Thursday Taste: Easy Egg Cups

This is real life.

I’m not a chef. I’m not trained. I’ve actually always had this thought that cooking was meant to be hard, take a long time to make anything worthwhile and always steered towards the “easy” way.

Truth is. I am simply a mom, trying to make a healthy lifestyle change for myself and my family.

Truth is. Most of the meals I make are NOT “Instagram worthy”. But you know what. That is real life. That is mom life.

Truth is. Most of the time I suck the first time I make something. But I keep at it. I keep trying.

And today I learned that I will not use baking cups when making egg cups again . . . 

Ingredients:

  • Nonstick spray or reusable silicone baking cups
  • 1/2 cup Almond Milk
  • 2 cups Egg Whites
  • 1 cup chopped peppers and onions
  • Dash of himalayan salt and ground pepper, if desired

 

Instructions:

1. Preheat oven to 350° F.

2. Line a twelve-cup muffin tin with fun silicone baking cups or spray with nonstick cooking spray. Set aside.

3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.

4. Evenly divide chopped peppers and onion between prepared muffin cups.

5. Evenly pour egg white mixture over onions and peppers.

6. Bake for 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

7. Enjoy! 

 

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Thursday Treat: Watermelon Pizza

Here’s a little Thursday Treat for you that your little ones are sure to enjoy. . . WATERMELON PIZZA

Ingredients:
• Fresh watermelon slices
• 4 tbsp reduced fat (2%) plain Greek yogurt
• 4 medium strawberries, sliced
• 2 tbsp fresh blueberries

Instructions:
• Spread each watermelon wedge with 1 Tbsp. yogurt
Top evenly with strawberries and blueberries

BREAK IT DOWN: The Ultimate Reset

I’m going to get REAL with you for a minute here.  I just conquered the Beachbody Ultimate Reset and I’m here to tell you all about it.  It’s a 21 day cleanse for your whole body broken into three weeklong segments.  Each week comes with its own set of challenges but believe me when I tell you that you still get to eat, it’s just under strict guidelines.  This is no juice cleanse.  It is not a quick fix.  It is about retraining your brain and your body with how you look at nutrition, how you process food.  This is about getting rid of bad habits that may be stumping your progress and hopefully creating new ones.

Each week you will cut more and more out of your diet.  Starting with refined foods and animal products then eventually grains and legumes, which will have you eating a diet of fruits and veggies for your final week.  I loved that it was a gradual process and not cutting everything out all at once.

Each day you will eat 3 meals and 1 snack (which is optional).  And yes you can still have your Shakeology, of the Vegan variety (of which there are now more options!!)
For me, doing this detox was about getting over a plateau that I had been struggling with ever since I stopped breastfeeding my son.  It was about stripping down my nutrition to figure out what is and what isn’t working well with my body.
There were two issues that came up for me while on the reset: First, NO WORKING OUT FOR 21 DAYS.  That was more of a struggle for me than I ever thought it would be. But when you spend the last year focusing on your health and fitness, my workouts had become more of an outlet for me and I didn’t fully realize that until this moment.  And second, I was forced to cook up three separate meals every night.  Yikes.  My son has quite a few allergies so he gets his own dinner, then my husband and finally my own dinner.  This got old for me real quick so lucky for me they also have what they call the “Reset In A Crunch” meal plan which became my saving grace.
Here is a sampling of my meals during my 21 Days:
I won’t lie to you.  I did have a cheat or 2 during my 21 days.  But I didn’t let it get me off track and I jumped right back on the plan ASAP.  It is also imperative that you hydrate, so lots and lots of water.  Aim for a gallon of water a day.
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This program is hard but YOU WILL GET RESULTS!  Stick with it for 21 days and you will feel better, you will lose weight, you will cleanse your body of all that nasty stuff, you will have created better habits and broken yourself of bad habits.
My results were quite astounding: down exactly 10 pounds and over 4 inches in my waist and hips alone.  But now it’s about how I continue to keep moving forward and not ruin my results by going back to my old ways.
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Interesting in learning more or trying the Ultimate Reset for yourself??  Email me at jennsanny@gmail.com

Thursday Taste: Turkey Lettuce Wraps

Have you ever tried the lettuce wraps at PF Changs??  If so, then you know that are delish but not so summer body friendly.  So, while I am always on the lookout for new recipes that allow you to feel full without going crazy, I also like to attempt to recreate some of my favorites just in a more healthy, easy to cook way.  That is where these Turkey Lettuce Wraps come in to play.

 

Ingredients:

  • 1.5lbs Ground Turkey
  • 1 tsp Garlic Powder
  • 2 tsp Minced Garlic
  • 1 tsp Chili Powder
  • 1/2 Medium Onion – diced
  • 3/4 Cup Water
  • 3/4 Cup Tomato Sauce

 

Instructions:

  • Put the Ground Turkey in a large skillet on medium heat, stirring frequently until all the pink is gone
  • Add in all the spices including the minced Garlic – stirring frequently for about 5 min
  • Add in the diced onion – let cook for about 5 min
  • Add in the water and tomato sauce – mix throuoghly – let cook for about 15 minutes
  • Give it a little taste test . . mmmmm
  • Add the turkey mixture to your lettuce leaves
  • Serve and ENJOY!

 

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Makes about 6 servings – each servings is 1 Green, 1 Red.

Thursday Taste: Your New Favorite Chicken Recipe

When I say that I am turning into Martha Stewart it is in fact because, thanks to my sister, I am obsessed with her cookbook ONE POT.  This is where the below recipe for my new favorite chicken dish comes from.  The video you’ll see is of the recipe as is in the cookbook but I have amended the recipe below to beef up the veggies!

Ingredients:

  • 4 Boneless Chicken Breasts
  • 3 tbsp Extra Virgin Olive Oil
  • 2 pints Grape Tomatoes, halved lengthwise
  • 1/2 cup pitted Olives
  • 10 medium Shallots, halved
  • Garlic Salt
  • Mrs Dash No-Salt Seasoning

 

Instructions:

  • Preheat oven to 375 degrees
  • In medium bowl (or plastic container), combine tomatoes, shallots, chicken, olives, EVOO, salt (to taste) and Mrs Dash (to taste) and mix thoroughly
  • Transfer all ingredients to roasting pan in a single layer and place in oven
  • Roast in oven until chicken temp reaches 165 degrees, approximately 40 minutes
  • Serve and ENJOY!

 

 

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(21 Day Fix Containers: 4 servings – 1 Red, 1 Green)

Thursday Taste: Oven Roasted Veggies

Sometimes the hardest part is knowing where to start.  With not being very well-versed in the kitchen, I always knew that if I was going to be cooking, then it had to be easy and bonus points for being less time consuming.   Especially being a mom, I value my time.  This recipe here is one I make up virtually weekly as part of my meal prep to have on hand for an easy heat- up for my lunch or to add to any dinner.

This is my “go to” side dish and way to make up my veggies. You can cook it up in large enough quantities to get you through the week.  I like cauliflower, brussel sprouts and asparagus but you could do this with almost any vegetables.

Ingredients:

  • 1 head of Cauliflower
  • 17oz bag of Baby Brussels Sprouts
  • 1 lb Asparagus
  • 2tbsp Olive Oil
  • Sprinkling Mrs Dash No-Salt Seasoning
  • Sprinkling Garlic Salt

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Instructions:

  • Pre-heat oven at 425 degrees
  • In a bowl or tupperware container mix up the brussel sprouts, chopped asparagus and cauliflower
  • Add in the olive oil, Mrs Dash seasoning and garlic salt
  • Mix thoroughly
  • Place seasoned vegetables on baking sheet
  • Place in the oven for about 40 – 50 minutes, stirring about halfway through
  • Serve and ENJOY!

Slow-Cooker Balsamic & Garlic Chicken Breast

Chicken is not just for your summer bbq anymore.  It’s slowly become my new go-to for easy winter crockpot dinners.  The beauty of a slow cooker is that you only need  a few ingredients and the dinner cooks itself!

