WE EAT | Grilled Chicken Burrito Bowls

Life since adding in a third babe to the mix has been busy.  Even when we don't leave the house for the day's entirety I still feel like I've been run ragged by 5pm.. and I still have 3 hours before bedtime.

I use that word (bedtime) loosely as it seems to be later and later every night.  Still working on getting into the groove of this new baby thing, but we are barely into our third week, so I can get a pass for that very reason, yes? 

The evening seems to be our busiest time- and when time flies the fastest, so I don't want to spend a terrible amount of time prepping and making a dinner meal for my family.  

Easy is what I will be looking for during this season of transition, and easy is exactly what this meal is.  Oh, and delicious.  That matters, too:)

I used farro as the base grain for these bowls because thats what I had on hand leftover from the Greek Farro Bowls I lived and loved off of the last couple weeks of pregnancy,  but you can surely use quinoa, rice, orzo.. all of them would be equally delicious.

Corn is in season and so, so yummy- and I took the opportunity to bargain shop the sweet corn while its just about ten cents an ear.  In the summer there is no better way to eat it than grilled with a little butter and garlic salt brushed as it cooks.

Grilled Chicken Burrito Bowls

inspired by Iowa Girl Eats

1 pounds chicken breasts, grilled

(I used a pre-packaged + marinated chicken -- easy!)

1 (15-ounce) can black beans, drained and rinsed 

1-1/2 cups cups cherry tomatoes, halved

1-1/2 cups fresh sweet corn

(I grilled the corn and shaved it from the cob)

4 ounces freshly shredded cheese (I like a Mexican blend)

1 small head romaine lettuce, rough chopped

1/2 small red onion, thinly sliced

2 cups farro, cooked and drained 

(I cooked the farro according to package directions using chicken broth - adding salt, lime juice, and cilantro)

Additional Toppings:

0% plain Greek yogurt

Guacamole 

(avocado, lime juice, cilantro, salt to taste)

Fresh or store-bought salsa

--

Scoop cooked cilantro farro into bowls then top with grilled chicken, beans, cherry tomatoes, sweet corn, shredded cheese, romaine lettuce, and onion.  Serve with additional toppings, if desired!

See.. easy.  REALLY easy.

Jordan and the girls ate these as is, and I drizzled mine with a little homemade lemon vinaigrette dressing.  You could say that these bowls might just be a copy-cat recipe from your favorite famous burrito place.  

We always make leftovers of this kind of thing, and when I store it in the fridge for next day's eating, I put each component into their own tupperware so that it doesn't become one big soggy mess.

This is a family favorite of ours and I hope you enjoy it, too!

WE EAT | Tomato + Cucumber Greek Salad with Farro

Really, this is for my eating.  While meal planning for this week, and browsing through the most recent issue of Cooking Light, I all but doggy-eared the entire magazine.  I have been looking for quick and healthy things I can make a big batch of and graze on all week - and this seemed to do the trick for my brain. Not to mention- the easiest lunch on the planet?

I have made this twice already - the first time I didn't change a thing, and the second time I didn't have everything I needed for the dressing ingredients, so I used a regular old store bought red wine vinaigrette dressing I had on hand.

Both equally delicious!

Greek Tomato + Cucumber Salad with Farro

serves 4

from Cooking Light

1/2 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons chopped fresh oregano

1/2 teaspoon salt

1/4 teaspoons black pepper

2 cups cooked farro (I cooked mine according to package directions; used chicken broth)

1/3 cup kalamata olives, pitted and halved 

1/3 cup sliced red onion

10 ounces cherry tomatoes, halved

1 pound small pickling cucumbers, halved lengthwise and cut into 1/2-in slices

4 ounces feta cheese (about 1/2 cup) 

--

Combine the first 7 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.

I was able to find the farro easily in my grocery store, but you could surely sub out the farro for quinoa, whole wheat couscous, or even brown rice.

I also made sure to use pasteurized feta cheese - just flip over the package to the ingredients list and the first one or two ingredients should say made with pasteurized milk.

Most recognizable brands are usually pasteurized and safe for pregnancy, but I always double check.

I used the left over olives, cucumbers, and feta cheese for this Watermelon Salad - because, watermelon in the summer is just required. 

WE EAT | Grilled Caprese Pizza

With summer upon us, we've been grilling a TON.  We've been sticking to the typical, veggies and protein.

chicken.veggies.steak.

Lots of steak actually.. I have been craving steak during this 3rd and final trimester and have been making every excuse to get it on our kitchen table.

