Cheesy Chicken Enchilada Casserole

Last night I made an awesome casserole! Mexican food is always a fan favorite in our home, so I chose one of many Pinterest recipes. This one was from Family Fresh Meals. I made a couple of changes to it to suit our family. It was a huge hit, and leftovers for lunch were great!

Cheesy Chicken Enchilada Casserole

Ingredients

• 18 6-inch corn tortillas (gluten free)
• 1 packet Frontera, Green Chile Enchilada Sauce
• 2 chicken breasts, cooked and diced
• 1/4 cup onion, diced
• 4 cups Mexican blend cheese

Directions

1. Preheat oven to 350 F
2. Place 6 tortillas in the bottom of a buttered baking dish - allow them to overlap some
   
   
3. Top with 1/3 the packet of enchilada sauce evenly over tortillas
4. Top with 1/2 chicken, 2 TB of onion, 1 cup of cheese
5. Repeat steps 1-4
6. For the final layer, add 6 more tortillas, the rest of the sauce, chicken, and onions. Top with one more cup of cheese.
7. Bake for 30-40 minutes. Let stand for about 5 minutes before serving. 

National Women's Health & Fitness Day + New Recipe!

Happy National Women’s Health & Fitness Day!

I love all of the National Days. I subscribe to the emails from National Day Calendar, and post them in my classroom for my kids. Sometimes I pull them in to my lesson plans, but mostly I just think they are fun and interesting. I was super excited to find out today is National WOmen’s Health and Fitness Day! Coincidentally, it is also one of my best friends' birthdays! Toady is her Golden Birthday - meaning she's 27 on the 27th! I didn't even know about Golden Birthdays were a thing until a couple of years ago. My Golden Birthday was 14 years ago - oh, well! :)

Additionally, I'm amping up my healthy eating (in preps for my wedding + it is just a necessity). With this, tonight's dinner was Chicken and Rice Soup.  It makes a huge batch! I'm pretty sure you could feed an army with it!

Chicken & Rice Soup

Ingredients

2/3 Rotisserie Chicken (diced)
1/2 large yellow onion, diced
2-3 stalks celery, diced
2-3 carrots, diced
2 cups brown rice, cooked
32 oz low sodium chicken broth
2-3 cups water
Sprig of fresh rosemary (optional)
Salt/Pepper to taste

Directions

Cook rice according to package instructions. Dice chicken and all veggies. Place in a 2+ quart pot with broth, water, rosemary, salt, and pepper. Bring to boil, reduce heat to low medium, add rice, and cook until veggies are tender (usually 1-1.5 hours). Or throw all ingredients in your crockpot on low all day. Make sure to precook the rice, so it doesn't absorb all of the liquid. 

Product Review: Buff Bake

Buff Bake recently sent me a jar of one of their products - Buff Bake Snickerdoodle Almond Butter. I was very excited to try a Buff Bake almond butter, because they offer a protein-packed almond butter. The one I got touted chia and flax in the ingredients - so I was even more excited because those are some of my faves! Honestly,  I normally go for the offerings that have "almonds" as the only ingredient, this stuff was chalked full of "love your body" ingredients. Each product varies, so I will only point out the Snickerdoodle - which is what I got. Buff Bake Snickerdoodle lists Roasted Almonds, All Natural Whey Protein, Coconut Palm Sugar, cinnamon, Coconut Oil, Chia Seed, Flax Seed as the ingredients.  That is a pretty sweet powerhouse of ingredients! It's also a huge plus for me that it's gluten free!

I normally have to limit my almond butter consumption to with apple slices or with my oats - only for the fact that I could eat a jar for dinner. :) But, when I saw it was snickerdoodle (one of my favorite cookies) I knew my spoon had to make the plunge!

You know when you taste something so heavenly that your eyes roll back and you just have to savor it? Yup, that's totally what happened with Buff Bake Snickerdoodle Almond Butter. I was in HEAVEN! This stuff will be a staple in my pantry, and I can't wait to try the other flavors they have to offer!

Here is one of my favorite recipes using Buff Bake Snickerdoodle Almond Butter. It's a protein and fiber rich breakfast treat. I love how the warm apples, cinnamon, and Buff Bake's Snickerdoodle Almond Butter all melt together for an amazing breakfast. It reminds me of an apple pie - for breakfast and way healthier! :)

(Hmm, now I'm thinking about one of my favorite guilty pleasures and trying this almond butter with gluten free animal crackers. That's going on my grocery list!)

Okay, enough rambling... here's the recipe!

Good Morning Buff Bake Snickerdoodle Oats:

Ingredients

• 1/2 cup gluten free rolled oats
• 1/2 cup almond milk
• 1/2 cup water
• 1/2 organic apple, chopped in to bite-size chunks
• 1/2 tb Buff Bake Snickerdoodle Almond Butter
• 1/4-1/2 tsp cinnamon

Directions

1. Cook the oats according to the package directions - using the almond milk and water for the liquids. 
2. In a microwave safe bowl, add chopped apples. Sprinkle with some cinnamon and microwave for about a 1-1 1/2 minutes.
3. Top the oats with apples.
4. Top oats with Buff Bake's Snickerdoodle Almond Butter.

