Egg Scramble

March 14, 2015March 13, 2015Leave a comment

So who can relate:

Its Friday night, you want something quick and easy (and preferably healthy!!!) for dinner but you really don’t want to cave into ordering pizza….you have 5 minutes…options are???

-OR-

Its Saturday afternoon, you haven’t made it to the grocery store for the week yet but you have 5 minutes to throw lunch together – what do you turn to?

Enter—->Egg Scramble

This has become one of our go to meals! It is our meat less Friday dinner during lent, as well as veggie filled breakfast on the weekends and/or a quick, healthy, filling lunch! You can add as much or as little as you’d like and really you can’t go wrong!

WHAT DO YOU NEED:

(per person)

2 eggs or 1 egg with 4 egg whites or 8 egg whites (1 red)
1 cup chopped spinach (1 green)
1/2 cup diced peppers, onions, asparagus (1/2 green)
1/4 avocado (1 blue)
2 tbs all natural fresh salsa (1/4 purple)
1/4-1/2 cup shredded chicken or ground turkey (red – varies depending on the amount)
1 slice toast (eziekiel is my favorite, my hubby opts for GF Udis but its also relish in a burrito! – 1 yellow)
slat and pepper to taste

WHAT YOU NEED TO DO:

Spray skillet with olive oil or nonstick spray and heat to medium/high
Sautee spinach, peppers, onions, asparagus and any other veggies you have on hand for 1-2 minutes.
Add egg

Cook for 3-4 minutes until cooked thoroughly

Serve alone or on top a slice of toast along with your favorite toppings!

There are so many options with this meal. Like I said above – its perfect for Meat-free Fridays and you can make as much or as little as you need! We often call it our “kitchen sink” meal where whatever we have left in the fridge at the end of the week gets tossed in the pan and mixed up! And if you happen to have any leftovers…they do reheat up well!

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 one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

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Quinoa Turkey Meatloaf

February 26, 20156 Comments

Turkey Meatloaf – 21 Day Fix Extreme Style, aka, Gluten Free!

This turkey meatloaf recipe was a hit in my house!!! We have been primarily gluten free for the past 6 months now and while neither my husband or I have a “gluten allergy” we both tend to just feel better when we avoid it! Luckily our clean eating lifestyle has made the adjustment pretty easy and why I absolutely loved this Turkey Meatloaf recipe that uses Quinoa opposed to the traditional breadcrumbs! Its simple, clean, and if you’re like me…you can easily double this up and make an extra one to freeze or enjoy throughout the week as a second dinner and/or lunches!

Turkey Meatloaf

Makes 8 servings, 1/8 meatloaf each

21 Day Fix & Fix Extreme Container equivalents: 1/2 Purple, 1 red, 1/2 yellow

WHAT YOU NEED:

2 lbs raw 93% lean ground turkey
1 cup all natural-mild salsa
1 cup cooked quinoa, cooled
2 large eggs, lighly beaten
3 cloves garlic, finely chopped
1 tsp sea salt or Himalayan salt (Mineralize)
Ground black pepper (to taste, optional)
Fresh chopped parsley (for garnish, optional)

WHAT YOU NEED TO DO:

1. Preheat oven to 375 degrees F (190 C)

2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with rubber spatula (I used that little gadget from Pampered Chef and it worked FABULOUS – I am not a mix by hand type of girl and this did the trick!!!)

3. Shape mixture into shape of a loaf and place on engrossed 13×9 inch baking pan (I actually used a pan that has the grates so the grease will drip down off)

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. Garnish with parsley

TIP: Cut cooked meatloaf into single servings and freeze in single resealable plastic bags for future meals!

I really liked the consistency of the meatloaf but next time I will likely add in some chopped peppers and spinach just because I like to sneak in those greens any chance I get!

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If you’re interested in learning more about clean eating and incorporating a workout/exercise routine to help you reach your health and fitness goals, I invite you to join my next accountability group!

THERE’S POWER IN NUMBERS!

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21 DFX – Week 2 recap

February 23, 2015February 23, 20152 Comments

Well I wish I could say that I nailed week 2…but truth be told it was not my greatest…I let me excuses get the best of me and I didn’t like it, not one single bit! It was “that time” of the month, I was tired, I was short on time, I was just going to have “one bite” which we all know always leads to more…and so on and so on!!!

