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healthy eating

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Some days I don’t feel like cooking or spending a lot of time in the kitchen. So I think what can I eat. I know I need a protein, carb, and healthy fat. Therefore, I mixed together in a frying pan the following ingredients and it was pretty good! It didn’t take long at all.

Ingredients

  • 1 pound ground turkey
  • 1 red pepper
  • 1 small onion
  • 1 cup mushrooms
  • Instead of Nature Seasons I used a new spice from DJ BBQ
  • 1-2 TBSP ground flaxseed

Stacy’s Suggestions and Preparation

  1. Spray pan with olive oil.
  2. Brown ground turkey.
  3. Add veggies.
  4. Add ground flaxseed.
  5. Add spices. Bohemian Rubsody is really good!!
  6. Stir frequently over medium heat until veggies are the way you like them.
  7. Put on a plate or in a bowl.
  8. You could also put this mixture over cauliflower rice or mashed for extra veggies.
  9. Enjoy!

Stay Strong & Be Inspired, Stacy

Ingredients

I found this recipe on the Food Network. I would change a few of the ingredients to make it a bit healthier and get some chia and quinoa chips or other kettle-cooked or whole-grain Tostitos.

  • Refried beans
  • Guacamole
  • Sour cream
  • 4 scallions
  • 2 cups shredded Mexican cheese
  • Black olives
  • crumbled Cotija cheese
  • 1 1/2 cup salsa
  • Chips for dipping

Stacy’s Suggestions and Preparation

  1. Follow the recipe on the link above.
  2. I would substitute nonfat Greek yogurt for the sour cream.
  3. I would also suggest using vegan shredded Mexican cheese.
  4. I love Newman’s mango salsa. Or you could also make your own salsa to make it a bit healthier.
  5. I would use feta or goat cheese crumbles for the Cotija.
  6. Enjoy!

Photo was taken from Katie Lee Biegel‘s recipe on the Food Network.

Stay Strong & Be Inspired, Stacy

Ingredients

My friend shared this recipe with me but I have not tried it yet. I found this one on the web as well. Both look delicious and easy!

  • 3 sausage links (mild, medium, chicken, whatever you prefer) cut into bite-sized pieces
  • 2 bags of coleslaw mix
  • 1 cup of diced onion
  • 1/2 cup Bragg’s Coconut Liquid Aminos or Bragg’s Liquid Aminos or Soy Sauce

Stacy’s Suggestions and Preparation

  1. In a skillet, cook sausage in 1 tbsp olive oil until brown.
  2. Drain.
  3. Add coleslaw mix to sausage.
  4. Stir altogether.
  5. Simmer with lid stirring occasionally.
  6. Once the cabbage is soft, add onions and liquid aminos.
  7. Cook until onions are soft which is about five minutes.
  8. Remove from stove.
  9. Enjoy!

Photo by Alexandra Tran on Unsplash

Stay Strong & Be Inspired, Stacy

Ingredients

My husband found this recipe in the Williams Sonoma Vegetable of the Day book. We use this book a lot for different ideas for how to make our veggies tastier. You can always substitute spices and herbs for those you might not like.

  • 1 pound Brussels sprouts
  • 2 tablespoon olive oil
  • 1 teaspoon grated lemon zest
  • 3 tablespoon fresh lemon juice
  1. Trim the stem ends from the Brussels sprouts and cut the sprouts lengthwise into slices 1/4 inch thick.
  2. In a large frying pan, heat the oil over medium-high heat. Add the sprouts, the lemon zest, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring frequently and reducing heat as necessary to prevent scorching, until the sprouts are tender and slightly browned, 7-8 minutes. Stir in the lemon juice and cook for 1 minute. Remove from the heat and serve.

Stacy’s Suggestions and Preparation

  1. We followed this recipe as written except we didn’t measure the lemon juice. We used the juice from one squeezed lemon.
  2. We found the sprouts to be very delicious but a little too lemony for us. We definitely should have measured!
  3. We really liked the way they were cooked and browned.
  4. Next time, we may try garlic and onions in with the mix.
  5. Enjoy!

Stay Strong & Be Inspired, Stacy

Ingredients

One of my favorite snacks is nonfat Greek yogurt. The plain Greek yogurt itself is not very good, but if you had protein powder, flavored collagen, or honey to it, it makes it really quite delicious!

  • 3/4 cup nonfat plain Greek yogurt
  • 1 scoop flavored protein powder
  • 1 scoop powdered peanut butter
  • 1 tablespoon flaxseeds if they are not already in your protein powder
  • honey (optional) I used this at the beginning to get used to it. Now I don’t need it.

Stacy’s Suggestions and Preparation

  1. Put all ingredients into a bowl.
  2. Stir well to mix together.
  3. You could chill to make it more like ice cream too!
  4. Enjoy!

