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Healthy recipes + PC Guiding Stars = Success! #GuidingStarsCA #PCStars

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Lots of healthy ideas

I’m not very creative in the kitchen, so I was very happy to see that Fortino’s (and the other Loblaw’s properties) have an amazing recipe section.  I found the chili recipe in the “Heathier Choices” section. And you can narrow you search even further to suit your needs.

 healthy_recipes

Putting the healthy recipes together with the PC Guiding Stars program is a recipe for success!

The Hearty Vegetarian Quinoa Chili is a one-pot meal that was easy to prepare and full of stars!!

 11 Stars!!

onions IMG_1623 IMG_1624  IMG_1625

It could have been a 12-star meal, but they were out of Quinoa, so I went with the Bulgar & Quinoa which was 1 star less.

IMG_1626

And so easy to make!

IMG_1627 IMG_1628 IMG_1629 IMG_1631 IMG_1632 IMG_1633

So yummy! So filling!

When they say “hearty,” they weren’t kidding!  

I had left out the jalapenos that the recipe called for because I was worried it would be too hot.  But I think a little would have given it a bit of added flavour.

 

Here is my adaptation of the PC recipe!

Hearty Vegetarian Quinoa Chili
Serves 8
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 4 tsp (20 mL) olive oil
  2. 2 onions, diced
  3. 2 tbsp (25 mL) chili powder
  4. 1 can (796 mL) PC Blue Menu Diced Tomatoes
  5. 1 can (540 mL) PC Blue Menu 6 Bean Medley , drained and rinsed
  6. ½ cup (125 mL) PC Organics Quinoa
Instructions
  1. In large saucepan, heat oil over medium heat. Cook onions for 12 to 14 minutes, stirring often, or until golden.
  2. Stir in chili powder; cook 1 minute longer, stirring frequently.
  3. Stir in diced tomatoes and juices, beans, quinoa and 1 cup (250 mL) water. Bring to a boil.
  4. Reduce heat to medium-low, cover and cook for 20 minutes or until quinoa is tender.
  5. Serve garnished with PC Blue Menu Yogurt Spread and chopped fresh coriander, if desired.
Notes
  1. Original recipe called for mushrooms and jalapeno.
mapsgirl.ca https://www.mapsgirl.ca/

Disclosure – I am participating in the Guiding Stars Blogger Outreach program by ShesConnected. I have been compensated in exchange for my participation in the campaign. The opinions on this blog are my own.

MyFitnessPal Tips: Importing recipes is easy!

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MyFitnessPal Importing Recipes

Pin it!

In honour of the fact that today is National Peanut Butter Lover’s Day, I thought I would share a yummy recipe and some tips on using MyFitnessPal!

I found a great apple and peanut butter snack recipe that is perfect to share today and fits perfectly into my new healthy eating habits.  When I went to myfitnesspal today to enter the recipe, I found that they have added a tool for importing recipes! 

New Recipe Importer is easy to use!

When adding your food to your diary, there is now an option under “Recipes” to import from a URL — http://www.myfitnesspal.com/recipe/box (**Update** I have been told that this may not be available to all users yet; it may be something that is being phased in)

Previously, you had to manually enter in all of the information and it would generate the nutritional information about that recipe.  You can still do that, but why? The new importer allows you to enter the URL from the site where you found the recipe, it crawls the site for all of the important info needed, allows you to make changes if needed and you’re done!

Copy and paste the URL

MyFitnessPal Recipe Import

Edit the Ingredient list

MyFitnessPal - Recipe Ingredients

Add missing ingredients

MyFitnessPal Recipe - Ingredients

Save the recipe

MyFitnessPal Recipe - Save

You can see the recipe in MyFitnessPal’s database:

MyFitnessPal recipe in Database

Click to see recipe in myfitnesspal!

 Now I can log the recipe whenever I have it!

Apple Sandwiches with Honeyed Peanut Butter & Oats

Apple Sandwiches
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Ingredients
  1. 1 tablespoon rolled oats
  2. 1/8 teaspoon ground cinnamon
  3. 3 tablespoons unsweetened peanut butter
  4. 3/4 teaspoon honey
  5. 1 tablespoon raisins
  6. 1 medium apple
Instructions
  1. Combine the oats and cinnamon in a dry skillet over medium heat and toast, stirring occasionally, until the oats are golden. Cool before using.
  2. Mix together the peanut butter and honey.
  3. Core and slice the apple into 6 rounds. (If you don't have an apple corer, you can slice the apple first and then cut out the centers with a small cookie cutter or knife.)
  4. Spread 1 tablespoon of peanut butter on 3 of the apple slices and sprinkle with raisins and oats. Top with the remaining apple slices to form sandwiches.
Notes
  1. If you are not eating the apple right away, you can brush it with lemon juice to prevent browning. A solution of 1/4 cup water and 1 tablespoon lemon juice does the trick without tasting too lemony.
  2. For strict gluten-free diets, be sure to use gluten-free oats.
Adapted from theKitchn
Adapted from theKitchn
mapsgirl.ca https://www.mapsgirl.ca/

This post was inspired by the 31 Days of Writing Prompts for March from The SITS Girls!

March 31 Days of Writing Prompts

Healthy Valentine’s Day! #NewMapsgirl #TeamSilva

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Healthy Valentine's Day 2014 This year we’re celebrating a very Healthy Valentine’s Day!

We’re not getting chocolates or candies. As much as I love chocolate and candies, it doesn’t fit in our healthy eating choices.

 

I still wanted Valentine’s Day to be fun!

This is a super easy way to make some fun, healthy treats for your kids…oh, and you too!

You’ll need:

  • a heart-shaped cookie cutter
  • a knife
  • pink or red fruits (eg. Watermelon and strawberries)

Directions:

Watermelon:

Health Valentine's 2014

I sliced the watermelon as thick as the cookie cutter is tall, but you could make them thinner as well.

Then I lined up the point of the watermelon to be the point of the heart and cut out the heart shape.

Strawberries:

Health Valentine's 2014

I sliced the strawberries in half and cut off the green parts.

Then with the flat inside part facing up, I cut the “v” shape out of the top.

Pack for lunch:

Once everything is cut up, it’s ready to be packed up for lunch!

Health Valentine's 2014

 Other great red and pink fruits to do fun things with:

  • cherries
  • raspberries
  • grapefruit
  • apples

Happy and Healthy Valentine’s everyone!!

Comfort food: Chicken & Sweet Potato recipe #ChickenDotCa

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I’m a Brand Ambassador!Chicken Farmer - Brand Ambassador

I’m very excited to be have been selected to be a Chicken Farmers of Canada Brand Ambassador for 2014!  The past 2 years have been amazing and now that the Chicken Farmers have teamed up with SJ Consulting the fun will continue!

As in past years, I’ll be sharing everything chicken — chicken recipes, chicken safety information, chicken contests and more chicken!  It really is a perfect fit since we eat so much chicken already.

Focus on Health

One of the things that I really love about the Chicken Farmers of Canada is how focused they are on health — health of their chickens and health of their consumers!  They have a whole section on their website dedicated to “Health”!  The article on “Tips for Making Better Choices” has really helped me since I started on my journey to a better me. Understanding what I’m putting in my body is key to staying healthy!

Finding Healthy Choices

The Chicken Farmers have thought of everything!  Since they have so many amazing recipes listed on their site, the “Advanced Search” makes find recipes so easy.  You can search by ingredients and you can narrow your search by different types of recipes depending on your nutritional focus: Gluten Free, Diabetic Friendly, High Fibre, Lower Sugar, Lower Carbs, Lower Fat, Lower Sodium, Lower Calories.  

Chicken.ca Advanced Search

Did you know chickens can tweet?

Chicken Farmers of Canada are very active on social media.  They share a weekly recipe on Tuesdays and a contest on Wednesday!  There will be twitter parties too!

Follow them on twitter — @chickenfarmers

Like them on Facebook — Canadian Chicken

 

A little something to warm you up — Chicken and Sweet Potatoes

Chicken and Sweet Potatoes

To start the year off right, I’m sharing a healthy, easy chicken recipe that will be loved by everyone!

It’s a short list of ingredients:

2 tablespoons whole-grain or Dijon mustard
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/2-2 pounds boneless skinless chicken
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

And in just a few steps, you’ve got a great meal!

Directions:

  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.Chicken and Sweet Potatoes
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.Chicken and Sweet PotatoesChicken and Sweet Potatoes
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.Chicken and Sweet Potatoes
Roast Chicken & Sweet Potatoes
Serves 4
Caramelized sweet potatoes and onion are the bed for chicken thighs that cook up fast in a very hot oven—perfect for a quick healthy chicken dinner.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tablespoons whole-grain or Dijon mustard
  2. 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  3. 2 tablespoons extra-virgin olive oil, divided
  4. 1/2 teaspoon salt, divided
  5. 1/2 teaspoon freshly ground pepper, divided
  6. 1 1/2-2 pounds boneless skinless chicken
  7. 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  8. 1 large onion, cut into 1-inch wedges
Instructions
  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
NUTRITION
  1. Per serving: 408 calories; 17 g fat ( 4 g sat , 9 g mono ); 86 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 27 g protein; 5 g fiber; 554 mg sodium; 636 mg potassium.
mapsgirl.ca https://www.mapsgirl.ca/

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting . I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

Opening my eyes to new foods: Quinoa Stuffed Peppers Recipe

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New me = New recipe!

Since we’re trying to make better food choices and eat more vegetables, I have been continuously looking for fun, yummy recipes.

I’ve always wanted to make stuffed peppers, but most of the recipes call for cheese that gets mixed into the stuffing.  Craig is not a fan of cheese (it’s a texture thing) so I’ve avoided making them.  And then I found this one!  (The cheese is only sprinkled on top, as an option)

Stuffed Peppers

This was a step out of my comfort zone as I have never really liked eggplant or zucchini.  In order for me to be healthy, I need to eat a variety of food, and that includes trying new things.

It was very easy to make too!

preparing the peppers recipe

Everyone really enjoyed it!!  Next time I’m going to add a bit more tomato sauce, use cherry tomatoes and maybe add some avocado.  Craig also suggested substituting the quinoa for brown rice. 

Quinoa Stuffed Peppers
Serves 6
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
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Prep Time
30 min
Cook Time
50 min
Prep Time
30 min
Cook Time
50 min
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 2 cups water
  3. 2 tablespoons olive oil
  4. 1 small onion, diced
  5. 2 cloves garlic, minced
  6. 1 zucchini, diced
  7. 1 small eggplant, diced
  8. 1 tomato, diced
  9. 1 cup tomato sauce
  10. salt and ground black pepper to taste
  11. 6 bell peppers, tops cut off and seeded
  12. 1 cup shredded mozzarella cheese, or more to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  2. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
  3. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
  4. Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
  5. Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
mapsgirl.ca https://www.mapsgirl.ca/