Freezer Meals

In anticipation for our second child, I made freezer meals ahead of time. This way, my husband can easily cook dinner for us if needed while I recover, or I can easily make them since they are already ready to go! I made a freezer bag meals for the crock pot as well as some casseroles, so there is a nice mix. 
Cost
As far as cost goes, it cost roughly $140-$160 for all the ingredients for the meals I list below. I went to the grocery store ONLY for these items, so everything I unloaded was specifically for these meals. I still tried to buy mostly organic, but couldn't do it on all the items. I bought my meat and chicken from Costco, and the other items from Kroger.
Time
I dedicated one day specifically for making these meals. Now, my 3.5 year old was home and I am very pregnant so I did take breaks throughout the making of these meals, but I was able to get majority of them all done in one day. The next day I made two more casseroles and was able to make the lactation balls on another day.
Organization
To stay organized, I worked on one meal at a time. However, the Cheesy Taco Bake called for rice, so I went ahead and cooked that while I was making other meals. I lined up all the ingredients that I needed for the meals and that helped as well. I also wrote the directions and meal info on all the ziplock bags ahead of time. When making the bagged meals, I used a big bowl to hold the bag upright, and that seemed to help quite a bit.

Now I didn't take as many pictures as I wanted to...guess I was just busy putting the meals together and didn't think to take pictures of ingredients for each meal or pictures of the casseroles. HOWEVER, once we start making these meals, I will come back and add pictures to the recipes of the finished, cooked version.

Freezer Meals

Honey Sesame Chicken

Yields: 2-4 servings per freezer bag

Ingredients (enough for one bag):

• 1 small onion, diced (1 cup)
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 TB EVOO
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 pounds boneless, skinless chicken breasts

Materials

1 gallon-sized freezer bag

To Freeze and Cook Later:

• Label your freezer bag with the name of the recipe, cooking instruction, and date that you made the meal.
• Add all the ingredients to your freezer bag.
• Remover as much air as possible, seal, and lay flat in freezer.

To Cook:

• Thaw freezer bag overnight in refrigerator or in water in the morning.
• Pour contents of freezer bag into your crockpot.
• Cook for 4-6 hours on low setting or until chicken is cooked through.
• Top with sesame seeds and serve with rice and seemed broccoli.

Recipe courtesy of http://newleafwellness.biz/2016/05/22/healthy-crockpot-freezer-meals-from-costco-30-meals-in-3-hours/

Black Bean Chili

Yields: 6 servings per freezer bag

Ingredients (enough for one bag):

• 2 cans of black beans (15 oz each), drained and rinsed
• 1 can corn, rinsed
• 2 cans of tomato sauce (15 oz each)
• 1/4 tsp garlic powder
• 1 TB paprika
• 1 TB chili powder
• 1 TB ground cumin
• 1 1/2 tsp ground oregano
• 1/4 tsp crushed red pepper flakes
• 1 lb ground beef

Materials

1 gallon-sized freezer bag

To Freeze and Cook Later:

• Label your freezer bag with the name of the recipe, cooking instruction, and date that you made the meal.
• Add all the ingredients to your freezer bag. I placed the ground beef in its own ziplock bag and the other ingredients in a different bag, then placed both in one gallon-sized ziplock bag.
• Remover as much air as possible, seal, and lay flat in freezer.

To Cook:

• Thaw freezer bag overnight in refrigerator or in water in the morning.
• Brown beef separately and drain oils.
• Pour contents of freezer bag into your crockpot, along with cooked beef.
• Cook for 6 hours on low setting.
• Serve with cornbread.

