-1 package tempeh, cut into 1/2 inch strips
-2 tbsp apple cider vinegar
-2 tbsp braggs liquid aminos
-3 tsp honey
-3 tsp sesame oil
Marinate tempeh in shallow dish for an hour in the fridge, flipping half way through to get both sides. Bake tempeh in oven at 350 for 10-15 minutes each side. Enjoy!
Serves 2! Perfect for a stir fry!
Like, comment and share!
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!
If you caught my post last week on how to properly cook a spaghetti squash, you're welcome for this! Hopefully you already have some prepped, and ready to go! This is DELICIOUS and has been both lunches and suppers for me all week!
Oh and guess what...NO CARBS!
-1.5 pounds chicken breast
-4 cups cooked spaghetti squash
-1 cup chopped tomatoes
-3 cups fresh spinach
-1 tsp black pepper
-1/4 tsp salt
-olive oil to cook chicken
-feta, for topping
Season chicken with pepper and salt.
Cook chicken breasts on stovetop on med-high heat for 4-5 minutes per side.
(until the chicken is mostly cooked through)
Add tomatoes and garlic.
Reduce heat to medium.
Add spinach and spices.
Mix while spinach wilts for a few minutes.
Remove chicken and dice.
Return to pan.
Add spaghetti squash.
Top with feta cheese, and enjoy!
This is seriously SO GOOD GUYS!
I won't lie though, I'm a hot sauce addict...so I always add a little of that onto here.
This makes about 4-6 servings.
For all you 21 Day Fixers, each serving is 1 red, 2 green, 1 blue (if you top with feta!)
Hey everyone! This morning I really needed to hold myself accountable, so I decided that I had to put it out there that I WOULD make a meal plan (since I've been a total slacker on this!) and if anyone wanted my meal plan, that I would email it to them. But then I figured it might be easier to make a blog post so EVERYONE could have access :)
For those of you who don't know, I'm on the 21 Day Fix. I'm really spot on with my fitness (I rarely miss a workout) but I've put the meal plan on the back burner for lack of meal planning effort. But as we all know, most of your health transformation is caused from what you fuel your body with in the kitchen. SO, I'm putting a meal plan into action THIS WEEK!
Some of these recipes I'll put links to (on my blog) but others are available from the Fixate Cookbook, which contains 101 21 Day Fix approved recipes. This is my EXACT meal plan, screen shot straight out of my microsoft word program. I'm currently on the 2nd calorie bracket BY CHOICE. I'm still breastfeeding a bit, and I don't need a dramatic weight loss, so I'm cool with eating a few extra calories :)
(I used extra lean ground beef instead)
Chicken & Black Bean Tacos
(I used baked & diced chicken instead)
(*Spoiler alert* Check back Wednesday for the recipe!)
(I didn't use any noodles)
Banana Oat Pancakes
Spicy Cauliflower Bites
Roasted Acorn Squash
If you're looking to start the 21 Day Fix program, I'm announcing my next 30 day health & fitness support group called Thankful for Fitness on Monday! I'd love to give you the guidance and support you need to achieve all of your goals!
If you have any questions, don't hesitate to add/message me on Facebook or email me at firstname.lastname@example.org :)
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!
'Tis the season of freaking EVERYTHING PUMPKIN!! Holla! So of course I had to healthify some pumpkin treats, and therefore put a spin on my previous blueberry chia muffin recipe to create pumpkin spice oat muffins!
These are hit the spot yummy, healthy, and toddler approved! :)
-2 cups old fashioned oats
-1 cup pumpkin puree
-1 cup almond milk
-1 tsp baking powder
-1 tbsp pumpkin pie spice
-1/3 cup honey
-1/3 cup raisins (or other mix in, optional)
Preheat oven to 350 degrees.
Throw all ingredients EXCEPT optional mix ins into a food processor.
Process until blended, but not smooth.
Add in mix ins.
Process only until mixed throughout.
Divide equally into 12 muffin cups.
Bake for 22-25 minutes.
You can test by sticking a toothpick in the middle.
Remove from oven, let cool, and ENJOY!
These are super simple, very quick and easy to make, and
give you the taste of the season without the guilt!
Makes 12 servings.
I've personally been counting 1 as 1 yellow on the 21 Day Fix,
but I haven't officially measured containers to check if that's 100% correct!
Okay, so FALL IS HERE!!! Can't even tell you guys how excited I am! Fall is my FAVORITE season of the year. And it's for one reason .... THE FOOD! (I guess boots and sweaters are a close second!)
I absolutely love warm comfort food (the healthy kind!) and the scents of the season. And you can bet your butt that this is going to warm your tummy AND make your home smell amazing! <3
-2 cups almond milk
-1.5 cups water
-1 cup steel cut OR old fashioned oats
-2 medium apples, chopped
-3 tbsp coconut palm sugar OR brown sugar
-1 tbsp flax seed, ground or whole
-1 tsp cinnamon, or to taste
-1 tbsp slivered almonds, raisins, toppings, etc.
Coat crock pot in non-stick cooking oil.
(preferably coconut oil)
Combine all ingredients in crock pot.
Cover and let cook on low for 5-7 hours.
Top with slivered almonds, raisins, or anything of your choice and ENJOY!
Yes, it was that easy.
No, I'm not kidding.
Yes, I love crock pots too! ;P
Makes about 4-5 servings of 1 cup each!
Make sure to add me on Facebook,
as well as follow me on social media using the icons below,
and to subscribe for weekly recipes!
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
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. ✌️