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The Chic Bag Chick

I love Jesus, am married to a firefighter, am a nurse, learning to cook (while dealing with a gluten allergy), sew, and keep house, love to crochet, and am a planner fanatic, as well as run several small businesses. This is my life…a little bit of everything, which you'll find here on this blog!

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Health/fitness

Whole30 day 1!

Well, today we started our Whole30, but yesterday was so busy, that I woke up this morning with the “oh crap!” feeling…because I hadn’t had a chance to prepare breakfast ahead of time, or even go grocery shopping! 😳 lol thankfully, we already had sweet potatoes and eggs, so I whipped up some breakfast. I have to admit, it was nice to sit and have a quick breakfast together! We have never done that, due to varying work schedules and of course, health problems that make me exhausted. But this was nice.

Day 1 breakfast: sweet potatoes fried in coconut oil, and eggs fried in olive oil (didn’t work well lol, but I didn’t have ghee).

Then, I loaded up my meal planner and grocery list (I’ll be doing a blog post soon on my recent “conversion” to the Happy Planner,  and why it makes my life so much more organized! 😁), and headed to the one and only, Costco. 😜


I had to hit Walmart for green onions and cilantro, but was able to get most everything at Costco. We are already stocked on beef and chicken, so this is pretty much all fresh produce, and it made me extremely happy! I already felt healthier. 😂


For lunch, I was going to need to hurry and make my own taco seasoning, since our pre-made, store-bought mix has sugar in it. 😖

Taco seasoning:

1/2 cup chili powder

2 Tbsp garlic powder

1/4 cup onion powder

1 Tbsp pepper

1 Tbsp smoked paprika

1 Tbsp salt

2 Tbsp cumin powder

1/4 cup dried chopped onion

Mix together! I found that it takes about 2 Tbsp per pound of ground beef, depending on your taste. I added only a tiny bit of water to my ground beef to mix this in. It was so delicious, I think we will keep making our own! There is plenty left, so I stored in a Rubbermaid, since we have several taco-themed items on the menu. 


Day 1 lunch: Lettuce Wrap Tacos

Lettuce leaves (we like this artisan romaine at Costco-it’s perfect for wraps!)

Diced tomatoes or salsa (I hadn’t made homemade, sugar free salsa yet)

Browned ground beef with the homemade taco seasoning from above 

It was amazingly delish! 


After lunch, I sat down to check out what I needed to do next, according to my meal plan for the week. I’m a huge believer in prepping food ahead of time, although I’m still working on how to most efficiently execute that idea lol.


I started dinner while also prepping some breakfast items.

I put 2 sweet potatoes in my Instant Pot on a trivet with 1 cup of water, placed the lid on and turned the valve to seal, and set to cook on manual for 23 minutes.


I had cooked up some sugar free bacon, and saved the bacon grease…so I chopped up some red potatoes, and threw those in to cook. *licks lips*


I put the salmon in a bit later, I cut into fillets, and layered on a trivet in my second IP with 1 cup of water. Looking back, I would’ve cut that large piece in half, even though it was thin. And I also would’ve layered foil, because when it was finished, the fillets suck together pretty good. 🙈 

Anyway, I sprinted a bit of Italian seasoning, and set that on manual for 6 minutes.


Next, I worked on making Mini Breakfast Egg Bakes to have on hand for the mornings. 

Ingredients:

Cooked and crumbled bacon, desired amount

Approx. 4 cups spinach, chopped or torn into smaller pieces

Approx. 2 cups chopped mushrooms

Approx. 25 eggs, beaten (makes 24 servings)

Instructions:

Preheat oven to 350 degrees.

1. After preparing all ingredients, start by placing spinach, mushrooms, and bacon into muffin tins. I try and make sure not too much is sticking out. This picture just shows the various layers I did while filling the cups.


2. Pour beaten egg over ingredients in muffin tins. Don’t fill too full! (I seasoned my egg with a bit of Montreal steak seasoning)


3. Bake at 350 for 20 minutes, or until cooked through. 

When we took ours our, for some reason, some of the egg puffed up super high!  😂 I tried to get a pic, but they were already settling down, and eventually went back to normal size.


I stuck them in a Rubbermaid with foil layers, and then we can grab a couple out of the fridge on busy mornings and reheat in the microwave. Yum!


When the potatoes finished, I put them in a container for quick breakfasts or snacks. So delicious!!


Ok, back to dinner! The potatoes and salmon finished about the same time. Naturally release the salmon, don’t do a quick release ok the IP.

