Blue Moon Shakeology

There’s something about the sweetness of the fruit mixed with the chocolate shakeology and the consistency from the frozen fruit that makes this combo a huge winner in our house!

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WHAT YOU NEED:

*10oz water

*1 scoop chocolate shakeology

*1 cup frozen blueberries

*Lots of ice (about 12 cubes)

WHAT YOU NEED TO DO:

*Blend in a blender until smooth and you reach the desired consistency!

For all my 21-day fixers and Insanity Max:30 participants:

This would equate to 1 RED  and  1 PURPLE for your meal plan! 

If you’re like me and looking for ways to add in some greens, you can also toss in a cup of fresh spinach and tack on 1 GREEN as well!!! 

Get your first month’s worth of daily, dense nutrition delivered right to your doorstep by clicking HERE.

Not quite sure if you’re ready for a full month – but still want to give it a try? Try the 4-flavor sampler pack!  The combinations are endless and sure to leave you satisfied!!!

#FOODISFUEL #FUELYOURBODY

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Finding that balance to get it all done

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BUSY MOM TIP: Find something that your kids enjoy and will keep them contained, so you can FOCUS. Whether its for 10 minutes, 20 minutes or gasp – a half hour! Happy, quiet kiddos results in a very produtive mama!!!

Ok so I know I’m busy, you’re busy, what mama out there isn’t “busy”?!?! The to-do list is never ending and we are always looking for a way to maximize our time and knock those items off our to-do list in the most effective way! One thing I’ve realized is it all comes down to balance. Balancing your priorities, your time, and where you need to be at each moment each day.

I had a fabulous weekend away cheering on my mom as she rocked out her first ever marathon in Baltimore but now its time to get back to the grind! The weekend away was fun, but there’s a giant pile of laundry to catch up on, things to get ready for the week ahead, grocery shopping that desperately needs taken care of and a workout that cannot be skipped…as with any fun family weekend this one as well resulted in a few extra calories ❤ All well worth it!!!

I admit, I did snooze…well I snoozed twice, but then I got up, downed my E&E and got my sweat one with a little P90! Starting my day with a workout is the best way to get up, wake up, and get on with my day!!!!

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Regardless of how early I get up, I almost never get done what I need to do. Ok well, let me rephrase that. I always get done what I NEED to do but rarely everything I WANT to do! We basically came home last night and just left everything as is. So as a means to catch up around the house this morning I wanted to have something fun for the kiddos to do after breakfast that would keep them enterntained and allow me to get a few things done! Soooo…after my workout I prepped a little painting craft for the kids.

My daughter never turns down painting and let’s be honest, her little bro just wants to do whatever his big sis is doing! While I’m not quite ready to turn him lose with a paint brush and blank canvas I remembered seeing this idea on Pinterest where you put the paint in a ziplock bag and tape it down. Seemed easy enough yet I had never tried it! So while the little ones continued sleeping I got the paint brushes and paper out for Aubrie and and poured the paint into the bag. I had to prep this one before they got up because if I hadn’t I would have had two little monkeys climbing on my legs as I tried to get everything together and by the time I finished one of them would have certainly lost interest!!!

With a busy morning of gymnastics and a trip to the grocery store I knew I was limited to my freezer stock for tonight’s dinner! I pulled out one of my favorite crockpot meals – Black Bean and Corn Chicken Salsa. This is so easy…freezer to crockpot to dinner table – easy peezy!

We went on with our usual morning routine and when I offered out the paint brushes both kids were beyond excited!!! Aubrie was perfectly content for a solid 45 minutes only needing more brushes, a birdhouse and more paper to keep her satisfied! I’m not going to say it lasted quite as long as I had hoped for Colt but I got a good 15 minutes and well…15 mintutes of both kiddos content and contained meant I was able to unload the diswasher, switch over the laundry and even grab a quick call with one of my coaches – Pinterest craft = success!

