I was craving something different and something I haven’t had before so I immediately started searching the internet for recipes.

I stumbled upon a Chicken Piccata recipe and the lemons caught my eye. I’m not a caper fan so I knew right away I would be leaving that out! I tried to make the recipe my own because sometimes I don’t agree or like everything I see. I omitted the added sugar, changed the flour, and used some dried herbs. It turned out great.

If you are a fan of lemon flavor this recipe will definitely be a hit. Marc and I both enjoyed it!!

HEALTHY LEMON CHICKEN

Ingredients:

• 1 1/2lbs of chicken breast cut into 5 pieces and pounded to 1/2-3/4 inch thin
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 garlic cloves, quartered
• 1 lemon cut into thin rounds
• 1 tbsp brown rice flour, or regular white/wheat flour
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp grated garlic
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder
• 2 tbsp fresh chopped parsley
• salt & pepper

Directions:

1. Combine Lemon slices & garlic in a bowl.

2. Season chicken with Salt & Pepper. Heat large skillet to high heat. Add 2 tsp olive oil. Add chicken and cook about 4 minutes on each side. Remove chicken and place on plate. Add lemon and 1 clove of garlic to the pan with 1 tsp olive oil, turn frequently until lemon is browned. Remove lemon mixture and add to bowl.

3. Heat pan to medium heat add butter, grated garlic, oregano, thyme, onion powder and white wine to pan. Scrape up and bits on the bottom of the pan. Add chicken stock brown rice flour and 1 tsp butter to pan. Bring to a boil and stir. Simmer for a few minutes. Add chicken back to the pan and cook another 2-4 minutes on medium heat. Place chicken on plate and top with Lemon mixture.

We served this with mashed sweet potatoes and green beans in olive oil.  We’ve had this recipe twice and we loved it both times!

Yesterday I made a trip to Trader Joe’s with little miss Ava. I don’t know which one of us loves that store more. She has a blast pushing her little grocery cart around the store and I enjoy looking at all the new products that they keep stocking their shelves with.

After stumbling across Trader Joe’s pumpkin display of all things pumpkin my brain started thinking of all the things I need to start baking. I looked at the boxes of pumpkin pancake mix, waffle mix, pumpkin bread, pumpkin bars, pumpkin everything and as I looked at the ingredients I got frustrated when I saw the word SUGAR as either the first, second or third ingredient. I get it… baked goods should have some sort of sweetness, but sugar shouldn’t be the first ingredient right?

Okay, so I got home from the store and immediately started looking up recipes and I really couldn’t find one that I wanted to make, they were all packed with white flour and sugar. I didn’t have flour, I didn’t have vanilla extract, my ingredients needed to be simple and clean.

As I was making these muffins, I’m pretty sure Marc started questioning how they would turn out. I debated whether or not to use almond butter, but I went with my belly I mean gut and chose peanut butter. I tossed up the idea of maple syrup but Marc chose honey, and I used oat flour because Kelly’s kitchen was out of every other type of flour.

So I whipped up a FLOURLESS PEANUT BUTTER PUMPKIN MUFFIN. It has the spice of pumpkin, it’s moist, there’s a hint of peanut butter and a delicious touch of pumpkin and just like that I’m hooked on my creation. (I think Marc is too!!)

His response to his first bite of muffin was, “I think I could eat all of these!”

(WIN!)

Now for the recipe:

FLOURLESS PEANUT BUTTER PUMPKIN MUFFIN

Ingredients:

• 1/2 cup oat flour
• 3/4 cup pumpkin puree
• 1/4 cup peanut butter
• 5 tsp honey
• 1 egg
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda

Optional: add 1/4 cup of mini chocolate chips (which I am definitely trying next time!)

Directions:

1. Preheat oven to 375 degrees and line muffin tin with 8 liners.
2. Put 2 cups of oats in a food processor. Mix until oats become flour. Pour flour in a container.
3. Combine all ingredients in food processor and blend until mixture is smooth.
4. Pour mixture in each muffin tray until filled 3/4 of the way to the top.
5. Place in oven and cook for 12-14 minutes or until cooked through (I use a toothpick to test)

ENJOY!

(yields 8 small muffins!)

I can’t wait to eat one of these for a morning snack! They might not make it to the weekend!

What’s your favorite healthy pumpkin recipe? 

Do you prefer pumpkin spice baked goods or apple baked goods?

I am always trying to sneak veggies into foods for Ava because lets face it, even the “good eaters” have a tough time getting the correct amount of veggies in on a daily basis. Although we all eat healthy I decided sneaking in some peppers would make this burger more flavorful & crunchy and that it did.

We all agreed that these were tasty and satisfying. I will definitely be making them again.

