Banana Oatmeal Cookies

If you know me at all, you know I love sweets.  I’m all about simple recipes for sweet treats that I can enjoy and not feel guilty about.  When I saw these Banana Oatmeal Cookies, I knew they would be perfect for the freezer in prepping for our girl to arrive.  They are sweet, they are carbs to help boost milk supply for me, and I don’t feel bad about indulging because I know exactly what’s in them.

This is an adapted recipe–the original calls for raisins (which, I mean, if you could have chocolate chips instead of raisins, that’s always a good call) and walnuts, which my kiddo is allergic to.  So I’ve changed just a couple of things to make these safe for him and more likely that he’ll eat them too!

Enjoy!

Banana Oatmeal Cookies (adapted from Fixate)

1 cup dry old-fashioned rolled oats, gluten-free

2 tsp. ground cinnamon

¼ tsp. sea salt (or Himalayan salt)

2 medium ripe bananas, mashed

1/3 cup dark chocolate chips

Preheat oven to 350° F.

Lightly coat large baking sheet with spray. Set aside.

Combine oats, cinnamon, and salt in a medium bowl; mix well. Add bananas and chocolate chips; mix well.

Drop by rounded Tbsp. onto prepared baking sheet to form 16 cookies; flatten cookies with a spatula. Bake for 14 to 15 minutes or until firm.

**For my container friends, 1 cookie is 1 yellow and works as a refeed option for 80 Day Obsession!

Healthy Freezer Meal Options

With a baby coming sooner rather than later, I wanted to make sure I had some healthy meal options for the freezer.  Lord knows I’m not cooking for a bit, and my husband probably won’t be feeling up to it either!  We are blessed with a great church family who have already told us they’ll be setting up a meal train (woot woot!), but I wanted to have some options for our freezer, as well.

  • Cauliflower crust pizza–we love the CauliPower brand!  It’s easy, it’s pizza, my kiddo will eat it without fighting us on it, and it makes me feel better than other frozen pizzas.
  • These blueberry muffins–now that we know my kiddo is allergic to tree nuts, we don’t use almond flour and just sub in gluten free flour.  These muffins are healthy and filling as a breakfast or a quick snack.
  • Gluten free waffles–we love these blueberry waffles and they work for breakfast or a quick dinner
  • Homemade burger buns–these aren’t “healthy” per se, but they taste amazing, I know what’s in them, and we can use them for all kinds of sandwiches
  • Tomato sauce–yes I use canned sauce too, but this sauce is flavorful and perfect for our favorite sloppy joes!
  • Black bean soup–you can make a batch, and freeze in individual servings or in servings of 2-4.  This is true for any soup!
  • Italian Pork Roast–this is a recipe I’ll prep beforehand, put in the freezer, and then dump into the crockpot to eat that night.
  • Maple Mustard Chicken and Potatoes–again, prep beforehand, keep in freezer, then cook in crockpot.
  • Chicken Fajitas–prep, freezer, crockpot.  Sensing a theme here?
  • There are 3 weeks worth of slow cooker recipes on this blog!

If you prep meals ahead of time to cook in the crockpot later, be sure you clearly write on the baggie to label what the meal is, how long it needs to cook, and when you prepped the meal.  Those meals are good in the freezer for 3 months.

What are your go-to freezer staples?  I’d love to get a few more ideas before it’s baby time!

Healthier Beef and Broccoli

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I LOVE all types of Asian foods–takeout, sushi, egg rolls, pad Thai: it’s all amazing to me!  When I saw this recipe for a healthy version of beef and broccoli, I was PUMPED.  I’m always looking for healthier versions of unhealthy foods I love.

Right off the bat, I knew this recipe would be really simple to modify if I wanted to.  I’m honestly not the biggest fan of cooked broccoli and my boys don’t love it either, so I knew that if I were going to make this and have a shot at it being successful with the whole family that I needed to substitute a different veggie.  I opted for coleslaw mix and it worked really well!  I used 4 cups of slaw mix and since cabbage cooks down and shrinks, it didn’t make 4 full servings like the recipe says.  Next time I’ll add in some more slaw mix so there are 4 full servings after cooking.

Another really simple modification you can make is the protein: not everyone loves steak (I’m usually one of them!).  It can be really chewy and dry if you overcook it, especially when cut into pieces.  You can make this with chicken, shrimp, ground turkey, or any other protein you like.  As long as you’ve got the sauce, it will be good!

