A KIND Review

Several years ago I fell in love with Kind bars. Since then, the company has launched new flavors and products. The company recently sent me some of their newer products to review. I have to admit, I was BLOWN AWAY! I also had to ration myself on how much I could eat in a day. Yes, they are THAT good.

I am used to thinking of Kind bars (and other snack bars) as being sweet and dessert-like. Kind decided to put a new twist on things and make a more savory line of bars. Their Kind Strong bars are flavor and nutritionally packed powerhouses. Between the Honey Smoked Barbecue, Honey Mustard, Roasted Jalapeno, Hickory Smoked, and Thai Sweet Chili bars, there are plenty of options for the savory lover out there. The flavors are honestly so intense, it's hard to even describe them. There was a perfect twist of slightly sweet, salty, and spice in each of the options. They are purely amazing. As far as nutrition goes, Kind put these in their Strong line. Strong bars from Kind are packed with 10g of protein and are made without whey, soy, gluten, or GMO's. They are "kind" to your body and your taste buds!

In true Kind fashion, they also sent some of their sweet options. My favorites include the Maple Quinoa Clusters with Chia Seeds granola, and the Dark Chocolate Almond Mocha snack bar. The Dark Chocolate Almond Mocha snack bar made me completely melt. It felt like a guilty pleasure, especially paired with a large cup of black coffee.

How do you like to do Kind?

Here are some amazing options for changing up your routine with a little bit of Kind foods.

Maple-y Cluster Yogurt

Ingredients
1/2 cup Greek yogurt, plain
1/4 cup Kind Maple Quinoa Clusters with Chia Seeds
1/4 cup berries (optional)

Directions
Scoop yogurt into a bowl. Top with Kind Maple Quinoa Clusters with Chia Seeds, and other toppings as desired.

Dark Chocolate Almond Mocha Oats

Ingredients
1/2 cup oats
1/2 cup almond milk
1/2 cup of water
1 Kind Dark Chocolate Almond Mocha snack bar

Directions
Cook oats in almond milk and water, per package instructions. When the oats have cooked, allow them to cool for a few minutes (this will keep the chocolate from melting too much into the oats). Crunch up a Kind Dark Chocolate Almond Mocha bar, and sprinkle over top of the oats. Enjoy with a hot cup of coffee or espresso of your choosing.

Full Circle

Living 130 miles south of the Arctic Circles can pose some problems, and definitely put a cramp in my healthy-living lifestyle. Let me clarify, though. It puts a damper on my grocery shopping, given I don't know how to hunt! Alaska Natives are skilled hunters and fishermen/women. So far, I've had fresh Alaskan salmon, reindeer, bear, etc. The Alaskan diet is filled to the brim with nutritious foods. A major obstacle for me is getting fresh produce. We have produce at our local grocers, but since everything is shipped (barged or flown) in then it isn't the epitome of freshness.

I was recently introduce to Full Circle. Full Circle is a subscription service to get fresh, organic, locally grown produce each week. There are different packages available depending on how many mouths you need to feed. I haven't got my first order yet, but I can't tell you how excited I am! I have a huge hole in diet since I've moved here, and that hole definitely needs to be filled with fresh fruits and veggies!

Check out Full Circle and see if it's right for you! You can get 40% off your first order with this code ( REFERFC2013 ), and by using my name ( Erin Lynch ). Have fun and happy shopping!

The 21 Day Fix

I am crazy excited about the 21 Day Fix, a new program from Beachbody that is available ONLY through your Beachbody coach starting Feb 3rd. Here's the lowdown on the program:

• 21 days of fitness in 30-min workouts, 7 days a week
• 21 days of learning proper portion control
• 21 days to fix your old habits and create HEALTHY new ones!

What is the 21 Day Fix?

The 21 Day Fix is a nutrition/fitness program that simplifies weight loss with easy portion control and 30-minute workouts. You can actually lose up to 15 pounds in 21 days! It's simple, it's fast, it works.

Beachbody trainer, Autumn Calabrese (trainer, single/busy mom, and a national-level bikini competitor) designed this program. She was inspired after seeing a client consume an entire 1,300-calorie salad in a single sitting. Nowadays, our portions are super-sized and hurting our weight loss and health. We often overeat and eat the wrong things, without knowing it. As a single mom, she knows how hard it is to eat right and exercise. So, she designed the 21 Day Fix with 30-min workouts and a simple eating plan. 

How does it work?

Everything is laid out for you; use the portion-control containers and complete your daily workout during your 21-day commitment. You can lose up to 15 lb in 21 days!

The Container System

The 21 Day Fix comes with a container system to teach you how to create healthy portions - simply and intuitively. Just put your choice of food in the color-coded container - if it fits, you can eat it! There's no guessing or calorie counting. I still struggle with proper portion control and I know so many others do, too. That's why I'm SO excited about this program.

