is that sweat? 3 weeks postpartum

why yes!  that IS sweat.  today…was a great day. not just cause it’s friday either! it was great cause i started my day super-duper early this morning in the what?

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GYYYM!

i’m back baby!!!! i’m home. kinda. i miss the smell, the energy,  the whirring of the machines…  is that weird!?   the same smell that used to make my stomach turn when i was training for my bikini comp, go figure. and i definitely miss my gym buddies and instructor friends!  i said ‘kinda’ cause i only came to walk, which is still the only thing i’ve been doing until i’m cleared to hit those weights again.  that’s next though! i haven’t gotten up at the crack of dawn to workout since i took my hiatus from teaching my Lifetime classes at the end of May.  i had my headphones blasting and arms swinging as i power walked to the beat. before i knew it, my hour was up! pure, sweaty, bliss.

Odego is sleeping a lil’ longer these days (prolly 3-4 hour stretches if that) so this morning i had a small window of opportunity that i ran and jumped straight through.  praying for more mornings like that! else it’s back to my evening neighborhood walks or whenever i can get them in.

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i felt like i had the entire day ahead of me to get stuff DONE.  i’ve been losing track of what day it even is while trying to get a routine going with the kiddos, and today’s workout made me energized, refreshed, focused, and most important, MOTIVATED!!! you see i even got this blog post up :D

i’m eating around 1900 cals a day currently, and this morning’s balanced brekky consisted of scrambled egg whites with homemade guacamole (i only had a fresh lime instead of lemon and it worked just as well, yum), low fat turkey sausage, a nectarine, and some whole wheat toast with a tbsp of dark chocolate dreams peanut butter.  for your own customized meal plan, email me at leah.egwuatu@6packusa.com.

i marinated some chicken breasts in homemade honey mustard (equal parts dijon mustard and agave nectar and yes you can you honey) and a little sea salt and black pepper to taste.  i grilled them up on my grill pan and smoked up the 1st floor of the house real good.  all you need is a HOT grill pan sprayed with no stick cooking spray, cook the breasts for 8 minutes on each side (depending on size), then cover the meat with foil and let them rest for 5-10 minutes.  here are a few of my grilled chicken lunch/dinner plates from this week:

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,..paired with plantains pan-fried in coconut oil, a fresh spinach, tomato, pecan, jicama salad, Annie’s  all natural Artichoke Parmesan dressing on the side (i could turn the entire bottle UP it’s so good) and my prenatal vitamin…

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..paired with sautéed spinach and mushrooms, a summer corn, tomato, cilantro & mozzarella salad with honey mustard on the side..

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..a ginormous spinach salad topped with pecans, strawberries, blueberries, jicama, green onion, and feta cheese crumbles.. this was actually my first time ever buying jicama and it won’t be my last!

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3 weeks postpartum now and my sweet tooth is still RAAAAGING, so i’ve been trying to stick to natural sugars as often as possible.  the cravings are SO strong though and all i want to do is eat chocolate and chips all day.  so i’ve been having fresh fruit with a little sugar-free cool whip and cinnamon for dessert most nights. super yummy and a better option than the Marble Slab i will go HAM on. also, the peeps over at Squarebars so graciously sent me some samples of their organic protein bars to try. omg. can you say right on time!? they are D-freakin-licious!!

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no refined sugars, no GMOs, soy-free, gluten-free,  low glycemic, vegan, and 12g of protein. i’m feelin’em, and their nutritional stats aren’t too shabby!

