A new adventure...I'm a Food Fuels Coach!

Although neither of these are the best picture of me, I am proud of these photos.  Thanks to a clean eating food plan called Food Fuels I have lost over 55 lbs in 5 months!  No pills, no shakes, no magic button.  Real food, easy to follow...and I did it all by myself!  I'm feeling (and looking) the best I have in over 20 years (if I may say so myself).  

I'm not done yet, but I have come far in a short time.  I don't hide from the mirror anymore...I like what I'm seeing and the changes that are happening.  This program is literally life changing!  

I'm now a Food Fuels coach...contact me for more information!!

#1,348: Chicken Lettuce Wraps

I was so afraid I wasn't going to love this recipe because there's no mayo in it.  I was afraid it would be bland and taste too much like unseasoned chicken.  I was very happily proved wrong, and loved this meal.  One day I ate it as lettuce wraps (photo above) and one day I brought it with me to a restaurant and threw it on top of a garden salad.  Both ways were wonderful.  This would even be great as a sandwich...if you eat bread.  ;)

I used a large can of chicken instead of cooking fresh chicken, so I cut down on the amount of veggies I used a little bit.  I didn't measure though, just threw in as much as I wanted.  I felt that it needed the same amount of sauce/seasoning though, so that stayed the same for me.

1-1/2 pounds boneless skinless chicken breasts, cubed (I used about 10-12 oz of canned chicken)
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided (I omitted)
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted (I omitted)

Since I used canned chicken, I skipped this step:
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.

(I started here…minus the chicken part): Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil (I also omitted the oil completely). Stir in the carrots, onions and chicken mixture.

Spoon onto lettuce leaves; sprinkle with almonds.

#1,347: Easy Ground Beef and Riced Cauliflower Paleo Skillet

I've tried grated or riced cauliflower two or three other times now, and I have mixed reviews when I eat it.  So when I found a recipe that used minimal ingredients, but ones I typically enjoy, I was eager to make it, yet still a little skeptical of trying it.  So I made some additions and changes and I was pleasantly surprised that I loved this dish and can't wait to eat it again tomorrow for lunch, but this time over some shredded kale.  This was such a simple recipe to make, and probably only took me about 30 minutes from start to finish.  I will definitely be making this one again.  

1 lb ground beef or turkey (I used turkey)
1 onion, diced
1 jar of organic spaghetti sauce
1 can of organic diced tomatoes
1 bell pepper, diced
Mrs. Dash Tomato and Basil seasoning (to taste, but I probably used about 1 1/2 - 2 tbsp)
1 tbsp minced garlic
1/2 head of cauliflower, grated (uncooked) 

In a large skillet, cook ground beef (or turkey) and onion, until the onions are soft and the ground meat is cooked all the way through.  Add in the remaining ingredients, bring to a boil over medium heat, then reduce the heat to low and simmer for about 25 minutes for some of the liquid to reduce and the flavors to blend.  

#1,346: Roasted Mushrooms with Rosemary & Garlic

I LIKE mushrooms, and I will eat them if they are in a recipe, but I don't typically seek them out.  However, lately I've been enjoying adding them to different dishes, so when I came upon this recipe, I was excited to try it.  Here's my only complaint...I didn't buy enough mushrooms, so it didn't make much.  I loved these mushrooms and had to stop myself from eating them all so I would have some to eat with my lunch tomorrow.  I will definitely be making these again!

1 lb. crimini or baby portobella mushrooms, stems trimmed
2 tbsp olive oil
¾ tsp crushed rosemary (I used sage b/c that's what I had on hand)
¼ tsp salt
¼ tsp ground pepper
3 garlic cloves, chopped

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Cut large mushrooms into quarters, medium mushrooms in half and leave small mushrooms whole.

In a bowl, toss the mushrooms with olive oil, rosemary, salt and pepper. Transfer to the prepared baking sheet.

Roast the mushrooms for 10 minutes. Add the garlic and stir to combine. Roast until the mushrooms are tender and starting to brown, 7 to 10 minutes. Serve.