Recipe derived from http://newleafwellness.biz/2016/05/22/healthy-crockpot-freezer-meals-from-costco-30-meals-in-3-hours/

Chicken Tortilla Soup

Yields: 5 servings per freezer bag

Ingredients (enough for one bag):

• 2 1/2 cans low-sodium chicken broth (4 1/2 cups)
• 1 (14.5 oz) can diced tomatoes
• 3/4 cup finely chopped yellow onion
• 4 cloves garlic, minced
• 2 1/2 tsp chili powder 
• 1 1/2 tsp ground cumin
• 3/4 tsp paprika
• 1/2 tsp coriander
• salt and pepper to taste
• 1 1/2 lb. boneless skinless chicken breasts
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 1/2 cups frozen corn (I used one can of corn)
• 1 TB fresh lime juice
• 1/4 cup chopped fresh cilantro

Materials

1 gallon-sized freezer bag

To Freeze and Cook Later:

• Label your freezer bag with the name of the recipe, cooking instructions, and date that you made the meal.
• Add all the ingredients to your freezer bag.
• Remover as much air as possible, seal, and lay flat in freezer.

To Cook:

• Thaw freezer bag overnight in refrigerator or in water in the morning.
• Pour contents of freezer bag into your crockpot.
• Cook for 6 hours on low setting.
• Serve with tortilla strips or chips, shredded cheddar cheese, diced avocado, tomatoes, sour cream, etc.

Cheesy Taco Bake

Yields: 1 casserole

Ingredients:

• 1 cup uncooked rice (I used Jasmine rice)
• 1 yellow onion
• 3 cloves garlic, minced
• 20 oz lean ground beef (1.25 lb., or just use 1 lb.)
• Green pepper, chopped
• 1-2 tsp fresh lime juice
• 1 TB chili powder
• 1 tsp oregano
• 1.2 tsp thyme
• 2 tsp cumin
• 1/3 cup cilantro, chopped
• 1 cup shredded cheddar cheese
• 1 (15 oz) can tomato sauce
• 1 can Rotel

Materials

1 disposable foil casserole pan

Directions:

• Boil rice in water on stovetop or in a rice cooker according to package directions and set aside.
• In a 12" pan, spray with EVOO and add onion, garlic, and sauté over medium-high heat for a minute.
• Add ground beef, breaking it apart as it browns. Cook for about 5 minutes and add peppers. Cook for an additional 304 minutes until meat is no longer pink.
• Add lime juice and seasonings. Stir to combine. Adjust seasonings to taste.
• Remove from heat and add rice, tomato sauce, and 1/4 cup of cheese to the skillet and stir to mix well.
• Pour mixture into baking dish and top with remaining cheddar cheese. 
• Cover and freeze.

To Cook:

• To cook when frozen, cover with foil and bake for 40 minutes.
• Remove foil and bake an additional 10 minutes or until cheese is melted and edges are bubbling.
• Remove from oven and let cool for 10 minutes.

Recipe courtesy of http://diaryofafitmommy.com/15-freezer-meals-before-your-baby-arrives/

Lactation Bites

Ingredients:

• 1 cup oats
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1 cup shredded coconut
• 1/3 cup honey
• 1/2 cup mini chocolate chips

Directions:

• Combine dry ingredients in a mixing bowl and then mix in the wet ingredients.
• Refrigerate the mixture for one hour.
• Remove from refrigerator and roll into pig-pong sized balls.
• Wrap individually and store in a gallon freezer bag to freeze. 

Recipe courtesy of http://diaryofafitmommy.com/15-freezer-meals-before-your-baby-arrives/

Roasted Vegetable Stuffed Shells

Yields: 2 casseroles

Ingredients (all of this makes two casseroles, so keep in mind that you will be halving the recipe as you put it together...all of these ingredients will make two full casseroles):

• 2 red bell peppers, diced
• 1 eggplant, diced
• 2 zucchinis, diced
• 2 TB olive oil
• salt and pepper to taste
• 1 box of jumbo pasta shells
• 2 (15 oz) ricotta cheese
• 2 eggs
• 3 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 bag frozen chopped spinach, thawed and drained
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 jars of marinara sauce

Materials

2 disposable foil casserole pans

Directions:

• Preheat oven to 400º F. Place diced red pepper, diced eggplant, and diced zucchini on a large baking pan (may need two pans or do it in two batches). Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast the veggies for 20 minutes, or until veggies are tender. Remove from oven and set aside.
• Meanwhile, cook the pasta to al dente, according to package directions. Drain and place the shells on a large plate or surface area so they are not touching (this will prevent them from sticking together, however, I just left them in the colander and even though they stuck together, they didn't rip apart when separating).
• In a large bowl, stir together the ricotta cheese, eggs, 1 cup of the mozzarella cheese, parmesan cheese, spinach, roasted veggies, basil, and oregano. Season with salt and pepper to taste.
• Pour 1 cup of the marinara sauce into the bottom of each 9x13 baking dish. Stuff each pasta shell with the cheese and veggie mixture and place in the baking dish (I only had one pasta shell left when making both casseroles).
• Cover shells with the remaining sauce and sprinkle with remaining mozzarella cheese over the top. Cover with foil and freeze.

To Cook:

• Thaw the night before and bake, covered, for 25 minutes at 350º.
• Remove foil and contemn baking until the top begins to brown and the sauce begins to bubble, about 10-15 minutes. 
• Garnish with fresh basil, if desired, and serve warm.

Recipe courtesy of http://www.twopeasandtheirpod.com/roasted-vegetable-stuffed-shells/

Creamy Tortellini Vegetable Bake

Yields: 1 casserole

Ingredients:

• 1 package (19 oz) frozen cheese-filled tortellini
• 2 TB olive oil
• 1 cup sugar snap peas
• 1 medium-sized carrot
• 1 cup mushrooms
• 3/4 cup sweet bell peppers
• 1 cup summer squash
• 1 cup cherry tomatoes
• 1 can (15 oz) corn

Creamy Base:

• 1 1/2 TB butter
• 1 1/2 TB flour
• 1/3 cup vegetable broth
• 1 cup milk (I used whole milk)
• 1/2 tsp garlic salt
• 1/2 tsp pepper
• 1 tsp dried basil
• 1 package (8 oz) cream cheese

Top it off:

• 1/4 cup mozzarella cheese
• 3-4 TB parmesan cheese

Materials

1 disposable foil casserole pans

Directions:

• Prep the veggies: peel and coin the carrot, thinly slice the mushrooms, chop the peppers, chop the summer squash, halve the cherry tomatoes, and rinse and drain the corn.
• Prepare the tortellini according to package directions. In the last minute of boiling the boodles, add in the sugar snap peas and carrots.
• Meanwhile, add 2 TB olive oil to a skillet. Over medium heat sauté the mushrooms, peppers, and summer squash until crisp tender.
• Drain the tortellini, snap peas, and carrots and return to pot. Add the sautéed mushrooms, peppers, and summer squash. Add in the cherry tomatoes and can of corn,
• In a small pot (or use the same skillet you used to sauté the veggies), melt the butter over medium-high heat.
• Whisk in the flour until a paste in made. Slowly whisk on the broth and stir until completely smooth. Then gradually whisk in the milk and stir initial smooth. Add the garlic salt, pepper, and dried basil. Cook and stir until the mixture is thick and bubbly.
• Add in the cream cheese and stir until smooth and the sauce is thickened.
• Pour the sauce over the veggies and tortellini. Transfer the mixture to a foil 9x13 casserole dish. Cover and dish and freeze.

To Cook:

• Thaw the night before and bake, covered, for 25 minutes at 350º.
• Remove foil, add the mozzarella and parmesan cheese and broil for 2-3 minutes, watching carefully until the cheese is melted on top. 

