• Feeds

holiday brussels sprouts

Despite daylight savings and it being lighter earlier in the mornings, I seem to be having more trouble waking up!  Maybe it’s my body telling me I need more sleep?  Maybe it’s because I’m not sleeping well at night?  Who knows!

What I did know yesterday morning, was that I wanted a smoothie for breakfast.  Are you surprised?! 🙂

Mango Smoothie

  • 1 cup greek yogurt
  • 1 cup frozen mango
  • 1 scoop Sunwarrior vanilla protein powder
  • 2 tbsp pepitas
  • 3/4 cup milk

Mix it all up and enjoy!

Mid-morning, I was hungry for a snack, so I opened up a new bar I found at Trader Joe’s:

A Pure Bar

It was a bit chunkier than a Larabar, but had a similar texture.  And, a great ingredient list!

For lunch, I heated up an Amy’s Burrito.  There were slim pickings in our fridge yesterday, luckily Brant headed to the grocery store last night!

I ran out to do a few errands, and PinkBerry just happened to be there!

A small tart with mango, raspberries and brownie bites…mmmm….

For dinner, I was half creative and half boring!

A veggie burger on an english muffin with a side of Brussels Sprouts.

For the delicious brussels sprouts, I tried something a little bit new.  They would be perfect for a holiday dinner!

Brussels Sprouts with Cherries & Cheese

  • 1 pound Brussels Sprouts
  • 1-2 tbsp olive oil
  • 2 tbsp dijon mustard
  • drizzle of agave or honey
  • pinch of salt
  • grind of pepper
  • 1/4 cup dried cranberries
  • 1/4 cup sharp cheese (i used stilton)

First, wash, rise and chop your brussels sprouts.  Then add them to a heated skillet with 1-2 tbsp of olive oil.

Turn your heat up to medium-high and make sure that they are all face down so that they brown and caramelize a bit.

After 7-10 minutes of cooking, check your sprouts to see if they have browned a bit.  They should look like this…be patient!!

Once browned, turn the heat down to medium and add your mustard, agave (or honey), salt and pepper and mix.

Then, add your cranberries and crumbled cheese.

Mix until combined.

These came out great!  They were cooked perfectly and the spiciness of the mustard really balances out the sweetness of the cranberries and cheese.  YUM!

Homemade veggies to balance out my boxed veggie burger. 🙂

getting enough protein

I said before that I am more conscious about my protein intake now.  I don’t necessarily think that I am eating more protein, but I am just more conscious about getting it into every meal/snack that I eat these days.

Yesterday, I decided to roughly count up the protein that I was eating to give myself a better idea of how much I was really eating.  Well, apparently I have nothing to worry about!  Some days are definitely more protein filled than others, but I think it all evens out.

For breakfast, I was craving chocolate milk.  In fact, I think I have my first pregnancy craving, because all I want to eat/drink is chocolate milk!

Instead of having a glass of chocolate milk, I decided to make a chocolate smoothie for more of a filling breakfast.

In the mix:

  • 1/2 cup plain lowfat yogurt
  • 3/4 cup 1% milk
  • 1 banana
  • 4 tbsp chocolate hemp protein powder
  • 1/2 cup frozen raspberries
  • 1.5 tbsp of peanut butter
  • 2 tbsp flax seeds
  • 1 tsp spirulina
  • handful of ice cubes

The chocolate hemp powder is very chocolately, so this was delicious!

Protein = about 30 grams

For lunch, I made up a tuna sandwich to bring with me to work.

Enjoyed along with an apple and a yogurt.

I love Siggi’s yogurt, but it is way to expensive for me to buy every week.  Luckily, it was on sale last week, so I picked up a few!

Protein = about 48 grams

Mid-afternoon, I was hungry!  So, I snacked on the only thing in my purse, a granola bar.

Protein = about 8 grams

Once home, I was more than ready for dinner, so we whipped up something super quick:

Veggie Burger with Sweet Potato Fries and a Salad

Yum!

Protein = about 30 grams

Seeing the numbers on paper really helped me realize that I am getting enough protein for this baby without even really thinking about it.  I guess I am doing ok!

Total Protein for the day = about 116 grams

quick & easy veggie burgers

Last night I wanted to whip up something quick for dinner.  I kept thinking about all of the CSA veggies we had sitting in our fridge and needed a good way to use them.  Something different than the normal stirfrying, roasting or grilling.

What about veggie burgers?!

Quick & Easy Black Bean & Veggie Burgers

Makes about 12 patties

(recipe inspired by Oh She Glows In a Jiffy Burgers)

I didn’t have all of the ingredients on hand, so I just added what I did have and I think they cam out pretty good.  Next time, I would season them more!

Ingredients:

  • 2 cups cooked black beans
  • 3 small carrots
  • 2 spring onions (bulb and stalk)
  • 1 cubanelle pepper (or pepper of choice)
  • 1 stalk of beet greens with stems removed
  • 1 tbsp fresh thyme
  • 1 tsp dried basil
  • 1/2 t sea salt
  • 1/2 t dried chile pepper
  • 2 cloves garlic
  • 1/2 cup curry flavored sunflower seeds (Kaia Foods)
  • 2 tbsp pepitas (pumpkin seeds)
  • 3/4 cup rolled oats
  • 3/4 cup spelt flour

Directions:

Preheat your oven to 375F.

