In efforts to try and lose the five lbs I’ve gained this summer, eating all the food and drinking all the drinks, I decided to come up with a healthier version of stuffed mushrooms.
Chicken sausage, spinach and kale stuffed mushrooms: -four large Portobello mushroom caps -one package of Italian chicken/Turkey sausage -one package of fresh baby spinach/kale -one large shallot-minced -4 cloves of garlic-minced -2 tablespoons of low fat cream cheese -freshly grated Parmesan cheese -salt, pepper, red pepper flakes to taste -avocado oil
Preheat oven to 350 degrees, and heat a non stick skillet to medium on the stovetop. Drizzle mushroom caps with avocado oil, both sides, and season both sides with salt and pepper. Place on a baking sheet lined with aluminum foil (spray with non stick cooking spray), and roast in the oven for about 15 minutes.
While the mushrooms are roasting, add avocado oil to the preheated non stick skillet, and sauté the shallots and garlic until softened. Add a pinch of red pepper flakes, salt and pepper. Next, add in the chicken sausage and let brown for about 10 minutes. Add in the two tablespoons of cream cheese and stir until creamy. Lastly, add in the spinach and let wilt. Salt and pepper to taste.
Take the mushroom caps out of the oven, and scoop in the mixture into the caps. Top with Parmesan cheese, and return to the oven. Set oven to broil, and let cook until golden brown. Enjoy!
Tonight I made a simple pan seared pork chop, cooked with just a pat of unsalted butter in a cast iron skillet. I seasoned it with some Cuban seasoning I got from a place called, “The Spice house” in St. Petersburg, FL.
I paired it with cheesy cauliflower purée. Boil half of a head of cauliflower until soft and save about 1/4 cup of the cooking liquid. Add a large tablespoon of cream cheese, 1/2 cup of mozzarella cheese and salt and pepper to your food processor (blender will work fine as well), and then add the cooked cauliflower on top. Blitz on high until smooth. Add a little of the saved liquid if needed to thin out the purée.
The avocado crema was simply 1 avocado, 1/4 cup of sour cream, juice of one lime, salt, pepper and cayenne with just a drizzle of olive oil.
Voila!
I’ve been having a blast coming up with new Keto friendly recipes, and hope you are enjoying them! What’s your favorite low carb dish?
Today was a busy day for us, but we managed to get to the DMV before the line went down the block, most of the housecleaning done, and our shopping at Aldi done for the next couple weeks. They had beautiful acorn squash, so I just had to buy a couple to stuff and roast!
Ingredients/Recipe:
2 acorn squash-halved and seeds removed-Drizzle with extra virgin olive oil, season with kosher salt and pepper and roast in a 350 degree oven for about 20 minutes.
Next get the stuffing ready.
In a sauce pot boil water and prepare your quinoa according to the package instructions. Mine called for 2 cups of boiling water, and cook the quinoa for 15 minutes. I cooked it al dente as its going to cook a bit more in the oven.
2 cloves of garlic, minced
1 small white onion, diced
4 baby portabella mushrooms, diced
1/2 of a green apple, peeled and diced-add LAST, just before removing from the heat
2 links of chicken sausage, cubed
2 pieces of bacon, cubed
While your quinoa is cooking, sauté the above ingredients for 20 minutes. Start first with the bacon and chicken sausage, then add the garlic, onions and mushrooms. Add the apples just for the last 2-3 minutes. Season with kosher salt, pepper, sage, and parsley (about 2 teaspoons each of sage and parsley). Add in the quinoa when cooked and add to the stuffing mixture and remove from the heat.
Remove the roasted squash from the oven, and spoon in your stuffing. Top with grated parmesan cheese, and put back in the oven for another 20 minutes at 375 or until the squash is slightly tender.
Delish!!!
Dinner is served! Enjoy!!!
Do you like squash? What’s your favorite way to prepare it?
I am finally getting back in a routine of working out, and I can honestly say I missed it. I REALLY miss running outside, but I am doing the best I can with my current situation, making sure I put my kid’s needs first. So tonight after work I had a plan…a good work out AND good eats.
When I got home from work, I changed my clothes and was joined by my youngest. It’s been so much fun having them work out with me from time to time. I ensured my fish (I used Swai fish which is a buttery white fish-SOO GOOD) was thawed and preheated the oven to 350 degrees.
We completed day 3 of the 30 day shred (still on level 1) and felt great. I ran upstairs and prepped the fish. This is about the easiest recipe you can find.
smear the mustard thinly top with lemons and tarragonBaked fish with lemon and capers
2 fillets of swai fish, or any other good white fish
1 tsp. of capers, rinsed well
2 cloves of garlic thinly sliced
1 lemon, thinly sliced
Salt, pepper, and tarragon to taste
And the secret? Just a smidge of Dijon mustard, smeared thinly over the fish.
Take your fish and pat dry with a paper towel. Thinly smear the Dijon mustard over the top of the fish, season with salt and pepper, then add your capers and garlic. Top with the lemon slices and add a pinch of tarragon. Bake at 350 degrees for 20-25 minutes.
