As a mom of two, life is often quite hectic. The Fruitaholic is on Spring Break this week and the Husby is working so in order to keep from killing each other, I’ve made sure that we stayed super busy. So busy, in fact, that I completely forgot about this week’s swap until Sarah posted a reminder. With what felt like every minute of every day scheduled and no vacation in sight, I had little time nor motivation to cozy up in the kitchen so I picked something I knew would be super quick and easy to make in what little time I found myself with.
Fortunately, these energy bites fit perfectly into our busy lifestyle. Most days we’re rushing out the door to get the Fruitaholic to school on time, which means I barely have time to put on clean clothes let alone eat anything for breakfast. Lunch is pretty much the same: The Fruitaholic eats at school and I run errands with the Baby Burrito while he’s there so I inevitably end up running through a drive-thru before our next activity.
But tossing a couple of these into my bag before we leave for the day is about as quick and easy as it gets. And it definitely doesn’t hurt that they’re really good and infinitely adaptable. I’m going to try chopped almonds and dates in the next batch.
Jen, I totally owe you a ‘real’ recipe since I took the easy way out but I’m glad that I found something new to help ease the craziness of my life right now!
Ingredients
- 1 Cup Coconut Flakes
- 1 Cup Rolled Oats
- 1/3 Cup Ground Flaxseed
- 1/2 Cup Mini Chocolate Chips
- 1/2 Cup Peanut Butter
- 1/3 Cup Honey
- 1 tsp. Vanilla
Instructions
Add the coconut flakes to a skillet and set over medium heat. Cook, stirring frequently, until toasted, 4-5 minutes.
Add the oats, toasted coconut, flaxseed and chocolate chips to the bowl of a stand mixer fitted with the paddle. Stir, then add the peanut butter, honey and vanilla and mix until well combined. Refrigerate for at least one hour.
Using a cookie scoop, form the mixture into balls. Store the bites in an airtight container in the refrigerator for up to two weeks.
Source -
1.4
http://www.thejeyofcooking.com/no-bake-energy-bites/ The Jey of Cooking | http://www.thejeyofcooking.com
Looking through my arsenal, it appears that I don’t have many recipes for side dishes. As I’ve mentioned in the past, I either don’t make a side or just steam/roast some veggies or throw together a simple salad. But those get pretty boring really quickly so it was nice to try something different for a change.
I spent a lot of time poring over the recipes from my assigned blog for the Blogger’s Choice swap but kept coming back to this one. I always order creamed spinach pretty much whenever it is offered as a side at a restaurant. It’s not the healthiest choice, hiding nutrient-packed spinach amongst all the cheese and heavy cream, but I was thrilled to have the chance to make it a wee bit better for you, hopefully without sacrificing the taste.
And it didn’t disappoint. Although I have to admit I cheated just a little bit. I served this alongside pan-fried bacon wrapped chicken (coming soon to the blog) and used the same skillet with some of the remaining bacon grease and pan juices to prepare it. Other than that, I didn’t stray too far from the recipe. I substituted 32 oz. of fresh baby spinach for the frozen chopped, doubling the amount of spinach to boost the nutrition factor and because 16 oz didn’t look like it was going to be enough once it was chopped.
Ingredients
- 32 oz. Fresh Baby Spinach
- 1 Tbsp. Butter
- 2 Shallots, minced
- 1 Clove Garlic, minced
- 2 Tbsp. Flour
- 1 1/2 Cups 2% or Skim Milk
- 2 Tbsp. Parmesan Cheese, shredded
- 1/4 tsp. Black Pepper
- 1/4 tsp. Nutmeg
- 4 oz. Garlic and Herb Boursin Cheese
Instructions
Add the spinach to the bowl of a food processor and pulse until chopped.
Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 4-5 minutes.
Add the flour to the skillet and whisk until combined. Slowly pour in the milk, whisking constantly. Add the parmesan, pepper, nutmeg and Boursin and stir until smooth, then add the spinach and stir until combined. Cook an additional 1-2 minutes.
Serve hot.
Source -
1.4
http://www.thejeyofcooking.com/lighter-creamed-spinach/ The Jey of Cooking | http://www.thejeyofcooking.com
Happy new year (eleven days late)!!
Now that it’s January I, along with most of the rest of the world, have once again resolved to live a healthier life this year. Last year’s plans were derailed once I found out that I was expecting the Baby Burrito in February. I only managed to gain 8 pounds while pregnant, but I’m still heavier than I’ve ever been.
The only way I’m going to be able to manage to do this is to not eat out or order in as much. You’d think this would be easy for someone who loves to cook, but with two little ones under foot and a super busy schedule, things don’t always go as planned. But cooking my meals and being able to control exactly what I’m putting into my body is really the only way to go.
In my mind, eating healthy means that food that is bland and devoid of flavor. But I’m slowly learning that doesn’t have to be the case. This chicken was incredibly flavorful thanks to the dijon and thyme, and the crunchiness added from the quinoa crust almost felt like I was eating fried chicken. Almost. And the best part? Not only was it incredibly delicious, each serving is less than 250 calories! Double win.
Ingredients
- 1 Cup Quinoa, rinsed
- 2 Cups Chicken Broth
- 4 Boneless, Skinless Chicken Breasts
- 1/4 cup Dijon Mustard
- 1 Tbsp. Fresh Thyme, chopped + more for serving
- Olive Oil Cooking Spray
Instructions
Preheat oven to 300.
Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.
Line a baking sheet with parchment paper. Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.
Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through. Sprinkle with additional thyme before serving.
Source -
1.4
http://www.thejeyofcooking.com/quinoa-crusted-chicken/ The Jey of Cooking | http://www.thejeyofcooking.com
I have to admit that I’m already lagging on my goals for the year. We had a rough week with the Fruitaholic who has decidedly absolutely entered the terrible twos, and as a result we ordered in most of the week. I definitely gorged on super unhealthy food for the majority of my meals. But now I’m trying to get back on track again, and this week’s healthy themed Recipe Swap was just the kick in the pants I needed.
This may have been the first time I’ve ever purchased turkey cutlets. Unless it’s Thanksgiving, I don’t really eat much turkey. But I was definitely up for the challenge! This meal came together quickly and easily with minimal ingredients, a wonderful meal on those days when you just don’t have the energy to make a complicated dinner. I served it alongside a new quinoa recipe (coming soon!) which cooked at the same time as the cutlets, meaning dinner was on the table within 20 minutes. The turkey cutlets were light and full of flavor, and just the thing to make me consider becoming a more frequent turkey eater.
Turkey Cutlets with Parmesan Crust – very slightly adapted from The Cooking Nurse
- 4 Turkey Breast Cutlets (4 oz. each)
- 2 Egg Whites, beaten
- 2/3 Cup Seasoned Bread Crumbs
- 1/3 Cup Parmesan Cheese
- 1/8 tsp. Cayenne Pepper
- Salt and Pepper, to taste
- 2 tsp. Olive Oil
- Lemon Wedges, for serving
Season the turkey cutlets with salt and pepper. In a shallow dish, mix together the bread crumbs and parmesan cheese. Place the beaten egg whites in a small bowl. Dip the turkey cutlets in the egg whites, then coat with the bread crumb mixture. Shake off the excess.
Heat the oil in a large non-stick skillet over medium. Add the cutlets and cook for 4-5 minutes. Flip and cook an additional 4-5 minutes, until the turkey is golden brown and no longer pink inside. Serve with lemon wedges.
