Zucchini Quinoa Bake

This is the perfect, healthy side that combines grain and vegetables! It goes wonderfully with grilled chicken. 

2 zucchini, shredded

2 eggs

1 C quinoa, cooked

½ tsp garlic, oregano, onion powder

Pinch smoked paprika (1/8 tsp)

1/3 tsp salt

1/8 tsp pepper

2 tablespoons bread crumbs

3 tablespoons shredded Parmesan cheese

1   1.  Place shredded zucchini in a strainer, sprinkle with salt, stir, and sprinkle with salt again. Let sit for at least 15 minutes. Place a clean rag on top of the strainer, and push down so that the liquid comes out of the openings in the strainer. You can stir and push down again.  Take your time getting out as much water as possible.

2  In a medium mixing bowl, beat two eggs. Add zucchini, quinoa, and seasonings.

3 Grease a 8x8 baking dish or round pie dish. Pour mixture into dish and spread evenly. Sprinkle with bread crumbs and then Parmesan.

   4. Bake for 35-40 minutes at 375. 

The BEST Philly Cheese Steaks!

Okay, these are SO good! We have a really great cheese steak joint in our area, and I like these even better! It's all the flavor, without all the grease! I paired these with a side of baked sweet potato fries. 

1.5-2 pounds steak, thinly sliced

1Tablespoons Montreal seasoning

2 cloves garlic, minced

2 bell pepper, sliced

1 jalapeno, minced (seeds removed)

2 Tablespoons Worcestershire sauce

1 Tablespoon balsamic vinegar

8-10 slices your choice of cheese (provolone or pepper jack recommended)

1 loaf French or Dutch crunch bread

Olive or avocado oil

Preheat oven to 350 degrees F

1.  Use about one teaspoon oil to lightly grease large pan, heated over medium-high heat. Add garlic and steak, sprinkle Montreal seasoning, top with bell peppers, jalapeno, and onions, and cover. Don’t stir for 3-5 minutes. 

2. Uncover, stir, trying to keep steak at the bottom of the pan, and cover again, waiting about five minutes before stirring. Repeat until steak it cooked through. 

3. Add vinegar and Worcestershire sauce, stir well to coat, and allow to cook for about 5-10 minutes until the bell peppers are tender and most of the liquid has cooked out.

4. Slice off curved ends of bread loaf, then cut in half "hot dog style", allowing the back to remain connected. Layer 4-5 slices of cheese along the bottom, top with steak mixture, and then top with remaining slices of cheese.

5. Bake at 425 for 10 minutes. Slice into individual sandwiches, and chow down!

Topping ideas:

Avocado (SO GOOD)

Banana peppers

Lettuce

Tomato

BBQ sauce

Bacon (because, always)

More jalapeno 

You can also use sandwich rolls if you prefer. In that case, shorten cooking time to 5-8 minutes. Even with the jalapeno, the recipe is mild. DON'T OMIT THE JALAPENO. Seriously, it adds the best flavor. I also reheated leftover the next day in the over at 350 for about ten minutes. Enjoy!

Whole 30 Week One

I've been a little surprised with some of the reactions I've had while doing my whole 30 plan. 

It might seem like I should be "above" this fad diet, what with having a dietetics degree and all. 

Well, whole 30 is NOT a diet. 

At least not the way YOU think of it as. 

Here's an excerpt from their website, Whole30.com :

"the Whole30® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system."

(spaghetti squash, chicken, artichoke hearts, zucchini, tomatoes.)

Although weight loss is typically a positive side-effect, it's not the end goal. In fact, if you want to do it for weight loss, find something else. Whole30 is about so much more. 

So why am I doing it?

I haven't felt normal since being pregnant. I've had such little energy. I've had post partum depression, which encompasses a lot. Not to mention I'm carrying around an extra twenty pounds. That's exhausting. I've tried SO many different ways to lose weight. I knew my plan of general healthful eating wasn't cutting it and I knew I needed to do something drastic. I didn't realize how previously fortunate I was to have a body that didn't disgust me. That sounds dramatic, but it's true. Now, I hate getting dressed. I hate looking in the mirror. I avoid going places because I feel like I can't make myself look acceptable. I've been asked more than a handful of times if I'm pregnant again (one was just LAST MONTH!). I'm just so embarrassed with how I look and I feel like I cant change it...like I'm trapped. I decided a year and a half was long enough to live like that. I needed to make a change and I needed to do it now. 

