This is one of our all time favorites!!
Ingredients:
1 1/2 Cups 2% Greek yogurt
2 scoops of your favorite chocolate protein powder
1/2 cup all natural peanut butter
graham cracker crust
Directions:
1. Mix yogurt, protein, and peanut butter together in large mixing bowl.
2. Pour mixture into crust
3. Let settle in fridge for 1 hour
4. Garnish with desired toppings (optional)
ENJOY!
Wednesday, March 30, 2016
Sunday, March 27, 2016
One Pot Lemon Herb Chicken & Rice
Total Time: 30 Minutes
Makes 4 servings
for the chicken
4 boneless skinless chicken breasts
2 tablespoons butter
salt and pepper to taste
2 teaspoons Italian seasoning
for the rice
1 cup uncooked rice (white or brown)
2¼ cups chicken broth (I used low sodium)
juice of 1 lemon
1 teaspoon Italian seasoning
Directions:
1. Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn't be cooked through at this point) Transfer chicken to a plate.
2, Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
3. Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately
Lemon-Thyme Roasted Chicken with Fingerlings
Simple, light, yet so amazing!
Ingredients:
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)
Directions:
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)Per serving:
255 kcal cal.,
6 g fat
(1 g sat. fat,
2 g polyunsaturated fat,
3 g monounsatured fat),
66 mg chol.,
307 mg sodium,
21 g carb.,
3 g fiber,
1 gsugar,
29 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Ingredients:
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)Per serving:
255 kcal cal.,
6 g fat
(1 g sat. fat,
2 g polyunsaturated fat,
3 g monounsatured fat),
66 mg chol.,
307 mg sodium,
21 g carb.,
3 g fiber,
1 gsugar,
29 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Healthy Baked Parmesan Chicken Tenders
This is one of my go to meals! I often use fresh thyme and basil, when I have them available, however, most people dont keep the fresh stuff on hand, so I provided the measurements of the dried seasonings.
Makes approx 3 servings
Ingredients:
1.5lbs boneless chicken tenders
1 egg white ( I used cage-free eggs)
1/4 cup skim milk
1 tsp minced garlic
1/3 cup plain breadcrumbs (I used Gluten Free bread crumbs)
1/3 cup Panko breadcrumbs (again i used Gluten Free)
1/4 cup grated Parmesan cheese
1/2 tbsp dried basil
1/2 tsp salt
1/2 tsp dried thyme
Directions
1. Preheat oven to 400 degrees. In a medium bowl, mix together the egg white, milk, and garlic. In another bowl, mix together both breadcrumbs, Parmesan cheese, basil, salt, and thyme.
1. Preheat oven to 400 degrees. In a medium bowl, mix together the egg white, milk, and garlic. In another bowl, mix together both breadcrumbs, Parmesan cheese, basil, salt, and thyme.
2. Dip chicken tenders into egg wash first, then coat with the breadcrumb mixture. Place the well-coated tenders in a single layer on a cooling rack placed on top of baking sheet.
3. Bake tenders for 20 minutes. Then, turn oven up to broil and broil tenders 5 minutes longer, until nice and crispy. ENJOY!
I serve with corn or green beans,
Skinny Chicken and Broccoli Alfredo
Skinny Chicken and Broccoli Alfredo is everything you love about alfredo, but without all the fat and calories!
The near constant dreariness around here is making me regress slightly and crave comfort foods, like the Skinny Chicken & Broccoli Alfredo!
Start by cooking 1/2 box (8oz) short pasta in salted, boiling water. Don’t forget to salt the water with at least a Tablespoon of salt – it makes all the flavor difference in the world. Before draining the pasta, reserve about 1/2 cup of the cooking water. You’ll see why later.
While the pasta is cooking, heat 2 Tablespoons extra virgin olive oil in a medium-sized skillet over medium heat. Add in a couple cloves of minced garlic, then cook until the garlic turns golden brown, about a minute.
When the garlic is golden brown and fragrant, whisk in 2 Tablespoons flour and cook, whisking constantly, for about another minute. It’ll be foamy, bubbly and fun, but don’t get distracted!
Next, slowly whisk in 1 cup chicken broth, incorporating it with the flour, then whisk in 1/4 cup milk. Shhh, don’t tell, but I only had unsweetened almond milk on hand. Tasted perfectly fine!
Add in 1/4 cup plain Greek yogurt with salt and pepper, then let the sauce bubble away for a few minutes to get thick and delicious
Finally, stir in 3/4 cup parmesan cheese and 2 chopped, cooked chicken breasts. Just seasoned ’em with salt & pepper then cooked in a skillet in non-stick spray.
