Couldn't have said these tips better myself!
Check out these TIPS!
I LOVE #'s
5 - try my classes
9 - I love snacking
12 - everyone in ur family/house should be eating healthy, even your kids!
20 - it's ok to have that cake...but have 1 small piece & move on
22 - if u knew the cals & fat in some rest. food u would die! Plus typically the higher fat/cal content is cheaper for the rest. to make...they are screwing us all!
25 - we reward our kids, why not ourselves?
Check out these TIPS!
I LOVE #'s
5 - try my classes
9 - I love snacking
12 - everyone in ur family/house should be eating healthy, even your kids!
20 - it's ok to have that cake...but have 1 small piece & move on
22 - if u knew the cals & fat in some rest. food u would die! Plus typically the higher fat/cal content is cheaper for the rest. to make...they are screwing us all!
25 - we reward our kids, why not ourselves?
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What are you guys doing to get your 30 minutes of exercise in everyday? I'd love to hear from each of you and maybe share some good fitness ideas with everyone!!! Speak UP!
Nothing Special today...just SNOW!
Food
Breakfast: Banana, OJ (definitely need MORE)
Lunch: Lean Cuisine 4 cheese pizza
Snack: Apple, Fiber One Bar
Between Classes: Special K Protein Bar
Dinner: Leftover chicken from yesterday & PLAIN pasta (haha - since I threw away the sauce!)
Workout
KILLER Bodypump Class at LVC - 50 mins
Zumba Toning - 30 mins
Regular Zumba - 45 mins
Needless to say I was exhausted last night!!!!
Food
Breakfast: Banana, OJ (definitely need MORE)
Lunch: Lean Cuisine 4 cheese pizza
Snack: Apple, Fiber One Bar
Between Classes: Special K Protein Bar
Dinner: Leftover chicken from yesterday & PLAIN pasta (haha - since I threw away the sauce!)
Workout
KILLER Bodypump Class at LVC - 50 mins
Zumba Toning - 30 mins
Regular Zumba - 45 mins
Needless to say I was exhausted last night!!!!
Serves: 4 Hands-on Time: 15 mins Total Time: 45 mins
Ingredients:
Olive Oil Cooking Spray
2 tsp Olive Oil
1/2 cup diced white onion
1 Green bell pepper, seeded & diced
2-3 cloves garlic, minced
2 tsp dried oregano, divided
1 (28 oz) jar crushed organic tomatoes
1 Tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 Tbsp grated reduced-fat Parmesan cheese
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 (4 oz) boneless, skinless chicken breast, pounded to 1 inch thickness
1 Tbsp Dijon Mustard
1/2 cup shredded part-skim mozzarella cheese
8 oz cooked whole-wheat penne (or your fav pasta)
1/4 cup chopped fresh basil
Instructions:
One: Preheat oven to 400 degrees. Coat large baking sheet w/ cooking spray
Two: Heat oil in large saucepan over med. heat. Add onion, bell pepper and garlic and saute 3-5 mins, until vegetables are soft. Add one teaspoon oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduct heat to low, partially cover and simmer 20-30 minutes.
Three: Meanwhile, in a shallow dish, combine panko, Parmesan, remaining teaspoon of organo, thyme, salt & black pepper. Mix to combine. Brush both sides of each chicken breast w/ mustard. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface fo chicken with cooking spray. Bake for 20 mins.
Four: Top each chicken breast w/ 2-3 tablespoons of tomato sauce and two tablespoons mozzarella. Return chicken to oven and bake for 10 more minutes, until crust is golden brown and cheese is melted.
Five: Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both w/ basil.
Notes: I didn't have Thyme so I skipped it. And, I accidentally put 2 tsps oregano in the sauce...woops!
Nutrition:
Serving Size: 4 oz chicken & 2 oz pasta
Calories: 439
Total Fat: 12 g
Saturated Fat: 2.5 g
Carbs: 43 g
Fiber: 5.5 g
Sugars: 3 g
Protein: 34.5 g !!!!
Sodium: 585 mg
Cholesterol: 70 mg
Reviews:
Mine: Chicken was yummy! Sauce was AWFUL!! It tasted sour or something. Ugh! I think some sugar would help...not sure though. Suggestions welcome!!!
BF Review: He liked the chicken, but again hated the sauce.
We ended up eating very little of the pasta and threw the rest of the sauce away...disappointed! If I were to make this again I would definitely buy organic tomato sauce or look for another clean sauce recipe.