This would also be amazing with a sprinkling of dried cranberries. :)

ENJOY!! :)

Clean Eating Apple Sauce Oatmeal Pancakes

Hello, all! Happy President's Day (aka parent teacher conference day for me)! I've been dying to write about the clean and yummy breakfast I made yesterday! My son had been asking for some pancakes, since we were out. I typically make a large batch and freeze the remainder. That makes busy mornings super easy, and since he's a growing boy, then it's a healthy quick snack for him. In the past, I tend to stick to making protein pancakes or waffles. Alas, I am out of vanilla protein powder so I just went with what I had. Welcome, Applesauce Oatmeal Pancakes! These are totally gluten free, sugar free, and dairy free. And if you follow the 21-Day Fix nutrition plan like me,  then each pancake is one yellow.

Clean Eating Apple Sauce Oatmeal Pancakes

Ingredients:

• 1 1/2 cups Gluten Free Oat Flour
• 2 tbsp Truvia or Xylitol
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1 tbsp Cinnamon
• 4 Egg whites
• 1 1/2 cups Almond milk (unsweetened vanilla is my favorite)
• 1/2 cup Unsweetened apple Sauce

Directions:

1. Preheat your skillet. I find that medium heat is the best.
2. Mix dry ingredients together.
3. In a separate bowl, whisk eggs with apple sauce. 
4. Add almond milk in to the egg mixture.
5. Use a 1/4 cup measuring cup to scoop the batter on to the preheated, oiled skillet. (I use either a non stick cooking spray or a teaspoon of coconut oil).

Top your pancakes with whatever you want, or leave them naked. My son loves REAL maple syrup, or he likes them plain. I like adding almond butter or some mashed berries. Enjoy!

Gluten free is cool?

I recently read an article that caught my eye. This article referenced Jennifer Lawrence (from The Hunger Games) talking about the gluten free diet. She was quoted as saying that the gluten free diet was a, "new, cool eating disorder." Additionally, Lawrence stated that gluten free means, "basically I don't eat carbs."

(Wow! If I'm not eating carbs, can you tell my thighs that? I think they got confused. :) )

Moving on....

Aside from the fact that fruits and veggies in fact do have carbs, gluten free baked goodies are full of the awful c-word, as well. Hello, rice flour. I'm talking to you! In my own kitchen and daily grind, I have to be far more conscious of the nutritional content of gluten free baked goods. They often lack a lot the nutrition one would get from whole grain (wheat) items. Also, there is a high carb and caloric content. Gluten free baked goods are often filled with empty calories, which offset the taste differences or from the use of wheat flour alternatives. Honestly, I really like Jennifer Lawrence as an actress. But, I have little patience for people that pass judgement on something they know little to nothing about.

Check out the article for yourself. What are your thoughts and opinions?

G-Free for Me

My "g free" story began during the summer of 2012. I began Arbonne's 30-day detox. As a part of the detox, common food allergens are eliminated. This includes, peanuts, soy, dairy, and gluten. I knew very little about gluten at the time, but I gave it a shot. I felt AMAZING that month. Honestly, that was probably the best I had felt in... well, I don't even know how long! I learned a lot about clean eating during this time, which is an amazing habit for everyone to pick-up... for life.

I carried this new found knowledge passed the 30-day detox time frame. I was eating clean, but now including peanuts, soy, dairy, and gluten in my diet. Many gastro problems (that will go unmentioned :) ) started happening. Since I learned so much about the direct link with food and health (not just calories, fat, etc), I immediately started looking at what I was eating. I began to track how I felt after eating certain foods. With this, I suspected gluten was the culprit. I knew I still had to do an "elimination diet" to know for sure.

With this, I spent another month gluten free. Again, I was feeling great with no crazy problems from what I was eating. Once the 30 days was up, I tested myself - a couple bites of macaroni and cheese, and a slice of bread. The result? I was doubled over in pain. I have been tested for Celiac Disease, but the results were negative. I was diagnosed with Non-Celiac Gluten Sensitivity.

I still have so much to learn about gluten, nutrition, and such effects on the body. I have embraced this lifestyle, and honestly I don't find it as difficult to deal with as many suspect. Many think that being gluten free is expensive and too hard to do. If you choose to subsitute your gluten full products with gluten free versions, then yes it is expensive. They do have gluten free pastas, oreo-like cookies, waffles, brownies, etc, but I consider these subsitutions to be "treats." Considering the price, and the fact they may not offer much in the line of nutrition. I tend to choose naturally gluten free alternatives, such as quinoa, brown rice, vegetables, and legumes. These are normal, natural foods that shouldn't break the bank. If I am going out to eat with friends, I try to check out the menu ahead of time. Many restaurants (local and chain) offer gluten free menus and meals. Also, there are apps for the iPhone that gives you information at your fingertips. My favorite is "Gluten Free Fast Food," (free app). I don't eat fast food often, but that's the only time I really feel like I'm in a pickle. Hungry me is not nice. Just sayin'.

