Weekend Update

Hi Friends!

How was everyone’s weekend? I had an amazing BBQ steak dinner (not cooked by me, I can’t grill steak) with some girls from work. The lady that hosted even bought a bottle of the special steak sauce from Japanese Village. Have you been there? It’s a teppanyaki restaurant…you know, where they cook in front of you and throw the knives and your dinner in the air? It’s fun…and Holy F, the steak sauce is life changing.

Sunday I cooked up some delicious freezer fillers for one of my besties. My freezer is full and I had a hankering to do some prep. I know, I know, what’s wrong with me?

LIKE TO COOK

I live for this shit. For real. Finding recipes, planning meals, building grocery lists, aaaand the best part…GROCERY SHOPPING!! Seriously, I love it. I’ve looked into signing up for Spud (Sustainable Produce Urban Delivery), but I think I would miss grocery shopping. Has anyone out there tried Spud? I might have to give it a whirl cuz sometimes, despite my love for the grocery store…

Meme

I shopped Saturday morning and cooked for a couple of hours in the afternoon, then worked for another 6 hours or so on Sunday. But really, it could have all been done in a day. You just have to be prepared and efficient with your time. My number one tip would be to do all of your veggie prep at once. I actually go through all of the recipes first, and list out what needs to be cut up for each meal (ie. Carrots: 1 cup diced, 1 cup sliced, extra for veggie bags). I find this to be a huge time saver, rather than cleaning a pepper and dicing it for one meal and then coming to my next recipe and realizing that I need another diced pepper. I also cut up extra carrots, celery, peppers etc. and throw them in ziplocs for lunches. Need peeled and diced butternut squash for veggie burgers? Prep 2 and you have a side dish ready to go during the week. It’s all about using my time wisely so I can be as lazy as possible during the week. #truth

So, what did I make you ask. Well…

  • Blueberry & Banana Baked Oatmeal – these little oatmeals are so cute. And also, so delicious. The base recipe is from Oh She Glows Portable Baked Oatmeal and they are super customizable. Apples and cinnamon would be good, strawberry-banana…I added blueberries to the batter, and put sliced banana at the bottom of each jar for a yummy surprise. Throw it in the microwave and enjoy with a splash of cream or a scoop of vanilla or coconut greek yogurt. YUM.
#MasonJarsAreTheNewTupperware

#MasonJarsAreTheNewTupperware

Sidenote – I have recently fallen in love with mason jars. You can bake in them, freeze them, they’re dishwasher and microwave safe, aaand they’re like a buck a piece so if one breaks, or you forget one in the fridge and it becomes a science project, pitch it. It’s a buck.

  • Spicy Butternut Squash & Black Bean Burgers – these are SO good. I’m totally into veggie burgers lately. They’re a great freezer staple for a delicious, hearty meal that is quick & easy. #thatswhatshesaid. I didn’t bother saving the squash seeds…seriously, who has time for that? Not this kid. I just threw in a handful of pumpkin seeds. I cook my burgers in the oven, on a cast iron griddle, at about 400°F for 10-15 minutes per side. We typically eat them sans bun, with a scoop of greek yogurt on top and kale chips on the side. If you want more spice, stir some sriracha or adobo sauce (from those canned chipotle peppers) into the yogurt. Ooh and guac would be delicious too! (Mental Note – add avocado to the grocery list).
Yum!

Yum!

  • Indian Cauliflower & Lentil Soup – This soup is from the Oh She Glows cookbook, by Angela Liddon. I tried it last weekend at the Elan Performance Ignite2015 Retreat and had to make it again. My friend Rebecca (*see below for Rebecca’s Turkey Lentil Muffins from the Nourish cookbook) hosted this amaaazing weekend and my Man sent me on the retreat as a Christmas gift. We did pilates, snowshoed, soaked in the hot tub (and then made snow angels), ate some delicious vegetarian fare, and created vision boards. It was such a fun and inspiring weekend. Anyway, to the food…we had this soup for lunch one day and it is SO good. The sweetness of the potato, the spice of the curry and turmeric, and you pretty much can’t go wrong with cauliflower in my books. Make this! I don’t have a picture of the finished product, but trust me, it’s beautiful and delicious, just like everything else in this amazing cookbook.

*COOKING LESSON: If you are going to be doubling a recipe (as I did with this soup), always ensure that your pot is going to be big enough. Otherwise this happens…

IMG_2478

Whoops!

