*updated* Zucchini Pizza Cruise Ships + we’re registered!

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had a bowl of organic rolled oats cooked in unsweetened vanilla almond milk, water, cinnamon, and vanilla before heading to my (now weekly) OB appointment this morning.   fresh blueberries, more cinnamon, more almond milk, and pure maple syrup went right on top.  i had egg whites w/ salsa on the side too. fueling up for some kickboxing a little later today.

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was running late and threw on whatever (but i was comfy though!)  and we made it just in time for my group b strep test and routine check up.  if only pap smears were that quick & easy-peasy!  all is well @ 35 weeks and i thank Him for another great progress report. and yes, i smacked Chiso right after he smacked me.

on to our new hospital to registerrrrrr!

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so the hospital where Chiso was born doesn’t do L&D anymore. i enjoyed the experience there and was saddened after hearing that!  however, the new hospital is literally 3 minutes away, so no biggie.  AND my favorite OB in the entire universe will be there to deliver Odego this time, Lord willing.  (she was out having her twins at the time Chiso was born :'(  ) .  i went ahead and registered juuuuust in case we have to pop up there sooner than expected, but i am coming back with Sonny to take a tour so we can be cheesy and take pics and stuff.  a date i am so looking forward too, again.  i hardly EVER buy overpriced convenience store food/snacks, but i was unprepared and Chiso got restless while i filled out paper work.  so i got him this Sabra pretzel and hummus dip along with a banana.

enjoy this updated recipe of last night’s dinner:

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*updated* Zucchini Pizza Cruise Ships

the stuff:

  • 4 large, raw zucchini, halved & seeded
  • 2 cups cooked and seasoned extra lean ground turkey
  •  1 cup homemade marinara (add more if you’d like and the recipe is below)
  • 8 turkey pepperoni, cut into thin strips
  • 1 cup shredded almond or rice cheese
  • 6 cherry tomatoes, sliced into coins
  • 2 tsp dried italian seasoning or parsley or fresh basil
  • sea salt & cracked black pepper to taste

do this:

  1. set your oven to 350 degrees and coat a large baking pan with foil and no-stick cooking spray.
  2. after halving the zucchini, scoop some of the insides out using a small spoon.  they should look like empty canoes cruise ships once you’re done; arrange them flat and seed-side up on your baking sheet.
  3. mix the cooked ground turkey and the marinara sauce together, then spoon the mixture evenly into/onto the zucchini.
  4. sprinkle the turkey pepperoni, tomato, and italian seasoning on top of the cruise ships, and bake them for about 20 minutes.
  5. remove them from the oven and sprinkle shredded cheese on top. ( i used 2% colby jack cause that’s all i had. to keep this recipe dairy free, use almond or rice cheese.)
  6. let them bake once more for 7-10 minutes or just until the cheese melts to your liking.
  7. top with fresh basil or parsley!

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i thought i posted my marinara recipe in the Fit N’ Crispy Chicken Parm post but maybe it didn’t save like i thought?? can’t explain that one.  but here it is:

homemade marinara:

the stuff:

  • 1 6oz can tomato paste
  • 6 roma tomatoes, chopped
  • 1 large yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, chopped
  • 2 tsp Italian seasoning blend (optional)
  • sea salt & cracked black pepper to taste

do this:

  1. heat a large sauce pan to medium-low heat; once hot, pour in your olive oil.
  2. add onions & garlic and sauté until translucent…about 2-3 minutes.
  3. add in the rest of the ingredients except sea salt and cracked black pepper, stir, cover, and let simmer for 12-15 minutes.
  4. shut off heat; add mixture to your blender or food processor and blend on high until super smooth.

you can make this ahead of time and store in the fridge to be used for pizza sauce, wing dip, breadstick dip, whatever!