Gluten free does not mean it is better for you! Many people automatically assume that the gluten free label, and the use of the word diet means that gluten is bad, it will make you fat, etc. That's not the case at all. If you do not have a problem with gluten, then there is no reason to eliminate it from your diet. Gluten is a protein found in wheat, so you can find gluten in cookies, cakes, breads, etc. If you eliminate cookies, cakes, breads, etc from your diet, then of course you will lose weight.

My tips

• When in doubt, don't eat it!
• Learn to read labels, there are 754098234 names for gluten. Not really, but there is a lot. Just try to be familiar with it.
• Google is your friend. I've been known to Google products or brands in the middle of a grocery store to make sure I didn't get gluten-ed.
• Keep gluten free snacks in your car, desk, or purse. Again, hungry me is not nice. 
• If a product is gluten free, it may not necessarily state "Gluten Free" on the packaging. Read the labels. 

Gluten Free Resources

Here are some of my favorite g-free resources

www.glutenfreeliving.com
www.celiac.com
www.celiac.org
www.gfreediet.com

Yet another snow day...

We are home today with yet another snow ice day. This winter has been crazy! Luckily, I had already prepared to have slow cooker red beans and rice for dinner! I can't wait to see how it turns out. It smells amazing right now! Since we are home, I decided to go ahead and post some more recent recipes! French toast or waffles anyone? Gluten free, of course!

Honestly with as much as a rave about breakfast, the breakfast foods that I like are pretty limited. Weird, I know. Waffles and French toast are not on my list of favorites, but I experiment with recipes nonetheless. My son is a huge fan of them, so I end up making them frequently and looking for ways to make them as nutritious as possible. With waffles, I try to make a large batch at once. I freeze any extras, so we can just heat them up quickly on a busy school day morning. French toast doesn't freeze as well, though. 

I think you'll enjoy these recipes. I swear these waffles taste JUST like fortune cookies. The french toast is a variation of how my mom taught me to make them - which means they are amazing. :)

Protein "Fortune Cookie" Waffles

Makes about four, 8-inch waffles

Ingredients

• 2 eggs
• 1 cup potato starch (I prefer oat flour)
• 1 TB baking powder
• 1/3 cup coconut oil (this may need to be warmed slightly so it will mix easier)
• 1/4 tsp salt
• 1 TB Truvia
• 3/4 cup milk (whichever type you prefer)
• 1/4 tsp xanthan gum
• 1 scoop vanilla protein powder (I use vanilla Shakeology)

Directions

1. Heat waffle iron.
2. Mix all of the ingredients in a medium-size bowl. Be sure they are mixed well. If the batter is thin, don't worry. It should thicken as it sits.
3. Scoop 1/2 cup of batter in to the waffle iron.
4. Cook until golden brown (about 1 1/2 minutes).

Protein French Toast

Ingredients

• 2 eggs
• 4-6 slices of bread (this will work with any bread you choose)
• 2 TB milk (your preference)
• 1 TB vanilla protein powder (I use vanilla Shakeology) 
• 1 tsp vanilla extract (optional)
• 2 tsp coconut oil
• Powdered sugar (topping)

Directions

1. Heat coconut oil in a skillet on medium heat.
2. While the skillet heats, mix eggs, milk, protein powder, and vanilla extract (if desired) in a small bowl. 
3. Place a slice of bread in the egg mixture so it is coated on both sides.
4. Place the coated bread on the skillet. Allow it to cook thoroughly on both sides, flipping it over after about 1 1/2 - 2 minutes on each side.
5. Do this for the remainder of the bread slices.
6. Slice the bread into strips (we started doing this for my son as a toddler), or you can leave the bread slices whole.
7. Sprinkle with powdered sugar, and enjoy!

Adventures in Bread Baking

My dad is probably one of the most precious human beings ever. I know I’m biased, but I am convinced it’s a fact. He’s makes a point to keep gluten free goodies in his house for us. Once he realized how expensive gluten free bread is, he made it a personal mission to try his hand at baking it himself. He now has magazines and cookbooks devoted to gluten free baking! He is not gluten free, but he’s worked hard to make gluten free versions of family recipes. Recently he handed me a bag full of assorted flours and my favorite gluten free bread recipes. As much as I love to bake, I've only made gluten free bread maybe a handful of times. Last night, I got the baking bug and decided to make a couple loaves. I also ended up making waffles, and more Blueberry Protein Muffins. Whew! Here are the 2 recipes from last night. Make sure you follow instructions (unlike me). J The corn-based loaf ended up being a bit denser than normal, because I didn’t add the ingredients in the proper order. It also cooked faster than I expected, so it’s darker than it should be.

