Mexican "rice" with chicken

I admittedly am NO chef!!! I literally threw this dish together in like 10 minutes, though so if I can do it- you TOTALLY can LOL.

I've been shifting my MINDSET about food and this new program I'm doing is helping SO MUCH! And I get to eat A LOT!!!

As I'm learning to love NEW veggies (yes I'm also one of the PICKIEST eaters you'll meet UP UNTIL NOW ;) ), making NEW quick and easy recipes helps a TON! So, I hope you love this one as much as I do!!!

If you're a rice lover, you have GOT to try cauliflower rice- seriously buy it FROZEN, already "riced" and you have so many options! Don't close your mind to this healthy option until you've tried it MORE than once!

I made this recipe with my already prepped from my Crockpot Chicken Tacos which made this super easy! It IS spicy so if you don't love too much spice or you're making for the kiddos too, I would scale back on the red pepper and chili powder :)

Ingredients:
1 bag frozen riced cauliflower
1 tsp olive oil
1/4 tsp salt
1 tsp pepper
1/4 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder

Directions:
Place olive oil in hot pan.
Add cauliflower.
Stir constantly until cauliflower is translucent.
Add in spices and stir until well combined.
Serve with chicken on top.

Optional: You can add cheese, Greek yogurt and/or avocado for extra touches!

You can find more of my recipes HERE. And if you want even more healthy recipes and to learn about the sustainable healthy lifestyle through a PLAN that still allows you to eat what you love and live without guilt or shame in relation to food and END your emotional eating cycle, let's chat more- just check out my post all about it and fill out my quick FORM.

Please let me know how you like the recipe and if you have any healthy recipes you love, I'd love for you to share!!! :)

Healthy Gluten Free Pancakes

I grew up on Bisquick pancakes and Aunt Jemima syrup! Delicious, but TERRIBLE for you! 🙈

I didn't just flip a switch one day and start eating healthy. It has bee a GRADUAL process of learning, and always progress, NOT perfection (obviously, as I continue to work on my emotional eating). 😍

I have tried LOTS of healthy pancake recipes and this is for sure my FAV! 

In fact, my little guy just told me, "Mommy, you make the BEST pancakes (although, truth be told- DADDY is usually the pancake maker at our house ;) )!" ❤️ But I'll take it- feeding him healthy foods when he doesn't even know it! 👏👏

Ingredients:

1 cup unsweetened almond milk

2 large eggs

1 large ripe banana

1 tsp vanilla

1 tsp baking powder 

1/2 tsp ground cinnamon

1 dash sea salt

2 cups rolled oats

1/2 tsp coconut oil

Instructions:
1. Place everything EXCEPT coconut oil in blender. Cover. Blend until smooth
2. Heat oil in skillet over medium heat
3. Pour 1/4 cup batter into the skillet; cook for 2-3 min. Flip. Cook another 90 sec.
4. Continue with remaining batter
5. Serve with berries, pure maple syrup, peanut butter- whatever is your fav healthy topping! 😘

Spicy Parmesan Zoodles

OK, gotta be honest! I was a little AFRAID of Zoodles aka zucchini noodles! But, on my quest to eat MORE veggies (and loving all things HEALTHY that taste NOT healthy ;) ), I decided to give them a try! And I was pleasantly surprised with this yummy recipe!!!

Now- I'm all about EASY so I grabbed my already-spiralized zucchini noodles from the Veggie Noodle Co. They were PERFECT and this yummy recipe was actually right on the box!

Ingredients:
2 minced garlic cloves
1/2 C diced onion (I like mine SUPER fine so I actually put mine in a food processor)
1 tsp EVOO
2.5 Cup Kale (this was in original recipe but we didn't have any on hand so left it out)
1/2 C grated parmesan
1/4 tsp pepper flakes

Directions:
Heat skillet over medium-high heat.
Add olive oil, garlic, onion, red pepper flakes, and kale.
Saute for 2-3 minutes or until kale wilts and onion is clear.
Add Zucchini spirals and toss for 3-4 minutes until al dente.
Toss in 1/4 cup cheese.
Top with cheese as desired.

Check out even more recipes HERE.

Healthy Gluten Free Brownies

So, every other Wednesday, I get to REFUEL with so many CARBS!!!! I eat lots of carbs EVERY day, but nothing with sugar or white flour! So today I feel totally spoiled! This week, I made these AMAZING brownies- BOTH of my older kids approved, so you KNOW they're good LOL.

