Saturday, October 26, 2013

Aren't Ya Happy About Artichokes?

I discovered something new about myself last week. I love artichokes!

Who knew?

I already knew I loved easy, few-ingredient meals, but this one hits it out of the ball park. If you're unsure your down with the artichoke sickness, please give this a shot before totally dismissing it. The artichokes really give the baked chicken a savory flavor, and better yet, they fill you up without adding a whole lot of calories.

Other Benefits of Using Artichokes:

  • High in potassium (balances sodium intake and blood sugar)
  • High in fiber (promotes digestion and the "full" feeling)
  • Antioxidants (builds immune system and fights disease)


  • 3-4 boneless, skinless chicken breasts
  • 1 can artichokes (in water)
  • 1 can diced tomatoes
  • 2-3 cloves of garlic
  • salt and pepper to taste


  1. Bake the chicken and garlic in a greased baking dish at 350 degrees (low-medium) for 45 mins - 1 hour. 
  2. Top the chicken with the artichokes and tomatoes (spread evenly).
  3. Bake again for another 15 - 20 mins.

The chicken is so tender and juicy. It's delicious. Like all good things in life, this meal is simple, quick and inexpensive. ;)

Wednesday, October 23, 2013

Fall Food Ideas

Part of me still believes it's summer here in Texas. Maybe it's the occasional sweep of sun rays and blue skies, or maybe it's just the kid in me not wanting the leaves to turn because a year-long summer means fun-fun-fun!

Inevitably, though, it's nearly November, and we're finally experiencing some cool weather, which makes the turn of seasons a little bit easier for me to bare.

To ring in the fall and the break of holiday feasts, I thought I'd share with you some fall-time foods. Soups are great options to fill up on veggies and lean protein, so that when your grandma tempts you with her pan of fresh baked cookies cut like angels (but really they're more like little demons), you can at least say you've eaten mostly clean beforehand.

Vegetable soup is one of the easiest things to make, and it's perfect for cool weather.

Toss all your favorite veggies in a crockpot, season them to your liking and cook on low for 4-6 hours.

Filling up on lean, white fish is another good choice because most of us are super-busy during this season.
Frozen fish thaws in about five minutes and cooks in about 10. Try popping them in the oven on broil (low) or sauteeing them in 1 tablespoon of coconut oil with some garlic and onions, or if you feel like splurging (hah), try covering them in some whole wheat bread crumbs (gluten-free options are available).

Stick around for more healthy, easy options for making this season special and scrumptious, without ruining your summertime physique.

What questions do you have? Let me know in the comments below! 

Wednesday, October 2, 2013

'To-Thai-For' Peanut Stir-Fry

One of my favorite things about Thai food is the variety of flavors involved in a medley of healthy protein and veggies. One little spice can make a bland piece of broccoli have an explosion of flavor.

My husband and I fell in love with Thai food about three years ago when we decided to boldly branch out of our typical routine of settling for Panda Express "wok smart" dishes. We ordered lettuce wraps as an appetizer and were sold. De-lish-us.

Being the rebel I am, I told my hubby that we could so totally make these ourselves, and I could definitely make them healthy. That I did. But I have something even better for you.
I'll raise you a few more veggies and a lot less fat with this next recipe. Check those lettuce wrap wanna-be's, and take this complete meal, with an ensemble of lean protein, an assortment of veggies, as well as the most important thing ... It's packed with that perfectly peanutty flavor.

It's easy. It's cheap. And it's healthy.

Thai Peanut Stir-Fry


  • Chicken breasts
  • Stir-fry veggie medley 
  • Coconut oil
  • PB2 (powdered peanut butter)
  • Soy sauce or liquid aminos
  • Garlic (or powder)
  • Stevia


  1. Chop chicken breasts up into bite-sized pieces.
  2. Pan-fry them with 1 tbsp of coconut oil on the stove until cooked thoroughly.
  3. Season with garlic powder and powdered peanut butter.
  4. Add some soy sauce to chicken and stir with peanut powder until the consistency is thick like a sauce.
  5. Reduce heat and let simmer for a few minutes.
  6. Add veggies.
  7. Simmer until tender and then serve.
  8. *Try serving it all in a lettuce wrap if you want some extra crunch!
What's your favorite thing about Thai food? Anyone have any healthy alternatives to traditional recipes?

Tuesday, October 1, 2013

Quick Fixes for Savory Cravings

Try these recipes when you're craving things like ...


  • Avocados
  • Garlic
  • Salt
  • Lime juice
>> Mix it all together. hehe.


  • Kale
  • Mrs. Dash fiesta lime seasoning
  • Nutritional yeast
  • Extra-virgin olive oil
>> Rinse kale and tear it into pieces. Toss it in a little oil and lots of Mrs. Dash. Spend like five minutes massaging the kale in the bowl. Pretend like it's going to massage you back, so you have to do it really good. This step is crucial because it helps get rid of that funky "green" flavor kale tends to have on its own. Lay the pieces on a baking sheet and bake at 400 degrees for about 10 minutes. Check on it every three minutes.


French Fries

  • Sweet potatoes
  • Olive Oil spray
  • Garlic 
  • Sea salt
>> Peel and slice sweet potatoes into thin circles. Place on greased baking sheet and season 'em up. Bake at 375 degrees for 15-20 minutes.

Loaded Mashed Potatoes

  • Cauliflower
  • Sweet Potato (peeled)
  • Garlic
  • Nutritional Yeast
  • Sea Salt
>> Cover cauliflower with water in a pot on stove and bring to a boil for about five minutes. Reduce to simmer and cover for another 20 minutes. Feel free to add more seasonings like rosemary or chives or anything else. Cook until water is all soaked up or until it's soft. Drain excess water out and either mash it all together or blend it up. You might serve it with some fat-free cheese, chives or imitation butter flavoring.

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