Tag Archives: fall recipes

Clean Chicken Salad

23 Nov

This weekend hubby and I had the pleasure of hosting a baby shower for an awesome couple stationed here with us. I love hosting parties but I always struggle over the menu… I want to make sure it’s food everyone will enjoy but I refuse to give up all of my healthy alternatives. So, of course, we had a baby cake and some desserts but I also made the mini quiche (which were a huge hit) and a healthy fall chicken salad.

Glimpse of the invitations

A Glimpse of the invitations

I’m kicking myself because I took barely any pictures but here’s the recipe…

You’ll need:

  • 3/4 C plain Greek yogurt
  • 1/2 C dried cherries
  • 1/2 C chopped walnuts
  • 1 pear (diced)
  • 2 tbsp lemon juice
  • 1.5 lb shredded chicken (if you buy canned to save time, make sure it’s in water)
  • salt and pepper to taste

Combine all ingredients and enjoy! Serve on it’s own or with whole grain crackers

Do you have a healthy go-to dish for when you entertain? What are some of your favorite party recipes?

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Pumpkin Crazy

2 Oct

It seems life has been even crazier than normal lately. Hubby’s been working longer hours, we’re planning lots of family trips the next couple months and I’ve been trying to make new recipes in the time I do have.

Yesterday’s workout was a combination of my physical therapy exercises and leg exercises at home while I was waiting for the plumber (our garbage disposal was jammed) and today I did the Blogilates DVD and some extra arm exercises.

This past weekend (oops, should have posted by now!) I made pumpkin french toast on a whim. It was so good!

Photo from Classy Cooking

Photo from Classy Cooking

You’ll need:

  • 4-5 eggs, beaten
  • 1/4 C pure pumpkin puree (if you want it really pumpkin-y do 1/2 C)
  • 2 tbsp almond milk
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 tsp cinnamon (more or less to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp all spice
  • 6 pieces whole grain bread- I use Rudi’s Multi-Grain gluten free bread
  1. Whisk together the ingredients (other than the bread) and pour into shallow dish
  2. Dip bread in mixture, leave in a few seconds on each side to soak in the egg mixture
  3. Transfer onto a warm, lightly greased pan or griddle
  4. Flip the pieces while you cook until they are golden brown on both sides

Serve with pure maple syrup and a cup of coffee and enjoy!

Just about Fall

9 Sep

Even though it’s still been around 80 degrees here, the past three days have been rainy and gloomy. It makes me feel like, just maybe, fall really is getting close. Like seemingly most people, fall is my favorite season. I love the football, the colors, and the chill in the air. Plus, hubby tends to be home a little bit more which makes me so happy. While I believe there’s nothing like a Minnesota fall, I’m still looking forward to it out here on the east coast.

Yesterday I had physical therapy and I took my pups on a 2.5 mile walk… sometimes I forget how much harder it is to walk with both of them. To be fair, it’s basically walking with 210 pounds of resistance. My shins and back were definitely feeling the consequences this morning. Sore legs and back meant today was upper body day.

Here’s the workout:

2 sets:

  • 1 min. push-ups
  • 1 min. ball toss, sit ups

3 sets:

  • 12 hanging leg raises
  • 12 TRX rows

3 sets;

  • 1 min bicep curls
  • 1 min cable tricep push-downs

2 sets:

  • 12 tricep dips
  • 12 lat pull-downs

I finished with physical therapy exercises and stretches to try and get my back to calm down. Thank goodness for ibuprofen and heating pads.

ST 9

Then I gave in to this fall feeling and bought my first pumpkin spice latte of the season… I bought it iced and turned it into my post-workout protein shake (added in 1/2 a frozen banana and a scoop of vanilla protein and blended it up). While it was tasty I’m really excited to try some of these healthier options for pumpkin recipes.

FitFluential Pumpkin Recipes

FitFluential Pumpkin

Fall Pear and Pork Recipe

9 Oct

I realize it’s been a long time since posting any recipes… sorry about that! Tonight I wanted to make something “fall-ish” for dinner; I already had pork thawed out and didn’t want to have to go to the store. The result? Red Wine and Pear Pork.