I removed the sweet potatoes and placed on our plates, emptied the IP, poured a cup of water in, and then put the steamer basket in with some broccoli, and set on “steam” with a time of “0.” When it finishes, use a quick release for the steam. This cooks it so incredibly quick, I love it!


Day 1 supper: “Baked” (IP) Sweet Potatoes with coconut oil and cinnamon, IP Salmon, and Steamed Broccoli


Overall, even in the rush, today was a success! 

Now on to tomorrow! 😁

Mission: Healthy lifestyle

Well, here I sit, at almost the heaviest I’ve ever been. *sigh*

How did I get here? A combination of various medical issues, including PCOS, Hashimoto’s, a wheat allergy, narcolepsy, and 11 miscarriages. My body hates me so badly. Ugh. I feel sluggish, and walk around with a foggy brain most of the time. People throw these kind of symptoms around to describe a hangover, or staying up til 3am and having to be up for work again by 6, but these symptoms are no joke to me. They bog me down, prevent me from getting hardly anything done, and they can throw in a bad day with no warning, leaving me unable to do much other than sleep and hit the bathroom. It’s torturous. 

We’ve cleaned up our eating considerably over the years…when we got married almost 4 years ago, we lived off convenience foods. It was horrendous. Almost 2 years ago, we discovered that a large portion of my mysterious health problems was being caused by a serious wheat allergy. It’s rough! So we’ve eliminated wheat in every tiny form, and rarely eat out due to cross-contamination risks, and also budget. 

But it’s still not enough! AGH!

So, we are embarking on the Whole30 journey, and I intend to blog my way through! So if you’re interested in doing it yourself, you’ll be able to see firsthand how I feel, look, and what I eat! =D

Bring it on!!

Low carb tuna/egg lettuce wraps

I love tuna and eggs, and filling foods!

These fit perfectly in our diet, so I’ll make a batch every week for lunches 🙂

Ingredients:

2 cans tuna

1 cup miracle whip

1 tbsp sweet relish

6 eggs, boiled and chopped

Directions:

Combine all ingredients, stir until well mixed.

Makes approx. 16 servings (1/4 cup per serving)

Nutrition facts per batch:

1423 cal

86 G fat

38.5 G carb

114 G protein 

  
Wrap in lettuce for a yummy lunch!

    

Beef and asparagus

So, I’m considering going back on the HCG diet, because it really worked for me, and seemed to “reset my hormones,” which are all out of whack again, after 7 miscarriages. So, I’ve been looking up some great recipes to use, and tried one tonight! 

This can be tweaked, which is nice, and tonight, we placed it over a bed of quinoa, but on the diet, I will just be eating it plain. 

Anyway, here it is!

Ingredients:

1 lb stew meat, cut into thin strips

Approx. 4 cups asparagus, stems removed (I had less, but will definitely add the full amount next time)

3/4 cups beef broth (I used better than buillion stock)

1/2 cup green onions, chopped

4-10 cloves garlic, minced (or however many you like. We love garlic, and usually add a lot more than recipes call for!)

2 tbsp ground ginger

2 tbsp soy sauce

1 tbsp onion powder

1 tbsp butter

1 tbsp olive oil

Directions:

Place asparagus in skillet with butter, and heat for just a few minutes, while still firm, but partially cooked.

  
In a large skillet, heat meat, soy sauce, olive oil, ginger, onion powder, garlic, and green onions, stirring while cooking. 

   

 When meat is cooked through, add beef broth and bring to boil. Add asparagus, and stir until cooked. 

   
 Ready to serve! 

I cooked my quinoa in beef broth, to add to the beefy flavor.

  
Enjoy! 🙂

Shredded chicken lettuce wraps

I had leftovers from this recipe , and also a bunch of lettuce I needed to use, so… I warmed up some and put it in a leaf of lettuce, and ate it like a taco. DELISH.

It has the husband’s stamp of approval, too, which is saying something, considering it’s a lettuce wrap. 😂

I did the math based on a whole batch making 20 servings. It could potentially make quite a bit more, so the calories could be even less, and it also depends on how much you put in the lettuce leaf, but here are approx nutrition values for one lettuce wrap, including the leaf of lettuce:

90 calories

7 G fat

10 G carbs

14 G protein
And here is what they look like:

  
I plan to make another batch today and store in Rubbermaid containers to use as easy lunches! (I got 3 portions of shredded chicken from one bag of Costco rotisserie meat lol! The whole bag was only $12!)

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