Category Archives: Recipes

No Bake Oatmeal Peanut Butter Cookies

 

 

 

 

 

 

 

July 30, 2014

I really can’t believe the summer is half over.  Well, possibly more than half over.  We’ve enjoyed it for the most part, but I definitely have some regrets that we didn’t do nearly as many things as I thought we would.  The days are just flying by.  I wish we had a few more months.

One of my big regrets is that I haven’t kept up with this blog like I had planned.  I struggled to find time to post this spring, but told myself that once we were all out of school for the summer I would catch up and make it a priority.    Here’s to fresh starts I guess.

As I was scrolling through Pinterest tonight looking for some “clean” dessert ideas to share with my clean eating group I had a craving for the No Bake Oatmeal Peanut Butter balls that I’ve made in the past.  So I did a quick search for the recipe again.  I quickly realized that if I made the full recipe I would:

1. Use up just about all the peanut butter we had in the house.  That can not happen.  Peanut butter is a necessity for my daily shakes so I needed to leave some for the rest of the week.

AND

2. I would most certainly eat WAY more than necessary.

My solution?  Estimate the amounts of the ingredients so that I made just one cookie for myself.
oatmeal peanut butter cookie no bake

I started with 1 tablespoon of peanut butter, then added about a tsp. of honey, a drop of vanilla, 1/2 cup oatmeal, about 2 tsp flax seed meal and coconut and then a few chocolate chips.

I didn’t actually measure any of these ingredients so this is just a guess.  I’m notorious for creating my own takes on recipes, but then I never have actual measurements to recreate them or explain to others how to make them.

 

 

Here’s the recipe in it’s full amount so you have a better idea of how to make them.

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (raw)- I used gluten free
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup ground golden flaxseed meal (I used Bob’s Red Mill)
  • 6 Tbsp chocolate chips
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Meal Prep Blahs

March 30, 2014

I have the meal prep blahs today.  I’ve begrudgingly prepped lunches and dinners for us for the week.  I know it’s the only way we will eat anything other than cereal, sandwiches or pasta all week.  I know I will be grateful each afternoon knowing that dinner is either done or close to done when we need to eat on our way out the door for that night’s activity.  I know I will be happy we are eating something healthy and not ordering take out or hitting the drive-through.   I know all that and I’ve been telling myself that, but it hasn’t changed the fact that I’m just not in the mood to do it today.  I feel like I just finished last weekend’s meal prep.

That all being said, since I’m blogging about meal prep I may as well share our plan for the week.  It’s nothing glamorous.  We’re just trying to get through the school year at this point and on to summer vacation.

First off, I prepped my lunch for tomorrow- the entire week will probably be similar. I know boring, but it’s usually easier if I do pretty much the same thing Monday- Thursday.  Then the following week I change it up a bit.   Last weekend I made a double batch of Greek Chicken burgers.

Greek Chicken Burgers

package of ground chicken                                                                                               chicken burger

juice of 1/2 lemon                                                                                                                               minced clove of garlic                                                                                                                            1/4 cup of feta cheese                                                                                                                            seasonings- salt, pepper, basil, oregano ( I didn’t measure)

Make into burgers, cook and eat or freeze.  I froze them all cooked to make it quick and easy to grab whenever I need one for lunch.

With this I will be having steamed zucchini and a brown rice flour tortilla that I will toast in the oven in the morning to make crispy.

I also have some snacks ready for myself and the kiddos.  We have a couple days worth of veggies in snack bags and a couple small containers ready to grab with hummus.  For me I made horseradish hummus.  I tried Trader Joe’s version recently and loved it, so when I was at BJ’s on Friday I grabbed a huge tub of original so we could make our variations. The horseradish version was super easy.  I just spooned a tiny bit into my serving of hummus and mixed.  The great thing is we can make it as strong as we want.  Yum!

Dinner’s are the real struggle in the house.  We are often in and out of the house for multiple activities every afternoon and evening.  It makes it very difficult, if not impossible to make a  meal from scratch.  Therefore I plan ahead for the most difficult nights.

Today I prepped a chicken pot pie filling to go over mashed potatoes for tomorrow.  It was supposed to be chicken pot pie, but I didn’t grab pie crusts and then had no butter to make the crust myself.

