Pumpkin Spice Overnight Oatmeal

In mama land, sometimes your own lunch takes the back seat to your kiddo's lunch. And sometimes your coworkers will point and laugh at your lunch and ask if you accidentally brought your kid's lunch. That was me yesterday, lol. But I most certainly had intentionally packed this deliciousness!! I mean if breakfast for dinner is amazing, breakfast for lunch has to be equally as great, right??

In reality, breakfast for lunch usually means that we are super low on groceries--the fall has been so ridiculously busy. Regardless of how empty the pantry looks, I can almost always scrape together the ingredients for a quick overnight oats recipe. My standby contains the same first three ingredients, but doesn't have the same fall flavors.

The Most Perfect Fall Overnight Oats Ever
(aka Pumpkin Spice Overnight Oats)

Ingredients:
1/3 cup traditional oats
1/3 cup almond milk
1 tbsp plain greek yogurt
2 tbsp canned pumpkin
1 tspn raw honey (maple syrup would be a yummy sub, too!!)
1/4 tspn pumpkin pie spice
1/8 tspn cinnamon
2 tbsp chopped pecans or walnuts

Method:
Combine all ingredients except nuts in a container with a lid. Store in fridge overnight (but as few as 5 or 6 hours works fine too!). Stir in nuts, and enjoy!!

Healthy Chicken Enchilada Stack

I have been SO proud of the gals in my current 21 day fix group--almost all of us juggle full-time jobs, many have kiddos running around (and some even have sweet little bitty babies!), and ALL have committed to taking 21 days to make significant changes for themselves.

While I'm certainly no nutritionist, I do offer to put together a weekly meal plan and grocery list for my challengers--heck, I'm eating that way too, so really I'm just sharing what's happening at our house :) One of my gals sent me a hilarious text last week when I asked her what kind of meals she'd like to see next week--"Less insalata, more enchilada!"

While the 21 Day Fix is SO super forgiving and flexible, I had never, ever imagined putting together an ENCHILADA recipe for it! I accepted the challenge whole-heartedly though...I want my gals to be successful and to NOT feel like they are sucking the fun out of their food. I did a bunch of "research" this weekend reading recipes galore, and finally settled on combining a few different ideas.

Out of sheer laziness, this turned into a "stacked" enchilada, but could totally be rolled up to make it appear more traditional. I feel obliged to say this is a teensy, weensy bit of a cheat meal--the use of a small tablespoon of butter and flour to make the sauce thick is a tad outside of Autumn Calabrese's nutrition guide, but it feels SO much more decadent than it is.

Here's the "before"!

Healthy Chicken Enchilada Stack

Ingredients:
1 tbsp butter
1 tbsp flour
1 cup chicken stock
1 small can diced green chiles
1/2 cup greek yogurt
1/2 tbsp cumin
1/2 tspn garlic powder
Salt and pepper, pinch each
6 corn tortillas, halved
1 1/2 cups shredded chicken (I made a batch of crock pot salsa chicken!)
1/2 cup black beans, rinsed and drained
1 cup shredded cheese (I mixed cheddar and mont jack)

Method:
Preheat oven to 375 degrees, and spray a 9x9 baking pan with cooking spray.

Melt butter over medium heat in a small saucepan. Add flour to melted butter, and whisk for about 60 seconds (until color ahs changed slightly). Add half of the stock, and whisk till combined. Stir in remainder of stock, green chiles, and spices and cook for about 3 minutes till thickened. Remove from heat and stir in yogurt till combined.

Layer four of the tortilla pieces on the bottom of the pan. Pour 1/3 of the sauce over tortillas. Then create a layer of chicken (1/2 cup) and sprinkle with 1/3 of the black beans and 1/3 of the cheese. Repeat layers till you've created three layers.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes.

21 Day Fix-ers: It's a teensy stretch, but I divided the pan into four servings. I counted my serving as one yellow, one red, one green, and a blue. We enjoyed this alongside a side salad for another green container.

Hellooooo Fall! *Lasagna Stuffed Spaghetti Squash*

We've had a couple of "chilly" mornings (one even prompted me to put the babe in a cute little hoodie!) recently. Mind you, it's still 90 degrees by the time I get in the car after work, but I'll take what I can get. There's a whole heck of a lot I like about fall--football, the holidays (y'all get ready for C and Scoot's Halloween costumes this year!), daylight savings time (#momprobs)....but definitely the FOOD. Even though we aren't quite to sweater weather yet, it's hard to ignore the growing varieties of squash available at the store.

I stumbled across this recipe on The Kitchn, and made some teensy changes to fit our tastes. Hubby laughed when I handed him a plate with half a spaghetti squash on it...but then he devoured every last bite. I prepped the four squash pieces, but wrapped up two pieces to deliver to a dear friend. She waited a day, and baked them for just ten minutes longer than the instructions and they turned out just as delicious.

What's your favorite way to enjoy spaghetti squash??

Lasagna Stuffed Spaghetti Squash


Ingredients:
5 pounds spaghetti squash (2 medium-sized squash)
1 teaspoon olive oil
1 yellow onion, diced 
2 to 3 cloves garlic, minced
1/2 lb ground beef
1/2 lb ground Italian sausage (casings removed, if present)
1 1/2 teaspoons salt, divided
1 (15-ounce) can crushed tomatoes
1 tspn dried basil
1/2 tspn dried oregano
1/2 tspn dried thyme
2 cups ricotta, whole or 2%
1/4 cup grated Parmesan, divided
1/4 cup parsley, roughly chopped 
7-8 fresh basil leaves, roughly chopped
1 cup shredded mozzarella
Chopped parsley or basil, to garnish

Method:

Preheat the oven to 400°F. Cut the squashes in half and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Roast for 45 to 60 minutes, until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.

While the squash is roasting, heat EVOO in a saute pan.  Stir in the onions and cook until translucent,  about 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and sausage and 1 teaspoon of salt. Cook until well-browned, breaking up the beef into small crumbles, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5 to 20 minutes. Taste the sauce and add more salt if desired.

Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, 1/2 of the parmesan cheese, and fresh herbs.

Wipe out the roasting pan and arrange the squash shells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over top of the ricotta. Top with another layer of ricotta and tomato sauce. Sprinkle mozzerella and remaining parmesan over the top layer of sauce.

Bake the shells for 25 minutes, until cheese is melted.

