Thank you HelloFreshfor sponsoring this post. As always all thoughts and opinions are mine alone. Thank you for supporting those who support this blog.
TFIG! This month I’ve stepped it up when it comes to putting my health and fitness goals first. I made a promise to myself that I would not let my work with my blog, and all the social event that come with it get in the way of my fitness goals. So this month I cleared my schedule M-F and set specific times to work on my blog, and making sure to go to the gym first thing in the morning. And let me tell you, it has made a world of difference. Another thing that has really helped me when it comes to my nutrition is HelloFresh. HelloFresh has stream lined my cooking and prepping by giving me healthy, easy alternatives already prepped meals shipped right to my door! And for the whole family too! No more getting tired of the same chicken breast and broccoli all day, HelloFresh has great options including vegetarian options for the whole family. Check out the process that has made this mama’s life easier when it comes to meal prepping healthy meals for the family.
Happy Fitness Friday! Gosh one week till Thanksgiving and I can’t wait. Now I know we are going to stuff ourselves silly, but for those who are looking for a healthier Thanksgiving option, I’ve rounded up my favorite healthy Pinterest Thanksgiving desserts below. Yes you can have your pumpkin pie and eat it too! Continue reading
What if I told you the frosting was fat free and protein packed? Yes you can have your frosting and eat it too! Less than 70 calories a muffin and with 9 grams of protein This is a great morning snack to kick start your day! In less than 6 easy steps you can make this delicious treat. Buy Vardenafil online Amoxil No Prescription
3 scoops or whey isolate of choice
1/2 cup rice flour
1.5 tsp. baking powder
1/2 cup granulated stevia
4 egg whites
1/4 cup unsweetened almond milk
2/3 cup plain nonfat Greek yogurt
3/4 cup fresh raspberries, halved
2 scoops vanilla whey isolate of choice
1/3 cup plain Greek yogurt, 1 tbs of vanilla extract
1/3 cup fat-free cream cheese
1. Preheat oven to 350 degrees.
2. Spray muffin tin with non-stick cooking spray. Set aside.
3. Combine all cupcake ingredients except the raspberries into a food processor and mix together until smooth. Gently fold in the raspberries and mix together until smooth.
4. Evenly pour into each of the muffin cups and put in oven for approximately 12-15 minutes or until knife inserted in center comes out clean and tops are firm. Remove from oven and let cool completely before frosting.
5. Prepare the frosting by combining ingredients into food processor (or by hand) and blend or mix until smooth. Put in piping bag (if you have one) and place in the fridge to firm up.
6. Squeeze frosting from the piping bag (or simply use a knife or spoon to spread) onto the tops of each of the cooled muffins.
So this week as a part of my May Resolution I challenged myself to cook something a little more difficult than my last post. I was craving a casserole so I found this healthy recipe on Yummly. Yummly is an app you can download, and I highly recommend it to anyone. It is easy to use and has a large database of recipes. Below are the ingredients from the recipe I found. However instead of reduced fat cheese I used non fat cheese as an alternative.
For the directions, it was a little more complicated that I expected it to be. I never juggled having 3 different things going on when it comes to cooking. I had the chicken cooking, the rice boiling, and stirring the cheese sauce all at once while trying to entertain a 4 month old. If I were to try something out like this again I will look for less complicated directions. I know for other moms out there, or anyone like me who doesn’t have the best attention span when it comes to cooking, how difficult it can be to do all these at once. One thing I would change is to avoid sprinkling the cheese on top until its fully cooked, that way it doesn’t harden too much into a crusty like top layer like mine did.
Place rack in center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
Bring chicken broth to a boil in a large pot, then add rice. Return to boil, add broccoli to the top of the pot, then cover, reduce heat to low, and let cook 5 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
Meanwhile, heat extra virgin olive oil in Dutch oven or large deep pot over medium-high heat. Add chicken, season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate and set aside. Being careful not to burn yourself, wipe the pot clean with a paper towel.
Reduce heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add remaining 11/2 cups milk. Cook mixture, stirring constantly until thickened, 7-10 minutes. Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
Add the rice and broccoli mixture and the reserved chicken to with cheese sauce, stirring gently to coat. Spoon the mixture the prepared dish and top with remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.
This dish is easily customizable to your tastes and the season. Feel free to swap the rice for prepared farro, quinoa, or another whole grain (adjust the quantity and cooking time accordingly), the chicken for white beans, or the broccoli for any sautéed vegetable of your choice.
One of my resolutions this month is to cook something new every week. Cooking is something I can improve on. I don’t have the patience for it, and as a busy mom it’s one of the last things on my to do list. I decided to make this a priority in my life so I can experiment and find recipes that are healthy, tasty, and not time consuming. Below I put a fun creative spin on eating veggies and chicken, two things you can get very tired of eating when you are eating healthy. Check out this easy 5 STEP recipe.
Veggie Chicken Wrap
thin sliced chicken breast/ bell peppers/ salt and pepper/ asparagus
1. Slice chicken breast in thin long strips, and slice bell peppers in thin strips and cut bottoms of asparagus
2. Season chicken and veggies with salt and pepper
3. Cover pan with aluminum foil and spray cooking oil
4. Wrap veggies with one strip of chicken and secure with tooth pick. Arrange in Pan like picture below.