Beverages, Breakfast, Dessert, Dinner, Drinks, E, FP, Lunch, Recipe, S, Sauces, Dressings, Sides, Snack, Veggies

Recipe Roundup ~~ Quick and Easy to the Rescue!

So, this is me from now until June 7th… Vacation Bible School is coming up fast and I’m the director. Running on fumes for sure! This is the time when having your auto-pilot be on – plan, healthy choices is what saves you. Chaos means it’s even more important to fuel your body with good food!

It is easy to go off the rails in times of business and stress. So much going on makes the desire to not have to think about what you are going to eat very enticing. It’s just a short period of time, right? How bad can it be? But the truth is, times of stress are the MOST important times to foucs hard on making wise choices. When your body and mind are under extra stress they need extra nourishment. But how do you do that when you just don’t have any time?

One thing that makes busy times easier to get through is being consitent in the “easy” times. Practicing the habit of eating well normally makes it your “auto-pilot”. When you are used to eating healthy foods on a normal basis they will be your go to when you aren’t really thinking about it. It really is about developing habits. When everything seems to be whirling around you, you will reach for what you are in the habit of reaching for.

Another thing that makes good choices easier is having an arsenal of quick and easy ideas. I asked my blogger friends to hit me up with their favorite, quick and easy meals for times like these. They came through with over 50 recipes for everything from snacks to full meals! I hope that you will enjoy this list and make use of it in your busy seasons.

Diane at Early to Bed Early to Rise suggested these two E Breakfast Recipes: Baked Pumpkin Oatmeal and Overnight Stuffed French Toast.

Josi at Yellow Glass Dish invites you to give her Asian Chicken Salad or Sausage and Brussel Sprouts Sheet Pan Dinner a try!

Dawn at Oh Sweet Mercy has a round of of 40+ quick THM snacks for you to choose from including her own Perfect Pinwheels.

Glenda at Around The Family Table suggests Nicaraguan Rice and Beans with Cabbage Salad, Baked Mac and Cheese and a Mint Chocolate Chip Okra Shake.

Taryn at Joy Filled Eats encourages you to try Crispy Baked Chicken Thighs with Lemon & Garlic, Pesto Salmon, Keto Mug Cake, Healthy Granola and Bacon Ranch Easy Keto Chicken Salad.

Rena at An Ordinary Housewife offers up THM Friendly Jambalaya and Gluten Free Beef Stroganoff for you to try!

And finally, I’d like to share a simple salad dressing recipe I put together last week. Salads are always a quick and easy go to for me in busy seasons. I am a creamy dressing fan with bleu cheese dressing being my favorite and ranch playing second runner up. I don’t always want to go super heavy on my dressing however. In fact, I often thin my store bought dressings with quite a bit of water so that the flavor of the dressing coats every bit without having to load up with tons of dressing. This dressing I kind of stumbled into and the nice thing about it is you can easily keep it FP or make it a nice S dressing just by changing the amounts in the recipe! I decided to add some goat’s cheese to a ranch style base to bring me closer to the bleu cheese feel.

Goat’s Cheese Ranch Dressing ~~ THM S or FP

Author: myhealthyjourneyforlife

Ingredients

  • 2 oz Goat's Cheese Crumbled
  • 1/4 c Mayonaisse
  • 1 c double fermented kefir
  • 1/2 tsp garlic powder
  • 1/2 tsp mineral salt
  • 1/4 tsp dried minced onion
  • 1/4 tsp dried chives
  • 1 tsp dried parsley
  • 1/8 tsp black pepper

Instructions

  • Combine all ingredients together and whisk well to incorporate. Taste is best after flavors have had a chance to meld for several hours.

Notes

As written this dressing has 1.5g of fat per TBSP so you can have up to 3 TBSP in any meal type as long as it is your ONLY fat souce in E or FP.
You can lighten this recipe even further by leaving out the mayo and substituting more double fermented kefir or 0% Greek Yogurt. 
If you do not have kefir, 0% Greek yogurt can be used instead, but water or almond milk may need to be used to thin the mixture.
If you desire to make a richer S dressing you can increase the mayo and/or Goat’s cheese amount in the recipe.
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Beverages, Crossover, Dessert, Dinner, Drinks, E, FP, Holiday, Recipe, S, Sauces, Dressings, Sides, Snack, Veggies

My Thanksgiving Picks

Do you know that Thanksgiving is 3 weeks from today! I feel ready and I hope you do too. I have spent the last several weeks gathering and posting recipes here to get ready for the holiday season. Here is what I have gathered.

The first thing on my menu is the turkey of course. I started using a “spatchcock” method for cooking my turkey lately and I highly recommend it! It cooks so much more quickly and evenly. Check out how to Spatchcock a Turkey and get a bonus gravy recipe HERE.

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Here are my picks for the best things to have alongside the bird:

Sweet Potato Casserole (Crossover or E)

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Bean Casserole(XO)

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Green Bean Casserole (E)

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The Best Green Beans (S)

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Loaded Veggie Casserole (S)

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Roasted Veggies (S, E or XO)

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Stuffing (S)

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Cranberry Sauce (FP)

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Mashed Cauliflower (S or FP)

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Rolls

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Broccoli Salad (S)

And for dessert I suggest the following:

Pumpkin Roll (S)

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Coconut Cream Pie (S)

slice-of-pie

Pecan Pie (S)

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Pumpkin Spice Cheesecake (S)

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Pumpkin Pie (S)

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Tagalong Pie (S)

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Pumpkin Chocolate Chip Cookies (S)

Berry Crisp (S)

Need some beverage suggestions? Here are my favorites:

Cranberry Wassail (FP)

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Pumpkin Spice Latte or Creamer (S or FP)

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How is your holiday planning going?

