Veggie Noodle Bowl

Having a game plan for a weeknight dinner has been so helpful in getting my family fed healthy meals at night. I have to admit I was pretty nervous with this one, something I created tonight. My fingers were crossed, and I got the thumbs up from everyone! Although I don't always please everyone (we are 4 females around here smile emoticon afterall), there is always something everyone likes in every meal, so sometimes I have to deconstruct it!

Ingredients:
2 c. chopped red onion
1 carton low sodium vegetable broth
2-4 c. water
1 c. chopped celery
1 c. chopped carrots
1 c. coloured pepper (I used yellow)
1 can low sodium red kidney beans
2 tsp garlic powder
1 tbsp low sodium soya sauce
salt & pepper
1 package brown rice noodles

Directions:
Put all ingredients (except the rice noodles) in a pot and cook on med-high heat, until the veggies are soft.  Add the rice noodles for the last 3-5 mins.  
I served this in a bowl, piled the noodles and veggies in it first and just used a ladle to put a bit of broth to go with it.

Barley Squash Risotto

My Family has been open to trying out Meatless Mondays. We are meat lovers around here, so I'm really trying to make Monday's meals filling, and yummy.
I found this recipe in Walmart's free magazine 'Live Better'. I put my own 'Clean Eating' spin on it and made a few other changes.

Ingredients:
3 TBSP EVOO
1 onion, diced
5 cups vegetable broth, divided
2 cups pot barley
1 tsp garlic powder
4 cups butternut squash, chopped in small 1/2 inch cubes
3/4 c pecans, chopped, toasted
60 g goat cheese, crumbled

Directions:
Heat oven to 400 degrees.
Heat EVOO in large, deep frying pan. Add onion and cook till soft.  Add barley and stir to coat.  Add 1 cup of broth and bring to a boil.  Add garlic powder, squash and rest of broth.  Bring to a boil. Transfer to a dutch oven (or other oven ready pot with lid).
Bake for 40 mins.
Once done, you can add the pecans and goat cheese to the mixture and serve immediately.  Or put the pecans and goat cheese in separate bowls on the side and they can be added individually.

Spinach and Feta Frittata

My first attempt at a 'frittata' was a success. So much healthier than the usual Sunday morning breakfasts we have! 
Ingredients:
1/2 onion, diced
1/2 red and green pepper, diced
1/2 c chicken broth (can use veggie broth)
6 eggs
1 1/2 c milk
2 oz goat cheese, crumbled
1/2 package frozen spinach (thawed, drained well)
salt
pepper
garlic powder
parm cheese

Directions:
Sautée some onions and peppers in chicken broth (just to soften).  Mix with eggs, milk, goat cheese and frozen spinach (drained well), salt, pepper and garlic powder. Sprinkle with a little parm cheese. Cook at 350. For about 30 mins or until the eggs looks cooked and fluffy.

Quinoa Chili

Quinoa Chili

Chili is one of those things I never make.  Well, I've made it twice or maybe three times and it never worked out.  I'm happy to say the feedback I got from the fam was all good.  They said it was something I should make again!

Ingredients:
2 cups dry black beans (soaked over night in 8-9 cups of water)
1 can kidney beans (low sodium)
1 can corn (no salt)
1 c. quinoa, uncooked
1 can diced tomatoes (low sodium)
1 can ROTEL diced tomatoes with jalapeno pieces
3 c. veggie broth
1-3 c. water
2-3 tsp chili powder
2-3 tsp cumin
optional:
shredded cheese
plain Greek yogurt

Directions:
Once you have rinsed and soaked your beans overnight, put them in the crock-pot with all the other ingredients.  I add some water, just to get it to the right consistency for your taste...less water for a more hearty chili, more water for a more soupy chili.
Cook on low for 6-8 hours.
Serve with shredded cheese and a dollop of plain Greek yogurt.

I can't have chili without toast, so I added 1 piece of whole grain bread 'rabbit ear's.

