Ode to Naptime.... and Mommy's survival lunch!

Today it was a battle getting my toddler down for a nap. 

He wanted pajamas on. 

Then he wanted "lots" of songs, not just one like we agreed. 

Then he decided he was hungry after all and needed to finish his lunch from earlier. 

After that 3rd excuse, I just left him in his room and told him not to come out until it was time to be awake (usually around 3/3:30PM if he goes down soon enough...)

In the midst of this, momma was getting HANGRY and ready for some food after a morning of swim lessons and doing a workout today. Shakeology is great, but when I'm nursing I need a little more on a more regular basis to keep my energy up! 

Here's what I made up in about...eh...like 5 min tops? 

Simple, fast, and easy lunch or dinner idea! Plus if you add in the cranberries, it's kinda mildly sweet which I like after a stressful day. 

I'm not a huge fan of lunch meat but it's nice to have on hand when you need a sandwich fix without the actual sandwich.

Simply substituting out carbs for a lettuce or veggie option will cut down on your excess carbs. We eat too many these days. See my blog post here from a few weeks ago about the healthy substitutions I started making my habits!

Turkey lettuce wraps

4-5 leaves romaine lettuce or lettuce of choice

4-5 slices nitrate free turkey breast

A bit of Dijon mustard per lettuce piece

2-3 tbsp mashed avocado instead of mayo

Optional toppings: cranberries and nuts

Assemble and eat it up! Yummy, simple, and fast! Exactly what I needed today!

What'd you have for lunch today??

oh, and update: The toddler took a nap. ;) And the babe is still napping. This momma is blogging it up!

Peach Cobbler Hack

For when treats are calling, and you need something to indulge...

I came up with this cobbler recipe last year when I had tons of peaches and no idea how to use them quickly.

I'm not a big fan of traditional peach cobbler because it's just too cake batter tasting.

My solution was fresh peaches, granola, cinnamon and honey with a dollop of whipped cream or yogurt on top.

Healthy Peach Cobbler

2-3 peaches, sliced

1/8 c granola

2-3 teaspoons cinnamon

2 teaspoons honey, drizzled

Bake at 375 for 15 min or until fragrant and peaches are tender. Serve warm with 1/2 c plain yogurt or with a small dollop of whipped cream.

This was our family night treat tonight and Joshua loved it. 😍

It even had my traditional cobbler dad asking for more! (He's not easy to convince to change his ways!)

I'm in the process of creating and printing a recipe book to share some of my favorites, tried and true from my kitchen! 

If you'd be interested in this, then SHARE THIS POST on your page!! As soon as I reach 100 shares (and new likes on my fan page) then I'll work to create a "chatbook" with my IG recipes and tips and I'll make it available as a free prize and for purchase!

All people who share and like this post will be entered into a drawing for one of the first 3 copies for FREE!

Chocolate Lover's Breakfast

Chocolate Lover's Breakfast
It's been one of those weeks. 

Saturday morning wake ups can be hard over here. Our toddler likes to wake up at six (we're still working on that), and of course, today, our 3 month old woke up at 6:30 ready to eat and start the day.

Suffice it to say it's been one of those weeks, and waking up crazy early wasn't exactly my hope for today.

But we're doing alright all things considered.

Joshua said he wanted to make waffles.

I wanted chocolate something....and there was a zucchini ready to be used.

So I whipped out pinterest and found this recipe here from the Thriving Home Blog. I didn't have all the ingredients, so we kinda made it up as we went and came up with our own recipe. :)

Here it is. Joshua wasn't as big of a fan as mommy was. Dark chocolate is kinda a mother's special treat.

