The Healthy, Happy Ebook

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Welcome!!!

Thanks for stopping by! I'm young, I'm in love with my man, and I'm a mommy. We're busy, but happy. I'll share with you how to eat natural, healthy, whole foods while balancing family life! Learn to love your food, it will love you back!
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Tuesday, December 31, 2013

Chicken Veggie Skillet




Ok- This may be a short post, but I had to post this! This was DELICIOUS! I love when made up dinners turn out AWESOME! So My husband said he would buy this dinner....I enjoyed that compliment! It is quick and very low fat. It technically isn't considered clean since I used 1/4 of a ranch dressing packet and Italian dressing packed...but it really made an awesome flavor...so I'm sticking with it! -Here is my lesson for this post...did you know that you don't need to use butter when cooking meet or oils? Use broth! First of all it prevents sticking and it also makes the meat juicy which is the goal right? There you go...use broth...ditch the oils and butter.

Chicken Veggie Skillet

1 lb chicken, cubed
1 medium zucchini
1/2 yellow onion
1 cup frozen corn
1 yellow squash
1 red bell pepper
1/2 cup veggie or chicken stock (low sodium)
1/4 ranch dressing packet
1/4 Italian dressing packet
1/2 tsp. chili powder
pepper to taste

Add broth to a skillet. Add cubed chicken and chili powder. Cook over med-high heat.  When chicken is browning on all sides add red pepper and onion. Saute with the chicken until the vegetables begin to be tender. Add remaining vegetables. Add in seasonings from both dressing packets. Cover, reduce heat and let simmer for 5-10 minutes until the broth and seasoning form a thicker sauce. Serve over rice or Quinoa! 

*you can add any vegetables you would like it all would be amazing!

Sunday, December 29, 2013

Crock Pot Spaghetti Squash Spaghetti




Squash is a frustrating vegetable for me to prepare...does anyone else feel the same? Spaghetti Squash is one of my favorites however, because I truly feel apart from a different texture there isn't much taste difference between the squash and a noodle. I have really wanted to try a good recipe that involves spaghetti squash, but honestly sometimes I'm lazy and don't want to deal with the hassle of cooking the squash. Well no more...this was easy and hardly any work on my part! My 5 year old and 2 year old just ate it like it was plain ol' spaghetti (which is the 5 year old's favorite dinner) Also my husband...let me move over to his reaction...I can always easily tell when my husband doesn't like something I make...he simple eats it. No compliments usually just a "Thanks for dinner!" If however, he likes something he usually will say "This is pretty good, Thanks for dinner!" IF he LOVES something he repeats that multiple times and also adds "This is a keeper!" Oh how predictable we are sometimes to each other!

Anyways, during dinner this spaghetti got an "It's a keeper!" line! It is healthy, its filling and it's delightfully simple! Enjoy

Forgive me for no pictures of the process or finished product, my computer is quite sick and it is not uploading photos well at all (this explains my lack of blogging lately)

Crock Pot Spaghetti Squash Spaghetti

1 medium spaghetti squash
1 lb ground lean turkey (optional)
1 can crushed tomatoes
*2 C low sodium vegetable stock 
1 T basil
1 T oregano
1/2 T minced garlic
1/2 T parsley

Cut spaghetti squash in half so it has the top and the bottom, not so there are two long pieces. Add tomatoes, broth, cooked turkey and seasonings to a crock pot. Place the two pieces of squash cut side down into the sauce. Cover with lid and cook on low for 5-6 hours. The last hour take a fork and carefully shred the squash out of the shell. Continue cooking for remaining time! Serve with green salad and you're going to have a healthy, yummy spaghetti dinner! Enjoy

* If you'd like a thicker sauce or like the flavors of canned sauces in place of broth add 1 jar of store bought sauce!

Thursday, December 5, 2013

Cheesy Cauliflower Quinoa


This may sound like the most random meal...however if you are strapped for cash this holiday (I feel ya) and looking for a fast, healthy, meal that your kiddos even husband will eat...then look no further! This meal came from looking in the fridge for inspiration to come to me...to our plates within 30 minutes! It was very tasty.

