Garlic Chicken and Vegetables over Quinoa

Hello all! Happy Friday! I am going to be cheering on my Iowa State Cyclones tonight!!         #cyclONEnation.

Another recipe just for you...

I have found another super tasty and easy recipe! I absolutely love my Fast Metabolism Cookbook. It keeps me on track. I get sick of eating the same foods, so I like that I can look at the cookbook, and be able to find a recipe with the ingredients I have in my fridge (for the most part). This recipe is for Phase 1.

Ingredients:

Quinoa

• 2 cups quinoa
• 2 cups organic vegetable broth
• 2 cups chicken broth
• 1/4 cup sliced onion
• 1/4 cup chopped green onions (scallions), white and green parts

Chicken

• 2 tablespoons minced garlic
• 2 pounds boneless, skinless chicken breast, cut into pieces
• 2 cups sliced bell peppers
• 2 cups sliced zucchini
• 2 cups sliced yellow squash
• 1 cup chopped tomatoes
• 1/3 cup coconut aminos
• 1 tablespoon crushed red pepper flakes
• 1 1/2 teaspoons diced red onion

(Missing from the picture: Zuccini, Yellow Squash and Coconut Aminos)

Instructions:

• In a medium pot, combine the quinoa, vegetable and chicken broths, onion, and green onion. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes.
• While the quinoa is cooking, heat a large nonstick skillet over medium heat. Add the garlic and chicken and cook, stirring continuously, until the chicken is browned. Add the bell peppers, zucchini, yellow squash, tomatoes, coconut aminos, red pepper flakes, and red onion. Cook, stirring often, for about 5 minutes, until the vegetables are tender and the chicken is cooked through.
• Serve 1/2 cup of the quinoa topped with 1 cup of the chicken and vegetables. 
• Serves 8

(Quinoa before boiling)

Spring Cravings...

Wow, I am so ready for Spring! I am can not wait for the sun to shine and to be able to open my windows! I just looked at the weather, and there is snow in the forecast for tomorrow in Iowa, lets hope that is a joke! Although, this weekend is supposed to be beautiful! FINALLY!

Here are a few things I am dreaming about for the Spring...

 Steve Madden: Ecentric in Leopard

 $99.95

I am not much of an ANIMAL print person, but for some reason, I am in LOVE with these!

 Factory Printed Linen-Cotton Mini: Navy

$48.50

 

Crystal Cluster Necklace

$27.99

Women's Ponte Blazer: Black/White Striped
$34.99

 

 Floral Scarf 

$9.95

I am joining the Hump Day Blog Hop today with Liz!

Gingered Shrimp and Veggie Stir-Fry

OH MY LANTA, this has to be the BEST yet. If you like spicy food, you will enjoy this recipe! I love to try new recipes for the reason of finding one that will be a staple in my house hold. Another great thing about this recipe, it freezes really well. In my book, that is important especially when 75% of the time I am cooking for one.

 Ingredients:

• 4 tablespoons grapeseed oil
• 2 pounds shrimp, cleaned and deveined
• 2 yellow squash, sliced
• 1 cup mushrooms
• 1 cup chopped bok choy
• 1/4 cup sliced asparagus 
• 1 cup diced tomatoes
• 1/4 cup coconut aminos
• 1/4 minced ginger (I used ground ginger)
• 1/2 cup toasted sesame seeds
• 1 tablespoon sea salt herb mix (I used regular sea salt, and then Mrs. Dash Herb and Onion Mix)
• 1 1/2 teaspoons crushed red pepper flakes
• 4 cups cooked wild rice

 Instructions:

• Heat a large heavy-bottomed skillet or wok over medium head and when hot, heat 1 tablespoon of the oil, tipping the pan to coat it. Add the shrimp and stir-fry for about 4 minutes or until pink. Remove from the pan and set aside. Re-coat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus. Stir-fry for about 5 minutes, until the vegetables are slightly tender. Add the tomatoes, coconut aminos, ginger, sesame seeds, salt mix, and red pepper flakes. Cook, stirring often, for 3 minutes. Return the shrimp to the pan, mix with the other ingredients, and cook just until everything is headed through. Serve over rice. (I think if you wanted you could serve this over brown rice instead of wild rice.)
• Serves 8

This was the first time I've cooked with bok choy, and I want sure what to expect. Bok Choy is basically Chinese cabbage. When I was looking for it at the store, it was HUGE, so I just tore off a couple leaves. That worked out very well.

I give this recipe 5 STARS! It is from The Fast Metabolism Diet Cookbook (Clearly, my favorite cookbook).

Seriously, try this recipe out friends!

L.Mae Boutique

Living 40 miles away from the closest mall, and to be honest, it is not the best mall. Actually, it is pretty terrible. I have resorted to doing a lot of my shopping online. I absolutely love finding awesome online boutiques. The other day on Instagram, I came across L.Mae Boutique, someone I am following was wearing this Coral Maxi Dress. ADORABLE!! The price $28.80, you can not beat that price!

 

If you sign up for their e-mails, you will get a code for $5.00 off. I am looking forward to warmer weather and actually being able to wear dresses and sandals! BRING ON THE WARM WEATHER, I think we are all ready for it! 

