Where I’ve Been & a New Recipe

I can’t believe it’s been 4 months since my last post. First, I want to say I am sorry. Life took hold and the moment I thought I had a minute something else popped up. I traveled to Oklahoma twice, once for my brother-in-laws shower, and then a little over a month later for his wedding.

In between these visits (on Mother’s Day in fact) I found out I was pregnant (obviously from the photo). I was/am excited, overwhelmed, and all the other emotions that go along with finding out you’re going to be a parent. It was planned, but as always, I wasn’t expecting it to happen so fast! I of course was sick a lot and not eating a lot, so I didn’t really have much to post. Honestly, I didn’t really feel like it.

Then, my dad went into a routine colon surgery, and ended up having 3 surgeries in about 5 days. He was in the hospital much longer than expected, and he is still in recovery. The good news is that at least he is home now, but there is still a long road ahead. I will actually going back to Oklahoma in a week, and staying for 3 weeks just to get some family time. I will actually post while I am there this time.

My food aversions are for the most part gone, I am getting my energy back and decided to get back on my blog. I have really missed it these past few months. I am hoping I will start adding an expectant mother/new mother posts to my blog as I go through this experience! Well, enough about me let’s get to the food.

Pineapple & Salsa Stuffed Chicken:

Ingredients:

• 2 large chicken breasts
• one can chunk pineapple
• 1/4 cup medium salsa
• side of your choice

Directions:

1. Pre-heat oven to 400 degrees. Spray a baking dish with non-stick oil.
2. Cut chicken breast length-wise in half.
3. Place as many chunks of pineapple you would like and half the salsa in chicken breast.
4. Bake chicken for 40-45 minutes or until completely cooked.

I know this is a super easy recipe, but it is oh-so-good!

Sausage, Chicken, & Veggie Bake

Hi all! Sorry it has been so long, but it has been a hectic few weeks. I have been preparing to go back to Oklahoma for my brother-in-laws couples shower that I am planning. So, I have been up to my neck with plans. Don’t worry, I am definitely going to share it with you after the shower happens. It is so much fun, and I can’t wait for you all to see it.

Also, I can’t lie, it is spring time here in Charleston, and the weather has been beautiful! So, any downtime I have had, I have been at the beach or the pool. No worries, the blog is my priority again. I really just need some sun-kissed glow!

But, I do have a new recipe for you today. This is a Sausage, Chicken, and Veggie Bake. It is very simple and healthy. My husband and myself loved it! I love these very simple and healthy vegetable and meat meals. I hope you all enjoy it as well!

Ingredients:

• 1 package mild Italian Sausage cut into chunks
• 1-2 large chicken breast cooked and cut into chunks
• 1/2 pound asparagus
• 1 cup broccoli
• 1 squash sliced into chunks
• 1 small onion diced
• 1/4 cup extra virgin olive oil
• 1 tbsp garlic powder
• 1 tbsp oregano
• salt & pepper to taste

Directions:

1. Pre-heat oven to 425 degrees.
2. Spray baking dish with cooking spray (I use EVOO spray).
3. Place chicken and sausage in pan.
4. Top with broccoli, squash, asparagus, and onion.
5. Season and top with extra virgin olive oil.
6. Bake for 30-35 mins or until sausage is cooked throughout and veggies are crisp.

No Bean Chili

Hi all! So, here in Charleston we had a pretty cold snap (at least for us). It was about 43 degrees out and I was freezing. I was really craving a hearty bowl of chili. Of course, on the whole 30 plan there are no beans in the diet (if you want to add beans, that’s fine). So, pondering my dilemma, I came up with this no-bean chili recipe.

It’s really yummy, easy, and gave me that comfort food feel. Sometimes, we all just need some comfort food, and this really hit the nail on the head. Feel free to add spices or veggies to your liking, this is just what I had on hand at home.

Ingredients:

• 1 pound ground turkey or beef (I used turkey)
• 1 bell pepper diced
• 1 small onion diced
• 1 can diced tomatoes with green chiles
• 1 can tomato sauce
• 1/2 tbsp ground red pepper
• 1/4 to 1/2 tsp cumin (depending on how spicy you like)
• 1/2 tbsp garlic powder
• 1/2 tbsp chili powder (I don’t always use this)
• salt & pepper to taste

Directions:

1. Brown turkey or hamburger in skillet on medium high heat for about 5-7 mins or until completely cooked. Drain.
2. Add bell pepper and onion and cook for about 3-5 mins or until they are somewhat tender.
3. In a large saucepan or dutch oven simmer diced tomatoes and tomato sauce, low-medium heat.
4. Add meat mixture and spices to the dutch oven. Simmer for about 30-60 minutes. The longer it cooks the better the flavor.