Often times we forget the versatility of the grill, and it wasn't until I was looking for meal planning inspiration that I realized how yummy a grilled pizza sounded.

So, over the weekend, we made good use of this summer cooking tool and kept the heat outside where it belongs.

These day I basically strip down to my undies and a tank top the moment I walk in the door in the afternoon.

100 degrees + humidity index of 4000 (or so it seems) + a dwarf elephant growing in your abdomen

Its hot, ya'll.  Clothes are optional - and no one will say anything to you (dwarf elephant..)

Back to the pizza, shall we?

Caprese pizza for the family win!

Caprese Pizza

adapted from two peas & their pod  + Cooking Light

refrigerated store bought pizza dough (I used Pillsbury)
1 tablespoon olive oil
8 oz fresh mozzarella, sliced thin
2 Roma tomatoes, sliced thin
Salt and black pepper, to taste
fresh basil, chopped
Balsamic reduction**

--

For the Grill:

Place dough on a large baking sheet coated with cooking spray; lightly coat dough with cooking spray. Roll dough to 1/4-inch thickness and brush with olive oil.  Slide pizza dough from baking sheet onto cooking grate.  Grill, covered with grill lid, 2 to 3 minutes or until lightly browned. Turn dough over, and reduce temperature to low heat; top with tomato slices and mozzarella, season with salt and pepper. 

Grill, covered with grill lid, 5 minutes or until cheese melts. Arrange basil leaves over pizza and drizzle with balsamic reduction.

For the Oven:

Preheat oven to 450 degrees.  Roll pizza dough out onto your preferred pizza pan - I often use a rimmed baking sheet sprayed with cooking spray. Brush olive oil over the dough.  Arrange mozzarella slices and top with tomato slices.  Season with salt and pepper.  Sprinkle basil over pizza. Place in preheated oven and bake for 10-12 minutes, until crust is brown and cheese and melted.

Remove from oven and drizzle with balsamic reduction.

**Pour balsamic vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup.

I do realize that grilling isn't for everyone- which is why I have offered the oven instructions, too:)

Either way - its a delicious pizza - albeit not the pretties thing I've ever made, but that didn't matter.  Jordan was disappointed when the slices were gone.

Yep - we ate it all:)

WE EAT | Crock Pot Pork Tacos + Shopping the Sales

We are at the very end of May (how this Spring season has flown by so quickly is still a question to me), and with that comes the heat of the summer.  I am guilty of seeking my slow cooker out for just those cool-weather comfort meals, but really, the crock can be used year-round.

I have made quiet a few versions of the taco in my day, and still the most effective way to stuff a tortilla would have to be by utilization of the crock pot.  That being said- this recipe is by far the best pork taco we've tried - and we've tried plenty.

I mentioned in the 'grocery games' post I shared last week about shopping the sales, and this week was definitely one of those weeks that it was easy to come up and cook from the sale ads.  With the holiday the weekend, all my regular grocery stops were having great deals - particularly on meat and produce.  I'll get into a few more recipes I'm making this week, but first..

tacos.

Crock Pot Pork Tacos

adapted from Gimme Some Oven 

3-5 pound boneless pork tenderlion

1 (12-ounce) bottle of dark Mexican beer

2 chipotles in adobo sauce

3 cups cubed fresh pineapple

1 small red onion

3 tablespoons chili powder (I used chipotle chili powder)

The juice of one fresh lime

2 tablespoons white vinegar

2 teaspoons kosher salt

2 teaspoons cumin

1/2 teaspoon black pepper

Corn tortillas

Mango Salsa (recipe follows)

• Additional Toppings: crumbled goat, feta, quest fresco or cojita cheese (we used pasteurized goat cheese), diced avocado, additional diced pineapple
• --
• Cut the pork into cubes, trimming off additional fat as needed.  Add the pork to the bottom of the slow cooker.  
• In a blender or food processor, add the chipotles, pineapple, onion, chili powder, lime juice, vinegar, salt, cumin, and black pepper.  Puree until the mixture is smooth and free of pineapple chunks.  Stir in the beer until it is combined.  Pour the mixture over the pork, tossing to coat the pork evenly.
• Cook on LOW for 8 hours (or HIGH for 4-5 hours), until the pork is tender and shreds easily with a fork.  Serve with warmed corn tortillas and Mango Salsa.

