Posts Tagged ‘Recipes’

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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Attitude of Gratitude – BE THANKFUL!!!

Thanksgiving3
The 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.

Thanksgiving2What are you eating at your Thanksgiving table???  We are making a Paleo Thanksgiving dinner that will include a smoked turkey, homemade cranberry sauce (thank you John Hall for the recipe!), mashed sweet potatoes, something green – possibly asparagus, a pumpkin dessert & of course champagne!

Tips for holiday eating:
*SKIP THE 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-thanksgivingWe are starting our day with the Pismo Turkey Trot.  See you there???

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
ShapeItUp.com = Your Fitness Superstore

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Preparing a healthy breakfast, lunch, and dinner seven days a week while  living a busy life isn’t easy. Even when you know how to cook and what to eat  (meat, fish, fowl, eggs, veggies, fruits, nuts and seeds) it’s still a challenge  to come up with a variety of tasty meals. The best approach is to plan ahead at  the start of each week so you can make one shopping trip for many meals. But who  actually has time to plan ahead?

This week, it’s done for you. Below are five recipes that can be hammered out  in a total of 35 minutes of focused cooking. All the planning is done for you;  just shop and set aside some time in the kitchen. You’ll be rewarded five days  straight when you open the fridge and a meal is waiting for you.

Notes:

  • Each recipe serves two people. If you are serving more or fewer people  adjust the shopping list and ingredient quantities accordingly.
  • Provided below are cooking instructions for preparing all five recipes at  once, and cooking instructions for preparing each of the five recipes individually.

Shopping List By Item:

Meat: 1 1/2 pounds boneless beef (tenderloin, sirloin,  flank steak, strip steak) (680 g) 4 salmon fillets (6 ounces and about 1 inch  thick) skinned. To save time, ask the fish monger to do this for you. (170 g,  2.5 cm)

Produce: 4 bell peppers (red, yellow and/or orange) 1  head of broccoli 1 large cucumber or several small Persian cucumbers 3  limes 5 to 8 ounces of salad greens (enough for 4 individual salads) (142 to  227 g) 2 avocados

Frozen: 16 ounces frozen chopped spinach (455 g)

Refrigerated: 6 eggs

Nonperishable: 1 can coconut milk (13.5 ounces/400  ml) olive oil salt black pepper powdered cumin chili powder dried dill coconut aminos or tamari

Shopping List by Recipe

Steak with Creamed Spinach 8 ounces boneless beef  (tenderloin, sirloin, flank steak, strip steak) (227 g) 8 ounces frozen  chopped spinach (227 g) 1 can coconut milk (13.5 ounces/400 ml) 1 bell  pepper (red, yellow or orange) 1 lime olive oil salt

Steak Salad 8 ounces boneless beef (tenderloin, sirloin,  flank steak, strip steak) (227 g) 1 bell pepper 4 to 6 ounces of salad  greens (enough for 2 individual salads) (113 to 170 g) powdered cumin chili powder 1 lime olive oil salt 1 avocado

Steak Stir-Fry 8 ounces boneless beef (tenderloin,  sirloin, flank steak, strip steak) (227 g) 1 bell pepper (red, yellow or  orange) 1 head of broccoli olive oil salt pepper coconut aminos  or tamari

Salmon Salad 2 salmon fillets (4 to 6 ounces and about 1  inch thick), skinned (113 to 170 g and 2.5 cm) 1 large cucumber or several  small Persian cucumbers, sliced into rounds 4 to 6 ounces of salad greens  (enough for 2 individual salads) (113 to 170 g) 1 lime olive oil salt 1 avocado

Salmon Frittata 2 salmon fillets (4 to 6 ounces and about  1 inch thick), skinned (113 to 170 g and 2.5 cm) 1 bell pepper 8 ounces  frozen chopped spinach (227 g) 6 eggs salt pepper dried dill olive oil

Main Tools to Have Ready

3 rimmed baking pans 1 or two cutting boards Sharp knives for cutting  veggies and raw beef 12-inch or larger skillet (30 cm) 10-inch oven-proof  skillet (to make a frittata) (25 cm) 8-inch or larger pot (20 cm)

Cooking Instructions for 5 Meals in 35 Minutes

Preheat oven to 450 ºF (232 ºC).

Take the frozen spinach out of the freezer and the meat and salmon out of the  refrigerator.

Thinly slice bell peppers and place in a rimmed baking pan.

Cut broccoli into small florets and place in a rimmed baking pan.

Toss both the peppers and broccoli liberally with olive oil.

Put both pans in the oven.

Season the salmon lightly with salt and pepper. Place in a baking pan and put  in the oven. Set a timer for 12 minutes; this is a reminder to take the salmon  out. When you take the salmon out, leave the veggie in the oven.