(Blackberries, Cauliflower "rice", chicken baked in pineapple and tomatillo salsa)

I started doing a lot of research. I researched hormones up the ying yang. I fit almost every symptom for having thyroid dysfunction. Well, I got the blood test done, and it came back normal. The problem is that the test checks TSH and not the actual thyroid hormone, so it doesn't tell you if you have problems converting TSH into your thyroid hormones. Basically, the test has a somewhat large margin of error. I felt like it would be more effective to take my health into my own hands, than trying to convince my doctor that there was really was something wrong with me. 

When I stumbled onto whole30 I was SO impressed. (And no, they are not sponsoring me in any way.) The results were amazing. I read story after story of people who have felt better than they did in their whole life. They'd cured anything from diabetes to arthritis. One of their strongest purposes is hormone function. Exactly what I need! 

(Zucchini fritters with marinara sauce, and chicken)

So what is whole30? It's designed to get the most nutrients per calories. You eliminate all grains, beans, legumes, dairy, preservative and chemicals, soy, etc. Many people have adverse reactions to these things, so the best way to find out if you do is to eliminate it. The large majority of what I eat is vegetables. I also eat a good amount of fruits, meat, nuts and seeds, and healthy fats. There's no need to worry about not getting enough protein, carbohydrates...anything on this diet. You're getting mega doses of everything you need. And the proof is in the pudding.

I'm at the end of day nine, and feeling great. 

My mind feels clearer. My cravings for sweets are pretty much gone. I have felt more energy today. 

You're not supposed to weight yourself on it, but I'm also in a wellness competition with some friends that requires weekly weigh-ins. So I know that I've already lost SIX pounds. And you know that pregnant-looking belly that I was telling you about? It's shrunk drastically. Before it looked almost like it wasn't even part of my body. Like a bag full of jelly hanging there. I still have a long ways to go, but it's given me WAY more progress than all the other many things I've tried over the past year plus. Let's just remember that you're talking to someone who has tried everything for over a year to lose weight, hasn't been able to, and in a week in has lost six pounds. That's a big deal, people. But remember, it's about so much more than weight loss. It's just a very, very appreciated side effect. 

(Shredded, sauteed zucchini with a turkey marinara sauce)

So what happens at the end of the 30 days? You go back to your ice cream, pizza, and fries? Well, ideally, no. You're supposed to gradually reintroduce the foods you've eliminated. The reason for this is to see how your body reacts. THAT is the real purpose of this diet, as far as my impression goes. Grains might be healthy, but they may be causing inflammation in your joints. Dairy might be healthy, but it's tearing apart your gut. Through this diet, you can see how your body reacts to different things. It's really pretty amazing. We are all different. There isn't clear this is healthy and this isn't healthy guidelines that apply to everyone. It's all about knowing your body and having a healthy relationship with food. 

There is still SO much more to say about it, but I would be here all night. For serious.

 www.whole30.com is a great resource, or you can type in whole30 to Pinterest and see tons of success stories and yummy recipes. 

Not gonna lie though, I really really really miss my beans, bread, and cheese. Twenty days to go!

Thank you so much for your support. Keeping this goal public has been key to my success! 

(also, sorry for all the annoying food pictures if you follow me on Instagram or Facebook!)

You can leave any additional questions in the comment box. If you want to see what I'm eating, you can follow me on instagram at alexisks.

The Burden of Motherhood

Sometimes us mothers get confused. 

It's not our fault. 

We're exhausted. 

Emotionally, physically, mentally spent. 

Sometimes it feels like our children are burdens. Let's be real. They make doing so many things so much harder. Grocery shopping, making dinner, reading, laundry, exercising, sleeping, you name it, it's almost guaranteed to be harder with children. And by almost I mean absolutely. I often find myself desiring to do a bajillion things...but oh wait. I have a kid. I can't. She just gets in the way. Makes life harder, right?

It's easy to feel like children are a burden. 

