Category: Healthy eats!

Fitness · Healthy eats!

#Selfie Saturday 

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Turbo Fire, CIZE and Rehearsal ✔️
Now time to get some work done for my up coming challenge group and then off to enjoy the day! I’m thinking of checking out @bare_bowls for lunch! 
What is your fav healthy spot!? I’m planing on expanding my list of spots so tag your fav local health spot below so @teamfearlessfitness can check it out!! ✌🏼️ have a great saturday😎 #SelifeSaturday 

Healthy eats!

Meal Prep✔️

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All preped for the week!

First I made a list, hit the grocery store and I was ready to go! 

In an hour I had all my meals preped and ready to go!


On deck: 

Meal 1: Shakeology

Meal 2: egg whites, avocado

Meal 3: oatmeal, strawberries, kiwi blackberry, almonds

Meal 4: turkey, broccoli, asparagus 

Meal 5: Apple, protein PB

Meal 6: chicken, broccoli, asparagus 

Supplements: energize & recovery 

✌🏼️ and like that I am off to a healthy week!

Enjoy! 

Healthy eats!

#TasteyThursday Ice Cream!!!

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Oh don’t get al bent! It’s healthy! 

Thanks to the BB Blog- I’m able to bring you an amazing recipe for Chocolate ice cream just in time for summer! No fancy equipment needed! 


You can thank the Beachbody team later! 

No-Churn Chocolate Peanut Butter Shakeology Ice Cream

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

Ingredients:
1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter

Preparation:
1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.

Get the nutrition facts and printable recipe here: http://www.teambeachbody.com/teambeachbodyblog/nutrition/chocolate-peanut-butter-shakeology-ice-cream?ICID=CT_BLOG_CHCLT_PB_ICECREAM

Healthy eats!

#TasteyThursday Quinoa Chicken Salad

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I love everything you can eat out of a bowl for two reasons: 

1. It’s easy

2. I can multitask! 

Our #TasteThursdayTreat is a feature from MyFitnessPals yummy arsenal of recipes! 

Quinoa Chicken Salad


Ingredients

2 cups cooked quinoa (certified gluten-free if necessary)

1 (15-ounce) can black beans, drained and rinsed (certified gluten-free if necessary)

1 (15-ounce) can corn, drained and rinsed (certified gluten-free if necessary)

1/2 medium red onion, chopped

1/2 medium red bell pepper, chopped

1 cup cooked chicken, diced

1/4 cup fresh parsley

1/3 cup prepared vinaigrette dressing

Directions

Place the quinoa in a large bowl, and add the black beans, corn, onion, pepper, chicken and parsley.

Pour the vinaigrette over the salad, and stir to combine well.
Garnish with more parsley before serving, if desired.

Nutrition Information

Serves: 4 | Serving Size: 1/4 recipe

Per serving: Calories: 388; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 30mg; Sodium: 391mg; Carbohydrate: 56g; Dietary Fiber: 12g; Sugar: 9g; Protein: 27g

Nutrition Bonus: Potassium: 870mg; Iron: 23%; Vitamin A: 19%; Vitamin C: 51%; Calcium: 7% 

Article Credit  Hello Healthy: http://blog.myfitnesspal.com

URL to article: http://blog.myfitnesspal.com/quinoa-chicken-salad/

Healthy eats!

Happy Cinco de Mayo!

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Are you celebrating with some yummy foods?! You know you don’t have to F up your diet to enjoy life’s yummy Mexican dishes right? 
Check out this awesome Mexican inspired dish!


Ingredients

2, 4-6 oz snapper fillets

1 tsp each: smoke paprika, cumin, chili powder

1/2 large avocado

1/4 cup canned enchilada verde sauce

1 lime

1/2 tomato chopped

1/4 cup cilantro

Directions

Set broiler to high.

Sprinkle both sides of fish with paprika, cumin, and chili powder.

Broil each side for 5 minutes, or until cooked through.

In a food processor, blend avocado, verde sauce, and half of lime juice.

In a small bowl, combine chopped tomatoes, cilantro, and the rest of the lime juice.

Top cooked snapper with avocado sauce and tomato relish.

NUTRITION FACTS 

Recipe yields 2 servings

Amount per serving

Calories 212

Total Fat 9 g

Total Carb 10 g

Protein 25 g
Want more healthy recipes?! Check out the article here; http://www.bodybuilding.com/fun/much-healthier-mexican-4-easy-recipes.html?mcid=EM_NL_050516-CincoDeMayo_bodybldg.55689&rmid=EM_050516_CincoDeMayo_NL&rrid=24408365&CIMID=&utm_source=&utm_medium=email&utm_campaign=bodybldg.55689

Healthy eats! · Shakeology

Chia seeds oh my!

