Energetic Anna

Energetic Anna is a place that shares fun and delicious recipes that everyone will love! Several years ago I was plagued with low energy and obesity.

I was very sedentary and living on the standard American diet. One day I decided enough was enough. I started to research ways to get into shape. I started to learn about different diets and exercises to get me back into shape. I cut out most processed foods and started to eat mostly whole foods. I even joined in a walking group. After consistency both in the kitchen and with exercise, I couldn't

believe how great i felt! I now have more energy to spend with my husband and my kids. It makes me feel so good to be able to have enough energy to be there with my family to the best of my ability. Nowadays, I am still passionate about my lifestyle and it is my goal to help other people with awareness about health. Being healthy absolutely changed my life, and I hope to inspire other people to do the same too.

02/07/2023

Meal Prep Frozen Burritos (Two Ways!) ❤

Ingredients

For Salsa Chicken:

1 pound boneless skinless chicken breast
1–8 ounce jar salsa verde

For Mexican Rice:

2 cups jasmine or long grain rice
2 cups water
1 tablespoon tomato paste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder, more to taste
1/2 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne powder
1/2 teaspoon sea salt, more to taste
1/2 teaspoon black pepper, more to taste

For Taco Meat:

1 pound grass-fed ground beef
1 tablespoon oil of choice
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
3 tablespoons salsa
Optional: 1/2 teaspoon cayenne powder

For Veggies:

2 teaspoons avocado oil, more if needed
1 red pepper, sliced
1 green pepper, sliced
1 white onion, sliced
1/2 teaspoon sea salt
1/2 teaspoon black pepper

To Assemble:

8–10 homemade tortillas, corn tortillas, flour tortillas
1–2 cups romaine lettuce, shredded
2 roma tomatoes, diced
1 cup shredded cheddar cheese, or cheese of choice
1/3 cup pickled jalapenos
1 avocado, diced
1–14.5 ounce can black beans, drained and rinsed
1 lime, cut into wedges
1 cup salsa of choice
Fresh cilantro

Instructions

Make the Instant Pot or Slow Cooker Salsa Chicken:

1. Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high (or Instant Pot for 18 minutes). Shred and set aside.

Make the Rice:

1. Place all ingredients in instant pot. Secure the lid and using the “MANUAL” setting, set the Instant Pot to 5 minutes on high pressure.

2. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired.

Make the Taco Meat:

1. Heat oil in medium skillet over medium heat, and add beef, spices, and salsa. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.

Make the Sautéed Peppers and Onions:

1. Add oil to a medium skillet over medium-high heat. Once oil is hot, add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.

Assemble:

1. Place rice on the desired tortilla. Add either chicken or taco meat.

2. Fold in the sides, and then roll.

3. Either serve right away or wrap individually in plastic wrap or aluminum foil tightly. Let freeze individually on a sheet tray, and once frozen place in a bag for long term storage, up to 3 months. These will keep in the freezer for up to 2 months!

To Reheat:

1. Microwave: To reheat frozen burritos, unwrap them and place them seam side down on a microwave-safe plate. Microwave for 2-4 minutes or until they’re heated all the way through.

2. Oven or Toaster: Alternatively, place the burritos in a toaster oven and bake at 375ºF for 20 minutes or until heated all the way through.

3. Air Fryer: Preheat Air Fryer to 400°F. Place frozen burritos into the air fryer. Air Fry for 15 minutes, flipp every 5 minutes.Gently transfer to a plate, top with your favorite toppings and enjoy!

Source: lexiscleankitchen

02/06/2023

Southwestern Couscous Chicken Salad🥰

Ingredients

½ cup mayonnaise
½ cup milk
1 ½ tablespoons dry ranch dressing mix
1 ¼ teaspoon chili powder
½ teaspoon cayenne pepper
¼ teaspoon cumin
2 cups chopped fresh greens spinach, green leaf lettuce, kale
1 cup shredded chicken
½ cup couscous cooked
½ cup corn
½ cup black beans
Tortilla strips optional

Instructions

1. Mix together the mayonnaise, milk, and dry ranch dressing in a bowl. Add in the chili powder, cayenne pepper, and cumin and mix well. Set aside.