The Workouts

The 21 Day Fix workouts will have you burning calories in a 30-minute session. The workouts are designed for someone at ANY level of fitness from beginners to advanced. 

Is it effective?

Beachbody really BRINGS IT with this new program. It's the only program that combines portion-control containers and exceptional workouts that Beachbody is known for. Equal emphasis is placed on fitness and nutrition to help anyone lose weight and keep it off. Effective plans are sustainable plans! 

You can achieve your weight loss goals with this program. Whether it's 10 lb or 100 lb, you can do it with the 21 Day Fix. 

Who is it for?

Let's get personal...

I love that this program tackles real and serious issues that people face. As a single mom, I struggle with fitting in time for fitness and time to be mom. Because of this, I get up before the break of dawn to workout. I don't want to lose this precious time with my sweet boy, but I know being healthy is important to me and him.

Also - I've said it over and over that you can't outrun a bad diet. You just end up erasing all of your effort and sweat that you poured out at the gym (or living room!) There's nothing wrong with food - food is fuel! But, there is a huge difference in how you fuel your body and results. I used to think exercise meant I could eat what I wanted - until I realized after months of training for my first half-marathon that my weight hadn't budged, except maybe 5 lb. 5 lb IS a lot, but keep in mind I wasn't always active. 4 years ago I HATED running. It was so hard for me. I was a walker, but at least I was a fast walker! When I was going through my divorce in 2011, I got it in my head I wanted to run, then train for a 5k just for fun. Eventually, I started training for distance races. I began running around May of 2011 (as a bigger size 12) and well in to my half-marathon training in January of 2012, I was a solid size 12.  I saw this lack of change, and it was quite upsetting considering my accomplishments and hard work. I was one of those girls that thought, "this is just how I'm made."  Long story short, I started to adjust my diet and the pounds starting melting off.

The Commitment

Are you ready to commit to 21 days with me and the Fix? If you are serious about committing and reshaping your life, then join my "The FIX" challenge group! All I ask for is your 21-day commitment, and you'll love your results! The FIX Challenge Group Starts February 17th!

Follow these steps to join:

1. Sign up! Visit www.beachbodycoach.com/erinlynchfitness to join Beachbody AND get me as your Coach for FREE!
2. Get your Challenge Pack! The 21 Day Fix Challenge Pack is on SUPER SALE for just a few weeks. Order your Challenge Pack when once you have listed me as your Beachbody Coach.
3. Contact me! Contact me to join The FIX Challenge Group or if you have any questions. 

You give me 21 days - I'll give you my best support, encouragement, and accountability to see you through. 

Warming Up with Chicken and Shrimp Jambalaya

 If you're like 97% of the nation (sorry, Hawaii), then you're probably doing what you can to stay warm. That includes getting some warm food in your bellies! We have a windchill of -8 here... whoa! That's not something us southerners are used to, but we do know the perfect foods to help out.

Last night I cooked chicken and shrimp jambalaya. For an Irish girl taking a stab at some Cajun cooking, I'm quite pleased with the outcome. It was a Weight Watchers recipe that I found, but I ended tweaking it some to make it cleaner and to go with what I already had on hand. Man, oh man, jambalaya recipes can have an ingredient list a mile long! I tend to get overwhelmed, so I tried making it as simple as possible! The end result was delish. (Ah, sorry for the slang. I couldn't help myself!) If you prefer milder foods, then this one is a good call. I prefer spicier dishes, so I may add some more Cajun seasoning next time. I ended up adding hot sauce to my bowl for the extra kick.

I added the nutrition info below. You'll see it's chocked-full of protein (24g for only 1 cup), with healthy carbs from the tomatoes, peppers, and brown rice. It was super easy to make, too. My kiddo isn't a fan of shrimp, but he loved having the chicken in there. You can also add sausage for more protein. I prefer chicken sausage, but Andouille is a good choice if you're going for the full Cajun experience.

Chicken and Shrimp Jambalaya

 

 

Ingredients

• 1 cup celery, sliced
• 1 large onion, chopped
• 1 15 ounce can fire roasted tomatoes, undrained
• 1 15 ounce can reduced-sodium chicken broth,
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Cajun seasoning
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups brown rice, uncooked
• 8 ounces cooked, peeled, deveined shrimp
• 3/4 cup chopped green bell pepper

 

 

Directions

1. In a medium or large crockpot, combine celery, onion, tomatoes, broth, Worcestershire sauce, and Cajun seasoning. Stir in chicken.