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Breakfast is served… 
So last night I was cleaning out my pantry… Actually scrounging for food and saw I had a huge bag of chia seeds I need to use…. So I searched BB for a recipe and behold!
Raspberry Chia Pudding


Total Time: 4 hrs. 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings, about ⅔ cup each
Ingredients:

2 cups unsweetened almond milk beverage

2 tsp. raw honey

½ cup chia seeds

2 cups fresh (or frozen) raspberries (reserve 8 for garnish)

Fresh mint leaves (for garnish; optional)
Preparation:

1. Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well.

2. Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.

3. Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.
Recipe Credit: Team Beachbody Blog💗http://www.teambeachbody.com/teambeachbodyblog/nutrition/raspberry-chia-pudding-recipe

Healthy eats!

Apple Pie oh my!

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Happy Thursday Fitties!
 
Do you struggle to find a healthy snack that hits your sweet tooth and fits your macros? Me too… but don’t worry. We have you covered.
 
Do you like Apple Pie? Well these taste just as good and with not nearly as many calories!
 
Total Time: 2 hrs. 25 min.
Prep Time: 10 min.
Cooking Time: 2 hrs. 15 min.
Yield: 4 servings
 
Ingredients:
2 medium red apples, cored, sliced very thin
1 tsp. ground cinnamon
 
Preparation:
1. Preheat oven to 275° F.
2. Place apples in a medium bowl. Sprinkle evenly with cinnamon; toss to blend.
3. Place apples on parchment lined baking sheet. Bake for 45 minutes, turn, bake for an additional 45 minutes, turn, bake for 30 to 45 minutes, or until apples have dried and are starting to get crisp.
 
Note: Apples can be peeled if you prefer.
 
Recipe Credit: Team Beachbody Blog, find more great recipes by clicking the “like button” at the bottom of the page or visiting us at http://www.livelifebefearless.wordpress.com
 Beachbody-Blog-Baked-Apple-Chips
Healthy eats!

Tacos 🌮😍

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Normally I would convert and save this for our beloved #TacoTuesday followers but I can’t wait. When I want tacos I want them now. 

Hold up. I can’t eat tacos. They don’t fit my macros? 🙄 good grief. Fine taco salad? No- oh because it could be worse than a taco. Nice. 

Well thank to the Beachbody blog, I no longer suffer and I get my taco fix! #Winning 

Check it out yourself! 

  
Taco Salad
Total Time: 34 min.

Prep Time: 15 min.

Cooking Time: 19 min.

Yield: 4 servings
Ingredients:

2 tsp. olive oil

1 lb. raw 93% lean ground turkey

1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)

¼ cup water

Nonstick cooking spray

8 (6-inch) corn tortillas, cut into strips

½ medium ripe avocado

1 Tbsp. lemon juice

1 dash garlic powder

Sea salt (or Himalayan salt) (to taste; optional)

6 cups shredded lettuce

4 medium tomatoes, chopped
Preparation:

1. Heat oil in medium nonstick skillet over medium heat.

2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.

3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.

4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.

5. Mash avocado in a small bowl with a fork.

6. Add lemon juice, garlic powder, and salt (if desired); mix well.

7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

Healthy eats!

Avocado 😍

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First… How is there not an avocado emoji 🙄 second, I love avocados!

This was probably one of fav go to breakfast! So easy, so delicious! 

Behold: The Avocado Egg Salad Toast (adopted from The Beachbody Blog, modified to fit my needs!) 

  
Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings
Ingredients:

They use: 8 large hard-boiled eggs, coarsely chopped I only use 2. 

They use: 1 ripe medium avocado, slightly mashed I use 1/2 of an avocado 

They use: 2 Tbsp. fresh lemon juice  I choose to opt out of the lemon juice and add tapatio!

½ tsp. sea salt (or Himalayan salt)

They Use: 4 slices low-sodium sprouted whole-grain bread, toasted I used 2 slices gluten free bread 

They use: 1 cup watercress. I didn’t use any of these 😜
Preparation:

1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.

2. Spread ¼ of egg mixture onto each slice of toast.

3. Top evenly with watercress.

Enjoy! Macros are   lower if done my way ✌🏼️