A journey to recovery through food and fitness.

So I’m sorry I haven’t posted on here in forever…it’s honestly kind of a long story but I’ll sum it up. I realized that I was suffering from an eating disorder and that I was watching what I ate way too much (in terms of amount and counting my calories and all that). I stopped doing that, continued eating healthy but stopped being crazy about it and started eating more because I started weight lifting. I’m back to posting recipes on here but they will no longer hold the nutritional information. If you would like to know the info, just message me and I’ll gladly tell you. Tonight, this is what I’m making myself for dinner: Quinoa with Sweet Potato and Broccoli.

Courtesy of: Allrecipes

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 2 tbsp canola oil (or EVOO)
  • 1 onion chopped
  • 2 cups frozen broccoli
  • 1 tbsp garlic powder
  • 1/2 cup whole almonds

Directions:

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and let simmer until the quinoa is tender and the water has absorbed, about 15-20 minutes.
  2. Meanwhile, place the diced potatoes into a saucepan, and pour in 1/4-in of water. Cover and simmer over medium-high heat. Steam until the sweet potatoes are slightly tender, about 10 minutes. While the potatoes are steaming, heat the oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
  3. Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds.

Sorry I’ve been abusing you guys and not posting a lot lately. I’m not gonna be posting a lot this week either because it’s my finals week but I’ll try and still post some.

But anyways, here’s a yummy recipe for some applesauce made in the crock pot!

Courtesy of: Skinny Taste

Ingredients:

  • 8 medium apples (any kind you want; I prefer Golden Delicious, Granny Smith and Gala)
  • 1 strip of lemon peel
  • 1 tsp fresh lemon juice
  • 5 tsp light brown sugar
  • 3 in cinnamon stick

Directions:

  1. Peel, core and chop up the apples into 1-inch cubes.
  2. Place them in the slow cooker. Add the cinnamon stick, lemon peel and brown sugar.
  3. Set crock pot to low and cook for 6 hours. Stirring the apples occasionally and apples will slowly become delicious applesauce. Remove the cinnamon stick and enjoy.

Nutritional info per serving (serves 12): Calories-66; Fat-0.2g; Sodium-0.6mg; Carbs-17.5g; Fiber-2.8g; Sugars-12g

My boyfriend was here visiting for the week and no offense to you guys, but this was the last thing on my mind while seeing him for the first time in four months :p But I’m back! So, now that I am I want you guys to answer a question for me:

  1. Crockpot
  2. Breakfast
  3. Snack 

What would you like my first recipe being back to be?

So since you guys all seemed rather interested in a workout of mine—here’s what I do at the gym on Wednesdays and Fridays. :)

So since you guys all seemed rather interested in a workout of mine—here’s what I do at the gym on Wednesdays and Fridays. :)

Who all would be interested in me starting to post workouts as well? Probably not as often as recipes, but I could post some. :-) Since this is supposed to be a healthy blog, I figured it’d be worth asking! So, whatcha think?

Courtesy of: LaaLoosh

Ingredients:

  • 4 4-oz boneless skinless chicken breasts
  • 6-oz extra lean turkey bacon, cooked & chopped
  • 2 1/2 cups plain non-fat greek yogurt, at room temp.
  • 1 cup low sodium, fat-free chicken broth
  • 1 packet powdered ranch dressing mix (like Hidden Valley)
  • 1 tbsp. fresh chives or parsley, chopped

Directions:

  1. Spray a crock pot with non-fat cooking spray and place chicken breasts inside (you can use frozen or defrosted).
  2. In a large bowl mix together the rest of the ingredients except for the yogurt.
  3. Pour sauce over the chicken breasts.
  4. Cook on high for 3.5 hours.
  5. Add in the yogurt (which should be at room temperature) and mix well, then heat about 10 minutes until sauce is fully warmed. Shred chicken with a fork and garnish with fresh parsley or chives.
  6. Eat alone or serve over-top of your favorite pasta or rice!

Nutritional info per serving w/out pasta or rice (serves 4): Calories- 243; Fat- 1.8g; Saturated Fat- 1g; Cholesterol- 90mg; Sodium- 1010.6mg; Carbs- 9.6g; Fiber- 0g; Sugars- 5.6g

healthyrecipegirl:

What kind of recipes would you guys like to see more of? Right now I’m just really picking at random, but if you guys gave me some sort of input of some things that you would like to see, that would lovely! :-) Also, if you have any ideas for this page I never turn down some tips and constructive criticism. So, let’s hear it. What would you guys like to see more of?

(via d-ianey0ung)

Crockpot Chicken Stew.

Crockpot Chicken Stew.

Everybody feels the need to indulge every now and then, well now you can with this yummy nacho recipe and get rid of the guilt that you’d normally feel afterwards!

Inspired by: Skinny Taste

Ingredients:

  • 4 oz. baked tortilla chips (I recommend Sage Valley Organic Tortilla Chips)
  • 8 oz. 99% lean ground turkey or chicken
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 cup fat free cheddar cheese
  • 1 cup mild salsa
  • 1/2 cup fat free sour cream

Directions:

  1. Preheat oven to 425 degrees. Spread out all of your tortilla chips as evenly as possible onto a cookie sheet (doesn’t matter if they overlap a little).
  2. Heat a large nonstick saute pan over high heat. Add turkey or chicken. Season with cumin, garlic powder, salt and pepper and saute until cooked evenly, breaking up meat into small pieces with a wooden spoon. 
  3. Spoon the turkey/chicken mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about six minutes.
  4. Remove from the oven, evenly disperse among four plates and top with salsa and sour cream. Serve immediately.

Nutritional info per serving (serves 4): Calories- 294; Fat- 9.1g; Saturated- 1.2g; Cholesterol- 39.3mg; Sodium- 625.7mg; Carbs- 33.1g; Fiber- 1.2g; Sugars- 2.2g

Inspired by: Celebrations

Ingredients:

  • 3 boneless skinless chicken breasts, grilled and cut into chunks
  • 2 cups roasted broccoli florets
  • 8 oz whole wheat fettuccine
  • 2 tbsp. EVOO
  • 2 tsp. minced garlic
  • 2 tbsp. flour
  • 1 cup fat-free, low-sodium chicken broth
  • 1/4 cup plain FAGE Total 0% greek yogurt
  • 1/4 cup skim milk
  • 1/4 tsp. ground pepper
  • 1/4 tsp. nutmeg
  • 3/4 fat free grated Parmesan cheese

Directions:

  • Cook pasta according to box directions.
  • In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently until the garlic is golden brown (1-2 minutes).
  • Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring frequently. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3-4 minutes. Stir in the Parmesan cheese.
  • Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan if desired.

Nutritional info per serving (serves 4-5): Calories- 373; Fat- 7.3g; Saturated Fat- 0.8g; Cholesterol- 36.2mg; Sodium- 570.6mg; Carbs- 49.9g; Fiber- 5.9g; Sugars- 2.4g