Sun dried tomatoes in herbed oil


Picture too cute not to share. Recipe coming soon!

Leftover Stirfry


I had some leftover lamb and a ton of veggies in my fridge. Also? A organic chicken breast, bean sprouts, peanuts and pretty much everything asian. I knew what i had to do.

Stir-fry.

You can literally use whatever veggies or meat you want. I’m going to list that here

This sunbird seasoning mix is life changing. I’m not saying it is amazingly healthy, but remember folks— portion control!!
Anyways, you wanna make this marinade how they say. If you wanna make it more dope do this— add some sweetener like 1 tbsp, some lemon, some fish sauce, some garlic, some ginger. You wanna go for the UMAMI flavor. Also, please to note you can really make this any damn way you want but this packet is bomb. Also don’t forget the red chili pepper flakes or hot spot of choice!
Cook your chicken up. I didn’t season it much because of all the fresh herbs and marinade that are going on. After your chicken is done add your veggies!
I usually keep a tub of random veggies in my fridge?
Let the veggies cook down.
Take any remaining cooked meat and add to stir fry.
Time for the marinade!!! Add it in!!!
Get your toppings ready. Here I have homegrown bean sprouts, cilantro, green onion, and crushed peanut 🥜
You can’t forget the 🥑
Slice that cado up!
Here is where we have to practice portion control my friends! I love cheating and using this sticky white rice. It’s done in 60 seconds. Sorry I have no shame. I just make sure I only have about 1/4 a cup a serving so I don’t feel guilty!
So as your veggies meat and marinade are simmering, plate up your rice and avocado if that is what you want. You could use noodles or omit the avocado. This is your world guys.
Spoon up your fry, top with toppings and enjoy! Add some sesame seeds for extra class!
Super classy 🙂

We really enjoyed this! The possibilities are endless. If you make this tag me #gracegothealthy on Instagram 🙂 tag me if you make any stir-fry! I am asian obsessed! Thanks for reading guys!

What asian food should I make at home next??

Dinner for breakfast? Always.


Broccoli 🥦 love

Good morning beauties. I woke up this morning feeling lovely. Today is a rowing day for me so that’s def going down this am!

Have you ever woke up and just wanted something that isn’t your typical breakfast? There I was slicing strawberries and bananas up and I just was not in the mood! So what did I do? Sautéd up some broccoli with ponzu sauce garlic ginger etc. I added fresh avocado 🥑 and black sesame on top. As far as eating healthy (80/20 approach for me) I don’t care if you eat fruit salad or stir fry for breakfast. Just eat something with some color.

All my love,

Grace

😃 see you guys later!

I’m back guys!


So…. it’s been a few years!

I’m back and I’m down 158.6 pounds 💪🏼

I Decided to come back because I have completely changed my life and I want to share everything with you.

From my chronic pain. I’m finally ready to open up about that.

My experience with keto, low carb, fasting, and other healthy tips.

My adventures with my #homegym and new #fitness adventures.

My pool! Haha mostly? I want to inspire you all. I’m finally almost to 140 . I’m almost at 175 lbs now from 335. Official goal weight is 140. I will share the ups and downs to get there!

Recipes that I adapt from others and a ton of pictures and ideas to share from my garden with you all 💕

I want to talk to you about products that are helping me with my pain (cbd) has been a lifesaver and all my tips for those chronic pain days plus products that helped or are helping me along my journey and allowing to maintain this lifestyle. I went from. 60 inch waist size 28/30 to now I’m in a size 12/14. Do I have a lower belly? Sure! Is it much better than the alternative yes. I’m working every single day to have self love and care for myself. It truly helps. Don’t be down on yourself, just keep going. We are all competing against ourselves!

I am having my header and design reworked and it should all be new and updated. Would love for you to come along for the ride.

Please follow me on Instagram at gracekeyxo I always fill my stories 🙂

Subscribe to my newsletter if you want an update when I blog. I missed you all terribly!!

Thanks for reading!!

See you soon

GGH

Food Prep for the week!


I made 1 pound of 97% fat free ground turkey with Mrs. Dash no salt garlic flavor. This will be for salads and whatever.8:25prep1

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I also made 97% fat free turkey sausage links for breakfast. The recipe is easy. One pound of ground turkey, a ton of sage, some sea salt, onion powder, chili powder, and pepper. I never measure. Just make sure you put a lot of sage! Ps- links are hard to make and come out lumpy shaped. I will stick to little patties next time 🙂8:25prep3

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I got 2.25 lbs of chicken grilled with the no salt garlic Mrs. Dash. This will be for salads, dinner protein, or a snack. 8:25prep5

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Tons of tri colored peppers for salads and snacks.

8:25prep11

Onions for salads.

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1 batch of cooked freekeh for salads or quick carb. So good!

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For breakfast I made my friend Cathy’s oatmeal muffins. I used oats, banana, zucchini, coconut, cashews, and a few dark chocolate chips. Perfection! The recipe made 12 muffins so that is basically breakfast all week for two people! Going to pair the muffin with a turkey sausage link for the perfect breakfast.

