Monday, July 23, 2012
Friday, May 11, 2012
One Plate at a Time
My week at a glance - 2 year old had surgery, 3 year old came down with a 36 hour stomach flu, then the recovering 2 year old caught the stomach flu the day after surgery, mix in some PMS, and I was a major wreck! Needless to say, my overall eating/exercising goals for the week were not fully met.
Sometimes life hands you more on your daily plate than you ever expected to have to deal with. This isn't a "woe is me" post. Instead, I was hoping to give you some encouragement for the next time life throws you a curve ball, and some tips on maintaining your healthy lifestyle during those tough times.
Providing healthy food for yourself and your family is a challenge! It is so much more convenient to run through McDonald's for a burger and nuggets than it is to prepare a tasty, healthy meal at home that your kids will like as much as nuggets. When life gets challenging, I try to focus more on small, immediately achieved goals, than the overall big picture goals.
For example -Your big picture goal may be to lose 10 lbs, but that can seem overwhelming! (especially when you are stressed from other areas in life). Instead, focus on the small choices you can take to help you on your journey to losing the weight. Try to choose a banana instead of a chocolate bar, try a new exercise class instead of watching TV for 2 hours, etc. With every positive choice you make throughout the day, the next one gets a little bit easier.
If you choose to give into temptation, no matter what the reason, you can always do better next time! You did not ruin your entire day just because you had a doughnut for breakfast. Look at your choices for what they really are - small pieces in a HUGE puzzle that makes up your overall health. That doughnut doesn't have to turn the rest of your day into a pizza, soda, chocolate, chips, candy (you get the picture) binge.
Even though I didn't workout much this week, I am going to pick myself up and have a plan to do better next week. (That shouldn't be hard ;) I hope you all can start looking at every daily choice you face as a mini challenge to do the healthiest thing for yourself and family. Hopefully, by doing this you will begin to make a pattern towards tackling most of your choices with strength and control. Remember, take it "One Plate at a Time"
What are your tips for maintaining a healthy lifestyle while dealing with tricky life situations?
Sometimes life hands you more on your daily plate than you ever expected to have to deal with. This isn't a "woe is me" post. Instead, I was hoping to give you some encouragement for the next time life throws you a curve ball, and some tips on maintaining your healthy lifestyle during those tough times.
Providing healthy food for yourself and your family is a challenge! It is so much more convenient to run through McDonald's for a burger and nuggets than it is to prepare a tasty, healthy meal at home that your kids will like as much as nuggets. When life gets challenging, I try to focus more on small, immediately achieved goals, than the overall big picture goals.
For example -Your big picture goal may be to lose 10 lbs, but that can seem overwhelming! (especially when you are stressed from other areas in life). Instead, focus on the small choices you can take to help you on your journey to losing the weight. Try to choose a banana instead of a chocolate bar, try a new exercise class instead of watching TV for 2 hours, etc. With every positive choice you make throughout the day, the next one gets a little bit easier.
If you choose to give into temptation, no matter what the reason, you can always do better next time! You did not ruin your entire day just because you had a doughnut for breakfast. Look at your choices for what they really are - small pieces in a HUGE puzzle that makes up your overall health. That doughnut doesn't have to turn the rest of your day into a pizza, soda, chocolate, chips, candy (you get the picture) binge.
Even though I didn't workout much this week, I am going to pick myself up and have a plan to do better next week. (That shouldn't be hard ;) I hope you all can start looking at every daily choice you face as a mini challenge to do the healthiest thing for yourself and family. Hopefully, by doing this you will begin to make a pattern towards tackling most of your choices with strength and control. Remember, take it "One Plate at a Time"
What are your tips for maintaining a healthy lifestyle while dealing with tricky life situations?
Thursday, May 10, 2012
Put the Goldfish Down!
How many of you snack on your kiddos food while you are preparing them a meal or a snack? Be honest! I know I do! Or, if you don't have kids, you may just reach into the pantry mindlessly and grab a handful of something when the urge strikes. In the last month since I have been counting calories to try to slim down a bit, I have noticed myself eating up extra calories I didn't intend to by sampling a few goldfish, bunnies, graham crackers, etc when I get the girls a snack.
I have been trying to come up with ideas to make it easier for me to feed the kiddos without eating extras myself. First, I thought about some of the reasons I feel compelled to eat their snacks throughout the day.
The first one is obvious - their food can be yummy! Most of the time, their snacks are a bit more appealing than what I plan to feed myself for a snack. Natural greek yogurt Vs. Chocolate Bunny Crackers - Hard choice, I know!
Another reason - it is easy to justify away a nibble and not track it in my overall food intake for the day. But, I need to come clean with myself! - even if I do not write it down, my body does! At the end of the day what I put on my Food Journal can look really pretty, but if I eat extras and don't record them, I will not get the results I want!
