Opportunity Knocking

🎉 Opportunity Knocking 🎉

I am looking for a couple PARTNERS to help run a fitness challenge group WITH me. Does not matter where you live and must be willing to use a program along with us with the chance to earn your money back!!! Comment below if you know someone who would be a great fit !!! 

Jalapeno Cheddar Corn Bread

Jalapeno Cheddar Corn Bread

Olive oil cooking spray

1 cup white whole wheat flour

1 cup fine-ground whole grain yellow cornmeal

3/4 cup organic evaporated cane juice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt ( I always skip salt as I never use any)

1 egg

3/4 cup 1% milk

1 cup diced jalapeno chile peppers

1/2 cup fresh corn kernels thawed

1/4 cup shredded reduced fat cheddar cheese

Preheat oven to 350 degrees. Spray break pan with cooing spray. In large bowl mix flour, cornmeal, cane juice, baking powder, baking soda, and salt. In a medium bowl mix milk and egg and then pour into the flour mix and mix all together. Add in jalapenos, corn and cheese. Batter should be a bit lumpy. Pour into bread pan and sprinkle with a little cheddar cheese. Bake until lightly brown and toothpick comes out clean. This will probably cook about 50 minutes. Cool for 5 minutes and serve.

Creamy Shrimp Rigatoni

Creamy Shrimp Rigatoni

8 oz whole-wheat rigatoni pasta

1 tssp olive oil

2 to 3 garlic gloves

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp red pepper flakes

3 tbsp white whole-wheat flour

1 2/3 cups of 2% milk

3 tbsp grated Parmesan Cheese

1/4 tsp black pepper

Olive oil cooking spray

1 lb peeled shrimp

15 oz of cannellini beans, fresh or canned and drained

10 sun dried tomato halves packed in olive oil, drained

3 tbsp fresh basil leaves

Cook pasta according to package

In saucepan, medium heat, heat up oil, garlic, thyme, oregano, and pepper flakes and garlic until all are soft. Then add flour and stir until moist and lightly brown. Then add half of the milk and whisk until smooth and then add other half and bring to simmer, then cover and let simmer, reduce heat to low. Whisk in pepper to taste and cheese. Cover to keep warm.

In large skillet, cook shrimp and add pepper for taste. After these are cooked add them to a large bowl and add in the beans and tomatoes. Then add the cooked pasta and sauce. Stir all of it, add basil to top and serve. 

Balsamic Veggie Salmon

BALSAMIC VEGGIE SALMON

1 salmon filet
1 cup chopped mushrooms
1 cup halved grape tomatoes
1 cup halved sunburst yellow tomatoes
1 cup julienned red bell pepper
1 cup julienned zucchini
3 tablespoons fresh basil leaves roughly chopped
1/4 cup balsamic vinegar
Coconut or olive oil spray
Sea salt
Freshly ground black pepper

Preheat oven broiler. Line a baking sheet with foil and spray lightly with oil spray. Rinse salmon and lay on foil skin side down if it has skin. Season with sea salt and fresh ground black pepper. Scatter vegetables over the top of the fish. Sprinkle basil over top of veggies and season veggies with sea salt and freshly ground black pepper. Drizzle balsamic vinegar over everything. Place in over under broiler about 6 inches from heat source. Broil for about 12 minutes or until fish is done and flakes away with a fork.

Serving size is 5 oz of fish with 1 cup of mixed vegetables.

** Fix Container Guide: 1 red, 1 green *

Protein Bites

1 cup peanut butter (all natural preferred)

2 cup oats

1/2 cup honey (all natural preferred)

Mix all together, frigerate for 30 mins, then roll into balls!!! Store in the fridge 

Somedays are Tough

I have to give myself a pat on the back today! After filling my body of crap this weekend and knowing the kids are on spring break and the only reason I had to get up was for this workout..... 

But I did it!!! #21dfx

Ground Turkey and Spinach Lasagna

Ground Turkey and Spinach Lasagna

1 white onion                                               2   28 oz cans unsoalted whole tomatoes

1 large carrot                                              1 tbsp raw honey

1 large stalk celery                                     1 tsp ground black pepper

4 garlic cloves                                             1   9 oz package frozen chopped spinach

1/2 tsp dried oregano                                 1 lb ground turkey breast  

2 tbsp balsamic vinegar                             15 oz reduced fat ricotta cheese (2 cups)

1/3 cup chopped fresh basil leaves           12 whole wheat no boil lasagna noodles

4 oz reduced fat grated Italian four-cheese blend

In a large saucepan on medium-high heat, Add 1 tbsp olive oil, onion, carrot, and celery. Stir often until turning a light brown and then add garlic and oregano and vinegar and bring to boil. Add tomatoes and break these up while cooking. Bring to boil again and then let it simmer for about an hour stirring every 15 mins at least. Towards the end add honey and pepper.

In a blender now blend sauce to a lightly chunky puree. You can make sauce up to 2 days beforehand and cover and refrigerate. 

In a drainer place spinach and drain then cook in large skillet, add turkey and pepper till turkey is no longer pink. 

In a whole separate bowl add ricotta cheese with some basil and black pepper. 

When ready to cook reheat marinara sauce until steaming hot. Spread 3/4 cup sauce inside a 9 x 13 baking dish. Top with 4 noodles, half ricotta cheese and 1 cup sauce. Repeat this once more. Top with remaining noodles, sauce and cheese blend. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is melted and sauce is bubbling. Rest for 15 minutes before serving.