10K Froyo Race and a few refreshing snacks!

Hi all! 

Today I "ran" my first 10K. I am not much of a runner, but my family all wanted to participate, so I jumped on the bandwagon. I did happily run portions of my race, but I'm pretty good with my 14.5 min mile. ;) It was so fun to participate with my sisters in law Trina, Susie, Barb, and Sarah, as well as my brother in law Stephen. 

It was definitely a neat experience, and it was made more special because my race partner was my incredible sister in law Sarah Peterson who has made some incredible changes in her life and has stuck to it for a good 9 months. She has lost a significant amount of weight in her journey and is becoming so much more confident in her active lifestyle. I'm so glad I got to run along side her and cheer her on as we finished this fun race! (pictured top far right)

This week, a few of my favorite concoctions have been chips and fresh salsa (all the ingredients minus the avocado are from Costco-I LOVE their multigrain chips)

My next favorite (really top favorite of the week) was this delicious Summer Berry "Soup" from my Blendec Recipes:

Ingredients (serves 6)
 4 cups fresh strawberries

2 cups plain yogurt (or vanilla)
1 TBSP vanilla extract

1 C almond milk, divided

1/3 c orange juice

6-8 TBSP honey or agave nector (depends on how tart/sweet you like it)

1 tsp fresh lemon juice

2 c fresh raspberries

Directions: 

Add strawberries, yogurt, 2/3 c milk, orange juice, and 4-5 TBSP honey to blender jar and secure lid. Blend for 30 seconds or push batters on Blendtec. Pour 1 cup soup into each bowl. Add remaining milk, honey, lemon juice, and raspberries to jar and blend fully. Drizzle and swirl 1/4 c raspberry blend over soup base and serve.

**try adding a lemon or orange zest to the blend for an extra citrus flavor

This is an incredible soup and the memories behind it are so much more so. On our anniversary cruise, Danny and I loved getting this as the appetizer. It was so refreshing and delicious and light. Now we can make it whenever berries are in season! I love it!

Have a wonderful weekend everyone! 

Mexican and Italian--who says they don't mesh well?

Happy Memorial Day! (A little late sorry)

I wanted to share a quick post with a couple yummy recipes I loved having this week. 

First up, Confetti Bean Salad!

This is my adapted recipe from http://www.twintough.com/2013/09/confetti-bean-salad-recipe.html

Confetti Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: a TON!

Ingredients

• 1-2 cans garbanzo beans/chickpeas
• 1 can kidney beans
• 1-2 cans black beans
• 1 package (10 oz) frozen corn, or 1 can corn 
• 1 medium red onion, sliced (I used zucchini cuz we don't like onion over here)
• 2 bell peppers, diced (any color, any combination)
• 3 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon sugar/honey
• salt and pepper to taste

Instructions

1. Combine first seven ingredients in a large bowl.
2. Whisk remaining ingredients in a small bowl and pour over bean mixture. (I have also put the liquid ingredients in a lidded container and shaken to combine.)
3. Serve at room temperature or chilled.
4. Store any leftovers in an airtight container in the refrigerator.
   
   
   This is SO amazing over salads to give them a mexican "kick!"
   

Just another fun recipe for this week: Chicken and Spinach Lasagne! (21 day fix approved)

Ingredients: 

8oz carton of lasagna noodles (no pre-cooking of pasta)

1lb. ground beef (or shredded chicken)

1 32oz. jar of spaghetti sauce/homemade sauce at this link: http://varietybyvashti.org/2014/05/13/free-seasonings/

1/2 cup of water

1tsp salt

1 egg

2 cups of wilted spinach/kale

1 16oz. small curd cottage cheese

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Directions:
Cook and prepare meat of choice and combine with sauce. Preheat oven to 375*. Reserve 1/2 c mozzarella and Parmesan cheeses. Combine remaining cheeses, spinach, egg, salt, and salt and pepper in a large bowl. Layer noodles, sauce and cheese in baking dish. Pour in 1/2 c water. Bake covered at 375 for 45-55 min, or until noodles are fully cooked. **note if frozen, then thaw and bake for 45 min.**

*Carb free garlic bread: 

2 whole zucchini

all purpose seasoning

2 TBSP Parmesan cheese

Slice squash length wise twice (to create bread stick appearance). spritz with olive oil spray and sprinkle with seasonings and Parmesan cheese. Bake uncovered in oven at 375* with lasagne for the last 15-20 min baking time on lower rack.