…and you end up wasting an hour of precious cooking time cleaning soup off of (and out of) your stovetop. Fun Times.

  • Nourish Turkey Lentil Muffins – these are sooo tasty and another huge hit from the Nourish cookbook. Nourish is all about clean eating. The recipes are full of real food, with wholesome and accessible ingredients, and the photos in the book are beautiful. A couple of our other favourites are the Wild Spaghetti and the Lean Mean Black Bean Burgers. These turkey muffins are packed with veggie goodness and the pumpkin seeds and cranberries add sweetness and crunch. Check out a few more of Rebecca’s delicious clean-eating Nourish recipes here.
Make These Now!

Make These Now!

  • Spinach, Mushroom & Goat Cheese Mini Quinoa Cups – these are inspired by the Mini Ham and Cheese Quinoa Cups from Iowa Girl Eats. I swapped out the ham and zucchini for sautéed mushrooms and spinach, and the cheddar for crumbled goat cheese. I love these because they are another super easy, super customizable and (most importantly) delicious freezer staple. Don’t like spinach and mushrooms? Try ham/broccoli/cheddar, or turkey/ham/swiss, or chicken/black bean/jalapeno havarti…you basically have an unlimited number of combinations. Here’s a ‘Before’ pic…I failed to capture an ‘After’…
Mini Cups of Delicious

Mini Cups of Delicious

So there you go, 5 meals in a day. What are you guys eating this week?

Until next time, check out the links and test some of these awesome recipes yourselves. They are worth it, I promise.

Cheers,

Red

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A Fresh Start…

…isn’t that what a New Year feels like? Welcome to 2015! My last post was back in June…what can I say? 2014 was a busy year!

calendar roll

Heeelllloooo New Year!!

January always feels like a new beginning. At the stroke of midnight, the New Year seems to spark motivation in everyone. A time to make resolutions to start or stop doing whatever it is that you are or aren’t doing now. Why we need a reset every year is a mystery that I have not yet figured out.

So what vice(s) are you giving up this year? Mine are bacon cheeseburgers and Guiness. Just kidding…I would never give either of those things up. For real. Life’s too short to order a salad. I’ve accepted the fact that I love beer and I love food, and I’m never gonna be a fitness model. And I’m totally okay with that. I just have to do better on the non-beer and cheeseburger days so that I don’t end up on some reality TV show.

Sweet, sweet nectar...

Sweet, sweet nectar…

When I started this blog it was about trying as many of my Pinterest recipe pins as I could. While Pinterest is still my main source of recipe inspiration, my focus has shifted to more monthly meal planning and finding recipes that can be prepped ahead and frozen. The monthly meal plan allows me to do a big (see: expensive) shop once a month and then I just have to pick up fresh produce after week 2. I spend one weekend a month shopping, chopping and cooking to fill my fridge and freezer so that most dinners are as simple as reheat and eat.

Prep Game, Master Level.

Prep Game, Master Level

Life is busy. I work all day, see a trainer two nights a week, play soccer in the winter and ball in the summer, and am generally a fairly lazy person the rest of the time. I love my PVR, so sue me. Who wants to spend hours making dinner every night after working all day? Certainly not me. As I said, lazy.

This blogging thing is new to me. I like the writing part, the rest is a little fuzzy. My “vision” would be to share monthly meal plans, updates on how the recipes turned out, shopping lists, etc. What do you think? I’ve said that if I won the lottery, I would start a business building meal plans and doing the shopping and prep for folks that are too busy to do it themselves. Seriously, I live for this shit. But is that something you’d want to read about?

Bear with me, change is coming. Don’t forget to check me out on Pinterest…if nothing else, I have lots of yummy (and some not so yummy) recipe links to share.

Cheers,

Red

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Spring Recap

Hello Internet Friends,

Obviously I dropped the ball the last few months.  Like dropped it a long way down.  It’s been a busy spring so I have been trying to do some major big batch cooking…sometimes just for myself, and sometimes for a mommy friend of mine that has no time to prep and cook on the weekends. I actually love it. If I could somehow turn food prep & shopping into a home business, I would totally quit my job and do it.  Maybe when I win the Lotto Max…

Food Prep Saves Lives

Food Prep Saves Lives

There are a few winner recipes that I have come across that I’ve been making in large batches to have on hand for quick weekday meals …

Turkey, Zucchini & Quinoa Meatballs – these are delicious!  I have made these twice now and they are a freezer staple.  My friend Jo also tested them on her 1 yr & 5 year olds and they were a hit.  We eat ‘em in lettuce wraps with marinara & mozzarella, but you could have it on spaghetti squash or pasta instead.  Obviously you could omit the cheese, but why would you do that? I mean, Really.

