Balsamic Brussels

March 9, 2016March 8, 20161 Comment

Don’t think you like Brussel Spouts???

Think again!

I had a little “girls night out” a while ago and we went to dinner in downtown Pittsburgh and we got the most amazing “Sprouts app”. They were so good – we ordered a second dish!!!

Yes – they were smothered in butter and oil and cheese and who knows what else but OMG – I couldn’t stop eating them…and I realized there had to be a healthier alternative!

Truth me told, I had tried Bacon Brussel Spouts in the past and Brown sugar sprouts and while they were OKAY – I never made them again. Just didn’t do it for me…but this little concoction HIT THE SPOT!!!

The key is turning them frequently so you get the little crunch!

WHAT YOU NEED:
-1 lb brussle sprouts, washed and halved
-1-2TBS Balsamic Vinegar
– 3 gloves minced garlic
– 2 tsp olive oil

WHAT YOU NEED TO DO:

-Preheat oven to 400 F
-Line baking sheet with foil
-Combine all ingredients into ziplock bag and shake
-Bake 30-40 min, stirring frequently (every 7-10min)

Serve with some Turkey Burgers, sweet potato fries and BAM – delicious dinner!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more ideas, recipes, meal plans, motivation to stick to it or any other information fill out the form below to join one of my upcoming health and fitness accountability and support groups!

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Crockpot Chicken Enchilada Soup

March 3, 2016March 3, 2016Leave a comment

We love SALSA CHICKEN in this house…as well as CROCKPOT BUFFALO CHICKEN…but let’s be real, sometimes you just have to switch things up and a new crockpot meal always fits the mold!

What You Need

3lbs Chicken Breast (I keep frozen chicken ready for a quick easy meal but fresh is great of course too!)
1 Red Bell Pepper, diced
1 onion, diced
3 Tablespoons Fajita seasoning (I use Wildtree brand but you can of course make your own combining chili powder, cayenne, cumin, oregano, etc…)
1 Cup Salsa (no sugar added)
2 cups Low sodium Chicken broth
14 oz Diced Tomatoes (I have made this twice – once using Rotel and once using plain diced tomatoes…I preferred the Rotel!)
8 oz tomato paste (no sugar added )
2 cups of spinach
3 lemons, juiced
Optional: shredded cheese, plain greek yogurt, avocado

WHAT YOU NEED TO DO:

Line crockpot with a slow cooker liner
Add all ingredients
Cook on low for 6-7 hours
Shred chicken with a fork and serve!

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21 Day Fix/CIZE/Insanity Max:30/22 Minute Hard Corps Portion Containers per serving

(1 cup) -1 red & 1/2 green

Your cheese, avocado would count towards your blue

**Salsa: I opted not to “count” the salsa. The 1 cup for the whole recipe seemed insignificant as a “purple” – but of course it is up to you if you want to or not. I didn’t count it at all**

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PB&J Oats

February 28, 2016Leave a comment

With the strawberries coming around into Western PA, PB&J oats have become my staple breakfast!

WHAT YOU NEED:

1/4 cup steel cut oats, cooked according to directions
1 cup strawberries, sliced
1 tsp all natural peanut butter

WHAT YOU NEED TO DO:

Cook oats according to packaged directions ( note: steel cut oats generally take longer than regular oats so plan ahead)
Stir in PB
Top with sliced berries

For all my 21-day fixers: This would be 1 YELLOW, 1 TSP, 1 PURPLE

Whether you’re new to clean eating or a seasoned pro – whether you just started the 21-day fix or you have NO IDEA what it is – i fill out the form below for more information to join one of my upcoming health and fitness accountability and support groups!

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Turkey Chili – Fixate Style

January 25, 2016January 25, 2016Leave a comment

I whipped up a triple batch of this before heading to California for the NLC last week and somehow the hubs requested it AGAIN this week…I guess I and going something right!!!

Servings: 8 (approximately 1.5 cups each) Prep Time: 20 minutes; Cook Time: 30 minutes

(container equivalents: 1/2 green, 1 yellow, 1 red, 1 oil/fat)

WHAT YOU NEED:

2 tsp extra virgin organic coconut oil, melted
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 lb cooked 93% lean ground turkey breast (or lean grass-fed ground beef)
2 cans (15 oz each) kidney beans (or pinto beans) drained, rinsed
1 can (15 oz) organic diced tomatoes, no salt added
1 cup red wine
1 Tbsp ground chili powder
1/2 tsp sea salt (or Himalayan salt)
2 tsp crushed red pepper (optional)
1/4 cup chopped fresh cilantro
8 tsp crumbled goat cheese

WHAT YOU NEED TO DO:

1. Heat oil in large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

5. Evenly divide between six serving bows; top with cilantro and cheese.

The recipe is per the FIXATE cookbook! I have experimented by adding some red pepper flakes for some kick, a can of rotel for one of the cans of crushed tomatoes as well as halving the beans for a little less yellow and adding a few crumbed up tortilla chips. I also prefer shredded cheddar cheese to the goat cheese. Use this as your guide and make it fit YOUR lifestyle and tastebuds!!!

