It’s been a while since I posted so I apologize , life just got busy I guess with my 30th birthday :S and our trip to California I have kind of fallen off…but here I am ready to share my dinner tonight!! It is currently in the oven and I can’t wait for it to finish!!
Here is an easy fish dinner….you can use anything for this…I used rainbow trout, but you could use sole, mahi mahi, halibut, salmon, etc…you can also switch out the fresh herbs for whatever you have on hand!
Quick and Easy Fish Dinner
- 1 cup thinly sliced leeks (white portion only)
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 12 large fresh basil leaves
- 1-1/2 pounds of whatever fish fillets you prefer (I used rainbow trout)
- 1 teaspoon salt
- 2-3 tomatoes, sliced
- 1 medium lemon
- 1/8 teaspoon pepper
- 4 fresh thyme sprigs (you could use rosemary or other if you like)
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
- Arrange tomatoes over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
- Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with thyme
So, its fall and what is better in fall than home made soup?! I love soup and making your own is a way to make sure you are limiting salt and other preservatives they put in the canned stuff!
I made beer butt chicken the other day, which is really one of my favorite things to make and its soooo easy! I will post the recipe for that next time I make it. Anyway, the point I was getting to is that I always throw out the carcus and it seems like such a waste! So, why not make some chicken noodle soup?!?! Here is how I did it:
Home Style Chicken Noodle Soup
- First you will want to boil your chicken carcus in the chicken stalk & water
- While this is boiling you will chop all your veggies
- Boil the chicken for an hour and then take out the carcus and pick off all the meat that is leftover
- At this point I added a bit more water – you can use your discretion on this…you can also add more stalk
- Add in the spices, onion and boil for 10 minutes before adding the carrots and celery and boil for 10 more minutes
- Add the noodles and chicken back into the mix and simmer on low for about 20-30 minutes
**This make quite a bit of soup…I ladled the the soup into small ziplock bags and loaded them into a larger ziplock to freeze for later, but it would be great for a party or a large family gathering**
Ok…first things first…its October 3rd! Any mean girls fans out there? I LOVE mean girls!!
Ahhh…mean girls is the best movie! I have to watch it everytime it is on…especially since it is so fetch! haha…Ok…moving on…
Along with mean girls I also love stuffed peppers! They are such a comfort food, that is so filling and they look amazing as well! One other thing is that they feed a lot of people with not a lot of effort and you can make them ahead and just pop them in the oven when company are over without even worrying about cooking while entertaining! win-win!!
We have unfortunately been having a hard time with illness in my family and I was trying to think of something to make that people can heat up whenever they arrive and that feeds a lot of people, but most of all that is healthy! It seems as though when things start to go wrong in our lives and large groups of people are gathering the option is always to order pizza, chinese or run out to McDonalds or something like it! I mean don’t get me wrong I enjoy it every once in a while, but not ALL the time!
Ok…so enough about my lifes woes…here is the recipe:
Quinoa Turkey Sausage Stuffed Peppers
2 Cups Quinoa cooked
4-6 turkey sausages (depending on how much meat you like)4 Bell Peppers (I used yellow and orange – but you can use anything)
1 small diced zucchini
1 cup diced onion
1 cup kale (chopped finely)
1 large can of diced tomatoes
1 Tablespoon coconut oil
2 Tablespoons Italian Seasoning
2-3 Cloves of garlic
Boil a large pot of water
Cut your peppers in half and boil for 10 minutes
In a large skillet heat coconut oil, diced onion, kale and zucchini for 5 minutes
Cook sausages on the BBQ or however you prefer and cut into small slices
Lay out your bell peppers once finished boiling on tin foil on a baking tray
Pre-heat oven to 350 degrees
Add garlic, seasoning, can of diced tomatoes, and quinoa to large skillet and simmer for 10-12 minutes
Add sausage to mixture and start to fill your peppers
Once all peppers are filled toss in the oven for 30 minutes before serving
You can always add a little shredded cheese on top and broil before removing from the oven as well
*You can always make these ahead of time and just heat up the oven and pop them in when you are ready to eat*
Seriously tho…does any else foam roll? A foam roller is an amazing little tool that I have just started using over the past year.
Some of you may be thinking…what is foam rolling?
It’s a form of stretching used by athletes or anyone needing relief from tight muscles. It’s technically referred to as self myofascial release, and it’s a little bit like giving yourself a deep tissue massage to release knots and ease tight areas.
Releasing tight muscles is essential, not only because you’ll feel awesome afterwards, but also because it helps prevent injuries, improves posture and increases range of motion.
How do you roll?
It’s best to foam roll after a workout when your muscles are warmed up. Place the roller behind soft tissue like your calves or thighs, avoiding joints, and slowly start rolling. When you find a tight spot, hold it for 30 – 60 seconds until it releases. It might feel a little uncomfortable or tender, but go at your own pace and follow your comfort level.
Some Tips from Tone it up:
- Foam rolling is great for anyone, but it’s especially important if you’re active to help with muscle recovery, circulation and even performance. Tightness can occur from regular workouts – or even from sitting at the computer for long periods of time.
- Always listen to your body! Foam rolling may hurt, but it should also feel good, like a deep tissue massage. Never force or continue to foam roll in an area where there’s sharp pain.
- We love to foam roll a few times a week! Start with shorter sessions and work your way up to longer ones.
- Remember to always stretch after foam rolling and just like with a massage, to drink PLENTY of water afterwards!
I used to run half marathons and a lot of 10k’s and 5k’s and always had really tight hip flexors and hips as well as my IT band. If you are unsure where you IT band is here is quick breakdown:
Your IT bands mediacal name is: The Iliotibial Band (ITB). It is a thick band of fibrous tissue that runs down the outside of your leg from your pelvis to your knee. Some of the buttock and hip muscles attach to it, and the ITB co-ordinates how these muscles work and stabilises the leg.
Iliotibial Band Syndrome (ITBS) is one of the leading causes of pain on the outer (lateral) side of the knee, which can radiate up the thigh.
Iliotibial Band Syndrome is when the ITB gets irritated and inflamed due to friction. This most commonly happens on the outer side of the knee. As the leg bends and straightens, the Iliotibial Band glides over a bony lump on the side of the knee that sticks out slightly, the lateral epicondyle.
Ok….so enough about the IT Band…this post is really about Foam Rolling!! So, here are some of the benefits, streches and types of foam rollers in a nifty little diagram I found:
So, if you don’t have a foam roller I suggest you invest if you are a runner or active at all…it can dramatically increase your performance, decrease injury, and relieve tension!
If you are looking for a great foam rolling video I suggest this one by my favourite tone it up girls: http://toneitup.com/2014/09/frisky-fall-foam-roller/
I really enjoy making my own granola since its soooo easy and you can control all the ingredients! This is one of my favorite recipes for a sweet, sticky and crunchy granola exploding with vanilla and almond flavours! Healthy, homemade granola is so fast and easy to make.
Vanilla Almond Granola
- 2 and 1/2 cups (200g) old-fashioned rolled oats
- 3/4 cup (100g) slivered almonds
- 1/2 teaspoon ground cinnamon
- pinch salt (about 1/8 teaspoon)
- 1/4 cup (120ml) pure maple syrup
- 1/4 Raw Honey
- 1/4 cup (60ml) melted coconut oil
- 1/4 teaspoon almond extract
- 1 Tablespoon vanilla extract
Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.