Sprinkle parsley or basil over the tops and serve immediately. Leftovers are delish :)

(21 day fixers--this would count as a red, prob two greens, and a blue)

Sweet Tea Brined Pork Chops...aka Daddy Does Dinner

In our house, there is a pretty equittable split when it comes to chores. I do laundry; he washes cars. I cook dinner; he cleans up. But every now and then, the lines get a little blurred. And usually the results are pretty dang delicious.

I stumbled across this recipe several years ago--I distinctly remember the first time I made it...it was our first "meal" in the camper after we purchased it. Funny how food memories stick so well sometimes!! I can't recall where to give credit for the original recipe, but I'm sure I've changed things enough over time to probably call this one my own, lol!!

Tonight we served this alongside baked sweet potatoes and my FAVE kale and cranberry salad. The hubs is in charge of the grill in our house, so I set up the brine last night and have done my best to type his cooking directions here. He's a bit like me about cooking..sometimes it's hard to really spell out how you got dinner on the table, but you just know you liked it :)

I'm working on the meal plan for my next go at 21 Day Fix...and the lightbulb definitely went off as I looked at this plate tonight...it's totally 21 Day Fix approved!! It would count as one red, one yellow, and a very delicious green :) I'm looking for a few fab folks to help me stay accountable--if you've got 5-10 lbs to lose the RIGHT way, and are up for getting it done in three weeks, I'd love to have you join me!! Comment below with your email and I'll get back to you ASAP!

As David said, there's a "daddy" sized pork chop and a "mommy" sized one :)

Sweet Tea Brined Pork Chops


Ingredients: 
2-4 thick, bone-in center cut pork chops (boneless could be used I suppose, I just love the flavor of bone-in!)
1 quart water
2 Lipton iced tea bags
1/2 onion, sliced
4 cloves garlic, smashed
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tspn ground coriander (or 1 tspn coriander seeds)
2 tspns whole black peppercorns
1 tspn kosher salt
1 bay leaf
6 whole cloves
1 tbsp molasses (I've subbed honey or maple syrup in a pinch!)
2 cups ice

Preparation:
In a large pot, combine water through the molasses. Bring mixture to a boil, and then remove from heat. Stir in the ice, and allow to sit till room temperature (I sometimes speed this part up by putting the mixture in the fridge). Place pork chops in a container with a lid and pour brine over chops. Let sit in fridge overnight (or up to 24 hours).

According to David, preheat the grill to high (he thinks his grill gets up to 650 degrees). Sear the chops for about two minutes on each side. Move chops to top rack and lower the heat to low (about 275 degrees). Place chops back on the low grates, and cook for 4 minutes on each side (longer if needed depending on the thickness of the chops).

Check temp of chops using a meat thermometers, and allow chops to rest for a few minutes before serving.

1. FYI: The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.

Crockpot Whole Chicken Dinner

I guess you can say things have gotten a little busy for our little Fit Foodie Fam...Little started her year in the "Eeyore room" at school (which loosely translates into "your baby isn't a baby anymore"), I started my 8th year of teaching, and the hubby...well football season started, so I'm a widow for the next few months.

All those things are usually what I turn to as excuses for not eating well or not working out.  With a little planning and a GREAT accountability group at school, neither has suffered too much surprisingly. My teacher fit club has been awesome this year--we've been great about meeting for a 30 minute sweat sesh about four days a week. We've tackled some Focus T25, a little PiYo, and even some 21 Day Fix Workouts. It's been super fun varying what we're going each day, but even more fun to have folks to laugh and chat with while we burn a few hundred calories.

Seven versions from seven different kitchens...all delish!

As for eating right, I've really leaned on my clean eating challengers for keeping me focused. August's group really killed it--and pushed me to think outside the box to come up with ways to make clean, healthy eating exciting while still not taking more than thirty minutes a night. September's group really upped the ante though--we ate clean crock pot dinners for four straight nights. Recipe testing was a bit ridiculous--the hubby was traveling a lot for work, so it meant I was pawning off leftovers on unsuspecting coworkers or stocking our freezer with some quick, clean dinners (neither of those are really a bad thing, are they??). Overall, the four day challenge was a great success and SO fun!! 

After some prodding from friends, I've decided to share one of the faves--a whole chicken dinner in the crockpot :) I hope y'all enjoy this as much as we did!! And even if you aren't cooking for an army, my oh my the things you could do with the leftovers!!

Crockpot Whole Chicken Dinner

Ingredients:

1 large onion, chopped

4 carrots, peeled and cut into thirds

3 stalks of celery, cut into thirds

7-8 small red or yellow potatoes, halved

2 tspn smoked paprika (regular is ok, too)

½ tspn cayenne pepper

1 tspn onion powder

1 tspn garlic powder

1 tspn dried thyme

½ tspn ground black pepper

½ tspn salt

1 whole chicken (3-4 lbs), rinsed and patted dry

Preparation:

Spray crock pot with a little cooking spray (just be on the safe side J). Throw all veggies into crock pot. Combine all spices, and rub over entire chicken (make sure to sprinkle some in the cavity also). Wiggle chicken into the crock pot, rearranged veggies as needed to nestle it down in there. Cook on low for 6 hours.

Preheat over to 475. If your crock pot has a removable ceramic “pot”, place whole pot in oven and bake for 10 minutes. If you don’t have a ceramic pot, move chicken and veggies into a casserole dish and bake as planned to give skin a crispy, delicious finish!

*My crock pot holds 6-7 quarts; smaller crock pots may not be able to fit this whole meal.

**Chicken should be cooked to an internal temp of 160 degrees (you want that to register in the thigh, not the breast). Always check temp before eating!!

Spicy Pork Tenderloin with Summer Peach Salsa

Y'all. It's August 7. Which means in exactly one week I'm back to work. Summer time with the little has been a blast. Her little personality is just hilarious. She is currently obsessed with:

 -Standing. Like whoa.
-The red bars at Little Gym. Don't you DARE try and suggest any other activity.
-Poking the dog in the eye.
-Eating. All. The. Things.
-Her daddy :) She gets so excited when she hears the gate open in the evening.
-Scooting. She crawled for approximately five hot minutes and then switched to scooting on her bum. It's my fave.
-Barking. Usually when she sees the dog; sometimes when she sees something she likes. Whatev.

Anyway, with all the summer fun, we've really been trying to soak up all the delicious fruits and veggies that come with summertime as well. C loves zucchini, so I will definitely plant a zucchini plant next spring to keep up with her demands. She's really loved watermelon and peaches as well. We had some peaches on their last day, so I whipped up a "cheater's" peach salsa to serve with this yummy pork tenderloin. Hubby approved, so here's the recipe!

