Exercise can help you lose weight when you are using it to burn extra calories,
not as an excuse to eat more.
Exercise can help you lose weight when you are using it to burn extra calories,
not as an excuse to eat more.
Before you sit down to eat a meal, pack up the leftovers and put them away.
That way the temptation to have second and third helpings is gone.
I added delicious into the name for two reasons. First, because it is. Second, because most people hear green smoothie and immediately they decide it can’t be good. I then go on to tell them there is spinach and peanut butter in and it. That is when they start running. To the doubters I say, “Stop being a wuss and try it!”. Maybe that was a little harsh. No never mind, definitely not.
This protein, fiber, iron, flavor packed smoothie is really good. Everyone I have ever made it for continues making it at home once they try it. Bonus: it’s quick and easy to make and clean up is a snap. It can replace an entire meal. I will drink it after a workout to rebuild broken down muscles. So put your big girl/boy underwear on and try it. You’ll thank me, I promise.
6 oz. almond milk
1 scoop vanilla protein powder
1/2 banana for women, 1 whole banana for men
1 tablespoon natural peanut butter (or pb2*, almond butter is another great alternative)
1 tablespoon FiProFlax* (see note below)
1 big handful of spinach
1/2 cup of crushed ice
Put the ingredients in the blender in the order listed, except for the ice. Puree the mixture till smooth (there will be small bits of spinach in a regular blender). Add the ice and blend until it is the smoothest your blender can muster. Mine will leave small chunks, but I am fine with that. Drink and pass on the recipe once you realize how awesome it is.
*You can find FiProFlax and PB2 on Amazon.
Benefits of flax seed:
I have not converted solely to the Paleo way of eating, but I like eating clean and limit my gluten. The Paleo recipes help me to just that. For those of you who are not familiar with the Paleo Diet, let me explain. Paleo-ians, believe that the cave man had it all figured out in terms of what we should be eating. Better yet, let the founder himself explain, “The Paleo Diet is based upon eating wholesome, contemporary foods from the food groups our hunter-gatherer ancestors would have thrived on during the Paleolithic era, the time period from about 2.6 million years ago to the beginning of the agricultural revolution, about 10,000 years ago. These foods include fresh meats (preferably grass-produced or free-ranging beef, pork, lamb, poultry, and game meat, if you can get it), fish, seafood, fresh fruits, vegetables, seeds, nuts, and healthful oils (olive, coconut, avocado, macadamia, walnut and flaxseed). Dairy products, cereal grains, legumes, refined sugars and processed foods were not part of our ancestral menu”. I agree with most of what was said, but I need dairy and carbs every now and then. In moderation of course.
This recipe is chock full of veggies and lean protein, with a splash of almond flour to help bind them together. All the ingredients are chopped and mixed in a food processor. The balls come out light and the veggies are hidden. They are perfect for health nuts and picky eaters alike. If you want the rest of your meal to mimic the Paleo ideals, cauliflower mashed potatoes or zucchini noodles would be a perfect pairing.
1 lb ground turkey or chicken
1 zucchini, cut into 4 pieces
handful of spinach
1 cup baby carrots
3 medium garlic cloves
¼ cup blanched almond flour
1 egg
1 teaspoon sea salt
½ teaspoon ground white pepper
Pre-heat oven to 350. In a food processor, pulse together the zucchini, carrots, and garlic.
Add almond flour, egg, turkey, salt, pepper. Puree till smooth. Using a melon baller, scoop the turkey mixture onto a foil lined baking sheet. Spritz the balls with olive oil.
Bake 25 minutes.
I’ve always had a love for meat loaf. Making it for someone else can be a bit scary though. In my experience, most people love their mom’s meat loaf and have a wall up guarding their taste buds from liking another. My husband is no exception. He likes my food, but none of my variations of loafed meat have even come in a close second, till this one. So, if you have a person in your life suffering from, “I like my mommy’s meatloaf” syndrome, give this one a try. Their taste buds might have room for two meat loaves to love. Then, after their third helping you can say it was good for them too.
