Sunday, September 25, 2016

Quick Shrimp Fajita Bowls - 21 Day Fix

So Fridays before my work weekend are a busy day.  I work Saturday, Sunday, Monday 11 a.m. to 11 p.m..  This weekend is a bit different because of short staffing.  Yesterday I ended up working 7 a.m. to 11:30 p.m., yep 16 hours straight and today I'm working 3 p.m. - 11:30 p.m., but either way its a long weekend.  I prep all my food on Friday's before my work weekend down to every last morsel and have to get my scrubs ironed for the weekend and make sure the house is in order for Daddy day care.

Prepping food for that much takes some time, but worth it because in the morning before work I can grab my food and run out the door and I have fresh cooked healthy food for the entire day at work.  This helps me avoid the muffins, donuts, cookies, endless snack size candy bars, and delicious unhealthy food from the cafeteria. 

This week was a budget week for us Ford's.  I really wanted to spend as little as possible on food because it was a tough money week.  I spent under 100$ at the grocery store which was my goal.  That being said, we have lots of random meat in the freezer and lots of random things in my stock in the basement so I planned our meals around that and bought only what was necessary for the week. 

This looks amazing, am I right???
I had bought a while back two bags of frozen shrimp when they were buy 1 get one free.  I used one a while back and others just been sitting there.  I was expecting they were old and needed to be tossed but the expiration date was actually really far out.  So I planned on making shrimp fajitas of some sort.  We ended up ordering out on Friday and so I decided to make the shrimp for my weekend at work.  All I had to buy was two peppers and two onions the rest of the stuff I had lying around and whipped up this DELICIOUS meal.

I waited to blog this until I actually tasted it.  I ate it at work last night (I'm totally against microwaving any fish product at work because it smells, but I warned all my co workers prior to me eating I had shrimp and they would have to deal, it actually didn't smell).  It was soooo good.  I said out loud I can not wait to eat this again tomorrow.  Someone asked me "You don't mind eating the same things day after day?"  My answer was no.  I love the food I cook, it tastes amazing, and I like using up all the food and not wasting.  I usually re-purpose leftovers into something delicious so that no food goes to waste.    I literally can not wait to eat this again tonight.  Also the bag of shrimp was only enough for two protein portions so I grilled up a chicken breast with the same seasoning and chopped that up, so tomorrow night it will be a chicken fajita bowl at work instead of shrimp, yum!
Love colorful veggies, make me smile

Frozen shrimp, I love you but I hate you.   I love you because you are delicious and cook so fast and I do not eat you that frequently.  I hate you because your package says "ready to cook" but its a lie.  Your damn tails and your yucky poop vein I have to chisel out drive me crazy!!!!  I need to pay attention and buy de-veined shrimp.  Ok, in the end I love you.

In the picture I show my Greek Yogurt/Salsa dipping sauce in a purple container, I just used it for a travel container, the meal is not a purple container on the 21 Day Fix Program.  I used only a tiny bit of salsa, so one of my fruit portions that day I just measured a little short to equal one purple.  This meal is 1 red (shrimp), 1 Green (onions and peppers), and 1 yellow (brown rice).

