Meal Prepping made easy

You’ve been asking for it and HERE  it is!!!!
I’m hosting an AMAZING 6 DAY Meal Planning & Meal Prepping WORKSHOP!!
Planning my menu and prepping my meals for the week has helped TREMENDOUSLY to keep me on track and set myself up for a successful healthy week! I cannot stress enough how important this positive habit is! Are you wanting to learn more about meal planning? Don’t know where to start? Just feel overwhelmed with the entire process? Needs some motivation and tips to get you started? Ideas on where to look for recipes? Accountability to get you going? I will also be doing a live Q&A at the end to help answers all your questions and address your biggest struggles when it comes to planning and prepping. I AM here for YOU.
PLEASE JOIN ME!! I’m super excited to HELP teach you what I’ve learned in hopes that it’ll make this journey much easier for you! Are you ready to take control of your health and incorporate food prep into the mix? Comment below if YOU ARE IN! I absolutely cannot wait!

Ground Turkey or Chicken Meatloaf Muffins

Ingredients: 2 lbs ground turkey or chicken 3 egg whites 1 cup  oats (quick cooking) 1/2 tsp ground cumin 1/2 tsp dried thyme 2 tsp dry yellow mustard 2 tsp chili powder 1 tsp salt 2 tbsp garlic powder or 2 cloves minced 1  onion finely chopped 2 celery stalks finely chopped Black pepper to season Directions: 1.  Preheat oven to 375 degrees. 2.  Spray muffin pan with  olive oil. 3.  Mix all your ingredients together in one large bowl. 4.  Roll the mixture into balls and place in muffin pan.  5.   Bake for 40 minutes. Makes 12 muffins. Top with Stubbs BBQ sauce and enjoy

Ground Turkey Tacos

Ingredients for Taco Lettuce Wraps 

1. 1 lb. ground turkey
2. 3 chopped carrots
3. 3 chopped celery stalks
4. 1 bunch sliced green onions
5. Cilantro (optional)
6. Salsa of choice
7. Romaine Lettuce

Instructions

1. Chop the veggies very fine. [I use the ninja.]
2. Cook ground turkey and vegetables together in a frying pan until meat is cooked.
3. Season meat while cooking with taco seasoning
4. Add cilantro
5. Serve filling in washed lettuce leaves. Romaine lettuce works well because you can hold it like a taco.
6. For regular tacos use whole wheat or corn tortillas. Top with chopped lettuce, cheese, and salsa as desired

Creamy Chicken Taco Soup

Health Junkie Kitchen

Ingredients:
8 oz shredded Boneless Skinless Chicken Breast
15 oz can of black beans (No Salt added)
15 oz can chopped tomatoes (No Salt added)
1 small can of chopped green chilies
4 oz of Libby's Plain canned Pumpkin
4 oz of Fage 0% yogurt
8 oz of water (can be more or less depending on desired thickness)
2 TBS taco seasoning
1/2 TBS cumin

1 red bell pepper, chopped
1 orange bell pepper, chopped
1/2 yellow onion, chopped
1 TBS Grape seed oil (you can use any healthy fat oil of choice)

Directions:
1. Add cooked chicken, black beans, tomatoes, green chilies, and water  to the pot. Mix together and add in taco seasoning and cumin. Bring to a boil. Add in the pumpkin and fage yogurt. Boil to desired thickness while stir occasionally (3-5 minutes). Turn down low and simmer for 15 min.

2. Saute chopped peppers and onions in the oil. Add them into the soup once you are ready to eat.

3: Serve and enjoy

Optional: top off with green onions, 2 tbs mozzarella cheese, and corn chips
Serves: 4

Macros: 255 cal 28g carb 6g fat 28g protein

For more Yummy Recipes Click Here

PUMPKIN TURKEY CHILI

It is that time of year again...FALL!! I love this time of year. If you don't know that already, and I am obsessed with PUMPKIN...you probably already new that to. Two of my favorite things merged together, equals PERFECTION. Eat up and Enjoy!! Perfect for a busy weekend or week day.





