Tag Archives: recipe

Enchilada Lasagna

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Hi Friends! Happy Friday!

Whew this week was a long one! Filled with some great adventures and not nearly enough sleep.  I did get a 4 hour nap on Easter Sunday, and I wasn’t too sad about that!
This week I had to get my computer fixed (battery died) and they get a new charger cord too! I was really happy to find an Apple cord for $25 vs $80!
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Some sort of insect bit my ring finger and it swelled so much I thought I might have to get my rings cut off! I was FINALLY able to get my rings off yesterday, and it is beginning to heal but I am not putting my rings back on till it is 100%! Man my hand feels naked!

I have been working on perfecting a new blueberry pancake recipe! My little guinea pigs have been eating them happily! I even managed to make one look like a bunny! I def need to tweak a few things and get some much better pics! LOL

Did anyone else get to watch the Boston marathon documentary?? Wow, so so good! The Hubs and I went to see it for a mini date night.  We were both laughing and crying the entire time.  It was so well put together! What an incredible night it was!
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No onto this weeks recipe! I enjoy cooking for my lovely nanny family, friends & family and I love getting to try out new recipes! I always poke around Pinterest and get new ideas.  I hardly follow the recipes to the T, cause I like to change up some of the ingredients or use things that I am not allergic too.  I have been so into zucchini lately.  Making zucchini lasagna, zoodles, zucchini taco boats, zucchini pizza and the old standby, roasted zucchini.
I have seen pics for a few recipes for zucchini roll ups, and I have yet to get them to work right.  I took a few different recipe ideas and turned them into my own creation 🙂

Today for Foodie Friday I am linking up today with Farrah from Fairyburger (Big birthday girl!!!!) and  Annmarie from the Fit Foodie Mama for Pinterest interest themed week!
I have to say this did not photograph very well.  It was hard to see all the amazing layers of flavor!

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Ingredients

  • 4 med sized zucchini
  • 1 tsp + 1/2 tsp pink salt
  • 2 lbs organic boneless, skinless chicken breast
  • 1 med can enchilada sauce
  • 1 med can green chilies
  • 2 cups grated Monterrey jack cheese

Directions

  1. Pre-heat oven to 350* and lightly grease a med size baking dish (I used 9×7)
  2. Wash and remove ends of zucchini.  Slice each zucchini into thin slices.  Place them on a baking sheet and lightly salt both sides of each slice. Set aside for about 20 min.
  3. Cut chicken into large chunks.  Fill a large saucepan with water & 1 tsp salt and add chicken.  Bring water to a boil and cook chicken for 7-10 min or until fully cooked with no pink in the middle.  (Time will change depending on the size and thickness of each piece of chicken.
  4. Once chicken is cooked place it in a blender or food processor and gently pulse to shred the chicken.
  5. Return the shredded chicken to the sauce pan.  Add about 1/2 can of enchilada sauce and the chilies to the chicken, mix well.
  6. Cover the bottom of the baking dish with some of the enchilada sauce.
  7. Layer the zucchini over the sauce then add a layer of the chicken mixture.  Lightly sprinkle a handful of cheese over the chicken.  Continue layering until all ingredients are used (about 3 layers).
  8. After the last layer pour the remaining enchilada sauce on top and add the renaming cheese on top of that.
  9. Bake for 25-40 min, depending on the thickness of the zucchini. It is finished when a knife slices smoothly through all the layers of the lasagna.
  10. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some kitchen cleanse recipes.

May you be filled with joy and health!

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Roast Away

21 Replies

Hi friends!
Happy Friday!
Opps, I just realized I never filled you in on my fun Sweat Pink sister time last weekend and some of the other good things happening.  Last weekends shenanigans will have to wait just a bit, but here are a few fun things that went on this week!

My attempt at getting pics of the super moon!

Enjoyed a little Thanksgiving feast at the kiddos school 🙂
img_7705Finally got in a few workouts after begin sick all last week.

