Tag Archives: foodie

Enchilada Lasagna

Hi Friends! Happy Friday!

Whew this week was a long one! Filled with some great adventures and not nearly enough sleep.  I did get a 4 hour nap on Easter Sunday, and I wasn’t too sad about that!
This week I had to get my computer fixed (battery died) and they get a new charger cord too! I was really happy to find an Apple cord for $25 vs $80!
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Some sort of insect bit my ring finger and it swelled so much I thought I might have to get my rings cut off! I was FINALLY able to get my rings off yesterday, and it is beginning to heal but I am not putting my rings back on till it is 100%! Man my hand feels naked!

I have been working on perfecting a new blueberry pancake recipe! My little guinea pigs have been eating them happily! I even managed to make one look like a bunny! I def need to tweak a few things and get some much better pics! LOL

Did anyone else get to watch the Boston marathon documentary?? Wow, so so good! The Hubs and I went to see it for a mini date night.  We were both laughing and crying the entire time.  It was so well put together! What an incredible night it was!
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No onto this weeks recipe! I enjoy cooking for my lovely nanny family, friends & family and I love getting to try out new recipes! I always poke around Pinterest and get new ideas.  I hardly follow the recipes to the T, cause I like to change up some of the ingredients or use things that I am not allergic too.  I have been so into zucchini lately.  Making zucchini lasagna, zoodles, zucchini taco boats, zucchini pizza and the old standby, roasted zucchini.
I have seen pics for a few recipes for zucchini roll ups, and I have yet to get them to work right.  I took a few different recipe ideas and turned them into my own creation 🙂

Today for Foodie Friday I am linking up today with Farrah from Fairyburger (Big birthday girl!!!!) and  Annmarie from the Fit Foodie Mama for Pinterest interest themed week!
I have to say this did not photograph very well.  It was hard to see all the amazing layers of flavor!

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Ingredients

  • 4 med sized zucchini
  • 1 tsp + 1/2 tsp pink salt
  • 2 lbs organic boneless, skinless chicken breast
  • 1 med can enchilada sauce
  • 1 med can green chilies
  • 2 cups grated Monterrey jack cheese

Directions

  1. Pre-heat oven to 350* and lightly grease a med size baking dish (I used 9×7)
  2. Wash and remove ends of zucchini.  Slice each zucchini into thin slices.  Place them on a baking sheet and lightly salt both sides of each slice. Set aside for about 20 min.
  3. Cut chicken into large chunks.  Fill a large saucepan with water & 1 tsp salt and add chicken.  Bring water to a boil and cook chicken for 7-10 min or until fully cooked with no pink in the middle.  (Time will change depending on the size and thickness of each piece of chicken.
  4. Once chicken is cooked place it in a blender or food processor and gently pulse to shred the chicken.
  5. Return the shredded chicken to the sauce pan.  Add about 1/2 can of enchilada sauce and the chilies to the chicken, mix well.
  6. Cover the bottom of the baking dish with some of the enchilada sauce.
  7. Layer the zucchini over the sauce then add a layer of the chicken mixture.  Lightly sprinkle a handful of cheese over the chicken.  Continue layering until all ingredients are used (about 3 layers).
  8. After the last layer pour the remaining enchilada sauce on top and add the renaming cheese on top of that.
  9. Bake for 25-40 min, depending on the thickness of the zucchini. It is finished when a knife slices smoothly through all the layers of the lasagna.
  10. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some kitchen cleanse recipes.

May you be filled with joy and health!

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Plantain Chips with Guacamole

Hi friends!
Happy Friday!

If you have known me for any period of time, you most likely know my most favorite place on earth, Costa Rica!  The country is beautiful, the people are the most friendly I have met in all my travels, and the food, oh the food!  Since my first trip in 2000, I have been there a total of 10 times.  My last trip was Dec 2015 where I took my husband for the first time! It was so fun to experience a country I loved through his eyes!

Like I said, the food is so amazing! I have loved learning to cook typical Costa Rican food on my different trips! My BFF who lives there and his mom have taught me many things over the years!

Since we are celebrating international food day today for Foodie Friday, I will share with you one of the most simple things I made that is inspired by my times in Costa Rica!
Today for Foodie Friday I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for international themed week!

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Plantains Chips with Guacamole

Ingredients

  • Large plantain
  • Avocado oil- to coat pan and plantain chips
  • Himalayan Salt- to taste

Directions

  1. Peel plantains and slice into thin chips (I used my food processor, but you can use a sharp knife too).  Place them in a bowl.
  2. Drizzle avocado oil on the chips and season with salt to taste.
  3. Coat a frying pan with avocado oil and bring to medium heat.
  4. Place a layer of the chips in the pan and cook for 3-5 min.  Flip the chips and cook for another 3-5 min, or until golden brown on both sides.
  5. Serve with guacamole or enjoy plain!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some allergen-free recipes.

May you be filled with joy and health!