Honestly, looking back at this I don’t know what my problem was.  This is by far one of my easier meal preps.  That was all I prepped.  Tuesday will be a shrimp/veggie curry and Wednesday will be sausage and peppers.  I’m not prepping ahead for those since I’ll have a bit of time in the afternoons and they are pretty quick.  Thursday is most likely going to be leftover night.  Friday is my day off and grocery day, so Thursday is the end of a meal plan week for us.

I do still have a couple things to do tonight.  I’ll make a big batch of hard boiled eggs so I can grab a couple quickly in the morning and I’ll also make a batch of oatmeal that I’ll reheat for breakfast as well.  It’s yummy with some frozen blueberries mixed in.

 

Do you meal prep? What works best for you?

Quinoa Stuffed Peppers

These were a hit for dinner tonight, but as I was making it I was a bit concerned that the kiddos would complain and say they didn’t like it.  Surprisingly they LOVED it, more so than the hubby, who I think would have liked it more traditional with meat and rice.  He felt it was missing something.  I will make it again and brainstorm how to make everyone happy.  It may mean I make two versions, but hopefully I can come up with something else to add and still keep it vegetarian.  Any suggestions?Quinoa Stuffed PeppersI will admit, I kinda threw these together by combining what I know about stuffed peppers (I think I’ve made them once and maybe only had them a couple times) together with the recipe I happened to see on the back of the quinoa box.  I didn’t measure anything so any amounts should be considered approximate and to taste.

  • Quinoa- Probably 3-4 cups worth. I cooked a big batch the other day expecting to use some for this recipe.
  • Red Peppers- I used 4 peppers for the 5 of us.  I cut them in half and seeded them.
  • Tomato sauce- I mixed in about a 1/2 -3/4 cup or so of tomato sauce.
  • Clove of garlic
  • Chopped onion
  • A Few squirts of Siracha
  • Shredded Cheddar cheese- I mixed some of the cheese into the mixture before stuffing and then added a little bit over the top as well.
  • Parmesan cheese- I shredded a bit over the top once they were all stuffed.

Once they were all stuffed I added more sauce over the top then baked at 350 F for 30-45 minutes.  Sorry for the lack of precise measurements and timing.  With most of my cooking I often make tweaks as I go.  I do try to follow more exactly when baking but have been known to “adjust” things to suit my needs. Sometimes it pays off, other times it’s a recipe fail.

I think this one worked out ok.

 

Everyone Loved This Meatless Monday Recipe

I’ve been trying to incorporate more meatless meals into our meal plans.  Partly because it’s healthier and I’d love for us to eat less meat over the course of the week but mostly because Oldest has been a vegetarian for the past 4 years. It’s been a struggle to find healthy meal choices for her that incorporate healthy sources of protein without being processed soy products.  She isn’t overly picky which is helpful, but she does have things that she doesn’t love like we all do.  Luckily she does like fish, shrimp and beans as well as quinoa.  These have become new staples in the house. Since completing the Ultimate Reset at the beginning of the summer I realized that there are plenty of foods that are great protein sources that are not meat and they can be the star of the meal rather than the side. I’m sure there will be more recipes to come that feature these ingredients.

My goal is to have at least one meal a week be a family meatless meal.  This is not only healthier, but it is a huge time saver because every other night involves prepping/cooking two separate meals.  This past Monday the Grilled Fish Tacos were on the menu. We’ve made fish tacos before-sometimes with fish, sometimes with shrimp. They are usually a hit and these were no different.  Youngest declared them her favorite and even requested leftovers for lunch the next day.  This was a bit uncommon so they must have been good.

Grilled Fish Tacos with Cabbage citrus slaw (from T25 fast track meal plan)

  •  1lb. white fish ( cod, halibut, mahi mahi etc.) We used tilapia.
  • Season fish with himalayan or sea salt. I also sprinkled with fajita seasoning. You can also marinate briefly with the citrus dressing.
  •  Grill or broil fish for 3-5 minutes on each side (or until flaky)
  • Drizzle the shredded cabbage with the citrus dressing and mix.
  • Place fish, cabbage, avocado into flour or corn tortilla

Citrus Marinade

  • 3 Tbsp fresh 100% orange juice
  • 2-3 Tbsp fresh squeezed lemon juice
  • 1 Tbsp lime juice ( optional )
  • 1 tsp raw honey
  • 2 tsp dijon mustard
  • 2 Tbsp Olive oil
  • Combine orange juice, lemon juice & honey in a bowl, whisk to blend, add in mustard and whisk, slowly whisk in oil & store in refrigerator