Recipe courtesy of http://www.chelseasmessyapron.com/creamy-tortellini-vegetable-bake/

Chicken Spaghetti

Yields: 2 casseroles

Ingredients:

• 2 cups cooked chicken (I used 2 chicken breasts)
• Package of dry spaghetti, broken into two-inch pieces
• 2 cans Cream of Mushroom soup
• 2 cups shredded cheddar cheese
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 jar (4 oz) diced pimentos, drained
• 2 cups chicken broth
• 1 tsp Lawry's Seasoned Salt
• 1/8 (to 1/4) tsp cayenne pepper
• Salt and pepper, to taste
• 1 cup additional shredded cheddar cheese

Materials

1 disposable foil casserole pans

Directions:

• Cook cut-up chicken: Bring a pot of water to a boil, throw the chicken into the pot and bring to a rolling boil. Boil for a few minutes, then turn the heat down to medium-low and simmer for a good 30-45 minutes. Then pick out the meat and shred it, once cooled.
• Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remixing ingredients, except additional 1 cup cheddar cheese.
• Place mixture in casserole pan and top with remaining cheddar cheese. Cover and freeze.

To Cook:

• Thaw in the refrigerator the night before, and bake at 350º for 45 minutes, until bubbly (if cheese on top starts to get too cooked, cover with foil).

Recipe courtesy of http://thepioneerwoman.com/cooking/chicken_spaghet/

Cilantro Lime Chicken with Corn and Black Beans

Yields: 2 freezer bags

Ingredients:

• 6-8 chicken breasts
• 4 TB olive oil
• 2+ limes, juiced
• 2 cups chopped cilantro
• 2 small (or 1 large) bag of frozen corn
• 4 minced garlic cloves
• 1 finely chopped red inion
• 2 cans black beans, drained and rinsed
• 2 tsp cumin
• salt and pepper to taste

Materials

2 gallon-sized freezer bag

To Freeze and Cook Later:

• Label your freezer bag with the name of the recipe, cooking instruction, and date that you made the meal.
• Take the ingredients and split everything into two bags and mix bag by shaking.
• Remover as much air as possible, seal, and lay flat in freezer.

To Cook:

• Thaw freezer bag overnight in refrigerator or in water in the morning.
• Add everything to your crockpot and mix the ingredients together.
• Cook in crockpot on low for 8 hours, or high for 4 hours.
• Shred the chicken and serve with tortillas and dress with cheese, lettuce, avocados, salsa, sour cream, etc.

Recipe courtesy of http://overthebigmoon.com/freezer-meals/

There you have it! All of the freezer meals that I made in anticipation of this baby's arrival. These meals should give us at least one day of leftovers, if not more. And like I said at the beginning of this post, as we cook them, I will post pictures on this blog post and update it as we go. 

Happy planning!! 

Juicing!

Today I felt more like juicing instead of making a smoothie, so I pulled what I had and made my own yummy, refreshing juice!

This book was given to me by my step-mom and it has a TON of really great recipes, with interesting information along with each recipe. If you are new to juicing and don't know what to pair with what, I highly suggest this book! It also has a section for smoothies, as well as a detox section with specific recipes to help you detox. I love the back section because it contains recipes for aliments, like acne, fatigue, arthritis, tummy problems, etc. Great, great, great book!!

I also suggest starting with recipes that have more fruit. To make today's recipe a bit sweeter, try adding another apple, pineapple, or orange.

Here's what you need:

• 3 carrots, sliced to fit your juicer
• 2 celery stalks
• 1 apple, sliced to fit your juicer
• 2 handfuls spinach

Directions:

Add all ingredients to your juicer and juice it up! I always mix my juice before I drink and pour it over ice. Yum!

*Use organic ingredients whenever possible

Homemade Hummus!

I LOVE hummus! It is a very easy, versatile dish that can be used to dip veggies, or you can use it as a spread on sandwiches. I found this recipe on Epicurious.com and this has been the best one that I have tried so far!