#1,345: Paleo Burgers with Caramelized Balsamic Onions & Avocado

Holy heck, did I love this burger recipe!  I loved it so much, I ate it today for lunch AND dinner.  I also chopped up my burger and ate it over romaine so it was more of a turkey burger salad.  So simple to make, and delicious!  The burger recipe itself if pretty plain, but I was okay with that.  If you however, have a burger recipe you love, feel free to substitute that instead.  :)  This recipe was just fine with me though! 

1½ pounds of lean ground beef (I used ground turkey)
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
2 tablespoons of coconut oil
2 small onions, thinly sliced
2 tablespoons of balsamic vinegar
1 beef steak tomato, sliced into 6 thick slices
3 avocados (I used pre-made guacamole)

Heat a medium skillet to medium high heat.  Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}.  Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside. (This did not take nearly as long for me…maybe only 10 minutes max for all of the steps)

Form six ¼lb. burgers with the lean ground beef.  Lightly season both sides with salt, pepper, and garlic powder.

I grilled mine instead so I skipped this step: Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}. Remove from skillet and let sit for 1 minute.

Place 1 large slice of beef steak tomato on a plate, then the burger, then 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado. Serve with gluten-free mustard if desired.

#1,344: Sesame Tuna Salad

I wasn't so sure I was going to love this recipe because I really like mayo in my tuna, and I'm trying very hard not to eat it.  So I was excited to find this recipe, but had low expectations for it.  I also cut WAY down on the dressing since it's not the healthiest recipe out there (I'm watching my soy intake).  It was good though.  I actually really enjoyed this recipe....so much so, I'm eating it again tomorrow for lunch.  :)

This makes FOUR servings, so adjust accordingly.

1/4 cup rice vinegar or lemon juice
3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage (I used chopped romaine)
4 radishes, julienne-cut or sliced
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper to taste

Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.

Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.

Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

#1,343: Slow-Cooked Tex-Mex Baked Beans

This may not be a pretty picture, but it did taste good. (I had a TINY bite to try this!).  I made this to take to a pot luck at our church and by the time we got through the food line, this was completely gone.  I'm hoping that means it was good and not just by the place it was in the food line!  This is such an easy recipe to throw together, and the only changes I made was to add some cooked ground turkey and onions to give it more flavor and texture.

2 cans great northern beans, drained and rinsed
2 cans black beans, drained and rinsed
8 oz tomato sauce
4.5 oz chopped green chilies
3/4 c BBQ sauce
3/4 c salsa
1/4 c packed brown sugar
1/2 lb cooked ground turkey or beef
1 onion, diced 
Combine all ingredients in a 4 quart slow cooker.  Mix well.  Cover and cook on low for at least 4 hours to allow flavors to blend. 

#1,342: Zucchini noodles with basil balsamic marinated tomatoes

Now this was such a simple lunch or side dish to make and I really enjoyed this one immensely!  Granted this would have been much better if I was using my cherry tomatoes from my garden, but I'm waiting for more of them to ripen.  I'll use those next time!  The only change I made was to add some diced red onion.

I don't know why you can't see the red onion and basil in this photo.....  :(  I swear I added it to it!!

1 heaped cup of small tomatoes, halved

splash of balsamic vinegar, about 1 tbsp

splash of extra virgin olive oil, about 1 1/2 tbsp

1 tsp finely minced garlic

1 sprig of basil, leaves finely sliced

salt + pepper

1 medium zucchini

handful of pine nuts (I omitted)

In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper. Toss lightly to combine and set aside for 10 minutes or so.

Using a julienne peeler or mandoline, slice the zucchini into long strands. Place them in your serving bowl and toss them with a bit more olive oil, salt and pepper.

Spoon the marinated tomatoes on top of the zucchini strands. Garnish the top of the dish with some extra basil and the pine nuts.