Spicy Pork Tenderloin with Summer Peach Salsa 

Ingredients:
1 lb pork tenderloin
1 tspn garlic powder
1 tspn chile powder
1 tspn cumin
¼ tspn salt
1/4 cup peaches, skins removed and diced
½ cup pico de gallo (store bought or homemade!)
2 tbsp cilantro, finely chopped
Lime, halved
1 tbsp honey
½ tspn sriracha

Preparation:

Preheat oven to 375. Line baking sheet with foil, and set baking rack on top of baking sheet. While oven warms, mix peaches with pico de gallo so the flavors can combine. In a small bowl, combine spices. Rub over the entire pork tenderloin. Set meat on the rack, and bake for 40-45 minutes (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer). While pork roasts, mix together 1/2 lime juice, honey, and sriracha. Brush over pork during last ten minutes of roasting.

We served this alongside a brown rice/black bean mix that I jazzed up with HEB's "That Green Sauce" (I would take a bath in that stuff it is SO good!).

21 Day Fix Dinner: Buffalo Style Turkey Burger Wraps

A few things strike me as unbelievable this morning....

1. Summer break is nearly over :( I've really enjoyed my time with my little this summer. She's at SUCH a fun age.

2. We're in new house!! The transitition period between selling our previous home and closing on our new home was a bit rough for the whole fam (I think the dog took it the hardest, lol!), so it's nice to settle in.

3. I'm on day 3 (aka THE LAST DAY!) of my first round of 3 Day Refresh! I've really not hated ("loved" felt a tad too strong, haha!) this cleanse. It's SO different from any others I've done. And y'all, we eat pretty well most of the time. As a rule, I try to make as much of what we eat as I can and avoid overly processed alternatives when possible. But in the summer time....hot dogs just smell too good on the grill. And a cold beer on a patio? Umm I'll have another. So this has been a good mid-summer reset for me. Despite lbs not really being a focus for me, the scale is showing three lbs less today than it did on Monday. Ain't nobody gonna be made at that!

4. I've never blogged my fave recipe! I've shared this with a few of my clean eating challenges, and even posted it on the Fit Foodie Fam facebook page, but never here! So here you go!

Buffalo Style Turkey Burger Wraps

Ingredients:

1 lb. ground turkey

½  zucchini shredded (use your cheese grater)

1/2 cup shredded carrots (chop a little to make pieces smaller)

½ cup green onions, sliced

1 egg, beaten

1 tbsp EVOO or coconut oil

½ cup Frank’s Red Hot or Frank’s Buffalo sauce

Lettuce (for “buns”)

Carrot sticks

Celery stalks

Preparation: 

In a large bowl, combine turkey and next four ingredients till mixed (careful not to over mix, or you’ll end up with tough burgers!). Form into four patties. Heat oil over medium heat in nonstick skillet. Cook burgers for 4-6 minutes per side, until cooked through (inside no longer pink and/or reached internal temp of 165 degrees). Pour sauce into pan, and flip burgers to coat. Turn temp to low and let sauce “cook” into burgers for 2 minutes.

Serve wrapped in a lettuce leaf with carrots and celery.

**If you NEED/absolutelycan’tlivewithout ranch or blue cheese with wings, limit yourself to 1-2 tspns with your burger and only use the brand with the least number of ingredients you can find. 21 Day Fixers--try a dollop of greek yogurt to satisfy the need for something cool and creamy with the firey buffalo sauce!

Healthier Shrimp and Grits

I'm from the south. Born and raised in Texas. That means a few things are absolute truths:

1. When I say, "Would you like a Coke?", I prob mean Dr. Pepper :)
2. "Y'all" is a contraction I teach in my Language Arts class.
3. Football is a religion. When we planned our wedding, stern instructions were given that it was not to take place during football season (the husband neglected to give the same directions for babies though....lol!)
4. Our regional cuisine isn't always the most figure friendly (but I triple dog dare you to find one that is tastier!)

Moving to Houston after spending 3 years in Michigan meant that we were returned to the land of sweet tea and Tex-Mex. We weren't as familiar with cajun cuisine, but it sure didn't take long for us to warm up to it....or to notice that jeans weren't buttoning as easily as they once had.

I included this meal as a part of a clean eating challenge I hosted this week, and it received RAVE reviews; so I'm glad to share it with y'all. The pic isn't the best, so my apologies for that one...I didn't really intend to post this recipe, but peer pressure is fierce!!

If you're bummed you missed my clean eating challenge this month, you still have a chance to join in on my upcoming 21 Day Fix challenge--we will combine three fiercely important components to achieving long lasting results...
     *FITNESS (thirty minute workouts done in the comfort of my living room? Yes, please!)
     *NUTRITION (a clearly outlined nutritional plan that focuses on portion control, rather than calorie counting and incorporates Shakeology once a day as a dense--and delicious--nutrition boost!)
     *SUPPORT (a super positive, super pumped-up accountability group where we will share meal plans, recipe ideas, and keep each other focused and motivated)

If you want to join our challenge, comment below and I'll send you the details!!

Red Pepper Shrimp (aka lighter Shrimp 'N Grits!)
Adapted from Clean Eating Magazine

Ingredients:

For the grits:

1/2 cup quick-cooking grits

1/2 tsp garlic powder

1 tsp Worcestershire sauce

1/8 tsp ground cayenne pepper

1/2 tsp salt

¼ cup  + 2 tbsp (for serving) shredded cheddar cheese

For the shrimp:

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

12 oz peeled & deveined shrimp

1 tbsp  EVOO or Coconut oil

1 tsp paprika

1 tsp garlic powder

Pinch of cayenne

1/2 tsp ground black pepper

1/8 tsp salt

2 medium scallions, diced finely

Preparation:

1.       Prepare grits: In a medium saucepan, bring 2 cups water to a boil on high heat. Stir in grits and return to a boil. Then reduce heat to medium-low, cover and cook for 5 minutes or until liquid is absorbed. Remove from heat, stir in garlic powder, Worcestershire, cayenne, salt, and cheese; cover and set aside.

2.       Meanwhile, prepare red pepper shrimp: Heat a large nonstick skillet on medium-high. Add oil to pan to heat, then add peppers and lightly coat pepper with cooking spray. Cook for 6 minutes, stirring frequently, until pepper begins to lightly brown on edges. Set aside on a plate.

3.       In a medium bowl, combine shrimp with remaining ingredients, except scallions and cheese, and stir until well coated. Add mixture to skillet in a single layer and cook on medium-high, without stirring, for 2 minutes. Stir and cook for 2 more minutes, until shrimp is opaque in center. Remove from heat and stir in red pepper and scallions.

