Tag Archives: winter recipes

What’s For Dinner Week 3

I wasn’t going to post our meal plan for the week because quite frankly it felt at first glance full of super convenience  foods, which we typically don’t eat and doesn’t feel like I’m promoting health. But then I started to think about how easy it is to “appear” a certain way not just on the internets but in life also. This is life and balance is not static. We can’t always be building or tearing down we need a little of both. Rest is as important as movement. In order for anything to be sustainable it has to be fluid in my opinion not always perfect or the exact same. I’m learning this a lot right. So this is me giving you permission (if you need it) to take a break if you need one and don’t for one second feel bad about it! Also, as I revisited the list for the week the biggest convenience to most of these meals is that they don’t involve a whole lot of prep just more time cooking which is how we are supposed to be  eating in the winter any way! That ground hog said 6 more weeks of winter so hang on and enjoy that sun while its shining (or maybe go take a nap)!

Dinners

Chicken Quesadillas (premade from Costco)

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Beef Brisket (not sure yet what I’ll pair this with maybe some mashed potatoes and roasted Brussel sprouts)

Black Beans, Sausage and Rice (I will post a recipe of this sometime this week because its so good and I’ve never not been able to get a kid to not only eat this but ask for seconds, bonus you just dump everything in a crock pot)

Kale and White bean soup (this is super yummy, I’ve made it with both ground beef and chorizo so if you’re not a big fan of sausage you can skip it or add something else)

Leftovers

What’s for Dinner Week 2

Hey there, I was hoping to post these on Sundays in preparation for the week but got side tracked when we decided to paint a bedroom this weekend. It feels like a brand new house around here, amazing what a coat of paint will do. After 7 years we’ve finally made our mark on every room in our home.

Anyways, I was able to run out and grocery shop (with 2 kids in tow) yesterday. The marinated chicken from last week turned out to be a whole chicken, we shredded it and sautéed some shredded Brussel sprouts with a little lemon and parmesan added a avocado and made tacos last night that we shared with my mom. They were better than expected. I’m making stock with the bones today. We are heading in to Febuary which is a transitional time as we prepare for spring. I’m a ground hog baby so its especially fun to see what that ground hog says every year. I know spring is coming because my children aren’t hibernating like they were in November and December. The sun is even out today! So with that in mind this week reflects some of the changing of the guard so to speak even if right now it is just ever so subtle. There is a lot going on in the world. Sometimes its hard to know what to do. I challenge you to share a meal this week with someone, maybe an old friend, a lonely neighbor or even just turning the TV off and the cell phone down and being fully present for the meal with whoever you’re sharing it with.

Taco Soup  <— currently in the crock pot

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Chicken Stir Fry

Roasted Garlic Soup (new recipe I’ve been meaning to try for years!) that I’m pairing with butternut squash and feta savory muffins (also a new recipe)

Cheater meal: Frozen Indian

We have plans to be out a few nights this week and the meals we are making will make bountiful leftovers so that’s it folks. I’ll post some recipe adaptations throughout the week on the blog and pictures on Instagram/facebook.

Stay warm and healthy!

Winter is NOT the time to lose weight

My husband was all set to invest in some reset program. Its that time of year, a few holidays of rich foods and a tighter waist band and we find this need to look for something outside of ourselves to look or feel a certain way. Maybe the problem isn’t us, maybe the problem is marketing.

We started talking about a better plan, instead of investing $200 into powders and bars that sounded a lot like torture (to me) into whole food, real food, the kind of food  that doesn’t last very long because its alive. I started thinking about Laura Ingalls. What would they be eating right now in the dead of winter? Vegetables that could be stored, squashes, potatoes, beans, apples and wild game that could be hunted. Winter is comfort food season. Quite honestly this is not the time to lose weight, its the time to hold on for warmth! The best we can do right now is to stay away from sugar and eat warm, slow cooked, from scratch foods. We decided to add the kind of foods into our lives that we wanted to be eating and allow the ones we want to avoid like christmas cookies to naturally fall away from our palate. There’s only so much you can eat in a day and by focusing on more plant based foods like vegetables our bodies are nourished and will be less likely to be searching for sugar fixes. I looked all over for smoothie recipes that felt balanced enough for the cold weather and everything I looked at felt too much like summer. So my plan is to make up some sipping vegetable stock and chicken stock when I’m craving a cup of tea in the afternoon to drink instead. I’ll share the recipe once I’ve gotten it down.

If you want to understand how acupuncture helps with weight loss I wrote a series awhile back if you want to take a look, just wait to use the principles until the spring when its what your body is looking to do. 😉

Acupuncture for Weight Loss Part 1

Acupuncture for Weight Loss Part 2

Acupuncture for Weight Loss Part 3

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Check back for winter recipes and join me for the next Yogapuncture for Winter if you want to learn more about connecting to the seasons. Our lunch today was inspired by this complete nourishing winter bowl, I added some green curry it was warm and delicious devoid of deprivation of any kind.