Lastly, I think I grab for their food because I really am hungry. When you cut back on calories, it is easy to feel unsatisfied or genuinely hungry after eating your planned meals and snacks.
The last reason made me devise a plan to help me not partake of sneaky calories. I am going to keep a "Hungry Plate" in my fridge. Every day I am going to stock my hungry plate with some fruits and vegetables that equal to less than 100 calories total. The hungry plate for today is carrot sticks and strawberries.
So now, if I get hungry outside of a designated snack time or feel the urge to swipe a few bites from the kids, I will reach for something off my "hungry plate" instead. If the food on my hungry plate doesn't sound good enough to eat, then I guess I wasn't really hungry! If I eat everything off my hungry plate by the end of the day, at least I know I didn't go overboard with unrecorded extra calories that could seriously hurt my overall daily goal.
What are some other ideas for hungry plate foods? Post them below!
Wednesday, May 9, 2012
It's Mardi Gras in my Tummy!
These yummy poblano peppers are stuffed with a mix of fresh sea scallops,
andouille sausage, rainbow quinoa, mushrooms, fresh zucchini and summer
squash, and lots of spicy creole seasoning.
As is, this recipe definitely isn't as kid friendly as what I normally prepare for dinner. However, the kiddos weren't eating with us, so I took the opportunity to create a spicy party on my plate! (Don't worry, I have given hints on how to make this recipe more kiddo friendly at the end of this post)
When I was out shopping for vintage treasures this weekend in Canton, I stumbled upon a fresh local produce booth and bought some beautiful poblano peppers.
I made Chile Rellano Casserole earlier this week, so I wanted to try something totally different with these babies! I had some lovely fresh sea scallops on hand and an andouille sausage leftover from the other day. Inspiration hit! I decided these peppers were screaming to be filled with cajun flavors (loosely speaking anyway - pretty sure quinoa is not a traditional cajun ingredient!)
First, I threw the poblanos on the grill to soften them up and give them a smoky flavor.
While those cooked, I started putting together the filling. (Note - Do not forget about the poblanos, they should only need a couple of minutes per side to get nice and charred)
Pre-heat the oven to 350 degrees.
I chopped up an organic zucchini and summer squash. (I didn't have any onion or garlic on hand, but I am adding these to the recipe because it would be even better with it) All the veggies went into a large pan to saute sprinkled with some Creole seasoning over the veggies. You will have to use your judgement on the quantity - this stuff can get spicy. Start with less and build up to your taste.
Meanwhile, let your quinoa soak in a bit of cool water for 5 minutes. Then drain the quinoa and put in fresh water with some salt. Quinoa should cook at a 2:1 ratio. I had 3/4 cup quinoa so I cooked it in 1 1/2 cups of water. Let the quinoa come to a boil then put a lid on the pot and reduce heat to simmer for 15 minutes or until the water is absorbed.
Next, it was time for the sausage and scallops. My sausage was pre-cooked so I just chopped it up and tossed it in with the veggies. If you have a raw sausage, I would cook it on the grill with the poblanos. Then I put in my fresh scallops - aren't they pretty?
I cooked this for a few minutes until the scallops turned golden brown. Do not over cook them, or they will get rubbery.
Put your cooked quinoa in the pan with the veggies and protein. Give it a stir. Add up to a can of tomato sauce to get the desired consistency depending on how saucy you want it. (I used about 3/4 of a can)
Chop the ends off the poblanos. Take out the seeds and remove the skin. Fill the poblanos with the filling and put them into an 8x8" glass pan.
Put the stuffed peppers into the hot oven and bake till warmed through- about 15-20 minutes. Take them out and enjoy the spicy goodness!
Here are a few modifications to this recipe if you want to make it more kiddo friendly.:
Detailed recipe and nutrition info can be found here.
As is, this recipe definitely isn't as kid friendly as what I normally prepare for dinner. However, the kiddos weren't eating with us, so I took the opportunity to create a spicy party on my plate! (Don't worry, I have given hints on how to make this recipe more kiddo friendly at the end of this post)
When I was out shopping for vintage treasures this weekend in Canton, I stumbled upon a fresh local produce booth and bought some beautiful poblano peppers.
I made Chile Rellano Casserole earlier this week, so I wanted to try something totally different with these babies! I had some lovely fresh sea scallops on hand and an andouille sausage leftover from the other day. Inspiration hit! I decided these peppers were screaming to be filled with cajun flavors (loosely speaking anyway - pretty sure quinoa is not a traditional cajun ingredient!)
First, I threw the poblanos on the grill to soften them up and give them a smoky flavor.