#1,341: M&M and KitKat Chocolate Cake

When I saw this cake on pinterest one day, I knew I had to make it for Brian for his birthday.  My family really enjoyed this cake, although I put it in the fridge so he wouldn't see it and the M&M's got soft and the frosting got hard.  So I recommend letting this sit out on your counter.

I used a boxed chocolate cake mix, baked as directed in a small ramekin.  Make sure you spray the inside liberally with non-stick spray so the cake falls out easily.  I also had to cut the top off so it was flat on top.

I found a recipe online (a video on youtube) which was made with softened butter, powdered sugar and cocoa powder.

I ended up cutting the cake in half and putting frosting in the middle.  Was this the best cake we've ever had, not really, but for a homemade cake made for a loved one, this was so good.  I'm making it for my mother-in-laws birthday tomorrow...hopefully it goes over well there too.

Here's what I learned about this recipe though: Don't put it in the fridge.  The frosting got SO hard/thick, and the M&M's got soft.  

#1,340: Sun-dried tomato and garlic green beans

As you can tell from my posts, I'm enjoying throwing the sun-dried tomatoes into a lot of the foods I eat lately.  It gives it a sweet/salty flavor that I'm really enjoying.  This was so simple to throw together and the beans were straight from my garden.  I'll probably eat this again tonight!
1 lb. fresh green beans 

1T olive oil 

2 T chopped garlic

1/2 red onion, diced

1/4 tsp. salt

1/4 c water 

1/3 c sun-dried tomatoes, chopped

Trim both ends of green beans, wash and set aside.  Chop the garlic, red onion and sun-dried tomatoes.  Set aside.

Heat a heavy frying pan over high heat for 1-2 minutes, until it's too hot to hold your hand over it.  Add the oil and heat about 30 seconds more, then add the garlic and red onion for about 1 minute, stirring often.  

Add beans and salt and cook about 2 minutes, stirring several times. Then add water, cover the pan, and let beans steam for 5 minutes. 

Uncover the pan and add the sun-dried tomatoes.  Add salt and pepper to taste. Stir to combine all of the ingredients. Add a little bit more olive oil if desired.  

#1,339: Sun-dried tomato tuna salad

Here's a paleo-friendly, non-mayo tuna salad I created for lunch one day.  This was fantastic over salad/spinach leaves, but I'll admit, I ate it on some Ezekiel bread, and it was wonderful.  (That might have been partially because I don't eat bread anymore though, so it was a special treat).
1 small foil packet or can of tuna (I used in water)
3 sun-dried tomatoes, chopped
1/2 bell pepper, diced
about 1/8 c diced cucumber
1/8 c red onion, diced
1/2 tbsp (or desired amount) of olive oil
salt and pepper to taste

In a small bowl, combine all of the ingredients.  Place in fridge to chill for a few minutes if desired.  

#1,338: Easy Crockpot Meatloaf

This is such a simple recipe you can make ahead of time and freeze.  I threw this in the crockpot frozen and let it cook all day on low and it was done when we got home from work.  I omitted the breadcrumbs and used crushed Ezekiel breadcrumbs instead.  It was a typical crockpot meatloaf...a little soft, but very tender.  We enjoyed this one.  

2 eggs, beaten
1/2 c milk
2/3 c bread crumbs
1/2 chopped onion
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1 1/2 lbs ground beef (I used ground turkey)
Ketchup (optional, for topping)

Mix all ingredients together and form into a loaf shape.  Freeze if desired.  Place in crockpot and cover with ketchup if desired.  Cook on low for 8-10 hours.  

