If you’re anything like me and you have children, you’re practically running around like a chicken with its head cut off. I barely have time to shower, much less run to the grocery store. The best part is now I technically don’t have to anymore. The convenience of having it delivered to my door is now here. Especially now that it’s getting chilly outside.
Green Bean Delivery brings organic and all-natural foods sourced from local farmers and artisans whenever possible directly to your doorstep. You can customize your order online and fill your cart with your preferences. Also you can choose if you want deliveries weekly or biweekly. As the region’s largest farmer and artisan network, Green BEAN Delivery offers more than 2,000 yummy products in its online store. The prices are competitive.
Plus it is family owned by an organic farmer and a nutritionist.
I’ll share my personal order with you guys:
It arrived as scheduled in a covered bin with dry ice to keep it cool. All the vegetables and fruit were fresh. In my opinion, it was a great deal and very convenient. I would definitely order from them again.
Use my discount code “Wifestyles” for $15 off your followers’ first order and expires on 3/31/17. This promo code is valid for new members and reactivations only. Limit 1 per household and cannot be coupled with any other Green BEAN Delivery discount or promotion. Enjoy! Xoxo
Breakfast. The most important part of the day apparently. Honestly, if you’re anything like me as a mom, you’re running like a chicken with your head cut off on school mornings. I simply cannot get it together sometimes. I mean I barely make it out of bed and get my daughter of the door to make it to school on time. If you’re not that mom, however, I applaud you.
School starts back on Friday for us in the Nashville area. My daughter’s preschool starts 2 weeks from today. While I’m half relieved to have some time to get things done and half inconsolable about my baby being gone a few days a week from me, mostly I stress out about feeding her a healthy breakfast and lunch on those days. Right now I’m 5 months pregnant so my energy is basically kaput. Anything that I can do to keep my baby girl happy and healthy, I will do. If that thing also saves me time, well where do I sign up?
I’ve been combing through recipes for quick breakfast ideas that you can food prep for busy mornings. This also applies for you and your entire family in the mornings. I usually spend Sunday morning or afternoon food prepping for the next few days and probably Wednesday as well. Most breakfasts you can freeze ahead of time too so you don’t have to do it as often. I thought I would share with you guys the recipes I make the most, that also take the least amount of time.
*** Quick Tip: I would cut up a big bowl of fruit ahead of time on Sundays also for the week too! ***
In no particular order, here ya go loves:
1. The Busy Mom’s Oatmeal Bowl
A power packed smoothie to give kids the energy they need. Recipe HERE.
2. Zucchini Waffles
Well basically because you had me at waffles. Recipe HERE.
Pancakes in cute little muffin form. I, for one, know my daughter would gobble this up. Recipe HERE.
17. French Toast Roll Ups
French toast roll-ups with gooey fillings. Thumbs up over in the Houston house. Recipe HERE.
18. Ham & Cheese Breakfast Quesadillas
These completely interchangeable and customizable quesadillas are great as leftovers to prep for the week. Recipe HERE.
19. Freezer Smoothie Packs
Putting together these individual smoothie freezer packs make your morning smoothie routine a breeze. Recipes HERE.
20. Easy Cheesy Breakfast Casserole
Ok guys I hope that gave you a little relief with school starting back. I make most of these weekly then freeze them for future meals for my family and I. My husband and I need it just as much as my daughter because we are both so GO GO GO. It makes life so much easier, trust me. Please email me, comment or reach out on my social media (IG: @Nashvillewifestyles) with any questions, suggestions or responses you may have for me. Xoxo.
One of the hardest parts of eating healthy is my ridiculous sweet tooth. I literally feen for chocolate, ice cream or candy every night. They weren’t kidding when they said sugar is highly addictive. As I’ve told you guys many times, I’m always trying to find inventive ways to satisfy certain cravings the healthiest way possible. Most importantly though, I still want whatever I’m making to taste good. Believe me my husband will let me know if it doesn’t.
