Baby Chicks and Staying Healthy

We have been busy the last few weeks!  We went to the beach, started swim lessons, got new baby chicks (to keep at Mae Mae and Pops' house), leaning to take care of the chicks and chickens so we can get them at the new house.  Busy having so much fun.  I still keep nutrition a huge focus for us and here is how I do it: 

 

Meal Prep Schedule: 

 

Sunday morning,  while enjoying coffee, plan meals for the week

Sunday afternoon - grocery shopping

Sunday later afternoon- cook dinner for Sunday, Monday and Tuesday night as well as breakfast for the week (this took me about 3 hours total)

Wednesday - Crock pot meal or casserole (quick and easy)

For lunch I have healthy grab and go options for the kids like turkey, carrots, fruit, raisins, yogurt, apple sauce, and sometimes they eat left overs from dinner.  They eat a super healthy breakfast, after school snack and dinner so lunch is not as huge of a concern for me and I'll let them pick what they want me to pack for school.

 

Rosemary and Almond Crusted Chicken Breasts and Chicken Nuggets 

Ingredients

• 4 boneless, skinless chicken breasts 
• 1 pound chicken tenders
• 1 cup raw almonds
• 4 sprigs of fresh rosemary, stems removed
• 4 tablespoons butter or olive oil
• 1 medium shallot, minced
• 1 cup panko bread crumbs (optional, I did not use this)
• 1 teaspoon salt
• 1 cup almond flour flour
• 3 large eggs, beaten

Instructions

1. Preheat the oven to 400 degrees with the oven rack in the middle. Line a baking sheet with parchment paper. Season the chicken breasts generously with salt and pepper on both sides. Set aside.
2. In a food processor, chop the almonds and rosemary until they resemble course crumbs. Set aside.
3. Heat a medium size skillet over medium heat. Melt the butter or oil, then cook the shallot until it begins to soften, about 3 minutes. Add the rosemary almond mixture, panko bread crumbs (if using), and salt. Cook, stirring frequently, until golden brown. About 5-10 minutes. Remove from heat and transfer to a plate.
4. Set up your dredging station. Have 1 plate with the almond flour, another plate with the beaten eggs, and the 3rd plate with the toasted rosemary almond mixture. Dredge the chicken in the flour, then in the egg, then in the rosemary almond mixture. Press well to adhere the rosemary almond mixture to the chicken. Transfer the chicken to the parchment lined baking sheet, and repeat with the remaining chicken.
5. Bake the chicken in the oven until the internal temperature is 165 degrees, about 25 minutes. Serve warm.

 

 

Cilantro Shrimp and Cauliflower Rice 

Ingredients

• ¼ cup coconut oil
• 1 (15 oz.) fresh shrimp
• 1 head of cauliflower- pulsed in food processor to make into rice
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. fresh cilantro
• 1 tsp. ground cumin
• 1 lemon, juiced
  Coupons
• Salt and pepper to taste

Instructions

1. In a large skillet, warm the oil, then add the shrimp and cauliflower.
2. Stir in the spices and cook long enough to ensure both the shrimp and cauliflower are cooked to your liking.
3. When done, sprinkle with some fresh lemon juice, cilantro and add salt and pepper to taste.

 Spinach Pancakes for Lola and Chocolate Muffins for Hayes (Breakfast for the Week)

 

1/2 cup Coconut flour
2-3 chopped Dates
4 Tbs Flaxseed and Chia seed blend
2 tsp Baking powder

2 Banana

6 eggs
Package of Organic Spinach 

Or
Choc chips

 

For spinach pancakes, blend all ingredients in a food processor until smooth (add water if needed to thin).  Heat griddle until hot and pour pancake batter.  Makes 10-12 pancakes

 

For the muffins, blend all ingredients other than chocolate chips in the food processor.   Pour the mixture into a bowl and add the chocolate chips.  Divide into 9-12 silicone muffin liners and bake on 350 for 20 minutes. 

 

Sweet Potato and Carrot Chili 

Ingredients

• 2 lbs ground meat 
• 1 red onion chopped
• 1 teaspoon minced garlic
• 1 can tomato sauce 29.5 ounces
• 2 cups petite diced tomatoes with juice
• 3 cups beef stock
• 1 cup carrots sliced
• 5 cups sweet potatoes peeled and cubed
• 2 bay leaves
• 1/2 teaspoon thyme
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1/2 cup chili powder
• dash of oregano
• dash of red pepper flakes

Instructions

1. In a large saucepan, brown ground meat, onions and garlic. Drain off the fat. 
2.  Brown the ground ground meat, drain off the fat and place it into the slow cooker. Add the other ingredients and let it simmer on low all day (6-8 hours on high for 4-5 hours).