Turkey and Barley Soup

What happens when you accidentally defrost too much ground turkey and don’t know what to make with it? You come up with an awesome new recipe, of course!
That is exactly what happened. I didn’t want 40 burgers that week so instead I made up this great filling soup. My family really liked it and so I knew I needed to share it with you all.

Turkey and Barley Soup

500 grams ground turkey
1/2-1 Tb olive oil
1 chopped onion
2 sliced carrots
1 tsp dried dill
1 tsp dried parsley
shake of pepper
1 tsp salt (or more)
shake of celery seed
6 cups water
1/2 cup barley
2 handfuls of chopped spinach- I used frozen
Heat the oil in a soup pot. Add in the ground turkey and make sure to break it up into very small pieces. In this soup it is best that there aren’t any big chunks of turkey. When it is basically cooked through add in the onions and carrots. Saute till the onions begin to soften. Add in the spices and give a stir. Then add in the barley and water. Bring to a boil and then simmer covered till the barley is soft. Should be about 30 minutes, maybe a little longer. Then add in the chopped spinach and cook for another 10 minutes or so. You may also need to add in more water, about 1-2 cups, as it might be too thick.

Turkey soup may sound strange but it is so good that I think you need to get over the strangeness and make it

Heavenly Chocolate Mousse Pie

After I made this recipe last week and saw my guests licking their plates clean, I knew we had a winner! Making a dairy free mousse can be hard to do without using the fake chemical tasting ingredients and not to mention the amount of time it takes to put together. Well, not anymore!
This is my new favorite dessert. It takes so quick to put together, has so few ingredients, and is insanely delicious.

Heavenly Chocolate Mousse Pie
1 cup light coconut milk*
2 bars or 7 oz of dark chocolate (60% and up)
2 whole eggs
pinch of salt, optional

In a blender, blend together the chocolate and eggs till combined. Heat the coconut milk in a saucepan till it begins to boil and bubble. Slowly pour the milk into the blender over the chocolate and egg mixture. Blend till combined and very smooth. Here you can add a pinch of salt if you’d like.

You can then pour this over any crust you’d like or without a crust as I did here. You can try to smooth out the top a bit so you don’t have those bubbles on top, but that’s up to you.
Place in the fridge to cool overnight or until it is firm. Serve and enjoy theooh’s and aah’s from everyone around you.

*Even though I use coconut milk here you will not taste any coconut flavor at all.

Check out that rich chocolaty goodness

This recipe is perfect as is, but I do plan to try it out with some homemade healthy crust to go with or even a peanut butter layer- yum!

I hope you try this- you won’t regret itand neither did I

Eggplant Dip

This dip is really easy to make and doesn’t require any food processor or hand mixer. It is a creamy, slightly smoky, flavorful dip that goes perfect with some whole wheat pita chips or cut up crisp veggies. In these pictures I paired the dip with the pita chips, even though the color of the dip and chips are very similar and not so photogenic, they taste amazing together and make it hard to stop snacking on. The fresh taste of this eggplant dip definitely beats any store bought kind out there.
Give it a try and impress your guests!

Eggplant Dip
1 large eggplant
1 large onion, diced
2-3 cloves of garlic, minced
6 Tb water, divided
1/2 Tb olive oil
1 Tb tahini
salt and pepper to taste, optional

Cut the ends off your eggplant. Poke the eggplant with a fork all around. Wrap the eggplant, with the skin on, with two layers of aluminum foil. Turn on your stove top burner to a medium heat and place the aluminum foil covered eggplant over it. Every 5-10 minutes rotate the eggplant so that each side gets cooked. After all the sides are cooked and when poked with a fork feel soft, remove from burner and let cool. I use a pair of tongs to rotate the eggplant so I avoid getting burned.

In a pan start to cook the diced onion with about 4 tablespoons of water. I cover it for the beginning to help get the onions to soften. As they get softer you can add in the 1/2 tablespoon of olive oil and keep cooking and stirring. Then add in the minced garlic and continue to saute. If the onions and garlic start to get dry or begin to burn add another 2 tablespoons of water*. Keep cooking and stirring till onions are browned and soft. Be sure not to burn the garlic.

Now all your have to do is cut the eggplant in half. Use a fork to scrape out the eggplant flesh and mash. Add in the sauteed onion and garlic and mix. Lastly, add in the 1 tablespoon of tahini and mix.

Let cool in the fridge. Serve cold or at room temperature.
As this dip sits in the fridge the flavor gets even better, so I suggest waiting to add the salt and pepper. Taste once it has cooled in the fridge overnight and then add if desired.