I personally do not like oatmeal so I assumed I would not like oat energy balls. A friend of mine made some for a road trip once so I tried it, and I was surprisingly impressed. I had to tweak it mildly to my personal preference but that’s the awesome thing about these oat balls, they can be edited to your liking. The best part is they are super easy and do not require any baking.
Things you’ll need:
1 cup old-fashioned oats, dry
2/3 toasted coconut flakes
2/3-1 cup peanut butter
1/2 cup ground flax seed
1/3 cup honey (use more if the oat balls don’t stick together well)
1 tbsp chia seeds
1 tsp vanilla extract
1/4 cup wheat germ
1/4 cup almond pieces
Chocolate: I prefer dark chocolate chips but you can also use milk chocolate, cocoa nibs, or white chocolate.
Dark chocolate in high cocoa content contains a decent amount of fiber and is loaded with minerals, such as potassium and zinc.
It is good for you heart and circulation, and helps restore flexibility to your arteries.
It reduces a risk of stroke.
It has been shown to reduce the bad cholesterol and raises the levels of good cholesterol, which could lower the risk of cardiovascular disease.
It could help you lose weight. Scientific studies have shown that a small square of high quality dark chocolate melted on your tongue 20-30 minutes before eating can trigger the hormones in the brain to signal that you’re full.
The flavanols in dark chocolate can reduce memory loss in older folks.
It just makes you feel better. Chocolate contains phenylethylamine and that is the same chemical that your brain creates when you’re falling in love. PEA aids your brain in releasing feel good endorphins. Endorphins make you happy. Happy people don’t kill people, they just don’t. (Elle Woods from Legally Blonde quote if you didn’t catch that)
Peanut butter: Usually I use almond butter but recently I used Buff Bake Protein Peanut Butter Chocolate Chip (Geez that’s a long name) in addition to peanut butter. Other choices would be sunflower butter, cashew butter, coconut butter, nutella, hazelnut butter, or tahini to name a few.
A lot of people have peanut allergies, it is one of the most common allergens. That is why it is good to have other options because if you’re making them for your kids, you wouldn’t want peanut butter around other children. In fact, in most schools it’s not allowed to pack peanut butter products. Also read labels to steer clear of added sugar.
Nut Butters include many nutritional benefits including:
Vitamins and Minerals, such as potassium, magnesium and antioxidants.
I use honey as my sweetener but you can also use agave nectar, I like to use local honey to kill two birds with one stone and help with allergies.
It energizes you.
Provides nutrients. Honey contains small amounts of numerous vitamins and minerals including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc
Kills antibiotic resistant bacteria such as E.Coli and Salmonella
Good source of fiber
Can help reduce blood pressure
Source of vitamins and minerals such as manganese, selenium, phosphorus, fiber, magnesium and zinc.
They are also rich in carotenoids, tocols (Vitamin E) and flavonoids
Protein & Fiber
Zinc (which helps your immune system)
Packed with Vitamin B
Healthy Fatty Acids
Phytosterols which promote a healthy heart
Minerals such as iron, zinc, magnesium, calcium, selenium and Vitamin E
Loaded with nutrients and antioxidants
High in quality protein
One of the best sources of fiber
High in Omega-3 fatty acids
High in bone nutrients
Lower risk of heart disease and type 2 diabetes
High in fiber, low in carbs
Benefits healthy hair and skin
High in antioxidants
Aid digestive health
Mix all of the ingredients together with a spoon or your hands. I personally prefer my hands and usually use plastic gloves to keep it from sticking to my hands. Once you get it all mixed up, put it in your refrigerator for about 15 minutes so it will harden a bit.
Once the mixture has had the time to cool, shape it into small balls. You can also mold it into a baking pan and make energy bars. The best part about these oat balls is the flexibility of the ingredients. If by chance you don’t like any of this ingredients or you are allergic, you can substitute many different things. Also you can add more ingredients if you prefer, such as craisins, sunflower seeds, walnuts, and pecans.