Quick Shrimp Fajita Bowls

Ingredients:
  • 1 bag of raw frozen shrimp (not sure what size they were on the smaller side maybe U-30-40 or something like that) defrosted, tails removed and icky poop vein out.  Could also use chicken breasts
  • black pepper, onion powder, garlic powder, paprika, cumin, and chili powder for seasoning. 
  • 2 tbsp of olive oil (you'll use one in one place one in another)
  • 1 red pepper and 1 green pepper sliced
  • 2 white onions sliced
  • 1 lime
  • brown rice (I used 1 boil in a bag of brown rice because it equals three carb servings for my 21 day fix diet, so I boiled one bag and divided it between three containers with my yellow container).  Cook according to package directions
  • green onions sliced (optional)
  • fat free plain Greek yogurt (optional for topping)
  • mango salsa (optional for topping)
Directions:
Container values, minus the purple
  1.  Use a dutch oven or some sort of pan, I love my dutch oven and not just because the name refers to a stinky fart in bed hahaha.  Put in a tbsp of olive oil and heat on medium heat.  While the pan is heating season the shrimp heavily with all of the spices listed above.  I wished I had put a little more chili powder on them.  
  2.  Once pan is hot throw in the shrimp.  Cook for about two minutes until all are curled and pink, do not over cook they go over quickly.  Remove from the pot.
  3. Throw in second tbsp of olive oil then the onions and peppers.  Season with black pepper, garlic powder, and a dash of chili powder.  Cook for 7-10 minutes until desired softness, I do not like my veggies mushy so I tend to under cook them especially because I'm going to reheat them at work. Scrape the yummy stuff off the bottom of the pan with a wooden spoon as you are cooking, don't miss out on the bottom of the pan flavors they are the best.  Especially as the veggies cook down the moisture will allow you to scrape this off more.
  4.  Remove veggies from heat.  Portion out peppers and onions and place over the rice.  Then top that with a portion of the shrimp.  Roll the lime hard w/ the palm of your hand on the counter to loosen up the juices.  Cut the lime in half and squeeze the lime juice on top of each fajita bowl.  
  5. Chicken Option
  6. I brought a small serving (maybe 3 tbsp) of non fat Greek Yogurt mixed with a tbsp or two of mango salsa to dip in.  I topped with sliced green onions.  For the chicken one I seasoned the chicken with the same spices as the shrimp, grilled to a charred perfection diced it up then also topped with lemon juice.  This dish was easy and total cook time was like 15 minutes.  I'm hungry just thinking about this for dinner tonight!!!






Friday, September 23, 2016

DON'T TOUCH THE HAPPY MEAL!! -- Soy Sauce Alternative Review too....

Walk w/ my little whiny guy
So like I said on the last post, I'm really making a conscious effort to make better choices.  The summer got the best of me although I ate healthy 60-80% of the time I found myself slipping back into crappy processed food choices over healthy natural clean foods. 

The last two days I've been 100% on my 21 Day Fix Diet, eating correct portions and clean food.  Yesterday I had to take Jack to the doctors for a follow up his appointment was at 4 p.m. in the next town over but all the way across town.  Jackson got off the bus I made my Cafe Late Shakeology and we hit the road.  I also went for a run, did an upper body work out, and a walk with William so it was an active day for us.

We waited 45 minutes for the doctor, had to pay a 20$ copay and then also only spent 5 minutes with the doctor.  All the while William was a BEAST.  By the time we left there all three of us were dangerously hangry and it was already 5 p.m., which is when the boys typically eat.   And we still had a TON of traffic to get through to get home.  We had to make two stops and I said forget it I will get the boys McDonalds.  Just because I eat clean and healthy doesn't mean I can always do the same for my kids.  Judge me if you will, everyone loves some good McDonalds once in a while.   During my strict days back in November to April I didn't let the kids eat it, because I can't say no to a fry a left over nugget, I just can't say no.   Last night I figured I was setting myself up for failure, BUT I DIDN'T TOUCH IT!!!!!!!  Drove all the way home with those delicious smelling frys sitting next to me and didn't touch it. 

Off to the doctor's with the healthiest meal of my day
Got home served the kids up and then was in panic mode about what to cook for Steve and I.  I wanted to badly to just say forget it, get a pizza....I didn't again.  And at this point I was beyond hangry. 

Here's what I ate.  I had some chicken thighs out so I seasoned them very heavily with black pepper, onion powder, garlic powder, paprika, and cumin.  I grilled them on like 350-400 heat for 20 minutes skin side down first.  Steve's I put some non clean BBQ sauce on but mine I just had plain with all those yummy seasoning on them .  I chopped 'em up and measured them into a red container it was about 1.5 chicken thighs.  I took some brown rice 1 yellow worth and microwaved that.  I needed a vegetable and I just happen to have some organic frozen broccoli florets in the freezer.  I microwaved those (threw some cheese on top of Steve's to melt) had mine plain.  I mixed together my chicken, broccoli, and rice and threw some Bragg's Liquid Aminos on it.   DONE dinner quick and easy.

