May 27, 2011

MIA and surprise you're pregnant!

So, my posts have been a bit sparse over the last couple of weeks....sorry about that!  I do have a pretty good excuse....found out I'm expecting our third child and I've been a bit nauseous.  Apparently, you can get pregnant while nursing without ever having a period.

As is typical in my first trimester, I have an aversion to cooking---I'm fine with eating, but if someone else made the food, it seems WAY more appealing.  Wonder why that is?

I'm thinking this little surprise might affect my 1600 calorie meal plans since my focus will be turning toward eating more calories and protein than I would be if I was trying to maintain my weight.  Healthy eating is still a priority and I'm thinking I will focus more on healthy meal plans than sticking to a strict calorie diet.

I hope to continue to provide nutritional data so if you aren't pregnant, you can still watch what you are eating!

I think I'm most of the way through the queasy part of pregnancy (I hope anyway) so hopefully my appetite will pick back up and I'll start thinking about great food combinations once again!

May 17, 2011

Pesto Stuffed Portobellos

Simple and Delicious, Pesto Stuffed Portobellos are quick and easy enough for lunch and fancy enough for dinner.  This meal is my latest craving and seems like it keeps popping up on our lunch menu.

I find mushrooms delightful, but my kids do not agree---as with any meal I love that my kids get picky about, I say, More for me!  My kids eat some pretty healthy stuff most of the time because they have little choice, so I think they should be allowed to actually really not like a few foods in this world.  Right now mushrooms are at the top of that list.  Bummer for them, I'm going to keep making these Pesto Stuffed Portobellos!


Recipe for Pesto Stuffed Portobello Mushrooms:
Ingredients:
4 Portobello mushroom caps
1/3 cup Parmesan Cheese, Shredded
1/4 cup Pesto
1/4 cup Whole Wheat Bread Crumbs


Directions
Scoop flesh out of center of mushroom. chop removed portion and mix with pesto, breadcrumbs, and shredded Parmesan. Spoon back in to mushroom caps. bake at 400 degrees for about 15 minutes.



Here's a 1600 Calorie Healthy Meal Plan to go with Stuffed Mushrooms:

Breakfast-375 Calories
Greek Yogurt and Toasted Pecans

Snack- 196 Calories
(Spinach, Banana, Frozen Mixed Berries and Orange Juice)

Lunch- 369 Calories
2 Pesto Stuffed Portobellos
with Marinara Sauce

Snack- 120 Calories
Almond Milk
Graham Crackers

Dinner- 486 Calories

Total Calories = 1546



May 5, 2011

The Fear of Eating Healthy (part 1)

Over the past decade I have made numerous changes to my diet to include healthier choices, some have been easy and some have seemed torturous at the time.  Almost all the major changes have been accompanied by a twinge of fear or at least hesitation.  Fear of what, you may ask---Well, as you become more conscious of your food choices and more aware that a truly healthy diet means leaving behind a lot of familiarity and relearning many of the skills associated with eating this can be quite intimidating!  Healthy eating is in many ways an emotional choice as much as it is based on factual knowledge of eating the "right" foods.

I have found it empowering to reflect on my fears and articulate them.  I'd like to tackle one fear at a time in a series of posts beginning with today's fear:

Fear of trying new foods and trying to get your family to try new foods.

I am a pretty adventurous eater, but I am cheap.  I often hesitate to purchase a new food because I don't want it to go to waste if I can't stomach it!  I like to be sure I am going to like something before spending my hard earned cash!  So, I will often ponder trying new foods for months before actually purchasing something.  I have even visited foods at the store several times before committing to the purchase.  Funny, I know, but true nonetheless.

Like I said, I am compelled to try things because of the adventure of trying new things---my husband does not share these feelings.  I can totally understand his perspective though.  I am in control of the food I eat because I go to the store and buy it and then cook it.  In many ways, he isn't.  He gets home from work and eats whatever I made him.  I can imagine that from time to time this puts him into shock.  For example, I went to the dentist yesterday and we were talking about green smoothies--I have yet to try one, but now I'm intrigued.  My husband has no idea that he is going to get one of these one day when I finally work up the nerve to put spinach in my blender!

I think it is easier to make big changes in your diet when you are making the choice for yourself.  When I make a change in my diet it is out of conviction based on solid research and a passion for making a better choice.  Having that sense of control is important if any change is going to be longterm---especially if the taste isn't immediately amazing!

If you really want to make better food choices, you will need to look at this change as an adventure and not as torture.  For me, the adventure begins way before tasting a new food.  It begins when you learn about why something is healthy and how God created it to sustain you.  It begins when you take control of the change in your eating and you become free to grow and change as a person.

All this talk about adventure doesn't mean you won't be discouraged when your family or friends try your new concoctions.  Don't lose heart when they whine and complain about your latest dinner experiment.  Keep trying, you may be surprised to hit a home run or two when you introduce new foods on a regular basis.


Darya over at Summer Tomato has an interesting article on convincing your family to eat healthy food.  She suggests that you have to convince naysayers with the way you describe the food and show your excitement for what you are serving.  I agree!  This definitely works when I know I have a winner on my hands, the trouble for me comes when I'm not so sure about the food myself.  Hard to sell to someone else when I'm still convincing myself!


I have found that trying new foods based on the recommendations of friends and family as well as trusted blogs and other recipe sites that have a rating system has greatly improved my success rate with cooking and eating unfamiliar foods.  There is something reassuring about knowing that someone you trust has eaten something and not only survived but enjoyed it enough to tell you about it.

Getting tips on how to prepare new foods correctly is also critical.  If you don't make it right, it won't taste right!  Find detailed instructions that answer your questions and reassure you that you are on the right track.  I like to look for sites that tell me the good and the bad, so my expectations are more realistic.