I just play around with the consistency. If it’s too “chalky” and not molding very well I’ll add more nut butter or honey. If it’s too runny, add more oats or one of the dry ingredients. You’ll get your niche for it. At this point I barely measure anything for them,
I put mine back in the refrigerator in a tupperware container. They stay fresh for me up to 2 weeks, Hope you guys like when I share a recipe or two every week. I absolutely love to cook/bake for my family and I, so hopefully this will you give you healthy ideas as well.
Anyone who knows me knows that I love to cook and bake. My main pleasure is finding inventive ways to make guilty dishes more healthy. You’ve gotta get creative sometimes. My friends are always asking for my recipes. I play with different recipes all the time to see what I can come up with. Especially having a little one I always have to sneak in the good stuff because she would eat snacks or candy at all times if she could. I even made green pancakes for St Patty’s Day with spinach.
One thing my daughter and I love are DONUTS. Lots of them. My mouth is drooling just thinking about it. I was fiddling with different donut recipes this weekend and came up with one my daughter finally enjoyed. The donut feel without all the fat and calories. Win win. You can adjust the ingredients based on your liking. The cinnamon in these donuts makes your house smell heavenly. I personally used chocolate chips this time but you can swap out the chocolate chips for nuts, coconut or anything practically. They are completely customizable.
You will need a donut pan. This one is very similar to mine.
1 cup unbleached whole wheat flour
1/4 cup Stevia Sweetener
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
2 eggs/egg whites
1 tbsp melted butter (I used Ghee butter)
1/2 cup skim milk
Dark chocolate chips to your liking.
Toppings: melted chocolate, strawberries, nuts, vanilla glaze, powdered sugar, cinnamon and sugar, sprinkles. See recipes for a few below at bottom.
Preheat the oven to 350 degrees F.
Grease the donut pan with baking spray.
In a medium bowl, mix flour, sugar, cinnamon, salt, baking powder and baking soda.
In a separate bowl,whisk together the eggs, melted butter, skim milk and vanilla.
Add the wet mixture to the dry mixture. Whisk and Stir. My munchkin wanted to help with this part.
Fill the donut pan almost to the top making sure you don’t overfill. Bake for 14 minutes. They will be golden brown. You can test with a toothpick. Allow them to cool for 5 minutes or so.
You can pry out with a knife or tip the pan over if they are too stubborn.
Simple Vanilla Glaze – Whip powdered sugar with a little milk and vanilla extract.
Banana Glaze – 2 Tbsp Mashed bananas, 2 Tbsp Unrefined Coconut Oil. Combine ingredients and melt by microwaving about 10-15 second, then stir. Spread on donuts.
Chocolate Fudge Frosting – 1-2 avocados, 1/2 cup cocoa powder, 1/2 cup honey, 2 Tbsp coconut oil, 1 sp vanilla extract, 1/2 tsp salt. Blend in blender till smooth and spread on donuts.
Hope you guys enjoy this guilt free recipe! I love cooking and sharing with y’all.
OK let’s be real for a second. We all crave pasta. Carbs, carbs, carbs. That is one of the hardest parts of dieting or eating healthy. No pasta, no pizza, yada yada. (Don’t worry I’ve got an amazing cauliflower pizza substitute coming for you soon too) What if I told you that you could enjoy those pasta feelz but eat healthy the entire time? Gimme dat zucchini.
Spiralizers have 100% upped my cooking game. I just look for things to spiralize pretty much nowadays. Zucchini is perfectly acceptable as a substitute of pasta. You can eat it nearly raw if you want that crunchy taste or saute for a softer comparison to noodles. I’ve gotten a few requests from my Instagram photo I posted to share this recipe of the ever so popular zoodles. I tweak this often but the recent version I made was absolutely delicious so I’m gonna share it.
Turn stove top on medium heat. Put oil and garlic in a pan. Season chicken with the seasoning on both sides, completely covering. Put chicken in pan, sautéing for 10-12 minutes and turning halfway between, squeezing the juice of the lemon on the chicken. Remove from stove eye and let cool. When cooled down, cut into bite size pieces.
