Posts Tagged ‘clean eating’

thanksgiving4The holiday season is HERE!  Let the craziness begin.  I LOVE LOVE LOVE this time of year.  It’s crazy, fun, festive, busy, full of love & family time.  It’s easy to get caught up in the craziness of it all so remember to SLOW DOWN and be GRATEFUL for everything that surrounds you TODAY.  It’s easy to always want “more”, to be 5lbs thinner, to want those expensive jeans etc…  Sit down and be THANKFUL for everything that surrounds you TODAY.  I believe that the universe is a powerful tool so it’s important to tell the universe what it is you want but also to thank the universe for your blessings.

What are you eating at your Thanksgiving table???  We are making a Paleo Thanksgiving dinner that will include:

Turkey
Ham
Paleo Stuffing (I don’t have this recipe written but google it – YUM),
Mashed Sweet Potatoes
Homemade Cranberry Sauce (I use coconut sugar, cranberries, apple & water),
Fermented Sourdough Bread
Something green – not sure what…
Paleo Pumpkin Pie (YES Ben adds dairy whip cream!)
Another dessert – not sure what yet…

Tips for holiday eating:
*SKIP THE BREAD!!! (unless you have fermented sourdough bread!)
*Have one plate of food (YES anything you want) but don’t go back for seconds
*Only have a few bites of dessert
*MOVE – get up before the craziness begins and MOVE
*Don’t overindulge in the appetizers.  Save your appetite for the meal
thin-thanksgivingI am starting my day with a  run and a quick circuit.  What are your workout plans?  Get in my Thanksgiving circuit !!!

ThanksgivingBe grateful for everything that surrounds you TODAY!!!!  Happy Thanksgiving & CHEERS to a wonderful holiday season.  LIFE IS GOOOOOOOOD!!!!
Xo

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Amy Approved Stew!!!

I was CRAVING the kind of stew that I had growing up SOOOOO I made up my own recipe and it was so good I have to post it on Amy Approved!!!  Before I begin please note that this IS husband and Charly approved!  (YEAH).  I am a red meat diva (gristly meat scares me…) SOOOO filet it is!!  Please feel free to use stew meat or whatever you prefer, but always opt for GRASS FED.

Ingredients:
2 grass fed filet’s (probably close to 1.5lbs)
1/2 stalk celery
3 large carrots
1 large sweet potato
1 onion
Garlic
1 can organic full fat coconut milk
Avocado oil or coconut oil
Salt / pepper

Sauté the chopped onion, garlic, celery & carrot’s until tender in a tiny bit of avocado or coconut oil (3-4 minutes).  Add the chopped filet & sauté (I used my soup pan for all of this) until browned.  Add the chopped sweet potato, canned coconut milk & spices.  Stir and add water as needed.  Simmer for 1-2 hours or until the potatoes are tender.  Cool & ENJOY!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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stew

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A HUGE Salad = Leftovers!!!

cabbagesaladI just prepped a HUGE cabbage, lettuce, kale salad.  I am pairing it with bbq’d chicken thighs, corn on cob & baked sweet potato fries.  Leftovers are key to eating clean lunches.  Make an extra big dinner tonight and enjoy the leftovers.  What’s for dinner???

Salad Ingredients:
1 head organic napa cabbage
1 small head romaine lettuce
6-8 kale leaves (tear off stems)
2 grated carrots
1 small pear
1 small apple
1/4 cup or so of sprouted pumpkin seeds
2-3 stalks of celery

Dressing:
Avocado oil
Local raw organic honey
Organic mustard
Salt
Juice of a lemon

Chop up all salad ingredients, whisk salad dressing, toss & serve.  The dressing lasts for a few days in the fridge in a glass container.

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EASY Side Dish! 

  
I was invited to a girls Bunco party and brought this zucchini noodle salad as a side dish.  It was a hit!!! It’s easy to make, CLEAN & GREEN ☘☘☘

Ingredients:

4 zucchini 

1 small head cilantro

English peas (1 pack of Trader Joes)

1 small head celery

Garlic – minced 

Juice of 1 lemon

Coconut aminos

Sea salt

Spiralize your zucchini onto a cutting board, drizzle with salt & then chop them a bit.  Add to bowl your chopped noodles, celery & dump in peas.  Add minced garlic, juice of lemon & coconut aminos.  Taste & add salt as needed.  Refrigerate until party / dinner & ENJOY! 

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Chocolate Chia Pudding – YES PLEASE!!!

GAPS Chocolate Chia Pudding Egg Free

Lighter than pudding made with coconut milk, this is still dairy free. It’s naturally sweetened by not only the honey, but the dates and apple as well.  Chia gels without eggs, and it also makes this a no-cook pudding. We topped it with coconut whipped cream. Enjoy this rich chocolate recipe any time!