Let’s talk about the good —> I started off strong…new workout gear on Monday morning, a solid week’s worth of healthy meals stocked and ready to be grabbed and a few new things to try out like the Turkey Meatballs and the PB & Strawberry Oatmeal along with a favorite from week 1 – the Veggie Egg cups!

I had opted for the ultimate upgrade package when I ordered my 21DFX and I added in the Power Strength Extreme (in lieu of Plyo) on Monday along with ABC Extreme (in lieu of Dirty 30) on Saturday and the workouts went great!!!

Even though I missed my first workout in almost 1 YEAR on Sunday…the rest of my workouts were pretty on point!!! I can tell that my 8s are getting “light” and its time to up to 10s. I can feel different muscle groups being sore so I know I am working my body right…

It wasn’t so much what I didn’t do but rather what I did do…

An unplanned trip to the grocery store Tuesday morning had me grabbing a bag of cinnamon roasted almonds, and it was a BIG bag! I knew I was in trouble as soon as I opened it but one handful led to another and I consumed the entire pound in less than 3 days…which equates to 48 blues…FORTY EIGHT BLUES – that’s 7 weeks worth of blues in just 3 DAYS!!! Ugh I get disgusted just thinking about it.

But just like I tell my challengers all the time-you can’t change the past! Its time to focus on the the week ahead!!!

My week 3 is off to a great start and I’m looking to add in some cod this week (last week’s planned cod was replaced with tilapia – I was nervous to try something new!!!) and the very popular chicken fajitas. I’ve been chugging water like crazy and its definitely helping me steer clear of the mindless snacking along with lots of sugar free gum!!!!

I’ve laid it all out and joined in with Autumn Calabrese, our CEO of Beachbody, Carl Daikeler and 2000+ additional Beachbody coaches to kick up my own accountability and NAIL the week!

Yes, even as a beach body coach, I need that accountability as well!!! Are you holding yourself accountable??? If not, I can help! Join me – we can do this together…THERE’S POWER IN NUMBERS!!!!

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Quinoa and Spinach Stuffed Peppers

January 13, 2015Leave a comment

I am a huge stuffed pepper fan but this one was a little different! I had “spiced up” my old recipe with some black beans and corn a few months ago but I am really loving all the veggies tossed into this one!

I prepared this at a Wildtree Freezer Meal Workshop but you can prepare it fresh or in advance and freeze! Either way, its relish!!!

WHAT YOU NEED:

In Bag #1:

3 large carrots, grated (about 1 ½ cups)
1 Tbsp. Wildtree Roasted Garlic Grapeseed Oil or Olive Oil
1 ½ Tbsp. Wildtree Cajun Seasoning Blend
1 Tbsp. Wildtree Garlic Galore Seasoning Blend
1 package fresh spinach (or frozen), 10 oz
2 cans black beans, 15 oz, drained and rinsed
¾ cup quinoa, rinsed
1 can diced tomatoes, 14.5 oz, drained
2 cups water

In Bag #2:

1 pound cooked lean ground beef or ground turkey

At cooking time:

6 large bell peppers, any color, halved lengthwise, ribs and seeds removed
½ cups parmesan cheese (optional)

WHAT YOU NEED TO DO:

Combine all ingredients in a gallon size freezer bag, “smush” to allow seasonings to distribute. Place bag in freezer.

To prepare: Thaw overnight in fridge. Pour bag 1 contents in large skillet, cover and bring to a boil. Reduce heat and simmer 20 – 25 minutes or until quinoa is tender, add cooked meat. (Note – if you are cooking your meat fresh you will want to start that after bringing the contents of bag 1 to a boil)

Preheat oven to 350. Season with salt and pepper, if desired. Fill each pepper with quinoa mixture, and place in a baking dish with ¼ cup water in the bottom of the dish. Cover with foil, and bake 45 minutes – 1 hour. Uncover; sprinkle each pepper with cheese. Bake an additional 10 minutes, or until the cheese is brown and bubbly. Let stand 5 minutes.

For all my 21-day fixers and Insanity Max: 30 Meal Plan followers – each half would equate to:

1/2 R (ground beef/turkey)
1 Y (black beans and quinoa)
1.5 G (spinach, carrots, pepper, tomatoes)

If you’d like to learn more about clean eating and ways to spice up those repetitive weekly dinners fill out my challenge group application below! My health and fitness accountability groups not only include the support and motivation to stay on track and exercise regularly, but also provide tips and resources to help you make this a lifestyle – not a temporary change!

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