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We are what we eat…

Getting older sucks… I have gained weight and I haven’t changed the way I eat, your metabolism slows down and the middle age spread begins… are you kidding me? Really?

Ok, so I admit I really do need to excercise more, but I’m a busy Mom of 8 children, I include my older ones too, from first thing in the morning until I sit down with that much needed glass of wine I’m on my feet rushing from here to there, but according to my OBGYN that’s not the type of excercise that is going to burn off those calories at my ripe old age, well he didn’t mention the ripe old part, I’ve just added it in so you get the picture… he says I need at least a 20 minute cardio routine per day that will get my heart racing, so even my gentle morning yoga routine does not fit the bill for getting my heart racing I’m afraid. Food is also important and consistency, 4-6 healthy small meals a day, well the small portions are not a problem for me as I’ve never eaten large meals, but 4-6 is a huge problem, I can go hours and sometimes forget to eat… ok so here we go, new me, I am determined to beat this middle age spread.

I love healthy foods, I love salads, I love soups, I love fish, I love veggies, I even love radishes too, so how hard can this be? 4 to 6 small portion meals/snacks a day together with a low impact cardio workout, just to start me off and some yoga to keep my joints supple. The hardest part of a carefully thought through menu plan is the prepping, to have a healthy menu for Paul to go to work with is the planning a prepping the day before… this week we are keeping it simple and doing a ‘let’s see what we can make with what we have in’ using up supplies in our refrigerator, freezer and pantry… so next week we can start a fresh in an organized way… does anyone else do this once a month, to clear out the old ready for the new?

Let’s start with Breakfasts that I can easily prepare in advance… healthy banana, oats and honey waffles, perfectly preprepared and easily transported if you have to go out…

Serves 2
One cup of gluten free oats
I cup of dairy free milk, almond or coconut (if using coconut I suggest 1/2 cup milk and 1/2 cup water)
1 egg
1/2 a banana
2 teaspoons baking powder
1/4 teaspoon of salt
1 tablespoon of raw honey
1 egg
1 tablespoon of ground flaxseed
1 tablespoon of extra virgin oil

Place all the ingredients in a blender and blend for about 1 minute… add 1/4 cup of the batter to a lightly oiled waffle maker and let it cook for 2-3 minute.
Serve with fresh fruit, Greek yoghurt or for a dairy free option a tablespoon of almond butter 😋

My next easy to prepare breakfast is raspberry, coconut chia pudding…

Serves 2
1/2 cup of fresh or frozen raspberries
1 cup of coconut milk
1 tablespoon of raw honey
2 1/2 tablespoons of chia seeds

Take the first three ingredients place them in a blender and let them blend for 45 seconds, divide the blended fruit milk into two mason jars then add 2 1/4 tablespoons of chia seeds, place the lid onto the jar and shake to mix the chia seeds, place in the refrigerator over night… top with a few raspberries and a tablespoon of sliced almonds 😋

Now if I’m staying in I love a slice of whole grain gluten free bread with avocado and grape tomatoes drizzled with balsamic glaze and if Paul is going to work I make him a super healthy veggie omelette ready to cook in the microwave for a couple of minutes and a piece of fruit. Another healthy on the go breakfast is a smoothie served with a hard boiled egg for protein.

Lunches are much easier when you are at home, your choice is endless, I love salad, cheese, eggs, veggies, homemade hummus and steamed veggies, but planning a healthy portioned out work lunch takes a lot of prep… 5 meals, 5 healthy carbs, 5 healthy lean proteins and plenty of veggies ready for a busy week of working… quinoa, brown sprouted rice, sweet potatoes, ground turkey meatballs, oregano chicken and Cajun pork, all leftovers from a past week dinners and lots of veggies, but when you are home you can quickly bake some sweet potatoes and Brussels sprouts with olive oil, salt and pepper, add in a little arugula and a lightly fried egg, finally whip up a Harrissa dressing… so good 😃

Heathy fish and chicken tacos are my favorite dinner option, polenta crisped salmon and chicken tenders served with warm corn tortillas, salad and a healthy mango salsa, easy healthy and filling. Dinners are always a challenge in my house, some of us need GF carb options, some of us don’t like veggies, some of us are mainly vegetarian, except for a little fish and some of us are such basic eaters that meat and plain pasta is all they will eat. Salad is my friend, I can add a protein and then a healthy carb and it covers most diets in my house… but soup season is on it’s way, although I love Summer, I personally love soups they are so versatile, healthy and can stretch your budget sideways.

Snacks are my biggest challenge for planning ahead, each time we eat we are meant to have a complex carbohydrate, a protein and a fat, so getting that right in a snack is a huge headache for me… protein bites were simple and nutritional for a snack, gf oats, almond butter, honey and then I added chopped nuts dried fruits and seeds. Another idea is brown rice cakes, and almond butter, or fruit and a handful of nuts… but with all the planning snacks still remain something I think about last and quite often forget to eat myself… I am working at it though… slowly 🙃

… and then we always need an occasional treat, I try my hardest to make these treats as healthy as possible, like lemon muffins made with yogurt and honey… light and delicious 😋

Whatever you eat, try to make it nutritional, delicious and make sure you drink plenty of water to keep you hydrated throughout the day.

