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Family Recipe Binder

If you’re anything like me, you know how important it is to keep a file of all the recipes you’ve tried and enjoyed or use on a regular basis. I tend to forget some of my family’s favorite meals if they’re not listed in front of me, so having them all in front of me saves time and brainpower when it’s time to meal plan for the week.

Our favorite (mostly healthy) recipes had been printed and thrown into an ugly crinkly folder for YEARS. I’ve had intentions for at least the last 5 years to get our recipes in some kind of better order, but never quite had the interest to do it. Somehow, recently, I finally got hold of some recipe book inspiration and ran with it. Even Hubster is appreciative of the outcome.

Before
And after

What I did was put every recipe inside a plastic page protector. I love the page protector idea because I tend to obsess about not spilling things on recipe pages. Instant splash protection! Then, I organized the recipes by meal and put them in a simple white binder.

I found some stylin’ file dividers and labeled the meal types so everything is super easy to find. I can’t tell you how many times I flipped through the pages in that red folder searching for recipes when they were all just thrown in there.

Finally I searched for “retro nature border” on Google (cuz that’s how I roll) and did a little editing and added text to turn it into a cover sheet. I cropped a small part of that same design to create the spine title.

I love that this book is completely customized to our family’s taste. You know how when you buy a cookbook and you only use a handful of recipes from it? Yeah, me too. That’s why the binder idea works best. You only keep what you love! Seriously, besides this recipe book, the only other cookbook we’ve always kept is the timeless Better Homes and Gardens one.

I was going to scan all the recipes and create a digital file of them all. But who am I kidding? I don’t have the patience for or interest in that. I love referring to paper copies and usually end up printing recipes off anyway. I am a very visual person when it comes to food, so I wasn’t very attracted to the idea of little recipe cards either. Must have pictures!

I also started a list on a Google Doc with all our family favorites listed out on one sheet. That way we can choose 5 or so dinners per week at a glance instead of trying to search our brains for ideas.

It feels so good to finally have our recipes organized! How do you organize your recipes?

Weekly Food Prep

I’ve been feeling very inspired by food lately. It’s goes in fits and starts. Right now I’m on a roll. It’s nothing fancy, it’s really just more about the motivation and groove to get everything prepared for the week on the weekend.

This week’s work menu looks like this:


Breakfast: 1 carton Greek yogurt and egg whites with mushroom/onion saute
Lunch: Texas caviar
Snack: Cucumber salad and 2 hardboiled eggs.
When it comes to work food, I need FAST. I have a 7yo and a little baby at home. Sundays are spent at church and grocery shopping, then food prep. In between all that are naps and crabby times. If the food isn’t fast, it won’t get made and I may just lose interest. I also tend to want clean food. I find that if I prep for the week, I eat so much cleaner than if I just wing it. This week, I was also able to incorporate some farmer’s market finds as well as a few ingredients from my own backyard garden, which is always a plus.

Here are two quick informal recipes for my Texas caviar and cucumber salad:

Texas Caviar: Mix 1 can diced tomatoes (or dice your own) with 2 cans rinsed black beans, 1 can rinsed sweet corn and 1/2 small chopped onion. Serve with avocado over the top.  Add whatever spices you think sound good. I didn’t add any, but cilantro, chili powder and Italian dressing are some good options. You might also like to eat this inside a whole wheat tortilla.

Cool Cumber Salad: You’ve seen this recipe before, I’m sure. Here’s what I did: Mix 3 medium sliced cucumber with 1 large chopped tomato and 1/2 small chopped onion. Make a dressing with 1/4 cup vinegar, 1 tsp sugar, 1 Tbsp olive oil and mix well with the salad.

I was able to prep all my food in an hour, including cleanup. My little girl was underfoot most of the time and I did a lot of stirring with her on my hip. I had multiple things going at one time. While I was prepping the salads, my onions and mushrooms were sauteing in a pan and my eggs were boiling. So doable, right?

Dinners are one trip to Noodles and Co (which just opened in my town!!!), a cookout, easy Parmesan chicken, a pork roast with veggies, a simple ground turkey/veggie skillet and leftovers.

What kinds of things do you like to prep for the week? Are you interested in seeing more of my weekly menus?

Farmer’s Market Kale Salad

I know that one of the most persistent comments I hear about going to the farmer’s market is “I love getting fresh veggies, but I don’t know what to make with half of these ingredients!” I myself have fallen into that rut myself. But I’ve made it a point to be intentional about my farmer’s market shopping, picking out recipes that I’ll actually make and eat. I’m dedicated to living healthier and just love knowing that all the little pieces of fresh veggies go to work inside my body. So, maybe I’ll make “farmer’s market recipes” part of my new blogging repertoire. We’ll see;) I usually only like to make simple things. I also like things that can be tweaked based on what I have on-hand. If that’s your jam, stay tuned.