“Zoodles Pasta” Ingredients:
6 medium zucchinis
1 bag of spinach
1 container of grape tomatoes
1 Tbsp olive oil
1 Tsbp minced garlic
1 Tbsp basil
Himalayan pink salt and black pepper to season
1/2-1 Cup of chopped scallions
1/2 Cup of goat cheese crumbles
2.25 oz can of black olives, drained
1 Tbsp capers
Saute the tomatoes, spinach, garlic and olive oil on medium heat. While that is sautéing, pull out your spiralizer and get to work on those zucchinis. This is mine. (Here is one for less) Cut off the jagged ends and place the cut tip on the blade and the rounded end on the prongs then use those muscles to turn, turn, turn baby. You will get the most beautiful noodles. But seriously, they really are so pretty. Then I add the zoodles. (I really just like saying that word hehe). Saute to your liking. I personally like them a bit softer. After you cook all that goodness, drain the existing water left in the pan the best you can.
Toss the zoodles, spinach and tomatoes with the chicken, black olives, basil, and goat cheese. Then I top it with a dusting of scallions, capers and salt & pepper. Then serve… Viola!
It’s so yummy. This is one of the many variations I create with zucchini noodles and I will share some more recipes if you guys like this one. It is so light and refreshing but fulfills that “pasta” craving. I hope you folks LOVEEEEE it! Let me know if you whip it up and how it turns out. Also feel free to tweak it however you see fit. I always do that with every recipe. You might always want more or less of something.
I smell chicken tortilla soup. I’m seriously salivating at the thought. A few weeks ago, Keatyn and I were going nonstop all day then hopped on a plane to meet her dad and my in-laws in Florida that night. After we landed and drove an hour to their house, I was famished. I’m such a spoiled brat when it comes to food and I just knew I was gonna end up making myself a sandwich since we were getting in so late. To my delighted surprise my amazing mother in law had made a big batch of chicken tortilla soup. I had only eaten tortilla soup from one other place before so I was nervous….expectations exceeded. OMG it was divine. I fought my family for the leftovers the next day for lunch.
Honest to God, I bet I’ve made it 5 times since I’ve been back home. I make a large batch and I eat it for like 3-4 days. I thought I would share the recipe with you guys so you can join in with my healthy comfort food. Shout out to my lovely MIL Anne (Hiiiiiii & I love you)
Honestly I make this a different way every time, but my favorite way is in a crock pot because it is so tender. I’ll give the 411 on what I put on it this last time. It’s super simple.
2-3 lbs chicken breast
1 Tbsp Minced garlic
2 Tbsp Cajun or Taco Seasoning (I use Flavor God)
4 oz Ginger Bone Broth (or any chicken broth), save the other 4 oz for the soup
Lime Juice from 1 lime
Put chicken in crock pot on high for 3.5-4 hours on High or 7-8 hours on Low. I love to use the crockpot liners so I can just throw away the mess after I’m finished. Pour in broth and cover the chicken with the seasoning. Spread over the minced garlic and squeeze the lime juice over the chicken. Cook away and it’ll melt in your mouth. I shred mine in my kitchenmaid mixer after it is cooked.
2 Bell peppers chopped (I use 7-8 of the mini peppers)
2 tbsp Finely chopped or minced garlic (I’m a garlic happy person)
1 tbsp olive oil
2 tbsp Cumin seasoning
1 tbsp Cajun seasoning
1 tbsp chili powder
1 tbsp garlic, lime and cilantro seasoning (garlic seasoning would also work)
4 oz remainder broth for sautéing
Either 3 tbsp Better than Bouillon Reduced sodium Chicken base or 2 32 oz. reduced sodium chicken broth
1 can of corn
1 can of black beans, drained
1-2 containers of fresh salsa
Low fat cheese
Low fat sour cream
1 bunch of cilantro, chopped
1 bunch of scallions, chopped
Ok so I tweak this every time I make it. If you wanna add more or less of something, have at it! I always end up add more seasoning to the pot because I am definitely a flavor lovin gal.
