Hey everyone! Oh my gosh, I cannot believe it’s been 6 months since I blogged last. Seriously, the last 6 months have held so many changes for me…but that’s a different post all in itself.
Today, I wanted to touch on something that I’m commonly asked – what are the foods I eat on a regular basis?
These are the foods that are basically always in stock in my house, or on my list to buy if I'm running low. I take these foods and mix and match to make different meals and treats.
Of course I buy other things when I feel like trying out a new recipe, or if I want something out of the 'norm' of my regular eating, but these are my staple foods!
Also, I went gluten and dairy free recently, so there used to be other foods such as whole wheat pastas and greek yogurt that USED to be staples for me. But they just don't agree with my tummy! HOWEVER, I still do buy these for my kids!
You’ll also notice that these are arranged by color, and that’s because I still follow a color coded portion controlled meal planning system…because to simply put it, this shit works.
If you're interested in getting some of my recipes, make sure to check out this blog, which contains a TON! Just search for certain kinds of recipes using the tags!
Also, if you haven't heard, I moved over to my business page completely and closed down my personal page! Be sure to follow me over there!
Stay healthy, happy and kick ass! Xo
Fall/winter brings tons of squash to the farmer's market's and into season in general. Acorn squash is one of those vegetables I was always confused about what to do with, but I started making acorn squash butter (I need to write up a recipe for this!) and I just started with this one that I found in the Fixate cookbook. Absolutely delicious!
-2 acorn squash
-1/2 tsp sea salt
-1/2 tsp pepper
-4 tsp unsalted, organic, grass-fed butter
-4 tsp honey
-1 tsp cinnamon
-1/2 tsp ground nutmeg
Preheat oven to 350 degrees.
Core/seed acorn squash.
Coat cooking sheet with spray.
Place squash, cut side down on sheet.
Bake for 35 minutes, or until tender crisp.
Turn cut side up.
Season with salt and pepper.
Drizzle each half with 1 tsp butter and 1 tsp honey.
Sprinkle evenly with nutmeg and cinnamon.
Bake for an additional 15 to 20 minutes, or until tender.
This is definitely an unconventional recipe for me, but it was DELICIOUS!
1/2 acorn squash = 1 serving
This came STRAIGHT from the Fixate cookbook (I did NOT create this recipe!) There are SO SO SO many good recipes in this book. It's WELL worth the purchase!
21 Day Fixers: 1/2 acorn squash = 3 green, 1 tsp
Even though the Farmer's Market's will be shutting down soon (at least where I live!), apples are still plentiful. It's amazing how overpriced a little container of applesauce is when you can make 2-4 times that amount with just a bag or bushel of apples. So, here's how to make yummy applesauce WITHOUT all the yucky preservatives :)
-3 pounds of apples
-1/2 cup water
-1 tsp cinnamon (optional)
**It looks like there's a ton of steps because of all the pictures,
but this is actually one of the EASIEST things to make, EVER!**
Remove most or all of the peel.
Cook apples (or steam) over medium heat with water.
Cooking times vary, just keep an eye on it!
Once apples are soft, (you may need to add more water),
mash apples to desired consistency.
*I'm totally cool with semi-chunky applesauce*
Let cool for 10 minutes.
Serve warm or cold!
This is a NO BRAINER to make homemade. It's kind of frightening to see the ingredients in applesauce, when it is so easy to make. This is one of my kids favorite things to eat, so having a lot is fine by me!
Don't forget to follow me on Facebook for a new recipe every Wednesday!
I don't know about you guys, but the first few times I epically failed when trying to cook a spaghetti squash - until I figured out this way to do it!
I'd like to say it's quick, but it's not. BUT it is worth it to prep 1 or 2 for a few days worth of meals!
Not to mention, it's one of the seasonal veggies right now...so they're everywhere!
Preheat oven to 375 degrees.
Submerge whole spaghetti squash in boiling water.
Let it cook until it gets tender.
**believe me, you want to do this to avoid slicing your fingers off!*
Once squash skin is cut-able, slice it widthwise into 1" sections.
Core out the seeds in the middle.
Place rings on cookie sheet.
Cook for 40 minutes.
(and don't forget about it like I did...thus some burnt strands!)