1 lb ground Italian turkey sausage
1 lb ground turkey
1 zucchini, peeled, and diced
4 oz. button mushrooms, diced
1 garlic clove, minced
1/4 red onion, diced
1 tablespoon tomato paste
1 tablespoon dried basil
1/2 tablespoon Worcestershire
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup steel cut oats
1 egg, beaten
Preheat the oven to 350 degrees. Saute the zucchini, onion and mushrooms in 1/2 tablespoon olive oil for five minutes or until soft. Add garlic and saute for one minute. Mix in dried basil and season with salt and pepper. Let cool.
Beat the egg in a large mixing bowl with tomato paste, salt, pepper, garlic powder and Worcestershire. By hand, mix in the oats, turkey and sausage.
Put mixture in a meatloaf* or bread pan, bake until the juices run clear and the top is browned, 45-60 minutes. If desired, top with marinara sauce and bake another 5 minutes.
This little beauty also freezes nicely. So feel free to make a ton.
*On a side note, I use a special meat loaf pan to reduce the amount of fat the meat may have. The pan is similar to the one pictured below. The fat drains into a resevoir below the meat. The pan is non-stick, so clean up is easy!
Wouldn’t it be nice if there was a magic wand we could wave and automatically lose the weight we want, and drop all health problems? Of course it would be nice, but it is not reality. If you are currently in unhealthy cycle of eating food that is not nutritious and not exercising it can be hard to break those habits. My advice is to do it slowly. Add in one new habit every week. Master that habit, make it part of your everyday life, then add a new one in. For instance, an easy one to add would be to drink green tea twice a day. The health benefits gained from drinking this green liquid outweighs the effort to make it twice a day. When added into your daily routine, studies show your chances of getting cancer and heart disease become lower. This is largely due to the high amounts of antioxidants in the tea. Green tea has also been know to boost our metabolism, without increasing your heart rate. Even though green tea won’t help you drop a significant amount of weight, when added into a healthy regimen, it can most certainly help your cause.
More changes you can make are listed below:
This recipe has a special place in my heart. I had been cooking healthy for about a year and just starting to make up my own recipes. I entered this and one other into the Aetna Healthy Food Fight Competition not expecting much. To my surprise both recipes were picked to compete. I had to pick one, so the spaghetti squash lasagna was it. Each of the 6 contestants had their own stage to prepare their dish in a 90 minute time frame. It was exciting and fun. Any nerves I had before hand were gone within minutes. While preparing my dish the audience was able to come up and ask questions. I had a great time answering them. The host would come by every now and then with a question or comment. In the end, I didn’t win. Another dish had better nutritional qualities (the biggest point scoring aspect).
I was invited to go to the finals in L.A. where Bobby Flay was one of the judges. Although I wish I could have competed there too, it was such a great experience.
I hope you enjoy my almost winning dish. The judges sure did! (Or so I’ve been told).
1 large spaghetti squash
1lb turkey italian sausage
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 large red bell pepper, diced
1 red onion, diced
2 carrots, peeled and diced
1 jar marinara sauce
1 small container reduced fat ricotta cheese
1 cup colby jack, shredded
3/4 cup parmesan cheese finely grated
salt and white pepper to taste
garlic powder
1/2 tsp. red pepper flakes (optional)
Cut the spaghetti squash in half lengthwise (not an easy task). Scoop out the seeds and stringy flesh. Place cut side down in a microwave safe dish in about 1/2 cup salted water. Place plastic wrap tightly over the dish and microwave for 12 – 14 minutes. Set aside to cool.
Saute the peppers, onion, and carrots in 1 tablespoon olive oil over medium high heat. Cook till onions are translucent and peppers soften, carrots will still be firm. Add salt and pepper, and red pepper flakes to your taste. Stir well. Add garlic and cook for one minute, stirring often, do not let garlic burn. Take off heat. Take a fork starting at one end of the spaghetti squash pull all of the stands out and add to the vegetable mixture in your saute pan, mix well.
In a medium size bowl combine ricotta, 1 tsp. salt, 1/2 tsp. white pepper, 1/2 tsp garlic powder, basil, 1/4 cup parmesan cheese and 1 cup marinara sauce.
