rainbowls

nectarines are on sale!!! so you know what that means.... Summer time is near.  i watch for that price drop every Spring and it's finally time.  they are my fave fruit but my love for them is conditional... i will only eat them when they are solid and crispy like apples.  after a certain point ( peach consistency ) i can't do it!

Sprouts Farmers Market had a gigantic fruit sale (as always) so i got a few different kinds and made this bomb salad topped with fresh mint for us to snack on for the next few days.

there are strawberries, blueberries, raspberries, pineapple, and of course, nectarines up in there.

our television STAYS on the Sprout channel but i actually got to catch an ep of The Pioneer Woman this week.  she made this 10 min shrimp stir fry that looked so easy and so tasty i got up and went to make it immediately!  i used chicken instead of shrimp,

fresh zucchini, grape tomatoes, grilled corn, fresh cilantro, garlic, and my last lemon. i didn't even measure yall, but here are the steps for what i did:

1. cut chicken breasts into bite sized chunks
2. saute extra virgin olive oil with about 2 tbsp butter on med-high heat in a very large wok or cast iron skillet.
3. add in minced garlic and stir til translucent.
4. add chicken chunks and cook just until done (i added lemon pepper seasoning to them).
5. remove proteins from skillet; add chopped zucchini and let cook for 2 minutes. push them to the corner of your wok.
6. add corn and cook 1 minute. push to corner of wok.
7. add grape tomatoes last; cook for 1 minute.
8. add chicken, fresh herbs , and squeeze your lemon into wok with veggies; combine.
9. shut off heat and let sit for about 10 minutes or so before serving.

will be making this again and again with different proteins no doubt. the more color on your plate, the BETTER! rainbowls rule.

read below, but do it in reverse :) have an awesome Friday nite.

le

food faces #toddlerfood

having a little fun with healthy breakfasts these days!  it's whatever works and gets Chiso's plate clean, and these have proven to do just that. he thinks it's hilarious (telling a funny story along with it helps too) and i enjoy creating them. just some ideas for your picky eater(s) fueled by Pinterest.

banana bear faces using Sara Lee whole wheat bread, natural peanut butter, and chocolate chips.

 the original 'recipe' actually used blueberries for the eyes and nose, but they were a no-go.

this morning we had whole wheat pancakes and i'd love to share this easy recipe with ya as promised.

easy whole wheat pancakes

the stuff:

• 1/2 cup whole wheat pastry flour
• 1/4 cup unsweetened vanilla almond milk + 2 tbsp
• 1 packet stevia
• 1 tbsp unsweetened applesauce
• 1 whole egg
• 1 tsp vanilla extract
• 1 tsp melted coconut oil
• 1 tsp baking powder

do this:

1. heat your griddle or pan to med heat and coat it with no-stick cooking spray.
2. mix all ingredients well in a large mixing bowl.
3. drop 2 tbsp worth of batter onto your griddle and cook 2-3 minutes on each side (flip when you see bubbles form)
4. top however you'd like and eat warm!

makes 15 (or more) silver dollar sized pancakes. for 1:

i added natural pb and chocolate chips to Ralph too. happy friday :)

le

hearty turkey casserole + fit foodie lean legs workout

while i was away at the BE Conference (that post is in the works), my FITzee Foods orders came in!  thankfully Sonny only got to one meal before i got my hands on them :x.  i now have a new favorite to add to my list i wanted to share with ya:

Mom's Hearty Turkey Casserole

layers of sautéed vegetables, lean ground turkey, rich tomato sauce, and mashed yams all baked to perfection and sprinkled with mozzarella cheese!   low carb and gluten-free.  it was the first meal i cracked open and it reminded me of a healthified shepherd's pie.  this experience was over way too fast.

*stats: 353 cals, 16g fat, 20g carbs, 5g fiber, 29g protein*

then i hit the gym to combat the massive amount of sugar i ate over the weekend :shock:

i created that lean leg routine up there while using the limited hotel gym at the conference, and did it again that day.    grab two dumbbells (preferably 10's or higher) and a sturdy wall to lean on for the wall sits and have at it.  3-5 times through, no breaks!

i couldn't decide which bar to eat for my post workout snack so i ate both!!!! kidding, i had the apples 'n oats, my fave.

afterwards, PWO grocery shopping.  which is always a bad idea for me.  i can never wait until i get home to open something up.  you can eat them in the car. you can eat them on a chair. you can eat them ANYWHERE.  get those greens in :)

the FITzee Food's menu changes frequently because they use local, seasonal and natural ingredients.  make sure to keep checking the online menu to see the latest and greatest culinary delights – they just might become your new favorite.

in those defeated moments, think back to why you even started your journey in the first place.

then keep going, friends!!!

 FITzee Food questions? email me directly at le@fitfoodiele.com.  to order your healthy meals, go check out the September menu- October is upon us! 

le

mmmm....crusty

  i ate Papa Johns pizza 10 outta 10 months of my pregnancy.  it was my celebratory meal after doing my first fitness competition.  pizza is neck and neck with mac n cheese as my fav food.  i keep my eyes peeled for healthy, lower calorie/carb pizza crust recipes that i can make at home.  however.......i'm not willing to accept a tortilla, portobello mushroom :shock: english muffin, or any other item attempting to be passed off as pizza crust!  now THIS though...this is just my speed right here.  yet another recipe inspired by IG (Instagram) that i have made every day since i found it.  once i find something i love i make it until i force myself not to make it  anymore.

ok.

the crust is composed of... breakfast. oatmeal and egg whites.  together.  but you don't have to eat it for breakfast if you don't want to.  i don't.

Trader Joe's organic pizza sauce, ground chicken, goat cheese, fresh roma tomatoes, mushrooms, and cilantro went on my very first attempt at this recipe, pictured above.  your turn.

oatmeal pizza crust

the stuff:

• 1/2 cup oatmeal
• 2 egg whites (or 1 whole egg)
• 1 tbsp fresh garlic (optional)
• 1 tsp italian seasoning
• 1/4 cup water (mix until desired consistency but not too thin!)

do this:

1. pre-heat your oven to 400 degress.
2. throw the ingredients above into your blender or food processor and blend away until smooth
3.  add more water if you need to.  i like my crust with texture, so i pulsed my blender a few times and left it semi chunky.  you can put it on high and blend until completely smooth though, it's your call.  the seasoning are also up to you.  if you don't like Italian seasoning,  by all means, use somethin ya do like.
4.  spray your medium heated skillet with no-stick cooking spray, and scrape the contents of your blender right into it.
5. it starts to cook immediately, so start spreading it as soon as it hits the pan.
6. once it's cooked on one side (3-4 minutes) flip it over and let the other side cook for 2-3 minutes more.
7.  finally, slide the crust onto your oven pan (spray that with no-stick cooking spray  too) and  add your toppings.  remember, less is more.  don't over crowd!  thumbs down to soggy pizza crust. blech.

1 serving = entire crust (egg whites, oatmeal, garlic & seasonings)

not too shabby, huh!  low-fat, and loaded with fiber and protein.  my skillet is not terribly big, so my first crust was thicker than i wanted it to be since i poured in all my batter at once.  the next few times, i poured half the batter in and made two thin crust pizzas.

 yall know i'm all about stretching my food!

i have been topping my crusts with whatever i have on hand.  ground chicken, ground turkey, grilled chicken, salmon, and even tuna.  same with the veggies/cheese- i have put some crazy stuff together and so will you!

le