Recipes by Ryann

Simple Slow Cooker Chicken Salsa Soup

2014-09-26T17:07:00.001-07:00

Possibly the easiest and tastiest soup you'll ever make!

Okay you guys, this may well be the easiest—and one of the tastiest—dishes I've come up with in a loooooong time. Just six ingredients that you probably already have on hand and a crock pot. It really couldn't be simpler.

I was running short on time and inspiration yesterday and I needed a fast meal that I didn't have to do much (read: any) prep for. My friend Kristen shared this yummy recipe for a five-ingredient white chili on Facebook, but I didn't have the right beans and the crushed tomatoes were calling my name. Plus, let’s face it, any meal that can be cooked in a crock pot in my house will be.

So I went the pantry (a.k.a a plastic shelf in my garage), pulled out the ingredients, tossed them in the slow cooker, and walked away. Here’s what went into the pot:

Simple Slow Cooker Chicken Salsa Soup
Serves 6-8

Ingredients
2 (15-ounce) cans of chickpeas, drained and rinsed
4-6 boneless, skinless chicken thighs
1 (12-ounce) jar salsa verde (green salsa)
1 (28-ounce can) crushed tomatoes in juice
2 cups low-sodium chicken broth or stock
1 tablespoon ground cumin

Directions
Place all ingredients in crock pot and cook on high for 4-6 hours or low for 8-10 hours. Easy peasy.

Results
I already told you that this soup turned out tasty. But it’s a true testament to yumminess when I’m eating leftover piping hot soup…at 10 AM…when it’s already in the mid-80s outside…and the AC is blasting. Southern California has not gotten the memo that it’s supposed to be FALL and it’s killing me. I think I’ll go light my pumpkin spice candle in protest.

Seriously though, the hubs gave this one the thumbs up and I’m eating it for breakfast, so yeah, rave reviews all around. It’s clean too, so totally AdvoCare approved. Woot Woot! Double bonus.

You could garnish this soup with all sorts of stuff like cilantro, green onions, lime wedges, and—if you're being indulgent—cheese and tortilla chips, but I promise you, it’s delicious as is. Enjoy!

Until next time,
Ryann

Slow Cooker Curried Pineapple Chicken

2014-08-03T15:01:00.000-07:00

Who knew clean eating could be this tasty?

It’s been a while since I’ve posted a new recipe. Summer is a busy time around here. I’ve been juggling working part-time, ramping up my AdvoCare business, and keeping the kiddos entertained while they are on break from school. Which leaves me little time for coming up with—much less testing—new dishes.

Usually I get my inspiration from Pinterest but I came up with this little gem after noticing a can of pineapple on my pantry shelf and wondering what the heck I was going to do with it. Slow Cooker meals are so convenient. I mean, toss all the ingredients in the pot and forget about it for a few hours? Done!

Why curry? Well, first and foremost, it is delicious. Better still, curry powder contains turmeric, an ancient Indian spice with tons of health-enhancing properties….so it’s good for you. Another bonus? This recipe contains veggies and protein so there’s no need to make a salad or other vegetable side dish. Sold!

I served this over brown rice but shirataki noodles would be a great low-carb option. Basically, Slow Cooker Curried Pineapple Chicken = perfection in a Crock Pot. Okay, perfection might be pushing it a little. But it is pretty darn good.

Anyhoo, here’s what I came up with. (Note, this recipe is clean and okay for both the 10-Day Cleanse and 24-Day Challenge.)

Slow Cooker Curried Pineapple Chicken
Serves 6

4-6 boneless, skinless chicken thighs
1 (20-ounce) can of pineapple chunks in 100% pineapple juice
1 small white onion, chopped (or ½ of a large onion)
1 small red bell pepper, chopped
1 small zucchini, chopped
2 cups chicken broth or chicken stock
1 tablespoon dried curry
1 tablespoon dried coriander
Cilantro (for garnish, optional)

Directions:
Place all ingredients except cilantro in slow cooker and cook on low for 6-8 hours or on high for 3-5 hours. (Cooking times vary depending on size, make, and model of slow cooker.) Shred chicken just prior to serving with two forks. Spoon Slow Cooker Curried Pineapple Chicken over brown rice, shirataki noodles, or enjoy on its own. Garnish with cilantro, if desired.

Results:
If you like a sweet and savory dish and/or love pineapple, this is the recipe for you. It is definitely on the sweet side so if you’re a fan of adding a little heat to your curry, grab some Sirracha, chili garlic sauce, or red pepper flakes. The heat is the perfect complement to the pineapple flavor.

The hubs and I are getting ready to kick off another 10-Day Challenge on 8/11/14 and there’s still time to join us if you would like a little extra support. Just email me at Advo949@gmail.com for complete details.

Until next time,
Ryann

Crunchy Coconut Broccoli Brown Rice Bowls

2014-05-05T16:01:00.000-07:00

Crunchy, clean, and delicious!

The other day I was eating a salad with garbanzo beans a.k.a. chickpeas in it and the scavengers (aka my 2- and 4-year old) came over asking for bites. They were obsessed with the chickpeas! Score! I opened another can, rinsed those bad boys, sprinkled them with a little sea salt, and let the kiddos snack away. Winning!!!

A few days later, I mixed brown rice, garbanzo beans, and peanuts in small bowls and served it to them for dinner with a little sea salt for seasoning. Again, it was a hit. Being picky toddlers, they didn’t eat everything I served them, so naturally I had a few bites. (I HATE wasting food!) It was good. Like, really good. And it got me thinking about a grown-up way of incorporating these ingredients into something the hubs and I could eat as a main meal.

My goals were to keep it clean (I’m in the middle of my second24-Day Challenge) so the healthy eating is a must and, of course, make it delicious. This recipe also happens to be vegetarian (pretty sure it’s vegan too!) and it’s nice to have a few meatless options in the rotation.

Here’s what I came up with after scouring the Internet for inspiration.

Crunchy Coconut Broccoli Brown Rice Bowls
Serves 5-6

Ingredients:
1 tablespoon coconut oil
½ red onion, chopped
1 medium red bell pepper, chopped
2 cups broccoli florets, chopped
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
¾ cup unsalted peanuts, shelled and
1 ½ cups unsweetened coconut milk
1 teaspoon dried ginger
1 teaspoon curry powder
½ teaspoon garlic powder
½ teaspoon coriander
3 cups brown rice, cooked*
Cilantro, for garnish (optional)
Sriracha, other hot sauce, or red pepper flakes, to taste (optional)

*Trader Joe’s sells organic brown rice in packs of three in the freezer section. Toss them in the microwave for a few minutes and you’ve got instant steamed brown rice. They are a HUGE timesaver and I use them several times per week for convenience.

Directions:
Heat coconut oil in a medium-to-large skillet or wok over medium-high heat.

Add onion, bell pepper, and broccoli, and sauté until veggies begin to soften, about 5 minutes.

Stir in chickpeas and peanuts and continue to cooking, about 2-3 minutes.

Pour coconut milk into a small bowl and add the dried ginger, curry powder, garlic powder, and coriander. Stir well.

Add milk and spice mixture into the skillet or wok and stir to combine.

Bring mixture to a boil, reduce heat to a low boil, cover, and simmer for 15-20 minutes.

Just prior to serving, stir in cooked brown rice.

Spoon into individual serving bowls and garnish with cilantro and hot sauce or red pepper flakes if desired.

Results:
This recipe turned out awesome. Served alone, it has a subtly sweet flavor with hints of curry and ginger and the crunch of the peanuts adds a great texture. It’s really mild making it great for kids or people who don’t like spicy foods. If you really want to dial the flavor—and the heat—up a notch, add the cilantro and Sriracha (or red pepper flakes if you’re on the challenge, as most hot sauces contain a lot of sodium).

The hubs and I really enjoyed this dish and it will be making the rounds again soon. I want to see if the kids will eat it too—sans the hot sauce, of course. I’ll report back on that one soon.

Until next time,
Ryann

P.S. For more information on AdvoCare or the 24-Day Challenge, please visit Advo949.com. You can also email me anytime at Advo949@gmail.com. Hope to hear from you soon!

Clean Quinoa and Berry Breakfast Bake & AdvoCare Update

2014-02-27T16:27:00.000-08:00

A Berry-Licious Healthy Breakfast Option

If you're eating clean and tired of scrambled eggs or oatmeal for breakfast, I have the perfect recipe for you: this delicious berry and quinoa breakfast bake. It’s AdvoCare friendly (for both the Cleanse and Max Phase) and my kids and hubby loved it too, win-win!!!

I know I've been talking about AdvoCare a lot lately—but I can't help it. I love the products and the program and it’s been so exciting for me personally to see the positive changes AdvoCare has made to my body and my life. And even BETTER, I've seen how much happier and healthier it’s made several people that are near and dear to me.

I don't just talk the talk, either. I’m a firm believer in practicing what you preach. I just wrapped up my second 10-Day Cleanse mid-February to get rid of that last bit of holiday “fluff.” Here’s my before/after pic. Not too shabby for 10 days, right? Total belly buster! (To learn more, visit www.Advo949.com or email me any time at Advo949@gmail.com.)

10-Day Cleanse complete! I'm 4 pounds lighter, 2.5 inches smaller, and leaner with less mid-section "fluff." I'll take it!

Now, on to that yummy recipe!!!

Clean Quinoa and Berry Breakfast Bake
Serves 12

Ingredients:
2 cups dry quinoa
4 cups water
Coconut oil or extra-virgin olive oil spray (I used coconut)
½ cup egg whites
1½ cup unsweetened coconut milk
1 teaspoon vanilla extract (alcohol-free preferred)
1 teaspoon cinnamon
2 packets of stevia powder (about ½ teaspoon)
1½ cup blueberries, washed any stems removed
1½ cup strawberries, washed, stems removed, cut into small chunks

Directions:
Rinse quinoa in cold water, unless already pre-rinsed. (A mesh strainer works well for this step.)

Place rinsed quinoa and water in a medium-to-large pot with a lid. Bring to a boil. Reduce to simmer, cover, and cook until all the water is absorbed, about 12-15 minutes. You’ll know it’s done when it becomes soft and translucent and the germ ring becomes visible along the outside edge. Set aside.

Preheat oven to 375 degrees.

Spray a 13x9-inch baking dish (I used glass) with coconut oil spray or olive oil spray. (Coconut oil will taste better with this recipe.)

In a large bowl combine, egg whites, coconut milk, vanilla extract, cinnamon, and stevia. Stir well.

Add berries, mashing them a little as you stir.

Fold cooked quinoa into the berry mixture and stir until evenly distributed.

Pour quinoa/berry mixture into baking dish and use a spatula or large spoon to make sure it is evenly distributed in the dish. Sprinkle with additional cinnamon, if desired.

Bake for 25-30 minutes at 375 degrees until the edges begin to brown and the eggs whites set.

Spoon onto plates or into bowls and sprinkle with a little extra cinnamon and stevia powder just prior to serving.

Fresh out of the oven. Yum!!!

