I’m having a healthy day what about you?

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Hello. Here we are again. It’s I’m having a healthy day what about you Thursday!!! Welcome back.

BREAKFAST: Oatmeal Cookie Cereal. I love this. I love it. Did I say that I love it. I have made it many times. There are times where I’m just in the mood for something and I can’t quite figure out what I’m in the mood for. Than I think of this and afterwards I think to myself: That HIT the SPOT! I usually use my unsweetened vanilla almond milk as I usually don’t keep the chocolate one in the house. Doesn’t matter either which way. thefithousewife.com is a great site, so many wonderful healthy recipes and fitness tips.

LUNCH: A regular salad. The meat of the salad was cucumbers, tomatoes, cheese cubes, green olives, cooked egg yolk and left over pork cut up. The lettuce was Romaine.  I mixed the meat of the salad with a tablespoon of Extra Virgin Olive Oil and a capful of Balsamic vinegar I also snuck a little ranch dressing into the mix. I feel that I eat healthy enough to be able to use dressing occasionally. I also threw some CHIA seeds into it.  I hadn’t had just a plain ole regular salad in awhile.

SUPPER: 

I love this black bean, corn and feta dip my friend Kelly gave me.  I usually dip corn tortilla’s. Today, I tried making a wrap using a Romaine Lettuce Leaf. It was super good. I have made this dip for party’s and it’s always a big hit. See below for recipe.

I also tried making Curry Red Pepper Soup. It came out good. Although, I didn’t leave the red peppers in the oven long enough and it was hard trying to get the skin off. OOPS. : ). I will post the recipe for this a little later.  It’s time to watch another Revenge episode with my husband before I go to bed. I also had 1/3 cup of regular spaghetti pasta with homemade collard green pesto. I really just wanted to try it since I made it for my husband’s supper.

Other little snacks I had earlier today. I had a couple small bites out of my daughters banana. I had a small handful of peanuts and I had one Bachman’s Butter Twist Pretzel.

BLACK BEAN, CORN and FETA DIP

1 can of black beans, drained and rinsed ( sometimes use dried black beans/soak and cook them)

One 6 oz package of crumbled Feta cheese

1/3 cup of balsamic vinegar

2-3 TBSP of sugar. I have used only 1 and threw in some cranberries

1 can of shoe peg corn, drained

4 scallions, chopped

1/3 cup of olive oil

Chop scallions. Combine them with the beans, corn and feta. Whisk together vinegar, olive oil, and sugar. Pour over other ingredients and toss. Chill for a few hours.

Curry Chicken Salad with Feta oh what a wonderful combination

I’m afraid to admit that I’m not too creative. ha ha. I would never of thought of putting feta cheese into Chicken Salad. It turns the Chicken Salad into a creamy goodness like no other.  It’s not over-powering, it’s just perfect. I keep on going back to this over and over and I have had many great reviews by friends.  Tonight, I toasted some pita bread and ate my chicken salad sandwich along with left over coleslaw. I also have some of my fermented vegetables on top of the coleslaw.  See below for chicken salad recipe. It comes from Jeff over at  goodwithoutgluten.blogspot.com

The recipe can be found on HERE:  I will also post it below

Curry Chicken Salad with Feta Cheese

1 half of boneless, skinless chicken breast- cooked
(if boiling the chicken, let it boil for a minimum of 25 minutes)
1 medium carrot, shredded
1 stalk celery, diced
1/ 4 cup onion- chopped
1/2 teaspoon curry powder (I sometimes do 1 tsp of curry powder)
1/3 cup mayonnaise (I do 1/2 mayo and 1/2 sour cream)
dash of cayenne pepper
1/4 of a apple, diced
1/4 cup fresh cilantro- chopped
sea salt and black pepper to taste
2-3 oz of feta cheese

Shred the cooked chicken breast into bite-sized pieces
Mix the carrot, celery, onion, curry powder, mayonnaise, cayenne pepper, apple, cilantro, salt and pepper together well in a mixing bowl.  Mix in the Chicken and Feta.

Collard green pesto

imageCollard Green Pesto. I got this recipe from my friend Tracey Miller.  She is a Board Certified Holistic Health and Wellness Coach and she was my coach last summer  for a little while.   Check out her SITE, she is truly  AMAZING! She helped me with a lot of things, one teaching me the importance of bringing vegetables especially greens, back into my life.