Long and Slow Beef Stew

So, I've been debating for days if I was going to even share this recipe, only for the fact that my pictures are terrible. It doesn't look appetizing, but if you trust me, it was delicious! I present to you Long and Slow Beef Stew! This stew has some GREAT flavor!

I've never attempted at making a stew before, but am loving being able to make something like this, and then freeze it into single portions.

Ingredients:

• 2 pounds beef stewing meat (preferably grass fed)
• 1/4 cup arrowroot
• 2 cups shredded cabbage
• 1 cup diced celery
• 1 cup green beans, cut in small pieces (I forgot to add this..oops)
• 1 cup quartered mushrooms
• 1/2 cup diced onions (scallions), white and green parts
• 1/2 cup diced onion
• 1 bay leaf
• 4 cups organic beef broth

I decided to cut up all of my ingredients the night before. This way I could just pour them all into the crock pot right before I ran out the door in the morning. It was then was ready for me at lunch time.
Instructions :

• Put all the ingredients in a slow cooker with 2 cups of water and cook for 3 to 4 hours on high or 6 to 8 hours on low. Remove the bay leaf and serve piping hot. 
• Serves 8

How simple and easy does this look? I am all for crock pot meals, especially healthy ones!
Again, this recipe is from The Fast Metabolism Diet Cookbook. If you've checked our information on The Fast Metabolism Diet, this recipe will work for Phase 2.

Recent Finds {Gap, TjMaxx and Kohl's}

I don't know about you, but I am looking forward to a change in my wardrobe. I am tired of my winter clothing, and super excited to start wearing my current and new Spring attire. Here are a few of my recent find.

 

1. Skinny Mini Skimmer Khakis from the Gap. I was needing something other than jeans or black pants. I confess that I did not have any kind of khakis in my closet, so these were needed. I am very satisfied with the fit. Being 5'3, most things are usually long on me, and these are luckily the perfect length.

2. Drapey T from the Gap. I LOVE LOVE LOVE the fit of this shirt, and could possibly order it in every color.

3. Coral and Navy dress from One Clothing. Found at TJMaxx. I wasn't able to find anything similar online, but I did buy this dress this past weekend.

4. Sandals from A Giannetti. Found at TJMaxx (similar style here)
5. Stud Earrings from Bella * Jack. Found at TJMaxx (similar styles here or here)

 

6. Mint 3/4 Quartered Length Cardigan found at the Gap Outlet (similar style here)

7. Off White Long Sleeve Cardigan found at the Gap Outlet (similar style here) I needed a couple new colors for Spring!

 8. Camel Skinny Belt found at Gap Outlet (similar style here). I usually do not wear belts, but whenever I see others wearing the skinny ones, I fall in love.

The Gap recently has had 30% off Online, so shop now!

Here are a couple finds I found for my husband. He does not have a ton of clothes that aren't polo shirts or button up shirts, so I was looking for something different to fit in his Spring Wardrobe.

9. Marc Anthony Slim-Fit Striped Crew Neck Tee found at Kohl's. I just thought this would be a nice lightweight shirt for Josh this spring. We will see, he has not tried it on yet, but he liked it.
10. Boxer Briefs from Gap.

What are your recent finds for this Spring? I would love to hear.

Hard-Boiled Egg Whites Stuffed with Minced Veggies

Last night I spent a while preparing meals for the next two days (I finally was able to go to the grovery store! I really do enjoy cooking, baking and making recipe's into ones I enjoy! I am currently on Phase 2 of The Fast Metabolism Diet, which means lean proteins and vegetables. (This really is not a diet, more of a way to eat lifestyle)

My week usually looks like this:
Monday & Tuesday: Phase 1
Wednesday & Thursday: Phase 2
Friday, Saturday & Sunday: Phase 3

I am usually one that does not give enough time to myself to make breakfast before I need to walk our the door and head to work, so I do a lot of preparing the night before. Last night I decided to make these Hard-Boiled Egg Whites.

Ingredients:

• 3 hard-boiled eggs
• 1/2 cup cooked, minced veggies (I used Mushrooms, Onion, Garlic and Celery)

Instructions:

• Peel the eggs, cut them in half lengthwise, and discard the yolks. Fill with the minced veggies and serve right away. (I boiled my eggs and cooked my veggies the night before, so this morning I just heated up the veggies, and filled the eggs this morning. I think they turned out well, and I felt full after)

This recipe I also found in the Fast Metabolism Diet Cookbook.

This is really easy to prepare the night before, and then take 2 minutes in the morning to put together. I know a lot of people are guilty of missing breakfast in the AM, but it is very important to start your day out with a meal, and of course keeping it healthy. Indulging in Cinnamon Rolls (homemade ones are sitting upstairs at my office, and it has taken a lot of will power not to dig into one today).

You really can add any kind of vegetable to the mixture, pepper, asparagus, cabbage, and the list could go on. Using left over vegetables from the night before will always work well.

I think this recipe is considered Gluten Free and Paleo? Maybe I am wrong, because I do not follow those.

Currently cooking in my crockpot is a Phase 2 stew! Can't wait to share that recipe!