Ingredients:
Olive Oil Cooking Spray
2 tsp Olive Oil
1/2 cup diced white onion
1 Green bell pepper, seeded & diced
2-3 cloves garlic, minced
2 tsp dried oregano, divided
1 (28 oz) jar crushed organic tomatoes
1 Tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 Tbsp grated reduced-fat Parmesan cheese
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 (4 oz) boneless, skinless chicken breast, pounded to 1 inch thickness
1 Tbsp Dijon Mustard
1/2 cup shredded part-skim mozzarella cheese
8 oz cooked whole-wheat penne (or your fav pasta)
1/4 cup chopped fresh basil
Instructions:
One: Preheat oven to 400 degrees. Coat large baking sheet w/ cooking spray
Two: Heat oil in large saucepan over med. heat. Add onion, bell pepper and garlic and saute 3-5 mins, until vegetables are soft. Add one teaspoon oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduct heat to low, partially cover and simmer 20-30 minutes.
Three: Meanwhile, in a shallow dish, combine panko, Parmesan, remaining teaspoon of organo, thyme, salt & black pepper. Mix to combine. Brush both sides of each chicken breast w/ mustard. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface fo chicken with cooking spray. Bake for 20 mins.
Four: Top each chicken breast w/ 2-3 tablespoons of tomato sauce and two tablespoons mozzarella. Return chicken to oven and bake for 10 more minutes, until crust is golden brown and cheese is melted.
Five: Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both w/ basil.
Notes: I didn't have Thyme so I skipped it. And, I accidentally put 2 tsps oregano in the sauce...woops!
Nutrition:
Serving Size: 4 oz chicken & 2 oz pasta
Calories: 439
Total Fat: 12 g
Saturated Fat: 2.5 g
Carbs: 43 g
Fiber: 5.5 g
Sugars: 3 g
Protein: 34.5 g !!!!
Sodium: 585 mg
Cholesterol: 70 mg
Reviews:
Mine: Chicken was yummy! Sauce was AWFUL!! It tasted sour or something. Ugh! I think some sugar would help...not sure though. Suggestions welcome!!!
BF Review: He liked the chicken, but again hated the sauce.
We ended up eating very little of the pasta and threw the rest of the sauce away...disappointed! If I were to make this again I would definitely buy organic tomato sauce or look for another clean sauce recipe.
For MLK Day...
Workout: Zumba Toning (learning choreo & sweating while doing it!)
Food: Breakfast: banana, OJ, English Muffin
Lunch: piece of cheese, leftover brown rice & broccoli/cauliflour
Dinner: Clean eating Chicken Parmesan & Whole Wheat Pasta (see recipe posted)
Workout: Zumba Toning (learning choreo & sweating while doing it!)
Food: Breakfast: banana, OJ, English Muffin
Lunch: piece of cheese, leftover brown rice & broccoli/cauliflour
Dinner: Clean eating Chicken Parmesan & Whole Wheat Pasta (see recipe posted)
Serves: 4 Hands-on Time: 10 Mins Total Time: 35 Mins
Ingredients:
4 cups - Low-Sodium Veggie Broth ($2.49 - Giant)
8 oz - Collard Greens, chopped - about 8 cups ($0.80 - Giant)
1 (14.5 oz) Jar No Salt Added Diced Tomatoes (already had)
12 oz Red Potatoes, cut in 1/2" dice - about 2 cups (already had)
1 (15.5 oz) Can Black-Eyed Peas, rinsed & drained ($0.95 - Giant)
Pantry Staples:
Ground Black Pepper, to taste
Instructions:
One: Bring broth & 2 cups water to a boil in a large saucepan or Dutch Oven over high heat. Add collard greens, cover and simmer for 15 mins.
Two: Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10-12 mins. Stir in peas and simmer until heated through, about 2 mins. Season with pepper to taste, and serve immediately.
Nutrition: 2-1/4 cup serving: Calories - 180: Total Fat - 1g: Sat Fat - 0g: Carbs - 37g: Fiber - 8g: Sugars - 5g: Protein - 10g: Sodium (w/ low sodium ingredients!) - 710mg: Cholesterol - 0mg.
Notes: I couldn't find "low-sodium" veggie broth so I just bought regular. Same for the Black-Eyed Peas...no "low-sodium".
Reviews: I ate this by myself and I actually really liked it. I thought it would be boring, but I finished my whole bowl and wasn't hungry afterwards. I chose to chop the greens in small pieces because the thought of big pieces of greens grossed me out, haha! This would be great for lunch as well. I'll post pics of this as well!! (found pic online!)
