She ate them and thought they were interesting I think because of the shape! I gave her a slice of bacon and she was good to go

These veggie cups were colorful, flavorful and portable! The fact that I could throw them in the baggie and take them in the car was an added plus. I am a breakfast lover and I can literally eat eggs all day long so having some extra pre-made egg cups has been awesome.

The best part about these cups is that you can customize them to fit your taste buds and swap out the veggies for whatever you have on hand!

VEGGIE EGG CUPS

Ingredients:

• 6 large eggs
  
• sea salt & fresh ground black pepper (to taste)
  
• 1 bag (10 oz) baby spinach or kale, chopped
  
• 1 medium red or yellow bell pepper, chopped (or broccoli, squash)
  
• Nonstick cooking spray
  

Preparation:
1. Pre-heat oven to 350° F.
2. Mix eggs in a large bowl. Season with salt & pepper. Add spinach & to egg mixture and mix well.
3. Spray a 6 cup muffin tin with cooking spray and evenly pour egg mixture into muffin cups.
4. Bake for 15 to 18 minutes, or until fully cooked through.

OPTIONS: The veggies are totally customizable to taste and what you have on hand. You could easily add onions or switch spinach for broccoli, etc! To add a little more flavor you could sprinkle some shredded cheddar in the mix or on top! 

They also store great in a tupperware container for a few days!

What are your favorite “breakfast veggies?”

Do you like egg cups?

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?

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?

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?

Wow somehow it’s Thursday already and it seems like I can’t keep track of my days this week because they are flying by (no complaints!)

Yesterday the weather warmed up for us a bit. I was able to get out and walk Cooper in the late afternoon. The sun was shining, but don’t get me wrong it was still freezing when the wind blew. I let him run around at the park and then we walked along the water. Fresh air always feels nice even when your nose turns red.

I have a recipe to share with you today that is a great substitute for regular Beef Meatballs. I made turkey meatballs the other night in hopes that we could sneak some veggies in for Ava and of course for myself too.  I love red meat, but obviously its nice to change things up and keep it healthy!

These were so easy to make and they turned out super moist (thanks to the veggies). I had 2 meatballs on my plate but I couldn’t help but to grab another one. Ava kept making an MMMM-MMMM noise when she was eating them and reaching for more.  When she says MMMM that’s her happy, I like these Mom noise. WIN! If she didn’t like them she would hand them off to Cooper so I was happy she approved.

Sometimes turkey meat dries out so I was super happy with the result and I WILL be making them again.

Kid Approved Turkey Meatballs Recipe (with hidden veggies)

• 1 lb Ground Turkey
• 1/2 cup Bread Crumbs
• 1 egg
• 1 tsp Sea Salt
• 1 tbsp Olive oil
• 1/3 cup finely chopped Mushrooms
• 1/3 finely chopped Spinach (I used frozen, make sure the water is drained)
• 1 tsp Mrs. Dash Garlic & Herb

(I used Trader Joe’s Ground Turkey, it was great!)

DIRECTIONS:

Make sure not to over cook the meatballs because they will eventually dry out!

We served these with some gluten free pasta and lots of veggies, but you could have them with quinoa or as is with a side salad!

What is your go to Kid-Approved dinner recipe?

Do you enjoy walking outside during the winter when its not -15 degrees out?

I am happy to share another WIAW (What I ate Wednesday) post thanks to Jenn.

Yesterday I woke up around 6am, started my day with a big old glass of water and then about 20 minutes later drank a cup of coffee with a little almond milk.

Breakfast was SO good. I figured I would give measurement details again like last week because we are focusing on portions with our clean eating challenge. I had a VEGGIE SCRAMBLE 1 egg, 1 cup egg whites, 1 tsp olive oil with 1/4 cup diced peppers + 1/4 cup sliced mushrooms and 1 medium potato sliced. I love breakfast.

Snack time was 2 Celery Stalks with 1 tsp almond butter  

and a banana.

I have decided that salads at lunch time work for me.. salads at dinner do not and I can’t tell you why!! So for lunch I had a LARGE SALAD (this picture makes it looks small) 2 cups mixed greens, 1/4 cup avocado, 1/2 cucumber, 1/4 cup tomatoes, 1 piece of grilled dijon chicken, 1 tbsp balsamic with olive oil.

