Paleo Moussaka Lasagna

I got the original Recipe from here, but decided to change it up to fit our lifestyle and taste a bit better.

Ingredients:

1 Eggplant peeled and sliced
1 Zucchini sliced
1 clove of garlic diced
10oz. or 1lb of lean ground Turkey
1 28oz. can or Marzano Tomatos
2 tbsp Tomato Paste
2 8oz cans of organic tomato sauce
8 white mushrooms
4 cups of fresh spinach
1.5 cup of raw cashews (soak them overnight if possible, but a minimum of 2-3hrs)
1/2 cup unsweetened Almond milk
1 Lemon
3tbsp. Olive oil

In a sauce pan, heat half the olive oil and saute the minced garlic then add the turkey to it. While the Turkey is browning, cut the mushrooms and heat a frying pan with the rest of the olive oil. Add the Mushrooms.
When the Turkey is all the way cooked, no more pink, add the tomato paste, Marzano Tomatos and Tomato sauce. Mix, then season to your liking, I use pink salt, black pepper, basil, oregano and a tiny bit of garlic powder. Turn on low and let this simmer.
When the mushrooms are soft add the spinach and sautee until just wilted and put the mixture in a bow.
In a blender, put in the drained Cashews, a tsp. Lemon Juice, Salt, Pepper and some garlice powder and the Almond milk and blend until you have a smooth creamy paste. Mix that in with your spinach mixture.
Preheat oven to 350F.
In a 9x13 Pyrex pan, Put one layer of Eggplant. Then add 1/3 of the tomato sauce and on top of that spread half of the Cashew mix. Then add a layer of Zucchini and repeat with the tomato sauce and Cashew mix. Add one more layer of Eggplant and spread the rest of the tomato sauce. I happen to have some Vegan Cheese from Trader Joe's so I spread that on top.
Put it in the oven and cook for 45 minutes.

Nutrition: 253calories, 15g fat, 22g, carbs, 3g sugar, 14g Protein


Enjoy!!!

Musings and Meal Plan for this week

I have been in a little bit of a slump. I am working out, but my food is not on par. I know why, I was hit with a bout of depression, which just really sucks. I am sure it would have been even worse if I was not working out. But I had a fantastic weekend, well mostly aside form the fact that my son got sick. He doesn't get sick often, but when he does, he does it well. He ended up with both flu strands and Strep on top of that. But thank goodness for the meds he is now on the mend and feeling much better.
Today I got up (later than usually, due to it being spring breaks) I made my meal plan and then went to the gym. I took my Impala, cause there is a trainer that loves the car and it was his birthday today. I planned on going to the grocery store after, but realized I left my wallet at home. So when I got home, I hung out with the kids and went to the store a bit later.
I made my meal plan for the week and I am happy with it and here is my grocery haul. I want to make the next two weeks count cause i am having surgery on the 24th.

I also bought Rice Protein to figure out how to make my own protein bars. Cause to be honest I love the 22days but they are getting expensive. So we will see how this goes.

Meal Plan:

Monday:
Roasted Chicken (bought at the grocery store, skin removed) hummus, carrots and salad.

Tuesday:
Lasagna I am using eggplant instead of Zucchini this time

Wednesday:
Fish Taco Bowl

Thursday:
Chick Pea Stew ( my husband is running a 10K on Saturday and needs lots of carbs)

Friday:
Balsamic Chicken, Zucchini and Rice

Saturday:
Hubby and Son are having Spaghetti

Sunday:
Grilled Chicken, Brussel Sprouts and Salad

Meal Plan #6

Meal Plan from 2/26/2015 - 3/3/2015

For breakfast my husband and I eat oatmeal and eggwhites with veggies. On saturdays I make protein pancakes and sometimes a casserole. The kids eat cereal but are wanting to eat oats and eggs to now (they are teenagers)

Lunches:
My daughter takes leftovers and so does my son, when he remembers to take a lunch. My husband makes a Salad to take and I eat a salad or leftovers.

As always all our meals are gluten free / dairy free

Friday:
Sweet Potato Crust with BBQ Chicken 

Saturday:
Bison Burgers on Gluten Free buns with Salad and Sweet Potato Fries

Sunday:
Pork Chops, Cauliflour Rice and roasted Brussels Sprouts

Monday:
Paleo Lasagna

Tuesday:
Fish Tacos on lettuce wraps

Wednesday:
Meatballs and Spaghetti Squash

Thursday:
Grilled Chicken, Zucchini and Pasta

Meal Plan #5

Meals from 2/18/2015 - 2/25/2015

For breakfast my husband and I eat oatmeal and eggwhites with veggies. On saturdays I make protein pancakes and sometimes a casserole. The kids eat cereal but are wanting to eat oats and eggs to now (they are teenagers)

Lunches:
My daughter takes leftovers and so does my son, when he remembers to take a lunch. My husband makes a Salad to take and I eat a salad or leftovers.