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newborn life lol! have a fun friday evening!

le

halfway there! 20 weeks

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already!? cool with me.

  baby boy (we have a name but i’ll let Sonny finalize it first) is measuring the size of a banana this week.  i’m feeling him move all the time, day and night, and the flutters have definitely turned into random punches, kicks, and pokes.  my nurse says i am not drinking enough water (no surprise there unfortunately) so i’ve been chugging when i can.  so i have to pee all the time. day and night. i have to pee right after i finish peeing. no kidding. so annoying!!!!!! :evil:

foodery:

trying my hardest to keep things on the healthy side for the most part. here are some recent eats:

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been grilling up lots of chicken. people tell me they get tired of chicken quickly but as long as i switch up the flavors often, it’s like eating it for the first time to me.  i found the Weber Kickn’ Chicken seasoning blend a few days ago at my Walmart and i really like it so far. i don’t even mind the spice, which i’ve never been crazy about!  yummy.  since Sonny is about to be on the competition trail again he’s been eating lots of tilapia, so i usually eat some too with my meals.  i made that homemade bbq chicken pizza using Naan flat bread up there and omg. it was just incredible.   along with all my meals though, plenty of veggies and fresh fruit, everyday. some nights i have a strong craving for SOMETHING…… and nothing i eat will satisfy it. nothing. so i just eat a small chunk of cheese and go to bed.

and then there’s the occasional indulgence i have yet to deny myself.  Boston Market mac n cheese. why? because CHEESE.

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staying active:

getting it in 5-6 days  a week lately!  this past week i went 6 days in a row so i didn’t go anywhere near the gym saturday at all.  ok sunday too :lol: . i have never liked taking two days off in a row, but i am rested and ready to attack monday head on.  i haven’t skipped a beat with my super early morning HIIT and weights classes and i’m lifting at least 3 days a week on my own.

these are plain ol’ squats with a weighted barbell. (thanks for your patience, Tamika ;) )! as an instructor, proper form is a big deal to me, and using less weight has really given me a chance to focus on the muscle i’m working and ensure i’m doing it right myself.  sometimes my thoughts are clouded with how heavy the weight is and how many reps i have left to go vs. what i’m actually doing!  now, normally i’d slap 45 lbs on my bar for class (22.5 on each side) but i’ve modified that to 30 lbs total as of late.

remember:

  • knees BEHIND toes at all times

  • sit in your imaginary chair

  • back flat

  • spine, neck, head all in alignment

  • chest lifted

  • squeeze your glutes on the way down AND up

  • put your weight in your heels. can you lift your toes in your shoes at any time?

  • pick a spot on the ceiling and focus your attention there. looking up helps to keep your chest lifted too.

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so just.keep.moving.  it has been too uncomfortably cold to walk outside in Houston lately, so i have been using the elliptical, stair master, and treadmill for my cardio, 4-5 times a week.  however when it warms up i can’t wait to get back outside to my neighborhood walks again.  no idea how much weight i’ve gained and i’d like to keep it that way to be honest! i’m thinking once i deliver and start my transformation i’ll let Sonny track all my measurements and numbers in the beginning JUST for documentation/timeline purposes.  weight is just not something i want to stress myself about ever again.

conclusion:

against my wishes, i’m gonna need some maternity clothes this round.  i finally starting showingshowing around 6.5 months with my first pregnancy, so i wore all my regular, breathable clothes til i delivered for the most part. this time… belly is getting on out there and everything is tight already. especially my underwear.

Q: what was the best thing you ate this weekend? that mac n cheese made my DAY.

le

i workout for:


 well good morning!

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i workout for all those reasons and more, but i should have included eating lots of food!!! that’s #1.

since i workout super early in the AM most days, i have been enjoying Houston’s Fall weather to the fullest.  Fall not only means chili and cornbread, it means warm, hearty, filling, yummy, COMFORT food in general to me!  a big bowl of super creamy mac n cheese is hands down my fave (to eat in a bowl anyway, pizza is the other) and FITzee Food’s Chicken Cordon Bleu Bake was all that (hearty, filling, yummy, creamy, cheesy) and more.

fresh chicken breast, black forest ham, swiss cheese and mushrooms baked together in a creamy wine sauce with a touch of sage and topped with Panko bread crumbs. HEAVEN on a bowl plate.

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it was shipped to me as a perfect, rectangular, loaf, but i had a little accident transporting it to my plate. again.  hey it all went to the same place. again.

