Alrighty folks,
Week 1 I felt went really well, minus one huge problem: a huge decrease in my breastmilk. First I want to talk about the good things I noticed.
During week 1 I noticed I am sleeping better (minus midnight feedings), my mind feels clearer, my body feels good, I have energy (despite midnight feedings), and I have been making some really delicious food!
During the beginning of week 1 however, I noticed Emerson getting frustrated during his evening meals and I wondered what in the heck was going on - whether it was just him being grumpy or if I wasn't producing enough milk (which wasn't possible because I was basically a dairy cow -being able to feed him a full meal and then pump 8+ ounces after that!!). One night after feeding him I pumped for 10-15 minutes and got less than one ounce. Of course I started freaking out and researching the effects of Whole30 on breastfeeding mothers. I found a ton of people saying that their milk decreased for the first week, but then went back up after a couple days. Well I tried for 5 days to eat more than I already was...which was actually a lot, and now after doing this for a week my milk supply hasn't gone back up and last night I had to pull out some stored breast milk in order to fill Emerson. I spoke with Jordan and my fellow Whole30-er and SIL Kylie and I decided that I can't do Whole30 the way the program was designed. Having enough breast milk to feed my baby is 1000 times more important to me than this diet. Now, I do believe that for people who do the program they will see results and for some breastfeeding moms it may not be a problem, but for me and Emerson this is not the case. I have to reincorporate some other foods besides meat, vegetables, and fruits. If I dried up because of this I'm not sure I could forgive myself.
After one week I do feel like I've gotten back on track and am eating in a way that supports all my health goals. I'm back to "just" eating clean... and for me that is okay. :)
Showing posts with label eating clean. Show all posts
Showing posts with label eating clean. Show all posts
Friday, May 9, 2014
Wednesday, April 30, 2014
Balsamic, Onion, and Garlic Glazed Pork Chops
Oh my yummy yummy yummy!
Pretty much what I do around noon everyday is go to the deep freezer and see what kind of meat we have and base my dinner meal around that. I need to be better at meal planning, but with a 2 month old, this is the best I can do for now.
I was a little hesitant at first to use this recipe because I thought the balsamic would be way to strong, but it really mellowed out while cooking and was SO delicious. I even ventured out and used the cast iron skillet to pre-cook AND bake the chops. My first experience using a cast iron skillet all on my own was absolutely fantastic and I can't wait to use it again!
I got the recipe from The Meanest Mamma, but I made a couple changes/substitutions which are italicized below.
Ingredients:
Pre-heat oven to 375 degrees.
Pat pork dry and season both sides with sea salt and pepper. In a large oven-proof skillet (or have a second, oven-proof dish ready to transfer to, if necessary), heat oil/fat over medium heat. Add the chops and brown them on both sides, ~2-3 minutes per side.
While the chops are cooking, add a little oil to a small sauce pan, over medium-to-low heat, and saute the shallots/onions and garlic for a couple of minutes. Once the shallots/onions and garlic have softened up and turned golden brown, add the balsamic vinegar and a little more salt and pepper (to taste). Cook sauce until the ingredients combine and start to thicken up, ~2-3 minutes.
Pour the sauce over the pork chops and transfer the skillet to the oven. Cover skillet and bake the pork chops, in the sauce for ~30 minutes, or until temperature reaches 160 degrees.
Serve with favorite veggies and be sure to pour sauce over the chops for maximum flavor.
Pretty much what I do around noon everyday is go to the deep freezer and see what kind of meat we have and base my dinner meal around that. I need to be better at meal planning, but with a 2 month old, this is the best I can do for now.
I was a little hesitant at first to use this recipe because I thought the balsamic would be way to strong, but it really mellowed out while cooking and was SO delicious. I even ventured out and used the cast iron skillet to pre-cook AND bake the chops. My first experience using a cast iron skillet all on my own was absolutely fantastic and I can't wait to use it again!
I got the recipe from The Meanest Mamma, but I made a couple changes/substitutions which are italicized below.