4.       To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of shrimp mixture over top.

Patriotic Cheesecake Bites

So hard to believe that we're inching up on the 4th of July already!! I've had such a blast keeping up with Little C this summer. She's such a fun kiddo--her new favorite activities:

-Scooting. I blame this on us always saying "Scooter" (it's our dog's name). She can scoot across the living room in 2 seconds flat. Crawling is for suckers, clearly.

-Barking. Her puppy brother is a little protective (to put it kindly...), so he barks. A lot. She's taken a similar approach in her communication style.

-Kissing. This one melts my heart. She just comes right at you with a big ol slobbery open mouth kiss. It's to die for :)

Today we tested out a Little Gym in the neighborhood...and she did all three of these things on repeat with a big cheesy smile on her fave. Love. This. Girl :)

Anywho...back to the recipe!! I was dreaming up (ok...searching on Pinterest) and stumbled across something that looked a lot like what I came up with. I was just disappointed at the amount of sugar that was getting added to the cream cheese, so I brainstormed some alternatives. Not only are these little guys adorable and SO perfect for a 4th of July BBQ, they are also fairly bikini-friendly!

Patriotic Cheesecake Bites

Ingredients:
12 strawberries
24 blueberries
1 pkg neufchatel  (or reduced fat cream cheese), room temperature
1 8oz container vanilla greek yogurt
1 tspn vanilla extract
12 toothpicks

Preparation:

Whisk together the cream cheese, greek yogurt, and vanilla. Place in a large storage bag and refrigerate for at least an hour. Slice the stems and the tips of the strawberries, so you have two flat surface. Setting the strawberry on the smaller end (so where the tip was), hull out some of the center to make room for the "cheesecake" filling. Snip a corner of the storage baggie, and pipe the filling into the center of the strawberry. Push a toothpick through the center, and stick two blueberries on the end.

So easy. So delish. So stinking cute. :)

Sensory Play: Cloud Dough!

David used to jokingly call me "Summer Wife" once school let out. Summer Wife cooked more interesting dinners, was game for Tuesday happy hours, and sometimes even made breakfast for the hubs before work. She also kept a pretty clean home, too :)

So I guess with the addition of little C in our lives, I've been upgraded to "Summer Mama." It's been fun getting into a routine with her at home this summer. Given how upside down so many things in our lives are at the moment (...being in between homes tops the list!), I've been amazed how quickly we've settled into a groove. Today I opted to shake up our "middle of the day" play time with a little sensory activity for our girl...Cloud Dough!

When I started researching recipes online, many involved flour vegetable oil...totally a fine combo. But I'm constantly looking for ways to get rid of pantry items I have an accidental excess of (y'all know mom brain + grocery shopping + a good sale = way too much stuff). Then I stumbled across this post and realized I could throw together some "cloud dough" for C that would take care of the abundance of rice and oatmeal cereal she isn't too interested in eating lately (my girl LOVES waffles these days!!). I changed the proportions a bit to get a consistency I was happy with...and it was perfect :) Like the prettiest, softest sand you remember from vacay :)

Here's what you need:
1 cup rice cereal
1 cup oatmeal cereal
1/2 cup melted coconut oil.



Mix all the ingredients together till you get a soft, pillowy sand consistency. I used double sided tape to secure a garbage bag to the floor to make clean up a tad easier....homegirl still tried to pull it up. We added some rings, cups, and spatulas to the fun and had a great little afternoon!! When she decided we were finished, I just dipped her in the tub for a fast rinse off...and she smelled like a little coconut all afternoon :)

P.S. She only tried to eat it once!!

Care-package Love...Homemade Cranberry Coconut Granola

My littlest sister is doing AMAZING things this summer. While most college students use summer as a time to take meaningless three-hour classes and lounge by the pool (*sheepishly raising hand...*), this fab gal is participating in Kaleo 2014--a nine week long discipleship opportunity that combines biblical study, leadership development, and gives her the skills to launch a ministry on her own campus. In her words--"we're learning how to study the Bible, share our faith, and witness God work in my life and others! Figuring out what making disciples looks like and how you would go about doing it. Basically the best summer of my life." All while holding down a full time, 40 hour a week job. She's basically my hero :) I'm so thankful that little C has so many strong, wonderful, talented aunts to look up to!

 While sister is I'm sure enjoying living in Panama City, FL for the summer, I thought a little care package would help her and her roomies feel a little bit closer to home. Her are my go to items to include in her package:

*Strawberry Liquorice from Trader Joe's (did y'all see my FB post about this last week?? So. Good.)
*Peanut Butter Filled Pretzels--her and her roomie will LOVE these!
*Nail Polish (something fun and girly for summer!)
*An assortment of random items from the dollar section at Target, hahahaha!

and the pièce de résistance...

*A bag of homemade Cranberry Coconut Granola! (recipe below...)

Homemade Cranberry Coconut Granola
(adapted slightly from Southern at Heart)

Ingredients:

5 cups old-fashioned oats

1 cup chopped pecans

1 cup sliced almonds

½ cup raw honey

½ cup dark brown sugar

1/3 cup water

2 tspn cinnamon

1 tspn vanilla extract

1 tspn sea salt

1/3 cup coconut oil, melted

½ cup raisins

½ cup dried cranberries

1 cup shredded coconut

Preparation:

Preheat oven to 250 degrees and line two baking sheets with foil (makes clean up a breeze!). In a large bowl, combine oats, pecans, and almonds. In a separate small bowl, whisk honey and next six ingredients together.  Stir mixture into oats and nuts till completely combined. Spread mixture evenly on the two baking sheet. Bake for 20 minutes, then stir mixture on pan and return to oven for an additional 20 minutes. Increase the oven temperature to 300 degrees, and return trays to oven for an additional 20-25 minutes, or until golden brown in color (I pull the trays out in the middle of this baking time also and stir). Remove trays from oven, and sprinkle raisins, dried cranberries, and coconut over golden oat mixture. Stir to combine, and allow to cool before storing. Store in an airtight container at room temperature for up to three weeks.

Spinach and Turkey Meatballs aka...

While little napped, I decided to throw together a new batch of meatballs for her with a bit of a twist. I have been really terrible at the "homemade" food thing as we've moved into a temporary housing situation while we wait to close on a home. A smaller freezer + boxes everywhere + school year wrapping up didn't exactly make for a solid "Mom of the Year" application.