 

2. Cover and cook on low-heat for 5 to 6 hours (or on high-heat for 2-1/2 to 3 hours).

 

3. While the chicken mixture is cooking, prepare the brown rice according to the package instructions.

 

4. Add the cooked rice, shrimp, and pepper and cook for the last 20 minutes in the crockpot.

 

Nutritional Info (per 1 cup serving, makes 6 servings):

 

Calories: 209

Carbs: 25g

Fat: 2g

Fiber: 3g

Protein: 24g

Sugar: 4g

 

 

 

 

 

 

Udi's Gluten Free and Chocolate Mounds Recipe

If you are familiar with the gluten free lifestyle, then you are sure to recognize the name "Udi's." Udi's products are natural, without artificial flavors, colorings, preservatives, or other synthetic additives. They also have a wide assortment of gluten free goodies that are sure to fill your belly and soul.

Udi's graciously sent me a ton (seriously, see for yourself) of products to review. It was like Christmas morning when I saw the package on my doorstep. My son was even jumping around the house, because he saw some of his favorites in the box! Of course we had to sample a few things right out of the box! YUM!

I've long been a long-time fan of their products, but they sent me new items that I had never tried before. Goodness - I can't even pick a favorite! I still love the snickerdoodles, but their granola bars are simply amazing and my son finished off the cinnamon rolls. As a parent, my favorite part of it all was that they weren't laden with sugar. It can be difficult to find granola, muffins, cinnamon rolls, etc without all of the excess sugar. Udi's succeeded in making tasty goodies, without sending us in to a sugar coma. I had no qualms about letting my child enjoy the cinnamon rolls at breakfast. We have also found a new lunchtime option. The Ancient Grain Chips will be a staple in our house. These little things come in a few flavors (we got cheese), and are made with quinoa, flax, and other nutrient-dense ingredients.

I talked to one of the teachers I work with, whom is gluten free, about Udi's. She noted how much she loves their products and the fact she has a healthy option with Udi's, as she is dairy and gluten free! Then she steered me towards their Lemon Streussel Muffins, one of her top picks!

After receiving all of this gluten free goodness, I decided to tackle some family recipes using Udi's products. One of my favorite family recipes is called Chocolate Mounds. My grandmother made it for my dad and his family growing up, and I remember my dad making it for us when I was young. I've said it before, and I'll say it again... peanut butter + chocolate = a gift from God. My dad gave me the Chocolate Mounds recipe a while back. I looked over it recently and saw some quick changes I could make to the recipe to make it gluten free and a cleaner treat for the holidays. My changes included using Udi's Coconut Peanut Butter cookies - hello!

 I hope you enjoy this special treat! It is sure to be a holiday hit!

Chocolate Mounds

Ingredients

• 1/2 cup natural peanut butter
• 1 cup dates, chopped
• 1 tsp xylitol (only add if you prefer this to be sweeter)
• 1 cup walnuts, chopped
• 1/2 cup Udi's Peanut Butter Coconut Cookies, crumbled
• 2 tb orange juice (or more as needed)
• 1 6-oz package chocolate chips (60% cacao chocolate is the best option)
• 1 tb coconut oil

Directions

1. Combine peanut butter, dates, xylitol, walnuts, Udi's Peanut Butter Coconut Cookies, and orange juice. 
2. Shape into walnut-size pieces. Tip: Roll between hands to shape.
3. Refrigerate for several hours, or overnight.
4. In a double-boiler, melt 1 6-oz package of chocolate chips. Add coconut oil and melt.
5. Use a spoon and roll each cookie mixture in melted chocolate.
6. Place on wax paper to harden.
7. Enjoy!

Visit Udi's Gluten Free, find them on Facebook, or follow them on Twitter!

The world of teacherdom

Teacherdom? Yes, I said "teacherdom." Is this really a word? I think not, but it works for me! Besides, it sounds less haute than saying, "academia." Who wants to read a blog post called, "The world of academia?"

Moving on...

When I became a teacher, there were a few surprises that just knocked me over the head. 

1. This is one of the hardest jobs I have ever done. Now, I wouldn't trade it for anything! I LOVE what I do and I love my kids. I was just stunned at how exhausted I was - especially in the beginning. 
2. I get along GREAT with 12-year-olds. I'm not quite sure what that one says about me... But I definitely find them quite entertaining, and I make them laugh... a lot. :)
3. Apparently there's a lot of gift-giving that goes on at Christmas. I was shocked when little gifts from my students started showing up on my desk. "Gift-giving" is one of my love languages, so this instantly filled my heart! To me, gift-giving doesn't have to be something big or ornate. I love cooking for people to show them I care. Sometimes just leaving someone a kind note, or letting them know you are thinking about them and praying for them can be an amazing gift to a person.

