Tag Archives: On The Go

A Marvelous Family Road Trip

8 Jul

Happy Monday!

Today we want to share with you a recap of our fabulous 4 day road trip to our Aunt Dawn’s house in the form of pictures we snapped over the past few days.

Surprisingly, our iphones take some pretty marvelous photos.

We started off our road trip Wednesday morning with a peanut butter and jelly smoothie bowl.

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After we loaded the car we snapped a quick pic!

 

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We only managed to get five hours of sleep the night before so not far after we left a pit stop at Dunkin’ Donuts was much needed. Blueberry iced coffee for the win.

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We arrived at our cousin Katelynn’s house around noon to find this beautiful set up! She is seriously the greatest hostess ever. On our bed was travel sized shampoo and conditioner, a fun TJ Maxx reusable bag, the new allure magazine, gum, and coffee!

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After lunch we headed to our Aunt’s house. Check out this Fairy Garden she made for our cousins Katie Scott & Liza. She is so talented!

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The greatest thing about having family down south is definitely fresh Georgia peaches.

 

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For dinner on Wednesday we threw together a bunch of stuff. Aren’t these bowls awesome? They have mixed greens, tofu, avocado, yellow peppers, and carrots with Annie’s Gingerly dressing.

 

 

 

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July 4th

We are huge fans of July 4th! It may just be because it’s our half birthday…we love birthdays. Especially because we are officially closer to being 21 more and more every day now.

We started off our holiday with a huge bowl of overnight oats.

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A on-the-go salad that was pretty similar to Wednesday night’s dinner.

 

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Our family had a pretty typical fourth of July spread of hamburgers, hot dogs, and picnic salads. Our Aunt Dawn picked up some black bean burgers for us and we enjoyed them with some fresh watermelon and a massaged kale salad!

 

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Crazy McKain girls

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Fresh flowers from our aunts garden.

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More flowers, our aunt definitely has a green thumb!

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As well as picking up black bean burgers, our aunt also grabbed a huge tub of plain Chobani greek yogurt. For the past few days we snacked on greek yogurt, fresh fruit, and granola….aka the best summer snack ever!

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Friday

Breakfast at our cousins house before we went shopping. Hot oats with cottage cheese, chai seeds, fresh Georgia peaches, Trader Joe’s sun butter and Kind granola.

 

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Friday night we threw together another salad. Leftover massaged kale salad with black beans, pineapple, peppers, and carrots.

 

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Saturday

Why do days off from work seem to go by so much faster? We didn’t want to leave!

After leaving our cousins’s bright and early we enjoyed a yogurt parfait on the go!

 

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Once we got home we unloaded the car, unpacked, and made a quick lunch before we had to work. Tempeh and fresh fig sandwich with grapes and peppers on the side.

 

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Hope you enjoyed all our pictures from the past few days. Family time is always the best!

What was your favorite thing about your 4th of July weekend? Did you get together with family or friends? Attend a fabulous picnic or host one of your own? 

 

 

 

 

A Working WIAW

3 Jul

Happy WIAW Wednesday!

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So far our summer has been fabulous. We’ve been spending our time working, eating, body pumping, and soaking up the sunshine….and engaging in a lot of retail therapy, especially at J.Crew.

Yesterdays eats involved a fun breakfast, a packed lunch, and a speedy but fancy dinner! Hope you enjoy the pictures.

Breakfast

Kodkaik Cake Mix + Greek yogurt + sun butter + blueberries + strawberries + natures sprinkles

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Snack

Fruit & Nut Kind Bar

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Lunch

Hummus sandwich + pear + lemon Greek yogurt + carrot

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This sandwich has been our go-to lately. Whole grain bread + Sabra Tuscan Herb hummus + carrots + cucumber slices + mixed greens + sprouts = deliciousness

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Juicy pears are the bomb.

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Dinner

We worked semi-late last night so we had a later than usual dinner. When we got home from work we preheated the oven to 400 degree’s and roasted our vegetables for 20 minutes and then added in the salmon for the last 10!

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Roasted Vegetables (summer squash + eggplant + sweet potato) with rosemary and garlic baked salmon!

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Late night snack

Arrowhead Mills Sprouted Multigrain Flakes + blueberries + cashews + coconut milk

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Today we’re off to visit family for a few days. We are looking forward to the time off from work to enjoy good food, great weather, and amazing family. We hope you all have a fabulous July 4th. If you’re blanking on what to make for your holiday party we recommend whipping up a batch of lentil burgers or coconut black bean dip paired with vegetables and whole wheat crackers.

What’s your favorite holiday food or tradition? (we’re obsessed with having festive breakfasts on a holiday)

What We Ate Road Trip Style

26 Jun

The best part about summer is having the freedom to drop everything and take a road trip for the day. Today we wanted to share with you some of the highlights from the road trip we took on Monday to King a Prussia mall to visit two of our best friends and sisters from Phi Sig for the day.

We started out the day early with a muscle pump class before getting ready for our trip. Breakfast was created the night before in almost empty peanut and almond butter jars. You may wonder how we decide who gets which jar?! We take turns letting each other pick which jar they want the most. This time Kay got the almond and Dev got the peanut butter one!

We topped these jars with some of our fresh picked strawberries and homemade buckwheat granola. We promise our take on this granola is coming soon, but the original recipe was found here.

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Jar shot #1

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Jar shot #2

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Obviously coffee was another necessity in the morning. We had Dunkin’s hazelnut blend with soy milk.

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We headed out a few hours earlier than we planned to meet up with our friends so we could make a few pit stops along the way.

We snapped a quick picture before we left!

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First up: Target! We actually ran into a target looking for a target! Crazy right? We checked off a few things on our list. We finally found a box of Kodiak Cakes we are so excited to try along with some cute new nail polish colors and some fresh peaches for free. We love coupons.

Second stop: Great Harvest bakery! We have been wanting to visit a Great Harvest after becoming huge fans of Kath’s blog and were so excited to find out there was a bakery near King of Prussia. We picked up a loaf of Dakota bread to use this week for sandwiches and salads.

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Check out this bread…it taste just as amazing as it looks.

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We had originally planned to meet up with our friends around 1pm at the mall but between traffic, and detours (TJ Maxx gets us every time) we only ended up getting to the mall around 2pm.

Lunch was eaten on-the-go in-between stops. Good thing we planned ahead and brought a packed lunch or else we would have gotten to the mall even later! We knew we were planning on eating out later for dinner so we figured that packing our lunch would be a great way to make sure we had something nutritious, healthy, and filling to keep us fueled for an afternoon full of shopping.

We packed tuna and hummus sandwiches on whole grain bread with mixed greens, cucumber slices, and red onion

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and had some carrots on the side as well as an apple

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We had a short shopping break around 4pm and enjoyed these granola bars we brought along to eat.

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After an afternoon filled with shopping we were all starving by the time 7pm rolled around and were ready for some good food. After weighing our options we decided to head to Whole Foods for some brown box salad bar loving. We filled our boxes with an assortment of items including mixed greens, sesame tofu, roasted carrots, grilled zucchini, squash, eggplant, mango quinoa salad, and sunflower seeds.

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With a fig & date greek yogurt for dessert.

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We ended up chatting outside for a few hours after dinner and by the time we drove home it was already 11pm! We were hungry after the car ride back so we had a slice of Dakota bread with sun butter and strawberries along with a cup of Aveda tea.

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Such a fun-filled day! Check out a few of our goodies {3 new flavors of coffee which we scored for $3 each on clearance at TJ Maxx, Trader Joes Trex Mix Granola Cereal, Sun Butter, Great Harvest Dakota bread, 2 packets of Justin’s almond butter, Kodak Cake pancake mix, and 2 new nail polish colors from Target}.

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Have you checked out the rest of the link up for this weeks What I Ate Wednesday? If not, head over to Peas and Crayons to see what everyone else is blogging about. We can’t wait to find out what everyone else is snackin’ on lately.

what i ate

When traveling, we always make sure we have healthy snacks stashed in our purses and car. In leu of this month’s sensible snacking theme we wanted to share our snacks we packed with us on Monday. We packed apples, cherries, granola bars, and carrots. Do you plan ahead when you know you are going to be out of the house all day? What are your tips for eating healthy while traveling?