Gluten Free Everyday Bread (corn-based)

Ingredients

•  ¼ cup applesauce, natural, unsweetened
• 1 TB Truvia Baking Blend
• 4 egg whites
• ¾ cup Greek yogurt, plain
• 2 cups corn starch (flour)
• 1 ¼ tsp baking soda
• ½ tsp salt
• 1 ½ tsp xanthan gum
• 1 TB apple cider vinegar

Directions

1. Preheat the oven to 350. Lightly oil a medium-sized loaf pan.
2. Cream the applesauce and Truvia together in a bowl.
3. Add egg whites, beating until frothy.
4. Add remaining ingredients, mixing well.
5. Pour mixture into the loaf pan and baked for about 60 minutes, or until the loaf is golden brown. You can check the doneness with a toothpick. It should come out clean. 

1

Gluten Free Everyday Bread (potato-based)

Ingredients

•  ¼ cup applesauce, natural, unsweetened
• 1 TB Truvia Baking Blend
• 4 egg whites
• ¾ cup Greek yogurt, plain
• 1 2/3 cups potato starch 
• 1 ¼ tsp baking soda
• ½ tsp salt
• 1 tsp xanthan gum
• 1 TB apple cider vinegar

Directions

1. Preheat the oven to 350. Lightly oil a medium-sized loaf pan.
2. Cream the applesauce and Truvia together in a bowl.
3. Add egg whites, beating until frothy.
4. Add remaining ingredients, mixing well.
5. Pour mixture into the loaf pan and baked for about 60 minutes, or until the loaf is golden brown. You can check the doneness with a toothpick. It should come out clean. 

Warming Up with Chicken and Shrimp Jambalaya

 If you're like 97% of the nation (sorry, Hawaii), then you're probably doing what you can to stay warm. That includes getting some warm food in your bellies! We have a windchill of -8 here... whoa! That's not something us southerners are used to, but we do know the perfect foods to help out.

Last night I cooked chicken and shrimp jambalaya. For an Irish girl taking a stab at some Cajun cooking, I'm quite pleased with the outcome. It was a Weight Watchers recipe that I found, but I ended tweaking it some to make it cleaner and to go with what I already had on hand. Man, oh man, jambalaya recipes can have an ingredient list a mile long! I tend to get overwhelmed, so I tried making it as simple as possible! The end result was delish. (Ah, sorry for the slang. I couldn't help myself!) If you prefer milder foods, then this one is a good call. I prefer spicier dishes, so I may add some more Cajun seasoning next time. I ended up adding hot sauce to my bowl for the extra kick.

I added the nutrition info below. You'll see it's chocked-full of protein (24g for only 1 cup), with healthy carbs from the tomatoes, peppers, and brown rice. It was super easy to make, too. My kiddo isn't a fan of shrimp, but he loved having the chicken in there. You can also add sausage for more protein. I prefer chicken sausage, but Andouille is a good choice if you're going for the full Cajun experience.

Chicken and Shrimp Jambalaya

 

 

Ingredients

• 1 cup celery, sliced
• 1 large onion, chopped
• 1 15 ounce can fire roasted tomatoes, undrained
• 1 15 ounce can reduced-sodium chicken broth,
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Cajun seasoning
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups brown rice, uncooked
• 8 ounces cooked, peeled, deveined shrimp
• 3/4 cup chopped green bell pepper

 

 

Directions

1. In a medium or large crockpot, combine celery, onion, tomatoes, broth, Worcestershire sauce, and Cajun seasoning. Stir in chicken.

 

2. Cover and cook on low-heat for 5 to 6 hours (or on high-heat for 2-1/2 to 3 hours).

 

3. While the chicken mixture is cooking, prepare the brown rice according to the package instructions.

 

4. Add the cooked rice, shrimp, and pepper and cook for the last 20 minutes in the crockpot.

 

Nutritional Info (per 1 cup serving, makes 6 servings):

 

Calories: 209

Carbs: 25g

Fat: 2g

Fiber: 3g

Protein: 24g

Sugar: 4g

 

 

 

 

 

 

Udi's Gluten Free and Chocolate Mounds Recipe

If you are familiar with the gluten free lifestyle, then you are sure to recognize the name "Udi's." Udi's products are natural, without artificial flavors, colorings, preservatives, or other synthetic additives. They also have a wide assortment of gluten free goodies that are sure to fill your belly and soul.

Udi's graciously sent me a ton (seriously, see for yourself) of products to review. It was like Christmas morning when I saw the package on my doorstep. My son was even jumping around the house, because he saw some of his favorites in the box! Of course we had to sample a few things right out of the box! YUM!

I've long been a long-time fan of their products, but they sent me new items that I had never tried before. Goodness - I can't even pick a favorite! I still love the snickerdoodles, but their granola bars are simply amazing and my son finished off the cinnamon rolls. As a parent, my favorite part of it all was that they weren't laden with sugar. It can be difficult to find granola, muffins, cinnamon rolls, etc without all of the excess sugar. Udi's succeeded in making tasty goodies, without sending us in to a sugar coma. I had no qualms about letting my child enjoy the cinnamon rolls at breakfast. We have also found a new lunchtime option. The Ancient Grain Chips will be a staple in our house. These little things come in a few flavors (we got cheese), and are made with quinoa, flax, and other nutrient-dense ingredients.