I'm going to share one of the gifts I received the other day from a family. I got the MOST amazing treat, and it was accompanied by a recipe! SCORE! These little things are INSANELY good! They definitely hit that sweet spot with the rich chocolate and almond butter. Oh, yeah. They are 100% clean, too. :)

Almond Power Bars

• 2 cups raw almonds
• 1/2 cup flax seed meal
• 1/2 cup unsweetened coconut
• 2 scoops flavored whey protein powder
• 1/2 cup raw almond butter
• 1 tsp sea salt
• 1/2 cup coconut oil
• Stevia or xylitol to taste
• 1 TB pure vanilla extract
• 8 squares Ghirardelli chocolate

1. Place the first 7 ingredients in a food processor and pulse for about ten seconds.
2. Melt coconut oil, and add Xylitol and vanilla. Pour into the food processor while it is blending. 
3. Blend the mixture in to a course paste. 
4. Press mixture into an 8x8 in glass pan. Chill for one hour.
5. Melt chocolate and xylitol in a double boiler. 
6. Spread over the chilled almond mixture.
7. Cut into bars before placing the pan back into the refrigerator to chill.

Tips:

• Line the bottom of your pan with parchment paper for easy removal.
• Keep refrigerated.

Gluten Free, Clean Snickerdoodle Cookies

One of my favorite holiday treats is the Snickerdoodle cookie. It doesn't even have any peanut butter in it, but goodness gracious I love them! Maybe it's the cinnamon and subtle sweetness? I'm not sure, but the snickerdoodle is a bit of amazingness baked up in a delicious cookie. Enough said. :) We've been snowed in with the "winter storms" that are moving across the country. Suddenly, I got a craving for snickerdoodles. My son is a huge fan of the cookie, so I had my sous chef at my side! 

Gluten Free, Clean Snickerdoodle Cookies

Ingredients

Cookie:

• 1⅓ cup oat flour
• 5 tsp truvia baking blend
• ½ tsp sea salt
• 1 tsp  baking powder
• 2 tb coconut oil
• 1 tsp  vanilla
• 4-5 tb unsweetened vanilla almond milk 

Cinnamon/Sugar Coating:

• 4 tsp truvia or coconut sugar
• 1 tsp cinnamon

Directions

1. Preheat oven to 380 degrees.
2. Mix the dry ingredients together (oat flour, truvia, salt, and baking powder).
3. Mix the wet ingredients into the dry, adding milk only as needed (I added about 4 tb). The batter should be moist, but not sticky.
4. Let the dough sit for a few minutes to allow the oats to absorb some of the moisture.
5. Mix the sugar and cinnamon together on a plate.
6. Spoon the dough and form each piece into a ball. There will be about 10 total.
7. Roll each ball in the cinnamon/sugar mix until lightly coated on all sides.
8. Place each ball on a cookie sheet. Use a spoon to flatten into a cookie shape.
9. Bake for 10 minutes and cool for five minutes on the baking sheet.

Protein No-Bake Cookies

I've made these Protein No-Bake Cookies MANY times and they are always a hit! I tend to just throw stuff together, so when one of my fellow teachers asked for a recipe I decided to finally write it down! They are an amazing, but much healthier version of the treat! They are bound to be a great addition to any holiday gatherings you may be heading to. :)

Protein No-Bake Cookies

Ingredients 

• 1 cup of Chocolate Shakeology (or another chocolate protein shake mix)
• 1/2 cup agave nectar or brown rice syrup 
• 1 cup gluten free oats
• 1 cup organic, natural peanut butter 

Instructions: 

1. Mix peanut butter and agave nectar (or brown rice syrup) in a microwaveable bowl. 
2. Heat for 60–90 seconds. Mix well. 
3. Add protein shake powder and mix well. 
4. Add rolled oats and mix gently. 
5. Using a Tablespoon, scoop the dough into round balls and place on a cookie sheet 
6. Use a spoon to flatten into a cookie shape 
7. Refrigerate 1 hour. 

Thanksgiving Recipes

I hope everyone had a wonderful Thanksgiving holiday! Mine went relatively smooth. However, I did wake up panicked on Thursday morning because I realized I had forgot to set the turkey out to finish thawing. Thankfully (no pun intended), the turkey was able to thaw out in a few hours in cool water in the sink. If you recall, I had planned my "clean" Thanksgiving meal. I am excited to say it all turned out GREAT! Thanks to some other bloggers and my mom, I was able to provide an amazing dinner. Below are the recipes I used with my tweaks.

Clean Sweet Potato Casserole

Adapted from He and She Eat Clean

Ingredients:

• 5 large baked sweet potatoes
• 2/3 cup of unsweetened almond milk
• 1/4 cup honey
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/5 cup pecans

Directions:

To help with cooking time on Thanksgiving day, I did this part the night before.

1. Preheat oven to 350 degrees F. Wash sweet potatoes and place on a cookie sheet ( I used a pyrex )

2. Once oven is heated, place sweet potatoes in the oven and bake for 1 1/2 hours or until sweet potatoes are soft. 

3. Remove sweet potatoes and baking sheet from the oven. Let cool and store in the refrigerator overnight.

Thanksgiving Day:

4. Remove the sweet potatoes from the refrigerator and let them warm to room temperature. If you are in a rush, then you can microwave them for about 1 minute.