QUICK & EASY TURKEY BURGERS

1 lb Ground Turkey Meat

2 tbsp Parmesan Cheese

1/2 cup bread crumbs

2 tbsp water

1/2 cup red bell pepper (chopped into tiny pieces)

1/2 cup orange bell pepper (chopped into tiny pieces)

1/2 tsp garlic powder

1/2 tsp onion powder

Sea Salt & Pepper to taste

Makes 5 burgers 

Directions:

• Chop peppers into tiny pieces.
• In a large mixing bowl add in all ingredients, mix until everything is combined. I used my hands but you can use a large spoon.
• Form into 5 burgers. Some of the pepper pieces might fall out but you can stuff them back in.
• Heat grill to high (about 400 degrees) cook approximately 8-10 minutes on each side or until cooked through.

These burgers are delicious served over a salad, in a lettuce wrap, on a bun or in a wrap. I don’t know about you guys but even though summer is coming to an end I will NOT stop grilling until the snow piles up over our grill

What foods do you try to sneak veggies into?

Do you like turkey burgers?

In the summer I always forget to use the crockpot, but when I do I’m always pleased with the outcome! I’m glad I took out the crockpot for this delicious Stew recipe because it opened my eyes to future summer cooking in a jiffy. I was extremely HAPPY with how simple it was to cook this tasty meal.

Another bonus: it works right into the 21 day fix meal plan!! So for all of you out there looking for a healthy dinner recipe that is also comforting, this is a win.

I really do enjoy following recipes, but I can’t say I ever follow them entirely. I work with what I have in my fridge & pantry and I wing it. Sometimes its good and sometimes It’s ehhh. Those recipes I don’t share

When Ava & Marc approve, I know I put together a great dinner!

BEEF & SWEET POTATO STEW RECIPE

Ingredients:

• 1 lb Beef round or Beef stew meat (in chunks)
• 1 large sweet potato
• 1 can petite diced tomatoes
• 1 medium yellow squash
• 1 medium onion
• 1 red bell pepper
• 1 bay leaf
• 1 tsp Pink Himalayan Sea Salt (or regular sea salt)
• 1 tsp black pepper
• 1 tsp Mrs. Dash Garlic and Herb seasoning
• 1 cup beef broth
• 1 cup water
• 1 tbsp olive oil
• Fresh Parsley

Directions:

1. Chop & dice up all the veggies.
2. Place all ingredients into crockpot & mix well
3. Set heat to low for 6 hours. (mix occasionally)
4. Serve in a bowl and top with fresh parsley!

I loved the simplicity and taste of this meal. The original 21 day fix recipe calls for Butternut squash instead of sweet potatoes and a green pepper instead of a yellow squash, plus a few smaller changes. I am all about working with what you have and what you like to eat so feel free to substitute in any veggies you like, I’m sure it will taste great!

Do you follow recipes 100%?

What’s your favorite crockpot meal?

One of my clients had asked me which “Protein Bars” were healthy. While there are some out there that I do love, for example: Quest Bars, I do prefer to make my own because most protein bars have other unwanted ingredients. Some of those ingredients I don’t know much about so I try not to buy them.

I told her I was going to get in the kitchen and create my own Protein Bar Recipe and I did.

This recipe only took me 5 MINUTES TO MAKE! It’s probably the easiest thing to make.

With only 5 ingredients and no added sugar, this protein bar is Chocolatey, Satisfying & Filling!!

INGREDIENTS:

1/4 Cup Peanut Butter

1/2 Cup Coconut Milk (**see note below**)

1 1/2 cups Quick Oats

1/2 tsp Cocoa Powder

2 Scoops Chocolate Shakeology

DIRECTIONS:

In a medium bowl combine all the dry ingredients and mix well. Add in the milk and peanut butter, and mix until dough like. I used my hands and it gets messy but it mixes better! In an 8X8 pan place wax paper on the inside and let it hang off the sides.

Spray with cooking spray and add protein mix. Spread the dough evenly and pop in the freezer for an hour. Cut into 12 bars.

**Please note the “Coconut milk Beverage” that was used in this recipe is So Delicious Coconut Milk I love this beverage.**

It is light, delicious, dairy free, gluten free, contains vitamins & healthy fats. 

I have already made a couple batches of these bars and I love keeping them on hand for post workout snacks or even mid day when I am craving something chocolatey!

What is your favorite brand of protein bars? 

Have you ever tried making your own? 

I have always been a good veggie eater and so has Ava but lately she has been choosing fruits over veggies.

I decided to create a recipe using one of her favorite veggies – green beans.

It’s so important for toddlers to eat a balanced diet and more importantly to eat healthy fats so their bodies can develop properly. By choosing to include almonds in this recipe I knew she would be getting heart healthy fats and antioxidants into her diet!