Recently, I've had some clarity on this subject. My little Ainsley makes everything I "have" to do a lot harder....but all those things pale in comparison of how important she is. Ainsley is my blessing, my priority.  She is my job. Thinking children are a burden is backwards. Everything that gets in the way of taking care of them, those are burdens.

So when we're trying to finish a chapter in our book and our baby decides to get into the toilet, our book is the burden to taking care of our baby, not the other way around. Are you picking up what I'm throwing down?

It's easy to see this with things that are optional, like reading a boo
k, but it's a lot harder to see with things that aren't really optional, like making dinner or grocery shopping. However, keeping in mind that Ainsley is always #1 on my to do list, helps me have more patience with her craziness and helps me have more patience with myself for only completing 13% of my to-do list!

This is what life is all about.

Healthified Frosted Brownies!

Friends, let me introduce you to...

Frosted Zucchini Brownies:

I made these the other night and they were heavenly! A much healthier alternative to traditional brownies, and just as (or more) delicious! 

Brownies:

1/2 C applesauce

1 1/2 C sugar

2 C flour (I recommend doing 1 C white all purpose and 1 C wheat)

3 teaspoons vanilla extract

1/2 C unsweetened cocoa powder

1 1/2 tsp baking soda

pinch of cinnamon

1 tsp salt

2 C shredded zucchini

Directions: preheat oven to 350 degrees and grease 9x13 baking pan (glass works best)

For the zucchini, you will need one very large, or two small. Shred using a cheese grater, then blot off excess liquid (I just blot along the top. Don't squeeze out all the moisture!). Set aside.

  

In large bowl, mix applesauce, sugar, and vanilla together. In separate bowl, combine flour, cinnamon cocoa, baking soda, and salt and stir until well mixed. Add flour mixture to sugar mixture while stirring. Next, fold in zucchini. Spread evenly onto greased pan. Bake for 25-30 minutes. 

Frosting:

(If you want fat-free, lower calorie brownies, don't make the frosting. They are still delicious!)

1/4 C butter

4 Tbs unsweetened cocoa

1 tsp vanilla

1/4 C milk (you can use any kind)

2 C powdered sugar. 

In small bowl, melt the butter. Add cocoa to butter, mix, and set aside. Whisk together remaining ingredients. Once butter mixture is cooled, combine with remaining ingredients. Spread over cooled brownies.

**Note: The batter should be very thick! However, it should still be moist. If it looks too dry you can add an additional half cup applesauce and/or a quarte cup of water and a tablespoon of oil.

Enjoy the party in your mouth :) 

Blueberry Banana Flaxseed Muffins

Well, my New Year's resolution to blog weekly has pretty much gone down the crapper. BUT, here I am completing my blog one recipe a month goal. So, boom. One for two isn't bad, right? Forget that 50% is failing. 

So I always struggle with what to eat in the mornings. I have a strong disgust for eggs. Although cereals are tempting and what I've eaten a lot of in the past, I'm eliminating most of the processed food in my diet. I am WAY too tired and WAY too hungry in the mornings to actually cook. So, these muffins were perfect. I made them the night before and I think they lasted my family of three for four days? 

Preheat oven to 400

1/4 C butter

1/4 C apple sauce

2 eggs

1 C rolled oats

1 C whole wheat flour

1tsp baking soda

1 tsp pure vanilla extract

1/2 C sugar

1 C fresh blueberries

1/4 C milk (I used soy)

1 1/2 C mashed ripe banana (I think this ended up being 4 or 5 small bananas)

1/2 tsp salt

1 tsp cinnamon (cinnamon is good for your metabolism!)

1/4 C whole, roasted  flaxseed (I didn't actually measure it out, this is just an estimate)

In large bowl (I use my kitchen aide!), cream together butter, sugar, apple sauce and vanilla then add eggs. In separate bowl, mix flour, baking soda, salt, and cinnamon. Pour into liquid bowl and mix. Add oats. Add banana. If using a mixer, remove bowl from mixer. Add blueberries and fold in gently by hand. Pour into lined muffin tins. Sprinkle with flaxseed. You can add as much or as little as you want. It adds a really nice crunch! But I left it off the muffins I fed Ainsley in case of chocking hazards! Bake at 400 for 18-22 minutes. 