Chocolate Zucchini Protein Waffles 

2/3 C flax seed meal
1/3 C flour (whole wheat preferred)
1/2 C dry oats
1 TBSP baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1 scoop chocolate Shakeology + 1/4 c cocoa powder, sifted (or 1/2 c cocoa powder)
1/4 C honey
1/4 C Coconut Oil, melted
2 whole eggs
1 3/4 C almond milk
1 tsp vanilla (or 1/4 piece of banana)
1 C zucchini grated (about one large squash)

*optional (1 c dark chocolate chips)

We whipped it all up in the blender (I have a lovely Blendec that's nearing it's one year anniversary in our home!) Then cooked on our waffle maker. These are supposed to freeze well so I'll be having one for breakfast every few days the next week or so. ;) Or just saving it for a night time chocolate fix.

Happy Saturday!

~ The Peterson Kitchen

Pizza Night!

The Pizza Experiment...

It was that kinda day.

Let's face it, sometimes we just want pizza. 

I'm one of those people who isn't too picky about what's ON my pizza as long as it has red sauce, a crust, and yummy toppings. 

Some of my fav toppings include chopped bell peppers, cheese (of course), olives, pineapple, chopped ham, bacon, chicken, sausage, to name just a few. 

If you can break it into smaller bits, you can bet I'll try it on a pizza. :) 

Tonight I looked at my meal plan, and just said "screw it" let's get pizza. Then I took a deep breath, (cuz I don't have cauliflower to make my usual crust) and decided I could see if there was a zucchini pizza crust recipe I would be up for trying. 

It's all basically the same. There isn't really a "wrong" veggie crust pizza. 

So the kids are napping, the crust is in the oven....

Here's how I made it...(disclaimer, I've never used Zucchini in it before...)

(video to come!!)

Zucchini Pizza Crust

Prep time 5-10 min

Cook time 12-15 min

Preheat the oven to 450*. 

Ingredients: 

2 whole zucchini, grated

1 egg (I used two in the video...too much liquid! :/)

1/2 c Parmesan cheese

1/2 c mozzarella cheese

3-4 cloves minced garlic

1/4 tsp salt

1/2 tsp garlic powder

1/2 tsp pepper

*1-2 TBSP gluten free flour to help everything pull together (again not in the video, but SHOULD have been included)

Grate zucchini into a bowl. Microwave for 2 min to slightly cook. Then squeeze as much moisture out of your veggies as you can. 

Combine remaining ingredients in bowl. I find mixing with my hands works best. 

(in the video I didn't use this, but I'm gonna wish I had!) 

Take a piece of parchment paper and lay it on a cookie sheet or pizza stone. Spray lightly with oil. Dump zucchini mixture onto the paper and form into a crust of your desired shape and size. Dab moisture from the edges. 

Bake at 450 for 8 min, then turn the parchment paper and bake an additional 3-5 min at a time until crust is lightly browned. 

Assemble pizza as desired. 

Enjoy!

Isn't she just delicious? 

Great for a weekend family dinner! We'll be making our pizza when nap time is up and sharing some silly pics of THAT process! 

*** Update! I loved the taste of this pizza, but I prefer THIS cauliflower pizza recipe much better! (from eatagreatdeal)

Ingredients

• 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
• 1/4 teaspoon kosher salt
• 1/2 teaspoon dried basil (crush it even more between your fingers)
• 1/2 teaspoon dried oregano (crust it even more between you fingers)
• 1/2 teaspoon garlic powder
• optional a few shakes of crushed red pepper
• 1/4 cup shredded parmesan cheese
• 1/4 cup mozzarella cheese
• 1 egg
• optional 1 tablespoon almond meal

Instructions

• Desired amount of sauce, cheese for topping, and other toppings.
• Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 
• Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
• Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. 
• Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best. 
• Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
• Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven.
• Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
• Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!
  
  
  
  
  I had WAY too much liquid in my zucchini pizza crust and it kinda smells like burnt eggs in my house now. :-p. 

One Meal Now, One Meal Later...

One Meal Now, One Meal Later...