It makes life so much easier prepping. I feel in control and excited to have a week of healthy eats!

 

 

 

Eats for August 22.


20130822-151514.jpgBreakfast- Peanut Butter Protein Cookie Shake. 1 scoop of peanut butter cookie protein, 1 banana, 1/2 cup of almond milk, 1 tbsp vanilla, 1 tbsp of chia seeds, 1 tbsp peanut butter.

20130822-151603.jpgRed plum.

20130822-151647.jpgSpinach/Butter lettuce, baked salmon, colby cheese, almonds, hard boiled eggs, crispy noodles salad with creamy parmesan yogurt dressing on side.

20130822-190653.jpg1/2 lb snow crab.

20130822-190716.jpgGrilled chicken topped with swiss cheese and spicy salsa.

Healthy Guilty Pleasure Recipes. French Fries, Pizza, Mac and Cheese, Nutella oh my!


A guest post by Jen!

Hey guys, I’m back! I’ve put together even more recipes to satisfy your daily cravings except instead these are guilty pleasures turned healthy.  Working at a medical and cosmetic practice is tough! We specialize in breast reconstructive surgery and breast augmentations in Kansas City so we always want to look our best even if I just want to devour an entire cheesecake. Everyone is always wondering how I stay healthy and (somewhat) slim but bring fries and mac and cheese to work! Well here is my secret: tweaking recipes and finding recipes that allow me to have what I want but a better form of it. Then I make a bunch so it’s accessible right at the tip of my fingers and even bring it into work for lunch. So that mac and cheese and delicious French fries can really be yours forever without worrying about chemicals and extra fat that your body just does not need!

fries

FRENCH FRIES! 

–       The healthy way, which is even easier than the non-healthy way!

Ingredients:

  • 5 Large Roasting Potatoes
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to Taste

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Then Peel and Wash the potatoes to prepare for slicing.
  3. Begin slicing, I like to use a mandolin to get perfect sizes for even baking, if you don’t have one just use your knife and be sure to cut the french fries even in size. Your potatoes will cook best when even, thin and long.
  4. (OPTIONAL) Once sliced, place the potatoes in a bowl and cover with salted water and soak for 30 minutes. I like to soak the potatoes to release some of the starch, it also helps crisp up the fries in the oven.
  5. After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial because if the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.
  6. Lay the potatoes on a baking pan, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to have even browning. Bake for about 45 minutes or until golden brown.

mac 

Mac and Cheese

–        Yes, I said mac and cheese! Just a tad healthier, of course.

Ingredients:

  • 1 box of pasta, either bow tie, macaroni, etc. Any small noodle works
  • 2 1/2 cups of fat free or 1% milk (plus extra if needed)
  • 2 tablespoons of butter
  • 1 cup of shredded low-fat smoked mozzarella
  • 1 cup of shredded low-fat cheddar cheese
  • 1/2 cup of parmesan cheese
  • 1/4 cup extra smoked mozzarella cheese for topping, plus about 2 tablespoons of parmesan cheese
  • 2 tablespoons of Italian bread crumbs (or plain bread crumbs with Italian seasoning added)
  • 1 head of broccoli, trimmed, washed, and chopped into bite size pieces
  • 1 tomato, diced
  • 2 chicken breasts, cooked and cut into bite size pieces (left over chicken works great in this recipe)
  • about 1/2 cup of roasted red peppers, diced
  • Salt and pepper

Instructions:

  1. Preheat oven to 350 degrees. In a large soup pot, bring water to a boil over medium high heat. Add pasta and cook for about 10 minutes until the pasta is al dente (soft, but still has texture to it).
  2. While the pasta is boiling, heat another saucepan and heat a frying pan. In the saucepan at low heat, add milk but do not boil! Once the milk is warm, add butter and cheese and stir until smooth. If the sauce is really thick, add extra milk.
  3. In the frying pan, sauté tomatoes, roasted red peppers, and broccoli in a little bit of olive oil. Add the precooked chicken and allow to warm up.
  4. When the pasta is cooked, drain and place back into the large soup pot. Add cheese sauce, and chicken veggies. Stir to combine.
  5. Grease a large baking dish with nonstick spray. Pour noodles and cheese into the baking dish.
  6.  In a small bowl, combine the extra mozzarella and parmesan cheeses with the bread crumbs. Sprinkle evenly on top.
  7. Bake for about 20-30 minutes or until bubbly and golden brown on top.

pizza

Pizza!

–       Mmhmm you can have your mac and cheese and your pizza too!