Made some homemade bird feeders for the back yard! Kids had a blast and ate more peanut butter than we used for the feeders! Haha
img_7719Made a hoot of a fruit tray for my small group 🙂

Speaking of fruit, it is national vegan month.  Despite so much focus being on turkey recipes, I have seen a lot of yummy vegan recipes from some of my fellow blogger friends!  (Will post a few soon)
For my meat loving friends, this recipe really was filling, flavorful, and added lots of color to the plate!

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our Vegan themed week!

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Roasted butternut Squash with Red Pepper and Apple

Ingredients

  • 1 Med butternut squash, peeled, chopped into cubes
  • 1 Red pepper, cored and chopped
  • 1 Apple, cored and chopped
  • 2 Tbsp Avocado oil
  • Spices- Thyme and rosemary for taste

Dirctions

  1. Pre-heat oven to 425* F.
  2. Spread oil on a baking sheet covered in parchment paper or baking mat.
  3. Place chopped squash, pepper & apple on baking sheet.
  4. Add spices and mix to ensure even coating.
  5. Bake for 25-30 min or until all food is tender.
  6. Enjoy on a salad, with quinoa or just by itself!

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)

Thanks again for stopping by! Join us again next week for some free for all themed recipes!

May you be filled with joy and health!
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Chocolate Pumpkin Trifle 

15 Replies

Happy Friday friends!
Another week is coming to a close! We have ventured into a new month, and the beginning of several of my favorite holidays! This time of year seems to be filled non-stop with sweets, desserts, drinks and food galore!  Do not fret, this time of year can be enjoyed even with so many indulgences staring you in the face. This week we have designed some yummy treats to keep you on track this holiday season while still enjoying some treats!

I also have to say that I have been really enjoying working on some new recipes for you all! And it gets a little messy at times, but that is part of the fun!
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I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our healthy treats themed week!

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Chocolate Pumpkin Trifle

{This recipe can be made into a single serving or for a group.  The ingredients are for 1 serving, so just increase accordingly for additional servings!}

Ingredients

Layer 1
1 pumpkin spice Chobani yogurt

Layer 2
1/4 cup quick oats, ground up
1/4 cup almond milk
1 Tbsp pumpkin
1 medjool date, pit removed
1 scoop Vital Proteins collagen peptides (optional for extra protein)

Layer 3
2 tbsp Organic pumpkin purée
1/2 TBS Cocoa powder
1 Medjool date, pit removed

Layer 4
EnjoyLife chocolate chips

Directions

  1. Mix ingredients for layer 2 in a blender, till smooth. Let sit about 5 min for ground oats to soak and become soft.
  2. Mix ingredients for layer 3 in a blender, till smooth.
  3. Layer 1/2 the ingredients in a cup or bowl, layer 1, layer 2, layer 3, layer 4, then repeat.
  4. May be stored in the fridge or served immediately.

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)



Thanks again for stopping by! Join us again next week for some spicy themed recipes!

May you be filled with joy and health!
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Veggies, veggies, veggies! 

22 Replies

Happy Friday friends. Oh I’m so glad it is Friday. It was a bit of a rough week (more about all that soon) but made it through!

Something you may not know about me is that I was a vegetarian for several years.  I have never been much of a meat eater to begin with, and one summer during jr high my sister and I decided to try it out.  I ended up enjoying the lifestyle and stuck with it for a few years after that.  I am not strictly a vegetarian any longer, but I do enjoy my veggies.  I prefer them over meat most days.  I married a huge meat eater, but he does let me cook vegetarian meals here and there 😉
October is vegetarian awareness month!  Did you know there are different types of vegetarians?

  • Ovo-vegetarian: Eats eggs but no dairy
  • Lacto-vegetarian: Eats dairy but no eggs
  • Lacto-ovo-vegetarian: Eats both dairy and eggs
  • Pesco-vegetarian: Eats fish and seafood

This month we have been trying a few more vegetarian dishes than we normally have.  I saw some other fun ideas on Dietitians on Demand. 

