One word for you…yum!
I saw a recipe for this that turned out well, but wasn’t perfect for me. The crazy thing is…I took out the milk! And I liked it much better. Plus, that means that it counts as just a red on the 21 Day Fix!
Salted Caramel Shakeology
1 serving chocolate Shakeology
1tsp caramel extract
pinch sea salt
water & ice
Just put them together and blend…and enjoy!
Can you say yum?
This is how I do delicious! This is a simple and healthy dessert recipe that is also easily modified to suit your tastes and ingredients.
The basic recipe:
1 banana, frozen in pieces
~1T almond milk
Whirl in a small food processor until smooth, breaking to scrape sides as needed.
You can do that, right? Here, I added chocolate protein powder (I used this) and drizzled natural peanut butter over it. I’ve also added instant coffee, berries, and left it the way it was. Tasty, healthy and easy…triple threat!
I tried a new recipe (if you can call it that!) yesterday and it came out wonderfully! I’m a little worried for the kale that’s in my fridge because these are high on my make again list.
I started out by removing the leaves from the Brussels sprouts. I chopped off the ends, removed some leaves, chopped, removed, and on and on until I could go no further and moved on to the next one. I measured in my green 21 Day Fix container, but you can make more.
Then, I added 1t of olive oil (as that was my plan for lunch) and the 21 Day Fix Mediterranean seasoning and mixed to coat.
Then it was onto the sheet and into the oven! I had preheated to 350…well almost preheated! I would put them in for 10 min, but since I didn’t fully preheat, I put them in for 13 minutes.
They came out deliciously crunchy! So good with my lunch yesterday. I think these are a new staple for me. I’m glad I picked up a good amount of Brussels sprouts so I can make more!
Seasoning of choice
Preheat oven to 350.
Remove leaves from Brussels sprouts and put in a bowl.
Add oil and seasoning. Mix to coat.
Spread on a baking sheet. Put in oven for 10 min or until leaves begin to brown.
I made these hoping a certain small child might like it. She didn’t. But luckily I did and had no issue with finishing the rest of them! I used a recipe and changed it up for what I had/what I’ll eat (not actual pepperoni).
2 cups cooked quinoa
2 large eggs
1 cup frozen peppers and onions
1 cup fat free shredded mozzarella cheese
2 tsp minced garlic
1 tsp dried basil (could use more!)
1 cup chopped turkey pepperoni slices
1 tsp dried crushed oregano
pizza sauce for dipping (not pictured)
Preheat oven to 350 degrees.
Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
Distribute mixture into a greased muffin tin, filling each cup to the top and press down gently to compact.
Bake for 15-20 minutes.
Made 11 muffins
I made this recipe from Clean Eating magazine the other day. I like it a lot, but the baby LOVES it. I put it in refillable pouches (I have these) and she sucks it down. A great way to get in some extra greens! The servings are adult servings though. I think it would be 3 servings for each of us (so 3 adult, 3 13 month old servings) if we wanted to have it together. I’ll probably have 2 since she’s loving it so much. Food has been a bit of a struggle lately with most taking a trip to the floor, so if she likes it and it’s healthy, I’ll definitely take less!
Kale Sweet Potato Mash
serves 4 adults
-2 large sweet potatoes, peeled and diced
-8oz chopped kale (about 7 cups)
-1/4 cup almond milk
-1TBSP raw honey
-1/4tsp sea salt
-Bring a large pot of water to a boil.
-Add potatoes to boiling water. Cover, reduce heat to medium high and cook for 10 min
-Add kale, cover and cook for 10 more min, until potatoes and kale are soft. Drain and return to pot.
-Add milk, honey and salt. Either roughly mash with a wooden spoon or, if you’re putting it in pouches, use an immersion blender to smooth it out (I didn’t fully puree it…there are still decent chunks but it has been soft enough to get out of the pouch so far).
Not the best picture, but it was super tasty!
I went looking online for something new to make for an afternoon snack. I’m slowly (more slowly than I’d like!) trying to clean up my day to day foods. It’s hard. I want to make good choices, but I also need things quick. I always think I’ll have time to prepare something, but then work gets busy, the baby is home and I want to get some sleep (at different times of the day).
I focused on recipes for 1) single serving items that had 2) oats. Single serving so that I can grab it and oats so that I could boost supply a little more. I’m always looking for ways to get supply up! I thought I had a recipe for oatmeal muffins, but the one I found doesn’t seem like it’s the one I used to make often. So pinterest it was! I found a recipe, didn’t modify it too much, and just had one (though it put me over my calories for the day, but I was hungry today! ) and liked it. Plus, it had not only oats but also flaxseed. So I shall share!
Oatmeal Applesauce Muffins with dried cranberries
1 c. dry old fashioned oats
1 c. unsweetened applesauce
1/2 c. unsweetened almond milk
2 egg whites
2 Tbsp. ground flaxseed
2 Tbsp. + 1 tsp. coconut oil
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
3/4 c. whole wheat flour
3/4 c. dried cranberries
Preheat oven to 375 degrees. Prepare muffin tin by lining with paper baking cups or cooking spray.
Combine oatmeal, applesauce, milk, eggs, flaxseed and oil in medium bowl. In another bowl combine all dry ingredients including fruit. Make a well in center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined.
Fill muffin cups 2/3 full. Bake 15 – 20 minutes. Cool on wire rack.
They were out of the oven within a half hour of starting to cook them, so I call that a win. I think I liked my other ones better, so I’ll still look for that recipe but these are a good substitute!
First, lots of people have asked me about the ingredients for the lactation cookies. I got anything difficult to find on Amazon – vat of coconut oil, brewers yeast, ground flaxseed and dairy free chocolate chips. The coconut oil and flaxseed were easy to find, but I wanted large amounts and it was cheaper this way!
Yesterday, we went to a Yogibaby class…yoga for mom and baby. Baby was not into it. She cried most of the time so we ended up having “calm the baby at the yoga studio” time. She did laugh at the end so maybe she liked it. We will try again! I didn’t really count it as a workout but I feel some soreness from a few things we did!
I’m feeling so close to all better. The only time I’m having sinus pain is when I exercise, and even that is minimal!
Workout yesterday – TurboFire HIIT25 and Stretch10
Workout today – practicing TurboKick
I’m still not feeling even close to 100% yet. Most of the day, I am fine with a little pain that doesn’t bother me much. But if I try to exercise more than walking, I get the face pain. I really hope this goes away soon. I’m going to try working out again tonight and see how it goes. Luckily it has been fairly nice out so the baby and I have been able to get out for some walks.
I am trying to make us dinner more often. Finding dishes that my husband and I will both eat has always been difficult. I don’t eat red meat or pork, he won’t eat any ground beef alternatives. He doesn’t eat soups, beans, quinoa, or fish. I like my food pretty healthy and easy to make. We eat a lot of chicken, and end up fixing separate dinners most nights. I think that it would save us money to have one meal that I make for us each night. So I’ve looked for some recipes, aiming to find 2 suitable ones a week. Last week, I found 2 and made one on Friday.
I found this on pinterest. It was just a picture of the ingredients with instructions underneath so I don’t know where to credit it to!
Crockpot Pineapple Chicken
1.5 lb Chicken breasts
1 can crushed Pineapple (I used chunk because I had it)
Sweet BBQ sauce (I used half the bottle)
Cook in crockpot on low for 6 hours. I served it over brown rice.
Workouts have been mostly walking. Hoping to be up to more soon!