You can also add some brown rice to add a little more volume to your meal or to add some carbs if you wanted to eat this as a lunch.  Carbs are your friend for lunch to give you energy to get through the rest of the day!

Enjoy!

Healthier Beef and Broccoli (from Ilana Muhlstein)

¼ cup reduced-sodium soy sauce

6 Tbsp. water, divided use

2 Tbsp. corn starch, divided use

1 Tbsp. raw honey

1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

1 tsp. coconut oil

4 cups broccoli florets

2 medium bell peppers, cut into 1-inch cubes

2 cloves garlic, chopped

1 thin slice fresh ginger, peeled, finely chopped OR 1/2 tsp ground ginger

 

Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

Heat oil in large skillet over medium-high heat. 

Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.  Serve immediately.

(Simple and Clean!) Homemade Chicken Noodle Soup

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When it’s cold outside and you’re 24 weeks pregnant, you want ALL the comfort foods!  Sometimes I give in to my cravings and have some not-healthy food, but I’m really working hard at staying healthy this pregnancy, so I need some healthy options at the ready.

Enter this soup.

It’s hearty, it’s healthy, it’s filling, and it’s simple to make.  All good things for me right now!

The recipe calls for whole wheat pasta which is what I normally get, but I had a coupon for a different type of pasta that you see in the picture.  Whole wheat or gluten free are my top choices, but any pasta you like will do.  I also left out the cilantro because I didn’t want to buy a whole bunch just for this soup, but I love cilantro so I’m sure it’s a great addition!

For the chicken, I bought a family pack of boneless, skinless chicken thighs and cooked them all in the crockpot on high for 4 hours with some olive oil and Trader Joe’s Garlic Salt Seasoning.  I just shredded up half of it for this recipe and half for another recipe, no measuring.

Enjoy!

(Simple and Clean!) Homemade Chicken Noodle Soup (from Fixate)

2 tsp. olive oil

½ cup chopped onion (approx. ¾ medium)

2 cups sliced celery (approx. 5 medium stalks)

8 cups low-sodium organic chicken broth

1 tsp. dried oregano leaves

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1½ cups sliced carrots (approx. 2 medium)

1¼ cups dry whole wheat pasta

3 cups cubed cooked chicken breast, boneless, skinless

¼ cup chopped fresh cilantro

Heat oil in large saucepan over medium heat. Add onion and celery; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

Add broth, oregano, salt, and pepper. Bring to a boil, over high heat, stirring occasionally.  Add carrots and pasta; boil, stirring occasionally, for 8 to 10 minutes, or until pasta is tender. Remove from heat.

Add chicken and cilantro; mix well.

This serves 8, with each serving being about 1.5 cups.  For my container peeps, each serving is 1 green, 1/2 red, and 1 yellow!

Enjoy!

Crunchy Veggie Hummus Wraps

 

Being pregnant means I am hungry ALL THE TIME.  And since I’m staying active and working out during my pregnancy, I’m pretty sure that makes me hungrier than usual!  I am all about quick and easy small meals that are healthy so I can keep from getting too hungry and hangry, and so eating smaller amounts at a time will help me not suffer from that dreaded pregnancy acid reflux.  It’s truly the worst.

This recipe has been my jam for the past couple of weeks!  It’s simple, fast, and full of healthy nutrients for me and the babe.  If you prep the veggies ahead of time and keep them sliced in the fridge for the week, it makes it very simple to make!

In the name of ease, I sliced a whole avocado, tossed it with the juice of half a lemon, and added parsley, salt, and pepper, and just kept it in the fridge for a couple of days before it got too browned.  The lemon juice helps it not brown, but it doesn’t completely prevent it.

For me as a pregnant person, this is a good snack by itself.  It doesn’t have much in the way of protein, so I wouldn’t count it as a full meal by itself.  I recommend adding some protein to this (or on the side) to make it more well-rounded as a meal!

You could also substitute different crunchy veggies if you wanted–sliced radishes would add a nice kick!

Crunchy Veggie Hummus Wraps (adapted from Beachbody)

1 multigrain tortilla wrap (I use the Flat Out brand)

2 tbsp hummus in the flavor of your choice

1/3 cup sliced red pepper

1/3 cup shredded carrot

1/3 cup sliced cucumber (sliced into matchstick pieces, not rounds for easier folding)

1/4 avocado, sliced

1 tbsp lemon juice

Parsley to taste

Salt and pepper, to taste

Slice the avocado and toss with the lemon juice, parsley, and salt and pepper.  Set aside.