Ingredients:
- 4 (3/4-inch-thick) pork chops, ~2lbs
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons F.O.C. (fat of choice, I used coconut oil) — for cooking the pork chops
- 1 tablespoon F.O.C. for sauteing shallots (I used EVOO)
- ~3 oz shallots or onion, peeled and diced (more would be even better, but that’s all I had)
- 3-4 large cloves of garlic
- 1/2 cup balsamic vinegar
Instructions:
Pre-heat oven to 375 degrees.
Pat pork dry and season both sides with sea salt and pepper. In a large oven-proof skillet (or have a second, oven-proof dish ready to transfer to, if necessary), heat oil/fat over medium heat. Add the chops and brown them on both sides, ~2-3 minutes per side.
While the chops are cooking, add a little oil to a small sauce pan, over medium-to-low heat, and saute the shallots/onions and garlic for a couple of minutes. Once the shallots/onions and garlic have softened up and turned golden brown, add the balsamic vinegar and a little more salt and pepper (to taste). Cook sauce until the ingredients combine and start to thicken up, ~2-3 minutes.
Pour the sauce over the pork chops and transfer the skillet to the oven. Cover skillet and bake the pork chops, in the sauce for ~30 minutes, or until temperature reaches 160 degrees.
Serve with favorite veggies and be sure to pour sauce over the chops for maximum flavor.
Whole30 Challenge
About a week and a half ago my SIL, Kylie, was over and was talking about this Whole30 eating program. My ears perked up quite a bit and after hearing what the program was and how it had worked for so many people, we decided to do it together and to be the motivation *cough* kick in the rear *cough* for each other.
In a nutshell, Whole30 is a paleo diet/lifestyle that resets your body and gets you back into good and healthy eating habits. (I highly recommend reading the book for all the "science-y" stuff, it is phenomenal the research and thought given to the program. For me, it all just makes sense!)
I will be documenting my journey on my blog and also on Instagram (@thehealthylexi). My blog will consist of my favorite new recipes I try (as always) and my Instagram will be where I'm "held accountable" (as Kylie and I say) for each and every meal through our Whole30 journey. (If you would like to follow Kylie as well she is @mywhole30kitchen on Instagram!)
Why do I want to do something as extreme as a paleo diet, you ask. Well, I'm terrible at and don't enjoy exercising anymore. I loathe counting calories. And I enjoy a good food challenge, aka finding yummy diet compliant recipes. In the Whole30 program, I don't have to count calories, I can eat a ton (of meats, fruits, and veggies) and I know I will see results even if I don't do a traditional at-the-gym-workout everyday. But I really do want to do the Whole30 program for more than just losing weight and looking better and more than just doing the program for me. I want to do this program for my sweet son. I want Emerson to know what healthy eating is and I want him to make healthy food choices when he is able to. I want to be that example for him...because I'm certain no one else will teach him what healthy eating is!
I also want to do this for my husband. To be quite frank, I want to LOOK GOOD NAKED! For some that is probably TMI, and if he reads this I know his face will turn red and he will say some words to me later, but it is the truth. I want him to look at me and just drool. I love him and he deserves a better me as much as I deserve a better me!
I'm excited to start my Whole30 program tomorrow, May 1st. Up, up, and away. Here we go!
Certain
food groups (like sugar, grains, dairy and legumes) could be having a
negative impact on your health and fitness without you even realizing
it. Are your energy levels inconsistent or non-existent? Do you have
aches and pains that can’t be explained by over-use or injury? Are you
having a hard time losing weight no matter how hard you try? Do you have
some sort of condition (like skin issues, digestive ailments, seasonal
allergies or fertility issues) that medication hasn’t helped? These
symptoms may be directly related to the foods you eat – even the
“healthy” stuff. So how do you know if (and how) these foods are
affecting you?
Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.
- See more at: http://whole30.com/whole30-program-rules/#sthash.GHlEyqzA.dpuf
Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.
- See more at: http://whole30.com/whole30-program-rules/#sthash.GHlEyqzA.dpuf
Certain
food groups (like sugar, grains, dairy and legumes) could be having a
negative impact on your health and fitness without you even realizing
it. Are your energy levels inconsistent or non-existent? Do you have
aches and pains that can’t be explained by over-use or injury? Are you
having a hard time losing weight no matter how hard you try? Do you have
some sort of condition (like skin issues, digestive ailments, seasonal
allergies or fertility issues) that medication hasn’t helped? These
symptoms may be directly related to the foods you eat – even the
“healthy” stuff. So how do you know if (and how) these foods are
affecting you?
Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.
- See more at: http://whole30.com/whole30-program-rules/#sthash.GHlEyqzA.dpuf
Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.
- See more at: http://whole30.com/whole30-program-rules/#sthash.GHlEyqzA.dpuf
Certain
food groups (like sugar, grains, dairy and legumes) could be having a
negative impact on your health and fitness without you even realizing
it. Are your energy levels inconsistent or non-existent? Do you have
aches and pains that can’t be explained by over-use or injury? Are you
having a hard time losing weight no matter how hard you try? Do you have
some sort of condition (like skin issues, digestive ailments, seasonal
allergies or fertility issues) that medication hasn’t helped? These
symptoms may be directly related to the foods you eat – even the
“healthy” stuff. So how do you know if (and how) these foods are
affecting you?
Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.
- See more at: http://whole30.com/whole30-program-rules/#sthash.GHlEyqzA.dpuf
Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.
- See more at: http://whole30.com/whole30-program-rules/#sthash.GHlEyqzA.dpuf
Tuesday, April 22, 2014
Yummy Recipes
As many of my readers know, I love to cook! Well, once I got pregnant and felt like crap a majority of the time, I stopped cooking. I have once again decided that it is time to get back on the wagon and start cooking healthy food again! Yahoo! Granted this task is much harder with an infant, but I am trying nonetheless. Here are a few really divine recipes I have tried recently:
Baked Chipotle Sweet Potato and Zucchini Fritters
(I didn't have the chipotle seasoning for these, but they were really good without it!)
Chicken Meatballs in Cream Sauce
(I didn't have ground chicken on hand, but it was great with beef.)
Filling Ingredients:
Use a large skillet to brwn the ground meat. Add salt, pepper, onion powder, and garlic powder. When it is almost done, add chopped yellow onion and chopped mushrooms. Turn to medium heat, cover with a lid for 3-4 minutes. Make the sauce during this time.
Mix the sauce ingredents together in a bowl, stirring well. Make sure there are no lumps.
Add sauce to the ground meat and veggies, stirring well. The sauce is not only the flavor, but thickens it to help stick together. Add chopped water chestnuts and sliced green onion, stir. Simmer covered in low 1-2 minutes.
Serve with romaine or iceberg lettuce. Additional fillings you could use include brown rice, cilantro, julienne carrots, and chopped peanuts.
Ingredients:
Cut raw chicken into bite size pieces and cook in a skillet until browned. In a separate pan combine soup, sour cream, paprika, and red pepper flakes until simmering. Combine chicken and sauce. Serve over noodles.
Salad Ingredients:
Mix all salad ingredients together in a large bowl. Mix dressing ingredients in blender. While blending, add 1 cup vegetable oil. Garnish with fresh Parmesan cheese.
Toss salad and dressing immediately before serving.
Baked Chipotle Sweet Potato and Zucchini Fritters
(I didn't have the chipotle seasoning for these, but they were really good without it!)
Chicken Meatballs in Cream Sauce
(I didn't have ground chicken on hand, but it was great with beef.)
Lettuce Wraps (from Allthecooks Ap)
Filling Ingredients:
- 1 lb ground turkey, chicken, or lean beef
- 1 cup chopped mushroom
- 3/4 cup chopped yellow onion
- 1/4 cup sliced green onion
- 1 small can of water chestnuts - chopped
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- salt and pepper to taste
- 1/2 cup reduced sodium soy sauce
- 1/4 cup water
- 3 tablespoons corn starch
- 1-2 teaspoons ginger power
- I added a bit of hoisen sauce to make it a touch less salty
Use a large skillet to brwn the ground meat. Add salt, pepper, onion powder, and garlic powder. When it is almost done, add chopped yellow onion and chopped mushrooms. Turn to medium heat, cover with a lid for 3-4 minutes. Make the sauce during this time.