#1,337: Easy Paleo Chili with Veggies

 Last week I made a paleo taco soup, and I was trying to cut back on the sodium, so this week I made a similar recipe but with sodium free chili seasoning and A LOT of veggies.  This is delicious and would be even better served over some zucchini noodles.  Don't get me wrong, it would also be great with canned beans and/or cornbread, but that makes this much less paleo and healthy.  LOL

1 lb ground turkey (or lean ground beef)
½ onion, chopped
1 zucchini diced
2 bell peppers, diced
8-10 baby portobello mushrooms, diced
2+ carrots, peeled and diced
2+ stalks of celery, diced
1+ cups of freshly diced tomatoes
10 oz salsa (your favorite kind)
1 tsp ground black pepper
2 tbsp minced garlic
1 packet of Mrs Dash sodium-free chili powder
Salt to taste
hot sauce or diced jalapenos if desired
1-2 cups of water

In a large saucepan, over medium heat, combine the ground turkey and onion and sautee until meat is browned and onion is tender.  Using a spoon, break up the ground turkey into small pieces.  Drain grease if desired.

Add the remaining ingredients and stir to combine.  Bring to a boil, reduce heat to low and simmer for 30-40 minutes. 

#1,336: BLT Bowl

This may not be the prettiest looking salad, but it sure as heck was good!  I made some changes to the original recipe since I omitted the avocado (I was out!) and feta (not eating it these days).  I also added extra veggies that I had on hand.  I loved this salad and will probably eat it again for dinner tomorrow!  :)

Lettuce (I used lettuce from my garden)

1 large avocado (I omitted)

2 handfuls of cherry tomatoes

Half a cucumber

Handful of cilantro, chopped

4 rashers of bacon

Half a handful of feta cheese (I omitted)

I also added sauteed mushrooms, red onion, green pepper

Cook your bacon until it's nice & crispy. While it's sizzling away, chop everything else up into bite-sized squares. Throw it all in a bowl, followed by your bacon (chopped) when it's done. Crumble your feta over the top.

Pour about 2 shot glasses of good olive oil into a cup. Add a shot of balsamic vinegar, a tsp of mustard, the juice of a small lemon and a good sprinkle of salt. Drizzle over your salad.

#1,335: Roasted Carrot Fries

I have to admit, I don't love roasted or cooked carrots, but I really enjoyed these carrot fries.  Next time I'm going to roast them a tad longer so they get a little more browned, but I will definitely make these again.  These were soft and bendy though, so if you are expecting these to be the texture of a french fry, this is not it!

Carrots
Olive Oil
Salt

Cut carrots into thin slices.  Toss with a little bit of olive oil.  Placed on a parchment paper lined cookie sheet.  Bake for 20 minutes at 350 degrees.  

#1,334: Super Veggie Loaded Paleo Taco Soup

In the fall I often make different versions of taco soup, and since the weather was supposed to be in the low 70's this week, I decided it was time to make another batch, but this time very paleo friendly.  So no beans or corn for this batch.  I also wanted to bulk up on the veggies so I thew in just about every vegetable I had on hand!  I am loving eating this!  It is SO good and I've been enjoying eating this for lunch AND dinner.  :) 

1 lb ground turkey
1 onion, chopped
4 garlic cloves, minced
1-2 tbsp chili powder
1 tbsp cumin
several shakes (each) of: onion powder, crushed red peppers, dried oregano, paprika
salt and pepper to taste
4 cups chicken stock
4 oz diced green chilies, undrained
15 oz petite diced tomaotes, undrained
1 zucchini, diced
3 bell peppers (I used a red,yellow and orange), diced
3 carrots, peeled and chopped
8 baby portobello mushrooms, chopped

Heat a large pot over medium-high heat.  Add onions and ground turkey, and cook until no longer pink, breaking up into small pieces as it cooks.  When the turkey is almost done, add the carrots and stir to combine.  Add the garlic, chili powder, cumin, onion powder, crushed red pepper, oregano, paprika, salt and pepper. Stir to combine.

Add the chicken stock, and remaining ingredients.  Bring to a boil over medium-high heat.  Turn the burner down to a simmer and continue cooking for about 30 minutes to let the flavors blend.  Serve with chopped cilantro and avocado or guacamole if desired.

#1,333: Green Beans with Cashews and Balsamic

Mmmm....look at those yummy green beans.  The only thing that this recipe needed was more tomatoes, but my garden is over-picked right now.  It was such a simple side dish to serve, and I will definitely be making this again. 

