The Pizza burger!

Another favorite way for us to eat our burgers is to use the Tomato and Basil Pizza burger, topped with a little marinara and a sliced mozzarella babybel!  

Again, you can eat this plain, in a lettuce wrap, in a sandwich thin or a tortilla wrap!

So delicious!  Even my "meat and potatoes" husband was shocked at how he wasn't hungry between lunch and dinner when he had this for lunch with a few pop chips and some pineapple.

Morning Star Farms!!

In an effort to change up lunches for my husband and I, we decided to try Morning Star Farms burgers and boy, were they a hit!

They are so versatile!  You can eat them in a lettuce wrap, a tortilla, or on my husband's favorite, a sandwich thin!  There are also a bunch of varieties!

I'll share a couple of our favorite ways to eat them in the next few posts!  You can enjoy them as a snack or for lunch or dinner!

You know that if my meat-loving husband likes them, they must be good!  Check them out!

Macaroni Casserole by Skinnytaste

Skinnytaste.com is an awesome site that has so many delicious recipes.  I have used it many times to do my menu planning for the next week.  Check it out!  You are sure to find so many things that you will love.

This is one of those meals that you can totally fool your family into thinking they are just having a rich and fulling casserole, but LOOK AT ALL THESE VEGGIES!!

This is also one of those meals that it is a good idea to make 2 and freeze one of them so you can just toss it in the oven when you are running around to basketball practice and gymnastics!  Easy peasy!  DONE!  Healthy meal on the table!

The recipe and directions can be found here.

1 lb 93% lean ground turkey
1 tbsp olive oil
1 cup chopped onion
1 medium red pepper, chopped
1/4 cup finely diced celery
1/4 cup finely diced carrots
1 cup sliced mushrooms
1 (14.5 oz can) petite diced tomatoes, drained
2 cups marinara sauce (I used my own homemade)
2 cups water
1/2 tsp Italian seasoning
1 tsp Kosher salt
8 oz shredded mozzarella cheese
8 oz uncooked whole wheat elbows

Mint Chocolate Protein Shake

I was wandering around the kitchen the other day wondering what to have for lunch (very dangerous) and nothing was sounding good.  I opened the freezer and saw some of my daughter's frozen junior mints and decided to figure out how to make a mint chocolate protein shake (that was a close one because the junior mints were almost my lunch).

**helpful hint**In my house, if there are bananas that are about time to throw away, I will peel and slice them and put one banana each in a ziplock bag and toss it in the freezer so I can add them to my shakes.

Ingredients:
1 frozen banana
1 heaping tablespoon of unsweetened cocoa
1/4 cup almond milk
3 oz greek yogurt (I used Fage 0%)
A quick splash of peppermint extract ( a little goes a long way)
1 scoop of protein powder

Zap it all in your blender and you have a protein filled delicious lunch or breakfast!!!!

Almost spaghetti...

Today, I made some veggie filled spaghetti sauce.  I sauteed half a diced onion, a whole diced red bell pepper, and about a dozen mushrooms.  After they were tender, I added about 4 minced garlic cloves and cooked until fragrant (about 1 minute more).  Then, I added a 15 oz can of petite diced tomatoes and a 15 oz can of tomato sauce.  I then added some basil, oregano and red pepper flakes.  Finally I sliced up some chicken sausage and let it all simmer

As if all of those vegetables weren't enough, I decided to make some spiralized zucchini and squash with my new little gadget (found on amazon for less than $10).  I like to fool my husband with things that I cook sometimes so I decided that I would make his dinner half whole wheat spaghetti, half spiralized zucchini and squash.  ;)   My dinner was all veggies though, no real spaghetti.  

After I spiralized the veggies, I sauteed them in a little misted olive oil until cooked through (just a few minutes).  I must say this was very yummy!  I make spaghetti squash every now and then, but I must say that I like this much better because these spiralized veggies kept their shape and texture and it was like actually having spaghetti.  I will make this all the time!  Even my husband liked it!  

I wonder what else I can spiralize....  ;)

Vegetarian Quinoa Chili

We are having record low temperatures tomorrow and Tuesday and tomorrow starts my first official day of P90X3 and I am going to get back to planning my meals better.  This is going to be my lunch for the week!  I followed the recipe exactly for this Vegetarian Quinoa Chili except I added some red pepper flakes, cayenne pepper, oregano and coriander.