Stay Strong & Be Inspired, Stacy

In three weeks we are heading to Cancun, Mexico with some friends. I am very excited. I have never been to Cancun, and I hear it is absolutely beautiful. One of my favorite blogs for traveling is The Blond Abroad.  I went to her site and found the top 10 things to do around Cancun. Her blog shows some amazing pictures of snorkeling and scuba diving. I am thinking Jeff and I will get a chance to practice our scuba skills that week. I am excited and terrified at the same time. I am hoping, just like with skiing, the more I do it, the better I will get.

Therefore, three weeks from today, I will be in a swimsuit on boats, at the pool, and at the swim-up bar. I want to feel good and confident in that bathing suit. I know most women think everyone else has a better body than they do, and we’d be happy if we had her body. But you know what? That girl with that body feels just like you do. For some reason, we are never satisfied with what we have.

So I have three weeks to get it together, to eat healthily, not cheat, and make good choices. Overall, Jeff and I eat pretty well as you read in “Eat Better and Move Better”, and we try to have lean protein, healthy fat, and the right carb at every meal (either a “high energy carb” after a workout or a “low energy” later in the day) as we learned from the owner of our gym in Pennsylvania. Of course, life happens and we aren’t as strict as we should be.  It’s time to get strict with my nutrition and consistent with my workouts. Today instead of a recipe, I am sharing a sample “day in the life” of Stacy. This is how we try to eat 90% of the time. When big events are coming up we tighten up a bit…less ice cream, less cheese, less alcohol.  I hope this helps and gives you a better idea how you could incorporate this lifestyle.

Stacy’s Suggestions for Eating Better

We go to the gym in the morning, therefore, most of our caloric intake is over by 11 am. This lifestyle can be a little bit complicated until you truly understand it. And even then there is always more to learn. If you want to work on your fitness and nutrition, I suggest Bill Lawrence’s Personal Fitness in Pennsylvania. He may work with you virtually as well. (Make sure you tell him I referred you :)) Here is the list of what I eat almost every day.

  1. Pre and Post Workout– 1 scoop BLN Recovery Protein and 1 scoop of Vital Proteins Collagen Peptides before and after my workout.
  2. First Breakfast (about an hour after finishing a workout) 1 egg, 3 egg whites, 1/2-1 cup spinach, scrambled, and Ezekiel toast (a tiny bit of avocado butter or almond butter). The egg yolk is your healthy fat but you can add a little flaxseed to your eggs if you want more. You can also add lots of other veggies here to your scramble. You can also make an egg sandwich or have over easy and skip the veggies. Lots of options with eggs.
  3. Second Breakfast (about an hour after your first breakfast)– 3/4 cup of granola cereal (Ezekiel is the best but harder to find. We use Kashi or Cascadian Farms. We try to find the one with the least amount of added sugars), 1 cup berries (I like blueberries, raspberries, and strawberries), 1 cup unsweetened almond milk (we add 1 scoop of BLN Complete which is vanilla protein powder to it for our protein. If you use another protein, just add a tablespoon of flaxseed as well). If you don’t want to use protein powder you can add homemade turkey or chicken sausage for your protein.
  4. Lunch- salad with lots of veggies and a lean protein (canned tuna, canned chicken, 1 cup of shrimp, or serving of chicken or fish), and homemade dressing.
  5. Snack 1/2- 1 cup of low-fat cottage cheese, flaxseed, and grape tomatoes (if you like fruit then put fruit in your cottage cheese 1/2-1 cup).
  6. Dinner lean protein of your choice (I have been doing fish all week seasoned with spray EVOO and Nature Seasons), your choice of veggies (broccoli, cauliflower, brussel sprouts, asparagus, or cabbage)
  7. Snack– 3/4 cup non-fat, plain, Greek yogurt with one scoop of vanilla BLN Complete Protein. Since you are going to bed soon you don’t really need a carb here. BLN has flaxseed in it but if you don’t use it, add a 1/2- 1 tablespoon. I use the protein powder for extra protein as well as to flavor the disgusting plain Greek yogurt 🙂 You can also use powdered peanut butter for flavor, or a little bit of honey and cinnamon. There are a lot of different flavors of protein powder or collagen that you could add to the yogurt to make it taste pretty delicious!

Generally, this is the plan we try to follow throughout the year. However, sticking to it and not cheating is what I plan to do for the next three weeks until we are off to Cancun!  Try to incorporate some kind of physical activity each day whether it’s going for a walk, doing one of the Weekly Wednesday Workouts, or something else you enjoy. I have been doing CrossFit six days a week which includes an active recovery day to give my body two days of “rest”. I also have been doing 8-minute abs and Romwod every day. Try to drink plenty of water and if you drink “pop”, try to give it up or limit it to a day or two a week. I have been trying to drink 50-60 ounces of water a day and only one cup of coffee with Quest liquid protein as creamer. I hope this helps. If you want other ideas for meals or a sample meal plan based on your preferences and needs, just let me know.

Stay Strong & Be Inspired, Stacy

Ingredients

I found this Wild Mushroom and Taleggio Crostini recipe in a book called ” Les Legumes” by Pascale Beale. It makes 8 servings but I just did two servings for Jeff and me. I will write the ingredients they call for and then show you what we did. Other crostini recipes here.