I also had 2 deli slices of turkey (not pictured) I ate this after my afternoon workout.

Mid-afternoon I had a Greek yogurt with 1/2 cup blueberries & 1 tbsp crushed almonds

Before dinner I took Cooper and Ava for a walk.. I thought it was warmer out then it was so we didn’t last long because Ava didn’t have gloves on!

Food that’s ready to go in the fridge is always my style. I had Leftover Chicken Stir fry (broccoli asparagus, eggplant) with 1/2 cup brown rice for dinner. I didn’t measure the chicken or veggies sorry!

Post Boot Camp I had a Chocolate Shakeology while watching New Girl! Does anyone else love that show?

Before I wrap this up.. can I tell you that on Monday Marc and I threw out our leftover Chocolate lava cakes from this weekend. Do you know how HARD that was for me?? I thought about them sitting in the garbage and it kinda got me sad.  BUTTTT I feel better without that sugar and sometimes I feel like when I eat sugary desserts it just makes me want more. Do you feel me?

I am happy to say that I have had no cravings today and I thank that to not eating any sugar or packaged products!

Do you find eating sugar makes you crave sugar?

What was your favorite healthy meal or snack from yesterday?

I usually have 2-3 snacks per day. Over the years I have figured out that there are some snacks out there that don’t fill me and that don’t give me the energy. I need foods that help me make it through my day of teaching classes, training clients, and chasing after my crazy 1 year old Ava.

In the past I would easily have grabbed a processed granola bar or ate crackers/pretzels until I was overly full (because I didn’t know better). Although that junk tasted yummy while I was eating it, I hated the way I felt after! It wasn’t until I studied nutrition that I learned what foods gave me energy but most importantly kept me satisfied.

Here’s a list of some of My FAVORITE Grab & Go snacks that I eat in between meals:

Apple with almond butter or natural peanut butter (1 tbsp)

Hardboiled eggs with avocado & tomato

2-3 tbsp spoons of hummus & veggies

Protein Shake (Most recently I added Shakeology & it’s been a big night time snack saver)

Instant Oatmeal (unsweetened) with almond milk, cinnamon, fresh fruit, nuts, or honey

Celery stalk topped with 1 tbsp natural almond or peanut butter

Egg Frittata Squares

Green Monster Smoothie

Roasted Pumpkin Seeds with olive oil, salt & pepper

Deli Turkey (2 slices) with 1/4 cup avocado & tomato in lettuce wraps

Mixed Nuts

This list can go on…..

• Greek yogurt w/ chopped almonds, pistachios & honey
• 2 slice Deli turkey (I buy Applegate farms) and low fat cheese (1 slice)
• Banana Sliced w/ almond or peanut butter, sprinkled with coconut or crushed walnuts
• Lara Bar (Cashew Cookie, Apple Pie, or Peanut butter cookie)

As I read over this list not only does it make me hungry but it also makes me think about how good I feel after eating each of these snacks!! The best part is, you can prepare all of this ahead of time and throw them in tupperware containers to take with you wherever you go!

What are your favorite healthy snacks?

Do you have a lot of packaged snacks in your cabinets?

I woke up up at 4:45am with Ava. She apparently was hungry so I gave her some milk but she wouldn’t fall back asleep. Lucky me!! So I got up and grabbed a cup of coffee and turned the TV on because she was lazy and so was I.

Eventually I ate breakfast but had no desire for veggies or anything healthy really. I quickly made 2 eggs with a piece of toast 

and a banana.

Mid morning my appetite kicked in. I had egg whites with spinach and olive oil.

I also had baby carrots and a spoon full of Peanut butter (random I know) Don’t worry this wasn’t all at once.

Lunch was leftover Thai Food. It was Ginger Chicken with veggies and some brown rice. This was actually really good. I had a granny smith apple as well.

I did some work and then found myself hungry for a snack. I made a turkey roll up with avocado, tomato and muenster cheese.

On my way to the store I found myself still hungry and used one of my “Car snacks.” this delicious KIND bar!

My throat was kind of bothering me at this point and I chugged a couple of glasses of water. I couldn’t seem to quench my thirst. I decided a vitamin water might help!