This recipe makes 15 cups of chili.  The nutritional information below is for 1 cup.  I had 2 cups for dinner tonight and it was delicious!

Cheesy Roasted Veggies

Looking for a yummy side dish for dinner tonight?  Try this!

1 1/2 cups broccoli florets
1 1/2 cups cauliflower
1 garlic and cheese laughing cow cheese wedge

I roasted the veggies on a lightly sprayed cookie sheet (I even lightly misted the veggies) at 425 degrees for about 15 minutes or so.  The time will vary depending on how big your veggies are.  When they were done, I zapped the cheese in the microwave for about 15 seconds in a ramekin.  Then I mixed the cheese in with the veggies in a bowl.  I totally sat down and ate the whole bowl.  It was delish and only 130 calories.

Quinoa, Red Pepper, and Cucumber Salad With Avocado and Lime

Here is my salad for the week!  I am thinking this will be yummy in a wrap as well.  :) I adapted it from here.  

Kosher salt


1 cup quinoa


1 garlic clove, pounded to a smooth paste with a pinch of salt


1 large shallot, finely diced


1 jalapeño, seeded and finely diced


Juice of 3 limes

1 medium red pepper, halved, seeded, and finely diced


1 English (seeded) cucumber, cut into 1/4-inch dice (about 1 cup)


1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish


3 ripe avocados, diced

Directions

1. Cook 1 cup of uncooked quinoa according to package directions.

2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. 

3. Put quinoa, red pepper, cucumber, diced avocado and chopped cilantro in a medium bowl. Add garlic, shallot, jalapeno mixture.  Fold to combine.

Makes 5 servings

Food of the Week: NuttZo

I LOVE peanut butter!  That is no secret.  I have even been known to just pass through the kitchen to get a spoon full of the nutty goodness.  I found Nuttzo at Earth Fare (you can get it at Whole Foods as well).  The Original Blue Label is an Organic Omega-3 seven nut and seed blend.  There's only 2g of sugar  (2T), 50% of your daily value of Omega 3 ALAs (2T), and a complete protein –so eat it right out of the jar (You don't need to tell me twice)!  There is no added sugar or hydrogenated oils and it is also vegan and kosher.  

NuttZo Original for 2Tablespoons

There are 3 different kinds of Nuttzo.  The Original Blue label that has Peanuts, Cashews, Almonds, Hazelnuts, Brazil Nuts, Sunflower Seeds,  Flax Seeds and sea salt.  The peanut free red label kind has Almonds, Cashews, Brazil Nuts, Pumpkin Seeds, Chia seeds,  Flax Seeds, Hazelnuts, and sea salt.  There is also Chocolate Nuttzo!  It has Peanuts, chocolate chips (organic cocoa liquor, organic cane sugar, organic cocoa butter, organic cocoa powder), Cashews, Almonds, Brazilian Nuts, Sunflower Seeds, Flax Seeds, Hazelnuts, and Sea Salt.


I just want you to know that this stuff is not cheap.  At $12.99 for a 16 oz, I still think it is worth it.  I'm not making sandwiches with it.  I'll eat it with apple slices after a workout or as a snack in some celery. It is really delicious.  Give it a try!

Breakfast Coffee Protein Shake

I love coffee.  I drink it A LOT.  This morning, I decided to make a protein shake with my morning coffee and it was DELIGHTFUL!

I made some coffee and let it cool while I was getting the kids ready so that it wouldn't melt my ice.  After it was cool, I added to my blender:

1 cup of coffee
1 cup unsweetened almond milk
1/2-1 frozen banana
1 scoop of vanilla or chocolate protein powder
2 handfulls of ice

Blend to your desired consistency and ENJOY!

**TIP:  I almost always have frozen bananas in my freezer.  When I see that my bananas are getting too ripe, I peel and slice them and put them in a baggie to toss in the freezer.  They work well in banana ice cream when I am craving something sweet at night too.  :)

Cinnamon Apple Quinoa Bites

Pinterest strikes again!  I came across these little numbers and at about 35 calories a piece, I couldn't help but make this apple pie tasting goodness!  I adapted the recipe from here.