  • Butter
  • 2 pounds assorted wild mushrooms- cleaned and sliced
  • salt and pepper to taste
  • 1 tbsp finely chopped parsley
  • 8 slices ciabatta bread- lightly toasted
  • lemon olive oil
  • 2 ounces goat cheese
  • 6 ounces Taleggio or fontina cheese – shredded or cut into small pieces.
  1. Melt 1 tablespoon of butter in a large skillet over medium heat. In batches, saute the mushrooms until golden brown, about 5-8 minutes. Once all the mushrooms are cooked, return them to the pan. Add a large pinch of salt, 8 to 9 grinds of pepper, chives, and parsley. Mix well, then remove from heat.
  2. Place the toasted ciabatta on a rimmed baking sheet. Drizzle each slice with a little lemon olive oil. Spread with goat cheese and heap the mushrooms on top. Dot each crostini with pieces of Taleggio. Place under the broiler for 3-4 minutes or until the cheese has melted. Serve hot.

Stacy’s Suggestions and Preparation

  1. In a skillet, saute mushrooms and garlic.

    mug English muffin
    Screenshot
  2. Season with salt and pepper or Nature Seasons.
  3. Make your own bread following this recipe. 1 Tbsp avocado butter, 1 egg or 3 Tbsp egg whites, 2 Tbsp almond flour, 1 tsp baking powder, and optional spices (salt and pepper to taste). Mix all together in a coffee mug or ramekin. Microwave for 1 minute and 3o seconds. Cut in half and brown each side in a frying pan with olive oil spray. We didn’t cut it in half for our crostini.
  4. Toast bread in skillet for a few minutes on each side.
  5. Put on a small baking sheet.
  6. Pile on mushrooms and cheese of your choice. We used a fontina, asiago, parmesan mix.
  7. Broil in the oven for a few minutes.
  8. Enjoy!

Stay Strong & Be Inspired, Stacy

Ingredients

  • 1 lb asparagus, ends trimmed
  • 2 Tbsp olive oil
  • 1/4 to 1/2 cup shredded Asiago cheese (or shredded cheese of your choice)
  • 3 Tbsp dried bread crumbs or Panko
  • 3 Tbsp minced fresh flat-leaf parsley
  • salt and pepper to taste

Stacy’s Suggestions and Preparation

I got this recipe from a recipe book we have called “Vegetable of the Day” by Kate McMillan. See link below. Her recipe calls for 1 cup of cheese and finely grated zest of 1 small lemon plus 1-2 Tbsp of fresh lemon juice. I did not use any lemon, and I only used 1/4 cup of parmesan cheese the first time I made it and 1/2 cup of an asiago cheese blend the second time I made it. Both were very good.

  1. Preheat oven to 450 degrees F.
  2. Arrange the asparagus in a single layer in a baking dish (or baking sheet) and drizzle with 1 Tbsp of the oil. Toss the spears gently to coat.
  3. In a bowl, whisk together the cheese, bread crumbs, and parsley. And lemon zest if you are adding it.
  4. Season with salt and pepper.
  5. Drizzle the remaining 1 Tbsp of oil and stir into the mixture.
  6. Sprinkle the bread crumb mixture over the asparagus.
  7. Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown. About 15 minutes.
  8. Drizzle the asparagus with some lemon juice (if you want) and serve.
  9. Enjoy!

Stay Strong & Be Inspired, Stacy

My friend did this beautiful Caprese salad for us a few months ago. So here is another recipe that was delicious but I didn’t actually do it 🙂

Ingredients

  • large tomatoes
  • 1 16 oz fresh mozzarella cheese cut into 1/4 slices
  • 1/2 cup basil leaves
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper to taste

Stacy’s Suggestions and Preparation

  1. There are tons of recipes here. This one looks really good to me just not sure about the honey.
  2. Cut the tomatoes and cheese into slices.
  3. Layer cheese and tomatoes with basil leaves.
  4. Drizzle with oil and vinegar.
  5. Season with salt and pepper.
  6. Enjoy!

Stay Strong & Be Inspired, Stacy

My friend made these delicious crab stuffed mushrooms a few months ago. Although I haven’t made them myself, I would like to try! If you don’t like cream cheese, here are some substitutes that may work.

Ingredients

Seafood
  • 1 cup Crab, cooked
Produce
  • 2 cloves Garlic
  • 1/2 cup Green onions
  • 2 tbsp Italian parsley, fresh
Condiments
  • 1/2 tbsp Worcestershire sauce
Oils & Vinegars
  • 1 Olive oil spray
Bread & Baked Goods
  • 1/2 cup Bread crumbs, fresh
Dairy
  • 1 box Cream cheese
  • 1/2 cup Parmesan cheese
Other
  • 12 Large white button mushrooms cleaned with stems removed and discarded

Stacy’s Suggestions and Preparation

  1. Follow the recipe here for tips and tricks. I copied and pasted the steps below.
  2. Preheat oven to 375 degrees
  3. Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley, and crab.
  4. Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops. Stay close by as I have always found broilers unpredictable.
  5. Enjoy!

Stay Strong & Be Inspired, Stacy