Saute on medium heat the olive oil, chopped peppers, onions and garlic until tender. Add the 4 oz broth and can of corn with juices, continue to sauté and add seasonings. Stir until slightly browned, just be careful to not burn. Meanwhile bring water and the bouillon or chicken broth to a boil. Add salsa, beans, jalapeños and all of the sautéed ingredients. (Ps. As for the salsa, I ALWAYS use fresh salsa but the best version I have had of this soup is when I used Chuy’s salsa. It’s perfectly spicy and you can make it at home. It will be an extra step though. Here is the link to make the salsa.) Stir in more seasonings to your liking, boiling for another 5-10 minutes. Lastly, add in shredded chicken. Voila!
Scoop out into bowls and add whatever toppings you prefer. I like to add cilantro, scallions, avocado and one teaspoon light sour cream. See above ingredients for ideas. Put remainder soup in Tupperware and enjoy for 3-4 days. Seriously this is so good, I make it in bulk and eat it for every meal when matt is out town. Hope you enjoy!
It’s here, it’s finally here! Superbowl Sunday y’all. Both the football loving ladies who will be screaming at the TV along with the boys and the women who are just excited football season is finally over, can agree on the enjoyment of one thing involved. Fooooood. I know that’s what is on my mind. Honestly that is the main thing on my mind ALL DAY long. When can I eat again, what am I eating next? Ok I’m getting hungry so moving on…
If you are anything like me and trying your best to shape up for bikini season, yet cannot give up your food addiction, I’m gonna throw a little bone your way. How nice would it be to nosh on some yummy grub while you watch the Superbowl (or commercials for you non-football lovers) and not feel guilty?! I’m sold. I try to make all my comfort foods the healthiest way I can by substituting different ingredients and researching “skinny” versions of anything and everything. Since I’m just starting to get the hang of this blogging thing, I figured what better topic to post on than some of the awesome recipes I’ve came across that you peeps can use for your Superbowl party. Or any party for that matter. Ok here we go:
Who doesn’t love caprese salad? It has changed my disgust for tomatoes completely. I even like them now. I have had these caprese skewers and let me tell you…so delicious, and these tiny munchkin poppers are just adorable.
These turkey taco roll ups seriously take 5-10 minutes and give you an up factor on the basic sandwich roll ups most people make for parties.
If you are looking for a light appetizer which might I add also takes only 10 minutes, look no further. These smoked salmon cucumber bites are the cat’s meow. I mean hello, you had me at cream cheese and horseradish. Oh, on a side note if you have time get the greek yogurt cream cheese. I use that for every cream cheese recipe nowadays.
Shut the front door. I’ll take mozzarella sticks anyway I can get them! A healthier version? Um, done and done. The skinny mozzarella sticks are my jam!
I absolutely could not write this without including meatballs for my hubs. He’s obsessed. I must admit I rarely make them because I am not a fan myself. I have found a healthy recipe for you meatball loving kids out there there.
How can you watch football without wings for crying out loud?! Now they might taste like heaven and all, but those little suckers are straight up fattening. This recipe for baked wings gives you the fulfillment you crave but extremely healthier. Just kick up the siracha and hot sauce level and add some ranch, and you’ll be good to go!
Last but not least, here are a couple dips for ya:
Just the word hummus sounds healthy but sometimes it’s sneaky and loaded with additives that make it downright loaded with calories or fat. This recipe uses all natural ingredients and greek yogurt as the base. Now chow down with some veggies or pita chips.
Ok Ok Ok. Now we can get this party started. I saved my favorite for last. I could literally drink this. Skinny Buffalo Chicken dip. I cannot rave enough about this if you like this dip the regular way. My husband and I cannot stop eating once we start. A couple tweaks I add in are jalapeño and I sub goat cheese for blue cheese, but that is just my personal preferences. I also prefer Flavor God ranch because I am absolutely obsessed with their seasonings. I probably own every one.
It’s now time to get your food on. You can enjoy a few indulgences without having to wear your stretchy pants. Who am I kidding we all probably still will though. Yoga pants for life! Hope you enjoy. Go Broncos. (I’m from East Tennessee and if I don’t root for Peyton, my father might disown me)