Peaches n' Rasins "Oatmeal"

I changed up my breakfast from yesterday juuust a hair and I'm glad I did because it was so warm and filling and it tasted great. It's super important to never skip breakfast. Breakfast is breaking from the fast during your sleep - hence break fast. Your morning meal is the one that gets your metabolism revving and ready to go so you can burn fat all throughout the day. Just make sure your breakfast is a balanced meal with protein, complex carbohydrates, and a little bit of good fat so you'll be able to power through the day.

Peaches n' Raisins "Oatmeal"

Ingredients

- 1 serving Kashi Autumn Wheat cereal

- 1 c puffed rice cereal

- 1 c unsweetened vanilla almond milk

- 1 small peach, diced

- 2 T raisins

- 1/4 t cinnamon

- 1 packet Stevia

Directions

Mix all ingredients in a bowl and microwave for 1-2 minutes and then mush together until oatmeal consistency forms. Enjoy!

I'll be gone to the beach for my senior trip for the next week so I more than likely won't be posting. Hopefully I can find a way to stay healthy while in PCB! 

    

Throw Together Lunch

For the sake of time and lack of food in the fridge, I came up with this little bowl of wonderful. This is a true vegetarian dish full of spicy flavor you won't even miss the meat.

The list of superfoods in this lunch are almost endless...

Quinoa -  protein powerhouse with as much as 9 grams per serving. Internal cleaner as a complex-carbohydrate, high in fiber, it eases the process of foods through the digestive tract. Rich in vitamin B and iron to help boost brain power and energy.

Kale - anti inflammatory, vitamin K, vitamin C, vitamin A, and nearly 20% of daily recommended fiber all in one serving for only 35 calories.

Edamame - isoflavones, phytochemicals, and antioxidants, all of which help strengthen the immune system. Protein packed with 11 grams per half cup serving.

And those are just a few amongst so many other health benefits associated with these superfoods.

Superfood Bowl  

Ingredients

- 1 serving extra firm tofu, cubed

- 1/4 c frozen edamame 

- 2 c kale

- 1 zucchini, sliced

- 1/2 c white onion, sliced

- 1 serving cooked quinoa

- 1/4 c vegetable broth

- 1 t sesame seed oil

- 1 t Sriracha 

- salt to taste

Directions

Cook quinoa according to directions on package. While quinoa cooks, heat 1/2 t sesame seed oil in pan over medium-high heat and add tofu, season with salt, and cook until golden brown on all sides. In a separate pan, heat other 1/2 t sesame seed oil over medium-high heat and add onions and zucchini and saute until onion is tender. Then add kale and vegetable broth and cover until kale is slightly wilted ~5 minutes. Once quinoa is finished cooking, add edamame to heat through. Place everything in a bowl and add Sriracha and enjoy!

Nutrition

calories ~425 protein ~25g

Mixed Hot Cereal Bowl

It's about that time to go grocery shopping but since I'm going to be gone to the beach all next week I've just got to use what I already have. This means I must get creative. I can wake up still half asleep and make a Greek yogurt parfait no problemo - but no Greek yogurt in the fridge would leave my parfait a little bare. So, this morning I made "oatmeal" minus the oats...

And it was so tasty. This bowl of protein and whole grain fiber helped me power through my morning workout so I def suggest you give it a try.

Mixed Hot Cereal Bowl

Before

After

Ingredients

- 1 serving Kashi Autumn Wheat cereal

- 1/2 c puffed brown rice cereal

- 1/2 c Kashi GoLean Crunch

- 3/4 c unsweetened vanilla almond milk

- 1 T rasins 

- 1 packet Stevia for sweeter cereal

Directions

Mix everything in a bowl and microwave 1-2 minutes then mash it all up with a spoon until oatmeal consistency forms. Enjoy!

Nutrition

calories ~375 protein ~14g  

Killer Leg Workout

I train legs on Monday and lately I've been mixing things up from my usual workout trying to find that sweet spot and boy have I found it! My legs and butt are killing me! I don't know how you feel about a sore body but I feel dadgum proud when I'm sore because I know it means that all my hard work in the gym is paying off.

Here's what I did this Monday:

Killer Leg Workout

warm up

5 minute brisk walk on treadmill 

superset #1

3x15 leg extensions

3x15 narrow stance squats with weight

superset #2

3x15 leg press

3x15 stiff-leg dead lift with weight

super set #3

3x15 hamstring curls

3x20 (each leg) lunges with weight

superset #4

3x15 hip adductor and abductor

3x30 calf raises with weight

cool down

5 minute walk

stretch

*I do not do cardio on leg day because if done correctly this workout will suffice as cardio as well. I do however do a handful of abdominal exercises after this workout. It's very important to stretch after any workout - so don't forget that part! And it's even more important to have protein after a workout ASAP - so have this banana protein smoothie! 

XOXO,
Claire

Winner Winner Chicken Dinner

Here's my Mother's Day brunch menu and recipes. It was all so simple and could be done for any occasion. I was able to cook everything while talking with family and relaxing in the kitchen.

Winner Winner Chicken Dinner Menu

Roasted Lemon Chicken with New Potatoes, Carrots, and Onion

Croutons

  Caramelized Shallots

Mashed Cauliflower

Brussel Sprouts with Bacon

Carrot Cake

The thought of roasting whole chickens might seems a little intimidating - it definitely was for me - but I promise you it is the easiest way to impress whoever you're cooking for. I prepped the chickens the night before so all I had to do when I got home from church was throw em in the oven and let em do their thing.

Whole Roast Lemon Chicken

Ingredients

- 2 (5-6 lbs) roasting chickens

- 20 sprigs fresh rosemary

- 2 whole lemons

-2 heads of garlic

- salt and ground black pepper

- 1/2 stick melted butter

- 1 bag whole carrots

- 1 bag new potatoes

- 1 large yellow onion

- extra virgin olive oil

Directions

Preheat oven to 425 F. Peel carrots and quarter onion. Place onion, potatoes, and carrots in roasting pan and toss in olive oil, season with salt and pepper and sprinkle 5-10 sprigs of rosemary on top. Remove giblets from chickens and pat dry. Liberally salt and pepper inside of chickens and stuff each with quartered lemon, halved garlic head, and 5-10 sprigs of rosemary. Place chickens on top roasting veggies and brush with butter, the more the merrier, and then salt and pepper outside. Don't forget to tie chicken legs together and tuck wings for even roasting. Cook for 1 1/2 - 2 hours. Remove from oven and cover with aluminum foil and let rest for 15-20 minutes or so and enjoy!

In the top left hand corner you can see the croutons I made, inspired by Ina Garten, to go with the chicken. 

Homemade Croutons

Ingredients

-  1 loaf sourdough bread (or whatever you prefer) 

- extra virgin olive oil

- salt and pepper to taste

Directions

Cube bread and toss in olive oil and season with salt and pepper. Cook in pan over medium high heat and toss until golden brown.   

Brussel Sprouts with Bacon

Ingredients

- 1-2 lbs brussel sprouts

- 4 slabs thick cut bacon

- salt and pepper to taste

Directions

Preheat oven to 375 F. Cube bacon and cook until crispy over medium high heat. Remove bacon from pan and place on paper towel. Toss brussels with remaining bacon fat and salt and pepper on a sheet pan and cook for 30-45 minutes. Garnish with bacon.

Caramelized Shallots

Ingredients

- 6 T butter

- 2 lbs shallots, peeled with ends removed

- 3 T sugar

- 3 T red wine vinegar

- 1/2 t salt and 1/4 t pepper

- parsley

Directions

Preheat oven to 400 F. Melt butter in oven proof saute pan and add shallots. Toss with sugar and cook for 10 minutes or until shallots start to brown. Then add vinegar, salt, and pepper and cook in oven for 15-30 minutes, depending on size, until soft. Garnish with parsley. 

Mashed Cauliflower

Ingredients

- 2 heads cauliflower

- 2 cloves garlic

- 1/4 stick butter

- salt and pepper to taste

Directions

Boil cauliflower until very soft, drain water and mash with potato masher. Make paste with garlic and add to cauliflower along with remaining ingredients. 

Classically Healthy Carrot Cake

The chickens were antibiotic and hormone free. To me it is very important to eat meat this way. I'm a pescatarian so the only way I prefer to eat meat is when it isn't full of hormones that are going to wreck havoc on my endocrine system. Also, I'm pretty vague on the salt and pepper because I usually add as I go. Seasoning is so important for flavor so be sure to taste as you cook - not too much tasting though or else your calorie count will skyrocket. Hope you try this menu out sometime or at least some of the recipes! I promise they taste great and whoever you're cooking for is going to love it! 

XOXO,

Claire

Quick Snack

On Saturday I went over to Huntsville to go grocery shopping at Earthfare - I adore that place. I left right after I took a spin class so I knew I'd be hungry right after my class and also on the ride over so I threw together a quick snack as I was headed out the door. Had I not packed this little snack to hold me over it's very likely I'd have snuck endless pieces of candy out of the bins at Earthfare when no one was looking.

I mixed together a big handful of cherries and 10 almonds.

Cherries are known as a “super-fruit” and are packed with antioxidants called anthocyanins which aid in the reduction of heart disease and cancer. Cherries are one of the few food sources that contain melatonin, an antioxidant that helps regulate heart rhythms and the body’s sleep cycles. Cherries are an excellent source of beta carotene. They contain 19 times more beta carotene than blueberries and strawberries. Cherries are rich in vitamins C, E, potassium, magnesium, iron, folate and fiber. Cherries are referred to as “brain food”, aiding in brain health and in the prevention of memory loss. Because of their powerful anti-inflammatory benefits, cherries are said to reduce pain and joint soreness for runners and athletes after workouts.

Almonds are rich in manganese, riboflavin, and copper, all of which aid in energy production. The fiber in almonds has a detoxifying effect that allows food to move through the digestive system more efficiently, cleansing the system and preventing colon cancer. Almonds are high in protein, around 18 percent, and contain literally no carbohydrates, they are ideal for diabetics, pre-diabetics or anyone with blood sugar issues.


Sounds like a bag full of wonderful, huh?


XOXO,
Claire

Kale Tamales

I love cooking dinner for family and friends on Sundays. It's just the best.

This Sunday I wanted tamales. I've never had a real traditional tamale before but I did see Guy Fieri chowin' down on some on Diner, Drive-Ins, and Dives once and I just had to have some.

Honestly, making these was not hard. Maybe a little time consuming but it's a Sunday dinner so what else are you gonna do? Plus, the pay off from eating these is so worth it. Not to mention you can go back for seconds and not feel too bad because you'll never guess the hidden superfood ingredient...

Kale!

Kale Tamales

(serves 16)

Ingredients
- 24 corn husks, soaked until soft and patted dry
filling:
- 3 T butter
- 1/2 large white onion, chopped
- 1 zucchini, diced
- 1 large clove garlic, minced
- 4-5 leaves kale, stems removed and chopped
- 1/3 c vegetable broth
- salt and pepper to taste
- 2 c reduced fat mozzarella cheese
masa:
- 2 c masa harina
- 1 t baking powder
- 1/4 c vegetable shortening
- 2 c vegetable broth, warm
- 3/4 t salt
- 1/2 t ground black pepper

Directions
filling:
Melt butter in heavy large skillet over medium-high heat. Add onion, garlic, and zucchini and saute until the onion is soft ~4 minutes. Add Kale and saute 1 minute. Add broth, cover and cook until the kale is wilted ~6 minutes. Uncover and simmer until almost all liquid evaporates ~2 minutes. Turn off heat and cool slightly. Season with salt and pepper. Stir in cheese.
masa:
Mix masa and baking powder in large bowl. Add shortening and mix with held mixer until coarse meal forms. Pour in broth and stir until dough comes together then stir in salt and pepper. May need to add more broth as needed.
assemble:
Place a corn husk, ridged-side down, flat on a work surface and spread 2-3 T of masa on end of corn husk in 4x4 area. Then place a spoonful of filling on top. Fold over so ends of masa meet and fold other pointy end of husk over the tamale and roll. Repeat with remaining husks, masa, and filling.
cooking:
Place a coin in the bottom of a pot with a steam basket filled with 2- 3 inches of water. Make sure steamer basket is not immersed in water. Line the bottom of basket with a steamer cloth, left over corn husks, or a thin kitchen towel. Stack tamales side by side in steamer with open end facing up. Cover and bring water to a medium boil and steam 40 minutes to an hour or until the masa no longer sticks to corn husk.
*The coin will rattle during cooking, if rattling stops then all the water has steamed out and you need to add more.

I served these with grilled corn, Amy's Organic Refried Black Beans, avocado, salsa, sour cream, and chips. Yuuum!

XOXO,
Claire