Mix the sauce ingredents together in a bowl, stirring well. Make sure there are no lumps.
Add sauce to the ground meat and veggies, stirring well. The sauce is not only the flavor, but thickens it to help stick together. Add chopped water chestnuts and sliced green onion, stir. Simmer covered in low 1-2 minutes.
Serve with romaine or iceberg lettuce. Additional fillings you could use include brown rice, cilantro, julienne carrots, and chopped peanuts.
Paprika Chicken (Allthecooks Ap)
Ingredients:
- 4 skinless boneless chicken breast
- 1 can cream of mushroom
- 1/3 cup sour cream
- 2-3 teaspoon paprika
- 1/8 teaspoon red pepper flakes
Cut raw chicken into bite size pieces and cook in a skillet until browned. In a separate pan combine soup, sour cream, paprika, and red pepper flakes until simmering. Combine chicken and sauce. Serve over noodles.
Chicken Craisin Salad
Salad Ingredients:
- 1 large bag European or continental-blend salad greens
- 2 lbs fried bacon-cut into pieces after cooked
- 8 chicken breast halves boiled and shredded(I don't usually use that much)
- 1 cup slivered almonds (sugared and browned if you want-I don't do that)
- 1 cup craisins
- 1 cup finely shredded mozzarella cheese
- 1 cup white chocolate chips or yogurt bites
- 1/2 red onion chopped
- 1 cup brown sugar
- 2 tsp dry mustard
- 1 1/2 tsp. salt
- 1/2 cup red wine vinegar
Mix all salad ingredients together in a large bowl. Mix dressing ingredients in blender. While blending, add 1 cup vegetable oil. Garnish with fresh Parmesan cheese.
Toss salad and dressing immediately before serving.
Tuesday, October 15, 2013
Tomato Basil Parmesan Soup
I came across this recipe a couple of weeks ago on Pinterest and it looked so yummmmmy, I just had to try it and obviously it was freakin delicious because I'm sharing it with you!! My dear readers, you only get the best from me! For those of you that have eaten at Panera (a super delicious soup and sandwich shop), this soup tastes like something straight from their kitchen.
Ingredients:
Tomato Basil Parmesan Soup
By: Lexi Lott
Adapted from Pin Foody
Ingredients:
- 2 (14 oz) cans diced tomatoes, with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp dried or fresh oregano
- 1 T dried basil or 1/4 cup fresh basil
- 4 cups chicken broth
- ½ bay leaf
-
¼ cup flour
- ¼ cup butter
- 1 cup half and half, warmed
- salt and pepper to taste
- Parmesan cheese and croutons (optional) to top
Directions:
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and
bay leaf to a large pot. Cover and simmer for 15-20 minutes or until all ingredients are nice and soft.
While your soup is simmering you'll need to prepare a roux. Melt butter over low heat in a skillet and slowly add
flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot
soup. Incorporate another 2-3 cups of soup into your roux and stir until smooth. Add half and half to roux-soup mix. Pour back into your large pot. Add additional basil and oregano if needed (I really wanted the basil part of the tomato basil parmesan soup to stand out, so I ended up adding quite a bit more to achieve the taste I wanted), and as always, make sure to add salt and pepper.
When you are ready to serve, top each bowl with a generous amount of parmesan cheese and croutons. Oh yum...I'm salivating for you! Enjoy sweet readers!
When you are ready to serve, top each bowl with a generous amount of parmesan cheese and croutons. Oh yum...I'm salivating for you! Enjoy sweet readers!
Friday, April 19, 2013
Eating Clean Recipes
The past couple weeks I have been really really lazy about menu planning, so when I get home from work I've been just hopping online and googling for recipes that include ingredients I have on hand. Here are some goodies I've found.
Creamy Salsa Chicken- The original recipe makes a TON of food and since it is just my husband and me I altered the recipe to be enough for dinner and a couple of leftover meals. I used about half of everything that was called for and only about 1/2 of ONE brick of cream cheese and it was still super super yummy!
Chicken and Veggie Stew
Beef and Mushroom Casserole- this I came up with on my own....it was a long day and I was like bleh and threw this together. It actually turned out really really yummy. Not the cleanest of recipes, but still tasty.
Ingredients:
- 1/2 lb. beef
- about 1 cup chopped mushrooms
- 1/2-1 onion
- 3 cloves of garlic
- 1-2 cans of cream of mushroom (depending on how creamy you want your casserole)
- salt and pepper to taste
- Italian blend of spices
- Bisquick biscuit mix (mixed as directions say)
Directions:
Preheat your oven to 350 F.Start by browning the beef. While the beef is browning, chop your mushrooms, onion, and garlic. I don't really like mushrooms so I chopped mine up fairly small. Mix your chopped veggies in a bowl with the cream of mushroom, add salt and pepper and other spices, stir. Once the meat is sufficiently browned, stir it into your cream of mushroom and veggie mixture. Give everything a good stir and dump into a pan. Mix up your Bisquick mixture and plop on top of the meat mixture and spread to each side of the dish. Cook for 30-40 minutes or until your biscuit is cooked, once it is take out your casserole and let it set up and cool for a few minutes. Voila! Of course, if you have more people in your family you can adjust your ingredient amounts. As always, play around with it...add things you think might taste good...like celery, corn, or even some black beans.
Quinoa and Cilantro Salad - yum yum yum!
Quinoa Pancakes - I made these following the recipe, but I also made pancakes with about half quinoa and half pancake mix and both were really good! We made a big batch and froze them and have been having them in the morning for quick heat up and go breakfasts....they taste better and are healthier for you than Eggo!!
Greek Yogurt Biscuits
Creamy Salsa Chicken- The original recipe makes a TON of food and since it is just my husband and me I altered the recipe to be enough for dinner and a couple of leftover meals. I used about half of everything that was called for and only about 1/2 of ONE brick of cream cheese and it was still super super yummy!
Chicken and Veggie Stew
Beef and Mushroom Casserole- this I came up with on my own....it was a long day and I was like bleh and threw this together. It actually turned out really really yummy. Not the cleanest of recipes, but still tasty.
Ingredients:
- 1/2 lb. beef
- about 1 cup chopped mushrooms
- 1/2-1 onion
- 3 cloves of garlic
- 1-2 cans of cream of mushroom (depending on how creamy you want your casserole)
- salt and pepper to taste
- Italian blend of spices
- Bisquick biscuit mix (mixed as directions say)
Directions:
Preheat your oven to 350 F.Start by browning the beef. While the beef is browning, chop your mushrooms, onion, and garlic. I don't really like mushrooms so I chopped mine up fairly small. Mix your chopped veggies in a bowl with the cream of mushroom, add salt and pepper and other spices, stir. Once the meat is sufficiently browned, stir it into your cream of mushroom and veggie mixture. Give everything a good stir and dump into a pan. Mix up your Bisquick mixture and plop on top of the meat mixture and spread to each side of the dish. Cook for 30-40 minutes or until your biscuit is cooked, once it is take out your casserole and let it set up and cool for a few minutes. Voila! Of course, if you have more people in your family you can adjust your ingredient amounts. As always, play around with it...add things you think might taste good...like celery, corn, or even some black beans.
Quinoa and Cilantro Salad - yum yum yum!
Quinoa Pancakes - I made these following the recipe, but I also made pancakes with about half quinoa and half pancake mix and both were really good! We made a big batch and froze them and have been having them in the morning for quick heat up and go breakfasts....they taste better and are healthier for you than Eggo!!
Greek Yogurt Biscuits
Thursday, March 28, 2013
Eating Clean Recipes
Here are a few new recipes that we have tried and loved!
Clean Eating Slow Cooker Spinach and Chicken
Healthy Fettucine Alfredo - YUMMY!
Clean Eating Coconut Banana Green Smoothie
Chocolate Chunk Banana Bread
Whole Wheat Pizza Dough
Clean Eating Slow Cooker Spinach and Chicken
Healthy Fettucine Alfredo - YUMMY!
