Thursday, April 27, 2017

Creamsicle Homemade Ice Cream in 5 Minutes!



Another homemade ice cream recipe for you guys!! This one tastes just like an Orange Creamcicle and it was a hit again with the kiddos! I made it using frozen bananas, frozen cantaloupe, vanilla Shakeology and vanilla Triple Zero Oikos Greek Yogurt! Below is the recipe. It makes two servings!

Ingredients
1 medium frozen banana
1 cup frozen canteloupe
1 Triple Zero Oikos Vanilla Greek yogurt
2 tablespoons vanilla Shakeology

1.  Add all of the ingredients to a blender.

2.  Blend and serve!

3.  We didn't top it with anything but you can top it with shredded coconut or chopped nuts and it would be even more divine!

Monday, April 17, 2017

Planet Box: The Environmentally Friendly & Fully Functional Lunchbox!



So, as a mom, I'm always looking for family friendly products that make life easier for myself and my kiddos! And as a fitness and nutrition coach, I especially love finding products that help in that arena!  We must have 10+ lunch boxes and I don't know how many plates, cups, to go containers and tupperware but they're ALL plastic and none are something I considered environmentally friendly.  And that's another one of my big concerns, in addition to avoiding plastics because it's toxic, especially when you place hot food inside a plastic container!

So, with that said, it led me to seek out new options for packing and taking my kid's lunches! That's when I came across Planet Box!  Planet Box is a smart lunchbox that helps you pack well-balanced meals quickly for your kids AND yourself! I've used it and I use it for their lunches too!  AND it fits perfectly with my 21 Day Fix meal plan! The compartments are ideal for the serving size and I can keep my multiple little plastic containers at home!


PlanetBox comes in a variety of segmented stainless steel containers warrantied for 5 years. This means they can pretty much survive anything your kids will put them through and make it home in one piece.  There's a size for every type of eater and they're all non-toxic, non-leaching and free of BPA, phthalates and lead!

They're also fun to pack too! And my kids love swapping out the magnets on top. Some days we go for the jungle theme, other days they're more into marine life and sometimes we go plain!  I'm sure we'll be ordering more magnets in the future too!


Planetbox is also really easy to clean.  They're dishwasher safe and the stainless steel doesn't hold onto color or tastes left behind by foods such as pasta sauce, peanut butter, etc.  Eeeeww! Who wants that?

So, go check them out!  They have 3 different types of lunch boxes available.  I have the Rover, which has 5 smaller compartments, and there's also the Shuttle with two large deep compartments and the Launch with three large compartments.  Compare them here and see the differences side by side.




 They also have tons of other accessories you can water bottles, tons of bag choices, dipper containers, utensils and more!  They range in price from $39.95 to $59.95 and come with dipper containers too!

Wednesday, April 5, 2017

What's Worse? This Kale Salad or a Big Mac

Keep Calm Caesar On Salad

McDonald’s recently stepped up their salad game, adding a kale salad to its Canadian menu. When we first got wind of the “Keep Calm, Caesar On” salad, we were curious – after all, it was only a year ago that McD’s was mocking kale in a Big Mac commercial.
The official nutritional numbers for the kale salad took us by surprise. Turns out, you might actually be better off sticking with a burger — even the four-patty Double Big Mac.
The kale-based Caesar salad with crispy chicken, clocks in at 520 calories, 31 grams of fat, and 1,140 milligrams of sodium. And that’s before you add the asiago dressing, which adds another 210 calories and 22 grams of fat. The grand total is 730 calories, 53 grams of fat, and 1,400 milligrams of sodium (about the same as Burger King’s Bacon Chicken Ranch Salad or Wendy’s Spicy Chicken Caesar Salad). It is also available with grilled chicken, though the website does not include the nutritional information for that option. By comparison, the Double Big Mac — which includes four beef patties — has 680 calories, 38 grams of fat, and 1,340 milligrams of sodium.
The salad is also loaded with vague-sounding ingredients like “flavor,” “color,” and “microbial enzyme.” (Yum?) And the crispy chicken alone contains more than 15 ingredients. “When you’re looking at a food product, look at the ingredients,” says Denis Faye, MS, Senior Director of Nutrition Content for Beachbody. Ideally, a salad should be made from whole ingredients — such as veggies, beans, seeds, oil, and vinegar.
So why would McDonald’s bother adding kale to its menu if they’re going to smother it with crispy chicken, cheesy croutons, and bacon? Most likely, they don’t want to lose their more health-conscious customers. “There’s a lot of pressure on fast food chains to ‘health up,’” Faye says. But even though salad might seem like a healthier option than a quadruple cheeseburger, it’s really not a game-changer. In fact, the fact that this calorie-bomb takes the form of a salad makes it almost worse. “The salad has some greens,” Faye notes, “but if you look at a burger, you have a little lettuce and tomato on there. It’s the same thing, but not in sheep’s clothing. It’s okay to occasionally eat fast food,” Faye adds. “But don’t fool yourself into thinking this is a healthy meal.”
So if you’re jonesing for a burger, you might as well order a burger, because the Caesar salad won’t satisfy your cravings or save you any calories. If you’re trying to take baby steps towards healthier eating habits, a better bet would be to order a cheeseburger with a side garden salad instead of fries, opt for balsamic vinaigrette, and only use half the dressing. That will give you a fast food splurge with a side of actual veggies, and your total caloric intake will only be 390 calories. And best of all, your diet won’t have been derailed by a cheat meal in disguise.