And they were quick and EASY to make- pretty much one of my main requirements ;) This recipe is from Fixate :)

INGREDIENTS:
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
¼ cup unsalted organic grass-fed butter
2 large eggs
½ cup pure maple syrup
2 tsp. pure vanilla extract
1⁄3 cup unsweetened cocoa powder
½ tsp. baking powder, gluten-free
1 pinch sea salt (or Himalayan salt)
¼ cup semisweet (or dark) chocolate chips

RECIPE:
1. Preheat oven to 350° F.
2. Line 8 x 8-inch baking pan with parchment paper. Set aside.
3. Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender (or food processor); cover. Blend until smooth.
4. Add chocolate chips; mix by hand until blended.
5. Evenly spread batter into prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of brownies comes out clean.
7. Cut into 16 squares.
8. ENJOY!!!!

SERVES: 16    Prep Time: 20 minutes   Bake Time: 25 minutes

Container Equivalent: 1 Yellow

I'd love to know your FAVORITE dessert that you want a healthier recipe for!!!

Cloud Bread

Hey guys! So I have been LOVING my new progressive program that I've been doing! It comes with its own meal plan and is LOW CARB- getting carbs from whole foods like sweet potatoes, NOT your nutrient-lacking simple carbs like BREAD! (and we all LOVE bread, right?!? ;) )

3 Week Shift Shop results

So- how can you satisfy that bread craving, not feel deprived, but still stay on track to reach your GOALS?!? CLOUD BREAD!!!

Fresh out of the oven- kid approved!

Made this last night with the help of my five year old and he APPROVED! I am NOT a chef by any stretch of the imagination so I was a little intimidated by this recipe at first! I got it from my Shift Shop Recipe Book and it turned out great! 

CLOUD BREAD:

Ingredients:

3 large eggs

1 dash cream of tartar

1 dash sea salt- optional

1/3 Cup organic Greek yogurt

Instructions:

1. Heat oven to 300

2. Line baking sheet with parchment paper

3. Separate egg yolks from egg whites. Place whites and yolks in separate medium bowls. Set aside.

4. Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form, about 4 minutes. Set aside.

5. Add salt and yogurt to egg yolks. Beat with a mixer on medium until blended. Gently fold 1/3 of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just mixed. Do not over mix.

6. Use a spoon to transfer a scoop of egg mixture onto prepared backing sheet, gently spreading into a thick pancake shape about 3 inches in diameter. Repeat five times.

7. Bake for 25 to 30 minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen with a spatula; allow to cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

8. Serve immediately, or store in an airtight container. 

Try it out and let me know what you think!!!!

Banana ICE CREAM

Y'all! This recipe is SO easy and QUICK! The kids LOVE it and you can literally make it with only ONE ingredient!!!!

What is it---- FROZEN BANANAS! That's IT!

The more RIPE the bananas- the SWEETER!

What you need: Bananas, sliced, and frozen on parchment paper- this allows them to blend MUCH easier than a whole banana and placing them in a single layer keeps them from clumping together.

1. Slice bananas
2. Freeze in a single layer on parchment paper lined baking sheet
3. Process in food processor until SMOOTH
4. Include any add-ins you like to taste: Vanilla, Peanut butter, almond butter, cacao powder, shakeology, protein powder, cinnamon.

I added a little vanilla and peanut butter to mine! Delicious!

The kids LOVED helping make this and thought it was "the best thing EVER" ;)

Nothing better than kids getting excited to HELP and LOVE a HEALTHY dessert

Personally, I smothered my Chocolate Protein Mug Cake with it! Holy YUM!

Spaghetti Squash Bake

 Spaghetti squash is one of my favorite and EASY ways to replace traditional noodles! And even my four year old eats it which is always a PLUS, considering getting his veggies in is NEVER easy! This recipe was quick (especially if you have chicken already prepped!), kinda a necessity for weeknights with three kids!

1. Cook spaghetti squash. My easy directions are HERE.
2. Cut squash in half. Be super careful as it is HOT!!!
3. Scoop out seeds.
4. Fill each half with cooked cubed chicken breasts (I just baked mine with olive oil and seasoning in the oven). This is a perfect use if you cooked chicken or have some left over too!
5. Cover chicken with spaghetti sauce (I used plain organic tomato sauce with Italian seasoning, but feel free to use your fave).
6. Cover sauce with mozzarella cheese.
7. Bake at 350 for about 10 minutes or until cheese is melted.
8. Cut into desired serving sizes and scoop out with spoon. You may have to use fork to shred into spaghetti a little more.

