Wednesday, March 26, 2014

No Crust Vegetable Quiche

Breakfast for dinner is always a hit in our house.  Veggie & egg white scrambles, egg white oatmeal, turkey bacon, whole grain or banana pancakes are all hits any time of day with my kiddos. 

A few days ago I saw a friend post about using her left-over veggies in a quiche for dinner & I was inspired.  Here is Fit Momma of Four's version of a No Crust Vegetable Quiche.

-1 small onion, diced
-10 - 12 oz. frozen spinach
-2 sweet peppers, sliced
*You can substitute any veggies you have in your fridge!*

-5 whole eggs
-3 egg whites
-2 cups part skim Mozzarella cheese, shredded

-extra virgin olive oil or coconut oil
-sea salt
-fresh ground black pepper
-garlic powder

-Preheat your oven to 350 degrees.  Mist a pie pan or casserole dish with extra virgin olive oil or coat with a thin layer of extra virgin coconut oil.

-Put a frying pan on medium heat & add 1 Tbls. olive or coconut oil.  Sautee onions, spinach, & peppers with 1 tsp. sea salt, 1 tsp. garlic powder, & fresh ground black pepper to taste.  Once veggies are softened remove from heat to cool.

-In a large bowl beat together eggs, egg whites, Mozzarella, 1 tsp. sea salt, & black pepper to taste.

-Add veggie mixture to egg mixture & stir well.  Pour mixture into pie pan / casserole dish.

-Bake at 350 degrees for 35-40 minutes, until eggs are set.  

-Allow to cool for approx. 10 minutes before serving.

Monday, March 24, 2014

Strawberry Coconut Shakeology

I was flipping starving this evening. I drank water & hot tea...nothing worked. So I made a strawberry "milkshake." Luckily my shake has the nutrition of 6 salads & tons of super foods. Shakeology is a lifesaver!

Strawberry Coconut Shakeology

10 oz. unsweetened coconut milk
2 oz. water
1 scoop whey Strawberry Shakeology
1 Tbls. unsweetened coconut flakes

Blend & enjoy this trip to flavor town.

Monday, March 17, 2014

Crock Pot Italian Chicken

This recipe really couldn't get any easier!  This is an awesome recipe for those busy nights when you  have to run the kids to soccer practice, guitar lessons, etc. & don't have time for a lot of meal prep.

1 - 1 1/2 lbs. boneless, skinless chicken breasts
*1 jar clean marinara sauce (all real food ingredients - tomatoes, garlic, basil, etc.  NO ADDED SUGARS or artificial sweeteners.  I like Victoria All Natural brand.)
2 cups frozen spinach

Throw all the ingredients in the crock pot & cook on low for 6 hours.  Shred the chicken with two forks right before serving.  Stir well.

I serve this over whole wheat pasta, spaghetti squash, or even quinoa.

*If you do not want to use pre-made sauce you can use 1 can low sodium tomato sauce, 1 can no salt added diced tomatoes, 1 Tbls. garlic powder, 1 Tbls. basil, 1 Tbls. oregano, sea salt & black pepper to taste.

Tuesday, March 11, 2014

Whole Wheat Museli Bread

I have been doing some experimenting lately with my bread machine & new bread recipes.  My kids love bread & sandwiches. I want them to have the healthiest thing out there, so I have been making breads here at home so I know exactly what is going into them.  And I keep it SIMPLE by making the bread in the bread machine.  For this Whole Wheat Muesli Bread I was totally just experimenting & it turned out amazing!

1 3/4 cups warm water
1 package quick rise yeast
2 Tbls. blackstrap molasses
2 Tbls. extra virgin olive oil or coconut oil
1 cup whole wheat flour
1 cup old fashioned oats, pulsed in the blender for a few seconds
1 cup Bob's Red Mill Muesli cereal

Combine in the bread machine per your bread machine direction, set for a medium whole wheat loaf, press start & enjoy the smells of fresh bread filling your house.  This bread has a dense consistency & is slightly chewy.  It is great with a little neufchatel cheese & sprinkle of cinnamon or a teaspoon of all-natural peanut butter.

Friday, March 7, 2014

Turkey Taco Pizza

This is for dinner at my house tonight & my kids are jumping for joy!  They DEVOUR their Turkey Taco Pizzas like they are going out of style & I am happy because it is good for them.

6 whole wheat tortillas
1 lb. lean ground turkey
1 can low sodium black beans, drained & rinsed
1 cup frozen corn (or fresh if it is in season)
1 Tbls. chili powder
1 Tbls. ground cumin
2 tsp. garlic powder (or 1 clove fresh garlic, pressed)
sea salt & black pepper to taste
6 Tbls. tomato paste
1 cup shredded cheddar cheese, divided
*If you like more spice you can add some red pepper flakes or jalepeno peppers!