Once cooked, let cool for 15 minutes.
Peel away skin and begin separating strands.
Prepare your favorite pasta dish, but enjoy the low carb, high nutrient benefits!
Seriously, this is kind of annoying to do...no lie. BUT there's a really sweet taste to spaghetti squash that I love. You can make a ton of different dishes, all with different tastes and have them turn out amazing! Be sure to check back for future posts *HINT next week!* for recipes with this!
So, I don't know if you guys have noticed, but store-bought jelly and jam is loaded with sugar. I mean LOADED. It's next to impossible to find one that doesn't have sugar listed as the main ingredient.
As I was perusing the organic isle one day, I came across this homemade looking (but obviously store-bought) strawberry rhubarb jam. I was like "Wow Angel, that looks f***ing delicious." So I bought it. And it was f***ing delicious. But what I didn't mention was that it was over $8.00 for like 2 cups of jam. Um, what?
So obviously, I decided to make my own. And I am SO glad I did. This came out even better, had less sugar, and was seriously SO EASY to make!
-2 pounds sliced strawberries
-2 pounds sliced rhubarb
-1/2 cup coconut palm sugar
-1/2 cup water
-1 tsp lemon juice
Slice up strawberries & rhubarb.
Cook strawberries with 1/4 cup water, 1/4 cup coconut palm sugar, and 1/2 tsp lemon juice on medium heat until boiling. Reduce heat to low and cook 20-30 minutes.
Once strawberries are done, repeat step 2 with rhubarb.
Combine strawberries and rhubarb.
Cook on low for an additional 10-20 minutes.
Enjoy all the jam your heart and belly can bare!
Seriously, I'm not going to lie, this recipe makes A LOT. So you can halve it...but this is how much I used, and I ended up with A LOT of heavenly jam! Enjoy :)
I don't know why, but for about a week or so, I've just had CHICKPEA SALAD on the mind. But what's weird is I've never had or made a chickpea salad before!
So I put my really simple thinking cap on, grabbed some foods and spices, and combined.
And it worked oh so good :)
-1/2 cup uncooked quinoa
-1 cup chicken or vegetable broth
-1 can chickpeas
-1 cup spinach
-1 can diced tomatoes with chiles
-1/3 cup feta cheese
-1 tsp oregano
-1 tsp paprika
-1/2 tsp garlic powder
-1/4 tsp red pepper
-1/4 tsp seasalt
Cook quinoa in chicken broth according to instructions.
Once cooked, add spinach.
Cook until it wilts.
Add in remaining ingredients.
Yep, it was THAT easy! I actually added more red pepper than I put in this recipe, and it was SPICY! So if you like spice, do 1/2 tsp instead!
This recipe makes 3 servings: 1 cup each
For you 21 Day Fixers:
Fill 1 green container for a serving. 2 yellow 1/2 green 1/4 blue
Warmer weather is finally coming! (Which you wouldn't know from my last recipe post!)
But with warm weather, usually comes ice cream and frozen yogurt trips with loved ones and/or kiddos.
Here's a super easy, 5 minute frozen yogurt recipe that will leave your whole family wanting more!
-2 cups frozen cherries
-1/2 cup plain, non-fat greek yogurt
-1 tbsp honey
-2 tsp chocolate chips (or a little more *wink*)
Add cherries, yogurt and honey into food processor.
Process for 5 minutes or so until creamy and blended.
*You may have to stop and push sides down with a spoon a few times*
Add in chocolate chips.
Stir in or blend for 10 seconds.
Put into a container and freeze.
After 30-60 minutes, remove from freezer and serve.
And top with a few extra chocolate chips ;)
Seriously, this was SO easy to make, and so fast!
You can pronouce all of the ingredients, and there's only a few of them!
This is definitely kid approved. See below.
For all you 21 Day Fixers -
This makes 2 servings.
1 purple, 1/2 red, 1 yellow :)
I love soup. I love soup. I loveeeee soup. Get the picture?
And I LOVE tomato basil soup...but I also love spinach, and I love fire roasted anything.
SO not so long story short, here's the baby of all of those together. Fire Roasted Tomato & Spinach Soup. Nom. Nom. Nom.
