Tag Archives: Recipes

What I Ate-A Week’s Worth of Healthy Dinners

2 Jul

Last week was a tough week for me. The days were long, daunting, and stressful. Little Mr. woke up 2-3 times each night (teething is no fun for anyone!) and work was nightmarish. Through the stressful week, I found therapy in cooking. I cooked dinner every night this week (and Hubby helped most nights). I found most of the recipes online at Paleo Plan. I do not eat a strictly Paleo diet, but I’d say I am “practically Paleo”. The exceptions are that I eat rice, beans, and gluten free bread on occasion. I do enjoy Paleo recipes, and I found many yummy ones on this site. Here’s the meals I made this past week:

Monday: Mediterranean Chicken with Artichoke Quinoa Salad

Mediterranean Chicken-Capers, Tomatoes, Kalamata Olives

Mediterranean Chicken with Artichoke Quinoa

Tuesday: Italian sausage links with brown rice, black beans and a spinach salad

Spinach Salad with Strawberries, Tomato, Avocado, and Mushrooms by Eat Nap Play

Wednesday: Lime-Cilantro Pork and Sauteed Veggies with Lemon and Basil

Lime Cilantro Pork with Lemon Basil Veggies by Eat Nap Play

Thursday: Cilantro Turkey Burgers on a lettuce “bun” topped with avocado and red onion with sweet potato fries

Cilantro Turkey Burgers

Healthy Burger Toppings

Simple Sweet Potato Fries from Eat Nap Play

Friday: Spaghetti squash with Turkey Vegetable Meatballs and Vodka Sauce

Spaghetti Squash with Turkey Vegetable Meatballs by Eat Nap Play

My favorite of all these meals were the Cilantro Turkey Burgers. They were very flavorful and juicy. We will definitely be adding this meal to our arsenal. The Mediterranean Chicken is great too and really simple to make. I hope these recipes give you some healthy dinner options to try. Leave a comment and let me know how you like them. Enjoy!


Linking up with:

April Clean Eating Challenge

30 Mar

Hey Everyone! I am excited to announce that my April Clean Eating Challenge is live on Challenge Loop! Are you ready to start eating better, feeling better, and looking better? This is a great opportunity to join others with the same goals. I have done a couple of challenges on Challenge Loop so far, and I love having the motivation and accountability that it provides. Check out the challenge here for more details. You can also download the Challenge Loop app on your iphone. Be sure to spread the word and get all your friends and family to join us too. The more the merrier!



I’d love for you to join me! I will be posting more recipes throughout the month if you need some inspiration. And, feel free to email me (eat_nap_play@yahoo.com) or leave a comment if you have any questions along the way. I can’t wait to see everyone’s results at the end of the month! 🙂

Also, I have written a couple of other posts about clean eating that you may want to check out here and here.


Gluten-Free Pumpkin Pancakes

19 Mar

I’m pretty excited to share this recipe with you all because I made it completely on my own. From scratch! No recipe to follow, just making it up as I went along. I was really nervous of how it would turn out, but pleasantly surprised when my hubby said he would rate it a 9 out of 10. Woot woot! Hopefully, he wasn’t just being nice. ;P

Here’s what you’ll need:

  • 1/2 cup brown rice flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp. baking soda
  • 1 tbsp. brown sugar
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup water
  • 2 tbsp. honey
  • 1 tbsp. oil
  • 1 tsp. vanilla extract

Now, don’t be intimidated by the amount of ingredients. You probably have most of this stuff on hand already. If you don’t have these types of flours, you can use any type of gluten-free flour mix you may already have at home or you can make your own. You can find more info about making your own gluten-free flour here. I used these flours because it’s what I had in the pantry.



  1. Mix all dry ingredients in a medium bowl.
  2. Beat eggs in a small bowl. Add the remaining wet ingredients to the eggs and mix well.
  3. Add the wet ingredients to the dry ingredients and mix with a large spoon until well blended.
  4. Pour 3-4 tbsp. of batter into a nonstick pan to form a pancake. Heat until brown, flip, and cook other side.
  5. Top with maple syrup and ENJOY!

Gluten-free Pumpkin Pancakes

Gluten-free Pumpkin Pancakes

Gluten-free Pumpkin Pancakes

This recipe makes 8-10 medium-sized pancakes. I hope you like them! Please leave me a comment, and let me know what you think of them. 🙂


Make Your Own Coconut Water

4 Mar

Do you enjoy coconut water but hate forking over the dough for it? It sure can be pricey! That’s why I decided to make my own. Fortunately, I live in Cali and have coconuts at my local Sprouts store for cheap (I paid $1.50 for one.). I’m not sure how readily available they are everywhere else, but if you can get your hands on one, you should give this recipe a shot. It’s pretty simple.  I found the recipe on Pinterest

Here’s what you’ll need:

  1. A corkscrew
  2. A 16 ounce glass
  3. A 1/2 gallon size pitcher
  4. The water from one coconut. This seems to vary from coconut to coconut. The first one I bought had a whopping 16 ounces of water! The last two I bought only had about half that, and the recipe tasted great each time. You may want to tweak it a little for your specific taste though. Up to you!
  5. 1 quart of (filtered) water
  6. 1/2 teaspoon sea salt-The first time I made it, I used regular table salt because I didn’t have sea salt on hand. It turned out just fine.
  7. 2 tablespoons honey (Raw, organic honey is best.) or pure maple syrup (optional)-I use honey when I make it.