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deliciously low carb, cheesy, and packed with protein!  a great choice.

i found this online yesterday and had to share with my fit foodies:

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couple things though:

  • when dining out, go for the broth based (tomato, chicken, beef, vegetable, clear, see-through) soups vs. the creamy ones because they are usually made with milk or heavy cream.
  • the leanest cuts of beef include:
    • eye of round roast or steak
    • sirloin tip side steak
    • top round roast and steak
    • bottom round roast and steak
    • top sirloin steak
  • a cup of any fruit usually is anywhere from 50-100 cals, but the sugar count is what you should keep your eye on.
  • air/stove popped over microwaved popcorn any day

Q: what activity (exercise) have you wanted to try but haven’t?
i’d like to try the different types of yoga- i had NO idea there we so dang many.

le

peanut butter chocolate chick cookies

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happy belated Easter :lol:

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we got up early and had a big platter of whole wheat french toast with fresh strawberries, blueberries, sliced almonds, cinnamon, and Walden Farms pancake syrup to go with our egg white scramble that morning! my class was canceled cause of the holiday, so we went to my parent’s church on the other side of town.

my granny was also hosting an easter egg hunt for our family at her house, so late saturday night i whipped up the easiest thing i could find for the kiddos!  sugar-free Pillsbury brownies.

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i split the batter up into two round pans and morphed it into a bunny ‘cake’.  remember those!? i made them a few times when i was living at home with my ‘rents. i used cake then, though.

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i used the rest of a tub of white icing and some  sprinkles; luckily they were  Easter colors!   when i got to my granny’s house sunday, my cousin found me some jelly beans so i could give Bugs a face.  i hope you enjoyed your Easter weekend, however you celebrated:)

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yesterday’s IG collage just after teaching my early class….

so when the rain comes, not if…. get in the habit of going straight to God, every time. He has every single answer to every single problem we will ever have.  just a reminder ;)

speaking of IG, my girl @jazzythings posted her own pic of these cookies i made below after she found the recipe via Pinterest. she made them look SO darn good!! good enough to make me  finally crack open the garbanzo beans that have been sitting in my pantry for weeks! the verdict?

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 are you kidding me? these are what’s hot in the streets!!! i don’t like being fooled into eating/making something that looks insanely delicious only to make it myself and be highly disappointed. that has happened more times than not on IG!!!! which is why i am taking my time with these ebook recipes to ensure that they not only look good, but taste FANTASTIC.  ok, back to these cookies that i was super skeptical about.   well, i’m driving the bandwagon now! see for yourself:

peanut butter chocolate chick cookies

the stuff:

2 cans chickpeas (garbanzo beans), rinsed and patted dry

1/2 cup chocolate PB2 (can sub full-fat peanut butter )

2 tsp vanilla

1 tsp butter extract

1/4 cup honey (or your fave sweetener)

1/2 cup dark chocolate chips (or more..it’s up to you!)

do this:

1. rinse and dry the chickpeas, then put them in to your food processor

2. add the honey, vanilla and butter extracts, and PB2 (mixed with water or unsweetened vanilla almond milk into a pb-like paste first)

3. blend until SMOOTH.  dump it all out into a mixing bowl, then fold in the dark chocolate chips.

4. spray your pan with no-stick cooking spray and form/roll into balls by hand. i made about 24 small ones!  bake them for 10-12 minutes in a 350 deg oven.

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me: ‘hey, Chiso….cookie?’

Chiso: NOMNOMNOMNOMNOM

moving on, i am UUUUBER excited about these ebooks, seriously! i’m cooking and eating, eating and cooking all day every day to make sure the recipes turn out PERFECT.  just a teaser!

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here are the sweet balsamic baked chicken breasts from monday’s night’s meal prep:

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they were for Sonny’s lunches for the next few days. during his lunch yesterday though, he felt the need to call and tell me how tasty this new flavor combo is, whoop whoop!