Why make your own when you can buy some at the grocery store?? Take a look at the ingredients on the store-bought Non-GMO Roasted Read Pepper Hummus (from Sabra's website):

Cooked Chickpeas, Tahini (Ground Sesame), NonGMO Soybean Oil, Red Bell Pepper, Water, Garlic, Salt, NonGMO Citric Acid, Potassium Sorbate Added To Maintain Freshness, Natural Flavors

Thankfully they have taken steps in the right direction and are using some non-GMO ingredients, which is great!! However, there are still some ingredients that you want to watch out for:

• When I buy groceries, I like to know that I am buying organic ingredients, especially fresh fruit and vegetables. So seeing just 'red bell pepper' on the ingredient list makes me wonder. It is most likely not organic, which then means it could be GMO and covered in pesticides.
• Again, when buying my own ingredients, I get organic, thus when I make my own hummus I am using organic chickpeas, organic tahini, and other organic ingredients. I seriously doubt Sabra is using organic ingredients. 
• Potassium Sorbate is a preservative used to prevent molding. With prolonged use, this ingredient has been linked to skin allegories, like eczema. (Food Babe)
• Even though they are using non-GMO soybean oil, this and canola oil are the cheapest oils to use and can offset the balance of Omega 3 fatty acids to Omega 6 fatty acids. This is why so many people are deficient in Omega 3 fatty acids, thus can cause chronic diseases like cancer, depression, and arthritis. (Food Babe)

So with that said, it is seriously worth the few moments it takes to make your own hummus because you know what is going in it and where the ingredients came from. I hope you enjoy this homemade hummus recipe! It makes double what you would get at the grocery store as well!

Ingredients:

• 2 cups drained and rinsed canned organic chickpeas
• Water
• 1/2 cup organic tahini
• 1/4 cup good-quality extra virgin olive oil
• 2 cloves minced garlic
• Salt and pepper to taste
• 1 TB ground cumin
• 1 TB ground paprika
• Juice of 2 lemons
• Chopped fresh parsley leaves for garnish

Directions:

1. Put everything (except the parsley) in a food processor and begin to process; add water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning as needed. 
3. Serve with a bit of fresh parsley or paprika. Enjoy!

I like to dip fresh bell pepper, carrots, cauliflower, and cucumber with the hummus! I also use it as a spread on my turkey sandwiches, instead of using mustard. 

*Use organic ingredients whenever possible

*Recipe derived from Epicurious

Black Bean Burgers - Meatless Meals!

I was chatting with a friend and she gave me the idea to start a meatless section of my blog. So I will include recipes from the meal planning weeks as well as other recipes here on this section of the blog. I called these 'Meatless Meals' because a lot of them still require cheese and dairy, which some vegetarians don't eat. So, hence 'Meatless Meals' and not a true 'Vegetarian' section. Hope you all enjoy and maybe you can start a Meatless Monday with your family once a week...or more! We try to go meatless at least once a week. :)

Black Bean Burgers

Ingredients:

• 1 15-oz can organic black beans, rinsed and drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs (I like to make my own by toasting bread and then placing in a food processor. You could also use gluten-free bread if needed.) 
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder (forgot this in the picture!)
• Salt and pepper to taste
• Hot sauce to taste (optional)
• 1 to 2 TB organic EVOO
• Whole wheat (or gluten-free) hamburger buns
• Romaine lettuce
• Tomato, sliced
• Avocado, sliced

Directions:

Put beans in a large bowl and mash well with a fork or a potato masher. 

Add egg, yellow onion, bread crumbs (see picture), oregano, basil, garlic powder, salt, pepper, and hot sauce.

To make your own bread crumbs, toast bread well and place in food processor.
Pulse till a fine consistency.

Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat (I like to use avocado oil).

Arrange patties in a single layer (working in batches if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. 

Transfer to buns and top with lettuce, tomato, avocado, and any other toppings of your liking. Serve with sweet potato fries or a side salad.
Makes 6 burgers.

*Use organic ingredients whenever possible

Mexican Pizza - Meatless Meals!