Serve 1 green container of lasagne with 4 slices (1 whole zucchini) of "bread."
Counts as 2 G, 2 Y, 1 R, 1 B as shown in pic above for the 21 day fix program.


I absolutely love making food and finding great recipes! Look for a post later this week for some strawberry soup! It's amazing! :) 

Cinco De Mayo (not just for May 5th)

There are some recipes that you just keep making. Not just because they taste good, but because they are fun to make, and you can do new things with the flavor. I recently started drizzling honey over my carnitas to make a mild, clean version of the Cafe Rio Sweet Pork. I like mine a lot. And so does Joshua.

He tasted this meat today and immediately asked for more. ;) Toddler tested, mother approved. 

Pork Carnitas (Peterson Style)

3 lbs pork loin

1 bay leaf

1.5 cups water

Make a spice rub...

1 tbsp cumin

1/2 tsp cloves

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

2 tsp oregano

drizzle: 2 TBSP honey

Mix all spices together to make a rub. Rub entire pork loin down and place in crock pot. Add bay leaf and water, then drizzle with honey. Cook on low 6-8 hours and shred it up in your mixing bowl.

Serve with: 

2 corn tortillas or 1 flour tortilla

black or pinto beans

Green leaf lettucce

fresh salsa

mashed avocado with lime juice

shredded cheese

Cilantro Lime Dressing

1 medium avocado, cut into chunks

1 1/2 cups plain Greek Yogurt (nonfat)

4 Tbsp finely chopped herbs (ex: tarragon, parsley, mint, or cilantro)

3 Tbsp fresh lime juice

1/4 tsp sea salt

1 dash ground white pepper

1/3 cup extra-virgin olive oil

I LOVE LOVE LOVE this recipe and use it every other week when I throw in the mexican food for the meal planning. Enjoy!

Fish, Pancakes and Chicken!

Okay, so I'm not that big of a fan of fish. Unless it's flavored JUST right, and then I'll eat it.

lately, my go to meal for at least one night a week for the family (cuz they love it too), is oven roasted tilapia with roasted brocolli and a side of rice and beans.

Simple. Easy, Fast. Little to no prep. My favorite for a busy day and a headache.

White Fish Recipe:
4 Tilapia Fillets
2 tsp olive oil (or spray pan and fish liberally)
2 TBSP lemon juice
1-2 tsp all purpose seasoning per fillet (see recipe below for seasoning mix)
dash of salt and pepper per fish fillet

Preheat oven to 400*. Drizzle or spray fish with olive oil and lemon juice, the sprinkle seasoning mix liberally over the fish. If desired, top with 1 TBSP fresh Parmesan cheese. Bake in oven for 18-20 min or until fish flakes easily.


21 Day Fix All-Purpose Seasoning

• 4 tsp onion powder
• 2 tsp garlic powder
• 2 tsp. mustard powder
• 1/4 tsp dried thyme
• 1 tsp sea salt

Mix together and use on meats or grains!


Sweet Potato Protein Pancakes(1 Y 1/3 R) (servings=6)
2 eggs + 8 egg whites
1 c mashed sweet potato
1/2 cup old fashioned oatmeal
1/2 cup whole wheat flour
1 tsp baking powder
2 tsp cinnamon
1 TBSP coconut oil

Combine all ingredients in a blender. Makes about 6 DVD sized pancakes. Serve with fresh fruit and 1/2 Greek yogurt. My favorite brand is Fage` from Costco. Mmmm good!


Basil Tomato Chicken "parm"

1 TBSP dried parsley
1 TBSP dried basil
4 cloves of garlic
1/2 tsp salt
4-5 tsp olive oil
8 slices tomato
1/4-1/3 c Parmesan and mozzarella cheese
4 boneless skinless chicken breast

Preheat oven to 375*. Combine spices, garlic, salt, and olive oil to create a "pesto." spread evenly over all four chicken breasts. top with 2-3 slices tomato per chicken breast, and sprinkle with parmesan and mozzarella cheeses. Bake for 25-30 min covered with tinfoil and then 5-10 min more without. Enjoy! Delicious served with oven roasted broccoli and a whole wheat pasta side, or some homemade french bread.

Recipes of the week complete! I love these ones and I hope you enjoy them as well!

Happy Mother's Day!