It’s been a while since I have gone beast mode in the kitchen, but when I do, it’s like food for days. 🙂 It’s too early for me to be in the “nesting” mode, but that’s what it felt like in the kitchen today. I just wanted to keep baking and cooking. I even did the dishes as I finished with them?!?! I guess it doesn’t hurt that today was another snow day stuck indoors!
There is something so relaxing and relieving about having meals && snacks prepared for the beginning of the week, especially since becoming pregnant. If it’s not prepared on a Sunday, then it usually never is. I’m hoping this helps me get different nutrients in my body for the growing babe. ❤
I’ve been buying these organic oatmeal//PB bars for quite some time now, but have really been keying into the ingredient labels since becoming pregnant, and have kind of gone mad with not wanting to eat certain things. So it only makes sense that I find homemade replacements for the things I love.
Oatmeal and flax are one of the top food items to eat when pregnant, but really to eat for anyone wanting to live a healthier lifestyle. I’ve made these before and the recipe is so easy to tweak to make it however you like.
1 cup rolled oats
1/3 cup of raw honey
1/4 cup of flaxseed (ground)
1/2 cup of PB or any other variation
1/2 cup of dark chocolate chips
Mix all ingredients together (it will be sticky). Roll out balls to desired size. I usually make mine about the size of a teaspoon or slightly bigger. Place in a tupperware container and let set for at least an hour in the freezer or fridge. They should be stored in either place as well.
Half of my Sunday concoctions involve whatever I have in the fridge, that needs to be used before it goes bad. Chicken sausage and Spinach were on the list of items. Since conceiving, I’ve also been told to eat beans like they are going out of style.
I found this recipe on Pinterest, and tweaked it to fit what I had, and what I like. It’s best described as a soup meets, not really a soup. 🙂 The actual recipe can be found here: itsmysideoflife
3/4 lb of chicken sausage (I use al fresco brand)
2 cups of chicken broth
2 cloves of garlic
1 tbsp oil
2 cups of beans of your choice
1 cup of tomatoes diced
6 cups of spinach
Salt and pepper to taste
Cook sausage in skillet to brown. In a medium saucepan, heat chicken broth and garlic to a simmer, over medium heat. Add oil and beans. Stir in tomatoes and beans. Cook until beans are tender. Then add spinach just until they wilt.
I LOVE everything about quiche. I could have it everyday! 🙂 I had some broccoli to use up and everything is delicious when covered with cheese.
1/2 cup of broccoli chopped and cooked
1/2 cup of onions chopped and cookied
1 clove of garlic
1 cup of lowfat cottage cheese
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 375 and grease pie plate. Cook broccoli and onions in a pan with a splash of oil. When onions are translucent add in garlic. Remove from heat. In a bowl, mix together eggs, cottage cheese, and cheddar. Add in broccoli mixture and season to taste. Pour into pie plate and cook for 40 minutes.
Last but not least, is some yummy fresh bread. It’s great as a snack or with breakfast. I also found this recipe on pinterest. The original recipe can be found here: amyshealthybaking
2 cups of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp coconut oil
1 1/2 tsp vanilla extract
2 egg whites
2 medium mashed bananas
1/4 cup plain Greek yogurt
3 tbsp honey
1/2 non fat milk
1/2 cup fresh strawberries, diced
1/2 cup fresh blueberries
Preheat the oven to 350°F, and lightly coat a 9”x5” loaf pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated. Gently fold in the strawberries and blueberries.
Spread the batter into the prepared pan. Bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
There you have it! Happy baking//cooking! 🙂 And because I did get outside for like a split second, here’s some snow//yoga//&& sunshine!