Following the 21 Day Fix? 1 RED, 1 GREEN, 1 BLUE :)

FREE Meal Prep Group

If you're struggling to figure out WHAT to eat and how to make healthy eating fit into YOUR life... If you've tried so many different "diets" and found nothing that works for you, if you're almost ready to give up....

I know how you feel. I felt the same way, but I've figured out some tricks of the trade with clean eating and demystifying some of the misconceptions out there.

How would you feel if I could show you how to:

🍓Save money on groceries

🍓Save time during the week

🍓Eat at home more

🍓Keep portions under control 

🍓Waste less food

🍓Make eating healthy EASY

That's EXACTLY what this FREE group is all about!!!

And you'll LOVE it if you're:

✔Busy

✔Wanting to eat healthy

✔Tired of cooking every night

It's FREE and FABULOUS and FULL of meal prep tips starting MONDAY March 7! Make sure we're FRIENDS on Facebook so I can add you to the group!

Fill out my online form.

Hammer and Chisel Results Month 1

Here they are!!! My one month Hammer and Chisel results!

One month following Hammer and Chisel- at home, before the kids get up, lifting weights. 

In college, I LOVED lifting weights- didn't have a CLUE what I was doing, but I loved it 😉

As soon as I heard about this new program, I knew I had to have it! It is TOUGH, no doubt about it! But it is also AMAZING! 

I'm feeling the healthiest and strongest I have in a long time! I have not been perfect- I've had cheat meals! But I have worked out exactly following the plan and my nutrition has improved drastically! 

And, wait for it... I GAINED two pounds! Not exactly what I was expecting, but I can really tell in my legs and arms that I'm putting on muscle! I'm starting to see a LITTLE booty and some obliques, which I could NOT be happier about! 

If you have been really looking to transform your body and become he healthiest and fittest version of you, I HIGHLY recommend it! And you will NOT do it alone! I would love to be your coach, walk with you every step of the way and include you in our support and accountability group! 

Want to join our latest challenge??? Fill out the form HERE!

Flourless Chickpea BROWNIES

Thinking about that Superbowl party and wondering how you'll ever manage to stay ON TRACK with your healthy eating??? Make these to take or just to have at the house so you FEEL like you're indulging but you're really NOT ;)

These are DELICIOUS! Really! And healthy! I try to avoid gluten, so they're perfect for that! On the 21 Day fix, they're a YELLOW of course- totally worth it! Straight out of the FABULOUS Fixate cookbook! :)

Ingredients:

1 (15 oz) can chickpeas, drained and rinsed
1/4 cup          organic grass-fed butter, melted (or coconut oil)
2                    large eggs
1/2 cup          pure maple syrup (or raw honey)
2 tsp.             pure vanilla extract
1/3 cup          organic unsweetened cocoa powder
1/2 tsp.          baking powder
1 pinch          Himalayan or celtic sea salt
1/4 cup          chocolate chips

Recipe:

1. Preheat oven to 350
2. Line 9x9 inch baking pan with parchment paper.
3. Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender (or food processor); cover. Blend until smooth.
4. Add chocolate chips; mix by hand until blended.
5. Evenly spread batter into prepared pan.
6. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of brownies comes out clean.
7. Cut into squares.

I actually used an 8x8 pan which made them a little thicker- perfection! My 3 year old LOVED these! Anything that passes the toddler test I consider SUCCESS! ;)

Almond crusted chicken

Y'all know I am LOVING our newest program, Hammer and Chisel! The AMAZING recipe came straight out of the book that comes with this program so I had to try it!!! This is a monthly if not biweekly recipe for us now!

Ingredients:
6 (4 oz) raw boneless, skinless chicken breasts
1/2 cup almond flour
2 cloves garlic, finely chopped
1 1/2 tsp. finely grated lemon peel (lemon zest)
1/4 tsp. sea salt ( I use Himalayan salt)
1/4 tsp. ground black pepper
1 large egg, lightly beaten
11/4 cup water
1 Tbsp. olive oil (or EVOO)

Directions:
1. Preheat oven to 425 degrees
2. Place a chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef's knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with all chicken.
3. Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer until 1/4-inch thick (or about twice the original size). Set aside.
4. Combine almond flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
5. Combine egg and water in a shallow dish; whisk to blend
6. Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside
7. Heat oil in large, ovenproof skillet over medium-high heat.
8. Add chicken breasts; cook for 3 to 4 minutes
9. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 degrees.

Container equivalents: 1 RED, 1/2 ORANGE, 1/2 tsp

We usually eat with a salad, but roasted veggies are great too!

Let me know what you think!!!

Hammer and Chisel Meal Plan Week 2

So this is technically the middle of week two since we started on a Thursday to make our rest days happen on Sundays :) BUT- essentially this is for our week 2 ;) Using this format makes it so easy to change my meal plan each week and tally up my portion control containers to make sure I get EXACTLY what my body needs! So far our results have been great and we are loving this program!

 Did you notice I even made us a sweet treat?!? Those flourless brownies are DELICIOUS- look for a recipe coming SOON!

Hammer and Chisel Meal Plan

Week two of being BACK ON TRACK with clean eating and meal planning! It helps so much and I was able to 100% follow the plan today- just looked on the fridge where I taped it and ate what it said to eat. Makes life much simpler and no excuses for just grabbing whatever you can find when you're overly hungry ;) If you're following the 21 Day Fix or Hammer and Chisel, it's so easy once you get the hang of it. Start with your dinner plan and work your way down and figure out the portions as you go. Here's mine for the week. Obviously, the hubby needs more calories so he eats more than I do.

FIXATE Cookbook

Today is a BIG day! The FIXATE Cookbook will be available TODAY!

The 21 Day Fix and 21 Day Fix EXTREME have been GAME CHANGERS for so many women! My challengers have had AMAZING results, losing 10-15 pounds in just 21 days! Just as important as losing weight, is FEELING great and getting CONTROL over your eating habits and portions so that it is a LIFESTYLE change and NOT just a quick fix! Sometimes, it's easy to get overwhelmed and confused on WHAT to cook and eat. Well, NOT ANYMORE! Introducing the FIXATE Cookbook!

I am honestly pretty BORING when it comes to meal planning and prepping. I make what I know WORKS for my busy schedule and doesn't make me SLAVE away in the kitchen for hours! It definitely helps me to stay ON TRACK when I have healthy food in the fridge all ready to go!

My hubby, on the other hand, gets TIRED of eating the same ole things over and over! I can't wait to get my hands on this cookbook because there are 101 HEALTH, FIX-approved recipes! For those of us obsessed with how EASY this meal plan is to follow, this will be so AWESOME, because everything is included to know which cute container each recipe falls in :) PLUS, there are vegan, gluten-free and paleo options included! They're even especially created for PICKY eaters like ME!

Here is the CREATOR of 21 Day Fix herself giving the details:


This is ONLY available through a COACH. Luckily, you've found one RIGHT HERE ;) To have access to the first available copies, click HERE and create your FREE account! Then drop your email below and you will be among the FIRST to know when it's available! There will be LIMITED quantities so make sure to get in ASAP!

And... for the month of JULY, anyone who gets started with 21 Day Fix or 21 Day Fix EXTREME Challenge Pack will be entered to WIN your very own FREE COPY! That means you will get the full program, portion control containers, ME as your FREE coach, a spot in my upcoming Support and Accountability group, 30 days of your healthiest meal of the day, Shakeology! Enter your details below so we can chat more about your goals and you can get an EXCLUSIVE spot in my upcoming Challenge Group PLUS be entered to WIN this thing!!!

Fill out my online form.

Lemon Herb Cod

If you're like me, cod has never been much of a staple in your diet.  With the nutrition plan I'm following, though, it's mentioned a lot,so I thought I'd give it a try. I found this recipe at Sarah's Cucina Bella and was pleasantly surprised. It was pretty quick and easy too!

Ingredients:
1 lb cod
1 1/2 tbsp lemon juice
1 tbsp extra virgin olive oil
2 garlic cloves, crushed and minced
1 tsp fresh thyme, finely chopped (I only had dried so I used that and it was good, but I would recommend using less than 1 tsp if you only have the dried powder on hand)
sea salt
pepper
Paprika
9x13 baking dish- I lined mine with tinfoil just to make clean up easier

Directions:
Preheat oven to 400 degrees.
Rinse cod filets under cool water and place in baking dish.
Drizzle with olive oil and lemon.
Then sprinkle with garlic, thyme, salt, pepper, and paprika evenly.
Bake for 13-17 minutes or until opaque
Eat by itself or on top of brown rice with sauce drizzled on top.

