NEW recipes

In the last couple weeks I’ve been trying some new recipes so I thought I’d share:)

Carrot Zuchinni mini muffins

Ingredients

1 cup whole wheat flour, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 3/4 cup shredded carrot, 1 cup grated zucchini, 1/4 cup canola oil, 3 mashed bananas (or 2 mashed bananas and 1/4 cup unsweetened applesauce)

Directions:

Preheat oven to 350 degrees and grease a 24-cup mini muffin tin (mine made about 30). Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine. In a separate bowl whisk eggs, and then add the canola oil, carrots, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined. Pour the wet ingredients into the bowl with the dry ingredients and fold together well.

Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 15-18 minutes or until the muffins are a nice golden brown. Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!

*My four year old ate a bunch which I was pumped about since he’s picky with eating vegetables.

English muffin sandwiches

Ingredients:

1 package English Muffins, 1/2 pound breakfast sausage (could use a few slices of bacon cut up instead), 8 eggs, 4 tbs melted butter, 1/2 tsp garlic powder, salt and pepper to taste, 1 cup shredded cheese

Directions:

Preheat oven to 350. In a skillet over medium heat cook breakfast sausage (I usually use the Jimmy Dean sausage). Remove sausage and set aside. Scramble eggs and season with salt and pepper. Remove eggs from heat. Melt butter then combine with garlic powder. Brush butter mixture over the bread. Sprinkle cheese on the muffin half then stack on eggs and sausage and put the top on. Repeat for each English Muffin sandwich. If freezing stop here and wrap tightly in plastic wrap and store in a freezer safe bag for up to three months. When ready to enjoy follow these instructions.

Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted. Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.

Tater tot breakfast casserole

Ingredients:

2 lb hot breakfast sausage (I used half a package of Jimmy Dean sausage and 6-7 pieces of bacon cut up), 1 (30-32oz) bag frozen tater tots, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1-2 cups shredded cheese, 8 eggs, 2 cups milk

Directions:

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. In a large skillet, cook sausage until no longer pink. In a large bowl, toss together tater tots, cooked sausage, bacon, and cheese. Pour into the pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. I add a little more cheese over the top. Cover and refrigerate at this point if baking later. Bake uncovered for 60 – 70 minutes. Enjoy!

*This is Adam’s favorite breakfast so I make this one and my hash brown casserole very often. Overall, it’s super easy and a hearty breakfast. You could even add peppers and some onions to make it healthier. My kids like it the way I make it so I haven’t changed it:)

Quick Baked Potatoes

Ingredients:

4 medium russet potatoes, olive oil, salt and pepper

Directions:

Preheat the oven to 450. Wash the potatoes and slice them in half. Line a baking sheet with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with salt. Turn the potatoes cut side down and prick the tops several times with fork. Bake until the potatoes are tender and lightly browned on the edges (about 25 to 35 minutes). Prick them with a fork to assess doneness. Serve with butter, salt, and pepper or make a loaded baked potato with all the yummy toppings.

Air Fryer Buffalo Califlower Bites

Ingredients:

1 head cauliflower, cut into florets (you'll need about 4 to 5 cups)…or buy the florets already cut up, 2 tbs melted butter, 1 tbs olive oil, 1/2 cup frank's red hot sauce, 1/2 cup almond flour, 3 tbs dried parsley, 1/2 tbs garlic powder, 1 tsp lawry's seasoning salt

Directions:

Place cauliflower florets in a large mixing bowl and set aside. Melt butter; stir in olive oil and hot sauce until thoroughly combined. Pour the hot sauce mixture over the cauliflower; mix around until all cauliflower florets are coated.

In a separate bowl whisk together almond flour, dried parsley, garlic powder, and seasoning salt. Sprinkle about a handful at a time of almond flour mixture over the cauliflower; gently mix until everything is coated. Transfer half of the prepared cauliflower to the air fryer. Air fry at 350˚F for 15 minutes, shaking a couple times during the cooking process. Cauliflower is done when the florets are a bit browned, but not mushy. Remove cauliflower from the Air Fryer. Repeat the same process with the remaining cauliflower florets. Serve with ranch or bleu cheese!

*I’ve been wanting to make these forever and so I finally got around to making them and they were so good. Both Adam and I aren’t big fans of plain cauliflower, but we are big fans of spicy things..and buffalo wings so I thought I’d give them a try. They are a healthier version of boneless wings, and I will definitely be making these again!

Easy Taco Casserole

Ingredients:

About 24 Tortilla Chips, plus additional for serving, 1 tbs chili oil (or olive oil and red pepper flakes), 1 onion, chopped, 2 cloves minced garlic, 1 lb ground chicken (could use ground beef/turkey as well), 2 tbs taco seasoning, 1 can black beans, drained, 1 cup hot salsa (I used Picante hot salsa), 1 cup shredded cheese, Optional: Other toppings such as jalapeños, olives, etc.

Directions:

Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and saute until soft. Add meat and taco seasoning. Cook for about five minutes, breaking up meat with a spatula. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with shredded cheese. Add sliced jalapenos or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted and gooey. Scoop up with additional chips if desired.

*Adam and I loved how spicy it was but it was definitely too spicy for my boys..ended up making pb&j sandwiches for them. Next time I probably won’t use that hot of a salsa and use a more medium kind. If I add jalapeños on top next time, I’ll leave about a quarter of the casserole without them so my boys will eat it:) It was super yummy.

Hope you all enjoy these recipes! Most my these recipes are off of Pinterest, but I do change some of them up a bit

xoxo,

MRS T

Recipes-2

So many of you liked my first recipe post and are always asking for recipes from the food I post so I thought I would share some more of my favorites! Many of the recipes I try are off of Pinterest. I like to find ones on there that look good and make them for my fam! I hope you enjoy... and feel free to share with me any of your favorites or any questions you may have:)

Healthy Banana Bread

⅓ C melted coconut oil, ½ C honey or maple syrup, 2 eggs, about 2 ½ medium or 2 large bananas, ¼ C milk of choice or water, 1 tsp baking soda, 1 tsp vanilla extract, ½ tsp salt, ½ tsp ground cinnamon, 1 ¾ C whole wheat flour, optional: ½ C mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.

2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.

3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you’re adding any additional mix-ins, gently fold them in now.

4. Pour the batter into your greased loaf pan and sprinkle lightly with a little more cinnamon.

5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Chocolate Banana Bread

• 1 C all-purpose flour ( I used whole wheat and it turned out just fine)!, 1/2 C cocoa, 1 tsp baking soda, 1/2 tsp sea salt, 3 large brown bananas, 1/4 C unsalted butter, melted and slightly cooled, 1/4 C melted coconut oil, 3/4 C packed light brown sugar, 1 large egg, 1 tsp pure vanilla extract, 1 C dark chocolate chips (or any other add ins you'd like)

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

3. In a large bowl, mash the ripe bananas. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.

4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.

5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Check at 50 minutes, just to be safe.

6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Let the bread cool on the wire cooling rack until slightly warm.

Carrot- Banana Muffins - one of my all time favorites:) (recipe passed down from my momma)

2 C almond flour, 2 tsp baking soda, 1/2 tsp salt, 1 tbs ground cinnamon, 1/2 C unsweetened shredded coconut, 3 large eggs,  3 bananas mashed, 1/2 C (8 tbs) unsalted butter, cubed and softened, 2 tbs honey, 1 tsp apple cider vinegar, 1 1/4 C pitted/ chopped dates, 2 medium carrots shredded (I usually just buy the shredded carrots and do a cup or two), 3/4 C chopped walnuts

Preheat oven to 325. Lightly oil a 12 cup muffin pan or line with paper lines. In large bowl, mix together the flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk eggs, bananas, butter, honey, and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, walnuts. Divide batter among tins and bake for 40 min until golden brown or toothpick inserted comes out clean. Cool in the pan or on a wire rack for at least 5 minutes. Yum, enjoy! 

Pecan Crusted Salmon

4 wild salmon fillets, 1/2 C toasted, very finely chopped pecans, 1/2 C panko breadcrumbs, 1/4 C olive oil, 1 tbs finely chopped parsley, 1 tbs butter, 1 large pinch of salt, 

Melt butter in a medium skillet. Add pecans, panko, parsley and salt and stir to combine. Set aside. Wash the salmon and remove scales from the skin. Make 3 small cuts across the skin side to prevent the skin from shrinking when it cooks. Dry salmon thoroughly. Season the skin with salt and pepper. Working with the salmon skin side down, mound the pecan mixture evenly across each piece. Drizzle olive oil over the pecan mixture on the salmon and press firmly on the mixture so that it has good contact with the salmon. Heat a splash of olive oil in a large skillet over high heat. When the oil is hot, add the salmon, pecan crust side down. Cook for 2 minutes or until the pecan crust has browned. Flip the salmon over and continue to cook for 2-3 minutes, or until it light pink and flakes easily. Be careful not to overcook the salmon or it will become tough and chewy.

Baked Honey Cilantro Lime Salmon in foil

1 large salmon fillet (see note), salt and pepper, to taste, ½ C melted butter, juice of 2 limes (plus one lime, thinly sliced), 4 tbs honey, 3 tsp minced garlic, ⅓ C cilantro, roughly chopped

1. Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.

2. Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).

3. Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

Sriracha Chicken Quesadillas- ( Such a quick and yummy meal)

2 C shredded rotisserie chicken ( I usually use canned chicken just because it's in my pantry most the time), 1/3 C Sriracha, 2 tbs sour cream ( I do half plain greek yogurt, half sour cream), plus more for dipping, 2 C shredded cheese, 4 tsp canola oil, 4 10-inch flour tortillas ( I use whole wheat), ¼ cup chopped cilantro leaves ( if I don't have these I don't use them and they still taste great! 

In a large mixing bowl, combine chicken, sriracha, sour cream, and cheese. Heat 1 tsp canola oil in a large skillet over medium heat, then lay a tortilla down in the skillet. Spoon ¼ of the chicken/cheese mixture on just half of the tortilla in the skillet. Sprinkle a tablespoon of chopped cilantro leaves on top, then fold the tortilla in half. Cook until the underside is lightly browned, about 2 minutes. Carefully flip the quesadilla and cook until both sides are lightly browned and the cheese is melted, about 2 minutes more. Repeat with the remaining 3 tortillas. To serve, cut each quesadilla into 4 wedges. Serve with sour cream/ salsa, for dipping. 

4 Ingredient Chicken Marinade

4/5 chicken breasts. 1 C brown sugar, 1 C oil, ½ C soy sauce, ½ C vinegar

Mix all ingredients together in a bowl or a ziplock bag. Place the boneless skinless chicken breasts in the marinade. Marinade chicken for at least 1 hour or overnight. Grill or pop in the oven at 425 for 20-23 min.

Taco Twist Soup

1 pound ground beef, 2 tsp chili powder, 1 tsp ground cumin, 1 3/4 C Campbell's® Condensed Chicken Broth, 1 C Pace Picante Sauce, 1 can  (14.5 ounces) diced tomatoes, undrained, 1 C uncooked rotini (spiral) pasta, 1/4 C sour cream (optional)

Cook the beef, chili powder and cumin in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. Add the broth, picante sauce and tomatoes. Heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 15 minutes or until done, stirring occasionally. Garnish with sour cream (greek yogurt), if desired. I like to add a little shredded cheese to the top too...and I dip chips in it!

Easy oven roasted potatoes

6 small red potatoes, 1/4 C olive oil, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp onion powder

Preheat the oven to 450 degrees. Clean and cut the potatoes into 1/2"-1" cubes. In a large bowl, toss the potatoes with the oil and spices. Spray a shallow baking pan with cooking spray and place potatoes in the bottom. Bake at 450 degrees for 25-30 minutes, or until potatoes are tender. Stir the potatoes after about 15 minutes of baking so they brown on all sides. I sometimes broil them for a minute or two at the end to make them crispier. Serve and enjoy!

Best Brussels Sprouts (I have been making these like crazy lately. They are so yummy and such a perfect side dish for any meal)

1 lb Brussels sprouts, 1 tbsp unsalted butter, 1 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey ( I really do just eyeball the amounts of mustard and honey, Kosher salt and fresh cracked pepper

Over medium high heat, melt butter and olive oil in large nonstick pan. Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender. Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy!

Greek yogurt dip

This dip is so simple and I actually got the recipe from my older brother (he's always playing around with different foods). I usually just eyeball this recipe. I mix a spoonful of plain greek yogurt (or more if you have people over for a get together) with a little bit of Franks hot sauce and TA DA! Super simple. I sometimes add a little sprinkle from the Hidden Valley Greek yogurt ranch packet too! It's such a simple dip that tastes amazing with pretzels, veggies, or crackers. 

xoxo,

MRS T

Nutrition with MRS T

Nutrition is big in the Thielen family. Adam and I really try and watch what we eat "most of the time";) We are not perfect, we like to live life, and we do eat poorly every once in a while. Overall we try and be conscious about what we are putting into our bodies. We want to raise our children in an environment where candy isn't given out daily, soda is not given with dinner, our kids are active, and where fruits and veggies will be eaten every day. 

Now trust me I am no way the healthiest eater. I am not gluten free, dairy free, eat only veggies type of girl. I like sour path kids, skittles, ice cream, etc. I actually probably have one of the biggest sweet tooth's ever lol..but I love the saying, everything in moderation. Eat your licorice, or have the chips and salsa but make sure your not over indulging...again, everything in moderation. Also make sure your keeping moving. Working out is a big part of mine and my families life and it helps us feel so good (it also helps me feel less guilty when I eat that licorice or pizza haha, partially kidding;). You don't have to look perfect, be the skinniest, or most ripped. I think if your feeling good about yourself and feeling healthy then thats all that matters. I know when I am eating my healthiest I notice a difference in the way I look and feel. When I try and avoid the sugar or processed snacks I feel a heck of a lot better and way more energized. Don't try and be perfect, just try and be the healthiest you that you can be! 

I wanted to share some of my favorite foods, meal ideas, and health tips with you! I hope you can take something out of this post, whether that being some new foods to try or trying to make more of a plan of what foods you will eat on a daily basis! Also, if you check on my blog under favorite recipes you can find some other great meal/ snack ideas. I hope to upload another post in the near future with more recipes I like. 

Here are some pictures of foods we eat a lot of in the Thielen household!

Clementines

Bananas

Strawberries

We love our fruit

Greek yogurt with granola

Energy balls

Nuts.com has the best nut products

Goji Berries

Mulberries

Whole wheat wraps for tacos, wraps, mini pizzas, etc

Kind bars

RX bars

Love our popcorn! We make homemade popcorn a lot too

Snapea crisps

THE best Tilapia from Costco..great by itself, on fish salads, or fish tacos

Trader Joes pizza crust..yum!

Almond milk for smoothies/cereal

Blueberry oatmeal..so good!

Puffins. My favorite kind is the peanut butter Puffins

Super good, organic salsa from Costco

Below are some meal ideas for breakfast, lunch, dinner, and snacks! I have breakfast for lunch a lot of the time too..because who doesn't like breakfast foods?!:)

Breakfast: Greek yogurt with granola, protein pancakes, 2 energy balls and cereal, eggs and toast, toast with almond butter and jelly, Isagenix shake, Blueberry oatmeal, add cinnamon and 2 energy balls

Lunch: Isagenix shake, chicken quesadillas, Isagenix bar, Annie's Mac and cheese, homemade wheat tortilla pizza- (red sauce, chicken, turkey pepperoni, shredded cheese (whatever toppings), Leftovers from night before

Dinners: Grilled Chicken, sweet potato fries, and a vegetable; Homemade Nachos- organic ground beef, lettuce, greek yogurt, shredded cheese, salsa, tomatoes, etc; Fish Salads- lettuce, red pepper, fish of choice, shredded cheese, sunflower seeds, craisins, mini apples, whatever else you'd want; Hamburgers on whole wheat buns, mixed/sliced sweet and red potatoes, asparagus 

Snacks: Wheat thins with string cheese, chips and salsa, nuts, dried mango (from Trader Joes is amazingggg), greek yogurt, energy balls, popped popcorn, kettle korn, apple with peanut butter and dark chocolate chips, fruit, kind bars etc.

*With breakfast/ lunch or snacks I try and add in a fruit or two. With dinner I make sure to have at least one vegetable.)

*I drink water throughout the day and I also have two cups of green tea each morning. I usually have lemons in my water, which is a great antioxidant. We do not drink soda, juices, etc in our house. If anything, Adam enjoys Bai every once in a while, which you can get from Costco.

Isagenix Products

I include Isagneix products into my daily eating routine. I have a meal replacement shake once a day, usually either for breakfast or lunch. Adam and I both used to do the "business" side of it so that people could sign up and buy the products. We just weren't big fans of having to promote it all over our social media so we decided to stop. I do like most of the products so one day I might want to start it up again but as for now we are busy enough with other things and don't have time. My brother runs a site where he signs people up so if you are interested in getting these products or even learning more check out this site https://www.thielen19.com ! To give you my honest opinion I do like most of the products but honestly some of them are not my fav. I stay away from the cleanse (it's made me throw up a couple of times), and Adam and I both are not a fan of the protein bars (I love the meal replacement bars). Now Adam, my mom, and other people love doing the cleanse and can handle the way it tastes, so maybe its just my stomach. I'm not trying to steer you away from trying the products but I just wanted to give you my thoughts. Below I will outline my favorite products that I take almost everyday.  Adam also takes more of the products then I do and he loves them. They have been very helpful for him during the football season and offseason. 

What I use in my shakes almost everyday

I usually take an e-plus energy shot or an amped nox pre workout. I love the e-plus energy shots because they have caffeine in them and since I don't drink coffee they are a life saver on days I am feeling sluggish and need a little boost. 

Isalean Bars- These are great on the go bars. They are awesome because they are meal replacement bars, so you don't have to worry about if your getting the proper nutrients. They are also pretty filling, especially if you add in an apple or some kind of fruit. The dairy free chocolate peanut butter is my favorite kind (especially when it's been in the fridge a couple hours). 

Isalean shakes - I love the dairy free chocolate Isalean meal replacement shakes. I make them in the blender a certain way that I just think is soooo good (at least I think so)...

*I use the shake packet, almond milk, half a banana, a handful of ice, small scoop of wheatgrass powder, scoop of Dynamic fruits & greens espresso flavor ( I think this does the trick of making it taste so amazing...plus your getting your serving of fruits/greens with a scoop), and sometimes a handful of flaxseed.

If I am making the strawberry kind I use either almond milk or water, half a banana, ice, and the Strawberry shake packet.

IsaPro Whey protein- Great protein for post workout or even if you need a little extra protein throughout the day. The taste isn't the greatest thing ever but it's definitely not bad. I use a scoop of the protein in the energy balls I make and in pancakes. You can choose between the chocolate or vanilla kind. 

Natural Accelerator- I just started taking this the last few months and it seems legit. It's supposed to boost your metabolism and help you burn fat. 

**Below are two examples of what I'd typically eat in a day

DAY 1:

Morning- Protein pancakes.. I love the Kodiak pancake and waffle mix and I usually add in a scoop or two of Isagenix Protein.

Lunch- Post workout- Chocolate Isagenix meal replacement shake

Snack- Energy balls, wheat thins with cheese, sun chips, RX bars, etc.

Dinner- Oven tacos (ground turkey, shredded cheese, lettuce, salsa, guac), mixed green salad with poppyseed dressing

Snack (I try and eat it before 8:30 so its not too close to bedtime) popcorn, sun chips, chips and salsa, kettle Korn, energy balls etc.

DAY 2:

Morning- If I workout in the morning which I like to do then I would take my Isagenix meal replacement shake after that for breakfast.

Lunch- Greek yogurt mixed with granola. English muffin with peanut butter & jelly

Snack- Energy balls, wheat thins with cheese, sun chips, RX bars, etc.

Dinner- Flavored grilled chicken, sweet potato fries, and sweet corn

Snack (I try and eat it before 8:30 so its not too close to bedtime) popcorn, sun chips, chips and salsa, kettle Korn, energy balls, etc.

So I'm slightly obsessed with Trader Joes and luckily we have one within ten minutes of our home. For those of you who have never been you need to check it out sometime. I usually can't buy all groceries there because they don't have everything a Super Target/Cub Foods has but I love my unique snacks/groceries that I can get there. I thought I'd share some of my favorite things from TJ's below.

I also love nuts.com I get many different things from nuts.com but these are some of my favorites. - Organic dried mango (sooo amazing), almonds, dark chocolate chips, carob chips (super good in energy balls/pancakes), cashews, organic popcorn kernels, flaxseed, chia seeds, wheatgrass powder (great in any smoothie), mulberries, goji berries, and more. One of my favorite snacks is mixing a bunch of the nuts together and eating it. For instance I'd mix almonds, salted cashews, dark chocolate chips, mulberries, goji berries, and pistachios... makes for a super yummy and energy fueling snack. Pretty much everything from this site comes in organic or not, which is awesome. It's free shipping over $90 which is not that hard to hit. And they deliver right to your door. I don't order from here too much because the snacks usually last us awhile, but our family has loved the snacks from here so I thought I'd share. 

I hope you guys took something out of this post and maybe even found some new foods/snacks to try. I really think it's all about balance. When you choose the healthier options I think that will help you feel your best and look your best as well. It's not about being the skinniest or this or that. Now days with so much body shaming going on we have to all be supportive of one another and realize not every body is the same and it takes more work for some then others to achieve there best self. I wanted to write this to give you tips about food options, meal planning but also to let everyone know that it IS ok to be yourself. You shouldn't have too starve or deprive yourself of things just to look a certain way. Just try and stay active everyday, try not to overindulge ( I even need to work on this sometimes), and just try and focus on what foods will help you feel your best everyday. 

xoxo,

MRS T

Favorite recipes

I'm so excited to share some of my favorite recipes with you all! Many of you ask for recipes from food I post on Instagram so this is an easier way to share then replying to each one of you. I hope you enjoy these recipes as much as our family does:)

Moist & Healthy Banana bread

2 eggs, ½ C melted coconut oil, ⅓ C honey, ¼ C greek yogurt, 1 tsp vanilla extract, 1 C mashed ripe bananas (about 2-3 medium bananas), 1¾ C whole wheat flour, ½ tsp ground cinnamon, 1 tsp baking soda, ½ tsp salt, ½ C dark chocolate chips (or chopped walnuts, raisins)

Directions: Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside. In a medium bowl, whisk the flour, cinnamon, baking soda and salt. In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in the bananas, flour mixture and chocolate chips. Pour into pan, sprinkle with some more cinnamon. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy! 

ENERGY Balls (I usually double the recipe because we eat them so quickly)

1 cup oats, 2/3 cup coconut flakes, 1/2 peanut butter (I usually do half peanut butter, half almond butter), 1/2 cup ground flaxseed, 1/2 cup dark chocolate chips...or raisins etc!, 1/3 cup honey, 1 TBS chia seeds, and I sometimes add a scoop of my favorite Isagenix whey protein powder for more protein.