I talked to one of the teachers I work with, whom is gluten free, about Udi's. She noted how much she loves their products and the fact she has a healthy option with Udi's, as she is dairy and gluten free! Then she steered me towards their Lemon Streussel Muffins, one of her top picks!

After receiving all of this gluten free goodness, I decided to tackle some family recipes using Udi's products. One of my favorite family recipes is called Chocolate Mounds. My grandmother made it for my dad and his family growing up, and I remember my dad making it for us when I was young. I've said it before, and I'll say it again... peanut butter + chocolate = a gift from God. My dad gave me the Chocolate Mounds recipe a while back. I looked over it recently and saw some quick changes I could make to the recipe to make it gluten free and a cleaner treat for the holidays. My changes included using Udi's Coconut Peanut Butter cookies - hello!

 I hope you enjoy this special treat! It is sure to be a holiday hit!

Chocolate Mounds

Ingredients

• 1/2 cup natural peanut butter
• 1 cup dates, chopped
• 1 tsp xylitol (only add if you prefer this to be sweeter)
• 1 cup walnuts, chopped
• 1/2 cup Udi's Peanut Butter Coconut Cookies, crumbled
• 2 tb orange juice (or more as needed)
• 1 6-oz package chocolate chips (60% cacao chocolate is the best option)
• 1 tb coconut oil

Directions

1. Combine peanut butter, dates, xylitol, walnuts, Udi's Peanut Butter Coconut Cookies, and orange juice. 
2. Shape into walnut-size pieces. Tip: Roll between hands to shape.
3. Refrigerate for several hours, or overnight.
4. In a double-boiler, melt 1 6-oz package of chocolate chips. Add coconut oil and melt.
5. Use a spoon and roll each cookie mixture in melted chocolate.
6. Place on wax paper to harden.
7. Enjoy!

Visit Udi's Gluten Free, find them on Facebook, or follow them on Twitter!

Gluten Free, Clean Snickerdoodle Cookies

One of my favorite holiday treats is the Snickerdoodle cookie. It doesn't even have any peanut butter in it, but goodness gracious I love them! Maybe it's the cinnamon and subtle sweetness? I'm not sure, but the snickerdoodle is a bit of amazingness baked up in a delicious cookie. Enough said. :) We've been snowed in with the "winter storms" that are moving across the country. Suddenly, I got a craving for snickerdoodles. My son is a huge fan of the cookie, so I had my sous chef at my side! 

Gluten Free, Clean Snickerdoodle Cookies

Ingredients

Cookie:

• 1⅓ cup oat flour
• 5 tsp truvia baking blend
• ½ tsp sea salt
• 1 tsp  baking powder
• 2 tb coconut oil
• 1 tsp  vanilla
• 4-5 tb unsweetened vanilla almond milk 

Cinnamon/Sugar Coating:

• 4 tsp truvia or coconut sugar
• 1 tsp cinnamon

Directions

1. Preheat oven to 380 degrees.
2. Mix the dry ingredients together (oat flour, truvia, salt, and baking powder).
3. Mix the wet ingredients into the dry, adding milk only as needed (I added about 4 tb). The batter should be moist, but not sticky.
4. Let the dough sit for a few minutes to allow the oats to absorb some of the moisture.
5. Mix the sugar and cinnamon together on a plate.
6. Spoon the dough and form each piece into a ball. There will be about 10 total.
7. Roll each ball in the cinnamon/sugar mix until lightly coated on all sides.
8. Place each ball on a cookie sheet. Use a spoon to flatten into a cookie shape.
9. Bake for 10 minutes and cool for five minutes on the baking sheet.

Protein No-Bake Cookies

I've made these Protein No-Bake Cookies MANY times and they are always a hit! I tend to just throw stuff together, so when one of my fellow teachers asked for a recipe I decided to finally write it down! They are an amazing, but much healthier version of the treat! They are bound to be a great addition to any holiday gatherings you may be heading to. :)

Protein No-Bake Cookies

Ingredients 

• 1 cup of Chocolate Shakeology (or another chocolate protein shake mix)
• 1/2 cup agave nectar or brown rice syrup 
• 1 cup gluten free oats
• 1 cup organic, natural peanut butter 

Instructions: 

1. Mix peanut butter and agave nectar (or brown rice syrup) in a microwaveable bowl. 
2. Heat for 60–90 seconds. Mix well. 
3. Add protein shake powder and mix well. 
4. Add rolled oats and mix gently. 
5. Using a Tablespoon, scoop the dough into round balls and place on a cookie sheet 
6. Use a spoon to flatten into a cookie shape 
7. Refrigerate 1 hour. 

Why don't you just live a little?

