Posts Tagged ‘Veggies’

Grow Your Own!!!

We are a bit late planting this year but in Cali it will still grow & thrive.  For Mother’s Day I wanted to get things planted so today we took action!!!

garden4Strawberries in pots and in green house is tomatoes & 2 types of cucumbers
garden5Edible patio is our goal!  So in boxes is lettuce & squash
garden6In these boxes there are 2 kinds of squash & pumpkins!!!

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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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Asparagus = Simple, Clean, GREEN Goodness!!!

Asparagus is a super simple, clean, GREEN that takes 5 minutes to make. Boil 1-2 inches of water. Chop the ends off the asparagus & blanch them for 3 minutes or until the water turns green. Quickly strain, squeeze with fresh lemon & sprinkle with sea salt.
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aspasp2#charlyapproved

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Zucchini Noodle Salad

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I am obsessed with my zucchini spiralizer!! Who needs wheat pasta noodles??!! These zucchini noodles are WAY better & of course better for you. I use green & yellow zucchini & also spiralize carrots. I bought mine here on Amazon.

I make this salad often but you can also make noodles and put your veggie filled meat sauce over them as you would spaghetti. Today for lunch I spiralizer 1 green zucchini onto my plate & simply topped it with coconut aminos. It was delicious paired with my smoked chicken & avocado.

Zucchini Salad
1 green zucchini
1 yellow zucchini
2 carrots
3-4 cloves garlic
Cilantro (I didn’t have any for the above salad)
Sunflower seeds (optional)
Coconut aminos
Lemon
Salt/pepper

Spiralize the zucchini’s & carrots. Chop garlic & cilantro & throw on. Dash on a few sunflower seeds then mix together the aminos & lemon. Top with salt / pepper & toss.

Enjoy!!!

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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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Chicken Vegetable Noodle Stirfry

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Ingredients:
3 chicken breasts
1 head broccoli
15 Brussels sprouts
2 carrots
1 onion
Handful raw cashews
2 pkgs miracle noodles
1 lg tbsp coconut oil
Salt / pepper
3 tbsps (or so) coconut aminos
2 eggs

Sauté the chopped onion, carrots & Brussels in coconut oil until soft. Cooked chopped chicken breasts in separate pan in coconut oil until brown. Add broccoli, chicken & coconut aminos. Sauté & season with salt & pepper. Cook the calorie free noodles for 1 min, rinse, dry & chop. Add them to stir fry. Toss on cashews & crack in 2 eggs. Stir fry a few more minutes until cooked. Serve hot & enjoy!!!

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Prep Your Food for a Healthy Week

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We are re-modeling our kitchen at the moment…Ok well for a VERY long moment…at least 4 weeks….So I am KITCHENLESS!  Crazy…  So I am finding new ways to eat clean, prep & NOT eat out every night!  Week one went well, but I have to admit it was challenging!

So today (Sunday) I am prepping a bunch of veggies & am cooking a pork in the crock pot.  This will give us leftovers for a good two days worth of lunches.  I wrote a blog awhile back called: Prep is Key To Success and this is soooo true!  When you and your family are starving and you have nothing thawed, planned or readily available for easy quick meals you are most likely going to eat out, grab from the grocery deli or make box mac & cheese.  NO NO NO!  PREP PREP PREP!!!!!  Make sure you read my blog link above for some easy, great prep tips.

This above dish I took a big spoonful of organic unrefined coconut oil & sauteed the butternut squash (I bought the pre-cut ones at Costco) with a little salt until lightly softened.  I added water to make sure they didn’t burn & were able to cook thoroughly.  In the meantime I cut up my brussels sprouts, broccoli, 1 carrot & zucchini.  I then added the other veggies, balsamic vinegar, salt & stirred often to assure everything was evenly cooked.

INGREDIENTS:
Costco pre-cut butternut squash (1/2 package)
15 + brussels sprouts, quartered
1 small head broccoli, chopped
2 small zucchini, chopped
1 carrot, chopped
1.5 tbsps organic unrefined coconut oil
Salt
Balsamic Vinegar

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Summer Garden Stir-fry

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Ingredients:
2 tbsps organic unrefined coconut oil
1 green onion
1 head broccoli
1 small head cabbage
1 small zucchini
1/2 sweet potato
1 large bunch kale
5-6 mushrooms
2 tbsps or so of coconut amino’s or Bragg’s liquid amino’s
Salt/pepper to taste
(I didn’t use the cucumber & tomato as pictured but picked them out of my garden so they made the picture!)

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Instructions:
Put the coconut oil into the pan and saute the onion & sweet potato for 4-5 minutes.  Chop all veggies up & set aside the kale.  Add all chopped veggies except the kale and stir-fry for 2-3 minutes.  Add your amino’s & any other spices you desire.  Add chopped kale & saute for 2 minutes or so.  Salt/pepper to taste.

Serves 3-4
ENJOY!

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We paired our stir-fry with a pork roast we cooked in the crock pot all day.  Super easy & CLEAN dinner.  Totally Amy Approved!

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Summer BBQ

Grilled Salmon, Asaparagus & Broccoli

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My Favorite Salsa

Ingredients:
1 cucumber
1 bunch cilantro
1 avocado
1 green onion
1/2 head cabbage
Juice of 1 lemon
4 capfuls ACV (apple cider vinegar)
Dash of balsamic vinegar
Salt

Grilled Salmon
Salt / Pepper & fresh lemon
Cook each side for about 5 minutes

Grilled Broccoli & Asparagus
Grapeseed Oil
Salt
Lemon

Mix all together, put on grill until tender & enjoy!

Eat Clean, Train Hard, Be Well

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Post Workout Smoothie

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Ingredients
1 banana
5-6 mint leaves
2 tbsps toasted carob powder (or cocoa powder)
10-12 raw almonds
Big handful spinach
Cinnamon
1 tbsp coconut oil
1/2 cup unsweetened coconut milk
Ice

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