5. Place the sweet potatoes in an electric mixer (I used my Kitchenaid Stand mixer). Add milk, honey, cinnamon and nutmeg to bowl. 

6. Mix for about 3-5 minutes, until all ingredients are combined and potatoes are fluffy.

7. Place the sweet potato mixture in a shallow ceramic dish (I used a Pyrex). Top with pecans.

8. Bake at 350 degrees farenheit for 10 - 15minutes, or until it is golden brown on top.

Clean Green Bean Casserole

Adapted from The Gracious Pantry 

Ingredients

Topping

• 2 slices clean, toasted bread (I used homemade gluten free)
• 1/4 cup roasted almonds (no sugar added)
• 1 tablespoon onion powder

Casserole

• 28 oz (2 bags) frozen green beans
• 2 cups Clean Eating Cream Of Mushroom Soup, warmed and thickened with: 2 tablespoons gluten free all purpose flour
• 1 teaspoon cornstarch or tapioca starch

Directions 

 

1. Prepare Clean Eating Cream of Mushroom soup. (see below)
2. Cut bread in to manageable chunks.
3. Place bread, almonds and onion powder in to a food processor (I used the Magic Bullet).
4. Process (with Pulse) until the ingredients are mixed and have a rough crumb-like texture.
5. Set aside 
6. Place the frozen green beans in a large casserole dish and pour the soup on top. 
7. Sprinkle topping over the green beans. 
8. Bake for 40-50 minutes, or until the topping is golden. 
9. Cool and serve.

Clean Eating Cream of Mushroom Soup 

From the Gracious Pantry.

Ingredients:

• 1 pound mushrooms, sliced
• 4 cups chicken broth 
• 2 teaspoons olive oil
• 1/4 cup gluten free, all purpose flour
• 1 tablespoons balsamic vinegar
• 2 cups unsweetened original almond milk

Directions:

1. Saute the mushrooms in the oil. Stir frequently.
2. When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, add the flour,
3. Add the chicken broth to a pot. Add mushrooms to the pot and combine with the broth.
4. Add milk.
5. Bring to a boil. Reduce heat and simmer for approximately 10 minutes.
6. Allow to cool in the pot.

Clean Cranberry Sauce

Recipe adapted from The Gracious Pantry.

Ingredients:

• 12 ounce bag of fresh cranberries
• 1/2 cup honey
• 1 tsp ground cinnamon 
• Zest of one large orange
• 1 cup water

Directions:

1. Add all of the ingredients to a pot at medium high heat.
2. Cook for 30-45 minutes. When much of the liquid has gone, turn the head down to low. 
3. Stir frequently.
4. Serve and enjoy! 

Mom's Old Fashioned Bread Stuffing

Adapted from Better Homes and Gardens New Cook Book

Ingredients

• 3 stalks chopped celery
• 1 large onion, chopped
• 1/4 cup butter (the recipe called for a 1/2 cup, but I used less. I bet you could get away with 2 TB. I didn't want to change it too much for my dad. :) )
• 1 tsp poultry seasoning
• 1/4 tsp black pepper
• 12 cups dry bread cubes (I used gluten free homemade bread)
• 2 cups chicken broth (if you like a drier stuffing, then you can use 1-1 1/4 cup)

Directions

1. In a large skillet, heat the butter. Cook the celery and onion in the melted butter until they are tender.
2. Remove the mixture from heat and stir in seasoning and pepper.
3. Add the bread cubes to a large bowl. Add the onion mixture to the bowl.
4. Drizzle chicken broth over the bread until it is moistened as desired. Toss lightly to coat.
5. Use this mixture to stuff the turkey and place any leftovers in a casserole for baking. Bake the unstuffed portion at 325 for 30-45 minutes. 

Mashed Potatoes

Adapted from Better Homes and Gardens New Cook Book

Ingredients

• 3 large potatoes (about 1 1/2 lbs)
• 1/2 tsp salt
• 1 tb butter
• 1/4 cup skim milk or unsweetened, original almond milk

Directions

1. Cut potatoes in to quarters and place in a pot of water. Add salt and boil for 20-25 minutes, or until tender.
2. Place cooked potatoes in a bowl and mash with a potato masher or whip with an electric mixture. Add butter and milk.
3. Continue beating until potatoes are light and fluffy. Serve.

A Clean Thanksgiving

I don't think I can say how much I love Pinterest enough. This is my second year with a gluten free Thanksgiving, and I am ALL kinds of prepared. I remember last year taking short cuts (hello, canned cranberry sauce) because I was so overwhelmed about what to cook and eat because of my diet changes. This year, I am totally prepared. How prepared am I? Enough to not wince at the thought of making cream of mushroom soup from scratch. Now that's impressive!

Here is a glimpse into what I'll be slaving away at on Thanksgiving, thanks to a few other clean bloggers!