Mango Salsa

adapted from Cooking Light 

3 medium mangos, peeled and chopped

1/2 small red onion, diced

1/2 cup red bell pepper

1/4 cup chopped fresh cilantro

1 small jalapeño, diced, seeds and ribs removed

The juice of 1/2 of a lime

--

Combine all ingredients in a small bowl. Chill until ready to serve

 When you're looking for a pasteurized cheese, check the ingredients label.. and if the ingredients mention 'pasteurized..milk' then you're safe to consume.  Most of the major label food companies  make their product with pasteurized milk.. because it actually prolongs shelf-life.  It will be the specialty brands and cheeses that you'll have to be careful with.
I served these tacos with homemade Fiesta Rice (recipe HERE).  Jordan told me over and over again that he wanted me to make this again- soon.  He usually likes everything that comes out of my kitchen, but it always feels good to hear your hubby sing praises about a meal.  I think what really made the meal was the mango salsa.  Sure, the pork is the star of the show, but the spice from the chipotle paired with the sweetness of the salsa.  Well, thats just got summer written all over it.  

So - how did I shop the sale ads this week?  After they come in the mail on Wednesday, I make a point sometime during the rest of the week to sit down with my marker and prep my grocery list and skim pinterest and a few of my favorite foodie mags and blogs to figure out what I can afford to make that week.  Meat and produce are hands down the most expensive items on my list, so anytime there is a decent sale on those items, I hop on the chance to incorporate them into my meal plan for the week. 

The pork tenderloin was on sale for REALLY cheap - I even ended up getting an extra one an threw it in the freezer for a later date with the crock pot again.  I had saved this pork taco recipe a couple weeks back, and thought that now would be the perfect time to make it!

On the Dinner Menu This Week:

grilled steak, mashed potatoes, tossed garden salad

crock pot pork tacos w fiesta rice

grilled chicken quinoa burrito bowls

stuffed zucchini boats (I had chicken sausage already on hand)

chicken + couscous stuffed bell peppers

leftovers

--

Meats on sale: pork tenderloin ($2.97/lb) + steak ($.4.99/lb), chicken breast ($1.99/lb)

Produce on sale: hass avocado ($0.99/ea), mango ($0.50/ea), colored bell peppers ($0.99/ea), red onions ($0.99/lb),  fresh corn on the cob ($0.25/ea), golden potatoes, ($0.99/lb), limes ($0.20/ea), green onions ($0.69/ea), zucchini ($1.49/lb)

Dairy on sale: shredded KRAFT cheese ($1.99/ea), sour cream ($1.83/ea)

Some of my regularly purchased items were on sale, too: like English muffins, strawberries, wheat thin crackers, and watermelon- which is always a win!  When I do have the opportunity to buy more (meats in particular), I purchase extra and freeze for a later use.  Someone mentioned about shopping chicken breast and some other meats in bulk and freezing- and YES, definitely!  I usually buy chicken breast in bulk at Costco about once every two months.. if I cant get to Costco, or don't have what I need on hand, I'll buy it at my regular grocery when its on sale (like it was this week!)

Hoping this is helpful and not completely confusing.  There is a lot that goes into meal planning for my family, and most of which has to do with shopping the sale ads and what I already have on hand in my kitchen.

Happy shopping! 

Grocery Games

Grocery shopping can be one of the most stressful times of the week (month?) for some people.  Growing up my mom probably went to the grocery store 3-5 times every week for whatever she needed - food, toiletries, or random household items.   My mom with 4 busy kids somehow found the time to make it out that way often.  Nobody's got time for that.  Or I don't, at least.  

In my former pre-babies life as a personal chef I taught myself the in's and out's of the grocery store,  shopping for all that I needed in one trip and really learning the importance of making a list.   I've been asked a time or two about my grocery list, my grocery budget, and how I make it all work together, so I decided to share how we do food in this house.

-BUDGET: We spend about $250 a week on groceries.  That is typically for 5-7 dinners, 6-7 lunches and all breakfasts and snack items for 2 adults and 2 toddlers.  We almost never eat out- and if we do, it is about once a week and usually on the weekend.  Honestly- we can go weeks without eating out somewhere, and then some weeks we swing through Chick-fil-A for lunch and sit down at our favorite Mexican place in the same week.  That being said, on a monthly basis, it is consistently just about once a week. So, if you are looking at my grocery budget every month with wide eyes, you would see the 'going out to eat' line item of our budget to be very, very small.  This $250 also includes the random purchases of toothpaste, cosmetics, and toiletries - and I compensate for other food items when I know I need to make those purchases.  I do not coupon, nor have I ever done so.. if I do come across a coupon that happens to be of something I buy on the regular - of course I will use it.  But, I don't usually take time to mess with it, and often I end up picking up something I don't need.  I do shop sales!  I'll get into that below.

-BULK SHOPPING: We do have a membership to both Sam's Club and Costco and make a trip about twice a month.  We have kind of 'cheated' the system in that we share the membership to both places with Jordan's parents.  We buy the Sam's membership and the in-laws buy the Costco membership.. and we hand over one of the cards to each other (you get two cards per membership).   I've learned that these kind of places have great deals on somethings while others are definitely duds.  I frequent my stores enough to know what is good and what is something to pass on.  I don't actually want/need 47 gallons of ketchup for $14.97, when I can get what we need at Walmart or Target for 98% less than that price.  Things that we go through quickly- like toilet paper, paper towels, dish detergent, bottled water, frozen chicken nuggets, frozen tilapia, wheat bread.. occasionally we buy fruit and vegetables.  Most of those things are a great price in bulk comparatively to buying them in smaller quantities nearly every week.  If Jordan happens to go without me, he's texting me pictures of random items the entire time he's there - as if to get my thumbs up or down on a good deal he's found.
-ONE TRIP: Most of the time I go to the store on the weekends when I have a morning I can get to the store early enough to browse the aisles while they are empty, especially when I am bringing my girls.  I do prefer Friday or early on Saturday (by 8am or 9am).  I know when my grocery stores restock each week- Tuesdays and Fridays, so making a trip around those days promise the best time for me to get the freshest produce and meat as well as increases my chances for finding exactly what I need. By Sunday afternoon the grocery shelves are bare and I'm left to making random changes to my list mid-trip.  I only know when my store has big shipments come in because I asked:) If you don't know when your store restocks, it doesn't hurt to pose the question. 

What you see in my fridge/pantry is for just one week.  I like to fill up my fridge/pantry on Friday or Saturday morning and then have it empty 7 days later.  I know exactly what is in my fridge and each item has a purpose - whether it be included in a recipe for dinner or lunch that week or just enough for snacks all week long.  This keeps it clean and free of clutter.. I will admit that my Type A personality keeps up an organized refrigerator. When you keep an organized refrigerator, ingredients and leftovers aren’t pushed to the back and forgotten about, and eventually go bad because I forget they are in there and sitting behind I have a bazillion other things in front of it.
-WHERE I SHOP: Outside of going to Sam's or Costco once or twice a month, my weekly shopping trip consists of three main places: Target or Walmart and Market Street (which is a local grocery store in my town).  Most of the time I go to Target because I can get things like diapers (we use the Target brand diapers) and shampoo/conditioner (honest co.) for Parker and Jolie in one trip.  I also like their store brand, archer farms.  There are some things I can only get at Walmart (do they do that on purpose??) so about every other week I'll plan my shopping around a Walmart trip.  Meat, produce and organic milk are purchased 90% of the time from Market Street.  I do the bulk of my shopping first and then run in to get milk (it is cheaper to buy the store brand organic milk at Market Street than to buy it at Target or Walmart) and the majority of my produce on my way home.

-BUILDING A LIST: My shopping list includes items that we’ve run out of for the week, but adding to it the ingredients I plan to use for meals that week prevents me from forgetting necessary ingredients.  I have my generic buy-every-week items (which I included below) and I build on top of that list for things we may have run out of that week as well as the ingredients for recipes I plan to make for meals that week.  I usually save the meal idea in the coordinating date on the calendar in my phone - so I know in the back of my mind what ingredients go with what and I end up not wasting a ton of food.  As far as the actual making of my list - I use an iPhone app called Grocery IQ.  I've used this list planning app for about 6 years and love it more than any other I've ever tried.  It remembers my 'History Items' (which includes those items I put on my list every week) and stores I have 'built' and frequently use and it allows me to organize the list based on the way my store is laid out.  This makes it really easy to build my list and prevents me from backtracking in the store because that item was at the bottom of my list (the worst!)  
-STICK TO IT: You’ve probably heard this 'tip' a millions times, but really, you must! Once I make my grocery list for week, I rarely veer from what is listed in my app. I occasionally make the mistake of shopping while hungry or being conned into a cereal thats on sale (because, yes, I am human), but otherwise, everything in my shopping cart has a use for it in the upcoming week.  Again- saving money and not wasting food.
-MEAL PLANNING: Unless I’m making a 'fancy meal' or cooking for guests (Supper Club), I usually only focus on the essential ingredients in the recipes I choose.  When a recipe is a mile long and I only have one or two items in my pantry to make it, I usually put it aside and search for a new recipe to try. I also make a lot of substitutions with whatever ingredients I have around the house (dried for fresh herbs, etc.) and I really try to use fresh items that didn't get used up the week before.  ALSO- those sale ads that come in the mail every week (mine come on Wednesdays) - use them!  If ground beef or fish are on sale, plan your meal around that protein rather than one that is full price.  Also, shopping in season for produce is going to be your best bet for finding the greatest discount on fruits and vegetables.  You can always count that the produce advertised as being 'on sale' are in season.  We spend about 75% of our groceries on produce which can become out of control expensive if you aren't careful.  Most of where 'healthy eating' gets the rap as being so expensive. Truth- Ramen Noodles are like $.60 a cup, so if you bought and ate Ramen for three meals a day it would be cheaper.. but you know.. thats a lot of pasta.  and sodium:)

The BASICS

Produce

Cucumbers

Fresh Cilantro

Kale/Romaine Lettuce

Mandarin Oranges (Cuties)

Onions

Apples

Bananas

Melon (on sale)

Grapes (on sale)

Strawberries

Avocado

Brussels Sprouts

Hummus

Fresh Salsa

Fresh Meat+Seafood

Chicken Breast

Ground Turkey (93% Lean)

Chicken Sausage

Deli

Rotisserie Chicken Deli Meat (Hillshire Farms)

Turkey Breast Deli Meat

Baby Swiss Cheese Slices (Sargento)

American Cheese Slices (Store Brand)

Light String Cheese Sticks (Store Brand)

Shredded Cheddar (Store Brand)

Shredded Mozzarella (Store Brand)

Dairy+Eggs

Coffee Creamer

Greek Yogurt

Eggs

Organic Skim Milk

Frozen

Edemame (shelled and/or in the pods)

Broccoli/Green Beans (Green Giant Steamers)

Brussels Sprouts  (Green Giant Steamers)

Quinoa (archer farms)

9-grain waffles (Kashi)

Grains + Pasta + Cereal

Look for the grains that contain ‘whole’ as the first ingredient.  Ensuring it is a whole grain product.  Skip those that say ‘enriched’ in the ingredient listing. Look for English Muffins that have at least 5 g protein, and 4 g fiber.

English Muffins (Thomas Double Protein)

Whole Brown Rice (Uncle Ben's Steamable Pouches)

Wheat+ White Corn tortillas

Carnation Instant Breakfast

Oatmeal (Special K Hot Cereal)

Canned Goods

Fruit (mandarin oranges and sliced peaches canned in 100% juice)

Beans (black and pinto)

Tomatoes

Veggie broth

*Honey mustard

*Lite Ranch dressing

*Choose dressings with 8 grams or less of fat, look for those with 300 mg or less of sodium per 2 tablespoons.  Choosing dressing with canola or olive oil as the main ingredient to make the dressing for the heart healthy fats, and dressings that high fructose corn syrup is not the main ingredient (among the first 3-5 ingredients in the list). 

Snacks

Dried Fruit (cherries, blueberries, raisins, cranberries)

Tortilla chips

Goldfish crackers/Wheat Thins

*Natural Peanut Butter

*Full-fat peanut butters trump reduced-fat flavor, and they supply heart-healthy monounsaturated fats and 7 grams of protein per serving. (Read the food label and choose butters without trans fats.) Seek ones that contain no more than 3 grams of saturated fat, 150 milligrams of sodium, and 4 grams of sugars. Skip any spreads made with partially hydrogenated oils or palm oils.  Reduced-fat spreads ­offer little calorie savings, and you’re ditching good-for-you fats. Crunchy or creamy it really doesn’t matter

Beverages

2-Liter Soda (most of the time this route is cheaper than buying canned soda and limits us to how much soda we actually drink- the hubby and I love the carbonation.) 

Drink Mix (Crystal Light + store brand)

Pear Juice (Gerber Brand- keeps constipation at bay for Parker and Jolie)

I wish I would have snapped a picture of my grocery cart this last week.. but the list above is about the gist of it for us in addition to these enormous gulf shrimp (on sale) and a couple of small steaks we decided on grilling up with a side of broccoli and mashed potatoes.  I hope you found it helpful- I would love to hear your tips and tricks for shopping!

A Dietitian's Pregnancy Food Journal

If bare bellies bother you.. well, too late:)  

But really, can you see her little bootie (hint: she's hanging out to the left of my belly button)?  She is notorious for making herself known these days and loves to stick her little body parts out for all to see/feel.  She's got her work cut out for her when she arrives this summer.