-1 28 0z can Organic Fire Roasted Tomatoes
-3 cups vegetable broth
-1 tbsp olive oil
-5-7 Sun dried tomatoes, chopped.
-2 small shallots, diced
-1 medium garlic clove, minced
-½ tsp basil
-1 pinch thyme
-1 bay leaf
-½ tsp celery salt
-1 tsp sea salt
-½ tsp black pepper
-2 tsp balsamic vinegar
-4 cups spinach
-mozzarella cheese, optional
Saute shallots, sun dried tomatoes, bay leaf and garlic in oil for 3-4 minutes.
Add in seasonings. Salute for an additional minute.
Add in fire roasted tomatoes. Stir and cook on medium for 5 minutes.
Add in vegetable broth and mix together.
Transfer soup to a blender and blend.
Once soup in completely blended, add in vinegar. Stir in completely.
Adjust salt and pepper if needed.
Add in spinach.
Stir until completely covered.
Cook for an additional 10-15 minutes.
Enjoy and serve topped with mozzarella cheese, if so desired!
When I made this, I never expected it to be so filling! Normally, I can eat a butt load of soup.
With this, I can eat 1-2 cups MAXIMUM. And it's all vegetables.
For you 21 Day Fixers:
2 cups = 2 green, 1 tsp (just to be safe!)
I don't know about you guys, but I love Italian food. And one of my favorite Italian dishes is eggplant parmesan.
It's wholesome, hearty, and oh so yum. But...normally not so healthy.
Even my super picky husband said, and I quote... "it could use more cheese, but it's actually not too bad."
YES, that's what I call a WIN.
-1 medium eggplant, cubed (about 6 cups)
-2 cups cooked quinoa
-1 medium onion, diced
-2 cloves garlic
-1 jar organic tomato sauce (29 oz)
-1 tbsp olive oil
-2 tsp sea salt
-1 tsp black pepper
-2 tbsp basil
-2 tsp roasted red pepper flakes
-1.5 cups parmesan cheese
**Preheat oven to 375 degrees**
Cube eggplant. Soak in cold water for 20 minutes.
(helps remove bitterness)
**Rinse off when finished!**
While eggplant is soaking, sauté onion and garlic in oil.
**You should cook your quinoa now if you haven't already**
Add eggplant to onions and garlic.
Saute for 10 minutes.
Add tomato sauce, basil and 1/2 tsp of salt to mixture.
Cover and cook on low for 30 minutes.
Mix red pepper flakes, black pepper and 1/2 tsp salt with cooked quinoa.
In a separate bowl, mix quinoa and eggplant bake with 1/2 cup parmesan cheese.
Transfer mixture to a baking dish.
Top with remaining parmesan cheese.
Bake for 30 minutes at 375 degrees.
Remove from oven, cool, and ENJOY!
Seriously, you'll probably want to kiss me after you eat this.
You're welcome ;)
This is a REALLY good recipe to make for meal prep...because it just keeps getting better!
For you 21 Day Fixers:
This makes 6 servings.
1 serving = 1 green, 1 blue, 1/2 purple, 1 yellow
I'm a soup lover. And I'm a simple recipe lover.
The fewer the ingredients, the better to me. And it's especially awesome if it tastes amazing in the process.
This...is one of those recipes! And as most of my recipes...it's 21 Day Fix approved ;)
-3 cups cooked, shredded chicken
-15 oz corn, drained & no salt added
-15 oz black beans, drained, rinsed & no salt added
-15 oz can fire roasted tomatoes, drained
-4 cups low sodium chicken broth
-2 tbs parsley
-1 tsp cumin
-1/2 tsp sea salt
-1 tsp pepper
Boil chicken until fully cooked.
Shred with a fork.
Combine all ingredients into pot.
Cook on medium for 30-40 minutes.
And top with a little shredded cheese!
Like I said, I think the best recipes are sometimes the most simple ones. This one fits that bill!
It's easy, quick, healthy and straight to the point.
Oh, and delicious!
Makes roughly 6 cups.
For my 21 Day Fixers:
1 cup = 3/4 red 1/4 green 1 yellow
**optional 1/2 blue topping**
...but let's be real, you'll probably have 2 servings!
Just a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️