Now that we've settled into a bit of a summer time routine, I figured it was time to cook for my girl again :) I just kind of winged this recipe while she napped. The final product was actually super tasty....just a little green :)

A little "name the meatball" challenge on Instagram came up with:
*Green Boogers
*Green Monster Meatballs and...
*Hulk's Balls

 Call 'em what you like, little girl GOBBLED these up! She tossed back 4...when most days she only had 2.5 of the other recipe. I'll mark this one as a win in the mom column!

Kid tested, mama approved :)

Spinach and Turkey Meatballs 

Ingredients:
1/2 lb ground turkey
1/2 cup frozen spinach, thawed and pureed (optional to puree--my kiddo doesn't do well with stringy cooked spinach yet!)
1/2 cup ricotta cheese
1 egg
1/4 cup parmesan cheese
1/2 cup baby oatmeal cereal (breadcrumbs would be a fine sub; we aren't eating cereal as often, so I wanted to use up what I had left)

Preparation:
Preheat oven to 375 degrees. Mix together all ingredients in a large bowl (mixture will be quite sticky). Form into balls and place on a greased, foil lined baking sheet. Bake for 18 minutes, or until cooked through.

To freeze: Cool completely. Place in ziploc bag and freeze until desired use. I don't recommend keeping baby food for more than three months in the freezer!

Healthy Chicken and Couscous

I'm surprised I didn't open this blog with this meal. It's a recipe that brings back lots of memories--I found the original on the inside of a couscous box when we lived in Bartlesville, Oklahoma. David traveled a lot for work back then, which meant this soon-to-be bride had a lot of Food Network time on her hands. Couscous was all the rage it seemed that year, so I grabbed a box when I hit up Albertson's and planned a "fancy" dinner for us. I love thinking back to this time in our lives--learning how to live together, learning how to live away from our families, and learning how to become adults (still sorta working on that last one...).

The recipe has morphed substantially over time, and has turned into one of my go-tos. I honestly ALWAYS have the ingredients on hand and love knowing a delicious, healthy meal is less than 30 minutes away....and only requires ONE saute pan! Now that I think about it, it's also pretty baby girl friendly before the tomatoes hit the pan (with a little whirl in the Magic Bullet of course). Enjoy :)

Healthy Chicken and Couscous

Ingredients:
1 pint cherry tomatoes, sliced in half
1 ¼ tspn dried basil (fresh ok here too! Use more though…)
2 tbsp EVOO ½ cup pine nuts
2-3 chicken breasts, diced in bite sized pieces
1 box whole wheat couscous (either parmesan or roasted garlic flavor)
1 ¼ cup chicken stock/broth
1 clamshell spinach, chopped coarsely (I stick my kitchen shears right in the box and chop away)
Parmesan cheese, to taste

Preparation:
1. Preheat oven to 400 degrees. On a baking sheet lined with foil (I’m a lazy cook!), toss tomatoes with 1 tbsp EVOO, pepper, salt, and ¼ tspn basil. I like to make sure all tomatoes are cut side up before putting the pan in the oven. Bake for 15 minutes.

2. Meanwhile, over medium heat, lightly toast pine nuts in saute pan, stirring often (pick a big pan that you can use for everything! Less dishes = happier mama!) until fragrant and lightly browned. Remove pine nuts from pan and set aside.

3. Season chicken to taste with salt and pepper. Heat 1 tbsp EVOO in the same saute pan (yay!). Add chicken to pan, and cook through. Remove chicken from pan and set aside.

4. Add chicken broth, spinach, seasoning packet from couscous, and 1 tspn dried basil to the SAME saute pan, bring to a boil. Add in couscous, stirring to mix. Add chicken on top on the mixture, place lid on pan, and remove from heat. Let sit for five minutes.

5. Remove lid and stir in tomatoes and pine nuts. Sprinkle with parmesan cheese to taste. Enjoy!

Healthy Baby Finger Foods: Homemade Meatballs

A few weeks ago when I picked C up from daycare, her daily report said breakfast was "cereal, bananas...and a biscuit." Her teacher said she swiped the biscuit from the poor, unsuspecting kiddo sitting next to her at the table. Harmless enough.... Then last week lunch said, "sweet potatoes, meatballs, pasta, and broccoli." Y'all, I only dropped off pureed sweet potatoes that day. Then last Thursday, I sat sweet girl down at the table and witnessed her go-go-gadget arms snag TWO handfuls of another baby's pancakes. So this mama went into over drive this weekend finding finger foods to satisfy her independence AND her nutritional needs.

Given what she had "sampled" of her friends and what purees had worked, we've tried the following items with overwhelming success:

• Carrots (steamed for a LONG time till they are nice and mushy)
• Avocado, very ripe and diced small
• Ditalini pasta (cooked a bit past al dente)
• Puffs and MumMums, of course
• Scrambled egg yolks (after reading about how highly allergenic the whites can be, I was nervous. I plan to slowly add the whites in a bit at a time after she crosses the 9 month mark this week)
• Waffles (we've used the Central Market HEB Organics Whole Wheat Mini Flaxseed Waffles...delish!)
• Silver dollar pancakes
• Cheddar turkey sweet potato "meat balls"....recipe below!!

I plan to incorporate more proteins soon (moving has slowed down the baby food making game a bit) and experiment with other vegetables cooked soft. C's top tooth finally busted through this week, so hopefully she'll be able to handle new and exciting things soon!!

What were your littles' favorite finger foods???

Cheddar Turkey Sweet Potato "Meat Balls"

Ingredients:

1 lb. ground turkey, browned

1-2 sweet potatoes, peeled, boiled till soft, and mashed

1 egg

1/2 cup shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees. Lightly spray baking sheet with cooking spray. Combine all ingredients in a mixing bowl until well mixed. Measure out approximately a tablespoon of the mixture, form into a ball, and place on baking sheet. Bake for 15-20 minutes, until lightly browned and firm.

We set aside a few days worth of meatballs (C usually only plows through 2-4 in a sitting), and froze the remainder. A quick thaw and warming in the oven or microwave, and baby girl has a yummy, nutritious little finger food she can happily feed herself :)

Menu Plan Monday!

Busy week means that this mama needs quick, easy, healthy recipes to prepare in a flash for the fam. Here's the plan for the week...

Monday: Fire Roasted Shrimp and Edamame Rotini (so quick, so delish!)
Tuesday: Taco Salad with homemade taco shells (double up on the ground turkey saving some for tmrw!)
Wednesday: Turkey Sloppy Joes served on baked sweet potatoes with roasted okra
Thursday: LEFTOVERS!!!
Weekend: Andy and Elizabeth's wedding festivities!!!

 Here's the details on tonight's recipe...