Sautéed peas with pancetta
I served with simple sautéed peas with pancetta. Brown 2 Tbsp. of pancetta in a non stick pan that has been sprayed lightly with coconut oil cooking spray. (Regular cooking spray will work as well). Add in 2 cups of peas, season with salt and pepper and cook for about 5-7 minutes, ensuring the peas still have a bite to the taste.
Dinner is served!
What’s your favorite fish recipe? Do you like peas? I hated them as a kid, but have grown to love them as a side dish!!
I’ll admit, I’ve been slacking on my recipes and research in regards to my goal of writing my own cook book. As most of you know, I cook by taste, smell, and texture vs. exact measurements. In the last year or so I’ve really tried to quantify my ingredients and document my journey in regards to my love for food.
But then came marathon #3 training, and my goals have since fallen to the back burner (haha, get it?) unfortunately. So I’m back at it, with a goal to publish ONE recipe (at least) each week. Who’s ready for our first week’s exciting recipe? Ok…it’s not that exciting, but it’s simple, tasty, and a healthy choice for a mid week meal.
Avocado dressing/puree’
In a bowl place the following:
1 avocado
1 tablespoon of low fat sour cream
The juice of one lime
Kosher salt, freshly ground black pepper and garlic powder to taste
1 pinch of dried cilantro
Mix well until a creamy consistency is achieved. Serve over fish, chicken, or on your favorite salad in place of dressing. YUM!
This entire dish took 10 minutes to prepare!
Doesn’t get much easier than this, and my entire family enjoyed it thankfully!
What’s on your plate these days? Do you find it hard to balance work, training, and other hobbies?
1. I was tagged to participate in a pretty fun post, but will have to work on that this weekend. HAHA, way to keep you hanging, right?
I did however get THIS cool notification after just over a year of having my blog on WP. 🙂 A HUGE thank you to those who have taken the time to like, comment, and engage with my quirky little place in the world. Mad love to you all!
YAY!
2. After working 6 days in a row I realllllllllllllllllly wanted to come home and put my jammies on and…NOT. MOVE. But after work I picked up my youngest and ran a couple errands. I knew once arriving home I would HAVE to change in to my running clothes and hop on the mill. I texted my friend Maria, as we had another virtual running date, and got ready. She was running a little late, so I started on my own. Just after hitting the one mile mark (2 miles on deck) I really wanted to give up. My legs were sore after my run Tuesday and I found myself questioning if I’d be ready for marathon training in just ONE month after nearly a month without a single run. My legs were SORE from a 2 mile run…really? But then I got this text…and I knew I could do this. No quitting. (Thanks, Maria…truly!)
YAY for friends!
3. I admittedly haven’t cooked at all since I’ve been on single Mom duty this week. The kids are happy with left over, sammiches, and breakfast for dinner so it’s been pretty easy. Tonight after my run I decided to make an easy homemade pizza with a little help from the store. My friend Kristina from @Life laugh love run asked for the recipe, so I thought I’d share with you all!
Preheat your oven to 425 degrees, and line a cookie sheet with aluminum foil-set aside while you get your ingredients ready!
1 package of corn tortilla/gluten free tortilla/wrappers
1 jar of your favorite marinara sauce. I am lucky to have an amazing Italian market just 1/2 mile away that makes their own homemade sauce that is totally organic/preservative free!
Your favorite toppings! Here are some of mine:
1 pepper, diced
Several mushrooms, sliced
Garlic-minced
1 package of lean/low fat/low sodium pepperoni. I get mine again, from my amazing grocery store so I know it’s “good” for my family.
Oregano/basil
Mozzarella cheese (I only use a little as dairy and I aren’t friends)
Line the cookie sheet with the tortillas, making sure NOT to overlap. Take 2 tablespoons of marinara sauce, and spread evenly over the tortilla. Add your veggies next, then the pepperoni. Sprinkle lightly with the cheese, and season with basil and oregano. Bake at 425 degrees for about 10-12 minutes until golden brown.
easy, quick, and healthy! Can’t go wrong!
Enjoy!
Have you struggled with winter running or injury? How do you get past the struggle? What is your favorite healthy go-to meal?
Ok, so my Three things Thursday post is going to go a little like this:
1. I’ve been at my current job for nearly 10 months now. I’m finally settling in, feeling more comfortable, and really making connections with my staff, peers, and Pathology staff. I’d been told a pay raise was in the works, as my annual merit raise was pennies since I was only with the hospital technically one quarter of last year (June 30th ends the fiscal year for our hospital). Today when checking my pay stub, I saw that my raise kicked in and I smiled. It’s not huge, but it made me feel really good that my hard work is recognized. YAY. Every little bit counts!
Pic credit: adminfinance.umv.edu
2. Today marks the 2 week anniversary of my self mutilation – aka Christmas injury. You can read about it here: https://movinitwithmichelle.com/2014/12/27/christmas-injuries/ I am happy to report that for the first time in 2 weeks, I was able to take a REAL shower without my uber bandaged thumb. The wound is healing NICELY, I am able to cook again, and am looking forward to RUNNING next week!!! Tonight is the first time I have a regular Band-Aid on the wound, but will probably add more padding when I leave the house-just for safety purposes. It’s still very tender, hasn’t closed completely quite yet and is still very bruised. But…it gets better every day, and soon I’ll be back it all with full force, despite lacking a slice of my digit LOL!!