Spray a baking dish ( I used I size smaller than 9X13 and have no idea what the dimensions are) with cooking spray and add a small amount of marinara to the bottom, spread evenly. Cover the marinara with half of the spaghetti squash mixture, cover the spaghetti squash layer with half of the ricotta mixture. Sprinkle the ricotta with 1/2 of the colby/jack cheese. Repeat. Once the last layer of cheese is sprinkled use the remaining 1/2 cup of parmesan and sprinkle on top. Bake for 30 minutes. Let sit about 10 minutes before you serve. Enjoy!
This recipe is great served over cauliflower rice. I like the salty sweet, crunchy textures in this dish. The delicious sauce soaks into the cauliflower rice and becomes a whole new layer of yummy-ness. I use chicken thighs in this dish, that I remove any visible fat from. If you want the fat content to go even lower, use chicken breasts, but adjust the cooking time accordingly.
Serves 2 – 4
5 chicken thighs, all visible fat removed, cut into 1 inch cubes
olive oil (in misto spray bottle or olive oil non-stick spray)
1/2 cup brown onion
1 cup mushrooms, sliced
1 cup red bell peppers, sliced
1/2 c. green onions, sliced diagonal in 1/2 inch pieces
2 cloves garlic, minced
1/2 cup unsalted cashews, chopped
3 tablespoons agave or honey
3 tablespoons low sodium soy sauce
2 tablespoons corn starch
1/2 tablespoon sesame oil
1/2 tablespoon olive oil
1 – 2 teaspoons red pepper flakes (optional)
Pre-heat oven to 350 degrees. Cover a cookie sheet with foil, and place a cooling rack on top of the cookie sheet without expanding the legs (so it sits low on the pan). Spray the cooling rack with olive oil spray. Lightly spray the chicken with olive oil, then sprinkle the chicken pieces with the salt and pepper. Put the chicken pieces on the cooling rack. Bake in the over 5 – 10 minutes, or until done. It depends on how big your pieces are.
While the chicken is baking combine the soy sauce, corn starch, oils, agave or honey, green onions and garlic and pepper flakes. Set aside. Heat 1 tablespoon of olive oil in a large saute pan over medium high heat. Once the pan is hot saute onion, mushroom and bell peppers together for about 5 minutes. (If you are using the cauliflower rice I would turn the microwave on now).
Once the chicken is done add it to the vegetables. Mix together and saute till chicken is browned sightly. Do not over cook, especially if you are using breast meat. Turn the heat down to medium. Pour the sauce over the vegetable chicken mixture and coat evenly. Cook the mixture till it begins to thicken and take off heat. Top each dish with cashews, serve immediately over the rice of your choice.
I use it in place of rice at least once a week, sometimes more. This is an extremely versatile base for any dish that contains a sauce. Asian and Italian food are my favorite toppings, but the possibilities are endless. Even better, it is faster than making a traditional rice. When you add cauliflower into your diet you add antioxidants, anti-inflammatory properties, fiber, essential vitamins and minerals. My favorite thing about this white ball of nutrition? No carbs.
Feeds 2 – 4
1 head of cauliflower
pinch of sea salt
Wash the cauliflower thoroughly. Take a vegetable peeler and ‘peel’ off any brown spots. Cut the head in half and then cut out the core by making a v cut. Cut the stems off each smaller head. In two batches pulse the heads till they resemble rice grains. Dump each batch into a microwave safe dish with a lid. Once both batches are pulsed, heat the rice in the microwave on high for 5 minutes. Leave in the microwave for another five minutes to continue steaming. Serve with your favorite saucy dish.
Quinoa is an interesting ingredient. It is technically a seed, but grouped in with grains. As one of the most protein rich foods we can eat, it also contains twice as much fiber as all other grains, and abundantly holds iron, lysine, maganese, magnesium, and riboflavin. Essentially, it is a super food that will heal your body. There is a multitude of ways you can prepare the seeds, but one of my favorites is pizza. Who doesn’t like pizza? This version does not disappoint. Try delivering this super seed in pizza form to a picky eater. I’m sure you will be surprised, and they will too.