I used one small pepper, 4 oz of ground beef, 1/8 avocado, 1 serving of cheese, 1 tbsp sour cream, some cilantro and a bit of taco sauce.
Just cook up your ground beef and heat oven to 350.
Spray a tray with coconut oil or oil of choice. I cut my pepper in half and removed the seeds. Next I sprayed coconut oil all over it to make it cook faster. Add beef to pepper. Top with cheese. Bake in your 350 degree oven for 20 minutes or so until peppers are softish. Add whatever Mexican toppings you like!
Depending on your toppings this has about 5 carbs and tons of fat!!!
Keto on baby! I’m in deep Ketosis now and down about 11 lbs!
Ok. So last year when the whole mason jar salads thing hit I was all over it. I went and bought a case of jars immediately. The neat salads packed into a glass jar was so appealing to me. Well turns out I am lazy because I never ended up making one!
Fast forward to last night when my friend Heather made a video about—you guessed it mason jar salads. I had to step my game up!
I decided to go with a taco salad. I used-
I will probably add a little salsa ranch later. Just shake and eat. Delish! Thanks Heather for the motivation.
Today I have a guest blog from the beautiful Jen.
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) and I also write for a medical and cosmetic practice in Kansas City where I get most of my health knowledge from the greatest surgeons. I have two little kittens (they aren’t actually kittens I just call them that because they are adorable) named Brio and Zelda. I spend my days riding my bike, experiencing new things, hanging out with my boyfriend and cats while blogging about all about it.
We all love Chinese food and take-out but how many of us had to give up on the noodles and rice to try and have a healthier meal? Well, too many of us and I can attest, that giving up on noodles and rice is just way too difficult for me. I’ve been eating Chinese food since I was born but when I got to be twenty-something I was in a bind. I wanted to begin eating healthier and lose a few pounds this way but I also couldn’t give up my white rice! This is when I started using the classic dishes my mom made along with some helpful ideas online, then twisted and shook it up to be a little more healthier. These recipes are way lower in calories than the original recipes and taste tested by my cosmetic practice’s surgeons with two thumbs up! Here are some of my favorite ones below!
- 4 cups cauliflower
- 1 cup vegetable broth
- 5 cups cooked brown rice prepared in water
- 2 eggs
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 1 tbsp brown sugar
- 1 cup defrosted vegetable blend (peas, corn, green beans, carrots)
- 3 tbsp low sodium soy sauce
- Steam cauliflower
- Chop cauliflower finely, using a blender or food processor.
- In a frying pan add vegetable broth and bring it to a light boil.
- Once broth has begun to simmer add: cooked rice, cauliflower and vegetable blend.
- Once the rice mixture has soaked up the broth add: soy sauce, pepper, cinnamon and brown sugar.
- Let the rice cook on low. (while egg cooks)
- While the rice is cooking, scramble up the egg in a separate pan.
- Add cooked egg to the rice mixture and stir.
- 8 oz of low fat cream cheese
- 2 tbsp chopped water chesnuts
- 1 tsp paprika
- 1 tsp garlic powder
- 3/4 cup fresh or canned crab meat
- 22 mini wonton wrappers
- Preheat oven to 350 degrees.
- In a mixing bowl combine: cream cheese, water chestnuts, paprika, garlic powder and crab meat.
- Stuff each won-ton wrapper with 1 tbsp of the filling.
- Fold wrapper by bringing all sides to the center. (not corners)
- Place on a non-stick baking sheet.
- Bake 14-18 minutes or until edges start to brown
- Serve with a low sugar sweet and sour sauce.
- 6 eggs
- 3 stalks of bok choy
- A small handful of baby spinach
- 1 shitake mushroom (more if you are a fan)
- Half a spring onion
- Fresh ginger (about a teaspoon)
- A small handful of beansprouts
- 1 clove of garlic
- A splash of sesame oil
- 2 tsp of reduced sodium soy sauce
- 2 tbsp of water
- 1.5 tsp of oyster sauce
- Wash all your veggies
- Finely chop the bok choy, spinach, mushroom and spring onions
- Mince the garlic
- Grate the ginger
- In a pan, combine the water, sesame oil, soy sauce and oyster sauce, mix together
- Toss all the veggies ginger and garlic into the pan and let them simmer for about 10 minutes and add salt and pepper
- In a bowl, beat the eggs and pour them into the pan
- As the egg seeps to the sides, with a spatula push it back towards the center
- Flip the omelette so both sides are slightly golden and serve
INGREDIENTS (Adapted from Chronicles of home).
- 1 lb. whole wheat spaghetti
- 2 boneless skinless chicken breasts, trimmed of fat
- 1 tbsp. olive oil
- 2 c. broccoli, cut into bite sized pieces
- 2 c. snow peas, strings removed
- red bell pepper, seeded and cut into strips
- 3 carrots, peeled, cut into matchsticks
- 1/2 c. grape seed oil
- 2 tbsp. rice wine vinegar
- 3 tbsp. low-sodium soy sauce
- 1 1/2 tbsp. dark sesame oil
- 2 tsp. honey
- 1 garlic clove, minced
- 1/2 tsp. grated fresh ginger
- 1/4 c. smooth natural peanut butter
- Preheat oven to 400º.