Here's a sneak peak at some of my other fears related to eating healthy.  I'll cover fear of being a food snob in my next post.
  • Fear of being a food snob.
  • Fear of making others feel uncomfortable because of your restrictive diet.
  • Fear of looking or feeling stupid because you are clueless about what to buy or how to shop at the health food store.
  • Fear of being judged by where you are on your eating journey by those further along or more extreme in their healthy lifestyle.
  • Fear of leaving the familiar, having to learn to cook differently, enjoy social settings differently, and even spend your money differently.


May 3, 2011

Apple Baked Oatmeal

Delicious hot oatmeal is one of my favorite breakfasts.  If you've followed my blog with any regularity you may have seen my post on Baked Oatmeal or "Special Oatmeal" as my son calls it.  This warm, easy to make, comfort food finds its way into our breakfast menu on a weekly basis.  I do switch it up a bit here and there by adding pumpkin or blueberries and now that my daughter is old enough to eat peanut butter, I've been wanting to try a peanut butter version of baked oatmeal.  But today's switch-up from the normal raisins was baked oatmeal with apples.

By switching out the sugar for dark brown sugar and adding vanilla and a touch of lemon juice to bring out the tartness in the apples, Apple Baked Oatmeal was as delicious as it was simple to make!


Print Recipe | Printable grocery list
Recipe for Baked Oatmeal with Apples:
Ingredients:
1 egg
1/4 cup Brown Sugar
1/2 cup Skim Milk
1/4 cup Natural Unsweetened Applesauce
1 tbsp Canola Oil
1 med Apple, finely chopped
1 tsp Cinnamon, Ground
2 tsp Lemon Juice
2 cups Quaker Oats Old-fashioned
1 tsp Baking Powder
1/4 tsp Salt

Directions:

  • Preheat oven to 350.
  • Finely chop apple (smaller bits will cook faster). slightly beat egg, add apples, milk, oil, applesauce, lemon juice and brown sugar and mix together. 
  • Add remaining ingredients. Stir until fully mixed. 
  • Pour into greased 8x8 baking pan. Bake for 22-25 minutes.
Enjoy Apple Baked Oatmeal as part of the following 1600 calorie meal plans:

May 2, 2011

Tilapia Fish Tacos with Guacamole and Fresh Pico

Tilapia Fillets are coated with a mixture of wheat germ, corn meal, and Mexican spices, then pan fried and placed inside corn tortillas packed with guacamole, Pico di Gallo,  and even cheese if you wish.  I have converted fish haters into fish lovers with this fish taco recipe!

People in Kansas don't seem to be very familiar with fish tacos, so even though this version barely resembles the fish tacos one might enjoy in sunny California, these are edgy enough in these parts!  I like fish tacos with cabbage too, but these please even my pickiest family members!


Here is the recipe for Tilapia Fish Tacos with Guacamole and Fresh Pico:

For the Pico di Gallo:
1 medium tomato
1/2 onion
1/4 cup cilantro
1 jalepeno (optional)
1/4 tsp salt
1 clove garlic, minced
Splash of lime juice

Directions:
Coarsely chop tomatoes, onions, and cilantro. De-seed jalepeno (if using) and finely chop.  I leave out the jalepeno since I have small children.  Mince garlic and add salt and pepper to tomato mixture.  Add a splash of lime juice and let flavors mingle while you make the rest of the meal.  

For the Guacamole:
1 avocado
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp Kosher salt
slash of lime juice

Directions:
This is my very simple, QUICK guacamole that never disappoints.  To make, cut the avocado in half lengthwise and use a spoon to scoop out the flesh.  In a bowl, sprinkle avocado with salt, chili powder, and garlic powder and add a splash of lime juice.  Mash with a fork until creamy, but not entirely smooth.  I like a few little chunks!  Either make this at the last minute or within an hour of eating.  If you make it early, press plastic wrap on the top to keep out as much air as possible and slow browning.

For the Fish tacos:
1 lb Tilapia Fillets
1 egg white
1 Tbsp water
1/4 cup wheat germ
1/4 cup yellow corn meal
2 tsp chili powder
2 tsp cumin
1/4 tsp kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 Tbsp Coconut oil
8 Corn Tortillas

Directions:
Mix egg white with water in shallow bowl.  In a separate bowl, mix wheat germ and cornmeal with spices.  Cut each tilapia fillet into about 8 chunks.  Dredge a few pieces at a time in egg mixture and then in cornmeal mixture.  Heat 1 tbsp coconut oil in a non-stick skillet.  Working in batches, cook about half the tilapia pieces in the oil about 3-4 minutes per side.  Remove from pan, heat remaining oil and cook the other remaining tilapia pieces.

You will want to heat the corn tortillas on a warm griddle to soften them.

Pile the corn tortillas with pieces of fish, a spoonful of pico and guac and cheese if you choose (I am totally satisfied without it).  You get two tacos as a part of this 1600 calorie meal plan, but you could skip one of the snacks and treat yourself to a third taco--trust me its hard to stop at two!

Here's what to eat for the rest of your day:

Breakfast- 441 Calories
Skim Milk

Snack- 210 Calories
Banana with Peanut Butter

Lunch- 316 Calories
This salad is originally from Eating Well, but I am making it without meat.  Eat 1/4 salad with chicken or 1/2 salad without if you are trying to cut down on meat consumption or are just too lazy to cook chicken for lunch like me!

Snack- 145 Calories
Whole Wheat mini bagel with cream cheese

Dinner- 496 calories
2 Fish tacos
Corn on the cob

Total Calories = 1608

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