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just one of his:  raw carrots, creamy, ripe avocado, roasted brussels sprouts, and cherry tomatoes went alongside the chicken breast.

and fyi, he is now back on the competition trail for a few summer shows and i’m excited for him!!!!!!

yesterday, i went ahead and tried my hand at another favorite of mine that i don’t have often- 
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healthy, clean, Cajun shrimp n grits bay-beee!!!!!

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ok, that’s enough teasers for one post.

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i’m glad i have this little taste tester around to help me :)

last thing- two more Fit Foodies have signed up to run in the Green 6.2 at the end of this month!!!!   do you see it over there in the side bar?  again, if you’d like to run with us, email me, like right now!  the price goes up the closer the race date gets.  le@fitfoodiele.com!

Q: have you ever used chickpeas to make dessert?

le

basil boobie bells


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immediately after this morning’s class! a good friend of mine told me she was coming to see me and she showed up as promised :) i know how tough a 5:30am appointment can be to make, and i was so happy to see her again.  i expressed my gratitude by kicking her butt, lol!  1 hour of total body conditioning later, we were outta there for the day.

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a little later, i took Chiso to an Easter Egg Hunt that was being held at Discovery Green downtown.  they always have something going on there for all ages, love it!  we made it exactly 3 minutes before it started, but mommy forgot to put money in the meter so we had to speed walk all the way back to the truck. the meter maid  actually met us there and had the ticket in hand and everything that fast!!!! he let me make it this time though, thank God. #whew

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they let the 0 – 2 kiddos go first, so we made it back in time for Chiso to grab a few eggs. i cherish spending time with my little Stank Tank.

on to tha fooooood!  i got some sliced rotisserie chicken from the HEB deli earlier this week, so i chopped it up and topped my spring mix salad with it for meal 3.  it also had strawberries, carrots, avocado, tomatoes, pecans, fat-free feta, cracked black pepper, and a couple drizzles of Walden Farms raspberry vinaigrette.

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 so about those bell peppers!  how many pics of these guys did i take? lots.

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they were on sale at Kroger at the time 10 for 10 dollars, so i bought a bunch of ‘em.

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then we walked to the mailbox later that evening and lookie there!  perfect timing for the cover of one of my fave mags! what a coincidence.  at least i think that’s what happened. i don’t remember anymore cause this post has been a draft since the end of January :lol: sounds about right though.
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basil boobie bells

the stuff:

  • 4 large bell peppers
  • 2 large chicken breasts (or ground turkey, ground chicken)
  • 1 cup cooked brown rice (or quinoa, or couscous)
  • 2 garlic cloves
  • 2 tbsp mrs. dash southwest chipotle seasoning
  • 2 tbsp fresh parsley
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh basil
  • 1/2 tsp oregano
  • 1 roma tomato, chopped
  • 1/2 tsp pepper
  • 1/2  cup low sodium oregano, garlic tomato sauce
  • 1 – 2 tbsp liquid aminos
  • 1/2 cup goat cheese (or shredded parmesan, or fat-free feta)
  • no stick cooking spray

do this:

1. preheat your oven to 375 degrees. cut the tops off of your peppers, remove the seeds, and if need be, cut the bottoms to ensure they sit flat in your pan.

2. spray both your baking pan and a medium heated skillet with no-stick cooking spray.

3.  add the chopped garlic and onion to the hot skillet, and saute until translucent (2-3 minutes)

4. add raw, chopped chicken, liquid aminos, herbs, and spices; cook through until there is no more pink (5-7 minutes)

5. add the cooked rice, tomato sauce, chopped tomato and goat cheese, then turn off the heat and mix well.

6.  situate your peppers into your baking pan, and distribute the mixture evenly between all four peppers.

7. bake for 40-50 minutes or until tender.