Snacks:
I have protein bars, protein shakes, or cooked chicken with rice.

Thursday:
Balsamic Chicken w/Pasta and Zucchini

Firday:
Turkey Burgers, with Sweet potato Friday, and Zucchini Chips

Satuday:
We are going to the Faire so we are eating out for once.

Sunday:
Salmon, Brussel Sprouts and Rice

Monday:
Lentil Soup (Recipe will be posted)

Tuesday:
Fajitas in Lettuce wraps or gluten free Tortillas

Wednesday:
Eggroll in a bowl

Thursday:
Curry Stew

That's our menu for this week. :D

Weekly Meal Plan #3

Friday:
Chili (recipe will be posted)

Saturday:
NEW!!! Chicken Gyros with home made Naan

Sunday:
Salmon and Veggies

Monday:
Spaghetti Squash

Tuesday:
Tacos on Lettuce

Wednesday:
Eggroll in a Bowl

Thursday:
Curry Stew

Fish Taco Bowl...

I found this Recipe and the whole family love it.

Ingredients:
4 tilapia filets
Pampered Chef southwest Seasoning
1 Cup frozen Corn
1 cup red bell pepper (diced)
1 can black beans
1 red onion
2tbsp Olive Oil
2 Avocados
2 Limes

heat one tbsp (I used less) of oil and season the fish with the Seasoning, then put in the pan, cook for 3mins, do not touch then flip and cook again for 3 minutes until fish is done. and nice and crisp.
Put all the fish on a plate and cover to keep warm then in the same pan sautee the onions, bell pepper and corn and let it caramelize. Let it cook for about 5-10mins, add the beans and cook till beans are heated thru.

Serve over rice (I didn't as I don't eat starches in the evening) and the put the fish on top, add half an avocado and slices of limes.
You can add some cilantro.

Enjoy!!

Mustard Salmon with Caramelized Onions, Brussel Sprouts and Carrots...

This was a on the fly Recipe...


Ingredients for the Salmon serves 4:
1lb. of Salmon (I use Sockeye all Natural)
3 Tablespoons of Dijon Mustard
1 Tblsp of Olive Oil
and a dash of Pampered Chef Dill Mix ( you can add just plain Dill)

Preheat the oven to 350, line a baking sheet with foil, place the Salmon on it. In a small bowl mix, mustard, oil and seasoning and then slather over the fish. Put in the oven for 20mins.
Serve immediatly

Nurtition:
206 Calories, 12g Fat, 2g Sat. Fat, 0 Carbs, 24g Protein


Ingredients for Veggies:

1 bag of shredded Brussel Sprouts
3 med. Carrots, Peeled and julianned
1 Large Onion, cut into half slices
1 Glove of Carlic
1/2 tbsp Coconut Oil
Salt and Pepper to taste

Heat the Coconut Oil, and put the onions in and let them caramelize, then add the garlic let it cook for a minute then add the sprouts and the carrots and cook for about 10-15 mins until soft.  I put a lid on it to steam the veggies for 10mins with stirring over medium heat add salt and pepper to taste and serve.

Nutrition:
50 Calories,  1g fat, 9g Carbs, 3g Sugar, 2g Protein

Curried, chicken, garbanzo beans and Sweet Potato stew...

I like a good curry and I found this recipe on Pinterest, and the pictures just looked really delicous. And when I asked my family if they wanted curry my husband and daughter both said yes. So this is what happened, cause I didn't have all the ingredients and I do like Carrots in my curry.
Also I try not to eat potatoes, rice, pasta and fruits after 3pm, but this is an exception today.

Nutrition:
298 Calories, 9gr fat, 35gr Carbohydrates, 8gr fiber, 6 sugar, 20gr Protein

This makes about 5 servings:

Ingredients:
1 small yellow onion
1 tablespoon Olive oil
3 cloves garlic
2 Teaspoons of yellow curry powder you can always add more.
Salt, to taste
1 teaspoon ginger powder
2 Carrots peeled and cut into rounds
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas
1 large sweet potato peeled and diced into 1" chuncks
1 can (15 oz) light coconut milk
10oz. of cooked Chicken Breast
brown rice, for serving

Instructions:
In a large skilled or wok heat the olive oil, and add the onion. Cook for a couple of minutes until the onion has a glazed look, then add the garlic, ginger and Curry Powder, cook for a couple of minutes this will develop the flavors. You can always add more spice later.
Now add all the other ingredients (except for the rice), I rinsed the coconut milk can with some water and added that to the pot as well, so that everything is covered. Then bring to a simmer and cook for at least 30 minutes, even better if you can let it simmer for 50minutes.

