Meal Planning and Portion Control Simplified

SO EASY!  I wish I could have been using this for years!  No calorie counting, weighing, measuring, grueling meal planning - it would have been so much easier to use these cute, nifty containers.  And this organized girl loves anything color-coded!  This was dinner tonight - broccoli, quinoa, and an egg ( I actually was supposed to have 2 eggs but I was so full from earlier I didn't think I could eat 2 eggs).  So I used one of my yellows, one red, and one green for dinner.  By the way, cooking an over easy egg and putting on top of quinoa is delicious!  The yolk breaks and runs over the quinoa - yum!  Easy peasy!  

Fun "Sliding" Workout

Check out this video for a fun "sliding" workout.  I used paper plates for my sliders ;-).

https://fbcdn-video-a.akamaihd.net/hvideo-ak-xap1/v/t42.1790-2/1549119_776919189035869_1378989032_n.mp4?oh=61d2119289b28cca38942bf281837831&oe=53FE8DA1&__gda__=1409191613_1153eb3540ee8628a9506b086ac0738b

Zucchini Noodles with Tomato and Pesto

Ingredients:
For the Pesto:

• 1 cup packed fresh basil
• 1 clove garlic
• 1/4 cup fresh grated parmesan cheese
•  kosher salt & pepper to taste
• 3 tbsp extra virgin olive oil

For the zoodles:

• 21 oz (3 medium or 4 small) zucchinis
• 1 cup heirloom grape or cherry tomatoes, halved
• kosher salt and black pepper to taste

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

"Spiralize" or julienne cut the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.

Can add proteins such as chicken, shrimp, etc.

Coriander Roasted Chicken w/ Chickpea and Avocado Salad

{Coriander Roasted Chicken w/ Chickpea and Avocado Salad}

[Ingredients]
2 TBSP olive oil
4 chicken breasts
1 tsp tumeric
1/2 tsp ground coriander
Salt and pepper
2 cups cooked chickpeas
1 avocado (chopped)
1 shallot (thinly sliced)
1 english cucumber (halved and thinly sliced)
1/4 C mint leaves
2 TBSP rice vinegar
1 TBSP red wine vinegar
1 tsp balsamic vinegar

[Directions]
1) Heat oven to 450 degrees. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with turmeric, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until golden brown, and crisp on the outside (6-8 minutes. Transfer the pan to the oven. Cook until chicken is cooked through, about 20 minutes. Let rest and slice.
2) While the chicken is cooking, combine the chickpeas, avocado, shallot, cucumber, mint, vinegars, and 1/2 teaspoon salt and 1/4 teaspoon in a mixing bowl.
3) Serve the salad alongside the sliced chicken.

*If you have leftovers, mash the chickpeas and avocados, spread on some romaine lettuce, and roll the remaining ingredients up to make a great lettuce wrap for lunch the next day!

Circuit Workout - Total body, no equipment

{Circuit Workout - No Equipment Needed}

I did this circuit today after my PiYo workout - and all you need is you and a floor ;-). I made a video for you guys so you know what the moves looks like. 

If you didn't do a workout beforehand like I did, then warm up first. Run in place, jump rope, do high knees, or just something to get your body warm and your heart rate up.

{4RFT}
(That means 4 rounds for time - meaning you go as fast as you can with as little rest as you can manage - but NEVER compromise your form!)

12 x tricep pushups with balance hold (so 6 holds each side)
20 x ab twists (knees off the floor, 10 each side)
15 x 180 degree burpees
20 x plank toes-to-elbows (10 each side)
18 x plank L's + leg lift taps (9 each side)
20 x jumping lunges (10 each leg forward)

Let us know your time or how you did in the comments below!

Back on Track Challenge

You can commit to 3 weeks, right? Who wants to join me on a 3 week "Back on Track" challenge? In light of the back to school season, I thought a challenge focusing on clean eating, learning to meal plan/prep, and an easy-peasy portion control system would be a great way to get into a healthy routine. I know I have a few more post-baby pounds to lose and this group is just what I need. We will workout too, but the main focus will be on what most people struggle with - nutrition. I am planning some fun games and prizes too. If you are interested, complete this form to apply to the group and I will get back with you ASAP on getting you set up. We start August 25th!

https://docs.google.com/forms/d/1WI0lxLg8KCemgBMMtv-wLDZsr3t5-86L8OYJqBqLPxQ/viewform?usp=send_form

Roasted Cod, Squash, and Kale w/ Spicy Red Pepper Sauce

{What's Cooking Wednesday: Roasted Cod, Squash, and Kale with Spicy Red Pepper Sauce}

I made this for us last night and was very tasty. And yes, it's Paleo! We had a lot of sauce left over too, so I am think some shrimp tacos maybe in lettuce wraps? The sauce is really yummy!

[ingredients - serves 4]
-1/2 C roasted red peppers
-4 TBSP olive oil
-1/4 C lime juice
-2 garlic cloves
-1/2 tsp crushed red pepper flakes
-Salt and pepper
-1 acorn squash cut into 1 inch wedges
-1 bunch kale (stemmed and torn)
-4 6 oz. cod filets

[directions]
1) Preheat oven to 425 degrees. Blend the roasted rep peppers, 2 TBSP olive oil, the lime juice, the garlic, the crushed rep pepper flakes, and 1/2 tsp salt into a smooth sauce.

2) Toss the squash with 1 TBSP olive oil and 1/4 tsp each of salt and pepper. Roast on a rimmed baking sheet on the top rack until partly tender for 12-15 minutes.

3) Toss the kale with 1 TBSP olive oil and 1/4 tsp each of salt and pepper and add to the baking sheet with the squash. roast until the squash is tender and the kale is crispy, 8-10 minutes more.

4) Season the cod with 1/4 tsp each of salt and pepper (you can add some herbs/spices too if you desire). Roast on a lightly oiled rimmed baking sheet on the bottom rack until opaque throughout, 6-8 minutes Spoon sauce over the cod and serve with the vegetables. ENJOY!

Vanilla Frappocino Shakeology