8. top with more fresh basil, let them cool, then eat ‘em up.

per bell pepper! remember the stats change depending on your substitutions ;)

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let the bell pepper pic collage ensue:
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eat20130116_180355 a20130116_175354rainbow!!!

also, if you haven’t seen it on Instagram yet,  i’m running a contest that started yesterday (monday) and will end this FRIDAY! you MUST like the Fit Foodie Le Facebook Fan Page if you haven’t already- i will pick one lucky fan to win something seriously cool. health and fitness related of course! spread the word, please and thank you!

le

it’s all greek to me

been starting out my early mornings with green tea lately!  it’s either this or instant coffee, but i sweeten both with stevia and a little unsweetened vanilla almond milk. yummy, low cal, creamy, and dairy-free.

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my Mrs. Dash collection is expanding gradually- i love all flavors of her no-salt line so far!  recently added was the southwest chipotle.

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chicken breast was this week’s protein of choice, and i used…20130306_210702

all of the seasonings!  not just one.

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done! 350 degree oven for 45-50 min.  ensure it’s cooked through for sure with a meat thermometer if you have to.

i used the sw chipotle on the bowl below that i had for lunch today cause we ran outta bread, man.  so brown rice it was!  i know i take sweet potato pics  for days on IG, but i eat all types of carbs.  whole wheat bread, pasta, brown rice, couscous, pearl quinoa….

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i’ve been a salad makin fool’ this week!  greek salad in particular.  that trip to Niko Niko’s really put me in the mood.

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this combo was wednesday night’s din din- a BIG salad for Sonny with grilled chicken,

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here’s yesterday’s lunch,

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and finally, today’s meal #3!  they are all different, but they’ve been a combo of the following ingredients:

  • romaine lettuce mix
  • low-fat string cheese
  • red, yellow, orange, green bell peppers (reg and mini)
  • vine ripe tomatoes
  • jumbo black olives
  • fat-free feta
  • fresh cucumber
  • avocado
  • banana peppers
  • red delicious apples
  • carrots
  • red cabbage
  • baked chicken breast

Q: what kind of salad dressing do you use?

A: just like you season your proteins and sides, season your salad!  topping them with some Mrs. Dash (or any low-sodium seasoning) is such a flavor BOOSTER. so pick your favorite one and sprinkle away!  i make my own dressing when i’m at home, and i’m in love with this one in particular right now: braggs apple cidar vinegar, braggs liquid aminos, agave nectar, and my seasonings (mrs. dash, parsley, oregano) all mixed together. even fresh lemon or lime juice alone works.

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 maintainin’ and feeling strong these days! just an endorphin-high pic right after my gym session earlier this week.

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i haven’t done a 10k since Thanksgiving last year!!!! but i’m running in one of my favorite races (look over there to the right for more info on the Bayou City Classic) in the morning and i’m so excited.  this race has THE best post race snacks!  and NO i have not even been training for this thing so don’t ask :lol: if this were a half marathon..then i’d be worried. but normally on race day for 5 and 10ks i just show up and run from start to finish with no serious training.  i know i won’t always be able to do that, and i strongly suggest you train correctly, stretch exceptionally, and get plenty of rest before your races.  do as i say and not as i do just this once ;)

so, about that cake….  i’m in love.  not only with the cake but with this girl.

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i adapted my recipe from her banana bread for one and it is PERFECT  i tell you, perfect.

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sweet cinnamon banana cake 

the stuff:

  • 1 tbsp ripe banana
  • 3 tbsp whole wheat flour
  • 1 packet stevia
  • 1/2 tsp cinnamon (or more)
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
  • 1/4 tsp baking powder
  • 1 tbsp apple sauce
  • 1/8 tsp baking soda
  • pinch of salt
  • 1-2 tbsp unsweetened vanilla almond milk

do this:

  • set your oven to 325 degrees and spray an oven-ready tin with no-stick cooking spray.
  • mix the dry, mix the wet, then combine them. *banana lumps are actually cool cause it provides texture for the cake*
  • pour your batter in, and bake it for 10-12 minutes!

mine was slightly under done but i appreciated the gooeyness, are you kidding me!?  but if you like yours fully cooked, keep it in a lil’ longer but watch it.  there are no eggs, so no salmonella scares.