Wednesday, March 29, 2017

Veggie Omelets in a Cup

Thede are my go to meal prep staple. I make these every week because they make the perfect protein packed snack to have on the go. Super simple and you can literally add anything you want to them. Here's how I made these & what you need! I didn't measure anything for them and you really dont have to so pardon the lack of specifics.

Ingredients
Pint of egg whites or regular egg whites
2% milk (but you can use any type)
Raw spinach
Crumbled feta cheese
Salsa (any kind you like)
Seasoning (any kind you like)

Directions
Preheat the oven to 375.
Spray a muffin tin (12 count) with non stick spray of any kind. Pour the pint of egg whites evenly in each cup. If you are using eggs, just place one egg white in each cup.
Add a splash of milk to each.
Place a few leaves of spinach in each cup then sprinkle some feta on top.
Add a small amount of salsa to each one (about a teaspoon or so) them sprinkle with seasoning and bake at 375 for about 35 to 40 minutes. I like my eggs very well done so I sometimes cook them longer.
Let them cool and remove. Super easy and so good!

Monday, March 13, 2017

Cashew Chicken Salad



1 red container chicken, cooked & shredded
1/2 red container plain Greek yogurt
1/2 apple, diced
1/4 green container celery
1 orange container cashew pieces, roasted
1 tbsp apple cider vinegar
2 tbsp raw honey
1/2 tsp kosher salt
1 tsp fresh cracked pepper


21 Day Fix: 
1 1/2 Red 1 Purple 1 orange 1/4 Green 1 Blue

Saturday, March 4, 2017

Low Carb &a Gluten Free "Spaghetti"


One of my FAVORITE dinners and something I almost always have ready with my meal prep
.
🌟  Low Carb Spaghetti 🌟
.
So yummy and SO easy
.
Ingredients
.
Spaghetti squash
Extra lean ground turkey 
Marinara sauce
Parmesan cheese (optional)
.
1. Preheat the oven to 400
2. Bake the squash while for 20 min
3. While squash bakes, brown the turkey in the skillet then set aside
4. Take the squash out, slice it in half, take out the guts like you would a pumpkin when carving it.
5. Spray a cookie sheet with a little coconut or olive oil. Place the squash face down on a cookie sheet & bake another 20-30 min until it's golden brown inside
6. Scrape out the "spaghetti" with a fork onto a plate, add turkey on top then add marinara
7. Enjoy!
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You can make it with ground chicken and beef as well! I alternate between chicken and turkey and always use breast so it's the leanest
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If you buy your sauce preñase, look for the cleanest variety, lowest in sugar with only basic spices and ingredients you can pronounce!

Saturday, February 18, 2017

Crock Pot Vegetable Lasagana


I'm a huge fan of Italian food and especially a good lasagna. The problem is, I don't make it very often because it's time consuming and it's not a very easy recipe to make.  I found this one though and it is DELISH!  Easy to make and you can make it while you're at work so it's ready when you get home and the house smells amazing! You can use any veggies you'd like. Zucchini, tomatoes, eggplant....they're all great options. Kale is what is included in this recipe (1) because it's very healthy and (2) because it's something I always have in the fridge. So, enjoy and let me know what you think!
INGREDIENTS
  • (2) 24 ounce jars or cans of Italian tomato sauce (or make your own)
  • 9 thick lasagna noodles with wavy edges (mine were called bronze cut)
  • 24 ounces part-skim ricotta cheese OR cottage cheese
  • 3-4 cups chopped vegetables of choice (I used kale)
  • 2 cups shredded Mozzarella or Provolone cheese
  • Parmesan cheese for topping
  • fresh parsley for topping

INSTRUCTIONS

Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don't stick.

Super Easy Skinny Veggie Crockpot Lasagna - a handful of simple ingredients for a healthy family dinner. | http://pinchofyum.com
Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking - not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Super Easy Skinny Veggie Crockpot Lasagna - a handful of simple ingredients for a healthy family dinner. | http://pinchofyum.com
Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don't do this it will probably be more like lasagna soup - still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.
  • NOTES
    You don't have to use all of the sauce in both jars - I probably used a total of 36 ounces (about one and a half jars), and it was really saucy.

Nutrition Crockpot Veggie Lasagna
21 Day Fix:  2 yellows (noodles) 1/2 purple (sugars in sauce) 1/2 red (cottage or ricotta cheese) 1 blue shredded cheese) 1 green (veggies)

Via Pinch of Yum!

Monday, February 13, 2017

10 Minute Meals: Salmon Patty with Spinach and Sweet Potato


                                         


Super simple, super clean AND super yummy dinner idea!  Grilled salmon patty over a bed of sauteed spinach and sweet potato!  Takes about 10 minutes to cook it all! Here's the recipe!

Ingredients
1 sweet potato
1 handful of fresh spinach
1 salmon burger

1.  Wash the sweet potato and poke it with a fork several times.

2.  Wrap it in a paper towel, without drying it off after washing it, and place it in the microwave. 

3. Most microwaves have a baked potato setting. If yours does, press it and press 1 for 1 potato unless you're making multiple at a time.  

4.  While the sweet potato cooks, take out a skillet and spray it with coconut or olive oil. 

5.  Grill it on a skillet for 5  minutes on each side.  Set aside.  

6.  Spray the pan with coconut or olive oil and cook the spinach for about 5 minutes, mixing it around as you cook it.  

7.  Serve all on a plate and ENJOY! This recipe is for one but you can easily make this for a family of 4 in just as much time.  

Tuesday, February 7, 2017

Understanding the 21 Day Fix Program


One of the more difficult parts of starting any new diet or nutrition program is figuring out portion control. The color-coded 21 Day Fix containers were created to help solve this problem and make portion control easy and intuitive and get you away from the hassle of calorie counting. If it fits and it’s on the approved food list, you can eat it!

How the 21 Day Fix Containers Work
There are six colors corresponding to six different types of foods:
The green container is for vegetables. These can be cooked or raw, sliced or chopped. Some examples include lettuces, kale, squash, peppers, mushrooms, and onions. Go ahead and really squish the lettuce into there to create a voluminous salad!
The purple container is for fruits. Berries can easily fit into this container as can grapes and cherries, but you’ll want to cut larger fruits like watermelon, or fruits with pits, like peaches.
The red container is for protein. Fill it with chicken breast, yogurt, eggs, tofu, or shellfish. For some of the other protein, consult the food list in your guide.
The yellow container is for more caloric carbs, as well as starches. This is where you’ll fit in foods like rice, beans, sweet potatoes, and whole-grain pasta into your diet. For foods that don’t easily fit into your container such as waffles and tortillas, the portion amounts are in your 21 Day Fix guide.
The blue container is for healthy fats. Mashed avocado, nuts, cheese, and hummus are just a few of the things you can put in this container.
The orange container is for seeds and dressings. It is the smallest and is used for calorie-dense foods like seeds, olives, coconut, and 21 Day Fix-approved dressings.
There is also a teaspoon measurement included in the 21 Day Fix program, and this is for oils and butters, such as olive oil and peanut butter. A teaspoon is not provided with the containers, so you’ll need to use your own. (And who doesn’t have a teaspoon in their kitchen?)

How To Use Them
Now that you know what goes in the containers, it’s time to use them. Although you don’t have to count your calories each day, you should use page 4 of your guide to figure out approximately how many calories you need in a day. Once you do, take a look at the 21 chart on page 19 that will let you how many containers of each color you should eat each day for your calorie range. If you’re paying attention to macronutrient percentages, you’ll notice that the plan is roughly 40% carbohydrates, 30%protein, and 30% fat.
Although the guide contains recommendations for how much of one type of food can fit into a container, you can mix and match foods of the same category to fill a single container. For example, if you don’t want to use a whole green container for spinach, then you can fill one half full of spinach and the other half full of carrots, and it will still equal one green container.
As convenient and transportable as the containers are, you don’t have to eat out of them. You can measure out the portions in the containers and then empty the container out onto a plate or into a bowl.





Why the 21 Day Fix Container System Works
You don’t have to count calories. You only count containers. And it’s a lot easier to keep track of three green containers than x number of calories.
It’s definitely enough food. Often when people begin this program, they find that they’re full even before they’ve finished all their container portions for the day. That’s because healthy food has more volume than junk food. If you find you find this is the case for you, only eat what you can, but make sure to eat a little from all the containers instead of just filling up on your favorite kind and avoiding what you like the least.

It’s practical. Portion control is about moderation and being aware of what you’re eating. The containers help you do this. After you’ve completed your first 21 days, you’ll have a good idea of how many fruits, vegetables, lean proteins, and healthy fats you should be eating every day.

Would you like some one on one coaching and learn how to use this program with tons of additional tools? Meal plans, shopping lists, snack ideas, etc?  Let me help you and give you one on one coaching.  Here's a link to the program challenge pack.

=====>>>>>> 21 DAY FIX CHALLENGE PACK

Once you're all set, shoot me an email and I'll add you to my current 21 Day Fix boot camp.  I host one every single month so you're never without help! 
Need some ideas on how to use yours containers? The creator of the 21 Day Fix, Autumn Calabrese, created the FIXATE cookbook for you. And, you're also welcome to join my monthly 21 day fix boot camps for extra help, support, meal ideas, recipes, and more!

Via the Team Beachbody Blog

Sunday, January 29, 2017

Chicken & Zucchini Poppers



Can't get your kids to eat veggies and protein? This may do the trick! 

Chicken & Zucchini Poppers

Serves: 4-5

Ingredients

1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Instructions

Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

To cook on the stovetop:

Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.


Via OneLovelyLife!