After my OB appointment last week, I decided to start journalling my food intake/meal times.  I preach up and down the benefits of journalling for weight loss + maintenance - but never thought about it doing good in healthy weight gain in pregnancy, just to simply make sure you are taking in enough for both you and the baby. 

One thing I realized is that I have been eating a lot of the same foods.  Mainly because whatever it is is easy, convenient, and thats what sounds the best to my belly at the moment. 

Something that has been on the forefront of my mind has been every sammie variety known to man,  and therefore I've been eating a TON of Subway.  Traveling for work these last several weeks and eating out - I mostly stopped in for a footlong on my way to the hotel to chow down on while lounging in the king size bed all to myself.  

Since being home.. I have been able to control what I'm eating much easier, allowing me to get in some solid wholesome meals and snacks. 

No better place to start than breakfast, right?

B R E A K F A S T

Oatmeal + Ground Flax + Peanut Butter

my go to breakfast about 4 of the 7 days a week.  Other times I'm eating yogurt + fruit or almond butter toast + banana.  The toast in the morning has been giving me heartburn, so that has been more for something I eat in the afternoon (snack). 

I usually have 1 or 2 cups of decaf coffee and 3 tablespoons of creamer in each cup + 18-20 ounces of water 

 L U N C H

Lunch is boring.. really.boring.

I am good for either one of three things:

 1.) a sandwich (duh) 

2.) leftovers (if they haven't completely grossed me out)

3.) the veggie/protein bowl (pictured)

4 ounces deli rotisserie chicken (heated in the microwave) + Mediterranean Quinoa + Steamed Broccoli + 1/4 cup (pasteurized) feta cheese

I found these single serve packs of quinoa blends by Archer Farms at Target and they have changed my life!  The Mediterranean and the Moroccan are my favorites.

I drink about 28 ounce of water + 1 Diet Coke at lunch

I think about this Diet Coke all day.. it is like my special treat!  

No harm to me or my babe for drinking a good ol' DC.  

 Occasionally I'll head out for lunch with a handful of my co-workers- so nice to get out of the office here and there!

Chipotle Bowl (barbacoa, double meat + pinot beans + fajita veggies + salsa + sour cream + guacamole + lettuce + cheese)

I skip out on the rice because rice and pasta make me SO full these days. 

 S N A C K S 

Snacks are pretty habitual for this dietitian. 

Greek Yogurt. Fruit. Greek Yogurt. Luna Bar. Greek Yogurt. Cereal..

water.water.water.  

See a pattern?  One thing I do focus on (and this is general nutrition, but also beneficial for my fellow PCOS'ers) is always always always pairing a protein + carb.  Carbohydrates are our body's number one fuel source for energy, so it gets used up really quickly (mostly by our brain) and we end up feeling hungry sooner than we should.  Eat an apple by itself and I'm hungry in a half hour. Add in some nut butter or cheese and that snack carries me over much further to my next meal time.  

Why?

Protein slows digestion and keeps that food fueling your body rather than the quick intake of glucose (carbohydrate) acts on its own.

Your biochemistry lesson for the day:)

One of my favorite 'treats' (aside from the Diet Coke, ya'll) is reduced fat chocolate milk

High protein, low sugar, low saturated fat - and oh-so delicious!

 Steel City Pops sets out on their Pop Trail every Wednesday.. so when your place of work is on the Trail and among this week's flavor options is Blood Orange, you play your part and pick up two.

the honeycrisp - pregnancy talk at its finest.

Add an ounce or two of swiss cheese and call it a snack.

 Becoming one of my favorite things to eat after I come home from work in the afternoons:

whole grain toast + peanut butter + 1/2 banana + berries

 D I N N E R 

Dinner is whatever we make of it.  After many weeks of this pregnancy passing by with 'wasted' ingredients in the fridge because I didn't have the energy to cook, we decided that me planning just one or two meals a week was the smart way to go (hence my lack of weekly meal plan posts)

I love using my crock pot, throwing together a yummy casserole or grilling chicken to go on top of a great big salad.

A couple dinner meals from this last week:

Mexican Chicken Casserole + 1/2 avocado + 1 tablespoon nonfat Greek yogurt

 toasted naan flatbread + chopped kale + chopped romaine + grilled chicken +  bbq ranch dressing

(dressing: lowfat ranch dressing, bbq sauce, apple cider vinegar)

More of our (healthy) family dinner ideas HERE

So, there we have it.  My eating habits are relatively close to the same everyday - but I don't count calories or protein the way I did while pregnant with Parker and Jolie. 

