Portabello Mushroom and Spinach Chicken

This may be one of my new favorite meals!! I bought some big portobello mushrooms and needed something to do with them!! Chicken and mushrooms always go good together, so here is what I came up with!! Hope you enjoy as much as I did!! :)

Ingredients:

• 1 lb Chicken breasts sliced thin length wise
• 3 cups fresh raw spinach
• 1 package fresh portobello mushrooms (sliced)
• 8 oz pack fresh baby tomatoes
• Farmers block cheese (or mozzarella - your personal preference)- sliced thinly to top off chicken (Approx. 8 slices)
• 1/2 medium onion diced

Directions:

1. Preheat oven to 375 degrees F.
2. Place raw chicken in a glass baking dish.
3. Put spinach on top, then mushrooms, onions, tomatoes, and then cheese.
4. Cook for 50 minutes or until pink is gone from center.
5. ENJOY!!

Whats really cool about this recipe is you can totally just make it a crock pot recipe also!

Simply put all ingredients the same way in the crock pot and cook on high for 4 hours! Walk away and come back 4 hours later to an awesome dinner for the family!!

For more recipes, nutrition and health tips, and 1:1 support and motivation to help you reach your fitness and health goals, please fill out the application below to be a part of my next 30 day fitness challenge!

*My fitness challenge/support groups will be held in a closed group on Facebook where I can work with you on a daily basis! Requirements will be incorporating a Beachbody home fitness program of your choice (I help you pick based on your goals and level of fitness), clean eating and Shakeology to help you with your nutrition!

Italian Meatballs- From the FIXATE Cookbook

Hello and happy Saturday!! As I am getting dinner ready, I decided to share my meal with you all! What’s really cool about this is I FINALLY dug into my new FIXATE cookbook by Autumn Calabrese, the creator of the amazing fitness program 21 DAY FIX! I took her recipe, and did a tiny bit of tweaking to it and am so happy to share it with you because I just tried it and its AMAZE-BALLS!! Literally lol!! 

Hope you enjoy!! If you give it a try, be sure you post how you liked in the comments below!! :)

Italian Meatballs 

Ingredients: 5 servings

• Non-stick cooking spray
• 1/3 cup whole wheat bread crumbs
• 1/8 cup reduced fat milk or almond milk
• 1/4 cup mozzarella cheese shredded
• 1 tsp olive oil
• 1 medium onion
• 2 cloves garlic, finely chopped
• 1 lb 93% lean ground turkey meat
• 1 large egg
• 1/8 cup finely chopped Italian parsley
• 1/2 tsp dried oregano leaves
• 1/2 tsp Himalayan salt
• 1/2 tsp black pepper ground
• 2 cups Tomato sauce (I use organic and low sodium) (Not from FIXATE cookbook)

Directions:

1 Preheat oven to 425 F.

2 Line large baking sheet with parchment paper lightly coated with non stick pray

3 Place bread crumbs and milk in a small bowl. Set aside for 10 minutes

4 Heat oil in medium skillet over medium low heat

5 Add onion. Cook, stirring frequently, for 5-6 minutes or until onion is translucent.

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

7 Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, abound bread crumb mixture in large bowl; mix well with clean hands or wooden spoon. Refrigerate, cover, for 1 hour. 

8 With clean wet hands, from turkey mixture into approximately 21 1 inch meatballs; arrange onto prepared baking sheet.

9 Bake for 13-18 minutes, or until browned and cooked through.

10 Serve topped with Organic tomato sauce.

Breakdown for the 21 DAY FIX:

1 RED

1 BLUE

1 GREEN

1 YELLOW (used with 1 cup cooked whole wheat pasta)

Today's dinner was a HIT for my boys!! Chase and Weston are 4 and 3 and love mommas healthy cookin'! :)

Dinner at the picnic table! 

**If you are wanting more nutrition and fitness tips, help with recipes and meal planning, and daily accountability, support, and motivation... please fill out the application below for an opportunity to participate in my next 30 day fitness challenge! Nutrition, exercise, and support is your secret to success and a long term lifestyle change!

My 21 DAY FIX RESULTS!

  

Grilled Coconut Shrimp

Grilled Coconut Shrimp

As I was finishing the Ultimate Reset Cleanse, I was craving some coconut for some reason! So I wanted to throw something together and came up with a healthy version of coconut shrimp!! Although it sounds healthy, when many people make it, it ends up being unhealthy with the additives they put on it... whether its butter, flour, and especially the sauce!! So I have this yummy recipe that is perfect for you family dinner, or even a dish for a party!