Add the alfredo sauce and chicken to the cooked pasta, then add in 2 cups cooked broccoli. If you’re smart, you’ll cook the broccoli in with the pasta during the last 3-4 minutes of cooking time. If you’re me, you’ll forget, drain the pasta, then have to steam the broccoli in a separate pan. At any rate, add in some of the pasta cooking water at this time if you feel the sauce is too thick, and stir everything together.
The near constant dreariness around here is making me regress slightly and crave comfort foods, like the Skinny Chicken & Broccoli Alfredo!
Seasoned chicken, steamed broccoli & tender pasta are enveloped in a light-yet-luscious alfredo sauce dreamed up by Courtney at Sweet Tooth, Sweet Life. Love that girl’s recipes!
Ingredients:
2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
2 cups steamed broccoli
8oz gluten-free or regular rotini
2 Tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 Tablespoons flour
1 cup chicken broth
1/4 cup milk (any kind, I used almond milk)
1/4 cup plain Greek yogurt
salt & pepper
3/4 cup grated parmesan cheese
Makes 4 servings
Ingredients:
2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
2 cups steamed broccoli
8oz gluten-free or regular rotini
2 Tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 Tablespoons flour
1 cup chicken broth
1/4 cup milk (any kind, I used almond milk)
1/4 cup plain Greek yogurt
salt & pepper
3/4 cup grated parmesan cheese
Makes 4 servings
Directions:
Start by cooking 1/2 box (8oz) short pasta in salted, boiling water. Don’t forget to salt the water with at least a Tablespoon of salt – it makes all the flavor difference in the world. Before draining the pasta, reserve about 1/2 cup of the cooking water. You’ll see why later.
While the pasta is cooking, heat 2 Tablespoons extra virgin olive oil in a medium-sized skillet over medium heat. Add in a couple cloves of minced garlic, then cook until the garlic turns golden brown, about a minute.
When the garlic is golden brown and fragrant, whisk in 2 Tablespoons flour and cook, whisking constantly, for about another minute. It’ll be foamy, bubbly and fun, but don’t get distracted!
Next, slowly whisk in 1 cup chicken broth, incorporating it with the flour, then whisk in 1/4 cup milk. Shhh, don’t tell, but I only had unsweetened almond milk on hand. Tasted perfectly fine!
Add in 1/4 cup plain Greek yogurt with salt and pepper, then let the sauce bubble away for a few minutes to get thick and delicious
Finally, stir in 3/4 cup parmesan cheese and 2 chopped, cooked chicken breasts. Just seasoned ’em with salt & pepper then cooked in a skillet in non-stick spray.
Add the alfredo sauce and chicken to the cooked pasta, then add in 2 cups cooked broccoli. If you’re smart, you’ll cook the broccoli in with the pasta during the last 3-4 minutes of cooking time. If you’re me, you’ll forget, drain the pasta, then have to steam the broccoli in a separate pan. At any rate, add in some of the pasta cooking water at this time if you feel the sauce is too thick, and stir everything together.
wallah!
this recipe barley adapted by Iowa Girl Eats
Sunday, March 20, 2016
The diet that is easy to digest.... literally.
I have struggled with digestive issues for years, even diagnosed with an autoimmune disease called Ulcerative Colitis. In common terms, there are ulcers that line my colon, and my digestive organs are often inflamed, causing discomfort, cramping, and to be frank... an obnoxious amount of trips to the restroom.
Within the past few years I have had 4 colonoscopies, 1 video endoscopy (I got to swallow a $1,000 pill with a video camera inside of it, and wear a pill tracking device to work.. needless to say, the camera pill was not returned) I have been pricked, countless times, and tried at least 5 different medications to get my symptoms and disease under control.
I have also tried a few different diets, eliminating foods that I would consider to "trigger" my symptoms, such as products containing gluten, dairy, tomato based products, popcorn, orange juice, the list goes on.. I would eliminate these from my diet, but after a few days, weeks, sometimes even months, like an addict, I would go right back to it, or I would think, eating this one bagel wont kill me, or eating these 3 bites of ice cream wont effect me at all.. and for some it may, for me, it wont. But what is the point of going without it for a month, just to consume 3 bites of ice cream once a week? Then... 3 bites every night, then... whoops, I ate the whole pint in one night! And that my friend is what will do it!
But today... I am starting a new "diet". A bulletproof one. The bulletproof diet was introduced to me by friend who has experienced some of the same symptoms as an IBD, Crohns or Colits patient has, but was never diagnosed. It consists of a road map that guides you to avoid sugars, get most of your calories from healthy fats, eliminate grains (with the exception of white rice) and grain-derived oils and gluten, switch to grass-fed meats and butter, eat organic fruits and vegetables (limiting fruit to 1–2 servings per day) and cook food gently, if at all. Shoot for 50–60% of your daily calories from healthy fats, 20% from protein, and the rest from vegetables.