For some reason, I’m not a big fan of cooked collard greens as a side dish. I’ve tried it, but I’m just not a big fan.  This pesto is a great way for me to get my greens especially collard greens in. It’s very yummy. I have made it many times. I’ll usually separate the batch into about 3-4 containers and freeze them. I have used them on chicken pesto calzones, pasta, stuffed zucchini boats and stir-frys.

 

COLLARD GREEN PESTO

1lb bunch collards, ribs discarded, leaves roughly chopped (I sometimes use the Glory Food Bags of Precut Collard Greens)

1/4 cup pecans

1 1/4 cups grated parmesan cheese

1/2 cup pitted kalmata olives

2 cloves of garlic

1 cup of extra virgin olive oil

salt and pepper

Bring a large pot of salted water to a boil over medium heat.  Blanch collards until bright green, about 1 minute.

Transfer immediately to an ice bath to shock. Remove collards from the ice water and pat dry with paper towels and than transfer them to a food processor.

in a dry skillet, over low heat, toast the pecans until fragrant. Add everything to the food processor except the oil.

With food processor running, slowly drizzle in olive oil until peso comes together. Add salt and pepper to taste.

Thank You Tracey for this recipe.

I’m having a healthy day what about you?

IT’S THURSDAY “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU day!!!!  I think I can safely say that I ate healthy today. Sometimes I think it depends on a persons version of ‘healthy’. You can see from my posts that I eat healthy. I try to especially incorporate vegetables into my daily routine. When I drink milk, most of the time, I drink the unsweetened almond milk. As I have mentioned before and probably will again – I try to use oatbran, flaxseed, wheat germ, millet, quinoa in my eating lifestyle. I moderately eat pasta, rice, potatoes etc. I try to be fair with my portions. I believe in moderation for the most part. I try very hard to keep the processed stuff and junk food down to a minimum.

BREAKFAST:  Omelet with left over sausage, swiss chard,  some of the swiss chard stems, potatoes and cheese for the filling.  There was plenty of filling left over so looks like more omelets might be in the near future. : ).   I also had a blender drink consisting of peeled apple, kale leaves, and 1/2 of a lemon. I got this idea from Mrs. Buena  Vida over at http://mrsbuenavida.wordpress.com/.  However, I don’t have a juicer anymore. I had to add water to the blender.  It was refreshing and different from my normal unsweetened almond milk, spinach, and frozen banana blender drink I like to make.

LUNCH: Spinach, 1/2 of  Pita Pocket with Hummus spread on it and in the pita – Kale & Quinoa Salad.

SNACKS: I wanted to try making this dip. See if it was party worthy. : ). It is. I snacked on it a little today. It’s called creamy tapenade spread. I used Blue Corn Chips to dip. My 4 year old daughter really loves this dip. My husband also gave it a thumbs up.

SUPPER: Meatloaf, Spinach

*Meatloaf – The meatloaf recipe comes from a friend I went to school with. I call it Heidi’s famous meatloaf.  It has gotten a lot of great reviews by many. See below for recipe.

HEIDI’S FAMOUS MEATLOAF RECIPE:

1lb of lean ground beef (I sometimes like to do 1/2 ground pork and 1/2 ground beef)

2 eggs

1/2 cup plain bread crumbs

1-16oz package of shredded cheddar cheese (I sometimes do less)

1 T worchestershire sauce

1 package of pre-cooked bacon crisped and chopped (I have also cooked bacon from scratch)

1/4 cup of each mustard & ketchup (mixed together)

1 T mayo

salt/pepper

1 small can of French’s Fried Onion Strings

Pre-heat oven to 350. Blend all ingredients except for onion strings together (using only 1/2 of the mustard/ketchup mix in the meatloaf). Form into a loaf and spread remaining mustard/ketchup mix over the top. Bake for about 45 minutes or until fully cooked. Top with fried onion strings and cook until golden.

Italian Mock Bread for my cheese burger

I made the family cheeseburgers and hotdogs tonight. They had hamburger rolls. I had some of Galya’s Italian Mock Bread.  It’s so easy to make.  Click on the link above. That brings you to where the recipe on her site.   I also re-posted the recipe below.

