Clean eats – Snacks

Some of the things we have been munching on while staying away from the junk food…

Apples with almond butter

Mixed fruit baggies (or cups depending on the dishwasher status..)

Banana with almond butter (or peanut butter) and dark chocolate or raisins

Homemade protein bars

Apples slices drizzled with dark chocolate and sprinkled with nuts

Veggies with salad dressing for dipping (Annies dressings are a good clean choice)

Mixed nuts (raw, no salt/sugar)


Starting Clean

I’ve realized over the last few weeks the hubs and I have really slipped in the healthy living department. Don’t get me wrong, we have been plenty active thanks to all the renovations we have been doing in secret for my mom. But our eating habits have suffered and it has been months since I have seen the inside of a gym. I can tell the difference in my body. Where things were once starting to firm up and thin down, they are soft and full again. My back aches sitting at my desk at work, my ring is fitting tighter again and I can tell the hubs is feeling it as well.


So this is it. I am recommitting us to healthy status once again. I will push for gym dates instead of ice cream dates. For fish and turkey instead of burgers and pasta. For jogging with the dog instead of leisurely strolling around the neighborhood. I will pick up those weights again and again and again, I will make this happen. I will make this happen for the both of us. We are starting clean today.


Protein Style Burgers & Sweet Potato Fries – Husband Approved!

Protein Style Burger with Sweet Potato Fries

Protein Style Burger with Sweet Potato Fries

The hubs is a total carnivore, so I have to come up with healthier versions of his favorite not-so-great meals often, but this time he actually recommended having burgers sans the bun! No convincing necessary! So we tried it out with some baked sweet potato fries and it was SO GOOD. Super easy too.

You’ll need…

  • Burgers & toppings (whatever kind you fancy…)
  • Lettuce for wrapping (something like green/red leaf or butter)
  • 2 med sweet potatoes
  • vegetable oil
  • coarse salt & black pepper

Fries – Crank the oven to 400. Peel and slice your potatoes into fry sized chunks. Line a baking sheet (with sides) with foil, and arrange the slices best you can without too many touching. Drizzle with vegetable oil, sprinkle with salt and pepper flip over and sprinkle again. If they are too dry, not enough oil, they will get soggy instead of crispy. Make a foil lid that fits tight, you’re going for steaming effect here so no holes if possible. Place in the oven for 5 minutes. Take the pan out and remove foil lid, place back in oven for 10 minutes. Remove one more time and flip fries, put back in the oven, 5 – 10 minutes depending on how crispy you want them.

Burger and Fries

Burgers – We ALWAYS barbecue our burgers, but you can cook them however you like. We typically use either fresh lean ground beef and make our own patties with husbands special seasoning skills or we use the Private Selection (from Ralphs) pre-made ones. Once they are cooked and have cheese added (totally optional.. but uh… weird without! ha) let them cool for just a minute before placing on the lettuce. Grab 2 -3 pieces of lettuce big enough to wrap around both sides of the burger patty. Layer them together and lay them flat out on a plate. Place your burger and add your normal fixings. We use avocado, mustard, ketchup, light olive oil mayo and pickles typically. Fold your lettuce over and you’re ready to eat!

Enjoy! xo

WND – Quinoa Quiche

So easy and so delicious

So easy and so delicious

Okay, the last couple weeks have been a bit.. well.. hectic. Prepping for vacation, actual vacation, trying to convince myself I am home from vacation and need to get back to the daily grind (you know how that goes…), so the fridge has been scarce and my motivation at a near zero for cooking. Sister came by this week for dinner and collectively we had everything to turn this out. So good, and both our husbands approved (although mine requested more meat next time.. of course).

Here’s what you’ll need…

  • 1 1/2 cups cooked quinoa
  • 4 eggs (you can substitute up to 2 eggs with egg whites only)
  • 1/2 cup bell pepper (we used both red and green)
  • 1/2 cup diced onion (we used white)
  • 1 cup zucchini
  • 1 cup shredded sharp cheddar (we probably used more like 2 cups.. we love cheese!)
  • 3/4 cup diced ham (or like us … Canadian bacon the whole package…)
  • salt & pepper
  • whatever-you-want you could add a million other things or swap veggies out. We thought about broccoli & cauliflower, we also considered yellow squash, really whatever you have in your fridge would be yummy.