At the last minute you can add some parsley to it and serve it over rice.

Bon apetit

Egg Roll in a Bowl

I  adapted this recipe to my families needs.
This made 6 servings

Ingredients:

2 teaspoons of olive oil or coconut oil
1lb. of ground turkey
1 med. head of Cabbage thinly sliced
2 big carrots peeled and shredded or julianne, makes about 1 cup
1 medium onion finely diced
3 gloves of carlic finely diced
1 tea spoon powdered Ginger (you can use fresh)
1/4 cup of Bragg's Amino
3 Green Onions
Salt and Pepper

I served this to my family with brown rice fettuccine.

Instructions:

Brown the turkey in a wok style pan until fully cooked.
Turn down heat to medium and add the onion and oil. Cook onions until slightly brown.
In a bowl mix the Aminos, garlic and ginger and add to pan.
Immediately add the cabbage, stir frequently. I put a lid on the pan and steamed the cabbage. Then add the carrots and cook for a couple of minutes.
Turn off the heat and add green onions, season with salt and pepper to taste, stir and serve.

It smells and tastes exactly like the inside of an eggroll. Delicious.

Nutrition:

168 Calories,  3g Fat, 11 Carbs, 4g Sugar, 22g Protein

7 Ingredients white Chicken Chili

I love Pinterest so I am browsing always to find inspiration for new recipes and I found one that I liked. it was called 5 ingredient Easy White Chicken Chili
I changed a few things and I have 7 ingredients.

Ingredients:
half an onion
Olive Oil
3 frozen Chicken Breasts ( you can use fresh)
1 can of Great Northern Beans
1 Carton of low sodium organic chicken stock
2 tsp of cumin
2 cups of Central Market Salsa Verde

Heat the Olive oil and sautee the onion in it then add all the other ingredients and then bring it to a boil. Once it boils turn it down to a low, simmer for minimum of 30mins. Then shred the chicken and serve with Cubed Avocados.

Makes 6 servings

Nutrition without the Avocado:
188 calories, 3grams fat, 14grams carbs, 25grams Protein

Creamy Tuna Curry with Cauliflower

When I was a kid, we didn't have a lot of money and my sister and I used to go to a neighbor for lunch. And this neighbor used to make Tuna on a white sauce that had curry added and served it over rice. It became one of our favorite meals.
So sometimes, when I am homesick, or just a bit blue (well dealing with depression will do that) I cook comfort foods that remind me of home. But now with my new healthy eating habits, I have to change the recipes.
So yesterday, I was not feeling great, and there was not a lot in the pantry, as the groceries were delivered later in the evening. Steve said there is Tuna and a light bulb went on in my head. I had to try and make the Tuna Dish gluten and dairy free.
So here is the recipe, I hope you like it.

Ingridients:
makes 4 servings
2 cans of Tuna
1tbsp Coconut Oil
1tbsp brown rice flour.
one can of light coconut milk ( I had this in the fridge, so it was thick)
Curry Powder
Salt and Pepper


Heat up the Coconut oil and then add the rice flour. when it has soaked up all the oil add 2-3 tbsp of curry, depending on how hot/spicy you like your food. Then add the coconut milk and whisk out all the clumps. Simmer till it thickens.
I served this over steamed Cauliflower as I don't do starches in the evening, but you can serve it over rice.

En Guete!!! (as we say in Switzerland)

Nutrition:
200 calories, 11g fat, 9g carbs, 1g sugars, 19gr protein

Cauliflower Rice Mushroom Risotto...

Today I was looking thru pinterest, cause I heard about Cauliflower Rice. Which upon looking at it, I realized it was just Cauliflower put thru the food processor to look like rice and it can be cooked like rice. Good thing I like Cauliflower, as I have made fake mashed potatoes with it before. So I am looking at recipes and one just struck me, mushroom risotto. I looked at the recipe and realized I had almost all the ingredients and was like, ok this will go great with Salmon. I changed the recipe a bit so this is my creation.
It was very delicious.

Serves 4

Ingridients:
1 head of cauliflower, cut and chopped. (I used my food processor, but you can use a cheese grater what I hear.)
1 cup low sodium chicken stock
3tbsp Extra Virgin Olive Oil
1/2 Onion
1 glove garlic
2 cups sliced mushrooms
2 cups spinach

In a pot heat 2 tablespoons of the olive oil and then add the garlic and the onion. Sautee for a minute, then add the grated Cauliflower. Cook for a couple of minutes and then add the Chicken stock and simmer, don't put a lit on. for about 15mins.
In a frying pan, heat the rest of the oil and sautee the mushrooms and spinach. Then add to the Cauliflower and mix. And Voila fake low carb Risotto.

