Week 5 of Transform20 means the beginning of the last and final chapter of this workout. I want to do better these next 2 weeks, not because we’re rounding closer to the end but because I believe I CAN do better. I’ve had a “cheat meal” here and there due to celebrations or unplanned events but have done well for the most part overall. I haven’t missed a workout (!!) and finally am to the point where I’m looking forward to being active each day.
This week I’ve added in this flavorful Stuffed Pepper Soup to my menu for lunch. We’ve had some pretty gross weather lately and I’m always craving something that resembles warm comfort food because so. This recipes makes a HUGE serving amount, 10 servings huge, a perfect opportunity to freeze some as well!
21 Day Fix = 1 red, 1 green, 0.5 yellow per 2 cup serving.
I just finished the Commit Chapter for Transform 20 and I’m pretty excited about the transformation that I’ve had these past 15 days; both physically and mentally. By having discipline in the food department, I have dramatically cut down on my “craving sweets” moments and have been able to have an intake of 80oz of water per day. Both of these are huge milestones simply considering the fact that when you live with teenagers you’re likely to have a pantry full of snacks.
Each Friday I begin meal-planning for the upcoming week so that I can spend my Saturday grocery shopping and my Sunday meal-prepping. Because I am still learning how to perfect the container equivalents, I get a good amount of recipes to try from Pinterest searches. Last week I prepared the 2-bean Vegetarian Chili recipe that was inside the Transform20 nutrition guide, which was suuuper yum, but this week I’m having this Skinny Burrito Bowl recipe that I found via Emily J Goodman
I thought this particular meal was an especially good idea because this week we’re supposed to have incredibly cold wind chills. Cold enough that I am not so sure that I am going to want to go outside. So, I prepared 6 dishes of it; I’ll split half for me, half for my sister. That way it meets the 3-day fridge rule since I won’t be freezing any and gives me an opportunity to be lazy and not have to tweak the original recipes ingredients 🙂
Note: If you want to add extra toppings to your bowl, you may. Just make sure you add them accordingly to whichever container they’re categorized to while meal-planning.
Monday is here and I just started Prep Week for Beachbody’s Transform20. I’m sure most of you have heard of Shaun T, and if you haven’t – do a quick search. He has the most exhilarating workout programs (Insanity!) and is such a motivator. The new Transform20 program only calls for 20 minutes of your day, perfect if you’re the type of person who loses interests after a half hour of hearing a trainer yell instructions and moves. Plus you can lose up to 20lbs in just 6 weeks! If that’s not convincing enough to give it a try, I’m not sure what is.
I’m not in my best shape. My eating may be OK and I have lost 5lbs in the past 3 weeks, but I’m not IN shape. We’re in the middle of having our home gym area remodeled and so I can’t use any of my go-to equipment. So every pound I’ve lost lately has been due to eating clean and cutting down on snacks and sweets. This week is especially an exception because while I will be doing quick prep workouts, I also will need to focus on remaining on my clean-eats path!
Starting the week off right with this salad.This particular salad is packed with plenty of vegetables and protein! I don’t like fish myself, but I love a good can of tuna with some light mayonnaise. Add it into a salad and you’ve got even more of my attention. But I feel as though I see a lack of tuna recipes on the internet. I guess maybe there are only so many ways that you can incorporate it into a meal other than just the by using it in staple recipes.
It’s awfully colorful too, and I know that can be appealing to some. I like pretty food. It’s more photogenic and it also meal-preps wonderfully which should always be the exception. We don’t necessarily have the time to prepare our foods daily and in order to stay on track, you’re guaranteed to succeed with your personal goals if you’re preprepared.
With each new year comes new goals, new dreams or if you’re me – a newly remodeled home gym! (Currently still in progress.) Working out at home has always been a preference for me because you really have no excuses as to why you aren’t able to get a quick sweat in. I know a lot of you like having a gym membership because other than the obvious, it’s also a great opportunity for quiet time if you have small children at home.
Alright! Aside from the veeeeery original “get in better shape” New Years resolution, one of my “2019 things that I’d like to do” is also to be more active here on my blog. We eat homemade meals nearly 6 out of 7 nights a week and most of the time I’m not documenting them because of the silly fact that I do not like to photograph anything unless I’m using natural light. Cue in another “2019 things I’d like to do” – learn how to photograph using unnatural light.
