Easy and Healthy “Sloppy Joe”

This has to be one of the easiest recipes around. I’m all about the quick dinners, but also making them delicious. Growing up we always had go-to’s each week; spaghetti, breakfast for dinner, taco night, stroganoff, sloppy joes etc. Now nothing against my momma, but I do try to make my go-to’s a bit healthier. So we have some of the same staples but swap things out. Like our sloppy joe night.

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Ingredients:

-2-3lbs of lean ground beef (I did 3 because we wanted left overs)

-1/2 an onion

-1 can tomato sauce

-1 can tomato paste

-worcestershire sauce

-salt/pepper to taste

Directions:

  1. Ground beef in a large pan, drain fat.
  2. Dice 1/2 an onion, red or yellow your preference. Add to the beef.
  3. Add 1 can of tomato sauce adn 1/2 can of tomato paste.
  4. Worcestershire sauce I dash in little bits at a time and stir, adding til I get the flavor I want. Add the salt and pepper to taste as well.

Voila! Done! Now you can toss this over a pretzel bun, some flat bread  or what I did was wrap it up in a low carb tortilla with some broccoli and cheese, put it back in the pan to toast it a bit…. yum! It was actually really really good! Enjoy!

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Chinese Green Beans and Turkey

Here’s a quick and easy fav of mine! Really any meat and veggie that you can throw in a pan with some soy sauce and hoisin sauce is my speedy go to. It’s always fast, easy, healthy and yummm. 

Ingredients:

1 tablespoon sesame oil

1 small bunch green onions sliced thin

2 cloves garlic minced or crushed

1 pound ground turkey

2 tablespoons chili garlic sauce

2 tablespoons hoisin sauce

1 teaspoon crushed ginger 

1 pound washed and trimmed green beans 

1 tablespoon soy sauce

1 tablespoon seasoned rice vinegar
Instructions:

Hear large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce. Continue cooking over high heat for 7-10 minutes longer until beans are cooked.

Stir in rice vinegar, and cook one minute longer. Serve as is or over rice!

*credit to wearychef.com for the recipe idea!

N’Oatmeal Raisin Cookies!

When I very first found CrossFit, everything was paleo. I mean, if you weren’t doing paleo then you probably weren’t a real crossfitter (insert eye roll). My then boyfriend, now husband was really big on this too so I figured I better try! I looked everywhere for books, sites, anywhere that help me or give me some decent recipes. It wasn’t like now where you have hundreds for every search you put in. Anyways, I came across “Make it Paleo” and fell in love. Their recipes were simple, few ingredients and they tasted delish!

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Ryan’s favorite type of cookie is oatmeal and they have the best recipe for it! Full disclosure though, it’s quite the handful of ingredients but once you have them you’ll have plenty for multiple batches. I ALWAYS do a double batch. Also, if you have a Trader Joe’s, I recommend getting everything there, usually the cheapest. 

Ingredients: (for single batch)

2 cups almond flour or almond meal

1/2 C flax seed meal

1/2 C unsweetened shredded coconut

1/2 C raw sunflower seeds

1/2 C raw pumpkin seeds

1 tbsp cinnamon

1 tsp salt

1 tsp baking soda

2 eggs

1/2 C pure maple syrup

1 tsp vanilla extract

1/2 C coconut oil

1 cup raisins

Directions:

1. Pre-heat oven to 325 degrees.

2. In a large mixing bowl combine all of the dry ingredients.

3. In a small bowl mix eggs, maple syrup, vanilla extract and melted coconut oil with a hand mixer.

4. Stir wet ingredients in to dry ingredients.

5. Stir in 1 C raisins.

6. On a parchment lined baking sheet, drop tbps sized amounts of cookie batter.

7. Bake cookies for 12-15 minutes.

8. Allow cookies to cool and serve,

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Sorry I don’t have a real photo, but whenever I make these they disappear SO fast!!! I hope you enjoy them as much as we do!!

Lettuce Wraps!

Need an extremely easy, quick idea for dinner?! It doesn’t get much easier than this! I am all about makin life easier and preparing dinners that really have little preparing at all! During the week days we’re pretty lucky if we’re sitting down to eat by 8pm. Therefore the less work the better and the faster it’s prepared, that’s the best! So here it is, a ridiculously easy version of PF Changs lettuce wraps!

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Ingredients:

2lb ground chicken breast

1 bag of hearts of romaine

1 8oz can of water chestnuts.

