Oven Butternut Squash Risotto

Oven Butternut Squash Risotto

This recipe was originated for my 11 month old daughter. I was running out of ideas to make my daughter for food. She is in between finger foods and adult foods. It is getting tough! So I figured I would rummage though my fridge and use what I had which happened to be a butternut squash, mushrooms, chicken broth, and some brown rice. She is a little spoiled. SO here goes a really delicious no hassle risotto! This risotto is amazing no lie. I recommend it to everyone and it is so easy.

Ingredients:

1 small organic yellow onion (chopped)

2 cups organic butternut squash  (diced)

1 cup organic baby bella mushrooms (chopped)

2 cups Sprouted short grain organic brown rice

1/2 organic cheese (I used Organic valley Colby)

4 cups Organic low sodium chicken broth

1 tsp sage

1 tsp Organic coconut oil 

Directions:

Preheat oven to 350 degrees. Place all ingredients in an 8x8 casserole dish excluding the cheese. Stir to combine. Cover with aluminum foil and bake for 90 minutes. Let rest covered 5 minutes after cooking. Mix cheese in and serve. 

The Honest Company Organic Shave Oil

So it has been a while! It feels good to be back talking about the things I love. So most people who know me know that I have a little obsession with The Honest Company. Now, I am a bit of a freak about what I put on my body as well as what I put it in. So this means I am an even bigger freak when it comes to my daughter Fallon Olivia. I love what Jessica Alba has done for her family, as well as putting her knowledge out there for the rest of us to soak up. I first began using her products around 10 months ago right before I had the little mini. I love that most of the products are certified organic, they are all cruelty free, and not tested on animals. Plus, they are free of harsh chemicals and most are suitable for the use on infants. I currently subscribe to the Essential Bundle and I find it very worth your while. It is a great deal especially if you are new to the company and what to give as many products as you can a try. I highly recommend it. This recent bundle I had ordered the Organic Shave Oil! The product is a little pricey. Especially for how small it is and it is Shave Oil. It is priced at $15.95 for 2.25 oz. Let me just tell you... This is one of the most amazing things I have ever used. The Product suggests rubbing a small amount into palms and massaging over damp skin, allowing to soak it. It has one of the best smells ever. I felt like I was in a spa steam shower. It has a smell similar to eucalyptus and gives off a cooling/tingling feeling. It is totally up to the person if they are into that kind of smell but I definitely am. I love it. I tend to have more of an irritation from saving and my skin is on the dry side of things especially in this cold Chicago weather. After using this product you do not even feel like you need lotion after, it is amazing. The only down fall is that you need to make sure you rinse your razor really well afterward so that it does not get gooped up with oil between the blades. Other than that I will not be using anything else ever. The size does not seem like an issue either, it feels like this will be lasting quite sometime because you do not need that much. They pump feature is also really nice!

Two Thumbs Up! Will use again 

Healthy Baked Chicken Parmesan

Healthy Chicken Parmesan

Ingredients: 

3 Chicken Breasts cut in half (making 6 breasts)

1/2 cup Italian Bread Crumbs

2 Tb Coconut Oil (melted)

1/4 c Parmesan grated 

1 c Quick Marinara Sauce (recipe at bottom) 

1 c uncooked Farro

2 1/2 c Chicken Broth 

1/4 Shredded Mozzarella (for topping)

Chopped fresh basil (optional) 

Preheat the oven to 425 degrees Fahrenheit. Split the 3 chicken breasts into 6 total. Mix bread crumbs and grated parmesan together in a shallow dish. Bast the melted coconut oil over one chicken breast at a time and dredge into the bread crumbs. Place breaded chicken breast on a cooling wrack over a baking sheet covered in aluminum foil (this will allow for even crisping on both sides of the chicken breast without one side becoming soggy). Repeat with the rest of the chicken. Bake chicken at 425 degrees for 20 mins. Flip chicken over and bake for another 5 minutes. Allow to cook 5 mins. Place chicken on top of a bed of Farro. Add a few tablespoons of Marinara sauce on top of chicken and top 1 Tb shredded mozzarella cheese and chopped basil.

