Eating healthy doesn’t have to be hard

When I first started paying more attention to what I was eating and trying to eat healthier, I was quickly overwhelmed. I had these preconceived notions that I HAD to shop at whole foods and buy everything organic and overhaul every single thing I ate and on and on. Not only did I get frustrated trying to do something I knew nothing about, I was quickly spending much more money than I ever wanted to and making things way too difficult. Now a year and a half later, I have found my groove and realized that things don’t need to be so complicated! I shop mostly at Aldi and Target, I plan ahead for the week so I only buy things I need without wasting produce that can spoil quickly and I can still make my budget 🙂 One of the best things I started doing was spending an hour or two on Sunday and planning at the very least my breakfasts and lunches for the week and if my husband is home we will plan suppers (the one meal we have a chance to eat together). I don’t mind repetition and when I make a big batch of something I know I will be eating it for 3-5 days for lunch and I am ok with that. As long as I make something different each week, monotony at lunch for a few days is ok. Here is what was on the menu for lunch this week!

spicy honey glazed chicken and brussel sprouts

The back plate is Honey Glazed Spicy chicken (a recipe I found here from Pinterest) which I have made before and really like. To accompany I made a big batch of brown rice and some brussel sprouts. I like to steam them and then cut up toss in a little bit of EVOO, pinch of Himalayan sea salt and some black pepper. I make a layer on a pan and add a little turkey bacon and broil until the edges are crispy. I divvy up into serving size tupperware and I am ready to go for the week! Let me know if you give it a try 🙂

Mexican Quinoa

My sister had sent me this recipe a while ago and I finally got around to trying it (I believe she found at mywifemakes.com) with a few modifications of my own. It is perfect to make a batch and use for weekly meal prep to take as lunch for the week. Tastes just as good reheated!

mexican quinoa

Mexican Quinoa:
1 tsp Olive oil or coconut oil
3 cloves garlic, minced
3 stalks celery diced
1/2 chopped small onion
3 jalapenos, seeded and chopped
1 1/4c uncooked quinoa, rinsed and drained
1 1/4c vegetable or chicken broth
1 can rinsed and drained black beans
2 diced Roma tomatoes
1c frozen or 1 can drained corn
1T cumin
1T cayenne pepper
cilantro
avocado
greek yogurt
lime juice

Heat oil in large saucepan, saute garlic, celery, onion and jalapenos about 1 minute.
Stir in broth, beans, tomatoes, corn, quinoa, cumin, and cayenne. Bring to a boil then reduce heat to a simmer.
Cover and cook for 25-30 minutes or until liquid is absorbed. Remove from heat.
Top with cilantro, lime juice, avocado and greek yogurt. Season to taste and enjoy!