1 cup cooked quinoa

1 cup quick oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

3 tablespoons brown sugar

1 tablespoon granulated sugar

1 tablespoon maple syrup

1 cup chopped apples

2 eggs, lightly beaten

Add all ingredients in a bowl and mix until combined.  Spray a mini muffin pan with cooking spray.  Bake in a 350 degree oven for 15-20 minutes.

I plan on breaking a few of these up and putting them in my yogurt.  Oh my!!

Avocado Egg Pizza

This morning I decided to change things up a bit and made myself a breakfast pizza!  I put a multigrain tortilla in the oven at 350 degrees right on the oven rack until it was crispy (about 10 minutes).  Then I sprayed a pan with cooking spray and cooked an egg.  When the tortilla was done, I spread one laughing cow light garlic and herb cheese wedge and then half an avocado.  I put the egg on top and added some freshly cracked pepper!  DELISH!

Wheat Berry Salad

Have you ever had wheat berries before?  They are the whole wheat kernel, composed of the bran, germ, and endosperm.  They are a true whole grain.  This is what I have made for my lunch for the week.

I decided to add some wheat berries to some veggies to make the salad I found here.  Ir is so yummy and I LOVE the crunch of this salad.  It is very satisfying.

Serves 4

1 cup wheat berries, preferably the soft white variety
1 lb tomatoes, finely chopped
1 green bell pepper, finely chopped
1 cucumber, halved lengthwise, seeded, and finely chopped
3 celery stalks, cut lengthwise into thirds and finely chopped
1/2 small red onion, finely chopped
the juice of 1 lemon
2 Tbsp balsamic vinegar
2 tsp Worcestershire sauce

Soak the wheat berries for 8-16 hours.  Drain them in a fine-mesh sieve or colander. Pour wheat berries into a large saucepan, fill it about two-thirds of the way with water, and bring to a boil over high heat. Reduce the heat to medium and simmer until grains are tender with some chew still left, about 1 hour. Drain, then run under cool water to bring wheat berries to room temperature. Drain thoroughly. Add the chopped vegetables.

Mediterranean Farro Salad

I love farro.  I love salads.  I love making salads on Sundays to have for lunch all week.  :)

I adapted this recipe from here.  Actually, the only thing I changed, was I omitted the olive oil.  

• 10 ounces farro (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1/2 cup pitted black olives
• 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
• 3 ounces Parmesan, crumbled (about 3/4 cup)
• 1 small bunch chives, snipped (about 1/4 cup)
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes.  (I used a frozen steamer bag of beans that I tossed in the microwave, so either way will work.)   Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. 

Creamy Roasted Broccoli

I am the only person in my house that eats broccoli.  No matter how I make it, they always turn their noses up at it.  Now I just make it for myself and hope someone shows some interest in it.  I love roasting broccoli.  It gives it a yummy, nutty flavor.

3 cups of fresh broccoli
1/2 cup garlic hummus
2 Tablespoons of parmesan, grated
A few spritzes of olive oil

Roast your broccoli in a 425 degree oven for about 10 minutes or so.  Add the hummus and parmesan and eat.  It really couldn't be easier.  It is a delicious side dish, snack or lunch.

Caprese Roasted Tomatoes

I had this as a side dish to my steak last night and it was DELISH!  I love Caprese salads so it was no surprise to me how yummy these were.

1/4 cup balsamic vinegar
1 large tomato, cut in half
2 garlic cloves, minced
2 hands full of baby spinach
1 hand full of basil leaves
fresh mozzarella, sliced

I poured the balsamic in a dish and placed the tomatoes, cut side down, in the vinegar.  I let them sit for about 20 minutes or so.  I then put the tomatoes cut side up on a baking sheet in a 400 degree oven for about 15 minutes.

Then I tossed the spinach and basil in a pan and wilted it with a couple of spritzes of olive oil.  When the spinach and basil was almost done, I added the minced garlic until fragrant.  Once the tomatoes were done in the oven, I put half of the spinach/basil mixture on top of each tomato.  Then I added a slice of fresh mozzarella to the top and put it under the broiler until all melty.   So yummy!

Peanut Butter and Banana Streusel Muffins

Let me start out by saying that these are regular size muffins, not mini muffins, and each one has ONLY 125 calories!!!!  I love streusel!  I especially love streusel that has actual brown sugar and butter!!  Of all of the healthier muffins I make, these are BY FAR my favorite.  That is not to say that those other muffins are bad.  These are just AWESOME!