I get questions all the time about my lifestyle...

How can you log everything you eat?

Honestly, this seemed overwhelming to me at first. I've been doing it for several years now, and it has simply become natural for me to do. I use an app on my phone, and I know others who use the traditional pen and paper route. I do this for multiple reasons...

• I can easily see what I've eaten through out the day which makes me more mindful to make healthy decisions. It's not necessarily about the calories to me, but about my healthier choices.
• I can see my overall nutrition for the day, which allows me to see where I am deficient in my "high points" like sugar, protein, cholesterol, carbs, cals, and fat. I can have met my calorie goal for the day, but if I have very little protein and everything was loaded with carbs and sugars, then I know that's still not healthy!
• It's not just about me. Since my app allows me to create recipes, I can make sure they are well-rounded for my child, too.

It's just become second nature to log my food and I encourage everyone to do it too.

Isn't being gluten free hard and really expensive? Why bother?

Initially it was difficult, because I had to learn the various names for gluten and learn how to read food labels. I've been gluten free for almost 2 years now, so it is pretty easy for me at this point. 

If you simply buy gluten free cookies verses regular cookies, gluten free pizza vs regular pizza, and so on, then YES it's way more expensive. I choose items that are naturally gluten free, like fruits, veggies, chicken, nuts, etc. I don't mind buying gluten free versions of items, but those tend to not be whole, clean foods. I allow them in limited quantities and I have no problem letting my son have them. 

I'm gluten free because I have to be. I prefer not being sick constantly with various problems from chronic migraines to GI issues. Gluten free isn't suitable for everyone, but it is for my home. :)

You're gluten free. You must be so healthy!

Just like I said earlier, I'm gluten free because I have to be for my own health and my son's, too. Prior to being gluten free, I had chronic migraines (4-6 times a week) and numerous other issues like GI problems. Gluten free is not something I would advise someone to do unless I truly thought (in my completely unprofessional opinion) that they had an actual issue with gluten. Contrary to what SO many people think, "gluten free" doesn't necessarily mean "healthier." If your body cannot process gluten, then yes it's healthier for you to be gluten free. Don't just assume gluten free is the new fad, quick fix in diets. It's a lifestyle and something that people should take seriously if they truly have to. Those of you that aren't gluten intolerant or have celiac, then consider yourself LUCKY! You can get SO many nutrients from whole grains, whereas we have to find these elsewhere.

How do you workout so early and so often?

Just like focusing on my nutrition, exercise has simply become ingrained in to my everyday routine. I absolutely love it! Of course there are days where I don't feel up to a workout, or it's hard for me to get into my workout. I also remind myself of my "progress photos," and that is usually the best motivation I need. I went from a size 12 to a size 6 (see my pics below). I have come so far, why stop now?

Why don't you just live a little?

I like to answer that question with a question! 

Why do you think I'm not living? I LOVE chocolate and peanut butter, and I have many clean treats that I make with it. My favorite Shakeology recipe is the Vegan Chocolate Shakeology with PB2. Knowing that I'm fueling my body makes me happy and I feel like I am living well. I also have no problem indulging in the occasional cupcake, etc. I just have to remind myself to not fall off the wagon! I know how I feel when I've had too much sugar or carbs, and I had that feeling. I've discovered that when I eat clean, then when I have some not-so-clean foods it does a number on me! I can feel the effects of what those foods do to my body and it reminds me why I love my lifestyle. 

Thanksgiving Recipes

I hope everyone had a wonderful Thanksgiving holiday! Mine went relatively smooth. However, I did wake up panicked on Thursday morning because I realized I had forgot to set the turkey out to finish thawing. Thankfully (no pun intended), the turkey was able to thaw out in a few hours in cool water in the sink. If you recall, I had planned my "clean" Thanksgiving meal. I am excited to say it all turned out GREAT! Thanks to some other bloggers and my mom, I was able to provide an amazing dinner. Below are the recipes I used with my tweaks.

Clean Sweet Potato Casserole

Adapted from He and She Eat Clean

Ingredients:

• 5 large baked sweet potatoes
• 2/3 cup of unsweetened almond milk
• 1/4 cup honey
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/5 cup pecans

Directions:

To help with cooking time on Thanksgiving day, I did this part the night before.

1. Preheat oven to 350 degrees F. Wash sweet potatoes and place on a cookie sheet ( I used a pyrex )

2. Once oven is heated, place sweet potatoes in the oven and bake for 1 1/2 hours or until sweet potatoes are soft. 

3. Remove sweet potatoes and baking sheet from the oven. Let cool and store in the refrigerator overnight.

Thanksgiving Day:

4. Remove the sweet potatoes from the refrigerator and let them warm to room temperature. If you are in a rush, then you can microwave them for about 1 minute.

5. Place the sweet potatoes in an electric mixer (I used my Kitchenaid Stand mixer). Add milk, honey, cinnamon and nutmeg to bowl. 