BF Review: He liked it! He needed something else with it because it just wasn't enough for dinner...maybe better as a lunch meal.
Here is the link to this recipe...I didn't realize it was online as well!
Black-Eyed Pea Stew
Ingredients:
4 cups - Low-Sodium Veggie Broth ($2.49 - Giant)
8 oz - Collard Greens, chopped - about 8 cups ($0.80 - Giant)
1 (14.5 oz) Jar No Salt Added Diced Tomatoes (already had)
12 oz Red Potatoes, cut in 1/2" dice - about 2 cups (already had)
1 (15.5 oz) Can Black-Eyed Peas, rinsed & drained ($0.95 - Giant)
Pantry Staples:
Ground Black Pepper, to taste
Instructions:
One: Bring broth & 2 cups water to a boil in a large saucepan or Dutch Oven over high heat. Add collard greens, cover and simmer for 15 mins.
Two: Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10-12 mins. Stir in peas and simmer until heated through, about 2 mins. Season with pepper to taste, and serve immediately.
Nutrition: 2-1/4 cup serving: Calories - 180: Total Fat - 1g: Sat Fat - 0g: Carbs - 37g: Fiber - 8g: Sugars - 5g: Protein - 10g: Sodium (w/ low sodium ingredients!) - 710mg: Cholesterol - 0mg.
Notes: I couldn't find "low-sodium" veggie broth so I just bought regular. Same for the Black-Eyed Peas...no "low-sodium".
Reviews: I ate this by myself and I actually really liked it. I thought it would be boring, but I finished my whole bowl and wasn't hungry afterwards. I chose to chop the greens in small pieces because the thought of big pieces of greens grossed me out, haha! This would be great for lunch as well. I'll post pics of this as well!! (found pic online!)
BF Review: He liked it! He needed something else with it because it just wasn't enough for dinner...maybe better as a lunch meal.
Here is the link to this recipe...I didn't realize it was online as well!
Black-Eyed Pea Stew
So I can't lie...no exercise for me yesterday! :( But, I did shovel 2 parking spaces and literally felt winded when I was done, so I think that counts for about 20 minutes of exercise!
Exercise: Shoveling (it does count!)
Healthy Meals: Breakfast - Fiber One Bar & OJ (btw-not nearly enough!)
Lunch - Leftover steamed green beans and whole wheat pasta
Dinner: Black-Eyed Pea Stew (see recipes for the downlow on this yummy stew!)
Snacks: Honey Wheat Pretzel Twists
Chobani Yogurt (great source of Protein)
Exercise: Shoveling (it does count!)
Healthy Meals: Breakfast - Fiber One Bar & OJ (btw-not nearly enough!)
Lunch - Leftover steamed green beans and whole wheat pasta
Dinner: Black-Eyed Pea Stew (see recipes for the downlow on this yummy stew!)
Snacks: Honey Wheat Pretzel Twists
Chobani Yogurt (great source of Protein)
What a GREAT Tuesday! Lots of snow, which I love love love! And, it's the first day of this blog, even better! I think I'm going to lay these out w/ all of my workouts and just a few things I ate during the day. I plan on starting to "eat clean" and I will be posting recipes for those meals! They are yummy!
Today's Workout: 20 minutes of Yoga at lunch time
Regular Zumba Class (thx to the 6 that braved the snow! DEDICATION!)
Healthy Meals: Lean Cuisine 4 Cheese Pizza for lunch
Tilapia, Steamed Green Beans, and whole wheat penne pasta for dinner!
How did you get your 30+ minutes of exercise in today? (snow shoveling counts!)
Today's Workout: 20 minutes of Yoga at lunch time
Regular Zumba Class (thx to the 6 that braved the snow! DEDICATION!)
Healthy Meals: Lean Cuisine 4 Cheese Pizza for lunch
Tilapia, Steamed Green Beans, and whole wheat penne pasta for dinner!
How did you get your 30+ minutes of exercise in today? (snow shoveling counts!)
One of my goals for 2011 (along with millions of people across the globe) is to maintain and improve my health. I'm just as guilty when it comes to finding excuses as to why I NEED the huge bowl of ice cream or why I'm just too tired to get a short 30 min workout in. So, this blog is going to serve as my "checks & balances" so I stay on track. I will be posting my daily workouts and some of my meals. Please feel free to chime in and give me feedback, suggestions, your workouts, etc. Use this as a tool to keep yourself on track. And remember, everybody needs motivation!!! You're not alone! Enjoy :)