Waking up, tired, lacking coffee and trying to get two rambunctious kids ready in the morning – it’s easy to grab a pre-made pastry, food on the go, or worse – eat nothing. Here is an easy make ahead meal prep that will provide multiple days of healthy, delicious breakfasts!Continue reading
These AIP baked sheet pan pancakes are thick, fluffy, light and completely delicious – they also fit into paleo, whole30 and vegan diets! This recipe is super quick and easy to make ahead to have pancake breakfast for a crowd, or portion out and eat it for a few grab-and-go mornings!Continue reading
Whether you’re on a journey of eating healthier, or just looking to mix up your mornings with an easy breakfast option – I’ve got the answer for you! Mix-It-Up Overnight Oats are an easy, make ahead option that you can top with virtually anything in your pantry or fridge. They all utilize the same base that you make the night before and then in the morning you top with your add-ons and have a hearty, filling, healthy breakfast! I’ll walk you through how to make the base oats and my favorite ways to top them.Continue reading
It’s Monday y’all – the day everyone starts their diet. If it was warm where you are this past weekend then you’re probably like us and indulged out a bit too much. It’s time to jump back on the bandwagon with a chip snack alternative. Baked Pepperoni Chips! Continue reading
Like everyone else we’re feeling the post-holiday spare tire, extra pounds and bloat here in the Malmy household. Leep and I had our best success in weight loss and healthier lifestyle when we were training for our Tough Mudder and doing a “30 day Paleo” challenge. [post on this coming soon] So for 2017, we’re going back to this lifestyle.
One of our favorite go-to breakfasts are these mini quiches. You make a bunch at once and freeze. Then just pop in the microwave in the morning and go! They’re totally versatile and can easily be changed to avoid repetition. Plus, they will fit in any gluten free, paleo or Whole30 lifestyle you’re doing! Continue reading
I’ve said it before and I’ll probably say it a few more times…
Green smoothies are my favorite go-to breakfast!
They’re quick, easy, filling and best of all, healthy! [this smoothie is right under 300 calories] But they aren’t so quick & easy if you have to slice & dice all your fruits and such in the morning, not to mention not all of those fruits will last long enough for you to make all your smoothies [damn you perishable items]. So here is my take on how to “meal prep” your smoothies ahead of time – ensuring they’re always quick, easy and oh so tasty! Continue reading
New week. New month. New beginnings.
I’ll admit, I start a lot of things [read diets] and never complete them. I do my best work staying healthy and getting in shape when I have a goal to work towards. Right before we ran the Rock’n’Roll half & Tough Mudder – I was in the best shape of my life. Time to work back to that place. I feel I’ve taken the time to enjoy Gunnar as a baby without the stresses of getting “back to pre-baby body”. Now he’s becoming more active and I can include him [and hopefully teach him in the future] in my journey to a healthier me.
As I’ve said before, I have PCOS. This brings with it: hair loss, unpredictable periods, ovarian cysts, so much more and my biggest obstacle – difficulty losing weight. I’ve seen doctors, tried prescription weight loss pills, you name it, I’ve tried it. One of the few things that works for me is going on a very strict diet and constant intense exercise. So I’m starting something new that includes a planned diet, scheduled workouts and also gives me a box to check each day. I also have all of you to hold me accountable each week.
Kayla Itsines – 12 week Beach Body Guide.
Today is Day 1, Week 1, Round 1. I’ve written out my meal plan and workout plan for the week and am ready to hit the ground running. Time to lose this baby weight, I do have a few weddings I’m sweating for now.
Follow along, I’ll provide weekly updates here and more frequent updates on my Instagram page!
We are snackers.
My husband can be found multiple times a day staring into the pantry or the fridge just “looking for something to snack on”. If there are chips, cookies or any junk food in sight it will be devoured first and in a matter of days while the carrot sticks and strawberries go bad. I learned if there aren’t unhealthy snacks at our disposal, we will eat what is there – so always keep healthy snacks on hand!
One of our go-to snacks when we’re craving something salty and crunchy is roasted chickpeas and edamame. Follow the easy, foolproof steps below and you’ll be crunching on these healthy bites in no time!
1 -2 cans chickpeas
Spices (I used salt, pepper and cayenne pepper)
- Preheat oven to 425 degrees
- Drain and rinse chickpeas.
- Place on paper towel lined cookie sheet and rub to dry. During this process you are also loosening the “shells”. You can also gently pinch the chickpeas between your fingers to remove the shells. You don’t have to get everyone but I just take some time while the oven is preheating to remove as many as possible. I think this creates crunchier chickpeas.