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I was even able to squeeze in a few more minutes of work while Colt worked hard to take every single item out of all the art table bins and Aubrie continued working on her masterpiece!

it may get messy

Things may have gotten a bit messy, but well, our house is usually messy! There are always toys on the floor, crumbs under the table and our toy bin is typically empty with the books spread across the floor. But secretly – I love it!!!! When Daddy walks in the door with the response” Wow, looks like you guys had fun today” you know it was a successful day! We had playtime, art time, story time, a successful trip to the grocery store (thank you Giant Eagle for inventing the Eagles Nest) and we all got done what NEEDed to get done! Finding that balance is an ongoing task but one I will continue to work towards perfection!

 

 

21 day fix approved side dish, sauteed squash, healthy veggie side

Sauteed Squash

My mother in law used to make the best squash and truthfully, that’s how I got hooked on this little veggie…cooked in butter, with a few eggs and topped with cheese – Ahmazing – tasting!!!! Problem is – as delicious as it was it just doesn’t fit into my lifestyle anymore. I saw some delicious bright yellow squash at the farmers market over the weekend and couldn’t help but snag a few up! I’m getting pretty good at taking a healthy spin on things so with a few tweaks this old favorite is back in the weekly rotation – as a new, improved, 21-day fix approved side dish!!!

Sauteed Squash

WHAT YOU NEED:

Makes about 3-4 servings; 1 green container and 1 teaspoon on the 21-day fix meal plan (I don’t count the egg whites towards a red because there is so little!)

  • 2-3 large squash, sliced
  • 1 small onion
  • 1 TBS olive oil
  • 3 egg whites
  • Sea salt to taste

WHAT YOU NEED TO DO:

Heat the oil over medium heat for about 2 minutes

Add the squash and onion and place the lid on the pan. Cook for about 20 minutes, continually stirring and chopping as the veggies cook. You’ll notice the squash really cook down!

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I like to cook it until all the water evaporates, but if you don’t like it cooked as long you could always drain out some water once the squash is cooked to your liking

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Move the squash to the side of the pan and add the egg whites – scramble the egg whites and combine  with squash. Top with a little sea salt if desired and you’re ready to go!

sauteed squash, healthy veggie option, 21 day fix approved side dish

I love to serve this side with Turkey meatloaf and a baked sweet potato. I also eat it by itself as a side with lunch – you can’t go wrong!

Smoked Mozzarella and tomato chicken muffins, gluten free dinner, ground chicken, new recipe idea, fast and healthy dinner, 21 day fix approved recipe dinner idea

Smoked Mozzarella and Tomato chicken muffins

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So…I picked up a pound of ground chicken last week at the grocery store in hopes to make some homemade chicken nuggets for my picky, carb loving, anti-protein-eating 3 year old but every recipe I found seemed too difficult or I was missing something here and there and to be honest, she probably wouldn’t have eaten them anyway! Time was ticking before the meat either needed cooked or frozen so I decided it was time to get creative…and the Smoked Mozzarella and Tomato chicken muffins were created!

Besides….my amazing, supportive husband “happily” ate turkey burgers for dinner 3-nights in a row so I really wanted to make him something tasty! (Hey – this fall weather has been too good to be anywhere but outside!!!)

Colt outside

WHAT YOU NEED:

(makes 12 muffins)

Prep time: 10 minutes, Cook time: 35-40 minutes

  • 1 pound ground chicken
  • 2 eggs
  • 1 TBS WILDTREE Smoked Mozzarella and Tomato seasoning
  • 1 TBS Minced Garlic
  • 1/2 Cup Low fat, shredded Mozzarella cheese (I prefer the Sargento but any brand will work!)
  • 1/2 cup Rice Krispies

A few things to note: You could sub out the rice krispies for bread crumbs…I was just trying to keep it gluten free and my daughter liked dumping “her” cereal in the bowl so we went with it. Also, the seasoning is what makes this recipe. Wildtree makes organic, non-GMO all natural seasonings…I attended a home freezer meal workshop a while ago and found so many great seasonings that really fit our lifestyle! 

WHAT YOU NEED TO DO:

  1. Spray pan with olive oil to prevent sticking (let’s just say learn from my mistakes!)
  2. Preheat oven to 350 degrees
  3. Mix eggs, seasonings and garlic in a large mixing bowl
  4. Add the ground chicken and stir with a wooden spoon until well blended.
  5. Add the cheese and rice krispies and continue stirring until the mixture holds together well.
  6. Using a large cookie scooper, scoop into a muffin pan. (You can also roll into 2″ balls…I just have an aversion to touching meat and avoid when possible!!) You should get about 12 muffins total.
  7. Bake muffins for 35-40 minutes or until thoroughly cooked through
  8. Enjoy!