1 cup chia seeds (I use these chia seeds)
2 cups filtered water, divided
2 apples, cored & chopped
1/4 cup cocoa powder (I buy this cocoa powder)
2 Tbsp honey (I buy this honey)
10 pitted dates
1/4 teaspoon sea salt (I buy salt here)

Instructions:

Soak chia seeds in 1-1/2 cups water for 30-60 minutes, or until swelled.

Blend apples, cocoa powder, honey, dates, salt, and remaining 1/2 cup water in the food processor until smooth, adding 1/4 cup more water if necessary.

Pulse in chia seeds, until evenly distributed.

Spoon pudding into custard cups or small mason jars, cover, and store in the fridge.  Top with coconut whipped cream if desired.

Delicious!

Thank you Health, Home & Happiness for this recipe!!!

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Monday Motivation!!

motivation

It takes 30 days to create a habit. What are you starting today that will become a healthy habit??
#‎amyapproved‬ ‪#‎fitness‬ ‪#‎wholefoods‬ ‪#‎sleep‬ ‪#‎watertoo‬ ‪#‎mondaymotivation

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Amy Approved WAFFLES!!!

waffle

If you are looking for a warm, satisfying, easy, CLEAN breakfast try these waffles!!!  This morning I whipped them up for Charly and I in 10 minutes.  YUMMMMM!

Ingredients: (serves 2-3 people)
4 eggs
2 bananas
Dash of nut milk (I used flax milk)
Dash of coconut flour
Dash of cinnamon
Coconut oil (to coat on waffle maker)

Place everything into your kitchen aid or blender, add flour or more nut milk to make a semi-thick consistency and mix for a minute or so.  Coat your waffle maker with coconut oil (use a paper towel) & pour batter on.  Close lid and wait until the light turns green.  We topped our waffles with a tiny bit of almond butter and my mom’s homemade jelly.  YUMMM!  You can also add fresh berries to the top or into your batter.

ENJOY!

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Veggies & Bison over Lentil Pasta – YUMMMM!!!

My hubs found this green lentil “pasta” at Costco.  The ONLY ingredient is LENTILS!!  I covered the ziti with a bison & veggie sauce & topped it all with avocado.  A warm and satisfying meal!!!
ziti

Ingredients:
Lentil pasta (when I cook it I use a dab of olive oil & sea salt)
1lb bison (or ground chicken / turkey / beef)
1 onion
Garlic – as desired
1/2 stalk celery
6 large carrots
6-8 mushrooms
Pinenuts – as desired
Avocado
Coconut oil
Salt / pepper – as desired
Basil (I used organic dried)
Parsley (I used organic dried)

Cook the lentil pasta, strain & set aside.  In meantime put coconut oil into your pan and sauté the onion, garlic, carrots & celery.  Saute until soft adding a bunch of salt & pepper.  Add bison & brown.  Add chopped mushrooms, basil, parsley & pinenuts.  Simmer everything together (put a lid on it and keep stove low).  Serve the meat sauce over the pasta with avocado on top.

ENJOY!  (PS. this makes for great lunch leftovers!)

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Avocado Dip = AMAZING!

avoDip

This avocado dip is the dressing recipe that I have posted before.  I made this last night to go with our dinner and today at lunch I dipped my veggies in it!!  I use this “dip/dressing” on my green salad, on top of my “Ben’s Famous Turkey Burgers“, as a dip for my veggies (I found this jicama already cut up at Trader Joe’s) & also on my crock pot pork!  It stays fresh in the fridge for 3-4 days!  Here is the recipe as a reminder:

Ingredients:
2 avocados
2 cloves garlic
2 tbsps coconut aminos
Juice of 1 lemon
Dill (I used dried but fresh is best)
5 tbsps warm water

Use a Vitamix or food processor & blend. Serve immediately.

20140309-192508.jpg

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New Breakfast Idea!

Are you sick of the same old breakfasts???  Time to switch it up!
oatmeal

This is a recipe that you make the night before.  I whipped this up in 3 minutes as Charly was having her bedtime snack.

In a cereal bowl add:
1/4 cup chia seeds
1/4 cup gluten free oats
1 cup nut milk (I used full fat coconut milk)
Dash of cinnamon

Stir everything together, cover with plastic wrap & refrigerate overnight.  In the morning I added blueberries & blackberries.  Eat it cold & ENJOY!  You can also make this in a mason jar and grab it out of the fridge on your way out the door.  You can do a ton of variations with fruit, extra nuts or even a dash of honey.  Experiment and let me know your favorite combo!

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