Ingredients:

  • 4 chicken breasts
  • 2 tbsp Minced Garlic
  • 2 tbsp Olive Oil
  • 16 oz bag of peeled Baby Carrots
  • 1 small chopped Onion
  • 1 tsp Garlic Salt
  • 1 tbsp Balsamic Vinegar
  • Salt & Pepper to taste

Instructions:

  1. Drizzle the olive oil and 1 tbsp garlic on the bottom of the slow cooker
  2. Add in carrots to one side and peeled onion to the other sided
  3. Place the chicken breasts on top of the carrot and onion
  4. Drizzle the balsamic vinegar on top of the chicken with the other tbsp garlic
  5. Sprinkle the garlic salt on top with a dash of salt & pepper
  6. Cook on high for 6 hours

 

 

ENJOY!

 

Bake, bake SUGAR COOKIES (Gluten Free)!

When it comes to me in the kitchen, I have pretty much steered clear, that is until I began my journey to a healthier, stronger me last January.  This came in handy when we first found out that my son had a number of allergies as you never really know what is in your foods these days.

Over this past weekend, I got to thinking why not try my hand at baking.  I’ve dabbled here and there but only every so often and I wanted to have something fun and special that I could do with my tiny human around the holidays.  When I got to remembering the yummy goodness that my mom used to make for Christmas when I was a kid so much of it contained items that my little man just simply can’t have.  Whelp.  Here goes making them “tiny human friendly”

Now these aren’t coming at you in a healthy way as that will be another project!

First up . . . Gluten-Free Sugar Cookies

Ingredients:

  • 1.5 cups Gluten Free Flour (you could also make this mixture yourself but this is easier.)
  • 1 cup Corn Starch
  • 1 tsp Baking Powder
  • 2.5 tsp Xantham Gum
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 cup Crisco
  • 1 Egg (or 1/4 cup Liquid Egg Substitute)
  • 2 tsp Vanilla

 

Directions:

  • Preheat oven to 350 degrees
  • Place all ingredients in mixer and blend
  • Scoop out all dough; place on wax paper
  • Roll out your dough; use desired cookie cutter (or vase in my case) to cut out your cookies
  • Place cut cookies on cookie sheet
  • Decorate with fun sprinkles (or icing after baking)
  • Bake in oven for roughly 12 – 15 minutes
  • Cool and ENJOY!

 

Thursday Taste: Sweet Potato Fries

My husband is a “meat and potatoes” guy through and through and I well . . .  am not!  So I have to try to be creative or somehow make healthy items taste good so he comes over to my side.  Sweet potato is a great meld of both our worlds when it comes to food.  Better for you than french fries and delicious.

I always like to remind people that when it comes to me and my cooking skills – they are virtually nonexistent.  Which for you means you’re going to get a tasty dish that is easy to make.  If it’s not easy, I don’t make it.

 

Ingredients:

  • 2 – 3 medium Sweet Potatoes
  • Extra Virgin Olive Oil (enough to coat potatoes)
  • 1 tsp Mrs Dash No Salt Seasoning
  • 1 tsp Garlic Powder

 

Instructions:

  • Slice sweet potato
  • Place in large bowl
  • Add in EVOO and seasoning
  • Toss
  • Spread on baking sheet
  • Place in oven at 425 degrees for about 30 minutes or until crispy
  • Serve and ENJOY!

 

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Here’s a hint: I tend to cook ALL my vegetables this way.  🙂

 

Thursday Taste: Crockpot Pork Chop with Onions and Potatoes

It’s no lie when I say I am no Martha Stewart or Gordon Ramsey in the kitchen.  Prior to becoming a Beachbody Coach, I had only made two meals – Beef Stews and Macaroni.  I am all about easy, convenient and tasty.  So when you see recipes on my blog it is because they taste good, are healthy and relatively easy to make.  This is one I thought up in my sleep and decided to give it a try.  I think you’ll like it!

CROCKPOT PORK CHOPS WITH ONIONS AND POTATOES

Cooking time: 5-6hours

Yields: 2 servings

Ingredients:

  • 1lb Pork Chops
  • 8 oz Pearl Onions
  • 1 cup Low-sodium Chicken Broth
  • 2-3 Medium Potatoes, chopped
  • 2 tsp Minced Garlic
  • “Dash” of Rosemary
  • 2 tsp Honey

 

Directions:

  1. Add all ingredients to your crockpot, except the honey
  2. Cook on low for 5 – 6 hours
  3. Add honey after 4 – 5hours, cook on high for the last hour
  4. Serve and ENJOY!