Nachos

I was craving some nachos for lunch. So here's nachos with a clean heathy eating twist. 

Nachos

1 serving

2-3 corn tortillas, each cut into 6 pieces

Toppings

Meat (1/2-1 cup)

Mozzarella cheese (1-2 tbs)

Tomato (1 medium tomato diced)

Onion (1-2 tbs diced)

Guacamole or mashed avocado (1-2 tbs)

Turn on your broiler and place rack about 6 inches from the heat. 

Place cut tortilla on baking sheet. Broil about 3-5 inches each side until toasted to your liking.  

Place chips on plate. Sprinkle with cheese. Add chicken, tomatoes, onions, then top with guacamole. 

21 day fix (2 tortillas) 1 yellow 1

Red 1 blue 1/2 green 

Chicken and Roasted Vegetables

This has become my quick go-to meal that my family loves.  It's also a versatile recipe that can be used for different flavors.

Chicken and Roasted Vegetables

Serves 6

3 Chicken Breasts diced

6 cups of vegetable diced
some of my favorites include

• Broccoli
• Zucchini
• Onion
• Red Pepper
• Carrots

Seasoning Options

• BBQ - Marinade your chicken in BBQ sauce for at least 30 minutes
• Garlic Herb - Sprinkle Veggies and Chicken with Mrs. Dash Garlic Herb
• Teriyaki - Marinade your chicken in teriyaki sauce for at least 30 minutes

Preheat oven to 450 degrees.  Line baking pan with foil and spray with cooking spray.

Place vegetables on pan.  Place chicken on top and mix in with vegetables.  

Cook for 20-30 minutes until chicken is done.  If you like a little char on your veggies, place under broiler for 5 minutes.  

Serve over rice or quinoa.

21 day fix - Separate chicken and vegetables out for 1 Red and 1 Green

Chicken Stroganoff

I really needed some saucy comfort food.  So I made a healthy version of stroganoff. Hope you enjoy as much as we did.

Chicken Stroganoff 

Serves 4-5 people

1 1/2 tsp coconut oil 

2 large chicken breast, diced

1 small onion, diced

Pinch of Salt and pepper

1 8 oz package of mushrooms, sliced

2 cups chicken stock

1 garlic clove, crushed

2/3 cup Greek yogurt nonfat 

1 tbs cornstarch 

Preheat pan over medium high heat. Place coconut oil in pan.  After coconut oil is warmed, place chicken and onion in pan. Sprinkle with pinch of salt and pepper.  Brown together for about 10 minutes, until chicken is cooked through. 

Add sliced mushrooms, garlic and chicken stock. Bring to a boil.  Turn down heat to low.  Simmer for 3-5 minutes until mushrooms soften. Fold in yogurt.  Combine cornstarch with 1/4 cup of water.  Whisk, then add to liquid in pan. Stir till slightly thickened. 

Serve over rice. 

21 day fix: 1 red (one container of chicken mixture)

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Clean Eating Tips

What are my go to foods that make clean eating a little easier? Here's a couple to name a few.

Mrs. Dash http://ow.ly/10E3SO (I use this in place of salt for a majority of my dishes I make)

Crio Bru http://ow.ly/10E3WT (super health hot chocolate)

Trader Joes Chocolate Covered Cocoa Nibs http://ow.ly/10E42z (1 calorie per nib!!)

Crunchmaster Original Crackers http://ow.ly/10E4et

YOU ARE WORTH IT!

https://instagram.com/p/BECTkcHtcnT/

I’ve struggled with anxiety, depression, and weight gain all of my adult life.  It peaked this November when my husband started traveling frequently with his job.  The first two months were hard.  I felt lost.  

In December, my friend reached out, offering a new workout program.  My therapist at the time said I needed to so something for me to be better for my kids.  So this workout program became “my time.”  My ‘WHY” that got me started was my kids.  I needed to be better and healthier for them.  

In January, I started working out for 30 minutes everyday.  Along with working out, I started eating right.  

After feeding my body with the nutrients it needs and exercising everyday, I noticed improvements in my life.  I was more patient with my kids, the knot of anxiety in my stomach lessened day by day, and most importantly I was starting to enjoy life as a mother and wife again.  

I’m a better Mom, better Wife and better Me.  

It’s hard as mothers to remember to take care of ourselves.  But when we take care of ourselves, we take care of our family.  YOU ARE WORTH IT!

Brown and Wild Rice Blend

One thing that drives me nuts is the Rice Blends from the store.  Most of them have tons of added salt and preservatives.  So I started making my own.  I make this once a week and use it throughout the week.  I love the nutty flavor of this rice.  Here's my recipe for your rice steamer.

Brown and Wild Rice

Serves 8-10

1/2 Cup of Wild Rice

2 Cups of Brown Rice

6.5-7 Cups of Liquid (water, broth, or a combo of both)

Place your rice in a strainer and rinse it off with water. Place in your steamer.  Add liquid.

Place steamer on brown rice setting.  Should take around 2-3 hours to cook depending on your steamer.  

If you find the wild rice isn't cooked to your liking, soak it in warm water for 1-2 hours before you cook it.