Make These Now!

Make These Now!

Spinach & Feta Burgers – I actually turned these into meatballs but they were delicious just the same.  Roasted garlic and feta…need I say more?  Make these too.

Who Doesn't Love a Turkey Meatball?

Who Doesn’t Love A Turkey Meatball?

Black Bean & Quinoa Veggie Burgers – I have talked about these before.  Just make them.

Chipotle Delicious Black Bean & Quinoa Burgers

Mini Ham & Cheese Quinoa Cups – I don’t have a picture, but these are super customizable and can be tossed in the microwave for a quick lunch (served w/salad or veggies & greek yogurt ranch) or a snack.  Besides the ham/zucchini/cheese in the Pinterest link, which were delish by the way, we have also done spinach/mushroom/feta and ham/broccoli/cheddar and they were delicious too.  Still on the idea list to try are chicken/black beans/salsa, sun dried tomato/artichoke/mozza, pepperoni pizza…Really, the options are endless.  If you don’t want mini (or don’t have a mini muffin tin) there are instructions on making full sized muffins in the comments on the link.

Here are some other delicious recipes that we’ve tried over the last few months…

Crockpot Chicken Chili Tostada Stacks – Holy F.  This is possibly the best thing I’ve tried on Pinterest so far.  Make this immediately.  Spicy, sweet, creamy, crunchy, cheesy…and any other word-“y” descriptor you can come up with.

This picture doesn't do it justice, but this was f-ing amazing.

This picture doesn’t do it justice, but this was f-ing amazing.

Chili – I don’t follow a recipe…just brown some meat and throw it in the slow cooker. Add some veggies and spices, throw in some beans and tomatoes…slowcook for about 6 hours.  Dinner.  Done.

Spicy Delicious Chili

Spicy Delicious Chili

Chipotle Chicken Lettuce Wraps

Chipotle Chicken Lettuce Wraps

Chipotle Chicken Lettuce Wraps

Pesto Shrimp & Grilled Vegetable Salad – I was always scared to make pesto, but this is a new go-to for me.  Basil is cheap in the summer (or you could pick up a fresh plant for under $10), and a huge batch of the pesto in the freezer comes in handy for quick easy meals.  Toss with chicken & pasta, shrimp & spaghetti squash or this easy salad.  On prep day, toss shrimp & pesto in a ziploc, throw your favourite summer veggies (peppers, zucchini, mushrooms, red onion etc.) in a second bag with some oil and spices and you are good to go.  You can also serve with some quinoa & pesto vinaigrette (pesto + lemon juice + oil) for extra bulk & protein. There are lots of ways to cook this…bbq, grill pan, a cast iron pan…or the most amazing purchase ever?  A cast iron grill pan!  I bought one last year for camping but started using it in the oven over the winter.  It is awesome for getting that smoky grilled flavour that you’re craving when it’s December and grilling season is still 4-6 months away.  Boom.

Pesto Shrimp & Grilled Vegetable Salad

Pesto Shrimp & Grilled Vegetable Salad

Black Bean & Bison Burgers – these are from my fantastic kickboxing instructor & friend, Rebecca.  She has designed an awesome clean eating program & wrote a beautiful cookbook, called Nourish.  You can check out a few of her featured recipes over here.  Trust me, just buy the book.  It’s all real, easy to prepare and (most importantly) delicious food. PS – these were also done on the cast iron grill pan. Buy one. You won’t regret it.

Lean & Mean Black Bean & Bison Burgers

Lean & Mean Black Bean & Bison Burger

So far we have not had many fails.  Only a couple that I can think of actually…

Creamy Cauliflower Sauce – My friend Steph at work sent me this recipe and looooves it.  For me?  It was a total Fail.  I think this would be better with roasted garlic…a possible 2nd attempt could be in the future, but I obviously did something wrong because it just tasted like raw garlic and ended up in the trash.

Broccoli & Kale Soup from Nourish – this one should have been delicious, but we omitted the green onion (because not everyone likes onion for some reason) and it was seriously lacking in flavour.  It looked cool tho…

Green Soup!