Ingredients:

• 1 LB Cooked shrimp, peeled
• 1/2 cup unsweetened shredded coconut
• 1/4 cup whole wheat panko crumbs
• 1 pinch Himalayan salt
• 1 TSBP Coconut Flour
• 1 egg
• Non-stick pray ( I use EVOO spray)

Directions:

1. Mix together the unsweetened coconut, panko crumbs, and salt.
2. Place the Coconut flour in a separate dish
3. Whisk an egg in a small bowl
4. Dip the shrimp in the flour, shaking off the extra, then dip the shrimp into egg, then into coconut panko mixture.
5. Place on foil and put on grill for approx 10 min or until golden brown on top. Flip and cook for another 5 minutes or until golden brown on top.
6. ENJOY!!

*If you are following the 21 DAY FIX or 21 DAY FIX EXTREME the containers are as follow:

1 RED

1/2 YELLOW

1/2 BLUE

COCONUT FLOUR BENEFITS:

I love cooking now with Coconut Flour as it gives food a great taste, but has so many more health benefits than white flour itself!

If you would like more healthy eating ideas, tips, daily support, motivation, and accountability to help you reach your health and fitness goals, please fill out my application below for a spot in my next fitness support group/fitness challenge! 

CRANBERRY AND QUINOA Salad

QUINOA and CRANBERRY Salad

Yield: 16 servings, ⅔ cup each

Ingredients:

2 Tbsp. olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

2 cups dry quinoa, rinsed

1 tsp. sea salt

1 tsp. ground cumin

½ tsp. ground black pepper

½ cup dried cranberries

½ cup pine nuts

Preparation:

Cook Quinoa as directed on box and let cool for 15 minutes
Mix all ingredients together 

ENJOY!!

Body Beast Nutrition guide- 1 starch, 1 fat

21 Day Fix- 1 yellow, 1/2 blue/orange

Oven Baked Blackened Tilapia

So as I had my first Figure Competition this past weekend, I wanted to commit to another this weekend, but I broke down and caved into those crazy food temptations!! I let my emotions get the best of me, but I feel I am only FAILING FORWARD!! This is still just the beginning of an amazing journey I have with many more shows to come!! I know I did it once, I can do it again! What is crazy is my temptations I gave into did NOT taste remotely close to what my expectations were! How in the world can your taste buds change that much?!?! Its a good thing, so now that I finished my 6th bowl of cinnamon toast crunch today (yes I said 6), lol Im moving forward and doing something with all this tilapia sitting in my fridge haha!

Im excited to get back to my healthy routine and 1 off meal a week! I still haven't had my Chik Fi La or pizza, but Ill be eating those in the next few weeks with my off meals lol! 

So here we go... I am a spicy kinda girl, so Blackened tilapia is right up my ally!! I was making a meal plan for a friend of a friend who is in one of our challenge groups and she does not eat meat, so I realized I hardly have any recipes for those who do not eat meat!! So glad I took notice to this and can help those who need healthy recipes but not meat eaters!! :)

Oven Baked Blackened Tilapia

Ingredients:

• 1 lb fresh Tilapia
• 3 Tbsp Paprika
• 1 Tbsp onion powder
• 3/4 tsp cayenne pepper
• 1 tsp dry oregano
• 1/2 tsp garlic powder
• Olive oil spray or PAM
• EVOO 2 TBSP

Directions:

Pre-heat oven to 425 degrees F.

Combine ingredients 2-6 in small bowl and stir

Line a sheet pan with 2 Tbsp EVOO (extra virgin olive oil)

Take Tilapia filets and make sure they are dry.  Brush the filets with EVOO

Rub spices over Filets and set on foil covered in EVOO

Spray PAM ( I use Olive Oil Spray) on top of filets setting on sheet

Cook filets until brown and flaky (approximately 10-15 minutes)
Let cool before eating & ENJOY!

This recipe is one I will use for prepping for my figure competitions.  When I made this recipe, I also made it for a challenger who will be using 21 DAY FIX and T25 so this will work for both meal plans! 

*For more tips on clean eating and reaching your weight loss goal or fitness goals, please fill out the application below for a spot in my next challenge group held in a secret group on Facebook! As your coach, I will provide you with daily tips, recipes, motivation, accountability, and help with meal planning! 

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Kale, Turkey Sausage, and Parmesan Soup

I am so in the mood for a good soup recipe!! Its so nice to be able to throw some ingredients together and call it a day! You are getting your veggies and protein all in one!! Would love to hear your feedback on how you like this recipe!! I made it today for the first time and turned out awesome!!

Kale, Sausage, and Parmesan Soup

Ingredients:

• 1.25 lb turkey sausage meat ( I use Purdue in a tube)
• 2 tsp olive oil
• 1 clove garlic, minced
• 1 small onion chopped
• 1/2 bunch kale - rinsed, leaves removed from the ribs & rough chopped
• 4 small red skin potatoes- thinly slices with skin on
• 4 cups fat free chicken stock
• 2 cups water
• 1 cup Grated Parmesan Cheese
• 1 small pinch dried red pepper flakes (optional)
• salt and freshly ground pepper to taste
• 1 tsp oregano

Directions:

Heat oil over medium-high heat in a medium sized pot.