You’ll need:

  • Pork Loin
  • 1/2 C Red Wine (I just used Apothic Red)
  • 1 large pear
  • 1/2 C- 1 C onion
  • 3/4 C water
  • 3 tbsp red wine vinegar
  • 3 tbsp honey
  • 2 tbsp ground ginger
  • 1 tbsp rosemary
  • salt and pepper to taste
  • olive oil
  1. Mix together vinegar and honey
  2. Dip pork in mixture and place in skillet with 1 tbsp olive oil
  3. Sprinkle salt and pepper on both sides of pork (to taste), allow to sit at room temp. while you prepare the sauce
  4. Add wine, water, and spices to remaining vinegar/honey
  5. Chop onion and pear and add into sauce
  6. Cook pork on medium-high heat, approx 3-5 min/side
  7. Pour pear/wine sauce into sauce pan and bring to a vigorous boil while the pork cooks
  8. Once the pork has been seared on each side, add the sauce into the skillet
  9. Simmer another 5 min or until pork is cooked
I forgot to take a picture but this is a similar recipe

I forgot to take a picture but this is a similar recipe

Apple Spiced Pork

11 Oct

Yesterday I got side-tracked by the inspiring bloggers post so today I’m writing about the spiced apple pork from Tuesday night. First of all, it’s delicious.

Here’s the original link: http://www.myrecipes.com/recipe/spiced-pork-tenderloin-with-sauted-apples-10000002012820/

Here’s what I did:

  • pinch of salt
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pork tenderloin- center cut/lean cut (cut into strips)
  • Canola oil cooking spray
  • 1 tablespoon butter
  • 1 1/2 thinly sliced unpeeled Gala apples (I think I used basically 2 medium apples)
  • 1/3 cup thinly sliced shallots
  • 1/3 cup apple cider
  • 1 teaspoon fresh thyme leaves
  1.  Heat a large skillet over medium-high heat. Combine first 5 ingredients; coat pork. Coat pan with cooking spray. Add pork to pan; cook pork until almost done (about 3-5 min/side).
  2. In second pan, melt butter and swirl to coat. Add apple slices, shallots, and thyme; sauté until apple starts to brown. Add apple cider and pork to pan. Lower the heat and cook until pork is done, stirring occasionally so apples don’t burn

Plus, here’s my workout from today:

PT lunges and deep squats (all just slow, controlled, trying to stretch my range of motion)

1 min balancing/foot

Then…

15 bicep curls

15 skull crushers

20 lateral shoulder raises

20 slow crunches (2 counts up, 2 counts down)

*3 sets

20 Resistance Band Rows

15 chest presses

20 oblique crunches/side (on the last set I did Russian Twists instead)

*3 sets

Finished up with some fine muscle drills from physical therapy and am now icing… had to stay at home so I wasn’t tempted to push farther than I should. I’ve said it before: I’m not used to being this good after an injury. It’s frustrating feeling held back but trying to remind myself (and have friends remind me…) that I’d much rather be able to dance at the wedding and hike on the honeymoon than get a 20 min bike/cardio in today.
Turkey Chili tonight! One of my favorite fall recipes 🙂 What are some of your favorite clean recipes for cold weather?

Protein Cinnamon Bread

9 Oct

Fall is here!! So tonight I made a protein cinnamon swirl bread and an apple pork tenderloin… yum! I’ll post the tenderloin tomorrow but for now…

Jamie Eason Cinnamon Swirl Bread: http://www.heandsheeatclean.com/2012/06/clean-eat-recipe-jamie-easons-cinnamon.html

For once I followed the recipe pretty closely, I’ll bold the things I changed.

Here’s what you’ll need:

Almond milk

Cinnamon

Low fat Organic Vanilla Yogurt

Apple Baby Food (or just natural apple sauce)

Vanilla Whey Protein

Oat Flour (**I use a gluten free blend; Namaste Perfect Blend is my favorite for baking)

Truvia and Splenda (I used the Splenda in the batter and the Truvia to top… but mainly because I’m trying to get rid of my Splenda, I prefer Truvia)

Egg whites

1. Preheat oven to 350 degrees.
2. Mix the following ingredients together in a small bowl & set aside:
– 1/3 cup Truvia
– 2 tsp cinnamon
3. Mix the following ingredients together in a large bowl:
– 1 1/2 cups of Gluten Free Flour
1.5 scoops vanilla whey protein
1 tsp baking powder
pinch of salt
– 1/2 cup Splenda
4. Mix the following ingredients together in a small bowl:
– 2 egg whites
– 1 cup unsweetened almond milk
– 1/3 cup or 4 oz of apple baby food
– 1/4 cup low fat organic vanilla yogurt

**I’ve never understood why you mix things in 2 different bowls. I mixed the dry ingredients and then added in the wet ingredients and mixed it all together again.
5. Spray 8X8 dish with canola oil spray.
6. Pour a shallow layer of batter into the dish .
7. Sprinkle heavily with half of the cinnamon/sugar mixture (from step 1).
8. Repeat with the remaining batter & add the remaining cinnamon/sugar mixture on top.
9. Draw a knife through the batter to marble **make sure to do this, I didn’t for the last layer and had a bit of a sugar crust on top, still delicious but not as pretty

10. Bake for 25-28 minutes

*My dad had a piece and really liked it too. Might not look like much in the picture (I need to get better at that) but,  it’s so good!