Spaghetti Squash a.k.a. the New Love of my Life!

   Well, it has been a long time since I last posted and summer has been flying by. I have been training pretty hard for my 10k( that is now done!) and my half marathon in October; between training, keeping up with a 2 year old, the house, the husband, and friends, I have been so exhausted that if I ever have a free moment, I literally collapse on my bed! All of my training has been leaving me incredibly hungry. On average I burn about 600 calories per workout which means I can blow it all away on food, right?! Not!...
   Even though I am training and am really good about portion control, I still want to eat healthy, but also yummy food! I could probably save myself a lot of time and energy if I just microwaved dinner but I want to enjoy my food. I have definitely spent way too much time in my life eating bland food like "no-salt seasoning chicken," quinoa and veggies. I think I ate that same meal for a whole year!! Ugh.
   Anyway, I am trying to find new creative and healthy ways to enjoy some of the foods that I loved but were extremely unhealthy/fattening. Enter, spaghetti squash! Until a few months a go I had never tried making this myself. But one day, I came across a recipe and I ended up really liking the fact that it made me feel the same satisfaction as eating a plate of real pasta! I have experimented with several recipes now using this squash and I think by far our favorite in my house is spaghetti squash pad thai! If you like thai food, and have ever enjoyed pad thai, you must give this recipe a shot because it does not disappoint!

Ingredients:
2 spaghetti squash (size will vary so sauce will need to be adjusted depending) try for medium size
2 cups diced carrots-i slice them into thin rounds
1 green zuchini diced
1/2 cup-1 cup frozen peas (depending on how much you like peas, Ryan doesn't care for it that much!
2 chicken breasts-cooked fully and cut up into bite size peieces
Bunch of cilantro
2 cloves garlic
1/2 cup chicken broth
4 T peanut butter
2 T rice wine vinegar ( however I have used red and it worked fine!)
3 T soy sauce
cayenne pepper to taste (you could also use fresh thai chili peppers but cayenne is works great and is more affordable)
Optional garnishes: chopped peanuts, lime, green onions

Directions:
1. Preheat oven to 350.
2. Cut your spaghetti squash in half lengthwise and scoop out the fibers, discard.
3. Season with salt and pepper and spray with coconut oil, or drizzle.
4. Place on cookie sheet, facing up for about 45-60 minutes or until you can take a fork and begin to shred the "spaghetti"
7. Meanwhile, begin sauteing your veggies with about 1 T oil of choice. Start with garlic and add the rest of the veggies until slightly soft.
8. Remove your veggies from pan and set aside.
9. In the same pan, add chicken broth, peanut butter, and soy sauce and heat until smooth. Then add cayenne or other pepper to taste.
10. Now, once your spaghetti squash is cooked, shred it with a fork until you have all your spaghetti ready to use. Place your spaghetti in the sauce pan along with your veggies.
11. Stir all your ingredients together and season to taste. I will note, that sometimes depending on the size of my squash I will make just a little more sauce or also add just a little more peanut butter so make sure to taste!
12. Serve your pad thai with sliced chicken and fresh cilantro and any other desired garnishes. Enjoy!! More spaghetti squash recipes to come :)

Lunch: "Whatever is in my fridge stuffed sweet potato"

Today was a very gloomy rainy day and it just so happened that I wasn't feeling so good. So, Logan and I stayed in bed watching movies and giggling together. It was so sweet to see my energetic boy be so sweet and loving to mommy because I really needed it! Anyway, a few days a go I bought one single organic sweet potato knowing that I would need to make it as a lunch dish because Ryan doesn't like them! I could go on about how weird I think that is but I'll skip right to the good stuff. I saw a recipe on pinterest for a BBQ Chicken stuffed sweet potato and I thought that sounded interesting but knew I would want to create my own "fancier" version and way healthier too! I went to my fridge and started pulling out things that seemed like they might be good and in the end it was so yummy I knew I had to share! This was a filling lunch but would make a fab dinner too paired with a side salad. For all the sweet potato lovers out there, run and make this :)