Ingredients:

  • Cornmeal for sprinkling
  • 1tsp olive oil
  • 2 large red onions, halved and thinly sliced
  • 2 tbsp chopped fresh rosemary
  • 3 cloves garlic  
  • Salt and freshly ground black pepper to taste
  • 1 whole grain pizza dough or gluten-free pizza dough (trader joe’s has a delicious variety)
  • 20 pitted, oil-cured black olives, coarsely chopped
  • 2 oz thinly sliced prosciutto, torn into small pieces
  • 1 ¼ cups reduced-fat sour cream

Instructions:

  1. Heat grill to medium. Alternately, place a pizza stone on middle oven rack, turn oven to 500°F, and heat stone for 20 minutes (or use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If grilling or using a stone, generously sprinkle a wooden pizza peel or baking sheet with cornmeal.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; sauté for 10 minutes. Reduce heat to low, add garlic, and continue cooking, stirring occasionally for about 10 minutes, or until onions are soft and caramelized. Season with salt and pepper.
  3. On a lightly floured clean surface, roll dough (read instructions on dough package first, some suggest letting the dough sit prior to handling)  to form a 14-inch circle. If grilling pizza, transfer to prepared peel or sheet, then gently lift and slide dough onto grill grates (don’t worry, dough won’t slide through the grates). Dough will immediately stiffen and begin to brown; cook 2 minutes. Turnover and cook until bottom side stiffens but doesn’t brown, about 1 to 2 minutes. Transfer crust back to peel or sheet (with the more-cooked side facing up) to add toppings. If baking pizza, slide dough onto heated pizza stone or onto baking sheet and cook 5 minutes. Remove stone or sheet from oven to add toppings.
  4. Scatter onions and olives over pizza. If grilling, slide pizza back onto grill and cook 6 minutes more. If baking, cook pizza 10 minutes more, or until edges are golden.
  5. Next, scatter prosciutto over onions and olives and grill or bake for 2 to 3 minutes more. Transfer grilled pizza to peel or sheet, or remove pizza from oven. Dab small spoonfuls of sour cream all over pizza, spreading them slightly with the back of a spoon. When sour cream begins to melt, cut pizza into 8 slices and serve.

nutella

Nutella!

–       Who doesn’t love Nutella? Well now you can make your own without all that extra stuff your body seriously does not need.

Ingredients:

  • 1 tablespoon Coconut Oil
  •  2 tsp Vanilla Extract
  • 2 cup, whole Hazelnuts or Filberts Nuts
  • 3 tbsp Cocoa Powder (Unsweetened)
  • 2 tbsp Honey
  • 0.3 cup Almond Milk

Instructions:

  1. Preheat your oven to 400 degrees.
  2. Roast your hazelnuts for 10 minutes on a baking sheet in the oven.
  3. Take out and let cool down and rub the nuts together in a towel to remove the skins. Some skins will remain on the hazelnuts, but that’s no problem.
  4. Put the nuts into a food processor and blend until smooth. Add the remaining ingredients and blend again. If your food processor/ high speed blender is very good, you may won’t need any milk (but can add for taste)
  5. Fini! Feel free to add more of any ingredients to get that special taste just for you!

Hello, My name is Jen and I am a twenty-something blogger who loves to write about all things women, health, DIY, crafts, my cats and food! I have my own personal blog Little Furry Musings. 

Cheesy Cauliflower Rice.


DSC00629

There is really not ONE way to make this dish. I make it different every single time. Here is a general idea of how to create it yourself. You can use whatever ingredients you want.

What you need for sure-

1 head of cauliflower, 1-2 cloves of garlic, water OR vegetable/chicken stock.DSC00619 DSC00614

I personally just use water to boil my cauliflower in. Stock adds sodium, and I really don’t notice a difference when I use just plain water.

Bring a huge pot of liquid to a boil.

Take off the outer leaves from the cauliflower. Wash well. Cut cauliflower into smaller sections. If there are a few black spots don’t panic. Just trim them off. Leave out the tougher stem pieces from the middle. I just cut that away.DSC00616 DSC00617

Add cauliflower pieces to boiling water. Add 2 cloves of smashed garlic into water as well.DSC00620

Let cook for 10 minutes or so until soft. Not mushy soft. Soft.

Drain all liquid.DSC00625

Add to a bowl and begin to “rice”. I use this thing-DSC00622

If you don’t have a masher, just use a fork.

You want the cauliflower to break down so that it looks like rice.DSC00626

Now here is where the cheesy part comes in. I usually add 1 serving of a soft cheese like light cream cheese or laughing cow. On top of that I will add in 1 serving of whatever other cheese I have. This cauliflower will make 3-4 servings, so you aren’t getting a ton of fat grams by doing this. Today I am using light cream cheese + swiss cheese. Mix everything together. As far as seasonings go, I always add a ton of garlic power + a bit of sea salt + pepper. You can really add whatever seasoning you want. My favorite tip is to add in a bit of Franks buffalo sauce to make it buffalo cauliflower rice! DSC00627

Play around. Add whatever you like or don’t like. I could eat this stuff all day! You could add cheddar cheese and bacon bits for loaded cauliflower rice, or add pesto and mozzarella for italian cauliflower rice. Get creative! DSC00630 DSC00628