6. Mix for about 3-5 minutes, until all ingredients are combined and potatoes are fluffy.

7. Place the sweet potato mixture in a shallow ceramic dish (I used a Pyrex). Top with pecans.

8. Bake at 350 degrees farenheit for 10 - 15minutes, or until it is golden brown on top.

Clean Green Bean Casserole

Adapted from The Gracious Pantry 

Ingredients

Topping

• 2 slices clean, toasted bread (I used homemade gluten free)
• 1/4 cup roasted almonds (no sugar added)
• 1 tablespoon onion powder

Casserole

• 28 oz (2 bags) frozen green beans
• 2 cups Clean Eating Cream Of Mushroom Soup, warmed and thickened with: 2 tablespoons gluten free all purpose flour
• 1 teaspoon cornstarch or tapioca starch

Directions 

 

1. Prepare Clean Eating Cream of Mushroom soup. (see below)
2. Cut bread in to manageable chunks.
3. Place bread, almonds and onion powder in to a food processor (I used the Magic Bullet).
4. Process (with Pulse) until the ingredients are mixed and have a rough crumb-like texture.
5. Set aside 
6. Place the frozen green beans in a large casserole dish and pour the soup on top. 
7. Sprinkle topping over the green beans. 
8. Bake for 40-50 minutes, or until the topping is golden. 
9. Cool and serve.

Clean Eating Cream of Mushroom Soup 

From the Gracious Pantry.

Ingredients:

• 1 pound mushrooms, sliced
• 4 cups chicken broth 
• 2 teaspoons olive oil
• 1/4 cup gluten free, all purpose flour
• 1 tablespoons balsamic vinegar
• 2 cups unsweetened original almond milk

Directions:

1. Saute the mushrooms in the oil. Stir frequently.
2. When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, add the flour,
3. Add the chicken broth to a pot. Add mushrooms to the pot and combine with the broth.
4. Add milk.
5. Bring to a boil. Reduce heat and simmer for approximately 10 minutes.
6. Allow to cool in the pot.

Clean Cranberry Sauce

Recipe adapted from The Gracious Pantry.

Ingredients:

• 12 ounce bag of fresh cranberries
• 1/2 cup honey
• 1 tsp ground cinnamon 
• Zest of one large orange
• 1 cup water

Directions:

1. Add all of the ingredients to a pot at medium high heat.
2. Cook for 30-45 minutes. When much of the liquid has gone, turn the head down to low. 
3. Stir frequently.
4. Serve and enjoy! 

Mom's Old Fashioned Bread Stuffing

Adapted from Better Homes and Gardens New Cook Book

Ingredients

• 3 stalks chopped celery
• 1 large onion, chopped
• 1/4 cup butter (the recipe called for a 1/2 cup, but I used less. I bet you could get away with 2 TB. I didn't want to change it too much for my dad. :) )
• 1 tsp poultry seasoning
• 1/4 tsp black pepper
• 12 cups dry bread cubes (I used gluten free homemade bread)
• 2 cups chicken broth (if you like a drier stuffing, then you can use 1-1 1/4 cup)

Directions

1. In a large skillet, heat the butter. Cook the celery and onion in the melted butter until they are tender.
2. Remove the mixture from heat and stir in seasoning and pepper.
3. Add the bread cubes to a large bowl. Add the onion mixture to the bowl.
4. Drizzle chicken broth over the bread until it is moistened as desired. Toss lightly to coat.
5. Use this mixture to stuff the turkey and place any leftovers in a casserole for baking. Bake the unstuffed portion at 325 for 30-45 minutes. 

Mashed Potatoes

Adapted from Better Homes and Gardens New Cook Book

Ingredients

• 3 large potatoes (about 1 1/2 lbs)
• 1/2 tsp salt
• 1 tb butter
• 1/4 cup skim milk or unsweetened, original almond milk

Directions

1. Cut potatoes in to quarters and place in a pot of water. Add salt and boil for 20-25 minutes, or until tender.
2. Place cooked potatoes in a bowl and mash with a potato masher or whip with an electric mixture. Add butter and milk.
3. Continue beating until potatoes are light and fluffy. Serve.

A Clean Thanksgiving

I don't think I can say how much I love Pinterest enough. This is my second year with a gluten free Thanksgiving, and I am ALL kinds of prepared. I remember last year taking short cuts (hello, canned cranberry sauce) because I was so overwhelmed about what to cook and eat because of my diet changes. This year, I am totally prepared. How prepared am I? Enough to not wince at the thought of making cream of mushroom soup from scratch. Now that's impressive!

Here is a glimpse into what I'll be slaving away at on Thanksgiving, thanks to a few other clean bloggers!

• Turkey
• Clean Eating Cranberry Sauce from The Gracious Pantry. 
• Clean Eating Green Bean Casserole from The Gracious Pantry. 
• Mashed Sweet Potato Casserole from He and She Eat Clean
• Old-Fashioned Bread Stuffing from Better Homes and Gardens (My mom always used this recipe)
• Mashed Potatoes (my Dad loves them)

I might tweak these recipes, some. If so, I'll post them!