Stuffed Spicy Chicken Sweet Potato
*Recipe serves 2
Ingredients:
-One large sweet potato, scrubbed clean and cut in half lengthwise.
-1/4 chopped red onion
-3 garlic cloves, minced
-1/4 cup sundried tomatoes (I buy the ones in oil so I rinsed them off in my strainer and then chopped them)
-1 large handful of spinach, washed and cut in small pieces
-One large portabella mushroom, washed and chopped
-1/2 cup spicy chicken or turkey ( I had some spicy chicken meatballs in my fridge but you could use sausage or ground meat with spices too)
-1-2 TB fresh or dried herbs ( I used a combo from my garden of basil, oregano and sage)
-2 TB grated Parmesan cheese
Directions:
Bake your sweet potato in the oven at 400 for 45-60 minutes wrapped in tin foil. Once it is getting close to being done, heat about 1 tablespoon coconut oil in a saute pan and when it is warm, add your garlic, onion, sundried tomatoes and mushrooms. After a few minutes when the mixture is caramelized, add your spinach and herbs and stir until the spinach is wilted. This is where I added my already cooked meat, if your meat is not cooked, make it separately and then add to the pan when done. After your mixture is all combined and ready to go, scoop out the insides of your sweet potato and throw that in the pan as well. Give the mixture a good stir and then fill your potatoes! Place the potatoes back on your baking sheet, sprinkle with cheese and place under the broiler for a minute until the cheese is melted. Enjoy!

The Best Dessert My Husband's Ever Had!

The other night I made some slow cooker crispy chicken tacos and since most of the work was being done for me in the cooker, I decided to whip up a little dessert to be ready for later. We usually eat dinner at 5:30 because of Logan, who is 2, so by the time 8:30 rolls around and Logan is in bed, a little treat usually sounds amazing! Most nights I stick to sliced strawberries sprinkled with a little xylitol or dried fruit, but on the weekends I like to have healthy splurges :) I adapted the idea from this cake from chocolate covered katie, but my ingredients are different. Ryan literally said "this is the best dessert I've ever had and I want it again for father's day!" I love hearing that something I've made, and am uncertain about sometimes, is enjoyed, so I thought I would share here today!

Chocolate Peanut Butter Cake with Cashew Frosting
Serves 2
Ingredients: Cake

*8 TB of Chocolate Powdered PB ( I used "Just Great Stuff" again), but you could also do 6 TB of powdered peanut butter and 2 TB of unsweetened cocoa powder
*2 TB xylitol or sugar of choice
*1/2 tsp baking powder
*4 tsp. coconut oil
*6 TB unsweetened vanilla almond milk, or milk of choice
*1/2 tsp vanilla extract

Ingredients: Frosting:

*1/2 cup unsalted cashews
*1/4 cup pure orange juice
*1/4 tsp vanilla extract
*1/4 cup coconut sugar

Directions:
Mix all the dry ingredients together in a bowl and then add the wet ingredients one at a time mixing to prevent clumps. Then divide the mixture into small greased ramekin baking dishes or bowls and place in the oven at 350 for around 20 minutes (you will need to keep a close eye on this: I took mine out while they were gooey because that's how I wanted it, but it cooks fast around the edges and you don't want to burn it!) While your cake is cooking, place all the ingredients of your frosting in a blender and puree until smooth. Additional note on frosting: If you make this ahead of time and place in the fridge it really thickens and hardens nicely but it's still yummy right out of the blender! Once your cake is done, top with some frosting and sprinkle with a few raspberries for garnish! Yummy :)

My "go-to" chocolate fix!

It's been a while and I actually considered not doing this anymore which I know is funny but I remembered the main reason I started this was to have a place to journal my recipes and experiences on our health journey; something I can reference for years to come. So, I have no idea who reads this outside my family, but if anyone wants to comment or ask for recipe suggestions, healthy questions, etc I would love to help! Until then, I will just stick to my own random bloggings! :)

Today, I want to highlight what has become a staple in our house and something I always have in our freezer (except at the current moment and man am I sorry!) I adapted this recipe from a blog I follow, and it is quite easy to change up, but every time I have veered from this recipe, I find myself regretting it! You most definitely need a food processor, vitamix, or some sort of high powered blender/chopper. I used my food processor. These take literally 5-10 minutes to whip together; enjoy!

German Chocolate "Fudge" Balls

3/4 cup pitted dates (I buy the big tub at Costco and keep them in the fridge)

1/2 tsp pure vanilla extract

1/16 tsp salt

2 tbsp cocoa powder (I use dutch but you dont need to)

2 tbsp shredded coconut

1/3 to 1/2 cup raw pecans

2 tbsp unsweetened carob chips (you could also sub chocolate chips)

*Literally throw all the ingredients into the processor and turn it on! Once the ingredients have combined into a paste, remove the "dough" and put it in a big ziploc bag, seal it, and form it into a log like shape using your hands to press it down. Then remove from bag and form balls with your hands. I usually get 15-20 balls from this depending on what size you make them.  When I made 17 balls once, I calculated that they were 73 calories each! Enjoy, I know I do! (Sorry I don't have a picture, but next time I make them, which will be very soon, I will update)-fixed it this morning :) Also, I should add that I LOVE to store these in the freezer; they are so good when you just want to pop one out for a treat!

