Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

Spicy Chili

Wednesday, January 22, 2014

Hey everyone! I love cold snowy days of winter because we always make chili in our house to warm up our bodies and souls (living in Canada you need to!). This is a recipe I have tested and recreated until perfection. I love the combination of ground veal and pork to add a very yummy taste, since I found that beef can be kind of bland. And this way you do not need to add many spices to the meat.

Plus adding in all those yummy and flavourful veggies adds a special flavour to the recipe all on its own! Just look at the beautiful colours! LOVE!!

I hope you enjoy this recipe as much as I do! enjoy!

Spicy Chili
Prep time: 15 min        Cook Time: 60 min           Yield: 6-8 servings

- 2 cloves garlic, minced
- 2 whole onions, chopped
- 2 chopped red peppers
- 2 heaping spoonfuls chili powder
- 1 lb ground veal
- 1 lb ground pork (or you can use beef)
- 2 28 oz cans whole tomatoes
- 1 19 oz can black beans
- 1 19 oz can white kidney beans
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- Salt and Pepper

1. In a large pot on medium-high heat, add garlic and cook until fragrant, about 1-2 minutes. Add onions and peppers and cook until soft and caramelized, about 5-7 minutes. Add ground meat and chop the meat up with a wooden spoon (so you don't get meat chunks). Season with chili powder and cook until brown and thoroughly cooked.
2. Add tomatoes, black and kidney beans, carrots and celery. Season with salt and pepper. Cover, simmering on medium heat for one hour. Serve warm with soda crackers, corn bread or garlic bread.

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Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!

Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

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Warm Asparagus and Eggs with Onion Vinaigrette {Guest Post}

Thursday, October 10, 2013

Hi all! Today I am sharing my most favourite lunch recipe over at The Best Blog Recipes! Make sure to stop by and get the recipe or check it out below!

Warm Asparagus and Eggs with Onion Vinaigrette
Prep time: 5 min        Cook Time: 10 min           Yield: 1 serving

- 2 shelled eggs
- 1 tbsp vinegar
- 1/2 red onion, minced
- 3 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- 2 lb. large asparagus spears

1. In a small saucepan, boil hard-shelled eggs until cooked to your liking. I boiled mine for 10 minutes until hard-cooked. Allow to cool, or submerge eggs in cold ice water.
2. In a small bowl, combine the vinegar, onion, olive oil, salt and pepper. Set aside.
3. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Bake in the oven at 400°F until they are tender and slightly brown, about 10 to 15 minutes.
4. Arrange the asparagus on a platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Chop up the hard boiled eggs into small cubes. Sprinkle over the asparagus and serve immediately with toast or warm bread.

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Post-Workout Lessons

Wednesday, October 2, 2013

In April, I started the 60-day Insanity challenge to help me get into shape for summer. The program really helped me get toned up and slimmed down. I lost a total of 3 pounds during the first half of this program, on top of my already 10-pound loss before my wedding. During the program, I felt that I wasn't losing the weight as effectively as I should be. I felt like I hit a plateau - my pants seemed to still fit somewhat the same as they did before, and I wasn't seeing much change on the scale. I was eating healthy, eating regularly as the program nutrition plan suggested, and working out. However, I was not losing any weight during the second month. That all changed about two weeks after I ended the program. I started jogging around the block and noticed that I had lost another 7 pounds within a week of jogging! I think I was at a plateau - I needed a change of pace to help me lose more weight. Insanity helped to build my muscles and tone me up, which I still have. However, changing it up and doing jogging after this high-intensity interval training program helped my body lose more weight.I am currently back at it with the Insanity program, trying to lose the 7 pounds I have left to be at my "happy" weight. And with the 5k run I have this weekend, my training sessions have helped to keep me on track.