If you are on the 21 Day Fix or 21 Day Fix Extreme, this will be one red container and one tsp. Enjoy!

Turkey Meatloaf

So I have never been a fan of meatloaf. In fact, I can't even remember the last time I had some. But, when I found this recipe for 21 Day Fix Extreme I decided I would give it a try. My husband loves meatloaf and he was very grateful that I actually put this on the menu this week!

Ingredients:
2 lbs         lean ground turkey
1 cup        all-natural mild salsa
1 cup        cooked quinoa, cooled
2               large eggs
3 cloves    garlic, finely chopped
1 tsp         sea salt (himalayan or celtic)
                Ground black pepper to taste

Directions:
1. Preheat oven to 375 degrees
2. Combine turkey, salsa, quinoa, eggs, garlic, salt and pepper in a large bowl; mix well by hand or with a spatula
3. Shape mixture into shape of a loaf and place on ungreased 13 x 9 baking pan.
4. Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.
5. Let stand 10 minutes before serving.
6. Cut evenly into 8 pieces.

For all you 21 Day Fixers, 1 serving (1/8 loaf) is 1 red (protein), 1/2 purple (fruit), 1/2 yellow (quinoa).

You can even freeze the individual slices for future meals!

Portion control?

I get lots of questions about portion control with clean eating! I try not to focus so much on calories as the fact that you are eating clean, whole foods. The problem comes when you are eating too much from one category and not enough from another so you want to make sure to balance. This is just a brief overview as a guideline. I try to eat 5-6 meals a day, with a protein as part of at least 4 of those, a veggie at least 3 and a fruit with 2. This varies for different people based on your weight, weight loss goals, and needs. You do NOT want to limit your calories to less than 1000 ever. This will just put your body into starvation mode and cause the opposite effect you are hoping for! If you really struggle with portion control and knowing what to eat, the 21 Day Fix is an amazing FOOL PROOF program to provide just that along with 30 minute workouts!

Did you know that you can approximate your portion sizes even when you are not able to weigh or measure your food? This is a great way to make sure you're not overdoing it!

Again, this is just a guideline, and doesn't include everything, but it's a great start! Feel free to ask me any questions you might have about cleaning up your nutrition, your specific needs, and the best way to get started TODAY!

Meal Plan 2-9-15

I do my meal planning on Sunday, but honestly don't usually shop until Monday because I do most of it at the local health food store, which is closed on Sunday.  I also often base part of my plan on what we may have leftover or in the freezer to save money and make sure nothing goes to waste.

It's supposed to start getting pretty cold this week so thought some soup would really hit the spot and some "comfort" pasta would be extra yummy too!

A few of the recipes from this meal plan:

Roasted brussels sprouts
Perfect salmon
Chicken Enchilada Soup

I'll be adding the lemon-garlic chicken and chicken pesto quinoa pasta this week!

If you are unsure about portion sizes, read THIS.

Meal plan for week of 2-1-15

I am officially on week one of the 2nd month of Insanity MAX:30 and am finally cracking down on my nutrition. For me, this is the hardest part. I can workout all day, but really reigning in what I'm putting in my body is a struggle. When I see it written out, I am much more likely to stick with the plan so meal planning is KEY for me!

The beauty of this program is that it incorporates easy to follow nutrition with portion control color containers to make it fool proof.

For my calorie bracket, this is my goal number of containers for each day:
Red (protein): 4
Green (veggies): 3
Purple (fruits): 2
Yellow (carbs): 2
Blue (healthy fats): 1
Orange (seeds and dressings): 1
Teaspoons (oils and nut butters): 2

I write out my meal plan in PENCIL then check off the list to make sure I have the correct number of servings from each category. Makes it easy and you know you are getting the right portions and ratios for your body!

Lemony Green Beans

This recipe is from the 3-Day Refresh, but is great as a side or anytime!

Ingredients (makes 1 serving):
6 oz       fresh green beans, ends trimmed
1 cup     water
1/2 tsp.  extra-virgin olive oil
1 tsp.     fresh lemon juice
1/4 tsp.  finely grated lemon peel
              Himalayan sea salt to taste

Directions:
1. Place green beans and water in medium saucepan over high heat. Bring to a boil. Reduce heat to maintain a gentle boil. Cook, covered, for 3 to 4 minutes, or until tender-crisp. Remove from heat. Drain
2. Combine green beans, oil, lemon juice, and lemon peel in small bowl. Mix well. Sprinkle with sea salt if desired.