Once the salmon is in the oven, slice the cucumber and set aside.

Juice the limes into a small bowl and set aside.

To make lime salad dressing, whisk together 3 tablespoons (45 ml) of lime  juice, 1/2 cup (125 ml) of olive oil and 1/4 teaspoon (1 ml) of salt. Set aside.  (Don’t discard remaining lime juice.)

Slice the beef very thinly into 1 to 2 inch long (25 to 50 cm) slices.  Lightly season with salt and pepper.

Check the salmon – is it done?

Set a 12-inch skillet (30 cm) and an 8-inch pot (20 cm) over medium-high  heat. Add about a tablespoon of olive oil to each. When the oil is hot, add 2/3  of the sliced meat to the 12-inch skillet and the rest to the 8-inch pot.

Cook the meat, stirring only once or twice, until it’s cooked through to  medium-rare, about 3 minutes.

Turn the heat off under the 12-inch skillet.

To the 8-inch pot with meat, add half the frozen spinach and the can of  coconut milk. Bring to a boil for five minutes then turn off the heat under the  pot.

Take the broccoli and red peppers out of the oven. Turn the oven off and turn  on the broiler.

Use a fork to flake two of the salmon fillets into small pieces.

Whisk the eggs together really well in a bowl. Add a pinch of salt, pepper  and dried dill.

Warm a few tablespoons of olive oil in a 10-inch skillet (25 cm) over high  heat.

Add the remaining frozen spinach and sauté for 3 to 5 minutes (there should  be very little or no liquid in the pan).

Add the flaked salmon. Stir well then pour in the eggs and stir once to  evenly spread the egg around.

While the eggs begin to set, place a few red pepper slices on top. Put the  skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes  until the egg sets and is firm.

Finishing Instructions:

Steak with Creamed Spinach: Roughly chop several slices of  roasted red pepper. Add them to the pot of steak and coconut milk. Season with  lime juice, salt and pepper.

Steak Salad: Place beef slices and 1/2 of red peppers over  mixed greens. Lightly season the salad with a few pinches of cumin and chili  powder. Right before eating add 1/2 of a sliced avocado to each salad and lime  dressing.

Steak Stir-Fry: Toss remaining steak slices with broccoli  and red peppers. Season lightly with coconut aminos or tamari.

Salmon Salad: Set each of the two remaining fillets over  several handfuls of salad greens. Garnish with cucumber slices. Right before  eating add 1/2 of a sliced avocado to each salad and lime dressing.

Salmon Frittata: Slice to eat, hot or cold. Serve over a bed  of salad greens if desired.

Individual Recipes

Beef with Creamed Spinach

Serves: 2

Time in the Kitchen: 25 minutes

Ingredients:

  • 8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227  g)
  • 1 tablespoon olive oil or coconut oil
  • 8 ounces frozen chopped spinach (227 g)
  • 1/2 a bell pepper, thinly sliced
  • 1 can coconut milk (13.5 ounces/400 ml)
  • 1 lime, juiced
  • Pinch of salt
  • Pinch of black pepper

Instructions:

Slice the beef very thinly into 1 to 2 inch (25 to 50 cm) long slices.

Lightly season with salt and pepper.

In a wide skillet or pot heat a tablespoon of oil.

When the oil is hot add the beef. Cook the meat, stirring only once or twice,  just to brown the outside, about 1 to 2 minutes.

Add the spinach. Cook until soft then add the bell pepper and coconut  milk.

Bring to a boil for five minutes then turn off the heat under the pot.

Season with lime juice, salt and pepper.

CreamedSpinach

 

Steak Salad

 

Serves: 2

 

Time in the Kitchen: 20 minutes

 

Ingredients:

 

  • 8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227  g)
  • 1 tablespoon (15 ml) plus 1/2 cup olive oil (125 ml)
  • 1 bell pepper, thinly sliced
  • 4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170  g)
  • Pinch of powdered cumin
  • Pinch of chili powder
  • 3 tablespoons lime juice (45 ml)
  • 1/4 teaspoon salt (1 ml)
  • 1 avocado, sliced

 

Instructions:

 

Slice the beef very thinly into 1 to 2 inch (25 to 50 cm) long  slices.

 

Lightly season with salt and pepper.

 

In a wide skillet heat a tablespoon of olive oil.

 

When the oil is hot add the beef. Cook the meat, stirring only once or twice,  until it’s cooked through, 2 to 3 minutes. Set the meat aside in a large  bowl.

 

Add the bell pepper to pan (with a little more oil if needed) and saute for  just a few minutes. Toss the bell peppers with the meat, along with the salad  greens. Season the salad lightly with cumin and chile powder.