So, kale! It looks like something you probably never want to touch. It’s such a weird thick lettuce-y vegetable that no one knows what to do with, let alone WANTS to do anything with. I happen to love it when prepared right. The secret is in the marinade. You have to marinate kale to soften it up and give it good flavor. You have to massage the marinade in so it really absorbs, like sunscreen on the human body. See how that sounds like more like an “interaction” than a recipe? You actually have to interact with the kale to get it how you want it.


Farmer’s Market Kale Salad

Ingredients
1 bunch kale
4 green onions, chopped (also from the farmer’s market)

Toppings
2 Tbsp craisins
2 Tbsp almonds
2 oz cheese, cubed (found THE best mushroom cheese at the market)
Other toppings of choice (other nuts, raisins, cherry tomatoes, feta, etc)

Dressing
4 Tbsp balsamic vinegar
1 tsp honey
1 tsp minced garlic
2 Tbsp olive oil


Directions
Shred the kale and put it in a bowl. Toss in diced green onions, cheese and toppings of choice. Mix all the dressing ingredients together and pour over the salad. Massage the dressing into the kale. You might even want to put the salad into a plastic container with a lid and shake it up, especially before serving. That’s it!

This is the one type of salad where you actually want the leaves to “marinate” in the dressing. They won’t get soggy! It will only taste better. If you want to add other greens to your salad, add before serving so they don’t get soggy.

What would you buy at the farmer’s market if you knew what to do with it?

The Vegan Roadie at Work

So, my workplace had the honor of hosting the Vegan Roadie for cooking demonstrations today. He was a contestant in the “Brand with 10 Grand” promotional contest that we ran, and so we invited him to make a stop here on his tour. It’s kinda cool how it turned out that way!

The presentation was short and sweet, but Dustin Harder has a great personality that kept us engaged and laughing. With him and his assistants being show people, their personalities were animated and entertaining.

His recipes du jour were Vegan Caesar Salad and Bowties in Garlic Cream Sauce. They were both very delicious! And they looked pretty easy to prepare. I’m no vegan, but I do enjoy many a meat- and dairy-less meal during the week, so I can definitely appreciate having some new recipes in my standard rotation. Dustin had a strong bent for chemical-less ingredients, i.e. clean ingredients. Real food. I’m always down with that!

Bowties in Garlic Cream Sauce

Vegan Caesar Salad

Have you ever tried nutritional yeast before? I actually do have some on-hand at home because it’s actually has a great nutrition profile (excellent source of complete protein) and a really great cheese substitute. That was the main base of the “Parmesan” dressing and it had the same consistency and cheesy taste as parm. It’s a great salad, popcorn and casserole topping. You should try it! It’s not that hard to find in the store. I got mine at a nutrition supplement store, but they sell it right by the Parmesan cheese at the regular grocery store.

Thanks for stopping in on your way through Dustin!
By the way, check out his fun video entry into our contest here!

My Favorite Easy Shakeology Recipe

In the morning, at work, you’ll typically find me triple-fisting it with my three essential beverages: water, coffee and ShakeO smoothie. Obviously, the two first ones are essential for human life, hee hee! The third one is like my protein and vitamin insurance. It covers me in case I don’t get enough essential vitamins in my food and could cover some protein and fiber deficiencies in my diet. Just reading the superfoods in the ingredient list makes me feel healthier. Haha!

Now, I have tried quite a few protein shakes, meal replacement shakes and other smoothie mix-ins. I’m not about to get all gimmicky, but right now I really love the taste of Shakeology and what’s in it most. I was skeptical of it for a loooong time (like, years!!!), but once I tried it, I loved the taste and the ingredient list! There’s nothing but superfoods and all-natural ingredients in there. There are even probiotics in there! You won’t find any weird chemicals like you do with some of the other meal replacements that are big on the market right now (check your labels, I dare you! Ha!)

The fact that it has so much protein is really good for me too. Remember my doctor’s orders about protein? Whenever I track my food intake for a day or two, I always notice that I lean heavily on carbs and not enough on protein. Have you tried this? My guess is you’re leaning the same way too. It’s something I notice with a lot of people I coach. So, getting the extra dose of protein is really important to me.

The only other powder I’ve found so far (because I have looked HARD for an alternative, believe me!) is Raw Meal, which I requested for Christmas, but the taste doesn’t even begin to compare! Raw Meal tastes like it sounds. Kind of like ground up “stuff.” I can just “tolerate” it in my smoothie, but it leaves much to be desired. So, right now, ShakeO it is!