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To diet or not to diet?

When I was in my teens I was totally anorexic, I think it never really leaves you completely, I always count up my intake of food each day, and roughly count the calories I have had, even now I feel its pull, but with yoga and meditation I have managed to control the need a little bit better.  I realize now the need to fuel my body with the right foods to hopefully keep me healthy and I am trying to educate my family into thinking the same way.  I have so many picky eaters its hard to fully cook a complete clean eating menu plan for each week, but I definitely try.

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I am absolutely hopeless without menu planning, I've tried not menu planning and my grocery bill goes up, my clean eating plan goes out the window and I feel terrible in myself… so for me menu planning is a way of life and will continue to be even as our children eventually move out.  I love the organization of it, I am even planning breakfast, snacks and lunch now, as Paul and I are on a semi strict carb, protein and fat diet, each meal has to contain at least one of these in healthy form, even the in-between meal snacks.

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Each week I try to focus and use recipes from different cookbooks I own, this past week I have used the Gwyneth Paltrow It's all easy cook book, one of our most surprising favorites for almost everyone was her lemon and herb pasta with cherry tomatoes, I adjusted the recipe slightly to accommodate everyones tastes, I added chopped broccoli first then added the pasta, and once I had served up the tomato haters in my house, I added them to the pan too… all in all it was a winner for the week.

 

I am all about fresh produce these days, I like to buy organic if I can, I have restarted my organic delivery just because it makes menu planning and organic shopping easier.

These rice paper wraps are a firm favorite at the moment…

Take a rice paper wrap and soak for two or three minutes in a bowl of cold water, making sure they are fully covered, whilst they are soaking chop up some crispy romaine lettuce leaves, cucumber, slice an avocado and grate some carrots, next crumble some feta cheese, and shred some chicken breast, if you want to add meat… once the wraps have softened place them onto a sheet of damp kitchen paper, fill with salad ingredients, feta and chicken if using it, wrap just like you would a burrito, keeping it as tight as you can. Serve with a dipping sauce, my favorite is sweet chili but Mabels is a balsamic glaze, the world is your dipping sauce 😋

My clean eating menu plan for this week…

Monday

Breakfast… kale, onion and feta scramble eggs

Lunch… chicken/feta Cobb style salad

Snack… fruit and almond butter

Dinner… taco style burrito bowl skillet (ground turkey and veggie version)

Tuesday

Breakfast… green smoothie with almond milk, kale and apple together with a boiled egg

Lunch… egg salad sandwich with chopped carrots on the side

Dinner vegan BBQ chili… for those meat lovers I will add shredded chicken

Snacks… Apple, celery and nuts

Wednesday

Breakfast… overnight Coconut oatmeal with berries

Lunch… protein salad

Dinner… zucchini pasta with bolognese (for those that do not like zucchini I will cook organic spaghetti

Snack… protein bites

Thursday

Breakfast… GF oatmeal blueberry waffles (easy to take out if made the day before)

Lunch… chicken quinoa salad (and a veggie version to take out with me)

Dinner… chicken/fish tacos with mango salsa and salad

Snack… protein bites

Friday

Breakfast… fruit smoothie using whatever berries and fruit I have in.

Lunch broccoli soup… yes I know it's summer, but I have a huge bag of frozen broccoli

Dinner… cheat day… Pizza Fridays

Snack fruit and nuts

Saturday

Breakfast… egg and Canadian bacon sandwiches or avaocado toast

Lunch… chickpea quinoa salad with a few fresh berries

Dinner… breakfast for dinner, GF waffles with eggs and sausages

Snack… black bean crackers and hummus

Sunday

Breakfast… overnight oats with coconut and ginger

Lunch… avocado and egg toast

Dinner… buffalo chicken and veggie pizza with salad

Snack… black bean crackers and hummus

I adapted my menu from one I found on Pinterest… wish me luck, I have never planned our eating so carefully and to every meal we eat, I am desperate to lose 10lbs, I have been doing a morning yoga session 3 days a week and now I found a simple workout program for two days, I like to give myself the weekend off, maybe just a little meditation to ease my mind and relax me… time to drink some water and start the week 😀

 

 

 

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Menu planning again…

After many, many weeks of first trimester sickness, lack of sleep, tiredness and just plain feeling bad I need to get our menu planning back on track, the slow cooker is my best friend in the kitchen at the moment, I have so much to get done in the house and I’m always so tired in the evening, the slow cooker really is my savior! With a big, big shop on the horizon, I need to get slow cooker friendly meals lined up and ready to go for the next week… Pregnancy has made my brain like mush, I can’t even think of one thing I regularly cook apart from white turkey chili, so I need to have a refresher cooking course and quickly!

This past week has been using up what we have in the refrigerator, freezer and pantry, all thrown into the slow cooker, I have had some weird concoctions cooking, chicken noodle soup with a Mexican twist, a weird bolognese risotto with orzo pasta instead of rice. And a potato and sausage soup… I still have a few things to use up, but I think tomorrow could be my big shop day!