Mexican Pizza 

Ingredients:

• Sprouted corn tortillas or whole grain tortillas 
• 1.5 cups salsa or tomato sauce
• 2 cups canned organic black beans or meat of your choice (I just use one can)
• 1 cup green pepper chopped
• 1/2 white onion
• 1/2 jalapeño pepper thinly sliced (optional)
• 1 cup freshly grated organic cheddar cheese
• 1 TB chili powder (optional)
• 2 cups romaine lettuce, chopped
• 1 lime
• 1 or 2 avocados

Directions:

Preheat oven to 400º. 

As oven is preheating, place tortillas on rack in oven for 3-4 minutes (until tortilla becomes hard but not crisp). 

Remove tortillas and first top with 1/4 cup salsa, a sprinkle of chili powder, 1/3 black beans, green peppers, onions, cheese, and topping with jalapeño (just eye ball all the ingredients when it comes to topping the tortilla...just go with how much you want).

Top toasted tortillas with salsa

Add black beans, green bell pepper, white onion (for my 3-yr old, I only put the black beans) 

Finally top with freshly grated cheddar cheese

Place tortillas back in oven and bake for 8-10 minutes.

Remove from oven and serve with a slice of lime, chopped romaine, avocado or sour cream. Delicious!!

(Since this will be a repeat meal for the next day, I just chop extra so I don't have to the next night and then all I have to do is prepare the tortillas and bake.)

*Use organic ingredients whenever possible

*Recipe from Food Babe

Meal Plan #2

This week I wanted to make an easy crock-pot meal, as well as a pasta dish and I was craving a burger as well! So on this week's menu, we have Cilantro Lime Chicken with Corn and Black Beans, Portobello Mushroom Pasta, and Turkey Burgers with Sweet Potato Fries. And the Cilantro Chicken lasted us till Wednesday! So I made the pasta dish on Thursday and the burgers on Friday and ate some leftovers for lunch. Hope you enjoy! Comment below if you try these recipes and let me know what you think! I love hearing from you!

Shopping List:

(This does not include spices or oils. Links to some ingredients are listed in the recipe as well as below. Use organic ingredients whenever possible...corn products are a must to avoid GMOs.)

• 6-8 organic chicken breasts (depending on the size of your family)
• 1 lime
• Fresh cilantro
• Fresh basil
• 1 small bag frozen corn
• 7 garlic cloves
• Red onion
• 1 can black beans
• Tortillas
• Cheese
• Sour cream 
• 2-3 avocados
• 2 small bags of frozen edamame
• 1 box penne pasta (I like using a gluten-free option and this brand is my favorite)
• 2-3 large portobello mushrooms
• Rice wine vinegar
• 1-2 sweet potatoes
• 1 lb ground turkey
• Eggs
• Hamburger buns
• Lettuce
• 4 roma tomatoes

Cilantro Lime Chicken with Corn and Black Beans

Ingredients:

• 4 chicken breasts
• 2 TB olive oil
• 1+ lime, juiced
• 1 cup chopped cilantro
• 1 small bag of frozen corn
• 2 minced garlic cloves
• 1/2 finely chopped red onion
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• Salt and pepper to taste

Directions:

Add everything to your crockpot and mix ingredients together. 

Cook in crockpot on low for 8 hours, or high for 4 hours. Serve with tortillas and dress with cheese, lettuce, avocados, salsa, sour cream...really anything that you would like!

*This is a great pre-make freezer meal! When I was pregnant with my first-born, I doubled this recipe  (split into two bags) and made it ahead of time, placing all ingredients in freezer bags and storing in freezer till we needed it. I labeled what it was and how to cook it. Came in so handy when my hubby had to take over in the kitchen! Simply thaw the night before and then dump in the crock pot and cook all day. So easy and delicious! 

