pump up your oatmeal volume (vid inside!) + Pink and Treat Halloween 5k

top of the morning!  i have thoroughly enjoyed letting moderation back into my diet since we returned from Maui last month but i'm still holding tight to 16-17% body fat.   i absolutely do not weigh myself daily and i don't plan on ever doing that again.  they say 'never say never' but that is definitely one thing i can say 'never' about.

i love it here and that's what matters.  let it GO, ladies.

once home, i made my usual 'expanding oatbran' and i took my periscope viewers along for the ride this time! check out the vid i was able to shoot interruption-free since my boys were still snoring away once i arrived.  adding volume to your food keeps you full longer between meals and ya get to eat MORE for relatively the same nutritional stats, hello! love sharing little tips like these and i hope my oatmeal loving peeps appreciate this one too.

Chiso still may hate veggies...but that boy LOVES oatmeal. he specifically requested oatmeal with raisins this morning for breakfast before school. made me smile seriously big as i made it for him. sometimes we eat out of real bowls... sometimes most of the time  we do tupperware.  bikini prep life changed me apparently, haha.

[video width="1280" height="720" mp4="http://fitfoodiele.com/wp-content/uploads/2015/10/finna-get-loose1.mp4"][/video]

then we got silly! this week is Red Ribbon Week  at preschool so every day the students get to wear something fun and non-traditional.  Chiso couldn't wait to wear his workout gear today and he is ecstatic about wearing jammies (pajamas) on thursday!  we got a quick workout in after breakfast since he was already dressed for the part.  somebody tell me WHY Dego has more muscles than Chiso and i combined though!?

we are doing all this work but all he does is sleep, eat, & poop. hmph.

---

k, last thang!

i'm runnin' in the Susan G. Koman Pink and Treat 5k this coming saturday, yall!!

 i am also raising funds for breast cancer research and awareness and i'm on a mission to reach my goal.   i would love your support in helping me get there; any and everything is APPRECIATED!!! i want to give a special shout out to my friends and family who have already donated and definitely those who still plan to do so!  we have just 4 days left til' race day. again, i am forever grateful for your support and thank you in advance.

to donate or even register yourself for the race (please run so we can meet up!) is riiiight here. the price is still currently 25 bucks but it shoots up to 40 on race day so get up on that!

peaaaaace!

Q: do you 'celebrate' Halloween? why or why not?

all things PREGGO fitness classes!

welp, it happened!  right there in that very room.  my very first prenatal class went down this past saturday!  i slowly circled that room a handful of times while saying a prayer of thanks to God before the ladies began to arrive.  this feels GOOD.  this feels right. i don't know why the sight of a preggo woman working out makes me smile uncontrollably but it just does.  i remember what physical activity and healthy eating did for both my pregnancies and i want other mamas-to-be to experience those same benefits throughout their pregnancy journey, labor & delivery, and postpartum recovery.  there are still so many misconceptions and old wives tales about prenatal fitness that just won't go away!  my purpose is to prove how safe and beneficial prenatal fitness is for mom and baby.

before i headed out to teach, i took a pic of my new tank i couldn't wait to wear!

don't you love it?! 'because you know i'm all about the BUMP.' ha! this will be available on my blog for purchase very soon, along with this one:

one lucky mama-to-be won the 'Lifting for TWO' tank which is totally my fave.  taking pre-orders NOW!  email me at le@fitfoodiele.com if you'd like to rock one or know a Preggo Patty who would wear it proudly!

friday evening, Chiso and i had a blast picking out some healthy snacks for the class courtesy of Sprouts Farmers Market Katy.  what a true HONOR!  grocery shopping is a passion/hobby of mine (i know, i'm the envy of all my friends lol) so i was beyond grateful for their sponsorship, assistance, and helpfulness.  i blog about SFM often, so partnering up with them was a dream come true.

as we wrapped up our trip, we stopped through the bulk aisle to get some gummy bears.  keeping tradition ;)

what snack did we chose in addition to water & fresh fruit? Bobo's Oat Bars!  i was sold as soon as i saw them!  one, because my childhood nickname was Bobo, and two, they are portable, filling, and when you don't have time to cook a pot of oatmeal on the stove, this bar is the perfect swap.

