Nutella Shakeology

My sweet tooth has gotten the best of me lately.  I have been struggling and I finally found EXACTLY what I needed.  I needed the creamy, rich flavor of NUTELLA.  I LOVE Nutella.......really, really love Nutella.  And I was skeptical that a glass of Shakeology would satisfy my cravings.  But it did.  It TOTALLY did!  And it is now my new obsession.  Drink up!!!!

Slow Cooker Sweet Potato, Quinoa & Chicken Soup

With Fall in the air (not really in Florida...although we sure are ready for it to be), a good comforting soup in a slow cooker sounds just about right!

Slow Cooker Sweet Potato, Quinoa & Chicken Soup

1 and 1/2 pounds boneless skinless chicken breasts
1 cup quinoa (I used a black bean quinoa package)
2 large sweet potatoes (1 pound or ~3-1/2 cups)
1 can (15.25 ounces) black beans
1 can (14.5 ounces) petite diced tomatoes
1 teaspoon minced garlic
1 packet (1.25 ounces) chili seasoning mix
5 cups chicken broth*
Optional: fresh parsley

Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
(I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
Using two forks, shred the chicken and stir all the ingredients together.
Add salt and pepper and if desired fresh parsley.
Serve immediately.

Clean Eating Chopped Greek Salad

I made a TON of this over the weekend to bring to work and I am SO glad that I did!  So yummy!  I waited to add the dressing until I got to the office so the salad would stand up for a few days.  I also added some shredded chicken and a little feta and YUMMO!!!  Really tasty and satisfying!!!!

 
Ingredients
1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
1/4 cup fresh parsley
15 oz. can garbanzo beans, rinsed and drained
Optional: olives, feta, pepperoncini, chicken, shrimp

{For the dressing}
3 Tbsp. red wine vinegar
1/4 cup olive oil
2 tsp. oregano
1/4 tsp. salt

Directions
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and garbanzo beans in a large bowl.
Add dressing and toss to combine OR pour dressing on later.

Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Eggplant "Pizza"

It isn't easy sometimes making the necessary sacrifices to eat clean....I mean, who doesn't want to eat a piping hot bowl of pasta with marinara?????  Considering it is one of Avery's favorite foods, it is on the menu pretty frequently at our house.

So the other night I was scanning pinterest to find something I could switch out for my dinner while the kids were slurping spaghetti.....and here it is ---------------->>>  Eggplant Pizza.  It was so tasty (I am going to make it for the kids next time).  It reheated like a dream too!

Eggplant "Pizza"

1 eggplant about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
Parmesan
finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)
Pasta or Pizza Sauce of choice (homemade or jarred)

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on and cover with a few tablespoons of sauce, then sprinkle with cheese. Bake for about 35 - 40 minutes.

Let cool for about 5 minutes before serving so they don't fall apart with the spatula.  Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Clean Fried Rice

Finding something that everyone likes and it healthy can be a challenge.  My kids would be just fine eating mac & cheese and chicken nuggets for every meal if I let them.....but I am really trying to broaden their horizons (and keep it healthy for all of us).  My sister tried this recipe that was originally from Tyler Florence and made some healthy modifications....I made a few changes to work for us and it was GREAT!!!!

Ingredients
2 tablespoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 -inch piece fresh ginger, peeled and grated
Pinch red pepper flakes
1 small head Napa cabbage, cored and chopped 

8-ounces mushrooms 1

cup frozen peas, thawed
1 generous pinch kosher salt

2 tablespoons sesame oil
2 large eggs, lightly beaten
1 pint cooked brown rice
3 tablespoons soy sauce
1 1/2 cups cooked chicken, cut in pieces

Heat 2 tablespoons of the canola oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.

Put the pan back on the heat and coat with the sesame oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and add the chicken to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter.  

This was so good mixed with siracha too!  MMMMM!!!!!!

Detox Shakeology

Do a little cleansing with this great detoxing Shakeology recipe.  How refreshing is this????  Perfect to kick-start the week!

Detox Shakeology
¾ cup water
1 cup diced watermelon
1 Tbsp. fresh lemon juice
1 tsp. grated raw ginger root
1 scoop Tropical Strawberry Shakeology
1 cup ice cubes

Place water, watermelon, lemon juice, ginger, Shakeology, and ice in blender canister. Cover; blend until smooth.

Three Day Refresh

We have had the BEST summer....so many great days getting together with friends. We have been to birthday parties, BBQ's, holidays.  And WOW, did all of that fun CATCH UP to me!!!!!!

I have managed to put on about 10 pounds this summer because of all  that fun!  I knew my clothes were fitting tighter that normal, but really??????  TEN POUNDS!!!!?????  And I had worked so HARD to lose them!!!!

I needed to get back ON TRACK ASAP....no time for lollygagging.  I decided to give the new Three Day Refresh a whirl.  I had done a three day Shakeology cleanse back in January and it really helped me RESET my habits after the holidays.  I was able to get my nutrition and PORTIONS in check. Surely the Refresh would do the same....right?

The REFRESH is easy. It lasts for three days and you start each day with a serving of Shakeology and fruit.  Mid-morning you enjoy a fiber drink and lunch is a special vanilla shake developed for the Refresh, along with a serving of fruit and veggies.  You get a mid-afternoon veggie snack and dinner is another vanilla shake, veggie broth and a veggie-based dinner recipe. And water....you have to stay hydrated!

I cannot BELIEVE the success I had in just THREE DAYS!!!!  Five pounds lost!!!!  No bloat and I feel FANTASTIC!  I wasn't hungry and or tired during those three days because the program has plenty of protein and fiber.  I can tell you that I will be REFRESHING regularly...at least once a quarter.  This is exactly what I needed to get my nutrition back on track.

Are you curious about the refresh and how you can use it to help you get back on track?  Message me for details!