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happy hump day! hollaaaaaaaaa

le

bok bok bok! healthy, homemade chicken nuggets

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after a fantastic early morning church service that concentrated on faithfulness to your spouse, i got crackin’ on meal prep right away.  i roasted some asparagus (seasoned with Weber Zesty Lemon blend) and some red bell peppers (seasoned with Weber Smoky Mesquite) in the oven on 400 degrees for 17-20 minutes or so. for our protein, i made something i will be making more often, especially for Chiso since he loves’em.

the coating for this recipe stemmed from the Fit Sticks recipe in my first ebook!  anytime Chiso eats and asks for more of something homemade i have to shout it from the roof tops!

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healthy, whole wheat, tender, baked, HOMEMADE CHICKEN NUGGETS!

i went a lil’ crazy and made them 3 ways: baked nuggets, and pan seared & grilled strips.

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the coating can easily be gluten-free if you use gluten-free bread to make your breadcrumbs.  i used toasted Sara Lee 45 Calories & Delicious multigrain wheat bread.  a few pulses in the food processor and that’s it!

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healthy homemade chicken nuggets 

the stuff:

  • 3 tbsp extra virgin olive oil
  • 1/2 + 2 tbsp cup almond meal
  • 1/2 cup whole wheat bread crumbs
  • 1 heaping tbsp of your fave no-salt seasoning (lemon pepper, cajun, bbq, etc)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp parsley
  • sea salt & cracked black pepper to taste

do this:

  1. set oven to 450 degrees.
  2. cut chicken into desired shapes and coat with olive oil.
  3. spread a layer of foil across a large baking pan and coat it with no-stick cooking spray.
  4. add all dry ingredients into a medium mixing bowl; blend well.
  5. in a large tupperware container with a lid, add in a few raw chicken pieces with a few spoonfuls of breading and SHAKE!  (or you could spread out some breading on a plate and dredge the chicken pieces until fully coated but this way was easier and not as messy AND Chiso had fun doing all the shaking :lol: )
  6. space the nuggets out across your baking sheet and bake for 17-20 minutes. (high heat & 4-5 min on each side if grilling, and 7-10 min on each side if pan searing or until done in the center.)
  7. let them cool, then whip out the dipping sauces! we used honey mustard, Weber all natural Buzz’n Honey bbq sauce, and dijon mustard.

i know i cut strips with some of my chicken, but i used 4 large breasts total.  you can cut at least 40 nuggets alone from 4 breasts though.  stats per nugget (using 40 ct):

35 cals,  1g carb, 2g fat, 3g protein

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then we had a biggest belly contest! happy sunday family funday!

le

burritos & brothers

i am surprising myself right now because although i did make some blogging goals for 2014, blogging every day was not one of them :lol: .  well, let’s keep this going then! #nopressure

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weeeeell as you saw my diet got a little outta control a few weeks ago.   the baby is supposed to be the size of an avocado at 17 weeks, and it’s definitely more me there than baby already!  or, the saying  ‘you show quicker for every pregnancy after your 1st’ has been applied. nevertheless, i have been feeling GREAT these past few days and directing all this new 2nd tri energy into my workouts.  i’m taking it slower than usual and being cautious, but i’m finally getting to the gym without having an emotional meltdown first or having to bribe myself.

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my brother’s vaca time is winding on down way too fast. his fridge is pretty empty since he’s leaving again soon so i stopped by Sprouts Farmer’s Market after my morning workout to pick up the makings for some gigantic breakfast burritos:

  • La Tortilla Factory 80 calorie, low carb, whole wheat tortillas
  • 99% lean ground turkey breast
  • eggs
  • green bell pepper
  • yellow bell pepper
  • red bell pepper
  • yellow onion
  • cilantro
  • Boars Head cheddar cheese (i could have done waaaay better with this selection —-> part skim mozzarella, reduced/low-fat, almond/rice cheese, etc., but i gave into to my craving and got the real thang)
  • pineapple salsa
  • avocado (that i forgot to get)

as much as i want strawberries these days i can’t bring myself to pay that price, nope.  they are outta season, but blackberries are in and have been super cheap and affordable.  buy on sale only and save that money.