they are all 170-190 cals, 6-8g fat, 9-10g sugar, 27g carbs, 3g protein, 3g fiber. no artificial ANYTHING and are made with non-GMO, natural & organic ingredients.  there are gluten-free options and over 10 flavors available!  Coconut's got the top spot IMO but i've only had those 4 flavors up there so far.  have you tried these?

i also took plenty of h2o. gotta stay hydrated. (preggo or not)all set up and ready to rock!  while you may already be taking vitamin supplements, it's important to remember that getting the vitamins you need from fresh foods is always a better idea.

 her hubby came in right by her side, holding her bag and everything. i had to get a picture; they were so cute!

[wpvideo gJLnCfeo]

 this is a TRUE clip, right? hahaha!  thanks to my bro Brian for catching a few seconds of class before he had to run next door and teach his saturday boot campers.  if you want more, come check this out for yourself! new music, new moves, new snacks, every saturday.

 i thank these ladies sincerely for coming and having some sweaty FUN with me and look forward to seeing those bellies grow!

here's a question that was asked during Q & A that i'll share with you:

Q: can we still work abs while pregnant?

A: YES.  it's an important time to do so and it will definitely help you in the delivery room.  you just need to adjust the way you work them.  you can still work your core without ever doing a traditional ab exercise (e.g. crunches).  planks are a preggo woman's best friend! check out and try the plank variations i did in this post.

if you are not local to Houston but would still like to make your pregnancy as fit as possible like my client Dominique up there, email me for your very own pre/postnatal meal/workout plan!  doesn't matter how far along you are nor how many months/years postpartum you are.

 le@fitfoodiele.com

if you are local, come see me! postpartum moms just getting back into the workout game are welcome too!

i'll leave you with this monday motivational scripture from Psalms 37:5: commit your future to the Lord!  trust in Him and he will act on his behalf.

le 

Spaghetti Squash Chaos

my big bro met me at the gym for a workout yesterday! i missed my early gym date (again) and definitely needed to go get it in. i did one of my 6 Pack USA leg day routines and ended it with a burnout lunge-a-thon via the smith machine.

 [wpvideo XHzNWJQ9]

25 lb plates on each side + 100 reps on each leg = #DONE

afterwards, i went to pick up my kiddos and this little guy was super soaked!  this was the perfect #MomIsHere moment cause i was right on time for diaper duty! have you heard about this contest going on RIGHT NOW via @Sproutchannel!?   moms, go check it out and snap some pics of you and your little one(s) for the chance to win free stuff!  it's that simple.

for the next 30 days, tag your Instagram usies #MomIsHere and #NoFilter30 to be eligible! so much LOVE flowing through those hashtags <3

on to our dinna later that evening! it's funny how when we get home everybody starts lookin' at me like, 'sooooo.... food?'

watch dis:

[youtube https://www.youtube.com/watch?v=m-DlTPUEFb8&w=560&h=315]

how i seasoned my lean ground meat:

• 1 lb lean ground chicken or turkey 
• 2 minced garlic cloves
• 1/2 chopped yellow onion
• 2 tbsp liquid aminos
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp Italian seasoning  
• 2 tbsp chopped fresh basil 

Spaghetti Squash Chaos

the stuff:

• 1 large roasted/baked spaghetti squash (30-45 min on 400 deg)
• 1 lb lean ground chicken or turkey breast, cooked & seasoned (see above)
• 2 cups packed, fresh spinach
• 1 cup grape tomatoes, halved
• 1 cup shredded cheese of choice
• 2 tbsp chopped fresh basil
• 1-2 tsp black pepper
• 2 tbsp extra virgin olive oil
• hand full of turkey pepperoni slices (approx. 12)

do this:

1. preheat oven to 350 deg, baking pan with foil and coat it with no stick cooking spray
2. split spaghetti squash in half, remove seeds/guts
3. scoop out the flesh of the squash (be gentle!) and add it to your skillet along with your ground meat, tomatoes, spinach, pepper, & olive oil
4. mix all together until combined
5. place empty shells on baking sheet and distribute mixture evenly back into shells
6. top spaghetti half #1 with 1/2 cup shredded cheese; do the same for #2 with the remaining cheese
7. distribute the pepperoni slices evenly on top of the cheese
8. bake for approx 10-15 min or just until the cheese melts and/or browns
9. take out of the oven and sprinkle with the fresh, chopped basil (didn't have any so i used parsley)

will you make this and tag me on Insta? it would make my LIFE!!!! it always does. i'd love to start doing features again as i appreciate when you guys make my recipes so, so much. 

this was Sonny's (Hubs) serving; he likes it HOT and eats Sriracha on everythang of course,

and here's my brother's plate. chipped plates make the world go round.  man i could eat avocado on top of just about anything!!!

if you haven't subscribed to my YouTube channel yet, do so and show me some #vlogger love then!  i really hope you all enjoy this healthy, wholesome meal as much as we did. mmmk, bye.

Q: spaghetti squash is pretty bland by itself...how do you spice yours up normally? #punintended 

le

hiit & core + zoodle cajun lobster pasta

if ya haven't seen my HIIT & core vid from tuesday on my YouTube channel then check eeeeet:

[youtube https://www.youtube.com/watch?v=TL5lIVKrm0o&w=560&h=315]

clearly i'm going to start using the Sony cam Sonny bought me on my birthday last year- those black bars are not hot and i recently found out i can't do a thing about them since i recorded the vid vertically with my cell. oh wells. we used my Sony cam last night to film us making banana ice cream so i'll be uploading that vlog soon, bar-free. OK, on to this BANGIN' Cajun Lobster Pasta recipe i posted to IG recently! if you're staying indoors on V-Day next saturday, WOW your significant other with this incredibly tasty, healthy, savory dish.

so this was my first time EVER cooking lobster at home. using some kitchen shears, i 'parted the red sea' by cutting a center line straight down through the top of the shell, exposing the meat. then i just pried it on outta there without cutting myself. yay.

Cajun Lobster 'Pasta'

the stuff: (source)

• 1 lb lobster (you can use claw meat too), roughly chopped into bite size pieces
• 3 strips Applegate turkey bacon, chopped
• 1 red, golden, or orange bell pepper, chopped ( or a combo of all three)
• 1 cup portabella mushrooms, chopped
• 4 stalks green onion, chopped
• 2 cloves garlic, minced
• 1/2 cup low sodium chicken, or seafood broth
• 3/4 cup coconut cream (canned from Sprouts Farmers Market)
• 2 tbsp Smart Balance Light Buttery Spread
• 1 tsp Old Bay Seasoning
• 1 tsp Cajun Spice Mix
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp lemon pepper
• 1/2 tsp oregano
• pinch of cayenne pepper
• sea salt & cracked black pepper to taste
• fresh parsley, for garnish
• 3 large, raw, zucchini, spiralized

do this:

1. spiralize those zucchini's! i have a Spirooli (pictured below)

2. cook up bacon in skillet over medium heat until done; remove from pan

3. add butter, garlic, bell peppers, mushrooms to pan; saute for 2-3 min

4. add half your green onion mixture and cook 1 more minute

5. chop bacon and throw it into your pan along with your broth

6. add all your spices now: cajun, old bay, garlic powder, onion powder, lemon pepper, oregano, and S & P

7. turn up the heat; once almost simmering, reduce heat and add lobster meat. cook 3-5 more minutes

8. finally, add the coconut cream and fresh zoodles, and remaining green onion

9. toss, turn, and coat the entire pot of goodies until the zoodles cook down a bit to your desired texture (maybe 2-3 minutes). sprinkle with fresh parsley.

*tip* you might need to run a knife through the zoodles once or twice to shorten them because they can get so long, you know? this will make it easier to plate the dish.

isnt' it sexy!? make this! and do that workout up there too:)

add me on IG, Twitter, YouTube, Pinterest, and Facebook!

