My New Normal... an AdvoCare friendly night
Next month marks the one year mark of the beginning of "My New Normal." Let me explain a little further about where I was a year ago and where I am now.
Last April, I was weaning my fourth child, feeling exhausted, fractious, frazzled, and emotionally I was in a gloomy haze. I still had baby weight to lose & had no energy for my family. My attitude and lack of energy seemed to set the tone for the entire family. It was as if my whole family was struggling to function on a day to day basis... only doing enough to get by... nothing more. This stay at home mom, with a small business on the side, had barely enough energy to get supper on the table much less put the energy into a well- thought-out, healthy meal. BUT April 2012 was when I was introduced to AdvoCare, and I haven't looked back since. I learned a new way to eat, I lost the baby weight, but most importantly I have ENERGY for my family again! I FEEL like a new woman who is able to give my BEST to my husband, my BEST to my kids, and my BEST to my new business. The coolest part is, it truly is "my new normal." I'm a changed woman. I will never go back to where I was this time last year, because I now have the knowledge of why I was feeling that way.
With that being said, I wanted my night of cooking club to reflect My New Normal. So, this Thursday night we will have a meal that highlights lean proteins & fresh vegetables with little to no starchy white carbs. I think you will find that it will be delicious & you will never miss the bread or typical desert we usually serve.
Jill-
Frittata
1 pkg organic sliced turkey
1 dozen organic eggs, beat & season with salt & pepper
1 cup chopped bell peppers
Place the turkey slice in a muffin tin. Place peppers on turkey. Fill with egg mixture. Bake 350 degrees until egg is set. (20 min)
Keata-
Cleopatra Salad
Dressing: 1/3 cup olive oil, 1/4 cup lemon juice, 1 tsp Worcestershire sauce, 1 clove crushed garlic, 3/4 tsp salt, 1/4 tsp black pepper
Salad: 1/2 head romaine lettuce, 1/2 head iceberg lettuce, 2 cups seedless grapes, 4-6 oz blue cheese
Croutons: 1 cup small bread cubes, 1 Tbls parmesan cheese
Toss the bread cubes with butter & parmesan cheese in a skillet. Toast over medium heat stirring until golden brown.
Tear the lettuces into large pieces, arrange the greens, grapes, croutons, & blue cheese in a large bowl, pour dressing over salad, toss lightly before serving.
Haley-
Roasted Cabbage steaks
Theresa-
Green Beans & Tri Color Quinoa
http://withstyleandgraceblog.com/2012/04/04/easter-greens-beans-tricolor-quinoa/
Alison-
Eggplant with Turkey Marinara
1 Eggplant sliced
1 lb ground turkey (browned)
1 jar marinara (organic Private Selection)
1/2 cup bread crumbs
1 egg
Bathe the sliced eggplant in egg & toss in bread crumbs. Brown on both sides using spray in skillet. Top with Turkey Marinara.
Amy-
Peanut Butter Balls
1 cup natural peanut butter
1 cup natural oats (Hodgeson Mill)
1 cup slivered almonds
1/2 cup local honey
1 pkg meal replacement shake (chocolate)
Mix all together and roll into balls. Store in the refrigerator prior to serving. Serve cold.