Spicy Hamburger Skillet

Hi all! I am back with another healthy and delicious meal. This one was fun and easy to create, which are always my favorite. I don’t know about everyone else, but I do not want to spend hours in the kitchen creating something that taste good and is yummy. I mean sometimes I don’t mind spending a long time in the kitchen, but I definitely don’t want to do it every night.

I created this recipe one night when I had been gone all day, walking up and down stairs, and wanted something fast and yummy. So, I won’t keep you waiting any longer!

Ingredients:

• 1 pound ground hamburger meat
• 1 zucchini chopped
• 1 bell pepper diced
• 1/2 onion diced
• 1 can diced tomatoes with green chiles, drained
• 2 cups spinach
• 1 tbsp ground red pepper (less if you don’t like too spicy)
• 1 tbsp garlic powder
• salt and pepper to taste

Directions:

1. Brown hamburger in medium-high skillet for 5-10 minutes, or until hamburger is completely cooked.
2. Add vegetables to pan, and cook for 5-7 minutes or until tender.
3. Add can of diced tomatoes and spices cook for 3 minutes.
4. Serve over spinach.

3 Ingredient Energy Bites

Hi everyone! Hope you all are having a wonderful Friday. I know most are, because we all have a love affair with Friday, don’t we? I am super excited, because I am actually posting twice in one week!! This doesn’t happen often 😉 , but I am trying to make it a priority to be better with my blog.

So, today I have a super easy and super healthy snack! I love it because it literally took me 10 minutes to put together. I put mine in the refrigerator overnight, but you could easily put them in the freezer for 20-30 minutes and serve right away. These of course are whole30 approved!

Ingredients:

• 1/2 cup cashews crushed
• 1 cup almond butter (I used crunchy)
• 1/4 cup strawberries sliced
  • you can double or triple this recipe to make more, I just wanted a few. This makes about 1/2 dozen pretty large bites.

Directions:

1. Place all ingredients in a mixing bowl, and stir together well.
2. Take the mixture and roll into balls (it will be a bit sticky). You can add a little bit of almond milk or a tiny amount of coconut or olive oil to help with stickiness. I didn’t and it was fine.
3. Refrigerate over night or freeze for 20-30 minutes.

Sweet Potato Tacos

Hi all! I am back with another whole30 approved meal. This recipe is super simple, and very delicious. I chose to serve mine with green beans, but any vegetable side would do. The husband loved it, which is always a good thing, and I will definitely be adding this to my regular rotation of meals.

If you are not doing whole30 you can add cheese and other toppings, although, I honestly didn’t miss the cheese. I really thought I would, but it was fantastic just as is. I topped mine with hot sauce, but salsa would work as well! Hope you all enjoy it as much as we did!

Ingredients:

• 2 sweet potatoes
• 1 avocado peeled and sliced
• 1 pound ground hamburger
• 1 can diced tomatoes with green chiles
• 1 tbsp red pepper
• 1/2-1 tbsp garlic powder (I like garlic so I use the full tbsp)
• salt and pepper to taste

Directions:

1. Pre-heat oven to 425 degrees
2. Oil outside of sweet potatoes and wrap in aluminum foil and bake for  hour (you can also cook in the microwave wrapped in a paper towel for shorter time).
3. Place hamburger in medium-high heat skillet. Cooked until browned about 5-7 minutes.
4. Add diced tomatoes to skillet and cook for an additional 3 minutes.
5. Add spices and cook for 2 more minutes.
6. Top sweet potatoes with hamburger mix, and top with avocado. Serve with side of choice.

Chicken Mexican Bake

Hi everyone! I hope everyone has been well. So a couple of weeks ago I started whole 30, so I have been creating recipes that are whole 30 approved. It has been a journey so far, but a fun one. I always love new challenges when it comes to cooking, so having to come up with meals with limited ingredients has been fun.

Today I have a one pan chicken mexican bake. This was a huge hit with my husband. It gives you plenty of protein and veggies, and is absolutely mouth-watering! I hope you enjoy it as much as we did!

Ingredients:

• 2 chicken breast diced into cubes
• 1 bell pepper sliced into long pieces
• 1 small onion diced
• 1 1/2 cups kale chopped
• 1 can diced tomatoes with green chiles drained
• 1 tbsp oregano
• 1/2 tbsp-1 tbsp ground red pepper (depending on how spicy you like things)
• 1/2 tbsp garlic powder
• salt and pepper to taste
• 1/4 cup extra virgin olive oil

Directions:

1. Pre-heat oven to 400 degrees.
2. Place diced chicken breast in sprayed baking dish.
3. Top chicken with bell pepper, onion, tomatoes, and kale.
4. Drizzle with olive oil and add spices.
5. Bake for 20-25 minutes or until chicken is cooked throughout.