I cut some of the bread into circles for my cheese burger tonight. I made some homemade cole slaw and served that as well. I have made this bread a few times over the years. I’m never disappointed.  Thanks again Galya.

RECIPE FOR GALYA’S ITALIAN MOCK BREAD
2 eggs
3 tbsp Parmesan cheese (the grated cheaper version is perfect here)
1/3 tbsp butter or cooking spray
1 heaping tbsp oregano
2/3 cup oat bran
1 pinch baking soda
1 pinch sea salt

Mix all ingredients and coat your pan with cooking spray or a dab of butter. Cook evenly on both sides until you get a nice brown crust.

Corn Salsa – Kale & Quinoa Salad w/Lemon-Parsley Dressing – Lime&Blueberry Muffins

Corn Salsa –  Lime&Blueberry MuffinsKale & Quinoa Salad w/Lemon-Parsley Dressing

I had a  delicious lunch. Doesn’t it look beautiful.  On my IF (intermittant fasting) days, I can eat a great big lunch as long as I’m eating super!!! healthy.

I actually had most of the Kale & Quinoa Salad as a side dish yesterday with some Curried Sheppards pie.  Today, I took the left over salad and chopped them up more finely. I than took a couple tortilla chips, spread hummus on first.  Afterwards, I  spread a layer of the Kale & Quinoa Salad.  It’s a great combination.  Thank you Mrs. Buena Vida, I’m very happy to have another Kale Salad recipe.  Double thanks for the hummus idea. I will be sharing a kale salad recipe I made a lot last summer on another blog.

I also want to thank Lee Supercharged for her Lime and Blueberry Muffins. It was the first time I baked with coconut flour. I can’t believe all the healthy ingredients in these muffins. I will be making these again. The only thing I should probably mention for those who might be similar to my husband, is he didn’t like them. He tends to be super picky when it comes to eating healthy foods.

Finally, thank you Meredith Wittman. Her recipe was in one of my Penzey Catalogs. I made this a lot last summer. I love the combination of the Lime Juice and the cinnamon. I usually put more cinnamon in mine.

You should be able to click on each recipe picture below to see a bigger size. Let me know if this doesn’t work for you. Any feedback is encouraged.  : )

Weight Plate Metabolic Circuits

I exercise every other day.  I sometimes will even just take weekends off.  I’m looking forward to talking more about my history and current exercise routines.   I exercised yesterday, so today I had no plans on exercising. However, my 6 year old daughter was begging me to exercise. She sometimes likes trying to mimick me. I also incorporate some fun little kid type obstacle courses at times for her.

I had this little workout saved in my firefox bookmarks menu.   I did three rounds with each exercise being done 5-6 times. I pretty much did exactly as the video showed except I did three rounds and the video shows one round.

I liked it a lot.  It was harder than I thought. I started with a 10lb plate, but it felt way to light. I ended up using a 25lb plate. I did this down in the cellar, but I love exercise routines that are simple to do in the backyard. I have a 6 and a 4 year old and I need to think about different exercise routines I can do while they are playing in the backyard.

The names of the exercise when using the plate are:

Overhead Squat
Swings (like kettlebell swings)
Bentover Row
Reverse Lunge and Twist
Diagonal Chops

I’m having a healthy day, what about you?

I decided to have a “I’m having a healthy day, what about you?” day every Thursday.  Let me know your thoughts about doing this?

Today is one of my IF (intermittent Fasting) days.

MEAL #1 – NOON  – Parsley salad, 1/2 slice of pizza, cookies:

I had the parsley salad talked about in an earlier blog.I also added 1/4 cup of unsalted sunflower seeds and some broccoli sprouts  in the salad.  In addition to the salad, I had the last 1/2 of a slice of pizza left over from last night. I had made a small pizza with an almond meal/cauliflower crust. I’ll talk more about this pizza in another post.

I also had 2 small cookies. Keep in mind that the cookies I had have no flour or sugar in them other than a very small handful of chocolate chips that were put into the entire batter. Peanut Butter, Banana, and Quick Oats were the main ingredients.  I’ll be posting about these cookies at a later time.

MEAL # –  FOUR PM – Greek Pasta and Shrimp Dish, Silky Spinache Soup:

My husband and I have a favorite little greek pasta and shrimp dish that I make. I used to have a blog called maryskitchenadventures.blogspot.com. The dinner we are having now is on that site.   The picture is from the other site also.

