B-A Skillet

An easy, bad-youknowwhat meal and some Monday motivation

I believe THRIVE-ing and STRENGTH go hand in hand. You simply cannot thrive without being strong. And the converse is true- it’s really hard to be strong unless you are in a state of thrive (or on a journey to thrive).

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It’s actually true. Anatomically speaking, if you break a bone, once it heals that area of the bone is stronger.  The same is true for the brokenness in our life. Once you break, you will be stronger in that area of your life, you spirit, than you were before the hurt.  I know that doesn’t make the hurt, the pain, any easier. But believe that you will come away stronger. Reflect on your life this week and look at how you have grown through times of brokenness. Find strength.

Sunday usually ends up being my day to rest and restore. That doesn’t mean I do nothing, it just means I try to take time for me, for my faith, and to s-l-o-w down.  My Mondays that follow restful Sundays go so much better than ones that follow a hectic Sunday. Mondays are also my longest work day and so Monday night’s dinner needs to be quick  AND refueling. 

Today’s recipe is SIMPLE and NUTRITIOUS. It’s full of healthy fats, green veggies, and a few healthy starches (carbs aren’t ALL bad, they are necessary for life!) It only requires 4 main ingredients: asparagus, red onion, grass-fed ground beef, and rice. Cook, add your favorite spices, and you are done. BAM! Dinner in less than 20 minutes.

Start your rice first. Follow your directions on the package and don’t disturb the rice until it is cooked. It ensures you will have perfect rice every time.

While the rice is cooking, brown the grass-fed beef, add in the onions and asparagus. Cook until veggies are at the desired level of cooking. Add the spices that you want- I used garlic, basil, sea salt, and black pepper. 

And that’s it. Serve the veggies and meat over the rice. Nourishing. Simple. Easy. And it makes great leftovers.  

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B-A Skillet
Beef and Asparagus are the main ingredients in this simple, yet nutritious skillet dish.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Organic White Rice cooked according to package directions.
  2. 1 Package of Grass-fed Beef
  3. 3 cups chopped Asparagus
  4. 1 Red Onion, chopped
  5. Assorted Spices
Instructions
  1. Prepare rice according to package directions.
  2. Brown beef in a large skillet.
  3. Add in onions and continue to cook.
  4. Add asparagus in last. Cook until desired texture is achieved.
  5. Season with your favorite spices.
  6. Serve skillet over rice. Enjoy :-)
THRIVEfitt Life http://thrivefittlife.com/

Spicy Honey Lime Crockpot Chicken

This post, like its recipe is super quick and simple.

But sometimes those are the best things in life… especially as the holidays are approaching and we are all a bit short on time!

All you need is a crockpot. Chicken. Honey. Your favorite veggies (fresh or frozen). Spices. A lime (or lime juice). And chicken broth.

Place 1 1/2 cups of the broth in the crock pot. Add 3-4 large, thawed, boneless chicken breasts and top with 1/4 cup of honey, a few shakes of red pepper flakes, the juice of 1 lime, black pepper to taste, and 1 1/2 t of garlic powder (or more if you love garlic). Add 4-6 cups of your favorite veggies (or more) on top of the chicken. I used broccoli, peppers, onions, and carrots, along with a bag of frozen stir fry veggies (hello shortcuts!!!) Put on the lid. Put it on high for 4-6 hours. And when its done, you are left with a glorious pot of shred- able chicken and veggies.

It is great eaten as is. Or fajita-style. On a bed of spinach. Or even on spaghetti squash. :-)

Spicy Honey Lime Crock Pot Chicken
Serves 4
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 3 Large Chicken Breasts, Skinless and boneless
  2. 2 bags of frozen or fresh veggies of your choice
  3. 1 cup chicken broth
  4. 1/4 cup honey
  5. 1 lime, juice only
  6. 1 t red pepper flakes
  7. 1 T garlic powder
  8. optional: 2-3 T soy sauce
Instructions
  1. Combine all ingredients in a crock pot.
  2. Cover and cook on high for 4-6 hours.
  3. Shred chicken with a fork and serve hot.
THRIVEfitt Life http://thrivefittlife.com/
Enjoy :-) Remember you can be health during the holiday season!

Cooking Spaghetti Squash (and Meal Ideas)

Spaghetti Squash is one of my favorite foods.

Why?

Well, not only is it healthy AND delicious, but it also is just cool. I mean, where can you find a food that when it cooks turns into a mess of stringy goodness???? Exactly. It goes from rock hard squash to pasta-like goodness in 45 minutes. Super-squash!

AND check out these stats!!!!

For 1 cup of Spaghetti Squash

        For 1 cup of Spaghetti Squash

It is also really easy to prepare. It freezers and stores well too.

Take your spaghetti squash and cut it in half length wise.

Scoop out the seeds and pulp in the middle.

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Place on a baking sheet with the cut side down. Pour a 1/2 inch to an inch of water in the bottom of the sheet.

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Place in the oven at 400 F for 45 minutes to an hour. You will know it is done when you can “fork” the squash and it looks like spaghetti noodles.

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You can basically use spaghetti squash just like pasta. Be traditional. Be creative. Be adventurous.

But in case you need some ideas:

– Top it with marinara sauce and meat balls

– Toss with grilled chicken strips and roasted veggies

– Mix with salt, pepper, and cheese

-Use raw veggies, cheese, and your favorite salad dressing for a pasta salad

What are your ideas?? Share here or on Facebook!

 

Key West Beef Stir Fry

I spend a good deal of my evenings getting home at 8:30 or 9 pm at night. I am in no way complaining. I LOVE my job. I love coaching. But my poor husband…I leave him many nights to fend for himself until I get home (hello peanut m&m’s ®) or he gets fast food (which breaks my heart just a little) or he gets eggs and toast.

Me man. Me need meat. 

Hence the non- breakfast post. I needed a meal hearty enough for a man that was healthier than fast food.

Lean beef. Peppers. Garlic. Rice.

This one is super easy. Super delicious. Super healthy. And husband approved. SCORE!

First I made the key west sauce. I don’t remember where I found the original recipe but I have changed it up a bit and it is one of my favorites. A little lime juice, low sodium soy sauce (GF), garlic powder, red pepper flakes, honey, and olive oil. mmmmmhmmm…. image

The rest is pretty simple: I cut up lean steak into strips and put them in my cast iron skillet with a little bit of olive oil. image

When they were almost cooked, I added half of the key west sauce and some pre-cut carrots, edamame, and mushrooms. I added a little water to the mix to keep it from burning and covered it with a lid to keep the steam in to help cook the veggies. image

When the veggies were almost cooked, I added my red and green pepper strips to the top and poured the remaining sauce on top. I steamed the peppers until crisp and then it was ready to eat. image

(By this time it was almost 9:30 at night and I really think my husband would have eaten burnt toast…. but the fact he devoured the left overs the next day means it had to be at least decent 😉 ) image

I had some minute brown rice that I made to serve with the meat and veggies. But you could easily eat it without rice or on a bed of greens.

Enjoy!!! And try not to eat all of it in one serving 😉

 

Key West Sauce

6T Low Sodium Soy Sauce

2T Raw Honey

1T olive oil

Juice from 2 limes + 1t lime juice

1 1/2 t garlic powder

Mix all ingredients together until blended.

Stir Fry Ingredients:

1 package of lean steak

1 green pepper, sliced

1 red pepper, sliced

1 bag of carrot slices

3/4 bag of shelled edamame

1 small package of sliced baby bella mushrooms