Pre-heat the oven to 350. Cook the quinoa according to package directions. Dice/chop/shred everything and mix with your eggs in a large bowl. Add in the cooked quinoa and stir until nicely mixed. Add in cheese (about 1/2) and stir. The original pinterest recipe that we were following (or lack there-of) called for “mini” quiche done in mini cupcake trays but we got a little too excited about all the veggies and had a ton so we opted for a pie pan as well as 2 mini pyrex 4″ squares. Please note: this mixture did not rise, like at all. I guess we assumed because normal quiche does and it has 4 eggs, but it didn’t. so you don’t need to leave extra room when filling, we could have easily done ours in just the pie dish! Really who cares what the shape is.. it’s freaking delicious! Although, the cupcake size route would be great for work lunches or quick breakfasts!

Anyway, once everything is mixed in and seasoned with your salt and pepper, bake in the oven for about 15-20 minutes, possibly up to 30 depending on what shape/size pan you choose.

enjoy! xo

Chipotle Chicken Bowls

I love Chipotle. What I don’t really love, is the price and the calories/fat. So I came up with my own cleaner version that also happens to store pretty darn well in the fridge for meal prep!

You’ll need… (for 4 servings)

  • 1 cup quinoa
  • 1 can of corn
  • 1 can of black beans
  • 1 cup of shredded cheese
  • 4 chicken breast tenders or 2 small/med breast pieces
  • salsa to taste
  • suggested: avacado, plain greek yogurt (use as sub for sour cream), lettuce, stir fry veggies, olives the possibilities are endless.

Cook the quinoa according to the package. Season the chicken with Mrs. Dash chipotle blend (or whatever suits you!), bake or saute until the chicken is thoroughly cooked. I typically do my chicken in the crock pot. 2 large chicken breasts (or 4-5 tender pieces) either frozen or fresh, 1 cup of your favorite salsa. You can also use additional seasoning or spices depending on how hot you want it. Throw them in the crock pot on low all day and it shreds as soon as you touch it with a fork! So good, we use this for tacos, taco bowls, on top of salads basically anything  you can think of!

Open and drain the corn and black beans.

Divide the quinoa into 4 containers, layer in 1/4 can of the corn (about 2 tbsp full) and a 1/4 can of the black beans (about 2 tbsp full). Dice up the chicken and layer that on top. Now  you can go ahead and add your salsa and cheese, but remember that you will most likely warm this up, so I keep mine in pre-portioned snack size baggies until after I have heated and am ready to eat, but you could always go ahead and throw it on now.

If we eat these at home, I throw lettuce in the bottom of the bowl and then layer, and we usually add greek yogurt (or sour cream) and avacado slices to the top.



Meal Prep Sunday

Okay, so I have whole-heartedly embraced this meal planning and prepping thing. While the hubs was away, I would prep breakfast, lunches, snacks and dinners. Since he is home right now, we are just prepping breakfast, lunches and most snacks.

So. Here is what this week looked like for 2 people.

missing just a few snacks mostly fruit

missing just a few snacks mostly fruit

His meal prep for 1 week:

  • 3 – mason jar salads with chicken and hardboiled egg (2 alternate days are sandwiches made the night before)
  • 5 – breakfast sandwiches
  • 5 – pre/post workout protein bars (homemade)
  • 2 – apples (cut up the night before with almond butter for dipping)
  • 2 – (giant!) oranges
  • 2 – avacado
  • 3 – mixed fruit baggies (this week, fresh pineapple, mango and strawberries)
  • 2 – apple sauce to-go pouches (sugar free!)
  • pre-measured shake mixes as needed

My meal prep for 1 week:

  • 3 – greek yogurt chicken with green beans and brown rice
  • 2 – chipotle bowls (chicken with quinoa, black beans, corn, salsa and cheese)
  • 5 – pre/post workout protein bars (homemade)
  • 2 – apples (cut up the night before with almond butter for dipping)
  • 5 – breakfast sandwiches
  • 3 – grapefruit
  • 2 – mixed fruit baggies (this week, fresh pineapple, mango and strawberries)
  • pre-measured shake mixes as needed

Non-prepped dinners for the week:

  • PIZZA!! (hey we all deserve a little cheat now and again)
  • Taco salad
  • Chicken teriyaki meatballs (post soon!)
  • Wednesday… something extra special (post soon!)
  • left over spaghetti (with quinoa instead of regular pasta)
  • whatever is left in our fridge

This week is a tad different in that we are leaving for vacation on Saturday morning so we have to clean out our fridge and cupboard. So meals are kind of thrown together with whatever needs to be used up. But still healthy, delicious and easy!