Countdown to Thanksgiving.

mushrooms 2

{Last Year’s Stuffed Mushrooms}

mushrooms

{Slow Cooker Garlic Herb Mushrooms}

cauliflower

{Parmesan Roasted Cauilflower}


Happy Almost Thanksgiving! Crazy to believe #1 that it is already the end of November, and #2 that the holiday season has begun! Thanksgiving is probably my favorite holiday considering I have a slight obsession with all things food: grocery stores, prepping, cooking…and well the vino of course! I have been browsing Pinterest the last couple of days trying to find some vegetarian side dishes that I am usually responsible for. Last year I made stuffed mushrooms, beet salad, brussels sprouts and I think if my memory serves me right I did a pumpkin cheesecake as well. YUM! I am salivating just thinking about it. This year I am leaning towards a slow cooker recipe for the mushrooms and roasted cauliflower with parmesan cheese (pictured above).

Since I don’t have a lot of time off on a regular basis (2 jobs, gym, traveling etc.) it will be nice to soak up 2 full days of rest and relaxation. Catching up with the fam bam will of course be an added bonus! Do you guys have any fun plans for Thanksgiving?? What are you making? I want to hear! Maybe we can feature some of your recipe newtritionsavysarah.com

Thanks Pinterest for helping me search for the perfect Thanksgiving recipes!

 

 

 

Go Vegan for a Night!

vegan 2

vegan taco 3

vegan taco 1

It’s summer and It’s hot so let’s  lighten things up a bit. Sometimes we tend to load up on the refined carbs when its not really needed, so with this recipe I say,  ditch the carbs! I do think the right carbs are okay to consume but if you can eat a healthy meal that tastes great and fills you up without them- then Let’s do it!  Vegan tacos {pictured above} are a great dinner, and if you have leftovers a great lunch as well. I used Smart Ground original crumbles for my protein source. If you don’t want to go vegan you can cook up some ground beef/turkey (organic of course) and substitute for the real thing. I threw in some veggies, made a Pico de Gallo, added avocado and called it a day. These were great!

What you’ll need:

  • tomato (diced)
  • avocado
  • red onion (chopped)
  • cilantro (chopped)
  • asparagus (cut into small pieces)
  • zucchini (cut into small pieces)
  • butter cup lettuce
  • smart ground (or your choice of protein)
  • olive oil
  • cumin/chili powder/salt/pepper (to taste)
  • juice of 2 limes

Directions:

Prepare all veggies and place olive oil, asparagus and zucchini in a pan. Cook on med heat just to get crunch out of the veggies. Add the smart ground, salt, pepper, chili powder, cumin to taste. The crumbles don’t really need to cook, they just need the heat to loosen up the meat. In a separate bowl add red onion, cilantro, tomato, lime juice, and light salt/pepper. Place the meatless  mixture on top of the buttercup lettuce. Add Pico de Gallo & avocado and top with hot sauce If desired. The whole prep from start to finish took 15 min.

Enjoy!

Mexican Quinoa.

quinoa prep

mexican quiona 2

Hey friends! After my crazy hard workout last night I jumped on Pinterest and found this recipe. Mexican quinoa is EASY ( I am all about easy) and damn good at the same time! Nothing like a recipe that kills it in the taste department. Score! I have made different variations of this salad, but adding the cumin was a hit).  I have vowed to myself for the next 6 weeks there will be nothing but clean eating. (Well, majority- let’s be realistic). I am all about moderation including moderation, but I know for a fact that the daily habits we do add up  so with a few changes here and there between food and working out I should be seeing some results coming my way! Here is another easy recipe sent from me to you. I try to make/look up different dishes and use the ingredients I already have on hand. This alleviates any time constraints or any additional trips to the grocery store than necessary. Baby steps like replacing pasta and rice with quinoa can really add up when it comes to minimizing refined carbohydrates. Think you don’t eat a lot of a certain food? Start by jotting down and the truth finally comes out. All is fun and games until your jeans don’t fit! What are you doing to replace your habits with healthy ones?

What You’ll Need:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  • Serve immediately.