Many people think that diets can be scary, or harsh.. and I use the word diet loosely, as I am not trying to lose any weight, or doing some crazy cleanse, I am simply just bettering my eating habits, and ultimately my life. And here is how I will do it....
1. Today, I eliminated all of the gluten and dairy containing products that would tempt me into eating them. However, I did leave a few essentials for Dustin, such as the existing loaf of bread for him to make sandwiches, etc.
2. I planned out a list of meals for this week that are mostly within the guidelines of the bulletproof roadmap. -- I think the key is, when trying to change your overall eating and lifestyle habbits, is that you change it at your pace, If you cant give something up cold turkey, then do it within a week. Cut down your portion sizes of that one particular item that you thought you "couldn't dream of not having" each and every day, until you are doing exactly that, living with out it! For me, this is 2% Milk. I was raised to drink milk with my dinner, every night at home, and I have continued to do so my entire life, I will begin reducing this item at each meal, until I no longer feel the need or desire to continue to drink it.
3. I went to the store to replace those items I tossed out with organic fruits and vegetables, and grass-fed meats, fresh caught salmon, and organic eggs, that were purchased for a local farmer, right here in IL.
4. Tomorrow, I will make our first bulletproof meal!!
5. Next weekend, when it is time to make my list again, I will reflect on the week, what went well, what not so well, what effected me, what didn't effect me, did I have more energy but cutting these simple ingredients? etc. And I will begin tweaking, where need be, and make another list for the following week.
Again, not all diets are for everyone, and not all methods of dieting are either! The best thing to do is to listen to your body and explore new, and different things, because after all, if what you are doing now isn't working, then why are you continuing to do it? “If you always do what you always did, you will always get what you always got.” (A. Einstein).
If you are interested in learning more about the bulletproof program, here is the link.
**I am in no way affiliated with bulletproof, and this is not a sales pitch for anyone to go try it. However, if you are interested in advise and help on making changes to your own diet, and/or lifestyle I would be glad to assist you!**
Friday, March 11, 2016
Muscle Burgers
Muscle Burgers were inspired by Calum von Moger a WFF Pro 3x Mr. Universe.
1 package lean ground turkey
1 onion, chopped
1/2 cup of bread crumbs (can be substituted for gluten free bread crumbs)
4 eggs
optional seasonings : garlic powder, season salt - to desired taste
Directions:
1. Mix all ingredients together in large bowl.
2. Shape into patties
3. Grill on stove top or grill
Thursday, March 10, 2016
Saturday, March 5, 2016
Lemon Chicken Pasta Toss
I made one of my summertime favorites tonight! The recipe was originally from a Pampered Chef "Season Best" books from the summer of 2006, however, I have altered it slightly and cut down on a few steps.
Ingredients:
Directions:
1. Cook pasta in large pan for 2 minutes less than directed.
2. Meanwhile, chop carrots and pepper and place in steamer (I do use the large micro-cooker by Pampered Chef, with water to steam the veggies approx 4-6 minutes)
3. Add pasta, steamed veggies, cooked chicken, alfredo sauce, and water to pan. Squeeze lemon halves over pasta.
4. Cook and stir until heated through.
5. Grate parmesan cheese over pasta, sprinkle with parsley and black pepper if desired.
6. Enjoy!!
Ingredients:
8 oz uncooked radiatore pasta (I use gluten free)
2 small carrots, peeled
3 garlic cloves, pressed
1 medium red bell pepper
2 cups small broccoli florets
4 chicken breasts, diced and cooked (you may season for extra flavor)
1 can of Alfredo sauce ( I use Ragu)
1/2 cup hot water
1 lemon, cut in half
1/4 cup grated fresh Parmesan cheese
Snipped fresh parsley
Directions:
1. Cook pasta in large pan for 2 minutes less than directed.
2. Meanwhile, chop carrots and pepper and place in steamer (I do use the large micro-cooker by Pampered Chef, with water to steam the veggies approx 4-6 minutes)
3. Add pasta, steamed veggies, cooked chicken, alfredo sauce, and water to pan. Squeeze lemon halves over pasta.
4. Cook and stir until heated through.
5. Grate parmesan cheese over pasta, sprinkle with parsley and black pepper if desired.
6. Enjoy!!
Wednesday, March 2, 2016
Macro's Talk - Do you need to count them??
Someone recently asked me "what is all this talk I hear about macros? should I be concerned with my current macros if i am trying to lose weight?"