During this entire weight-loss process, I have adopted a new way of eating and living. I no longer visit fast food chains, on occasion have a glass of pop, no longer house junk food in my cupboard, always cook at home using fresh fruits and veggies, and know how to schedule in workouts into my day. I am not a crazed count-every-single-calorie food addict, because I don't believe in living your life so restricted. Nor do I eat low-fat, calorie-wise, nutrient-filled packaged foods. Food should be about eating healthy and natural ingredients. No veggie is a "nutrient-filled", "low-fat", "low-calorie" veggie. When it comes to fresh produce, this shouldn't be a concern. I know there is no real benefit in eating the new veggie bread to get my daily dose of veggies. But instead  my body will get the nutrients from fresh ingredients that go into the home cooked meals that I make. I now truly follow the "everything in moderation" rule - it's what works for me. Can I have a cookie for a snack? Yes. But do I have a half-dozen in a day? No, and I probably don't even in a week. I have educated myself in healthy eating - not only for me but for my family. This was probably one of the most important lessons I have learned through this weight loss journey!

Homemade Thin Crust Pizza

Wednesday, May 22, 2013

homemade thin crust pizza

I love making homemade pizza nowadays. I bought the hubby a bread machine this past Christmas and we have been experimenting many different recipes, including making our own pizza. It is so much better than any frozen or takeout pizza we have bought in the past. Plus, we control what (and how much) toppings to put.

Homemade thin crust pizza

Homemade Thin Crust Pizza
Prep time: 10 min (plus additional 30 to allow dough to rise)        Cook Time: 20 min           Yield: 4-6 servings

- 1 cup warm water
- 2 cups flour
- 1 tsp. salt
- 2 tsp. sugar
- 2 1/2 tsp active dry yeast
- 2 tbsp olive oil
- 2 tbsp garlic spread, melted (optional)
- Toppings and sauce of your choice

1. Dissolve yeast in warm water. Let stand for 10 minutes.
2. In a medium bowl, combine flour, sugar and salt. Add yeast mixture and stir to combine. Beat well until a stiff dough is formed. If the dough is too dry, add more water, 1 tablespoon at a time. Cover the dough in olive oil, to prevent hardening of the dough, and allow to rise until double in size, about 30 minutes.
3. Once the dough has doubled in size, turn the dough onto a lightly floured surface and form into a large disk. Starting from the centre of the disk, lightly press and stretch out the dough towards the edge of the dough. Continue with this method until you have about 1/4 inch thickness. Transfer your dough onto a lightly greased pizza pan.
4. Spoon your desired amount of tomato sauze onto the pizza. Add your favourite toppings. Bake at 450°F for 20 minutes or until edges are golden brown. Brush crusts with melted garlic spread if you wish.

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Healthy Trail Mix

Wednesday, May 15, 2013

Since starting my Insanity workout program, I have been really conscious of what I snack on, eating only what helps fuel my body for those insane workouts at night. These snacks also help to fill my hunger between my main meals, since I try to eat every three or four hours during the day. Since I work all day, it is easy for me to keep track of what I snack on. I have always brought healthier snacks with me to work, such as yogurt and fruits, but really wanted to increase some healthy nutrients as well (and besides, yogurt gets boring after a while!). So I purchased a few raw, unsalted nuts and bring a handful of them to work now, as well as dried apricots.

Nuts are so healthy for your diet. They provide your body with the nutrients it needs every day. Nuts are rich in dietary fibre, vitamin E, omega-3 fatty acids, unsaturated fats and antioxidants. I make sure to pack them for easy convenience at work or on my long commute home after work. Plus I eat a few slices of dried apricots due to the high concentration of iron they have.

Spinach and Berry Protein Shake

Tuesday, May 14, 2013

Recently, ever since I purchased my Hamilton Beach Single Serve blender, I have been going crazy and making smoothies and shakes every day! I blend both veggies and fruits for a nutrition-packed drink. I also make sure to add Greek yogurt or a scoop of protein powder for an added boost of protein, especially since I started the 60-day workout challenge and have been working out every day. I try to use fresh fruits, but for a "smoothie" type of feel I use frozen berries and blend them frozen instead of using ice. It tastes so much better! Enjoy!

Spinach and Berry Protein Shake

Spinach and Berry Protein Shake
Prep time: 5 min        Yield: 1 serving

- 1 small handful spinach, rinsed
- 1 cup mixed berries (fresh or frozen)
- 1/2 cup vanilla Greek yogurt
- 1/2 cup almond milk (or you can use skim, rice, goat, or soy)

- 1 tbsp flax seed (or hemp, chia seeds) (optional)
- 1 scoop protein powder (optional)

1. Combine all ingredients in a blender and blend until smooth. Enjoy!

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