Corn, Edamame & Tomato Salad

So I was making a side dish for a cookout tonight and I thought I’d share it with all of you. Its inspired by a salad I found over here at One Perfect Bite but I made some modifications to “clean” it up a little bit and use what I had in the house.

I bring you clean-eating, 21 Day Fix-friendly Corn, Edamame & Tomato Salad. It’s one of those recipes that fits the healthy bill but folks with all kinds of tastes will enjoy!

Ingredients:
2 tablespoons coconut oil
2 teaspoons minced garlic
1 teaspoon ginger
1 teaspoon salt
3 cups frozen corn
1 cup frozen edamame beans
2 cups halved cherry or grape tomatoes
1 teaspoon honey
2 teaspoons dark sesame oil
1/4 cup (or more) chopped fresh cilantro

Directions:
1) Heat a deep skillet over high heat. Add coconut oil and swirl to coat.
2) Add garlic, ginger and salt. Stir for about 30 seconds. Add corn and toss to coat with oil. Stir in edamame beans. Cook until corn and edamame are heated all the way through, about five minutes.
3) Add tomatoes and drizzle honey. Toss or stir gently until they are warm and heated through.
4) Add sesame oil and cilantro and mix well. Transfer to a bowl and serve warm.

Yield: 8 servings (you can halve this recipe if you only want 4 servings)
21 Day Fix Container equivalents: 1 yellow, 1/2 green, 1/2 orange

Cauliflower Cheeseburger Skillet

Click back to our very early married days when my very budget-conscious hubby would look at our grocery bill (which, for the record, was HIGHER back then when it was just the two of us and we ate a TON of processed food!) and, in an effort to trim the grocery bill, would say things like, “One night, can’t we just get hamburger helper!? I LIVED on that stuff growing up!” I never actually made it but I do think that I got some in the house for him for the nights that I would work late (1-2 times a week before we had kids) and he’d have dinner on his own.

Fast forward 7 years. While we’ve never had hamburger helper as a family, I’m finding it a fun challenge to “recreate” some of the classic “mainstream” dishes into clean eats that our whole family (or at least 3/4 of us) will eat. I got a STEAL on cauliflower at Sam’s this week so we need to make at least 2-3 dinners with cauliflower this week (not a problem around here). So I thought it’d be fun to make a hamburger helper-esque dish for dinner!

Seriously, before I begin, can I just share the cuteness of this moment with you? These two were so adorable (and not at all fighting) when it came to cooking dinner tonight. Asking questions left and right and waiting their turns…  the moments a mom lives for!

Cauliflower Cheeseburger Skillet

Ingredients

  • 1 medium-large head of cauliflower, cut into florets (OR a bag of frozen cauliflower)
  • 1 lb of grassfed beef
  • 1 onion, diced
  • 1 c of cheese (colby, cheddar, etc.)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TB parsley
  • 2 TB grassfed butter
  • 1 TB brown mustard (dijon, spicy, etc.)
  • 1 TB worcestershire

Directions

  1. Boil a pot of water and cook cauliflower until tender (about 15 minutes)
  2. Once cauliflower is boiling, melt butter in your skillet.
  3. Add onion and saute for 3-5 minutes. Add beef to skillet and break it up, browning it. If you have grease to drain off the pan after this step, do so. However, if you use a high quality beef, you’ll be able to skip that step!
  4. Add salt, pepper, parsley, mustard and worcestershire and mix over low heat.
  5. Drain cauliflower. Add to skillet and thoroughly mix.
  6. Add cheese and stir until completely melted.
  7. Serve your dish!

I’d definitely consider this a “low carb” recipe if that’s something you keep track of. And if you follow the 21 day fix, this makes 4 servings and counts as 1 red, 1.5 green, 1 blue, and a teaspoon!

My Mason Jar Experiment

mason-jar-salad-anatomyWith some new mason jars in my pantry, and a friend who is a raving fan of mason jar salads, I’ve been wanting to give these a try for ages! Finally, I did!

Looking for some inspiration, I loosely followed this guide from The Two Bite Club in terms of how I would be assembling my jars. I had all my normal salad “staples” and went to work!

Since I tend to use some fruit in my salads from time to time, I included fruits (like berries/apples/etc.) in the “soft veggies” category. Also, I added a small piece of paper towel folded at the top of the jar to capture any moisture that got trapped inside the jar to help keep them fresh. I do this with my bags of lettuce that I wash and bag/seal up too, to help keep them fresh for the week.

I just started with all the things i use to make salads throughout the week pulled out and spread out on the counter. I didn’t really have a plan per se.

The hardest part about this “winging it” method was figuring out what dressings to use. I’m not a huge dressing person honestly. Give me a teaspoon of olive oil and a drizzle of balsamic and I’m good. And on my Mexican-type salads, I usually just use a little salsa instead of dressing to spice it up. I did whip up some of the “Fixate” honey mustard salad dressing to use on a couple of these though, in the name of trying something new.

Another nice thing about making all my salads at once was measuring my  containers for several meals all at one time! I just jotted it down on a piece of paper in case I forgot what I put in each one. Cass enjoyed helping with this part. She actually kind of seems to know what foods go in what container, too 🙂

Look at them! So so pretty, as Cassidy would say. And so delicious!

My biggest question was “is it going to taste fresh!?” And the answer was a resounding yes! I ate my last one on Friday (prepared these on Sunday) and it tasted like I’d just put it together. I also loved the convenience of everything in the jar. Made packing lunch on workdays sooo easy.
  

I will definitely be assembling more mason jar salads in my future! Maybe not every single week, but alternating weeks to keep it interesting. Or maybe just putting like three together so I’m not eating one every day but do have them for convenience. I get bored with food so I don’t want to burn out on ’em.

