Wednesday, August 2, 2017

Sweet Potato Veggie Hash!



I am always on the look out for ways to spice up my breakfasts (literally...I like food that has a kick to it!) So when I came across a variation of this recipe I knew I had to make it for myself and put my own spin on this!

Let me preface this by saying, though I had this for breakfast with scrambled eggs on the side, this would make a GREAT dinner side dish too and is an awesome way to get in some extra veggie servings!

Served 4

Ingredients
2 medium sweet potatoes, diced into small cubes (no need to peel--hooray time saver!!)
1 small red or yellow onion, diced (your preference!)
1 large red bell pepper, diced
1 large green bell pepper, diced
1 10oz bag baby spinach leaves
1/2 tsp cumin
Pinch of red pepper flakes and cayenne pepper (to your taste....start with just a little!0
Couple of tsps water
2 tsps EVOO

Directions


  1. In a large skillet with the EVOO, add the sweet potato, onions, bell peppers, cumin, red pepper flakes and cayenne.  Cook over a medium heat for approximately 15-50 minutes. I covered the dish to cook the sweet potato faster but just watch the bottom of the pan doesn't burn. Stir occasionally.  If the sweet potatoes are not cooking fast enough, begin adding a tablespoon of water at a time to help steam them. 
  2. Once the sweet potatoes are soft, add the spinach in bunches and combine until cooked through.
And that's it folks! Easy peasy lemon squeezy!

For my portion control peeps this was 1 Yellow, 1 green, 1/2 tsp!

Wednesday, June 7, 2017

Low Carb Chicken & Turkey Kielbasa Jambalaya



Low carb
Spicy
Easy

Does it get much better than that? Don't let the picture fool you, this tastes way better than it looks!!!!!  I just love when a new recipe turns out amazing and this is no exception.  I've been trying to find recipes lately I can make in bulk and that freeze well so I have easy access leftovers. Though it's June the weather has been a little interesting here and a bit more like Fall this week so this spicy Jambalaya has gone down an absolute treat! I was wanting to find a version of this that used cauliflower rice instead of regular rice and came across a couple of recipes online that I combined and then tweaked to add my own taste and preference to.

If you try this out please let me know what you think! I'd love your comments below!

Makes approximately 6-7 servings.

Ingredients


  • 3 tablespoons EVOO, divided
  • 2 ribs celery, chopped
  • 1 yellow onion, diced
  • 1 red, yellow and green bell pepper, seeded and diced
  • 2 jalapeno's, finely chopped with seeds (if you don't like things too spicy, remove seeds and/or cut back to 1 jalapeno)
  • 4 cloves garlic
  • 2 boneless, skinless chicken breasts
  • 1 turkey kielbasa (usually comes in about 10oz packages)
  • 3 cups low sodium chicken broth
  • 1 (14oz) can petite diced tomatoes
  • 1 (6oz) can tomato paste
  • 3 packages frozen riced cauliflower
  • 2 tablespoons cajun seasoning (more or less to your taste)
  • 1 tsp dried thyme
  • 1/4 tsp cayenne pepper 

Directions


Heat 2 tablespoons olive oil in a stock pot (or a very large/deep saute pan) over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining 1 tablespoon of olive oil, chicken and kielbasa, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, tomato paste, cauliflower rice, Cajun seasoning, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 20 minutes stirring occasionally.

Taste and adjust seasonings as necessary. If it's too spicy, adding extra chicken broth helps tone down the heat if needed.

Tuesday, June 6, 2017

7 Days of Shaun T for FREE?



YOU GUYS it's HAPPENING.

7 days of Shaun T FOR FREE!

It's been a while since Shaun T has released a new program but on June 12th the man is BACK with 7 brand new workouts exclusively on Beachbody on Demand!

You guys this challenge isn't just about weight loss or fitness it's about changing your mindset and taking control of your health. Making a shift to start your journey, get moving, get sweating and paying attention the quality of food you are eating and learning how it affects you.

Not only do you have a chance to access this FOR FREE but you can also check out ALL of beachbody's other fitness and nutrition programs for 14 days as well!

Shaun week kicks off on June 12th and is 1 week of ass kicking fitness to get YOU back on track with your goals! Have you been a fan of Insanity and Focus T25? This week of brand new workouts are organized to provide you with an intensive attack on belly fat and inactivity.....the ultimate "sweat for your life!"