WIAW Blueberry Edition

12 Jun

Happy Wednesday! We are pretty happy it’s already Wednesday considering we have fun plans for today! We both have off so we filled our day full of fun activities including 5:50 am Muscle Pump, cleaning the house (okay not so fun but much needed), a mother-daughter-grandma lunch date at one of our favorite local restaurants, and an afternoon poolside.

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Thanks to Jenn for hosting another fabulous WIAW Wednesday. This month’s theme is sensible snacking and lately we’ve been snacking on tons of fresh fruit, vegetables with hummus, smoothies, Berry Blast Simply Real Pro Bars, cottage cheese, and cashew energy bites (recipe coming soon!).

On Sunday we picked up a huge carton of blueberries at Cosco so we’ve been adding them to everything lately!

Yesterday Eats

Breakfast
Breakfast cookie topped with plain greek yogurt and blueberries with blueberry coffee on the side.

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Close up shot

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Lunch
Whole wheat tortilla topped with 2 scrambled eggs, avocado, tomato slices, mixed greens, salt, pepper, and red pepper flakes. Paired with a big bowl of strawberries, blueberries, cherries, and mango.

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Close up shot #2

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Naked Green Machine juice on the side.

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Afternoon Snacking
Devon snacked on a Roasted Nut Roll Uber Lara Bar and grapes while at work.

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Kayla snacked on a piece of whole grain bread topped with peanut butter.

We both enjoyed lots of grapes too!

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Dinner
Baked chicken, asparagus, and a side of Blueberry Bulgur Wheat Salad we were just dying to make from yesterday’s post.

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Late night snack

Homemade Peanut Butter Chia Seed Pudding (2 tablespoons of chia seeds, 1 tablespoon of PB2, 1 cup of vanilla almond milk, 1/2 sliced banana) topped with homemade Coconut Whip Cream, blueberries, and extra banana slices.

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We are loving summer and all the fresh produce that comes along with it! What’s your favorite summer produce item?

Mid-Week Visit

22 May

Happy Wednesday!

Yesterday we were delighted to have our cousin Marissa visit us on one of her days off! She is a flight attendant and when she isn’t spending her days working on a plane she is usually a passenger flying somewhere gorgeous. She has basically been everywhere…India, Japan, St. Thomas, Jamaica, Costa Rica, Mexico, Canada, Sri Lanka, Ireland, Scotland, Andaman Islands, Spain, Portugal, Italy, Germany, Switzerland, Austria, Hawaii, Panama, Peru, Argentina, Thailand, Singapore, Malaysia, Israel…you get the picture. We’re slightly jealous but glad she found time to come visit us with her crazy schedule.

She loves to cook just like us so we had tons of fun! We spent the first half of the day grocery shopping and cooking and spent the afternoon at the matinee showing of The Great Gatsby! It is such a good movie and even better that it only cost $6.50 to see it! The price of movie theater tickets kind of disgusts us, but matinee showings are usually much more reasonable! If you haven’t seen it yet…go right now.

Here’s yesterdays eats in picture form!

Breakfast started off with coffee made with our French Press for the first time! The french press is cool but we definitely love our coffee pot more. It may be nice if you only need to make a single cup of coffee but it probably will not become a everyday kinda thing. We’re too hooked on the perfect 10 cups of coffee our pot brews.

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We had a delicious breakfast of hot oats one last time before the summer heat makes eating hot oats impossible. These were made with banana + cottage cheese and topped with buckwheat + coconut + almond butter

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Lunch was a salad topped with Trader Joe’s Multigrain bread + avocado + corn + peppers + carrots + cucumber + and leftover grilled chicken with cherries and pineapple on the side

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We just had to share with you all how perfect our avocado was! Does anyone else get anxiety before cutting an avocado? We are alway soooooo nervous it won’t be a good one…good thing we got lucky this time! Our avocado picking skills are getting much better thanks to this Pinterest find here.

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This was our cousins lunch plate: cherries + spinach + avocado + indian chickpeas + a sliced pear

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The Great Gatsby was a pretty long movie so we snuck in some snacks to hold us over! A fruit smoothie + some extra pineapple and cherries to snack on held us over until dinner

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Dinner was a delicious crock pot creation inspired by Kath’s recipe here! We love cooking but sometimes it is just awesome when the crock pot does all the work for you. This was made with chickpeas + sweet potato chunks + cauliflower + tons of indian spices.

