I don’t know about you, but it seems as though on the weeks I’ve bought the 1 lb pack of strawberries, the pack is gone in a day or two. Everyone wants strawberries! So on my next weekly grocery shopping trip, I buy the 2 lb pack of strawberries and I end up throwing away old, yucky strawberries by the end of the week because barely any were eaten. It’s so difficult to guess whether this week will be a strawberry week or not. By the way, this goes for lots of different fruits in my household, not just strawberries. So what can I do to avoid wasting perfectly good produce that my kids are just “not in the mood for” this week? Hello healthy popsicles!Read More »
I have heard of so many people having great success and seeing great results after participating in a “Whole 30” diet. The diet rules include removing lots of processed foods from your diet, including lots of carbs. While I like the idea, I am not someone who does well with diets. Read More »
Welcome to our new series: Our Little Life Hacks! Check back each week for a quick trick or tip to simplify and improve your life. Remember, little steps help us to stick with a new change or habit.
We all know that drinking lots of water each day is great for our health. It helps our body flush out toxins, improves our skin, hydrates our bodies, and the list goes on. However, some of us get bored of drinking just plain water all day. That’s where our next Little Life Hack comes in: add flavor to your water.
Read More »
So if you follow us on instagram, I hinted that this post was coming. As I’m sure you’ve noticed, we’ve taken a bit of a break from posting regularly during the summer. With the school year quickly approaching, you can expect to see more posts from us again. So here’s a little something to hold you over through the end of July. 😊
In my quest for my family to eat healthier, one change I made was to try to stock my refrigerator with meals that were cooked and ready for us to eat. One of the ways I do this is to prepare breakfast muffins over the weekend and place them in bags in the refrigerator. Before my husband leaves for work he grabs a bag to bring with him to work. It is an easy recipe. I make a variety of different kinds by changing the types of cheese and meat that I add to the eggs. Here is the recipe:
12 Eggs (one per muffin)
12 slices Bacon
3 slices ham
Cheese (cheddar, mozzarella, or pepper jack)
Preheat oven to 350°.
Lightly grease 12 muffin cups, or line with paper muffin liners.
I used precooked bacon and sliced ham today. I cut each slice of bacon in half and put it in the bottom of the muffin cup.
I then added 1/4 of a slice of ham and ¼ slice of pepper jack cheese on top of the bacon.
Beat eggs in a large bowl. Then pour into muffin cups.
Bake for 20- 25 minutes or until knife inserted in center comes out clean.
Let cool. Then bag them and keep them in refrigerator. Breakfast is cooked for the week and ready whenever you are.
In an earlier post, I wrote about another way I keep healthy meals ready in the refrigerator. I do this by sharing meals. Check out the post here if you haven’t read it yet. It’s a fun way to eat a variety of meals with half the work.
Today I am going to share with you how I make zucchini lasagna. In this recipe, I replace the lasagna pasta with sliced zucchini.
Zucchini and/or yellow squash
Pasta Sauce (I used ground beef in my sauce, but you can leave the meat out if you want)
Olive Oil for grilling the zucchini and squash
I used a mandoline to slice my zucchini and yellow squash 1/8 inch thick. Since zucchini is a veggie that has a lot of water content, I drizzled olive oil over them and grilled them to remove some of the moisture.
Next you will need a jar of pasta sauce or you can cook it from scratch. (I seasoned and browned a pound of ground meat, then added a tall can of tomato sauce.) Cook the pasta sauce until it is thick. Even though the zucchini was grilled, it will still release more liquid, and make the sauce the perfect consistency.
Once the sauce is ready, begin layering the ingredients into a casserole dish. I begin with sauce on the bottom. Then I add a layer of zucchini. I top the zucchini with sauce and mozzarella cheese. Then I add another layer of squash, sauce, and cheese.
When the casserole dish is full, I place it in the oven at 375 degrees Fahrenheit for about 35 minutes, or until golden brown.
