Tag Archives: food

Food battle

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“Are you going to be a picky eater tonight?” Or “why aren’t you eating that? The amount of times I’ve heard these……🤔

Why are we so critical of what other people eat or don’t eat? I’ve battled with a food allergy for almost 10 years now. I’ve gone to dinner at peoples houses and not been able to eat much of anything because they served something I’m allergic to. I’ve gotten better about letting people know ahead of time. But I used to be so shy about it that I wouldn’t eat. A people assumed I had an eating disorder because I wouldn’t eat. Little did they know, on my way home I was eating the protein bar I had stashed in my car and would wolf down everything in my fridge at home!

There have been other times where I had to pick around food in hopes of eating something without getting sick. I’ve been called a picky eater because of this. I don’t really think a food allergy qualifies someone as a picky eater. It’s not really their choice to have a food allergy. If I could get rid of it I would! It would definitely make life easier when eating out or at peoples houses!

Rather than assume someone has an eating disorder or brand them as a picky eater, why not give them the benefit of the doubt. Maybe they have a food allergy! Or maybe they just don’t like what you’re serving. 😂 I think we as a society need to work on being less critical. We also need to worry more about ourselves and less about what other people are doing (in some cases).

Nacho Burger

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Something about the cold weather makes me want a burger more often than normal! Last night I made a nacho burger! It’s just a traditional burger with a little twist.

Ingredients:

🔹8-10oz of lean ground beef

🔹2 buns

🔹1 jalapeño

🔹2 oz light cream

🔹2 Russet potatoes

🔹2 oz shredded cheddar

🔹2 tbsp taco seasoning

🔹1 oz tortilla strips

🔹1 egg

Recipe:

Heat oven to 450 degrees

Cut potatoes into wedges and place on a prepared baking sheet. Brush with olive oil. Season with 1tbsp taco seasoning and salt and pepper. Place in oven and cook for 23-25 minutes or until lightly browned

In a mixing bowl combine beef, egg, 1 tbsp taco seasoning and half the cheese. Form into two patties.

Dice jalapeño into rounds or smaller if you prefer and set aside

Add 1 tbsp of olive oil to non stick pan. Cook patties until desired temp. 4-6 minutes each side.

Wipe pan clean used to cook burgers. Pour in cream and bring to a boil. Once boiling, remove from burner and mix in remaining cheese.

Plate burger with cheese on top of patty then top with jalapeño and tortilla strips.

I like to mix up ketchup and sriracha as a spicy dipping sauce for the potato wedges

Enjoy! 🍴

Salmon with wild rice

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Ingredients

-2 6oz salmon filets

-1/2 cup seasoned wild rice

-1/4 oz fresh parsley

-4 oz grape tomatoes

-2 cups chopped broccoli

-2 tsp grainy mustard

-2 garlic cloves

-Olive oil

Recipe

Bring medium pot with 1 1/2 cups of water and wild rice to boil. Reduce heat to simmer and cover. Cook until tender. 20-23 minutes

Halve tomatoes. Mince garlic. Mince parsley. Rinse salmon, pat dry and season with salt and pepper.

Place water and steaming basket in a medium pot. Bring water to boil and place broccoli in pot. Steam for 5-6 minutes

Place a medium non stick pan over medium heat. Add 1 tsp of olive oil and salmon. Cook 4-6 minutes each side. Remove from burner and plate salmon.

Use same pan used to cook salmon. Add 1 tsp of olive oil, tomatoes, garlic and parsley. Stir till tomatoes blister. 1-2 minutes. Remove from burner and mix in mustard. Top salmon with mixture.

Plate rice and broccoli with salmon and enjoy! 🍴

That scary word…..”Fat”

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I’m sure people are going to think I’m ridiculous for saying this, but I wish we could rename fats, from food, something else. Yeah yeah I know it sounds stupid. But a good majority of the general public sees that word and freaks out. I think it’s due to the word association with the word body fat. We define fat (from the body) as connective tissue that stores cellular fat. Or….the yellow blob stuff that we see in pictures in ads and learned about in heath class.

Body fat is not the same as food fat. Will fats from food make you fat? Yes and no. It’s all about portioning and eating the correct fats. If you eat a proper amount of fats, you can make it work to your advantage. With that being said, I’m referring to fats from avocado, olive oil, eggs, etc. NOT fats from things like Doritos, pastries, sugary drinks, etc. Should you completely avoid the “bad fats” all together? Some would argue yes. I say no. That’s what cheat meals are for! I don’t recommend consuming them every day but on occasion is fine! If you can completely avoid them all together, more power to you! I however want a greasy burger and pizza every so often. 😉

Fats are a good thing! Let’s stop being so scared of them! Use them as fuel for your body and don’t feel bad about consuming them, when they’re the good kind. Eat your avocados every day, and eat those eggs! They are fantastic for your body. Just make sure to portion things out properly! Figure out how much fat is recommended for your body per day. Once you understand the fat amounts in each food, you can portion things visually and it becomes really easy! Let’s get back to enjoying foods (especially ones with FAT) and not being scared of them! 🍴💪🏻

Ponzu Salmon and Rice

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Last night I made ponzu salmon and rice. It was under 500 calories and incredibly filling. Decently easy and tasted great!

Ingredients:

🔹2 salmon filets (6oz)

🔹6 oz cremini mushrooms

🔹2 garlic cloves

🔹2 green onions

🔹1/2 cup jasmine rice (can sub brown rice)

🔹2 oz peas

🔹1 oz ponzu sauce

Recipe:

Bring a pot of 1 1/2 cups of water to boil. Pour in rice. Reduce to simmer and cook until tender. 18-20 minutes

While rice cooks chop mushrooms and onion. Mince garlic. Rinse salmon and pat dry. Combine ponzu, ginger and green onions. Place 2 tbsp of mixture in a separate small bowl and set aside.

Spray a medium nonstick pan with cooking spray. Place over medium heat. Add mushrooms to pan and cook until soft. Add rice, peas and garlic. Cook till peas are warm. Mix in ponzu sauce mixture. Cover and remove from burner.

Spray a second medium nonstick pan with cooking spray. Place over medium heat. Add salmon. Sear until golden brown. 4-6 minutes each side.

Plate salmon and rice mixture. Pour remaining 2 tbsp of ponzu mixture over salmon. Enjoy!

Brown Sugar Salmon

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Dinner last night was a brown sugar salmon. I’m not a huge fan of salmon but my husband is. So I try to make it at least once a week. Plus it’s good for me so I suck it up and eat it. This recipe is super easy and tastes great!

Ingredients:

✴️ 2 Salmon filets

✴️ 2 Potatoes

✴️ 8 oz green beans

✴️ 1/2 oz Dijon mustard

✴️ 1/2 oz light brown sugar

✴️ 1 oz milk

✴️ 1 Clove garlic

✴️ Salt

✴️ Pepper

Recipe:

Preheat oven to 400

Rinse green beans and chop off ends. Rinse off potatoes and chop into cubes. Line a baking sheet with foil and spray with cooking spray. I’m a small bowl combine mustard and brown sugar. Rinse off salmon and pat dry. Mince garlic and set aside.

Place potatoes in a small pot and boil. Cook until tender, 14-18 minutes. While potatoes cook, place salmon on a nonstick pan and sear. 2-4 minutes on each side. Remove from burner and place on baking sheet. Brush salmon with brown sugar mixture. Roast in oven for 7-10 minutes.

Return pan used to cook salmon to medium heat. Add green beans, 1 tap olive oil, salt and pepper. Cook beans for 6-8 minutes.

Drain potatoes. Mash potatoes and mix in milk, sour cream and garlic.

Plate dish and enjoy! 🍴

Chicken Enchilada Bowl

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I’m a sucker for easy healthy recipes. Especially during the week when I’m tired and don’t have a lot of time to cook. I made this meal a few nights ago and it turned out fantastic! I call it a chicken enchilada bowl!

Ingredients:

✴️ 2 Boneless Skinless chicken beasts

✴️ 1 poblano pepper

✴️ 1 Zucchini

✴️ 1 Yellow squash

✴️ 1 Onion

✴️ 1 oz shredded cheddar

✴️ 1 oz sour cream

✴️ 6 oz enchilada sauce

✴️ 1 tsp chipotle seasoning

✴️ 1/2 ounce tortilla strips

Recipe:

Chop the veggies into bite sized pieces. Pat chicken dry and chop into cubes. Heat 1 tbsp olive oil in nonstick pan over medium heat.Stir occasionally until lightly browned. Remove chicken from pan and set aside.

