School is back in session! Phew! I don’t know about y’all but the last few weeks of summer were jam packed for us with last minute vacations, sports practices, and back to school shopping. Now that the first week is over and the second one coming to an end I feel like I can finally breathe. haha
For all those mamas out there like me, we are always trying to feed our kiddos healthy meals that wont cost a fortune! With three kids in school paying for school lunches can add up pretty quickly so I always try to pack one for mine. But lets be honest, we all get tired of the same PB&J sandwiches everyday. I try to mix things up every so often so my little ones don’t get bored with the same thing every day. They are perfect for you too! Here are some Healthy Back to School Lunches that are quick and easy to make.
Healthy Back to School Lunches:
Day 1:
Turkey & Spinach wraps
String Cheese
Cucumber Slices
Grapes
Day2:
Chicken & Cheese Quesadillas
Strawberries
Baby Carrots
Day3:
Chicken Salad Wrap
Apples with Almond Butter
Blueberries
Day4:
Turkey Roll Ups
Clementines
Grapes
Day 5:
Quinoa, Black Bean & Corn Salad
Baby Carrots
Sliced Peaches
This is just a week of Healthy Back to School Lunches. I like to make extra dinner the night before that way I can just pack the leftovers for the next days lunch. Also, adding cute little notes from mommy always put a smile on my kiddos faces.
Comment with other fun Healthy Back to School Lunches you have thought of.
Alright y’all! Its that time of year! Football season is here and with that our family is ready for some fun tailgating food!! My husband Brett has got the grill out and ready to put things over the fire!! haha
As much as my husband and kiddos love their beef burgers, I am always looking for a healthier option that still has amazing flavor. Also, its just fun to change things up every so often. One day I stumbled upon this Mediterranean Turkey Burger recipe and I now I’m hooked! The turkey is a healthy substitute for the normal beef but is still so yummy! Our family can be healthy and still eat GOOD!
This recipe is for a mediterranean flavor but feel free to add or play around with different seasonings to what you like. Something as simple as adding avocado or black beans to the patty with change things up a bit!
Mediterranean Turkey Burgers
Total Time: 30 min. Prep Time: 20 min. Cooking Time: 10 min. Yield: 6 servings
Ingredients:
¾ cup reduced-fat (2%) Greek yogurt
2 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped, divided use
¼ tsp. dried dill weed
1½ lbs. 93% lean ground turkey
1 medium red onion, thinly slice half, finely chop half, divided use
¼ cup finely chopped sun-dried tomatoes
2 oz. frozen spinach, thawed, squeeze out liquid using a kitchen towel, chopped
6 Tbsp. crumbled feta cheese
1 tsp. dried oregano
½ cup whole grain bread crumbs
1 large egg
Sea salt and ground black pepper (to taste; optional)
1 cooked medium beet, sliced thin
¼ medium cucumber, sliced thin
Preparation:
1. To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed.
2. Preheat grill or broiler to high.
3. Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.
4. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.
5. Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.
This is probably one of my favorite recipes for fish! It is so easy perfect for my family, and you know I’m all about that being a busy mama!! I started out just using this Lemon Pepper Tilapia recipe for one of my 5 day clean eating challenges but soon became a family favorite and stuck! So good that even my kids are requesting veggies and fish!!
Lemon Pepper Tilapia Recipe:
Ingredients:
1 lemon
5 oz tilapia fillet, raw
1⁄2 tsp lemon pepper
1 Tbsp vegetable broth, low sodium, fat free 1.5 tsp extra virgin olive oil
1⁄2 cup peas and carrots, frozen
1⁄2 cup brown rice, cooked
3⁄4 tsp sesame oil
1 tsp green onion, chopped
Making any type of fish is one of the easiest things! You simply take the fillet, add the seasoning, and pop it in the oven for 20 minutes! I think thats why I love this Lemon Pepper Tilapia so much!! It is quick and easy (both things I really like).
