Making a Healthier Weekend

February 16, 2015 / ktbuchs87 / 1 Comment

Everyone looks forward to the weekend. Two days to relax, destress from the work week and spend time doing the things we love. The weekend is also a great time to set yourself up for success when it comes to your health.

I have talked about meal prepping before on the blog. I believe that it is one of the most important parts of eating healthier. If you have a plan and are prepared, making better decisions become like second nature.

I’m going to share a few of the things that I do over the weekend to help my meals during the week go quickly, smoothly, and healthfully.

Make bigger meals

This might not sound like a healthy tip, but it is. On the weekends I have a little more time on my hands. What I do with that extra time is come up with new recipes for the blog as well as make big meals. I might do chili or other slow cooker meals. I might make different kinds of casseroles or soups or stews. Whatever I do, I make sure that I make extra. The leftovers then become lunch for the rest of the week. You can portion out the leftovers into individual containers that way you can just grab them in the morning and go. If you have healthy food in your fridge that is easily accessible, that’s what you’re going to eat. Spend a little extra time over the weekend and plan out a few big meals so you have your lunch ready to go!

Think about snacks

Snacks are another area that you can work on over the weekend. Healthy snacks are really easy to make and again having extra time on the weekend is the perfect opportunity to set yourself up with some tasty snacks. I like to make hard boiled eggs, spiced almonds, snack bars, and roasted seeds. These are all simple snacks that last a while and are good to grab and go. Pick out a few snacks that sound good to you and prep them over the weekend.

Cut it up

Buying whole fruits and vegetables are a lot easier on your wallet but can be a pain to prepare for eating. Set aside some time to cut up your fruit and vegetables and portion out into containers or bags. I like to cut up my broccoli and store it in big gallon zip top bags so I can just pull them out and cook them come dinner time. Again, if you have healthy food ready in your fridge that is what you’re going to eat.

Get saucey

Yeah, that was a horrible pun. Get over it! I am a huge fan of sauces, dressings, dips, and spreads. These things are simple ways to add a ton of flavor and pizzaz to your meal. Over the weekend I will make a few different sauces to use for my dinners over the week. I know that store bought can seem like the easier choice, but the “simplicity” comes at a cost to your health. It is just as easy and so much better for you to make your own sauces. Some of my favorites to make in big batches over the weekend are cashew sour cream, hummus, and tomato sauce. I also like to make a few marinades for Adam’s fish and my chickpea tofu. Think about making one or two sauces or dressing on the weekend and then use them throughout the week in your meals.

These are just a few of the things that I take the time to do over the weekend. I know it might seem like a lot of time spent in the kitchen, but it isn’t. Break it up over a few sessions and it will be done in no time. Or if you’re like me and like being in the kitchen pick one day and knock out all of your healthy prepping. Once you’re done you will feel like you have accomplished a lot and you will be ready to face the week full of healthy food!

What are some of your weekend kitchen habits? Are there any simple tips you use?

Butternut Peanut Stew

January 9, 2015 / ktbuchs87

If you have been living under a rock for the past week, I may have some shocking news for you. It’s cold. Not just, “Oh it’s slightly chilly out there, better zip up”. It’s full on cover every inch of your body in three layers of the warmest clothing you have so you don’t turn into a human popsicle the minute you step outside cold. I don’t mind cold weather, but when it gets this cold I just want to burrow into a nest of my warmest blankets and drink hot cocoa. I’m sure some of you have the same feelings. So in an attempt to get you warm and give you some comfort, I have a delicious stew for you.

This stew is hearty, comforting, warm, tasty, and will hit the spot after a long cold day. Plus you can make it in your slow cooker so you can start it before you go to work and come home to a healthy and hot meal. Now I ask you, what’s better than that?

Butternut Peanut Stew

1 cup dried chickpeas, soaked overnight or 1 can of chickpeas
3-4 cups butternut squash, cubed
1 large red bell pepper, diced (you can use green too)
1 onion, diced
1 can of full fat coconut milk (NOT light, trust me)
4 cloves garlic
1 can diced tomatoes
1 tbsp fresh ginger, roughly chopped
2 tbsp creamy peanut butter
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne, more if you want it spicier
1 tbsp curry powder
3 tbsp cilantro
salt and pepper to taste

1. In a food processor or blender add garlic, tomatoes, ginger, peanut butter, cumin, cinnamon, cayenne, curry powder, and cilantro. Blend until you have a thick paste.

2. Place drained and rinsed chickpeas, onions, peppers, and butternut squash in a slow cooker. Pour in peanut paste and add in coconut milk. Stir until everything is well combined. Cook on low for 6 to 8 hours.

3. Toward the end of the cook time stir every so often. If it’s getting too dry, add in a little water. Add salt and pepper if needed.

This stew is great on it’s own, but if you want an even heartier meal, you can serve it over rice or pasta. Hopefully these temperatures will warm up just a touch but until then make yourself some of this yummy stew! Happy Friday!

What tricks do you have to keep warm in frigid temps?

A Very Dawson Christmas

December 29, 2014 / ktbuchs87

Hello! I hope that you all had a fabulous Christmas and were able to enjoy time with friends and family. I know that the Monday after a holiday can be a little bit of a bummer, so I thought that I would share pictures with you of my Christmas celebration to cheer you up. There are even pictures of cats, so they are automatically better!

Adam and I have started a little tradition by celebrating our own Christmas after actual Christmas. We spend the day in our pj’s watching Christmas movies, opening presents, and making delicious food. This was our third year doing this and it was one of the best!

Our Christmas tree and the stockings hung by the (faux) chimney with care. Plus the first of many pictures of Olaf. It was his first Christmas and I think he loves it just as much as I do. Our other cat Dot wanted nothing to do with the festivities and slept in the bedroom all day long.

Speaking of cats, of course they have their own stocking and we fill it with new toys for them. Olaf actually managed to get all of the stuff out of the stocking all on his own. He liked the laser pointer and this yellow stuffed dog the best.

He’s pretty adorable. Us humans open our presents over the course of the day. Every time we start a new Christmas movie we open another present. I would say that this year was a good year for both of us. Adam got a new beard trimmer, a t-shirt, books, and candy. I got a new teapot, oven mitts, and books/cookbook. Apparently we both think alike because our big gifts to each other were new bags. I got Adam a new leather messenger bag for work so he could look all fancy and professional and he got me an awesome new black purse that is much better than the bright orange paisley tote bag that I have been using for the past few months.

This is his happy face. Back off ladies he’s mine

Super excited about this book. And you can see my fancy new teapot down in the corner

The other fun part of our Christmas is making a bunch of food that we don’t normally make. This year we made pretzels, which were really easy and fun to make. I also made some fried plantains and egg nog, devoured before I could take pictures. For an appetizer I made spinach/artichoke dip without any dairy (so good, I’ll share the recipe soon!), and we had some pumpkin chips to dip. Then for Adam’s dinner I made slow cooker italian beef and he made homemade buns. I had some delicious butternut squash seasoned with some new seasonings I got from Adam’s side of the family. It was an awesome feast! There were also a variety of cookies and treats for dessert!

Pretzel maker extraordinaire!

Christmas is one of my favorite holidays and I really love that Adam and I have been able to start some of our own traditions. On actual Christmas this year we were able to spend the day with both sides of our family. We started the day with my parents and my sister and her fiance and then headed over to Adam’s grandparents for Christmas dinner and were able to see his (many) aunts, uncles, cousins, as well as his mom and his stepdad.

Overall it was a fabulous holiday. We were able to spend time with so many family members and shared and made plenty of new memories. My heart is full and I can’t wait to see what the new year brings! Have a great rest of the week and Happy New Year!

Merry Christmas from my family to yours!

Slow Cooker Applesauce

November 14, 2014 / ktbuchs87

A while back, I went to an apple orchard with my family. I came back with a whole bushel of apples, which is way more than two people can eat because they start to go bad. There are so many things that you can do with apples, like pies, crumbles, apple butter, baked apples, apple donuts, the list goes on and on. While those are all fine and dandy one of my favorite, and easiest, ways to use up apples is to make applesauce. There are many ways that you can make applesauce, but I find the simplest way is to make it in my slow cooker. I can barely call this a “recipe” as it really doesn’t take much to make, but here is how I make my applesauce!

Slow Cooker Applesauce

2 to 3 pounds of apples (really as many as your crockpot can hold)
1 tbsp lemon juice
3 to 4 sticks of cinnamon
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
water

1. Wash and cut your apples into slices, making sure you get rid of the core and seeds. You can peel your apples, but I like to keep the skin on for extra fiber

2. Place apples in your slow cooker and add in lemon juice, cinnamon sticks, ground cinnamon, and nutmeg. Add in 1/2 to 3/4 cups water depending on how many apples you have. You don’t want to cover the apples with water, just enough to add a little bit of steam while cooking.

3. Cover and cook the apples on low for about 6 hours. Remove cinnamon sticks and either using a hand blender (the easiest way) or blender/food processor, blend the apples to desired consistency. I like them smooth but you can leave in a few chunks if you like.

4. Let the applesauce cool completely and then move to a mason jar or other container and store in the fridge.

I like to use my applesauce to make baked goods like muffins, bread, or cookies. It also is a great topping for pork chops or even as a delicious and quick snack! Now go and cook up those apples!

How To Preserve Food For The Winter

November 12, 2014 / ktbuchs87

Winter is coming. Actually, it’s kind of already here in the midwest. If you haven’t been paying attention to the news or stepped outside, there is a huge cold front that is moving through the country bringing snow and wind and cold. Yay…. Anyway, as the winter season settles in the harvest season winds down. There aren’t many new crops popping up in the dead of winter and while I know that in modern grocery stores we can get any fruit or vegetable at any time of the year, the selection of in season produce is slim. I have been trying to make a push in our household to try and eat as seasonally as possible. There will always be a few fruit and vegetables, like bananas and sweet potatoes, that I will buy no matter the time of year, but otherwise I try to eat what’s in season. Now, just because there isn’t a lot to choose from in the winter time, if you take a little time to plan ahead, you can eat all your summer/fall favorites through the cold months ahead. There are many ways to preserve food, but the three that I’m going to share here are the ones that I use most often.

Pickling

Most people only think of dill pickles when the hear the word pickling, but you can pretty much pickle any vegetable. Broccoli, cauliflower, carrots, beets, asparagus, summer squash, onions, garlic….. you get the idea. Pickling has been around for centuries and it is a fairly simple process so don’t be too intimidated. Pickled vegetables can be used on a lot of different dishes, from placing kimchi on a burger or making a pickled beet salad, and really add a unique flavor. On the health and nutrition side of pickled food, they provide a great source of probiotics that can help improve your digestion and gut health. All really good things! Check out a few of these online tutorials for pickling and get started. Experiment with different vegetables and spices and enjoy delicious vegetables all winter long.

Sauces, Jams, and Butters

This is my go to way to preserve fruit, especially the bounty of fruit that is available during the fall. If you’re like me you’re probably swimming in apples and a great way to save those apples (other than making a million pies!) is to make apple butter or apple sauce. You can pretty much use these two methods for all fruit. You can make sauce or jam from strawberries, blueberries, blackberries, raspberries, cranberries, any berry. Fruit butters are another great way to save fruit and many can be made right in your slow cooker. One of my favorite combos is a pumpkin/apple butter and I usually have a jar or two on hand. I have myself have never made jam, but I have made quite a few sauces like cranberry and tomato sauce. You can find a few good tutorials here for making big batches of jam and on Friday I’ll share a really easy way to make a big batch of applesauce, so check back for that!

Freeze

This is by far the easiest method of preserving your produce and the one that I use the most. During the fall when squash is super cheap I stock up and then freeze the extra. I either peel and dice the squash into cubes and freeze that way or I peel, dice, steam, and puree it and freeze the puree in batches. You can also freeze things like broccoli and cauliflower. Cut and steam the vegetables until brightly colored and then dunk them in a bowl of ice water. This is called blanching and it helps preserve their flavor. Once they are relatively dry, place them in freezer safe bags or container. When you want to use them just steam until cooked through. I like freezing produce because it is a great way to have quick meals on hands. I can use my purees for baking or soup or gnocchi and having vegetables on hand make an easy side dish or add nutrition to stir fry. Plus frozen foods can last for up to three month as long as they are properly stored.

These are my favorite ways to make the bounty of produce available during the warmer months last all winter long. There are other ways, such as canning, to preserve your food so find the method that works best for you. If you take just a little bit of time and effort you can eat well even if the weather is frightful!