Green Soup!

I’m sure there’s lots of other things that we have tried, but I figured a big photo dump was due.  I will be back with some monthly food planning tips shortly.

Cheers,
Red

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Fab February Finds

Two posts in one day…I better be careful or you might get used to this :)

We have both been travelling a lot with work over the last couple of weeks, so haven’t been eating too many at home meals.  But we had a few big hits that I had to share…

Hearty Chicken Stew with Butternut Squash & Quinoa – all I can say about this one is YUM, YUM, YUM.  The squash added sweetness, thickness and texture, the chicken was extremely tender, and the quinoa was the perfect touch.  I sent leftovers home with a friend and she was also a SUPER fan of this one.  I firmly recommend you make this tonight!

Squash Prepped & Ready to Go

Squash Prepped & Ready to Go

The last couple of times that I have used butternut squash, I bought the prepped squash from Costco but have found that it has a weird texture and taste.  This time, I bought a whole squash and prepped it myself…now, I realize that this may seem intimidating, but I managed to get er done in about 10 minutes, and with all 10 fingers in tact.  Victory!  And a welcome change from my typical style haha.  The verdict?  Prepped squash = $5.50, whole squash = $3.50 and 10 minutes of your time…your choice.

Vegetable Steamer - A Great Investment

Vegetable Steamer – A Great Investment

**Side Note – this thing is AMAZING for making hard boiled eggs…perfect every time!!

Poaching the Chicken

Poaching the Chicken

Have I Mentioned That I Love This Soup?

Have I Mentioned That I Love This Soup?

Ta-Da!!  The Finished Product

Ta-Da!! The Finished Product

Black Bean & Quinoa Burgers – these were another HUGE hit in our house.  A little bit of spice (I only used 1 chipotle pepper, but will bump it up to 2 the next time), and all kinds of nice.  I saved a few of the beans and added them whole (rather than mashing them all) for a bit of texture.  Next time I will probably add some shredded zucchini and/or carrots to bump up the veggie factor and add some moisture, but they were REALLY good.

Deeelicious!

Deeelicious!

The recipe made 6 good sized burgers (about 1/2 cup each), so this is another keeper recipe for quick, freezer friendly meals that make Monday nights just a little less hectic.  We didn’t make the greek yogurt, mustard & honey sauce…but served them with greek yogurt ranch (plain yogurt + ranch dressing powder), sliced avocado and easy peasy kale chips.

Dinner is Served

Dinner is Served

But with success comes failure…it does in my kitchen anyway.  I attempted to make these Sweet Potato Crisps to accompany a mushroom & zucchini frittata and fried deer sausage.  Thinking that I could save some time, I used my food processor to shred the potatoes…well, this was definitely not one of my top 10 best ideas.  The shred was too thick, so the potatoes didn’t cook and we ended up with raw potato mounds.  I think a finer shred, either with a microplane or the other processor shredding plate, would have resulted in crispier, cooked potatoes.

Sweet Potato Fail

Sweet Potato Fail

What’s on the menu this week you ask?

Sunday – Grilled Lemon Chicken and Roasted Carrot & Beet Salad w/Feta

Monday – Greek Salad w/Quinoa & Marinated Chick Peas … I am kind of winging this one, but am using Greek Pasta Salad and Cucumber & Tomato Salad w/Marinated Garbanzo Beans as inspiration

Tuesday – Grilled Shrimp with Salad

Wednesday – Black Bean & Quinoa Burgers 

Thursday – Chipotle Chicken Lettuce Wraps

What are you guys eating this week?  Anything worth sharing?  I would love to see some pictures!  As usual, I will try to post some reviews next weekend…or in a few weeks, whenever…

Chow for Now,

Red

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January Recap

Hi Friends!

Sorry for the lack of posting, lots has been going over the last few weeks.  I thought I would throw out a quick January Recap on a few meals we had last month, some keepers and some not so much.

Vietnamese Style Lettuce Cups – these were a big hit!  Salty, sweet, crunch from the veggies, and it’s all wrapped up in a crisp butter lettuce leaf.  Lettuce wraps are awesome because you can fill them with so many things…taco meat, tuna salad, quinoa & beans…or in this case, yummy Asian flavoured ground pork.  The sauce recipe makes a LOT, so you could easily half it and have enough for leftovers.  Definitely a keeper.