1. Preheat oven to 375.

2. Season your ground turkey with sea salt, black pepper, & garlic.  Brown ground turkey in a skillet.  Be sure it is cooked through.

3. Add beans, corn, cumin & chili powder to the meat. You may want to add about 2 Tbls. of water to your skillet at this time to help incorporate the spices into your mixture.  Stir well & heat through.

 4. Place tortillas on a pizza pan or cookie sheet.  Place in oven for approx. 5 minutes to crisp up.

5. Take your tortillas out of the oven & spread approx. 1 Tbls. tomato paste on each tortilla.  Divide the meat mixture evenly among the tortillas.  Top with cheddar cheese.

6. Return your Turkey Taco Pizzas to the oven for approx. 5 mins. or until the cheese is melted.

7. Cut into slices with a pizza cutter & serve!

We like our Turkey Taco Pizzas with salad or fresh veggies.
Enjoy this family favorite!

For more kid-approved clean eating meals, click here!

Monday, March 3, 2014

New Confidence, New Adventure

For since day one, I have been a HUGE fan of the reality show Survivor.  I grew up camping & playing board games.  This was like camping & board games on steroids for me.  Outdoors, action, adventure, meeting new people, puzzles, strategy...and the chance to win $1 million.  Sign me up!

I always thought it would be fun to be on the show & toyed with the idea of submitting an application but every time I thought about it a new EXCUSE would creep into my head... Back in the beginning of the show it was "I'm still a college student, I can't take time off of school."  Then it became, "I'm a new teacher, I don't have enough leave time to be able to be gone for 39+ days."  After that came the "baby making phase" of my life...and the excuse is obvious there.

But really, through it all the REAL reason I never submitted my application to Survivor was that I feared I wouldn't be able to keep up, that I wasn't strong enough or physically fit enough.  All the other reasons factored in as well, but I was already trying to figure out in my head how I would make it over walls & running through the jungle when I got out of breath running down the street.

Now I have CRUSHED that excuse into pieces by getting into the best shape of my life!  I am now out of my "baby making phase," I now work from home & have all the flexibility in my schedule I could dream of, and I have decided that there are NO MORE EXCUSES!  I chewed up my fear, spit it out, & today I finally submitted my application to be on Survivor!

Now, will they pick me?  Who knows!  I surely hope they like me, but even if I don't get an email back from the casting directors I still have a big win in my column.  Why do I say that?  Because I overcame a fear, I put myself out there, and I gained the CONFIDENCE to believe that I can ACHIEVE anything I put my mind to do.

My call to action for you?  Think of your biggest, hairiest, scariest goal out there.  Write it down, tell someone about it, post it on Facebook.  Give yourself a deadline & then make a plan to CRUSH IT!  I believe that you can do anything you put your mind to with determination, confidence, & hard work.  I hope it doesn't take you 14 years like it did for me to build up the courage to apply for Survivor, but no matter how long it takes...DO NOT GIVE UP ON YOUR DREAMS!

Check out my Survivor Audition video:

Saturday, March 1, 2014

Clean Eating Chicken Noodle Soup

My daughter was having a friend over for a sleep over this evening & wanted to set the dinner menu.  She picked Chicken Noodle Soup.  So I tweaked an old-school recipe to make it a little more fresh & clean for my Fit Fam!

Clean Eating Chicken Noodle Soup
3 boneless, skinless chicken breasts
1 medium yellow onion, diced
2 parsnips, peeled & sliced into rounds
4 carrots, peeled & sliced into rounds
32 oz. (one box) low sodium chicken broth*
32 oz. water*
6 oz. wide whole wheat noodles (they look like egg noodles, but they are whole wheat!)
3 full stems of fresh rosemary
sea salt
freshly ground black pepper
garlic powder
extra virgin olive oil

*I do not like a lot of broth.  If you do like broth you may want to add more liquid to your soup.

1. In a large stock pot or dutch oven on medium heat cook heat 1 Tbls. extra virgin olive oil & cook onions until softened.

2. Season chicken breasts with sea salt, black pepper, & garlic powder.  Add whole chicken breasts to the pot & slightly sear on both sides (about 1 minute on each side).

3. Pour in chicken stock, water, parsnips, carrots, & rosemary.  Raise heat & bring to a boil.

4. Lower heat to a simmer, cover, & allow to simmer for approx. 1 hour.

5. Remove chicken & rosemary stems from pot. The rosemary leave will have fallen off into the soup. Use two forks to shred the chicken.  Return the chicken to the pot & stir well.

6. Raise heat to high & bring the soup to a boil.  Add whole wheat noodles.  Stir well & make sure all the noodles are submerged. Boil uncovered for 6-7 minutes.

7. Allow to cool slightly before serving.

Check out our other favorite clean eating recipes here!