So, my favorite way to prepare Shakeology is this:

Berry Shakeology Smoothie

1 c Frozen berries
1 splash milk
1 scoop vanilla shakeO
Water to fill the rest of the cup
I just blend all the ingredients in my Bullet, and that’s it!

It’s what I always drink on my way to work, after my workout. And let me tell you, it’s an amazing meal replacement when you’re sick because it’s yummy and filling when nothing else sounds good or goes down, it’s giving you tons of vitamins, and the frozen stuff feels really good on the throat.

Another favorite is a Banana ShakeO Milkshake. I like to freeze bananas in our house that are just past the edible stage, but aren’t quite to the rotten stage yet. Thin, I mix a frozen banana with vanilla ShakeO, milk and a sprinkle of cinnamon (and on occasion, some peanut butter). It tastes like a milkshake, no lie!

Interested in Shakeology? Check out the incredible ingredient list and benefits here. Leave a comment or contact me to give it a try.

Clean Eating: Faster than Fast Food

I recently led a 7-day clean eating group, and I was trying to come up with some ideas for clean meals that are “faster than fast food” for my participants. That eliminates a few of the top excuses for not eating healthy, no? I am always tempted to reach for convenience food when I come home starving and it’s way to easy to say that clean eating is way too involved. So, coming up with a few super easy, super fast recipes is my fall back plan so I don’t blow it. I’d like to share these with you too!

Here are a few meal-building lunch/dinner options:

#1. I saw this meal on a website where they asked top nutritionists what they eat on the run. If a nutritionist is eating it, I don’t mind if I do too!

Brown rice (or quinoa/other grain) + sugar snap peas (or any veggie) + black beans

#2. I happened to find this super healthy, organic meal mix at Walmart, right by the frozen Steamer veggies. It’s a kale, quinoa, feta mix that has an incredible amount of flavor and it’s very nutrient dense. I just added a can of black beans and a can of chickpeas for extra bulk with two bags of this, and I had lunch for the week!

3. I like toast-building options too. You can make a complete meal simply by building on top of toast. How about:

  • Bruschetta: tomato, mozzarella, avocado, basil and a drizzle of balsamic vinegar
  • Peanut butter roll-ups: pb, honey and banana on a whole wheat tortilla
  • Mini pizzas: mozzarella, tomato or tomato sauce, mushrooms, and onion on an English muffin, heated in the oven.
  • Avocado/egg on toast
  • Ricotta cheese and berries on toast
  • Grown up grilled cheese: lean cheese and a pile of sauteed veggies (onion, pepper, zucchini, etc) on toast.

Do you have any fall-back recipes for clean eating on-the-run?

FREE 7-Day Clean Eating Challenge

I’ve posted this on my Facebook page and at my workplace and have gotten such a huge response. If you want in on this too, leave me a message and I’ll add you to the group. Did I mention it’s FREE!!!

I’m trying something new and leading a FREE 7-day Clean Eating Challenge, starting Feb 8, leading right up to Valentine’s day. Clean eating is a great way to “refresh” the body and get you into the habit of eating whole, natural foods. This is not a “diet,” this is about creating an overall healthy lifestyle that aligns with your health goals. Clean eating goes hand-in-hand with exercise to deliver powerful results.
My hope and goal is that after these 7 days, you’ll feel so much better and want to continue eating this way. I want to help you kick the packaged, fast-food habits in favor of energizing, nutrient-filled eating with daily tips and motivation. I’m going to share my secrets for meal planning and prep and offer shopping lists and recipes to guide you.
If I give you 7 days of my undivided attention, will you put yourself ALL IN for ONE week? Leave a comment or message me if you’re interested in signing up. If you have a friend that might be interested, feel free to share the invite. You don’t want to miss this freebie because I probably won’t do another one for awhile!

Weekly Eats

I like to share what I’m eating on here in hopes that I might inspire you to meal prep for the week, setting you up for a successful week of healthy eating. I like to offer a glimpse of what I’m preparing as sort of a sample menu for cleaner, healthier eating or in case you’re wondering what a health-conscious nut might be eating at any given time. I myself sometimes return to these posts when I can’t think of what to eat for the week, so it’s helpful to pick and choose what you might want to incorporate into your own meal planning.