First, I pull out my fish and cover it with the oil and lemon pepper seasoning and then put it in the oven for 20 minutes. That simple! Once that is done, I start the rice and veggies so they all cook at the same time.
Once I have fish in the oven and rice and veggies on the stove, it doesn’t need much of my attention and I’m freed up to do all the other things a busy mom needs to do!
With a busy family of five, we are always looking for healthy meals that don’t require hours in the kitchen. Being from Texas, we love anything tex-mex! My family loves one pot meals. We enjoy anything southwest or Mexican food related, so this Southwestern Quinoa Salad or also called a Tex-Mex burrito bowl is a family favorite. Get creative, add in or take out which ever ingredients you choose. There really is no right or wrong way to serve up a Tex-Mex burrito bowl or Southwestern Quinoa Salad.
This Southwestern Quinoa Salad with Black Beans is a trimmed down, fiber-filled version of a Tex-Mex burrito bowl — I left out the guac, sour cream and shredded cheddar to bring the dish under 200 calories. If you are not too worried about the calories add ¼ avocado on top. But it’s far from bland!! Instead of using salt and fat to flavor, I use the fresh flavors of green onion and cilantro. By adding the jalapeños and chili powder you get a medium-spicy kick. I like to make a big batch so there are yummy leftover through out the week!
Total Time: 30 min.
Prep Time: 15 min.
Yield: 8 servings, about 1 cup each
Ingredients:
2 cups cooked Quinoa (or other cooked whole grain)
1 (15-oz.) can black beans, drained, rinsed
2 cups frozen whole-kernel corn, thawed
1 medium tomato, finely chopped
3 green onions, finely chopped
2 Tbsp. extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh cilantro, chopped
1 medium jalapeño, finely chopped (or cayenne pepper to taste)
1 tsp. mild chili powder
Preparation:
1. Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
2. For best flavor, cover and refrigerate for at least an hour before serving.
Tip: Quinoa can be mixed into salad, or all other ingredients can be combined and served over the rice.
Some days you just want something easy for dinner. One of my go-to’s are kaboobs! My kids love just about anything on a stick as well. In Texas, the heat is HOT SO many months out of the year that something quick, easy and light is a must. Ok, so I had this conversation the other day with a friend and she said she didn’t know how to make kabobs… My mouth fell open with a big “Huh?!” Seriously, this is not brain science. Just think about the type of protein you like, chicken, steak or even salmon work great. Then add whatever veggies you like. The trick to cooking protein and veggies together is to cut the cubes of veggies thick. Otherwise they end up as mush when your meat is cooked through.
So I said to my friend, pick a theme, then go with that type of seasoning. For example, plain old chicken & veggie kabobs are simple with just salt, pepper and a drizzle of olive oil. However, you can spice things up with Italian theme, Mexican and spicy or asian flavors. The seasonings I use are Ms. Dash to add guiltless flavor and a drizzle of olive oil, plus salt & pepper to taste. Fresh chopped herbs and juice from lemon or limes are also delicious. Again, keep it simple! Buy seasonal vegetables at the local farmers market then BAM, layer your kabob!
The men in my home love meat! (I do not!) So my husband and boys love a good steak kabob! Of course I add peppers, mushrooms and onion to theirs for flavor and to try and sneak in some veggies.
My daughter and I prefer a salmon kabob to change things up from time to time. The trick with putting salmon on a kabob is to cut the salmon into thick chunks.
Now, one trick to cooking all the different types of foods to please everyone in your family; chicken & veggies kabobs, steak kabobs or salmon kabobs is a little trick I call separation. Simply make individual kabobs with only chicken, steak, salmon and yes, veggies. By having individual kabobs you know that each type will cook correctly. Chicken & veggie kabobs are the most accurate and seem to finish cooking at just the right time. However steak and salmon are different beasts! Have fun with it and surprise not only your family, but also your guests at the next cookout!