Results:
I’m not gonna lie…this smells too good to be good for you—especially while it's cooking in the oven. The scent is like cinnamon-berry cobbler or pie—or both—mooshed together. Divine!

There’s a lot of wiggle room with the different ingredients you could try in place of the berries here (I’m thinking my next test will be a peanut butter/banana/cinnamon version).

But if you want a berry-licious, healthy, protein-packed breakfast—that isn't plain eggs—this will hit the spot. It makes a great afternoon snack or good-for-you dessert, too.

Let me know what you think, and if you come up with variations of your own, I'd love to hear about them.

Until next time,
Ryann

P.S. If you've been on the fence about giving the 24-Day Challenge a try, now is a fantastic time. The 24-Day Challenge Bundle is now customizable so you can choose energy drink and shake flavors and pick which vitamins are right for you (which is really exciting)! Just email me at Advo949@gmail.com and I can share my favorites and help walk you through choosing which products best suit your needs.

Chicken Sausage Jambalaya

2014-02-11T10:35:00.001-08:00

Hearty, Delicious, and Healthy!

If there are any die-hard traditional jambalaya fans out there, I apologize in advance: This recipe might disappoint you. This version only contains clean chicken sausage (I don’t care for shrimp and didn’t have chicken on hand when I made it), I used brown rice instead of white to make it acceptable for those doing the 24-Day Challenge, and I threw it all in the Crock Pot, which goes against the preparation methods of true jambalaya.

But, if you are looking for a savory, slightly spicy, good-for-you meal that will stick to your ribs but not your waistline, you’ve come to the right place.

When you shop for clean sausages, look for those with no additives, fillers, preservatives, etc. I like to take the casings off before I slice mine. It makes them even healthier, however, it’s not a necessary step.

I used the Crock Pot (surprise, surprise!) for this dish but a Dutch oven or stockpot would work equally well. Here’s what I came up with:

Chicken Sausage Jambalaya
Serves 6

Ingredients:
3 cups chicken stock or broth (organic preferred)
1 (28-ounce) can diced tomatoes with juice
1 (4-ounce) can diced green chile
1 (15-ounce) can white beans, drained & rinsed
4 chicken sausages, sliced (I used the spicy Italian ones from Trader Joe’s and removed the pork casing)
1 cup brown rice (I used the frozen, already cooked version from Trader Joe’s)
1 bell pepper, chopped (I used yellow but have used orange in the past too)
1 cup celery, chopped (approximately 4 large celery stalks)
1 small red onion, chopped
1-2 teaspoons Old Bay Seasoning (for a lower sodium version, use Cajun seasoning just omit the salt)

Directions:
Toss all ingredients in the Crock Pot (or Dutch oven or stock pot) and cook on HIGH for a MINIMUM of two hours. Soups always taste better the longer they simmer but since the chicken sausages I used were pre-cooked, I was really just waiting for the veggies to soften and the flavors to mingle.

Results:
I’ve made this several times in the past few months because it’s such a tasty and easy go-to meal. The hubs is obsessed with Old Bay seasoning (he went to high school and college in Maryland—Go RAVENS!!!) so I’m pretty liberal with this seasoning in this particular recipe. As noted above, if you want a lower sodium alternative, make your own Cajun seasoning and leave out the salt.

I had it for lunch the day after I made it and I’m not gonna lie—it’s even tastier as leftovers. This dish is definitely in our regular rotation and I hope you enjoy it as well.

Until next time,
Ryann

P.S. For more information about AdvoCare and the 24-Day Challenge, email me at Advo949@gmail.com or visit www.Advo949.com.

Crock Pot Chicken & Chickpea Clean Green Stew

2014-02-01T10:49:00.000-08:00

Hearty, Healthy, Green and CLEAN!!!

A lot of my AdvoCare friends have either just finished or are getting ready to start their 24-Day Challenges so I wanted to get another yummy (and easy!) clean Crock Pot recipe out there. I’m starting my second 10-Day Cleanse on February 3^rd so I’ve spent a lot of time this week planning out some really healthy meals that are so tasty that it’s hard to believe they are actually good for you. Which brings me to today’s steamy bowlful of deliciousness.

There is simply nothing better than a hot and hearty soup or stew when it’s cold outside. It actually rained here yesterday, so having food that warms you from the inside out was an extra bonus. (Yes, I realize that in Southern California what we call “rain” equates to “a light sprinkle” pretty much everywhere else in the country, but hey, it’s all relative, right?)

My friend Whittney sent me a picture of the white chicken chili she was making for dinner the other night and that got my wheels spinning. I went to the cupboard and fridge, pulled out everything I had that was green, and came up with this recipe. I usually make these types of dishes with black, kidney, white, or pinto beans, but I had several cans of chickpeas (aka garbanzo beans) on hand, PLUS the label was green so it fit in with the color scheme. I’m weird like that. If you’d prefer to use white beans instead, please feel free.

Look at all that yummy green goodness!!!

Crock Pot Chicken & Chickpea Clean Green Stew

Serves 6

Ingredients:
Olive oil spray
1 small onion, coarsely chopped (I used ½ white and ½ red because that’s what I had in the fridge)
4-6 boneless, skinless chicken thighs or two breasts, aim for about a pound (organic preferred)
2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (12-ounce) jar green salsa (look for a “clean” brand without sugar, preservatives, etc.)
1 (4-ounce) can diced green chile
3-4 cups chicken broth or stock (organic preferred, use less for a thicker consistency)
1 teaspoon cumin
½ teaspoon ground coriander
1 avocado, cubed (garnish)
Cilantro (garnish)
Green onion (garnish)
Lime wedges (garnish)

Directions:
Lightly spritz the inside of the Crock Pot with olive oil spray. This step is not necessary, I just find that it makes clean up a little easier.

Place chopped onions in Crock Pot. Place chicken on top of onions. Add garbanzo beans, salsa, diced chile, chicken stock, and spices. Cover and cook on low for 8-10 hours or on high for 4-6 hours.

Just prior to serving, ladle out about a cup of the stew containing the chickpeas/chicken/onion mixture. Using a blender, food processor, or hand mixer, pulse until smooth. Add pureed mixture back into the crock pot and stir. NOTE: This step is completely optional. I wanted a little creamier texture. Omitting the blending step will result in a more broth-y soup and I was going more for stew.

Ladle chili into serving bowls. Garnish with avocado cubes, cilantro, green onion, and lime wedges and serve immediately.

Results:
If you have the time, cook this on low ALL DAY LONG. Your house will smell AHHHH-mazing and the longer you let this simmer, the better it tastes!

And speaking of taste---OMY!!! You read that right…oh my YUMMY! So flavorful! The hubs and I gobbled this up went back for seconds. I’m pretty excited about the leftovers for lunch today, too.

Could you do this on the stove? Absolutely. But the beauty of the Crock Pot is that you literally throw all the ingredients in and walk away. No fuss, no muss! If you don’t have a Crock Pot, go out and get one—immediately. They are pretty inexpensive at places like Wal-Mart, Big Lots, Target, etc. and they will save you tons of time and provide lots of leftovers.

Until next time,
Ryann

P.S. For more information on AdvoCare, the 24 Day Challenge, or the 10-Day Cleanse, check out www.Advo949.com. A HUGE group of people just finished the challenge and another large group is getting ready to kick off their challenge the day after the Super Bowl. Pictures speak louder than words. Check out these impressive before/after images. (That’s me in the purple tank top with the peacock feather in the background!) If you have any questions, feel free comment below or email me at Advo949@gmail.com.

Clean Crock Pot Chicken and Lentil Curry

2014-01-20T21:00:00.000-08:00

Who knew eating clean could taste SOOOO good?!?

I know, I know. It’s been SIX months since my last post. In my defense, I've been a pretty busy girl. I started working again part time, started running A LOT and training for my second half marathon, and started attending an EARLY—5:30 AM early—morning boot camp 2-3 times a week to build a little muscle and tone up after my 22-pound weight loss last year. (More on that here.)

One of my New Year’s Resolutions was to “Eat clean in 2014.” And though we’re only three weeks in, so far I’m doing awesome. If you would have told me six months ago that meals made without cheese, processed carbs, and fat could actually taste AMAZING, I would have laughed at you. But it’s true…and I can honestly say, my view on eating has changed considerably. I also have the hubby on board with the new philosophy, which is always helpful.

Recipes by Ryann is about to take a turn for the healthier. Most of the recipes I've posted in the past qualify as “good for you.” But I want to take clean eating to a new—and even tastier—level. I want to share meals that will fill you up—not out—and delight your taste buds at the same time. Healthy, clean, and delicious…that’s the new motto. I also want to make sure that everything I post is acceptable for those participating in the AdvoCare 24-Day Challenge or 10-Day Cleanse. (I’m happy to share info about the AdvoCare programs/products with anyone who is interested. Just visit Advo949.com or email me at Advo949@gmail.com.)

But I digress. One of my favorite cuisines is Indian. I've found lots of different curries and simmer sauces at several local stores. Problem is, they are LOADED with excess salt, artificial colors and flavors, and sugar. The solution? Come up with my own from scratch using clean, healthy ingredients! I did some research, cobbled a few different recipes together, and came up with this:

Clean Crock Pot Chicken and Lentil Curry
Serves 6

Ingredients:
Olive oil spray
½ onion, chopped (I used red)
1 small bell pepper, chopped (I used red)
1 large zucchini, chopped
4 garlic cloves, peeled and minced
1 cup uncooked lentil beans (I used red split lentils from Trader Joe’s)
2-3 boneless, skinless chicken breasts
1 28-ounce can diced tomatoes in juice (organic preferred)
3 cups chicken broth or stock (organic preferred)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
½ teaspoon cinnamon
¼ teaspoon red pepper flakes (careful, these are hot!)
Fresh cilantro (for garnish)

Directions:

Spritz the inside of the Crock Pot with olive oil spray. (This step isn't necessary, but it does make cleanup easier.)

Fresh veggies, ready for the Crock Pot!

Place veggies and minced garlic in the bottom of the Crock Pot.

Add lentils.

Place uncooked chicken breasts on top of veggies and lentils.

Pour canned tomatoes—with juice—over chicken breasts.

Add chicken stock (or broth) to Crock Pot.

Sprinkle seasonings over the top.

Spice is nice!

Cover and cook on “low” for 8-10 hours or on “high” for 4-6 hours.

About half an hour prior to serving, remove lid and shred chicken using two forks or tongs.

Garnish with fresh cilantro after curry is plated.

Results:
You guys…seriously….my house started smelling delicious after only an hour of cooking. I was short on time so I opted to cook it on high for about 5 hours. The “fast cook” works great, but for stews, soups, chili, and other similar dishes, I’m also a big fan of simmering on low all day so the flavors can really mingle and the consistency becomes a little thicker.

The “not-so-secret ingredient” cinnamon, lends a little sweet spice to an already delectable and hearty curry. I served this as more of a soup but it would also be great ladled over brown rice (or quinoa for a protein-packed alternative). If low-carb is your goal, spooning it over leafy greens as a salad topping or using it to stuff lettuce leaves would also be an option.

