Week’s Nom Nom

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Happy Monday Y’all! It has finally gottin’ hot around Houston and I have been sweatin’ like a machine while running! 

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I met my fitness goal and ran 6 times last week.  I didn’t run Friday or Saturday, but I actually ran twice on Sunday.  I can also say we prepared healthy real food for a lot of the week too AND it has been 10 days since eating sweets.

Sunday: Baked Red Snapper, Sautéed Beet Greens, Cucumber Salad, Roasted Beets. 

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Red Snapper was actually on sale and ended up spending like $15lb for this fish.  It was a splurge, but then again we usually eat pretty smancy of Sunday nights.  It was absolutely delicious and I would eat it again! I also made this cucumber salad with some plain yogurt from raw milk, added a bunch of dill, salt, and pepper and wa-bam!

Monday: Cheesecake Factory (Salad, Chicken Salad Sandwich)

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Instead of having a student council banquet this year, we just met at the cheesecake factory for a dinner.

Tuesday: Bacon/Veggie Sandwich

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This is the best sandwich eva! Especially if you use organic “thick” bacon and Ezekiel bread and LOAD ON THE VEGGIES!

Wednesday/Thursday: Spaghetti & Salad

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We had some leftover “semi” homemade spaghetti sauce.  We purchased some organic spaghetti sauce from Whole Foods and spiced it up with grass-fed beef, garlic, mushrooms, and oregano from our garden.  We also have been buying organic wheat pasta that is actually very inexpensive and when you don’t eat it often, it is worth it.

Friday: Happy Hour @ Tacos Milagro.  I ate some tamales……(was prolly my worst meal, but I didn’t eat chips and salsa like I normally do at Mexican Restaurants)

Saturday Breakfast- Oatmeal

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Best way to sweeten up oatmeal is add a super ripe banana.  I also added a little honey, vanilla, fresh strawberries, and some chopped almonds.  It was prolly my best oatmeal to date.

Saturday Lunch- Mission Burrito Veggie Salad.

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Holy Yum! I would suggest it

Saturday Dinner-Steak, Sweet Potato, Grilled Onion, Sautéed Spinach, and Grilled Mushroom.

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Matt is seriously getting nervous cause we are depleting our steak stash in the freezer.  My man loves his beef 🙂

Sunday Breakfast- 2 Eggs on English Muffin, Leftover Steak

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Last week we bought Ezekiel English muffins.  They are WAY better than normal ones that I used to get in college.  We baked some farm fresh eggs (can’t you tell by the color of the yoke?!) in ramekins so they would hold their shape and put them on the buttered muffin w/ swiss cheese.  We also enjoyed my leftover steak from Saturday. 

Sunday Lunch- Salad w/ turkey

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Question: Can you give me some healthy dinner ideas?

Tasty Coleslaw Recipe

Hey Y’all!

Wherever you are, I hope the weather is warming up (finally in Iowa?) and you are totally in the mood for grilling out.  Of course, here in Houston, we grill all year long! When we are feeling like a “wanna be” Texan, we bust out the bbq ribs in the oven (Fail!) because we don’t own a smoker…..yet!  Matt has talked about one for the last year, but we might leave it at that.  We shall see…… when we feel like bbq-ing, the requests are always the same, baked beans, and coleslaw.  Because we try to avoid the garbage and calories in store-bought mayonnaise, we make this delicious alternative.  It is totally delicious and satisfies that necessary crunch that you need with your ribs and sausage. 

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Tangy Coleslaw

1 bg. Broccoli slaw

1 cp. Celery, diced

½ cp. Banana peppers, diced

3 tbsp Apple cider vinegar

2 tbsp Olive oil

2 tbsp Honey

Red pepper flakes to taste

Salt/pepper to taste 

Instructions: Mix all ingredients in a bowl and refrigerate prior to serving. 

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*I have made homemade mayo before, and I am sure if you are craving that traditional slaw taste it would be a-mazing.

Question: Have you tried tangy coleslaw before or do you prefer the creamy version?