4 teaspoons extra-virgin olive oil
4 teaspoons minced garlic
½ cup chopped walnuts, toasted (I used cashews)
2 teaspoons aged balsamic vinegar
½ teaspoon kosher salt
1 pound green beans, trimmed (about 8 cups)

Heat oil in a small skillet over medium heat. Add garlic and cook, stirring until the garlic is just barely showing signs of turning brown, 30 to 90 seconds. Immediately pour into a large mixing bowl to stop cooking.

Meanwhile, add 1 to 2 inches of water to a large pot fitted with a steamer attachment, cover and bring to a boil over high heat. Add green beans to steamer, and cook, covered until the beans are crisp tender, 4 to 5 minutes.

Transfer the green beans to the bowl. Add walnuts, balsamic and salt and toss to coat.

#1,332: Veggie Loaded Paleo Turkey Chili

First of all, let me tell you how much I love this recipe.  It is SO good and I love all the veggies that are in it.  Next time I might even put more veggies (like the celery and mushrooms).  This is an excellent lunch and/or dinner, especially if you are doing a no/low carb/paleo-ish plan.  This was outstanding.

However, I had a slight issue.  When shaking chili powder into your pan, make sure it's on the "shake" side and not the "pour" side.  I had A TON of chili powder in mine and it is HOT.  PS...I don't like hot/spicy!  So I added more tomatoes, some water and a 8 oz can of tomato sauce to try and town this down a bit.  It helped, and it's still delicious, but it sure is a tad spicy.  

1 1/2 lbs lean ground turkey (or ground beef)

1 green bell peppers, chopped

1 yellow onion, diced

2 stalks celery, chopped  (I omitted)

3 medium carrots, chopped

1 zucchini, quartered and chopped

2 cloves garlic, diced

1 28oz can diced tomatoes (I used a 14 oz can of petite diced  plus about a dozen chopped cherry tomatoes from my garden)

1 4oz can diced green chilis

1 tsp coconut oil

2 TBSP chili powder

2 tsp ground cumin

1 tsp salt 

1/2 tsp garlic powder

2 tsp honey (I omitted)
As explained above, I also added about 1 c water and 8 oz of tomato sauce

Chop the zucchini, bell pepper, carrots, onion, celery, and garlic and set aside 

Next, add the coconut oil to your pot and turn the heat to medium. Throw in the ground turkey and cook until it’s browned all the way through. Once the meat is ready, add your carrots and onions. Cover for about 3 minutes.

Combine the rest of the ingredients in the pot and stir.

Cover your pot and let the chili simmer on low heat for about 30 minutes. 

#1,331: Sun-dried Tomato Basil Meatballs

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Holy moly are these meatballs fantastic.  I think I have a new love and appreciation for sun-dried tomatoes!  They may become a more regular staple on my grocery list.  The sweetness of the tomatoes with the saltiness of the ground turkey are fantastic.  I can't wait to eat this for dinner tomorrow over some zucchini noodles!  LOVE, love, love this recipe! 

1 1/2 lb lean ground beef (I used ground turkey)
1 egg
2 tbsp fresh chives, minced
2 tbsp fresh basil, minced
1/2 onion, chopped
2-3 cloves garlic, minced
1/2 c sun-dried tomatoes, minced
2 tsp salt
1 tbsp black pepper

First, preheat your oven to 350.  Then, mix all of the ingredients together in a big bowl and shape into golf ball sized (maybe a bit larger) meatballs.

I skipped this next step and just baked them in the oven for the entire time (about 25 minutes, flipping once).  Next, heat a skillet over medium to medium high heat.  Once the pan is hot, spray some coconut oil (if non-stick) and carefully place the meatballs in the pan.  Then, brown the meatballs on all sides.

Next, if your skillet is oven safe, cover it with foil and transfer to the oven and cook for an additional 15 or so minutes.  If the skillet is not oven safe, move the meatballs to a large baking dish, cover and cook for a few more minutes until desired temperature.