After I explained to my husband my idea for dinner...he gave me the nose wrinkle! Yuck! Well I am happy to say that after the first bite (because he's a trooper) He said..."This is really good!" My husband can be like a kid and if he doesn't like something he'll push it around his plate and he won't finish the meal...this was gone with no leftovers! This equals a happy mom!

Cheesy Cauliflower Quinoa

1 head of cauliflower, chopped
1 1/2 c uncooked quinoa
2 c vegetable broth
1/2 c cheese of any kind, I prefer white cheeses (you can add more if you'd like it really cheesy)
1 tsp nutmeg
1 tsp italian seasoning
dash of parsley 

Add cauliflower and Quinoa to a large pot*. Add broth with 2 cups of water. Bring to a boil, reduce heat to a simmer and cover with lid until liquid is absorbed. Add, shredded cheese to pot, mix until melted. Mix in seasonings and top with parsley! Serve immediately. Enjoy!

* if you like more firm cauliflower, add it after you bring it to a boil and reduce to a simmer



Tuesday, December 3, 2013

Thanksgiving Left Over Round-Up


Thanksgiving is my favorite meal! I love mashed potatoes and gravy...oh it is my #1 comfort food! I love it all, the veggies, the turkey, the pie! Yes, one day a  year I indulge in it all. I do however have a rule to keep myself in check, I keep it to a holiday season of 1/2! I have a serving of just about everything, but I half it. I don't have full piece of pie, I cut a piece in half.

The next best thing about Thanksgiving is the leftovers. Are you like me though...I can only eat so many Turkey Sandwiches! I like variety and I love to use my mashed potatoes again :)

I wanted to share with you two
of my favorite Post Thanksgiving leftover recipes the greatest part about these recipes is they all Freeze! There is no rule that you have to indulge in all your leftovers in the same week! That could do some damage if you are trying to reach some health goals especially weight loss. My opinion on the actual dinner it is OK to keep it and use it in these meals...now my opinion on the pies...I personally don't keep them I love them for the Thanksgiving day and that is all for me. That is up to you if you keep the desserts in your house. I cannot eat that much dessert and stay on track...it's just not how my metabolism works unfortunately.

So the first leftover recipe incorporates ALL the Thanksgiving goodness except the potatoes. The veggies are the ones that I had for my personal dinner, if you had something else I really think just about any veggie would be wonderful, this is probably the easiest casserole ever because everything is cooked and right there ready to be thrown in.

1) Thanksgiving Casserole
2 cups chopped Turkey
1 c leftover stuffing (or whatever you have)
1/2 c chopped green beans
1/2 c chopped carrots
1/2 c leftover gravy

Preheat oven to 350 degrees. Place a layer of vegetables on the bottom of dish, add layer of turkey, add a layer of stuffing then cover stuffing with a layer of gravy. Repeat until all is used. Cover with foil and bake 25-30 minutes until gravy is bubbly. Enjoy

My next favorite use of that leftover turkey, is turkey chowder. Traditionally I've done a Turkey Noodle soup, but lately I've been loving the chowder and this is no exception. It is a light chowder that really is a great way to use up that cooked turkey. If you don't want it right away throw it in a container or bag and freeze it for another day! 

2) Healthy Turkey Chowder

1 1/2 c chopped turkey
1/2 onion chopped
1 baking potato cubed
1 c frozen corn
1 c frozen peas and carrots 
1/2 tsp red pepper flakes
1 tsp chili powder
1/2 T basil
thyme and rosemary to taste
4 c vegetable or chicken stock
2 c skim milk

Add all ingredients except milk to pot. Bring to a boil, cover and reduce heat to a simmer. Simmer until potatoes are cooked. Add milk and simmer another 2 minutes. Serve immediately. Great with leftover dinner rolls and salad!




Thursday, November 21, 2013

Spicy!!!!