- Cook spaghetti according to package directions.
- Rub olive oil over chicken breasts and sprinkle with salt and pepper. Roast about 20 minutes, until cooked through. Let cool until you can handle them and then use two forks to shred the meat.
- Meanwhile, bring about an inch of water to boil in a saucepan with a lid. Put broccoli and snow peas in a steamer basket, set in the pot, and steam with the lid on about 5 minutes, until the veggies are just tender but still bright green.
- Whisk grapeseed oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, and peanut butter until smooth.
- Toss spaghetti, chicken, broccoli, snow peas, carrots, peppers, and dressing in a large bowl so all ingredients are coated with the dressing. Serve warm, at room temperature, or cold.
Yum! I can’t wait to try these out!
This is so simple. All I did was take leftover cooked chicken and warmed it up. Once it was warm I added in 1 light laughing cow swiss cheese flavored, 1/2 tbsp of buffalo sauce, and not even 1 tsp of parmesan cheese. I stirred that together and bam. Done. Stuff in big romaine leaves for a quick and easy lunch. I used 3.5 oz of chicken but feel free to use however you much.
149 calories, 5 carbs, 2 grams of fat, and 25 grams of protein.
I spent one hour juicing my new organic share. It would have probably taken less time in a juicer, but I use my vitamix. This means I have to chop all my veggies + use a nut milk bag to strain the juice out. Here is what I used-
I just started throwing stuff together. I made mean green which is pictured below- Kale, Apple, Lemon, Ginger, Cucumber, and Celery. Oops! After it’s done blending. Time to strain! Finished product.I ended up with 64 oz of mean green, 64 oz of spinach/apple/celery/cucumber, 32 oz of veggie mixed, and 32 oz of carrot.
Stay Juicy my friends!
I decided to make a weeks worth of meals to save myself some time in the kitchen. To make it simple I decided on two breakfast options, two lunch options, a variety of snacks, and two dinner options. My plan looks a little something like this.
- 1 cup of high fiber cereal with 1 cup of almond milk + 1/2 cup of fruit + 1 homemade turkey sausage patty.
- 1 egg 1/2 cup egg-white + veggies. 1 slice of ezekial 7 sprouted bread topped with 1 tbsp of nut butter.
- Chicken Enchilada soup served with a side salad.
- Spinach/Greens salad topped with protein of choice + healthy fat+ veggies+ dressing of choice.
- Greek Yogurt.
- Hummus and Veggies.
- Hard boiled eggs.
- Turkey slices.
- Grilled salmon, small sweet potato, and 1/2 cup of veggies.
- 3 bean turkey chili topped with cheddar cheese, cilantro, and chobani greek yogurt for sour cream.
I used two recipes from Skinnytaste. The 3 bean chili + the chicken enchilada soup. Recipes below.
I went to the store and got all the ingredients that I needed to make my week of food.
I started by chopping up some organic pineapple. Diced up some organic bell pepper (for the eggs). Made homemade turkey sausage. It’s really easy. The trick is a ton of sage! Got my 3 bean chili on the stove. Yum! This turned out really good. Here is the chicken enchilada soup in the crockpot. Homemade blackbean burgers. Marinated chicken slices in franks buffalo sauce + bleu cheese vinaigrette. All grilled up.
Hopefully this will help keep me on track! Here is to a successful week!
I grilled up about 3 oz of chicken that I had marinating in a mango vinaigrette/ sliced jalapeno mixture. It turned out slightly sweet and spicy. Delish.
Used a bed of fresh organic romaine hearts and spinach + few chunks of avocado + tomato + onion + 1 tbsp of feta + 1/4 cup of roasted japanese sweet potato and added the grilled chicken.
My friend Cathy shared this recipe with me. You can alter it however you want. It’s one of those simple lunches that makes you feel like you are indulging.
- Lean ground turkey or beef. 3 oz a person.
- Chopped bell peppers, onion, and mushrooms. (Use whatever veggies you like).
- 1 pita of choice.
- Cheese of choice (I used a bit of shredded mozzarella).
- Seasonings for turkey (I used cumin, garlic powder, black pepper, and chili pepper).
Drain turkey add to veggies and combine. Add sriracha/hot sauce if you get down like that.
Depending on what kind of ingredients you use the sammy is-
304 Calories, 5 grams of fat, and 31 grams of protein.
My husband mentioned reuben sammies to me the other day. Grilled with butter on tasty rye bread, thick slices of corned beef, tangy sauerkraut, sweet thousand island, and oozy gooey swiss cheese. Yum. These sandwiches can have anywhere up to 500 calories and 25 grams of fat. Uhm. No thank you!
I started searching around and found this healthy turkey reuben sandwich-
Looks great! Except I didn’t wanna fry it with canola oil! Here is how I made mine-