I decided to give these delicious pita pizza’s a try. Lets just say I was so excited to add it into my week 3 meal plan. I got my two year old involved and had him help me mix the sauce together. It came out so good and both my husband and kids loved it!
Here is the recipe for the sauce! My son had a blast just helping me mix everything together. I was able to get all of this prepared in 10 minutes because I had the chicken pre made from the morning.
Makes 12 servings, about 2 Tbsp each
1/2 Purple container ( for those of you who follow fixate meal portions like me)
1/2 cup tomato paste
1/2 cup water
1/4 Worcestershire sauce
2 Tbsp pure maple syrup
2 Tbsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp ground black pepper
Here is how to make the pizza itself. Note that I didn’t use the red onions and you can pretty much add any type of veggie you would like.
1 (6½-inch) whole wheat pita
2 Tbsp. Maple BBQ Sauce
2 Tbsp. shredded mozzarella cheese
1 ⁄3 cup chopped cooked chicken breast
2 Tbsp. chopped red onion
1 Tbsp. chopped fresh cilantro
1. Preheat oven to 350° F.
2. Place pita on baking sheet. Top with Maple BBQ Sauce, cheese, chicken, and onion.
3. Bake for 10 to 12 minutes, or until cheese is melted.
4. Sprinkle with cilantro; serve immediately.
** If you count your fixate portion containers , this is considered 2 Yellos, 1/2 Red, 1/2 Blue, and 1/2 Purple**
My kids have mac & cheese a lot. Its almost as if its a weekly staple in my house. OK, I’m going to lie. Im an Annie’s mac & cheese mom. I normally make broccoli as a side for them. It seems like broccoli is one of the vegetables they never really complain about. Kids! I have very little time to get creative and make my own sometimes. I know. But we decided to try out this awesome recipe we got from my Fixate cookbook. My kids loved it! I made a whole batch and it lasted for about 3 days. I gave it to my kids as a side with their meals. Its also husband approved! It took about 20 minutes to prepare in total.
- 4 oz. dry whole wheat elbow macaroni (I used organic brown rice and quinoa pasta)
- 4 tsp. organic grass-fed butter (I used organic coconut oil)
- 2 Tbsp. unbleached whole wheat flour
- 1½ cups unsweetened almond milk
- 1¼ cups freshly grated extra-sharp cheddar cheese
- 3 cups cooked chopped chicken breast, boneless, skinless
- 6 cups chopped broccoli florets, steamed
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.
One thing I really liked about this recipe is that I can store it and keep it fresh for days. I will be making more homemade mac & cheese . I will also try new recipes for it. It’s so much better and all around healthier for the kids.
I love eggs! I know most of us have busy schedules leaving us little time as we scramble to start our days. But this doesn’t mean we can’t eat healthy in the morning. If I know my mornings will be crazy, I always set some time to make some egg and veggie cups.
This muffin tin baked eggs recipe is pretty awesome. It will take a little prep time, but it will yield about four days worth of breakfast with no fussing in the morning, and you will have a healthy breakfast in no time.
You will need
- 1 Dozen Eggs
- Veggies of your choice ( I used mushrooms, sweet peppers, zucchini, spinach )
- garlic ( I use 3 frozen cubes or garlic powder )
- himalayen salt
- salt free all purpose seasoning (or seasoning of choice )
- Preheat oven to 350
- Chop veggies small
- sauté in a pan with olive oil and garlic for about 4 minutes. Not too long because it will cook more in the oven. Add salt, pepper, any seasoning you like. Set aside.
- In a large bowl beat all 12 eggs add a tiny splash of water to add some fluff to your eggs.
Spray/lightly oil muffin tin. Eggs will stick!
- Scoop veggies into muffin tin. Top off with egg mixture.
This is a favorite in our household. Im not going to lie…sometimes I want to have about 2 -3 in one day . This recipe is husband and kids friendly too. Whenever I make this favorite of ours, I always get my kids involved. They love helping in the kitchen whenever they can.
Did you know that sweet potatoes are know to reduce inflammation , regulate blood sugar levels, encourage healthy digestion , encourage relaxation , and lift your mood?
I’ve met a lot of people lately who have asked me how I make my sweet potatoes because they simply don’t like them. I actually prefer to have sweet potatoes now . My kids absolutely love them, my husband loves them , and they are a healthy carbohydrate !
Sweet potatoes are also a great source of Bieber , and high in antioxidant vitamins. They are known to help reduce stress , and according to the book “Eat Yourself Calm ” ,
States that they are rich in vitamin B6. This vitamin supports the nervous system , encouraging relaxation , and preventing heads disease. They also have vitamin C , helping to reduce the stress hormone cortisol in the body , boost immunity , and east digestion!
Yes please! Now that I know all this, I’m going to stay consistent with feeding this to our family ! My favorite way to make sweet potatoes is by Simply peeling them, cutting them into squares or tries , and adding cinnamon and a little Himalayan salt! I use them as a side when we have protein as an alternative to regular potatoes or fries. I use them for my breakfast with eggs. I’m constantly trying to find new ways to eat them!
Sweet potatoes can be used in soups , curries , casseroles, and stews.
How to make my favorite way :
1. Peel the sweet potatoes . I sometimes take out the whole bag . I purchase the organic sweet potatoes from Trader Joe’s
2 . Cut in squares or small pieces
3. Toss in light olive oil
4. Season with cinnamon and Himalayan
Bake at 375 for 40-50 minutes . Store whatever you doing use in the fridge for a meal the next day! Make sure you don’t over eat them either because they are considered a carbohydrate. Portion control is key.
What are some of the ways you incorporate sweet potatoes in your meal plan? Please share .