I adapted the recipe from here.

Streusel:
3 Tablespoons whole grain pastry flour
3 Tablespoons packed brown sugar
1 tablespoon butter, melted
1 teaspoon honey

Muffins:
2 cups whole grain pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup mashed ripe banana
1/2 cup unsweetened applesauce
1/2 cup PB2 (powdered peanut butter) + 4 Tablespoons of water
1/2 cup brown sugar
1 egg
3/4 cup skim milk
1 teaspoon vanilla extract

Preheat the oven to 400 degrees.  Coat a 12 cup muffin pan with cooking spray

Streusel: Make the streusel by combining all of the ingredients together with a spoon until it forms wet crumbs

Muffins: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined. In a large bowl, whisk together the banana, applesauce, peanut butter, sugar, and egg until blended. Whisk the milk and vanilla into the banana mixture until combined.

Stir the flour mixture into the banana mixture with a spoon, just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, dividing evenly. Crumble the streusel mixture on top of the muffin batter, dividing evenly.


Bake for 16-18 minutes or until a toothpick inserted comes out clean.

Vegetable Soup with Lentils and Quinoa

So I decided to use everything that I already had on hand (and left over from other meals) to make my soup for the week.  It is delicious and so filling!

1 cup dry lentils (cook them according to package directions)
1/2 cup dry quinoa
1 can (15 oz) diced tomatoes
1 medium zucchini
2 celery stalks, diced
2 carrots, diced
1 medium onion, diced
3 garlic cloves, minced
3 cups kale, chopped
3 medium red skin potatoes, diced
6 cups chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
pepper to taste

In a large stock pot, spray some cooking spray and add the onion, carrots and celery until softened.  Then add the garlic for about 1 minute.  Then add the zucchini,  diced tomatoes and cooked lentils.  Add the dry quinoa and potatoes and cook about 10 minutes or until quinoa and potatoes are cooked.  Once they are cooked through, add the kale and herbs.

This makes about 12 cups of soup.  I eat 2 cups at lunch.

Nutritional info for each 2 cup serving:  261 calories,  0 grams saturated fat, dietary fiber 15.2 grams, 8.7 grams sugar, and protein 14.9 grams

Coconut-Carrot Morning Glory Muffins

I find myself intrigued by bizarre recipes lately.  Would I have eaten a muffin with carrots, applesauce, raisins and coconut a couple of years ago?  Heck no!  It would have most definitely had chocolate chips of some sort.  When I came across this recipe in my Eating Well (February 2013) magazine, I knew I had to try it.  It makes a great breakfast!

1 cup whole wheat flour
1/2 cup old fashioned rolled oats, plus 2 T. for garnish
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 teaspoons vanilla extract
1/4 cup coconut oil, melted if necessary
2 cups shredded carrots
1/2 cup unsweetened shredded coconut, plus 2 Tablespoons for garnish
1/2 cup raisins

Preheat oven 350 degrees

Whisk the flour, oats, baking powder, salt, cinnamon, and allspice in a bowl.

In another bowl, whisk eggs, applesauce, honey, vanilla, and oil.

Mix dry ingredients into the wet ingredients until just moistened.  Gently stir in carrots, raisins, and coconut.

Distribute batter into 12 muffin cups sprayed with cooking spray.  Sprinkle extra coconut and oats on the tops.

Bake for 30-35 minutes until a toothpick inserted comes out clean.

Nutritional Info: calories: 186, Saturated fat: 6 grams, Sugar: 7 grams, Protein: 4 grams, and Fiber: 3 grams

Blueberry Breakfast Quinoa

I have been mixing things up a little lately in the breakfast department, so this morning, I decided to make some quinoa for my breakfast.  It is faster than making steel cut oats and it is pretty tasty too!

Serves 1

1 cup vanilla almond milk

1/2 cup quinoa

1/2 cup blueberries (fresh or frozen)

1 teaspoon cinnamon

a pinch of nutmeg

Cook the quinoa in the almond milk according to the quinoa package directions.  Add the cinnamon as it simmers.  Once cooked add the blueberries and the pinch of nutmeg.

It is very good and filling and keeps you full until lunch!