Posts Tagged ‘Greens’

I CHALLENGE you to pack your lunch for 1 full week…

I CHALLENGE you to pack your lunch for 1 full week (5 business days).  If you go to lunch with a client I understand that you will eat the restaurants food (CLEAN GF choices) but if you go with an employee etc you CAN bring your food into a restaurant or choose to eat at home or office.

Please purchase this today (If you chose not to buy the dressing holder you can use a small glass container with a lid).

The night before please prep:
*1 big green salad (make it FUN like my salad in this link)

*Whip up the dressing in above link (It lasts in fridge for DAYS)

*Make one of the folllowing:
^Bake 2 sweet potatoes & store in glass container in fridge
^Make a batch of organic white or brown rice
^Bake 1 butternut squash

*Make up a mix of canned wild Salmon (I buy mine at Costco)
Here is what I love:
1 can wild salmon, Bubbies dill pickles, organic mustard, 1/2 avocado, celery & salt/pepper
Store the salmon in a glass container.  This will be enough for 2 lunches.

*Apples – have 5 in fridge ready to go

Workday morning:
Take your LARGE mason jar & put the sweet potato (rice or butternut squash) on the bottom (about 1/2 cup), shove the rest of the jar full of salad and 1/2 of the salmon mix you pre-made the night before on top.  Put the dressing into the holder and screw the lid on.  Grab an apple and you are on your way.  At lunch time pour in your dressing, shake & ENJOY!!!!  Eat the apple with your lunch.

It basically looks like THIS, but your starch will be at the bottom.

Are you up for this challenge??  Any questions??

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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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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turkey1

I whipped this up super fast & served it over gluten free corn bread.  Ok YES the corn bread was from a box but it was a treat and I used all “Amy Approved” ingredients/modifications.  Here is the sauce recipe:

1lb ground turkey
Spoonful of coconut oil
1 onion
3-4 garlic cloves
3-4 carrots (I used multi colored ones)
Yellow pepper
2-3 zucchini’s
5-6 mushrooms
1 cup sprouted lentils
2 large tomatoes
Organic dried parsley & basil (you can also use fresh)
Salt & pepper – lots!

Chop & brown the onion, garlic, carrots & bell pepper.  Add in the ground turkey.  Season with salt, pepper & brown.  Add in chopped zucchini, tomatoes & mushrooms.  Stir all together.  In meantime you should be cooking your lentils.  If you find the sprouted ones (JJ’s on the Mesa carries them) they only take 5 minutes to make.  Strain & add in your lentils (use a big pan).  Season generously with salt, pepper, basil & parsley.  Put a lid on and simmer for about 10 minutes or until the carrots are super soft.

Serve in a bowl or over GF cornbread.  Top with Bragg’s Nutrition Flakes if desired.
CornbreadI bought this at California Fresh Market in Pismo Beach.  The ingredients you are supposed to add are NOT Amy Approved so here is what I added:
1 egg
1 1/3 cup unsweetened coconut milk
6 tbsps. coconut oil
1/4 cup coconut sugar

lentilsHere are the lentils I LOVE that cook in just 5 minutes!!!  JJ’s on the Mesa carries them.

ENJOY!!!

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Spaghetti Squash Goodness – who needs noodles???!!!!

I made spaghetti using spaghetti squash as our noodles and it was AMAZING!  I have been doing this for years and tonight I was reminded how yummy it is!!!

Ingredients (including turkey burger & spaghetti squash)
Squash5
Cook upside down at 375 for 45 minutes.  Take out of oven once it’s squishy on top.
Squash4It will look like this once it’s done.  A fork will scrape out the insides like noodles. Squash2Homemade spaghetti sauce that only took a few minutes and did NOT come out of a jar! Squash3END RESULT = YUM YUM YUM!!! Squash1Ingredients:
1 spaghetti squash
1lb turkey burger
Coconut Oil
1 onion
10 cloves of garlic
1 orange pepper (or color of choice)
3 zucchini
4-5 heirloom tomatoes
4-6 chopped mushrooms
Lots of fresh basil
Salt / Pepper
Organic garlic salt

Cook your spaghetti squash on a cookie sheet for 45 minutes at 375 or until squishy on top.  Turn it over once it’s out of oven as it’s SUPER hot.  In meantime put a spoonful of coconut oil in a pan and sauté chopped onion, garlic & bell pepper.  Add in turkey meat and brown.  Chop up and add the tomatoes, zucchini, mushrooms & basil.  Season GENEROUSLY with salt, pepper & garlic powder or salt.  Put a lid on it and let it simmer for 4-5 minutes.  Use a fork and scrape out the squash like noodles.  Serve the meat sauce on top.  Top with nutrition flakes (if desired) which will resemble parmesan cheese.
ENJOY!!!

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Meal in a Pan (YES ONE!)