Clean Eating Coconut Banana Green Smoothie
Chocolate Chunk Banana Bread
Whole Wheat Pizza Dough
Tuesday, March 19, 2013
Cabbage Soup
We took our first trip to the store Sprouts last week. We were getting fruits and veggies and I think we went a little haywire and just bought what looked yummy. After my head of savoy cabbage sat in the fridge for almost a week I finally decided to do something with it and out came cabbage soup. This is a subtle and light soup, yet really yummy! I used a base recipe, but spiced it up to my liking. Here is my recipe:
Adapted from: The Gracious Pantry
Ingredients:
First, get the meat cooking in a separate pan with some caraway seeds, basil, parsley, salt and pepper. (We are using such a small amount of meat to highlight the cabbage, not take over the dish. We are using it for flavor, not substance.) Once the meat is cooking, fill your biggest pot with the low-sodium chicken broth and water and turn the heat on high.
Chop potatoes into small cubes. Chop fine the onion and garlic. Shred cabbage, make sure there aren't any long bits of cabbage...it will be difficult to get onto the spoon and into your mouth otherwise.
Put the browned meat, chopped potatoes, onion, garlic, a few shakes of caraway seeds, basil, salt and pepper into the boiling broth. Simmer 10-15 minutes. Once the potatoes have softened up, add the shredded cabbage and put the lid on the pot. Simmer for another 10-15 minutes. Once the cabbage has softened up, soup is ready!
Enjoy!
Cabbage Soup
By: Lexi LottAdapted from: The Gracious Pantry
Ingredients:
- 1 head of savoy cabbage or regular green cabbage
- 1/2 pound of lean ground beef (used for flavor non substance)
- 1 small-medium white onion
- 2-4 garlic cloves (depending on what you like)
- 2 medium russet potatoes
- 5 cups low-sodium chicken broth
- 2-3 cups water
- a few shakes of caraway seeds, basil, and parsley
- salt and pepper to taste
First, get the meat cooking in a separate pan with some caraway seeds, basil, parsley, salt and pepper. (We are using such a small amount of meat to highlight the cabbage, not take over the dish. We are using it for flavor, not substance.) Once the meat is cooking, fill your biggest pot with the low-sodium chicken broth and water and turn the heat on high.
Chop potatoes into small cubes. Chop fine the onion and garlic. Shred cabbage, make sure there aren't any long bits of cabbage...it will be difficult to get onto the spoon and into your mouth otherwise.
Put the browned meat, chopped potatoes, onion, garlic, a few shakes of caraway seeds, basil, salt and pepper into the boiling broth. Simmer 10-15 minutes. Once the potatoes have softened up, add the shredded cabbage and put the lid on the pot. Simmer for another 10-15 minutes. Once the cabbage has softened up, soup is ready!
Enjoy!
Monday, March 18, 2013
Chocolate Chip Cookies
Last night Jordan and I were hankerin' for somethin' sweet. I looked online for maybe 10 minutes for a clean eating treat and finally we decided upon cookies.
I used this recipe as a base, but we didn't have some of the stuff so we had to do all sorts of substitutions and so I'll post the recipe we used after all was said and done.
Ingredients:
Preheat oven to 350 degrees. In a large bowl mix together flour,Truvia, salt, and baking soda. In a separate bowl blend eggs, soft butter, and vanilla.
Put wet ingredients into the flour mixture and mix well. (At this point we realized there was not enough liquid in the original recipe, so we started adding almond milk. Add little by little until your dough has the right consistency.) Add chocolate chips into the dough.
Make your cookies into flat balls, bake for 10 minutes.
Our cookies turned out really well and look just like the cookies in the link above. Just remember a cookie is still a cookie and to eat in moderation!
I used this recipe as a base, but we didn't have some of the stuff so we had to do all sorts of substitutions and so I'll post the recipe we used after all was said and done.
Chocolate Chip Cookies
By: Lexi LottIngredients:
- 2 1/2 cups whole wheat flour
- 1/2 cup Truvia natural sweetener
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup butter
- 1 teaspoon vanilla
- 1/2 - 3/4 cup chocolate chips
- 1/2 - 3/4 cup almond milk
Preheat oven to 350 degrees. In a large bowl mix together flour,Truvia, salt, and baking soda. In a separate bowl blend eggs, soft butter, and vanilla.