Lay wrap flat on prep surface/plate.  Spread hummus evenly on wrap.

On one half of the wrap, place cucumber slices, then layer with carrots and red pepper slices.  Top with avocado slices.

Fold wrap over to be either taco style or burrito style, whatever’s your jam.

Enjoy!

 

For my container people, I am not 100% certain about the wrap, but I counted this as one green, one blue, and 1 yellow.

Homemade Black Bean Soup

It’s still almost 90 degrees right now, but I’ve got fall on my mind!  I’m hot all the time (thanks, pregnancy), so I am dreaming about cooler temperatures.  I remember with my first pregnancy that I didn’t even need to wear a jacket outside during the winter–I was so comfortable!  Sweating it out during the summer is not my jam.

With fall on my mind, I’ve been craving cool weather comfort foods, especially soups.  I’ve been looking for some soups I can make that are going to be filling, give me some veggies, and have nutrition that I need for my growing human, and this black bean soup takes the cake!

Beans especially are a pregnancy staple for me because of the fiber.  I had some awful digestion/constipation issues with my first pregnancy that were the WORST, so anything I can do this time to avoid that is something I’m going to try!  Even if you’re not pregnant, beans are a great source of fiber and protein!  I paired this with some cottage cheese for extra protein.

This was much easier to make than I had imagined, and it is very flavorful for being so simple.  The only tweak I’ll make the next time I make a batch is to add some spice–some red pepper flakes, chili powder, or even some hot sauce would put this over the top.  I recommend adding some spice in from the get-go, but if you’re not into spicy foods, make it as written first.  You can always add some heat in later!

One quick tip–if you use an immersion blender to puree the soup, make sure you get the onion and pepper!  Those veggies sunk to the bottom of my pot and I didn’t realize that my immersion blender wasn’t picking them up.  It was fine and tasted great, but wasn’t the consistency I was looking for.

This is going to be a winter staple for me during this pregnancy and beyond!  I topped mine with cilantro and some cheddar cheese, but you could do some plain greek yogurt or sour cream as well.

Enjoy!

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Homemade Black Bean Soup (from Fixate)

2 tsp. olive oil

½ cup chopped bell pepper (approx. 2⁄3 medium)

½ cup chopped onion (approx. 2⁄3 medium)

3 cloves garlic, finely chopped

2 cups canned black beans, drained, rinsed

½ tsp. ground cumin ½ tsp. ground smoked paprika

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 cups low-sodium organic vegetable broth

2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make a slurry)

1 tsp. apple cider vinegar

2 tsp. chopped fresh cilantro (for garnish; optional)

 

Heat oil in large saucepan over medium heat until fragrant. Add bell pepper and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute. Add beans, cumin, paprika, salt, pepper, and broth. Bring to a boil, stirring occasionally. Reduce heat to medium-low.

Add cornstarch mixture. Bring to a gentle boil; gently boil, stirring occasionally, for 1 minute, or until sauce has thickened. Remove from heat.

Add vinegar. Puree using an immersion blender until you reach desired consistency.

Divide evenly between four serving bowls. Top each with ½ tsp. cilantro and cheese or sour cream, whatever floats your boat!

For my container people, 1 cup of this soup equals 1/2 green, 1 yellow, and 1/2 a tsp.  Makes about 4 servings.

Clean Eating Spicy Mexican Taco Meat

I’ve made several different versions of taco meat, and this one is currently my favorite–it’s easy, it’s spicy, and it’s so filling.  It was one of my favorite meals last week during the final week of my program!

The original recipe calls for one chopped chipotle pepper and 1 tbsp of adobo sauce, but I didn’t have enough for all the recipes I made, so I opted for 2 tbsp of sauce and no pepper.  I like spicy foods so I loved this, but if you don’t love spice, you could leave out the chipotle/adobo sauce and maybe add in some chopped red pepper instead.

Enjoy!

Mexican Taco Meat (slightly adapted from Fixate)

1 tsp oil (olive or coconut)

1 chopped onion

1 chopped jalapeno

2 cloves garlic, minced

1 lb lean ground turkey

1 cup tomato sauce (no salt or sugar added if you can find it)

2 tbsp adobo sauce from canned chipotle in adobo (or 1 tbsp sauce and 1 chopped pepper)

1 tsp chili powder

1 tsp oregano

1/2 tsp sea salt

 

.Heat oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside.

Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink.

Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.

1 serving=1 1/4 cup  (1/2 green, 1 red, 1 tsp)