3rd triggity-tri update

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 it’s happening again :shock: . food aversions have returned and all i want for breakfast, lunch, and dinner is Subway!!!  so i had some last night for dinner.  yes, the entire thing in one sitting. don’t worry, it fit my macros, lol.  i’ve been randomly putting my meals in MyFitnessPal just to make sure i’m somewhere in the ball park of my daily requirements.  anyway, thanks Sonny, you’re awesome.

it’s a turkey breast sammich on honey oat bread with all the veggies except onions and jalapeños with honey mustard.  hadn’t had one since the 1st trimester and boy was it as tasty as i remember.

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uncomfy , eh? understatement. i enjoy the constant reminder that Odego is awake, moving around and doing his thing in here. however, i feel every single twist, turn, kick, punch, head butt, and cartwheel. all of it.  just like Chiso, he gets wired up as soon as i get settled in the bed at night.  but thankfully it doesn’t hinder my sleep one bit.

let’s talk about these energy levels though!  this baby is siphoning mine off day by day and i knew that was coming…just not so dang soon.  so most mornings,

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i wake up like that.

but this morning before teaching my 5:30am weights class i felt good. like really good again. maybe i should eat foot long Subway sammiches before bed more often.

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10 weeks left yall!!! :shock: WAT. i’ll explain more about that #pregnantNOTpowerless hashtag in a bit.

ironically, i’m most uncomfortable when i’m dormant or at home cleaning and picking up random stuff off the floor.  i do all this working out at the gym but when i see something on the floor at home that’s not where it’s supposed to be most times i just leave it there LOL. why is it so much more of a challenge then?!  idk.  i’ve been sleeping with one of those body pillows from Target for the past 4 months now and i highly recommend one.  you can splurge and get the real thing too.

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still not caring for sweets, just all things dairy, mainly cheese.  but every now and then i’ll make this guy instead of going to get fro-yo, soft serve at BK, or a McFlurry – a low-dairy chocolate milkshake at home.  i’m totally satisfied after slurping this guilt-free concoction down.  try it! throw this in your blender:

  • 3/4 cup cookies and cream or vanilla maple Arctic Zero ice cream
  • 1/4 cup + (2 tbsp or so if needed) unsweetened vanilla almond milk
  • 2 tbsp Hershey’s sugar-free chocolate syrup + more swirled in your glass ;)

before i made coconut whipped cream (which is dairy-free) for the first time a few days ago, i just used fat-free Reddi Whip and chocolate sprinkles for my topping.  legit yumminess for a total of:

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this little boy here. he has his ‘Odego Time’ every single day, multiple times a day.  he GETS it now.  his little brother is on the way and he can’t wait to slide down the slide with him at the park.  his words, lol. i was worried about how he would be affected (and still somewhat am after he arrives) and i’m reading up on how to make this transition easiest for him.  heck, all of us.  any tips moms, please share!

you have a bigger influence on your kiddos than you think!  i just knew the park would be way more exciting than lil ol’ me, but as soon as we got there he asked, ‘mama can we make a video?  i want to exercise with you.’ floored. so that’s how our 30 week playground workout came about.

check out this adorable article via babycenter.com that shows you how big your fetus is using fruits and veggies, love it.  Odego is the size of a cabbage this week!

le

 

 

one piece of equipment at a time

my home workouts have FOREVER changed!!!!! i’ve been wanting to purchase a step bench for my home for a while now but i just knew i could find a better deal than the 89.00 and up they are in stores and online (Walmart, Academy, Sports Authority, Target).  i wanted the REAL thing.  the one i use in my classes every week and the one you find in a majority of fitness clubs. not the shorter, copycat versions.  just before biting the bullet and heading to Target to purchase it tuesday, i was gifted with one from a very special person. aaaggghhhh! so grateful.

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i brought that baby home and immediately got to work making vids!  slowly but surely i’m building up my home gym repertoire which does wonders for my motivation.  the more toys you have, the more you wanna play, right!?  Chiso jumped on before i did and started doing his thing.

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i can’t find the Figure 8 bands i use at Lifetime in stores but i did pick up these light, medium, & heavy resistance ones (3 to a pack) at Target to slip over my shoes and/or ankles.  you know the vids for those are on the way.

moves:

  1. squat jumps  – keep those knees behind your toes and weight in your heels for every single rep. drop your booty to the bench! keep an eye on your heart rate.
  2. crossover pushups (using 1 riser) –   try them on your toes!
  3. incline chest flyes – breaking the bench down and creating a makeshift incline bench is PERFECT for 2nd and 3rd trimester moms-to-be! we know that lying on our backs for an extended period of time after about 20ish weeks (varies per mom) or so is a no-no for blood circulation, so this is a great modification.
  4. bench step ups - get low and get your waddle on. alternate legs or do the same leg then switch it up. hey Chiso :lol:

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i saw HEB’s rendition of these guys while shopping and they looked tantalizing as heck in the package! i gave them a go at home and wow. just wow. 3 ingredients. add these to your Super Bowl eats or ANY party menu. find something to celebrate and just make them!