 

To make lime salad dressing, whisk together the remaining 1/2 cup of olive  oil with the lime juice and salt.

Dress the salad and add avocado.

SteakSalad

 

Steak Stir-Fry

 

Serves: 2

 

Time in the Kitchen: 35 minutes

 

Ingredients:

 

  • 2 bell peppers, thinly sliced
  • 1 head of broccoli, cut into small florets
  • Several tablespoons of olive oil
  • 8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227  g)
  • Salt
  • Pepper
  • Coconut aminos or tamari

 

Instructions:

 

Preheat oven to 450 ºF (232 ºC).

 

Place bell peppers and broccoli in a rimmed baking pans

 

Toss the vegetables liberally with olive oil and put the pans in the oven.  Set the timer for 20 minutes.

 

Slice the beef very thinly into 1 to 2 inch (25 to 50 cm) long slices.

 

Lightly season with salt and pepper.

 

In a wide skillet heat about a tablespoon of olive oil.

 

When the oil is hot add the beef. Cook the meat, stirring only once or twice,  until it’s cooked through to medium-rare, about 3 minutes. Put the meat in a  large bowl.

 

Toss the meat with the bell peppers and broccoli. Season with coconut aminos  or tamari.

 

StirFry

 

Salmon Salad

 

Serves: 2

 

Time in the Kitchen: 20 minutes

 

Ingredients:

 

  • 2 salmon fillets (4 to 6 ounces and about 1 inch thick) (113 to 170 g and  2.5 cm)
  • black pepper, for seasoning salmon
  • 1/4 teaspoon salt, plus more for seasoning salmon (1 ml)
  • 3 tablespoons lime juice (45 ml)
  • 1/2 cup olive oil (125 ml)
  • 4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170  g)
  • 1 large cucumber or several small Persian cucumbers, sliced into rounds
  • 1 avocado, sliced

 

Instructions:

 

Preheat oven to 450 ºF (232 ºC).

 

Lightly season the salmon with salt and pepper. Place in a rimmed baking pan  and bake for 12 minutes, or until cooked through to your liking.

 

While the salmon cooks, make the salad dressing by whisking together the  remaining 1/4 teaspoon salt with the lime juice and olive oil.

 

Toss the salad greens and cucumber slices with salad dressing. Set the salmon  on top of the greens. Garnish with avocado.

 

SalmonSalad

 

Salmon Frittata

 

Serves: 4

 

Time in the Kitchen: 30 minutes

 

Ingredients:

 

  • 2 salmon fillets (4 to 6 ounces and about 1 inch thick), skinned (113 to 170  g and 2.5 cm)
  • Pinch of salt
  • Pinch of black pepper
  • 6 eggs, whisked
  • Dried dill
  • 2 tablespoons olive oil
  • 8 ounces frozen chopped spinach (227 g)
  • 1/2 a bell pepper, thinly sliced

 

Instructions:

 

Preheat oven to 450 ºF (232 ºC).

 

Lightly season the salmon with salt and pepper. Place in a rimmed baking pan  with the red pepper and bake for 12 minutes.

 

When the salmon comes out, turn the oven off and turn the broiler on.

 

Use a fork to flake two of the salmon fillets into small pieces.

 

To the eggs add a pinch of salt, pepper and dried dill.

 

Heat olive oil in a 10-inch skillet (25 cm) over high heat.

 

Add the frozen spinach and saute for 3 to 5 minutes (there should be very  little or no liquid in the pan).

 

Add the flaked salmon. Stir well then pour in the eggs and stir once to  evenly spread the egg around.

 

While the eggs begin to set, place the red pepper slices on top. Put the  skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes  until the egg sets and is firm.

 

Frittata

 

Thanks to Mark’s Daily Apple for these amazing recipes!!!

 

AmyApproved = Creating Harmony Through Fitness & Whole Foods!!

 

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Thanksgiving…Eating Clean…Recipes!!

Thanksgiving is a time for FAMILY, RELAXING, appreciating what you have TODAY, watching football, laughing, cooking & of course eating.  You don’t have to make EVERY single dish full of calories so here are 4-5 great recipes I used last year and will use again this year.
Cranberry Sauce – HOMEMADE – yes it has sugar but way better than canned!  (thank you John Hall for this one!)
Slow Roasted Turkey Breast
Roasted Acorn Squash Mash
Pumpkin Pie
Mashed Sweet Potatoes

More GREAT pumpkin recipes for the season!

Amy’s tip for Thanksgiving day: *Eat a plate of food (yes whatever you want) but DO NOT go for seconds… *Eat a piece of pie but cut it in half… *If you are going to drink like a fish…Eat like a bird…*MOVE – get up before your guests and EXERCISE!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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