I like my curry SPICY so I did add a tiny dash of hot sauce. Sprinkling in a few additional red pepper flakes—either in the Crock Pot prior to cooking or as a garnish afterward—would also dial the heat factor up a notch.

The hubs and I both gobbled this up. And okay, I admit it, we both went back for seconds!

I hope you enjoy this curry as much as we did. It feels GREAT to be sharing recipes with you all again. I’ll be back soon with another healthy, tasty, and good-for-you dish. I promise!!!

Until next time,
Ryann

P.S. For more information on AdvoCare or the 24-Day Challenge, feel free to email me at Advo949@gmail.com or visit Advo949.com.

My Weight Loss Journey: Euphemisms Anyone?

2013-07-30T16:48:00.000-07:00

I lost 10 pounds and 9 total inches in 3.5 weeks. You can see it in the picture. My mid-section is my problem area and this is the closest I’ve ever come to being able to spot reduce in the place that needed it most.

I majored in English in college and I’m a writer, editor, and blogger by profession. Suffice it to say, I know a thing or two about euphemisms. Voluptuous. Curvy. Buxom. Bosomy. Shapely. I could go on and on. But the reality—and the hardest thing to admit (even to myself!)—was that fact that all these pretty, fluffy adjectives that I was using to describe myself were in fact lies. I was overweight.

There I said it. It’s down on (virtual) paper and I can’t take it back.

But I Was Skinny in High School!
My story isn’t a new one. I was very involved with sports in my youth, especially tennis and softball. I grew up in the desert so the combo of activity and heat kept me very thin.

College(CHICO!!!) brought keg parties, the dorm cafeteria, and the requisite “freshman 15.” A semester abroad in London eating far-from-healthy food and consuming too many pints in the local pubs all lead to the same thing: weight gain.

A Gradual Plumping
Don’t get me wrong. I didn’t blow up like a Macy’s Thanksgiving Day parade float or anything. I just started a gradual plumping…2 pounds here, another 3 or 4 there…but all these lbs were adding up and leading toward the very slippery slope of being overweight.

This continued through my early- to mid-twenties. My weight would fluctuate along with my workout routines and dieting whims. But I was still on the heavy side during most of this time.

2007...My heaviest pre-baby weight.

Wedding, Babies, and Weight Gain, Oh My!
In 2004 I met my now-husband, Josh. We dated for a few years, and got engaged in 2007. And, as we all know, nothing motivates a girl to get in shape like an impending wedding.

Our wedding day 10/3/08

I hired a personal trainer and got back into shape—the best I’d looked or felt in YEARS (Thanks, Mike!). Josh and I were married in October 2008 and I got pregnant with my daughter seven months later. I gained 33 pounds with my pregnancy, which is totally within the normal limits. And then I had an unplanned C-section. I lost most of the baby weight with nursing but my body was never really the same.

When my daughter was 11 months old, I got pregnant again (yes, on purpose), gained another 33 pounds, and had another C-section 19.5 months later with the birth of my son.

Being “sawed in half” twice did a number on my body. And having two babies under age 2 left me too tired to think most days, let alone really workout. I’d always exercised (think riding the bike at the gym while reading 50 Shades of Grey and pushing a double stroller miles, and miles, and miles) but it just wasn’t enough to get rid of the baby weight. If I’m being totally honest a lot of the weight was sticking around due to “dietary indiscretions,” mostly in the form of salty, carb-filled snacks and my best friend cabernet sauvignon.

September 2012 - My heaviest post-babies.

A Champagne-Induced Promise…
New Year’s Eve 2012 we joined a few neighbors for a potluck. There was a lot of champagne flowing….a lot. I don’t know how it happened but a few of the ladies on our street talked me and my friend Lauren into joining their team for the infamous 10k Camp Pendleton Mud Run.

Up until that point, my motto had always been, “I don’t run unless chased.” And it was true. I had come up with every excuse in the book as to why I couldn’t be a runner. Well, joining a team to run a RACE, six MILES, mostly UPHILL, in MUD was a little extreme for a beginner. But I’d made a commitment and I always keep my word.

The group met on Sunday mornings to train together. My first run—March 3, 2013—just happened to be after a night out celebrating Lauren’s hubby’s birthday. Pretty sure I had wine, beer, and a margarita that night—not the best running “fuel,” but hindsight’s 20-20, right? At any rate, I set off with the group, determined to pull my weight. Not wanting to disappoint my teammates, I ran the whole 4 miles…without music…wearing crappy, old, no-support tennis shoes. I remember channeling Dory’s mantra from Finding Nemo, “Just keep swimming, just keep swimming.” But I did it. I ran the whole way. I was a sweaty, huffing and puffing mess…but I ran the whole way! And so it began.

…That Led to a New Lease on Life
What started as an, “Oh my gawd, what the heck have I gotten myself into!?!” moment quickly transpired into a new passion. I downloaded some new music, updated my shoes and running gear, and started pounding the pavement. In addition to Sunday morning training with the girls, I was running several other days a week…FOR FUN.

Again, I’d always exercised but running gave me this amazing mental and physical outlet for all the stress, anxiety, and built up tension that I’d never experienced before. Every time I went out—even on the days that were hard—I came back a healthier, not to mention saner, person. Running helped me become a better mommy, a better, wife, and a better human being in general.

In preparation for the Mud Run—and for a little fun—some girlfriends and I signed up for The Color Run. It’s an untimed, 5K fun race that’s billed as the happiest 5K on the planet. And it is. This event gave me a taste of the energy and excitement that surrounds race days… I was HOOKED! Yay for team Tints N’ Sass!!! Can't wait to do it again!

I’ll always be thankful to the original “Women of the Bend” (Deanne, Melissa, and Rene) for asking me to be a part of the team that eventually became “Meet My Mudder.” And I continue to be thankful for these ladies as well as my other teammates Karen and Lauren for training with me, inspiring me, and keeping me motivated up to—and during—the Mud Run. The race itself was so much fun and I can’t wait to do it again next year. My “dog tags” I received after the race’s completion are now one of my treasured possessions.

The AWESOME ladies of team "Meet My Mudder"

I guess we got a little dirty.

The "dog tags" and a well-deserved beer post run.

Ryann is Running
It’s been said that a body in motion stays in motion. And it’s true. I’d been bit by the running bug and there was no turning back. I started to crave running. In fact, I’d get grouchy if I couldn’t go for a run. Right before the Mud Run I got a little nervous about the race. I mean, it was six miles and only three months prior I’d barely run a minute in my life.

So what did I do? I signed up for something even scarier and more challenging: The Long Beach Half Marathon. After all, what’s six miles when you’re ultimately training toward 13? The race is in October and I’m in full on training mode now. To date, my longest run has been 10.10 miles but I’m feeling good and the longer runs are slowly becoming less challenging. (A big thank you to my neighbor and neighbor Wendy for helping me train and keep on track for the half!)

Bringing Home the Hardware
Every year the little community I live in does a Fourth of July timed race. There’s a kid’s 1K, a 5K, and a 10K. I wasn’t quite ambitious enough to sign up for the 10K but I did register for the 5K. My friend Lauren did it with me and racing with friends is always more fun.

Fast-forward to race day. We both got to the race a little early…her husband was running the 10K (go Greg!) and we were there to cheer him across the finish line. Then it was our turn. We waited at the starting line, fiddling with our phones/music and reveling in the nervous excitement. All of a sudden it was go time! Lauren shot off like a rocket and disappeared rather quickly and I weaved my way through the crowd slowly but surely. As the race progressed, I realized I was feeling good and passing a lot of the slower race participants.

Before I knew it, the race was almost over. I had some fuel left in the tank so I turned up the intensity and literally flew down the homestretch. It’s probably the fastest I’ve ever run. My hubby and kiddos were there to cheer me on…I actually high-fived Josh right before I finished and barely realized it was him—he was a total blur and I had the blinders on!

Come to find out, we really hauled some butt. Lauren placed FIRST in our age group (30-34) and yours truly managed a BRONZE medal third place! I was shocked and very proud of both of us. I had come such a long way since my “just keep swimming” days just four months prior.

1st and 3rd place in our age division?!? Gooooo us!!!

AdvoCare 24-Day-Challenge
My newfound addiction to running had resulted in a not-too-shabby weight loss of 12 pounds. I was losing fat, building muscle, and feeling pretty good. But I really felt like I had plateaued and I wanted to take my weight loss and healthy eating to the next level.

My same running friend and neighbor, Lauren, had taken the AdvoCare 24-Day Challenge in January, lost 10 pounds during those initial 3.5 weeks, and continued on to lose another 15 lbs over the next 3-4 months for an impressive 25 total pounds. She was looking great, feeling great, and I was TOTALLY inspired.

So I did it. I took the plunge. I ordered my kit and put my start date on the calendar: 7/5/13.

Cleanse + Clean Eating + Targeted Supplements = Results
The first 10 days of the challenge is an herbal cleanse. Don’t be scared off by the word “cleanse.” Yes, you are eliminating toxins (caffeine, alcohol, excess fats, processed foods, sugar) but you still get to EAT. This was a big deal for me. I’d never be able to do any type of “diet” that didn’t allow actual chewing.

Before my coffee addicted friends run for the hills—there is an energy drink…AND it contains caffeine. It’s called Spark and it’s awesome. You drink it in the morning and in the afternoon if you need a pick-me-up. It comes in several flavors (my favorites are mandarin orange, fruit punch, and pink lemonade) and it’s DELISH! I regularly “Spark” around 3PM…it’s my new Happy Hour.

The remainder of the challenge is the Max Phase. Days 11-24, you have a tasty meal replacement shake in the morning and take targeted nutritional supplements that control appetite and help burn fat before breakfast, before lunch, and with your mid-day meal. You also take a concentrated blend of essential fatty acids for all 24 days. (All of these products, including the Spark energy drink, are included in the 24-Day Challenge Bundle.)

For the entirety of the challenge, you are encouraged to eat clean. Think lean protein sources (chicken, fish, turkey, eggs) and lots of fresh veggies and fruit. Complex carbs like brown rice, beans, oatmeal, quinoa, and whole grains are also okay. You just focus on keeping the portion sizes reasonable. Snacks are encouraged as well. This isn’t a “diet” that starves you. It just gives you the right fuel for burning fat, losing weight, and building muscle. (Several of the recipes I’ve posted on Recipes by Ryann in the past are challenge friendly!)

I also chose to use Catalyst. It’s a blend of fat-burning, muscle-building, energy-boosting amino acids. It is not mandatory to take during the challenge but Catalyst—along with Spark—are the two products I plan to take indefinitely because I like them so much.

Real, Rapid Results
I knew from my friend Lauren’s success with the 24-Day Challenge that pretty impressive results were possible—though I was a little skeptical about the short time frame. I honestly didn’t expect such dramatic changes personally. But it WORKS. The combination of AdvoCare products, clean eating, and keeping up my exercise routine literally transformed my body.