This is what my week looks like:

  • Breakfast: My signature breakfast of egg whites with salsa and cheese + breakfast sausage + Shakeology smoothie
  • Snack: No-bake energy bites + string cheese
  • Lunch: Black bean runner’s stew + kale salad (I don’t use all the ingredients listed)
  • Snack: Cottage cheese + cucumber
  • Dinners: Chicken wings, beef tips and gravy, teriyaki meatballs, burgers, etc.

Our dinners aren’t completely on the clean side as Hubster is taking over most of the cooking, but this is what a typical Midwesterner’s diet looks like anyhow, no? And I always make sure we fill up on healthy veggies, salads or fruits with our dinners.

This picture is just for attention! She’ll be having milk and baby oatmeal this week. Clean eating at its finest!

What are you eating this week?

Healthy Food Prep How-To and Sample Meal Plan

Setting myself up for a week of success starts on Sunday. I am much more likely to stay on track if I have my meals prepped before the week starts. So, my family typically does the grocery shopping after church on Sunday and then I prep my food straight out of the grocery bags when we get home. It has gotten a little bit trickier with an infant to care for too. She slept through a good 1/2 of my food prep this week, but then I had to stir things and nurse at the same time for the other half. A momma’s gotta do what a momma’s gotta do.

Now I’m one of those people that can eat the same thing all week. It has to be tasty though. I’ve made a few duds that I could barely swallow by week’s end (lentil meatloaf, blech!). But I have many old standbys that I make regularly and that I know I’ll look forward to all week.

Tip #1: Start by creating a list of all the breakfasts, lunches, dinners and snacks you enjoy that you can reference when you’re all out of ideas.

So, each week, I plot out what I’m going to eat at work for breakfast, snack and lunch every day. Every morning, I also have a Shakeology smoothie after my workout at home, so I have to remember to pick up frozen fruit. So, then, I think about all the ingredients I’ll need for these meals and write out what I need on my grocery list. Then, Hubster and I try to figure out at least 5 dinners for the week. We typically either have leftovers, go out to eat, or have dinner with family/friends the other two nights.  I try to keep our dinners pretty clean too, but Hubster likes to cook too and it’s not always “nature-made” types of meals. He’s a meat and potatoes man, and that’s ok with me.

Tip #2: Using your list of meal ideas, sketch out a plan of what you’re going to eat for each and every meal for the week. It doesn’t have to be exact, but you should have a pretty good idea of what you’ll be eating and when. This is where it’s much easier to eat the same thing every day for breakfast and lunch. (And a lot of the food we get is in cartons, like Greek yogurt, so it doesn’t make sense to eat it as a snack for only one day).

So, here’s what I’m planning to eat for the week (keep in mind I’m nursing so my intake is higher than normal):

Breakfast: Egg whites + Salsa + Turkey links
Snack 1: Plain Greek yogurt with toppings (pecans and honey)
Lunch: Quinoa with mixed veggies and feta (tomatoes, spinach, mushroom, onion)
Snack 2: Chickpea salad like this
Family dinners: 
  • Beef tips and gravy like this
  • Easiest crockpot chicken parmigiana ever (chicken + 1 can spaghetti sauce, top with mozzarella)
  • Teriyaki meatballs (ground turkey + egg + oats + teriyaki sauce, baked in oven)
  • Turkey stroganoff like this
  • Broccoli/chicken crockpot meal like this

You’ll notice that not all of our meals are completely clean, but they’re pretty darn healthy and soooo much better than packaged foods or most restaurant foods. My chickpeas and salsa come out of a can for convenience and they’re still pretty darn healthy.

Tip #3: Transfer all ingredients needed for meals onto your grocery list

Here’s my corresponding grocery list. Some of the ingredients we always have on-hand and some we needed to pick up.

Then, we head to the store, of course. We try to stick pretty closely to the list. We may throw one or two non-listed items in the cart, but ideally our goal is to spend $100 per week on groceries (including diapers and pet stuff). So, not only are we eating healthier, we’re also saving money by preparing meals at home and sticking to our grocery list.

Tip #4: Most of your food should come from the perimeter of the store, i.e. the produce aisles, meat section and dairy section. The closest thing to how God made it.

Once we get home from the store and unpack everything, I get to work making my work food for the week. I find that for me, it’s best if I start right away. I’m already up and about, handling all the food. If I put all the food away and get settled in, it’s harder to get motivated.

Food prep doesn’t actually take that long. Well, it could if you wanted to get fancy, but generally I spend an hour or less. That’s one TV show–and I have healthy food for the entire week!

Tip #5: Always start with the food that takes the longest to cook.

Get those things that cook longer in first, especially the ones that don’t require any attention while they’re cooking. I put my acorn squash in the oven first where it went for 1 hour and then started the quinoa on the stovetop for its 15 minutes of cook time. While those things were cooking by themselves, I was chopping and sauteeing veggies and preparing the chickpea salad.