*Using this water method to saute onions really minimizes the amount of oil needed. Usually you need a lot of oil to saute onions, but this way still gives you the nice brown sauteed onions minus the fat

Enjoy!

Fit Friday #9

How to Stick to a Workout Plan and Love it- Part 5
To See Part 1 CLICK HERE
To See Part 2 CLICK HERE
To See Part 3 CLICK HERE
To See Part 4 CLICK HERE
For the last part of this series I wanted to discuss something that happens to all of us when starting to exercise. And that issoreness! When we start to workout our bodies are using so many different muscles than we are used to that soreness will happen. 
There is a huge difference between feeling soreness and feeling pain. If you are in any major sharp pain, stop right away and speak with your doctor. Although, if you workout hard and with correct form, you should not end up with any injury. The soreness you feel is a good thing. It means you are moving and changing your body! 

It is very important to do a good warm up before working out. If you watch this video there is more info on this topic as well as a great 5 minute warm up- Click here to see it.
After the workout it is also important to stretch out the muscles you worked on. Only stretch to a point where it is comfortable. Be sure you do not end up straining yourself too much or that will cause injury. You don’t want to pull any muscles. Here is another great video with different stretches to do- Click here to see it.
When you feel sore after working out do NOT stop exercising! You should keep going and soon the soreness will pass and you will begin to get stronger. If you stop, then when you choose to start again, the soreness will return. So just push through it and usually that major soreness will go away. 
To Summarize: Warm up before each workout and stretch right after. If you feel sore, don’t stop-enjoy it! You are working your body in ways it hasn’t done before and changing for the better. Keep it up!
I hope you enjoyed this series on how to stick to a workout plan and love it. 
Remember
It is not only about exercise-you need to eat right. So check out my recipes and keep coming back for more!

Giveaway Winner

Thank you to everyone who entered the giveaway. I plan to have more in the future and will also be reviewing some more products.

The winner was picked with random.org and that person is- Rochel Stoklasa. Congrats!
Please email me at nowaythatshealthy @ gmail  with the address we can send the Misto’s to. 
Again, thanks to everyone who entered and reads my blog. I hope you try more of my recipes and report back. I would also be happy to hear if you are interested in certain topics for me to discuss so feel free to contact me via the Contact Me tab above. 
Have a great Tuesday!
Rena
Need a hearty bowl of something warm? Try my Tasty Turkey Chili

Healthier Hot Chocolate and Homemade Marshmallows

***GIVEAWAY ends tonight! Don’t forget to enter for a chance to WIN! 
Click HERE for more info***

The past few days here have be very cold. It’s been windy, rainy, and then we got snow! My kids were obviously excited and had a lot of fun playing outside. I find it funny how as a kid I would play out in the snow and come in a huge mess waiting for my mom to give me a cup of hot chocolate. Fast forward and now I am that mom dealing with messy kids covered in snow and handing out cups of hot chocolate. As much as I do love to play in the snow I much rather cuddle up with my kids sipping hot chocolate and snacking on homemade marshmallows. That is definitely great comfort food!

A while back I shared a recipe for a pretty famous comfort food- Chicken Pot Pie, done healthy of course! I have to say though that in terms of comfort, especially after fun in the snow, a nice cup of hot chocolate with marshmallows sounds even better.

This hot chocolate recipe is as easy as the kind that comes in a packet that has ingredients I can’t even pronounce. Only my recipe has way less ingredients and tastes even better!

I was surprised at how easy it was to make these marshmallows. Yes, it is easier to buy a bag of already made ones and pop some on top of your hot chocolate, but these are so much better for you and melt perfectly into the hot drink that I think they are worth the effort. They are fun to make and taste

and you can be proud of yourself that you actually made your own marshmallows that aren’t filled with corn syrup, sugar, or artificial food coloring. I think you need to make these- ASAP

Hot Chocolate
Makes 1 serving- You will definitely need to make more…
1 1/2 cups almond milk or milk of choice
1 square of 60% or 70% dark chocolate
1 Tb maple syrup
tiny pinch of salt, optional
1/8 tsp vanilla extract, optional
Combine ingredients in a small pot on the stove. Start by cooking at a low heat till chocolate has melted. Whisk to be sure all is combined. Then bring to a low boil and simmer for about 5 minutes till it has reduced and thickened a bit. Whisk again and pour into a mug. Enjoy as is or with some homemade marshmallows!