Laura

Post Run Breakfast-Spinach and Eggs

Happy Thursday!! This morning, I set my alarm for 6 am because I needed to get my run done before Ryan left for work and anything longer than 3 miles and Logan will not sit still. I did not feel like running at all when I first got up. I actually pretty much never feel like running, but in my effort to accomplish my goal of a half-marathon, I guess I will have to overcome that, right? Anyway, after I had a half cup of coffee and a small no-bake hemp protein bar, I took on 4.65 miles! I was definitely slower than usual but the fact that I was done with my workout by 7:30 am felt amazing!

Anyway, when I got back to the house I was starving but I didn't want to eat anything cold for breakfast; my usual "go-to" is fat free Greek yogurt topped with homemade granola, but that didn't sound appealing when I was freezing after my run. So, I give you the spinach-egg breakfast bake! This was the most satisfying breakfast I have had in a while and will now probably have a few times a week!

Directions for One:

*Preheat oven to 400 degrees
Ingredients:
1 egg
5 cherry tomatoes cut in half
1 handful of organic spinach, washed
1/4 red onion, chopped
2 garlic cloves, minced
2 TB shredded Parmesan cheese
1/2 TB coconut oil

-Heat up your oil in a small fry pan on medium heat and add your garlic and onions. Saute until tender and then add your tomatoes and spinach. Cook for a few minutes, until the spinach is wilted and then add your cheese. Given everything a good stir and then remove from heat.
-Next, spray a small ramekin dish with coconut oil or olive oil spray and place the saute mixture inside. Then, make a small hole in the middle of the ramekin and crack your egg and place inside. Season the whole dish with salt and pepper and place in the oven for approximately 10 minutes or until your desired softness of the egg. Enjoy, I know I did! :)

How to make a healthy tostada!

Happy Friday!I  love Mexican food! Seriously, who doesn't?! I haven't ever met a person who does not enjoy the yumminess of Mexican cuisine. Who wouldn't when you think of all the cheese, oil and fat that is put into dishes like creamy enchiladas, stuffed tamales, and tacos. So, if you are anything like me and you are trying to be somewhat "good" when it comes to eating out then you automatically order a tostada or some sort of salad. Little did you know that a lot of salads end up adding up to way more calories than some of the other dishes you passed up on! This is seriously frustrating and saddening and thus why I hardly ever go out any more and when I do I usually feel somewhat sick later on. Plus, if you have the time you can control where your ingredients are coming from and how much goes in it! This is key for those of us either trying to lose a few pounds or are trying to maintain a healthy lifestyle.

So, enter the homemade healthy tostada! We have started a tradition in our household of Mexican Fridays! Our go to is fish tacos which are incredibly yummy and deserve their own post later on but today I'm going to talk about my favorite Mexican dish, a tostada! First and foremost, you will need to purchase a tostada shaped baking pan. This is very important because it saves you hundreds of calories! I used to purchase pre-made tostada shaped bowls at Safeway until I realized they are almost 400 calories just for the shell!! Seriously, my dinners are usually anywhere from 200-400 depending on the meal. I bought two pans as a set at Bed Bath and Beyond; (for around $10) it is an awesome store but you can purchase these online too as they are one of the "As Seen On TV" products. Anyway, once you purchase the pans you are ready to gather the remaining ingredients for your healthy tostadas!

Ingredients I used:

100 Calorie Whole Wheat Tortillas
Lean or Extra Lean Ground Turkey
Taco Seasoning-either homemade or store bought is fine
Shredded Lettuce
Black beans
Bell peppers-I love the mini peppers and they are easy to saute and cheap at Costco! Cut up into long slices
Red or white onion-I used a combo of both and cut them up in long slices just like the bell peppers
Homemade Salsa or store bought salsa-If you have time homemade is the best!
Avocado slices
1/2TB -1TB coconut oil (This is my "go-to" oil when I'm cooking because it is full of healthy benefits)
Cilantro
Greek yogurt- If you follow my recipes you will notice that I don't use sour cream anymore, or mayonnaise for that matter. Greek yogurt is a healthy alternative full of healthy proteins and 0g fat!! :)
If you have to have cheese, try to buy a healthy low fat cheese-part skim mozzarella is great. I personally don't mind skipping the cheese here but whatever floats your boat!