These leftovers are just as good as it was on Day 1 if not better! So double it up – or even triple it up and if you’re not as big on the leftovers all week long freeze individual servings for a fast, healthy and balanced meal!

Clean, gluten free, and 21-day fix approved!

WHETHER YOU’RE NEW TO CLEAN EATING OR A SEASONED PRO – IF YOU’RE INTERESTED IN MORE INFORMATION FILL OUT THE FORM BELOW TO JOIN MY NEXT HEALTH AND FITNESS ACCOUNTABILITY AND SUPPORT GROUP!

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Chicken Tortilla Soup

December 22, 2015December 21, 2015Leave a comment

There’s nothing like walking into the house at dinner time with this on the table….

Ok – well maybe it didn’t look quite like that and more like…

Hey may be a bit messy but he is GOOD!

Nonetheless – my hubby whipped up this incredible, clean, chicken tortilla soup adapted from the FIXATE cookbook and I am excited to share the recipe with you!

WHAT YOU NEED:

8 – 6″ corn tortillas
2 tsp olive oil
1/2 cup chopped onion
2 cups sliced celery
4 medium tomatoes
6 cups low sodium chicken broth
3 cups cooked chicken, shredded (Leftover salsa chicken works great!)
1 1/2 cups sliced carrots
1 tsp sea salt
1/2 tsp ground pepper
1 tsp chili powder
1/2 medium avocado
1/4 cup chopped fresh cilantro
4 tsp crumbled feta cheese

WHAT YOU NEED TO DO:

Preheat oven to 350
Line large baking sheet with parchment paper
Bake tortillas for 8-10 minutes on baking sheet, cool and break into pieces
Heat oil in large saucepan over medium heat
Add onion and celery, cook for approximately 5 minutes
Add garlic and cook for an additional 1 minute
Add tomatoes , cook for an additional 5 minutes until soft
Combine: onion mixture, 2 cups broth and HALF of the toasted tortillas into food processor and BLEND until smooth
Add mixture into large saucepan. Add remaining 4 cups brother, chicken, carrots and seasonings. Bring to a boil and cook on low approximately 10 minutes until carrots are tender.
Top each serving evenly with avocado, cilantro, cheese and remaining tortilla soup

SERVES: 4 (1 1/2 cups each)

CONTAINER EQUIVALENTS: 3 GREEN, 1 YELLOW, 1 RED, 1 1/2 BLUE

For more healthy recipes, fitness & nutrition tips, ongoing support and 1:1 coaching from ME to help YOU with your fitness journey, please fill out the application below for a spot in my next health & challenge group!

There is power in numbers – but you only have control of ONE.

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Baked Mancakes

December 10, 2015December 18, 20153 Comments

Its no secret – I. Love. My. Mancakes.

Here’s the real deal – I actually love pancakes but I have a hard time putting anything into my body that has ZERO nutritional value! So I put a halt to the classic pancakes a while ago but I have found the best solution: Mancakes! They’re a gluten free combo of: Oats, egg whites, berries, banana and naturally flavored with some pure extracts and cinnamon!

They’re filing, no need for syrup, and my 2 year old insists on them DAILY – #mommywin!

Now: The only downside is – they take FOREVER to cook! Partially because when I make them I made a quadruple batch (which yields around 32-35 pancakes) and I don’t like to dirty more than one pan – but nonetheless – time is precious!

My husband and I both had these on our WEEK 1 HAMMER & CHISEL MEAL PLANS and I decided there was no way I could stand and flip that many cakes!

So I whipped up this little Mancake Berry Bake this week and it tasted like a blueberry muffin and I’m kind of thinking this is going to be my new thing!

The consistency is dense -like a cake/muffin but full of flavor! I’ve been enjoying these post-workout/Recovery shake for Meal #1 followed by my shakeology. This has been working these last four days to keep me energized and full after these intense Hammer & Chisel Workouts!!!

WHAT YOU NEED:

2 Cups of Oats

16 Egg whites (2 small cartons or one large)

1 Cup of strawberries (frozen are a-okay!)

1 Cup of blueberries (frozen are a-okay!)

1 banana

3 tsp cinnamon

2 tsp vanilla extract

2 tsp almond extract

Walnuts (optional)

Coconut oil

WHAT YOU NEED TO DO:

Preheat oven to 350 degrees
Combine all ingredients in a blender and blend until smooth (you’ll see some oats but that’s okay!!!) – Now in my first go at these I forgot to add my blueberries – so I sprinkled them throughout and baked – I feel like this gave them more of a “muffin” feel opposed to blending them all together! But my little guy prefers them blended smooth!!
Pour into 9×13 baking pan (I prefer the foil toss pans – easy in and easy out!!! Don’t forget to spritz with olive oil or coconut oil first!)
Bake at 350 for 40-45 minutes. Make sure you test the center so its cooked fully (note: using frozen fruit may prolong the baking time 10-15 minutes)
Break into 4 pieces and now you have 4 breakfasts ready to go!

Hot or cold – these things are AMAZING!

Container Equivalents:

Whether you’re following the 21-day fix or Hammer & Chisel or Insanity Max: 30 or CIZE – this recipe will fit your meal plan!!!

I have them planned out to give me: 1 Yellow, 1 Purple and 1/2 Red with each serving. The walnuts would be counted as a blue if used!

Why the 1/2 red? Because I am missing my post dinner sweet treat and what I found is that I can shake 1/2 a scoop of chocolate shakeology with some ice cold water to finish dinner and I no longer have that urge to much 🙂

If you’re looking for some new recipe ideas, or meal planning tips or maybe just some accountability to stay ON TRACK especially when times get tough – then join my next online Health & Fitness accountability group! My next group is now forming and I am looking for more women who would benefit from the support network and accountability of achieving their goals TOGETHER!

There’s Power in Numbers

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FIXATE – Italian Meatballs

October 15, 2015Leave a comment

Because sometimes you just need a little Italian love but you still want to keep it clean!

I love meatballs – plain, with sauce, cold, it doesn’t matter! And these little Italian goodies were a hit – especially for my growing little guy!

And like most things I do…I actually doubled the recipe below and froze half for future quick dinners…this mama needs fast weeknight meals! Who can relate?!

WHAT YOU NEED:

1/3 cup whole wheat bread crumbs*
1/4 cup 2% milk or almond milk
2 tsp. olive oil
1 medium onion finely chopped
3 cloves garlic finely chopped
2 lbs raw ground 93% lean ground turkey breast
2 large eggs
1/4 cup finely chopped fresh parsley
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano leaves
1/2 tsp. sea salt/Himalayan salt
1/2 tsp ground black peppers

WHAT YOU NEED TO DO:

Preheat oven to 425 degrees F
Line large baking sheet with parchment paper, lightly coated with spray
Place bread crumbs and milk in a small bowl, set aside, soak for 10 minutes
Heat oil in medium skillet over medium-low heat
Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent
Add garlic; cook, stirring frequently for 1 minute
Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate covered for 1 hour
With clean hands form turkey mixture into approximately 42 1″-inch meatballs; arrange onto prepared baking sheet.
Bake 13-18 minutes or until browned and cooked through.

Serves: 10 – Prep time: 30 minutes – Cook time 15 minutes

Container equivalents (per serving):

1 Red 1/2 Blue
Served over 1/2 cup whole wheat or quinoa pasta – add 1 Yellow
Served over 1 cup Zoodles: Add 1 Green
Served with 2 large romaine lettuce leaves: Add 1 Green

*For the breadcrumbs – I simply made my own gluten free bread crumbs by toasting some gluten free bread slowly in the oven and crumbling!

If you are wanting to get more tips, healthy recipes, support and accountability to help you achieve your fitness goals, please fill out my application for a spot in my next 30 day clean eating and fitness challenge!!

This is where we work together DAILY and focus on the overall healthy lifestyle…. Exercise for 30 minutes a day (I will help you pick the fitness program of your choice), clean/balanced eating, and focus everyday at gaining confidence in yourself to reach your ultimate goals in every aspect of your life!!

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Pineapple Chicken Skewers

September 9, 2015September 9, 2015Leave a comment

I don’t know about you but we have no “grilling season” in our house – we grill all year long…rain, snow or shine – and this new recipe will be sure to hit the rotation more regularly!!!