2. Chop up greens, and add them to a large bowl. Add in the chicken, couscous, corn, black beans, and crushed tortilla chips. Pour ¼-1/2 cup of the dressing on the salad and mix well. Serve immediately.

Source: thebutterhalf

02/06/2023

New York Style Crumb Cake 😍

Ingredients

4 cups all-purpose flour plus more for pan
1 cup 2 sticks unsalted butter, melted and cooled
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons canola oil plus more for pan

Instructions

1. Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.

2. In a large mixing bowl whisk together egg, milk, canola oil, and vanilla for 2 minutes on medium speed. Add 1 1/2 cups flour, granulated sugar, baking powder, and salt; continue mixing for 2 minutes.

3. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

4. Place pan in oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10-15 minutes more.

5. Transfer baking pan to a wire rack to cool.Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

6. Enjoy!

Source: gimmedelicious

02/06/2023

Instant Pot Corned Beef and Cabbage ❤

Ingredients

3–4 lb. corned beef brisket
4 cups water
½ head green cabbage, sliced into 4 wedges
12 ounces small red potatoes (about 8)
4 large carrots, peeled and sliced on the bias about 2”
Parsley, for garnish

Instructions

1. Rinse the corned beef really well to remove any excess salt.

2. Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.

3. Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.

4. Remove corned beef with trivet and set aside and keep warm.

5. Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.

6. Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

Source: lexiscleankitchen

02/05/2023

One Pot Homemade Chicken Noodle Alphabet Soup 🥰

Ingredients

8 cups chicken broth
1 extra large chicken bouillon cube
1 teaspoon salt
½ teaspoon ground pepper
½ onion sliced
1 cup celery chopped
1 cup carrots chopped
1 ½ lbs chicken cubed
2 cans cream of chicken
1 ½ cups alphabet pasta noodles

Instructions

1. In a large pot, pour the chicken broth, bouillon, salt, and pepper. Mix until the bouillon cube dissolves and bring to a boil. Reduce heat to medium. Add in the celery, carrots, onions, and chicken. Cover and cook on medium heat for 25 minutes.

2. Stir in cream of chicken and mix until lumps are gone. Add in the alphabet noodles, cover, and cook for another 5-10 minutes until noodles soften.

3. Serve with favorite rolls or crackers while warm. Enjoy!

Source: thebutterhalf

02/05/2023

Cake Batter Red Velvet Pancakes with Cream Cheese Syrup 😍

For the Pancakes

2 cups red velvet cake mix
1/2 cup all-purpose flour
1 1/4 cup milk or water
1 egg
1 Tablespoon butter or oil for greasing the pan

Cream Cheese Syrup

4 ounces cream cheese at room temperature
¼ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Instructions
To make the Pancakes

1. Heat skillet on medium heat while preparing the batter.

2. In a medium bowl whisk the egg and milk until well combined. Add the red velvet flour and all-purpose flour at the same time. Beat by hand for 2-3 minutes until the batter is fluffy.

3. Brush the pan with oil or butter and pour 1/4 cup of batter onto the skillet, spread out with a spoon if the batter is too thick. Cook until the small bubble (about 1 minute or less) begin to form of the pancake, flip and cook for no more then 1 minute. Make sure to leave the heat on medium/low so the pancakes don’t burn. Keep a close eye on them while cooking.

4. Cook pancakes one by one until all are finished.

To Make the Cream Cheese Syrup

1. Beat cream cheese, powdered sugar, milk, and vanilla for 1-2 minutes by hand. Drizzle over pancakes and enjoy!

Source: gimmedelicious

02/05/2023

Instant Pot Beef Short Ribs ❤

Ingredients

For Beef Short Ribs:

3 pounds boneless beef short ribs
2 teaspoon fine sea salt
1 teaspoon ground black pepper
2 tablespoon avocado oil
3 shallots, sliced
6 cloves garlic, minced
2 large carrots, diced
2 sprig of rosemary
1 cup of red wine or sub for extra beef broth
1 cup beef broth
3 tablespoons balsamic vinegar
1 tablespoon coconut sugar (Omit for Keto or Whole30)
2 teaspoons arrowroot (optional)

For Cauli-mash:

2 medium heads of cauliflower, cut into florets and stem removed
1–1/2 teaspoon salt
1 teaspoon pepper pepper
1 teaspoon garlic powder
2 tablespoons grass-fed butter or olive oil

Instructions

For Beef Short Ribs:

1. Season the short ribs generously with salt and pepper.

2. In a 6 or 8 quart Instant pot, press the saute function to heat up the pot. Once hot, add oil.

3. Sear beef, about 5-7 minutes per side, in batches if necessary. Remove beef and set aside.

4. Add shallots, garlic, carrots, rosemary to the pot and cook, stirring occasionally, until beginning to soften, about 3 minutes.

5. Add red wine, beef broth to the pot and scrape up and browned bits from the bottom to deglaze the pan. Shut off the saute function. Return the beef to the pot and cook on high pressure for 40 minutes.

6. When finished, use the natural release for 10 minutes and then use the quick release function to release the remaining pressure.

7. Once the pin has dropped, open the pressure cooker and remove the meat from the pot and set aside. If there is a large amount of fat sitting on top of the liquid, skim off and discard

8. Add balsamic vinegar and coconut sugar (if using) and turn on the saute function to reduce the liquid for 10 minutes.

9. To thicken up the sauce: add 2 teaspoons arrowroot to a small bowl. Take out 2 tablespoons of the sauce from the pot and whisk it in the arrowroot to make a slurry. Pour the slurry back in to the pot and continue to boil for 1 minute.

10. Return meat to the pot and let cool briefly.

11. Serve with cauli-mash (recipe below).

For Cauli-mash:

1. Fill a large pot with 1 inch of water and place in a steamer basket and bring the water to a boil. Reduce heat to a simmer and place in cauliflower florets, cover the pot and steam until nice and tender, about 12-14 minutes.

2. In a bowl, using a hand blender, (or food processor) blend steamed cauliflower with salt, pepper, garlic powder and oil and until fully combined. Taste and adjust seasoning if needed.

3. Keep warm until ready to serve.

Source: lexiscleankitchen

02/04/2023

How to Make Amazingly Fresh California Sushi Spring Rolls 🥰

Ingredients

4 rice paper wrappers
½ cup imitation crab
½ avocado cubed
¼ cup red cabbage chopped
10 Harvest Snaps Wasabi Ranch snapea crisps
2 leaves green leaf lettuce
1 tablespoon sesame seeds
Sweet chili sauce for dipping

Instructions

1. Fill a large bowl or plate with warm water, about ½ inch deep. Put together 2 rice paper wrappers and gently immerse them in water. Lay them flat on a clean surface.

2. Place half the crab and sesame seeds in the middle of the rice paper wrappers. Pile on half the avocado, red cabbage, snapea crisp, and top with a lettuce leaf. Make sure to keep about 1-2 inches of space on each side so they can be folded in.

3. Gently pull the edge of the wrapper and tuck it over the filling, rolling away. Next, fold in the sides so the filling is enclosed and they are “closed end” rolls. Continue to roll the wrapper away, pulling and tucking tightly until it is completely rolled. Repeat steps 1-3 for the second roll.

4. Serve with sweet chili sauce. Enjoy!

Source: thebutterhalf

02/04/2023

Healthy Whole Wheat Banana Pancakes 😍

Ingredients

1 cup whole wheat flour
1 large egg
1 cup nonfat milk
2 bananas mashed about 1 cup
1.5 tsp vanilla extract
1 ½ tsp baking powder
¼ tsp salt

Instructions

1. In a small bowl, mash the bananas until they are nice and lumpy, set aside. In a medium bowl, Whisk flour, baking powder and salt. In a small bowl, whisk the milk, egg and vanilla extract. Add milk mixture to dry ingredients and stir well. Fold in bananas.

2. Scoop ¼ cup of batter per pancake on to a heated griddle coated with cooking spray, or oil. Allow the pancakes to cook for 2-3 minutes on each side, flipping only once. Turn pancakes when bubbles appear and the edges are golden.

Source: gimmedelicious

02/04/2023

The BEST Gluten Free Lasagna ❤

Ingredients

2 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
1 onion, finely chopped
3 large organic carrots, finely chopped
1 pound organic grass-fed beef or ground turkey
1 28 oz. can organic diced tomatoes
1 28 oz. can organic tomato sauce
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes, more to taste
1–3/4 teaspoon sea salt, divided
1 teaspoon freshly ground pepper, divided
1 16oz. container ricotta
1/3 cup parmesan cheese
1/2 teaspoon garlic powder
1 cup basil, sliced and divided
1/3 cup parsley, picked and chopped
2 eggs
2 10oz. packages of gluten-free lasagna noodles
2 cups shredded mozzarella

Instructions

1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.

2. Add onion and carrots to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.

3. Add meat to saucepan and let cook until no pink remains, about 7 minutes.

4. Add tomato sauce, diced tomatoes, italian seasoning, red pepper flakes, 1 teaspoon sea salt and 1/2 teaspoon black pepper to the pan and combine.

5. Bring tomato sauce to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and adjust spices as desired then remove from heat.

6. Meanwhile prepare ricotta mixture in a medium bowl by combining ricotta, parmesan, garlic powder, 3/4 cup basil, parsley, eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper.

7. Pre-heat oven to 400ºF.

8. Prepare gluten-free lasagna noodles 2 minutes less than instructed to cook on package. Drain well and immediately begin assembling lasagna.

9. In a 9″ x 13″ oven-safe container begin layering lasagna starting with 1 1/2 cups of meat sauce on the bottom. Then place one layer of noodles, 1/3 of the ricotta mixture, 1 1/2 cups of meat sauce and 1/4 cup shredded mozzarella. Repeat with noodle, ricotta, meat and cheese layers two more times. Place the last layer of noodles on top (for a total of 4 layers of noodles), and then add the remaining meat sauce and mozzarella.

10. Cover with aluminum foil and place lasagna in oven on a rimmed baking sheet. Bake for 25 minutes. Remove foil and continue to bake for 20 minutes, or until cheese is bubbling and golden in spots.

11. Let cool for 15 minutes before slicing and serving.

Source: lexiscleankitchen

02/03/2023

Mediterranean Quinoa Salad with Chicken (Instant Pot Quinoa) 🥰

Ingredients

1 cup quinoa uncooked
1 ½ cups water
1 boneless skinless chicken breast
1 tablespoon salt
¼ cup red pepper diced
¼ cup black olives diced
¼ cup cucumber julienned
2 tablespoons red onion diced
¼ cup Feta cheese
2 tablespoons fresh parsley chopped
1 tablespoon Greek seasoning
¼ cup olive oil

Instructions

1. For Instant Pot quinoa: rinse quinoa, and add water and quinoa to bowl. Lock lid, seal, and cook on manual high pressure for 1 minute. Let it natural release for 10 minutes. Flip valve to "venting" and open lid. Fluff with fork.

2. While the quinoa cooks in the Instant Pot, season the chicken breast with salt on both sides. Pour some olive oil in a pan, and allow the chicken breast to cook for about 10 minutes, until the juices run clear and the inner temperature reaches 165°F. Allow it to cool for a few minutes, then cut into cubes. Set aside.

3. Cut and dice the red pepper, black olives, cucumber, red onion, and parsley. By this point the quinoa should be cooked and ready.

4. Combine the quinoa, chicken, and vegetables in a bowl. Top with Feta cheese, fresh parsley, Greek seasoning and olive oil. Mix together and enjoy!

Source: thebutterhalf

02/03/2023

Baked Oats 😍

Ingredients

1 cup rolled oats
1/2 cup milk full fat, low-fat, almond, or milk of choice
1 banana
1 egg
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons honey or maple syrup
Pinch of salt

Instructions

1. Pre-heat oven to 375F. Combine all the ingredients in the blender and blend for 1 minute.

2. Pour batter into 2-3 small ramekins or double and bake in a large 9×13 casserole dish. Top with chocolate chips, nuts, berries if desired.

3. Bake 30 minutes. Remove from oven and drizzle with honey, almond butter, or peanut butter if desired. Enjoy Warm!

Source: gimmedelicious

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Greenville, SC

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https://energeticanna.com/metabolismbooster

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