Bragg's Liquid Aminos is one of my favorite products.  Do you like soy sauce?  Do you not like all the sodium?  I remember my dad used to have this in the house and I went through a period when I lived there that I used to make perogies with sauteed vegetables and put this on it.  So when I started this eating lifestyle I remembered this product and bought it right away because I love soy sauce.   "Bragg Liquid Aminos is a non-GMO Project Verified liquid protein concentrate, derived from soybeans. It contains the following naturally-occurring Essential and Non-essential Amino Acids."  This product is amazing and is made from non-GMO soybeans and purified water.    There is only naturally occurring sodium and its much less than even low sodium soy sauce.  I use it in my steak stir frys and in many stir frys I make for lunch or dinner.  It's powerful stuff and you can just add a little bit.

Wednesday, September 21, 2016

Greek Zoodles and Chicken - 21 Day Fix Update

So I planned on making this dish last week and was so excited for it all week.  Well life and fun got in the way and we ended up ordering out 3 times last week and I went out to dinner once.  Ok none of that stuff was 21 Day Fix Approved, I'll admit.  I've fallen off the wagon a bit this summer with my eating and exercising.  I still exercise 3-5 times per week and eat healthy most of the time, but I do find myself slipping back into my old ways.  A few handfuls of chips or Cheez It's here, some ice cream once in a while before bed.  I gained 5 lbs this summer, and you know what its 5 lbs of fun.  I had a blast this summer and only managed to gain 5 lbs (2 I'm pretty sure is water weight so really gained 3).  I am determined to hit a goal this winter, a goal I never thought was achievable.  But it won't happen on my summer diet.

Starting today I'm committing to 7 days of 21 day fix diet and exercise plan.  I'm going to take it 7 days at a time.  I have created a million healthy changes in my life since starting this but I need to get back on track.  I'm saying right now I want to get back to my pre summer weight by Halloween.  There it is .....my first goal I've set since the summer.  It'll take a lot of restraint, a lot less take out, and a lot less alcohol.  But I'm determined.
Out for a walk before dinner

Enough about me let's talk about Feeding the Fords.  So the dish I made last night is one I've blogged about before.  I prepped all the veggies during the day so I could enjoy an afternoon walk with my boys and have Jackson attempt no training wheels.  I ran home and threw it all on the grill because it was all prepped.  *Updates through out the recipe which is how I changed it last night.  You could use regular pasta (not 21 Day Fix Approved) or brown rice pasta with this, but I love the zucchini noodles aka zoodles.

It's delicious, the idea came from my sister and law, and I love it.  Last night when I made it it was way better than the first time.  I also fixed the recipe up to be more 21 Day Fix approved.  I am going to post my new pictures from last night here, but then follow the link below to the old recipe and you will find

Steve and I ate out on the deck while the kids soaked themselves in the water table.  Felt like summer never ended, certainly didn't feel like fall.

Link to the recipe: http://feedingthefords.blogspot.com/2015/09/greek-chicken-and-zoodles.html


Friday, September 16, 2016

Buffalo Chicken Stuffed Peppers - 21 Day Fix

So I know its been a while I've been talking about these puppies.  I made them almost a month ago now and have raved about them ever since but for some reason just haven't had the time or energy to blog about it.  This recipe is so good and does not feel healthy at all.  I make these on the Friday before my weekend at work and I literally will eat them for dinner Friday, Saturday, Sunday, and Monday.  I'll eat anything buffalo flavored. 

So I started this entry about a week ago...computer died and I had NO idea where the charger was.  Finally after searching for days I decided to ask my hubby.  Thinking if I haven't found it during all my chores, there is NO WAY he has a clue where it is.  Open mouth insert foot.  He knew exactly where it was.  So now that my computer is all charged I can finish up this entry, FINALLY, I know right.

So this week I had the intention of cooking every single night, went to the store and bought tons of delicious food.  Well we ordered take out Wednesday and Thursday and tonight I am going out for a couples night turned girls night because no one could get sitters.  I felt bad leaving Steve alone last night so I decided I had the food I might as well cook it for him.  This way I have lunch today and Steve will have dinner when he gets home from work.  These puppies smelt so good cooking in the house.