Cinco de Mayo and Fish Tacos

What a great weekend! I feel like I say that every Monday…..hehe

Saturday we finished up some trim painting and I ran to get some milk.  I spent $70!  Ga-lore that’s a lot of money.  I got 2 gallons milk, 3 quarts yogurt, 1 cream, 3 dozen eggs, and homemade soap for my honey.  No we don’t use all this in a week…..this is for 2 weeks.  The farmer only comes to Sugar Land every other week, so we need to do some stocking up.

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My friend Sarah from Iowa was here in Houston for work.  I went out for dinner with her last Thursday and caught up on the things in our lives. (I haven’t seen her since my wedding in July) Her birthday was yesterday and her fiancé came to Houston Friday night to visit her.  We met them early afternoon in midtown at Pubfiction so we could catch the Kentucky Derby and celebrate cinco de mayo. 

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The race was exciting and the weather was perfect.  After the Kentucky Derby, we went to Cyclone Anaya’s to “sample” their margaritas and enjoy some grub.  We had sooooo much fun at dinner.  The food was delicious, the margaritas plentiful, and the music was bumpin’.   

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After we filled our tummies, we went to Celtic Garden and got our grove thang’ on to this amazing DJ.  Yes, this girl was dancin’! 

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We got home just after 10:00 and stood outside for awhile and shot-the-shit with the neighbors. 

Sunday morning we went to Lowe’s (we are regulars) and got groceries.  I felt like I had ate enough tortilla chips and salsa the night before (Yikes!), so I thought eating a “lighter” lunch was appropriate. 

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 I wanted to make something mexicany, so I decided we would go for fish tacos.  What a good decision! We got some red snapper and I made some mango salsa that was DA-BOMB!  So easy too!  Dice some mango, add a little bit of diced pineapple, some red onion, cilantro, lime juice, and a pinch of salt.  Holy guacamole (we had that too) it was good!

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 Sarah joined us for dinner and we enjoyed fish tacos, black beans, and grilled corn. 

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Don’t forget a monster cookie and a glass of wine for dessert.  I better get my crap back together this week….cause I had too much fun and boy am I tired.  AND, don’t forget it’s teacher appreciation week!

Question: Did you celebrate cinco de mayo?

My Week’s Eats

Sunday Night: Salmon w/ Dill (wild caught), asparagus, and quinoa. We try to eat fish ONE time during the week. If we didn’t, Matt would want would eat steak EVERY night 🙂

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Monday & Tuesday Night: Side salad and spaghetti.  We used fresh oregano from the garden!

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Wednesday Night: Brats, sauerkraut, zucchini, roasted butternut squash.

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Thursday Night: Sushi with Sarah.  My friend from Iowa came to Houston for work so I met her out in Rice Village for Dinner.

Friday Night: Grilled pork chop, zucchini, and acorn squash. 

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Saturday Breakfast: Scrambled eggs w/ sautéed veggies and a banana with almond butter and a glass of raw milk.  I woke up hungry 🙂

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Saturday Lunch: Chicken, mushroom, broccoli, and potato.  This is what I eat for lunch EVERY day, minus the mushrooms.  I had an extra lunch left over from the week since I ate enough during the school day.  (Sra. Wordehoff let the kids have a food day)

Question: What should I make for cinco de mayo tonight?!

Garden Update

How are you this lovely Tuesday?! This past week we spent a little bit of money on our garden buying tomato cages and trellises.  Even though it sucked dropping even more money at that dang Lowe’s, I know we will be happy we did when we have vegetables coming out of our ears in a month or two. 

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Here are some before and pics of what our garden looked like a month ago.  It has been fun and very rewarding watching and seeing the progress.

The first pic is what the garden looked like BEFORE we planted anything.  The next pic is what the garden looked like after we planted everything a month ago…..and the last pic is what our garden currently looks like now.  Crazy how fast things change and grow in just a short amount of time.

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Just a few weeks ago, I was ecstatic because I could see our beets barely peeping through the dirt.  Now, they are about 3-4 inches tall and I even had to thin them out…that just broke my heart.

