Wednesday, November 19, 2014

This Week's Menu: 11/17 - 11/24

Crock Pot Baked Potatoes from Skinnytaste
Monday: Pumpkin Oat Pancakes (these were so yummy!)
Tuesday: Pizza
Wednesday: Lentil Soup + Fruit
Thursday: Leek & Potato Soup + Fruit
Friday: Eggs, Toast & Green Smoothies
Saturday: Crock Pot Baked Potatoes w/ toppings (chili, onions, sour cream, cheddar) + Spinach Salad + Fruit
Sunday: Slow Cooker White Bean Chili (leave out chicken -- add quinoa?) + Chips + Fruit
Monday: Quesadillas or Black Beans & Quinoa

No-Bake Double Chocolate Peanut Butter Granola Bars

Monday, November 17, 2014

Leek and Potato Soup

Photo and original recipe from Jamie Oliver

Recipe from my sister Chenae (who got it from Jamie Oliver's Food Revolution cookbook -- I'm posting the recipe because the only one I can find online uses UK measurements.) So simple and so good!

2 carrots
2 celery stalks
2 medium onions
1 lb leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 lb potatoes
olive oil
sea salt
freshly ground black pepper

Peel and roughly slices the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them in 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling.

Place a large saucepan on a high heat and add 2 Tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

To serve:
Season with salt and pepper. Serve as is, or pulse until smooth using an immersion blender. Divide into serving bowls. "Usually eaten hot, it's also surprisingly delicious eaten refrigerator-cold on a summer's day with a  squeeze of lemon juice and a dollop of natural yogurt."

Wednesday, November 12, 2014

This Week's Menu: 11/10 - 11/16

Quinoa & Brown Rice packets from Costco.
Photo and a detailed review found at Melanie Cooks
Monday: Creamy Corn Chowder
Tuesday: Fried Eggs + Sweet Potato Hash + Green Smoothies
Wednesday: [Work Dinner]
Thursday: Black Beans & Quinoa/Rice (this was just too easy and yummy last week...couldn't resist adding it to the menu again. We served the black beans over Seeds of Change Quinoa & Brown Rice microwavable packets I found at Costco) topped with shredded cheese, greek yogurt, and diced avocado + Fruit
Friday: Pumpkin Oat Pancakes
Saturday: Veggie Quesadillas + Fruit
Sunday: Crock Pot Minestrone Soup + Fruit

Monday, November 3, 2014

This Week's Menu: 11/3 - 11/9

Slow Cooker Chili from - photo and recipe from Gimme Some Oven
Monday: Pumpkin French Toast 
Tuesday: Leek & Potato Soup
Wednesday: Beef Soft Tacos + Fruit
Thursday: Black Beans over Quinoa/Rice + Apple Slices
Friday: Pancakes + Eggs + Smoothies
Saturday: Flatbread Pizzas
Sunday: Slow Cooker Chili + Fruit

Tuesday, October 28, 2014

This Week's Menu: 10/27 - 11/2

Banana Ghosts & Tangerine Pumpkins from

Monday: Family Halloween Party -- bring Pumpkin Bars
Tuesday: Lentil Soup + Apple Slices
Wednesday: Eggs + Toast + Green Smoothies
Thursday: Family Halloween Dinner at In-Law's; bring ____________
Friday: {Halloween} Some combination of the following: Mummy Pizzas (on English muffins) + Pumpkin Oranges + Carrot fingers w/ almond finger nails + Spider Eggs
Saturday: Crock Pot Baked Potatoes w/ toppings (chili, cheese, sour cream, onions) + Green Salad
Sunday: Spaghetti (sauteed veggies and browned ground beef with White Linen marinara sauce over whole wheat noodles) + Green Salad + Corn

Pumpkin Bars

Photo and similar Pumpkin Bar recipe found at Taste of Home
Recipe from my sister, Chalonn

4 eggs
1 2/3 c. granulated sugar
1 c. cooking oil
1 (15 oz) can pumpkin puree
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

Beat together eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together dry ingredients and thoroughly mix into wet ingredients. Spread batter into an ungreased jelly roll pan (rimmed baking sheet). Bake at 350 degrees for 30-35 minutes. Cool completely. Frost with cream cheese frosting (bel
ow). Makes about 2 dozen bars.

Cream Cheese Frosting
1/2 c. butter
3 oz. cream cheese
2 c. powdered sugar

Wednesday, October 22, 2014

Egg Frittata

Recipe from my friends at Strong Fit Mamas

Alli & Lacey -- real-life sisters and Strong, Fit Mamas
This Summer I joined a 7-day Clean Eating support group on Facebook through my good friends, the Strong Fit Mamas. Go follow them on Facebook or Instagram -- you will love them and for their relatable tips and the inspiration you'll gain toward being a physically, emotionally, and spiritually healthier you.

Anyway, this recipe. Love it. It's super versatile and I can throw in as many veggies as I want or leave stuff out and it's still gonna be good. I'm off to make it for dinner right now.

6-8 eggs
1/2 c. almond milk (or dairy milk)
1 c. protein (chicken and ham are favorites -- but I often leave this out)
Veggies (peppers, onions, spinach, tomatoes)
1/4 c. feta cheese
Garlic salt, to taste
Seasoning salt, to taste

Place veggies, protein, and cheese in the bottom of a 9x9 baking dish. Season. Beat eggs, add milk and pour over veggies. Bake at 350 for 30-35 minutes.