 Fire Roasted Shrimp and Edamame Rotini 
(adapted from Bob Green's The Best Life Diet)

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp EVOO
2 tspn minced garlic (2-3 cloves)
1/2 tspn red pepper flakes
1 can fire roasted tomatoes
1 can diced tomatoes (could use two cans of fire roasted if you're feeling spicy!!)
1 tspn dried basil (fresh would be a DELISH alternative)
8 oz frozen shelled edamame (I use half of a normal freezer bag)
12oz whole wheat rotini
Parmesan to taste (optional)

Preparation: Bring large pot of water to a boil. Salt water generously (I don't add salt to many things...but I do feel it is important to salt pasta water!). Add pasta and plan to cook according to package directions. When there are about 3 minutes left in the pasta cook time, toss the frozen edamame into boiling water. 

While pasta is boiling, heat skillet over med/medhigh heat. Add EVOO to pan to warm. Toss in garlic and red pepper flakes and stir for 30 seconds. Add shrimp to skillet. Cook until pink and curled (3-4 minutes). Add fire roasted tomatoes to shrimp and heat through.

Drain pasta and edamame, and return to pot. Toss shrimp/tomato mixture into large pot to combine. Serve sprinkled with Parmesan.

Summery Chicken Tostadas

STAAR testing....selling our house soon....a revolving door of colds cycling through each family member...needless to say, this week has been a doozie. This is the kind of dinner I know that I can throw together in a jiffy, be content that we're eating well, and be totally satisfied because it is de-stinking-licious. I almost always have the ingredients to throw these yummy tostadas together on a week night, so it's a go-to in my kitchen.

Summery Chicken Tostadas
Ingredients:
2-4 whole wheat tortillas
1-2 cups chicken, precooked and either chopped or shredded (I love to use a slow cooker chicken like this one from SkinnyTaste)
1 tspn oil of your choice (I used coconut oil, but EVOO or vegetable oil are other options)
1 zucchini, diced
1 med red onion, diced
1 cup corn kernals (kernals cut off grilled cobs are my fave, but frozen corn works just as well!)
1 tspn cumin
1/2 tspn garlic powder
3-4 tbsp verde salsa (I adore HEB's All Natural Hatch Green Chile Salsa Verde)
1-2 cups chicken, precooked and either chopped or shredded (I love to use a slow cooker chicken like this one from SkinnyTaste)
3/4 cup shredded Monterrey jack cheese
Topping options: chopped cilantro, avocado, HEB's "That Green Sauce", additional salsa verde

Preparation:
Preheat oven to 400 degrees. Lay tortillas on a foil lined baking sheet (you know I ain't got time to clean baking sheets every time I use 'em!), and lightly spray both sides with cooking spray. Bake in the oven for 8-10 min on each side (or until reach desired crispiness), checking frequently to ensure the edges aren't burning.

While the tortillas are toasting, heat a skillet over medium heat. Add oil to pan. Toss in zucchini and red onion, stirring often. You'll want to saute these two ingredients for 6-8 minutes (or at least until onions are soft. I like the zucchini to have time to get a little browned). Add corn to pan and stir (if using frozen, give a few minutes for the heat to warm the kernals through.). Toss in spices and salsa and stir. Stir chicken into vegetable mixture.

Top each tortilla with approximately a 1/2 cup of the topping mixture (there will be leftovers!). Divide cheese evenly between the tostadas, and return baking sheet to oven just long enough for the cheese to melt.

Serve with desired toppings!

**Note about leftovers: I like to repurpose the leftovers as a "chicken burrito bowl" similar to what you might see at Freebirds or Chipotle. I mix the remaining topping with brown rice or quinoa, add black beans, and a little shredded romaine lettuce for crunch--completely different, totally delicious meal!!

Meal Plan Monday!

I typically like to meal plan and grocery shop on the weekend, but this weekend was the first time in a LONG time that we were able to slow down and enjoy time together as a family. We kicked the weekend off with a nasty stomach bug for the little, but she rallied through it like a champ. In true Texas springtime tradition, we hauled her out to take some pics in bluebonnets (didn't haul her very far...the park near our house had a small patch that mama and daddy deemed sufficient for the first go 'round!), and followed it up with some family time at one of our neighborhood favorites, Onion Creek. Sunday started bright and early with an "al fresco" service at church that C LOVED. It was the greatest combination of three of her favorites--singing, being outside, and smiling at people. She was such a delight all weekend, even despite her little tummy bug!!

Anywho, I let family take the number one spot all weekend, so now it's time to get down to business! I'm going to do my best to share our weekly meal plans on Mondays and will share recipes throughout the week of meals we particularly like. If something pops up on the meal plan that you think sounds good and you want the deets, just drop a comment below and I'll work it in to a post soon!!

You'll notice the meals below may not all sounds the healthiest, but with certain subs and portions in mind, they are all completely realistic. Even looking at this through the lens of the 21 Day Fix, I know I could make this match my containers : )

Monday Meal Plan: April 21

Monday: Freebirds and Shiner Bock (it's Aggie Muster today, so I want to conjure up some good college memories! Plus grocery shopping after bedtime means mama needs some help with dinner tonight.). I typically stick to a burrito bowl and keep the choices *moderately* healthy : )

Tuesday: Girls' dinner! (two nights out in a row?? Who am I???)

Wednesday: Chicken Stir Fry (bought the ingredients for this last week, but never got around to making it...life got in the way!)

Thursday: Summer Chicken Tostadas
**will definitely blog this healthy spin on tostadas!! So super easy and SOOO yummy!

Friday: Chicken Taco Bowls (using leftovers from Thursday)

Saturday: Spicy Chicken Thighs served with green bean and potato salad

Sunday: BBQ chicken pizza (using leftover chicken from last night) and salad

**Will add pics to the post later! Off to the store!!

21 Day Fix Wrap Up ...and easy Tilapia Tacos!

Today marks day 21 of the 21 Day Fix!! I couldn't be more pumped about how I feel, how I look, and how my eating habits have changed. The program not only get your butt in gear, it resets the way you think about portions and food groups. Autumn Calabrese did an amazing job putting together a work out plan that is manageable, and yet still leaves you sweating. The meal guidelines are clear, but flexible enough to accommodate cooking preferences, cravings, and even the occasional glass of wine :)

Things I learned during this process:
1. Meal planning is amazingly helpful in the land of the working mom with a seven month old. It was great to map out what I needed for the week and to grocery shop once a week.
2. Meal prep was crucial--I would grocery shop on Saturday or Sunday and spend Sunday evenings after little went to bed chopping and preparing anything that could be done in advance.
3. Sure, yogurt parfaits are pretty, but I did much better spacing the containers out and having a separate snack from the red container and the purple container.
4. I sure don't need to eat as much as I had been before the 21 Day Fix--it really got my eyes and my stomach on the same page on what is really needed.