• Turkey
• Clean Eating Cranberry Sauce from The Gracious Pantry. 
• Clean Eating Green Bean Casserole from The Gracious Pantry. 
• Mashed Sweet Potato Casserole from He and She Eat Clean
• Old-Fashioned Bread Stuffing from Better Homes and Gardens (My mom always used this recipe)
• Mashed Potatoes (my Dad loves them)

I might tweak these recipes, some. If so, I'll post them!

How I will stay on track this holiday season

 

Thanksgiving break has come, and as I plan our Thanksgiving Day menu I face the nutritional battle of the holiday season. Luckily, I've planned clean recipes for our dinner! With that being said, I know it is accountability that helps keep me on track. Like most people, I can't simply hold myself accountable. Self-accountability can only take you so far, unless you have super hero will power and strength. If that's you - consider yourself blessed and you can stop reading now. :) If that's NOT you, then you know just how important having some sort of accountability is. My son, my coaching, and my fellow Beach Body coaches help keep me accountable whether they know it or not! I love Challenge Groups, because you get that support form others who are working along with you. Also, it does exactly what it says - it CHALLENGES you. You have to WORK to get what you have and we all face challenges. When we go through challenges with others supporting us, then we are SO much stronger.

I invite you to join my newest challenge group that starts on December 2nd. Be healthy this holiday season, and join my 30-day Clean Eating and Shakeology challenge group. I'll help you stay on track and help you learn balance through out this season.

Tofu Chili with Sweet Potatoes

Today, I decided to put on a big pot of chili. I love chili. It's so great for when it's cold outside, it's quick to put together, and it's something we can eat on for days. Since I had a block of extra firm tofu in the fridge, I decided to make tofu chili. I loosely follow this recipe. Here is my version.

 

Ingredients

• 2 packet chili seasoning (I used Williams Original Chili Seasoning, No Salt Added. It's gluten free)
• 1 package extra firm tofu, patted dry (I used Kroger's Simple Truth brand)
• 1 tsp Olive Oil (I used olive oil in my Misto)
• 2 cloves garlic, minced
• 1 onion
• 1 carrot, chopped
• 1 red bell pepper
• 1 sweet potato
• 1 8 ounce can tomato paste
• 1 15 oz can of crushed tomatoes or tomato sauce
• 1 15 ounce can kidney beans, rinsed and drained

Directions

1. In a bowl, add chili seasoning. Crumble tofu into bowl and stir until coated. Set aside.
2. Heat olive oil in a large pot over medium high heat. 
3. Sauté garlic, onion, and carrot for five minutes. 
4. Add pepper and sweet potato and sauté for five minutes. 
5. Add the tofu and cook for five minutes.
6. Add tomato sauce and paste, and beans. 
7. Bring  mixture to a boil, then reduce heat and simmer on low for 45 minutes. Season to taste.

Serves 8

Nutrition (per serving):

Calories: 158

Carbs: 22

Fat: 4

Protein: 11

Fiber: 6

Sugar: 8

My Holiday POA (Plan of Action)

I must admit it. I love Christmas. I love Christmas SO much that my tree trees (ok yes, I have 2) were up the weekend after Halloween. My family thinks I'm nuts, but I just love it so much! But what I don't love about Christmas (and Thanksgiving) is knowing I have to battle so many temptations. I'm talking to YOU pumpkin fudge! Yes, I know a lot of these treats aren't clean foods but if you recall I stick by the 80/20 rule. Eat clean 80% of the time. I don't believe in setting yourself up for failure thinking you can eating "perfectly" 100% of the time. It's like pulling a rubber band back as far as it can go and finally you catapult yourself back. All of the emotions of "failure" come with it. If you're like me, then the emotions fuel your food choices.

All of that being said, I've been looking ahead at my plan of action (POA) for the holidays. Last year I successfully cooked a gluten free, healthy Thanksgiving meal. This year I plan to tackle the sweets and treats (especially at school). I'm SO excited that Shakeology not only has recipes for shakes, but also for legit treats and desserts. HEALTHY desserts. Here's one that I'm excited to try:

Gooey Shakeology Oatmeal Bar

4 servings Chocolate Shakeology
3 cups dry oatmeal
1 tsp. unsweetened cocoa powder
1 dash cinnamon
1 cup nonfat milk (I use unsweetened vanilla almond)
½ tsp. vanilla extract
½ cup natural peanut butter

Mix all dry ingredients together, then add nonfat milk and vanilla to blend flavors. Add peanut butter and mix together really well with hands. After it's all mixed, put mixture in an 8" x 8" pan. Place plastic wrap or wax paper on top of mixture and push evenly into pan to flatten. Refrigerate for 3 hours, then cut into squares. (Makes 9 bars.)Calories: 264

I know nothing beats eating whole foods, but we can't possibly get the mounds of nutrition our body needs by eating the foods. Aside from the amount of food with the right nutrients to fuel our bodies, we also have to take in to account the cost. I love organic foods and I love knowing I'm not putting my liver into overdrive by adding chemicals to my body. But, my wallet may not always agree. I love grocery shopping - I could easily empty my bank account at Whole Foods. Sad, but true. For info on my shopping on a budget tips, read my Living It Up: Coupon Cutter Style post.