I lost 10 pounds and 9 total inches in 3.5 weeks. You can see it in the picture at the top of the page. My mid-section is my problem area and this is the closest I’ve ever come to being able to spot reduce in the place that needed it most.

Nothing Tastes As Good As Being Fit Feels
I’m not going to lie…I love coffee and wine and carbs and cheese…but there’s a time and place for all of these things…in moderation of course. Now that I’ve completed my challenge, I need to focus on training for that Half Marathon! I’d like to lose another 10-15 pounds but honestly, I’m focusing more on how I look and feel rather than trying to achieve a specific number on the scale.

It’s been said that nothing tastes as good as skinny feels…well, I don’t want to be skinny per se but I do want to be fit and I’m well on my way there. And I’m looking at food—and booze—differently these days. When you’re working hard and feeling great you don’t want to sabotage your efforts with a cheese wheel or a vat a wine.

Products I Believe In
I SUCKED at the only sales job I ever had—mostly because if I don’t believe in something 100% I can’t fake my enthusiasm. I originally signed up to be a distributor of AdvoCare products because of the discount I received. Now, I’m glad I can share the benefits of these great products with my friends and family. I believe in them—because I’ve seen the results with my own eyes...and on my own body!

Here’s a link to the exact bundle of products you will need if you choose to take the 24-Day Challenge yourself. (You can change the flavor of the meal replacement shake if you don’t like chocolate mocha…but it’s really good!) If you do accept the challenge, be sure to take before/after photos. You will be AMAZED at the transformation that occurs.

If you’re not ready to commit to a full 3.5 weeks, the 10-day herbal cleanse is a great way to kick off a healthy eating program or just start with a clean slate. (I plan to do the cleanse a few times a year to help me stay on track.)

If you have ANY questions about the 24-Day Challenge, AdvoCare’s wide range of health-enhancing products, running, training…anything really, feel free to email me at Advo949@gmail.com or post your questions in the comments section at the bottom of this blog. I promise to answer your questions to the best of my ability.

Thanks for letting me share my story with you. Stay tuned for more healthy, tasty, and easy-to-make recipes in the very near future!

Until next time,
Ryann

Low Carb Tomato Pesto "Pasta"

2013-06-27T14:25:00.000-07:00

Guilt-Free, Low-Carb Deliciousness!!!

As you’ve probably noticed from my previous posts, I am a big fan of the tomato-basil combo. I mean really, these two yummy, fresh ingredients paired together…how can you possibly go wrong? Which is why when I first saw this recipe, I fell in love.

I adore pesto, and throwing tomatoes into the mix not only beefs up the health factor, it boosts the flavor as well. And any excuse to use my handy-dandy julienne peeler is a special added bonus.

My favorite non-electrical kitchen gadget of all time.

I strayed a little from the original recipe. For starters, I used pine nuts instead of almonds. I also opted for real tomatoes rather than the canned variety. More basil and garlic are always better in my book, so I increased those amounts as well. Finally, I cut back on the olive oil, omitted the salt, and used veggies instead of pasta for the carb watchers out there. And thus, Low Carb Tomato Pesto "Pasta" was born. Here’s what I came up with.

Low Carb Tomato Pesto “Pasta”
Serves 2-3

Ingredients
3-4 zucchini squash
2-3 yellow squash
½ cup pine nuts
1 cup fresh basil
1½ cups cherry or grape tomatoes (or 1 large whole tomato)
1/3 cup shaved parmesan cheese
2 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
Dash freshly ground black pepper
Water (if needed)
Olive oil spray

Directions
Use a julienne peeler or spiralizer to cut the zucchini and squash into thin, spaghetti noodle-like strips. (Here’s a quick YouTube video I found on how to use the peeler!)

Combine pine nuts, basil, tomatoes, parmesan cheese, garlic, and olive oil, and pepper into a food processor or blender and pulse until mostly smooth. Add a little water to thin if desired.

Spritz a medium-to-large skillet with olive oil spray and add “noodles.” Heat over medium-high heat until the vegetable strips become flexible, about 3-5 minutes.

Add tomato pesto sauce to the pan and stir well to combine. Continue cooking until heated through, about 5 minutes.

Remove from heat, plate, and garnish with a sprinkling of parmesan cheese, a few pine nuts, a dash of pepper, and a basil leaf, if desired.

Results
Ohhhhhh. Maaaaaaaa. Gawd!!! I seriously didn’t think vegetables could ever taste this good! If you want the indulgence of a delicious Italian dish—without any guilt—give this recipe a try.

I’ve made this three times now and it just gets better every time. I serve it with a little crusty fresh-baked bread with olive oil and balsamic vinegar dipping sauce (you know, to make up for the carbs I cut out by not using pasta) and it’s one of my favorite new meals.

You can also use the pesto on top of whole wheat pasta or as a dip. I’m pretty certain it would be amazing on top of a grilled chicken breast too.

I hope you enjoy this delicious recipe as much as my family and I do. It’s a keeper!

Until next time,
Ryann

P.S. I can hardly believe it but Recipes by Ryann turned one year old this month! WOOHOO!! I know I’ve been posting fewer recipes lately but life has been busy. I’m getting ready to start back at work part time but I will do my best to post healthy, delicious, family- and waistline-friendly recipes as often as I can. Thanks for reading and cooking with me. XO

Rosemary Dijon Chicken

2013-05-29T13:06:00.000-07:00

Simple yet delicious. It doesn't get better than that.

A couple of my girlfriends and I were out having drinks a while back and we were chatting about recipes, feeding our families, etc. All of us share a love (okay, maybe obsession is a more appropriate term) of Pinterest, so it was no big surprise that we ended up talking about a pinned dish by the name of Holy Yum Chicken. My friend Amy said that even though her husband doesn’t like mustard, she’s made this twice and he’s devoured it each time. And my friend Lauren who hates yellow mustard was wary but a bit intrigued since this recipe calls for Dijon mustard rather than regular old French’s.

First of all, I LOVED the name. Holy Yum Chicken. How can you NOT make something with that title? I noticed straight away that this dish contains similar ingredients to one of my favorite go-to chicken dishes Unbelievably Simple Honey Mustard Chicken. (Remember that one? Just mustard, honey, and melted butter and it turns out AMAZEBALLS.) Well, think of Rosemary Dijon Chicken as the more sophisticated and über popular older sibling of the honey mustard chicken dish.

I stuck to the original recipe pretty closely but decided to use agave instead of maple syrup, omit the salt, and add a bit more rosemary. I didn’t have any fresh herbs on hand so I used dried rosemary but using the fresh stuff would probably make this dish even more incredible. I also used chicken breasts instead of thighs but I doubt it matters all that much. Finally, I didn’t really think the “sauce” needed thickening so I didn’t use any cornstarch. Here’s what I came up with.

Rosemary Dijon Chicken
Serves 2-3

Ingredients:
Olive oil spray
½ cup Dijon mustard
¼ cup agave nectar
1 tablespoon rice vinegar
¼ teaspoon freshly ground black pepper
4 teaspoons dried rosemary, divided use (use fresh if you have it)
2-3 boneless, skinless chicken breast fillets

Directions:
Preheat oven to 450 degrees.

Spritz a medium glass baking dish with olive oil spray.

In a small bowl, mix together mustard, agave, vinegar, black pepper and 3 teaspoons of rosemary. (Save 1 teaspoon of rosemary for garnish after cooking.)

Place chicken fillets in the glass pan and pour marinade over them, turning to make sure they are coated well.

Bake for 35-40 minutes or until internal temperature reaches 165 degrees.

Results:
If you couldn’t guess from the intro, this dish turned out awesome. Rosemary Dijon Chicken is easy to make, the flavors dance on your taste buds, and even though it’s simple, you’ll be able to fool others into thinking you slaved away in the kitchen for hours to make this deliciousness.

If you’re tired of boring old chicken, give this recipe a try. You won’t be sorry.

Until next time,
Ryann

Rainbow Fire Slaw

2013-05-02T15:46:00.001-07:00

Simple. Spicy. Scrumptious!

A few months ago, the hubs and I were watching Diners, Drive-Ins, and Dives on the Food Network. They were featuring food trucks around the country and one of them was serving these yummy crab cake burgers with something called Tiger Slaw. It was like coleslaw on steroids. It had all sorts of crazy-cool ingredients like daikon, grape seed oil, lemongrass stalks, and kaffir limes. It sounded delicious but let’s be serious—who has these ingredients on hand? (I just now had to Google “daikon” to figure out what it was! It’s a white radish…who knew?)

Anyhoo, I wanted to make an easier, more normal-person-friendly version that was inspired by some of the flavors in the original dish. (Think green apple, garlic, citrus, and a little heat.) Plus, making slaw allows me to use my new favorite kitchen gadget, my julienne peeler. If you don’t have one, go out and buy one immediately. I got mine from Home Goods in a pack with two other peelers for $6 bucks and it’s the best investment I’ve made in a LONG time.

Now if you are expecting traditional coleslaw, just walk away now. Mayonnaise is my least favorite condiment so it’s not a likely ingredient in the recipes I come up with. However, if you’re in the mood for a flavorful, fun, and healthy variety of veggies in a tangy, punch-you-in-the-taste buds dressing, you won’t be disappointed. Here’s what I came up with.

Rainbow Fire Slaw
Serves 2-3

Ingredients:
2 cups cabbage (red or green), shredded
2 large carrots, julienned or sliced into thin shreds
1 yellow squash, julienned or sliced into thin shreds
1 zucchini squash, julienned or sliced into thin shreds
1 green apple (I used Granny Smith), julienned or sliced into thin shreds
3 green onions, thinly sliced
3 limes, juiced (about ¼ cup of lime juice)
2 garlic cloves, minced
2 tablespoons apple cider vinegar
½ teaspoon Sriracha hot chili sauce

Directions:
Combine all julienned or sliced veggies and the apple in a large, preferably stainless steel, bowl.

In a small bowl, whisk together lime juice, minced garlic, apple cider vinegar, and chili sauce. Stir well to combine.

Pour dressing over the slaw and stir well. Refrigerate for a minimum of 30 minutes to allow flavors to mingle.

Toss well prior to serving.

Note:
If you’re not a fan of spicy food, swap the Sriracha for sweet chili sauce. This would be good if you were planning on serving it to kids as well.

Results:
The hubs and I seriously loved this slaw. It’s tangy. It’s garlicky. It’s spicy. It’s just plain delicious. I piled a bunch on a plate and then topped it with a piece of grilled mahi-mahi and some mango salsa and it was TO DIE FOR. So many flavors dancing on my taste buds…it makes me happy just thinking about it right now.

Rainbow Fire Slaw would be great served with just about any fish or chicken dish. If you are feeling ambitious, you can make some spicy papaya salsa from scratch and top the meat/fish with that. This slaw would also be really tasty wrapped up in a tortilla fish-taco style.

My only regret was that I didn’t use red cabbage. I would have liked this slaw to be a little more “rainbow,” but I had to make do with green since it was all Trader Joes had in stock. The yellow squash and orange carrot do lend a little color to the mostly green palette, but if you can find red cabbage, please use that instead.