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For all my 21-day fixers: 3 muffins would equal 1 red serving and 1/2 a yellow.

 

I run challenge groups monthly where I share my tips for success to a healthier you – whether its clean eating ideas, encouragement to get started with an exercise routine or just all around support to live a happier lifestyle I can help! Fill out the application below and help me #endthetrend

 

Buffalo chicken quesadillas, spinach quesadilla, clean eating, weekday meal

Buffalo Chicken Quesadillas

Buffalo chicken quesadillas, spinach quesadilla, clean eating, weekday meal

Quick, easy, delicious dinner the whole family can enjoy!

 

I love quesadillas and I absolutely LOVE eating out at Mexican restauarants but truth be told – I cannot control myself with the chips and salsa!!! This dish brings a little mexican back to home without all those added calories! You can easily adapt the ingredients to fit your family’s preferences but these were a big hit for us!

BUFFALO CHICKEN QUESADILLAS

Ingredients:

(serves 2)

2 cups spinach

6 oz shredded chicken**

2 whole wheat or 4 corn tortillas

1/2 of an avocado, mashed

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Buffalo chicken quesadilla prep

 Directions:

Heat skillet over medium/high heat – spray lightly with olive oil

Next, sautee the spinach, flipping continuously

Buffalo chicken quesadillas 6 spinach

Then, remove spinach, and in the same pan, cook chicken with 1 TBS of red hot

Buffalo chicken quesadillas 7 chicken

Remove from pan.

Spread the mashed avocado on half the quesadilla, top with cooked spinach and chicken.

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cook 3-4 minutes on each side

BUFFALO CHICKEN QUESADILLA, SPINACH QUESADILLA, 21 DAY FIX, HEALTHY QUESADILLA, WEEKNIGHT MEAL, WEEKDAY LUNCH, EASY LUNCH, QUICK HEALTHY LUNCH

And there you have it! One quick easy healthy filling lunch quesadilla!

BUFFALO CHICKEN QUESADILLA, SPINACH QUESADILLA, 21 DAY FIX, HEALTHY QUESADILLA, WEEKNIGHT MEAL, WEEKDAY LUNCH, EASY LUNCH, QUICK HEALTHY LUNCH

21-DAY FIX CONTAINERS: 1 RED (CHICKEN) 1 BLUE (AVOCADO) 1 YELLOW (TORTILLAS) 1 GREEN (SPINACH)

**I like to use a rotisserie chicken or I’ll cook a bunch in the crockpot with some lemon juice, sea salt and water for 8 hours on low and then shred and freeze in individual portions. Makes for a quick additIon to any meal!!

 

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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Southwestern Quinoa Salad

Looking for something clean, healthy and full of flavor to take to your next picnic or family gathering?!? Look no further! This dish is your winner! Its loaded with black beans and quinoa to get you protein, mango for some sweetness and a little cilantro and some spices to jazz things up. And besides – it looks very pretty!

My family reunion is today and I wanted to make sure I took something that not only my own family would enjoy but everyone there and I wanted it to be a clean dish. A challenger of mine had shared her version of this recipe in one of my health and fitness accountability groups over Memorial Day weekend and  I had been waiting for a good reason to make try it for myself! Quinoa is a common side dish in my house but quite honestly, this one had a lot of chopping involved so I wanted to save it for a special occassion!

I’ll admit it wasn’t one of those “quick and easy throw together in 10 minutes” dishes but it was worth every minute in the kitchen. And thanks to my amazing hubby it really didn’t take too long with us tag teaming it!

So here goes:

Ingredients:

  • 15-ounce can black beans (rinsed very well and drained)
  • 1 cup cooked quinoa (according to package directions)
  • 1 cup fresh or frozen corn
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh mango (approximately 1 mango)
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 small jalapeño pepper, seeded and finely diced
  • juice from 1 medium lemon
  • 1 1/2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin

Directions:

Start by cooking the quinoa first (This could also be cooked in advance and refrigerated). While the quinoa was cooking, rinse the  black beans, cook the frozen corn, chop the red and jalopeno peppers, chop the mango and cilantro and dice the onion. (I like to save the onion for last because I struggle so bad with my eyes!!)