Has anyone ever made stuffed peppers ? First timer and Im absolutely thrilled with how well they came out! I was initially going to make with ground turkey , but instead made shredded chicken in my crockpot the night before. Im constantly looking for easy ,quick, and healthy ways to feed my family and I.
You Will Need:
4 Green or Red Peppers ( however many you want to make ) I made 4 .
3 shredded chicken breasts. I made my chicken in the crockpot the night before. I do this a lot from time to time to cut my cooking time short.
1/4 of a jar of tomato/ basil marinara or make your own
2 cups of quinoa
3 garlic cloves or cubes ( I prefer to use the frozen cubes at Trader Joes. Cuts my time in half )
2 tsp smoked paprika
All Purpose 21 day Fix seasoning
How To Make Them :
1.Trim the tip of the pepper and boil for 2 minutes
2.Make protein of your choice ( chicken here )I added mine in the crockpot first with garlic, smoked paprika and all purpose 21 day fix seasoning.
3. Cook 2 cups of quinoa in low sodium chicken broth
4.Add chopped zucchini bits and sautee with olive oil. Add cooked quinoa to zucchini. Mix in shredded chicken
5. Add tomato / basil marina (1/4 of a jar . Not much )
Mix together and sauté
Add mixture in to the peppers and bake at 350 for 30 minutes. Delicious.
The mixture is kid and husband approved !
This weekend has been a productive weekend in the Ceron household. In the midst of getting household duties taken care of , I foot that I had shrimp defrosting in my refrigerator. This recipe is simple, quick , and delicious!
Let your shrimp marinate in lemon and Mrs. Dash lemon pepper for 10 min. I made this with frozen cooked large shrimp from Costco.
1. Cook shrimp on stove with olive oil for about 2-3 minutes until starting to get pink
2. Add chopped asparagus and Brussels ( I had them chopped already from the other day!👌)
3. Add about 1 tsp of onion powder , 1 tsp garlic powder , a sprinkle a little Himalayan salt . I also added about 1 Tsp of smoked paprika .
4. Cook about 5-10 on medium heat constantly turning
You can eat this with a grain of choice but I usually just eat it alone!
Food is the best source of fuel our body needs. I know that when I eat bad, I sure feel it!
These last two days have been a bit difficult to say the least …which caused me to slack on my nutrition.
I’m going to show you what I like to do when I get my veggies washed and ready.
What can you do in 30 minutes?❤️ Share this video with a busy mom you know! Life is so busy trying to balance it all out! One thing I've learned is that we have to keep failing forward! Being a working mom who is trying to be healthy can be tough!
Posted by The FIT Hairdresser on Wednesday, September 14, 2016
If you’re not a shake person, you can make this easy breakfast in a one-pint Mason jar. Not only will your breakfast be Pinterest-worthy, but you can also just grab it and go in the morning. Otherwise, a small bowl will work just fine.
( Make sure you don’t use quick-cooking oats or things might get a little too mushy.)
After you roll out of bed, all you have to do is pour in the rest of the almond milk and voila! Breakfast = done. If you like your morning oats warm, just pop it in the microwave before you dig in.
This recipe has lots of protein and fiber to help you feel full longer, so you can say good-bye to those mid-morning munchies.
½ cup dry old-fashioned rolled oats
1 pinch sea salt (or Himalayan salt)
1 scoop strawberry shakeology
1 Tbsp. chia seeds
1 cup unsweetened almond milk, divided use
1. Combine oats, salt, Shakeology, and chia seeds in a medium bowl; mix well.
2. Add ⅔ cup almond milk; mix well. Soak, covered, in the refrigerator overnight.
3. In the morning, add remaining ⅓ cup of almond milk, if desired; serve immediately.
Balsamic Brussels Sprouts
Total Time: 56 min.
Prep Time: 10 min.
Cooking Time: 46 min.
Yield: 4 servings
1 cup balsamic vinegar
2 cloves garlic, coarsely chopped
1 lb. brussels sprouts, ends trimmed, cut in half lengthwise
¼ tsp. sea salt (or Himalayan salt)
2 Tbsp. water
1. Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
2. Remove from heat; cool. Remove garlic. Set aside.
3. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
4. Place brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
5. Add salt; cook for 1 to 2 minutes.
6. Add water; cook until water has evaporated.
7. Top each serving with 1 Tbsp. balsamic glaze; serve immediately.
Tip: Remaining balsamic glaze can be served over meat, salmon, roasted vegetables, strawberries, kale chips, etc.
I try to make clean eating fun for my kids. I have two complete opposites and both are picky eaters. One thing I’ve started to do is garden with my kids . I thought it might be a good way for my daughter to see vegetables grow right in front of her eyes. Its given her a new appreciation for nature itself too. Not to mention, we all just really enjoy being outside in our backyard. My son enjoys digging his toys in the dirt and that’s ok too. We have to let them be kids right. I’ve found a way to make turkey meatballs and my kids will eat them . I always switch up the veggies I mix inside depending on what vegetables I have on hand. Here is what I used
You will need:
- Ground Turkey
- 1 egg
- shredded carrots
- Himalayan salt
- All purpose seasoning
whole wheat OR regular pank crumbs
Put the ground turkey in a mixing bowl. Chop up the spinach is really thin small pieces, chop up the shredded carrots in really small pieces and add to mixing bowl. Crack an egg over the ingredients and add seasonings. I never measure and I need to start to! Add ahout 1/2 a cup of panko crubs and mush together with your hands. I always have my daughter do this with her clean hands. She thinks its hilarious and fun. Both of us roll the mixture into balls and add in the oven in a baking dish. Sometimes I will add low sodium chicken broth to the very bottom of the baking dish to keep the meatballs moist. That is a personal preference.