I have now made them three times I made them different all three times and I think I've mastered it.  There are two different ways you can cook the chicken.  The easiest way is in the crock pot the second is to boil the chicken.  I think I liked the flavor of the hot sauce sans crock pot, seemed thicker or something.  And I liked that the onions weren't like disintegrate although you still get their flavor in the crock pot they do not add any textural component.  So if I'm short for time and don't feel like shredding chicken I'll slow cook it.  If not I'd probably boil.  If you use the crock pot eliminate the chicken broth in the recipe.  Really the boiling wasn't difficult either, I just have this thing against shredding boiled chicken, I hate it.  But I guess you could just pulse it in the food processor, I just didn't want to do more dishes.

**** Midday update****
I just ate my lunch at 1030 b/c I was starving and craving something unhealthy so I knew if I ate this I'd feel like I was eating something unhealthy but all healthy.  I must say I prefer the boiled chicken, as much as I hate shredding it after I boil it, I thought they had better flavor.  You could taste the chicken and taste the onions and the blue cheese.  I feel like sometimes in the slow cooker everything just tastes the same.  I'm not saying don't try the slow cooker b/c its easier especially if your running around like I usually am, however I think the boiled method had so much more flavor.  To each his own.

For this dish I used those massive chicken breasts that the grocery store sells that  are like the size of my thigh, and are several servings of chicken, if you use smaller breasts than just use three whole or if you use those pre portioned breasts (like I typically use Perdue Harvestland Organic Chicken because they are the perfect serving. use as many as you have peppers).  I tried using chicken thighs which I think are ALWAYS better than breasts and surprisingly they were not......I liked this recipe with chicken breasts best.

Buffalo Chicken Stuffed Peppers - 21 Day Fix Style

Ingredients:
  • 2.5 large chicken breasts (read above about the size of my breasts hahahah)
  • 1 carton of no sodium added chicken broth
  • some water (I just used this as a filler in the pot for boiling water)
  • 5 peppers (for this recipe I like orange or yellow peppers, then red and I wouldn't use green.  I only like green peppers for Italian stuffed peppers I love the sweetness the yellow, orange, or red peppers add)   tops cut off then pull out the seeds and ribs
  • 1 package of boil in a bag brown rice (came out to be about a cup and half of rice or three yellows....but use the whole boil in a bag packet and save a dish with the measuring cups) cooked according to package directions.
  • 1/2 bottle of Frank's Buffalo Wing sauce
  • 1/2 cup of fresh crumbled blue cheese
  • 2 tbsp of 0% Fat Plain Organic Greek Yogurt 
  • 1/4 red/bermuda/ purple/whatever the heck you call it onion minced 
  • a bunch of garlic powder, black pepper, and onion powder
  • 1 full blue container or 1/3 cup (separated into 1/2 and 1/2)on each pepper of reduced fat mexican cheese (truthfully I measured the first then just pinched to match that one.
  • If your not following 21 day fix or not eating healthy you can dip in blue cheese dressing like my hubby does, I typically take a tbsp or two extra of the non fat Greek yogurt and dip in that.
Directions:
  1.   If you are using a slow cooker turn on low and throw in chicken and hot sauce and let cook for 6-8 hours on low or 4-6 on high.  When done skip to step 3.
  2.   If you are going to boil the chicken (like I said I sort of liked this better although only tasted one bite this way after I eat my lunch I will let you know for sure my opinion on cooking method) follow these instructions.   Put the stock in a pot and then fill with some water up to where you think will be enough to boil the chicken.  Season heavily with black pepper, garlic powder, and onion powder.  Bring to a boil and throw in the chicken (cut the breasts in half).  Cook until cooked through I think it was about 20 mins.  Remove from water.
  3.  Preheat oven to 425 degrees. Shred the chicken.  Throw in the hot sauce if you didn't use the slow cooker method.  Then toss in the rice, blue cheese, 1/2 the reduced fat Mexican cheese, diced onion, Greek yogurt, and then season heavily with black pepper, onion powder, and garlic powder.   Stir together.
  4. Spray the bottom of a dish with some cooking spray or use olive oil (I like to use my dutch oven because the peppers stand up nice.  I've also cut them in half an made open faced and thrown 'em on a baking sheet but I like to stand them up).  
  5.  Stuff the peppers to the brim.  Place them in whatever dish you want.  Bake for 30 mins on 425.  Then top with cheese and bake for an additional 5-10 minutes until melted.  Enjoy yummmmmmmm.
1 pepper is a serving size, I always counted it as a whole yellow container but there's only 3 yellows of rice for five peppers so I'd call this recipe 1 Red, 1/2 Yellow, 1 Green, and 1 Blue.  I'm no container expert this is my guess. 

