clean eating Archives — Bless this mess

July 8, 2017

Quick Pickled Cucumbers – Refrigerator Pickles

Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!

Having a huge garden is awesome when the tilling, planting, weeding, watering, weeding, and more weeding start to mean gobs of fresh vegetables for me to use. It seems like such a labor of love for months and then all of the sudden you are rewarded for your hard work. That reward is beginning for me and I couldn’t be more excited. I’m currently harvesting green beans by the gallon, basil, zucchini, yellow summer squash, and cucumbers. I’m just chomping at the bit for tomatoes, peppers, and sweet corn to ripen.

Here’s what we had for dinner last night: sautéed yellow squash, green beans, corn on the cob, cantaloupe, quick pickled cucumbers, homemade whole wheat clover rolls, and smoked sausage. It was heaven I tell you. Heaven! Summer on a plate indeed. I was looking at the meal and thinking that my grandma would have been proud; it looked like a meal she would have served this time of year to her big family of boys from her gigantic garden.

Thinking about my grandma makes me happy. She is a wonderful woman who raised 13 kids (11 of whom were boys!) and I grew up just down the road from her farm in Southern Indiana. This recipe for quick pickled cucumbers, or refrigerator pickles as we call them, is from her. It’s super easy and tastes just like summer should. Have you ever had this kind of thing? You basically make a quick brine and add what you want to it. My mom always just did cucumber but grandma would add just about anything from the garden – onions, bell peppers, whole cherry tomatoes. Add what you think you’d like pickled. Easy and delicious. Sometimes I think there’s no need to dress up garden veggies with more than a bit of vinegar and water. Enjoy!

Tips and tricks for making quick pickled cucumbers

White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good.
These are delicious on our favorite pulled pork sandwiches (made easy in the slow cooker!), as a side for everything summer, and to eat for a snack. You can’t go wrong with this simple dish all summer long.
Want to add a little spicy? Toss in a jalapeno cut in half (delicious!).
I love these glass containers with lids to have things like this in my fridge. I also use a mason jar and one of these reusable lids really often.

Quick Pickled Cucumbers – Refrigerator Pickles

★★★★★

5 from 3 reviews

Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!

Author: Melissa Griffiths
Prep Time: 5 min
Total Time: 5 min

Ingredients

1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
1/3 cup sugar (optional)
1 to 2 teaspoons salt
sliced garden cucumbers (about 2 cups)
sliced onion or green onion (about 1/2 cup)
additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)

Instructions

In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.

Notes

I love adding the sugar and my mom does too, but my grandma doesn’t add that much (she only adds a few tablespoons). I say try it and see what you like.

White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good.

You really can’t mess this up. Just adjust to taste and enjoy!

Aren’t my baby onions cute?! They were the first I pulled and they are tiny… I think I’ll wait another month or two before I pick any more so they aren’t quiet so itty-bitty.

Enjoy the bounty of the summer and thanks for reading.

This recipe was first published in August 2013 and was rewritten and updated in July 2017. It’s still a favorite in this house!

April 6, 2017

Workout Recovery Smoothie

The best workout recovery smoothie to help reduce inflammation, build muscle, and feel your best!

Did you know that I have been working out 3-5 days a week for almost 8 full months?! I never thought I’d get back into the habit after Paul and Graham were born, but when the baby turned one last summer, I knew it was time to start exercising again. This post workout recovery smoothie is one of my favorite breakfasts to enjoy after my morning workout.

I’m still working on losing my baby weight (and toying with the idea of counting macros next – if you have, I’d love to talk). But losing weight wasn’t the only thing that my body needed. I started working out so that I could regain strength and muscle that I had lost during pregnancy. I know lots of ladies still work out when they are pregnant, but I am not one of those people. When I’m done barfing at about 16 weeks, my hips soften (so early, but it’s an inherited thing from my mom) and I find myself hardly able to walk some days, let alone work out. I started lifting heavy with friends 3 days a week and doing cardio 2 times a week. It’s been a great combo for me. I’m feeling strong, I’m getting all those great endorphins to help my mind, and I’m moving past some health issue like back pain and carpal tunnel that I’ve dealt with in the past.

If you’ve gotten back into working out, especially after a longer break from it, you know how sore you can be the next day. This recovery smoothie helps reduce inflammation, is full of good fats/fiber, and makes a great meal replacement.

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March 30, 2017

Whole Wheat Peanut Butter Cookies with Chocolate Chips

Whole Wheat Peanut Butter Cookies with Chocolate Chips are sweetened with honey, and are a healthier version of the classic favorite.

Now, I am a big believer in balance, and my 80/20 approach when it comes to food is alive and well. Normally I enjoy a nice sugary sweet when I have a treat, but that being said, I also wanted to start making some “better for you” treats because I love to bake. I find myself finding plenty of excuses to eat sweets throughout the week and eat sweets we do. I’m trying to rein in our processed sugar consumption a bit and this Whole Wheat Peanut Butter Cookies (sweetened with honey) with Chocolate Chips recipe is a great way for me to do that. My kids had no idea that these cookies were “healthy” – they loved them.

These cookies aren’t low in calories and they still have some sugar – I used high quality dark chocolate chips, but they still have sugar, and honey is a sugar even though it’s more natural. That being said, I think these totally count as healthy! They do have whole grains, fiber, healthy fats, and when it comes to the ingredients in them, I know what they are, how they are made, and have a good idea of where they came from. I love that! These are still a treat and you should approach them as such, but also applaud yourself for going with a healthier version of a traditional classic.

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March 23, 2017

8 No-Bake Oatmeal Energy Balls

Your snack game will never be the same once you try these no-bake oatmeal energy balls. And with eight flavor options, plus tips on how to make up your own, you definitely won’t get bored!

Hello friends! I’m so excited to finally be getting this awesome post out to you today. I’ve had the recipes done and photographed for a while and then life happened; I had a pretty nasty illness, and spring sprung, which means I’ve been slow getting all these words written for you. Last year’s post about 9 Energy Bites was so well received that I wanted to share with you 8 recipes for no-bake oatmeal energy bites, the cookie-like cousin of the date ball.

We LOVE No-Bake Oatmeal Energy Balls, and I have been making them pretty much non-stop this year. It’s an easy thing for the kids to grab out of the fridge, they travel great, they are so easy to make, and they taste like a cookie. These are going to become a fast family favorite in your house too – that I guarantee! These are a great, easy, budget-friendly whole food snack you are going to make again and again. If you feel like your kids are constantly asking for food, you are going to love these. Best. Snack. Ever!
Want all 8 recipes in one easy printable? You can get it for free here!

What I Love About No-Bake Oatmeal Energy Balls

I have everything on hand to make them.

The base of No-Bake Oatmeal Energy Balls is oatmeal, peanut butter, and honey. You can mix in a lot of things to suit your taste, but in general, they are made from just a few simple ingredients that I always have on hand. There’s nothing special to put on a shopping list, they can be mixed together in just a few minutes, and my kids are crazy for them.

They are made with “whole food” ingredients.

Oats, peanut butter, and honey are some pretty great simple ingredients. I love that these have a good mix of health fats, carbs, protein, and fiber that help keep my family running. Some of the recipes also include almond butter and I’m sure that they could be made with sunbutter too. If you need these to be gluten-free, find gluten-free oats. I feel like these are very easy to adjust to your dietary needs, which is always nice. That being said, a few of the recipes do have chocolate chips in them and one even has 1/4 cup of mini M&M’s. I know that these aren’t whole foods. You can, however, find some great whole food chocolate chips and dye-free candies, if that’s important to you. Make them work for you and you’ll be one happy camper.

Oatmeal energy bites taste like cookies.

I’m never sad when easy whole food recipes taste like cookies. Neither are the kids. Long live the cookie!

My kids love them.

As much as I’d like you to think my kids eat all the things I put in front of them without fuss, that just isn’t true. These, however, are 100% kid approved. They have been tested by my kids plus about 10 other neighborhood buddies. The Monster Cookie No-Bake Oatmeal Energy Balls were the favorite… thanks to those M&M’s. 🙂

They can be made on a prep day, store well, and travel well.

Long live a prep day for busy moms! These are great made ahead of time, store well in the fridge, travel well, and are all around awesomeness.

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February 6, 2017

6 Simple Salad in a Jar Recipes

Life gets busy, but that doesn’t mean that daily salads are out of your grasp – prep a salad in a jar in advance, and you’ll eat well all week long!

Salad in a jar is one of my favorite things, and I wanted to revisit them for you today. A few years ago, I wrote a big old post about how to make salad in a jar that contained all the basic how tos, tip, tricks, and recipes. Today I want to share some of those ideas again, along with some more recipes to add to our growing collection.

What is the appeal of having a salad in a jar you might ask? Well let me tell you, friends! Not only does it last forever (the lettuce literally stays nice and crisp for well over a week), but the prep work is done and you have healthy eating right at your fingertips. Prepping a bunch of these one day and eating on them all week long is the perfect little help you might need to eat well. Life gets busy, and taking time to eat something beyond the quick and easy can get pushed aside. BUT if all you have to do is unscrew a lid, find a fork, and give a little stir, then there’s no reason to not be eating more salad. Plus, the jar is perfectly portable. Throw it in a lunchbox along with a boiled egg and an apple, and you have a delicious healthy lunch to go. Done.

This time instead of just normal green salads in a jar, I also added a tuna salad in a jar and a pasta salad in a jar to go along with all those leafy greens. You are going to love these!

Salad in a Jar Tips and Tricks

Put the salad dressing in first. Add your protein, add your “fixins,” and then add your greens. No matter the recipe, placing your ingredients in the jar in this order is best. Keep the moisture of the dressing away from your lettuce and greens for best results.

Salad in a jar can last 3-10 days in the fridge. Three days for any salad in a jar that includes meat (eat those first) and up to 10 days for salads that have firm veggies and no meat. I like to keep things like eggs, cucumbers, and avocado out of my jar. I’ll add them when I’m ready to eat if I want them. Those things tend to get old the fastest.

Homemade dressing is king. Don’t get in a rut though! Here are 9 of my favorite homemade salad dressings. These recipes only make about a cup too, so you aren’t stuck with tons and tons. Now you can try more kinds. I recommend the roasted garlic. It’s my favorite!

The size of the jar will determine the servings. I like using wide mouth jars because they are easier to fill, eat from, and clean. Use a pint jar for a lunch/single serving and use a quart jar for large dinner servings or a side salad for a family meal. All of today’s recipes are for a quart/large serving. You can see an example of two smaller servings salads in a jar here. If you are new to salad in a jar, try making 2-3 of each size and see how you quickly you go through them.

Now let’s get to it!
Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

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January 16, 2017

Happy Heart Challenge: 50 Days to a Happier You

Join me in The Happy Heart Challenge – 50 Days to a Happier, Healthier You! Printable PDF to help you track your goals and progress are included.

Welcome to a fun Happy Heart Challenge to get you started on a journey to a happier you! The number challenge focuses not on pounds lost or calories counted – it’s an approachable, real-life strategy for being a little more intentional about your time.

This challenge runs the course of 50 days. You can start today, you can start Friday, you can start next month. The beauty of this challenge is that it can be started at anytime that works well for you.

Over the next 50 days, I challenge you to:

Log 100 miles
Eat 50 meatless meals
Enjoy 50 days without stepping on a scale
Meal plan for 30 days
Write 20 “abundance” journal entries
Go 14 consecutive days with no sugar
Go on 4 dates with yourself
Write 3 letters of appreciation
Read 1 book just for fun

Spend less time mindlessly scrolling and more time taking care of the most important person in your life: you. Because here’s a little secret: if you don’t take care of yourself, no one else will.

This Happy Heart Challenge comes with a free printable PDF page to help you reach your goals. Isn’t it pretty? My friend DeDe from Designz by Dede made it!

Just click here to print out your own Happy Heart Challenge tracker sheet!
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January 10, 2017

8 Simple Smoothie Recipes to Liven Up Your Day

8 simple smoothie recipes to get you excited to drink your fruits (and veggies!) again, plus my best tips and tricks for making great smoothies, every time.

I’m so excited about this post! Today I’m writing all about 8 simple smoothie recipes to get you excited to drink your fruits (and veggies!) again. Smoothies are a great affordable snack the whole family will enjoy. There’s no right or wrong way to make a smoothie, but here are some of my bare bones (4-6 ingredients) recipes to get you started on the road to delicious and healthy smoothies. There’s a little bit of everything here!

Here’s the run down of the simple smoothie recipes I have for you today:

Strawberry Banana
Tropical
Very Berry
Peanut Butter
Chocolate Peanut Butter
Cherry Pomegranate Detox
Green Goddess
Very Green

It’s a wide variety of my favorite easy smoothies, and I’m sure you are going to find your favorites in no time!

Want all 8 recipes in one easy printable? You can get it for free here!

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September 30, 2016

Healthy Whole Grain Zucchini Muffins

These Whole Grain Zucchini Muffins are made with whole grains, natural sweeteners, and vegetables. Your whole family will love them!

There are few things more delicious than zucchini desserts. I love chocolate zucchini cake, zucchini bread, and of course, zucchini muffins! They are always on my list to make during the summer. I love these simple treats because they are actually healthy! My kids have no idea, and I’m not sad about that. We love these and I make them all of the time!

Here’s what you are going to love about these zucchini muffins: they are made with whole grains, natural sweeteners, and vegetables! What’s not to love? I make these to have with scrambled eggs at breakfast, for standalone snacks, and to serve with dinner when I’m making soup or chili. They freeze great and you can double the recipe without any issues. This is a recipe you are going to come back to again and again.

When it comes to the natural sweetener, I normally make these with pure maple syrup. It’s light, sweet, and there’s no indication of “maple flavor” in the end product. I have also made these many times with honey instead of maple, or a mix of the two if I’m short on one. The honey muffins have a bit of a honey flavor and seem to be a bit sweeter. Use what you have – we like all of the options!

When it comes to the whole grains, I use white whole wheat flour plus some old-fashioned oats. White whole wheat flour is a little lighter than a traditional whole wheat flour (which is milled from hard red wheat, whereas the white whole wheat flour is milled from soft white wheat grain). It’s still a great whole grain, but tends to be less “wheaty” in flavor and has a lighter texture when baked. I’d highly recommend reading your labels and finding the white whole wheat flour; it’s perfect for muffins and baked goods.

I have used all kinds of things for the oil in this recipe, too. I normally use a bit of melted coconut oil, but I have also used melted butter and avocado oil too; all of them work well.

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August 23, 2016

Black Bean and Sweet Potato Enchilada Bake

I love meatless meals that you don’t even notice are meatless. This Easy Black Bean and Sweet Potato Enchilada Bake is one of those meals. It has tons of flavor, color, texture, and cheese, so you won’t even miss the meat, and neither will your family. I think that sweet potatoes and black beans are one of my favorite savory pairs, and they go so very well together in this fun dish. I think the sweet creaminess of the sweet potatoes is perfect in a Tex-Mex kind of dish because it compliments all the heat and smokiness so well. You’ll love how easy this is to make, too. Instead of rolling a bunch of individual enchiladas, I just made this dish layered like a lasagna. Some people call this kind of thing “enchilada stack” or “layered enchiladas,” but no matter what you call it, it tastes greats and is easy, one of my favorite combinations.

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August 2, 2016

Pineapple Salsa

I love fruit salsa! There’s something magical about the sweet, spicy, savory, and salty flavors all mixed together into one amazing dish. Pineapple salsa is always a favorite at our house because pineapples seem to be pretty available and sweet whenever we want them. My kids also happen to love pineapple, which means I pick one up pretty often for them to eat.

I really like using pineapple for fruit salsa because it’s so acidic naturally, kind of like a tomato, that it just transitions into salsa really well. I like to add sweet colored bell peppers for some color, crunch, and sweetness, and then a little lime juice, cilantro, and onion so that it tastes like a traditional salsa. Don’t forget the salt and pepper in this recipe. The salt really brings out the sweetness in the dish and is a must.

There are all kinds of ways to serve this pineapple salsa. We love it with chips (homemade baked tortilla chips are so good), and I love it on a chicken taco salad with grilled chicken, black beans, and avocado; it is also delicious on fish tacos, served over chicken breast with a side of rice, or on just about any other Tex-Mex creation you can think of.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

Pineapple Salsa

Author: Melissa Griffiths
Prep Time: 10 mins
Total Time: 10 mins
Yield: 8

Ingredients

1/2 a pineapple, cored, skin removed, and chopped (about 2 1/2 cups)
1 cup chopped bell pepper, any color
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 jalapeno finely diced, optional
juice of one lime
salt and pepper to taste (about 1/2 teaspoon of each)

Instructions

In a small bowl combine all ingredients and stir to combine. Adjust the salt and pepper to taste. Serve right away.
This is excellent on fish tacos, on chips, and served over chicken breast.

Enjoy! Do you all eat fruit salsa? I’m planning on a peach one when our peaches are ready, but we are still a few weeks away from that here!

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