This is the same part of our garden.  The tomato, pepper, and jalapeno plants are kickin’ butt…..even the onions are growing like weeds 🙂

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We not only grow veggies, but we also have some herbs.  We have oregano, basil, thyme, cilantro, and rosemary.  We have already used quite a bit of cilantro and basil.

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Look at that tomato! Who knew a garden could bring such happiness?! I can’t wait to enjoy the fruits of this labor.

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These trellises are for our green beans to grow up…..  IMG_0269

Pic of our onions and cilantro.

Question: How should we use our oregano? We can only think of spaghetti sauce…

Beets are Tasty!

We got some beets from the Upright’s last week and don’t really have any good recipes….. So I peeled them and threw them in the oven and off we went for a walk in the chilly frigid Texas weather with sweats on (52 degrees).  That is the only thing I know what to do with them! They were done before our dinner was ready so we sprinkled some salt on them and popped them in our mouths for a little appy.  Matt was like “Oh MY God,” look at your tongue.  Then I was like, let me see yours…..Kind of like a I’ll show you mine if you show me yours game 🙂

IMG_0242Check this out! We thought we would show you ours 🙂

A little while later it was time for din din…This is what was on the agenda.  Pork chops, asparagus, and tasty butternut squash wedges

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Well It’s 7:50 and it’s almost bed time.  No seriously, we go to bed this early.  We have a lot of painting to do this weekend and a fun happy hour planned with Matt’s coworkers tomorrow.  We are going to the Red Lion in Houston.  It is like a English pub or something…..It has been on dinners, drive-ins, and dives….We shall see for ourselves if it is legit or not. 

Question: HELP!  How do you prepare beets?!

Week’s Groceries

We almost always get groceries on Sunday.  This grocery trip was a little one because we had some meat in the freezer we wanted to use.  Our friend gave us a 3.5lb venison ham that we wanted to use in a vegetable soup and I also had some cilantro chicken sausages from Whole Foods that I wanted to put in the week’s eats.

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On Sunday I usually do most of the food prep (Matt thinks he helps, but only does certain things he “likes” to do).  I make everything for our lunches for the week and also start our dinner for Sunday night.  This Sunday we made two meals, cilantro chicken sausages and venison vegetable barley.  The plan was to eat the chicken sausages for dinner but to make the soup ahead of time because Monday night I had a student council meeting and we needed to run….I know I am a busy chica 😉  You can eat sooooo much more healthier and you stay away from eating out every night if you just PLAN!!!!  YES, IT TAKES WORK! Who ever said taking care of your health didn’t take work?! Eating right…….exercising…..make the time!

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Here is what we purchased.

Produce:

-bananas     -potatoes     -mushrooms     -broccoli     -cucumbers     -carrots     -apples     -spinach     -asparagus     -tomatoes     -strawberries

Meat:

-Chicken Breasts     -Lunch meat (turkey breast)

Dairy:

-1/2 & 1/2     -string cheese

Frozen:

-Bag of vegetables     -sprouted whole wheat bread

Carbs/Extras:

-Tortilla Chips     -Ghirardelli dark chocolate

Drinks:

-Coffee     -Green Tea     -Pineapple juice

 

I love to make a  game out of grocery shopping…. I hope it’s not just  me 🙂  There are some weeks I like to see how healthy I can make my grocery cart.  I know weird, huh?!  But I guess it would be better than the opposite.  This is our meal plan.

Sunday: Cilantro Chicken Sausage Tacos w/ grilled asparagus

Monday: Venison Vegetable Barley Soup

Tuesday: Venison Vegetable Barley Soup (Brew Kombucha)

Wednesday: Venison Vegetable Barley Soup

Thursday: Grilled Pork Chops w/ baked potato and spinach salad.

Friday: Red Lion (Scheduled Happy Hour w/ Matt’s work)

As you notice, I do not make 5 different meals…..  Nobody has time for that! We eat leftovers.  That is how we avoid eating out so much and choosing healthier foods.  But when you make a HUGE pot of soup, you need to plan on eating every last drop of it. Did I mention I hate wasting food…..thanks Dad!

Question: Do you meal plan?

Do you enjoy leftovers?