Prepped & Ready to Go

Prepped & Ready to Go

Ta-Da!!  Delicious Set Up

Ta-Da!! Delicious Set Up

Cauliflower Steaks with Spinach Gratin – holy F, this was a top ten Meatless Monday meal for sure!  I have seen cauliflower steaks on Pinterest before but wasn’t 100% sold.  These sold me.  The roasted cauliflower has great texture and a bit of sweetness, the creamy and salty spinach cheese sauce was a-m-a-z-i-n-g.  Make this NOW.

Cauliflower "Steaks"

Roasted Cauliflower “Steaks”

Cheese & Spinach.  Yum.  That is All.

Cheese + Spinach = YUM

SO Good!!

SO Good!!

Turkey Zucchini Meatballs – these were an awesome find.  They have great flavour, the zucchini adds moisture and the recipe makes a ton, so I was able to freeze them and had 2 quick and easy weekday meals before going to get my ass kicked by the trainer.

Easy, Delicious Meatballs

Easy, Delicious Meatballs

Thai Red Curry Butternut Squash Soup – unfortunately this came with mixed reviews.  The first attempt was so f-ing spicy that we couldn’t eat it and the second time, I burnt the squash so it had a really bitter taste.  But I encourage you to try it, because the flavour profile really should work!  Coconut milk, red curry paste, sweet squash…it should have worked!

Thai Red Curry Butternut Squash Soup

Thai Red Curry Butternut Squash Soup

Korean Flank Steak – the marinade in this recipe was pretty good, but I have decided that I don’t like working with flank steak, so I probably won’t make it again.  I just find that the steak is really touchy when it comes to cooking it perfectly, and when it’s overcooked it’s really not good.  But the marinade itself was yum and if you like flank steak, this one is worth a try!

Roasted Tomato and Zucchini Frittata – I freaking love frittatas…can’t say enough good things about them.  Quick, easy, and a great way to cram a ton of vegetables into one meal along with the protein filled goodness of the incredible, edible egg.

Frittata!

I Heart Frittata!

Shrimp and Broccoli – another keeper!  Throw the ingredients on a cookie sheet and roast, how hard could that be?  Throw in a bowl with some soy sauce and rice or quinoa and you’ve got dinner.  Done.

Apple Cinnamon Baked Oatmeal – if you are a regular reader, or follow me on Pinterest, you will know that this has become a weekly regular in our house.  Tastes like candy but is full of real, good for you ingredients, and it is super easy to throw together and bake on Sunday.  This feeds us for the entire week, 9-10 servings in total, and I just throw it in the microwave and eat with a splash of cream.  Make this NOW!!

Baked Breakfast Awesomeness

Baked Breakfast Awesomeness

I encourage you to try some of these and let me know what you think.  I’ll be back with a few February finds (say that quickly 10 times) that I am sure you will love.

Chow for Now,

Red

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Holding Steady…

Hey Friends,

We are in week 3 of January, kick off month to a healthier me.  That’s the plan anyway.  So far I have hired a personal trainer and joined a kickboxing class, which is like SO fun.  I’ve never really punched anything and it is such good therapy!  And a kick ass workout.  And the whole diet thing?  I would give myself a 7/10.  Sometimes, when the sun is shining in January and you’ve just endured a month of freezing cold and snow…you just gotta have a cheeseburger and a beer.  Am I right?

Here’s a recap of last week’s menu…

Monday – Bison MeatloafGrilled Zucchini with Lemon Salt and Cheesy Cauliflower Gratin

Tuesday – Red Thai Curry Butternut Squash

Wednesday – Korean Flank SteakSpicy Sichuan Style Green Beans and Veggie Load Fried Quinoa

Thursday – Turkey & Zucchini Meatballs

And here’s how it actually went down…

Monday I had a 24 hour flu.  Like kick your ass, keep you in the bathroom all night kinda flu.  Good times.  But I did manage to get my ass off the couch in the afternoon and make Red Thai Curry Butternut Squash Soup.

Mmm Soup

Mmm Soup

Topped of with a dollop of greek yogurt, fresh parsley and pumpkin seeds, it was pretty good.  I had already roasted the squash on Sunday afternoon so it was a super easy meal for a Monday.