I hope you enjoy this recipe as much as we did. As always, I’d love to hear your feedback. Leave your thoughts in the comment section below or message me on Facebook.

Until next time,
Ryann

Veggie Quinoa Salad With Citrus-Basil Dressing

2013-04-22T14:53:00.000-07:00

Full of protein--and delicious flavors!

I’m sure you’ve noticed but quinoa (pronounced keen-wah) is all the rage these days. This little protein-packed, gluten-free wonder is a big hit with health food nuts and regular Joes alike. Why? Because it’s so versatile. I’ve used it in everything from Pizza Bites to breakfast casseroles. Not only is it easy to make, it’s good for you too. And in my book, that’s a win-win.

I saw this recipe on Pinterest (of course!) and thought it sounded too yummy not to replicate. I put my own spin on it by omitting the corn, adding lime juice and pepper to the dressing, and using more basil than the original dish called for. I just love fresh basil. I couldn’t help myself.

Here’s what I came up with.

Veggie Quinoa Salad With Citrus-Basil Dressing
Serves 4

Ingredients:
1 cup quinoa, uncooked (I used the tri-color one from Trader Joes)
1 15-ounce can garbanzo beans, drained and rinsed
1 cup cherry or grape tomatoes, halved
1 cup bell pepper, chopped (I used orange)
1 cup green onion, sliced
2 tablespoons extra-virgin olive oil
1 lime, juiced
1 lemon, juiced
1 cup fresh basil
Freshly ground black pepper

Directions:
Cook quinoa according to package directions. Set aside to cool.

In a medium bowl, combine garbanzo beans, tomatoes, bell pepper, and green onion. Stir in quinoa once it has cooled to room temperature.

Place olive oil, lime and lemon juice, basil, and a dash of freshly ground black pepper in a food processor or blender and process until all the large basil leaves are chopped.

Pour dressing over veggies and quinoa and stir well to coat. Serve at room temperature or refrigerate for a minimum of 1 hour and serve cold.

Cooking Tip:
If you know you want to serve this salad cold, you can always make the quinoa ahead of time and refrigerate it until you are ready to use it.

Results:
As I’m sitting here typing up this blog post I seriously want to make this salad again. It’s so tangy, fresh, and delicious I can almost taste it now. (Can you tell I’m hungry?) This is one of my favorite dishes I’ve made recently. I love that it calls for fresh, healthy ingredients and that it only takes about 20 minutes to whip up (not including cooling time). I made this for lunch and ate the first round room temperature. It was great but I have to be honest, I preferred it cold for leftovers the next day. In fact, I liked it so much, I had it three days in a row. And that’s saying something because I get bored with food pretty quickly.

With all the protein from the quinoa and beans, this dish works as a standalone meal but it’s also a nice side for chicken, beef, fish…pretty much anything. Because quinoa is actually a seed, it’s gluten-free. You’ll note the absence of dairy and meat in this recipe so this salad is vegetarian and vegan, too. And for those of you thinking, “This sounds too healthy to actually taste good.” I promise it is delicious.

So if you are in the mood for a little tangy, fresh, veggie-filled dish, give this one a try. You—and your taste buds—won’t be sorry.

Until next time,
Ryann

Crock Pot Verde Carnitas

2013-04-08T11:04:00.000-07:00

Delicious and simple...what more can you ask for?

You know what I love? Easy recipes. And it doesn’t get any easier than tossing a few things in the Crock Pot. This is one of my tried-and-true slow cooker faves. I don’t know where the recipe originated from but I’ve changed it a little over time in order to make it as simple—and tasty—as possible.

In the past, I’ve always used Pacifico, Corona, or Tecate as my “cerveza” of choice, but I didn’t have any of those in the fridge so a nice maple porter from Sam Adams went into the pot instead. (Really, whichever beer you are willing to sacrifice will do the trick.) You can also swap the beer for water or chicken broth if you are so inclined. Finally, if you don’t like pork tenderloin, chicken works really well in this recipe, too. Here’s what I came up with.

Crock Pot Verde Carnitas
Serves 8-10

Ingredients:
1 medium white onion, chopped (a little reserved for garnish)
1 pork tenderloin (I get the 2-pack at Costco and use one package per meal…it’s probably 1.5 pounds or so)
1 12-ounce beer of your choice
1 large jar of salsa verde a.k.a. green salsa (a little reserved for garnish)
Fresh cilantro, washed, trimmed, and chopped (for garnish, optional)
Reduced-fat sour cream (optional)
Corn or flour tortillas (I like the carb balance ones from Mission)
Guacamole (optional)

Directions:
Place chopped onion in slow cooker. Add tenderloin and pour beer into the pot. Cover the tenderloin with most of the jar of salsa verde (remember to save a little for later!). Cover and cook on low for 8-10 hours or on high for 4-6 hours.

When cooking time is complete, shred the tenderloin with a fork (when it’s done, it falls apart easily). Serve taco-style on corn or flour tortillas and garnish with remaining onion and salsa verde and add a little cilantro and sour cream, if desired. (Chopped tomatoes and shredded lite Mexican cheese are good additions too!)

Results:
Really, you can’t go wrong with these yummy carnitas. Be aware this recipe makes A LOT of food. It’s awesome for feeding a group but the leftovers are also great served over brown rice or on top of tortilla chips with cheese and jalapeños nacho style. If you are trying to be all healthy, you can serve this mixture over romaine lettuce and go the low-carb route. It’s really versatile and delicious no matter how you eat it.

The recipe as written above produces a fair amount of liquid. If you don’t like it so “soupy” you can reduce the amount of water or beer you add or leave it out altogether and just let the tenderloin cook in the salsa. Up to you!

Again, I‘ve been making this recipe for years and it’s always a big hit in our household. Give it a shot and let me know what you think.

Until next time,
Ryann

P.S. Happy 70^th birthday, Dad! I love you and hope your day is as wonderful and special as you are.

Open Faced Turkey Bacon Egg Salad Sandwich

2013-03-22T14:45:00.000-07:00

An Egg-cellent Alternative to the Boring Turkey Sandwich!

I don’t know about you, but I often get stuck in a rut, eating the same thing for lunch every day. I’ll admit I just don’t have a lot of energy, creativity, or patience by the time the mid-day meal rolls around. Usually there are two tired and hungry toddlers hanging off my leg demanding food, water, and everything else under the sun. And by the time I get them fed, cleaned up, and planted in front of the tube for a little downtime I’m too beat to manage more than a sandwich.

Problem is, I’m SOOOO sick of deli turkey I might die. Okay, maybe not really but I’m seriously over lunchmeat right now. That’s why this recipe caught my eye. It’s easy to make, full of fresh, good-for-you ingredients, and best of all—it’s not a freaking turkey sandwich!

I really didn’t stray much from the original recipe. I just used grape tomatoes (because I had them in the fridge) and turkey bacon (because it’s less fatty). I also decided to make this an open-faced sandwich but you can cut the carbs by omitting the bread if you’re so inclined. Here’s what I came up with.

Open Faced Turkey Bacon Egg Salad Sandwich
Serves 2

Ingredients:
2 hard-boiled eggs, peeled and diced
1 avocado, diced
15-20 cherry or grape tomatoes
4 slices turkey bacon, cooked crispy and crumbled
1 tablespoon lemon juice
Pepper (to taste)
Salt (to taste)
2 slices sprouted grain bread, toasted

Directions:
Place eggs, avocado, tomatoes, cooked turkey bacon (I used the microwave!), and lemon juice in a small bowl and stir well to combine. Add a little salt and pepper to taste. Spoon egg salad mixture onto the slices of toasted sprouted grain bread and enjoy immediately.

Cooking Tip:
Hard-boiled eggs are awesome to have on hand for meals and snacks. They are so easy to make. Just place raw eggs in a single layer in the bottom of a medium saucepan. Fill the pan with enough cold water so that the eggs are covered with about an inch or so of water. Turn the burner on high and heat uncovered until water starts to boil. Remove from heat, cover, and let the eggs “cook” in the water for 12 minutes. After 12 minutes, you need to cool the eggs quickly. You can use a slotted spoon to remove the eggs from the pan and transfer them into cold (even iced) water or you can drain the water from the pot and add ice water to that. Whichever method is easiest for you. As soon as the eggs are cooled, they are ready to eat. You can also store unused eggs in an air-tight container for 3-5 days.

Results:
This recipe is SOOOOOOOO good! I’m not kidding…I ate some variation of this egg salad three days in a row after I first tested it. In fact, I’m going to boil some more eggs this afternoon so the hubs can try it for lunch this weekend. Yum!

If you’re sick and tired of turkey sandwiches (or whatever boring fallback lunch item you revert to), give this simple and tasty egg salad a shot. Do you have other easy lunchtime recipes you’d like to share? Send them to me at ryanngroseclose@gmail.com or post them in the comments section below.

Until next time,
Ryann

Low-Sugar Banana Oatmeal Muffins

2013-03-08T10:33:00.001-08:00

Low sugar, no flour, no oil, no butter = NO guilt!

I’ll be the first to admit that I’m no baker. I get baking powder and baking soda confused (which one freshens the fridge again?!) and I’ve never dared to attempt any recipe that calls for yeast for fear that whatever was supposed to rise wouldn’t. But when I saw this yummy muffin recipe on Pinterest it piqued my interest. No flour, no oil, no butter…it sounded promising. Plus I already had all the ingredients in the cupboard so I was good to go.

I stuck to the original recipe pretty closely. But I wanted to cut back on the sugar—my children turn evil the second sugar hits their bloodstreams—so I used a little natural sweetener (stevia) instead. I also used quick oats (because I had them on hand).

The best part about these little low-sugar wonders is that you just toss everything in a food processor or blender, stick them in the oven for a bit, and in minutes you have a healthy, delicious, not-too-sweet treat. Here’s the modified recipe I came up with.

Low-Sugar Banana Oatmeal Muffins
Makes about 20 mini muffins or 10 regular muffins

Ingredients:
2 cups quick oats
1 cup plain low-fat Greek yogurt
2 eggs
¼ cup sugar
2 packets (2 grams) stevia powder (I used Stevia in the Raw)
¼ teaspoon vanilla extract
1½ teaspoons baking powder
½ teaspoon baking soda
2 ripe bananas

All the ingredients ready to go!

Directions:
Preheat oven to 400 degrees.

Place all ingredients in a blender or large food processor and blend until batter is smooth.

Line a muffin or mini muffin tin with paper or foil liners. Fill cups about ¾ of the way full.

Bake muffins at 400 degrees for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Results:
My kids LOVED these. And my big kid (a.k.a. the hubs) and I really enjoyed them too. They had a great consistency—you’d never know I didn’t use flour—and even though they weren’t full of oil and sugar they tasted every bit as delicious as a traditional banana muffin.

I made mini muffins, which were perfect for snacking, lunches, etc., but regular sized ones would be great for breakfast on the go or brunch as well. Next time I make these, I’m going to try folding some fresh blueberries into the batter just prior to baking. I think they would make an awesome addition.