When cooking chicken & veggie kabobs or what ever type of kabob you choose, remember to keep the sides simple. A tossed salad and fresh melon is perfect! Light and refreshing for hot summer days. Plus any extras pack well for lunches too. I enjoy chopping the veggies and tossing with some quinoa for a light lunch later in the week.
Cauliflower “rice” is my newest healthy food obsession. It’s the darling of paleo, low-carb and gluten-free eaters. If you haven’t tried it or made it at home, now is the time! I’m betting that you’ll fall in love with this cauliflower rice salad so much that you’ll be buying a head of cauliflower every time you go to the store. Cauliflower “rice” salad recipes are so fun to play around with and easy to whip up in no time.
Cauliflower is low-carb, full of nutrients – vitamins C, K, and B (folate, B6, B1, B3, pantothenic acid) – and high in fiber. Because of its high sulfur content, cauliflower is a powerful detoxifying food which can help prevent cancer while providing anti-inflammatory benefits. And, if that isn’t enough, cauliflower also provides many cardiovascular and digestive tract benefits.
How to make cauliflower “rice”
I usually use half of a large cauliflower for one salad. Instead of making all the rice at once, I make it in two batches. I feel like it keeps from drying out better that way and losing nutrition. (That could be in my head, but it sounds good!) Plus it keeps the cauliflower rice from getting too chopped into tiny bits & pieces.
Remove the leaves and tough stem from the cauliflower. Cut in a circle around the stem to remove the toughest of the leaves, then cut the core out. For the rice, use mostly the florets. The stems are fine if they are tender and not dried out at all.
Break into florets and place in a food processor. Depending on the size of the food processor, you might need to do this step in two batches. Pulse until the cauliflower is finely chopped and resembles couscous. (We call it “rice” but it’s more like couscous in texture and appearance.)
Then, make beautiful and healthy cauliflower rice tabbouleh with it! This is the perfect summer weeknight meal: fast, fresh, and full of hydrating cucumber and tomato, plus the detox power of parsley and lemon.
CAULIFLOWER RICE TABBOULEH SALAD
Thank you to http://helloglow.co/ for the recipe!
Author: Lindsey Johnson
Recipe type: salad, side dish
Prep time: 20 mins Total time: 20 mins
Serves: 4-6
A gluten-free twist on a classic favorite – loaded up with cucumbers, tomatoes, fresh herbs, and a refreshing lemon and olive oil vinaigrette.
INGREDIENTS
3 cups cauliflower “rice”
2 cups diced tomatoes
1 cup chopped cucumber
1 shallot, minced
1 cup parsley, roughly chopped
1 cup fresh mint, roughly chopped
Juice of 1-2 large lemons
2-4 tablespoons avocado or olive oil
Salt and pepper, to taste
INSTRUCTIONS
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Place cauliflower “rice” in a medium bowl. Season well with salt and pepper. Add tomatoes, cucumber, shallot, herbs, lemon juice, and oil. Toss to combine. Taste again and add salt and pepper, if needed. Serve immediately.
Here are a few other variations of cauliflower “rice” salad recipes I found and look forward to trying… give them a try and let me know what you think!
Want to know a secret about living a healthy lifestyle? lean in… this is top secret stuff… eat often! Yep, it sounds weird, but if you eat small healthy meals & snacks often, you are less likely to over eat at one sitting plus you keep your metabolism burning like a freight train! I hope you enjoy my favorite 7 Healthy Snacks below and incorporate them into you daily routine.
Healthy Snacks are a staple in my home. In fact, I never leave home without a healthy snack in tow. Remember, a Clean Eating principal is to eat every 3 hours. This does not mean to ‘belly up’ to a six course meal, six times a day. It means eating a small meal or snack every 3 hours throughout the day. I usually prepare a big batch of trail mix for example, then measure out 1/2 cup into snack size baggies. Saves time, saves wasted calories {prevents grabbing junk food on the go} and also saves money by eating my own healthy foods. Especially when running kids around… Kids approved too! Here are some easy recipes and 7 Healthy Snacks. Remember to keep is simple & keep it clean! If all else fails, grab an apple!