Sunday Prep for Easy Weekday Meals

Sunday Prep for Easy Weekday Meals

It had a bit of an odd flavour, but I’m not sure if it’s because I used frozen onions (I chop a whole bunch and then freeze them in individual portions for easy use) or it if was because I may have burnt the squash a little bit.  So it wasn’t a 100% success, but it was pretty good.  The soup had an especially silky and delicious texture thanks to this bad boy…

Best. Blender. Ever.

Best. Blender. Ever.

Behold, the Blendtec.  A friend of mine bought me this for my 30th birthday.  I won’t lie, secretly at first I was like “A blender? Weird.”  But I did not understand the awesomeness that was the Blendtec.  Check out this Will It Blend? video to see what I mean.  No BD, that’s just an iPad being pulverized into powder.  This thing makes amazingly smooth smoothies, milkshakes, soups and veggie juices.  To be honest, I like my juicer better for making juices, but it works.  The Blendtec easily blends from totally frozen and has all kinds of pre-programmed items like the aforementioned soups and smoothies, as well as milkshakes, sauces, nut butters etc.  It’s a huge hit and I love you JC for buying it for me.  (PS – I am not being paid to sing Blendtec’s praises.  It’s just awesome and I like to share info on what I’m using in my kitchen.)

Anyway, back to the food…

Tuesday I made the Korean Flank Steak with steamed basmati rice and green beans.  The sauce was delicious but I’m finding that I don’t like working with flank steak.  I find it really hard to cook, because it’s either totally rare in the middle or overcooked and like leather when you try to eat it.  Frustrating.  So I have one piece left (I buy one at Costco and cut it in half) and then I’m not sure that I will use it again.

Wednesday the man had the same flu that I had on Monday, so I was cooking for one.  I pan fried salmon with some lemon and steak spice and made a quick spinach salad.  Read: salad = lettuce.  This time I even got fancy and added roasted pumpkin seeds.  It’s not much, but it’s an easy serving of vegetables.  I also whipped some greek yogurt with sriracha to make a spicy dip for the salmon.

Salmon & Spinach "Salad"

Salmon & Spinach “Salad”

Thursday we had Turkey & Zucchini Meatballs served over roasted spaghetti squash tossed with parmesan and S&P.  I made these meatballs a few weeks ago and had them in the freezer ready to go.  Defrost, reheat…wallah!  Dinner made easy.  They were delish.  I cooked the squash whole for the first time and found that the middle was harder to scoop out than when you cut it in half before you cook it.  On the plus side, it was definitely much easier to cut in half after it was cooked!  Safety first.  Not like cutting myself is an unlikely scenario, right?

Balls. Turkey balls.

Balls. Turkey balls.

So, this week is another busy week.  It’s actually been a busy first few weeks of 2014.  But it’s a good busy and it’s kind of fun. Anyone else feeling like that?  I kick box during my lunch break on Mondays and Fridays, see my new trainer Tuesday and Thursday nights and play soccer on Wednesdays.  Phew!  So we are trying to keep things healthy, quick and easy. (That’s what she said.)  Sunday I prepped bags of veggies and dip and made hard boiled eggs in my food steamer (awesome method, by the way) for easy lunch items.  I also cut up and marinated pork for dinner on Tuesday.

Last night was taco night.  But bison tacos, in lettuce wraps.

Bison Taco Lettuce Wraps

Bison Taco Lettuce Wraps

And tonight was buffalo chicken wraps and kale chips.  I had a bit of cheddar, greek yogurt ranch (I stir up a bit of the ranch dip powder with non-fat plain greek yogurt), spinach, and avocado.  I know the wrap looks huge, but I actually ripped off most of the excess once the photo was done.

Buffalo Chicken Wrap & Kale Chips

Buffalo Chicken Wrap & Kale Chips

I’ve been breaking up and cleaning the kale on Sunday and storing it in a ziploc with a papertowel.  As long as I make sure to spin it really dry, it seems to keep better and makes it super easy to throw a hand full into a smoothie or salad,  or roast up a quick tray of kale chips.

*My kale chip recipe isn’t really a recipe.  I just mist them lightly with oil, toss with salt and pepper and bake for 10 minutes at 300 degrees.  Flip and roast another 5-10 minutes and enjoy!  Watch them the last few minutes, they burn easily and are kinda bitter if you do.  You can customize these in so many ways…parmesan cheese, sriracha, hot sauce, chili powder, garlic powder…whatever you have, whatever you feel like.  They are SO good, and perfect guilt free snacking.

