Amy Approved = Creating Harmony Through Fitness & Whole Foods…

My hubs made up this meal and I added more veggies to make it Amy Approved 😍  Layer organic white rice, organic chicken thighs, veggies on top & bake 💚. It also makes for amazing leftovers 🙏🏼👏🏼

Ingredients 

1-2 cups organic white rice

2 packages organic boneless chicken thighs

1 head broccoli 

1 zucchini

6-8 chopped mushrooms 

1 tomato 

Salt / pepper

Coconut aminos, teriyaki & garlic sauce 

Pour the rice into the bottom of your baking pan.  Lay the unthawed chicken thighs on top & season with salt & pepper.  Layer chopped broccoli, zucchini, mushrooms & tomato.  Season with the 3 above sauces, salt & pepper.  Add about 1 cup of water to pan and cover with tinfoil.  Bake for 45 ish minutes at 400 and then uncover & bake an additional 15 minutes.  It’s done once the chicken is cooked & veggies are soft. 👏🏼

Amy Approved = Creating Harmony Through Fitness and Whole Foods ✅

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I have fallen in love with these yummy granola bars as they give me energy, don’t have added sugar, freeze great & last a long time!  I cut them into small chunks, put them in two glass containers.  One for the fridge and one for the freezer.  They are a perfect addition to a meal or a perfect post workout snack.

Recipe

Wet Ingredients:
5-6 medium size bananas

1/4 cup coconut oil

1/4 cup almond butter (any nut butter works)

1 teaspoon vanilla extract

Dry Ingredients:
3 cups old fashion gluten free oats

1 cup pumpkin seeds (I use sprouted)

1 cup chopped up unsulphured dried fruit (apricots, figs, dried cherries)

1/2 cup sliced/slivered almonds

1/2 cup raisins

1/4 cup chia seeds or ground flaxseeds

1 teaspoon cinnamon

dash of sea salt

Note: You can use whatever nuts and seeds you like in the recipe, just be sure to use the same measurements.

Directions:

In a food processor, KitchenAid or blender combine all wet ingredients process until smooth.
In a large mixing bowl combine all dry ingredients and mix.

Add wet mixture into dry mixture and evenly coat everything.

Line a pyrex with parchment paper and spray with non-stick spray.

In your lined pyrex add mixture and spread out till it’s about 1 inch thick. If your pyrex is small you may need to use two. If its too large just don’t fill it all the way.

Bake in the oven for 20-25 minutes at 350 degrees till golden brown

Let cool for at least an hour or refrigerate and then cut into bars. You can cut them however large you want. I did small narrow bars for a total of 27 bars. I like making big batches because they can be stored in the freezer and you will always have a homemade treat to take on a ride or snack on.

Amy Approved = Creating Harmony Through Fitness & Whole Foods 💪🏽 

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MAKE ONE!!! This was me Friday afternoon so I opened my fridge & used what ingredients I had in stock that sounded good.  It was a hit and made for great leftovers. 👍🏼

Ingredients:

Brown rice pasta 

1 can organic black olives 

1 chopped cucumber 

1 carrot chopped or shredded

A few pine nuts 

Dressing:

Avocado oil

Honey

Dijon mustard

Juice of a lemon

Dash of ACV

Dash of balsamic vinegar

Salt

Whisk dressing & pour onto salad.  Refrigerate before serving.  ENJOY!

Today Charly and I had a picnic lunch at the park.  I whipped up my meal in 2 minutes. Leftover pasta salad, lettuce, cucumber (from our garden EEK!), AK smoked salmon & a similar dressing from above.  It was AMAZING!!! Keeping clean food simple is key to making it a lifestyle 💚. You can do this!!! 

Amy Approved = Creating Harmony Through Fitness & Whole Foods 💚🎉

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