1. Salsa Boats
2 large hard-boiled eggs
1 tsp. Dijon mustard
2 tsp. fresh salsa
Prep:
Cut eggs in half. Remove egg yolks.
Combine egg yolks with mustard in a small bowl. Mix well.
Spoon egg yolk mixture evenly into egg white halves.
Have you tried a Chia Bowl or Chia pudding? I hesitated trying them, simply judging them based on the “look”… and I have to say, I am in LOVE!!! Here are some yummy Chia Bowl Pudding Recipes Recipes… give them a try and let me know what you think. PS- for me being a dairy free girl, it replaces a yogurt or ice cream treat I used to have. So yummy!!!
Chia pudding is not just another trendy health food. It’s a delicious treat that tastes like dessert, but is packed with protein, fiber, and antioxidants. The tiny, black seeds (yes, the same ones that sprout into green “hair” on a chia pet) are able to absorb up to 12 times their weight in liquid, causing them to acquire the silky texture of pudding. If you haven’t tried it yet, now’s the time. Eat it as a breakfast, snack, or dessert, or add it to your next meal prep.
With chia pudding, the variations are endless. Whether you make it with almond milk or coconut milk, sprinkle it with cinnamon, or add your favorite fruit, it’s easy to tweak a recipe to make it taste exactly the way you want. But, in order to make a really great chia pudding, you need to have the right ratio of seeds and liquid. Read our tips for How to Make Chia Pudding, and get a simple recipe that will give you the perfect consistency of chia pudding every time. Check out some of our favorite recipes below for healthy, tasty inspiration.
What you’ll need for Citrus Chia Bowl Pudding Recipes:
2 cups unsweetened almond milk
2 tsp. raw honey
½ cup chia seeds
½ cup low-fat granola
20 kumquats, thinly sliced (or orange sections) (reserve some for garnish) Find out how to make the recipe.
What you’ll need for Rasberry Chia Bowl Pudding Recipes:
2 cups unsweetened almond milk beverage
2 tsp. raw honey
½ cup chia seeds
2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
Fresh mint leaves (for garnish; optional) Find out how to make the recipe.
What you’ll need for coconut mango Chia Bowl:
2 cups unsweetened coconut milk beverage
2 tsp. raw honey
½ cup chia seeds
2 medium mangos, chopped Find out how to make the recipe.
What you’ll need Chia Bowl Pudding Recipes:
2 cups unsweetened almond milk
2 tsp. raw honey
1 tsp. ground turmeric
½ cup chia seeds
¼ cup sliced raw almonds
¼ cup goji berries Find out how to make the recipe.
What you’ll need chocolate Chia Bowl Pudding Recipes:
2 cups unsweetened almond milk
½ cup chia seeds
6 Tbsp. organic unsweetened cocoa powder
2 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
4 tsp. dried strawberries (or 4 Tbsp. chopped fresh strawberries) Find out how to make the recipe.
Flip flops, tacos, warm sunshine and family get-togethers usually mean cocktails and fun times. I am a BIG fan of cleaning up your diet and nutrition but let’s not forget that you can quickly sabotage all your hard work if you guzzle high calorie drinks, specifically a margarita. I have a BIG love for Mexican food and Margaritas… you will find tons of my healthy tacos HERE: Healthy Taco Recipes, Taco Bar with Brisket Tacos, and 7 Taco Recipes Under 310 Calories.
Over the years we have tries several Skinny Margarita recipes and my husband has finally perfected it! Let me know if you have your own skinny margarita recipe and how you enjoyed this one. Oh, don’t forget half the fun is serving and drinking them in a fun glass. Around Cinco De Mayo, you can find a better selection of salt to rim the glass and even fun glasses to serve your margaritas in.
I am recently OBSESSED with Sparkling ICE and all the yummy flavors. It’s carbonated water with zero calories and a delicious hint of flavor. They nailed it on this one! So of course, I like to see how to mix it into my cocktails to keep things light & skinny! You can add in a number of different things… but I keep it simple!