But don't worry.....EVERYONE can do these workouts. What I love about Beachbody is there is a modifier for each workout for those at different fitness levels to still have the opportunity to get their sweat on!

video


What to expect:

  • 7 intensive full-body boot camp style cardio and intense strength and conditioning routines inspired by Insanity and Focus T25
  • Great for ALL fitness levels as each workout includes a modifier
  • 25-40 minutes in length
  • Two of the workouts will use weights or resistance bands
  • Through beachbody on demand these workouts WILL remain accessaible after the 7 week Shaun Week so you can go back and do them as often as you would like with a Beachbody on Demand membership
  • While you are welcome to do Shaun week on your own, if you join my online Shaun Week/Summer Grilling challenge you'll also get daily support and accountability, a 1 week meal plan with some of my favorite summer grilling recipes and fun prize opportunities for participation
Workout Descriptions:
  • Day 1- Insane Basics
  • Day 2- Pure Cardio 2
  • Day 3- Insane Weights
  • Day 4- 25 abs
  • Day 5- Ripsanity
  • Day 6- Speed 4.0
  • Day 7- Dig Deep

Ready to join the challenge?


This is going to be SO much fun and I can't wait to jump into Shaun Week with you.  Simply complete the application below and I'll reach out with you to get you set up with your free 14 day beachbody on demand trial and added to my challenge group.


Fill out my online form.
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Wednesday, May 31, 2017

Easy Weeknight Baked Sriracha Chicken



I love trying out new recipes, and this one I came across online but a friend suggested adding a little something extra to it when they found out I was working with sriracha for this dish.....fish sauce! So I did!

The overall result for this chicken was OMG - PARTY IN MY MOUTH - CAN'T GET ENOUGH good!  Not only that but it was ridiculously quick and easy to put together. The perfect blend of sweet and spicy.  I served it with roasted butternut squash and steamed broccoli.

Ingredients

1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
¼ cup hoisin sauce
2 tbsp fish sauce
1 tablespoon ground ginger (you can use fresh minced if you prefer)
2-3 garlic cloves, minced (or grated)
Pinch salt
2 tablespoons fresh lime juice
2 teaspoons sriracha sauce (adjust to taste)
¼ teaspoon Chinese five star seasoning
4 x 4-6 ounce boneless, skinless chicken breasts
1 tablespoon sesame seeds (toasted if preferred)


Directions

  1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, fish sauce, ginger, garlic, salt, lime juice, sriracha sauce, and chinese seasoning.
  3. Place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken. 
  4. Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. For added caramelization you can also turn the broiler on and cook chicken underneath for a few minutes at the end. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.



Tip: You can pre-make the sauce ahead of time for a quick weeknight dinner in a pinch!



Tuesday, May 30, 2017

Thai Red Chicken Curry With Butternut Squash




I can always go for a good curry dish, but ordering take-out can be so calorific when it comes to thai or indian curries.

So when I came across this lower cal version that sounded quite interesting I knew I had to try it. The original recipe did not call for chicken, and I bulked this one up with extra veggies, but it turned out amazing and I couldn't wait to share.

For a low cal option serve with cauliflower rice, or you could do a combination of cauliflower rice and jasmine or basmati rice like I did.

Naan bread would also go amazing with this.




Ingredients

2 tablespoons coconut oil (or any EVOO)
1 large or 2 medium chicken breasts (approx 8-10 oz), diced
1 large shallots, chopped (or 2 small)
2-2 ½ cups diced fresh or frozen butternut squash (about 1.5 pounds)
1 cup broccoli florets
1 cup carrots sliced to your liking
1/2 cup frozen peas
1 tablespoon grated ginger
1 small jar tablespoons red curry paste (approx. 4 oz)
1 tablespoon yellow curry powder
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
Basmati or Jasmine rice or cauliflower rice (low carb)
1/4 cup crushed cashews
Fresh parshley



DIRECTIONS:

  1. Heat the oil in a large, deep skillet over medium high heat. Add the chicken and cook through. Remove from pan and set aside.
  2. Adding remaining tbsp of oil. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash, broccoli, carrots and grated ginger, stir to coat with the oil.
  3. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Add chicken back in. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and peas and allow spinach to wilt and peas to cook through.
  4. Serve with basmati rice, jasmine rice or cauliflower rice topped with crushed cashews and parsley.

Optional: Serve with naan bread and mango chutney