If you’ve been looking for low sugar, good-for-you muffins, you’ve come to the right place. Give this recipe a try and, as always, let me know what you think.

Until next time,
Ryann

Cilantro-Lime Chickpea Salad

2013-02-22T09:51:00.001-08:00

Fresh, tangy, and oh-so-tasty!

I don’t know what it is about cilantro but I’ve been obsessed with it lately. Its pungent, savory flavor is amazing—especially when combined with citrus—and I keep finding excuses to make recipes that call for this tasty herb.

Not everyone feels the same way. In fact, it’s quite a polarizing issue. People either love or hate cilantro...there doesn’t seem to be much in-between. My dad told me that cilantro actually tastes different to some people. Since he’s a rocket scientist (I’m not joking) I’ll defer to him on this one.

Anyhoo, when I ran across this salad that called for another of my favorites (chickpeas) along with fresh veggies all tossed in a yummy cilantro-lime vinaigrette, I knew I had to tweak it to make it my own.

I left out the corn and salt, decreased the amount of olive oil, added a little apple cider vinegar, and changed the portion of veggies a bit. Here’s what I came up with.

Cilantro-Lime Chickpea Salad
Serves 4

Ingredients:
I (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 medium cucumber, peeled and diced
1 cup cherry or grape tomatoes, halved
1 cup green bell pepper, diced
½ cup red onion, finely diced
1 tablespoon extra-virgin olive oil
2 tablespoons apple cider vinegar
2 limes, juiced (about 1 tablespoon lime juice)
2 garlic cloves
½-1 cup cilantro (I used 1 full cup)

Directions:
In a medium bowl combine chickpeas, cucumber, tomatoes, bell pepper, and red onion.

Place olive oil, vinegar, lime juice, garlic, and cilantro in a blender or food processor and pulse until smooth.

Pour cilantro-lime vinaigrette over chickpea/vegetable mixture and stir well to combine. Place in the refrigerator and chill for a minimum of 30 minutes. Stir well just prior to serving.

Results:
I was surprised at how tangy—almost spicy—this salad turned out. The combo of red onion, bell pepper, and garlic gave it quite the punch. The acidity of the lime juice and apple cider vinegar kicked it up a notch as well.

The hubs said he enjoyed it but would have liked a little feta cheese. I’m sure that cheese would be a delightful addition (and I’ll probably try it at some point) but I kind of like the way this vegan/healthy dish turned out. It’s one of those things that not only tastes great but is good for you too.

I was eating leftovers for lunch the day after I made this and my 16-month-old son surprised the heck out of me by eating the cucumbers covered in the spicy cilantro-lime vinaigrette. Granted he is the adventurous eater (my three-year-old daughter is MUCH pickier) but I was I was thrilled that he seemed to like this salad as much as his mommy.

The only thing I might do differently next time is to use an orange or yellow bell pepper instead of a green one. And the only reason would be to add another pop of color. Our foods should be as colorful and diverse as we can make them—it helps ensure we ingest a wider range of nutrients, vitamins, and minerals.

Bottom line: If you love cilantro even half as much as I do, give this tasty salad a try.

Until next time,
Ryann

Guilt-Free Loaded Cauliflower

2013-02-15T08:51:00.000-08:00

A healthy, guilt-free alternative to loaded baked potatoes.

Bacon, sour cream, and cheese, Oh my! Yup, loaded baked potatoes are pretty much the bomb. Unfortunately, they aren’t exactly healthy fare.

Recently I stumbled upon a recipe that swapped out the carb-filled potato for cauliflower. It was a great start but I couldn’t resist the urge to make it healthier by cutting out more fat and calories.

I started by using turkey bacon instead of the real deal. I omitted the heavy cream. I used reduced-fat Greek yogurt instead of cream cheese. And I cut back on the amount of cheese called for in the original recipe. Finally, I didn’t have chives on hand but I did have green onions so I went ahead and used those.

Yes, it still contains cheese and yummy, creamy yogurt. But given the healthy swaps above, I feel pretty good about calling it “guilt-free.”

Here’s what I came up with.

Guilt-Free Loaded Cauliflower
Serves 6

Ingredients:
1 pound (about 3 cups) cooked cauliflower (steamed preferred)
1 cup reduced-fat sharp cheddar cheese, shredded
½ cup reduced-fat Colby jack cheese, shredded *
1½ cups reduced-fat Greek yogurt
½ cup green onions, sliced (reserve a little for garnish)
6 slices turkey bacon, cooked crisp and crumbled
¼ teaspoon freshly ground black pepper
Olive oil spray

* You can use all cheddar or any cheese of your choice. I just had a little Colby jack left over so I decided to mix the two.

Directions:
Preheat oven to 350 degrees.

Steam or cook cauliflower until tender.

In a large bowl, combine 1 cup of shredded cheese, Greek yogurt, green onions (reserve a little for garnish!), cooked turkey bacon crumbles (I did mine in the microwave for about 4-4.5 minutes), and black pepper. Stir well to combine. Fold in cooked cauliflower and stir gently until well coated.

Lightly spritz an 8x8 glass baking dish with olive oil spray. Spread cauliflower mixture evenly into dish. Sprinkle with remaining ½ cup shredded cheese and a little additional freshly ground pepper (if desired).

Bake uncovered for 25-30 minutes at 350 degrees or until cheese is browned and bubbly. To get the crispy golden-brown look, place under the broiler on high for about 5 minutes.

Spoon onto serving plates, sprinkle with a little green onion for garnish, and serve immediately.

Results:
I had my doubts that this reduced-fat, reduced-calorie dish would taste as good as the original recipe sounded. After all, cutting out the fat sometimes diminishes flavor. Boy was I wrong. This dish turned out great. No, make that awesome. To quote the hubs, “This is seriously the best cauliflower is ever going to taste.” I have to concur. No joke, it really reminds me of a loaded baked potato. It’s cheesy, creamy, delicious…and then the smoky flavor of the turkey bacon seals the deal.

I had a bag of frozen cauliflower on hand but the next time I make this, I’m going to steam it fresh. I think it’ll turn out even better.

I served this as a side with Agave-Citrus Baked Pork Chops and steamed lemon-pepper asparagus. I think it would also pair nicely with a juicy steak and green salad. You could even file it away and serve it as a healthy side at Easter dinner.

However you choose to enjoy it, enjoy it you will. So, indulge away—guilt-free, of course—and let me know if you like this recipe as much as I do.

Until next time,
Ryann

Skinny Tomato Basil Bisque

2013-02-08T14:44:00.000-08:00

High in taste, low in guilt. YUM!!!

Baby it’s cold outside again and you know what that means…more soup!

Now before the foodies out there get all riled up, I realize that a true “bisque” contains seafood, most commonly lobster or other shellfish. But I don’t like lobster and I figured that the creamy (yet still healthy!) base of this soup semi-justified the name. Plus, bisque just sounds fun and fancy so there you have it.

I was perusing Pinterest when this recipe jumped out at me. I had pretty much all of the ingredients on hand and it made my mouth water so I knew we had a winner. This one sounded pretty amazing too, so what I came up with is sort of a Frankenstein mix of both recipes.

Since I can’t—in good conscience—call any dish “skinny” that’s dripping with cream and butter, I decided to make this recipe more waistline- and heart-friendly by using plain, nonfat Greek yogurt and leaving the butter out entirely. Yes, it still contains 3/4 cup of parmesan cheese. But it’s divided amongst several servings so it’s not too terrible. Both of the original recipes called for other veggies (celery, carrots, and onions) but I wanted to keep it simple so I stuck with the tomato-basil-garlic combo. I used chicken broth but if you want to make this soup vegetarian, swap the chicken broth for veggie broth and you’re good to go.

I know I’ve been on a Crock Pot kick lately—I just can’t help it, it makes life SO simple!!!—but you can use a stock pot and simmer this on the stove just as easily. Take your pick. I’m sure both preparation methods are equally delicious.

Here’s what I came up with.

Skinny Tomato Basil Bisque
Serves 8

Ingredients:
Olive oil spray
2 cups tomatoes, diced (divided use, I used Roma)
1 cup fresh basil, shredded (divided use)
1 teaspoon extra-virgin olive oil
2 cups plain nonfat or low-fat Greek yogurt
2 cups low-sodium tomato juice
2 cups low-sodium chicken broth
1 (6-ounce) can tomato paste
3 garlic cloves, peeled and minced
3/4 cup parmesan cheese (shaved or shredded)
1 teaspoon dried oregano
1 teaspoon dried basil
½-1 teaspoon freshly ground black pepper
1 bay leaf (optional)

Directions:
Lightly spray a large stock pot or Crock Pot with olive oil spray.

Place 1 cup diced tomatoes, ½ cup basil, and 1 teaspoon olive oil in a food processor or blender and pulse until smooth.

Place tomato/basil puree in pot. Add all remaining 1 cup of tomatoes, ½ cup shredded basil, and all other ingredients and stir well to combine. Cook on low (Crock Pot) for a minimum of 2 hours or on the stovetop over medium-low for the same amount of time. I did about 4 hours in the Crock Pot on low and then switched it to warm until we were ready to eat. Remove bay leaf prior to serving.

Results:
I just finished a bowl of this delicious bisque as leftovers for lunch and, dare I say, I like it even better today? Don’t get me wrong, it was wonderful last night right out of the Crock Pot with the warm, crusty rosemary bread we enjoyed it with. But today, Wowza! For some reason, it tasted even better.

If you’re looking for a creamy, hearty, delicious soup—without the guilt!—this is the ideal recipe for you.

As always, your feedback is invaluable and I’d love to hear what you think. Please leave a comment on the bottom of this page or share your thoughts on Facebook, Pinterest, Instagram (@RyannGroseclose), or any other social media outlet you’d like.

Until next time,
Ryann

Grilled Tilapia With Avocado-Lime Salsa

2013-02-01T15:52:00.000-08:00

Fresh, healthy, and delicious!

One of my New Year’s Resolutions—and one that I’m still doing pretty well with—is healthy eating. This means different things to different people. At this very moment I have several friends on a variety of diets that range from gluten-free and paleo to low-carb and (gasp!) no alcohol.

I’m not an extremist. I don’t do well with completely cutting out any one food group or being extremely limited in my dietary choices. After all, variety is the spice of life, right? But I’m always on the lookout for recipes that utilize lean protein sources, fresh ingredients, and healthful spices and flavorings. This delectable dish ticks all the boxes.

I was inspired by this blog post. Since I don’t like salmon, I opted for tilapia. However, just about any firm fish that will stand up to grilling would be fine. I altered the dry rub ingredients a bit to fit the spices I had on hand and my taste preferences. I also cut back on the amount of olive oil used in the salsa and added a dash of apple cider vinegar instead. Finally, I diced some jalapeño and tossed it in the mix for just a little more heat.

Here’s what I came up with.

