What I Eat in a Day #2

Hey healthy bunnies!
I’ve posted another “what I eat in a day” video which features my vegetarian plant-based lifestyle and also what I do for fitness on a typical weekend day. 
 https://youtu.be/am8eMyz0e68 

I hope the video gives you new ideas for meals to make at home which are quick, easy, and inexpensive!
Xoxo
Fifi 

A Simple Gluten-Free Dinner

I’ve been struggling to get to the bottom of some resurfacing inflammation issues with my stomach. I realized even more so on this journey that I will have to be intentional about what I put into my body…even in the moments when I’m starving and seemingly out of options. When I grocery shop, I get a mix of raw food, frozen food, and quick grab-and-go prepared food which is still healthy, but optimal for days when I’m either lazy or short on time.

IMG_4946

For dinner I enjoyed medium roasted salsa, blue corn chips, lemony roasted asparagus, and balela, which is a Mediterranean chickpea and black bean salad from the grocery store. This was the most perfect and delicious meal for such a hot summer day!

IMG_4953

Roasted Chicken & Butternut Squash Pasta

By Jordan R.

Jordan is one of my instagram pals that never ceases to amaze me with her beautiful and healthy food photos. I asked her to share this recipe because it is perfect for Fall!

This is a recipe with which you can really play around. Use different squashes, pastas, and cheeses to make this recipe your own. The mixture of whole wheat pasta, lean chicken breast, and a variety of vegetables is sure to keep your waistline in check during the indulgent months of Fall. Here is the basic blueprint for a delicious autumn squash pasta:

(Servings for one person)1/4 butternut squash

Extra virgin olive oil

salt

pepper

1 tbsp sage

3 oz of chicken breast

2 oz. whole wheat spaghetti pasta

5 asparagus spears

1 c. eggplant

1 tbsp. balsamic vinaigrette

1 tsp. minced garlic

Parmesan cheese (or another grated or shredded low-fat cheese)

Basil

 

1. Preheat oven to 350 degrees.2. Coat butternut squash lightly with olive oil, about 1 tsp. of sage, salt, and pepper, then place in a shallow pan. Place the pan in the oven and roast for 30 minutes, or until tender.

3. Coat chicken breast lightly with olive oil, sage, salt and pepper. Place on a broiling pan and broil for 20 min. or until chicken is cooked.

4. Cook noodles according to directions on package.

5. Coat eggplant lightly with olive oil, about 1 tsp. of sage, salt and pepper. When the squash is halfway done roasting, at about 15 minutes, place the eggplant in the pan with the squash.

6. Repeat for asparagus. Place asparagus in the pan with the other vegetables for the remaining 5-7 minutes.

7. Once cool, place chicken and veggies on a cutting board and chop them all into 1″-1 1/2″ cubes. Cut asparagus into about 5 parts each.

8. Heat a large wok or skillet. Pour a nickel-sized amount of olive oil in the skillet. When heated, place vegetables, chicken, and pasta in the skillet. Toss with balsamic vinaigrette, garlic, and the rest of the sage. Add basil, salt, and pepper to taste.

9. Serve on a plate, topped with your favorite cheese. (I used a little bit of feta cheese in the picture!)

 

The Roasted Taco

So, I never really get it right on Taco Tuesday. I’m usually craving Italian or Thai and it never occurs to me. I almost always have the ingredients to make tacos, though. Tortillas are a grocery list staple, and cheese goes with everything. The rest of the details are left to curiosity and chance. Today’s roasted tacos are nice hearty mixture that also comes with a nice crunch. I hope you like it as much as I did! Feel free to add a meat protein as well.

  • 2 corn/artisan tortilla shells
  • 1/2 cup cooked black beans
  • 1/4 lemon wedge
  • Garlic powder
  • Sea salt
  • 1/4 cup shredded carrots
  • 1 cup shredded kale
  • 1/4 cup shredded cheese
  • Olive oil
  • Salsa or hot sauce
  • 1/4 avocado (optional)
Preheat oven to 375 degrees. Place tortilla on a nonstick baking sheet. On one half of each tortilla, add 1/4 cup black beans, 1/8 cup shredded carrots, 1/2 cup kale, and 1/8 cup shredded cheese. Squeeze some juice over the veggie mixture and sprinkle a pinch of garlic powder and sea salt. Close taco and brush ousidelightly with olive oil. Bake for 10 to 12 minutes and serve.

 

If you enjoyed this post, please visit the home page and subscribe (top right corner) for blog posts delivered right to your email!

Weight Loss & Frozen Entrees

Are lean cuisines good or bad? Well, that choice is up to you. Personally, I think that Lean Cuisines, Smart Ones, and other frozen meals just provide the convenience of a low calorie fast meal.

Did you know that the FDA allows for an almost 20% margin of error when it comes to calories for pre-packaged meals? More than anything, this encourages me to make my own food and to really just use portion control. If we plan at the beginning of the week, we can come up with yummy combinations that can be refrigerated or frozen. Diet is a bad word because it refers to restriction– but if can change our lifestyle to incorporate meals with nutritious ingredients, we are less likely to gain the weight back.

Check out this video with more tips on weight loss:

 

 

If you enjoyed this post, please visit the home page and subscribe (top right corner) for blog posts delivered right to your email!

Easy Turkey Rollups

In my last post titled, “Lean Abs“, I mentioned making good choices for meals and snacks. My easy turkey rollups are perfect for snacks, lunches or picnic finger foods. Not only are these rollups great for children, they are great for children to assemble. Fun, easy, and healthy? What is there to lose? I used Tofurkey for the demo, but feel free to use carved turkey, or any other sliced meat. They can also be wrapped in lettuce. Check out this quick video on how to put them together: