What We Are Eating This Week (12/7/15-12/13/15)

I'm back!  I carved out some time last night to meal plan for the week, so I decided to share what we will be eating.  Hopefully it'll help you plan your week as well.  I've found that healthy eating doesn't happen without a plan.  Often the junk is the easy stuff to grab without thinking, so you need to know what you are eating ahead of time so you can make the right choices.


Hearty Beef and Butternut Squash Stew
This is one from the 21 Day Fix Extreme cookbook and I never tried it when I did the program.  I'm looking forward to cooking it!


Thai Wild Rice Salad with Seared Salmon
This looks awesome.  So pretty and full of flavor!  My favorite salmon dishes usually have asian flavors.


Easy Pesto Chicken Bake
I've made this a few times.  It's SUPER easy and really flavorful.  I'm going to serve it on top of spaghetti squash.


Slow Cooker Honey Garlic Chicken
Meat, veggies, and carbs in one pot?  Yes please!  This looks so good and so easy.  I love crockpot meals.

Homemade Wheat Tortillas

This recipe is just so good. I can't make it too often or I would go way overboard on carbs. It's hard to eat just one or two! I love this recipe because the ingredients are things everyone has on hand and the tortillas are so much better than store bought, and they are preservative-free! I've experimented with a few variations and this one is the best. Give 'em a roll!

Homemade Wheat Tortillas

3 cups flour (I use 2 cups white whole wheat and 1 cup all purpose)
1 cup warm water
1/3 cup melted coconut oil
1 heaping tsp salt

1. Combine all ingredients and kneed until well combined.
2. Preheat two nonstick skillets over medium heat. (So you can cook two at once)
3. Divide dough into 12 equally sized balls.
4. Roll them out as you cook them. Cook approximately 2 minutes per side, until slightly blistered.
5. Pile into a tea towel to keep warm until dinner.

These keep well in the fridge if you have any leftovers!

Easy Baked Fish

I am always looking for new, easy and flavorful ways to cool fish. I like it a lo and I know it's very healthy, but sometimes it can be bland or dry. 

This recipe is an easy way to cook veggies and fish together. Plus with a foil packet, you won't have many dirty dishes! The foul packet keeps the fish super moist. I actually used frozen salmon that wasn't thawed and it worked very well!

Easy Baked Fish

Serves 4

4 fillets of fish (I used salmon)

1/2 cup orange juice

1 lb green beans

1/4 cup slivered almonds

1. About 15 minutes before dinner, marinate the fish in the orange juice. 

2. Preheat the oven to 400 degrees. 

3. Wash and prep green beans by cutting off the ends. 

4. Lay out 4 pieces of foil, each about 12 inches long. 

5. Portion out the green beans on each piece of foil and drizzle with olive oil, salt and pepper. Add the salmon fillet on top and pour a small amount of orange juice in the packet.

6. Fold up each packet tightly and place on a cookie sheet in the oven. 

7. Bake about 20-30 minutes, until fish flakes easily with a fork. 

What We are Eating This Week (9/21-9/27)

It's been awhile since I've posted our weekly meal plan but I wanted to do it this week so I can make sure I use what I have on hand and make some of the things I've been wanting to make.  Most of the recipes I'm making are from the Fixate Cookbook.  If you don't have it yet and want one, get it here!  For the things that aren't from Fixate, I won't be following recipes, just going with my gut :). I put a little explanation on each meal to walk you through how I'm going to do it.

Bison Burgers with Roasted Fingerling Potatoes and Zucchini Bake

For the bison burgers, I'm going to mix the meat with some dijon mustard, and egg, and some spices.  I'll serve the burgers on a piece of toasted Ezekiel bread.  I'll roast the potatoes at 425 with olive oil and spices until cooked and the Zucchini Bake (pictured below) is from Fixate.

Beef and Broccoli with Cauliflower Rice
For this one, I'll saute the beef and broccoli with Braggs liquid aminos and the make the cauliflower rice.

Citrus Mahi Mahi and Roasted Acorn Squash from Fixate
I'm going to marinate the mahi in orange juice, honey, and soy sauce and then bake it at 350 until cooked through.  The squash recipe (pictured below) is from Fixate.

Crockpot Habanero Cilantro Pork Loin with Sweet Potatoes and Green Beans
This is a super easy recipe.  I use a 3 lb pork loin, cover it with store bought clean salsa, and cook it until it falls apart.  I'll bake the sweet potatoes and mash them with coconut oil and cinnamon and then roast the green beans at 425 with olive oil and seasonings.

Spaghetti with whole wheat noodles and clean tomato sauce, side salad
We all know how to make spaghetti :)

Chicken Parmesan and Roasted Veggies
The chicken parmesan is from Fixate.  I'll roast whatever veggies I have on hand at 425 with olive oil and grill seasoning.

Healthier Rice and Beans

My husband is Mexican and naturally, he loves rice and beans. My kids do too! Traditional Mexican rice and refried beans are not the heathiest options on a daily basis, but I've found a substitute that is Gonzalo-approved!

Pinto Beans and Rice 
(from the Ultimate Reset)

1 can pinto beans, with liquid
2 cups cooked brown rice
2 tsps extra virgin olive oil
2 tsps paprika
1/4 tsp ground cumin
1/2 tsp ground coriander
2 tsps Braggs Liquid Aminos

Heat beans in a medium saucepan over medium heat for 3-5 minutes, or until hot. Drain. Add reminding ingredients and mix well. Gently fold in warm cooked rice.

Pecan Pie Shakeology

Here is a delicious recipe to try if you've got vanilla Shakeology.

Kale and Bacon Stuffed Sweet Potatoes

This recipe was inspired by one I saw on 100 Days of Real Food that used regular potatoes.  I figured I could make it a little healthier and we were happy with the result!  This was very easy and filling.

Kale and Bacon Stuffed Sweet Potatoes
serves 4

4 medium sized sweet potatoes
1 bunch of kale
2 shallots
1 package of nitrate free bacon
1/2 cup plain greek yogurt

Bake sweet potatoes in a 425 degree oven for about 45 minutes, or until tender.  Set aside to cool.

Cook bacon in a skillet and set aside.  While bacon is cooking, wash and chop the kale and finely slice the shallots.  Drain all but 1 tablespoon of the bacon fat and reduce the heat to medium. Add the shallots and then the kale.  Cook together until kale is wilted and shallots are soft, about 5-8 minutes.  I added a splash of vegetable stock to deglaze the pan, but you could also use a little water to help steam the kale. Turn off the heat.

Once the potatoes are cool enough to handle, cut them in half and add the insides to the skillet with the kale and shallots.  Make sure the sweet potatoes are mixed well with the kale and then add the greek yogurt.  Crumble in the bacon.  Once everything is combined and heated through, add the mixture back to the potato skins.

Enjoy!