Is Your New Year's Resolution Real?

First off, Happy New Year's! I hope you all had a safe and wonderful holiday season and that you have kicked off the new year on a positive note. I wanted to do this post because most all of you know that in January of 2012 I started my lifestyle change. I started it at the beginning of the year, not because it was a New Year's resolution, but because I simply knew and felt that it was time to make a change. Although, this time of year definitely makes way for resolutions that are empty promises to those who make them. Gym memberships and attendance are at an all-time high for the year and healthy foods are OUT OF STOCK at, what seems like, all grocery stores!

Yes, you read that right. Nick and I have went to purchase veggies and some greens, especially kale, only to find that the shelves have been wiped clean! I might blame it on the fact that kale recipes are really popular right now, but I choose to blame it on the fact that the resolution-makers have wiped the shelves clean because they've promised themselves that they're going to eat healthier. This is wonderful and I deeply, truly hope that each and every soul who has made this resolution sticks to it all year and beyond but honestly how many of us actually stick to our resolutions the entire year?

I challenge you to actually turn that resolution into a true lifestyle change. For those who made a resolution to eat healthier this year and really, honestly want to stick to it and not only just frustrate me by clearing the shelves of food I already eat on a daily basis, then check out my recipe for Quinoa Stuffed Peppers! It is delicious and brown bear (Nick) approved!

Ingredients:
4 Peppers (variety)
3/4 Cup Quinoa
1.5 Cups Water
1 Yellow Squash
1 Onion
1 Garlic Clove
1 Can Diced Tomatoes (No Salt Added)
1/3 Cup of Feta Cheese
Extra Virgin Olive Oil
Marinara or Spaghetti Sauce (I use Vodka sauce)
Seasonings of your choice (I use cumin, poultry and chili powder)

Directions:
1. Preheat oven to 350º. Boil water in a medium saucepan and rinse quinoa in a strainer then add quinoa to water. Lower heat to medium and cover. Let the quinoa soak the water and cook until plump. This usually takes 15 minutes. Stir occasionally so that it doesn't stick or burn.
2. Slice garlic, onion and squash and sauté with olive oil over medium heat.
3. While quinoa and veggies are cooking prepare your peppers by cutting the tops of each pepper off and de-seeding each one. Once that is complete you can stick each pepper in the microwave for a few minutes to soften. I simply steamed the peppers for about five minutes and that worked perfect!
4. Dump quinoa and veggies into a medium-sized mixing bowl and add the can of diced tomatoes along with any other spices you prefer. Mix together.
5. Prepare a pan for the peppers by filling the bottom, about an inch-or-two, with water and then place each pepper (cut side up) in the pan.
6. Stuff the peppers with the quinoa and veggie mixture. You can top each pepper with additional spices at this point.
7. Bake at 350º for 25-30 minutes or until the top is golden brown.
8. Top each pepper with marinara or spaghetti sauce and then sprinkle some feta cheese on top.
9. Enjoy!

I really enjoyed this recipe and so did Nick. He is definitely the meat eater in the family, but this meatless yet hearty meal satisfied us both! I added a garlic toast and some corn on the side but this is an all-encompassing meal if need be!

Servings: 4

Nutritional Information Per Serving: 
Calories: 178  |   Fat: 6.8g   |   Cholesterol: 8.4mg   |   Sodium: 358mg   |   Carbs: 26.4g   |   Fiber: 5g   |   Sugar: 8g   |   Protein: 5.4g

Yogurt Firecracker Popsicles

Looking for that perfect 4th of July dessert? Do you like popsicles but dislike all the sugar that comes along with said popsicles? So do I and that is why I wanted to share this recipe. It is healthy, simple and satisfying. It only includes three ingredients: blueberries, strawberries and vanilla Greek Yogurt.

The flash made my blueberries look like cartoon blueberries.

I prefer Oikos Vanilla Greek Yogurt but Publix didn't have any large containers. There are less calories in the Dannon Oikos Greek Yogurt than in this brand so your calories and nutrition information can vary if using that brand.

Ingredients:

1/2 Carton of Blueberries
1/2 Carton Strawberries
1 Cup Vanilla Greek Yogurt

Directions:

1. Wash fruits (de-stem strawberries) and puree separately in a blender until desired consistency.
2. If blueberries are more purple than blue feel free to add blue food coloring.
3. Layer each fruit into a popsicle mold until filled to the top.
4. Freeze for a couple of hours and enjoy!

