Current meals as of lately ..

My go to meal{s} as of lately are revolving around ground beef or turkey.
So many ways to eat it! so easy, delicious & filling! also, a great way to get iron. Some days I am just so fatigued for no reason. So I am doing my best to listen to what the body craves and adding more meat into my diet as of right now.

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1: pasta quinoa & barley Bolognese, with sautéed greens! I love a good Italian meal, but if I can avoid pasta, I will take a different route. love this mix from trader joes. Topped with a long hot of course.

2: Turkey tacos! Cassidy & I made these last week but wanted them a little more clean. Still so filling, but not food coma full 😉

3: stuffed cabbage! This meal I was the sous chef for, since you do need to boil the cabbage leaves to peel them off  which can be tricky! But, I highly recommend try these and dipping them into a yogurt sauce. yum!!

what’s your “go to” meal as of lately?
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Quiona & black bean “chip”chicken parmeasen {GF}

Hello beautiful friends, how’s your day treating you?
I just got back from coffee, pedi + shopping with my friend Larissa 🙂 nothings better than that!

but wanted to pop in & share this recipe with you.

..I know that title is a mouth full! but that’s what it is! I recently made chicken parm with one of my favorite chips from trader joes, quinoa & black bean! We discovered them back in the summer and they paired so well with salsa, that we started getting them almost every time. Such a good combo!
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There’s so many wonderful wonderful foods out there that I LOVE. especially things with breading. But, my stomach doesn’t always appreciate it. But sometimes ya just need it. But, if I can help it.. I will make an alternate. Insert, quinoa + black bean tortilla chip chicken parmesan 😀

It’s so simple to make, and you’ll be glad you made it 🙂

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What you need:

  • 1 lb chicken breast, boneless and skinless
  • 1 1/2 cups of trader joes quinoa & black bean chips — optional! can use bread crumbs
  • 1 1/2 cups gluten-free spaghetti sauce (I used prego mushroom & garlic, & a little bit of trader joes)
  • 1/2 cup mozzarella cheese, shredded
  • Shaved parmesan for additional topping
  • Seasoning: salt, pepper, oregno, etc..
  • 1 egg

Directions:

  • Pre-heat  your oven to 425
  • Beat the one egg in a dish big enough to place your chicken in
  • Dip each chicken breast in the egg mixture
  • Pour the crushed chips onto a dinner-size plate. Roll each chicken breast in the chip mixture until fully coated on both sides or just the top if you wish!
  • Spray a different (don’t cook the chicken in the marinade dish) {9×13} baking dish cooking spray of choice
  • Place the breaded chicken breasts in the dish next to each other
  • Bake in the oven on the middle rack for 18-20 minutes, until golden brown.
  • Remove from oven & pour your sauce across the top.
  • Then the cheese
  • Place back in the oven and bake another 5-7 minutes .. {until the cheese starts to brown}
  • Pair with: pasta, quinoa or whatever your in the mood for!

What’s your favorite Italian dish?
Do you like breaded foods?

have a good rest of your day!
xo

Chocolate coconut dipped protein balls

Happy hump day!
I just got to the coffee shop where I need to get some work done, but wanted to link up with Jenn and share these little ballz of goodness, hehe.

… If you’ve been reading for awhile, you can probably tell I really like to snack on protein ballz. I’ve posted a pumpkin flavor, & traditional. I make these ALOT. But, I had to share another! 1) They are easy! 2) Super customizable! possibilities are endless & 3) Their so good! Simple enough right? 😉

>> So, how about protein ballz that are dipped in a creamy chocolate coconut mixture? … { yum } 😀 <<

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Here’s what you need:

  • 1 1/4 cups old fashioned oats
  • 1/2 cup peanut butter
  • 1/4 cup unsweetened applesauce
  • 1/3 cup of honey
  • 1-2 tsp vanilla
  • coconut shreds {optional}
  • chocolate of your choice for melting*
  • 1-2 tbsp. coconut oil

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Directions:

  • Mix together all ingredients {besides the chocolate, coconut oil + shred} Place mixture in fridge for 30 mins

For the chocolate:

  • On the stove, in a double broiler, place 1-2 tbsp. of coconut oil in the pan, let it melt. ADD chocolate.
  • Stir until creamy
  • Take protein mixture from fridge & form it into ball.
  • Place protein ball into chocolate dipping sauce
  • Cool on parchment paper

EAT & ENJOY !

