Category Archives: healthy meals

Non-Scale Victories: good food and boosting metabolism

So, after some pretty crappy time off, I feel like I’m back in the game!

If you follow me on Instagram (my new obsession, I may be behind the times but I’m catching up) you’ll know that I’ve been rocking the meals this week! I’ve worked very hard on having a plan. It may be more of an outline and ever-changing, but I am planning.

I posted one delicious recipe that I have used in so many healthy meals all week! It has gone on flatbread pizzas, taco salads, tacos, breakfast burritos, and a side salad with avocado dressing.

Speaking of avocado dressing, I made that to go over spicy pork chops which was amazing! I’ve been thinking of sharing the recipe sometime. If you’re interested, a comment might prompt me to do so!
I posted a couple days ago about some changes I was going to try to make to make my metabolism work harder for me.  Here’s a little recap of how I’ve been doing.

1. I’ve tried pretty hard to eat a good breakfast each day. I made up some ham and egg cups, so I would have something quick and easy in the freezer to grab.

2. Going well, since I always drink my water cold.

3. Nailed it. We’ve had great proteins with each meal: beans, lentils, pork chop, and fish!

4. I couldn’t find the green tea supplements, so this one is a TBD… Maybe I’ll get some…

5. Pretty good. I’ve made a conscious effect a couple days, and ate some string cheese.

4. I kept this in mind when we had our pork chop dinner. The rub had a little kick, but I think I could have turned it up a bit.

5. I’ve kept this one in mind. When I didn’t have time for a run the other day, I did a pyramid of 100 jumping jacks, wall push-ups, and squats. I’ve been feeling those squats ever since! I also went for a 3.5 mile run today, and knew I wasn’t going to keep the running up the whole time without walking – the kiddos were fussing a bit and every time I stopped it got harder and harder to push myself again. Instead, I did a couple bursts of sprints – I even did it twice up a pretty large hill. I figured, if I knew I was throwing in the towel on the distance thing, I could at least push myself in short bursts and get the intensity up.

6. I’ve been trying to remember to take my fish oil, but I think that means I have only taken one or two.

7. Got it! Did you see how yummy that fish looked in the picture? And that was the leftovers!

8. Eh. This has been so-so. I’ve been up late messing around with the blog and I have been up very late with a sick baby, buuuut yesterday I fell asleep while putting 2YO to sleep, so that should count for something!

Whew! All in all, I feel pretty good about the week! How’ve you been doing? Any of these metabolism boosters part of your routine?

As always, linked up with Katie and Ashlee (and while you’re visiting Ashlee, check out her tutorial on making the perfect bow – she knows I’ve been feeling out over it, I’m not ashamed) also, check the “where I party” page for the button!

Black and White Bean Salad

This is one of my new healthy go-tos.

I found the recipe in a Weight Watchers cookbook, and was excited to make it. Once I made it, I loved how easy it was, but I wasn’t thrilled with it as a plain salad. Now, let me say, I didn’t let it sit so the flavors can meld, which makes a huge difference!

What I did soon end up loving is that I could use it so many way! I basically turned it into a bean salsa by adding more tomatoes, and I haven’t looked back!

Best of all, it is so easy! Just mix the ingredients together, and use it to make recipes go a little further and taste a little better with something completely healthy.

Ingredients:

1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 small white onion, diced
3 tomatoes, diced
1 tablespoon white wine vinegar
Salt and pepper to taste

Prepare:

Mix all ingredients together, let sit for about an hour, and eat!

If you look closely at the photos, you’ll notice I’m missing an ingredient or two.

First, the original recipe called for one celery stalk. I didn’t have one the first time I made it and didn’t miss it at all. This time, I had some in the fridge that I wanted to use up anyway, but I don’t think it added a thing to the flavor. It might taste pretty fresh in the original recipe that had only one tomato and was meant to be served as a cold salad, but it didn’t work when we used it to make flat bread pizzas.

Second, the original called for fresh parsley. I never have any fresh parsley on hand so I doubt I will be making a special purchase just to add some here. I did try some dried parsley mixed with the vinegar before I added the other ingredients, but I didn’t notice it and may just leave it out in the future. We do have an abundance of fresh chives if I want to keep that little bit if green color in there.

Like I said, we made flat bread pizzas with it today. Yum!! I placed a Flat Out Flat Wrap in the toaster oven on non-stick foil and let it crisp up a bit before adding about a cup of the salad and 1/4 cup of cheese. It took about five minutes for it to crisp up a and for the cheese to melt. Delicious! For the kids (and for myself when I want a smaller meal), I use the Hungry Girl Sandwich Folds. They are perfect for making two tiny pizzas for the kids.

Tonight we’re having tacos and I plan to fill mine up with this salad, a mix of ground turkey and lentils, a little avocado, and lettuce.

My husband and I were brainstorming about other recipes we could use this in and here’s what we came up with:

    • Flat bread pizzas
    • Tacos
    • Taco Salad
    • Burritos
    • Nachos
    • Omlette
    • Wraps

Ok, maybe we can’t think much past Mexican, but I’m sure there is a lot more. Anyone else have some ideas? I’m pretty sure I’ll be making this a lot and, at about 50 calories for 1/2 cup, I’d like to come up with more meals.

Ok, let’s just look at that awesome picture again and brainstorm about more meals we can make with this!

Kristin - Exploring Domesticity

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