Tex Mex To Go

Y'all know that I couldn't make it through the week without preparing and portioning out meals for the week.  This is especially true for my lunch since I typically eat at the office.  One of my "go-to" meals is a Tex Mex dish that I shared recently on Instagram.

A few people asked for the full recipe so here you go.  I feel kinda bad because this isn't really a "recipe" - it's more of an assembly.  This recipe makes 10 small meals for me. 

Ingredients

• 2 packages Jennie O Extra Lean Ground Turkey
• 1 large can of fat free refried beans
• 2 packages Taco Bell low sodium seasoning
• Low fat shredded cheese
• Low fat or fat free sour cream
• Pickled jalapeños 

Directions

Brown the meat, then add the seasoning packages and water according to package directions.

I portion out the meat into 10 small containers, add a scoop of beans, sour cream, cheese and a few jalapenos.  I microwave it for about a minute and a half.  I also like this as a salad on top of shredded lettuce.  

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Spiced Sweet Potato Salad with Apples, Grapes, and Almonds

I'm so looking forward to the weekend!  I can't believe it's the weekend before Thanksgiving!  I feel like this holiday has totally snuck up on me.  When did we get so close to the end of the year??

This week, I prepared one of my favorite salads (fruit, nut and cheese), and today, my friend Jennifer is sharing one of her favorite salads- made with sweet potatos, apples, grapes and almonds- yum!!

Salads aren't always the first thing I think of for dinner when the temperatures start to dip but I've been making an effort to incorporate more fall and winter salads into our routine and, surprise, surprise, we're all loving them!

There are so many interesting ingredients in this hearty salad, you almost don't feel like you're eating a salad.  If you have a heavier eater in the family (ahem..husbands, boyfriends, and teenage boys) try adding a simple grilled cheese sandwich on hearty whole grain bread and I don't think you'll hear any complaints about portion size!

One of the things I love about this salad is its versatility.  You can make a number of substitutions without altering the health value, flavor, or texture of it drastically.  Sweet potatoes or butternut squash would both be great as the roasted vegetable.  Baby spinach, arugula, or mixed greens all works as the lettuce component.  Use any variety of apple or grape that you like.  Dried cranberries, cherries, or blueberries would all be delicious.  And for the nuts, walnuts, pecans, or marcona almonds would all be wonderful.  Tailor it to your tastes and what you have available and you'll have a quick and healthy dinner on the table in no time.

p.s.  This salad would also make a great salad course for the upcoming Thanksgiving holiday!

(Serves 4)

Ingredients

2 medium sweet potatoes, peeled and cut into 1" cubes

1 tbsp. olive oil

1 tbsp. toasted sesame oil

1 tsp. ground cumin

1/2 tsp. salt

2 Fuji or Gala apples, cored and cut into 1" cubes

2 cups green grapes, halved if large

1/2 c. dried blueberries (I like Trader Joe's dried wild blueberries)

1/4 c. sliced almonds

4 c. arugula

3/4 c. apple cider or apple juice

2 tbsp. cider vinegar

2 tbsp. minced shallots

2 tsp. dijon mustard

1/2 c. olive oil

1 tsp. salt

1/2 tsp. pepper

Preheat oven to 375º.

Toss sweet potatoes, 1 tbsp. olive oil, sesame oil, cumin, and 1/2 tsp. salt in a medium bowl.  Spread on a baking sheet in a single layer and roast until tender and starting to brown, about an hour.  Let cool slightly.

Meanwhile, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Cook until the mixture is reduced to about 1/4 cup, 6-8 minutes.  Take off the heat and whisk in 1/2 c. olive oil, 1 tsp salt, and 1/2 tsp. pepper.

Place arugula in a large bowl and toss with some of the dressing.  Divide the arugula among four plates and top with apples, grapes, dried blueberries, almonds, and sweet potatoes.  Drizzle more dressing over the top and serve.

Magic

via TylerKnott.com

Breakfast Egg Sandwich

Today I'm bringing you a breakfast sandwich that one of my very-favorite-people-in-the-whole-world, my Grandma, used to make for me when I was younger.  It's an egg muffin and whenever I make it, I always think of her.  It reminds me that sharing food is sharing love and my Grandma is exceptional at that.

I use a 100% whole wheat muffin, extra lean turkey ham, 2% American cheese and one real egg (but you can use egg whites if you prefer).  Simply fry the egg and a slice of turkey ham with Pam cooking spray, toast the muffin, and top with a slice of cheese.  

Below is the nutrition information.  

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Sidelined

I recently mentioned that an injury was plaguing me and, unfortunately, it hasn't gotten any better.  It's my right hamstring or maybe some kind of sciatic nerve pain from being tied to my desk??  Although I have been working out hard the last 8 weeks, I don't think I overtrained.  I'm careful to lift heavy, but not heavier than I can bear.

I'm disappointed because I only had 4 weeks to go on the Live Fit Trainer, but I can't complete it in my current condition.  The last phase calls for active rests between sets (burpees, jumps, sprints, jumprope) and I don't think those are a good idea for me right now.  

On the up side, I had actually already gotten more lean in the 8 weeks than I had anticipated and I'm not sure I really wanted to get any leaner.  

To maintain my sanity, I'll continue working out, but focus on upper body and maybe just walking.  If the pain persists, I will visit a doctor.  Hopefully, it's not that serious and will go away on its own soon.  

On my blog, I'll continue to bring you fitness advice, food ideas and recipes, and more help to keep you motivated.  Let's finish the year strong!  I'm super excited for the holidays and I want to post healthy food alternatives in addition to some of my favorite splurges!  Thanks for all of you support and encouragement.  

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Don't let that be you! :)

Salad (Fruit, Nut, Cheese)

Hi friends!  It's good to be back:)  Over the weekend we went to my son's school Fall Festival and had a great time.  He is at that absolutely delightful age of 2 1/2 and I cannot get enough of him!  Just look at those cute cheeks and squishy little arms and hands!

The problem with the festival was each parent had to bring a dessert, so I made chocolate covered toffee, and then I couldn't stop eating it!  This stuff is seriously addicting.  Now, I'm craving a detox and think I need to incorporate a few salads into my meals this week.

One of my favorite combinations of salad is fruit, nut and cheese.  The salad below is a combination of Romaine and butter lettuce, apricots, walnuts, and goat cheese.  I drizzle a little olive oil and balsamic vinegar and that's it!  Super fast and easy.  Add grilled chicken for extra protein.

Of course, you can use whatever lettuce you prefer, then switch up the ingredients with various kinds of nuts (like almond slices or pecans), fruit (peaches/cranberries), and cheese (parmesan shards, feta).  Enjoy!

p.s.  If you want the toffee recipe, go HERE.

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You Can Do It!

Hi guys!  An injury has sidelined me for a bit.  Hope to be back soon!

In the meantime . . . 

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