*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:

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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

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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

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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