://freezeyourwayfit.blogspot.com/2011/02/unleashing-power-of-your-freezer.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">medium/large portions method</span></b></a> to feed your <a href="http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html" target="_blank"><b><span class="Apple-style-span" style="color: blue;">freezer stash</span></b></a>. I actually scoop leftovers of the grits into a container and then smush a serving of the shrimp and veggies into the top of it and freeze them both together.<br />
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<b>Nutrition Info:</b><br />
<i>Per 3/4 cup serving made with shrimp</i> - 139 Calories (51 Calories from Fat), 5.7g Total Fat, .7g Saturated Fat, 149mg Cholesterol, 314mg Sodium, 6g Total Carbs, 2g Dietary Fiber, 3g Sugars, 17.5g Protein, 10% DV Vit A, 22% DV Vit C, 4% DV Calcium, 16% DV Iron<br />
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<i>Per 3/4 cup serving made with chicken</i> - 211 Calories (94 Calories from Fat), 10g Total Fat, 2g Saturated Fat, 67mg Cholesterol, 208mg Sodium, 6g Total Carbs, 2g Dietary Fiber, 3g Sugars, 23g Protein, 11% DV Vit A, 22% DV Vit C, 3% DV Calcium, 8% DV Iron<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzQOiUg8WM92gewXjeb8WCF8qglXnQazwVGTqGeCJ46QcCifLhotrbAU9J72DiMI72saoE_CZhx4k-QQ2nkyO2RPZZmNNRaaEf9oKOBlFuLm9jnan0sLlCybtqMo8-Jh8RhMCx3p90Xo/s1600/705CA0FE-610B-4869-8439-B4BA55A06623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzQOiUg8WM92gewXjeb8WCF8qglXnQazwVGTqGeCJ46QcCifLhotrbAU9J72DiMI72saoE_CZhx4k-QQ2nkyO2RPZZmNNRaaEf9oKOBlFuLm9jnan0sLlCybtqMo8-Jh8RhMCx3p90Xo/s400/705CA0FE-610B-4869-8439-B4BA55A06623.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning the shrimp</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVW0DGC1iZudkCIrEPW5Wg49Djqn35YuhQjMeWkUCgnePGJYl37T3QuSS3Hejeko0G-5hgEHIs6377Y13hUYGhBjsa1Ha7xeGHeGkgCQsvEFOAdOuXQIynt124sV4pHN4TQ9Et5bQk9g/s1600/F28189E8-981B-4F27-A90E-B1318B5BDD54.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVW0DGC1iZudkCIrEPW5Wg49Djqn35YuhQjMeWkUCgnePGJYl37T3QuSS3Hejeko0G-5hgEHIs6377Y13hUYGhBjsa1Ha7xeGHeGkgCQsvEFOAdOuXQIynt124sV4pHN4TQ9Et5bQk9g/s400/F28189E8-981B-4F27-A90E-B1318B5BDD54.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking Zucchini and Onions</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaJ-DnTydVEu6ldU0d-1ChP6lPLhGS32ewRgDtQ19C3QXoOt_T4hjiwEvVaI0oiR_TmsWmK4JDWQkKFUBYPC-QoB6EHL9K0RQuwXzthiLhD0yyyUqvV4IxZdx539hTpUrt6Ihwr77Dcw/s1600/3E7B16B9-7BC2-41A0-BE71-6266FA169116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaJ-DnTydVEu6ldU0d-1ChP6lPLhGS32ewRgDtQ19C3QXoOt_T4hjiwEvVaI0oiR_TmsWmK4JDWQkKFUBYPC-QoB6EHL9K0RQuwXzthiLhD0yyyUqvV4IxZdx539hTpUrt6Ihwr77Dcw/s400/3E7B16B9-7BC2-41A0-BE71-6266FA169116.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking down the tomatoes</td></tr>
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<span class="Apple-style-span" style="color: white;">:)</span>~Brionyhttp://www.blogger.com/profile/06291408443865205412noreply@blogger.com0