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We served this amazing creation over bulgar wheat with yogurt + chopped cashews + shredded coconut was added after this picture was taken!

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The rest of the evening was spent doing a one hour intense yoga session, relaxing, and enjoying each others company! After an hour of sweaty yoga our late night snack was a yogurt parfait with buckwheat granola + blueberry preserves + banana slices

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Along with yesterdays eats, here are a few pictures of things we are loving lately!

Snack: sugar snap peas + Trader Joe’s cilantro hummus

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Smoothie: frozen banana + blueberries + grapefruit juice

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Now head on over to Peas and Crayons to join the party and see what everyone else is munchin’ on today.

what i ate

Coconut Date Energy Bites

17 May

As of this morning, we have successfully competed our first full week of Body Pump classes! There is no greater feeling than getting in an awesome work out before most people have even rolled out of bed.

Body pump is a barbell class that sculpts and tones your entire body! It focuses on low weight loads with high repetition movements to help you burn fat, gain strength, and quickly produce lean body muscles.

We are loving this class and if you think it seems like something you’d enjoy too, you should check out this website to see if there is a class taught in your area!

Although 5:30 am is a little too early for our typical big breakfast we still like to at least put something nutritious in our body before our workout. Late Sunday night we were brainstorming what we could make to grab quick in the morning before our first Body Pump class. With a container of dates that needed to be used and inspiration from our favorite food bloggers Kylie from immaeatthat and Emily from the Daily Garnish these were created.

Coconut Date Energy Bites (makes 23 tablespoon sized bites)

Ingredients:

1/4 cup of almonds
1 cup of rolled oats
10 dates, pitted
1 tablespoon of hemp seeds
2 tablespoons of ground flax
1 teaspoon of vanilla extract
1/4 cup of textured vegetable protein (TVP)
8 tablespoons of unsweetened shredded coconut (reserve 2 tablespoons for rolling)
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/4 cup of water

Directions:

1. Pit your dates and chop them into bite sized pieces.
2. Combine all ingredients in blender or food processor, excluding water and 2 tablespoons of shredded coconut. Allow the mixture to blend for a minute or so to break down the ingredients.
3. Once the mixture is slightly dry and crumbly slowly add in 1/4 cup of water and continue to mix or blend together until the mixture becomes sticky and wet.
4. Scoop out tablespoon sized portions and roll them into balls.
5. Roll balls in shredded coconut and place in refrigerator or freezer.

These bites are super easy to make and you can basically substitute any ingredients for ones you have on hand. Any type of nut, peanut butter, or dried fruit would be a great addition to these energy bites. These are perfect to grab on the go and average about 65 calories per bite with almost 2 grams of protein! We usually grab 2-3 bites before our work out! These are definitely a new staple in our house.

A close up shot of these babies, yum!

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What is your go-to snack before you workout?

Spiced Up Boxed Soup Round Two

12 Apr

Sometimes life gets kinda hectic and there is no extra time to spend in the kitchen. This is not an excuse for unhealthy stops at fast food restaurants or grabbing something on the go that doesn’t satisfy your needs. Instead, this calls for a handy crock pot. A cooks best friend when meal prep gets the best of us. What else makes a for a great soup starter in a pinch? Boxed soup! It’s PERFECT for adding fresh vegetables, beans, and anything else you wish to make in into a satisfying meal.

The soup featured in our #WIAW post yesterday was this kinda of soup. Inspired by a box of soup, some frozen veggies, and some beans.

Ingredients:
1 large box of Tabatchnick Creamy Tomato Soup
1 cup of frozen mixed vegetables
2 cups of cooked kidney beans (we cooked these in our crock pot the day before! 1 cup dry = 2 cups cooked)
2-3 cups of Kale
1/2 cup of cooked lentils
1 small can of Diced Tomatoes with Green Chiles (if you can grab a can with green chilies they add a nice kick! If not regular diced tomatoes would work fine)
1 teaspoon of red chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder

Directions:
1. Combine all ingredients in crock pot and cook on low until heated, approximately 3-4 hours.

We served these with a side of Blue Diamond almond nut thin crackers. Totally simple, totally healthy, and totally awesome.

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Whats your favorite thing you’ve made in your crock pot recently?

