baby losing weight from diarrhea | Mushroom Onion Sliders with Aioli Sauce

baby losing weight from diarrhea

Every couple of weeks, I crave a juicy burger.  Usually, if ordering one at a restaurant, I can only get through about half, because its so much food with the bun.  Sometimes I order the burger without the fun, and just eat it with a fork.  Do you do that too?

The other night, I made a sliders (just smaller burgers) and topped them with sautéed onions and mushrooms with a bit of aioli sauce.  We ate it with a side of spinach too.

Sliders

To make the sliders, I used about one pound of lean grass fed beef and portioned them into 5 patties.  I seasoned them with a little low sodium soy sauce and cooked them in a grill pan on medium high for about 4-5 minutes per side until medium.  

Onions & Mushrooms

I cut the onions and mushrooms into small dice and chopped a few cloves of garlic.  Sautee the whole thing in a couple tablespoons of olive oil and season with salt and pepper.

Spinach 

I used a giant bag of spinach and sautéed it in a pot with a little olive oil, salt and pepper, and garlic.  The spinach wilts down so dont be worried it seeming like too much. 

Aioli 

I made aioli by just combining low-fat mayo with dijon mustard and garlic.  Since it was just for two people, I added about 1/8 cup each of the mayo and mustard and one garlic clove.  You typically add a little lemon juice, but I didnt have any.  

*I always use a very light hand when seasoning with salt.  I think its better to salt your food at the table because you end up using less and tasting it more. 

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how to lose baby weight fast | Healthy Granola Bites

how to lose baby weight fast

Hi, lovely readers!  It’s Jennifer from The Chronicles of Home and I’ve got another healthy little treat for you today.  I started making these granola bites a few weeks ago as a way to satisfy my daughters’ late afternoon snack attack without ruining their appetites for dinner.  And I’d be lying if I said I didn’t dip my hand into the bowl a lot of days, myself!  

They taste like a cross between granola and cookie dough and my girls would probably put down the entire batch of them if I didn’t limit them to 2 or 3 at a time.  They’re really filling and satisfying and full of healthy ingredients, so a perfect snack or even breakfast on-the-go if you’re really strapped for time, though we haven’t taken it there ourselves yet.

I like to make these in the food processor because it makes it that much quicker, and I like to have some of the raisins and chocolate chips chopped up into smaller bits.

The “dough” can be both a little crumbly and stick to your hands (seems like those two wouldn’t go together, doesn’t it?).  I didn’t really roll them into balls as much as press them into balls by squeezing back and forth between my hands and shaping into balls.  When they started to stick to my hands, I’d give a quick rinse to get off any sticky bits and then start again with damp hands.  I had to do this maybe twice during the making of them.

I store the granola bites in the fridge to keep them really fresh, though they might do fine at room temperature as well, but I can’t say how they hold up on the counter since I’ve always put mine in the fridge.

Hope you (and your kids) enjoy!

Granola Bites

Ingredients

1 c. oats

3/4 c. unsweetened shredded coconut

1/2 c. raw almond butter

3 tbsp. flax seed meal

1 tbsp. chia seeds

1/4 c. semisweet chocolate chips

1/4 c. raisins

1 tsp. vanilla extract

1/4 c. light agave nectar

Combine all ingredients in a food processor and pulse until well mixed.

Scoop tablespoons into your hands and shape into balls.

Store in a sealed container in the refrigerator.

Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  Youll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!

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baby weight loss after birth | Thai Steak Salad with Peanut Sauce

baby weight loss after birth

Im so happy to share a recipe featuring steak!!!  And this is a really good cut of meat, specifically, beef tenderloin.  I havent had one of those in ages and I didnt want to mess up the cooking, so my husband cooked that part of this Thai Steak Salad for me.  He got it just right too!

Because this meal is a salad, all you have to do is prepare the marinade, and then be patient while the meat marinates at least four hours, or up to overnight.  Its easy to throw the cold salad ingredients together, then I take a short-cut and top the salad with my store-bought peanut dressing!  

INGREDIENTS

(ingredient portions depend on how many people you are feeding and what you like in your salad).

