Simple Chicken Snow Pea Stir Fry

I made this for my daughter the other night wham she needed something quick and delivered it where she was working (hence the "fancy" place setting!). She is doing a boot camp and I wanted to help her to stay on track. It is easy, quick...and, according to her, delicious! :)
This makes one serving.

4 ounces chicken breast, sliced
1 cup snow peas
1/2 cup chopped onion
2 TBS soy sauce
1/4 cup cooked brown rice

In a drizzle of olive oil or grape seed oil, cook chicken in a skillet until juices run clear. (I cut my chicken more into bite size pieces). Add onion and snow peas. Continue to cook unit tender. Drizzle with soy sauce. Toss with rice and enjoy!

Struggles: Last...or First?

I struggle with my nutrition every day. My family still likes their treats and so every day I am faced with new challenges in the kitchen. I will not force my choices on them because I am a firm believer that forcing someone does not work. In order for something to work, people have to make the choice to do it. This struggle is mine and mine alone.

Growing up, I never had to worry about my weight. I was one of those kids who had a high metabolism. In high school, I weighed 108 pounds. I could eat whatever I wanted and never had to worry about putting on weight. In fact…when I first started dating my husband, I could out eat him!

That soon changed once I got married and started having babies. With my first baby, I had gestational diabetes and had to monitor my blood sugar carefully. Because of this, I watched my diet and didn’t put on an excessive amount of weight….but then came three more pregnancies within a five year span. I didn’t have gestational diabetes with any of my other children and I took great pleasure in eating whatever I wanted, whenever I wanted. Isn’t that the stereotype of pregnancy that we promote in our society? When you are supposed to put on weight, you are supposed to have cravings, and you are supposed to indulge…right? The problem was that I used that stereotype as an excuse to be lazy about my nutrition.  I decided that I was going to enjoy the pregnancy stereotype to the fullest and eat anything and everything that I wanted. NOT a good decision.

With my first pregnancy, I had gestational diabetes so I was forced to test my blood sugar twice a day and monitor my diet closely. This only made me more determined to thoroughly enjoy the nutritional stereotype of pregnancy to the fullest with my next three pregnancies since I did not have gestational diabetes with any of them….and unfortunately, I did. I only gained 19 pounds with my first pregnancy. With my second pregnancy, I gained 37 pounds. I had all four of my babies within a five year time span which did not give me much time to get back into shape in between.

Quite honestly, I lost myself in the pursuit of my dream of having a family. I lost sight of the reality of what putting myself last all the time would do to me. Let me make myself clear. I do NOT regret having my family. My girls and my husband are my life. My girls are the BEST thing I have done in my life….but I wish that I would have realized sooner that I did not have to sacrifice myself and who I was in order to become a mother and wife.

Taking care of myself makes me a better, happier mom and wife. Don’t put yourself last.

Banana Nut Chocolate Chip Muffins

I had ripe bananas that I needed to use up and I really didn't want to make the usual banana bread...because I would eat it! This was a healthier alternative and tasted great. It should be noted, however, that you can still overindulge with these so enjoy in moderation!

2 ripe bananas
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder (not necessarily totally clean, but OK in small amounts)
1 tsp cinnamon
1 tsp vanilla
pinch of all-natural sea salt
2 eggs, whisked
1/4 cup coconut oil, melted
1/3 cup walnuts, chopped
2 TBS raw honey
1/2 cup dark mini chocolate chips

In a small bowl, smash the bananas. Add eggs, vanilla, coconut oil and honey. Stir until combined. In a separate bowl, combine all dry ingredients. Pour wet ingredients into dry ingredients and stir to combine. Add chocolate chips and chopped nuts. Pour batter into a muffin tin lined with baking cups. Fill each cup about 3/4 full. Bake at 350 degrees for 22-25 minutes or until a toothpick inserted in one comes out clean.
Store covered in fridge. You can also freeze for later!

Turkey and Avocado Melt

Want fast and easy? And tasty as well? This was something quick that I whipped up for my daughter and myself just the other day. I don't eat much cheese at all...usually avoid it....but you really only need one of these open face sandwiches to fill you up so it is not too bad for a once in a while quick meal.
The bonus is that my daughter loved it!