2 stalks of green onion

1 bag of lettuce wrap sauce-lee kum

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1 bag of cauliflower rice for the side

 

1. Take one large pan and throw your ground chicken in. Cook it on medium heat until it’s full cooked through. Drain the excess fat.

2. While waiting for the chicken to cook, chop your green onions into slices, and dice your chestnuts if they didn’t already come that way. Also take this time to either wash your lettuce if you’re doing full wraps or rinse and chop your lettuce for a lettuce wrap bowl.

3. Chicken is done, you’ve drained the excess fat. Now toss in the full can of water chestnuts. Bring the stove down to low/medium and let cook for about 3 minutes.

4. Add in your sauce. This sauce you can find anywhere, it’s usually in the international section. If you want a thicker result, get 2 bags and drizzle a little over the top when you’re done!

5. After mixing the sauce, making sure it spreads evenly, add your green onions and give it a quick mix and you’re all set!

I made myself a lettuce wrap bowl instead of the lettuce wrap by itself-too messy for me. Here is my final 🙂

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The cauliflower I added for more substance. These big bags you can find at Costco and then inside the big bag are 4 separate serving sizes. Throw it on the stove with a setting to mid/high and cook for about 5 minutes and that’s ready to go too!!

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Not too bad! If you still need a little something extra, grab some egg rolls from the store and you’ll be all set!

Enjoy!

~Brit

Raspberry Peach Smoothie 

She’s smiling because she plans to steal half of this.

 

I’ve been really into smoothies lately. Quick, easy, and portable! We are always on the go so smoothies work out great. Plus, my oldest loves to help make them!

This smoothie is one I made about 1714 times over the past few months. Its a full meal. It’s filling, and it’s a huge portion. With summer ending the fresh peaches may not be the best but you could always sub frozen ones, or swap them out for another fruit. This recipe even works fine without including them at all….I’ve been in zombie no sleep mode many times and just randomly left out key ingredients. It’s surprising I don’t forget my kids in stores.

You’ll also see there’s a good amount of protein but no protein powder. I prefer recipes like this because when I use high protein foods instead of powder I get more volume for my macros. Also, protein powder makes my stomach feel blahhh sometimes so I use it really sparingly.

Enjoy!

Ingredients*
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup fat free cottage cheese
  • 1/3 cup liquid egg whites
  • 150g fresh peaches
  • 80g frozen raspberries
  • 30g avocado
  • liquid stevia (or packets) to taste
  • 6-8 ice cubes
MACROS PER SERVING, RECIPE MAKES 1 SERVING: 9F, 40C, 24P
Recipe adapted from Clean Simple Eats

*this recipe is easily customizable if you want less carbs, or more fat…you can sub fattier cottage cheese which is typically lower in carbs, or put in less peaches or leave them out altogether (still just as good)

Berry Baked Oatmeal

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Berry Baked Oatmeal

This recipe is not only delicious, but convenient. You can prep it all the night before you want to eat it, just adding the wet ingredients in the morning and then baking. It saves really well in the fridge so you can store it away after baking and have a ready to go breakfast every morning for the week. Its good hot, reheated or cold, it’s kid friendly (major bonus there) and customizable with any fruits you like! I chose blueberries and strawberries for this one because it’s what I had in the fridge that needed to be used up before going bad….since my 3 year old suddenly decided she doesn’t like blueberries and strawberries anymore even though yesterday they were her favorite. *eyeroll*

 

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My helper and my overseer.

 

Ingredients
  • Dry ingredients:
  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • Wet ingredients:
  • 2 eggs, lightly beaten
  • 2 ½ cups skim milk,
  • 1 tsp pure vanilla extract
  • 4 tbsp coconut oil, melted
  • 2 cups fresh berries (larger berries chopped) **macros listed below are for 1 cup strawberries and 1 cup blueberries
Instructions
  1. Preheat oven to 350°F.
  2. Spray a 2 ½ quart baking dish with non stick spray
  3. Combine all dry ingredients.
  4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
  5. Whisk the eggs, milk, vanilla, and melted coconut oil. Pour over the oats. *do this quickly as if your eggs and milk are cold, the coconut oil will start to reharden! You can use butter instead if you prefer.
  6. Top the oats with the remaining berries.
  7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
  8. Bake uncovered for about 45 minutes, until oats are tender, and the mixture is set.
  9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
MACROS PER SERVING, RECIPE MAKES 9 SERVINGS: 9f, 35c, 7p
Recipe from SoFabFood