Monday, October 28, 2013

What's For Dinner? Week of 10/28/2013

Hi Everyone!

This week I'm going to try something new and we'll see how it goes.  I am a HUGE planner and meal planning takes up A LOT of my time.  I spend at least 2 hours on the weekend just coming up with a menu for the week, as well time spent shopping for everything and any prep that's needed - sometimes, it's literally an 8 hour event!!  If you have an easier way of doing this, please PLEASE share it with me!

And, since this is something I do every single week, AND many of you have asked me to share my weekly meal plans, I thought this would be a great way to do it!

It'll be a work in progress so bear with me!  If there are any recipes you'd like to share with me, please leave a comment below.  I am typically working out after work, so you'll see my dinners are quick and easy most of the time!

Have a healthy and happy week!




Weekly Meal Plan
Week of 10/28/2013
Monday
Rotisserie Chicken or Turkey with green beans
Notes: 
I have training and THEN have to hit the grocery store afterwards, so it’s a grab and go meal tonight!  Rotisserie chicken is a great, quick, grab and go meal and the protein it provides is great for after workout muscle repair!
Tuesday
Nathan's all beef hot dogs, broccoli and cauliflower (organic mac & cheese for the Hubs)
Body Pump after work, so another quick dinner!
Wednesday
Spaghetti Squash and Italian meat sauce
Cardio after work and this is an easy one, too:
I made a quick roasted tomato sauce a few weeks back with my tomatoes & threw it in the freezer, so that's what we're having with some ground beef, toss it with some squash and viola!
Thursday
Slow cooker pulled chicken with quinoa
Happy Halloween!  A girlfriend of mine is making this and coming over to hand out candy to the kids - can't wait!  Our hubs will be super excited about this dinner!
Friday
Leftovers or Dinner Out
I very rarely plan meals for Friday nights because by the end of the week, I'm done...we usually play it by ear and if there are leftovers, great - if not, we head out for a "mostly" healthy dinner!
Last week, we had steaks at home with mushrooms and onions!

Note:  for breakfast and lunch, I keep things really simple.  Mostly egg white scrambles with whatever veggies I have in the house, or egg casserole (4 out of 5 days, this is what I have for breakfast).  Lunches are typically big ass salads made from veggies and any leftovers from the night before or tuna with cottage cheese and organic carrots and cukes.  And, if I have a fun recipe to share with you, I definitely will!

So there you have it!!  Hope this is helpful to you!!

Tuesday, October 22, 2013

Thai Chicken with Coconut-Peanut Sauce

Pin It

Happy Tuesday, everybody!

Things have been crazy insane at work and I've been training for my big race this weekend, The Blood and Guts 5K.  I am nervous as hell and I just hope that I can keep up with my teammates...as well as not get spooked by the freaky zombies.  I'm a chicken, you guys.  Seriously.  I don't even like to play Marco Polo in the pool.  We picked up our costumes today, so you'll have to check out my Journey page next week for pics and results!

Now, on to this week's recipe.  This was a quick and easy one, I adapted this from Once Upon a Chef, and made only a few slight changes.  By the way, check out her blog, she's got some great recipes on there and I started following her when I found this recipe for her Big Italian Salad and the dressing that goes with???  To...die...y'all.

Okay, let's get to it!

Ingredients:
Chicken Marinade:
1-1b thin sliced boneless, skinless chicken breast (you can also pound yours thin if they didn't come that way)
2 tsp extra virgin olive oil
1T light brown sugar
2 1/2T curry powder
1/2 tsp ground ginger
2T liquid aminos or low sodium soy sauce
zest of one small lime

Peanut Sauce:
1/2 cup unsweetened coconut milk (from the can)
2T light brown sugar
1 1/2T creamy peanut butter
2 tsp liquid aminos or low sodium soy sauce
1 1/2 tsp of red chili paste
2 tsp curry powder
juice of one small lime

Preparation:
To marinate the chicken, mix together all of the marinade ingredients in a resealable bag, then place the chicken in, being sure to coat all of the chicken pieces.  Place in the refrigerator for 2 hours, up to overnight.




Once marinated, remove chicken from bag and discard juices.

Heat your grill to medium high heat.  Grill on each side about 4-5 minutes, or until no longer pink.

Meanwhile, in a medium saucepan over medium high heat, add the peanut sauce ingredients and mix.


Bring to a simmer, and simmer for about 5 minutes, stirring occasionally.


