I eat bread. I eat ice cream. I really like pizza.
At the same time, I really enjoy breaking a sweat. And I like fruit and vegetables. And salad.
I drink lots of water. I don’t drink soda. But I do like iced coffee and sweet tea.
I finally understand that, for me, balance is more important that being an extreme fit person or an extreme donut eater.
To love yourself as a whole person means to nourish, sustain, and care for not only your physical body but also your mind and soul.
Restricting my favorite foods tends to make me moody and a tad miserable, but over-indulging on sugar and pizza oftentimes leave me lethargic and bloated (let’s be honest).
I really like an iced coffee with caramel swirl from Dunkin Donuts, I’m not opposed to caffeine, but I probably drink about 70 ounces of water a day.
It’s a fact of life: when I eat well, I simply feel better – with more energy and a better ability to focus. And that’s marvelous news. But, when I eat my favorite foods (that wouldn’t be put in the ‘clean eating’ category), I also feel good.
(from top, left to right)
Salads, fruits, vegetables, oh my! All of these and more are on my Spring recipe list. (I’ll keep you posted.)
Have any favorite Spring dishes? I’d love to hear them.
A goal of mine for 2015 is to try and execute this nicely wrapped challenge to the human diet to remain a healthy weight. I’m sure you’ve heard it before…
“Breakfast like a king, lunch like a prince, dinner like a pauper”
It makes sense when you think about it. When you eat a big breakfast your body has all day to move and digest… when you eat a large dinner, you sit on the couch or go to sleep feeling like you swallowed a watermelon.
At first, I was all “I can’t eat 600 calories of cereal!” (Naturally… Special K girl all the way.)
Then I realized the key to making breakfast the largest meal of the day is either variety (bowl of protein-packed cereal, apple, and piece of buttered toast) OR this casserole dish.
- 8 eggs (we actually use 10-12)
- 10-12 asparagus spears, chopped into 1-inch pieces
- 1 small onion, chopped
- 4 links/1 package of any sausage you like (I use turkey sausage.)
- 2 small sweet potatoes, microwaved or baked until mostly cooked
- 2 small tomatoes, chopped
- 1 orange bell pepper
- 1 16-oz package portobello mushrooms, sliced
- Sea salt and black pepper
- 1-2 tbsp coconut oil
- Preheat oven to 350 degrees.
- Evenly spread the coconut oil in bottom of 9×13 baking/casserole pan.
- Beat the eggs together in a small bowl and set aside.
- Place all remaining vegetables and sausage in the pan.
- Pour the eggs over the top and season with salt and peppers.
- Bake for 30-40 minutes or until the eggs are baked and set. A knife inserted will come out clean and the top will be a nice golden brown.
It’s wintry outside… hello, casserole and soup season.
I happen-stanced upon this recipe over the weekend, and thought it perfect to make this week because my man is out of town for work and I wanted leftovers for lunch.
Quinoa. One of those ingredients most people will make a funny face at. I’ll be honest and say in some dishes I’m not really a fan of quinoa. Texture thing. But in this dish? It was great.
If you’re looking for canned cream of something soup, look no further than a casserole. That is the nature of a casserole and I never question it.
Nothing from a can. Everyone = happy.
- 2 cups reduced sodium chicken broth
- 1 cup milk (I used 2%)
- 1 teaspoon poultry seasoning
- ½ cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- ¼ cup cooked, crumbled bacon (optional… sort of)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (we often use something like Nature Seasoning, but it can be whatever you like)
- ¼ cup shredded cheese (any kind will work)
- 3 cups fresh broccoli florets
- Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
- Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
- Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
- Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
You will know the quinoa is done when it is soft and looks as if it has popped open. Also, if it’s watery, don’t worry — with enough time, it should get that moisture soaked right up into a creamy sauce. PS – it serves about 6. As you can see I may or may not have added an absurd amount of cheese… doesn’t necessarily need that much. Unless you just really dig cheese. Enjoy :)