Add garlic and onions and saute for 2 - 3 minutes (careful 

not to let the garlic burn).

Add turkey sausage breaking it up with a spatula or

 wooden spoon into large chunks. When completely cooked, 

 

Add the water, stock, oregano, and red pepper flakes (if 

using) and stir thoroughly. Also add potatoes.

Cook medium high heat until at a boil.

Simmer on low for 10 minutes, covered.

Throw in kale and allow to simmer for another 10 minutes 

covered.

Adjust salt and pepper to taste.

Divide into four bowls and serve hot.  

Top with Parmesan 

cheese.

ENJOY!!!

Honey Sriracha Baked Chicken

Honey Sriracha Baked Chicken

So if you know me, you will understand my obsession I have for Sriracha hot sauce! I don't know what it is, but I have grown to love it so much... at first, I could barely handle a drop on my tongue, but now you best believe Im drenching my egg white, chicken, and turkey burger in a bowl of it!! 

So, here it is... for all you lovers of SPICY FOOD... the new Honey Sriracha Baked Chicken!!

Ingredients:

• 2 lb raw boneless, skinless chicken breast (makes approx 6 servings)
• 3 tbsp Sriracha hot sauce
• 2 tbsp raw honey
• 1 tbsp Liquid Braggs Amino (found in Organic section at local grocery stores- soy sauce replacement)
• 1 tbsp EVOO (extra virgin olive oil)
• 1/4 cup water
• 1 tsp Corn starch
• Olive oil spray (to grease baking dish)

Directions:

1. Preheat oven to 350 F.
2. Mix 2-7 ingredients together in bowl
3.  Put chicken in zip lock bag and 1.2 mixture in bag to marinade for 30 minutes. 
4. Take Chicken out of Marinade and put on greased 8X8 deep baking dish.
5. Bake chicken breasts covered for approx 40 minutes at 400
6. While Chicken is baking, take other 1/2 of mixture and heat on medium on stove in small pot until mixture becomes thick consistency. Set aside.
7. Once chicken has baked for 40 minutes, take mixture that was set aside and pour over each piece of chicken and bake for 10 more minutes uncovered.
8. Take out of oven and let cool prior to digging in to this delicious dinner!!

Here are step-by-step pictures:

Mix ingredients together

Add 1/4 cup water to ingredients  

 Marinade for 30 minutes in large zip lock bag

Put in 8X8 baking dish and bake for 40 min at 400 F

Heat 1/2 mixture on medium heat until thickened (by Corn starch) and set aside until chicken is cooked

  Add thickened mixture on top of chicken and cook for 10 more minutes uncovered at 350 F

 Serve and ENJOY!!

Nutritional Facts (per serving):

Calories:150 calories

Fat: 6.3 gm

Protein: 26 gm

Carbs: 5.6

Sugar: 5

If you are looking for more ways to eat healthy, lose weight, or tone, fill out my challenge group application for a spot in my next fitness challenge (support group) held on Facebook to help you stay accountable and on track for reaching your ultimate health and fitness goals! 

Fitness+Nutrition+Action= SUCCESS!!

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Pineapple Chicken Stir Fry

Healthy Pineapple Chicken Stir-Fry

For the Marinade:

2 teaspoon reduced-sodium soy sauce or Liquid Braggs Amino (found in the organic section)

2 teaspoon rice vinegar

1/2 teaspoon grated fresh ginger

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes

1 tbsp EVOO

2 cups cubed assorted colors bell peppers (1/2-inch cubes)

½ tsp crushed red pepper (optional or to taste)

1 cup fresh pineapple chunks

¼ chopped onion

½ cup fresh bella mushrooms

cilantro leaves (for garnish)

For the Sauce:

2 teaspoon grated fresh ginger

6 tablespoons unsweetened pineapple juice

2 teaspoon rice vinegar

3 tablespoons reduced-sodium soy sauce or Braggs Liquid Aminos

3 tablespoons cornstarch

3 garlic cloves, minced

Directions:

In a small bowl, whisk together the soy sauce, rice vinegar and ginger. Pour the marinade into a sealable bag and add the cubed chicken. Seal and place in the refrigerator until ready to use.

In a separate bowl, mix together the ingredients for the sauce. Set aside.

In a Large deep pan, add EVOO over medium high heat. Add bell peppers to pan and cook for 2-3 min.  Add pineapple and stir fry for 1 minute.  Add onions and mushrooms and stir fry for another minute.  Remove from pan and set aside in a large bowl.

Add the marinated chicken into the deep pan, until cooked thoroughly.  Add cooked veggies and stir for 1 minute.

Stir in the sauce mixture again and pour into pan with chicken and veggies and bring to a boil. Turn down to low and cook until sauce thickens.

Serve over a brown rice and enjoy!!