  • Visit your farmers’ market and buy local fruits and vegetables. This is a great way to give back to your community and also learn about the produce grown in your area seasonally.
  • Go meat-free for the month of October. Give it a try! Meatless meals do not have to be taste-free! Research some new recipes online and even try some vegetables you’ve never heard of.
  • Participate in Meatless Mondays. This is a better option for those not ready to fully commit to being meat-free. Try and spend only one full day a week without meat! Learn more here.
  • Host a vegetarian potluck at work. Join us at Dietitians on Demand and host your own meat-free potluck! Our employees will each be bringing in an item containing at least one vegetable or fruit to share. Creativity is encouraged.

To celebrate this month we are kicking off this month of Foodie Friday with vegetarian recipes.

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our vegetarian awareness themed week!

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Butternut Squash Veggie Hash

Ingredients

  • 1-1/2 butternut squash, peeled
  • 1 red pepper, washed, cored and chopped into cubes
  • 3 cups kale, washed and chopped into smaller pieces
  • 1/2-1 cup vegetable broth
  • 1 TBS avocado oil
  • 1 clove of garlic minced
  • Spices to taste- salt, pepper, red pepper flakes, paprika, cumin

Directions

  1. Spiralize the butternut squash (if you don’t have a spiralizer, just slice & chop into cubes) (the link is not affiliate, just the one I have and enjoy using)
  2. Heat oil in a large pan and add the garlic.
  3. Once garlic browns, add the butternut squash and half of the broth.
  4. Cook squash for 5-7 min or until it begins to soften.
  5. Add in the red peppers and continue to cook.
  6. Add spices to taste more broth if needed to help the squash cook faster.
  7. Once the squash is fully softened, add the kale to wilt in.
  8. Once kale has wilted, serve and enjoy.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)
  • Join us next week for some Choctober themed recipes! It is gonna be amazing!!!

Be filled with joy and health!
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Foodie Friday: 5 Ingredients or Less

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Happy Friday my lovely friends!  How is it already the first Friday in March?!?  This year is FLYING by!  Today I am linking up once again with my Favorite Foodie Friday ladies, Farrah from Fairyburger, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING! Today our theme is a 5 Ingredients or Less!

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Most of what I cook is pretty simple.  Honestly, if the list of ingredients is super long or it involves a ton of steps, I am much less likely to try that recipe.  Mostly because my time is usually pretty limited when it comes to cooking, and my kitchen is tiny!

When I was thinking of what to share for this week I was thinking in terms of simplicity.  And then it hit me that I have never actually made one of my most favorite foods, hummus!
I think I have been scared that it would be too complicated or that it would not turn out well.  I am glad I was wrong about both my fears!

Roasted Red Pepper & Garlic Hummus
Ingredients
1. 2 Cans chickpeas (garbanzo beans), drained (but keep ‘juice’)
2. 1 Roasted red pepper
3.  3 tsp olive oil
4. 1 drop Young Living lemon essential oil (you can also use 1/2 tsp lemon juice
5. Spices to taste (this makes a few more than 5, but at least it is all in 1 category!  Ha
I used Himalayan salt, pepper, paprika, garlic, & pepper flakes.
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Directions
1. Place chickpeas into a food processor or high quality mixer, blend well.
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2. Add about 1/4-1/2 cup of the chickpea juice until it is a smooth consistency.
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3. Add in the roasted red pepper and the olive oil.  Blend well.
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4. Add in lemon oil and spices to taste.
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5. Store in the refrigerator.
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Make sure you check out all the amazing ladies and their wonderful simple ingredient recipes!!

Add YOUR own recipe to the link up! ( Also feel free to use the logo above on your blog!)

Stay tuned next week for a Free for All!

