This weeks meals

I should probably post one of the really awesome recipes I made this week. But instead here is my week of meals- they were really good! 

Bacon Butternut Squash soup with a side salad.

Grilled steak, sauteed kale & leeks with grilled zucchini.

Next Day Lunch: my version of Chipolte Steak Salad featuring Chipolte vinaigrette

Chili Dog with asparagus: sweet potato "bun" (skinned sweet potato) all beef hot dog, chili w/ onions. 

Bed of arugula, chicken salad stuffed avocado with roasted  lemon. 

Curry Tilapia with coconut "rice" (its really cauliflower) and spinach.

I also just made Chicken  Pizza tonight for dinner but forgot to take a picture of it (FAIL).  It was delicious and almost  satisfied my pizza craving.

Here is a recipe after all: Take your meat tenderizer and pound your chicken so its even in thickness. Spread a Sundried Tomato Pesto on top (1/2 c. sun-dried tomatoes, 1/4 c. walnuts, 1 c. basil, 1/2 c. olive oil, one lemon- juiced, 2 cloves garlic, pinch of red pepper and salt) then  place pepperoni's over full surface of chicken. Bake at 375 for 30-40 minutes.

Your welcome.

Healthy Breakfast on the Go

I am always on the go (aka running late to work) and if you don't plan, it is really hard to eat healthy. That is why I make time each week to prepare some "eggies".  It's like a mini quiche without the crust! 

I have this for breakfast EVERYDAY so I change the ingredients weekly. We all know that you can make something that is healthy but if don't like or are tired of the ingredients, it will not get eaten and you will be more likely to make bad choices. Which is why this recipe is so fabulous: you are able to change this recipe to what YOU like, when you like!


Basic Recipe:
4 ounces meat 
1/2 veggie #1 
1/2 veggie #2 
1/4 veggie #3
6 large eggs 
1/2 cup sliced or shredded low-fat cheese (optional)

This weeks Recipe:
4 ounces Turkey Sausage
1/2 c Onions
1/2 c Chopped Spinach
1/4 c Sundried Tomatoes
6 large eggs 


Meat options: Choose a meat that is tasty like Canadian bacon, turkey sausage or crumbled bacon. 
Veggie options: green pepper, mushrooms, onion, spinach, asparagus, zucchini, broccoli, sun-dried tomatoes, green onions, roasted red pepper, poblano, kale.

Directions: Preheat oven to 350°F.  Coat a 6 cup non-stick muffin pan with cooking spray or line with foil baking cups + cooking spray . (I like to use a silicone muffin pan since I make these so often plus it makes super fast clean up.) In a medium non-stick skillet, cook the sausage, peppers, onions and mushrooms for 5 minutes, or until sausage is no longer pink. Salt & pepper veggie mixture and then evenly divide into 6 muffin cups, cool slightly. Whisk eggs and add one egg per muffin cup. (I like to stick ,my fork in each cup and mix up all of the ingredients) Sprinkle with cheese, if desired. Bake for 20-25 minutes, or until egg is set in the middle.