Monday, September 12, 2016

American Chop Suey 21 Day Fix Style

If you know me well you know my favorite food is pasta, in pretty much any form.  But one of my favorite favorite comfort foods is American Chop Suey.  Yes its simple but its just everything I love.  My sister in law Meghan makes the best American Chop Suey.  I really felt like just diving into a huge bowl of pasta today, but I've really been trying to be good.  I had a binge eating day Saturday after a gnarley hang over and need to get back on track after consuming probably 5,000 calories that day.  Hey my body needed some grease, and so I gave in.  But a cheat day it was and back on track right after.  I have some new goals set that I intend on reaching and quickly.  It's time


to start working on next years bikini ready body.   So I need to be back on track so a bowl of pasta really couldn't be on the menu.  So I altered some recipes I found and made a clean, very low sodium, gluten free American Chop Suey.  It was delicious and I don't feel like garbage after eating my big bowl of pasta with melty cheese on top.

The original recipe is made with butter, ground beef, salty canned tomatoes, and regular pasta.  I subbed out these ingredients and cleaned it up a bit.

I don't know the exact container value.  But I'd say a yellow, a purple, 1/2 green, and a red and probably about a 1/4 of a blue per serving.  

American Chop Suey 21 Day Fix Style

Ingredients:
  • 16 oz of brown rice pasta elbow shaped(I love Pasta Joy has a great consistency really tastes just like pasta and made from brown rice bran)  
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 small white onion diced
  • 1 lb of 93% lean ground turkey
  • 3 8 oz cans of No Salt Added Tomato Sauce 
  • 1 14.5 oz can of No Salt Added Diced tomatoes 
  • 1 small can of No Salt Added Tomato paste
  • small squirt of Organic Raw Honey (most pasta sauce recipes call for some sugar so I used a squirt of honey instead)
  • 3 cloves of garlic minced (I use a micro plane zester and grate it easiest way)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp of black pepper
  • dash of red pepper flakes (optional)
  • 1 tsp dried parsley
  • 2 bay leaves
  • 2 swirls around the pan of olive oil or some coconut oil
  • 1 cup of freshly grated mozzarella cheese (I had a mozz ball in the fridge which I grated fresh)
Directions:
  1.  In a pot (I used a dutch oven) something that is oven safe to save you dishes put on med to med high heat.   Once warm put olive oil in.  Throw in peppers and onions.  Let them cook down for about 7-8 mins until soft.
  2.  To the peppers and onions add the garlic.  Cook for two more minutes. 
  3.  Add the turkey and cook until no longer pink, drain off as much of the grease as you can.
  4.  Throw in all the tomato products including the juices in the diced tomatoes.  Stir together then add all the seasoning and the honey.  I left the house and went on a walk with the kids and let this sauce simmer on low on the stove for about 2 hours to cook out the tinny taste of the canned tomatoes.
  5.  Preheat the oven to 400 degrees.  Cook the pasta according to the package directions but cut two mins off the time so it doesn't get over cooked in the oven.
  6. Out for a walk while my sauce be simmmmering
  7.  Mix in the pasta to the sauce and top of the shredded cheese.  Bake for about 10 minutes until the cheese is melted.  Scoop it up and enjoy. 

Tuesday, August 16, 2016

Clean Turkey Balls and Sauce 21 Day Fix Approved

I think my message for this blog is that one creates their own happiness.....you can choose or choose not to have a good day, today I chose to have a good day.

So I'm sure you all know and love hearing about my journey (sure some of you get annoyed) but I know it keeps me inspired to share and has inspired many more to join me on the quest for a healthier and fit lifestyle.  Those people that say I've inspired them make my heart smile and truly make every sacrifice worth it.