Oh man I had such a spicy craving tonight...and I DON'T EVEN LIKE SPICY FOOD! Weird! I told Derek I was having Pregnant Lady cravings...and no I'm not Pregnant I just really wanted food with a kick! 

I take back what I said...I do enjoy a spicy flavor I love southwest salads! So I decided as one of my sides tonight I would have a southwest Quinoa salad, I will admit I was not a fan of the dressing on the salad, I was alone in that...my husband loved it he said it was very flavorful. I think I would enjoy having just lime juice sprinkled over the top! But try it out and see what you think!

My husband was thrilled, he is such a spicy food fan, he actually says I'm bland in my tastes. Which may be true! He couldn't stop himself! That is the goal in my mind! 

Probably the most exciting moment tonight was when my two year old tried the roasted asparagus and said "Mom, this tastes good!" He munched that stuff down! I was so happy. 

If you are ready for some food with a kick that is clean and healthy then this is the meal for you!

Sweet and Spicy Chicken

 1 pound Chicken Breast
2 T cajun seasoning
3 T honey
1/2 T coconut sugar (or brown sugar)
1/2 C salsa

Add chicken to the crock pot. Add remaining ingredients over the top of chicken. Cook on high for 2 hours. Stir after 2 hours to make sure it is all coated. Reduce heat to low and cook for another 4 hours. Enjoy!

South West Quinoa Salad
1/2 red onion
1/2 red bell pepper
2 cloves garlic, minced
1 C corn
1 can black beans
1 C uncooked quinoa

Add uncooked quinoa to 2 cups of water. Cook until water is absorbed. Meanwhile, add 1 T olive oil to a skillet. Add red pepper, onion, and garlic. Saute until slightly tender. Add corn and black beans. Cook over low for 3 minutes. Add quinoa and cook another 3 minutes. Add dressing to skillet and absorb flavors together for about 2 minutes! Enjoy

Southwest Dressing
Juice from 2 limes
2 T olive oil
2 T chili powder
1 T cumin
2 T red wine vinegar
1 1/2 tsp onion powder (optional)
Combine all ingredients well.

*Tomorrow I'm going to be doing a post on healthy snacks that are sure to help you in workout recovery as well as helping you stay on track this holiday season! *

Monday, November 11, 2013

Chicken Lentil Soup


Fall is here and soups comfort my soul! I had a friend who asked for a soup that used lentils. I love lentils, and I love lentil soup...some though find lentils an acquired taste. I admit if you don't season things good when using lentils they can be quite bland.

This soup is chuck full of stuff! It's hearty, healthy and perfect for a chilly day. I felt mine had a good flavor, a good consistency. However my basil kind of spilled into the soup so I had a little too much basil. I'll put the correct amount though- hopefully you don't have the same problem! Also, this soup is so easily turned vegan/vegetarian...just leave out the chicken. What other soups do you like? Do you prefer really hearty soups with lots of textures, or do you prefer a really smooth soup texture?

Chicken Lentil Soup
6 cups vegetable broth
4 small potatoes, cubed
1 1/4 C lentils
1 cup cooked quinoa
2 T basil
1 T garlic, minced
 salt and pepper to taste
dash of red pepper flakes
1 1/2 cup cubed cooked chicken

Add broth to a large pot. Add cubed potatoes with salt, pepper and red pepper flakes. Bring to a boil. Reduce heat to simmer and simmer for 5 minutes covered. Add lentils, quinoa, basil, and garlic. Simmer for 10 minutes until potatoes are tender. 
This is optional- I put half of the soup into the blender and blended it. Then poured it back into the pot. You don't have to do that if you don't like that consistency. 
Add cubed chicken and cover and simmer together for another 5 minutes!