Marvelous Meal Prep

11 Feb

Today we’re linking up with Katie’s blog and going along with her Monday theme of Marvelous in my Monday! #MIMM We would love to start this marvelous Monday with the details of our weekly meal prep and parts of our exciting weekend!

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For our birthday we were each given a gift card to Hershey entertainment and we knew right away what we wanted to spend it on. Can you say Devon’s Seafood! So we took our mom and step dad out for lunch this Saturday to celebrate all of the wonderful things happening in our lives recently. Kay and I knew what we wanted before we even got there. Atlantic Salmon! Paired with a delicious hot roll straight from the oven, asparagus, and roasted cauliflower. It was our first time having purple cauliflower. Of course we loved it but we thought it would taste a little different! Our mom ordered one of their power lunch specials (a roasted red beet salad and 1/2 crab melt) and our Step Dad got their troeg’s beer battered fish. It was such a great lunch!

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Isn’t it just beautiful?! Almost too good to eat. But no worries, our plates were completely cleared at the end.

Mid-day Saturday we needed some caffeine. We decided to hit up Dunkin Donuts for our favorite coffee. Hot blueberry coffee with Splenda and a splash of skim milk. If you haven’t tried it yet we recommend doing so! Let us know if you do or your favorite kind of flavored coffee!

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Now onto our meal prep for the week. Fail to prep and you’re in trouble. That’s our motto. If you have been keeping up with our blog posts lately then you have probably realized we’re crazy busy with school this month. Our “new member” Phi Sigma pledge process is going great so far! We kinda love being this busy because there is always something to do even if we are exhausted by the time we get home late each night. Our sisters bring so much happiness into our lives. With required study hours in the evening we have more free time during the day since we might as well be studying during our time in the library. Although they are supposed to be M-TH and SUN, we got out of Sunday study hours because we’re commuters. (Woo-hoo for commuter status at moments like this) This gives us a full day to do whatever we wish instead of being tied up in the library from 3-5pm. For us, we used this time to meal prep for the upcoming week. We decided on both new recipes and old time favorites!

We chose to make enough food to get us throughout the week. We made two soups, sunbutter, roasted squash, bean burgers, taziki sauce, and falafel balls. We will list ingredients and directions below for the lentil soup and minestrone soup we made. We have a product review coming up later this week as well featuring baked falafel balls and a separate post for the sunbutter. It was a busy day in our kitchen!

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Here’s how our falafel balls turned out! We are going to put them on top of a salad and make them into a wrap this week. We made homemade taziki sauce to go with them that is to die for (1 cup greek yogurt, 1/4 diced cucumber, 2 cloves of minced garlic, and salt & pepper to taste).

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We put together bean burgers with leftover red kidney beans from our soup. Ours have 1/3 cup of beans, diced red onion, diced peppers, red pepper flakes, 1 tbsp whole wheat flour, 1 tbsp soy sauce, and chopped spinach. All you do is mush everything together and then cook them in a skillet over medium heat for 4 minutes on each side. They aren’t the prettiest but they make up for it in flavor.

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For the lentil soup we remade a recipe we tried before and loved. We accidentally cooked the lentils too long and they soaked up all the broth but it turned out to be a yummy sort of mush. So we wanted to make it again to put over salads and take to school. If you want it to be more of a soup like consistency we would suggest adding more broth! Here’s a link to the origional recipe as well incase you would like to see how someone else makes it: http://www.kalynskitchen.com/2008/02/vegetarian-lentil-soup-recipe-with.html

But here are our ingredients and the recipe serves 4.

Lentil Soup’s Ingredients:

1 tsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth
1 medium sweet potato, diced
1.5 cups of dried brown lentils
1 cup diced canned tomatoes
1 tsp dried oregano
1 tsp dried basil
2 cups fresh kale

Directions:

Heat olive oil in a pan over medium heat and saute onion and garlic until lightly brown (Around five minutes). Then add in chicken broth, cubed sweet potato, lentils, diced tomatoes, and spices. Bring to a boil and then reduce heat and simmer for twenty minutes. Then add in spinach and cook for an additional two minutes. Then remove from heat and enjoy.

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Notice how it isn’t really like a soup at all and all the broth was soaked up by the lentils? This will be perfect on top of a salad or paired with rice for lunch or dinner this week.