HONEY GARLIC CHICKEN 

as seen on Tip Hero videos

(adapted from: https://www.facebook.com/tiphero/videos?fref=photo)

Serves 4

Prep Time: 10 minutes

Total Time: 3 to 4 hours

(double this and make up one in the crock pot and one in a plastic bag to have a freezer meal ready to go) 

You’ll Need

– 1 pound bone-in skin-on chicken thighs (about 6 to 8 thighs)

– 1 pound baby red potatoes, halved (about 4-5 small)

– 1 pound small whole carrots, cleaned and stems removed (I sliced them in half)

– 1 pound green beans, trimmed (green beans or broccoli) 

– ½ cup soy sauce

– ½ cup honey

– 1-½ teaspoons dried basil

– ½ teaspoon chili flakes (optional) 

– ½ teaspoons black pepper, plus more to taste

– 8 cloves garlic, minced

How To

1. In a medium bowl, combine the soy sauce, honey, garlic, basil, chili flakes and black pepper. Set aside.
2. Place the potatoes, carrots and half of the chicken thighs in a 6-quart slow cooker. Season with pepper, and pour half of the sauce over the chicken and veggies.
3. Place the remaining chicken on top of the seasoned chicken and pour the remaining sauce evenly over everything. Season again with black pepper.
4. Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally. Add the green beans during the last 30 minutes of cooking.
   
   
   *after making this, I would actually marinate the chicken in the sauce mixture for 2-3 hours PRIOR to mixing everything in the crock pot and cooking it.* 

Happy Tuesday everyone!

Veggie Egg Cups...First Video Recipe EVER!

So today I tried my hand at making TWO new things: Veggie egg cups, and a video of my recipe for making them AS I made them. 

Yeah. Not doing that again. 

Too many new things in a day for this busy momma to handle and not feel totally wiped by the end of the day. 

But regardless...here is my video recipe. :) 

And here's how I wrote it out: (adapted from Autumn's Fixate Cookbook)

Veggie EGG CUPS

 

PREP TIME

5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

 

21 Day Fix Cookbook FIXATE - Vegetable Egg Cups

Serves: 6

INGREDIENTS

• non stick cooking spray
• 12 Large Eggs
• 2 Cups Chopped Bell Peppers
• 1 Cup crushed frozen spinach
• 1/2 tsp each salt and pepper
• 2 TBSP dried diced onions
• 1 tsp garlic powder
• optional: homemade salsa or fresh organic salsa

see autumns version here. 

INSTRUCTIONS

1. Pre-heat the oven to 375 and spray your pans LIBERALLY (they really stick in there, so really coat it good)
2. Crack eggs into a large mixing bowl and whisk until fully combined.
3. Add veggies to the eggs and mix well.
4. Season with salt and pepper to taste, and other seasonings.
5. Evenly divide the mixture between the 12 muffin cups.
6. Bake for 15 minutes - 20 minutes (a toothpick inserted into the muffin should come out clean)
7. Top each egg cup with 1 tablespoon of Homemade Salsa (pg. 85 of Fixate Cookbook)

I hope you enjoy these! I'm really excited to eat these this week. :) I'll update how I liked storing them. So far they're in the fridge for the week--3 days breakfasts for me and the hubs.

Clean Eating Series: Breakfast of Champions!

Clean Eating Series
Breakfast of Champions!

Recently I had a request to share my top breakfast "go to" meals for being a busy mom. I usually have time to "make" breakfast so if you're hoping for super quick ideas, I'll do my best to share how you can cut back on time.

So first of all, I pretty much ALWAYS eat breakfast twice. I have a normal breakfast, then I have my Shakeology. :) First breakfast, as I like to call it, I usually have either eggs as the protein with veggies and a carb, or I eat cottage cheese mixed with plain Greek yogurt (Fage` brand from Coscto is my fav) and some fresh fruit with a carb (like homemade granola) 

1. Shakeology: If you're looking for something fast, filling, nutritious, and sure to give you energy while you run out the door, then you've GOT to try this. I LOVE having my shake every day. It tastes delicious and is super filling! 