Chickpea and Squash Curry

Now that I'm getting comfortable cooking with curry, I don't know if I can stop.
This recipe sounded interesting, but wasn't totally sold on it yet. But thought, I have all the ingredients on hand, why not give it a try.  I was so glad I did. It turned out way better than I had imagined. It was spicy, sweet and delicious!  A dinner repeat for sure! Adapted from vikalinka.com

Ingredients:
3 cloves of garlic, minced
1 med onion, diced
3 small zucchini chopped
1 butternut squash, chopped
2 c. veggie broth
1 can low (no) sodium chickpeas, rinsed
2 tbsp red curry paste
1 c. coconut milk

Directions:
Heat large, deep frying pan with 1-2 tbsp EVOO, add onion and garlic and stir until they start to get soft.  Add squash and veggie broth cook for about 5 mins on med, stirring occasionally.  Add zucchini, curry, coconut milk and chickpeas. Cook for another 5 mins, then turn heat on high for about 5-10 mins.  The sauce will thicken up a little.  Once squash is soft (pierce with a fork), it's done.  Serve over brown basmait rice.

About Me

My name is Jessica Burrell.  I'm a mother of 3 beautiful, smart and impressionable girls.  I started this journey so I could be the best version of myself I could be.  I strive daily to be a role model for my girls and teach them that in order to love others we must love ourselves which is not always an easy thing to do.  This journey brought me to Beachbody, and everything felt so good and positive and it changed my outlook dramatically.  I knew that I wanted to share my journey with other people and ultimately help other people do the same things I was doing.
I have had a transformation in my body, my workouts, my eating habits, but the transformation I am most rewarded with is the one with my outlook and my thinking.
If you are feeling like I was and would like to make some positive changes in your live as well, message me and I would love to give you more information.

Lasagna Stuffed Spaghetti Squash

Now that our family is eating clean, I'm always on the search for creative and yummy new recipes.
Every Sunday I sit down and meal plan and post dinners on a whiteboard.  I will post more details about this in the Meal Plan and Prep section on Sunday.
The family has been looking forward to dinner tonight. In fact the kids come home from school and the first thing they do is check out our whiteboard instead of asking 'what's for dinner?'. I have to admit I was equally excited. Best part about dinner - it was super easy, clean eating and delicious!!! This is a definite repeat dinner, next time with the variation!!!  I adapted this dinner from thekitchn.com website.

Lasagna Stuffed Spaghetti Squash
Ingredients:
1-2 medium sized spaghetti squash
1 lb moose meat (or very lean beef)
1 small onion diced
1 can no salt diced tomatoes
1/2 c. cottage cheese (divided)
1/2 c. shredded marble cheese (divided)
EVOO
oregano
pepper
parsley

Directions:
1) Slice squash in half, remove seeds with spoon, brush with EVOO and place flesh side down on cookie sheet. Bake in oven for 45 mins @ 400 degrees.
2) While squash is in oven, brown moose in a deep frying pan with 1-2 c. water (if beef, omit the water). When it is more than half way cooked, add the onion.  Once the meat is no longer pink, add the tomatoes, oregano and pepper.  
3) Once the squash is done, pull out of the oven, but leave the oven on.  Flip the squash over, and using a fork, scrape the flesh out (leaving a little inside as a bowl) and add it to the meat mixture. 
4) Add the cottage cheese to the empty squash (divide it between the amount of squash you have)
5) Add the meat mixture on top of the cottage cheese
6) Add the shredded cheese on top and sprinkle with parsley
7) Put back into the oven for 15-20 mins or until cheese is melted and bubbly

Variation:
Follow steps 1 and 2.
3) Once squash is done, pull out of the oven and leave the oven on.  Flip the squash over and using a fork, scrape ALL of the flesh out and put it on the bottom of a square, greased baking pan.
4) Spread all the cottage cheese over the squash
5) Spread the meat mixture over the cottage cheese
6) Sprinkle with all of the shredded cheese and sprinkle with parsley
7) Put back into the oven for 15-20 mins or until the cheese is melted and bubbly