Add all items – the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a large mixing bowl.

Next, mix the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl and drizzle it over the mixture and stir well.

Refrigerate until ready to serve.

(NOTE: This is best when mixed the night before so the flavors have the time to marinate!)

I’ll admit – despite wrapping this up around 11:00pm I had to taste it – it just smelled so good – and it tasted as good as I expected! Hoping the family enjoys it as well!

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Southwestern Quinoa Salad

 

And to top it all off – this flavor packed side dish is both PiYO and 21-day fix approved. (I would count this as 1 yellow and 1 tsp – olive oil – even though there’s a bit of purple, green, red!!!)  

If you are interested in  these or any other workout program and would like to get 1:1 coaching and support along with motivation and accountability, please fill out my challenge and accountability application below! I will share tips and recipes and I will help you with the one thing I always found so difficult – MEAL PLANNING!  Remember – your health and fitness success is 80% nutrition. You can get all the results and support you need right in your own home – and you don’t have to do it alone! 

Toasted almond and cranberry quinoa

I’ve been on a bit of a quinoa kick however after making a double recipe of my quinoa salad a few weeks ago – which lasted over a week – I knew it was time to switch things up! I was inspired by the recipe on the back of my quinoa bag from SAMs club and made a few tweeks to make it my own – and it turned out delicious!!!

I love when I can do an entire dish in one pot! And this is no exception.

I started by toasting 1/2 cup slivered almonds over medium heat until golden. 

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Step 1: Toast the almonds until golden brown

Next I added 1 cup of quinoa and roasted about 5 minutes. While this was roasting I boiled 1 1/2 cups of water in the microwave 

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Step 2: Toast almonds and quinoa

 

Toasted almonds and quinoa

Once the quinoa and almonds are toasted add the boiling water along with 1/2 cup of dried cranberries, a dash of sea salt and 1 tsp of cinnamon

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Step 3: Add boiling water and remaining ingredients

 

Toasted almond and cranberry quinoa

Bring all contents to a boil and simmer covered until all water is absorbed, about 10-12 minutes

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Step 4: Cook until all liquid is absorbed

Serve alongside your favorite meals – my pick – grilled chicken tenders and grilled summer vegetables (squash, zucchini and onions)

Toasted almond and cranberry quinoa 7

This smelled amazing while cooking and tasted even better! Excited for the leftovers!!!

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***UPDATE***

These leftovers were great cold  added to some salmon and grilled veggies and as a topping on a salad.

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21-day fix approved! Talk about a loaded salad…spinach, grilled chicken, grape tomatoes, snap peas, peppers, avocado and blueberries to avoid a dressing with some leftover toasted almond and cranberry quinoa salad for a little twist! Best part was everything was all prepped in my fridge so it took about 3 minutes to pull together!! 2 Greens, 1 red, 1/3 purple, 1/3 yellow, 1 blue

Ingredients: (4-6 servings)

1 cup quinoa

1/2 cup slivered almonds

1 1/2 cups boiling water

Dash of sea salt

1 tsp cinnamon

1/2 cup dried cranberries

Directions:

Over medium heat, stir and toast the slivered almonds until golden. Add the quinoa and toast a few more minutes until quinoa begins to darken. Add remaining ingredients, bring to boil, covered, then reduce heat to simmer for 10-12 minutes. Remove from heat and allow to sit for 5 minutes. Fluff with fork and serve!

NOTE: We enjoyed the leftovers the next day and left them cold – I may have actually liked that better!!! 

If you’re interested in learning more about clean eating, join one of my upcoming accountability and support groups!!

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Kale with pine nuts

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Kale with pine nuts

 

I first tried this recipe when I did the 3-day Refresh and loved it so much I had to make it again! 

Kale with Pine Nuts (from 3-day refresh meal plan guide)

(makes 1 serving)

1/2 cup water

1 1/2 cups chopped green kale

1 tsp. pine nuts

2 tsp fresh lemon juice

1 dash himalayan salt (optional)

1. Bring water to a boil in a small saucepan over medium heat. Add kale; cook for 3 to 5 minutes or until kale is tender and bright green. Remove from heat. Drain. Place in medium bowl. 