Farro:

Place 2 1/2 cups chicken broth in a sauce pan and bring to a boil. Add Farro and cook for 25-30 minutes or according to packaging. 

Marinara sauce: 

1/2 chopped red onion

1 Tb olive oil

1/2 orange bell pepper 

3 cloves pressed garlic

1 (15 oz) Can diced tomatoes

1 8 oz can tomato paste

1/2 water

Italian seasoning to taste

1 Tb Xylitol 

1 bay leaf 

salt and pepper to taste

Add olive oil to a sauce pan on medium heat. Add in chopped onions and bell pepper. Saute about 5 minutes until onions are translucent. Add in garlic and cook 1 minute. Follow with the rest of the ingredients and simmer for 30 min stirring occasionally. 

Today's Fitness Challenge

Repeat 3X

Spicy Thai Chicken Lettuce Cups

These were delicious. I will definitely be making these again! These are low carb, and family friendly! I was a little skeptical about eating just a lettuce cup but they were actually filling. Plus my meat loving marine husband even approved. So this is now a go to quick healthy dinner in under 30 minutes. Plus if you have a rice maker like muah this is going to be a breeze. 

Ingredients: 

1 lb lean ground chicken 

1 small red onion (diced) 

3 tsp chopped garlic (about 4-5 cloves) 

1 med red bell pepper (thinly sliced)

2 thai chili peppers (or 1 large Jalapeño) 

1 Tb fish sauce 

2 tsp low sodium soy sauce 

2 tsp brown sugar

pepper to taste 

1 cup torn basil

1 Tb lime juice 

2 tsp oil (I used Grapeseed oil) 

Bib boston lettuce for cups 

Add 1 tsp grapeseed oil to a skillet and saute the onion for 2 minutes. Add in sliced red pepper and cook for another minute. Add chopped garlic and cook for 30 sec. Remove pepper mixture from the pan and set a side. Add remaining 1 tsp oil to the same pan followed by the ground chicken. Cook chicken 5 minuted stirring to crumble. Chop the chili peppers (or jalapeño) and add to the chicken mixture and cook 1 min. Add the onion and pepper mixture back into the skillet and stir to combine. Add 1 Tb fish sauce and followed by brown sugar, soy sauce, and pepper. Stir and heat throughly. Remove skillet from heat and stir in torn basil and lime juice. Serve mixture on boston lettuce. 

To make a meal serve with garlic brown rice and steamed broccoli.

Ready...Set...Go

So I have been really into getting my body back into shape since having little Fallon. So here goes my fitness posts where I will be sharing my workouts of the day! Today I woke up at 6:30 am (Pre-baby waking up at 8:00 am) in order to spend some alone mommy time. This I feel it key to honing in on my fitness journey. I recently have been following Skinny Mom on my instagram and I am in love with this lady! I enjoy her workouts and recipe posts. I am a little bias because I did spend 3 years in the great Cincinnati, OH to bad I found her once I moved back to San Diego. Oh well.

Total time: 45 Mins (I'm getting better haha)

Today's Fit Challenge

30 Reverse Lunges with kick (15 each side)

:60 Butt Kickers

20 Dolphins

:60 High Knees

30 Crunches

:60 Butt Kickers

30 Side Kicks (15 each side)

:60 High Knees

15 Plie Squat Pluses 

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Repeat 3X

All in all this kicked my but but I loved it. Good luck. 

About Me

Hi everybody! Thanks for checking out my blog. I am currently a Stay at Home Mommy who gets to spend hang out with my beautiful daughter everyday! I am really big into cooking and making things myself. Staying healthy is not just a choice it’s a lifestyle. I have a passion for cooking and eating well. I take pride in what I make and enjoy teaching my daughter that cooking can me fun and educational.  

I've been married since mid-2009 and my husband Joe and I welcomed our baby girl Fallon into our lives in March 2014! She loves to help mommy cook, and hangout with her big sister Cali ( Our Black Lab, first baby girl 2010). We currently are fortunate to live in sunny Oceanside, Ca on Camp Pendleton. North San Diego county is like being on vacation everyday. It's Amazing and I love it. Farmers Markets year round! However I did grow in the suburbs of Chicago, IL, so I do know how to appreciate all four seasons.