**Use organic ingredients whenever possible

***Recipe from Over the Big Moon

Portobello Mushroom Pasta

Ingredients:

• 4 quarts water
• Salt and pepper to taste
• 1 cup frozen edamame
• 4 TB extra virgin olive oil (EVOO)
• 1 box penne pasta
• 2-3 large portobello mushrooms
• 4 garlic cloves, chopped
• 3 TB rice wine vinegar (Don't use the brand in the picture! It's not bad, but the taste is not that great compared to what I had previously. The one I had last time I'm pretty sure was more of rice wine?? I'm not sure, but it was red and tasted much better!)
• 1 cup Roma tomatoes, chopped and drained
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh basil

Directions:

1. Wash portobello mushrooms, remove the stalk and lift the outer skin from the cap by using a small knife or your fingers. It peels off easily. Slice the caps into quarter-inch pieces.
2. In a large saucepan, bring about 4 quarts of water to a full boil. Salt the water and add pasta and cook according to directions. 
3. In a small saucepan, cook frozen edamame according to package directions. 
4. In a large skillet, add about 2 TB EVOO, add mushrooms and sauce until they become soft. Add the minced garlic and rice wine vinegar. Stir. Cover and let cook over low heat for about 5 minutes.
5. Place edamame in skillet along with tomatoes and herbs and heat through. Pour mushroom mixture over pasta and season with a bit of salt and pepper. Serve with a little freshly grated parmesan if you like!

Veggies warming in skillet! Love the colors!

Top with a little fresh parmesan and it's ready!

*Use organic ingredients whenever possible
*Recipe adapted from The Eat-Clean Diet Cookbook

Turkey Burgers with Sweet Potato Fries

Ingredients:

• 1 lb ground turkey
• 3 egg whites
• 1 bell pepper (I like red for color)
• 1 clove garlic, minced
• 1 tsp Italian herbs
• Black pepper to taste
• Crushed red pepper to taste
• 1 tsp fresh cilantro
• Olive oil

Directions:

1) Preheat oven to 375º.
2) While oven preheats, start working on the sweet potato fries: peel the potato(s) and slice thinly.
3) Place in bowl and drizzle with a bit of olive oil and season with salt and pepper.

4) Place sweet potato slices on a foil-lined baking pan and cook for about 15 minutes at 375º.

5) While sweet potatoes are cooking, start working on the turkey burgers: mix ground turkey, egg whites, chopped bell pepper, and garlic.

 6) Add herbs, black pepper, crushed red pepper, and cilantro, and mix again.

7) Divide mix into 6 equally sized burgers. 

8) Place them on a baking sheet, also lined with foil and a bit of olive oil sprinkled on.

9) Before placing burgers in oven, flip sweet potatoes to cook the other side, and place back in oven.

10) Bake the burgers at 375º for 20-30 minutes, and sweet potatoes about the same (but check every 10 minutes to monitor burning).

11) Top burgers with lettuce, cheese, tomato, avocado, and anything else that you like!

*Use organic ingredients when possible

*Recipe courtesy of Jamie Eason

Mango Nectarine Smoothie

My 3-yr old LOVES smoothies...I mean, seriously...we make one every. single. day. If I make one and don't let him have any, he throws a fit. Anyway, like I mentioned in previous smoothie posts, my smoothies don't change that much; I just swap out fruit and play around to find something that I like. Right now I am loving the combination of strawberry and mango. And I happened to have 1/2 a nectarine laying around so I decided to throw that in for this smoothie. Hope you enjoy!

Here's what you'll need:

• 1 TB hempseed
• 1 TB flaxseed
• 2 TB sunflower seeds
• 1 banana, frozen or fresh
• 1 cup whole milk 
• Large handful of spinach
• 7-8 frozen strawberries
• Around 8 or more chunks of frozen mango 
• 1/2 nectarine 

Directions:

First add the milk to your blender with the spinach, sunflower seeds, hempseed, and flaxseeds. 

Blend well. 

Once blended well and you can't see any bits of spinach, add the rest of your ingredients and blend until smooth.

This made enough for my son and a full glass for myself (picture at top). 

Please let me know if you tried this smoothie and what your thoughts are! Love hearing from you! 

*Use organic ingredients whenever possible