Raising a healthy child is my number one goal, so I’m always mindful of using healthy ingredients whenever I cook for our family.

Did you know:

“A single serving of sliced almonds provides 6 grams of protein to help your body maintain and build muscle.” Almonds also contain a ton of vitamins: vitamin E, calcium, iron, potassium and magnesium!

We all know kids can be picky eaters, but they are also adventurous. That is why it’s so important to try out new foods when they are young. Ava is a big fan of crunchy snacks so adding some tasty almonds gave this side dish a CRUNCH that I knew she would approve of!!

As an added bonus this recipe only contains 4 ingredients and it took me approximately 5 minutes to make 

GREEN BEANS WITH SLICED ALMONDS

Ingredients:

1 Pound of Green Beans

1/4 Cup of Almonds (slivered)

1 Tbsp Olive Oil

Sea Salt

Directions:

Fill a large pot with about an inch of water and boil on high heat. Add green beans & cover pot. Let the green beans cook about 5-6 minutes, drain them and return them to the pot.  Add oil and sprinkle with sea salt. Mix well and then top with slivered almonds! Enjoy

We all loved this side dish, including Ava. She actually ate all the almonds before she touched her green beans!

Head on over to Nuts.com for more information and healthy tips plus some yummy products! 

What’s your favorite way to enjoy almonds?

Are your kids picky eaters?

The weather around here is supposed to be pretty nice today & tomorrow so I’m excited to be outside and hopefully play with Ava in the pool at her Grandparent’s house! She gets so excited when you say POOL!

We are dog sitting my friend’s dog Barley this weekend. I think I sense doggie love when Cooper is around her. He literally smiles so big and wags his tail for hours & hours. It’s pretty fun to watch them play together.

Ava enjoys giving them treats too!

Besides dog sitting I have a secret party I can’t really talk about. If I gave you details the person might find out!  Maybe I shouldn’t have brought it up!

Anyways, last night before Boot Camp I whipped up a SUPER EASY Chili recipe that took me about 3 minutes to throw together. So any lazy chefs out there, feel free to give this recipe a go because there’s no prep involved and its very healthy!

This chili doesn’t have beans and that’s because I wasn’t in the mood, but feel free to add a can of whatever beans you like it would be delicious.

We served this chili over a little brown rice and I topped it with Avocado. If you are a cheese lover, cheddar cheese goes great and for added spice sliced jalapeños would kick it up a notch.

Easy Peasy Turkey & Veggie Chili Recipe

INGREDIENTS:

• 1lb Ground Turkey
• 1 can Petite Diced Tomatoes
• 1/2 bag of frozen butternut squash chunks
• 1/2 bag of frozen mixed bell pepper strips
• 2 tbsp Chili Powder
• 2 tsp Oregano
• 1/2 tsp Garlic
• 1/2 tsp Onion Powder
• 3/4 cup water
• 1 tbsp Olive Oil
• 1 tsp Sea Salt

DIRECTIONS:

Drizzle oil in a large pot on medium heat, add ground turkey break it up as it cooks. Let cook for 5 minutes until evenly browned. Add in spices & mix. Add in diced tomatoes, squash & peppers plus the water. Mix well. Let cook on medium-low for about 20 minutes. Enjoy with sliced Avocado, Cheese, or salsa over Brown Rice or a corn tortilla!

I usually choose simple meals before boot camp for the pure fact that I am jumping around like a crazy woman instructing and working out. Bland foods are usually preferred but I was really in the mood for chili so I went with it.

About 2 minutes into the warm up I got a big cramp in the side of my stomach but I fought through it and it was totally WORTH IT!! I’m still happy I ate that chili it gave me great energy, but now I know why I usually choose bland foods.

Okay enough rambling over here, it’s time to head to work. I hope you all have a great weekend!

Do you like chili? If so, do you like it spicy?

Are there certain foods you can’t eat before a workout?

I totally forgot to post yesterday and it wasn’t on purpose, I was just so busy! It wasn’t until after Boot Camp at around 8pm that I realized it too.

Anyways, It’s Friday and I couldn’t be happier that the weekend is here. I am supposed to have a BUSY weekend ahead but that could play out differently because Ava has a nasty cold and is still sick. I took her to the Doctor already this morning and I’m thankful there’s no infection, she just has to drink some warm water with honey for her sore throat and lots of fluids to get her cough better.

If the rain holds off, tomorrow morning I will be teaching outdoor Boot Camp and then heading to a Baby shower in the afternoon. (as long as Ava is showing some progress)

Then on Sunday we have my best friends Bridal Shower which will be a lot of fun. She will be getting married on August 1st and it’s going to be such a fun wedding.

