I've been having so much fun making new recipes lately! If you follow me on IG you are probably ready to hit "unfollow" because the amount of food pics I post is getting out of hand. I get it. But hot damn I am proud of this new way of eating and sharing these yummy meals is fun {for me}!
We've been eating super fresh stuff. Lots of fruits, veggies, meats, eggs, and very little cheese, dairy, processed stuff. It feels good to be putting so much good stuff into our bodies and less prepackaged junk. This weekend we went out for our anniversary and while we didn't totally binge we did eat some things that our bodies haven't been used to over the past couple weeks. I woke up Saturday and literally felt like junk. I had a headache, I felt bloated, it was gross. I was almost glad I felt bad because it gave me motivation to get back on track ASAP.
One thing worth mentioning is that I signed up for eMeals.com
last week. They have tons of plans, clean eating, Paleo, gluten free, you name it, and they will set you up with 7 recipes AND the grocery list for the week! Makes it SO much easier to eat right and stay on budget. This was my first week with it and while I'll admit I spent nearly double what I normally do I'm hoping now that we have some of the staples that will level off. FYI I am doing the clean eating plan and so far all the recipes have been very easy to prepare and super yummy!
All of these recipes are quick, easy, and really yummy. I have been experimenting with a lot of things too, like breakfast. I'm so used to popping an English muffin in the toaster and being done with it. Now things require a bit more planning and that's not so bad. Lunch and dinner have been the best though, I've found some seriously delicious things, you must try!
1. South of the Border Baked Avocado with Corn and Black Bean Saute {eMeals.com recipe}
1 large avocado, halved and pitted
1 tablespoon lemon juice, divided
1 cup shredded deli rotisserie chicken
3 tablespoons reduced-fat sour cream
3 tablespoons fresh salsa
2 teaspoons chopped fresh cilantro
¼ teaspoon salt, ¼ teaspoon pepper
½ cup shredded Monterey Jack cheese
Preheat oven to 350 degrees. Scoop about 2
tablespoons avocado from each avocado half
(as you would a baked potato). Place in a
medium bowl; mash with 2 teaspoons lemon
juice. (Reserve mixture for Meal 2; cover
surface with plastic wrap and refrigerate in an
airtight container). Combine chicken, remaining
lemon juice, sour cream, salsa, cilantro, salt
and pepper; spoon into avocado halves. Place
avocados on a foil-lined baking sheet; sprinkle
evenly with cheese. Bake 15 to 20 minutes or
until cheese melts and avocados are tender.
Corn and Black Bean Saute
1 tablespoon olive oil
1 clove garlic, minced
1 ear fresh corn, cleaned, shucked and kernels
cut from cobs
15 oz can no-salt-added black beans, drained
and rinsed
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
¼ teaspoon salt, ¼ teaspoon pepper
Heat oil in a large nonstick skillet over medium
heat. Add garlic and corn kernels; saute 4
minutes or until corn is tender. Add black
beans, lime juice, cilantro, salt and pepper.
Cook 3 minutes or until thoroughly heated.
1 pound mild Italian sausage
1 medium sweet potato, peeled and grated {I put mine in the food processer}
4 green onions, diced {I used regular sweet onion}
10 eggs
3 tablespoons coconut oil
Pepper to taste
In a large oven proof skillet, heat the coconut oil over medium heat.
Crumble in the sausage (remove from casing if necessary) and brown.
Add the shredded sweet potato and cook until the potatoes are tender.
Add the diced green onion and saute together with the sausage and sweet potatoes for another 2-3 minutes.
Evenly spread the sausage mixture over the bottom of the pan. Whisk together the eggs, and pour evenly over the meat, sweet potato, and green onion mixture. Sprinkle all over with black pepper.
Cook for about 3 minutes or until bubbly and you can see that the edges of the frittata are almost done.
Transfer to the oven and cook under the broiler on low until the frittata is cooked all the way through.
3. White Chicken Chili
2 tablespoons olive oil
1 tablespoon corn starch
1 medium onion chopped
1 Rotel tomatoes
2 cans white beans (drained)
2 teaspons cumin
2 teaspoons chili powder
1 lb chicken tenders
1 teaspoon salt
1 teaspoon pepper
2 cups chicken broth
1 avocado
Place all ingredients in crock pot
and cook on low for 4-5 hours.
Remove chicken, shred & return to crock pot.
Serve with sliced avocado {tastes so good and great substitute for cheese}
4. Fried Egg with Spinach, Ham, and Bacon
2 eggs
chopped ham
chopped bacon
spinach
fresh tomato salsa
avocado
I don't have proper measurements for this one because I literally just whipped it up one morning just hoping it'd work and it did! I never ever ever thought I'd like eggs without cheese and I must admit adding the avocado totally makes up for the lack of cheese here. I just fried the eggs with the meat and spinach and topped with the salsa and avocado. This is my go-to breakfast.
It should also be noted that I'm a little obsessed with avocados now. Like I need them in the house at all times. I thought it'd be super hard to give up cheese but I think the avocado as a replacement has made the loss much easier. Not to say I'm not eating ANY cheese but I'm eating very little, same goes with dairy products. Also I never make anything other than venison chili so Jimmy was a little skeptical of the white chicken chili {if it ain't broke don't fix it kinda thing} and he was a little obsessed with the new version.
I'm really loving all these new recipes and trying out different combinations of foods I would have never put together before {who puts eggs and sweet potatoes together!?}. It's been fun discovering new flavors and I mean, isn't clean eating pretty!?
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