Week 1, Day 7

Today I enjoyed leftover gazpacho for lunch.

For dinner, I made roasted vegetables and brown rice for me and Lover Boy.

The kids enjoyed brown rice, roasted carrots, and Cheez-It Chicken.  

Cheez-It Chicken is something that my mom used to make all the time when we were little.  Our kids LOVE it!

When I make roasted vegetables, I chop up my vegetables evenly in size and toss them on a baking sheet with olive oil, coarse salt, and cracked pepper.

Tonight we had:

-sweet potatoes

-carrots

-onions (my favorite when they are roasted)

-zucchini

-asparagus

I cooked the sweet potatoes, carrots, and onions at 425 degrees for 15 minutes, then added the zucchini and asparagus to the pan and cooked them for another 10 minutes.  The zucchini and asparagus are softer, so they don't need as much cooking time.

My Mom's Cheez-It Chicken

I am not going to use measurements because this recipe depends on how many chicken tenders each person in your family will eat.  Biggest ate 2 tonight, Bigger ate 1, and Big ate 1/2 of one.  I dip each chicken tender in sour cream and then in Cheez-It crumbs.  Then I lay them in a greased baking dish and drizzle with a little melted butter.  Bake at 350 degrees for about 20-25 minutes.

A good tip: Crush or process a box of Cheez-Its to get crumbs.  Save remaining crumbs in an airtight bag in the freezer for the next time you want to make Cheez-It Chicken!

Week 1, Day 5

Antioxidant Smoothie

for breakfast

Trail Mix

snack

Quinoa Salad

for lunch

This week does not call for quinoa; however, I am adding it in today to get some extra substance.

I had a salad similar to this a couple days ago at Whole Foods, but I altered it a little and made my own version at home...which I think is actually better than theirs.  So here we go...

Jaryn's Tricolor Quinoa Salad

1 1/2 c. tricolor quinoa (I got a bag from Trader Joe's)

3 c. water

1 mango, peeled and diced

1 avocado, diced

1/2 red bell pepper, diced

1/4 c. slivered almonds

1/4 c. cilantro, rinsed and chopped fine

1/4 c. unsweetened coconut chips (or shredded coconut)

3 T. thinly sliced red onion

2 splashes balsamic vinegar

1 lime

Cook quinoa and water according to package (I do it in a rice cooker).  Meanwhile, prepare remaining ingredients.  Toss cooked quinoa and remaining ingredients in a large bowl.  Squeeze over with lime juice.  This is SO amazing!  Enjoy my new recipe.

Ashley Lisonbee's Chilled Gazpacho (minus the bread)

for dinner

Week 1, Day 4

Mango-Coconut Water Smoothie

for breakfast

Trail Mix

snack

Kale Slaw with Red Cabbage and Carrots

for lunch

Cuties, Strawberries, Raspberries, and Marcona Almonds 

for dinner

Week 1, Day 3

grapefruit, carrot, ginger juice 

for breakfast

trail mix

snack

quinoa salad from Whole Foods

for lunch

 acai bowl from Whole Foods

for lunch

butternut squash and apple soup

for dinner

Week 1, Day 2

The day consisted of:

Grapefruit, Carrot, and Ginger Juice

for breakfast

Cranberry Pumpkin Seed Trail Mix

as a snack throughout the day

 Avocado with Bell Pepper and Tomatoes

for lunch

(This was DELICIOUS!!)

Sweet Potato, Apple, and Celery Salad

for dinner

(This was also very tasty, but I had to add some brown rice to give me a little more substance...I was starting to feel tired and weak by the end of the day.)

Antioxidant Smoothie

with dinner

P.S.

When my sister made the soup, she didn't really like it.

I decided to omit the apple, turmeric, cinnamon, cardamom, and cloves.  It was delicious!

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Cleanse 2012

Hello everyone!  

It has been three months since Tiny was born.  I have had more than enough time off.  

My sister Jessica told me about a Martha Stewart cleanse and I am starting it today.  

I may alter it a little to make sure I have enough milk for Tiny.

The cleanse is found HERE

Today I have eaten:

-1/2 grapefruit

-handful of almonds

-orange berry smoothie 

-dried fruit and nut bites 

And I am making this for dinner:

-Butternut Squash and Apple Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 inch fresh ginger, grated (2 tablespoons)
• 1/2 teaspoons turmeric
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cardamom
• Dash ground cloves
• 2 carrots, peeled and chopped
• 1 tart apple, peeled, quartered, and chopped
• 4 cups chopped butternut squash
• Coarse salt and pepper

Directions

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
2. Cook until vegetables are tender, about 20 minutes. Let cool slightly.
3. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

I'll let you know how it goes...