I really think I'll continue to think with "containers" in  mind as I plan our meals and pack my snacks and lunch for the day. I'm starting a T25 Challenge group tomorrow and am stoked about continuing my journey towards a healthier and more fit me!!

Shameless plug--T25 Challenge Packs are still on sale!! Order by April 30 to save $90!!!

And the results...we've never had a scale in our home. I'm much more comfortable tracking goals and measuring progress with how I feel and how clothes fit (or don't fit, haha!). And today I got into my favorite jeans!! Haven't been able to squeeze into these since at least October 2012--but I held on to them!! And am dang glad I did!!

And for sticking till the end of this long post, here's a quick recipe to add to your weekly meal plan. Despite a little cheating on my fix this morning at Easter brunch with the family, this was almost 100% 21 Day Fix approved. If you're completing the fix, one serving would equal a red container, 1 yellows, and a green. The El Tiempo green sauce...well, that's negotiable how you'd count that :) We served it with a quinoa, black bean, corn, and pico de gallo salad that would also count as a yellow.

Quick Tilapia Tacos:

Ingredients:

3 tilapia loins

1 tspn cumin

1 tspn chipotle chile powder

1/2 to 1 tspn coconut oil (EVOO or cooking spray could be subbed)

4 corn tortillas, warmed

2 cups coleslaw mix

2 tbsp cilantro, chopped

1 lime

2-3 tbsp El Tiempo Green Sauce (HEB has a sauce called "That Green Sauce" that would work great, too!)

Preparation:

Mix coleslaw, green sauce, juice of 1/2 lime, and cilantro in a small bowl and set aside. Heat skillet over medium heat. Sprinkle tilapia loins with spices on both sides. Add coconut oil to pan. When oil is hot, add fish to pan cook for 3-4 minutes per side till fish flakes easily. Break fish into small pieces, and serve with coleslaw and green sauce on tortillas. Serving size is two tacos. Sliced avocado would have been yummy as a topping also, but ours had sadly gone bad. 

21 Day Fix Meal Plan: Week Three

Ok...I won't say that the creativity is fizzling, because I know that's not the case....but a weekend with the husband away has led me to short cut this week a bit and revert back to the week one meal plan with just some minor tweaks. Gotta make it to the grocery store before nap time this morning!! Sorry y'all!! I'll definitely blog some of the recipes I neglected to during week one, so you won't be left high and dry :)

I've been completely floored by the progress I've made using the 21 Day Fix. My body looks different. I feel different. I am thinking about portions differently. Just a little three week "reboot' has done me a whole lot of good :)

While I'm looking forward to the days where I don't have to mentally bargain with myself as to whether or not I really want another yellow container in my day or if a glass of wine would just be the wiser choice (haha!!), I know that many of the changes I've made in this short, short time will certainly be longer term than the 21 days I committed to this program.

Want to give the 21 Day Fix a shot? Comment below and let me know!! I would love to help you see these positive changes in your life!!

21 Day Fix Dinner -- Pineapple Shrimp Stir Fry

I lovelovelove birthdays, and get so excited when the people I lovelovelove have birthdays!! So when I meal planned for this week, I budgeted my 21 Day Fix containers so that we would be able to go out to dinner and celebrate the husband's 32nd birthday. Only I made that plan without checking with the birthday boy himself, who actually wanted to stay home. Oops. So change of plans it was!! I didn't want to have to waste time at the grocery store on his birthday, so I decided to improvise a bit...and it turned out great!

Pineapple Shrimp Stir Fry

(makes 3-4 servings)

Ingredients:

1 lb shrimp, peeled, deveined, and tails removed

1/2 medium red onion, chopped

1 green bell pepper, chopped

1 1/2 cups fresh pineapple, chopped

Juice of 1/2 a lime

1 tspn garlic, minced

2 tspn coconut oil (EVOO would be a fine substitute)

1/2 tspn red pepper flakes

Splash of soy sauce

2-3 tbsp cilantro chopped

2 servings brown rice, cooked (for the brand I used, this was one cup dry rice)

Preparation:

Heat 1 tspn coconut oil in a skillet over med-high heat. Add bell pepper and onion to pan and cook to softened (I like the edges to blacken a bit!). Toss in pineapple, and cook mixture till pineapple gets a little golden color to it (3-4 minutes). Remove mixture from pan and set aside. Add remaining coconut oil to pan to melt. Toss in garlic and pepper flakes and cook for about 30 seconds, stirring. Add shrimp, and cook till tails curl and they turn pink. Return veggie mixture to pan, and stir in soy sauce, lime juice and cilantro. Add rice to pan to soak up all the goodness, and enjoy!!

21 Day Fix Meals -- Loaded Tex-Mex Sweet Potatoes!

Didn't intend to post this recipe...seemed a little too "easy". But then I took a bite. The spiceyness of the ground turkey, the sweetness of the potato, and warmth from the chile powder and cinnamon. It. Was. Delish. And then I had to share. Make sure you check yesterday's post for Turkey Tostadas--the ground turkey used here was prepared during that meal! And if I'm being honest, the sweet potatoes were even baked in advance during a massive baby food making session I had this weekend. I wasn't kidding when I said this was easy!

I love thinking of different, more health-savvy ways of serving "normal" things. Swapping the tortilla for the sweet potato completely changes the nutritional profile of taco night, giving a huge dose vitamins A and C plus a large concentration of beta-carotene. I also serve Sloppy Joe loaded sweet potatoes often, it's just not super 21 Day Fix friendly. I promise to blog my homemade Sloppy Joe recipe later!!

Loaded Tex-Mex Sweet Potatoes

Ingredients:
1 lb ground turkey, browned and seasoned (prepared for previous post!)
2 sweet potatoes, baked and halved (I baked ours on Sunday when I made a ton of babyfood for the little, so I halved and placed the pre-baked potatoes on a foil lined baking sheet and warmed them for 10-15 in a 350 degree oven BEFORE scooping out some of the flesh as noted in the preparation)
Pinch chile powder
1/2 pinch cinnamon


Preparation:
Preheat oven to 350 degrees. Remove a bit of the sweet potato flesh (I reserved ours to make dinner for the little tomorrow!) to create a well for the turkey. Sprinkle the potato with the spices. Top with ground turkey mixture and sprinkle with cheddar cheese. Bake for 15-20 minutes (or until warmed through).