In general, pregnant (with a singleton) women need between 2,200 calories and 2,900 calories a day. A gradual increase of calories as the baby grows is the best bet to remain healthy for mom and baby.  The first trimester does not require any extra calories.  During the second trimester an additional 340 calories a day are recommended.  For the  third trimester the recommendation is 450 calories more a day than when you are not pregnant.

WATER: I have a 20 ounce water bottle that I fill multiple times a day - counted three times between breakfast and lunch and three times during the afternoon.  I usually stop drinking after dinner in fear that I'll be awake way too many times during the night for trips to the potty.  I completely relate my relatively heavy water intake to any lack of swelling.

I hope this was helpful!  Feel free to email or comment with any questions you might have:)

WE EAT | Garlic Kale + Cashew Shrimp Fried Rice

How many times have I thought about the easy way out for dinner?  More than I can count on my hands (and toes for that matter..) - especially when I am exhausted out of my mind after work + a full afternoon of toddler games.  Add an active fetus that feels every need to kick (head-butt?) me in the crotch multiple times a day, and I'd say I'm done before I even walk into the kitchen.

Some how 'take-out' smells, tastes, and means so much more when I am feeling this way.  But then.. realizing the amount of monies that I don't have to spend on a family meal for now four people if I make it myself.. wins out most of the time.     

Garlic Kale + Cashew Shrimp Fried Rice

serves 4

adapted from how sweet it is

2 cups brown minute rice

1 3/4 cups low-sodium vegetable stock

1 tablespoon olive oil + 4 tablespoon olive oil

1 sweet onion, thinly sliced

12 ounces raw medium sized shrimp, peeled + deveined 

1 (6 ounce) container baby kale

6-8 garlic cloves, minced

1 teaspoon fresh ginger

3 large eggs

2 tablespoons low-sodium soy sauce

2/3 cup cashews, coarsely chopped

1 tablespoon toasted sesame oil

--

Bring stock and oil to a low boil.  Add brown rice and cook according to package directions.  Set aside.

Heat a large skillet or wok over medium-low heat and add 1 tablespoon of olive oil. Add the sliced  onions and give a good sprinkle of salt and pepper, stirring well. Cook until soft and begin to caramelize, about 6 to 8 minutes. Stir in another tablespoon of olive oil and add your shrimp - stirring constantly.  As the shrimp begins to turn pink, add the kale, garlic and ginger. Cook, stirring every minute or so, until the kale wilts. Scoop out the shrimp-veggies mixture out of the skillet and into a bowl. 

Add a 1/2 tablespoon of the olive oil to the same and increase the heat to medium. Add the eggs, quickly stirring the entire time they cook, which will take about a minute. Remove from the pan.

Turn the heat up to high and add the remaining olive oil. Add in the cooked rice, tossing to coat, then let it sit for 1 to 2 minutes to toast and get golden. Stir, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden (do not skip this step!  You'll thank me).

Reduce the heat to low and stir in the soy sauce.  Add the shrimp, veggies and eggs back in, then mix in the cashews. Drizzle the toasted sesame oil over top and serve!

I can take or leave the chicken these days.  Pregnancy the first go round pretty much changed my tastebuds for poultry in general - so, it was no surprise for my complete aversion this go round with baby three.

But- what I am into is seafood.  All kinds of seafood.

Little shrimps, too.

 This was Parker and Jolie's first time with eating shrimp.  While they have had plenty of dishes with shrimp included in the past, I have purposely thought to dig out the shrimp before making their dinner plates.  On this night I felt brave to offer it to them - knowing well enough that the foreign food on their plates could have ruined the entire meal.

Good news.. it wasn't a complete fail at all whatsoever.

 I've decided my kids love rice.  Even more than pasta.  No matter what is mixed in.. and in this case - kale, garlic, cashews, shrimp, + onions. 

They inhaled it without a second thought.

 The best part about this meal is that you can completely change out the ingredients of this dish to meet your personal or family taste. 

I picked some pretty easy veggies and the fastest cooking protein you can buy, but you can totally add in any veggies you like (the original recipe called for a red bell pepper - and I completely spaced out and forgot to add it in) and mix up the protein - chicken, tofu, pork - or go all veggie .. which is sounding awfully great for next week's meal plan.

Whatever you do.. don't skip the toasting of the rice before tossing it with the veggie/protein/egg mixture.  Hands down MAKES the entire dish- no matter what you've got in that pan.

If you haven't tried kale yet, now is a good of a time as any.

Kale is super duper healthy and would be the optimal choice over the Easter candy we are all still grazing.

