Pick of the week...

First big snow of the season arrived and we are all happy here.  I love a good snow storm especially when it hits on the weekend. All sports and activities canceled, and we can hunker down for the day and night!  Trails made on our hill and sledding and snow boarding kept kids and adults happy. Appetites increased from all the exercise so my kitchen is like a snack shack!

Back to sports schedule for the week so trying to plan weekly meals can be a challenge.  Preparing ahead of time has been helpful but sometimes tricky to find choices that can be warmed up later in the evening.  A family favorite that is easy, inexpensive, and great to do ahead of time is baked potato bar.  There is something for everyone, it is filling and can be healthy too.  Potatoes can be baked ahead of time and kept warm wrapped in foil.  Vegetables can be steamed in microwave or heated on stove top and leftovers like chicken or taco meat can be added as well.  Sweet potatoes are a nice option too.  I let my kids be creative and design their own potato by having lots of toppings.  It's definitely a crowd pleaser!

My personal favorite--sweet potato with black beans and avocado.  Please share your creations!  I would love to hear from readers and hear what works in your homes.

Enjoy the snow.  Perfect conditions for many outdoor activities.

Best,

Donna

Pick of the week....

There are advantages of having various monthly office appointments with your kids.  It is the one time I can sit with a magazine and check out celebrity news,  read about the latest fitness craze and food trend, and collect new recipes to try at home.  Last week while waiting at the orthodontist's office I found some great new dinner's from the January/February 2016 issue of Cooking Light.
We eat quite a bit of chicken, so finding new twists is always great for me.  I plan on making a little extra to have for lunches.  Always great to plan ahead for other meals.

The "pick of the week" is a new recipe for me.  It is a lighter version of the traditional Classic Chicken Marsala.  After Cooking Light's flip....

Mushroom and Chicken Marsala Bowls

Ingredients

• Print Recipe
• Email

• Save Recipe
• Add to Shopping List

2 1/2 tablespoons butter, divided

1 cup uncooked quinoa, rinsed and drained

1 1/2 cups unsalted chicken stock, divided

3/4 teaspoon kosher salt, divided

1 1/2 tablespoons canola oil, divided

1 (6-ounce) package fresh baby spinach

1 pound mushrooms, quartered

8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

1/4 cup minced shallots

1 1/2 tablespoons chopped fresh thyme

4 garlic cloves, thinly sliced

1/2 cup dry Marsala wine

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

Preparation

1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.

2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.

4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.

I hope this is a hit with you and yours!  Enjoy!

Best,

Donna

Pick of the week...

Happy New Year!  I hope every one's 2016 is filled with happiness, peace, and good health.  The new year is a new beginning for many.  Lots of new year resolutions are made with good intentions.   As a fitness trainer I am excited to see people taking more classes, heading outdoors for walks and runs, and cutting back on processed foods.  The only problem is for many it doesn't last because people set unrealistic goals that they can't maintain.  Don't let that be you.  Set attainable goals so you feel successful and want to continue on your healthy journey!  Start by adding an extra glass of water a day, or extend your workout by 5 minutes,  or take one more lap around the track, maybe use less sugar in your coffee, little things add up!  Soon these little changes become your daily routine.  We all have off days, I  just had a few!  However, we can't beat ourselves up.  Tomorrow is a new day to start over.

My pick of the week is from MindBodyGreen, Simple Clean Winter Stew.  This will help you feel better knowing you're putting good food into your body and taste delicious.

Recipe serves 4.
Ingredients
1 T coconut oil
1 large yellow onion, diced
2 cloves of garlic, minced
2 cups of vegetable broth
4 medium sweet potatoes, cut into cubes
3 large carrots, sliced
2 T tamari (or soy sauce, if gluten free is not necessary)
3 cups chopped kale
salt and pepper to taste

Preparation
1. Heat coconut oil in large pot at medium -high. Add onion and garlic and cook for about 5-7 minutes.  2.  Add broth and bring pot to boil.  Add sweet potato and carrots and simmer for 15 minutes.  3. Stir in tamari and kale and turn down heat.  Allow kale to cook for 1-2 minutes.  Add salt and pepper and enjoy right away.


Wishing you a happy week ahead.  Remember, small changes make big differences!

Donna