  1. Remove water from coconut with a corkscrew. You want to screw it into one of the three holes. Usually one of the holes will be softer than the other two.

Coconut H2O

Coconut H2O

Then, you can hold it over a glass and let the water drain out. (shown below)

Coconut H2O

  1. Heat 1/2 cup of the (filtered) water to boiling and remove from heat.
  2. Add the honey (or syrup) and salt; stir until dissolved.
  3. Add the remaining (filtered) water, honey mixture, and the water from the coconut to a 1/2 gallon size pitcher.
  4. Stir and refrigerate until ready to enjoy.

That’s it! See, easy-peasy! I hope you like it as much as I do. Let me know what you think.


Crazy for Coconuts!

3 Mar

If you haven’t heard, coconuts seem to be the newest health obsession, and for many reasons. This fruit and it’s products provide multiple health benefits. I have recently been turned on to coconut oil. Unfortunately, it is pretty pricey. The good thing is that it will last a pretty long time and has multiple uses which make it well worth the money. I have only tried it for a few things so far, but will definitely be experimenting with more of the claimed uses soon. (I have to test these types of things out first.) I have used it for a lip moisturizer, and it feels awesome and smells great too! I have also tried it as an eye make-up remover and a facial moisturizer. I would recommend only using it as a night-time moisturizer though, as it is pretty greasy. It soaks into the skin nicely though. I also want to try it on my cuticles and heels as well as for cooking (stay tuned…). This is the kind of coconut oil I have. I bought it from Sprouts. Be sure to purchase the virgin, non-refined coconut oil for maximum health benefits.


 I also recently found a recipe on Pinterest for coconut water. Check it out here! 🙂

Have you experienced any of the awesome benefits of coconut oil? I’d love to hear about it. Comment below to share.

Spaghetti Squash Recipe

17 Feb

After becoming gluten-free, I’ve had to add new foods to my arsenal for some variety. One of the most recent foods I have added is spaghetti squash. Tonight was my first time cooking and eating one. It won’t be my last. I have been missing out! I wonder how many other foods I’ve been missing out on all these years. Here is the recipe I used:


2 medium spaghetti squash

olive oil



1 small red bell pepper

1 small zucchini

turkey kielbasa (optional)

8 tbs butter*

2 tbs capers

4 tbs lemon juice


1. Pre-heat oven to 400 degrees.

2. Cut both squash in half length wise. Remove seeds and rub the inside and outside with olive oil. Add salt and pepper to inside.

3. Place on a baking sheet with skin side up. Cover with foil and bake about 30 minutes or until soft.

4. Dice bell pepper and zucchini.

5. Add butter to sauce pan and cook until dark brown. Add bell pepper, zucchini, and capers to butter and cook until soft. Add lemon juice and stir.

6. Meanwhile, heat turkey kielbasa until evenly browned.

7. Remove squash from oven when done and with a fork, scrape out the insides into a bowl. Toss with lemon butter mixture and add kielbasa (if desired).

*Butter can be substituted for margarine, coconut oil, olive oil or a blend. I am going to try it with coconut oil next time to make it healthier.

photo (10)

Spaghetti Squash with Lemon Butter Sauce and Turkey Kielbasa

I feel like the capers really tied in all the flavors of this dish. It was my first time cooking with these as well. I would definitely recommend to leave them in. However, this is a dish that can be made many different ways. You can add any desired meat or keep it vegetarian. You could also add or substitute other vegetables such as tomatoes. The choices are endless. I’m excited that my eyes have recently been opened to new options and delicious new foods. I will definitely be making this again soon. Let me know if you try it and how you like it.

Recipe inspired by: foodnetwork.com

Tonight’s Menu

31 Jan

I just finished a delicious meal. I should get brownie points for it being super healthy! (MMM…brownies!) No, no brownies. I am on a mission to live a healthy lifestyle, not be on a diet, but always be aware of what I am putting into my body. Tonight, I had a healthy and satisfying meal, which included grilled salmon made by my grill master hubby. He hates fish, but still makes it for me (awe…how sweet!). For my sides, I had a salad with tomatoes, avocado and olive oil for my dressing and roasted butternut squash (recipe below).


  • one butternut squash
  • olive oil
  • salt and pepper


  • Preheat oven to 400 degrees.
  • Coat pan with olive oil.
  • Peel and cut squash into one inch chunks.
  • Place squash on pan and toss with a few more drizzles of olive oil, salt and pepper.
  • Cook for 30-40 minutes or until tender.



The pictures don’t do this justice. I am new to butternut squash; this is only the second time I’ve ever eaten it, but I think it’s very yummy. It’s a hearty staple veggie to add to the mix every now and then. Here are a couple more pictures of the rest of my meal…



I’m glad there are left overs for my lunch tomorrow. I’m already excited to enjoy this meal again! Now, what should we have tomorrow night…?

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