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if you buy ground turkey instead of beef in an effort to save fat and calories, you MUST read the label to be sure you’re doing just that.

turkey breast is lean, but if you aren’t careful, you may grab a package that contains both breast and dark meat, which isn’t lean.  i usually come across and purchase these two varieties: 99% & 97% lean.  the leaner the meat, the higher the price. that’s just the way it is yall.  i keep my lean protein serving to 3g of fat or less. if you choose the wrong package, you might have come out better nutrition-wise picking the beef! read your labels.

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miss him already.

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pretty sure he ate burritos for lunch and dinner :lol:

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later, my 1st pedi of 2014 happened. MAN i needed this. hadn’t had one since we went to Miami in September and after a couple of 5ks, let’s just say the nail tech made it snow with all my dead skin. :shocked: . and bless his heart, no more scratching up Sonny’s feet in the bed for a while.

speaking of snow, i hope we get some since it will be in the dang 20’s in Houston on Monday, whoa. bundle up!

le

life is


haaaay, it’s FRIDAY!  friday night. and i’m on the computer talking to you.  livin’ the life.

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this caught my attention today while we were waiting for our food at one of Houston’s most popular Jamaican spots, Cool Runnings.

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i feel guilty when i don’t pack Sonny’s food for the day for whatever reason and today was one of those days :shock: , so we scooped him up on his break and enjoyed some lunch together.

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afterwards, fro-yo @ Swirll.  cause when you make an ice cream promise, you gotta keep it.

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our conversations get deeper by the week as his vocabulary expands!

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after Sonny got off later, we went with Uncle Bri-Bri to The Hill for an endurance workout before the sun went down.

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ok they worked out, not me, boo.  i mean i couldn’t really participate cause i had to keep an eye on the boy with those cyclists speeding by and all. however i improvised and put Chi on my back and went up and down the stairs a few times for a super slow lower body burn.  i’ve got sample cardio workouts coming right up by request!

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then the mosquitoes quadrupled and we left.

here’s the recipe for those stuffed peppers i made for dinner last night! i used what i had in my fridge:

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veggie stuffed lean ground turkey bell peppers

the stuff:

  • 6 med-large bell peppers, any color
  • 1 medium shallot
  • 1 lb. 97% lean ground turkey
  • 1 bunch asparagus, chopped
  • 5 portabella mushrooms, chopped
  • 1/2 cup frozen sweet corn
  • 1 tsp cracked black pepper
  • 1 tbsp lemon pepper seasoning
  • 2 tbsp liquid aminos
  • tops of the bell peppers, chopped
  • 1/2 cup fat-free feta (wish i had some at the time!)

do this:

  1. preheat oven to 350 degrees and spray your pan (big enough to fit 6 large bell peppers in) with no-stick cooking spray.
  2. cut the tops off the peppers & also cut the bottoms to make them sit flat in your baking pan. arrange and seat them in pan.
  3. in large skillet on medium heat, saute the shallot until translucent.
  4. add ground turkey & seasonings and cook until browned and chopped into crumbles.
  5. add all chopped vegetables, mix, cover, and let steam on medium heat for 4-5 minutes or until tender.
  6. add feta, mix again, and spoon mixture into your bell peppers evenly.
  7. bake for 25-30 minutes or until desired bell pepper tenderness.

approximately 130-150 cals for 1 stuffed bell pep.

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have a blessed night!

le

lean turkey pumpkin black bean chili + sweet golden conebread

conebread. today is spell-it-like-you-say-it-day.

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aaaah yeeeeez…. it’s finally chili and cornbread weather in Houston!

if you’re like me, then you prolly already have multiple cans of pure pumpkin in your pantry in prep for next month. whoa.  way too many p’s in one sentence.  pop one of those babies open and make this chili while we count down the days until TG.

lean turkey pumpkin black bean chili (adapted from here)

the stuff:

  • 1 lb lean ground turkey
  • 1 red bell pepper
  • 1 small yellow onion
  • 2 cloves garlic
  • 2 tbsp cilantro, chopped
  • 1 can Low Sodium Black Beans
  • 4 tbsp Liquid Aminos
  • 1 can Libby’s pure pumpkin
  • 1 can Fire Roasted Diced Tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 cup sweet corn
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp pepper
  •  1 tsp sriracha chili sauce
  • 1 cup low sodium chicken broth
  • 1/2 cup baby portabella mushrooms, chopped

do this:

  1. spray your large pan with no-stick cooking spray and set it to medium – high heat.
  2. add onion, bell pepper, & garlic, 1 tbsp of the cilantro, and cook while stirring frequently until translucent; about 4-5 minutes.
  3. add ground turkey (or chicken, or beef) and cook until browned.
  4. add tomatoes, pumpkin, mushrooms, chicken broth, sweet corn, sriracha, chili powder, cumin, garlic & onion powder, liquid aminos, rest of the cilantro and pepper and bring to a boil.
  5. reduce heat to medium low and add beans.
  6. cover and simmer, stirring occasionally, for 30 more minutes so those flavors can work their magic.

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 my recipe made 8 cups with a little extra left over.  so for 1 heaping cup of chili:
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and because you can’t eat one without the other,

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sweet golden cornbread: (adapted from here)

  • 1/2 cup Bob’s Red Mill Gluten-Free Stone Ground Yellow Corn Meal
  • 1/2 cup Bob’s Red Mill 100& Stone Ground Whole Wheat Pastry Flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp Stevia for baking
  • 2 egg whites
  • 1/2 cup unsweetened almond milk
  • 2 tbsp Earth Balance Whipped Organic Buttery Spread, slightly melted
  • 2 tbsp coconut oil, melted
  • 1/4 – 1/2 cup fresh or frozen sweet corn

do this:

  1. preheat oven to  425°
  2. sift together dry ingredients into a bowl.
  3. add egg, milk, butter, corn, and oil.
  4. beat until smooth; do not overbeat.
  5. spray your pan with no-stick cooking spray (or add some melted buttery spread to the bottom of the pan and pour your batter into it for those buttery, crackalicious, crispy edges!!! thanks mom :)
  6. bake for 20-23 minutes.

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i put my batter in a 9 in round pan and cut it into 8 slices.  stats for 1 slice:

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uuuugggghhh, is it November yet!?!?!? all i wanted to do was clock in and teach my class this morning :shock:

spider

Halloween has just never been my thing.  this is a picture, AND the thing is fake, and it’s still giving me chills.  blood, gore, guts, horror movies - no thank you!

Q: what is your least favorite holiday?

le

Fit Foodie Lean 7 buck sale!

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my first mini Fit Foodie Lean tasting party calls for my very first ebook sale!  huh? tasting party? i know, right?! suuuuper excited about that. baby steps, baby steps.

the process for me to get this ebook out there was anything BUT smooth but your positive, encouraging, feedback reminds me again and again how worth it the struggle was.

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your Instagram posts! your comments!

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your tweets! your emails!

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YOUR SUPPORT!

they have all fueled this little passion of mine and i am just gonna keep going, one foot in front of the other.

i thank you. with my whole heart, i thank you.

i don’t even know what i’m making for the tasting party yet and it’s this weekend!!!!!!!  ready to get my Rachael Ray ON though!

take advantage of this ebook sale- it ends Friday night  (Sept. 27th, 2013) at 11:59pm. click here, or click up top on the Fit Foodie Lean Ebook tab!  as always, tag me on IG: #fitfoodiele @fitfoodiele #fitclean2013

happy HUMP DAAAAAAAAAAAAAY

le

let’s try this again, shall we!?

and just like that….my prayers for the last 2 months have been answered.  to God  be ALL the glory.

buy FIT FOODIE LEAN right here, right NOW.

if you don’t have a Paypal account, no big deal! you can log on in as a guest.