Q: have you ever made lobster at home yourself? WHAT did you make?

le

Chicken-Cauli-Rice Stuffed Bell Peps + PWO grocery shopping

 awesome workout early this morniiiiing!  finally. after monday's sugar slump (my sister's baby shower was the day before lol) i feel SO much better.  i was determined to flip this week around cause it sure didn't start off too great physically and my motivation was shot. anyway, my cuz Diane told me she would come try my Lifetime classes and by golly she came!! not everybody is ready for HIIT at 5:30am but she totally was and kept her word!  we did some cardio together after this morning's weight class and i'm so glad she enjoyed herself and the club.

every time i wear this shirt sent to me by my good friend @babyfatboss somebody reads it then looks at me and asks, 'right now????' hahaha! no. not yet.

don't shop for groceries when you're hungry!!! i am good for that and  i'll never learn cause my Sprouts is in the same lot as my gym.

#itsawrap

recent purchases from Sprouts Farmers Market i cannot wait to use at breakfast tomorrow:

yep, you read that right. got my fingers crossed on this one!

making the switch to dairy-free creamer as of today.  this was the only size they had and i need a half-gallon carton or larger for sure.  i've been downing at least one cup of 1/2 caff in the mornings for a while now.

so we are now on week 5 of small group already, my goodness!  i have truly been blessed by meeting with these women to discuss the Word each week and will definitely be open to hosting a small group again in the future. we feasted on these lean ground Chicken-Cauli-Rice Stuffed Bell Peps that you have GOT to try. and when ya do, tag me on Instagram and let me know so i can see!

 i know green bell peppers are the cheapest to buy but i LOVE the taste of, well, all the other colors. ha. especially red! and we know that red bell peps are a collagen boosting food great for helping us moms snap back after pregnancy and for keeping our skin looking great in general.

i used 'riced' cauliflower instead of brown rice so these are chock-full of veggies! do the following:

1. if raw, wash large cauli head thoroughly and break up into small florets (if frozen, let thaw first then break into florets)
2. add to food processor and pulse until a rice-like consistency is obtained
3. in a clean cup towel, add riced cauli and squeeze as tightly as you can to get ALL the moisture out
4. in a wok coated with no stick cooking spray over med-high heat, add cauli and sprinkle a little garlic and onion powder over it. that's optional though.  stir constantly for about 5-6 minutes or until slightly crispy/cooked.

Chicken-Cauli-Rice Stuffed Bell Peps

the stuff:

• 1 lb extra lean ground chicken
• 1/2 cup red kidney beans
• 1 ear fresh sweet corn (or 1/2 cup frozen sweet corn)
• 1/2 large green bell pep, diced
• 1 can diced fire roasted tomatoes w/ garlic
• 10 oz 'riced' cauliflower (see steps above)
• 1 1/4 cup shredded cheese of your choice (optional to put on top only)
• 2 tsp sweet smokey paprika (reg paprika will be fine too)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp red pepper flakes
• 3 tsp parsley flakes
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1/4 cup cilantro (just grab a small bunch and chop it up)
• 1/2 cup chopped mushrooms of your choice
• sea salt & cracked black pepper to taste
• 5 red bell peppers (discard the seeds but don't you dare throw away those tops after you cut them off! dice them up and eat them later)

do this: 

1. preheat your oven to 350 degrees and coat a baking pan large enough to hold all 5 peppers at once with no stick cooking spray
2. coat a large skillet with no-stick cooking spray and set it to med-high heat
3. add garlic, onion, and green bell pepper and saute until translucent (2-3 min)
4. add lean ground chicken breast and continue to break it up with your spoon into smaller bits as it cooks
5. once cooked through, add kidney beans, corn, cilantro, tomatoes, and mushrooms, and stir until combined
6. add cumin, paprika, chili powder, red pepper flakes and 2 tsp of the parsley flakes
7. add the cauli-rice and 1 cup of shredded cheese and blend once more and taste!
8. add salt & pepper to your liking and taste again
9. cut the bottoms flat across the peppers and situate them in your pan (see pic below)
10. stuff peppers with your chicken mixture and fill them to the brim
11. add about 3/4 cup of chicken or vegetable broth to the baking pan and bake for 30 minutes covered with foil
12. remove pan from oven and top peps with remaining cheese; put back in for 5 minutes or until the cheese melts
13. top with remaining tsp of parsley flakes to make it pretty ;)

yummerrrrrrs. enjoy!

Q: what seasonal item have you ever just HAD to try?

le