Sunday, June 10, 2018

Grocery Shopping Tips

Hello ! It feels good to be back blogging again, I took a long break once I started working a ton, and then being pregnant for 9 months with a 3 year old running around, it didn't leave much time for blogging. Now that I have a 1 month old, and still trying to get baby weight off, I am trying to get my motivation back as well. The past couple weeks I have been grocery shopping and spent a little more than I usually do, on account I had some stocking up to do. I make it a goal to never spend over $100 at the grocery store, unless I am out of a bunch of stuff.

I know I have blogged on this before, but here are some tips on how to keep your grocery bill down.


1. Stocking Up: The bulk of stocking up your pantry and refridgerator with healthy staples for cooking and snacks. This will help prevent you from spending a fortune every single time you go to the store. Anything that won't go bad quickly, and you can store in the freezer, or pantry that will last.
- Brown Rice
- 100% whole wheat bread
- frozen vegetables
- sauces(tomato sauce, enchilada sauce, etc)
- chicken stock, beef stock
- meat options (sausage/bacon/chicken/ground beef/shrimp/fish)
- whole grain waffles
- quinoa
- oatmeal
- dressings/oils (vinegars, coconut oil, olive oil, anything you can make a dressing out of)
- black beans / garbanzo beans/ kidney beans
- healthy nuts (I love to use pistachios, and pumpkin seeds to cook with)
- healthy seeds (flax seeds, chia seeds)
- seasonings
- whole wheat bread crumbs/panko crumbs

2. Avoid shopping down the main aisles: unless it is for staple items, try to avoid the aisles as much as possible. All it will do is add cost to your overall grocery bill, and you will be more likely to buy processed foods. Like I always say, if its not in your house, you can't eat it.

3. Don't over purchase: I have really had to teach myself to not over purchase, but the more you cook, and the more you throw away leftovers, you will begin to realize how much food you are wasting. I was cleaning out my fridge every week, and hated how much food I was throwing away. I have learn to really plan out  how much of everything I really will use, and how far I can stretch some things (like chicken). Example: instead of buying 2 huge packs of chicken, think of everything you plan to make with them, and if you really need 2, or will you cook it all fast enough before it goes bad?

4. Coupon: Thanks to my grandfather teaching me the importance of saving money with couponing, I have become a lot more aware of how to save using them. Now don't get me wrong, you will NOT find me on extreme couponers episode, but I have saved quite a bit. Luckily we have an HEB who always has great deals on with their coupons, usually I will look in the paper while I am writing out my list, and see what I need based off their deals. Also, I use the target app coupons, so if I know I am running out of something,  I will check to see if they are having a discount on that item.

5. If I know we are going to cook a lot of something (for example: broccoli) for meal prep or something, I will purchase frozen over fresh veggies. The cost compare is most the time is cheaper, and it saves me a lot of time cooking/meal prepping with steam bags.

6. Make a list: try to plan out most of your meals, make a list, and stick to it

7. Don't go hungry: simple, eat before you grocery shop, it will save you from grabbing random grocery items

Wednesday, June 6, 2018

Spicy Vegetarian Tacos


Sweet potatoes :
- 3 Whole sweet potatoes
- 1/4 tsp low sodium cajun seasoning (peeled, and chopped in small chunks)
- 2 tbsp coconut oil

Spicy black beans
- 1/2 lime
- 2 cans black beans (rinse and drain juice)
- 1 small onion
- 1/4 tsp cumin, chilli powder
- 1/3 water

- 2 jalepenos
- one bunch of cilantro
- 1/3 c pumpkins seeds
- 2 avocados
- 1/2 lime
- 1/2-1 tsp garlic ( adjust to taste)

Extra items:
- Feta or Cojita Cheese
- corn tortillas


1. Preheat oven to 400' , place parchment paper on baking sheet, and prepare sweet potatoes. Peel, and cut up SP, place in bowl, add coconut oil, and seasoning, and toss together. Pour and arrange onto baking sheet and bake for 30-40 minutes. Bake until tender, and beginning to brown.
2. Begin to prepare the bean mixture: Saute diced onions in coconut oil in saucepan over medium heat. (cook until onions are translucent) . Add cumin, and chili powder, and mix together. Then begin to add beans and water. Stir, reduce heat, and keep on low heat.
3. At this point, you can keep the beans whole, or mash them a little. Add lime juice, and season with salt if needed. Set aside to plating.
4. Salsa Mixture: Toast pumpkin seeds in a skillet (stir often) , then set aside. In food processor or blender add all ingredients listed, and blend. Set aside for plating.
5. Place tortillas in oven for 2-5 to warm (you can wrap them in foil), or heat them on the skillet
6. Assembly: Place black beans in the middle of the tortillas, top with sweet potatoes, then add salsa. Garnish with feta cheese.

Thursday, September 1, 2016

Mediterranean pork chops

- pork chops ( you can either use thick ones, or thin and stack two) 
- 1/2 c Kalamon olives 
- 1 c spinach lettuce 
- 1/2 yellow onion 
- 1/4 Panko crumbs 
- 1/2 c diced mushrooms 
- 1 tsp oregano 
Olive oil 
Feta cheese 

1. Turn on grill or preheat oven 350' 
2. Begin stuffing mixture by dicing onions and mushrooms, and placing them in olive oil on medium heat. Cook until soft and set aside
3. Dice olives, cut small chunks of spinach. Drizzle same skillet with 1 tsp olive oil, then add oregano, olives, spinach and bread crumbs.