NOW onto my 3-ingredient Banana Pancakes!! I’ve seen many recipes before with flourless pancakes and I have always wanted to try them. With Ava having an upset stomach and throwing up several times this week, the Doctor ordered bland foods. This morning she was showing a little spunk and energy so I decided it would be great to whip up these simple & healthy pancakes.

She loved them and it was the first thing she had eaten in 24 hours besides saltines. Marc and I also agreed that they were quite tasty!

3-INGREDIENT BANANA PANCAKES

Ingredients:

1 medium banana

2 eggs

cinnamon to taste

Directions:

Mash up the banana, mix in the eggs & cinnamon until batter is formed.

Heat a little oil or spray in a pancake pan on medium heat. Form 3 or 4 small pancakes, cook about 2 minutes on each side. Serve with fruit or syrup.

These come out rather thin and more crepe like, but they are super sweet and can even be used as an after dinner dessert!

We will be making these more often for sure, and maybe next time I’m going to try adding some chocolate chips on top!

What fun plans do you have this weekend?

Have you ever tried Banana Pancakes before?

Let me explain a little…. During my whole first trimester I was nauseous. This lasted about 16 weeks, and there were certain foods that made my stomach churn (Mexican being one of them). After I got passed all the morning sickness, chili, tacos, and Mexican flavors slowly made there way back on our menu, but it wasn’t the same.

I literally have to crave Mexican food in order for me to want to cook it and eat it now. I’m not gonna lie, I’m not happy about this, but there’s nothing I can really do to change it.

Anyways, Sunday night I had a Mexican craving, woohoo!! I wanted some sort of chicken fajita salad with lots of fix-ins and toppings.

I whipped up a quick marinade for the chicken, without following a recipe online and I couldn’t have been happier with the simple flavors.

I debated whether or not to add cumin or chili powder (which would probably be amazing) but I know Ava isn’t a huge fan of cumin.

CILANTRO LIME CHICKEN MARINADE

Ingredients:

1 lime, juiced (about 2 tbsp)

1 tbsp olive oil

1/2 tsp garlic powder

2 tbsp cilantro chopped

3 large chicken breasts (about 1.5 lbs)

Directions: Combine all the ingredients in a large plastic ziplock bag and mix until chicken is coated evenly.

Thank goodness the weather is warming up, because we were able to grill this delicious chicken and it only took about 20 minutes on medium-high heat. While we had the grill on, we also roasted a red pepper and zucchini (drizzled with olive oil & sea salt).

I originally thought I was going to make a salad, but my plate turned into a big pile of Mexican madness. There was no organization to it but I couldn’t put my fork down. I had lettuce, brown rice, roasted peppers, zucchini, cilantro lime chicken, salsa, avocado, and a sprinkle of cilantro on the top. I don’t think Marc and I spoke while we ate because we were too into the delicious flavors.

We also enjoyed some Late July Tortilla Chips with our meal.

Ava even loved the chicken! It’s always a win when she approves of the meal.

Are there any foods you couldn’t eat while you were pregnant?

Are you a Mexican food fan, if so what’s your favorite dish?

About a month ago my mom hosted a brunch and she made a breakfast Frittata that wowed me. It even passed on the nutritious part. My mom used tons of veggies and when I asked her if there was milk, butter or cheese, she said no and I was shocked. There was so much flavor and it came from healthy ingredients.

My mom quickly told me the ingredients without having to look at her recipe. It was easy to remember and I couldn’t wait to make it!  I love using recipes that involve minimal ingredients and I was excited to share it with you guys.

SO last week I whipped up her frittata, but I made a few small changes due to limited ingredients in my fridge (I secretly had to make this recipe my own!)

My Mom’s 4-ingredient Veggie Frittata

INGREDIENTS:

9 Eggs + 1/4 cup egg whites (or 10 eggs)

1/2 bag of fresh Spinach (chopped)

7-8 button mushrooms (chopped)

1 small red bell pepper (diced)

DIRECTIONS:

In a medium size mixing bowl, mix eggs thoroughly. Chop all the veggies. Spray a 13X9 baking dish and add in the chopped veggies.

Pour the egg mixture over the veggies and use a spoon to make sure all the veggies are evenly covered. Bake at 400 degrees for 20-22 minutes or until eggs are cooked through.

Cut into giant squares, sprinkle with salt & pepper, and Enjoy!

The funny thing about this recipe is that it satisfied people of all ages (Ava loved it, Marc loved it, and my dad was a fan), it can feed 4 people for breakfast, and it only costs about $5 to make! WiN!!

Are you a minimalist chef?

What meal is your favorite?