Healthier Homemade Marshmallows
Makes 30 little marshmallows

1/4-1/2 cup honey or maple syrup *see tip below
1/2 tsp vanilla extract
pinch of salt
2 Tb gelatin (I used kosher fish gelatin)
6 Tb water 
*1/2 cup makes these VERY sweet so I would suggest using a smaller amount. Honey is sweeter than maple syrup so you may want to use more maple syrup than you would honey. I used 1/2 cup honey and found them too sweet so I suggest starting with 1/4 cup.
Mix gelatin and water in a microwave safe bowl. Microwave for 30 seconds then remove and whisk. Microwave for another 30 seconds and whisk again. If the gelatin has not yet dissolved, keep microwaving in 30 second increments till dissolved. 
In a mixing bowl or bowl of a mixer place the honey or maple syrup, vanilla, and salt. Using a mixer start to mix them together while slowly pouring in the gelatin mixture. Keep beating and you will slowly see it turn into a white fluffy mixture similar to marshmallow fluff. This could take up to 10 minutes if you use a dinky hand mixer like mine. 
Line a 8×8 smaller baking pan with parchment paper and pour in marshmallow mixture. Smooth the top. Do not cover the pan. Let it sit out on the counter for 4 hours. 
After about 4 hours you will be able to peel off the parchment paper and cut into small squares. 
You can then roll them into some toasted shredded coconut or a mixture of cornstarch and powdered sugar (which I chose not to do.) You can also separate them and let them sit out even longer to get dryer. I really enjoyed them with the coconut on the outside, but to go into my hot chocolate they were best plain. 
Mixing 

Pour into pan

Wait till firm and cut into little squares

I hope this recipe helps you stay warm!

Protein Packed Omelet

*Did you enter the MISTO GIVEAWAY yet? If not, please do and share with your friends

This week I also shared with you my Greek yogurt smoothie to have as a great high in protein breakfast. Now I have a perfect omelet recipe to share that I can’t get enough of. It is so filling and has great flavor and of course is easy to prepare. 

Egg whites are very high in protein, but many people think that the yolk is unhealthy and you should just have the whites. The yolk is where all the nutrients are, but yes it does add some calories and cholesterol. Therefore many recommend to do a ratio of one whole egg and two egg whites. This gives you the perfect amount of protein and the goodness from the yolk. 
This recipe can be made using egg whites only, whole eggs, or a mix of the two. Personally, I use all egg whites as I get stomach aches when eating the yolk (just figured that out, strange!).
This really isn’t an exact recipe as you can change things up and add spices to your liking, but here is what I did.
Protein Packed Omelet-(It has about 30 grams of protein in it)
1 tsp coconut oil or use some oil spray but the coconut oil does add flavor and helps give a nice “crust”
4 large egg whites
pinch of sea salt
shake or two of Mrs. Dash original spice
1 tsp nutritional yeast- this gives it a little bit more flavor, but really isn’t needed.
chopped spinach, I used a handful of frozen spinach that was thawed.
1/2 cup 1% cottage cheese
Whisk the egg whites and spices together.
Spray your pan with oil or melt coconut oil and be sure the whole pan is covered in it. 
Once hot, pour the eggs into the pan. Cook on medium heat till the top starts to firm up. Then place the spinach in the middle and top with cottage cheese. Flip one side of the omelet over the other to cover the spinach and cottage cheese. Cook a minute or two more then carefully flip the whole thing to get the other side cooked more. 
* In these pictures I put the spinach and cottage cheese a bit too close to the edge and it almost spilled out so I suggest putting it more towards the middle. 
Transfer to plate and eat as is OR add on top some of my homemade salsa. It’s delish!!


Simple Salsa
This makes enough for two or three servings depending on how much you use.
2 ripe tomatoes
1/2 red onion
1/4 of a jalapeno, diced
splash of lime juice
shake of salt
Chop up the tomatoes, red onion, and jalapeno till they are very fine. Add in the lime juice and salt and mix together. 
Close up
Top the omelet with this fresh salsa. No need to douse it with tons of ketchup like many of us are used to. This is so much better. 
YUM!
I hope you give this recipe a try!

Giveaway Time!

*** Giveaway is over***
I am so excited about this giveaway! I have been wanting to do a giveaway for my readers for a while and now the time has come.

Remember my Fridays Favorites post about the Misto Oil Sprayer? You can see it HERE. Well, the awesome people at LifetimeBrands offered to give away not just one Misto Sprayer, but two! This is perfect since many of us want to use more that one type of oil. One lucky winner will receive the brushed aluminum design and their new damask pattern.

Isn’t it pretty!

You can use one for olive oil and one for canola oil. I may give it a try with coconut oil too. Since it is solid at room temp you would need to place the Misto in a bowl of hot water to liquefy the oil, but apparently it works.
So you want to enter the giveaway? Here is how:
Mandatory Entry– Leave a comment below (Do not do it anonymously, be sure to include your email in the space below).
Bonus Entry 1– Subscribe to get the newest posts by email. You can do that by putting your email address in the box on the top right side of the page. Be sure to check your email and confirm subscription. Leave another separate comment saying you did this. *If you are already a subscriber, great! Leave a comment saying so.
Bonus Entry 2– “Like” the No Way That’s Healthy! Facebook page and leave a separate comment saying you did this. *If you already “Like” the page, great! Leave a comment saying so.
To be clear- that’s 3 separate comments if you have done all the 3 things above.
Ok one more- Bonus Entry 3 Go on the No Way That’s Healthy! Facebook page and share the post about the giveaway on your timeline. No need to leave a comment for that- I will take the shares from facebook to enter the giveaway.
This giveaway ends on Monday, December 16th at 11 PM EST. One winner will be chosen via random.org and notified by email.
If the winner does not respond within 48 hours of receiving the email from me, a new winner will be chosen.
Please note that this can only be shipped to a U.S address.
Thank you to all my amazing and supportive readers, I plan to have more giveaways in the future!
Disclaimer: LifetimeBrands is sponsoring this giveaway, but the opinions shared are my own.

Greek Yogurt Smoothies

I am all out of protein powder. Actually, I have been out of protein powder for a few months now. I used to love putting some in my smoothies to up the protein or even in a batch of cookies, but since I have not had a chance to get more I needed to think of a way to still get in my protein. The good news is, I am going to be trying out two brands of protein powder in the next month, so I will get my protein powder smoothies back! But until then, greek yogurt is the perfect replacement. Not only does it add a nice amount of protein, but makes for a super creamy drink
I know, you are thinking- a smoothie, in THIS weather!? Yes, it is pretty cold out, but I still enjoy having these for breakfast, after my workout. And why do I love having a high protein drink? It’s simple, protein keeps you fuller longer so after drinking this you won’t be running to your pantry for some cereal that tastes like pure sugar.

This recipe is also great because remembering it is really easy. It’s a 1/2 of everything, see the recipe to get what I mean.
So give this a go and be sure to try with other fruits. This is my recent favorite:

Blueberry Greek Yogurt Smoothie
1/2 cup 0% greek yogurt
1/2 cup almond milk
1/2 of a frozen banana (can use fresh)
1/2 cup frozen blueberries
1/2 Tb flaxseed
optional splash of vanilla extract or cinnamon

Add all the ingredients to a blender and blend till smooth. If you choose not to use the flaxseed then use a little less milk for a thicker smoothie. As the smoothies sits it gets thicker from the flaxseed.

This recipe has around 15 grams of protein in it.

Drink up and Enjoy!!

Looking for a warm bowl of oatmeal for breakfast? Try THIS!

Tip Tuesday #11- The Key to Juicy Chicken

Do you ever make skinless chicken breast that comes out really dry? I have! I know it is a lean protein so I try to eat it more often, but dry chicken is just not a favorite food of mine. I have learned ways to make chicken breast come out good. It can still be really juicy and flavorful, you just need to make it correctly. My grilled chicken uses some vinegar and that helps keep it juicy. You also need to be sure you don’t overcook it.

I just came up with a perfect way to cook the chicken and it requires so few steps. The chicken ends up being so soft and juicy that you can break through it easily with a fork . The secret? A slow cooker or crock-pot, as I call it, is the key! You literally dump in all the ingredients and a few hours later you have a great smelling house and a perfect chicken dinner.

Juicy Fiesta Chicken (Made in the Crock-Pot)
1 1/2 lbs skinless chicken breast, about 5
1 small red onion , chopped
1 15oz can of black beans, drained
1 large can of crushed tomatoes
splash of lime juice
1 tsp garlic powder
shake of black pepper

Place chicken into Crock-Pot. Top with the rest of the ingredients. I used a bag to cook it all in so clean up was super simple. Give the whole thing a little shake. Cover and cook 5-6 hours on low or 3-4 hours on high. I did it on low. If your chicken is thin it will need 5 hours on low or 3 hours on high. If it is thicker then it will need an hour more.

Once done you can take two forks and shred the chicken. You can place it in a lettuce wrap or over some brown rice and top with some avocado. It is so good! We couldn’t believe how soft the chicken came out.
You can also top with some crushed tortilla chips to add some crunch.

I will be trying out more Crock-Pot recipes and will be sure to share them!
Enjoy!