Servings: 8   |  Calories: 61   |  Fat: .73 g   |  Cholesterol: 3.1 mg  |  Sugars: 9.45 g   |   Protein: 2.8 g

Breakfast Bites

Looking for a quick and health(ier) option for a breakfast? Look no further.

Ingredients

1 cup Old Fashioned Oats 

1/4 cup apple sauce (I use the mango, banana Fruit Buddies pouch) 

1/4 cup brown sugar 

Dash of cinnamon 

Dash of nutmeg 

Directions

1. Preheat oven to 400º F
2. Stir all ingredients until mixed
3. Pour into a small baking dish of your preference
4. Top with nutmeg and cinnamon (you can also add these ingredients in step two)
5. Bake 10-14 minutes

Serving Size: 3 squares (sized in the picture above).
Calories per serving: 187

Enjoy!

Weekend Brunch In Under 30 Minutes

I was looking for something cheap, healthy, quick and tasty for this morning's brunch. The perfect brunch is as follows: avocado egg salad on whole wheat toast with peanut butter banana extravaganza for dessert.

Avocado Egg Salad

Dash of baking soda
3 large eggs
1 medium avocado
Paprika
Seasonings
4 whole wheat bread slices

1. In a medium saucepan boil eggs to your preference. I boil mine for 8 minutes with a dash baking so (they peel easier with baking soda)
2. Cut avocado in half, remove pit and scoop contents out with a spoon. Place in bowl and add paprika and seasonings to your liking and sit aside.
3. Remove eggs from heat, rinse with cold water and let them sit in some cold water for about 5 minutes.
4. Peel and place boiled eggs in the bowl with the avocado. Smash together and place on bread.

This recipe feeds two with an ample amount of egg salad left over. 
Cook Time: 10 minutes 
Prep Time: 15 minutes 
Total Time: 25 minutes 
Calories: 398 calories per sandwich

Peanut Butter Banana Extravaganza

1 large banana
1 tablespoon coconut oil
Dash of cinnamon
Dash of nutmeg
2 tablespoon of peanut butter

1. In a small skillet heat 1 tbsp of coconut oil over medium heat
2. Slice one banana to your preferred thickness and place in skillet
3. Sprinkle your preferred amount of nutmeg and cinnamon on the slices
4. Brown each side for 3-4 minutes
5. Remove from heat and place on saucer and dollop two tablespoons of peanut butter beside the slices

This recipe feeds two. 
Cook Time: 8 minutes  
Prep Time: 2 minutes 
Total Time: 10 minutes 
Calories: 147.5 calories per serving


Pair this brunch with a mimosa or orange juice and relax. If cooking at the same time as your avocado egg salad you can prepare this brunch in under 30 minutes. Below is a nutrition label for this brunch!

Enjoy!

36 Calorie Peanut Butter Cookie

When my sweet tooth gets too much to bear I try to make healthy choices and tonight I made my wonderful boyfriend and myself these delicious peanut butter cookies. I researched some recipes on Pinterest and here's what I came up with.

You can tell these aren't your typical peanut butter cookie with the added sugar, flour, etc but they'll cut the dessert calories and keep the cravings at bay!

Expectation vs. Reality

Expectation (n.) - the belief that something will happen or be the case in the future. 

Reality (n.) - the state of things as they actually exist; as opposed to an idealistic viewpoint. 

Nick and I have really been on a Shake-N-Bake kick and it only took us three weeks to stumble across the idea of baking a few breasts, slicing them up and tossing them on a salad to have a delicious lunch. For a great Sunday lunch Nick got out the chicken and whipped up a few breasts baked to a golden perfection with that delicious crispy outer layer. 

A few blog posts ago I mentioned how I bought four bags of frozen cranberries for $2. We added some of those, made a base of lettuce and homemade bread-crumb croutons topped with a dollop of Ranch Dressing and dug in. 

With all of that being said I wanted to show how delicious the salads Nick fixed for us looked. It made me think back to an article that showed the depressing examples of reality foods versus expectational food. If you'd like to check that article out via College Humor be my guest. Simply click here and prepare to constantly be reminded of how crappy the foods we actually prepare are compared to their ads. 

Cranberry Chicken Salad

2 chicken breasts 

Shake N Bake box mix

1 cup fresh cranberries

1 head of iceberg lettuce 

1 cup of bread croutons 

2 tablespoons of Ranch Dressing 

Prepare the chicken as directed on the Shake N Bake box and shred once cooked. Wash the cranberries and lettuce. Mix together all ingredients, top with dressing and enjoy.