Now.. again, I have no certificate (yet) this is strictly based on self taught education and my personal opinion.
So first, what are macros?
The term macros means large, thus macronutrients are nutrients that our bodies need in large amounts. Proteins, carbs, and fats are all macros that we cannot live without. We must consume these chemical compounds every day in very large amounts in order to stay alive and healthy. They provide the building blocks we need for growth metabolism, and body function. They also provide us with energy.
So, in contrast, micronutrients are vitamins and minerals classified as micro's because the body's daily requirement for these nutrients are small.
Now.. the details..
When weight loss diets are objectively studied, it appears that regardless of macronutrient composition, if calories are reduced, then weight loss occurs. Again, macros are proteins, carbs, and fats, things that perform essential functions within our body related to overall health, energy, production, and fitness performance.
Therefore, no matter the composition of the diet (amount of macros you are consuming) portion sizes of foods consumed have an effect on calorie consumption and thus weight management. Portions are key!
A small reduction in the size of portions eaten at each mean or snack can produce a calorie deficit for weight loss.. This deficit can occur even without any change in the types of foods eaten.
Now, your probably asking yourself, (as some really do have this problem) what if I want to gain weight!? of course, most of the general population is not trying to gain fat, they are trying to gain some muscle. Simple, you increase your calories so they exceed calorie expenditure for weight/muscle gain. PLEASE NOTE: the body does not necessarily make more muscle solely because extra calories are consumed, the extra calories must be combined with the stimulus for muscle growth (aka exercise) Even then, the body will only use what it needs to recover and adapt. The goal here is to provide enough calories to cover the bodies needs to create new muscle tissue without exceeding calorie requirements! :)
Lets recap.. your fitness and diet goals are what is going to determine your outlook on macronutrients and if they need to be monitored by you or a healthcare physician. However, creating your diet around accurate portions for your bodies needs will greatly effect your weight loss and weight gain goals.
*some information noted from Practical Applications in Sports Nutrition, Second Edition in addition to the world wide web. :)
Now.. again, I have no certificate (yet) this is strictly based on self taught education and my personal opinion.
So first, what are macros?
The term macros means large, thus macronutrients are nutrients that our bodies need in large amounts. Proteins, carbs, and fats are all macros that we cannot live without. We must consume these chemical compounds every day in very large amounts in order to stay alive and healthy. They provide the building blocks we need for growth metabolism, and body function. They also provide us with energy.
So, in contrast, micronutrients are vitamins and minerals classified as micro's because the body's daily requirement for these nutrients are small.
Now.. the details..
When weight loss diets are objectively studied, it appears that regardless of macronutrient composition, if calories are reduced, then weight loss occurs. Again, macros are proteins, carbs, and fats, things that perform essential functions within our body related to overall health, energy, production, and fitness performance.
Therefore, no matter the composition of the diet (amount of macros you are consuming) portion sizes of foods consumed have an effect on calorie consumption and thus weight management. Portions are key!
A small reduction in the size of portions eaten at each mean or snack can produce a calorie deficit for weight loss.. This deficit can occur even without any change in the types of foods eaten.
Now, your probably asking yourself, (as some really do have this problem) what if I want to gain weight!? of course, most of the general population is not trying to gain fat, they are trying to gain some muscle. Simple, you increase your calories so they exceed calorie expenditure for weight/muscle gain. PLEASE NOTE: the body does not necessarily make more muscle solely because extra calories are consumed, the extra calories must be combined with the stimulus for muscle growth (aka exercise) Even then, the body will only use what it needs to recover and adapt. The goal here is to provide enough calories to cover the bodies needs to create new muscle tissue without exceeding calorie requirements! :)
Lets recap.. your fitness and diet goals are what is going to determine your outlook on macronutrients and if they need to be monitored by you or a healthcare physician. However, creating your diet around accurate portions for your bodies needs will greatly effect your weight loss and weight gain goals.
*some information noted from Practical Applications in Sports Nutrition, Second Edition in addition to the world wide web. :)
Tuesday, March 1, 2016
Cake Bake Smoothie
I tried this smoothie today, and I just have to share!!!
What you need:
2.1oz rice flakes
1 banana
8.5 fl oz low fat milk (I used almond milk)
1 scoop chocolate protein powder (optional)
2 tsp peanut butter
place all ingredients in blender until well blended
poor into a glass or shaker and enjoy!
YUMMM
What you need:
2.1oz rice flakes
1 banana
8.5 fl oz low fat milk (I used almond milk)
1 scoop chocolate protein powder (optional)
2 tsp peanut butter
place all ingredients in blender until well blended
poor into a glass or shaker and enjoy!
YUMMM
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Brittany Artz
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