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Foodie Friday: Sweet Salmon

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Hello and happy happy Friday!!  I am linking up again with my girls: Farrah from Fairyburger, Montana from Pretty Lil Mudder, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING!!  Today’s theme is seafood!!
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I have to admit that I am not much of a seafood person.  Over the past year I have eaten a little more fish here and there, but still am not that great at cooking it.  I came across a few recipes that looked good to me and made my own up that turned out pretty darn well!

Ingredients
1 lb of fresh caught salmon (can be cooked as a whole piece of cut into sections of 2-4)
1/3 cup of olive oil
2 cloves of garlic, minced
4-5 TBS of Bragg liquid amino (or soy sauce)
1/4 c brown sugar and a few pinches for the top
2 TBS lemon juice
2 TBS water
Salt and pepper
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Directions
1. Pre-heat the oven to 425*
2. Cover a cookie sheet with foil (to prevent sticking) (Oops, I forgot this step, but it turned out ok!!)
3. Wash and dry salmon
4. Place skin side down on foil and sprinkle on salt and pepper
5. In a mixing bowl, combine the olive oil, water, lemon juice, Bragg amino, minced garlic, and brown sugar.
6. Pour the mixture over the fish and let sit for 20 min.  Make sure all the fish is covered
7. Bake for 15 minutes and then broil for 5-7 min till the top is golden and the inside is flaky and light pink.

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Don’t forget to see all the other awesome posts by my fellow foodie Friday ladies!

Take a look at all the amazing ladies sites and check out their recipes!

Feel free to add any of your own seafood recipes to the linkup!!

Foodie Friday: Dessert Heaven

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Before I start I want to give a BIG happy birthday wish to miss Montana!!! She has been a rock star with all the Foodie Friday posts! Hope your day is great and filled with much love, laughter and yummy treats!

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HAPPY BIRTHDAY MONTANA!!!! (source)

It is another Foodie Friday and time to link up with my girls Farrah from Fairyburger, Montana from Pretty Lil Mudder, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama!  Today’s theme is the Dessert Heaven!! If you want to see any of the last posts you can check them out here: chicken dinner, smoothies, & perfect picnic.
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My go to healthy desserts lately have been zucchini brownies and energy balls! They are more like little snacks, filled with nutrition!
Another recipe that I have been making this summer I feel has reached as close to perfection as it is going to get! It is scrumptious and it is healthy dessert.

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My summer recipe inspiration!

This recipe was adapted from a recipe I found a few years ago from Simply Recipes.
It is probably not typically a dessert type food, but with all the added sweetness from the blueberries, it does taste like a dessert! (Don’t get me wrong, I love my chocolate desserts, but I wanted to make something a little healthier this time around!)

Ingredients:

  • 3-4 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1/2 – 3/4 cup coconut sugar (can use granulated also)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 teaspoon cinnamon
  • 1 1/2 cups of gluten free (or regular) all-purpose flour
  • 1 1/2 cups rinsed blueberries

Directions:

1. Preheat the oven to 350°F, and butter (or coconut oil) 2 muffin tins
2. In a mixing bowl, smash the ripe bananas with a fork until mostly smooth with a few small chunks.
3. Stir the butter into the bananas.
4. Stir in the sugar, egg, and vanilla extract.
5. Mix in the baking soda and 1tsp cinnamon.
6. Gently mix in the flour till batter still has a few chunks.
7. Gently fold the blueberries into the mix, make sure to not over mix.
8. Spoon the batter into your muffin tins, about 1/3 for each muffin. Sprinkle remaining cinnamon on top of each muffin.
9. Bake at 350°F for 20-25 min until a toothpick comes out clean.

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Delicious through and through 🙂

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Make sure you check out the other amazing recipes from my girls!

Farrah | blog | instagram | pinterest | twitter | bloglovin‘
Montana | blog | facebook | instagram | pinterest | twitter | bloglovin‘
Annmarie | blog | facebook | twitter | instagram | pinterest | bloglovin‘
Emily | blog | instagram | pinterest | twitter | bloglovin‘

What dessert recipes do you enjoy?
Add them to our link up!!

Xo
Esther
Chocolate Runner Girl