Fun facts about Shakeology: 

*It's a meal replacement, so if you have six small meals a day (which is healthy for most people) then you would replace one of those small meals with shakeology). 

*It tastes awesome when you mix it well (just follow my instructions and you should be good!)

*It will help you with digestion issues. I had a lot of digestive issues before I started drinking it. Now I'm very "regular" haha.

*There are over 70 organic superfoods from their original sources in a single serving. Nutritionally, it's impossible for us to get that kind of nutrients from the foods we have available in our culture. 

*It will help with energy and weightloss over time and when combined with proper diet and exercise. 

*You'll get 5-7 full servings of fruits and veggies in each serving. 

*Probiotics, prebiotics, enzymes, and vitamins are present in the ingredients. 

*Shakeology has been clinically proven to help with weight loss and sustain healthy habits.

*It helps reduce sugar and junk food cravings, and keeps you full longer because of the fiber content. 

I could keep going--If you have any questions about it then please don't hesitate to ask!

2. Scrambled (or done the way you like them) Eggs and Whole Wheat Toast or oatmeal with fresh fruit

I love love LOVE to add in frozen spinach, chopped bell peppers, pretty much any veggie you can think of would be good with eggs.

Veggie egg scramble 

(pair with toast or 1/2 c cooked oatmeal) 

1 tsp coconut oil (olive oil is fine too)

2 large eggs 

1/4 c chopped peppers 

1 tsp chopped dried onions or 1tbsp raw onions 

1/4 c frozen spinach

1-2 tbsp cheese 

Salt and pepper to taste 

*TIPS: 

- make your oatmeal ahead of time for a week. 1/4 dry + 1/2 c water yields 1 serving, so you do the math! Oatmeal is filling and if all you have to do is get it made on the weekend, then you're totally gold for the week!

- Chop up fresh fruit ahead of time and store in a container, OR freeze it to warm up with oatmeal. I prefer it fresh personally. ;) 

3. Overnight Oats 

(serve with a protein of choice--I like yogurt or cottage cheese--you can even add in the yogurt or cottage cheese to the oatmeal recipe)

photo/recipe credit: http://www.melanieeynon.com/2014/10/refrigerator-oatmeal-21-day-fix-style.html

Directions:

1/4 c dry oats (steel cut is preferred for texture)

1/2 c almond milk

1 tsp cinnamon

1/2 tsp vanilla extract or honey for light sweetener

(optional add ins: chia seed, flax seed, cranberries, chopped fruit like apples, pumpkin spice, cocoa powder, etc.)

pour all ingredients into a jar and wah-lah! You've got breakfast ready to grab and go in the morning!

4. Cheesy Egg Toast

• 1 slice whole wheat bread
• 1 egg
• 1-2 tsp cheese
• Salt pepper to taste 
• Serves 1Y and 1/2 R plus part of Blue

5. Protein Oats

1/3 c oats

2 egg whites 

1/2 c water

1 tsp vanilla 

1 tsp cinnamon

1/4 tsp sea salt

Microwave for 2-2.5 min. (also tastes great with PB)

Serve with a splash of almond milk and your fruit of choice! 

Just a few other ideas from my pinterest board: I personally haven't made all of these, but they're good "make ahead for a week at a time" kinda meals. 

Veggie Egg Cups (I plan to make these next week, so I'll update with my recipe when I do!)

http://mrs.fitness/vegetable-egg-cups/ (see MY edition here) 

Strawberry and Ricotta Stuffed French Toast (for a weekend treat...these just sound amazing)

http://disfooddiary.com/?p=672

I wish I could say I had more ideas, but honestly, breakfast is usually a simple affair over here! When I go out of the way to make it more yummy, it takes more time, but if you want simple, pick 2 proteins and alternate them every couple days and pair with your fav healthy carb. 

 I don't often have to prep breakfast--my main focus is dinner, but the above ideas should give you a little something to rely on in a pinch as long as you prep ahead of time!