The lineup for the rest of the week is…

Tuesday – Hoisin Pork with Rice Noodles – this was my original pinspiration.  I’m not sure what I’m going to do with this yet, but I have pork tenderloin cut up and marinating in stir fry sauce and hoisin so we’ll make something work.

Wednesday – Garlic Shrimp Spaghetti

Thursday – Cauliflower Steaks with Spinach Gratin

What is everyone else eating?  Are you sticking to those New Years revolutions?  I’d love to hear what your resolution was and how you stay motivated.

Chow for Now,

Red

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A New Year

Happy New Year!  I hope you had a great holiday season and are kicking ass on your new years resolutions.  We spent Christmas in Galveston, Texas with the family…

Welcome to Galveston

Welcome to Galveston

Eh

IP “Eh”

There's A Beer For That

There’s A Beer For That, Eh?

Cool Trumpet Statue at Old Galveston Square

Cool Trumpet Statue at Old Galveston Square

So Pretty

Pretty Building

And then there was this…

Stay in your own lane, or else.

Stay in your own lane, or else.

…we actually saw like 4 cars that had these umm, spikes?

Galveston was beautiful.  The weather was kind of the pits, but I imagine it’s unbelievably awesome in the summer.  I can’t believe I didn’t get a picture, but all the houses were on stilts.  Like your house is literally 10-12 feet off the ground to keep you out of the water during a hurricane.  And they’re all different pastel colours.  So cool.  Google for a picture.

SO, 2014.  I have started the new year trying to workout more and eat healthier…isn’t that what we all say?  I guess it’s only the 11th of the month, but so far we are doing pretty good and I’m seeing small differences already.  We signed up for gym memberships and a personal trainer…yes, I jumped on the bandwagon and I am one of the people that you regular gym folk hate in January.  But I promise to keep it up and become a regular too.

So, what has been on the healthy train menu you ask?

Sunday – Roasted Tomato and Zucchini Frittata – this was delicious!  Frittatas are seriously the best meal.  They are quick and easy to make, can be really healthy and they are super customizable…just throw whatever veggies, meats etc. you have in the fridge in a pan, cook for about 5 minutes and then poor eggs on top, sprinkle with cheese and bake.  Easy! And Delicious.

Frittata = Yum!!

Frittata = Yum!!

Monday – Slowcooker Turkey Chili – I kind of just threw a bunch of stuff in the pot, but my pinspiration was a recipe I saw  for Biggest Loser Crockpot Turkey Chili.  My chili had ground turkey, italian sausage, peppers, mushrooms, black beans, kidney beans, Bushes baked beans, tomato sauce and a can of Rotel.  Rotel is canned tomatoes with jalapeños and is seriously SO delicious.  Of course, it’s not available in Canada but the next time you are South of the line, buy some and bring it home in your suitcase…you won’t regret it.

Tuesday – Roasted Broccoli and Shrimp – this was a total success, easy fast and delicious (thats what she said).  20 minutes in the oven and we threw it in a bowl with leftover rice and a couple shots of hot sauce and soy sauce. SO good.  Definitely a keeper for quick weekday meals.

Wednesday – Leftover chili – honestly, we are pretty bad about leftovers but they sure do come in handy when you don’t have time to make dinner.

Thursday – Leftover chili – nuff said.

Next week’s menu looks like this:

Monday – Bison Meatloaf, Grilled Zucchini with Lemon Salt and Cheesy Cauliflower Gratin

Tuesday – Red Thai Curry Butternut Squash – this will be attempt #2, the last time was a too spicy fail (like, burn your ass).  But it had really good flavour so I’m just going to decrease the curry paste by at least half.

Wednesday – Korean Flank Steak, Spicy Sichuan Style Green Beans and Veggie Load Fried Quinoa

Thursday – Turkey & Zucchini Meatballs – with some sort of tomato sauce concoction (I’ll let you know what I come up with)  and served over spaghetti squash.  I made a batch of these meatballs last weekend for the freezer, love having meals on the ready for when you don’t really feel like cooking.

The more prep you can do on the weekend, the easier your week will be.  I am hoping to get at least part of each meal ready on Sunday and will hopefully be back tomorrow with lots of pictures of my weekly prep.  I know this post was stingy on the photo experience.  So sue me.

Chow for now,

Red

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