Tofu Chili with Sweet Potatoes

Today, I decided to put on a big pot of chili. I love chili. It's so great for when it's cold outside, it's quick to put together, and it's something we can eat on for days. Since I had a block of extra firm tofu in the fridge, I decided to make tofu chili. I loosely follow this recipe. Here is my version.

 

Ingredients

• 2 packet chili seasoning (I used Williams Original Chili Seasoning, No Salt Added. It's gluten free)
• 1 package extra firm tofu, patted dry (I used Kroger's Simple Truth brand)
• 1 tsp Olive Oil (I used olive oil in my Misto)
• 2 cloves garlic, minced
• 1 onion
• 1 carrot, chopped
• 1 red bell pepper
• 1 sweet potato
• 1 8 ounce can tomato paste
• 1 15 oz can of crushed tomatoes or tomato sauce
• 1 15 ounce can kidney beans, rinsed and drained

Directions

1. In a bowl, add chili seasoning. Crumble tofu into bowl and stir until coated. Set aside.
2. Heat olive oil in a large pot over medium high heat. 
3. Sauté garlic, onion, and carrot for five minutes. 
4. Add pepper and sweet potato and sauté for five minutes. 
5. Add the tofu and cook for five minutes.
6. Add tomato sauce and paste, and beans. 
7. Bring  mixture to a boil, then reduce heat and simmer on low for 45 minutes. Season to taste.

Serves 8

Nutrition (per serving):

Calories: 158

Carbs: 22

Fat: 4

Protein: 11

Fiber: 6

Sugar: 8

Blueberry Protein Muffins **corrected

This post starts off the same way so many do - as I was perusing Pinterest, I found a recipe for these hot little numbers. Introducing - the Blueberry Protein Muffins. I tweaked the recipe I found a bit, but they turned out amazing! These little muffins are jam packed full of protein and carbs (starchy and complex).

Enough yammering - here's the recipe. So take it and run - to the kitchen. :)

Nutrition:

Serving: 1 muffin
Calories: 80
Fat: 1
Protein: 7
Fiber: 2
Carbs: 11
Sugar: 4

Life Lessons

As I was perusing Pinterest, I saw this..

 

It really resonated with me this week. Weary, I am. Rest, I need and crave! You know how I was complaining about being so tired? Well, apparently I was getting sick. (Can I blame the time change for that, too?) Yesterday, I was barely able to drag my butt out of bed for a shower, let alone to work out! So, last night I decided I would get my fitness on! TurboFire - Fire 60, sounds like a good place, right? HOLY MOLY! I officially decided that Chalene Johnson is a former dancer (I don't know her background at all). At one point I was thinking, "I was cheerleader. Pssh... I've got this!" Wrong, Erin. You're oh so wrong.

Legs were flailing, arms were flying (waving them in the air like I just don't care) Sorry, I had to say that. :) After 40 minutes, I decided to stop. I was so tired, I simply didn't have it in me to keep up. My hair was soaking wet, which was good and I was satisfied with that! 

Life Lesson #1: I have to remind myself, rest days are just important to my health as my workout days. This is even MORE true when you are sick. 

Life Lesson #2 (totally unrelated to the above topic): Denial is never a good thing. Don't test your limits to see what you can get away with. Sounds dangerous, right? Well, I guess it was if you consider a nice warm bowl of oat goodness to be dangerous! When I was doing our grocery shopping over the weekend, my inner bargain shopper overtook my gluten free senses.

 $1.24 for old fashioned oats vs. $5 (and some change) for a bag of gluten free rolled oats

You're right, the $1.24 bag won this round. "Oats are gluten free," I told myself. "What are the chances they are contaminated," I asked myself in a deniable fashion. "Do I really need to spend $4 more for oats to be gluten free? It will be just fine." I was wrong on each and every level. The aforementioned $1.24 oats have now been bequeathed to a friend. Enough said. So, I imagine I will feast on breakfast quinoa until I have gluten free oats back in my cupboard.

 

TurboFire - Core 20

Again, I woke up late. I was just barely able to get a 20 minute workout in. But let me tell you, this workout packs a HUGE punch. You better believe if they are making a 20-30 minute workout, they will make each and every move count. "I think I can, I think I can." And I did, for the most part.

Breakfast

Chunky Monkey Peanut Buttery Oatmeal

1/2 Cup of Oatmeal, topped with the following
1 TB Peanut Butter, natural
1/2 Banana
1/2 TB 60% Cacao chips
1 TB Ground flax seed

 

 Hot, black coffee to sip on (YEAH!)

Lunch

Arbonne Chocolate Protein Shake 

Mixed with

Arbonne Fiber Boost

2TB PB2

Dinner

Peanut Butter Cup Smoothie from PB Fingers ( I have to try this sucker out!)

Snack

Arbonne Fruit Nutrition Snack Bar

 

Don't forget the Zevia giveaway!