Let cool for a few minutes and then enjoy.
This is post eight in the series that started with the crockpot whole chicken. Just finding out about this great series? Start here to catch up.
I love chicken, broccoli, and casseroles, so I think I would love any kind of chicken broccoli baked dish. However, it has been my experience that the few times I’ve tried this combination, I’ve not loved the outcome. Today I tried this combo again and I actually found some success! Bonus points that this recipe is quite healthy and easy!
2 Tbsp of coconut oil, divided
4 cups of broccoli florets (I used a bag of frozen ones, chopped)
1 medium white onion, diced
8 oz mushrooms, sliced
2 cups chicken, cooked and chopped
1 cup chicken broth (make your own here)
1 cup coconut milk
1/2 tsp of nutmeg
Salt and pepper to taste
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Use one tablespoon of the coconut oil to grease the casserole dish.
3.) Steam the broccoli only until lightly cooked. I used frozen broccoli florets, so depending on the package, you can steam it right in the bag (just steam for less time than the bag instructions say). I also chopped up the broccoli into smaller pieces after it was lightly steamed. Set broccoli aside.
4.) In a pan, add the remaining one tablespoon of coconut oil, onions, salt, and pepper. Brown the onions. Once the onions are brown, add the mushrooms and continue to cook until mushrooms are done, stirring occasionally.
5.) Add the broccoli, mushrooms, onions, and chopped chicken to the casserole dish and mix slightly.
6.) In a medium bowl, whisk broth, coconut milk, 2 eggs, and nutmeg with a pinch of salt and pepper. Pour the mixture into the casserole dish evenly.
7.) Cook for 40 minutes. Allow to cool for about 5 minutes and then enjoy!
In one of my past blogs on eating healthy and sharing meals, I shared how it was easier to eat healthy when you take turns cooking and share the healthy meals with a friend. The friend that I share meals with is not the only friend that I have that is aiming to eat healthier. Although we don’t share meals each week, she has shared recipes and sent samples of new recipes. In today’s post I am sharing the pictures and recipe for the beef bone broth that she made. Thanks Christine for sharing!
Start by roasting organic soup bones in oven at 375 degrees Fahrenheit for 45 minutes.
While bones roast …
Into a crock pot, add three fourths hot water, large onion (or onion peels and tops of onions that you have been saving in freezer after chopping onions for other recipes), celery (or celery leaves and ends cut off and saved in freezer), cloves from one head of garlic, ground Thyme, 2 tablespoons of apple cider vinegar and sea salt.
After bones have baked for 45 minutes, add cooked bones and any liquid to the crock pot.
Cook on high for one to two hours. Then cook on low for one to three days. The longer the broth cooks, the more nutrients and minerals will be extracted from the bones.
Drain liquid. Freeze in freezer quart jars. This recipe made 5 jars.
Save bones and marrow. When cool put in freezer bag, save for dog treats.
Save strained onions, celery and garlic. When cool feed to chickens. No waste!
If you have chicken bones instead of beef bones, refer to Brandi’s post (Homemade chicken broth)
In a future post, I will share Christine’s recipe that she made using this bone broth. It was the most delicious chili that I have ever eaten! Oh how I could eat some more of that. Hint…Hint…
In my last post I wrote about how “sharing meals” with a friend has helped me eat healthier meals. What do I do when I need a quick and easy healthy meal for lunch? Years ago, I would have gone to the freezer and pulled out a box of those bagel pizza bites. I no longer keep those in my freezer. Instead, at the beginning of the week, I slice a couple of zucchini and store them in a container in the refrigerator. I also always keep mozzarella cheese and pizza sauce in the fridge or freezer. When I am hungry, I grab the zucchini, cheese, and sauce. For toppings I use sausage, ham, or leftover chicken or veggies. Because I keep these prepped and available, it doesn’t take any longer than those frozen pizza bites used to take. I feel just as satisfied and no guilt since I have made a healthier choice.