Check out Leah’s thoughts on decision fatigue when meal planning! I’ve been thinking on this as summer rolls around and my motivation drastically drops.
Wanna play with your food? With your kids list all the colors of the rainbow and see if throughout the day you can eat something from every color! Check it off as you go. Bonus points if you get it all in one meal!
Why? Well first off because it is fun. But an added bonus is that colors are largely based on the nutrients found in food; a wide range of colors means a wide range of nutrients. Feed your body!
Roasted Cauliflower Soup
- Preheat oven to 450F.
- Remove the leaves from 1 head cauliflower and break up the head into florets.
- Toss them with 2 Tbsp olive oil, 2 tsp red pepper flakes, and 2 tsp salt.
- Roast for 30 minutes, mixing occasionally.
- Saute 1 small onion, 2 chopped carrots, and 2 chopped celery stalks in 1 ½ Tbsp ghee or butter for 10 minutes.
- Add 4 cups chicken of vegetable broth and simmer for another 10 minutes.
- Remove from head, add roasted cauliflower and puree until smooth either with an immersion blender or in a standing blender.
Delicious plain or with kimchee, croutons, or peas added in.
Ok, I know that dinner or lunch sometimes has to be super quick, but that doesn’t mean it can’t be yummy. If you have sixty seconds, you have time to make one of these meals!
Pita Chili Melt
1/2 large or whole small pita
1/2 cup canned pinto beans
2 tbls shredded low fat cheddar cheese
1 tablespoon diced green chili
Combine beans, cheese and chili into pita bread. Microwave till cheese melts. Done.
How about around 300 calories and 21 grams protein, only 7 grams fat! BOOM! Continue Reading →
A quick dinner idea from Hannah! She cooked on the stove (instead of using the crockpot) and served it over cauliflower rice. Yum!
This was a surprising hit with 3/4 of our family. I take that as a win. Plus it provided leftovers for breakfast and lunch.
See below for a quick video and here is the original recipe!
This was a surprise hit in my house. My girls like fish sticks and the coating on this one ups the nutritional value of the dish. I cut the pieces small for them, almost nuggets. I breaded a sliced block of tofu for myself with the same ingredients (do the tofu first to keep it all vegetarian). Super yummy!
Check out this awesome #reallife tip from our instructor Leah on how to get dinner on the table, despite the crazy going on!
About once every other week we have a snack tray dinner. Sky is the limit here! It can be a great “clean out the fridge/pantry” meal or more thoughtful. Basically, here’s the plan…take a sheet pan that has sides and cover it with foil (easy clean up!). Fill tray with yummy things. Put tray in the middle of the kitchen table and let people serve themselves and snack away. We often play a game together while having our snack tray meal. Games with a game board don’t work well (tray is in the middle of the table) but we’ve found Zingo, Go Fish, Obstacle, and Splat are family favorites (my kids are 8, 6, and 4). Continue Reading →
To make this warm comfort meal you need:
- 3-4 chicken breasts
- 1 medium onion, diced
- 1 medium bell pepper, any color; diced
- 1 small jalapeno, seeds and membranes removed and finely diced (optional)
- 6 cloves garlic. minced
- 2 ½ tsp. cumin
- 1 tsp. Dried oregano
- 2 tsp. Chili powder
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 4 cups chicken broth (or use homemade– easy and really makes a recipe stand out)
- 14 oz coconut milk (original recipe calls for a can, I used it out of the carton because I had it at home)
- Juice of ½ lime
- ½ cup fresh cilantro, chopped