Remove from heat and serve the sauce over the grilled chicken.  It was perfect over broccoli and cauliflower, too...

I even added a little bit more chili paste to give it a kick!

Now, let me just tell you a little bit about the taste of this sauce.  It is FAN-Freakin-TASTIC.  Don't toss any extra out, if you have any!  Use it the next day on a salad or over any leftovers, it's just as delicious cold!



Nutrition:
Serves 4

Chicken:
Calories 128 / Carbs 3g / Fat 4g / Protein 20g / Fiber 0g / Sodium 655mg

Sauce:
Calories 125 / Carbs 10g / Fat 9g / Protein 2g / Fiber 1 / Sodium 323mg

Linking up for Tips and Tricks Tuesday!

exploring Domesticity

Tuesday, October 15, 2013

Coconut Cranberry Almond Wild Rice

Pin It


Oh you guys.  This stuff is like happiness-in-your-tummy good.

Creamy coconut milk, nutty wild rice with the tangy sweetness of cranberries....YUM!

A perfect Fall breakfast or save it for dessert...enjoy it warm or cold - however you choose to enjoy it, it's delicious!

And SO healthy!  I used a blend of red and white quinoa, wild rice, brown rice and farro.  This'll stick with ya and keep you nice and satisfied 'til lunchtime.  Don't have these ingredients on hand?  Just use brown rice; it's just as super yummy!  Be sure if you are using brown rice you watch the timing; it won't take as long.

Super easy to throw together while you're doing your Sunday food prepping for the week, or on your next lazy Saturday!  A nice warm bowl while you're all curled up under your blankie!

Ingredients:
1/2 cup Nature's Earthly Choice Three Continent Blend (again, you don't have to use this)
1/2 cup farro (farro is an ancient whole grain)
4 cups light coconut milk - I used So Delicious Sugar Free Vanilla from the carton, you can use light coconut milk from the can if you choose.
3T unsweetened shredded coconut
1/2 cup dried cranberries
1oz chopped almonds


Farro - so nutty and hearty!!



Preparation:
Place the wild rice, farro, shredded coconut and coconut milk in a medium saucepan over med/high heat and bring to a boil.



Reduce heat to simmer and simmer uncovered until the milk is absorbed; approximately 30-40 mins.

Remove from heat and stir in the cranberries and almonds.

Serve warm and refrigerate any leftovers (if there are any!).



If you prefer a creamier texture, just add more coconut milk to your bowl.

Nutrition:
Serves 4 (approximately 3/4 cup serving)
Calories 334 / Carbs 49g / Fat 12g / Protein 8g / Fiber 7g / Sodium 75mg

Linking up for Tips and Tricks Tuesday!

exploring Domesticity

Tuesday, October 8, 2013

Maple Vanilla Cashew Butter


Pin It
Wow.

That's it; that's all...just wow.

You probably want to know a little bit more than that about this deliciousness, don't you?

Well, here you go:

It's only 3 ingredients.

It's healthy.

It's clean.

Did I mention that it's also delicious?

Oh, yah, and it tastes like Raw. Cookie. Dough.

Have I sold it?

Ingredients:
2 cups unsalted cashews - I used the pieces
1/4 cup organic maple syrup
2 tsp vanilla extract



Preparation:
Place the cashews in a food processor. You're going to need a food processor for this one because it's the only way that I've found to get the nuts ground enough to begin to release their oils which then makes the "butter."

Process the cashews for about 1 minute then stop.  Using a spatula, scrape the sides to get everything altogether and happy again. 

Process again for about 1 minute.  Continue...

At first it will start to look like course meal:



Then it will start to come together:


At the point that it's all creamy, add the maple syrup and the vanilla and pulse until it's all nice and mixed.


Remove
the butter to a mason jar or container...or a spoon...This made 1 cup of cashew butter.  Store in the fridge.

I adapted this recipe from My Whole Food Life and she used almonds which I think would also be amazing.  (Check this blog out, she's got some really great stuff on there!).  The next time I make it with cashews, I will probably cut down the maple syrup to 2T...cashews have a naturally sweet flavor anyway, so I don't think it will be missed.  You could try it either way.

This morning I had some on Kashi waffles with blueberries.  I can't even tell you how good it was!  Oh, guess I just did...well, you should try it for yourself.

Nutrition:
Serving size - 1 tablespoon

Calories 100 / Carbs 7g / Fat 7g / Protein 3g / Fiber 1g / Sodium 3mg