3. We are currently experiencing Polar Vortex #2 with our 3rd day in a row of a crazy artic blast. Temps have plummeted, schools closed, and winds are blowing at top speeds. I also just found out that I’ll be back on single Mom duty for the next month and a half while my husband travels off and on… SOOOO….What does that mean?
COMFORT FOOD!!!! Here’s my take on a healthy beef stroganoff:
What you’ll need:
1 lb of beef chuck roast, cubed, and seasoned with kosher salt and pepper. Place in a bowl, and sprinkle a 1/8 cup of flour (I used gluten free, Namaste brand-my fav!!) Set aside.
1 can of low fat golden mushroom soup/1 cup of low sodium beef stock.
1 white onion, diced
3 gloves of garlic, minced
2 cups of mushrooms, chopped (I used Shitake, but any brand will do)
2 tablespoons of low fat sour cream (add this at the VERY end)
4-5 splashes of Worcestershire sauce
Thyme, chives, and parsley-pinch of each
1 cup of gluten free rice (or the rice/pasta of your choosing), cooked to package directions
Preheat your wide sauce pan with EVOO at medium to high heat. Cook your beef until golden on each side-do not cook through. Remove from the pan, and drain the grease. Add a touch more oil, and sauté your onions, garlic, and mushrooms for 5-7 minutes until tender. Season with salt and pepper.
prep work!
Add back in the beef, and increase the heat just a touch. In a separate bowl, add the mushroom soup and stock and mix well. Pour over your meat. Add 4-5 splashes of Worcestershire sauce. Season by adding the Thyme, Parsley, and Chives. Lower the heat and let simmer for 15 minutes (I use this time to cook my rice). Add in the sour cream in the last 2 minutes, stir well and get ready to plate. Taste for seasoning, serve, and enjoy!!!
Fancy? Nope..Yummy? You bet!
Time for 3 questions!!!
How do you handle recognition/raises at work? Is it frigid where you live? What’s your favorite comfort food?
I had several people ask me for my spring roll recipe. I apologize for the double post but wanted to write it up before I forgot!
What you’ll need:
One bag of precooked shrimp, thawed and chopped.
One cucumber, chopped finely
Half of a red pepper, chopped finely
Two spring onions, chopped finely
One carrot, grated
One clove of garlic, minced
Crushed red pepper flakes to taste
2 teaspoons of gluten free Tamari soy sauce
A splash of sesame oil
Kosher salt, black pepper and five Chinese five spice to taste
I package of rice wrappers
Mix all ingredients well in a large bowl and let marinate for 15 minutes.
Soak wrappers according to package directions.
Place about a tablespoon of the mixture at the bottom end of the wrapper. Roll a quarter turn tightly, bringing in the edges and continuing to roll tight.
Set aside.
Dipping sauce:
Tamari gluten free soy sauce-about a quarter cup
Splash of rice wine vinegar
Crushed red pepper flakes
Pinch of freshly grated ginger
One teaspoon of spring onion
Pinch of brown sugar
Just a touch of sesame oil
Mix well and this makes for a tasty dipping sauce.
I served with basmati rice and edamame. Delish and healthy!!
I’ll keep this quick with my computer still being down but wanted to share this yummy recipe.
What you’ll need:
One head of cauliflower, roughly chopped.
3 cloves of garlic, smashed
2 tablespoons of butter
Drizzle of EVOO
1/2 cup of milk
1/4 cup of low fat sour cream
Kosher salt and pepper to taste
In a deep pot melt the butter and EVOO and add in the cauliflower and garlic. Cook for about 12 minutes on medium high heat until tender, seasoning with salt and pepper.
Once cooked add in your milk and sour cream and purée with a stick mixer or blender.
Voila! Simple, quick, and a great side for any protein!
Here lately I have had people asking for my lemon vinaigrette recipe-which I have found to be so versatile, and my go to dressing for salads, fish, and even chicken/pork/steak.
What you’ll need:
The juice of one lemon
1 tablespoon of Dijon mustard
1 small clove of garlic, finely minced
1 teaspoon (to taste) of apple cider vinegar
Kosher salt and freshly ground black pepper to taste
1 pinch of Mediterranean oregano and basil
Lightly mix, and whisk in a couple tablespoons of a good extra virgin olive oil
Serve over your favorite salad or protein! Delish!!
Here is a pic of my latest creation that I dressed with this vinaigrette.
I got a new “noodle” gadget tonight, where you can take veggies and make them into noodles! It’s GREAT!
I “noodled” 3/4 of a zucchini, added 1/4 thinly sliced red onions, and some sliced roasted (gluten free) roasted turkey as well as some cherry tomatoes! Looking forward to lunch tomorrow! This took only 10 minutes or less to prepare!!
Hope you all enjoy!
This week starts back to better eating and exercise…although I’ve done pretty well with my running, I know my eats haven’t been top notch! Here’s to more recipes and better adventures to share with you all!!
Movin' it with Michelle 