It’s been awhile since I’ve written. Getting ready for Baby Erin to make her appearance has preoccupied my time and energy, as well as getting used to working from home – I’m a freelance writer and musician/worship director. It’s been an adjustment, but I’m glad that I have the opportunity to stay home with little Erin after she’s born, which should be some time in the next two weeks.
That being said, with all the preparations going on, one thing I’ve been thinking a lot about is what we’ll be eating, especially for the first two weeks. I’ll confess, I probably haven’t done as much freezer cooking as I should. But I have been collecting an arsenal of super easy recipes, and we just got a steal on a new blender, which we desperately needed, so we can make smoothies, after all, if you’re nursing you need something fast right?
Through the years, Micah and I have learned that if we want to eat healthy, there are certain foods we can buy in bulk to have on hand, so we won’t be tempted to grab fast food. Even though there’s two of us, soon to be 3, we’ve learned how to prep and freeze certain foods when they go on sale, so that we can get the best deals,and there are some foods we do eat a lot of quickly. You’re food list might look a lot different than mine, but I’m attaching a list for you to use so you can stock up on these delicious and nutritious foods too. It just so added up that we have 20 staple foods that we keep in our house on a regular basis. This is one of my favorite ways to plan a menu for the week. Why are these our staple foods? Continue reading “28 Healthy Foods You Should Always Have in Your House”
I get asked a lot about what we eat for dinner…I mean, yeah, of course, sometimes it’s grilled chicken, sweet potatoes, and a salad, but usually, our meal choices aren’t that mundane. We love a lot of variety, and having a variety of healthy foods in your diet is a good thing. I asked some trusted friends their favorite healthy dinners, and here was there reply:
A One-Pot Wonder
“I browned ground turkey (93/7) and then added 1 large (10 inches or so) zucchini halved, then sliced and sliced onion and cooked until they were tender. I added salt, pepper, and garlic powder. Then, when it was done I added 1.5 cups precooked quinoa and about 1 tbls yellow mustard for flavor. Turned out delicious!” – Bethany Martin
“Zucchini slices cooked for 8-10 min on 450 (til tender crisp) and topped with favorite pizza toppings, a little sauce, and low fat mozzarella. A new favorite!” – Bethany Martin
Keep it Simple
“Steamed tilapia, with steamed cherry tomatoes and broccoli.” – Jessica Elder
“Salmon with grilled veggies!” – Megan Ortwerth
Dinner on the go!
“G-free wraps with chicken salad, made with shredded rotisserie chicken, a cup of Greek yogurt, 1/4 c. crushed almonds, and 2 tbsp. spicy brown mustard with a cup of mixed greens!” – Julie Auler
Need more dinner ideas? check out our Cheap Clean Recipe Collection!
Until Next Time!
Today is Mmmmm Monday! We all love good food but also know that we need to eat foods that are good for our bodies, so it’s amazing when we can put amazing food creations together that not only taste amazing but help you get in your nutrients for the day! I had seen portabello mushroom “pizzas” on pinterest before, but had never made one until last Saturday night… Throwing caution (aka. recipes) to the winds. I decided to blaze my own trail, and throw grilled chicken into the mix! The result = AMAZING
Here’s what you need to make your own “pizza’s”. 1 serving = 1 medium portabello pizza. Recipe for 2 portabello caps.
1/3c. low sugar marinara sauce. I like homemade or the sauce from Walmart’s new organic line
2/3 c. part skim mozzarella cheese
1/2 c. shredded grilled chicken
1 tbsp. freshly torn oregano
2 tsp parmesan cheese
2 tbsp olive oil
Drizzle de-stemmed portabello caps in olive oil and bake in oven on 375 degrees Fahrenheit. Roast for 15 minutes. Spoon sauce onto underside of caps. Layer mozzarella, parmesan, oregano, and then chicken, and place in oven to bake for another 10 minutes. Remove from oven, then allow to cool and voila!
This recipe was so yummy, and so filling when eaten with a mixed greens salad! The vitamin D, protein, calcium, and healthy fats in the recipe make it amazing for a filling meal without leaving one feeling heavy!
Have you created a clean take on an old classic? Please share!