Remove from heat and serve! Enjoy

Sunday, November 10, 2013

Apple Cinnamon Pancakes w/ Apple Cider syrup

First off I need to apologize straight out for the wonderful picture quality-bleh. Unfortunately I think my phone is crapping out :(


Anyways, today has been a lazy day, low energy. My little babe has been only giving me 3 hours of sleep a night ALL WEEK! We're actually going to a foot zoner tomorrow...people swear by foot zoning. I've never done it, but a friend of mine told me it really helped her baby with tummy issues. I kind of feel like we're going to witch doctor...but I'm curious to see how it works? Has anyone been or does anyone do foot zoning? It has peaked my interest.

So for Sundays I like to try and to the traditional larger meals, but not today. Today we did pancakes! And they had such a fun fall taste that I had to share them. We decided on Apple Cinnamon Pancakes tonight and they are keepers. Awhile ago we decided that to save money, but also to eat less processed we would make our own pancake mix. I'm so glad we did, we have so much more variety and they turn out perfect almost every time...there are those times of course when perfection can't be reached :) The syrup is fast and easy and almost homemade :) You'll see the cheat in the recipe!

These are fast, easy, and clean! The kids devour them and I don't spend two hours in the kitchen! I have to say I'm not a good flipper when it comes to pancakes, but luckily they still taste good :)

Apple Cinnamon Pancakes

1 1/2 C whole wheat flour
3 1/2 tsp Baking Powder
1 tsp sugar (optional)
1 tsp salt
2 T cinnamon
1/4 C apple juice
1 C almond milk
1 egg
5-6 T applesauce

Heat skillet over medium. Whisk together dry ingredients. Add apple juice, mix, add milk and mix well. Add egg and mix well. Add Applesauce. Mix all ingredients well. Pour 1/4 cup batter into the skillet at a time. When batter begins to bubble flip pancake! When both sides are golden brown they are done!

Apple Cider Syrup
1 C apple Juice
1 C Agave
1 tsp lemon juice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 c brown sugar (optional)

In a small saucepan combine all ingredients. Bring to a low boil. Reduce heat and simmer until all ingredients have combined and liquified together about 5 minutes. Stir constantly! Serve warm!

Easy syrup when you use agave right! :)


*BOOK UPDATE*


Okay since I have a few new visitors since our KSL segment, I wanted to do a little post about the book and what our plans are. We are currently working on getting a hard copy published through Amazon's publishing company. Right now we are in a contract with Amazon that for 90 days it needs to be exclusively and Amazon product, however they will let us do a hard copy through them. I know not everyone owns a Kindle so we feel this will be a great option for those looking for a different way to get the book. Thank you again to ALL OF YOU for your support we feel so very blessed and love that so many people are looking for a way to feed themselves and their families better! You can do it!


Tuesday, October 29, 2013

Lite Ham and Cheese Skillet




Oh my today was comfort food day!!! I have a weakness and it's pasta! I try to avoid pasta as much as I can although it is my achilles heel, I have a difficult time losing weight when I eat too many breads and pastas...like a lot of people. But tonight screamed comfort food! It's cold and wet and winter is creeping it's frosty head around the corner. 

I wanted to take an old recipe that I had that definetly added to the waist line and simply Lighten it up! Well I can honestly say I like...rephrase...LOVE the new version better than my heavy, fattening first version. 

I used almond milk with a can of evaporated milk in place of half a stick of butter and cow's milk. I have to say the almond milk gave it such a pleasent nutty flavor that even my picky husband was raving about it. He asked me three times tonight if he had thanked me for dinner...either he is losing his memory and I should worry....or he really liked it. 

You can make this vegetarian by leaving the ham cubes out, which also would lighten it up even more...I added them...and I liked it! The next best thing is this is soooo easy to make! It took me 25 minutes start to finish. And it can be a one dish dinner!

One of my littles has reversed her taste for broccoli...once she loved the stuff...now she turns up her nose when she smells it steaming. So what have I been serving lately...broccoli. If you have bought and read my ebook you know that I mention that kids sometimes take 20+ times to realize they like a healthy food- and even sometimes they may change their mind. The important thing is is that you keep trying, keep serving it and don't give up, so this is the reason I added broccoli, you could add any veggie you would like and I'm sure it would be delightful. I used 100% whole grain rotini. This is something you need to watch out for- make sure your pasta boxes say 100% whole grain...even though it says wheat pasta the majority of the time it will say 51% whole wheat or whole grain...tricky. 