Pumpkin Turkey Chili


Ingredients:
1 Tablespoon olive oil, divided
1 pound ground turkey
Salt and pepper, to season meat
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
1 Tablespoon ground cumin
2 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt (I used Lowery's seasoned salt)
4 ounce can diced jalapenos
3 cups beef broth
1 (15-oz) can red kidney beans, rinsed
1 (15-oz) can black beans, rinsed 
1 can pumpkin puree (NOT pumpkin pie filling)
2 (14.5-oz) cans petite diced tomatoes with juice
Toppings for garnish (I used Pepper Jack cheese, plain Greek yogurt, and sliced jalapenos)


Directions:
Heat 1/2 tablespoon oil in a large heavy frying pan, add ground turkey, season with salt and pepper, and cook until the turkey is cooked throughout. Add cooked turkey to the crockpot.

Add the remaining 1/2 tablespoon oil to the frying pan .Add diced onion and greed bell pepper and cook about 3 minutes, until the onion and pepper is just starting to soften. Add garlic, cumin, chili powder, dried oregano, seasoned salt, and diced jalapenos. Saute a couple of minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.

While the onions and peppers are cooking, drain the beans into a colander placed in the sink, and rinse with cold water until no more foam appears. Add beans to the crockpot. Add canned pumpkin and diced tomatoes (with juice).

Stir the mixture to combine ingredients, then cook on high for 4-6 hours (or on low for 8-10 hours), stirring a few times if you're home. 

Serve hot, topped with your desired toppings.

Source: adapted from Kalyin's Kitchen

PHOTO SOURCE:http://maryanna-bishop.blogspot.com/2011/10/pumpkin-turkey-chili.html

Health Junkie Training- a new way of life

Grilling

I love grilling my food. The crisp and clean flavor, along with the aroma smell of the BBQ going. We made this recipe a couple weeks ago. It rocks! Try it out in the beautiful spring weather.

Grilled Vegetables on the Food Network

12 Days of Healthy Holiday Bites

Day 8: Garden Salad with Lime Cilantro (thank you Pinterest)

Ingredients:

1 head of lettuce, washed and leaves cut or torn into large pieces

2 tomatoes, sliced or quartered

½ red onion, thinly sliced

1 avocado, sliced or diced

1 tbs finely chopped cilantro

Juice of 2 limes

2 tbs olive oil

Salt and pepper to taste

Preparation:

1. To make the dressing whisk the chopped cilantro, lime juice, olive oil, salt and pepper together.
2. Combine the lettuce, tomatoes, onions and avocado in a large bowl.
3. Toss the salad with the dressing and serve.

12 Days of Healthy Holiday Bites

Day 5: Yam Powercake from here

We had breakfast for dinner. Perfect for a Christmas Brunch.

YAM POWERCAKE

1 cooked yam
350 degrees for about 35-40 minutes1 TB coconut flour
2 TB chopped red onion
2 TB Shredded Carrots
2 TB Shredded Zuchinni
Sea Salt & Pepper To Taste
3 egg white
(to hold it together)

Mix ingredients and form into a POWERCAKE
put into a medium heat pan with 1 tsp coconut oil
and cook on each side until browned!

12 Days of Healthy Holiday Bites

Day 1: Paleo Meatballs from here (Super easy and family friendly)

Ingredients:

1lb. grass fed ground beef (if you aren't strict paleo you can use lean ground turkey)

1 egg
1tsp garlic powder
1tsp paprika

salt and pepper to taste (about 1/2tsp salt and 1/4tsp pepper)

1/2 small onion, minced (I used 1Tbsp dried minced onion in this photo)

1Tbsp spinach (optional)

1Tbsp fresh parsley (optional)

Directions:

Preheat oven to 375degrees.

In a large bowl, scramble egg and combine remaining ingredients. Mix thoroughly.

Take an ice-cream scoop and measure out equal portions onto a baking sheet lined with parchment paper or tin foil.

Bake for 10 minutes and then flip the meatballs to the other side and bake another 10 minutes. Total cook time is 20 minutes.

Remove from baking sheet and eat!!

These were browned by the oven only. If you want a little crunch to it and have the time for an extra step/mess, heat a pan with about 1Tbsp olive oil and brown on both sides then bake 10-15 minutes until thoroughly cooked.