Recipes

Sneaky Mom vs Picky Eaters

My 2 and 3 year old battle me on their veggies every day! So I had to become a veggie ninja and learn ways to sneak them into their diets.  Here is the biggest winner so far…..

PB&J Smoothie!

1 scoop Strawberry Shakeology

handfull of Spinach (I am an approximator in the kitchen)

1 heaping tsp almond butter

2 sliced strawberries

ice

water

The strawberries and almond butter mask the spinach and the kiddos get a ton of vitamins and minerals from the Shakeology as well. Check out how I make it here :   PB&J Smoothie for Kids: http://youtu.be/DDXZ09bTEPY

Sneaky Mommy for the veggie win!

Recipes

Baked Chicken Wins with the Kiddos!

Tonight I decided I was going to try to make some chicken that I could pass off as chicken fingers on my toddlers.

I have a 2 year old that will devour anything out in front of her and then I have a 3 year old that decide a few moths back that unless it was in a fried or breaded form she wasn’t eating any meat. So while trying eat healthy as a family this ha been a bit of a challenge. Tonight mommy gets a tic in the Win column!!

We are preparing to do a Whole 30 as a family as well so I thought I better start transitioning into more wholesome options that are kid approved.

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I mixed in a food processor

1/4 cup flax seed meal
1/4 cup coconut flour
1oz cashews
2 Tbsp chia seed
1 Tbsp Mrs Dash Salt free seasoning (I would have adde more but I ran out)

Sliced chicken breast into thin strips and coated in the “no bread” coating.

Place the chicken strips on a sheet pan with a small amount of olive oil sprayed on to prevent sticking

Bake at 375 until fully cooked through. It was about 20 min for mine but the thickness of the chicken strips will determine how long it is needed.

Voila! Kiddo approved baked chicken fingers😃

My Journey

Meal Prep, and more prep, then a little more prep

This afternoon I spent about 3 more hours prepping food, chopping veggies, putting together amazing lentil and quinoa salads, cooking rice and black beans.  It was a lot of work but worth it to make the first week of the Ultimate Reset go as smoothly as possible.  Plus it was nice to see my fridge organized in nice little containers and snack baggies for at least a few hours.

I am nervous and excited to get started tomorrow!  The recipes are all very easy to follow I am more concerned about forgetting to take a supplement at the correct time.  I am setting up timers and reminders on my phone to help me stay on track.  Starting first thing in the morning we will be taking Mineralize, Optimize, Alkalinize, and Sooth.   All off these supplement are all naturally derived and function separately to help reclaim our systems and start the first phase of the reset.

 

What am I expecting from day 1?   A headache from lack of caffeine, a strong desire to do some intense form of cardio or weight lifting (all discouraged during the reset), and maybe some irritation from not getting my Shakeology.    Fingers crossed it is smooth and easy!

 

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Want more info on the reset?  Check it out HERE

Recipes

Clean Eating Phad Thai with Veggie Noodles

For Mother’s Day I purchased myself this awesome little veggie sprializer Image at Bed Bath & Beyond, best $15 spent on a kitchen tool!!

Tonight I made this amazing Phad Thai style dish.  It was:

1 carrot spiralized

1 green zucchini squash spiralized

1 yellow zucchini squash spiralized (don’t think that is a word, but I just made it one)

1 package extra firm organic non-GMO tofu Grilled with a little sesame oil

1 tbsp minced garlic

A little rice vinegar, grated ginger root, 2 tbsp peanut butter and sesame oil to top it off.

I added some heat to mine with some dried thai chilis at the end.  It was so awesome even my girls loved it!!I will definitely make this again and get more precise measurements so I can add the nutritional content.

 

Recipes

Paleo Southwest Burger w/ Guacamole….nom nom

Check out this amazing an simple paleo burger recipe! Makes my mouth water just thinking about this.

Paleo Southwest Burgers with Guacamole

Ingredients
2 lb grass-fed ground beef
2 tablespoons chopped fresh cilantro, divided
1 tablespoon Southwest seasoning
3/4 teaspoon garlic salt
1 teaspoon pepper, divided
1 tablespoon coconut oil, melted
2 ripe avocados
1 lime, juiced
1 teaspoon garlic powder
1 head iceberg lettuce, leaves separated
Instructions

Preheat grill to medium-high heat. Combine beef, 1 tablespoon cilantro, Southwest seasoning, garlic salt and 1/2 teaspoon pepper in a large bowl; mix just until blended. Shape beef mixture into 6 equal patties. Place patties on a grill rack rubbed with oil. Grill, covered with grill lid, 6 minutes per side or until no longer pink and a thermometer reads 165 degrees. Peel avocados, and mash with a fork until chunky. Add lime juice, garlic powder, remaining 1 tablespoon cilantro and 1/2 teaspoon pepper. Mix well. Assemble burgers with lettuce leaves (as the bun), patties and guacamole.
Recipe Serves 6

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