PINEAPPLE CHICKEN SKEWERS

Serves 4 – 2 Skewers each

Container equivalents: 1 Green – 1 Red – 1/2 Purple

WHAT YOU NEED:

8 skewers
1 lb raw chicken breast, cut into 1″ pieces
1/4 cup reduced-sodium soy sauce (gluten free)
2 tsp sesame oil
2 tsp grated fresh ginger
1 8oz can pineapple chunks OR 1/2 pineapple cubed (fresh is SOOO much better if you can get a ripe one!)
2 medium red bell peppers, cut into 16 1-inch chunks
1 large red onion, cut into 1-inch chunks
1 large zucchini – sliced in half then into 1/2 inch moons (optional)

WHAT YOU NEED TO DO:

If using bamboo skewers, soak in water for 30 minutes
Place chicken in resealable plastic bag/container and add soy sauce, oil, ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate
Preheat grill on medium heat
Place a piece of chicken, pineapple chunks and veggies onto skewers, alternating the pieces
Grill skewers on covered grill for 4-5 minutes each side or until chicken is no longer pink inside
Serve immediately
Use leftovers for lunch on the go salad

Note: This recipe was inspired by the FIXATE cookbook, by Autumn Calabrese. I added zucchini and doubled the peppers and onions to get in a full green container rather than just 1/2 a green along with the 1 red and 1/2 purple.

Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes.

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below.

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Homemade Zucchini Chips

July 29, 2015August 9, 20151 Comment

Craving something salty?

Need a little crunch?

But still need more greens in your day?

Zucchini chips are to the rescue!!!

While these do take some time to bake, they’re as simple as can be and were truly gone within about 5 minutes after taking out of the oven. Easily a success!!!

*Note to self: double up next time!!!

SERVINGS: 4

PREP TIME: 15 minutes

COOKING TIME: 2 hours

Container equivalents: 1 GREEN, 1/2 tsp

WHAT YOU NEED:

2 large zucchini, sliced thinly

1 TBSP olive oil

1/2 tsp sea salt or Himalayan Salt

WHAT YOU NEED TO DO:

Preheat oven to 225 degrees F

Place zucchini slices in one layer between paper towels to help draw out liquid

Line two large baking sheets with parchment paper

Place zucchini slices on prepared baking sheets

Brush zucchini with oil, sprinkle with salt

Bake for 2 hours, or until golden brown and crispy

Cool completely before serving

This recipe is from the new cookbook FIXATE, by Autumn Calabrese. Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes.

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below.

THERE TRULY IS POWER IN NUMBERS

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Peanutty Peanut Butter Bars – FIXATE

July 22, 2015July 21, 20154 Comments

I think its safe to say that not many people will be surprised to see that the first recipe I tried from FIXATE was in the dessert section and loaded with some all natural PB 😉

There’s so many amazing recipes in this book ranging from Gluten Free to Paleo to Vegan and Vegetarian but after falling one ingredient short for the chocolate chip cookies I opted for this peanutty goodness!!

Peanutty Peanut Butter Bars (recipe from the FIXATE cookbook)

Makes 16 servings, Each serving is 1 YELLOW and 2.5 TSP

WHAT YOU NEED:

1 1/2 cups all natural smooth peanut butter

1/2 cup raw honey (or pure maple syrup)

2 tsp pure vanilla extract

2 large eggs (at room temperature)

1/2 tsp baking soda, gluten free

WHAT YOU NEED TO DO:

1. Preheat oven to 350F

2. Lightly coat 8×8-inch baking pan with spray. Set aside

3. Combine peanut butter, honey, extract, eggs, and baking soda in a large bowl; mix well

4. Evenly spread batter into prepared pan. Smooth top with a spatula.

5. Bake 20 to 23 minutes. Squares may be a little soft when coming out of the oven, but they will continue to cook.

6. Cool. Cut into squares.

I’ll be honest – these are one of the best “healthy/clean” treats I’ve ever made! And coming from a chocoholic – I can tell you I’ve tried A LOT of different recipes. Its sweet, but not too sweet. Has a bit of a cake-like consistency and its clean and 21-day fix approved!

Definitely a win in my book!!!

The FIXATE cookbook was developed by Autumn Calabrese, the creator of the 21-day fix and the 21-day fix extreme to help adapt to portion controlled clean eating included within the nutrition guide from the program while thinking outside the box a bit with some great new recipe combos that won’t leave you missing out on the old comfort foods!

She includes everything from Vegan to Gluten Free to Paleo and Vegetarian broken down by breakfasts, main dishes, sides, snacks, shakeology and of course deserts!

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The FIXATE cookbook is available in the US, Cananda and also in Spanish.

As I mentioned above, the FIXATE cookbook was created in connection with the 21-day fix and 21-day fix home DVD workout programs. The portion control system is also applicable to the Insanity Max:30 workout program and the new program, CIZE! I run monthly support groups to help others get started with healthy living including regular exercise, meal planning, eating clean etc… and to also to stick to it and hold yourself ACCOUNTABLE to your health and fitness goals!

Fill out my application below if you’re interested in learning more details about my next Online Health & Fitness accountability group!!!

*Must not already be working with a Beachbody Coach

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