Sunday, January 25, 2015

2015 Week 4

 This is what happens when I try to get granola bars 
out of a pan without using parchment paper.
Lesson learned!

In other news, our fun day at the museum 
this week was exhausting for one of us!

In food news, we're still going strong with our eat more fruits and veggies work.
Again, eating more fruits has been very easy. 
Getting more veggies in takes more thought, but I think I'm getting the hang of it. 
We're also working on cutting out sugar. 
Scott and I have cut it out completely, including honey and other sweeteners.
It's really hard work.
We haven't consciously changed what the kids are eating,
but I am way more aware of what we give them.
I'm not sure where I see this experiment going, 
but I really am happy to break this little addiction for a bit.

Dinners this week:
Sunday - Leftovers. We've got a fridge full!
Monday - Mediterranean orzo salad with grilled chicken/fish and fruit.
Tuesday - Tortilla soup (from the freezer) served with chips, cheese, guacamole and a salad.
Wednesday - Grilled salmon, a quinoa salad with kale, and fruit.
Thursday - Roasted cauliflower and chick pea tacos and a green spinach salad.
Friday - Homemade pizza night with salad and fruit.
Saturday - Spaghetti night with steamed broccoli and fruit.

Have a great week!

Sunday, January 18, 2015

2015 Week 3

She's a vampire bat pirate princess, obviously!

Dinners this week:
Sunday - Shrimp and grits (we didn't get to this last week).
Monday - Goat cheese pasta with kale and lemon, fruit on the side.
Tuesday - Black bean and quinoa enchilada bake, served with chips to dip and a green spinach salad.
Wednesday - Salmon, baked, with a spicy sweet sauce. Served with a sautéed green veggie and fruit.
Thursday - Spinach and artichoke lasagna roll ups with a green salad.
Friday - Homemade pizza night, yum! With a big salad.
Saturday - Kitchen sink quesadillas, with more veggies and beans than cheese. Fruit and salad on the side.

Have a great week!

Saturday, January 10, 2015

2015 Week 2

I promised we used fruits for more than running clocks this week :). 

Operation add veggies went well last week. 
Our grocery list was huge and I definitely spent way more at the store than I usually do, 
but I really did feel like we ate better.
So, I'm trying to keep it up this week.
The goal is 2 servings of fruit or veg at breakfast and lunch and 3-4 for dinner.

Dinners this week:
Sunday - Butternut squash mac and cheese with steamed broccoli and blueberries.
Monday - Fried brown rice bowls with tons of veggies and tofu, veggies to dip and fruit on the side.
Tuesday - Spinach, mushroom, and mozzarella frittata with sweet potato fries and fruit.
Wednesday -  Shrimp and grits with a side spinach salad.
Thursday - Homemade falafel with tahini sauce in a pita. Served with grilled zucchini and a pineapple and berry salad.
Friday - Homemade pizza night!
Saturday - Fish tacos, served with avocados, red cabbage, tomatoes. Black beans and rice on the side.

Tuesday, January 6, 2015

Blueberry Breakfast Power Muffins

This recipe turned out amazing.
I prepped the dry ingredients last night 
and was able to have the muffins in the oven 15 minutes after waking up.
They are filled with whole wheat flour, oats, yogurt, and blueberries
and are sure to get your morning off to a good start!

2 cups whole wheat flour
1 cup oats
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole plain yogurt
1/2 cup applesauce, unsweetened
2 large eggs, lightly beaten
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Heat oven to 375°.
Coat muffin tin with cooking spray or liners.
Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, applesauce, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries.
Spoon into muffin tins (don't be afraid to fill them full).
Bake until top is golden and springs back when you gently touch it, 16-20 minutes.

I get 12 regular muffins and 12 mini muffins out of this recipe.

Happy, powerful mornings to you!

Saturday, January 3, 2015

2015 Week 1

I love the fresh start of a new year.
We celebrated the end of 2014 and the beginning of 2015
with our dear friends,
fabulous food,
and lots of fun!
Feeling blessed for sure!

And speaking of a fresh start, I'm making it my goal to get more veggies in to all of us.
We do pretty well with fruits, everyone loves them, but veggies are hard.
There are a far too many dinners here that consist of cheese pizza and a few carrot sticks.
I can do better than that!

Dinners this week:
Sunday - Veggie lasagna. I'm using ricotta and red sauce and lots of veggies.
Monday - Salmon with roasted sweet potatoes, brussels sprouts and a fruit salad.
Tuesday - Good for your eyes soup, with spinach salad and fresh bread.
Wednesday - Homemade fish sticks with tarter sauce, sautéed greens and orange slices.
Thursday - Rainbow peanut noodles with a fruit salad.
Friday - Homemade pizza with a side salad and lots of veggie topping choices.
Saturday - Veggie and bean chili and cornbread. Snap peas and hummus on the side.