What foods can you eat to match Shakeology's nutrient dense shake?

(USDA recommended 5-9 servings of fruit and veggies a day)

To get the nutrtional value of 1 serving of Shakeology, you would need to eat the following:

• 1 bowl of exotic fruit (like goji berries and acai)
• 4 cups raw broccoli
• 7 whole carrots
• 10 cups raw cauliflower
• 3 cups romaine lettuce
• 4 cups uncooked mushrooms
• 3 raw onions
• 4 red radishes
• 1 cup of peas
• 4 cups nonfat yogurt
• 1 shot wheat grass

Wow! If you're interested in trying Shakeology, or would like help getting your own POA ready to tackle the holidays then don't hesitate to contact me! Visit my Team Beach Body Coach page to sign up for a free membership. This makes me your official coach, and you'll have access to loads of information and tools.

Blueberry Protein Muffins **corrected

This post starts off the same way so many do - as I was perusing Pinterest, I found a recipe for these hot little numbers. Introducing - the Blueberry Protein Muffins. I tweaked the recipe I found a bit, but they turned out amazing! These little muffins are jam packed full of protein and carbs (starchy and complex).

Enough yammering - here's the recipe. So take it and run - to the kitchen. :)

Nutrition:

Serving: 1 muffin
Calories: 80
Fat: 1
Protein: 7
Fiber: 2
Carbs: 11
Sugar: 4

Life Lessons

As I was perusing Pinterest, I saw this..

 

It really resonated with me this week. Weary, I am. Rest, I need and crave! You know how I was complaining about being so tired? Well, apparently I was getting sick. (Can I blame the time change for that, too?) Yesterday, I was barely able to drag my butt out of bed for a shower, let alone to work out! So, last night I decided I would get my fitness on! TurboFire - Fire 60, sounds like a good place, right? HOLY MOLY! I officially decided that Chalene Johnson is a former dancer (I don't know her background at all). At one point I was thinking, "I was cheerleader. Pssh... I've got this!" Wrong, Erin. You're oh so wrong.

Legs were flailing, arms were flying (waving them in the air like I just don't care) Sorry, I had to say that. :) After 40 minutes, I decided to stop. I was so tired, I simply didn't have it in me to keep up. My hair was soaking wet, which was good and I was satisfied with that! 

Life Lesson #1: I have to remind myself, rest days are just important to my health as my workout days. This is even MORE true when you are sick. 

Life Lesson #2 (totally unrelated to the above topic): Denial is never a good thing. Don't test your limits to see what you can get away with. Sounds dangerous, right? Well, I guess it was if you consider a nice warm bowl of oat goodness to be dangerous! When I was doing our grocery shopping over the weekend, my inner bargain shopper overtook my gluten free senses.

 $1.24 for old fashioned oats vs. $5 (and some change) for a bag of gluten free rolled oats

You're right, the $1.24 bag won this round. "Oats are gluten free," I told myself. "What are the chances they are contaminated," I asked myself in a deniable fashion. "Do I really need to spend $4 more for oats to be gluten free? It will be just fine." I was wrong on each and every level. The aforementioned $1.24 oats have now been bequeathed to a friend. Enough said. So, I imagine I will feast on breakfast quinoa until I have gluten free oats back in my cupboard.

 

TurboFire - Core 20

Again, I woke up late. I was just barely able to get a 20 minute workout in. But let me tell you, this workout packs a HUGE punch. You better believe if they are making a 20-30 minute workout, they will make each and every move count. "I think I can, I think I can." And I did, for the most part.

Breakfast

Chunky Monkey Peanut Buttery Oatmeal

1/2 Cup of Oatmeal, topped with the following
1 TB Peanut Butter, natural
1/2 Banana
1/2 TB 60% Cacao chips
1 TB Ground flax seed

 

 Hot, black coffee to sip on (YEAH!)

Lunch

Arbonne Chocolate Protein Shake 

Mixed with

Arbonne Fiber Boost

2TB PB2

Dinner

Peanut Butter Cup Smoothie from PB Fingers ( I have to try this sucker out!)

Snack

Arbonne Fruit Nutrition Snack Bar

 

Don't forget the Zevia giveaway! 

 

A Cheesy Fiasco

Unless you've been under a rock lately, you've more than likely heard about the news centered around Kraft Macaroni and Cheese. I first saw the headlines on Yahoo last week. "Mac and cheese... what, what!?" Mac and cheese is one of my "gives" when it comes to my kiddo's diet. I've mixed with with quinoa to give him more of a nutritional punch, but also it's good when I'm in a pinch. As of last week, I found myself researching alternatives.