4. Lay pork chops flat on baking sheet and begin scooping stuffing in center.  I used thin chops, so if you are using thicker cuts carefully cut a pocket in the center and stuff. 
5. If using thinner cuts, Carefully place a second chop on top, and press down sides 
6. Bake in oven 10 minutes on each side,depending on thickness. Currently check 
7. Once cooked top with with feta cheese 

Pistachio carrots

- 1 bag of carrots (any size or shape) 
- 1/2 c pistachios
- 1/3 c grass fed butter 
- 2 tbsp honey 
- 1/2 tsp thyme 
Pinch of salt 

1. Bring water and salt to boil 
2. Add carrots
3. Cook ten minutes or until soft, then drain water 
4. Place pistachios on a baking sheet and bake on 350' for 8-9 minutes (they burn easily so watch over them) 
5. In a small skillet melt butter, and add honey and thyme . Mix together 
6. Pour mixture over carrots, and mix. 
7. Place on dish, and sprinkle with pistachios ( you can chop them smaller if you prefer) 

Tuesday, August 16, 2016

Strawberry oatmeal bars

- 1/2 c oats 
- 1/4 c protein peanut butter
- 3 tbsp honey (1 tsp honey for yogurt mix) 
- 1/2 c plain Greek yogurt 
- handful of strawberrys 

1. Heat up peanut butter until soft 
2. Add honey and mix 
3. Add oats and mix all together 
4. Pour mixture in ice tray or cupcake papers 
5. Place yogurt, strawberries, and honey in container and blend together 
6. Top oats, freeze 2 hours 

Thursday, August 11, 2016

Cilantro chicken with green sauce

- chicken breast 
- bundle of cilantro
- 1 tsp of garlic 
- 1 tsp cumin 
- 1 tsp chili pepper 
- 2 limes 
- 1 tsp olive oil 

- plain Greek yogurt
- 1 avocado (or 1/4 c guacamole) 
- 1/4 c water 
- 1/2 tsp cumin
- 1/2 lime juice 
- bundle of cilantro (you can make this as strong as you want) 
- sprinkle of sea salt 

Instructions: get large bowl or bag and place chicken and all ingredients inside. Shake and let marinate 45 mins to overnight. Lay flat in fridge 

While chicken marinates place all sauce ingredients in blender or bullet and blend till smooth 

When ready, You can either grill chicken or bake it on 375' 

Monday, August 1, 2016

Spaghetti squash lasagna

- spaghetti squash 
- 1 lb ground turkey or lean beef 
- low calorie low sugar Tomato sauce (I use heb brand) 
- low fat ricotta cheese 
- Italian mixed cheese 
- 2 cloves garlic 
- 1/2 c yellow onion 
- Italian seasoning 

1. Preheat oven to 400' cut squash long ways, scoop out seeds, place facedown on baking sheet with a little water. Bake 35-40 mins depending on size 
2. While squash bakes. Make a spaghetti sauce. Place olive or coconut oil in hot skillet, add garlic and onions. 
3. Once onions are translucent, add ground meat and cook. Mixing together. 4. Add in Italian seasoning, and marinara and mix. Cook on low until squash is finished. 
5. Let squash cool and begin to take out insides with a fork. It will look like noodles. 
6. Begin bottom layer of lasagna with I one side of squash. And flatten. 

7. Add ricotta , then meat mixture , then cheese 

8. Repeat until all meat mixture and squash is gone. you can make this in any size baking dish 


Monday, July 18, 2016

Korean pork chops

I'm Ingredients: 
- boneless pork chops 
- 1/2 c low sodium soy sauce
- 2 tsp sweet chili sauce 
- 3 tablespoons of honey 
- 2 tsp ginger  
- 2 tsp sesame oil 
- 3 minced garlic cloves 
- green onions 
- olive oil 

1. Place all ingredients (except pork chops) in bowl. Mix together 
2. Place pork chops in Gallon bag, and poor half of the sauce in. (Save other half for later) 
3. Shake bag and place flat in refrigerator, marinate 4 hours to overnight 
4. Once ready to cook, place skillet on medium heat, drizzle with olive oil until you see small bubbling. 
5, Place park chops in carefully (pour out sauce in bag in sink) Cook 5 minutes on each side (depending on thickness) once you flip it over add the remaining sauce you put aside 

6. Let meat rest before slicing and serving. When serving drizzle with sauce and top off with green onions 

Baked buffalo chicken

- 1 cup whole wheat flour 
- 1 packet of ranch seasoning (1/2 packet in flour 1/2 in dip) 
- 2 cups Panko crumbs 
- 1 cup mild low sugar buffalo sauce 
- 1/4 tsp garlic salt 
- chicken breast 

1. Preheat oven to 400' and lay out low dipping containers. First one: flour and ranch seasoning second: buffalo sauce and sprinkle with garlic seasoning and mix third: Panko crumbs 
2. Spray foil with Cooking spray. Dip chicken in flour mix first, then sauce, then Panko crumbs. Place on baking sheet 
3. Depending on thickness of chicken bake 15-20 mins on each side 

Dipping sauce: plain Greek yogurt with ranch seasoning 

Monday, July 11, 2016

Greek pizza

- whole wheat pita 
- hummus 
- spinach lettuce 
- chicken
- olive oil 
- olives 
- cucumber
- garlic seasoning 
- Italian seasoning 
- feta cheese 

1. Broil oven. Drizzle pita with olive oil and seasonings . Toast 
2. Layer with ingredients beginning with hummus