Nutrition Info:
186 calories, 16g fat (2g saturated, 11g, monounsaturated) 9g. Carbs, 5g Protein

Portabella Mushroom as a Bun Turkey Burger...

I was in the mood for a burger, but since I don't eat carbs after 3pm, getting a hamburger bun was a bit difficult, so I tried to figure out how to do this. And suddenly I got the idea I could use Portabella Mushroom Caps.

So here is the recipe for this yummy dinner:

2 Portabella Mushroom Caps
1 Turkey Burger Patty (I used the pre made from HEB, but you can make your own)
1/3 Avocado Slices
1 slice Tomato
Home made Hummus (for recipe click)

Preheat oven to 350F and drizzle a bit of olive oil onto the mushroom caps. Then bake them for 20mins. Meanwhile either grill your burger patty or pan sear it. (I pan seared) Once that is done you build your burger. I put Hummus on the bottom cap, then my patty, then tomato and Avocado and topped it with the second cap.
I served spinach and kale salad with it.

Nutriton:
465 cals, 21g Carbs, 31g fat (pretty much all healhty) 36g Protein,

Enjoy y'all.

Zucchini Boats

3 Zucchinis
1lb. ground beef (you can substitute with Turkey)
Fresh Mozzarella
3 Tomatos
Salt & Pepper
Basil and Oregano
1 Glove of Garlic

Sautee the garlic in a tsp of olive oil, add the ground beef and brown. Season with salt and pepper.
Cut the Zucchini length wise in half and cut of the ends. Then take a spoon and scoop out the seeds.

Place in glass pan, or a on a baking sheet.

Once ground beef is cooked, pour into the zucchini if it over flows it's ok.  Preheat oven to F350.
Slice the tomatos and place on top of the ground beef.

Then cover with Cheese, I use fresh Mozarell and used about half a block. And then sprinkled a little bit of shredded Italian Cheese mix on top. Season with Basil and Oregano. (sorry about the fuzzy picture)

Put in the oven for 40mins.

Then cut and serve... ( my family eat this over rice, I just forgo this)

Enjoy !!!

Cabbage with Ground Beef....

1 head of Cabbage
1lb of ground beef ( I buy all natural, but you can use turkey, lean, whatever your heart desires)
Salt
Pepper
thyme
1 glove chopped Garlic
1 Onion
and a bit of water
1 tbsp Olive oil

Heat the oil in a wok, then add the garlic and chopped onion, sautee for a couple of Minutes, then add the ground beef. Season with Salt and Pepper to taste. Once the ground beef is browned, add chopped Cabbage and stir. add a 2-3 tbsp of water and cover. Reduce heat and let it cook, stir every 5-10 minutes. Season to taste with Salt, Pepper and Thyme. Cook till Cabbage is tender. Serve and top with a bit of Parmesan Cheese.
You can serve this over pasta, but since I try to go low carb for dinner I don't.

My kids love this and so does my hubby and it's a quick and healthy meal.

Enjoy!!!

Spaghetti Squash with Chicken Marinara Sauce

I love easy recipes... so here it goes...


2 Chickenbreasts
1 Jar Marinara Sauce ( I use Central Market organic)
1 Spaghetthi Squash
Olive Oil, Salt and Pepper, basil and oregano


Preheat oven at 350F.

Cut Spaghetti Squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper. Then put face down on a cookie sheet. I put foil on the sheet. Bake for 40 mins or until fork tender.

Sauce,

Heat about a tsp of olive oil, cut the chicken breast into half inch pieces and cook in the heated olive oil. Once cooked thru, add Marinara Sauce. Season with salt and peper and Basil and Oregano to your liking. Simmer for 15-20mins.

Serve with Parmesan Cheese.
This is low carb, low fat.

Chicken Enchilada Casserole...

I found this on Instagram, but changed it to my families size in a 9"x 9" glass dish.

Ingredients: (6 servings)
Corn Tortillas, I used 6 of them
1 can red enchilada sauce
1 can of corn
1 can of black beans
2 chicken breasts cooked ( I had a roasted chicken and used that meant I had leftovers for other lunches)
1.5cups of Mexican Mix Cheese

Prep:
Pour 1/4 of the enchilada sauce on the bottom of the dish then use 3 tortillas to cover it. Use half of the corn and half of the Beans and half the cooked and shredded Chicken, use a half a cup of cheese.
Repeat that layer again and then cover with sauce, tortillas sauce and cheese.
Preheat oven to 350F, cover dish with Tinfoil and cook for 30mins. Take off tinfoil and cook another 15mins.

And voila.
You can put some avocado on top and season with Cilantro, I am not a fan of Cilantro. But I made this the day before and it turned out great.

Nutrition:
305 Calories, 9g fat, 34g carb and 22g Protein