Here's the rundown, Kraft (along with other brands) use Yellow dye 5 and Yellow dye 6 to give the pasta that day-glow orange hue. What? Did you it was actually cheddar cheese that made it orange? These food colors are known to be associated with hyperactivity in children, migraines, and allergies. These dyes are contaminated with known carcinogens (benzene), which is derived from petroleum. Kraft's product in Great Britain does not contain these ingredients. Mind you, the FDA has a list of about 10 banned chemicals/substances while the EU has around 1200 banned chemicals and substances. The EU, especially the UK, is super strict regarding GMO (genetically modified) foods.  They want YEARS of testing and results before the accept it on the market. 

:( This is not a happy momma... But, thanks to some other not so happy mommas, bloggers at 100 days of Real Food, this situation has been brought to light. They have started a petition that you can sign online and share on social media or email. You can see more from their blog here.

What are the alternatives, you ask? I'm sure there's more nationwide, but locally we have a lot of Annie's Naturals Foods and Back to Nature products.We've tried both in the past, and they are really good! I tend to buy what's on sale, so I will stock up on these when the price is right! In our house, we prefer the "Crazy Bugs" from Back to Nature. Annie's has a gluten free option, which is nice!

If you'd like to sign the petition, visit Change.org.

TurboFire - Core 20

That worked me last time! Let me tell you, I woke up in the middle of the night when I would try to turn over, because my core was so sore! Now THAT is a workout! :)

Breakfast

Breakfast Quinoa w/ PB, choc, and bananas

1 serving quinoa, cooked

1 TB Peanut Butter, natural

1/2 Banana, sliced

1/2 - 1 TB Flax seed, ground

1 TB 60% cacao chips

Cook the Quinoa according to the direction. I cooked mine in one-half water, and one-half almond milk.

Once the quinoa is cooked, move it to your bowl. Top it with 1/2 sliced banana, 1 TB of 60% cacao chips, 1 TB natural peanut butter, and 1/2 - 1 TB of ground flax seed. 

Lunch

Amy's Kitchen, Gluten Free Burrito

Dinner

Arbonne Vanilla Protein Shake mixed with peaches and almond milk

Snack

Apple

Sick Day

I'm home with a sick little one today. I wasn't expecting to be, so I got up at 4:30 as usual to work out. Consistency is a good thing, right? I recently got the TurboFire workouts. I REALLY like them, but apparently I ordered the wrong disk set. Apparently what I ordered was an add-on to the program, not a program on it's own. I was hoping to do a P90X/TurboFire hybrid.

I first tried my TurboFire disk last week and I did the HIIT workout. It. Was. Awesome. Seriously, this was a 30-minute workout that left my hair soaked! Since I'm still recovering from the Little Rock Marathon, I did a shaping session today. When your arms are shaking, you know you're working! That's my first workout since the race. My hips have been pretty sore, and my IT band has been pretty tight. I've been focusing on stretching, using "The Stick" (my muscle roller), and re-igniting my love affair with Aleve.

I got a few comments on my chick peas/garbonzo beans snack the other day, so I thought I'd give the recipe! It's really easy and something that my parents made often when I was growing up.
Chick Peas (1 can, unsalted, drained OR 1 bag, dried, prepared according to directions)

2-4 TB  Red Wine Vinegar
1-2 TB  EVOO (Extra Virgin Olive Oil)
1/2 tsp   Salt
1 tsp      Black Pepper
1 tsp      Garlic Powder

In a bowl, add chick peas. According to taste, and amount of chick peas used, add vinegar and oil. Add salt, pepper, and garlic powder.

Then it's ready to eat! I like it warm from freshly boiled peas, but they are good cold, too. Enjoy!

There is a special giveaway coming up soon. Don't miss out!! :)


Daily Encouragement

 

 TurboFire - Tone 30 

Breakfast

Steel Cut Oats, topped with 1/2 banana, 1 apple, 1 TB almond butter, and 1/2 TB ground flax

I simply cooked the oats according to the direction. I prefer more liquid to mine, so I cooked them in 1 part water, 2 parts almond milk (unsweetened, vanilla).

I sliced/cored an apple, and cooked that in the microwave for 1 minute. I did eat a couple of the slices before it got in the microwave. Hey, it happens!

Then I topped the oats with the sliced banana, soft warm apple, and other goodies. :) AH-mazing and insanely filling.

Lunch

Lunch today was super quick and easy. Taking care of a little one is a job on its own!

Arbonne Chocolate Protein Shake, mixed with Arbonne Fiber Boost, 1 TB of PB2, the other 1/2 of the banana from breakfast.

Dinner

TBA :) - only because I really don't know yet!