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Golden Chili 

Happy Friday dear friends!!!!

What a week it has been! Spring has def sprung here in Texas. The weather was gorgeous this week with lots of sunshine and breezes!

If you missed it yesterday, I posted a bit of a long overdue health update. There will hopefully be some answers in the next week or so!!

Despite it being the first day of spring this past week, I got an inkling for chili as I saw so many pics of snow from my friends and family who still live up north!

Today for Foodie Friday I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a Food Blogger Love themed week! So I want to share with you a few chili recipes from some of my awesome blogger friends!

Chili Powder Free Slow Cooker Turkey Chili (Gluten Free, Bean Free) from Susie at Suzylyfe
Best Chili Recipe Ever from Kalee at Sorey Fitness
Jackfruit Chili Recipe from Debbie at Coach Debbie Runs
Fall Chili and Cornbread from Samantha at Simply Samantha
Slow Cooker Vegetarian Chili from Erika at MCM Mama Runs
Hot Mama’s White Bean Chicken Chili from Farrah at Fairyburger
Chipotle Turkey and Sweet Potato Chili from Dixya at Food Pleasure and Health
Smoky Bean Chili from Jill at Jill Conyers
Hearty Vegetable Lentil Chili from Jessica at Nutritioulicious
Crock Pot Award Winning Vegetarian Chili from Julie at Running in a Skirt

Take some time to browse and save these awesome recipes!!

As I have learned more about spices and their health properties, I have come to love turmeric! I have begun to add it to my soups, smoothies, salads, and even when I make some desserts!  Even the Hubs has noticed some of the benefits of turmeric in his own life!

Golden Chili

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Ingredients

  • 1 lb organic ground turkey, cooked to crumbles
  • 2 large cans organic crushed tomatoes
  • 1 small can rotel
  • 3 cans organic tri-blend beans (or 1 of each- black, kidney &a pinto beans), drained and rinsed.
  • Spices to taste (1-2 tsp) Himalayan salt, paprika, chili powder, black pepper, cumin
  • 3 TBS + extra for toppings turmeric

Directions

  1. In a large Dutch oven or slow cooker, add all the ingredients. Still well.
  2. Cook for 8-12 hours on low heat.
  3. Enjoy with a sprinkle of turmeric on top 🙂

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some citrus recipes.


May you be filled with joy and health!
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Scalloped sweet potatoes 

Hello friends!  Thank you for joining me this week for National Eating Disorder Awareness week!  It holds a special place in my heart as it has been something that has affected my life very deeply.  In case you missed the other posts, you can check them out here, here and here 🙂
As we head towards the first weekend in March I have been thinking about heritage.  Since my husband is part Irish, it is fun to think about different Irish traditions.  When I lived in Chicago it was fun to see the river turn green and participate in some fun Irish themed races!  Along with fun traditions are fun foods!  With some of the health testing I have coming up, my food has been pretty limited.  I got a little creative in the kitchen and made a slightly different version to the traditional Irish scalloped potatoes!
img_2703I am linking up today with with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a Heritage themed week!

Since I have an abundance of sweet potatoes, they were my inspiration!

Scalloped Sweet Potatoes

Ingredients

  • 1 large organic sweet potato
  • 2 large organic gala apples
  • 1/2 cup + 1 TBSP organic coconut oil
  • 2 TBSP organic cinnamon
  • 1/2 TBSP organic coconut sugar

Directions

  1. Pre-heat oven to 350*
  2. Grease med (I used 9.25″ x 7″) baking dish with 1 TBSP coconut oil
  3. Using a food processor, slice sweet potato and cored apples into thin slices.
  4. Heat remaining coconut oil till melted and add in the cinnamon and sugar.
  5. Using a lasagne technique, layer the slices of sweet potato and apple. Drizzle the coconut oil mix between layers. End with the sweet potatoes and a the remaining mixture of coconut oil and spices.
  6. Bake for 35-40 min, or until the sweet potatoes are soft.
  7. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some pack your lunch recipes.

May you be filled with joy and health!
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Year Recipe Recap

Hello friends and happy Friday!
I hope you all enjoyed your Thanksgiving.  I know we had some delicious food and have so much to be thankful for this year.

Life has been pretty crazy lately between some travels, getting over bronchitis, pet sitting, getting things settled with the hubs new job & car, making plans for an upcoming market I will be selling my homemade beauty products at, settling travel plans for the holidays, studying, and attempting to get rest and workouts in! And I decided last night to have a small holiday party before all the craziness begins!
I have been doing lots of cooking, but not a whole lot of recipe creation (unless you count my first attempt at stuffing that turned out awesome), so I want to bring back some recipes today from earlier this year!

Today I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for a Free for all themed week!
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Taco Soup
Gefüllte Paprika
Easy Black Bean Soup
Gluten Free Breakfast Panini

Spring Rolls
Blackberry & Avocado Salad
Gluten Free Pizza
Butternut Squash Nachos

Carrot Fries
Breakfast Waffle Quesadilla
Scottish Porridge
Chocolate Chippers

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some Holiday Baking themed recipes!