First, get out three pans; (1) saucepan to heat up your black beans, (2) Saute pan for your bell peppers and onions, (3) large fry pan for your ground turkey. Next, heat up half the oil in your fry pan for the turkey and half the oil in your saute pan for your veggies. When it is hot you can put all your ingredients in the prospective pans. When the ground turkey begins to brown, add some taco seasoning or prepared Mexican seasonings. Feel free to add some to the veggies too although I usually just stick to salt and pepper with those. When those things are getting close to being done, start heating up your black beans and get out your tortillas. Heat the oven to 400 degrees. Place the tortillas into the shaped bowls and press down-no oil is required here! When the oven is hot, put your tortilla pans in and cook for 12-15 minutes (Side note- Sometimes the top edges of the tortilla cook faster and so I suggest covering it with a thin layer of aluminum foil). When your meat is done, your veggies are sauteed and your beans are hot, you can reduce the heat to warm and get your toppings ready!

Next up, filling the tortillas- After your beautiful crispy 100 calorie tostadas come out of the oven, it is time to layer the yummies :) First, layer the tortillas with shredded lettuce-lettuce is a freebie, so give yourself however much you want! Then add your black beans (1/2 cup is 120 calories so as a woman I give myself 1/4 cup and my husband 1/2), then your meat ( again I believe that a healthy meat portion for a woman is anywhere from 2.5-4 ounces and a man 4.5-6 ounces), and then peppers and onions-however much you want! After those are assembled, I like to put a few TB of salsa, with one TB of greek yogurt, and around 3 slices of avocado (20 calories). Garnish it all with cilantro and you are ready to enjoy!
   *If you feel like you need "dressing" there are healthy alternatives out there, but I actually enjoy using greek yogurt mixed with adobo chili paste (I found at whole foods and is much easier and cheaper then buying a can of chipotle chillies in adobo sauce and throwing away most of the can) and apple cider vinegar (I always use this kind of vinegar in recipes because it is so dang healthy) or whatever vinegar you have on hand. I don't think it needs dressing but that's just me :)

And there you have it; a yummy, healthy tostada all for around the same calorie count as the shell of a tostada from the grocery store or restaurant! Boom :)

Green Smoothies!

Last year I was talking with my friend Jess and I was telling her that Logan had become somewhat picky when it came to "all things green." For the first time in Logan's life I felt like all the other parents out their fighting with him to eat his veggies! That's when Jess told me to just stop battling and put it in a smoothie. I wasn't sure how I was going to do this because I knew that the smoothie was going to look weird to Logan if it had veggies in it until I discovered that if I put his green smoothie in a green cup with a lid, he would never know! The basic recipe that Jess gave me and one that she gives to her kids on a daily basis is:

1 cup spinach
1/2 banana fresh or frozen
1 cup unsweetened vanilla almond milk
a few drops stevia extract if needed to sweeten
ice as desired

I discovered that if you put the whole banana in there you don't need the stevia. Since then, I have come up with all sorts of variations and have even added extra protein sources in such things as chia seeds, hemp seeds, or powdered peanut butter! If you've read my previous post, you know that me and protein powders don't jive but if you like it, then go ahead! My all time favorite smoothie combo, that I just can't get enough of is this:

1/2 cup spinach
1/2 cup kale
1 cup unsweetened vanilla almond milk
1/2 banana
1/4 fresh peeled orange
1/2 apple
2 TB powdered peanut butter
1 TB hemp seed
tons of ice
Calories (around 220)

I have talked about the hemp seeds in my previous post; they are a great source of protein, amino acids, and omega 3 and 6. I recently purchased the most amazing powdered peanut butter ever on my trip to LA at a local health food store and I was beyond excited to finally find a powdered peanut butter that had clean ingredients and tastes amazing (Not to mention that 2 TB is only 45 calories)! I will continue to buy this stuff online since I can't find it locally because it is just that good! I love having a smoothie as a post-workout breakfast or a lunch on the go. Logan has one as a snack because he is growing and needs more calories than I do on most days...lucky!!

Logan no longer cares if his smoothie is in a green cup and he is a lot better about eating veggies but he still loves his smoothies! Ryan got us a vitamix a few months a go and that has made smoothie time a great and easy experience!!