serving size = the whole thang

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sweet treat indeed!  around 100 cals, super low fat, and even has a little fiber in there.

it was topped with banana whip (fat & sugar-free cool whip + 0% greek yogurt + a ripe banana), Trader Joe’s cinnamon sugar, and i toasted and sprinkled on some organic unsweetened coconut flakes straight from the stove top.  HEAVENLY!

if you make this cake, show me!!! take a pic and post it to my fan page or tag me on Instagram!  i love to see your creations!

hitting the sack to prepare for tomorrow’s run. nite!

le

sb sunday

i started my super bowl sunday out with a beast of a workout!  why was it such a beast?  well, my bro-in-law, Brian, strolled into the gym and took the last 30 minutes of my total conditioning class with me, and he made me do 30 minutes of his workout afterwards in return, whew.  s/n- it’s always a great thing to see familiar faces in my class!!! when i first started teaching, i used to get ridiculously nervous if someone i knew told me they were coming.  even having my own husband there used to frighten me!  i just didn’t want to get so nervous and mess up…. unconfident much?

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 but you know what i learned? nobody even know’s i’ve ‘messed up’ unless i SAY something.  i actually used to apologize on the mic to everyone in the middle of the routine!  i have grown tremendously over the years through practice and experience and did NOT give up.  even now, i have brain farts often  but it’s usually because i get so pumped and start to run around the room motivating members that i forget what i was about to do next in my routine!!

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quitting is NOT an option though- do. not. give. up.  if you’re committed to something you truly LOVE,  your passion for it won’t let you.  it’s worth all the time, energy, and effort you put into it.

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we did a kettle bell and box circuit.

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when i saw him go get those stupid boxes i knew it was about to be ON. #crotchsweat

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that’s my grimace face…not a smile.

i post pics of my Polar watch after my workout on Instagram sometimes and i get questions like, ‘wow, what’d you do to burn all that??’ or ‘how much of those cals were from ____?’

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truth be told, it’s different every work out, of course.  i try to get in and out in under 90- minutes, but it also depends on what i’m workin that day.  here’s the approximate breakdown for this particular day though:

200 cals – 15 min fat burning warmup on the elliptical while waiting to begin my class

750+ cals - 1 full hour of Total Body Conditioning (cardio + weights, HIIT)

350 cals - 20 minutes of kb’s and boxes with my bro

i go over 1k maybe twice a week at the most.

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working out with Brian = soreness in places i forgot about. never a dull moment with him, EVER.

hope you guys enjoyed watching the big game on Sunday, whatever you did! we had a little last-minute viewing party at our home and i told myself i wouldn’t stress this year and to make it a SB potluck party!  i only made four things:

1. chunky grilled shrimp dip

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grilled chunky shrimp dip

the stuff:

  • 1 lb EZ peel shrimp, any size
  • 1 avocado, chopped
  • half of 1 red bell pepper, chopped
  • half of 1 green bell pepper, chopped
  • 1 lemon
  • 1 tsp fresh cracked black pepper
  • 2 tbsp coconut aminos
  • 2 tbsp fresh, chopped cilantro
  • 1/4 cup red onion, chopped

do this:

cut the lemon in half and squeeze the juice onto the thawed shrimp and add 1 tbsp of liquid aminos.  season with your choice of no-low sodium seasoning, and let it sit for 30 minutes minimum.  whip out your grill pan and grill them up on high heat. remember they cook extremely fast…no more than 3 min on each side.  plate them, cover with foil, and let them sit tight for about 5 minutes.  chop up everything else if you haven’t yet and throw it in a bowl: cilantro, bell peppers, red onion, avocado, and finally your shrimp.  bite size pieces perfect for scooping with chips is best.  add the last tbsp of aminos, squeeze the other half of the lemon over your mixture, and sprinkle with the cracked pepper.  let this chill in the fridge for at least an hour. then, scoop away.  fresh, easy, quick, mmm hmm, all that!