- Remove paper towel and drizzle with olive oil – just enough to help the spices stick. Too much and the chickpeas will stay slightly soft.
- Sprinkle with spices or any flavor combination you choose. Mix until chickpeas are well coated.
- Roast in the oven for 30-40 minutes, stirring every 10 minutes.
- Remove and enjoy or let cool completely before transferring to a storage container.
1 -2 bags frozen edamame (defrosted)
- Preheat oven to 375 degrees
- Drain defrosted edamame.
- Place on paper towel lined cookie sheet and rub to dry. Remove any extra stems or shells that may have made it into the batch.
- Remove paper towel and drizzle with olive oil and salt generously. Mix until well coated.
- Roast in the oven for 50 minutes stirring halfway through.
- Remove and enjoy or let cool completely before transferring to a storage container.
Comment below some of your favorite healthy snacks – salty and sweet!
Leep and I have recently discovered the wonder that is Noodles & Company. My favorite being the Japanese Pan Noodles with chicken. Leep had the brilliant idea of trying to recreate this with the leftover soba noodles we had from making our spring rolls last week. With Gunnar allotting a maximum of 15 minutes for us to scarf down food before crying, this is a perfect easy, quick fix meal! Now while they didn’t quite compare with Noodles & Company – they’re were still super delish!
*Note to self – take better pictures!
Cook Time: 15 mins
2+ sleeves of soba noodles (~6.5 ounces)
1 cup broccoli (cut into florets)
1/2 carrots (julienne, I just bought shredded carrots – shhhh)
1/2 cup green peppers (cut into bit sized chunks)
2 chicken breasts (cubed)
1/2 T fresh ginger (minced)
1/2 T garlic (minced)
1 1/2 T sesame oil
1 T canola oil
1/2 cup sweet soy sauce
Salt, pepper & chili flakes
Black sesame seeds
- Cook noodles in boiling water until al dente, drain & cool in cold water.
- Once noodles are drained and cooled toss with 1T sesame oil.
- In a large saute pan over high heat add canola oil and saute peppers & broccoli until tender and slightly blistered.
- Add chicken, carrots, ginger, garlic, remaining sesame oil and soy sauce to the pan. Cook for about 2 mins then add noodles allowing to caramelize and get crispy and golden in some places.
- Salt, pepper and add chili flakes or extra soy sauce to your liking. Finish with cilantro leaves and sesame seeds.
As stated in my Body After Baby post – eating healthy and exercise have not been in my vocabulary these past 4 months. That all changed this week, Leep and I are back on that healthy wagon. [Still waiting on our damn spin bike though – come on FedEx!] We instituted a “Meatless Monday” and being avid meat lovers – I’ve been on a chicken wing kick lately – I’m not sure how long this will stick. Here are some of my favorite meals and recipes from this week!
 For Meatless Monday we kicked it off with a Roasted Veggie Quesadilla. Roast off some of your favorite veggies with a little oil and lots of seasonings – we used squash, zucchini and red bell pepper. If it weren’t for Leep I would have thrown in onions, mushrooms the whole smorgasbord. But he’s slightly picky. I also made this Avocado Lemon Dressing just kept it thicker. Warm your tortillas, fill with dressing, veggies, feta cheese – fold and flip to crisp both sides. Yum!
 In the mornings I have very little time with getting myself and Mr. Gunnario ready to walk out the door on-time [meaning 20 mins late] so I opt for an easy grab and go. My go-to is a green smoothie! I fill it with handfuls of baby spinach, half an apple, pineapple chunks, coconut oil, coconut/almond milk, protein powder and ice. Blend and go!
 One of my favorite lunches this week was Avocado & Peanut Noodle Spring Rolls. Mix your prepared soba noodles with the peanut sauce. [1/4 cup peanut butter , 2 tbsp sesame oil, 2 tsp soy sauce , 1 1/2 tsp rice vinegar or lime, 1/2 tsp ginger , 1/2 tsp Sriracha , water as necessary] Wrap all your ingredients in spring roll wrappers. We used spinach, carrots, red bell pepper, avocado, cucumber and noodles.
 I picked these up on a whim from Kroger and have loved them! They’re perfect to munch on while sitting at my desk all day. I’m going to attempt to make them myself here soon – stay tuned!
Have some great recipes or favorites food finds this week – please share in the comments below!