If you are ready for comfort food, that I would consider not completely 100% healthy, but still a much lighter healthier version...then you are in for a treat with this recipe~

Lite Ham and Cheese Skillet

1 Box Ronzoni Healthy Harvest Rotini
1 c cubed ham
1/2 cup shredded cheese
1 cup Almond milk
1 can evaporated milk
2 cups of chopped broccoli crowns

In large pot cook pasta to al dente. Meanwhile, in a medium sauce pot heat almond milk, evaporated milk, ham, and broccoli over med heat. Stir often to avoid burning the milk. When pasta is al dente drain and place into a skillet. Pour milk mixture over the pasta and continue to heat over med-low until sauce begins to thicken, add cheese and stir into pasta. Cook for another five minutes or until the sauce is very thick and creamy! Serve with a nice salad! Enjoy!

Friday, October 18, 2013

Vanilla Berry Recovery Shake



Hello Everyone! Happy Friday! Since making the commitment to really focus and lose my baby pounds I have been finding so many great ;ways to succeed. As of now I've lost 25 pounds in 3 1/2 months! As I posted earlier I've been using the Beach Body products since becoming a coach I've been motivated to really push the workouts, eat clean, and I've been loving the Shakeology Shakes that come with it. I made this recovery workout shake using the vanilla Shakeology...and I'm in love!

I want to kind of explain what is in Shakeology. It is not just random ingredients that you don't even know what they are, it contains whole ingredients like Flax, Chia, Quinoa even Spinach! This is how you get a power house of health in one glass- not to mention a great protein shake made from whole, healthy proteins. I love this, my kids love it....all this equals happiness and seeing some great results! Here is the simplest, whole protein shake you'll try :)

Vanilla Berry Recovery Shake
1 C frozen mixed berries
1 C almond milk
1 T greek yogurt
1 scoop Vanilla Shakeology

Place all ingredients in blender and blend until smooth

This is such a nutrition packed shake, that my kids just devour it. The shakeology mix contains spinach, flax and chia seeds, quinoa, and tons of other whole natural ingredients. I love it! It saves me money by combining all those whole, natural ingredients that I love into one mix. Enjoy!

Here is a link to learn more about Shakeology

Saturday, September 28, 2013

Another piece to the success puzzle!

I am so excited to share this post with everyone! I wanted to share some products that have been so helpful for me in my life and my journey to a healthier life! I have used beachbody products! I love them. Turbo Jam has been my usual work out product. I love the way the workout flys by because it is so fun, it also tones your whole body at the same time! My brother-in-law loves P90X! These products are great. Recently I was able to try their meal replacement shake, shakeology, it was delicious and all natural (which I love). I have recently taken the opportunity to distribute these products because I can honestly say I love them and they work! I challenge everyone to take advantage of this opportunity to take control of your health! There are so many great programs for anyone at any fitness level, even if you think you don't have time to work out they have programs that take 10 minutes all the way to an hour!

Take the time to pick your program, you won't regret it!

www.beachbodycoach.com/EMCHILDS08



If you are interested in a way to earn extra income by promoting these products don't hesitate to contact me