This is a staple in our house because it literally makes no dishes, has fat, protein, carbs & GREENS all in one dish!!!

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Ingredients:
1lb turkey burger, beef or bison
1/2 large onion
5-6 garlic cloves
Broccoli
1-2 zucchini
Asparagus (or whatever veggies you have on hand)
1 tbsp coconut oil
Salt / pepper
Spices (whatever you like – I used organic onion powder)
Coconut aminos
1 can organic black beans

Chop & sauté the onion & garlic in the coconut oil for 4-5 minutes. Add in the ground turkey. Cook until almost brown. Add in chopped veggies, salt, pepper & spices. Mix together then add a dash of coconut aminos & the black beans. Simmer until the veggies are soft.

Ben loves to use organic tortilla chips to dip. I typically have leftover green salad in the fridge & put the meat /veggie mixture over that plus will indulge in a handful of chips. Charly just eats it as is.
ENJOY!!!

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Natural Fat Burners…YES Please!

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Tip of the Day!

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AMAZING Kale Salad!


I used to be intimidated by making my own Kale Salad.  I thought it would be super tough & hard to eat.  BUT I was proved wrong on Easter when Mr Hall brought over a really great one!

Kale Salad:

Kale – prepackaged or shredded (New Frontiers has a great pre-packaged option)
Shredded or thinly sliced carrot to taste
Sliced strawberries

Dressing:
Olive oil
Red wine vinegar
Juice of small blood orange or orange
Salt & pepper to taste

Dress and toss and let sit for half hour or more
(Amount of oil to vinegar is approx 2:1, or to preferred taste)

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My Morning Smoothie

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Ingredients:
1 banana
Frozen blueberries (prob about 3/4 cup)
1/2 cucumber
1 carrot
2 cups spinach
Small handful raw sunflower seeds
Cinnamon
Coconut water (about 1/2 cup)

BLEND
Serves 1.5 (Ben had small glass)

My little niece Ryah LOVES her morning green smoothie!!!!  (This photo was text to me this morning all the way from Alaska – LOVE)   I know hers had kale & a zest of frozen lemon. This is a GREAT way to sneak greens into your kids’ belly’s!!!

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Roasted Salmon & Vegetables with Coconut Aminos

Roasted salmon  and vegetables gently seasoned with coconut aminos, garlic and green onion is a  delicious, nutritious meal that’s on the table in thirty minutes flat. The  salmon will be moist and tender, the beans and bell peppers crisp and fresh and  the mushrooms soaked with the sweet-salty umami  flavor of coconut aminos.

What makes this meal so quick and easy is that everything’s seasoned the  same, goes in the oven at the same time and comes out of the oven at the same  time, too.

 

Buying individual salmon fillets of the same weight and thickness makes it  easy to gauge when the salmon is perfectly cooked. For a 1 to 1 1/2 inch thick  fillet, this means 10 to 12 minutes. That’s just enough time to set the table.  It’s also just enough time to cook crisp-tender veggies that haven’t lost their  fresh flavor or vibrant color.

Make this meal again and again, using a new combination of vegetables each  time. Bok choy, thinly sliced cabbage, carrots and zucchini are all delicious  options.

Serves: 4

Time in the Kitchen: 30 minutes

Ingredients:

  • 1/4 cup coconut aminos
  • 1 tablespoon toasted sesame oil (15 ml)
  • 1 tablespoon olive oil or coconut oil (15 ml)
  • 3 green onions, roughly chopped
  • 2 to 4 cloves garlic
  • 4 (6-ounce) center-cut salmon fillets (170 g each)
  • 3/4 pound green beans (340 g)
  • 1 pound mushrooms (try a blend of cremini and oyster), roughly chopped (450  g)
  • 3 red bell peppers, thinly sliced (seeds removed)
  • Sea salt and freshly ground black pepper

Instructions:

Preheat oven to 450 ºF (232 ºC).

Place three rimmed baking pans in the oven to heat up. One needs to be just  large enough to hold the salmon, the other two will be for the vegetables. The  more spread out the veggies are, the faster they will cook.

In a blender, combine the coconut aminos (or tamari) and the oils, green  onions and garlic for about 25 seconds, until the green onions and garlic are  very finely chopped.

Pour 1 tablespoon (15 ml) of the sauce into a small bowl and then brush it  onto the salmon pieces.

Combine the green beans, bell peppers and mushrooms in a large bowl. Pour the  remaining sauce on top and use your hands to toss the veggies until well  coated.

Take the hot pans out of the oven. Set the salmon pieces in one of the hot  pans. Spread the veggies out in the other two pans. Place all the pans in the  oven.

Bake for 10 to 12 minutes or until salmon reaches desired doneness.

Sprinkle sea salt and black pepper over the salmon and veggies to taste.  Serve with additional coconut aminos or tamari on the side for additional flavor  if needed.

Thanks to Mark’s Daily Apple for this amazing recipe!!!

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