I can say I'm not the healthy holy roller here.  This summer maintaining my 76 pound weight loss has been so difficult.  I have many temptations I've given into and have gone off track on my eating plan many times.  Never mind the cocktails, do I even need to say anything about all the cocktails???  Those are not helping haha.  Never mind after a few I want to dive into any salty bag of yumminess I can find.

I don't work out 7 days a week anymore sometimes its only 2 or 3.  I can say I'm extremely excited for school to start so I can get back on track with my work outs.

All of that being said, I have had the best summer of my life.  Literally the best I can remember for a long time.  We have done so much I don't think that Jackson had one bored moment this summer, and neither do I.

Today had the potential to be an absolute disaster.  I worked Saturday and Sunday 12 hour shifts 11 a.m. to 11 p.m. and then Monday I decided it was a fabulous idea to work 11 a.m. to 3 a.m., yes 16 whole hours.  Oh but wait the best part is getting to bed at 4 a.m. when your two handsome boys get up at 7-730.  Total disaster potential am I right??   But what did I wake up to??  My amazing friend and neighbor saying she had bought me a coffee (after knowing how long my night was) 2 seconds later I was out of bed sans bra total bed head and there was this delicious coffee.  Her in her fuzzy slippers and kiddos in jammies we sat and talked for a while.  Had this positive start to my day not happened I would have been an over tired monster tornado sort of scary thing screaming f bombs and throwing things around the house.  But this beginning to my day set me in this amazing mind set....despite slight zombie status.   After this we enjoyed a day at the local Pump N' Jump and then a chaotic lunch with tired screaming kids, followed by quick unsuccessful shopping trip, Jackson's 6th year check up, and then coming home cleaning the house, cooking a home cooked meal and doing all the dishes!!!! Literally I can not believe my eyes are still open and that I'm still in a positive mood.  Things have just gone my way today and I am a firm believer of if you say everything will go well, it will.  Anyways long story to say my day was great on three hours of sleep and after 40 hours of work in three days.    Update:  It's 746 pm, I'm still awake, and still have not freaked out yet....amazing...

Ok onto the food right?????  All of me wanted to order a pizza and call it a day.  But I didn't.  I made some delicious lean turkey meatballs and homemade clean sauce with brown rice noodles.  I have not eaten mine yet, but I tried William's as I was cutting it up and they are delicious.  I do not expect everyone to eat what I eat.  Steve loves salt.  I don't cook with any.  Although it makes more work for me.  This lifestyle is something I've chose and not something everyone else has chosen.  I made regular pasta for the boys and Steve and to be honest they got Ragu which is totally processed and not good for you, but its what the boys like.  So that's what they got.  Jack will not eat meatballs (ugh hes so picky) but Steve and William are having (well William already did and ate them up in a second) my Turkey Balls.  I made a delicious home made clean sauce for myself which I will probably enjoy with the left over meatballs for lunch the entire week with a salad or something.

Ok so I just ate.  Now I can be truthful about my meal.  They were really good.  But they were dry and I'm pretty sure its because I used 97% lean ground turkey.  Next time I will use 93% lean.  The flavor was delicious, just a little dry.  Steve said they were yummy too, but agreed maybe needed a little more fat content.  The sauce was very garlicky, if you like garlic than you'd love it.  I thought it was very very good but garlicky.

Clean Turkey Balls
  Ingredients: 
  • 1 lb of meat (I used 97% lean turkey) you could use any sort of lean turkey or ground beef)
  • 1/4 of white onion minced
  • 2 large cloves of garlic minced (or 3 small)
  • 1/4 cup of fresh minced parsley
  • 1/4 cup fresh grated Parmesan cheese
  • 1/2 cup whole grain seasoned bread crumbs
  • 1 egg lightly beaten 
  • bunch of black pepper, small dash of crushed red pepper flakes, a few shakes of the Italian seasoning, as stated below would have added dried basil, or fresh basil but I had neither. 
Directions: 
  1. Preheat oven to 450 degrees.
  2. Mix everything together quickly do not handle to much.  Form into 18 meatballs.  Place on a foil lined baking sheet sprayed with olive oil cooking spray.  Bake for like 15 minutes take out and check the temp.  Cook until internal temp is 165 degrees and then you can mix 'em  