The minestrone soup is based almost exactly off a recipe we found on Eat Yourself Skinny’s website. She has so many great recipes and everything we have made so far from her site has been quite successful. The worst part about finding a recipe online is when you try to make it yourself and it’s an epic fail. We modified the recipe to what we had in our pantry! You can compare our version and her’s at http://www.eat-yourself-skinny.com/

This recipe serves 8 so it makes 4 separate meals for us that is perfect to pair with 1/2 a sandwich, an apple with peanut butter, or some crunchy whole wheat bread.

Minestrone Soup’s Ingredients:

2 tbsp olive oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen green beans
2 cloves of garlic, minced
4 cups of chicken broth
3 1/2 cups red kidney beans
1/2 can (14 oz.) of diced tomatoes
1/2 cup carrots, julienned
2 tbsp dried parsley
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1 1/2 cups of hot water
2 cups fresh kale
1/3 cup small whole wheat pasta shells

Directions:

1. Heat olive oil in a small pan and sauté onion, zucchini, garlic, and green beans for five minutes. Then add in vegetable broth, kidney beans, diced tomatoes, carrots, hot water, and all of the spices. Bring this to a boil, then lower heat and simmer for about twenty minutes.

2. Add in kale and pasta then cook for an additional twenty minutes.

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In the middle of cooking our minestrone soup!

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The finished result!

We noticed that when soup sits in the fridge for a few days the soup tastes way more flavorful then when it is first made. We are super excited to have this for dinner tonight and are hoping it tastes just as delicious as it looks.

Have a fabulous Monday! Don’t forget to think positive, only 4 days left until Friday!

Blog Feature: Iowa Girl Eats

30 Jan

Many of our recipe ideas originally come from a variety of different websites. Some are via Pinterest, or Instagram, or even from another food blog site. Recently we tried two different recipes from a food blog site and loved them both! Although we altered them to fit what ingredients/supplies we had on hand, the finished product was almost identical to the original recipe. That’s why we wanted to link this post to because she has so many great recipes and ideas we love! Her blog URL is http://iowagirleats.com

The first recipe we tried was: Orange Chicken Skillet with Winter Fruit Salsa

Our alterations included baking the chicken breasts seasoned with salt, pepper, and fat free balsamic vinaigrette in the oven at 350 degrees for 40 minutes instead of pan frying it. You just place the chicken in a pan and cover with foil to keep the chicken moist. Meanwhile, we made a salsa for on top.

Our ingredients for the salsa included:
1 medium orange
1/4 cup pomegranate seeds
1 kiwi

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In her recipe she also uses orange juice but we left this out because we did not have any in the house! We also added fresh steamed kale into the recipe. To make the kale, you simply wash it with water and place in in a microwave safe container covered with a paper towel and cook for 1 minute.

To cook the long grain brown rice we added 3/4 cup of water to 1/2 cup uncooked rice. Once it came to a boil we reduced the heat and let it simmer covered for 20 minutes. Afterwards, you let it sit covered for AT LEAST 10 additional minutes. Then all it needs is a little fluffing with a fork and it’s ready to be served.

We have tried to find the perfect way to cook rice for quite a while and both vouch that this is the best way we know. It took a few failed attempts in the microwave to realize how easy it is to cook it on the stove top. But if you have an even easier way, let us know!

Assembly:
1. scoop the brown rice onto two places
2. lay the sautéed kale over the rice
3. place the cooked chicken breast on top
4. scoop the fresh fruit salsa onto each plate
5. ENJOY! it’s a sweet, refreshing take on a classic dinner staple

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The second recipe we tried was Make Ahead Fruit and Yogurt Parfaits

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We followed this recipe to a t, just using the ingredients we had on hand.

Ingredients:
6 oz of greek yogurt (any flavor, we opted for pineapple by Chobani)
1/3 cup old fashioned oats
1 teaspoon chia seeds
2 tablespoons of milk of choice
any fruit toppings you want: strawberries, bananas, blueberries, blackberries, etc.

Directions:
In a bowl combine greek yogurt, old fashioned oats, chia seeds, and milk of choice. Place half of the mixture into a mason jar or other container. Then add half of your fruit toppings. Add additional half of the mixture into the bowl and then add the rest of the fruit toppings.

