Wishful Wednesday

Thoughts on a Tuesday

Move it Monday

Here is a great workout you can do to burn before the bird on the big day!!!

Fit Friday

Give this awesome workout a try today!!

Topic Thursday

Squats are very important, but make sure you form is correct!

Wear it Wednesday

Love this!!!

Tasty Tuesday

Chipotle Chicken Stuffed Sweet Potato Skins

Ingredients

·         3 sweet potatoes, washed

·         2 chicken breasts

·         ¼ cup olive oil

·         juice from 1 lime

·         4 cloves garlic, minced

·         1 chipotle pepper in adobo sauce, chopped

·         1 tsp dried basil

·         1 tsp cumin

·         1 tsp chili powder

·         salt and pepper to taste

·         2 cups frozen spinach, thawed

·         1 cup white cheddar cheese, shredded

·         chopped cilantro, for garnish

Instructions

1.       Preheat oven to 350 F degrees.

2.       Prick sweet potatoes with a fork all around. Place the sweet potatoes on a baking sheet and bake for about an hour or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 30 minutes or until cooked through. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool.

3.       In a medium size bowl combine the olive oil, lime juice, garlic, chopped chipotle pepper, basil, cumin, chili powder, salt and pepper. Set aside.

Coupons

4.       If there is liquid in the spinach, make sure you squeeze out all the excess liquid. Toss the spinach and shredded chicken together, set aside and keep warm.

5.       Turn the oven up to 400 degrees. Remove the flesh out of the sweet potato, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. You can use the flesh for another use or to make mashed sweet potatoes. Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.

6.       Serve with fresh chopped cilantro.

Motivation Monday

Happy Monday! You got this!!!

Fit Friday

Give this fun body-weight workout a try!!

Topic Thursday

How healthy is your gut?  Do you have any of these symptoms?

Wellness Wednesday

I am so glad to know that my favorite bananas (the darker the better!!) are awesome for me!!  How do you prefer your bananas??

Tasty Tuesday

Cinnamon Roasted Sweet Potatoes & Raspberries

Ingredients:

·         6 cups chopped sweet potatoes

·         8 ounce bag of cranberries (no sugar added)

·         1 tablespoon coconut oil (melted)

·         1 tablespoon maple syrup (pure)

·         2 teaspoons cinnamon

·         1 teaspoon salt

Directions:

Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40 - 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1 teaspoon of salt. Enjoy!

Motivation Monday

This is one of my favorites...

Fit Friday

Here is a great workout you can do anywhere!!!

Topic Thursday

Have you heard of nutritional yeast?  If not, here is some great info on it and why you should consider adding it to your diet!

Wellness Wednesday

So many people are afraid of spaghetti squash because they aren't sure how to make it.  Here are steps to making roasted spaghetti squash (my favorite)!  Top with spaghetti sauce, pesto, etc. The options are endless!

Tasty Tuesday

This is one of my favorite game-day recipes!  It is so easy to make and you don't even realize how healthy it is!  Enjoy!



Cowboy Caviar

INGREDIENTS:

• 1/2 cup olive oil
• 1/3 cup sugar (see notes)
• 1/3 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can super sweet corn, drained (see notes)
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
•  1 cup chopped cilantro (1 bunch)

DIRECTIONS:

1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
2. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Notes:

1. Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2. 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3. A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.