21 Day Fix Tomato Sauce
Ingredients:
  • 1 small can of no salt added tomato sauce
  • 1 small can of petite diced or any kind of no salt added diced tomatoes
  • 1 tbsp of olive oil
  • 1/4 of white onion diced
  • 2 large cloves (the cloves I had were HUGE and it was actually to much garlic, never thought I'd say that, it was delicious but was a bit garlicky so cut back if you don't love garlic, if you do do it up) or three other wise minced or grated on a micro-plane grater.  
  • 1/4 cup fresh parsley chopped
  • pepper, Italian seasoning,  dash of crushed red pepper flake (I would say basil, but I didn't have any so unfortunately I didn't add any extra basil)
  • 1/2-3/4 cup of water
Directions: 
  1.  In a small sauce pan on medium heat add the olive oil and let it warm up.  Cook the onions and garlic until fragrant and translucent.  Do not let them burn.
  2. Add the two cans of tomatoes and everything else.  Stir until mixed.  
  3. Cook on med to med low heat for about 40 mins stiring frequently (I just started the sauce before I fed the kids and let it sit while I did everything else). 
  4.  After about 40 minutes I took out my immersion blender and blended it up quick to smooth out the diced tomatoes.  Add the water, stir,  and let simmer until you eat.  
 I served three of these over a yellow container of brown rice pasta, my new fav substitute.  I also topped it with a pinch of fresh grated Parmesan.   This dish would equal 1 Green container, 1 Red container, and 1/2 tsp.  If you have it over pasta add a yellow to that tally.

Tuesday, March 22, 2016

Grilled Salmon with Chopped Guac on top

So I've attempted salmon a couple of times.  Each time its just eh, not so great not so bad but we eat it.  This recipe was so good!!!  As some of you know through Facebook I had a bit of a struggle when knowing how to eat salmon with the skin on it, I'm glad I asked, and I'm glad I ate it.  It was delicious.  This recipe was super easy and I served with roasted broccoli and roasted sweet potatoes (I was making these to have for the week with my lunches so it was the perfect opportunity.  The salmon in total took 2 minutes to prep and 5 minutes to cook.  I did let it sit in the fridge with the rub on it for about 10 minutes while I prepped other stuff.  The avocado on top was AMAZING.  The salmon and avocado count as 1 blue and 1 red on 21 day fix.  I skipped sweet potato b/c I wanted to have a glass of wine and only ate just broccoli with it.  I like to season my broccoli with pepper, onion powder, garlic powder, chili powder, and a little bit of olive oil spray.  I season my sweet potatoes the same way, minus the chili powder and add some dried sage.  Yum.

Steve said it was good as well, and he really only likes raw salmon.

Grilled Salmon with Chopped Guac on Top

Ingredients:
  • 2 fillets of wild Alaskan Salmon with skin on
  • tbsp olive oil (didn't measure just lightly drizzled and rubbed on fish)
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder or ancho chili powder (smokier taste)
  • 1 tsp paprika
  • 1 avocado
  • 1/4 red onion (I didn't even use the whole 1/4 I just stired it into the avocado until it looked like plenty for me)
  • juice of 1 lime
  • pinch dried cilantro (you could use fresh I just hate buying it to use a pinch of it and I had dried lying around)
  • dash of black pepper and dash of garlic powder to add to guacamole
Directions:
      
  1.  Make the guacamole.  Dice up the avocado, throw in the diced onion, squeeze lime juice in, add seasonings from above cilantro, and the dash of black pepper and dash of garlic powder.  Stir together and let sit in fridge until fish is done.
  2.   Mix together the cumin, onion, garlic, black pepper, chili powder, and paprika (all amounts above the avocado).
  3.   Dry off salmon fillets and lightly rub with olive oil.  Rub spices on both sides skin side and flesh side of fish.
  4.   I grilled mine in a Panini press on high.  You could also use a cast iron or the grill.  I grilled for probably a total of six minutes.  I then topped with avocado mixture.  Enjoy!