Cheesy Stuffed Maple Jalapeno Poppers (dairy-free)

the stuff:

  • 5 jalapenos, halved
  • 10 pieces of low sodium maple bacon (just cut 5 long slices in half for the perfect length to wrap around the pepper)
  • 1/2 cup Tofutti Better Than Cream Cheese spread (you can also use any flavor Laughing Cow cheese wedges, yum)

do this:

  1. cut each pepper in half and discard the seeds and filling
  2. stuff each half with 2 tbsp Tofutti spread or LC cheese
  3. wrap bacon around stuffed pepper and secure with a toothpick if need be
  4. bake for 20-35 min (depending on size) in a 425 degree oven

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*per pepper: 52 cals, 4g fat, 1 carb, 2g protein*

Q: what is the best piece of at-home equipment you’ve invested in? 

Q: what would you love to add next?

i’d love a pullup-bar & an elliptical.

le

me, skeptical? thai coconut curry tofu

yep.

the only other time i’ve used tofu at home is in my vegan pumpkin pie recipe.

to buy and cook it for dinner?  i wouldn’t even know where to start, nor am i ready for Sonny and Chiso’s side-eyes.

you can bet i was very hesitant about trying the Thai Coconut Curry Tofu meal from Fitzee Foods.

‘oven roasted tofu simmered in a delicious coconut curry broth with peppers, mushrooms, snow peas atop organic steamed brown rice.  an Asian delight, vegetarian style.’

 fair enough.

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it looked DELISH in the package, but prolly cause i thought it was chicken.

well, i’m a foodie so i had to take a bite. a big one.

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i’m always quick to tell Sonny not to let past food experiences ruin current and future ones. chances are you just didn’t like the way a certain type of food was prepared. try it a different way.

soooo i had to eat my words along with this tofu.

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it tasted as flavorful as it looks.  the sauce rocked.  it was savory AND sweet at the same time, the veggies were still crisp, and the tofu really did hold its flavor and texture!

TOFU is synonymous with vegetarianism and made with soybeans, water, and a coagulant/curdling agent.  still with me? you will usually find two kinds in your grocery store: soft and firm.   it’s high in protein and calcium, and known for its ability to absorb new flavors through spices and marinades.  it’s like a flavor chameleon!

if you’re not a tofu pro either though, watch this to see how to make your tofu taste like meat:

http://www.youtube.com/watch?v=zS6qomMfe8o

by the way, the Thai Curry Coconut Tofu meal is vegetarian, dairy-free, and gluten-free! to have one shipped to your front door, click here to view the extensive menu and order online. don’t forget to tell them fit foodie le sent you ;)

le

fit n’ crispy chicken parm

Italian food. its been on my mind lately.

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i really wanted something heavy like a big pan of cheesy lasagna but this nipped that craving right in the bud.  it’s lean, it’s fit, it’s crispy, it’s savory, and it’s good.

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making your own bread crumbs is super simple and recommended.  i used some toasted Sara Lee 45 Calories & Delightful bread for mine.

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perfect. no frying needed! i had planned to sear the chicken on both sides in my cast iron skillet (before putting them into the oven to finish) cause i wanted that crispy, crunchy exterior, but omitting that step still produced the same results. SCORE.

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i used Classico all natural, fire roasted tomato & garlic sauce,

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and topped the breasts with a heaping tbsp of sauce, a few spinach leaves, and a big slice of mozzarella almond cheese.

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i know chicken parm is usually paired with some variety of pasta, but i had a big, unbaked spaghetti squash sitting on my counter i needed to use.

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tender, Italian juiciness.  recipe time :)

fit n’ crispy chicken parm

the stuff: breadcrumbs

  • 4 slices Sara Lee 45 Calories & Delightful wheat bread, toasted (can use gluten-free bread)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup light parmesan cheese (optional for a dairy-free dish)

the stuff: chicken

  • 4 large boneless & skinless chicken breasts (pounded and flattened)
  • 1/2 jar of all natural Classico Fire Roasted Tomato & Garlic sauce
  • 1-2 tbsp Earth Balance Organic Whipped Buttery Spread
  • 3 oz Lisanatti Mozzarella Almond Cheese
  • 1 cup fresh spinach leaves
  • 1/2 tsp cracked black pepper
  • 1 tbsp Bragg Liquid Aminos

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do this: breadcrumbs

  1. toast slices of bread until crispy, not burnt but no longer soft and chewy.
  2. break them up into pieces by hand and toss them into your food processor.
  3. add the onion powder, garlic powder, parmesan cheese, and Italian seasonings.
  4. blend until you achieve a breadcrumb-like consistency and set to the side.

do this: chicken – preheat oven to 400 degrees now!

  1. pound and flatten thawed chicken breasts (under a towel, in plastic wrap, in a plastic bag, etc) with your mallet until about 1/2 in thick.
  2. place them into a large bowl and pour the liquid aminos and melted whipped butter spread over the top, coating evenly.
  3. spread out the breadcrumb mixture onto a large, flat plate.
  4. spray your baking pan with no stick cooking spray and set it on your work station.
  5. take each chicken breast and dip/press them into the breadcrumb mixture coating both sides evenly.
  6. place them neatly into your pan, flat.  if they are touching it’s ok but don’t overcrowd your pan.
  7. sprinkle cracked black pepper onto the breasts.
  8. place pan(s) into the oven and cook for 20 minutes on one side; flip, and cook for an additional 10 minutes.
  9. remove chicken from oven (make sure they are done in the center) and remove the breasts from the pan.
  10. pour tomato sauce into your pan, covering the bottom completely.
  11. place chicken breasts back into pan on top of sauce.
  12. top them each with 1-2 tbsp more of sauce, a few leaves of spinach, as well your cheese (you can shred it too, your call.)
  13. place back in the oven for an additional 10 minutes or until your cheese is all bubbly and melty!

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fyi, there was a little over 1/4 cup of unused breadcrumbs left.

per 4 oz serving of chicken: 240 cals, 7g fat, 12g carbs, 2 g fiber, 31 g protein

enjoy! make it, take a pic, and tag me on Instagram (#fitfoodiele) or to the Fit Foodie Le Facebook Fan page!

le

buy 4 get 1 free! + Sprout Channel

only two more Thursdays ’til Turkey Day yall!

this is my highlight meal for the week:

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this filling, savory meal is the Baked Penne with Sausage and Kale from FITzee Foods.  the kale part immediately sparked my taste buds!  whole wheat penne pasta, chicken italian sausage, and fresh kale all baked together with a dairy-free cream sauce, mushrooms, onions, sun-dried tomatoes, and fresh herbs. i’m lovin’ it.

—–> a ‘buy 4 meals get the 5th free‘ deal is happening right, right now! take advantage, fit friends.<—–

i would just love to express my joy for the Sprout channel real quick.

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my sis-in-law told me about it months ago and after the last adult joke i could stand from Sponge Bob i decided to look it up in our cable directory.

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3 words. WHAT A BLESSING.  Chiso has fallen head over heels in love with, well, every single show.  his absolute fave is Caillou.   Caillou games have mysteriously appeared on the iPad and neither Sonny nor myself put them there.  and then there’s Tree Fu Tom:

so even if we don’t head to the park, he can still move and shake indoors! that makes me one happy fit mom. but not happy enough to clean out that file cabinet.

Chiso sings,  interacts,  learns, & plays SO much more so than when the TV was on Nickelodeon or  Disney.  the Sprout channel caters to his crowd (24 hour pre-school channel) and i have really seen a different side of him these past few weeks.

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they have a fantastic, interactive website too! games, videos, and next on our agenda is printing out some of the blank coloring sheets provided of some of his favorite characters (soon as we get some more ink.) i am fond of several of the shows myself; especially The Goodnight Show :lol:.   i really like that they keep some of the classic shows like Sesame Street in rotation too. ooooh the memories. i am just too happy about this and wanted to share.

 parents, please check and see if your cable provider hosts this channel for your little one!  if you’re already a fan, which show does your little one love the most?

you can check out the FITzee Foods Facebook & Twitter pages, or click here to order.

le

fluffy pancakes & fluffy tummies

i let someone else take the reins on my late PWO breakfast today :shock: .

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FITzee Food’s Banana Flax Pancakes with Agave were quite the highlight of my morning!  sure they are sweetened with agave, but my pancakes need syrup.  it’s a packaged deal.

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dumped drizzled some zero calorie Walden Farms pancake syrup as well as some pumpkin flax granola  (from the bulk bins of Sprouts Farmer’s Market) on top, making these, well, over-the-top!  full muscles = happy muscles.