Grilled Tilapia With Avocado-Lime Salsa
Serves 2-3

Ingredients:
2-3 boneless, skinless tilapia fillets
Olive oil spray
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
½ -1 teaspoon black pepper (freshly ground preferred)
1 teaspoon no-salt seasoning (I used Trader Joe’s 21 Seasoning Salute)
1 teaspoon chili powder
2 avocados, peeled and chopped
½ jalapeño pepper, seeded, deveined, and finely diced
½-1 cup red onion, diced
1 cup yellow, orange, or red bell pepper, chopped
2 limes, juiced
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
¼-½ cup fresh cilantro, chopped

Directions:
Rinse tilapia filets and pat dry. Lightly spray with olive oil.

In a small bowl, combine cumin, paprika, onion powder, black pepper, no-salt seasoning, and chili powder and stir well to combine. Use this dry “rub” to thoroughly coat the fish. Place fillets in the fridge and allow rub to “soak in” for 30 minutes.

In the meantime, in a medium bowl, combine avocados, jalapeño, onion, bell pepper, lime juice, olive oil, apple cider vinegar, and cilantro. Stir to combine and refrigerate salsa until ready to use. (I suggest chilling a minimum of 30 minutes.)

Preheat grill to medium-high heat. If using a grilling basket (recommended), place fish inside prior to grilling. You can also put fillets directly on the grill or on a bed of thinly sliced lemons if you’re worried about them sticking or falling through the grates. Cook fish for about 4-5 minutes on each side. (Fish should flake easily when cooked through.)

Top cooked fillets with Avocado-Lime Salsa and serve immediately. If you like, you can round out the meal by serving the fish on a bed of brown rice or shred it and add it to spinach or field greens using the salsa as a dressing for an amazing salad.

The low-carb salad route.

Fun fact:
Google apple cider vinegar and you’ll find quite the eclectic list of purported health benefits from weight loss and clear skin to heart health and cancer prevention. The most promising studies have focused on people with diabetes. This tasty condiment appears to lower blood sugar when taken on a regular basis. If you’re not inclined to consume it, apple cider vinegar (or any type of vinegar) can be used as a fruit and veggie soak to remove pesticide residue or you can dilute it with water and use it in kitchens and bathrooms to kill germs. Personally, I think regular old apple cider vinegar adds a tasty kick to all sorts of recipes and that’s why I use it.

Results:
The reason I have two pictures of this dish prepared two ways is because I fell in LOVE with the way it turned out and I made it twice in one week. The Avocado-Lime Salsa is delicious and versatile. Vegetarian? Forgo the fish and use it as a dip for chips or pita bread. A fan of low-carb meals? Have the salad version. Don’t like fish? Use it on top of chicken. The possibilities are endless!

This dish is fresh, easy to make, and delicious. Give it a try this weekend and let me know if you feel the same.

Until next time,
Ryann

P.S. I don’t know if I’ve mentioned it before in this blog but I’m a HUGE Baltimore Raven’s Fan. The hubs went to high school and college in Maryland and I realized early on in our relationship that if I ever wanted to see him on Sundays, I’d need to A) start watching football and B) jump on the B-more bandwagon. Initially, it wasn’t pretty. The first year I really started watching was 2005 and I believe our record was a dismal 6-10. But I stayed loyal, learned a lot about the game over the years, and now I’m beyond proud to say we are playing in the Super Bowl this weekend.

Which—finally—brings me around to my point. I’d like to say that I’ve pre-tested a bunch of healthy, delicious, game-time snacks…but I haven’t. My kids have been sick all week and they’ve been gracious enough to share it with me. I’ll be lucky if I get my act together to make chips and guac. However, there are a handful of not-necessarily-healthy-but-fun snacks I’ve run across on Pinterest recently. Here are a few that I may attempt this weekend if I feel up to it.

Crescent Sausage Bites (I’m not a huge sausage fan so I may switch out the meat and add a veggie or two.)
Crock Pot Grape Jelly Meatballs (I may have to swap jelly flavors based on whatever TJs has in the low-sugar organic variety but these have the potential to be amazing.)
Broccoli Bites (I would tweak this recipe a bit but it looks pretty yummy as is.)

If not, I’ll just be ordering pizza with the rest of America. We’ll see how it goes. May the best Harbaugh brother win. GOOOOOOOO RAVENS!!!!!!!!!

Creamy Crock Pot Chicken Noodle Soup

2013-01-28T10:48:00.001-08:00

Mmm-Mmm Good!

This weekend it was rainy and colder than usual here in Southern California. I know, I know…our idea of a “storm” is laughable to most of you in other parts of the country. But for us, when the temps start dropping into the 60s it’s clearly time to build a fire and bust out our winter coats.

There’s nothing better on a chilly day than a steaming, delicious bowl of soup. And this time of year, a hearty chicken noodle just may be the perfect meal. What could make this recipe even better? It’s made with a Crock Pot—the best kitchen gadget EVER.

I based my recipe on the one I found here. My healthy “swap”tions included omitting the extra salt and the corn, changing the egg noodles to whole wheat rotini, increasing the amount of vegetables and chicken broth, and adding minced garlic.

Here’s what I came up with.

Creamy Crock Pot Chicken Noodle Soup
Serves 8-10

Ingredients:
9-10 cups chicken broth, divided use
1 (10.75-ounce) can cream of chicken condensed soup
1 cup carrots, peeled and chopped
1 cup celery, chopped
1 cup white onion, diced
1 cup green onions, diced
3-4 garlic cloves, minced
½ teaspoon freshly ground black pepper
2 cups cooked chicken, cubed or shredded (I used meat from a whole rotisserie chicken)
1 (10-13.25-ounce) package whole wheat rotini or other whole wheat noodles *

*Be sure to check the labels on your pasta products. Real, unprocessed whole wheat noodles should have only one ingredient: durum whole wheat flour. (For an excellent overview of healthy grains—and 1,000 other awesome posts about eating healthy, unprocessed foods—visit this blog post. Lisa Leake is my idol…seriously.)

Directions:
Place 6 cups broth, condensed soup, carrots, celery, onion, garlic and pepper in the Crock Pot. Cover and cook on low for 2-3 hours.

Add cooked chicken and uncooked pasta, cover, and cook on low an additional 2-3 hours.

Add remaining 3-4 cups chicken broth (less broth for a thicker soup), cover, and cook on low until soup simmers. Reduce heat to warm until ready to serve.

Results:
I used more noodles than the original recipe called for and they soaked up A LOT of the broth. That’s why I added so much additional broth once the noodles were cooked through. If you aren’t serving a crowd or don’t feel like having lots of leftovers, you could cut the amount of noodles in half and possibly eliminate the need to add extra liquid.

That being said, I wouldn’t change the way this soup turned out. It was savory, creamy, and the perfect meal for a chilly winter night. The hubs said it reminded him of the inside of a chicken pot pie. I’ll take that!

We’ve been trying to cut a few carbs around here but that all went out the window when I served this soup with the Cheddar and Green Chili Drop Biscuits I posted last month. It was totally worth the cheat.

On a side note, we all know that when we are sick, chicken noodle soup always makes us feel better. TLC factor aside, there’s actual scientific studies out there (Chest, 2000) that suggest chicken soup has anti-inflammatory properties and may well help alleviate upper respiratory tract symptoms.

So, whether you need a little piping hot soup to clear your stuffy head or you’re just craving a little old-fashioned comfort food, this delectable chicken noodle awesomeness may be just what the doctor ordered.

Until next time,
Ryann

Crock Pot Broccoli Beef

2013-01-24T15:05:00.000-08:00

Healthy and delicious Chinese food--in the comfort of your own home!!!

I don’t know about you, but I love a great Asian-inspired meal. Problem is, head to your local Pick Up Stix, Panda Express, or any other Chinese/Japanese joint and you’ll likely end up with a hefty dose of sodium and MSG with your combo meal.

When I ran across this recipe on Pinterest it caught my eye 1) because I had a bunch of broccoli in the fridge I needed to use, 2) because it looked fresh and tasty, and 3) because it was a Crock Pot meal, and by now you all know that I’m obsessed with my slow cooker.

I didn’t stray much from the ingredients used in the original. I like my Crock Pot meals with a little more liquid so I added more broth than was called for. I also cut back on the amount of brown sugar and added a packet of stevia instead for a bit of natural sweetness without the calories and carbs. Trader Joe’s didn’t have boneless beef chuck roast so I used steak tips instead. Additionally, I added pepper and swapped the regular soy sauce for the low-sodium version.

Here’s what I came up with.

Crock Pot Broccoli Beef
Serves 3-4

Ingredients:
Olive oil spray
1 pound steak tips or boneless beef chuck roast
1½ cups beef broth (low-sodium preferred)
1/3 cup reduced-sodium soy sauce
¼ cup brown sugar
1 packet stevia (I used Stevia in the Raw but any brand will do)
1 tablespoon sesame oil
3 garlic cloves, minced
¼-½ teaspoon freshly ground black pepper
2 tablespoons cornstarch
4 tablespoons broth from the Crock Pot after meat is cooked through
2-3 cups broccoli florets (fresh preferred)
Steamed brown rice (optional)

Directions:
Lightly spritz Crock Pot with olive oil. (This step is optional but it helps the food to not stick.) Place steak tips in the Crock Pot. Add broth, soy sauce, brown sugar, stevia, sesame oil, garlic, and ground pepper and stir to dissolve sugar. Cook on low 6-8 hours.

In a small bowl, collect 4 tablespoons of cooking liquid from the Crock Pot (make sure meat is cooked through first!). Combine cooking liquid with 2 tablespoons of cornstarch and whisk until smooth. Pour mixture back into Crock Pot and stir well. You can shred the meat a little at this time. Add fresh broccoli florets, cover, and cook on high for 30 more minutes. This will allow the sauce to thicken and the broccoli to cook through.

Serve over steamed brown rice if desired.

Results:
I was pleasantly surprised at how well this dish turned out. The meat stayed juicy and tender and wasn’t at all fatty or stringy. I thought the flavors were to die for…due in part to the fact that I love the combination of garlic and sesame oil. The hubs gave it a thumb’s up and the baby liked it too. (Winning!) We enjoy a little heat so I used Huy Fong’s Chili Garlic Sauce (the one with the bright green lid and the rooster on the jar) to kick it up a notch. All and all, I’d chalk this dish up as a success.

If you are looking for a healthy, guilt-free Chinese meal in the comfort of your own home, this is the perfect recipe for you. Grab your chopsticks and enjoy!

Until next time,
Ryann

Balsamic Pesto Chicken

2013-01-08T16:18:00.000-08:00

Mmm-Mmm Good--And Good for You Too!!!

In my last post I commented on the fact that I couldn’t believe it was already December and that the holidays were in full swing. Well, we’re already a week into the New Year and I’m starting to feel like I’m in a time warp. (Seriously, where does the time go?!?)

Instead of making excuses as to why I haven’t been blogging a lot lately, I’m just going to hop back in the saddle and try to get back to posting on a semi-regular basis. (“Blog More” was #7 on my list of New Year’s Resolutions—see photo below for proof.) Though I’ve tested several yummy recipes over that last couple of months, I just haven’t actually sat down to write them up. But that all changes today!!!!