While those cooked, I started putting together the filling. (Note - Do not forget about the poblanos, they should only need a couple of minutes per side to get nice and charred)
Pre-heat the oven to 350 degrees.
I chopped up an organic zucchini and summer squash. (I didn't have any onion or garlic on hand, but I am adding these to the recipe because it would be even better with it) All the veggies went into a large pan to saute sprinkled with some Creole seasoning over the veggies. You will have to use your judgement on the quantity - this stuff can get spicy. Start with less and build up to your taste.
Meanwhile, let your quinoa soak in a bit of cool water for 5 minutes. Then drain the quinoa and put in fresh water with some salt. Quinoa should cook at a 2:1 ratio. I had 3/4 cup quinoa so I cooked it in 1 1/2 cups of water. Let the quinoa come to a boil then put a lid on the pot and reduce heat to simmer for 15 minutes or until the water is absorbed.
Next, it was time for the sausage and scallops. My sausage was pre-cooked so I just chopped it up and tossed it in with the veggies. If you have a raw sausage, I would cook it on the grill with the poblanos. Then I put in my fresh scallops - aren't they pretty?
I cooked this for a few minutes until the scallops turned golden brown. Do not over cook them, or they will get rubbery.
Put your cooked quinoa in the pan with the veggies and protein. Give it a stir. Add up to a can of tomato sauce to get the desired consistency depending on how saucy you want it. (I used about 3/4 of a can)
Chop the ends off the poblanos. Take out the seeds and remove the skin. Fill the poblanos with the filling and put them into an 8x8" glass pan.
Put the stuffed peppers into the hot oven and bake till warmed through- about 15-20 minutes. Take them out and enjoy the spicy goodness!
Here are a few modifications to this recipe if you want to make it more kiddo friendly.:
- Substitute the poblano peppers for regular green peppers.
- Shred the zucchini and squash with a cheese grater so it "disappears" into the sauce
- Use chicken or shrimp in place of the scallops (my kiddos are not adventurous enough to even try a scallop)
- Serve your kids the stuffing mixture on the side or in a tortilla.
- Reduce the amount of Creole Seasoning
Detailed recipe and nutrition info can be found here.
Tuesday, May 8, 2012
PB&J and Chocolate Milk Kind of Day
Sweet Haley is going to the hospital first thing in the morning for corrective eye surgery. On top of this, her big sis has been out of sorts all afternoon with a tummy ache.
All of this equals feeding the littlest rug rat exactly what her heart desires! Peanut butter and jelly sandwich... Check! Large glass of chocolate milk... Check! Strawberries...check! After dinner Popsicle... Check!
Not needing to make a family meal meant I had a great chance to make a yummy adult-only meal! Cajun Style Stuffed Poblano Peppers! I will share that recipe with you tomorrow (I will also throw in a few hints on how it can be made kid friendly).
Till then, please keep Haley in your thoughts and send prayers that her surgery goes well.
Flat Bread Bruschetta!
The other night we grilled up these beautiful mini red and yellow peppers from Costco.
After work last night, I needed to cook a quick dinner. I scoured the pantry and fridge, and I decided to make a flat bread bruschetta using the left over peppers. I loved the results!
The base for the bruschetta was a Whole Wheat Lavash bread from Whole Foods.
I love these flat breads, they are so versatile. There are only 120 cals in the entire flat bread, and it is huge!
I coated it in a little olive oil.
Then I chopped up the grilled red and yellow peppers, 1 tomato, and 3 cloves of garlic.
I spread this over the flat bread and sprinkled it with some salt and pepper, Parmesan and a little Feta cheese.
I put it in a 450 degree oven for about 10 minutes (or until golden brown)
The result was delicious! Plenty of yummy veggies, low calorie, and very healthy! I bet you could even pass it off to your kiddos as pizza.
The 2 year old ate it up, but the leery 3 year old wasn't convinced. I think I would have been able to get this through her "yucky radar" had I crushed up the veggies into a more sauce-like consistency. There are so many different variations that you could make like this, the possibilities are endless!
The best part - I threw it together in about 5 minutes. Now, who says there isn't enough time to cook something healthy and delicious?
After work last night, I needed to cook a quick dinner. I scoured the pantry and fridge, and I decided to make a flat bread bruschetta using the left over peppers. I loved the results!
The base for the bruschetta was a Whole Wheat Lavash bread from Whole Foods.
I love these flat breads, they are so versatile. There are only 120 cals in the entire flat bread, and it is huge!
I coated it in a little olive oil.
Then I chopped up the grilled red and yellow peppers, 1 tomato, and 3 cloves of garlic.
I spread this over the flat bread and sprinkled it with some salt and pepper, Parmesan and a little Feta cheese.