These can be stored in the fridge for a few days!!! This is the great thing about this recipe. You can make a bunch at one time and then grab them on the go throughout the week. See? It’s so simple to eat healthy. This yogurt parfait is so filling too. We opted for hemp plus granola on top, but don’t add that in until right before you eat it. That way it’s fresh and does not get mushy in the fridge. Let us know what you think if you make the recipe yourselves. We love to hear feedback!

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Notice our new “LOVE OATMEAL” spoons?! It’s a late birthday present from Kayla. Best sister ever award!

Overnight Oats, A Few Different Ways

14 Jan

We love oatmeal. That’s obviously a given if you read our blog a lot. We have probably tried 5725676987340967346987 different oatmeal combinations. We can’t even begin to choose our top favorites. With each new combination we have discovered which ingredients are key to making good overnight oats. We are going to share a few of our basic overnight oats recipes with you so you can test them out for yourselves.

The first recipe is a basic overnight oats. Totally ready for you to add whatever you wish to it.

Ingredients:
1/2 cup rolled oats
1/2 cup of milk of choice
1/4 cup of water
1/4 teaspoon cinnamon
1/4 cup of plain, greek yogurt

PLUS… ANYTHING ELSE YOU WANT!
Some Combination Ideas:
blueberries & sugar free maple syrup
banana & raisin cinnamon peanut butter
apple slices & unsweetened applesauce
sliced almonds & dried fruit
sliced kiwi & fresh cranberries

Directions:
1. Combine everything into a bowl or mason jar and place in the refrigerator overnight. Take out 15 minutes before eating to take off the chill. Add any additional toppings at this point.

Our second overnight oats recipe for you is almond butter overnight oats. This is another pretty basic recipe.

Ingredients:
1/3 cup rolled oats
1 tablespoon raisins
1 tablespoon unsweetened coconut
1/4 teaspoon cinnamon
1 tablespoon of almond butter
1 tablespoon ground flaxseed
1/3 cup unsweetened vanilla almond milk
1/2 teaspoon vanilla extract
1/2 banana (you can put it in overnight or slice onto the top in the morning)

Directions:
1. Combine everything into a bowl or mason jar and place in the refrigerator overnight. Take out 15 minutes before eating to take off the chill. You can add any additional toppings to it as well. Sliced almonds, granola, fresh fruit, ect. It’s up to you!!

Up next, pumpkin overnight oats. I think this is one of our favorites. It makes us feel like we’re eating a huge piece of pumpkin pie for breakfast. But it’s healthier, so it’s totally okay.

Ingredients:
1/2 cup rolled oats*
3/4 cup unsweetened vanilla almond milk**
1/4 teaspoon cinnamon
1/8 teaspoon pumpkin pie spice
1/2 tablespoon chai seeds***
1/4 cup pure pumpkin (Libby’s canned pumpkin- not pumpkin pie filling!)
1/4 cup greek yogurt (we use Kirkland brand that can be purchased at Cosco)

Directions:
1. Combine everything into a bowl or mason jar and place in the refrigerator overnight. Take out 15 minutes before eating to take off the chill. You can add any additional toppings to it as well. Sliced almonds, granola, fresh fruit, ect. Once again, it’s up to you!!

*The previous recipe used less oats than this one does. This is because the other one had a tablespoon of almond butter in it that increased its calorie content. However, it’s best to experiment and see what you like best. This is why we gave you more than one option to try out!
**We add a little bit of water to the jar as well. You can test it out depending on how thick or watery you like your oats. Chai seeds help to thicken the oat mixture, but you can also add an additional 1/4 cup greek yogurt in place of the chai seeds if you do not have them. Other things we have used to thicken our oats include 1/4 cup of cottage cheese, 1/4 cup unsweetened apple sauce, 1/2 cup of pumpkin…
***We purchase our chai seeds online at Vitacost, but I’m sure they can be found in Wegmans, Whole Foods, and other speciality health stores!

Hopefully you will try out one of these recipes and understand the rave about this breakfast item. Seriously, it is like dessert for breakfast. You will see soon enough. Please share your favorite combinations, and if you liked them or not for breakfast! They are a weekly staple in our diets.