WIAW: What Audrey’s Been Eating

Happy WIAW! Ready for a post full of what I’ve been eating? I’m not here to like brag or think you just want to stare at my food…but I’m here posting this to share some ideas with you! I hope my meals can give you inspiration!

Peas and Crayons

AND thank you Jenn, Peas & Crayons, for always hosting this lovely foodie Wednesday for us to come together and connect through delicious eats and recipes!

(Foods are from Sunday-Tuesday, not all were documented, just the lucky ones I managed to snap a pic of!)

In no particular order…

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My Favorite Sandwich Recipe

Organic Ancient Grains Toast with coconut oil, muenster cheese, and chicken salad with grapes and cranberries and an apple on the side.

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Garlic Cod fish, pasta with alfredo, sauteed greens/peppers/mushrooms

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Pumpkin Granola, 1/2 Banana, almond milk, organic peanut butter.

A snack bar from Cascadian Farms that you should try.

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Apple & Strawberries

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Pecans=healthy fats

Pink Smoothie from my Pink & Nutrient Packed Smoothie RECIPE

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Juicing ingredients!

Taziki's

Mediterranean Salad from Taziki’s!

There ya have it! Stay tuned for a giveaway this Friday!

Questions:

  • What is your favorite meal you’ve eaten this week?
  • What’s your favorite healthy restaurant?

WIAW + Go-To Easy & Healthy Sandwiches

Good morning and Happy WIAW! Not only do I have eats to show you, but I have a sandwich recipe to share with you…so stick around!

And thanks Jenn for hosting! I love WIAW

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Breakfast was a delicious bowl of plain Greek yogurt, stevia, coconut flour, organic PB, strawberries, and pumpkin flax seed granola

Lunch was my post workout meal…green smoothie it was!

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Dinner was delicious! I got a little creative in the kitchen…

I sautéed mushrooms, onions, and sliced strawberries in balsamic vinegar and laid it on a bed of spinach, topped with cherry tomatoes and bell-pepper and sautéed broccoli.

I toasted took half of a French bread bun and halved it again, toasted it with coconut oil on top. Let’s just say, dinner was very filling! So many vegetables!

Here’s the recipe!

healthy sandwiches

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And there ya go! Easy sandwiches are the best!

Here’s my workout from yesterday:

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1 mile warm-up—2X1000m—3X800m—1 mile @ 9:09 pace

Then I walked 1 mile and completed the Bikini Body Workout from the Bikini Series 2014 by Tone It Up! (Video down below) Here’s the printable if you can’t see the video

Love this workout and you should totally do it!

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IMG_20140429_135122Questions:

  • What is your favorite sandwich combo?
  • What was the best thing you ate yesterday?

Easy Homemade Philly Cheese Steak Recipe

***Warning: I made this for my Birthday Cheat Meal. I do not believe in anyway, that this is a clean eating recipe! Smile

Hey guys!

So, my birthday is tomorrow (April 6), but we’ll be pretty busy…so I decided to do my cheat meal today. A Philly Cheese Steak Sandwich! I’ve actually NEVER had one before! Shocker…because this one tasted so good! I don’t know why I’ve never eaten one. But this homemade sandwich was perfect! I’m just like in awe how mouthwatering meat and cheese sandwiches can be. Haha! There’s a foodie for ya!

Anyway, I’ll be 19 tomorrow and it will be my last teen year! Next year I’ll be 20!!! Oh gosh!

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I started this blog when I was 17, 4 months before I turned 18. So weird how time flies by so quickly. I’ve definitely learned a lot since then.

If you have a blog…How old were you when you started yours? Has it been an experience? Has it helped you grow in different areas of your life?

Okay, here’s the recipe for the Philly Cheese Steak with step by step directions for your use!

Easy Philly Cheese Steak Sandwiches

(with peppers, onions, mushrooms, and cheese of choice)

Made: 6   Time: 45 minutes   *Not clean eating

Ingredients:

  • 1.5 lbs ribeye steaks (sliced thinly and then chopped roughly)
  • 6 hoagie rolls (Used the Publix hoagie rolls—really good)
  • 2 medium bell peppers
  • 1 large white onion
  • 8oz package of mushrooms (sliced)
  • 1-2 tbsp KerryGold grassfed butter
  • salt & pepper
  • garlic salt
  • 12 slices of provolone or muenster cheese

Directions:

  • Preheat oven to 250 degrees. Layout a pan with 6 pieces of foil large enough to wrap the hoagie with after its been stuffed.
  • Heat a large skillet medium/high with 1 tbsp or so with butter. Slice the mushrooms, onion, and bell pepper thinly and cook in the skillet. Season with salt, pepper, and garlic salt.
  • While the mushrooms, onions, and bell peppers are cooking…thinly slice and chop the meat and start cooking in another large skillet with 1-2 tbsp of olive oil. Season with salt and pepper.
  • Then I moved the cooked meat in to the skillet with the cooked mushrooms, onions, and peppers.
  • I took three portions (or you could just do 2 portions) to add to the empty skillet and heat back up. Lay 2 slices of cheese onto each portion. Let it slightly melt and then add it to the sliced hoagie roll and wrap each one tightly in foil. Repeat, till you have all the portions heated up with the sliced cheese and wrapped in foil.
  • Place all the wrapped hoagies on a pan and place in the preheated oven for 5-10 minutes or even up to 15 minutes (if you aren’t in a hurry) to get the hoagie roll warm and soft and the cheese melted all the way.
  • Take out and bon appetit!

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I’m going to go enjoy the rest of this beautiful Saturday! Enjoy the recipe!

xxaudrey