Seasonal Easy Weeknight Recipe 

Happy Monday! I can’t believe it is already Thanksgiving this week, this year is flying by! I wanted to share an easy recipe that is one of my go-to’s in the Fall and Winter. It also makes great leftovers and is healthy. I hope you enjoy it as much as I do!

Ingredients: 

  • 16 oz ground turkey
  • 10 oz sweet potato, cubed
  • 1 yellow pepper
  • 1/3 yellow onion
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 cup mozzarella cheese
  • Salt and pepper to taste


Directions:

  1. Heat olive oil in skillet pan over medium-high.
  2. Add ground turkey and garlic. Cook turkey until brown, stirring occasionally.
  3. While turkey is cooking, cut up the pepper, onion, and sweet potato (I buy my sweet potato already cubed).
  4. When turkey is cooked through, add onion, pepper, salt, and pepper and stir.
  5. A few minutes later, add the sweet potato and stir. Cover with a lid and let cook for about 10 minutes or when sweet potato is tender.
  6. Turn heat down to low and sprinkle cheese over skillet. Allow cheese to melt before serving.

(thanks to Pinterest for the recipe inspiration) 

I hope everyone has a very happy Thanksgiving full of yummy food and family time!

– M –

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Seasonal Smoothie

Happy Monday friends!

A while ago I shared my favorite smoothie on the blog and now I wanted to share a seasonal spin on a smoothie that I have been loving lately. With fall in full force and the holidays quickly approaching, there is nothing better than a healthy pumpkin smoothie to cool down after a workout or enjoy for an after-dinner treat.

Ingredients: 

  • 1/3 cup pure pumpkin
  • 2 frozen bananas, pre-sliced
  • 2 tablespoons yogurt
  • 2 scoops of your favorite protein powder (I use Protein World Slender Blend vanilla)
  • A drizzle of honey
  • 1 teaspoon pumpkin pie spice
  • Almond milk

Directions:

  1. Combine all ingredients in blender using a splash of almond milk at first
  2. Continue to add almond milk until you reach desired consistency
  3. Pour and enjoy!

(photo cred: Alyssa Rodammer who introduced me to the recipe!)

Happy Fall ya’ll! Hope you are enjoying this beautiful season!

– M –

 

Healthy Spin on a Favorite Dinner

Happy Monday!

Nick and I like to cook dinner together and one of the first meals we ever made together was chicken parmesan. We still love this dish, but I was looking for a way to make it healthier. What better way to do this than swap out the pasta for zoodles to add some vegetables into the dish! We also used less breading and cheese than the chicken parmesan recipe we usually use calls for. I wanted to share this recipe with you all. I hope you enjoy it as much as Nick and I did!

Baked Chicken Parmesan with Zoodles

Ingredients: 

  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 egg
  • 3 zucchinis
  • 3-4 boneless chicken breasts (I used thin-sliced)
  • Olive oil
  • Mozzarella cheese
  • One jar of pasta sauce (I used tomato and basil Bertolli)

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Directions:

  1. Heat two separate pans on medium heat and place 1 tbsp of olive oil in each pan.
  2. Combine bread crumbs, parmesan cheese, Italian seasoning, and salt and pepper in a shallow dish.
  3. Beat one egg in another shallow dish.
  4. Place each chicken breast into egg first then breading mixture and into one of the heated pans.
  5. Cook chicken breasts for 3-4 minutes on each side until fully cooked.
  6. While chicken is cooking, use spiralizer to cut zucchini into zoodles.img_9682-2
  7. Place zoodles into other heated pan and cook for a few minutes.
  8. Once chicken is cooked, sprinkle mozzarella cheese (or place a slice of mozzarella cheese) on each chicken breast.
  9. Pour pasta sauce over chicken once mozzarella has melted and cook for a few minutes until sauce is warm.
  10. Serve chicken over bed of zoodles! Bon appetit!

– M –

Fall Fresh Meal 

Happy Monday! We can not believe this week is the official start of Fall! While we think Summer went by a little too fast, we are excited for the football, scarves and booties, and delicious recipes that come along with Fall.

What better way to start off Fall with a warm and cozy meal that is also healthy and easy! We wanted to share  a perfect meal for chilly day that includes white chicken chili and grilled peaches with ice cream for dessert.

White Chicken Chili

Ingredients:

  • 4 cups chicken broth (I used reduced sodium)
  • 2 cups water
  • 4 cups cooked shredded chicken (rotisserie works great!)
  • 2 15 oz cans Great Northern beans, drained
  • 2 cups salsa verde
  • 2 tsp ground cumin
  • Optional toppings: diced avocado, chopped fresh cilantro, chopped green onions, shredded cheese, sour cream

Directions:

  1. Shred chicken into bite-sized pieces.
  2. Combine chicken, chicken broth, water, beans, salsa verde, and cumin into large pot.
  3. Heat ingredients over medium-high heat until boiling.
  4. Reduce heat and simmer for at least five minutes.
  5. Serve warm with desires toppings and enjoy!

 

Grilled Peaches with Ice Cream

Ingredients:

  • 3 peaches, halved
  • Vanilla bean ice cream
  • 1 Tbs olive oil
  • 1 Tbs honey

Directions:

  1. Cut peaches in half and remove pits
  2. Brush with a light layer of olive oil
  3. Heat the grill to medium heat and place the peaches with the cut side down on the grill
  4. Cook for 2-3 minutes and then turn the peaches slightly to create hashed grill marks
  5. Cook for another 2-3 minutes and remove the peaches from the grill
  6. Top with a light drizzle of honey and a scoop of vanilla bean ice cream
  7. Enjoy!


We hope you enjoy this meal as much as we did! Happy Fall everyone!

– A & M –

Favorite meal of the day – Breakfast!

Happy Monday! I can’t wait to head to Michigan next weekend and see my friends and family! It’s been a while since Kevin and I have been back, so we are looking forward to it.

This morning’s breakfast got me thinking about how much I enjoy my favorite meal. I’ve always been a breakfast person, and not only is it my favorite meal but I also can’t skip it. My stomach instantly feels hungry when I wake up. When I was younger my Mom always had breakfast waiting for me (mostly cereal, but she was known to whip out something special once in a while before school). Ever since then, I can’t start my day without a good breakfast. My go to during the week is scrambled eggs and coffee. Once I get to work I have a protein bar (usually Rx Bar) and an apple with almond butter. On the weekends I opt for an egg white omelet or a protein shake.


Eating a healthy breakfast jumpstarts your metabolism and affects how your body digests glucose all day. Think about how long your body goes without food as you sleep. It’s important to eat within the first couple of hours of waking up, especially if you’re participating in exercise. There’s conflicting research on whether eating breakfast affects weight loss, but some studies claim that people who eat breakfast are less likely to be overweight. Either way, the type of breakfast food plays a large role on how effective your breakfast is in satisfying hunger and providing the nutrients you need. Clean foods like eggs, fruit, and oatmeal are better choices than sugary cereal or pancakes that will leave you feeling bloated and your hunger unsatisfied.

togetheratheart_breakfast

togetheratheart_breakfast
If you’re not a breakfast person, a protein bar and fruit could be a great way to get something in your stomach before your workout or first meeting at work. I hope everyone has a great week!

– A –