Topic Thursday

Here's a great visual!

5 lbs of fat next to 5 lbs of muscle... Which would you rather have?

Wellness Wednesday

Tasty Tuesday

Here's a great 'Clean' recipe for Fajitas...and it's super easy too!

Fajitas The Healthy Way!

1 lime, zested and juiced
1 teaspoon olive oil
16 ounces boneless chicken breasts cut into strips

1 large sweet or yellow onion, sliced
4  bell peppers
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped

Directions

Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.

Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions and peppers for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, peppers, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.

Place filling in lettuce cups and serve with fresh salsa!

Serving Size: Makes 4 servings.

Recipe for No Salt Rub:

Ingredients

1 teaspoon ancho chili powder*
1 teaspoon cumin seed
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder or dried garlic

* or your favorite chili powder

 

Motivation Monday

Just a reminder that things worth having are worth working for!!!

Fit Friday

A Great At-Home Workout!!

Topic Thursday

Wellness Wednesday

Tasty Tuesday

Who says Quinoa has to be for lunch or dinner...or that it has to be savory?  Check this yummy recipe out!



Coconut Breakfast Quinoa
Serves 2
Ingredients:

• 1 (13.5 ounce) can light coconut milk
• 3/4 cup quinoa
• 1 thoroughly mashed banana
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup unsweetened shredded coconut
• A few small drops of coconut extract (optional for more coconut flavor)

Directions:

1. Combine coconut milk and quinoa in a saucepan and bring to a boil.
2. Add mashed banana, cinnamon and nutmeg. Cover and reduce heat, allowing the quinoa to simmer for approximately 15 minutes, or until the coconut milk is absorbed by the quinoa.
3. Stir in shredded coconut and coconut extract. Pour quinoa into bowls, topping it with nuts or fresh berries if desired.

If you choose to make this ahead of time, you may need to add more milk to the quinoa in the morning to fluff it up a bit

Motivation Monday

You need to know that you have the ability to do ANYTHING!!  You CAN eat better, you CAN take care of yourself,  you CAN exercise...but are you the person getting in your own way? 

Remember:  Nothing is IMPOSSIBLE--the word itself say's 'I'm Possible'

Fit Friday

Here's a fun, quick workout you can do anywhere!

Topic Thursday

Wellness Wednesday

Tasty Tuesday

Here are a couple of yummy shrimp recipes!  Enjoy!

Lemon-Garlic Shrimp & Vegetables

Ingredients

4 teaspoons  extra-virgin olive oil, divided

2   large red bell peppers, diced

2 pounds  asparagus, trimmed and cut into 1-inch lengths

2 teaspoons  freshly grated lemon zest

1/2 teaspoon  salt, divided

5 cloves  garlic, minced

1 pound  raw shrimp, (26-30 per pound), peeled and deveined

1 cup  reduced-sodium chicken broth

1 teaspoon  cornstarch

2 tablespoons  lemon juice

2 tablespoons  chopped fresh parsley

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

 

Nutrition Facts

Calories 226, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 174 mg, Sodium 514 mg, Carbohydrate 14 g, Fiber 4 g, Protein 28 g, Potassium 670 mg. Daily Values: Vitamin A 80%, Vitamin C 210%, Iron 25%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

 

Zesty Lime Shrimp and Avocado Salad

 

Servings:4 • Serving Size:7/8 cup • Old Points:4 pt • Points+:5 pt
Calories:210.4 • Fat:9.2 g • Protein: 25.1 g • Carb:7.8 g • Fiber:3.6 g • Sugar:0.6
Sodium without salt: 260.8 mg

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinateat least 5 minutes to mellow the flavor of the onion.

In a large bowl combinechopped shrimp, avocado, tomato, jalapeño. Combineall the ingredients together, addcilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.

Motivation Monday

Remember that every day you exercise, you're getting stronger, faster and healthier!

Fit Friday

Topic Thursday

Here are some songs to add to your playlist to get you moving!!

Wellness Wednesday

Here are some easy swaps that can make a big difference!

Tasty Tuesday

Motivation Monday

This is so true!  Others don't usually tell you of their struggles, but everyone has them.  Know that it's normal to have these struggles and how you handle them is what makes the difference.  Don't compare yourself, there is no comparison!

Fit Friday