21 Day Fix Meals -- Tasty Turkey Tostadas

Lots of yummy stuff happening with 21 Day Fix this week!! If you've read the meal plan for this week, you'll notice a bit of a tex-mex theme. This is probably my favorite type of food to prepare (I really can't keep cumin and chile powder stocked in my pantry!), so I love that I've been able to keep it in the rotation despite participating in the challenge. Here are some quick recipes ideas that received the husband stamp of approval AND didn't cause me to deviate from my 21 Day Fix requirements!! I'll post the 21 Day Fix day nine recipe in just a bit!!

Turkey Tostadas (adapted slightly from Ecstatic Erin Gets Fit)

Ingredients:
2 lb ground turkey (I use 90/10; will save half for tomorrow's dinner)
1 can Rotel
1 tbsp cumin
1 tbsp chile powder
1 tbsp McCormicks Low Sodium Steak Seasoning (I use this with almost all ground meat I prepare)
1 can refried black beans, warmed
Shredded lettuce (for topping)
Shredded cheddar (for topping)
Salsa (for topping)
4-6 white corn tortillas

Preparation:
Preheat oven to 350 degrees. Place tortillas on a foil lined baking sheet. Spray both sides of each tortilla lightly with cooking spray. Bake for 8-10 min; flip, and bake for 8-10 min longer (they should be pretty crispy, but will harden more as they cool).

Brown turkey with all seasonings listed. If need, drain. Add Rotel to pan.

To build the tostadas, spread a layer of black beans and a layer of ground turkey on the tortilla. Top with lettuce, cheese, and salsa as desired!

**Save 1/2 of the ground turkey mixture for tomorrow!!
***A "21 Day Fix friendly" serving would be two tostadas, and would count as a red, 1 1/2 yellow, blue, and green container.

21 Day Fix--Meal Plan Week Two

Can't believe week one wraps up tomorrow! Y'all....the progress is real. I had to tighten the waist band on our Ergo baby carrier this AM so little would be snug and safe on our walk. I....wait for it...noticed my abs for the first time in a LONG time. Even before I became pregnant, I was a little "softer" around the middle than I had been, so to actually see the beginning of definition in my mid-section was super exciting :)

Things I learned during week one:

1. I'm much more likely to workout if I layout or pack my clothes in the AM. It's like they stare at me alllllll day long, haha!! I've really enjoyed getting a workout in at school with some of my coworkers--nothing works better than accountability partners!

2. Meal planning needs to have more overlapping ingredients and intentional meal prep on the weekend--with the babe becoming more active (which is SO fun), I'm exhausted by her bedtime. Having ingredients ready to throw together makes it a lot easier to not stop by Freebirds on the way home.

3. While yogurt parfaits and rice cake/PB/banana are pretty snacks, personally I need to be able to break the snack apart into pieces that can be eaten separately. You'll notice more "broken down" snacks this week--things I can munch on quickly during the breaks between my classes. This helps curb hunger and keep me focused.

4. Autumn Calabrese doesn't mess around! Her workouts are legit, y'all.

5. It was easy to focus on the meal plan last week because I made it a priorirty. I wanted to make sure I got used to the portion sizes and kept control of quality of ingredients myself. This coming week, there are a few places where I could definitely go off the deep end if I wanted (I'll share a pic of hte dessert table at our Teacher Appreciation Lunch....it's ridiculous!!), but I'm going to mentally focus on what the container sizes would look like while loading up at the buffet. Plus, it's hubby's 32nd birthday on Wednesday!! Going to sub a yellow container for some vino...totally worth it :)

Here's the meal plan! Underlined dinners are ones I hope to blog the recipes of during the week, so be on the lookout for those posts. I will also try super hard to post a grocery list for this week tomorrow (requested by the BFF!).

Shout out to Erin at Ecstatic Erin Gets Fit for the tostada recipe!! Visit and LIKE her FB page!!

Have questions about 21 Day Fix? Have goals I can help you reach? Let me know!!

21 Day Fix Dinner: Cedar-infused salmon and strawberry spinach salad

Day three of the 21 day fix is in the books! I really feel that the portion control aspect of the program has taught me so much--I'm eating more frequently, but the right amounts. And I'm not going hungry at all which tells me that my body is getting what it needs. And I just think the little containers are adorable! Haha!!

For workouts, I haven't been very good about sticking with Autumn's DVDs--there is a small group of us that workout together after work, and we've been sampling various Beachbody programs. Tuesday we did T25 (Beta round Core Cardio!) and today we tried Brazil Butt Lift--it was a blast!!! I can't get over that both of these programs are on sale this month!!! Both are AMAZING ways to tone up before summer arrives and brings with it swimsuits, shorts, and tank tops. Comment below if you'd like more info about the challenge pack promotions for the month.

I'm also super pumped to share that in honor of the sale, I'm cohosting a T25 challenge group that is set to begin April 21! Participating in a challenge group was the way I became hooked on Beachbody--the accountability is wonderful. Again, let me know if you'd like to know  more!!

On to the good stuff!! Tonight's meal was cedar-paper wrapped salmon and a yummy salad. Easy, delicious mid week meal that was a snap to throw together. Details below!!

Cedar-infused Salmon and Strawberry Spinach Salad

Ingredients:
2 4-6oz pieces of salmon
Cedar paper
1/2 lemon, sliced
1 teaspoon Trader Joe's 21 Seasoning Salute (I use this stuff ALL THE TIME!! So good!)
3-4 cups baby spinach
1 cup strawberries, sliced
1/4 cup pecans, chopped and toasted (pine nuts, walnuts, or almonds would be great here, too!)
1/4 cup feta cheese
Dressing of choice (I just doused with a favorite Cabernet Balsamic Vinegar I scored at Vincent Arroyo Winery on a girls' trip a few years back)

Preparation:
Submerge cedar paper in water, and soak for at least ten minutes. Preheat oven to 400 degrees. Sprinkle salmon with the 21SS and top with a few lemon slices. Wrap in cedar paper so that the seam will be on the bottom of the salmon filet (alternatively, you could wrap with kitchen twine--you may want to soak that also). Place salmon bundles in a baking dish and roast for 18-21 minutes (depending on thickness and your preference).

While salmon roasts, arrange spinach on each plate. Divide berries, pecans, and feta between each salad, and dress as desired.

When salmon is cooked through, remove from cedar paper, discard lemons, and enjoy!!

A crisp sauv blanc would be delicious with this meal...post 21 Day Fix, of course!!