:shock:

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as promised, it includes:

full page color foodie photos

*

almost 50 healthy, lean, clean, delish recipes

*

breakfast, lunch, dinner, dessert & snack options

*

gluten-free, dairy-free, low-fat, low-carb, low-sugar, low-calorie, vegetarian, vegan options

*

macro & micro-nutrients included (calories, fat, sodium, carbs, fiber, protein)

*

specialty grocery list for my favorite items used in the book

*

made with tons of LOVE!

to buy Fit Foodie Lean, click meeeeee!

or click the Fit foodie Lean cover in the right sidebar up there OR the cover pic in this very post. they’ll all get you to the right place.

i just want to thank each and every single one of you fit foodies for being so patient with me and the never ending battle to publish Fit Foodie Lean.  i can finally say IT IS COMPLETELY FINISHED without a shadow of a doubt.  enjoy this ebook and have fun making and devouring these recipes with your family!

*jumping up and down*

NOTE: if you’ve purchased Fit Foodie Lean already via amazon, EMAIL YOUR NAME AND CONTACT INFO TO LE@FITFOODIELE.COM RIGHT THIS INSTANT!!! please and thank you :)

for now, ummm it’s super late and i have to teach in the morning, eeeeek!!!! GOODNIGHT!

le

fit foodie LEAN

*IMPORTANT FIT FOODIE LEAN E-BOOK UPDATE*

guys…… as much as it pains me to say this, i’m still having issues with my ebook file displaying correctly. what can i say- i designed the book a certain way and well, i want it to be viewed that way!  i am a huge visual person, so i love PICTURES.  my ebook is filled with them.  however, when it comes to most ebook publishing sites, things get extremely  meticulous as the books must fit a crap load of criteria to work/upload properly.  clearly i’m no expert, and i’ve been having issue after issue trying to do this thing on my own.  i needed help. so i got some.   thank you to the fit foodies that have already purchased Fit Foodie Lean when it went up on amazon.com last weekend. YOU.ROCK.  i received several messages and notification concerning the book’s resolution and not being able to read some of the text (which is the issue being corrected at this time)… and you gotta be able to read the recipes correctly, hello! :shock:   so please be patient with me… to have put it out thinking i was finally DONE only to have to crack this case right back open seriously threw me for a loop this week.  in short, lol, i’m waiting as patiently as you are and i will update you as soon as i can give you one, promise.

*if you’ve already paid, your copy will update at no charge as soon as the file is successfully uploaded.*

thank youuuuu!

le

***************************************************************

is hereeeeeeee!

glory to God. all of it. every last bit.  i’ve neglected my little family more than i can bear over the past few months… but all for this very moment. right here. right now.

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my first ebook, fit foodie LEAN is complete and ready for purchase. <—-did i just type that!? it includes:

full page color foodie photos

*

almost 50 healthy, lean, clean, delish recipes

*

breakfast, lunch, dinner, dessert & snack options

*

gluten-free, dairy-free, low-fat, low-carb, low-sugar, low-calorie, vegetarian, vegan options

*

macro & micro-nutrients included (calories, fat, sodium, carbs, fiber, protein)

*

specialty grocery list for my favorite items used in the book

*

Phonto

remember those?! just a few examples of what to expect all natural pecan carrot cake, sweet potato pizza crust,  whole wheat claw crab cakes, and spicy sweet potato fries! all delish, all healthy.

fit foodie LEAN is currently available for purchase on:

 —–>Amazon.com<—–

Apple users can download the Kindle Reader app via the app store and access the ebook that way.  having trouble? email me! le@fitfoodiele.com.

where do i even begin to say thank you for your support? from Instagram to this blog to the sweet messages i receive in my le@fitfoodiele.com inbox…i don’t even know what to do with myself.  i am forever grateful for the love that has been shown to me throughout my blog, IG, and ecookbook journey.  once i really, truly began to put my all into my passion for health and fitness, things began to happen….  and they just keep ON happening! this is one ride i don’t want to stop.  thank you from the very bottom of my heart.

a special thanks to Brian Malone (ibvisual@gmail.com) for hookin’ my cover UP, to earth angel Ogechi for proof reading it 50 bajillion times for me for hours at a time, and to my loving husband Sonny for putting up with me, pushing me, and never giving up on me.  a very special thanks to my family and friends for your suggestions, tips, and feedback.  i appreciate it all.