Put wet ingredients into the flour mixture and mix well. (At this point we realized there was not enough liquid in the original recipe, so we started adding almond milk. Add little by little until your dough has the right consistency.) Add chocolate chips into the dough.
Make your cookies into flat balls, bake for 10 minutes.
Our cookies turned out really well and look just like the cookies in the link above. Just remember a cookie is still a cookie and to eat in moderation!
Tuesday, March 12, 2013
Veggie Stew
When I made this soup I didn't follow a recipe, I just took a look in my fridge and pantry and threw in a little of everything. If you don't have an ingredient I've listed, don't worry about it. If you want to add something I didn't list, go for it!
Ingredients:
Directions:
Veggie Stew
By: Lexi Lott
Ingredients:
- 2-3 C water
- 20 oz low sodium chicken broth
- 1-1.5 lb. lean ground beef (you could use ground turkey or even chicken)
- 3-4 cloves of garlic
- 2 small zucchini
- 1 large onion
- 2-4 carrots
- 4-5 stalks of celery
- 2-3 florette of cauliflower
- 1 can of black beans (drained and rinsed)
- 1 can of tomatoes (do not drain)
- olive oil
- dried herbs of your choice (I used herbs de province, parsley, and a couple bay leaves)
- salt and pepper
- Parmesan
Directions:
Brown meat in hot olive oil. Add minced garlic, herbs, and salt and pepper.While your meat is cooking add to a separate pot, water, chicken broth, chopped zucchini, onion, carrots, celery, cauliflower, black beans, tomatoes (do not drain, dump in the whole can), and bay leaves.
Once the meat is cooked through and garlic is translucent add to the pot, cover, and simmer 30 to 40 minutes. When ready to serve, top with a little parmesan and voila!
Makes: 5-6 servings
Saturday, March 9, 2013
Getting Healthy
Last Sunday at church we had a lesson based on the talk Of Regrets and Resolutions by President Dieter F. Uchtdorf. At the start of the lesson, the teacher, which happens to be one of my good friends, asked us to write down some regrets of the past year. I had a few initial thoughts, but as I went home and really thought about the lesson I started thinking not of my regrets, but of how I could stop having regrets.
One of my biggest regrets is my health. When I was a kid I played multiple sports and was ALWAYS on the field, court, or track! Sports were my life until my junior year of high school when I tore my ACL. Everything that I had ever known was gone and I had to find new things to fill my time. That is when my activity level went to zero and I started gaining weight. Since then I have not worked out consistently and have not really taken charge of the food that goes into my body. Since last Sunday I have realized that my health has consistently been a looming disappointment and regret for me. I've decided to finally take charge! No, I don't have any grand plans to workout or become the ripped goddess that is so readily pushed on me by the media, but I have decided to become more vigilant and decisive about the food that goes into my body.
A couple days ago I watched a video called Vegucated (on Netflix). This documentary is all about Veganism. I had never explored the vegan option, but after watching this documentary I was appalled at the treatment of animals, disgusted with the idea of animal food products, and ready to change my diet to be plant based rather than meat and dairy based. Now, I'm not saying I'm going to choose the vegan route, mainly because I know it would be very difficult for me to entirely cut out all meat and dairy products, but there was a quote in the documentary that I felt was completely relevant to my attitude. "Being vegan is about minimizing the suffering of animals," or in other words I can minimize my intake of animal products. I'm not going to become an animal activist and and I don't believe that our meat eating culture will change any time soon, but I do believe that as Americans we overeat animal products as well as sugar, unhealthy fats, and a limitless amount of other products. I guess it boils down to this: I learned how meat comes to be in stores, our bodies don't need all that meat to sustain life, and there are alternate options to the meat and potatoes diet.
The next video I watched is called Hungry for Change (also on Netflix). This was an absolutely amazing video! It was really educational and was put in terms that a non-scientist could understand. It touched on the fact that there is sugar in nearly everything in grocery stores, that Americans are eating more food than ever and yet not getting any nutrients, and that health is 80% based on the food you eat! The video emphasized the importance of eating clean foods and putting the required nutrients into your body. Our bodies are not sure how to break down and store all the crap we put in it so when we put good foods into it, it recognizes the change and immediately begins functioning and looking how it ought to....how we all want it to.