2. tidy turkey janes

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waaaaait a minute….i said i was saving this recipe for my Fit Foodie Le  fit e-cookbook, remember!?!? uh oh, i think i only disclosed that info on IG and hadn’t mention it on my blog yet. well, SURPRISE!!!! :shock:

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the meat sauce is aaaaaalll clean, but you can always switch out the rolls and use whole wheat/grain for sure.  e-book is still in the works! will hop right back working on it after i finish this post. it’ll be worth the wait;)

3. homemade, clean guacamole

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i did everything ‘to taste’ with this guac recipe! forgive me! here is everything i used though:

ffl’s homemade guac:

the stuff:

  • 8 ripe avocados
  • 2-3 roma tomatoes
  • garlic powder
  • onion powder
  • coconut aminos
  • half of 1 medium yellow onion
  • fresh cracked black pepper
  • sweet, smokey chipotle paprika
  • juice of half of 1 lemon
  • fresh chopped cilantro

do this:

you can throw ALL this into your food processor/blender and whip it into a smooth, creamy avocado mousse like texture, or chop everything finely by hand and keep it chunky.  here’s a tip though- make sure the tomatoes are somewhat dry, cause they can make the dip runny.  taste and season accordingly from there!

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4. savory & sweet rotisseri chicken bites

ok….i did not get to go to Sam’s and get some rotisserie chicken, but i DID have some leg quarters in my freezer already. so i totally switched this recipe up this year.  i roasted them on 350 for about an hour or so, then shredded them after they were cool.  dark meat just doesn’t shred as easily as white meat, but i did my best to make it work.  and i didn’t use flour this time.  the clean version is right beside each ingredient in parenthesis for ya, as promised!

savory sweet rotisserie chicken bites w/ pb toast crunch coating

the stuff:

  • 4 cups shredded chicken (white, breast meat)
  • 1 bunch chopped green onion
  • 4 oz garlic and herb goat cheese (4 oz fat free cream cheese)
  • 1/2 cup shredded sharp cheddar (1 cup low fat or 2% cheddar)
  • 1/2 cup sriracha hot sauce
  • 2-3 tsp black pepper
  • coating – 3 cups crushed peanut butter toast crunch cereal (3 cups peanut butter puffins or fiber one cereal)
  • 4 scrambled raw eggs (5 egg whites)
  • 2 tbsp tony chacheres cajun seasoning (salt-free tony chacheres)
  • 2 cups flour (whole wheat flour) OPTIONAL!

do this:

turn oven on 350.  after  the chicken has been shredded finely, add the cream cheese, hot sauce, shredded cheese, green onion, seasonings, and  form individual balls (1-2 in in diameter) with your hands.  get two separate bowls and put the eggs in one, crushed cereal in one, and the flour in another.  use one hand to roll the chicken ball into the flour first (optional), then the egg wash,  and finally the dry cereal mix until it is covered completely.  place the balls on your baking pan, and cook them for about  15-20 min or until brown and crispy.  makes about 30+ balls, depending on the size you rolled’em!

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yes, more goat cheeeeese! i found this one right next to the honey goat cheese @ HEB. it worked GREAT in the chicken bites recipe! so much flavor.

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alright, here’s some of the spread!

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these snacks made the Beyonce concert, i mean, the game much more enjoyable.

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a family member of ours brought wangs, YUM! you can’t watch football without’em.  hot, galic and parmesan, and my fave, honey bbq.
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friends also brought several bags of chips, like these multigrain Tostitos i adore,  among other things! we were so grateful for every contribution thank you MUCHO, friends and fam!
20130203_165911and lastly, there is NOTHING thing clean about these babies! i just used an ordinary vanilla boxed cake and made mini and reg size cup cakes topped with vanilla icing and sliced strawberries.  they went FAST.

alright, those were our game day treats!

now, what did you make? was it ‘clean’ or ‘dirty’?

le