May you be filled with joy and health!
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Roast Away

Hi friends!
Happy Friday!
Opps, I just realized I never filled you in on my fun Sweat Pink sister time last weekend and some of the other good things happening.  Last weekends shenanigans will have to wait just a bit, but here are a few fun things that went on this week!

My attempt at getting pics of the super moon!

Enjoyed a little Thanksgiving feast at the kiddos school 🙂
img_7705Finally got in a few workouts after begin sick all last week.

Made some homemade bird feeders for the back yard! Kids had a blast and ate more peanut butter than we used for the feeders! Haha
img_7719Made a hoot of a fruit tray for my small group 🙂

Speaking of fruit, it is national vegan month.  Despite so much focus being on turkey recipes, I have seen a lot of yummy vegan recipes from some of my fellow blogger friends!  (Will post a few soon)
For my meat loving friends, this recipe really was filling, flavorful, and added lots of color to the plate!

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our Vegan themed week!

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squash-collage
Roasted butternut Squash with Red Pepper and Apple

Ingredients

  • 1 Med butternut squash, peeled, chopped into cubes
  • 1 Red pepper, cored and chopped
  • 1 Apple, cored and chopped
  • 2 Tbsp Avocado oil
  • Spices- Thyme and rosemary for taste

Dirctions

  1. Pre-heat oven to 425* F.
  2. Spread oil on a baking sheet covered in parchment paper or baking mat.
  3. Place chopped squash, pepper & apple on baking sheet.
  4. Add spices and mix to ensure even coating.
  5. Bake for 25-30 min or until all food is tender.
  6. Enjoy on a salad, with quinoa or just by itself!

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by AnnmarieFarrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)

Thanks again for stopping by! Join us again next week for some free for all themed recipes!

May you be filled with joy and health!
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Veggies, veggies, veggies! 

Happy Friday friends. Oh I’m so glad it is Friday. It was a bit of a rough week (more about all that soon) but made it through!

Something you may not know about me is that I was a vegetarian for several years.  I have never been much of a meat eater to begin with, and one summer during jr high my sister and I decided to try it out.  I ended up enjoying the lifestyle and stuck with it for a few years after that.  I am not strictly a vegetarian any longer, but I do enjoy my veggies.  I prefer them over meat most days.  I married a huge meat eater, but he does let me cook vegetarian meals here and there 😉
October is vegetarian awareness month!  Did you know there are different types of vegetarians?

  • Ovo-vegetarian: Eats eggs but no dairy
  • Lacto-vegetarian: Eats dairy but no eggs
  • Lacto-ovo-vegetarian: Eats both dairy and eggs
  • Pesco-vegetarian: Eats fish and seafood

This month we have been trying a few more vegetarian dishes than we normally have.  I saw some other fun ideas on Dietitians on Demand. 

  • Visit your farmers’ market and buy local fruits and vegetables. This is a great way to give back to your community and also learn about the produce grown in your area seasonally.
  • Go meat-free for the month of October. Give it a try! Meatless meals do not have to be taste-free! Research some new recipes online and even try some vegetables you’ve never heard of.
  • Participate in Meatless Mondays. This is a better option for those not ready to fully commit to being meat-free. Try and spend only one full day a week without meat! Learn more here.
  • Host a vegetarian potluck at work. Join us at Dietitians on Demand and host your own meat-free potluck! Our employees will each be bringing in an item containing at least one vegetable or fruit to share. Creativity is encouraged.

To celebrate this month we are kicking off this month of Foodie Friday with vegetarian recipes.

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our vegetarian awareness themed week!

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Butternut Squash Veggie Hash

Ingredients

  • 1-1/2 butternut squash, peeled
  • 1 red pepper, washed, cored and chopped into cubes
  • 3 cups kale, washed and chopped into smaller pieces
  • 1/2-1 cup vegetable broth
  • 1 TBS avocado oil
  • 1 clove of garlic minced
  • Spices to taste- salt, pepper, red pepper flakes, paprika, cumin

Directions

  1. Spiralize the butternut squash (if you don’t have a spiralizer, just slice & chop into cubes) (the link is not affiliate, just the one I have and enjoy using)
  2. Heat oil in a large pan and add the garlic.
  3. Once garlic browns, add the butternut squash and half of the broth.
  4. Cook squash for 5-7 min or until it begins to soften.
  5. Add in the red peppers and continue to cook.
  6. Add spices to taste more broth if needed to help the squash cook faster.
  7. Once the squash is fully softened, add the kale to wilt in.
  8. Once kale has wilted, serve and enjoy.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by AnnmarieFarrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)
  • Join us next week for some Choctober themed recipes! It is gonna be amazing!!!

Be filled with joy and health!
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