Directions: First, stir honey and peanut butter and then add remaining ingredients and mix. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and enjoy! I keep mine in the freezer.

Dinner recipes...

Healthy Crunch Wrap Supreme

2 TBS olive oil, divided, 1 lb ground beef, 1 (1.25-ounce) package taco seasoning, 4 (12-inch) flour tortillas (we use whole wheat), 4 tostada shells, 1/2 C sour cream (Adam uses plain greek yogurt), 2 C shredded lettuce, 1 tomato, diced, 1 C shredded Mexican blend cheese

Directions: Heat 1 TBS olive oil in a large skillet over medium high heat. Cook ground beef, then stir in taco seasoning. Drain excess fat; set aside. One at a time place ground beef mixture in the center of each tortilla. Top with cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and a little more cheese (or whatever toppings you want). Repeat with remaining tortillas. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible. Heat remaining 1 TBS olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Poppy seed Chicken

3 C chopped cooked chicken, 1 (10 3/4-oz.) can cream of chicken soup, undiluted, 1 (16-oz.) container sour cream (I mix sour cream with plain greek yogurt to make it a little healthier), 3 tsp poppy seeds, one sleeve of ritz crackers, crushed, 1/4 cup butter, melted

Directions: Preheat oven to 350°. Mix first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish. Stir together cracker crumbs and melted butter and sprinkle over casserole. Bake for 35 to 40 minutes or until hot. I like to make sweet corn for a side and eat together. Enjoy!

Buffalo Chicken Enchiladas

9 tortillas (I use whole wheat), 3 4-ounce boneless skinless chicken breasts, cooked and shredded, 1 C red enchilada sauce, 1/3 cup buffalo wing sauce, 1 C 2% shredded cheese, 2 green onions chopped, 1/2 C fresh cilantro, coarsely chopped

Directions: Preheat oven to 375. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and whisk in 1/2 cup buffalo wing sauce. Add shredded chicken to a seperate bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Pour a drizzle of enchilada/buffalo sauce in the bottom of baking dish. Fill each tortilla with a heaping TBS of the chicken mixture. Roll up and place in baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

Southwest Chicken Bake

3-4 chicken breasts, cooked and diced, Salsa( I use hot picante), 1 C sour cream, 2 C shredded cheddar cheese, 2 C tortilla chips, crushed

Directions: Spray 9x13 pan with cooking spray. Mix chicken, salsa and sour cream in a bowl. Spread layer of chicken mix on bottom. Sprinkle with 1 C of crushed tortilla chips. Sprinkle with 1 C of shredded cheese. Repeat one more time. Bake at 425 degrees for 12-15 mins or until cheese is bubbly.

Crockpot recipes...

Crockpot Pulled Chicken

 2 1/2 - 3 lbs boneless skinless chicken breast, 3/4 C ketchup, 1 1/4 C of your favorite bbq sauce (I use Sweet Baby Ray's, Original), 1 TBS apple cider vinegar, 1 TBS Worcestershire sauce, 1 TBS soy sauce, 1 TBS light brown sugar, 1/2 C onion chopped, 2 large cloves of garlic, minced ( I sometimes don't even put garlic in and the chicken is still amazing), 1/4 - 1/2 tsp red pepper flakes 

Directions  Spray crock-pot with non-stick cooking spray. Place chicken in crock-pot. Mix the rest of the ingredients in a bowl, pour mixture over chicken. Cook on low for 7 to 8 hours. When ready, shred chicken. Discard any excess sauce you don't want. We usually enjoy on wraps or buns with shredded cheese and lettuce, so yummy! 

Crockpot Chicken tacos (love this one...super easy!)

3-4 boneless skinless chicken breasts, 1 C of salsa (we used hot picante because we like spicy foods), 1 TBS taco Seasoning 

Directions: In a crockpot, place chicken breasts (frozen) in the bottom. Sprinkle with the seasoning. Top with the salsa. Cook on low for 6 hours, or high for 3 hours. Shred the chicken and serve with your favorite taco toppings

Beer & Bean Chili (8 servings)

1 large onion, 1 lb lean ground beef, 1 lb jimmy dean ground sausage, 4 tsp olive oil, 2- 8ounce cans tomato sauce, 1-6 ounce tomato paste, 2-14 or 16 cans ounce diced tomatoes, 2- 14 or 16 ounce cans Bush's Chili beans, 1 package fresh diced mushrooms, 2 stalks celery diced, 1 small jar chunky salsa, 1-12 ounce V8 juice, 1-12 ounce beer, 3 tbsp chili powder, 3 tsp salt, 1 tsp black pepper, 2 bay leaves, 1 tsp cayenne pepper, red pepper flakes if you want more heat

Directions: Brown beef & sausage in 2 tsp olive oil in heavy 4 quart sauce pan. Sautee celery, onion, mushroom in 2 tsp olive oil. Pour in 1/2 beer (drink the rest). Simmer until onions & celery become soft. Drain grease from meat. Add all ingredients together in 4 quart pan. Simmer 1.5 hours. Add flakes and tabasco if desired. Serve with sour cream, shredded cheese, and crackers/chips. This recipes freezes super well! 

Amazing Queso (not the healthiest but it's super good)

1 and 1/2 lbs lean growing beef, 2 can original rotel, 32 oz velveeta, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp cayenne pepper, 1/2 TBS cumin, 1 tsp paprika 

Directions: In large skillet, brown beef and sprinkle with salt/pepper. Drain fat then toss cooked beef in a large crockpot. Chunk up velveeta and add to the crockpot. Add cans of undrained Rotel and various spices. Mix well. Cook on high 3-4 hours stirring occsssonaly, enjoy with your favorite chips!

Peanut butter protein rice crispy treats

4 C Gluten Free Rice Krispies Cereal (or brown rice cereal, 1/2 C honey, 1/2 C peanut butter, 1/2 C protein powder (I use Isagenix Isapro whey protein), Dark chocolate chips (I just estimate how many)

Directions: Pour rice krispies, honey, peanut butter, protein powder, and salt into large bowl. Spray a spatula with non-stick spray, and stir until everything is well combined. Spoon batter into 15 by 10 baking dish, and spread batter evenly into pan. Melt chocolate with a little coconut oil in a microwave safe bowl for 30 second intervals, stirring in between, until chocolate is melted. Pour the melted chocolate over the batter and spread evenly. Place rice krispy treats in the freezer for about 30 minutes, until they firm up. Keep them in freezer or place them in fridge and enjoy!

Desert recipes...

Healthy Avocado Brownies

1 large avocado, 1/2 C unsweetened applesauce, 1/2 C maple syrup, 1 tsp vanilla extract, 3 large eggs, 1/2 C coconut flour (I've used whole wheat and it's worked just as well) , 1/2 C cocoa powder, 1/4 tsp sea salt, 1 tsp baking soda

Directions: Preheat oven to 350 degrees F. In a blender combine avocado, applesauce, maple syrup and vanilla. Add these ingredients to a large bowl and whisk in eggs. Add in (whole wheat) coconut flour, cocoa powder, sea salt and baking soda and stir until well-combined. Grease an 8 x 8 inch baking dish with coconut oil and add batter. Bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies). Allow to cool for 20 minutes before cutting into 16 brownies, enjoy!

I also wanted to quickly share a little bit about Lets Dish. My mom and I go once every few months and make meals (all ingredients included) that we can freeze. I love these meals and they are perfect for busy moms/families...we especially love them during the busy football season. It's so nice to have full meals that you can easily thaw out the day before and then follow easy instructions when you are ready to make it. It's hard to come up with meals every night of the week so these are perfect to add in!

xoxo,

MRS T