Here is a rusty menu planners first menu plan of this fall:

TEX-MEX NOODLES
QUICK CHICKEN AND POTATO SOUP
TURKEY PUMPKIN CHILI
ONE POT CHILI CASSEROLE
SOUP WITH SAUSAGE AND GREEN BEANS
CHORIZO AND SUN-DRIED TOMATO RICE WITH SPINACH
TEMPEH CURRY WITH SWEET POTATOES AND GREEN BEANS (I think I may have to add chicken to this dish)
COCONUT, CARROT AND CHICKPEA SOUP and BLT PASTA SALAD

Today I am trying a slow cooker mac and cheese creation, I have taken the recipe from Food Networks Paula Dean’s Slow cooked Mac and Cheese recipe and I have just tweaked it a little bit… I’ll let you know how it turns out but for now here is the recipe:

8oz box uncooked macaroni elbow pasta shapes
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs beaten ( I will be using egg whites)
1/2 cup fat free sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup skimmed milk
1/2 teaspoon Dijon mustard
1/2 teaspoon black pepper
1 pack of chopped frozen broccoli
1 pack of bacon

Cook the pasta according to the instructions on the box until just tender but not quite cooked! In a bowl mix together the eggs, sour cream, soup, salt, milk, mustard and broccoli, then add most of the grated cheeses leaving enough to just cover the top, mix then set aside! Add the chopped broccoli to the bottom of the crock pot, toss the pasta with the soup mixture then add to slow cooker layering over the broccoli, top with strips of bacon then sprinkle with the rest of the grated cheese… Set the slow cooker on low for 3 hours and then serve with a salad and warm garlic bread… Now this is truly pregnancy food at its best!

Just a small note for those crock pot lovers like myself, I recently discovered that baked/jacket potatoes are fabulous cooked in the slow cooker… Ok, you don’t get the crispy jacket of skin, but the potato is delicious inside, it’s so easy too, you just wash and scrub your potatoes as usual, prick all over then place in your slow cooker, I set mine on high for five hours but I had 9, yes 9 huge potatoes stuffed in the pot, but I read that 6 hours on low is a good setting if you need to let them cook all day! Enjoy and serve them with all your favorite toppings… Mine is lashings of butter and grated cheddar cheese!

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Help… The laundry basket is sucking me in!

I am becoming a crafting blog addict, so I wanted to share with you all my latest blog find love this link…, I love all her ideas, it inspires me to get my sewing machine out and perfect my skills… Now all I need is more hours in my day to make my ideas into actual creations!

This week menu plan is on a new board on my Pinterest, for all of you Pinterest lovers out there… I am using the food network website this week, after entering twice daily to win the dream home on HGTV, I am now getting sent daily recipe emails from food network so I thought why not plan a menu around them so here it is…

Orecchiette with Mini Chicken Meatballs
Dumpling Soup
Cheese Tortellini in Light Broth
Broccoli-Cheddar Potatoes
Beef and Cheddar Casserole

Add to that a stir fry noodle a pot sticker home creation meal and a tortellini pesto and rotisserie chicken meal and that is what we will be eating for the next 7 days… What yummy dinner ideas have you got planned for next week?

My washing machine is once again working, for how long I’m not really sure, but for now Karen’s Chinese laundry is open and in service… I washed all day yesterday and I still have mounds of washing left to go… Bed linen from my parents stay, clothes from all 7 of my children, towels and of course Paul and my own pile of dirty clothes… I’m not sure I’m loving the machine working again, sorting, washing, drying, folding and putting it all away, that is how I will be spending my next couple of days… If you don’t hear from me again I’m lost under a huge pile of dirty laundry… Please send help!

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It’s all about comfort food…

So today is all about food yet again… With the weather turning colder and the evenings getting darker, it’s been time to think about warm comfort food in our house, so I’m going to share one of my favorite meals with you all…

Monday night I began my evening routine by boiling a bag of small potatoes until they were cooked through, then with a hand held blender (one handed as Florrie was on my other side) I roughly mashed them with a cup of broth, then I added 2 cups of green beans, a packet of chicken and apple sausages (cooked and sliced) a tablespoon of rosemary and 3 more cups of chicken broth… Season to taste, stir and reheat through until soup is creamy and warm! Now with all this deliciousness warming through I could not decide what I should accompany it with, a friend had recently told me she had made Jamie Oliver’s chili, cheese cornbread, so with that in mind I grabbed his book and began assembling the ingredients, some I had to substitute but it was delicious none the less! This cornbread is so easy and soooooo good and it was perfect with my warm sausage potato soup… Definitely one of my favorite Fall meals recently!

Menu plan for the week ahead…

Wednesday – Jamie’s tender chicken legs with tomatoes served with leftover cornbread (Internet)

Thursday – Spicy pork chilli pepper goulash and rice

Friday – Jamie’s roasted peppers with chillies and tomatoes ( at home page 252)

Saturday – pork ragu with parpadelle

Sunday -chicken legs with delicate pearl barley, pea and lettuce stew

Monday – steak Guinness and cheese pie

Tuesday – wild mushroom and beef stroganoff

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