Crossover, E, FP, Recipe, S, Sides, Veggies

Roasted Veggies

Sometimes you don’t need a big fancy recipe to make something delicious. Sometimes you just need a few simple ingredients and the right cooking method to turn out something everyone will love.

That is what is so great about roasted veggies. It is a simple preparation that can be done to almost any vegetable. It can be a S, E, FP or XO side dish depending on the type of veggie and the amount of fat you use. Roasting the veggies brings out the natural sweetness in them and can change your least favorite veggie into one you crave. Think you don’t like asparagus or brussel sprouts? Have you tried them roasted? If you haven’t then you can’t answer that honestly just yet.

So what do you need to know about roasting veggies? Temperature, location and size, that’s it!

First, temperature

You want a nice hot oven so set it at a minimum of 425 degrees for most veggies. Root veggies can handle a temperature of 450 degrees.

Second, location

Place the oven rack in the lowest position. Having the veggies roasting on the lowest position allows a better caramelization to occur.

Finally, size

Whatever size you choose, it needs to be uniform. When you are chopping your veggies you want them all to be pretty much the same size. (Shape does not matter.) If you have some large chunks and some tiny pieces the veggies won’t all finish at the same time. The size of your pieces will play into how long your veggies need to cook. The bigger the pieces the longer the cook time.

 

What veggies should you use?

Well, what kind of meal are you preparing? Is it an FP or an S? Then choose whatever non-starchy you’d like! Broccoli, cauliflower, peppers, brussel sprouts, asparagus, cabbage, mushrooms, zucchini, green beans, even onions and tomatoes in moderation.

For an FP meal you want to chop your veggies into whatever size you like. Then you have two choices. You can either lightly spray the pan and veggies with cooking spray and sprinkle on your seasonings, or you can place your cut veggies in a Ziploc bag and add no more than 1 tsp of melted oil or butter per serving. You can toss the veggies around in the bag to make sure they are fully coated with oil then add your seasonings to the bag, moving everything around to be sure everything is evenly seasoned.

For an S meal you can do things exactly the same as above except be more liberal with the oil.

For an E meal you can add the starchier veggies. E meals are where I like to get my root veggies in. While some root veggies can be used in small amounts in other meal types, I like to have more of them when I am having them roasted, so I keep my roasted root veggies to E where I can really enjoy them. Sweet potatoes, carrots, parsnips, beets, turnips, butternut or acorn squash. Cut your veggies into even pieces, apply oil and spices as you would for your FP meals above.

What oil and seasonings should you use?

Coconut oil, Red Palm oil, butter or olive oil are all good choices. As far as seasonings go I always use salt, pepper and nutritional yeast. Beyond that it is really up to your personal preference.

Cooking Method

Your cooking method is the same for all, even though your temperature will vary. Preheat your oven to 425 for non-starchies and 450 for the root veggies. Spread prepared veggies into an even layer on a lightly greased, rimmed sheet pan. Place the pan on the bottom rack of the oven. Check on the veggies and stir them around every 10 minutes. Cooking time will vary depending on the veggies and the size of cut you used. The cooking time will most likely take at least 20 minutes but could take 30 – 35.

 

Try different varieties, different combinations, different seasonings. The variations are endless! I hope you will give some new veggies a try with this method!

Holiday, Recipe, S, Sides

Recipe Share ~ Healthy Baked Stuffing

I have tried several different stuffing recipes since starting THM and I have liked most of them quite well. But I am super excited to try this recipe for Thanksgiving this year! You can find it at this link to Wonderfully Made and Dearly Loved.

Healthy-Baked-Stuffing

Holiday, Recipe, S, Sides, Uncategorized, Veggies

Sauteed Brussels Sprouts with Bacon

Brussels sprouts, did you know that it wasn’t Brussel sprouts? Well, now you do! Brussels sprouts are one of those vegetables that many people don’t like based on how they have had them prepared. Well, if you’ve never had them prepared like this, I encourage you to give them another try! This is one of my favorite side dishes. I hope you enjoy it!

Ingredients

  • 1 pound fresh Brussels sprouts
  • 2 TBSP coconut oil
  • 4 slices of bacon, cut into bite sized pieces (pork or turkey, if using turkey add 2 TBSP more oil)
  • 1/4 cup of water
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic or 1/4 tsp garlic powder
  • 1 tsp nutritional yeast
  • 1 TBSP Parmesan cheese (green can is fine)

Directions

  1. Cut Brussels sprouts into quarters.
  2. Heat a large skillet over medium heat.
  3. Add bacon to skillet and allow fat to begin to render. If using turkey bacon be sure to add 2 TBSP of coconut oil with the bacon pieces.
  4. Add remaining oil to pan along with Brussels sprouts.
  5. Saute Brussels, stirring often for 6-8 minutes until they are tender and starting to brown.
  6. Add water, balsamic, salt and pepper, cover and steam for 5 minutes.
  7. Remove cover, add garlic, nutritional yeast and Parmesan cheese, stir to combine. Saute for 2-4 more minutes.

    These were so delicious I had a hard time sharing!
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