STUPID Easy Sunday Chili

This post is going to be awfully snappy – like this chili recipe!  ūüėČ

As I stated in my last post, I am a little fall obsessed.  I won’t lie.  I can’t lie.  So I love me a Sunday where the house is cozy, pumpkin candles are burning, football is on, and everyone stays in jammies all day.  One of my favorite things to make for dinner on Sundays are soups, stews, and of course, chili.  This one has all clean ingredients, organic if possible, and can be adapted to fit vegetarians, Paleo lovers, etc. depending on the ingredients added.  Here is the exact recipe that I followed to create this awesomeness…PS, I use Trader Joe’s brand everything for this. 

(Just a reminder if you are new to following me or my recipes, I actually HATE recipes. Everything is a “ballpark” or generalization. I’m Italian!  If you need more specifics, comment and I’ll assist you. ūüėė)

Ingredients

  • 1 lb. of 95/5 ground beef
  • 1 large green pepper
  • 1 large white onion
  • 2 cloves of garlic
  • 1 large can of diced tomatoes
  • 1 large jar or can of tomato sauce
  • 1 small can of black beans
  • 1 small can of red beans
  • palm full of sea salt
  • palm full of cumin
  • palm full of chili powder
  • palm full of paprika
  • palm full of oregano
  • palm full of 21 Seasoning Salute
  • 1 cup of water
  • 1 tbsp. of EVOO

Directions

Heat the oil in a stock pot over medium high heat. Once oil is rippling, brown the beef.  There won’t be a ton of oil as you’re using a fairly lean protein, but drain off what you can. Return to the heat. Add the chopped pepper and onion and saut√© until soft. Add the chopped garlic. Deglaze the pan with 1 cup of water (all this means is add the water and scrape the little cooked bits off the bottom of the pan).  Add everything else. Literally. Dump it all in there. Stir and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for as long as you want, but no shorter than an hour though. This is a wonderful dish to leave warm and feed people all day long. Just ensure to stir it every 10-15 minutes so the bottom doesn’t burn. 

Top with plain Greek yogurt, trust me, it’s better than sour cream!  And a little cheddar if you like.   

If you like this recipe, please comment below or share with someone else fall obsessed!  Are we friends on Facebook yet??  Let’s be!  Click HERE

Enjoy!

Ash

Paleo Pumpkin Spice Latte

Hey There Ya’all!

Today in New York, it is about 55 degrees and raining. It’s gone between a steady drizzle and teeming the entire day. I am completely fall obsessed, so this weather has me awfully happy and excited for pumpkins, scarves, witches, boots, sweaters, and everything else stereotypically fall and white girl. ¬†ūüíĀūüŹľ

I love me a Starbucks, but now that I im informed of the ingredients in their famous “PSL”, I literally can’t even. No seriously. It’s full of garbage. ¬†Check out this ingredient list researched by¬†Food Babe.


So if you’re still jonesing for all that nonsense, be my guest, but I’ll pass and make my own!

And there is nothing #basic about this latte.

Paleo Pumpkin Spice Latte

  • 2 cups of brewed coffee (I like dark roast personally and is actually typically lower in caffeine)
  • 1 cup¬†of unsweetened coconut milk (almond or cashew milk would work also)
  • 1 tbsp. of pur√©ed pumpkin
  • 1 tsp. of pumpkin pie spice
  • 2 tbsp. of real maple syrup (honey would work also but I enjoy the maple flavor in this)
  • 1 tbsp. of coconut oil

Put pur√©ed pumpkin, pumpkin pie spice, and coconut oil into a bullet, blender, etc. and pour hot coffee over the ingredients. Add maple syrup and choice of milk. Blend until frothy and latte consistency. Pour into a mug, put on a blanket scarf and leggings, and sip away. Don’t forget to take a selfie.

Xoxo,

Ash

Slow Cooker Zucchini Lasagna

Wow.  So I have been the biggest blog slacker in America.  Is that a thing?  Can I claim that?  It has been a long time since my last post, so my sincerest apologies.  I am hoping that once the summer months have come to a close, I can come back to a solid routine on many fronts.

Many things have been suffering this summer and its not just my blog. ¬†I listened to a recent¬†Chalene Johnson podcast¬†that really opened my eyes to the importance of sleep and how little of it I actually get. ¬†I average about 4-5 hours a night personally, which is absurd. ¬†Hey, them kids aren’t going to raise themselves, right?

Chalene, who uses science-based research in her podcasts, which is just another reason why I love her, spoke about how she had a recent brain scan that showed that lack of sleep had had a negative effect on her brain. ¬†Lack of sleep had literally caused brain damage. ¬†We think that the “hustle” is doing nothing to us – we will sleep when we are dead. ¬†But in all honesty, it is so necessary. ¬†Sleep is the only time that we rest our brains and give them time to detox as our brains are the only bodily system that does not have a built in mechanism to rid itself of crap and recharge. ¬†Sleep is THAT mechanism.

I am using September as a time to return to taking care of myself fully.  Sleep, nutrition, hydration, and fitness.  The whole shabang.  Once Kennedy begins school and my work schedule changes, I think that it will be a perfect month to really focus on my health and the health of my family.

In order to help me organize and prep meals, I am looking for and developing recipes that will help me feed myself and the fam quickly and easily while eating well.  Sound like a feat?  It can be done!  I really love my slow cooker for stuff like this.  Meal prepping is also essential.

I had an influx of zucchini this week from my father’s garden, so I wanted to do something to use it all up in one swoop as I didn’t want to give it a chance to go south. ¬†All of the zucchini lasagna recipes that I found still used noodles and were a bit too complicated – so I fixed it. ¬†= )

SLOW COOKER Zucchini Lasagna

Ingredients

  • 2 Large Zucchini
  • Jar of Good Red Sauce or Homemade
  • Large Container of Part-Skim or Whole Milk Ricotta Cheese
  • 2 Large Eggs
  • 2 Cups of Parmesan Cheese (Divided)
  • 4 Cups of Part-Skim or Whole Milk Shredded Mozzarella
  • 3-4 Tbsp. of Salt-Free Italian Seasoning
  • Sea Salt and Pepper to Taste

Directions

In a mixing bowl, mix together the container of ricotta, 1 cup of parmesan cheese, 2 eggs, Italian seasoning, salt and pepper, until full incorporated.  Set aside.

Prep your zucchini by slicing them into thin, flat strips lengthwise.  These will take the place of your typical pasta layer.  Put a thin layer of red sauce in the bottom of your crock pot.  DO NOT FORGET THIS.  If you do, your bottom layer of zucchini will bake onto the bottom of your slow cooker and will never come off!

Begin your layers.  Zucchini, ricotta mix, shredded mozzarella, sauce.  Depending on the size of your slow cooker and size of your zucchini, you should have 4-6 layers.  End your final layer with shredded mozzarella and the remaining cup of the parmesan cheese.

Cook on low for 6-8 hours.  Allow it to set for 30 minutes after you turn off the slow cooker in order to make cutting and serving easier.  = )

Enjoy!

Zucchini Lasagna Edited

Also, if you want to join me in getting back to basics this September CLICK HERE and we can connect!

XOXO,

Ash

How to Make the PERFECT Shredded Chicken

Yes.  I have neglected you.  And yes, I am sorry.

Now that we got that out of the way…

The state of busy and overwhelm that I have been in over the past few weeks has been suuurious.  I have been borderline neglecting my workouts, but have gotten super diligent about my meal prep as of late.  If you are not being as consistent with your workouts, you best believe you better be on your nutrition.  This has ended up helping a ton Р2-3 hours on Sunday affords me around an extra hour daily during the week.

Finding a quick and easy way to get proteins prepped and into your bod is one of the practices I tout.  Animal proteins are typically what takes the majority of the time during meal prep because they take the longest to cook.  I like to cook my proteins fully while meal prepping so all they require is a quick reheat during the week.

I have been loving using shredded chicken.¬† It’s perfect¬†for salads¬†or¬†inside soups and casseroles.¬† This week I used it to make a Chicken Alfredo Quinoa Bake (recipe coming soon), Avocado Chicken Salad, and Brookefit’s Buffalo Chicken Salad.

Here is how I make the PERFECT shredded chicken…

Ingredients

  • 1.5-2 lbs. Boneless Skinless Chicken Breasts
  • 2 c. Low-Sodium Organic Chicken Broth
  • Palm Full of Oregano
  • Palm Full of Basil
  • Palm Full of Garlic Salt
  • Palm Full of Smoked Paprika
  • Ground Black Pepper to Taste

Directions

Clean/trim chicken and line the inside of your crockpot.  Top with spices and chicken broth.  Cook on high for 4-5 hours on or low 7-8 hours.  Remove the chicken once done cooking and shred with two forks.

FullSizeRender

Enjoy!

Ash

Clean Eating 101: The Down and Dirty Dish

Hello Beautiful People!

It has taken me a little over a year, but I think I finally have a handle on what it takes to feel mentally and physically healthy, have energy, and actually feel good about myself.  I have also learned the importance of accountability and assistance from others on this journey. 

Are you sick of having no energy, like you‚Äôre lacking life, and unhappy with your physical appearance?  Are you ready to receive some help in making changes to treat your body right?

It takes real food, moving your body, and a positive outlook ‚Äď and I can help you with all of that, support you, answer your questions, and keep you accountable. Best yet?  It‚Äôs FREE. 

Are you in?  Connect with me HEREnd drop you‚Äôre name in the comments of the post on my like page be added to our private Facebook group. Do you know a friend or family member who would also benefit from this?  Tag them!

Myself and two of my awesome teammates will get started on Sunday, May 10th. We will be sharing information, shopping list, recipes, and much, much more!

We look forward to hearing from you!!

Health and Love,

-Ash

Eggplant Pizzettes (Mini Pizzas)

Hey All!!

So in the Misko house, I am adopting the #meatlessmonday concept. We are staunch omnivores and are planning to stay that way, however, I have been doing a lot of research on ways to improve your health in small steps in order to help those interested in clean eating starting from square one. ¬†So many people are well-intentioned, yet become so overwhelmed at the concept of overhauling their eating as they know it. So why not begin with the proverbial “baby steps”?

Proponents of this concept say that it reduces the risk of cardiovascular disease, diabetes, and obesity, saves you money, and also reduces your carbon footprint. I’m buying in on behalf of my family since anything that can attribute to all of those gains is a-okay in my book. ¬†Tonight I made Eggplant Pizzettes or Mini-Pizzas. They are also grain free, gluten free, and pretty darn good in my opinion. They are also super easy and quick for a busy Monday. Check them out and try it for yourself and your family. ūüėČ

Ingredients 

  • 2 Large Eggplants
  • Homemade or Jarred Good Red Sauce
  • Part-Skim Shredded Mozzarella Cheese
  • Pinch of Dried Oregano
  • Pinch of Dried Basil
  • Sea Salt and Pepper to Taste
  • EVOO for Basting
  • Desired Toppings

Directions

Preheat the oven for 400 degrees. Slice the eggplants into 1/2 inch thick rounds and arrange on baking sheets. Lightly baste with EVOO on both sides and add dried spices, sea salt, and pepper to the side facing upward. Bake in the oven for 10 minutes. Take the rounds out of the oven and top with sauce, cheese, and desired toppings. Return to the oven and bake for an additional 15 minutes. Eat and enjoy!

Served with Caesar salad made with this amazing clean dressing from Skinny Ms.  I additionally add lemon juice and zest and toss along with the dressing.

-Ash

Clean, Mean Turkey Burgers

Hey Everyone!

Summer is on its way! ¬†So is grilling food full of sodium and preservatives…(who doesn’t love a hot dog or burger, amIright???)

The good news?? ¬†There are ways to clean it up so you’re not gorging yourself on poor choices every night, retaining water, gaining weight, and clogging your poor arteries with trans fats.

Turkey or chicken burgers are a great alternative to fattier meats – but watch out – many processed burgers add tons of sodium, sugar, or other additives to make them “taste better”. The best way to avoid this is making them yourself.

Clean, Mean Turkey Burgers

Ingredients

  • 1 lb. Ground Turkey
  • 1 Cup Rolled Oats
  • 1/2 Cup Parmesan Cheese
  • 1 Large Egg
  • 1 Tbsp. of Natural BBQ Sauce
  • Palm Full of Basil
  • Palm Full of Oregano
  • Palm Full of Smoked Paprika
  • Palm Full of Garlic Powder (I totes ran out so this batch didn’t have any)
  • Sea Salt and Pepper to Taste

Directions

Preheat oven to 350. ¬†Prepare broiling pan by lining it with tin foil. I like using this pan because it allows the an excess fat to drop away from the burger. Lightly grease the pan with EVOO using a paper towel. Add all ingredients into a large metal bowl and mix with hands until all ingredients are fully incorporated. I also have learned a lot from my sista from another mista Rachael Ray. She has amazing¬†burger tips¬†that I have used since I learned them. Always press the ingredients into the bottom of the bowl and use your finger to draw two intersecting lines to create four evenly portioned burgers. It’s hard to tell from the pic, but trust me. ūüėȬ†Form the patties making them thinner in the center and larger toward the ends. Burgers always plump in the center so this causes them to have an even texture when fully cooked. ¬†Bake 30 minutes until they have reached an internal temperature of 165 degrees.

Each burger is 1‚̧ԳŹ and 1/2ūüíõ.

¬†Serve them and love them. ūüėė

– Ash