New year..new (old) health plan.

The new year bring a new weight loss challenge.  I loved the one I did last year, not only because I had amazing results physically, but also because I felt 200 times better than I have in years. I loved the "new" lifestyle and that my family and I spent our nights in the pool at the rec or doing Zumba. I'm so excited to get started.  I'm also super excited to try all new recipes!!  Which I will definitely be posting along with reviews and modifications (since I don't know how to just follow a recipe).  Happy new year!!

Stuffed baked potatoes.

I make these in mini version with Red potatoes because they don't see to upset my tummy as much.

• 2 large (12- to 14- oz.) baking potatoes

• 2 cups broccoli florets, chopped

• Salt and pepper

• 1/3 cup reduced-fat sour cream

• 2 tablespoons unsalted butter

• 6 ounces black forest ham, chopped

• 1 can  (15 oz.) black beans, drained and rinsed

• 4 ounces yellow cheddar cheese, shredded (about 1 1/3 cups)

Directions

1. Scrub and dry the potatoes. Preheat the oven to 425 degrees . Place the potatoes on a small, foil-lined baking sheet, pierce each several times with a fork. Bake until fork-tender, 1 hour.
2. Drop the broccoli into a small saucepan of boiling water (ask a grown-up to help with this). Cook until crisp-tender, 3 to 4 minutes. Drain in a strainer, then rinse with cold water.
3. Cut the warm potatoes in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch of potato in the skins, and transfer to a bowl. Return the scooped-out skins to the baking sheet.
4. Smash the potatoes with a potato masher until fairly smooth; season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir in the sour cream and 1/2 tsp. tbsp. butter.
5. Stir the cooked, drained broccoli into the potato mixture. Ask someone (like your twin sister!) to hold the bowl.
6. Melt 1/2 tbsp. butter in a medium skillet over medium-high heat. Add the ham and cook until golden, 4 minutes. Spoon the ham into the potato shells.
7. Add 1 tbsp. butter to the skillet; melt over medium heat. Dump in the beans; mash. Add 1/3 cup water and mash until the beans are thick; season.
8. Spoon the beans on top of the ham in the potato shells. Sprinkle 1/4 cup cheese over each shell.
9. Mound the potato-broccoli mixture on top and sprinkle with the remaining cheese. Bake until the cheese is golden, 20 to 25 minutes.

Chicken and broccoli

CHICKEN BROCCOLI CHEESE CASSEROLE
1 lb cooked chicken, shredded Note: if you don’t have any cooked chicken on hand it is very simple to poach chicken breasts. Place the chicken in a large skillet with about 2 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 12-14 minutes or until chicken is no longer pink (170 degrees). Drain well. Shred chicken.
1 cup cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of brown rice flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
1 Tablespoon of plain greek yogurt  (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup gluten-free bread crumbs for topping

Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

Strawberry Cake

STRAWBERRY CAKE
Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.

1/2 cup almond meal
1 1/2 cups brown rice flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons strawberry Jello® mix
1 1/2 teaspoons xanthan gum
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla
1 cup pureed strawberries
3/4 cup milk (or until consistency of cake batter)
FROSTING:
2 packages of cream cheese, softened
1 stick of butter, softened
3 cups or more of powdered sugar
1 teaspoon vanilla
squeeze of lemon juice
DIRECTIONS FOR CAKE:
Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med. mixing bowl, whisk together the dry ingredients including the Jello® . In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.

We love this one..it's well worth the time:)

Flank Steak

Flank Steak Marinade
1/2 cup gluten-free tamari sauce
2 Tablespoons rice vinegar
1 teaspoon sesame oil
2 Tablespoons ginger
Enough for two 1 lb flank steaks
DIRECTIONS:
Marinate the flank steak for about 2 hours (no more than eight hours). Preheat a gas grill to high. Lightly oil your grill. Place the steaks on the grill. Discard marinade. Grill the steak for about 8-10 minutes, turning once. Let the flank steak rest for 5 minutes. Slice against the grain into thin slices.
The most important thing to remember whether you grill or pan fry flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.

Black Bean & Spinach Fajitas

1 lb. Shredded chicken
1 c. Spinach
2 bell peppers sliced
1 onion chopped
1 package fajita seasoning
3 cloves finely chopped garlic
finely chopped cilantro(about a tbs. worth)
2 tbs. coconut oil(drained)
1 can black beans

Start by chopping the bell peppers and onions.  Add them to a pan with the coconut oil, garlic, & fajita seasoning.(medium heat)  Next add the chicken and cover.  Once the chicken is cooked shred it with a fork while still in the pan.  Add the spinach, cilantro, and beans and cover and let simmer for 8-10 minutes on low heat. 

We use this mixture on salad or on freshly made tortillas.  Add which ever garnishes you like best with your fajitas and enjoy.

Oh eggs, I heart you!

4 egg whites
1/8 c. cheese (which ever you prefer)
1 tsp. Cayenne pepper
a dash of sea salt
1/4 of a green bell pepper chopped.

These eggs are so good.  They are my go to food if I have 5 minutes to actually cook them.  Good anytime of the day.