I had no energy to cook a pre Boot Camp dinner but quickly whipped up some chicken cutlet, a baked sweet potato and some broccoli. Plain & Simple just how I wanted it.

I was exhausted after class and couldn’t wait to go to bed but my throat felt better, go figure! I had all intentions of making a nice post workout shake or a delicious snack, but out of pure laziness I refueled with a Chocolate Quest bar!! I don’t think I tasted a bite because I ate it so fast haha.

Now I am off to teach my Wednesday morning Group Power class. I have zero energy wish me luck!

For other WIAW posts check out Jenn’s Blog.

Do you ever have days where you aren’t into food?

What is your favorite pre-workout meal?

Last week I said I was excited for the weekend and then it turned out a little differently so I guess I won’t say I’m pumped for the weekend

Before I talk about more food, I wanted to share this picture of Ava.

She has been obsessed with rocking on her giraffe this week. She climbs on and off and she loves the tunes this toy plays when she starts rocking. It’s pretty fun to watch her get excited.

In case you missed my post yesterday, I shared some of my favorite Super Bowl Game Day recipes with you.

I also have one more delicious recipe to share with you. It’s Marc’s Spinach Stuffed Mushrooms! I have requested him to make these on NUMEROUS occasions. They are pretty easy to make and I can’t help but love the fact that they are also healthy.

These will definitely be on our menu this Sunday!

SPINACH STUFFED MUSHROOMS

Ingredients:

• 1 package of button or stuffing mushrooms
• 1 5 oz package of baby spinach
• 1 small onion
• 2 garlic cloves
• Olive oil
• Salt & Pepper
• 2-3 tbsp Parmesan Cheese (to taste)

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Directions:

1. Heat oven to 375. Remove the stems from the mushrooms, finely chop the stems and put to the side. Coast a baking sheet with spray. Bake the mushroom caps (stem side down until just tender 10-12 minutes.
2. In a medium skillet drizzle olive oil and turn stove to medium-high heat. Chop onion & garlic finely. Add onion, garlic, and mushroom stems to pan and sauté for 3-4 minutes or until soft. Add the spinach, salt, pepper, and add 1 tbsp of Parmesan cheese. Cook 2-3 minutes.
3. Place the spinach mixture in a bowl and spoon the mixture into the mushroom caps. Sprinkle the top with Parmesan cheese (if you like more, load it on) and bake for 12-15 minutes or until golden brown!!

I hope you enjoy them as much as we do! Tonight will be a relaxing night in our house, tomorrow morning I am teaching a Boot Camp class so everyone can work there butts off for the Super Bowl!

Will you watch the Super Bowl? Or are you more likely to watch commercials/half time

Who do you want to win?

I am linking up with Jenn for yet another WIAW (What I ate Wednesday) post. Here is my food journal from yesterday.

For breakfast I kept it simple with 2 eggs over sauteed spinach and a baked potato with olive oil & sea salt. Delicious.

After shoveling a lot of snow I had a banana with a spoonful of peanut butter on the side. Then I completed my real workout of the day.

Since boot camp was canceled, I figured I would get my workout done early and I am glad I did because it gave me enery.

We played with Ava around the house and then had a delicious warm lunch. A bowl full of Lentil & Veggie soup with a sweet potato on the side. Lentils are so filling and super nutritious. Ava even enjoyed it.

I also had a greek yogurt with strawberries and granola.

The afternoon got a little lazy, maybe its from just being home all day but I watched some TV, did some laundry and watched Cooper play in the snow.

Mid-Afternoon I snacked on an orange and a turkey lettuce wrap with avocado & tomato! I also snacked on some baby carrots

For dinner we decided to try something new. I made Paleo Stuffed Peppers using ground chicken as the base. In the mix was cauliflower, tomatoes, onions & seasonings! On the side we had some Roasted Sunchokes in olive oil…. they are SO good. Basically they taste like an artichoke french fry. (more to come on sunchokes)

Because no winter storm is complete with out a glass of red wine.. I indulged and had a glass of red wine with Marc and we snacked on some plantain chips. It was a super relaxing way to end the night!

What was something yummy you ate yesterday?

Do you enjoy soup in the winter?