Chop up whatever veggies you have in your fridge. Â I had brocolli, onions and bell peppers. Â Sautee them in 1/4 t. coconut oil. Â Add in 1/3 c. of already cooked brown rice. Â Then add 3 egg whites and scramble. Â When the egg is almost cooked top with a couple tablespoons of cheese and let it sit while it melts. Â This will make the underside nice a crispy! Â Yum!
Ever wondered what to do with that last little bit of brown rice and half breast of chicken in your fridge? Â Ok, have you ever wanted it to taste really really good?
It’s easy!  Just pull out whatever veggies you have in your fridge.  Today I had bell pepper, carrots and celery and sauté them in some coconut oil.  Cut up your chicken and add that and the brown rice to the pan.  Saute until warmed through and crispy.  Add 1 t. agave nectar and 1 t. soy sauce to the mix and stir!  SO GOOD!!!
This salad is so spicy and satisfying! Actually the spiciness can be adjusted so don’t run away if you don’t like spicy!
The ingredients in this salad are:
And the dressing is some fat free sour cream mixed with salsa to taste. Enjoy this low calorie, high flavor salad!
This recipe isn’t very creative or anything but I just had it for the first time the other day and it was so good I just had to share! If you like asparagus, or even if you ‘think’ you don’t, you’ve got to try it roasted! Here’s a tutorial.
Take your asparagus:
Break off the “woody ends”. To do this hold each end of the asparagus and bend in half. It will naturally break where it is supposed to. The leafy end is the side you eat. Discard the bottoms.
Toss the asparagus with 1/2 -1 T. of olive oil, depending on the amount of asparagus. Lay in a single layer on a pan and sprinkle with salt. 
Roast at 450 degrees for 25-30 minutes or until they look a little like this:
These are SO good! They are a little bit crunchy and you can eat them down like candy!
Italian Chicken Pasta
6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
½ pound boneless, skinless chicken breasts cut into 1-inch strips
2 t. olive oil
1 large garlic cloves, pressed
½ c. frozen peas
1 t. Italian seasoning
1 t. salt
¼ c. grated fresh parmesan cheese (optional)
This is my favorite summer snack! I have it pretty much every afternoon when I’m getting hungry for dinner but it’s not quite time yet. The vinegar does something for my appetite and helps me get through that hard snacky time of day.
All you do is chop up some fresh (preferably from the garden!) cucumbers and onions and drizzle/pour on the balsamic vineger! Enjoy this nice cool treat!
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I am back! I had a fantastic vacation! For more details you can see my family website at http://brandonandlindseymathews.blogspot.com in a few days for my detailed report! I hope to be back to my regular postings!
This salad is one of my husband’s favorite dinners but we cooked the fish a little differently tonight and it was great.
We always use orange roughy because we love the light flavor and lack of real fishiness to it. We sauteed it in a teeny bit of coconut oil, garlic, lime juice and chopped onion. We then threw it on a big salad of romaine with avocado and balsamic vinegar. It is so good and light tasting. This is a perfect summer dinner!
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I posted this on my post yesterday but for some reason it posted on the day I wrote it which was last week. So it is down a little ways. In case some of you didn’t see this little blurb on stevia, here it is again:
I have received a few comments asking about Stevia. Stevia is an all natural, calorie free sweetener. It is similar to Equal, Splenda, etc, but it is natural and from the leaves of the Stevia plant. It has neglegible effects on blood sugar levels and there isn’t the wonder (or certainty, in some people’s cases) about whether or not is bad for you, causes cancer, what have you.Â
You can purchase this in liquid, dropper like form at any health food store but I prefer to buy the brand Truvia. It comes granulated and in packets and best of all, they carry it Walmart (in addition to health food stores). The taste is great and it is very inexpensive and convenient. I love me some Truvia!Â
If you guys have any more questions about this staple in my diet, let me know!
I threw this together the other night quite randomly and I LOVEDÂ it!!!Â
I started by scrambling some eggs, one whole egg and two whites to be exact, with some veggies, brocolli, onion and zuchinni to be exact, again. After this was all scrambled and cooked I threw it over 1/2 cup of cottage cheese and topped with 1/2 T. real maple syrup. The syrup gave it a yummy breakfast sweetness. Brandon topped his with salsa so whichever way you want to go with it will be fantastic!
(One of the reasons I have this blog is to categorize my favorite healthy meals so if I’m at a loss I just hop on here and open up the category I’m looking for and, wala! I have options! So even though I’m doing a little food journaling stint I will still “feature” one recipe per day. Just an fyi.)
Today the kids were still at Grandma’s so I got so sleep in until 8:30! Wow, did it feel good. Aubrey and I went for a 30 min walk/jog/run with moderate intervals. After the workout I had this for breakfast:
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It was so good! I’ll call it a Mexican Breakfast Scramble. I’ll feature this soon. There were eggs, peppers, turkey sausage and kidney beans. Holy Yummy.
I went back and forth about whether I should be productive or relax while the kids were gone. I decided to relax. So after Aubrey’s nap I laid on the couch for a while played with my new Blackberry. I had to get a dataplan but I’m not sure if I’ll be keeping it so I played around with some different applications. It was so nice to just be by myself and not constantly needed!!
Lunch was:
 
This lovely snack from yesterday plus some more peanut butter. When I cut out breads and treats I turn to peanut butter. But it’s homemade natural nut butter so it’s all good.
After lunch the kids came back and we headed to the pool for a few. We had a ton of fun in the sun.Â
After pool snack was some more tofu pudding. This time it was chocolate peanut butter. I think I like the chocolate banana better actually.
Sorry that the picture was taken after I had eaten most of it! I am planning on making this pudding for dessert on sunday for the whole family! So, I’m trying to perfect it so that it is even tasty for total anti tofu-ers.
Dinner was really good. I basically just used up things I had on hand and it turned out fab!
I just browned some extra lean ground beef. Then I added some Lime and Cilantro Rotel, kidney beans and peppers. I stirred in 2 T. guacamole into this mixture and plopped it all on a salad! It was so good!
For Brandon’s I did the same thing with the meat mixture but I put it on some rice and topped it with guacamole and big tomato slices. He loved it! The kids had kidney beans and rice. The meat was pretty spicy. That’s how I took my healthy meal and turned it into something the whole family would love!
For dessert I had a frozen fruit cup (only fruit, nothing added) with a little plain yogurt and some chopped walnuts.
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I’m about to head off to workout number two for today. It will be 20 minutes of something. Not sure what. I guess it depends on how hot it is. We shall see.
I am known to eat the same thing over and over again when I find something I love. My breakfast for the last, probobly, month has been this. This yummy salad has been my favorite lunch as of late.Â
I make a big salad with whatever veggies I have on hand. Today it was romaine, peas and peppers.  I usually add more but I was low on the veggies today. I also added a hard boiled egg for some extra protein.  For the dressing I top with 2 T. guacamole (I use Wholly Guacamole from Costco – minimal ingredients and I’m too lazy to make my own) and 2 T. hummus. Then I toss the salad so the “dressings” are all mixed in. This is such a great, healthy salad! I love it!
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