Return pan used to cook chicken to medium heat. Add in veggies and cook till soft. Add in chicken, enchilada sauce, and chipotle seasoning. Stir for 2-3 minutes.

Plate chicken mixture and top with cheese, tortilla strips, and sour cream. Enjoy!! 🍴

Note: This recipe is is under 500 calories per serving!

Egg muffin recipe

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I love breakfast! Some mornings I make avocado toast with eggs. Others it’s protein pancakes and fruit. This week I decided to make egg muffins! They’re an easy grab and go meal! (I of course heat them up before I eat them 😂) They’re so easy, healthy and taste great!

Ingredients:

-6 eggs

-1 1/2 cups Egg whites

-1 red pepper

-1 green pepper

-1 cup spinach

-6 slices turkey bacon

-1 pinch pink salt

-1 pinch pepper

-1/4 cup shredded cheddar cheese

Recipe:

Preheat oven to 350. Grease a muffin pan with cooking spray. Chop spinach, red and green pepper. Chop the spinach and cook in a non stick pan till almost crispy.

In a large bowl whisk together eggs and egg whites. Add in spinach, red and green pepper, bacon, salt and pepper.

Divide mixture into muffin pan cups. Top each cup with a little cheese. Bake for 20-25 minutes until cooked through.

Enjoy! 🍴🍳

Gluten Free Chicken Marsala

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Last night for dinner I made a Gluten Free Chicken Marsala. I’m not a huge fan of pasta but it turned out pretty good! Each serving was under 400 calories and it took just 25 minutes to prep and cook.

Ingredients:

•2 boneless chicken breast

•6 oz broccoli

•1 cup pasta noodles (I use gf)

•2 tsp chicken semi glace

•6 oz mushrooms

•4 oz cream

•3 oz Marsala wine

•2 oz peas

•1 shallot

Recipe:

Cut mushrooms into 1/4 slices. Dice shallot. Cut broccoli into bite size pieces. Pat chicken dry and cut into small pieces. Season chicken with salt and pepper.

Heat a pot of water for noodles. Once boiling add in noodles. Cook until soft. If GF 7-8 minutes

Place medium non stick pan over high heat. Add 1 tbsp olive oil and cook chicken for 3-4 minutes. Chicken will finish cooking in a later step. Set chicken aside.

Add 1 tbsp of olive oil to used chicken pan. Toss in shallot and mushrooms. Stir occasionally. 2-4 minutes. Add Marsala and stir occasionally until reduced. 2-3 minutes. Stir and in cream, broccoli, 2 tbsp water, demi glace, 1/4 tbsp salt and a pinch of pepper.

Return chicken to veggie pan to continue cooking. Bring to simmer. Simmer until sauce is thick enough to coat a spoon. Add in pasta and peas. Reduce heat and mix. Let sit for 1 minute to warm peas. Plate and serve!

This will serve about 3 people (can stretch for 4) Happy eating! 🍴

355 Cal

24g Carb

31g Protein

1052g Sodium

Teriyaki Chicken Lettuce Wraps

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Last nights dinner was one of the easiest meals I’ve made and SO good. Teriyaki chicken lettuce wraps. Just 7 ingredients and it takes less than 20 minutes to prep and cook!

Ingredients:

2 boneless skinless chicken breast

1 head of butte lettuce

1/2 oz honey

3 oz shredded carrots

1/2 oz almonds

2 tsp of sriracha (add more if you like spicy)

3 oz teriyaki glaze

Recipe:

Separate lettuce for cups and rinse. Pat dry with paper towel. Dice up chicken and season with salt and pepper

Place a non stick pan over medium high heat and add 1 tbsp of olive oil. Add chicken and cook until browned (or no longer pink in middle) 3-5 minutes

Add in carrots and stir until carrot is tender (about 3 minutes)

Remove from burner and stir in teriyaki, honey and sriracha. Put chicken mixture into lettuce cups and top with almonds.

Enjoy!! 🍴😍

554 Cals

31g Carbs

28g Fat

47g Protein