I'm putting it out there...now hold me to it, Friends!

One of the latest food trends out there seems to be “clean eating.” I’m not sure exactly what that means other than trying to use fresh, organic, as-close-to-nature-as-possible ingredients. But when I saw this post on Pinterest I was inspired.

It sounded easy, yummy, and healthy so I decided to tweak it a bit and make it my first recipe of 2013. I left out the mushrooms since they aren’t my favorite, used chicken broth instead of water to boost the flavor, and added pepper and a little bit of parmesan cheese—because EVERYTHING is better with cheese. I also changed the preparation a bit to make it even easier. Here’s what I came up with.

Balsamic Pesto Chicken
Serves 4

Ingredients:
Olive oil spray
1-1.5 pounds boneless, skinless chicken breast tenders or chicken breasts cut into strips
Freshly ground pepper
4 cloves garlic
1 cup fresh basil
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ cup chicken broth
1 cup cherry or grape tomatoes, halved
1 cup white or yellow onion, sliced
½ cup parmesan cheese, shaved or grated

Directions:
Preheat oven to 400 degrees.

Spray a glass baking dish with a little bit of olive oil. Place chicken in dish and coat with as much freshly ground pepper as desired.

In a food processor or blender add garlic, basil, olive oil, balsamic vinegar, and chicken broth and pulse until smooth.

Place tomatoes and onions on top of chicken breasts and pour balsamic pesto over the chicken and vegetables. Sprinkle with parmesan cheese.

Bake chicken for 20-25 minutes at 400 degrees until internal temperature reaches 165 degrees. (Cooking times will vary depending on thickness of chicken breasts.)

*Optional step* If desired, broil chicken under high for about 2-3 minutes after it’s done cooking. This will brown the cheese on top.

Results:
This recipe turned out even better than I anticipated. And it smelled like some sort of sinfully delicious cheesy Italian delight while it was baking. There’s just something about the aroma of garlic and basil cooking. ARRRRRLLLLGGGGHHHHH!!! (That’s the Homer Simpson drooling noise.) It’s so good, I’m actually making it again tonight for dinner.

If you want to be extra healthy, you can go ahead and omit the cheese. But it’s so tasty that I promise it’s worth an extra few minutes on the treadmill.

I hope everyone had a wonderful holiday season and that 2013 is off to an amazing start.

Until next time,
Ryann

Cheddar and Green Chili Drop Biscuits

2012-12-13T13:50:00.001-08:00

Warm, Gooey, and Cheesy? Yes Please!!!

Ho, Ho, Holy Cow! How is it the middle of December already? I still have presents to buy, a couple of decorations to put up, and assorted other obligations that may or may not get done before the end of the season.

In the midst of all of this holiday hustle and bustle, I forgot to move “Jess” our Elf on the Shelf last night. Good thing the toddler is in preschool for a few hours today…I’ll just have to come up with some sort of crafty response as to why she moved this morning instead of after her midnight jaunt to the North Pole. Perhaps this gymnastics-inspired pose will serve as a good distraction?

"Jess" Hanging Around

Anyhoo, I promised in my last post to put up a few seasonal dishes this December and there’s definitely room on our holiday table for these Cheddar and Green Chili Drop Biscuits. In reality cheesy biscuits are amazing ANY time of year but these are a nice alternative to traditional dinner rolls.

Now, the recipes I post are usually healthy and made pretty much from scratch. However, this one calls for Bisquick (gasp!). But I promise you, they are simple and delicious and those are two big bonuses in my book—especially this time of year.

As you can see in the picture above, I made five giant biscuits but you could easily use less dough mixture for each and have maybe 10 small rolls per batch. Play around—the size of your biscuits is up to you. Here’s what I came up with.

Cheddar and Green Chili Drop Biscuits
Makes 5 large or 10 small biscuits

Ingredients:
1½ cups Bisquick (I used the HeartSmart version)
1 (7-ounce) can diced green chilis
¾ cup sharp cheddar cheese, shredded
¼ cup reduced-fat milk

Directions:
Preheat oven to 450 degrees.

In a medium bowl, combine all ingredients and stir well to distribute cheese and chilis evenly.

Use a spoon to “drop” the dough mixture onto a baking sheet lined with aluminum foil or parchment paper. (This amount should yield 5 large or 10 small biscuits.)

Bake 11-13 minutes at 450 degrees until biscuits are golden brown and a toothpick inserted into the center comes out clean.

Results:
These are SOOOOOOO good. How could they not be? They are warm, gooey, and full of cheese…it’s basically impossible to go wrong with that combo.

I call them drop biscuits because you literally plop them onto the baking sheet and stick them in the oven. No rolling pin or cutting implements required. Again, easy peasy. Just the way I like my recipes.

I served these biscuits with a large field greens salad topped with tomatoes, buffalo mozzarella cheese, a crab cake, and spicy mango salsa…but they make a great side to just about any dish, from holiday ham to roasted turkey. They would also pair nicely with chicken tortilla or Caliente Crock Pot Chicken and Vegetable Soup. Let’s not kid ourselves: They would even be good alone.

Stay tuned for more holiday favorites. I’m working on an orange-spice cranberry sauce and I’m also on the lookout for a good sweet potato dish I can modify. If you have family favorites you’d like to share, feel free to email them to me at ryanngroseclose@gmail.com. You can also post them in the comments section below.

Hope everyone is enjoying this crazy, yet wonderful time of year.

Until next time,
Ryann

Cheesy Sweet Potato and Leek Soup

2012-12-04T10:40:00.003-08:00

The picture doesn't do it justice...this soup is SOOOOO good!!!

Well, friends, the holiday season is in full swing and you know what that means—we are all BUSY. There are gifts to purchase and wrap, decorating to be done, parties to attend…and that’s all on top of our normal hectic schedules. It’s may be the most wonderful time of the year, but this mama could seriously use a few more hours in the day to get things done.

Now more than ever, I’m thankful for easy recipes I can toss in the Crock Pot. And this time of year is perfect for slow cooker soups. When I saw this one on Pinterest I seriously couldn’t stop drooling. But I wanted to make a healthier version so I swapped the hash browns for sweet potatoes, ditched the butter and half and half, used all cream of portabella mushroom soup, and added leeks and chicken broth. It still contains a cup and a half of cheddar cheese but hey, you’ve gotta keep at least one of the naughty ingredients, right? Here’s what I came up with.

Cheesy Sweet Potato and Leek Soup
Serves 4-6

Ingredients:
Olive oil spray
3 cups sweet potatoes, peeled and cubed
1 cup leeks, chopped
3 cups of condensed cream of mushroom soup (about 2 standard cans)***
1 ½ cups cheddar cheese, shredded (you can use reduced fat cheese if you prefer)
2 cups chicken broth or stock
1 teaspoon garlic powder
1 teaspoon black pepper

***I used 3 boxes of Trader Joe’s Condensed Cream of Portabella Mushroom Soup but it’s seasonal so it may not be available for much longer.

Directions:
Lightly spritz Crock Pot with olive oil spray. Add remaining ingredients and stir to combine. Cover and cook on high for 2-3 hours or low for 4-6 hours or until sweet potatoes are tender and cooked through.

“Swap”tions:
You could easily make this a vegetarian dish by swapping the chicken broth for vegetable broth. You could also toss in a little cooked chicken if you wanted to add more protein.

Results:
All I have to say is YUMMO!!!! I’ve mentioned before that I’m not a big fan of mushrooms so it’s weird that I’m in love with a soup that uses cream of mushroom as a base but it’s true. And let’s face it; anything with cheddar cheese melted into it is bound to be delicious. The hubs, who doesn’t really care for sweet potatoes, was pleasantly surprised by how much he enjoyed this soup. So it’s an all-around winner at our house.

The best thing about this recipe is that soups tend to taste better the longer you simmer them. So set your Crock Pot on low and forget about it while you are dashing around town, wrapping gifts, or watching holiday movies.

The next time I make this, I may cut the chicken broth in half (use 1 cup instead of 2) for a little creamier consistency but honestly, it was great the way it was.

If you are a fan of easy, hearty, and tasty soups, this is the perfect recipe for you. Give it a try and let me know what you think.

Until next time,
Ryann

Crock Pot Mexi-Mush

2012-11-29T11:22:00.000-08:00

The easiest Crock-Pot meal...EVER!!!

I know, I know…it’s been more than two weeks since my last blog post. I could go on and on about the holidays, sick kids, work, and whatnot, but it seems everyone around me is in the same boat so I’d just be preaching to the choir.

Since this time of year is notoriously hectic, I thought I’d share one of my easiest go-to Crock Pot meals. I make it even simpler and less time consuming by using cooked rotisserie chicken. My mom turned me on to this meal right after we brought my daughter home from the hospital. It’s so simple, even the parents of newborns can handle it—and if sleep-deprived zombies can do it, so can you!

The great thing about Mexi-Mush is that you can throw just about any bean/salsa/rice/cooked meat combo in the pot and it will turn out awesome. So, if you don’t see your favorite ingredients listed below, go ahead and add them. You really can’t go wrong. (Think diced green chilis, corn, jalapeños if you like it spicy, etc.) At any rate, here’s what I usually use.

Crock Pot Mexi-Mush
Serves 6-8

Ingredients:
Olive oil spray
2½ cups cooked chicken, shredded or cubed (I used rotisserie chicken)
2 cups cooked brown rice
1 (15-ounce) can black beans, drained and rinsed
1 (16-ounce) can chili beans (I used Bush’s pinto beans in chili sauce)
1 (14.5-ounce) can diced tomatoes with green chilis (don’t drain, you’ll want the juice!)
1 (16-ounce) jar salsa

Directions:
Lightly spritz Crock Pot with olive oil spray. Add chicken, rice, rinsed black beans, chili beans with sauce, tomatoes in juice, and salsa. Stir to combine. Cook on low for about 2 hours. If your Mexi-Mush gets a little dry, or if you prefer a soupier texture, you can add 1 cup of chicken broth or stock at any point during the cooking process. Since everything in this dish is already cooked, you’re really just heating it through and allowing the flavors to mingle.

Results:
Again, I can’t stress how foolproof this recipe is. Just toss the ingredients in the trusty old Crock Pot and heat them up for a couple of hours. You’re done. Had a busy day at work and don’t feel like slaving over the stove? Mexi-Mush. Marathon holiday shopping spree and dreading cooking? Mexi-Mush. In need of a little comfort food on a cold, drizzly day? You guessed it…Mexi-Mush.

It’s hearty, it’s healthy, and it tastes good. Check, check, and double-check. So, give this simple recipe a try and let me know what you think.

Until next time,
Ryann

P.S. I hosted Thanksgiving this year and made my own cranberry sauce for the first time ever. (I still can’t believe how simple it was!) That little endeavor has inspired me to work on more easy, healthy, and tasty holiday recipes. My goal is to post several of them over the month of December so you can share these dishes with your friends and family over the season. Cheers!