2. Toss kale with pine nuts, lemon juice and salt. 

 

This was served as a side with our dinner: Grilled chicken with peppers and onions, quinoa salad, steamed broccoli.

For all you 21-day fixers out there, you could sub out the pine nuts for sesame seeds and this would be: 1 red (chicken) 2 greens (kale, broccoli, peppers and onions), 1 yellow and 1 blue (quinoa with jack cheese) and 1 orange (sunflower seeds)

 

Kale with pine nuts dinner

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!

 

 

Sweet Potato Fries

Baked sweet potatoes have become a weekly staple ever since my youngest started solid foods! They’re easy to prep in advance and heat up during the week and a great food for the entire family. But tonight, I decided to spice them up a bit and make some homemade sweet potato fries.

I started with 4 small sweet potatoes and cut them into strips.

Make sure you clean them good!

Make sure you clean them good!

 

Keeping them close to equal size was a challenge but I did my best!

I tossed the pieces into a stainless steel bowl and added 1 TBS of olive oil, 1 tsp of sea salt, a sprinkle of cracked black pepper and a TBS of minced garlic. (Note: you could add cinnamon if you’re looking for something sweet, or even some cumin and cayenne pepper if you want a kick. Since my kids were eating them I kept it simple but feel free to get creative!)

SP prep

 

I put the lid on, gave it a good shake, then laid them out on a jelly roll pan.

Baking time will vary, but I did 30 minutes, flipping every 10 minutes.

SP cooked
While the potatoes were cooking I cut up and steamed some broccoli and served it with some grilled chicken I had grilled last week, froze then defrosted for tonights dinner!

Well rounded clean eating, fulfilling meal enjoyed on this hot hot summer night!

 

Chicken, broccoli, sweet potato

 

 

Ingredients:

4 small sweet potatoes

1 TBS olive oil

1 TBS minced garlic

1 tsp sea salt

 

Directions:

Serves 4

1. Preheat oven to 425

2. Clean potatoes

3. Cut potatoes into equal sized strips

3. Add sliced potatoes and all seasonings into bowl and shake well.

4. Bake for approximately 30 minutes, turning every 10 and checking to make sure they’re not over/under cooked

5. Serve with your favorite dipping sauces and enjoy!

 

I hope you like this recipe! Let me know if you try some other seasoning combos!

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Crockpot – Apple Chicken with sweet potatoes

Cooking healthy can be a challenge, especially during the week! 

photo

My kids are at that age where we run all day long, non stop and you cannot turn your head for a second or Colt is up on the table or pulling all the toilet paper out of the bathroom!

So…I use a lot of crockpot meals! This one is one of my favorites because it can easily be doubled and leftovers can be used for another dinner or lunches later in the week! Plus its super easy and full of flavor! And 21-day fix approved!

Makes 4 servings

WHAT YOU NEED:

  • 2 sweet potatoes
  • 1 pound boneless, skinless chicken breasts
  • Sea salt and cracked black pepper
  • 2 cloves of garlic, minced
  • 1/2 cup chopped red onion
  • 1 cup unsweetened applesauce
  • 2 teaspoons apple cider vinegar

WHAT YOU NEED TO DO:

1. Layer the sweet potato chunks and chicken breasts in the bottom of the crockpot

2. Season with salt and pepper

3. In a small bowl, stir together the garlic, red onion, apple sauce and vinegar

4. Pour the mixture over the chicken and sweet potato chunks

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5. Cover and cook on low 6-8 hours until the chicken breasts are tender

6. Serve with a vegetable or side salad (so you can get in your green container for all you 21-day fixers!) or over brown rice

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I also like to use the Reynolds crockpot liners for easy clean up!!!

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21-DAY FIX: 1 SERVING: 1 RED (CHICKEN) 1 YELLOW (SWEET POTATO)

I would count the applesauce as 1/4 of a purple or just the orange for the day!

Crockpot apple and sweet potato chicken with recipe and website.jpg

I hope you enjoy it as much as my family does!!

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 accountability and support groups!