This recipe was found here. Thanks, Pinterest!

Fourth of July Recap.

road trip

{This is what a road trip with Khloe looks like 😉 }

khloe

mojito

{Fresh Blackberry Mojito}

Artichokes

{Grilled Artichokes from Castroville}

Pancakes

{Homemade Banana + Blueberry Pancakes}

Fruit Salad

{Breakfast of Champions}

Happy Monday Friends! Hard to believe fourth of July is Ova! Time flies when you have too much fun. This weekend was great. I took a few days to sort of check out and simply relax. I tend to work a lot, so getting time off can be tough, but this weekend just happened to be in my favor. 3 days off means getting out of town. I know when we leave town or have a holiday weekend we tend to make up excuses that it’s okay to eat like crap, but this wasn’t the case for us. I would say for a 3 day weekend we did pretty good in the food department. All it takes is a little bit of planning and by that I mean hopping on Pinterest and gaining some new ideas on some recipes. We managed to have a fairly healthy meanu! All it takes is practice…EVERYONE can cook, you just have to try!!

  • Grilled Artichokes
  • Fruit Salad
  • Vegetable Pasta Salad
  • Garbanzo Bean Salad
  • Chicken + Sausage + Tri Tip {for those meat eaters}
  • Homemade Pancakes w/ Fruit
  • Corn on the Cob

How was your fourth?? Are you ready to get back in the groove of your daily routine? I am! I will share some of these recipes throughout the week. Until then, have a great Monday!

 

 

Veggies w/ Spicy Marinara

IMG_3311IMG_3316

photo

IMG_3323

Last night I ended up getting home pretty late (9-ish) after a long day of work, working out and then hitting Whole Foods for the week. The problem with me is that on my nights that I have off I LOVE to cook! Sometimes I intend on making something quick- and then and hour and a half later I have my meal. It probably doesn’t help that I am snapping 99 pictures along the way, but needless to say I enjoy the time it takes to prepare my food. I consider it relaxation time.

I whipped together this veggie medley and it was nothing short of just what I wanted. Not to heavy, but still filling enough after a hearty workout.

{Ingredients}

  • broccoli
  • cherry tomato (cut in half)
  • fresh minced garlic
  • mushroom
  • crushed tomato (canned- I use DiNapoli brand)
  • fresh parsley
  • salt
  • pepper
  • chili flakes

For the veggies it was easy, I browned the garlic (don’t burn) with olive oil. Shortly after added the broccoli and let cook. Add salt, pepper to taste. When the broccoli seems to be halfway done add the cherry tomatoes. After the tomatoes start to get soft then add the mushroom.  Mushrooms are always last because they cook fast and I personally don’t like overcooked veggies.

For the marinara. I also used a little olive oil with fresh minced garlic on med heat. After the garlic is brown I added a can of crushed tomatoes, fresh parsley along with salt, pepper and chili flakes. As soon as the sauce reaches a slight boil turn temperature down and simmer.  Instead of pasta with marinara – veggies with red sauce is always a great substitute to leave you feeling less bloated. Think of simple as being better. If healthy is the theme of your January then add this one to your list. You won’t be disappointed.

Spicy Quinoa Stuffed Avocado

spicy 2
 
Remember these? Here is the recipe. Enjoy!
 
{Ingredients}
  • Spiced Quinoa:
  • Avocados (1 small avocado per person)
  • ½ cup quinoa
  • 1 can black beans (rinsed)
  • ½ chopped red pepper
  • ½ cup corn
  • ½ chopped red onion
  • ¼ cup chopped cilantro + some for garnish
  • 1 tbsp taco seasoning
  • Cilantro ‘sour cream’
  • 1 cup cashews soaked for at least two hours
  • 2 tbsp cilantro
  • 1 tsp apple cider vinegar
  • 1 tsp agave (if you want it sweeter)
  • dash of salt
{Instructions}
  1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)
  2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.
  3. Put the mixture in the refrigerator to cool.
  4. Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, agave, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool
  5. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
  6. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
  7. Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.

Found this recipe here.

Photo courtesy of Pinterest.