Stuffed Spaghetti Squash

One of my New Years resolutions is to post a recipe on my blog at least once a month. 

I always forget recipes I create and this will hopefully solve that, plus I get to share some of my favorite meals with you. I LOVE this meal. It's hearty, delicious, comfort food with a healthy edge. Perfect.

Ingredients:
1 pound ground Turkey
1 Large Spaghetti Squash (I just buy the biggest one I can find!)
1 sweet yellow onion
1 15oz can tomato sauce
1 C ricotta cheese
1 C mozzarella Cheese
Fresh Basil (I use the kind in the squeeze tubes because it's just so darn convenient)
6-8 cloves garlic (I use the jars of minced, again, so convenient. We LOVE garlic.)
1.5 tsp dried sweet basil
1 tsp Italian Seasoning
1/2 tsp dried Oregano
1tsp crushed red pepper flakes
salt and pepper
olive oil

Preheat oven to 400 degrees. Cut the spaghetti squash in half length-wise and scoop out the seeds. Brush insides with olive oil, then sprinkle with salt and pepper. Bake face side down on nonstick cookie sheets for 35-40 minutes. While the squash is cooking, dice onion. Begin Sauteing ground turkey in large frying pan with high sides (what are those called?!). Cook the turkey about 5 minutes before adding the onion, minced garlic, red pepper flakes, and tsp Italian seasonings. Once the turkey is completely cooked (it changes color), add can of tomato sauce and remaining seasonings (basil, oregano, salt and pepper to taste). Reduce heat and simmer while squash completes cooking. Measure 1 C ricotta cheese into a small mixing bowl. Add fresh basil (I add about two tablespoons, but you can really never have enough. If you have some leftover, you can add some at the end as well!) and stir to combine. When spaghetti squash has finished cooking, remove from the oven and divide the ricotta cheese mixture into each half. Fill with red sauce (you will probably have a little leftover- use it for a meal later in the week!) and top with mozzarella cheese. I never measure how much I use, but it's about a handful for each half. I wont tell if you use more. Stick it all back in the oven for about 10 minutes. I like to wait until the cheese is nice and bubbly.


ENJOY! This is one of our all-time favorite recipes!

(Maybe by the end of the year I will be better at this recipe business! If you make the meal let me know, I'd love to hear how it turns out!)

White Chicken Chili Recipe

So I live in Arizona. 

Did you know it's like 110 degrees every day?

It's really hot. 

Soup might seem like the opposite of what you'd want to eat in the Summer, but I love it. 

I make a huge batch in the crock pot, and then don't have to use much heat the rest of the week to reheat it. I feel like the crock pot doesn't heat up the kitchen much. Because seriously. Who wants to spend a hot summer in a hot kitchen slaving away? Not me. 

This white chicken chili is one of our favorite meals. It's cheap and easy. The husband asks for it all the time. I'm happy to oblige.

(so it's not the best picture, but it tastes amazing)

Ingedients:

2 chicken breasts (I've used frozen and fresh and both work great)

1 can chicken broth

1 can corn (the white tastes best but I usually end up using the yellow becuase its cheaper)

4 cans white beans (I usually do it with half cannelli and have white northern...is that what they're called?)

1 can diced green chilis

3 chopped zucchinis 

1 onion or about 3 Tbs dried onion flakes

1 overflowing tablespoon of taco seasoning

1 tsp granulated garlic

Toppings:

sour cream, cheese, and avocado (optional)

It makes about 3-4 meals for my husband and I

Ready for the directions?

Combine everything in the crock pot. 

That's it.

SO easy. 

I usually put the chicken on the bottom and then pile everything on top. On high it takes about 3 hours or on low it takes about 6 hours. Every crock pot is different. And you can leave it in there longer because it pretty much won't burn if you have enough liquids. When the chicken is done, it's done. Have I mentioned how much I love crock pot cooking? So easy.

When it's done you just shred the chicken, return it to the crock pot and stir. I typically just put a small spoonful of sour cream and stir it in. I don't even use cheese. It's perfect and creamy and delicious and filling and satisfying. Have I told you yet that it tastes amazing? My mouth is watering. 

Time to go dig into the leftovers....again.