My breakfast

2 eggs with spinach,  mushrooms,  pepper,  onion, and garlic powder.

Fresh fruit

Crab and Shrimp Stuffed Avocados

Black forest mushroom soup

Wholesome and warm.   I got this recipe from www.drfurman.com

Vegetable breakfast

I'm changing up my breakfast.  All the raw oats were causing problems with my digestion.   Now I'm eating 2 scrambled eggs with veggies: spinach, mushrooms,  onions and tomato.   I'm feeling much better!

Snack time!

I love chips and salsa as a snack!   This is a much healthier version.   Fresh veggies give me the crunch.   Black beans with a dash of garlic powder,  cumin,  and 1/4 cup salsa are the prefect spicy and protein packed dip!

Turkey spinach wrap

One of my favorite lunches.   Tasty and fast!

1 whole grain tortillas
2 slices Turkey
Spinach
Tomato
Guacamole

Wrap up and enjoy!

Green chili chicken soft tacos

Crackpot green chili chicken:
4 chicken breasts
1/4 tsp.  Garlic powder
1/4 tsp.  Sea salt
3 cans diced green Chiles
1 yellow onion, finely diced
4 tbsp honey

Place chicken in crock pot and add 1/2 cup water.  Season to of chicken with garlic powder and salt.   In a small bowl,  combine green Chiles,  onion and honey.  Add on top of chicken.  Don't stir.   She'd with fork and serve with lettuce wraps or while grain tortillas with your favorite healthy taco ingredients.   I served mine with black beans,  lettuce,  salsa and guacamole.

Take Me to Thailand Spicy Peanut Shrimp

Take Me to Thailand Spicy Peanut Shrimp

Ingredients

·         Rice noodles or Whole Wheat noodles

·         1 tablespoon peanut oil or olive oil

·         6 ounces shrimp, chicken or tofu

·         2 shallots, or white onion finely diced

·         2 cloves garlic, chopped

·         1/2 cup spicy peanut sauce (store bought or homemade)

·         2 eggs, lightly beaten

·         2 tablespoons roasted peanuts, chopped

·         1 cup zucchini

·         2 green onions, sliced

·         1 lime lime cut into wedges

Directions

1.       Cook the noodles in water as directed on package until just pliable.

2.      Heat oil in a pan over medium-high heat.

3.      Add the zucchini, shrimp, shallots and garlic and sauté for 1 minute.

4.      Add the peanut sauce and noodles, mix and move to the side of the pan.

5.      Add the egg, let it set a bit and then mix it into the noodles.

6.      Add the peanuts and cook for a minute.

7.      Add the green onions and remove from heat.

8.      Garnish with lime.

I modified this recipe from one I found online to make it more family-friendly but still healthy and tasty.  This wasn't too spicy and the kids actually really liked it.  They like hearing about where different foods come from across the world.  Educational and delicious!  Who would have thought?

Fresh Berry Topping

Modifying a few of my favorites is what its all about to make this a long-term lifestyle.  I love french toast and so do my kiddos.  Instead of dousing it in butter and high-sugar maple syrup, I made this fresh berry topping.  I threw strawberries, raspberries and blueberries into a pot with about a 1/2 cup of water.  I heated it over medium heat to a slow boil and added about 1/4 cup cornstarch to thicken it.  It was a bit tart, so I added about 1/2 cup honey. This can be used over breads, low-sugar cake, pancakes or whatever else you would normal use frosting, or syrup!

Thai Vegetable Curry Salad

I used the leftovers from last nights Thai Vegetable Curry to make a salad for lunch today.  So yummy!  I just put the leftovers on a bed of spinach.

Thai Vegetable Curry

Hubby and kids loved this, I couldn't believe it!  Recipe is from Eat To Live

Strawberry Bread

Mexican Pizza

My family loved this last night!

Ingredients:
Whole grain/wheat pizza crust
Re-fried/Pinto beans
Salsa
Onion
Yellow Pepper
Cheese
Lettuce
Black Olives
Guacamole

Top Crust with Beans, then Salsa.  Sprinkle Onion and Yellow Peppers and top with Cheese.  Bake at 400 degrees 10-15 minutes or until cheese is melted and crust is done according to liking.  Top with Lettuce, Black Olives and Guacamole.

Spinach Brussels Sprouts Marinara

I really love this dish.   But I also like Brussels Sprouts and I know that's not everyone's favorite.   I got this recipe from Eat To Live

Orange Julius Smoothie!

Mexican Salad

Healthy Taco Salad

Clean Eating Easter "Candy"

I decided if I'm going to make it through the Eater season with all its chocolate eggs,  jelly beans, and marshmallows,  I've got to have a healthier treat on hand.  This is clean eating "candy" because it is higher in calories than fresh fruit, so I'm going to have to keep portions small!  My kids are already munching it up as fast as they do the sugar stuff! 

Cherry Walnut surprise:

Dried cranberries,and yogurts covered raisins. 

Island get-a-way:

Dried mangos, banana chips, cranberries, and macademian nuts.

Bunny tracks:

Walnuts, raisins, dried blueberries, dried strawberries and mangos

Almond "peeps"

Raw almonds, cranberries

Stuffed Baked Potato

Mediterranean Shrimp Kebabs

Ingredients:

Shrimp (fully cooked and thawed)
Red onion
Yellow pepper
Red pepper
Mushrooms
1/4 cup fresh lemon juice
1 tbsp olive oil
1 tsp oregano
Metal or wooden skewers

Assemble kebabs by alternating vegetables with shrimp.

In a small bowl,  blend lemon juice, olive oil,  and oregano to make marinade.

Brush marinade over kebabs and place on grill for 7 to 10 min.   

Or bake in oven 25 min at 400 degrees,  rotating half way through: