Refueling body
Leave a Comment

Holiday Season: Eating healthy during the week with very quick easy to make meals

As I go into the holidays this year, I am trying to do a better job of eating healthy during the week and when I can by planning out meals or making smart choices during the week. All so that I can still indulge (in moderation) at the holiday parties and meals on the weekends.

My first goal is to eat a hearty salad for lunch each day with lots of protein. And a few days a week, add avocado as my good fat. And I am packing a fruit and a kind bar for my snacks.

For dinner, I am using some easy go-to dinners for the week that are super quick to make. Here are a few I have planned. Any recipes you can share back? Message me and I will take any and all recommendations.

Easy Crockpot Chicken (from Southern Living Our Best Easy Weeknight Favorites)

I usually pair with roasted butternut squash and either roasted asparagus, cauliflower, or brussel sprouts.  For these two sides, you can prep and then put them into the oven at the same time. 400 degrees for 30-40 minutes. Flip shelves halfway through. For prep of brussel sprouts– I put sea salt, pepper, and balsamic vinegar (with a light drizzle of olive oil too). For prep of asparagus drizzle olive oil, garlic seasoning, sea salt and pepper.  And a similar prep for cauliflower.

Chicken: Take as much of the skin off the whole chicken and remove giblets. Clean with water and sprinkle open cavities areas with salt and pepper. Then mix the following in a bowl and rub the mixture all over the chicken (to keep mess to minimum do this with the chicken already placed into crockpot). The cook for 8hrs on low.

Mixture: 1 t lemon pepper seasoning, 1/2 t salt, 1/2 t dried thyme, 1/2 t paprika, 1 large garlic clove, and 2 tablespoons olive oil

Healthy Beef Stew in Crockpot (pulled this out of a magazine years ago)

Ingredients: 2 t olive oil, 1.5lbs beef chuck roast cubed (beef stew meat), 1t kosher salt, 1/2 t ground black pepper, 2 Tablespoons (or more if needed) flour

Heat oil in large nonstick skillet over medium heat. Sprinkle beef with salt and pepper. Dredge in flour. Add beef to pan. Saute 2 minutes, browning all sides. Place in slow cooker.

Ingredients: 2 medium onions- chopped in small wedges, 8 garlic cloves, 1/4 c red wine

Add onions and garlic to pan. Saute for 5 minutes. Add wine to pan. Scraping pan to loosen browned bits. Place onion mixture in slow cooker on top of meat.

Now add all other ingredients: 1 can diced tomatoes, 3 cups diced zucchini (dice into wedges– which is a great substitute for potatoes), 2 cups small baby carrots or diced carrots, 1 c low sodium beef broth, 2 tablespoons tomato paste, 3 bay leaves, 3 thyme sprigs

Cook on low for 8hrs. After cooked: Add salt and pepper for taste and remove sprigs and by leaves. Enjoy!

Sausage, Peppers, Onions and Tomatoes

Dice up peppers, onions and tomatoes, Season with some salt, pepper, and garlic. Cook sausage (I usually just do this on the skillet) and add veggies. Saute and serve. Super easy. We usually get chicken sausage so it is a little healthier.

Leftovers……Breakfast for dinner:

Take your leftover sausage and veggies, heat up and make scrambled eggs. And you have a good leftover meal!

Salmon and veggies are also a go to for us. We literally just buy some seasoned salmon at grocery store and saute some veggies or zucchini/squash noodles. Perfection and only takes 10 minutes with almost no prep.

I also have some great Sunday meals that you can do in the dutch oven but I’ll save that for another day! Hope you enjoy some of these. Nourish your body with healthy food, sleep, and drink lots of water and you will feel amazing even during the holiday and winter months!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s