I would highly recommend watching these two videos if you are in need of inspiration to change your eating habits!
As I was searching for some kind of eating clean guide I stumbled upon a book at the library by Tosca Reno. Her website, Eating Clean, is great! Eating clean is about eating lean protein, complex carbs, and good fats, aka fruits and veggies, lean meat, eggs, seeds and beans, and SO many other healthy options.
I've already started changing my attitude towards food and being healthy by watching the above mentioned videos and by reading clean eating articles and books. This is going to be a permanent change and lifestyle for me and my family. It is not about me not being able to have a slice of cake, it is about me having the option to have the cake but not wanting the cake.
To go back to last Sunday and the lesson that started this all: my life on this earth is short and precious and I want to be my best self in order to enjoy each moment. I have been blessed with this wonderful body that used to be agile enough to jump hurdles, quick enough sprint down a court, and strong enough to kick a soccer ball the length of the field. I may not be able to do those things anymore, but at least I can look like I can!
One of my biggest regrets is my health. When I was a kid I played multiple sports and was ALWAYS on the field, court, or track! Sports were my life until my junior year of high school when I tore my ACL. Everything that I had ever known was gone and I had to find new things to fill my time. That is when my activity level went to zero and I started gaining weight. Since then I have not worked out consistently and have not really taken charge of the food that goes into my body. Since last Sunday I have realized that my health has consistently been a looming disappointment and regret for me. I've decided to finally take charge! No, I don't have any grand plans to workout or become the ripped goddess that is so readily pushed on me by the media, but I have decided to become more vigilant and decisive about the food that goes into my body.
A couple days ago I watched a video called Vegucated (on Netflix). This documentary is all about Veganism. I had never explored the vegan option, but after watching this documentary I was appalled at the treatment of animals, disgusted with the idea of animal food products, and ready to change my diet to be plant based rather than meat and dairy based. Now, I'm not saying I'm going to choose the vegan route, mainly because I know it would be very difficult for me to entirely cut out all meat and dairy products, but there was a quote in the documentary that I felt was completely relevant to my attitude. "Being vegan is about minimizing the suffering of animals," or in other words I can minimize my intake of animal products. I'm not going to become an animal activist and and I don't believe that our meat eating culture will change any time soon, but I do believe that as Americans we overeat animal products as well as sugar, unhealthy fats, and a limitless amount of other products. I guess it boils down to this: I learned how meat comes to be in stores, our bodies don't need all that meat to sustain life, and there are alternate options to the meat and potatoes diet.
The next video I watched is called Hungry for Change (also on Netflix). This was an absolutely amazing video! It was really educational and was put in terms that a non-scientist could understand. It touched on the fact that there is sugar in nearly everything in grocery stores, that Americans are eating more food than ever and yet not getting any nutrients, and that health is 80% based on the food you eat! The video emphasized the importance of eating clean foods and putting the required nutrients into your body. Our bodies are not sure how to break down and store all the crap we put in it so when we put good foods into it, it recognizes the change and immediately begins functioning and looking how it ought to....how we all want it to.
I would highly recommend watching these two videos if you are in need of inspiration to change your eating habits!
As I was searching for some kind of eating clean guide I stumbled upon a book at the library by Tosca Reno. Her website, Eating Clean, is great! Eating clean is about eating lean protein, complex carbs, and good fats, aka fruits and veggies, lean meat, eggs, seeds and beans, and SO many other healthy options.
I've already started changing my attitude towards food and being healthy by watching the above mentioned videos and by reading clean eating articles and books. This is going to be a permanent change and lifestyle for me and my family. It is not about me not being able to have a slice of cake, it is about me having the option to have the cake but not wanting the cake.
To go back to last Sunday and the lesson that started this all: my life on this earth is short and precious and I want to be my best self in order to enjoy each moment. I have been blessed with this wonderful body that used to be agile enough to jump hurdles, quick enough sprint down a court, and strong enough to kick a soccer ball the length of the field. I may not be able to do those things anymore, but at least I can look like I can!
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