emilymchilds@gmail.com

Tuesday, July 30, 2013

Summer Vegetable Quinoa Salad






I am so addicted to Quinoa lately, it is so easy and so nutritious. I have gotten serious lately about my baby pounds shedding...my progress was a little slower than I had wanted, I probably wasn't eating as well as I should though. So this week I have really gotten it in gear and have really been feeling wonderful. It's amazing how much revolves around what we put into our bodies. I was having intense tension headaches, they have left already and it's only been two days. I feel that my mood is better, which my little people enjoy, bear mom is not appealing. I also feel I have more energy which is priceless for me right now with my sweet little guy graciously waking me up in the middle of the night...and trust me this kid likes to play at night...it takes a good hour to an hour and a half to get that pumpkin snoozing again. 
Anyways on to the food. I saw this recipe here and it sounded delightful to me. Well the finished product did not disappoint and do you know the coolest thing ever...my kids devoured it! Seriously I watched my two year old son for the first time ever just stuff a piece of zucchini in his mouth without even blinking...and it stayed in his mouth! No spitting it back out...the only problem with this is I didn't make enough! Seriously even my husband said "Go ahead and make this again it's really good"
I hate the texture of peppers but even I ate every bite including the peppers. This is full of delicious bright vegetables and full of flavor. I hope you whip this up as the meal or as the side. your family will love it!


Summer Vegetable Quinoa Salad
1 cup Quinoa
1 zucchini
1/2 c shredded carrot (I used a full size carrot and grated it myself so it was very fine)
1 yellow pepper
3 green onions, chopped
1/2 cup slivered almonds
2 cloves garlic, minced
1 T olive oil
dash of red pepper flakes
half a lime
Cook quinoa in 2 cups of water. Meanwhile heat oil in skillet, add peppers, onions, carrot, and garlic. Cook over med-low heat until tender, add zucchini, almonds and red pepper flakes. Continue to cook until zucchini is tender. When Quinoa is cooked add quinoa to skillet to combine flavors. Right before you serve it squeeze lime juice over the top to give the flavors some kick! Enjoy!



Monday, July 15, 2013

Ham Fried Quinoa

I don't know about all of you, but I am all about fast meals that area good for you. Since our little babe joined our family I'm finding less and less free time to really sit and prepare this wonderful masterpiece that includes all the food groups in perfect quantities and delicious flavors...that is not reality.

So quick weeknight meals that have a lot of nutrition are what I'm about at this point in my life. Maybe I'll be able to do that well thought out process again in a few years, but as of right now a full of energy four year old, a mischevious two year old, and a needy newborn claim my time and hands.

I saw a recipe for chicken fried quinoa here and I decided to make my own spin on things to fit my tastes and what my family likes.

I love broccoli. I usually like to use the peas also in asian style meals, however I made this for my mom also who is deathly allergic to peas... random I know...anyways I loved how the use of broccoli as the main veggie turned out. I also used the cubed ham for speed and ease at this point, you can use any meat really or go totally meatless it's really what you like. I am obsessed with quinoa and it's many uses and nutrition that it brings. I'd take this ham fried quinoa over ham fried rice any day!!! Enjoy

P.S. I fed the baby while the rest of the family ate this, it was totally gone before I could get a picture of the final result....what does that tell you :)


Ham Fried Quinoa

1 cup uncooked Quinoa
1 cup broccoli slaw
1 bunch chopped broccoli
1/2 bag cubed ham
3 T low sodium soy sauce- divided
1 cup water

Add quinoa to pot with two cups of water. Cover and cook for about 15 minutes until most liquid is gone and quinoa is tender. Meanwhile, add water, broccoli and broccoli slaw to large skillet. Cover and let simmer and steam over med-low heat for 5-7 minutes. Add cubed ham and 1 1/2 T soy sauce. Cover and continue to simmer and steam. When quinoa is done add quinoa to the skillet with remaining soy sauce. Uncover and heat together in the skillet for another 5 minutes or until all liquid has been absorbed and vegetables are tender. Serve hot! Enjoy





Other add ins

an egg scrambled
chicken
peas
carrots
onion
green onion
peppers


Sunday, June 30, 2013

Creamy Peach Smoothie







Summer is in full force! Can we say HEAT WAVE! It seriously is so hot, which is why I love, love, love to whip up something to cool me off. Unfortunately most cool treats are high in processed sugars and calories. So how to we combat this....SMOOTHIE!!!

I love fresh peach it is so perfect in the summer with it's smooth flavor. I designed this smoothie to go along with my plan to lose the baby weight. I loved the result and so did my little people, they thought they were getting quite the treat.