The only adjustment I would make would be to keep my main protein out of the salad (unless I’m doing like a chef salad or something with definitely cold meats). I realized I do really like my protein to be warmed up most often, and since I usually have chicken breast strips on hand in my freezer and ground turkey pre-cooked for the week in my fridge, it shouldn’t be too difficult to measure out a red container of protein, heat it up, dump my jar and add my warmed protein to it. Other than a preference of tastes, there was not WRONG with having the meat in there, though!

Butternut Squash Turkey Chili

img_8160One of my new favorite loves this winter, I’ve been wanting to come up with a few more butternut squash recipes while all the winter squash are still easy to come by and a great price in the stores. Enter… my new butternut squash turkey chili!

This was a quickie to throw together. I chose to make it in the dutch oven over about an hour and a half but it could be a crockpot recipe too. See below the instructions for recommended crockpot modifications.

Makes 6 servings

Ingredients
1 T chili powder
1 T cumin
2 t oregano
3 T olive oil
1 onion, diced
1 c diced pepper (I used red pepper)
1 1/2 lbs ground turkey
1 can tomato paste
3 cups beef broth, divided
1 can black beans, drained and rinsed
1 can diced tomatoes (NOT drained)
1 1/2 – 2lb butternut squash, peeled and diced into 1/2 inch cubes

Possible toppings include diced avocado, shredded mozzarella or cheddar or sour cream if desired.

Instructions
Heat the olive oil in a dutch oven. Add the spices, cook and stir for 30 seconds.
Add onion and bell pepper. Cook about five minutes.
Add the ground turkey and fully cook, chopping it up well.
Add tomato paste, black beans, diced tomatoes and 2 cups of the beef broth.
Add the butternut squash. Bring to simmer and reduce to medium low.
Cover the pot and stir every 10 minutes. Add last cup of beef broth if desired.
Cook about 60-80 minutes until butternut squash is fully cooked. Enjoy!

Recommended crockpot instructions: Brown ground turkey. Add all ingredients to the crockpot and stir well. Increase beef broth to four cups. Give it a good stir at least one time in the middle of cooking. Cook on low 6-8 hours or high 4 hours. 

21 Day Fix Containers: 1 red, 1 yellow, 1 green (does not include any of the suggested toppings)

…because its all about the sides

Thanksgiving, Turkey Day, whatever you want to call it is coming and while the big bird gets a lot of the attention, its really all about the sides and desserts right?! We will be spending Thanksgiving at my Mom and Dad’s as my Mom whips up her traditional T-Day meal and Mike, the kids and I get to spend time with the whole fam. Since I am NOT cooking on Thanksgiving, but wanted to give you some options of things you might add to YOUR menu, I played around in kitchen tonight 🙂

And since I’m not cooking a turkey for me, a friend and my two unpredictable small children, our protein was plain ol’ chicken breasts. On to the more exciting things. The sides. The good, the “eh” and the “I don’t look bad but I sure ain’t good.”

First up. THIS. Oh my goodness. Called a “holiday butternut bake”, I knew I wanted to try it right away. I have been in love with butternut squash this fall and yea, my house smelled beyond amazing while this baked. I used more cinnamon than the recipe called for, double the apples that it called for and me, my friend and the kids gobbled this entire tray down. If I made this for a crowd, I would make like three of four times this batch. Recipe cred here thanks to the gracious pantry.  We call this “the good” (or the great!)

Then we have the “eh”. Mashed potatoes right? Nah. This is cauliflower! Cauliflower is one of the most versatile things you’ll ever come across. It really does a great job masquerading as a potato type dish. And while I enjoy it as a low carb staple (sometimes I’ll make it and have it with a steak and some steamed veggies) I’m not sure I’d vote this in to the Thanksgiving feast. (Here’s the super simple recipe I use.)

Then…. there’s this. Paleo pumpkin pie… (NO link to recipe for this one). I made the coconut flour crust and baked it. First off the crust looked like WAY too much so I scooped a bunch out. It was STILL a ton as when I cut into that sucker it was more crust than pumpkin 😦 The flavor of the pumpkin filling was the better part of the dish. It was recommended to have a “coconut milk whipped cream” with it so I did that. It looked ok at first but melted quickly….

All that to be said, this may LOOK like pumpkin pie but don’t be fooled. Grab one small piece of your aunt’s pumpkin pie, top it with the real deal and move on. I can’t in good faith recommend you replacing the Thanksgiving fav with this 🙂


Main point of my night? Make the holiday butternut bake and a few other clean eating dishes for your meal. Will there be some richer and indulgent things on the table too? I bet there will be. I know there will be on mine. Dish out some modest portions, don’t overdo it on anything, and I’ll see you in my next challenge group hitting it hard the Monday after Thanksgiving 🙂

Sunday Fruit and Veggie Prep

We have a weekly tradition around here, typically on Sundays. I like to do our week’s grocery shopping over the weekend, so by Sunday afternoon, there’s a bunch of produce in the house that needs to be washed and prepped to be snacked upon all week. My kids are both HUGE fruit and veggie eaters (which is great!) but it means I need to have all our produce at the ready. Not to mention I’m more likely to eat a salad if its already put together or at least washed and chopped up, just waiting to be assembled.

My littlest helper insists on watching the whole process at counter-level. She also snacks the entire time on whatever I’m cutting up 🙂

When I’m done, our fridge looks something like this 🙂 All the bowls on the bottom two shelves are purposefully at Troy-level so my four year old can help himself even if I’m not around. Fruits and veggies are ALWAYS an option here!