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exhibit A :shock:

it’s no longer weird feeling this way once you know the culprit!  this was prolly one of the most puzzling and straight annoying bumps along my ever-evolving fitness journey. identifying trigger foods (foods that trigger reactions in a person e.g. gluten sensitivity = celiac disease) can be helpful in relieving certain ailments, eliminating excess weight, or preventing IBS (tummy issues e.g., uncomfortable, painful, gas, bloating, fluffiness, etc).  how do you pinpoint them? conduct a little experiment on yourself.  remember, health and fitness is all about trial and error.  find out what your body benefits best from and stick with it☝. first,

  • keep a food dairy
  •  track what you eat
  • track when you eat 
  • take note of how you feel afterwards

after a few weeks (yep, this takes time but the process is always worth it) you should be able to see a pattern. once you have identified a possible trigger food, eliminate it from your diet for two weeks straight.  was there a change? mentally? physically? add that particular food back in and pay close attention to your reaction, if any. once these foods are identified, they can either be avoided easily, completely, or at the very least, finally give you some dang answers!!!  my trigger foods are dairy,  broccoli, and Kashi.  i haven’t cut them out completely, but i know when not to eat them, that’s for darn sure.  no two piece swimsuits or form-fitting clothing for me for a few days!  hope this helps someone else as much as it has helped me.  learning your body is a process, fit friends. and fyi, i had some chicken pizza from Ruggles Green with a bunch of crème fraiche, mozzarella and fontina cheeses on it a few hours before the right pic. it was so worth it lol.

so, why does FITzee Foods offer all these specialty diet options?

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although we all have different dietary needs,  we still have one thing in common.  we all want to eat GOOD! right!? right.  FITzee Foods has something for everybody!

smile, tomorrow’s friday yall :)

le

dairy & nut-FREE chocolate chip cookie dough ice cream cupcakes


this just might be the coolest dessert i’ve ever made. literally.

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:shock:

 i owe it all to Kristin over at Yellow Bliss Road for these babies.  noooo idea (as usual) how i even found her blog (i just get click happy and end up finding awesome stuff every single day) and i had so much fun recreating this into a dairy-free (for the most part!) dessert for my lovely fit foodies.

chocolate chip cookie dough ice cream cupcakes (can be dairy-free, nut-free) 

the stuff:

  • 1 can garbanzo beans (no salt added)
  • 1/2 cup raw organic oat bran OR ground oats
  • 2 tbsp unsweetened applesauce
  • 1.5 tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Coconut Crystals
  • 6 tbsp Enjoy Life dairy & nut free semi sweet Chocolate Chips OR mini dark chocolate chips
  • 1 pint So Delicious dairy-free, soy-free, no sugar added Vanilla Bean ice cream – or any ice cream you prefer really! i also used Almond Dream Toffee Almond Fudge. mmm hmmm.
  • 35 – .5 oz paper cups

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do this:

  • set the ice cream and the chocolate chips aside
  • throw everything else into your food processor and BLEND until smooth and uniform. no lumps. blenders don’t work well for this cause the batter is super thick, fyi
  • fold in your chocolate chips to the batter in a separate mixing bowl
  • coat your MINI muffin pan with no stick cooking spray and portion out 35 cookie cups (about 1.5 tbsp of batter each)
  • bake 10-12 minutes on 350 degrees or until golden brown, then let them cool completely. you can eat a few while they are hot though
  • once completely cooled, take out your ice cream and let it soften for about 20 minutes at room temperature
  • line the paper cups with cookies and spoon about 2 tbsp of ice cream on top, pressing it down into the cookie. top it off by making a smooth flat surface using the bottom of your spoon
  • freeze for about an hour (that’s the longest i could wait but shoot for 2)
  • rip the paper cups off those suckers and top them however you like!  i used extra creamy whipped cream and more mini chocolate chips.

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so,  only take them outta the freezer if you’re gonna eat them right then since it’s ice cream and all.

  stats below are for the cookie solo; 2 tbsp of the 100 calorie per serving vanilla bean ice cream mentioned above came out to 25 cals.   which means 1 cupcake = 78 cals total.  the stats change though depending on the type of ice cream you use of course.

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you could also use Arctic Zero low-calorie ice creams as well, yep.

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i took 87 pics per angle. image (29)

and can you tell i found a new pic app? serious overkill.

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this one’s the toffee almond fudge ice cream. yeah….

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wrapping this up now.

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k this is it.

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forreal.  fun, fun!

aaand a little fitness motivation before i let you go and a reminder to not eat all the cupcakes at once.

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enjoy friends!

 Q: what is THE best ice cream flavor, hands down? there are so dang many these days, but Marble Slab’s sweet cream is TOP NOTCH in my book! also, Dryers caramel cone crunch, Lord have mercy. haven’t had either of them in years though. leave me a comment and let me know yours ;)

le