The wonderful thing about the creamy peach smoothie is it is so simple and has very little ingredients to it.

If you want a wonderful, smooth, creamy, guiltless treat to survive this heat wave this is it. This smoothie would be the perfect smoothie pop for the kids...or you!

Creamy Peach Smoothie

1 chopped fresh peach
2 bananas
1 T greek yogurt
1 tsp honey or stevia
1/8-1/4 cup almond milk (depending on how you thick you like it)
a large handful of ice

Add peach to the blender, then a layer of ice, add bananas, then another layer of ice, add remaining ingredients. Blend until smooth. At least 90 seconds. Enjoy frozen as a popsicle or just drink the smooth, cool smoothie!

What are your favorite summer tricky treats?

Tuesday, June 18, 2013

Welcome Back Green Smoothie



Hello All



I hope you forgive me for my looooong absence. We welcomed our third baby just a few weeks ago. I had a tough pregnancy so I decided I needed to cut something back so I could function and take care of my other two little people so I took a break from the blog!

But- our third little is here! He is an angel and I am excited to be back to inventing some fun healthy food. 

I have had some thoughts as I've been continuing to do research on what I believe is the healthiest way to eat. I have thought about this a lot in these last few weeks especially as I've been concocting my plan of attack on how to drop the baby poundage. 

I continue to believe that an 80%-90% plant based diet is the healthiest. These are nature's foods for our bodies. They are chuck full of so many nutrients and low calories so we can eat our fill without counting calories (which is totally exhausting in my opinion!) I, however, believe that having small amounts of animal products is not going to kill us. I feel fine giving my little people eggs, yogurt, and lean meats. We continue to cut out red meat it tastes disgusting to me at this point unless it's a good old home cooked hamburger at a fourth of July barbecue...am I right people, there isn't much better :). 
We don't eat a lot of pork either. We stick to lean poultry. 

However I feel most protein should come from plant products and grains for example:

Black Beans
Quinoa
Broccoli
Nuts and Legumes

So many people worry about the fat content in nuts, just remember that you are putting healthy fats into your body. Instead of worrying about fat count...worry about types of fat! Now do I suggest grabbing a spoon and eating half a jar of peanut butter, no. However a handful of almonds or a spoon of peanut butter is a great way to get some protein and healthy fats into your system. 

So my plan of attack for weight loss (I invite anyone to join in this plan with me and we can all give each other suggestions and help each other...support is key)

I begin my day with a huge Green Smoothie! (I am nursing so I do need more calories so I also might add some peanut butter or oatmeal with my smoothie)

For lunch I stick to plants, a large salad with beans and nuts on top and low fat/low cal dressing

Then for dinner I have been preparing the lean meats with fruits and veggies for the whole family to eat. 

So far I've been losing healthy weight loss and I'm on my third week post baby, I've been dropping about 2-2.5 pounds a week (well not counting the huge amount of water weight) and I have to report I truly feel that this style of eating is helping me function when I am seriously sleep deprived and have two wild munchkins to entertain all day on top of baby! 

So anyways I wanted to post a yummy green smoothie recipe that is chuck full of goodness, but low fat! This green smoothie by the way is not green...it doesn't have to be green to be considered a green smoothie, most of mine turn a disgusting brown color!

Energy Lovin' Green Smoothie

3 HUGE handfuls of spinach, kale or collard greens (or all of them)
1 cup frozen berries
1 1/2 Banana
1/2 apple, chopped
Water 

Add spinach to blender. Add water to help blend spinach. Blend until pureed, about 90 seconds. Add banana, then berries, then chopped apple. Blend until completely incorporated and smooth. About another 90 seconds. Serve chilled! This has incredible amounts of fiber and nutrients to help you get through your morning! I pour mine in a bottle and carry it with  me, for my nearly hands off breakfast! Good with kids!

Enjoy

What are your favorite healthy breakfast recipes? What is your plan of attack for getting your ideal body weight?