What I eat in a day on WW Freestyle 2/23/19 - Small grocery haul - Meal Planning
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Crockpot Potato Soup
Serves 12, 4 points per 1 cup serving
30 oz bag frozen hash browns (shredded or cubes)
42oz low sodium, fat free chicken broth
1 can Healthy Request Cream of Chicken Soup***
1/2 cup chopped onion
1/4 tsp ground pepper
8 oz light cream cheese
4 oz Cabot 75% reduced fat cheddar cheese, shredded
In a crockpot combine all ingredients except cream cheese and shredded cheese. Mix well. Cook 6 hours on low. Put cream cheese in the microwave until it’s soft and melty. Add to soup, mix in well and cook 1-2 more hours. Add shredded cheddar at the end and stir until melted.
***i generally make my own cream of chicken soup, but using the canned is the original version of the recipe. ***
French Toast in a Mug
In a large microwave safe mug, beat 2 eggs. Add 3/4 tsp vanilla (or maple) extract, 2 Tbsp unsweetened vanilla almond milk, 1/2 tsp cinnamon, dash salt, 1 packet stevia or 1 tsp sugar(add a point) (or sweetener of your choice)
Mix. You can also add in chopped up fruit
Add 2 slices of cubed bread (light bread, 1 point per slice kind) Microwave 90 seconds. Let sit 45 seconds. Top as desired. 2 points with Splenda/stevia, 3 points with sugar
Pancake Muffins
Serves 10, 2 FSP each
2 cups Kodiak buttermilk Power Cakes mix
1 3/4 cup water
Berries of choice
Mix mix and water, pour into a greased muffin tin, dividing into 10 servings, add berries on top of each cup of batter, bake at 350 for 15 minutes. Let cool, serve with syrup.
Chicken Salad
Serves 1, 2 FSP
4 Oz chicken breast
Chopped celery
Grapes, quartered
2 Tbsp light sour cream
1 -2 Tbsp Greek yogurt
1-2 tsp Nance’s Sharp and Creamy mustard (available at Walmart and some grocery stores). If you can’t find that, a good alternative is Woeber’s Reserve Champagne Dill Mustard)
Mix and let flavors meld in fridge for at least an hour. I serve over mixed greens.
Shrimp Scampi
Serves 4, 3 points per serving
****I use 2 pounds of shrimp ****
Super Easy Chicken Noodle Soup
From WW website-if anyone knows how to share the link, let me know ????
Breakfast Frittata
Serves 4, 1 FSP per serving
6 eggs
Chopped veggies of your choice (about 1 -1 1/2 cups total)
2 oz Cabot 75% reduced fat cheddar, grated
Salt and pepper to taste
1 Tbsp minced fresh chives, optional
Beat eggs well. Mix in cheese, spices and veggies. Pour into a greased 9” dish. Bake at 400 for 15 minutes or until eggs are set.
Honey Mustard Dressing
1 point per tablespoon
3/4 cup reduced fat mayonnaise
2 Tbsp sugar
4 Tbsp cider vinegar
3 Tbsp honey
5 Tbsp Dijon mustard
2 Tbsp soy sauce
Whisk all together and refrigerate a few hours or overnight before serving to let flavors blend.
Crunchwrap Supreme
Serves 6,
***I use 96% lean ground beef, Ole flour tortillas that are 4 points each, reduced fat cheese and fat free sour cream-your points may vary depending on your ingredients!***
Mac and Cheese
Serves 6, 8 points per serving
2 Tbsp Light butter with canola oil
2 Tbsp flour
1 tsp salt
1 tsp dry mustard
2 1/2 cups 1% milk
8 oz Cabot 75% reduced fat cheddar
4 cups COOKED elbow macaroni
3 Tbsp plain bread crumbs
Melt butter in a saucepan. Add flour, salt and mustard, whisk well. Slowly add milk. Heat, stirring constantly until mixture is smooth and thickens slightly. Add all but 1/4 cup of cheese. Stir until melted. In a 2 quart greased casserole, combine macaroni and cheese sauce. Mix well. Sprinkle with reserved cheese and breadcrumbs. Bake at 375 for 20-25 minutes or until browned and bubbly. Makes about 6 cups, 1 cup per serving
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Best Healthy Vegan Meat Substitute- With Javant From @healthyveganeating + Lasagna Rolls & Burgers
Javant demonstrate the versatility of his most popular recipe on both IG and YouTube, Veggie Ground. He will show how to use it to replace meat in some more common dishes- pasta rolls, burgers and lettuce wraps.
From Javant:
My health journey began nearly 17 years ago. After a personal health scare I discovered the power of nutrition, lost 80 pounds, and continued eating my way to better health. Following many years of independent health study and research I decided to go back to school to become a dietitian, but after 2 years I became frustrated with the way that nutrition was taught and practiced, so I decided to take a different route to further deepen my understanding of nutrition and health, which ultimately led me to become a certified Nutritarian Cook and Coach.
About 1 year ago I started Healthy Vegan Eating as a platform to share health information and vegan recipes that empower others on their journeys toward improving their health. All of my recipes are organic, minimally processed and completely free of oil, wheat, refined-sugar, and rice.
Stay tuned for my Healthy Vegan Meal Plan and Fitness App launching this summer. The app includes over 300 printable healthy vegan recipes with accompanying videos showing how to make them, it generates meal plans, and printable grocery lists. The app will also include fitness videos where I discuss and demonstrate different exercises that I use to stay healthy and fit, plus other informative videos, and so much more.
Check out my cooking show, Make Your Own! on YouTube @HealthyVeganEating
You can also find my free recipes and informations videos on Instagram @HealthyVeganEating
Veggie Ground
1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free, use an equivalent amount of jackfruit and process it into smaller pieces.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined.
Add 1 tbsp of water to the heated pan.
Add vegetables and mushrooms and continue to cook on medium-high until all the water releases (10-15 minutes)
When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice.
Shake the Salt Habit | Plant Based Nutrition Support Group
Reducing sodium as much as possible is one of the goals in a plant-based lifestyle. Salt can cause kidney stones, osteoporosis, and high blood pressure which leads to heart disease and strokes.
Debbie Adler shares 15 ways to add explosive flavor to food, as well as share different combinations of spices, herbs and vinegars to achieve a different flare with various ethnic cuisines.
Debbie Adler is a plant-based chef and cookbook author of the award-winning cookbooks Sweet Debbie’s Organic Treats and Sweet, Savory & Free. Debbie and her recipes have appeared on NBC’s Nightly News and have been featured in national magazines and newspapers such as Pilates Style, Simply Gluten-free, Allergic Living, the Los Angeles Times and The New York Times.
Debbie is the owner of debbieadler.tv where she is the creator of the master classes Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System.
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