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** Note: You may eat these in one sitting 🙂 Something about the creamy chocolate coconut sauce. But it’s A-OK.

Head over to Jenn’s blog to see what else is cookin’ / baking 🙂 lot’s of yum!

xx

World Cafe Live & caramelized candied walnuts

Hey! Happy Wednesday hump day to you all! Another week that just keeps on flying 🙂

When I left you last on Monday, we were heading to the city with some friends for dinner, drinks & music at world café live! It was such a great time. We saw Federico Aubele { who George has been playing for years } So it was finally great to see him live!

>> listen here <<

We enjoyed cocktails, wine & lot’s of sharing of food! My camera didn’t work well in the dim lighting, but here’s a few pics!

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I had the jukebox breakdown ~ so good!
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* * * * * *
Now onto caramelized candied walnuts. A simple thing, but whenever I see them on a salad I always gravitate towards that salad. Something about them that I love! I love sweets, so there’s no issue with me having sweets in my salads either 😉

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They became caramelized due to one ingredient I added: coconut oil.

What you need:

  • 1 cup walnuts
  • 1 cup sugar
  • dash of cinnamon
  • 1 tbsp. coconut oil
  • Pinch of sea salt

On medium heat, place walnuts on skillet. Pour sugar over them & watch carefully!
Stirring occasionally & add the 1 tbsp. of coco oil.
Once sugar has become a liquid place on a pan, sprinkle your cinnamon & salt and place in oven @450* until browned.
Let them dry ~ and put them in your favorite salad!

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Great addition to any salad, but most defiantly a fall salad!

I’m linking up with Jenn over @ Peasandcrayons, time to go check out what is yummy over on her blog!

xo

Are you a fan of caramelized walnuts in your salad, or fruit? Or do you tend to stick to just a veggie salad?

WIAW: On the pumpkin train + pumpkin protein ballz

Hey Hey! Happy hump day ya’ll 🙂
Can’t believe we’re already half way through the week! Thanks to that extra day off we all had.

So far this week, I’ve already consumed lots of pumpkin. And I don’t think I’ll be stopping anytime soon. It’s such a fun and versatile flavor.
I said on Monday I had my eyes on a few things.. boy do I!


>> But here’s some of my most recent pumpkin consumptions 🙂 <<
Stirring it into my daily yogurt snack, mixed in with some peanut butter, honey and topped with a sweet potato, coconut + some chocolate chips!
Lots of orange going on which means vitamin C and beta-carotene.IMG_5929

.. Enjoying it in smoothies .. IMG_5938

// & most recent, some protein balls! ..

picmonkey_image (12)I saw this recipe from shape magazine + tweaked a few things. Here’s what you’ll need:

  • 1/2 cup natural peanut butter (or almond butter)
  • 1/2 cup pumpkin puree or canned pumpkin
  • 1/4 cup honey or agave <— I used honey
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup vanilla protein powder <— I used chocolate*
  • 1 cup quick oats
  • 1/4 cup semi-sweet chocolate chips
    { with addition of some sunflower seeds }

    Directions:

    In a large bowl, mix together peanut butter, pumpkin, honey, and pumpkin pie spice. Stir in protein powder, oats, and chocolate chips. Dough will be sticky. Refrigerate until easier to handle,  { I suggest letting them sit in fridge over night }. Roll dough into balls, then press between your hands to make a cookie shape. Keep stored in a container in the fridge.

They are just the right balance between: pumpkin, chocolate & some pb.

George even liked them! and he really is not on the pumpkin train.. so trust me on this! 😉

Hope you have a great day, off to get something’s done.

xx

QOTD:

Are you a lover of pumpkin? Or could care less?
What’s your favorite way to eat it?!