*Note* I normally would have waited until 5 or 6pm. I knew I was going out from 4:30pm until 7:30pm and didn’t want to eat that late.

Link to recipe is here:

Unfortunately, I  forgot to buy mushrooms for the greek pasta and shrimp dish.  I added onion and kale tonight.

I also had a small bowl of silky spinach soup with a tablespoon of organic coconut oil and some parmesan cheese.

Pasta isn’t something that I should be eating on IF days, but sometimes it just happens that way. I have been trying to stay away from a lot of carbs  – so I don’t mind so much when I do have them. I’m trying to stick to things like oat bran, quick oats, and quinoa to name a few. I also have the following on occasion: rice, potatoes, and breads.

I did exercise today. If there is a day to eat carbs, exercising days would be the best days to do that.

Crisp Fall Veggie Salad

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Hello delicious crisp fall veggie salad.  This is another recipe located in my nifty mini cookbook I talked about in my first blog.  I got this recipe from my Penzey catalog – Fall 2011.  I know it’s not fall, but it’s been chili and rainy here so this was perfect today.  I actually have plans on splurging/buying some spices from them some day soon.  I originally bought one or two spices from them and ever since I receive there catalog chalk full of awesome recipes. Here is there site if you would like to check them out.  PENZEY SITE

Here is the yummy recipe. Did I mention my 4 year old daughter Chaunda LOVES this!!!

CRISP FALL VEGGIE SALAD

1 tsp. Buttermilk Ranch Dressing Mix *Note* Any dry dressing mix will do
1/4 tsp. Dill Weed
1 tsp. Water
2 Tablespoons mayonnaise
2 Tablespoons buttermilk
1 1/2 cups corn kernels
1/2 cup peas
1/2 cup carrots, sliced in coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 red onion, finely chopped
In a small bowl,  combine the buttermilk ranch, dill weed, and water.  Let stand for 5 minutes.  Add the mayonnaise and buttermilk and mix well.  In a serving bowl, combine all of the vegetables.  Add the dressing and stir to combine.  Cover and refrigerate until serving.

My kids favorite silky spinach soup

imageSay hello to my 6 year old daughter Chayse. She is eating some silky spinach soup. This soup is so awesome. My kids absolutely love this soup. Chayse is a very picky eater so I’m always very happy when she eats this soup.   The recipe is from Tami over at runningwithtweezers.com… You can find the recipe in this link:

I also put the recipe below, with a few minor notes from myself. The recipe happens to be the first recipe in my mini cookbook I discussed in my very first post.

Silky Spinach Soup – serves 4

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 large clove garlic, minced
  • 1 medium russet potato, peeled and cut into even 1/2″ chunks.  *I sometimes use a large potato.
  • 4 cups good quality vegetable broth or 2 cups vegetable broth & 2 cups water. *chix broth is good to use too
  • 1 6 or 8 ounce bag of prewashed & dried baby spinach leaves
  • 1 small pinch (1/8 tsp) cayenne pepper or dried red chili flakes
  • 1 pinch fresh ground nutmeg – this was about 6 or 7 grates of fresh nutmeg on a microplane grater *can use dry
  • 2 tbsp. dry sherry *can use any dry white wine
  • salt & fresh ground black pepper to taste
  • grated Parmesan cheese, flat leaf parsley, watercress – for optional garnish

– In a large soup/stock pot, melt the butter over medium heat. Add the onions and saute until translucent, 3-4 minutes. Add the garlic and saute for another 1 to 2 minutes – you want the garlic to soften but not brown. To that mixture, add the peeled potatoes. Stir to coat and begin softening them for 2 to 3 minutes. Add the vegetable broth (or water) and reduce heat to a simmer. Cover and cook the potatoes until fork tender – around 12 to 15 minutes. Add in the spinach and cook until just wilted. In a Vitamix/blender (you’ll have to do this in 2 to 3 batches but the texture is amazing when using a Vitamix or high powered blender) or using an immersion blender, puree the soup to desired consistency. Return to the soup pot and stir in the sherry, cayenne pepper, nutmeg and salt & pepper to taste. Before serving, bring the soup back up to temperature over medium heat. Garnish with parmesan cheese and other desired greens and serve immediately.