Sorry!! It has been forever! I am not so great with keeping up with things but plan to be better!
Where have I been? The life of a hockey mom and basketball coach wife means not a lot of time to myself!
I have recently completed a 12 week challenge with a local gym Little Sweatshop and the wrap up is on Sunday. No weight lost but 4 inches. I am happy with that!
I am in between programs right now as Bikini Body Mommy Challenge ended April 2nd and 4.0 starts on May 4th. So I have been filling workouts with different ones. I have to be honest, I like the structure and accountability of a set program. But I am still working my butt off!
Not a lot of change, but a little is better than none!
I have also been in muffin mode! I have a freezer full of frozen banana and blueberries so bring on muffins for the kids lunches and snacks.
I found 2 fabulous recipes on Ambitious Kitchen and they are now my go to! I used liquid coconut oil instead of olive oil and cut the honey back in the blueberry ones, and they are FANTASTIC!
Here is the link for the recipe:
Anyways…I will try to keep more up to date!
Cheers and enjoy the sun!
Chicken…what to do.
I picked up some chicken breasts tonight and thought about making Moroccan Chicken, but forgot the rest of the ingredients.
Hopped onto one of the boards that I have on Pinterest and found this fantastic recipe!
Honey Lime Chicken Skewers
6 TBSP soy sauce
4 TBSP honey
2 TBSP oil
juice of 2 limes
2 garlic cloves
1-2 tsp sriracha
5 chicken breasts
I decided to just do full chicken breasts and grill them on the bbq.
I doubled up the marinade, place the chicken in a ziploc bag for an hour, and then brushed the marinade while grilling.
Honey Lime Chicken Marinade
I poured the left over marinade over quinoa and I reheated and peppers I had steamed.
SOOOOO GOOD! Everyone cleaned their plates!
The rest of the fam finished the meal off with a pear crisp and I ate these “Ice Cream Pizza” Bites.
The “Ice Cream” Pizza Bites were inspired by a recipe from Oh She Glows.
The base was gluten free rice krispies, honey, cocoa, and coconut oil. You press them into a pizza pan (or silicone mould) and put them in the freezer. Then you place 4 frozen bananas a 1 TBSP sunflower butter in the vitamix and blend until soft serve consistency. Put that in the freezer. And then I topped it with a bit of pear juice, protein powder (I use Arbonne Essentials Vanilla) and water as I need a protein serving to finish off my meals for the day. They were small, so I had 2! 😉
Have you tried anything new lately??
Another winner, winner, chicken dinner!
These waffles are so easy to mix up and the are FILLING!
For these ones, I topped with a bit of sunflower butter mixed with water and some sliced peaches I had frozen.
1/2 cup oats
1 scoop protein powder ( I use Arbonne Essentials Vanilla Protein Powder)
2 TBSP unsweetened almond milk
water for consistency
-Place dry ingredients in a blender.
-Add almond milk and water until desired consistency.
-Pour onto hot waffle iron…I spritz mine with my oil mister.
**You can add an egg in and make this a complete meal. 🙂
These delicious morsels SCREAM Thanksgiving Dessert!
I am not a big fan of pie crust or the added sugar, etc that goes into pumpkin pie.
These are the perfect solution.
Pumpkin Pie Bites
4 TBSP any combo of oats, coconut, protein powder, almond meal (I used 2 TBSP oats, 2 TBSP Arbonne Essentials Vanilla Protein Powder)
2 TBSP nut butter (I used sunflower butter)
2 TBSP pureed pumpkin…not sweetened
1/4 tsp cinnamon
1/8 tsp each ginger, nutmeg, ground cloves
splash of vanilla
Mix the dry ingredients.
Add the wet and mix.
Roll into balls and place on wax paper.
Place in fridge overnight.
These delicious bites of sin-free heaven are AMAZING!
Delish! and so EASY!
I LOVE asparagus!
But sometimes I get overwhelmed with what to do with it.
For this, I put the oven at 425.
I washed and trimmed the woody end off.
Then I spritzed it with an olive/canola oil blend and fresh ground pepper and pink himalayan salt.
I roasted for about 30 minutes, turning constantly.
I wanted it to be crunchy, so I thought I would broil…not a good plan when using parchment paper! Almost caught the kitchen on fire! But it all turned out!
I just continued to cook until it was the desired texture.
I LOVE my veggies!
I choose not to eat bread, but struggled to find something to contain my veggies and let me feel like part of the “Wrap Group”.
Enter the Rice noodles sheets.
I put them in water for about 30 seconds and then lay on my cutting board.
I make a figure 8 with 2 of them, and then put a sheet of nori.
I place romaine lettuce, julienned carrots, cukes, and yellow peppers at the center.
And then I roll.
The dip is my homemade almond butter with chia seeds and cinnamon, a bit of water, and Sunset Gourmet’s Thai Chili Garlic Sauce.
What did you have for lunch?
I’m hungry. The daily, hourly lament of a 7 yr old boy.
Ii swear H keeps feed in his feet and has a bottomless pit of a stomach.
So, thanks to Prevention, we whipped up some quick less processed granola bars. Took 10 minutes and that includes the melting time of the peanut butter. Easy peezy lemon squeezy.
1/2 cup honey
1/2 cup of peanut butter
-melt that together in a small saucepan on the stove just below medium heat
-add to a bowl of combined
1 cup rice krispies
1 cup of oats
1/2 cup chopped nuts…we used almonds
1/2 cup dried cherries or apricots…we did 1/3 cup of chocolate chips
1 scoop of vanilla protein powder
-mix thoroughly and press into a parchment or Saran Wrap lined 8×8 pan
-chill for 1 hour at least and then cut into bars
**if I was at home! I would have added flax meal! hemp hearts! chia seeds! and pumpkin seeds! as well as swapping almond butter for peanut butter and using less honey.