Sparkling Skinny Margarita Recipe
Add zero-calorie flavored sparkling water for a fun bubbly bevvy.
Shake first four ingredients and pour into a chilled rocks glass rimmed with salt. Garnish with lime slice.
Nutrition score per serving: 100 calories, 3g carbs, 2g sugars
OR
Skinny Marg Recipe
Don’t waste your calories on bad tequila and sugary mixers. This elegant low-calorie, low-carb version is perfect any time you’re jonesing for a margarita.
Pour first four ingredients into a cocktail shaker filled with ice. Shake vigorously until condensation forms. Pour into an elegant glass and top with seltzer.
Nutrition score per serving: 185 calories, 7g carbs, 4g sugars
Being a Texas girl, we LOVE our tacos! However, I LIVE for trying new healthy recipes and especially love trying Healthy Taco Recipes. It’s amazing what a little flavor and spices can do for almost anything to give you the look, feel and taste of tacos. Here are some of my favorite Healthy Taco Recipes. With a busy family of five, I often cook in bulk over the weekend, double the batch then freeze extras. It makes Taco Tuesday super easy when all I have to do is pull out the taco meat, then throw tacos together! Kids especially love knowing almost every Tuesday we are going to eat tacos… and try a new Healthy Taco Recipe!
Tacos are like a universal food and I like to say, they (along with almost all Mexican foods) speak my love language in food. If you can dream it, you can wrap it! I have tried tons of healthy versions but will share with you my TOP 6 Healthy Taco Recipes. Please leave a comment with your favorite taco style or how you enjoyed one of these recipes. Remember easy ways to lighten things up and cut out fat, that is traditionally associated with tacos, is by eliminating cheese and sour cream. You don’t need to lose the falor, just the fat! Add extra salsa, adocado and cilantro for natural flavors without the calories!
One of my all time favorite vegan websites is Lemons & Love. This sweet potato, black bean & avocado taco was AMAZING! I like to trick my family every once in a while and do a meatless meal… trust me, it won’t kill you! Lol As I have said before, the trick is adding lots of delicious, mouth watering flavors. The more bold, the less you miss meat! Yes, Healthy Taco Recipes can be vegan too!
Simple. Flavorful. Delicious. Best healthy taco recipe I recommend to all my family & friends. I usually marinate 6-8 chicken breasts overnight then after grilling them up, I will freeze the leftovers for next weeks Taco Tuesday meal.
Turkey Taco Lettuce WrapsIf you are like me and want to cut carbs yet not lose the flavor, an easy way to do that is to wrap it up in a lettuce wrap instead of using a tortilla. Saves TONS of carbs and calories! Try it & let me know how you like it. I promise, as long as you fill it with all the good stuff, you won’t miss the tortilla at all! http://www.cookingclassy.com/2015/07/turkey-taco-lettuce-wraps/ Food Stylist: Jamie Kimm Prop Stylist: Marina Malchin
Another Healthy Taco Recipe is fish tacos! You can keep it simple with traditional lettuce & tomato or jazz it up with pineapple salsa. My trick with seasoning and cooking fish is to us… Mrs. Dash Chipotle… adds bold flavor!
Ok I can’t forget about my meat lovers out there and include beef Healthy Taco Recipes. Although I have transitioned to more of a vegan/ fish only girl (my tummy is much happier that way) I still grill up Steak tacos or even cook Crock Pot Brisket Tacos for my family or parties. It’s hard to resist the smell of fresh grilled steak tacos or crispy edges of brisket meat that has been slow cokked overnight… Mmmm so good! Here are my two favorite (and especially my families favorites beef Healthy Taco Recipes) Steak Tacos with Red Peppers and Onions and Crockpot Brisket Tacos
Here are some Healthy Back to School Lunches that are quick and easy to make.
CAULIFLOWER RICE TABBOULEH SALAD
7. Fresh Fruit……. Choose your berries or melons! Bon appétit
6.