Thursday, May 10, 2018

Cabbage Tacco

Cabbage Tacco

1 head of cabbage
1 medium onion, chopped
1lb ground venison (other lean protein is fine)
1 bag rice cauliflower
1 cup chicken broth
Taco seasoning
Shredded cheese
Chili powder

Bean Salad 
1 can black beans
1 can kidney  beans
1 can garbonzo beans
1 can pinto beans
1/2 red onion
1 green bell pepper, diced
Lime juice

1. Sauté 1/2 onion in pan for 3-4 min. Add cauliflower rice and broth to the pan. Cover and let cook for 10-12min or until tender. Set aside
2. Fry up ground protein in pan until brown. Add taco seasoning and set side
3. Pour all beans into a mixing bowl, diced onion, diced green pepper, lime juice (as much as you would like), 2 TBP EVOO, salt and mix together
4. Slice bottom of head of cabbage and use the leaf as a shell. Pour in cauliflower topped with meat then to,ago, onion, cheese! Plate with bean salad on the side!

Guilt with Food

So if you have followed me you know my entire life FOOD has been at the center! Always controlling parts of me! I started with clean eating and portion controls awhile back and it changed EVERYTHING!

I had no clue what healthy food was! I had no idea that eating a plate full of fried chicken and Mac and cheese was bad (okay I probably knew that one but I also ignored it)! Educating myself on what my body needs was awesome! I dove in head first!

I started cutting out things, I made substitutes, I gave up stuff, and ya know what? I always felt GUILTY! Guilty when I wanted a brownie, guilty when I wanted to drink with friends, guilty for wanting a salad dressing that was more than just 3 drops!

But recently I was introduced to something new, a program that’s main idea was “Track it and see!” Yeah I have to eat veggies but I can dip them and drench them in things that make them taste yummy! Yeah I eat oatmeal and bread and even brownies! I just track it!

See the thing with this program is learning what healthy living is like and doing it most of the time while STILL living life with a Margarita in hand! It’s changing our mindset with food!

What is food used for? How can I make it yummy? Do I really need that? ALL questions I have asked while following along! And the answer is fuel, CHEESE (jk,  it seriously cheesy spaghetti squash, yummm!), and no I really don’t need a whole bowl of popcorn but when I do actually need it, it’s there!

No deprivation, no guilt, just 3 meals a day and 1 snack with lots of veggies, proteins, and fiber filled carbs!

So as I shred off the weight and eat my DQ cone I can’t help but smile to myself and think, man it feels GOOD to be free from the food guilt!

(The above program mentioned is 2B mindset)

Sunday, November 19, 2017

Thanksgiving Sweet Potato Casserole

This is my favorite dish during thanksgiving! Probably because of its sweetness! There is A LOT of added sugar to this dish BUT I have a great alternative for ya!

2 lb Sweet Potatos cooked (you can cheat and used canned in light syrup but it will add more sugar)
2/3 Cup Unsweetened Apple Sauce
Chopped pecans for topping
Dash nutmeg

1. Cook sweet potatoes until soft.
2. Scoop insides out and place in mixing bowl. Add the apple sauce and dash of nutmeg and blend with hand mixer
3. Greece baking dish and pour in dish. Top with pecans and spray top with Pam so they will roast
4. Bake at 350 for 30 min

Friday, November 17, 2017

Thanksgiving: Mashed Potatoes

Believe it or not I am NOT a mashed potatoes fan! I know call me crazy! But C loves Mashed Potatoes! To make them really smooth and creamy often calls for heavy cream, butter, and milk! But here is a great alternative to make it less calories, fat, and even more protein!

6 large Idaho potatoes (use Yukon Gold but more of them)
2 Cups Greek Yogurt plain
1 TBS Garlic Powder
3 TBS Almond Milk (may need to add more)

1. Boil the potatoes until soft
2. Place in bowl and add Yogurt, almond milk, garlic powder, salt, pepper
3. Mix with hand mixer until smooth!

Thursday, November 16, 2017

One Pan Chicken and Broccoli

This is a GREAT quick and easy meal!! One of my go to when I need something healthy and quick!!

4-8 chicken thighs (breast are better for ya!)
2 heads of broccoli
DASH seasoning *no salt so perfect taste without the sodium!
Olive oil
1/2 onion

1. Pre heat oven to 375
2. Cut broccoli off head and into bite size pieces. Chop up onion and toss in olive oil
3. Spread parchment paper on pan for easy clean up! One 1/2 plan place chicken and sprinkle with DASH seasoning. The other 1/2 pour broccoli and onion
4. Bake for 40-45 min depending on sjze is chicken yoj may need to cook longer!

Thursday, November 2, 2017

Mac and Cheese-Comfort Food Done Healthier

So Tuesday night was Halloween and it was COLD!!! Snow and all! The clouds, the cold, the idea of winter quickly approaching had me CRAVING some comfort food, specifically Mac and Cheese! But I really didn't want all the carbs, the calories, etc!

So I put in the ingredients I planned on using into my food app and turns out a serving (3/4 cup) of this stuff is only 290 calories!! Talk about a WIN! 

So this mac and cheese nutrition value is as follows:

Total Fat: 20grams  
Carbs: 10.9g
Fiber 1.1 grams
Protein 8.2 grams
Sodium 239 mg 

A little high on fat but low on everything else!! Here is the recipe: 

2 Cups GF Rice Pasta (substitute whole wheat pasta) 
3 Cups chopped Cauliflower 
2 Cups Coconut Cream
2 TB Butter 
2 1/3 Cup Shredded Cheddar Cheese 
1/2 Onion Chopped 
2 ts Garlic Powder 
4 Slices Turkey Bacon 

1. Preheat oven to 375 degrees
2. Cook pasta as directed by the box. When water boils also add in chopped cauliflower. After cooking drain the water and set aside. 
3.. In a separate sauce pan, melt 2 TBS of butter and place 1/2 chopped onion in the pan to sauté along with chopped up turkey bacon. Add garlic powder to cooked onions 
4. Once the onion is browned pour in 2 cups of coconut cream. Use only the cream part and let the cream mixture get warm. Once it is near boiling add in 2 cups of shredded cheese and mix untill the cheese is melted into the cream (it should turn yellow and no chunks of cheese left). Set aside the extra cheese to top the dish.
5. Pour sauce over top of noodles and cauliflower then pour into a pan to bake. Sprinkle leftover cheese on top and bake for 25-30 minutes or until cheese on top has melted and bubbled 
6. Cool and enjoy! 

Wednesday, October 25, 2017

Healthy Fall Chili (Crockpot)

If you are like me you make Chili almost every weekend! Haha because its SUPER easy and last for awhile! My neighbors and I just had a pumpkin carving party where we each made a chili! I went with my typical "healthier" option!

Check out the Recipe below! It even fits into the 21DF containers! 

1lb Chicken shredded or Ground Turkey
1 Can Chicken Broth
1 28oz Can crushed or puree tomato 
1 Butternut Squash chopped 
1 Green pepper chopped
1 Red pepper chopped
1 Onion chopped 
1 can Chili Beans low sodium, drained and rinsed 
1 can White Northern beans, drained and rinsed 
3 dashes of Chili Powder 
2 dashes of Garlic Powder 

1. Place the chicken (raw) into the crockpot or if you are using ground turkey make sure to brown the turkey first! 
2. Place in the liquids, veggies, beans, and season! Cook on low for 6 hours or high for 3! 
3. Enjoy! 

You can serve with some shredded cheese or my favorite is with corn bread :) Yumm!