Beef tenderloin or flank steak- 1 pound 

Romaine lettuce

Cabbage

Tomato

Red onion

Avocado 

Mango

Cashews (optional)

Sesame seeds (optional)

Basil and/or cilantro (optional)

*Bangkok Padang Peanut Sauce (or other peanut sauce) 

MARINADE 

Juice of 1 lime

Low sodium soy sauce- 3 tablespoons

Canola oil- 3 tablespoons

Brown sugar- 2 tablespoons

Minced garlic- 1 tablespoon

Red curry paste- 1 teaspoon

To make the marinate, combine the above ingredients into a large plastic ziploc bag. 

Pat the meat dry with paper towels and add to the bag with the marinade.  Marinate in the refrigerator for at least 4 hours or overnight.  I did 4 hours and it was great. 

To cook the steak, spray a grill pan with cooking spray and heat pan to medium-high heat.  Cook for about five minutes per side until medium rare, or longer for more doneness.  Let rest until room temperature and then slice thinly. 

Assemble the salads by adding the romaine, cabbage, onion, avocado, and mango.  You can also add fresh herbs and cashes if desired.  

I love this peanut sauce, but its a little spicy, so I pour it into a bowl and thin it with a bit of water and add lime juice to it.  It you like some kick, its great on its own.  

This salad is so good!  Especially when you mix everything up and all the flavors meld together.  

Im sure this will be in our dinner rotation again in the near future! 

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post pregnancy weight loss fast | Healthy Huevos Rancheros

post pregnancy weight loss fast

Hi all!  Jennifer from The Chronicles of Home here, back with another healthy breakfast-for-dinner idea for you (remember that sweet potato hash from a little while back?).  This time its Healthy Huevos Ranchos.

I actually had plans to make these huevos rancheros for breakfast last weekend on my husband Scott’s birthday.  Anytime we have breakfast out somewhere and huevos rancheros or some kind of breakfast burrito is on the menu, there’s a pretty good chance that’s what he orders.  So I wanted to make him something a little special for his birthday...but, wouldn’t you know, I came down with another bad cold.  And Scott wound up getting up with our daughters on his birthday morning so I could sleep in.  What a guy!

I decided to repurpose the huevos rancheros as dinner a few nights later instead and they were a perfect breakfast-for-dinner meal.  Hearty and filling and delicious!  As we were eating dinner I said, “This is what I’m going to send to Megan for my Honey We’re Healthy post this week.”  And Scott said, “These are healthy???”  Apparently they taste just indulgent enough to be sneaky-healthy!

A few notes on the ingredients.  You can use corn tortillas, which are the classic choice for huevos rancheros.  I used organic whole wheat because my store was out of corn the day I was shopping.  Refried beans can be quite good for you and also really not good for you.  Make sure you read your ingredients.  I used 365 Organic Refried Pinto Beans, which were high in protein and fiber, low in fat (1.5 g per 1/2 cup), and really flavorful.  If you like spice, a good splash of hot sauce on these would be great!

Healthy Huevos Rancheros - serves 6

Ingredients

2 tbsp. grapeseed oil, divided

1 medium yellow onion, diced

1/2 red pepper, diced

1/2 yellow pepper, diced

2 garlic cloves, crushed

2 large tomatoes, chopped (about 2 cups)

1 tsp. cumin

1/2 tsp. salt

1 c. chicken broth

6 whole wheat flour tortillas

cooking spray

6 eggs

15-oz. can refried beans

2 avocados, large-diced

Preheat oven to 350º.

Heat 1 tbsp. oil in a medium saucepan over medium heat.  Add onion and saute until translucent, about 5 minutes.  Add red and yellow peppers and garlic and cook 2 minutes more.  Add tomatoes with their seeds and juices, cumin, and salt and cook until tomatoes start to break down, about 5 minutes.  Add chicken broth and increase heat to high to bring to a boil.  Lower heat and simmer uncovered until thickened, about 15 minutes.

Arrange tortillas in a single layer on two baking sheets.  Spray lightly with cooking spray.  Place in the oven until starting to puff, about 5 minutes.  Turn heat off and leave in oven to keep warm.

Heat remaining tbsp. of oil in a large nonstick skillet.  Crack the eggs into the hot oil and fry until whites are set, then flip carefully and remove from the heat.

Put the refried beans in a microwave safe bowl and microwave until warm, about 2 minutes.

Put one tortilla on each of 6 plates.  Spread with beans and top with an egg.  Spoon sauce around the egg and top with avocado.

* * * * * 

Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  Youll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!

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