1 whole wheat English muffin, split and toasted
4 thin slices turkey (about 1 ounce per muffin half if you are using regular turkey...which actually is better!)
4 thin slices avocado
2 slices swiss cheese
2 tsp olive oil mayonnaise (make your own...so much better for you!)

Toast the English muffin. Spread each half with one tsp olive oil mayonnaise. Top with turkey, avocado, and cheese. Heat in the microwave for 20-25 seconds or until cheese is melted. Makes two servings.

Chickpea, Cherry, and Couscous Lettuce Wraps

The family wanted pizza. I was busy trying to juggle multiple tasks to finish off my weekend and I was limited on time. I wanted to stay on track instead of giving in to the pizza so this was my quick and easy solution. It was fast, easy, tasty, and filled me up...and was healthy to boot!

1/2 cup fresh orange juice
1/2 cup water
2/3 cup whole-wheat couscous
1/4 tsp all-natural sea salt
1 15-oz. can  chickpeas, drained and rinsed
1 ounces unsalted walnuts, chopped (about 1/2 cup)
1/2 cup packed fresh flat leaf parsley, chopped
1/3 cup dried unsweetened cherries, halved
Lettuce leaves (Boston works well. I used Romaine)
*********************************************
(Optional)
1/2 cup Greek yogurt
2 TBS tahini paste
6 TBS fresh orange juice

In a small saucepan, bring 1/2 cup orange juice and 1/2 cup water to a boil. Reduce heat to medium low. Stir in couscous and salt. Cover and remove from heat. Let stand for 5 minutes.
In a small bowl, stir together yogurt, tahini, and remaining orange juice until combined. (Optional)
In a large bowl, combine chickpeas, walnuts, parsley, and cherries. Fluff couscous with a fork and add to chickpea mixture. Stir gently to combine. Top lettuce leaves with couscous mixture. Serve with tahini sauce on the side. Makes 4 servings.
Enjoy!

Almond Butter Banana Treat

A fellow coach had suggested this and it really hits the spot when you are craving something sweet....and it is so much better for you than other junk that you can put in your body! Bonus...it is quick and easy!

1 slice sprouted bread or whole wheat bread, toasted
1 tsp almond butter
1/2 banana, sliced
honey
cinnamon

Toast the bread and spread the almond butter on it. Layer the banana slices on top. Drizzle honey on top and sprinkle with cinnamon. Enjoy!

*This is also good with natural peanut butter instead of the almond butter and/or sliced strawberries instead of banana slices.

Granola

When your daughter walks up to you and asks, "What are you making? It smells delicious!!! Can I have some?...you know you have a winner of a recipe! That is what happened when I made a big batch of this granola. In fact, my daughters took it to school for lunch! 

LOVE this with some fresh fruit!

10 cups old fashioned oats (I bought the instant by mistake and it was still good. Be sure to get the old fashioned oats!)

3/4 cup sesame seeds

1/2 cup sunflower seeds

2 cups raw sliced almonds

1 cup shredded unsweetened coconut

1/2 tsp kosher salt

1 1/2 TBS ground cinnamon

3/4 cup canola oil

1 cup maple syrup

1 1/2 TBS vanilla extract

1 1/2 tsp almond extract

Preheat oven to 250 degrees. Position racks in lower part of the oven. Combine oats, sesame seeds, sunflower seeds, sunflower seeds, almonds, coconut, salt, and cinnamon. Mix well until combined. In a separate bowl, whisk together oil, syrup, vanilla extract, and almond extract. Pour over other mixture and stir until coated.

Line 2 jelly-roll pans with parchment paper. Spread the granola in an even layer on each pan. Put them in the oven and set the timer for 30 minutes. Mix the granola and spread evenly again, switching the trays. Set the timer for another 30 minutes and then mix again and rotate racks. Set the timer for a final 30 minutes (90 minutes total). After 90 minutes of baking, turn off the oven, but leave the granola there for up to 6 hours so it can harden and crisp as the oven cools. Enjoy!