Adventures in Healthy Eating

So I have been trying to live a healthier life style. I ran a 5K on the Forth of July and have been trying to run 8-11 miles a week. One of the best things about running is that it makes me want to eat healthier junk food just does not sound good after running a few miles. Though that does not mean all time, their are defiantly still  unhealthy food cravings. So in this post I am going to share some healthy recipes. I will share some of my guilty pleasure recipes in another post.

Here is a photo from my 5K

Turkey and Qunioa Stuffed Bell Peppers

These were super good and filling. Easy to make too. You can find the recipe on the He and She Eat Clean blog.

Here are some photos from a Mushroom Asparagus Quiche I made

Crest made from pressed out crescent rolls

Did you know that you can just simply bend
asparagus and snap off the ends it is so much fun!!

Before Baking

After Baking

I found the recipe on taste of home.com

We got spaghetti squash in our Bountiful Basket a few weeks ago. I had no idea what to do with this squash, and was thrilled to learn it can literally replace spaghetti with less than a quarter of the calories. It was a wonderful opportunity to use and learn about an ingredient I would never choose on my own.

Here is what squash looks up cut open and gutted just link a pumpkin.

You just simply heat up the squash for a few minutes in
microwave until soft  and then scrap the
insides and  it just comes of in strings!

We made a meat sauce with natural veggie sauce with turkey

My sweet husband cooking up the turkey

Finished product so good!

Really simple delicious stuffed pesto chicken shells

So good and made from all stuff that is easily found around the house. I found the recipe on pinterest here is the link.

And this is my favorite summer salad!

I received this recipe as a wedding gift along with red wine vinegar, olive oil, pecans, and poppy seeds. Such a fun idea.

Here are the ingredients:

1-12 oz. bag baby spinach leaves

13 large strawberries sliced

1-6 oz. Container of feta cheese

1 small red onion, thinly sliced

1 Cup candied pecans (recipe below)

2 Strawberries

1/4 C. White Sugar

1 1/4 tsp. Salt

1/3 Cup + 1 tbsp. red wine vinegar

1/2 Cup olive oil

1 tbsp. + 3/4 tsp. poppy seeds

Prepare Candied Pecans:

1 Cup Pecans

2 tbsp. Water

1/4 Cup Brown Sugar

 Preheat oven to 375 degrees. Toss pecans with water, then brown sugar. Place nuts on 2 parchment-lined baking sheet; bake 5-8 minutes, until sugar is caramelized. Slide parchment with nuts off pan to cool; set aside.

In a large bowl, mix the spinach, onion, and strawberries. Place feta Cheese and candied pecans of top of salad.

Place the sugar, salt, vinegar, oil, and 2 whole strawberries in a food processor and blend until smooth. Stir in poppy seeds. Just before serving, pour desired amount of dressing over salad, and toss.

And last but not least my favorite snack Tillamock vanilla yogurt and granola.

Hope these recipes are useful in your healthy eating endeavor!