Nutrition & Recipes
July 28th, 2015
Although I love finding recipes and put effort into eating healthy, the kitchen is not my friend.
You see, unfortunately there are some people that should NOT be in the kitchen, and I am one of them. I tried out this new recipe tonight ‘Macaroni & Cheese with Broccoli & Chicken’, out of the new 21 day Fix inspired, FIXATE cookbook.
The prep time is 20 minutes, and I just might have been in there for 1 1/2 hours ‘prepping.’ Whatever.
Not my finest moment. Please note that when a box of pasta says 2 oz, then more than likely it is 2 oz x 7 servings. So don’t poor the whole box in a pot, because it’s a little extreme. 😉
And when it says chopped/cooked chicken, it means to cook the chicken first, before you combine it with everything else.
Other than that everything went smooth as silk and it was actually super tasty…and healthy!
MACARONI & CHEESE WITH BROCCOLI & CHICKEN
(Serves 8, Prep Time 20 min, or 1 1/2 hours, Cooking Time 17 minutes)
4 oz- dry whole wheat macaroni (or pasta)
4 tsp- organic grass-fed butter (or extra virgin organic coconut oil)
2 Tbsp- unbleached whole wheat flour
1 1/2 cups- unsweetened almond milk
1 1/4 cups- freshly grated extra-sharp cheddar cheese
3 cups- cooked chopped chicken breast (COOKED is the KEY WORD), boneless, skinless
4 cups- chopped broccoli florets, steamed
1 tsp- sea salt (or Himalayan salt)
1/2 tsp- ground black pepper
1) Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions) Set aside.
2) Melt butter in large saucepan over medium heat.
3) Add flour, cook, whisking constantly, for 1 minute, or until brown (don’t let it burn.)
4) Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5) Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6) Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7) Serve immediately.
Tip: Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
July 23rd, 2015
Apparently I have a thing for pumpkins, because I just realized the only other recipe I have posted so far was also pumpkin. 😉 So I was going through my new 21 Day Fix- FIXATE cookbook, and found a little dessert that I can’t wait to try. I don’t care what time of year it is, PUMPKIN is always in season in my book. (P.S. I promise the next recipe won’t be pumpkin based. lol)
PUMPKIN PIE ENERGY BITES
1 Cup pitted dates
1/2 Cup raw pecan halves
(or pecan pieces)
1/3 Cup Canned Pumpkin Puree
1/4 Cup Unsweetened coconut flakes,
reserve small amount for garnish
1 tsp. pure hazelnut extract (or pure maple extract)
1 tsp. pure maple syrup
2 tsp. pumpkin pie spice
1 pinch: sea salt
1) Place dates in a medium bowl, cover with water. Let soak for 10 minutes. Drain. Set aside.
2) Place pecans in food processor; pulse until finely ground.
3) Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
4) Using clean hands, roll into tablespoon-sized balls, roll in reserved coconut if desired.
5) Store, refrigerated, in airtight container.
July 15th, 2015
Okay, if there is one thing you will learn about me, I LOVE carbs, I LOVE breakfast, I LOVE IHOP, I LOVE Diet Coke, & I LOVE donuts!!!! With that being said, I also LOVE to try and eat clean the other 85-90% of the time. It’s good for the soul, lol! 😉
So here is one of my favorite recipes that I thought I would share.
1/2 C. Whole Wheat Flour
1/4 C. Old Fashioned Oats
1 t. Baking powder
1/2 t. Cinnamon
1/4 t. Nutmeg
Pinch of ginger, cloves, & salt
1/3 C. Almond Milk
1 C. Pumpkin Puree
1 t. Vanilla Extract
1/3 C Dark Chocolate Chips
Instructions: Combine dry ingredients. In separate bowl, whisk together wet ingredients and add the dry ingredients to the wet. Fold in chocolate chips and cook over medium low heat on stove top. (Spray with cooking spray–batter will be thick!) Top with maple syrup. Makes about 8 pancakes.