also, if you’re following me on IG and purchase my book, i think it goes without saying but i’ma say it anyway- TAG ME so i can see your creations!!!!! #fitfoodiele @fitfoodiele #fitclean2013 all work!  i’ll keep my eye out for ‘em.

much love,

le

*waving*

 

mic

hello? is this thing on :shock:

hi there. *jumps over the bush* i have a lot of explaining to do concerning my blog whereabouts.  for now, i just wanted to come ‘back’ with a lil’ shout out to my amazing hubby-face. i am so HONORED and PROUD to be his wife and teammate for life! he is the epitome of a #1 fan for real and God has blessed him to be an outstanding husband and father. God reminds me often as to why we were made for each other.  i thank you for ALL you do for our family, Sonny!

hope your father’s day weekend was spent honoring and remembering true fathers everywhere.

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 i can’t get over how much my itty, bitty BABY has grown, my goodness.  to watch him do for himself 90 percent of the time these days gives me such a proud, bittersweet feeling.  i’m sure mothers everywhere can relate.

we headed to celebrate with our parents on Sunday afternoon.

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so, originally, i had an AWESOME restaurant picked out for dinner…but i remembered one very crucial thing as we were on the way.

the NBA finals were on at 7!  so i had to make a game time decision while en route and drove straight to the Houston Texans Grille 
so that Sonny could enjoy himself his way on his day.

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and what do ya know, Sonny’s brother and lady, Kara, were there enjoying the game as well!  i definitely didn’t plan that but it worked out perfectly.  they ordered those ‘bigger than the state of Texas’ nachos up there and i almost knocked my water-glass over scrambling for my phone to take a pic.  what can i say, food excites me!  they are monstrous in person and they threw in the towel early on them!  Sonny stuck with salmon, rice, and veggies,  since he is training, and i ordered a baja grilled shrimp salad with romaine, black beans, roasted corn, red bell pepper, cotija cheese, dressing on the side.  i ordered the ‘healthiest’ thing i could find on the menu for Chiso, which were those fried sweet potato tots.  they were DELISH but were way too sweet from the added sugars.

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cheese pizza wasn’t on the menu but i asked and they made one for Chiso. love that! #score

 Wally World had these ginormous red bell peppers for just 44 cents each this weekend.  couldn’t pass it up so i got a few and made the recipe you’re about to read right now:

20130617_131210 red pepper crock pot sirloin

the stuff:

  • 1 lb lean sirloin
  • 1 large chopped red bell pepper
  • 1/2 chopped yellow onion
  • 3 stalks chopped green onion
  • 4 tbsp liquid aminos
  • 1/2 tsp cracked black pepper
  • 1 tsp pecan, hickory, or mesquite liquid smoke
  • 2-3 tbsp of your favorite low-no sodium seasoning
  • 2 tbsp chopped cilantro (optional)

do this:

add half of the veggies to your crock pot, then lay sirloin on top.  add the rest of the veggies on top of the meat.  dump all seasonings, liquids, and herbs on top of meat.  set crock pot on the lowest setting and cook the sirloin for 6 hours, or 4 hours on high.  it will be moist, juicy, and FORK TENDER BABY!

*i didn’t measure the ingredients the first time honestly and it turned out great.  but if you find comfort in following a recipe, i estimated as best i could!  feel free to do your own thing with it, as you should *

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then you can have something like my meal 5 from tonoooight:

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boom. pow. ta-dow.

well that was REFRESHING!  taking a break from life, even your passions, is a great thing.  i have so much crazy energy right now from this small post alone, whew!   my flame has been rekindled and i typed this whole post at what seems like 554 wmp!!!!  now if i could just get back to doing this every day……. 

I-can

one day at a time though.

tell me something. ask me something.  just say HAI!

email – le@fitfoodiele.com

Instagram – fitfoodiele

Facebook Fan Page

Vine – coming SOON and i’m so dang excited about it!

Kik messenger: fitfoodiele

go buy a crock pot,

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 ;)

basilboobiebellsstats

let the bell pepper pic collage ensue:
20130116_175326

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