Place all of the ingredients (except for the nuts, oats and flour) into a food processor and blend until smooth.  You can leave some chunks if you would like.  It is all personal preference.

After the mixture is blended, transfer it to a large mixing bowl and mix in the seeds, oats and flour until well mixed.  I mixed in the seeds, then oats, then flour in small increments.  Only use as much flour as you need.  My mixture was wet, so I added all 3/4 cups.

Shape the mixture into patties of any size.  This amount will make about 12 normal size patties, but next time I may make them smaller and roll them into balls as salad toppers!

Bake at 375F for 15-20 minutes, then flip and bake another 15 minutes or so until patties are cooked, but not too dry.

We served these patties on a toasted whole wheat bun with a little mozarella cheese and a roasted red pepper/artichoke spread.

Along with kale chips and pickles as sides.

They were delicious!

You could also grill these, but you might want to bake them a little first to help them stay together.

chopped veggie salad

It was so hard to wake up this morning!!  My eyes felt like they were glued shut!

Luckily, I had another juice to enjoy from Organic Avenue.

Veggie Vibe!

The cucumber, lemon and parsley flavors really stood out.  It definitely was not my favorite juice, but it was good.  And, made me feel energized!

Along with my juice, I snacked on 2 slices of Carrot Raisin Manna Bread.

Look at those raisins!!

With a think spread of peanut butter and Crofter’s cherry jam.

I loved this breakfast!

Lunch was interesting because we were down to minimal fresh food in the fridge!  We pick up our CSA tonight, so we were completely out of fruits and vegetables except for 2 small pickling cucumbers.

I sliced them up and ate them with lemon hummus and a mix of raw flax and rice crackers.

I also had a honey greek yogurt with raw granola and freeze dried strawberries and blueberries.

How’s that for getting fruit into my lunch?! 🙂

On the way to pick up our CSA, I found something I had been searching for – the new Larabar flavors!!!

I dug right into the Chocolate Chip Brownie.

YUMMMMMMMMMMY!!!!!!!!!

It definitely tastes like a brownie and has chunks of chocolate in every bite.  It was so good!

Dinner was thrown together pretty quickly, but at least we had fresh veggies!

While Brant was getting my veggie burger and his eggs together, I made up a chopped salad similar to the one we had at Emily’s last night.

Green pepper, cucumber, spring onion, heirloom cherry tomatoes and carrots chopped up and mixed with honey balsamic, olive oil, salt, pepper and fresh thyme.  It came out great.

And, a veggie burger on a whole wheat bun with ketchup and a pickle.

I really like making salad’s out of fresh chopped veggies.  You don’t need any lettuce because everything is so fresh.  This would be great to bring to a BBQ or the beach because you don’t have to worry about lettuce wilting.  Make it the night before to let the flavors marinate throughout.

everyone loves kale chips

Brant and I headed out for a run first thing this morning.  We had a great 3 mile run, then I went on to complete another 2 miles totaling 5 miles for the day.  It was a great run and I love having a running buddy, but boy was it humid!  You could have cut the air with a knife…I don’t think that I have ever sweat so much!  Ha!

After my run, all I was craving was a smoothie.  I mixed up my favorite Chocolate Cherry Bomb.

  • 1 banana
  • 1 cup frozen cherries
  • 1 cup chocolate almond milk
  • 2 tbsp hemp seeds
  • 4 oz vanilla yogurt
  • 1 scoop vanilla SunWarrior protein powder
  • 2 tbsp raw cacao powder
  • 1 tsp vanilla extract

This was perfect after a hot and sweaty run.  I slurped it up and it kept me very full until lunch.

For lunch, I made up a bowl of leftover Cabbage Stirfry from last night and leftover Breaded Eggplant from Friday night’s dinner.

I really really liked this stirfry!  The flavors were awesome and the eggplant held up really well.

I also had an apple with cinnamon peanut butter as part of my lunch.

A good and filling lunch.  I always like when lunch has different parts to it.  It keeps it interesting.

Mid-afternoon on my way to pick up our CSA, I snacked on a Mango Maca Prana Bar.  This flavor was awesome!  The mango was not overpowering and I could taste coconut, which I love. 🙂

I hit up the Natural Foods Store on my way home to buy a few things and I picked up this Kombucha Drink as well.

Mmmm…so good!  It basically tasted like a sparkling lemonade.  I loved it.  It was $1.29 a pop at my local health foods store, but I have heard that they are more at Whole Foods.  Each drink is 60 calories and contains Kombucha, green tea, lemon and natural cane sugar.

Once I unpacked all of our CSA items (post with everything to come later this week), I got started on dinner.  We kept it simple tonight because we were both hungry!

A Sunshine veggie burger on a whole wheat burger bun topped with lemon hummus, homemade pesto and ketchup.  I’m not going to lie, this tasted great!

And, kale chips with a ketchup dipper.

After washing and drying the kale, I sprayed the leaves with a little olive oil and sprinkled with sea salt and pepper.  Then baked for 15 minutes at 350F.

Kale chips are such a good way to get your family (and friends!) to eat their greens!  They may not taste like potato chips, but they are pretty darn good, especially if you sprinkle them with salt and dip them in ketchup.  Even kids would like them!

Dinner was very satisfying, but I have gotten into this bad habit of having at least a bite of something sweet after dinner…off to find a bite of chocolate! 🙂

Good night.