Yummy nighttime snack for the week. 
Simply place cut-side down in a pan of water and cook 375 for 1 hour

My pile of veggies sauteeing in olive oil while the quinoa was cooking. 
(My lunches consists of just these two mixed together with feta on top)

Quick chickpea salad

Tip #6: Load all your work food for the week in a thermal grocery bag.

Next, I load all the parts of my meals into a big grocery bag and bring it to work for the week. I used to portion out the egg whites and Greek yogurt into individual containers and take one at a time to work every day, but I’ve found that it’s so much easier and so much less time consuming to just bring the whole container to work. I don’t ever forget anything this way and I don’t have to carry a lunch bag every day, just the one bag on Monday that stays in the work fridge all week. I know that the egg white (microwave scrambled eggs) and Greek yogurt containers have just enough for 5 days, so I never have to worry about portion sizes with things like that. The sausages come in 10-packs, so I have two per day–and then I don’t waste plastic baggies on each serving either.

Dinners are just prepared nightly or thrown in the crockpot in the morning, depending on what we’re in the mood for, who feels like cooking, etc. We like fast and easy meals, otherwise we’re more tempted to go out or eat junk instead. I always keep a few extra things on-hand that we can snack on when we get home from school/work like string cheese, baby carrots, popcorn and the above acorn squash. The snacks typically need to be easy and in the front of the fridge so we remember they’re there and don’t grab for something less healthy. 
Really, for one hour on a Sunday, this type of preparation is so worth it! It’s so much easier to stay on track during the week and not have to wonder what our next meal is going to be. It’s not as hard as it seems to prep healthy food for an entire family for a whole week. Give it a try!
How do you prep for the week?

Big Healthy Breakfasts

Some people think of healthy meals and all they can picture are those teeny tiny little gourmet meals where the glaze looks like more of the meal than the meal itself in their mind. Looks a little like this, right?

Food

Does this ring a bell with you? You feel like you can only eat a tiny bit of food and that you’re surely going to be starving within an hour. I want to show you exactly what I eat for breakfasts quite regularly so we can explore this idea a little more closely.

Let’s dispel those myths, shall we?

I’ve noticed that I can pack quite the doozy of a breakfast for fewer than 500 calories. I mean, we’re talking tasty egg dishes and oatmeal and a smoothie–all at once. See that? I have what appears to be three breakfasts in one! All for fewer than 500 calories, and with tons of lean protein. The best part is, I stay full for several hours with all of this food and I can even have a snack a little later in the morning.

Let’s break it down so you can see how this works

1. One packet of Great Value maple and brown sugar oatmeal, prepared with water. 150 calories

The Oatmeal Artist: French Toast Oatmeal  (Milk, vanilla extract, salt, cinnamon, syrup) - super yummy. i never made my French toast with cinnamon so I didn't think it tasted like French toast, but awesome anyways.. (PS with almond milk it works in the microwave, not with regular milk though)

2. Five egg whites with a pinch of shredded cheese and spices of choice, 91 calories (18g protein!)

Egg white microwave scramble

You can also add a ton of veggies and make a veggie scramble, which adds minimal calories and packs a TON of vitamins and nutrients. And aside from salt and pepper, Mrs. Dash is a wonderful way to spice up the eggs.

3. One fruit smoothie or milkshake. My regular morning staple is 1 cup frozen mixed berries, 1 scoop protein powder and water. Sometimes I make a milkshake with a few Tbsp milk, one frozen banana, 1Tbsp peanut butter, water and 1/4c Greek yogurt. 190 calories (or 255 calories for the milkshake)

Fruit Smoothie

Total calories for three breakfasts in one: 431!!!

Then, around 11:00am, I usually have a light snack. Sometimes I’ll make chickpea salad or just munch on a serving of cottage cheese. This usually amounts to another 150 or so calories. So, I’m still under 600 calories by lunchtime.

Wanna know what other myth this defies? The one that says that healthy food takes so much longer to prepare. Wrong! Oatmeal packets take about 5 seconds to prepare. Egg whites can be scrambled in the microwave in minutes and a smoothie prepared in a Magic Bullet takes about 15 seconds. That’s faster than drive-through, my friends! And it’s so incredibly healthy and nutrient-packed that it makes little sense to eat any other way.

Healthy eating really can be that easy…fun…colorful…nutrient-dense…fast… I could go on!

What’s a typical breakfast like for you?

*all calorie estimates were based upon my own ingredients using the Sparkpeople.com nutrition calculator