I put it in a 450 degree oven for about 10 minutes (or until golden brown)
The result was delicious! Plenty of yummy veggies, low calorie, and very healthy! I bet you could even pass it off to your kiddos as pizza.
The 2 year old ate it up, but the leery 3 year old wasn't convinced. I think I would have been able to get this through her "yucky radar" had I crushed up the veggies into a more sauce-like consistency. There are so many different variations that you could make like this, the possibilities are endless!
The best part - I threw it together in about 5 minutes. Now, who says there isn't enough time to cook something healthy and delicious?
Here is the Recipe and Nutrition Information.
I hope you enjoy!
Monday, May 7, 2012
Dessert is a Four Letter Word.....LOVE!
The focus of my Nutrition Solutions class this week was cooking healthier at home. I thought it would be a great opportunity to try out some new dessert recipes, and have my class do a taste test (I also used this opportunity to stuff my face with... I mean, taste-test WAY too many desserts in one evening). At least they were all whole wheat, low sugar, packed with nutrients, and super healthy...that makes it ok, right? I will just do a few more push ups in Baby Boot Camp tomorrow.
I love the Chocolate Covered Katie Blog! Everything I have made from this blog has been amazing. So, I thought I would pick 4 Chocolate Covered Katie recipes to test drive on my Nutrition Class, and then make you insanely jealous while I describe their yumminess. You may want to grab a napkin, I would hate for your computer to break due to excessive drool!
I had made Katie's Chocolate Chip Blondies before, so I had to give the snickerdoodle version a try. I am in love! The cinnamon flavor is to die for. I love how these blondies have beans as the main ingredient. It is almost like you are eating a vegetable as a dessert! They come out so moist and chewy, and the kiddos love them too. I feel far less guilty offering them a blondie knowing it is low sugar and packed with protein. This recipe was the absolute favorite in my class.
The recipe for these calls for dried raspberries, but I made them with all chocolate chips because I didn't have any dried fruit on hand. I think they would be even more delicious with the dried fruit because it would add another layer of flavor. Out of all the recipes I tried, these tasted the "healthiest". A cookie for breakfast is a winner in my book any day!
The recipe for Banana doughnuts was turned into banana mini muffins because I do not have a doughnut pan. I omitted the lemon juice and added in an egg. I also tossed in my remaining chocolate chips (it would have been a terrible waste to leave them in that lonely bag in the pantry) The muffins baked up beautifully with tall muffin tops. I have never used spelt flour before, but I think it worked well. I will definitely start considering it for future recipes. Everyone in my class seemed to really like the flavor of these, and their kiddos loved them as well. Here is a pic of how my kiddos enjoyed them for breakfast (the coffee is mine though ;)
This is the second time I have made this. Sadly, my first attempt did not go well, and ended up in the trash. I tried to get a little too creative with the original recipe on my first try and something tasted off.
I decided the recipe needed a 2nd try considering the overwhelming amount of good reviews it has gotten. Attempt number 2 turned out wonderfully! I decided this is one of the most delicious dip recipes I have ever eaten! I tried dipping graham crackers and apples, and a spoon, and my fingers... you get the picture - this stuff is addictive!
I love the Chocolate Covered Katie Blog! Everything I have made from this blog has been amazing. So, I thought I would pick 4 Chocolate Covered Katie recipes to test drive on my Nutrition Class, and then make you insanely jealous while I describe their yumminess. You may want to grab a napkin, I would hate for your computer to break due to excessive drool!
#1 -Snickerdoodle Blondies
I had made Katie's Chocolate Chip Blondies before, so I had to give the snickerdoodle version a try. I am in love! The cinnamon flavor is to die for. I love how these blondies have beans as the main ingredient. It is almost like you are eating a vegetable as a dessert! They come out so moist and chewy, and the kiddos love them too. I feel far less guilty offering them a blondie knowing it is low sugar and packed with protein. This recipe was the absolute favorite in my class.
#2- Chocolate Chip Breakfast Cookies
The recipe for these calls for dried raspberries, but I made them with all chocolate chips because I didn't have any dried fruit on hand. I think they would be even more delicious with the dried fruit because it would add another layer of flavor. Out of all the recipes I tried, these tasted the "healthiest". A cookie for breakfast is a winner in my book any day!
#3- Banana Muffins
#4- Chocolate Covered Katie Cookie Dough Dip
This is the second time I have made this. Sadly, my first attempt did not go well, and ended up in the trash. I tried to get a little too creative with the original recipe on my first try and something tasted off.
I decided the recipe needed a 2nd try considering the overwhelming amount of good reviews it has gotten. Attempt number 2 turned out wonderfully! I decided this is one of the most delicious dip recipes I have ever eaten! I tried dipping graham crackers and apples, and a spoon, and my fingers... you get the picture - this stuff is addictive!
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