Am I right?

WE EAT | Black Bean Veggie Burgers + Sriracha Mayo

Make no mistake- we love meat in this house.  Okay, really - the hubby loves the meat.  The girls and I could stand to eat 'vegetarian' at every meal.. but I do love a great steak every once and awhile.  Bean burgers are probably my most favorite meal to make sans the meat, for a few reasons.. 

ONE - it is so easy.  Easy isn't even the right word.  But really- its so easy.

TWO- its really cheap.  Beans are probably the cheapest protein in the grocery store, am I right?

THREE- they are healthy.  Just so long as we keep the Sriracha mayo to a minimum (I have a hard time with limiting the 'sauces'.  I always want extra!)

FOUR (because I feel like just three is limiting the amazing that are bean burgers) - you can put absolutely anything you want in them.  The versatility is endless.

This recipe, I can promise, even your household carnivores will enjoy.

Vegetarian (dietitian says go meatless at least once a week), high in fiber (we all need more fiber, yo), and if your diet requires it, gluten free by simply subbing out the panko breadcrumbs for gluten free oats (excluding the bun, too).

also..

Sriracha on er'thing.

Ingredients

BURGERS

adapted from eat, live, run 

3 (15 ounce) cans black beans, rinsed and drained

1 egg (..or 2 if your mixture seems to be really dry and crumbly)

2 jalapeño peppers, seeds + ribs removed

2 cloves garlic

1/2 teaspoon salt

1/2 teaspoons black pepper

2 tablespoons tomato sauce

1/2 cup panko breadcrumbs

1/4 cup chopped fresh cilantro

2 teaspoons chili powder

1 teaspoon smoked paprika

1/2 cup frozen corn, thawed

avocado, sliced thin

hamburger buns

SRIRACHA MAYO

adapted from Cooking Light

1/4 cup canola mayo

2 teaspoons Sriracha sauce

2 teaspoons cider vinegar 

--

In a food processor, pulse together jalapeño, garlic, 1/2 of the black beans, salt, & pepper.  Remove bean mixture from the food processor and combine with remaining black beans, egg, panko, cilantro, tomato sauce, and thawed corn.  Fold in chili powder and paprika.

Form into 6 'burger' patties.

Heat a grill pan over medium high heat- cook burgers on each side for 4-6 minutes.  

Serve on hamburger buns with avocado slices and Sriracha mayo.

For the mayo: combine all ingredients - mix well.

This recipe is written so that I can make plenty to feed my family, but also to freeze some for later cooking.  To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into labeled containers or freezer safe bags.  I can't promise you'll have left overs to freeze.  They are good.  I've been craving this recipe since I made them.. We might have these burgers again very soon.  Just so I can eat the leftovers.

It was a crowd pleaser at this table.

I served these with baked fries (and ketchup!).. but they would be amazing up on top a bed of brown rice or quinoa with shredded jicama, peppers, avocado and a vinaigrette dressing for a healthy veggie bowl.  

 While dinner time isn't usually a huge mess anymore, we do still strip the girls of most of their clothing and always throw on a bib before setting them up in their highchairs at the table for meal times. We are bib-lovers of all kinds, and have been since they started solids at 4 months.  

While we have graduated from the 'pocket-bibs', we had the opportunity to try out these apron-style reversible bibs from Dabbling Duck Boutique.

 The 'food protection' of these bibs is pretty impressive. These bibs have arm holes for full coverage of the shoulders torso.. and while I just said my kids aren't super messy anymore, after this typically non-messy meal they somehow got ketchup on their shoulders, too.

Excitement on this face for veggie burgers.. and for the new colors on her bib.

Four bobby pins in that girl's hair doing nothing for her at the moment..

 Parker is a 'sauce dipper', like her mother, and no matter what sauce is on her plate, everything is dipped before it goes into her mouth (and everywhere else on her person). 

On this night we were covered for the mess.  Literally.
I tossed these messy bibs in the wash after dinner - and Parker was clean as a whistle.
Well.. her ketchup covered face sung a different tune, I'm afraid.

 She is the silliest.  The silliest and the most sassy.  Gives me a run for my money in every situation- but that smile captures it all into one sweet pot of sugar. 

..and there is also this face.  I have two sweet babes I share the table. 

These burgers.  Delectable and delicious.  Mix them up, throw them on a salad or eat them with a bun.  But don't forget the spicy mayo.  You won't be disappointed! 

mint arrows bibs c/o dabbling duck boutique

flex straw sippy cup c/o nuby