Monthly Archives: February 2014

Breakfast of Champions

I wanted to share a recipe that I made for breakfasts this week. In my house, breakfast are often “grab and go” due to early work schedules and an affinity for the snooze button. But, often quick breakfasts like cereal leave me hungry in an hour, or give me a sugar crash from too many carbs/too little protein. This casserole is perfect to prepare at the beginning of the week, reheat in the microwave for 30 seconds, and It doesn’t leave me starving by the time I get to work. Bonus – it’s paleo friendly for all you caveman lovers out there! Enjoy!

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Breakfast of Champions Casserole

1 lb chicken sausage, lightly browned (or pre-cooked)
1 sweet potato, roasted
1 cup chopped bell peppers
2 cups raw spinach, steamed
1/2 onion, diced
6 eggs
1 cup almond milk, unsweetened
Salt and pepper to taste
Nonstick cooking spray

Preheat the oven to 350 degrees.

Lightly brown chicken sausage on the stovetop over medium heat, then set aside. Slice sweet potato into thin discs and place on a baking sheet sprayed with nonstick cooking spray (I use TJ’s coconut oil spray). When oven is preheated, roast sweet potatoes in oven for 20 min.

While potatoes are roasting, whisk eggs together in a medium mixing bowl, then add almond milk and whisk again until we’ll combined. Add salt and pepper to egg mixture. Dice bell peppers and onion, and steam spinach on the stovetop. Add veggies to egg mixture, stir, and set aside.

Spray a 9×12 baking dish (I used Pyrex) with cooking spray. Line bottom of baking dish with roasted sweet potatoes. Next, evenly spread a layer of chicken sausage on top of potatoes. Lastly, pour egg and veggie mixture over sausage so that everything is evenly covered with the egg mixture.

Bake for 30 minutes or until eggs are set.

Yield: 8 servings

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Dinner Lately

While this is not necessarily a quick meal from start to finish, it was easy to prep (about 15 minutes). Once I put it in the oven, I was free to prep and cook some other meals I was working on for the week, including a yummy breakfast casserole that I will share soon.

This meal is high in protein, gluten-free, and includes some greens as well. Feel free to add more greens or whole grains as a side to round out your meal. It is also great for leftovers (if it lasts that long!)

Stuffed Chicken Meatloaf

Stuffed Chicken Meatloaf

Stuffed Chicken Meatloaf
(adapted from Bakin’ and Eggs, which was adapted from Seeded at the Table)

Ingredients:
1.5 pounds ground chicken
1 cup marinara sauce, divided (I used Trader Joe’s Roasted Garlic Marinara)
1/2 cup gluten-free rolled oats
1 teaspoon basil
1 teaspoon parsley
1/2 large onion, diced
1 teaspoon garlic powder
2 eggs, lightly beaten
1/4 cup grated Parmesan/Romano cheese
2 cups fresh spinach, steamed and water squeezed out
4 oz. pepper jack cheese, sliced (you could also use shredded)

Directions:
Preheat oven to 350 degrees. Line a 9-inch loaf pan with foil – shiny side down.

In a large bowl, combine chicken, 1/4 cup marinara sauce, oats, herbs, garlic, onion, eggs and Parmesan cheese and mix well.

Press half of chicken mixture into loaf pan. Make an indentation in the middle (lengthwise) for the stuffing. Line the indentation with thin slices of cheese, making sure to leave some plain edges so the meatloaf will seal the stuffing inside. Add the steamed spinach on top of the cheese in the indentation. Cover with the rest of the chicken mixture and seal the edges so that the stuffing doesn’t leak out!

Top with remaining 3/4 cup marinara sauce bake for 70-80 minutes, or until internal temperature reaches 160 degrees. (Mine took closer to 80 minutes because I used about 1.4 lbs of chicken. If you only use 1 lb of ground chicken, it could be done in about an hour.)
Let cool and serve!

Yield: 6 servings

**Edited to add: Jen from Bakin’ and Eggs also just re-posted her version of this recipe on her healthy living blog – Peanut Butter Runner….so you can find some yummy inspiration there, too. ¬†It’s like she read my mind that I just made it! ūüôā

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Winter Fitness

Keeping active throughout the winter months can be challenging if you live in colder climates. ¬†Personally, I am one of those people who seems to always be shivering, and there is nothing about 10 degrees that would entice me to get outside for a run. ¬†While some people feel comfortable layering up for a run in below freezing temperatures (hey, more power to ya!), I know that my muscles don’t function well in those temps and therefore usually look for alternative ways to get my sweat on.

winter

(image)

Here are a few tips for moving your workout indoors:

1. Find a studio or gym that offers an indoor class you like (i.e. Crossfit, spin, yoga) and take your workout inside. ¬†You don’t always have to purchase a full membership. ¬†Many places offer a drop-in rate, 10 class pass, or a guest membership for cheaper than a full membership.

2. Check out Groupon or Living Social for highly discounted, short-term deals on classes/gyms.  This often allows you to try a new class or gym location you may not have otherwise tried.

3.  Online and On-demand exercise videos.  Cable providers often offer exercise channels such as FitTV, or you can access many other free videos on Hulu, YouTube, FitSugar, etc. to get your workout in at home.

4. At home workout DVDs.  There are so many to choose from, but having a few on hand for blustery, cold days is always a good option.

5. A homemade workout. ¬†Throwing together a good sweat session in your living room is easy and doesn’t require equipment (although if you have some, you can incorporate that, too!). ¬†Choose exercises that target multiple muscle groups at a time, add an element of cardio to increase your heart rate, and incorporate minimal rest intervals. ¬†This is a great way to burn calories and strengthen muscles, while still being time-efficient.

Here’s an example:

LIVING ROOM CIRCUIT

Let me know if you try the at-home workout and what you think!

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