So, let’s start the first week of the new year with an easy, healthy meal that is a fairly well made recipe throughout the winter – Cabbage Rolls! But I’m going to make it even more easy on you. You won’t be rolling anything but your fork in your soup bowl.
Cabbage Rolls are one of my most favorite meals. Unfortunately, I may be the only one in this house who feels this way, which is OK; we’re not all going to like the same thing. I also think cabbage rolls can be a preferred meal and so when I do cook them, I usually cook them in bulk and have them as leftovers when my husband is out of town.
Besides not having to roll cabbage,Deconstructed Cabbage Rolls are a great quick on the skillet meal. No oven bake necessary. It’s just a few chops and you’re simmering on-top of the oven for the remainder of the time. Plus it’s suuuuper flavorful and being that we’re tip-toeing around winter and instead in this “rainy, gloomy and cold season without snow”, this recipe would fit great in your weekly menu.
Be sure to let me know if you try this recipe out via the comments, tag me on instagram or use the hashtag #fitgirlniccooks. Enjoy!
Deconstructed Cabbage Rolls
A super easy and healthy alternative to one of your favorite comfort recipes.
Add 1 tablespoon of olive oil to a large skillet over medium heat. Next add ground beef and onion and allow to cook until meat is no longer pink. Throw in garlic clove and let saute for 1 minute.
Slowly add cabbage, diced tomatoes, tomato paste and water to skillet. Combine by stirring until everything is blended well. Bring to a boil. Lower heat to simmer and allow to cook for 20-30 minutes, depending on how cooked-through cabbage is.
By Nicole Leslie
Adapted from http://www.fitgirlnic.com/deconstructedcabbagerolls
Adapted from http://www.fitgirlnic.com/deconstructedcabbagerolls
Add 1 cup of water to a slow-cooker, followed by pork loin. Cover and cook on high for 4 hours. After pork is fully cooked through, remove from slow-cooker to a plate and shred into thin pieces using 2 forks. Drain slow cooker before adding pork back and covering with BBQ sauce. Mix well so that pork is covered evenly with sauce.
Prepare coleslaw in a medium size bowl. Set aside.
Add pork to tortillas followed by cole slaw, topped with red onion and cilantro.
That may be look like any ordinary helping of white rice under this bed of vegetables, but it’s not. It’s steamed cauliflower rice. While the taste is similar the portions are most definitely not! You can have twice the large heaping helping you’d like because there’s really no size restrictions when it comes to vegetables.
Generally when you see a combination such as this recipe, the word “orange” is in front of the word “ginger.” However, the taste of ginger outweighs orange here and so I orderly corrected it. Ginger can be the star this time.
One Pan Ginger and Orange Chicken with Vegetables Stir-fry
1lb boneless and skinless chicken breasts cut into 1" pieces
2 TB extra virgin olive oil, divided
½ medium red onion, sliced
2 cups broccoli florets
1½ cups sugar snap peas
1 medium red bell pepper, sliced
½ cup carrots, sliced thin
green onions, sliced thin
In a medium sized mixing bowl, add all Ginger and Orange sauce ingredients. Whisk well to combine and set aside.
Using a large skillet pan, add 1TB of oil over med-high heat. Add chicken pieces, seasoning with a pinch of salt and pepper. Cook throughly; about 5-7 minutes on each side. Plate chicken and set aside.
Add 1TB of oil and onion to same skillet pan. Allow onion to cook, stirring well until it appears almost translucent; about 3-5 minutes. Next add broccoli, snap peas, pepper and carrots. Stir frequently until vegetables appear to have softened.
Add chicken to pan of vegetables, followed by Ginger and Orange sauce. Stir until well combined and then allow to come to a boil. Once boiling, simmer down to allow sauce to thicken.
A new week. A new taco recipe. But instead of having tacos as a bowl again, I decided to go with these small corn street tortillas for tonight. They’re cute and so little that you can easily enjoy 2 or 3 of them to get the serving size of what a regular tortilla typically is. They also come in regular flour tortillas if corn isn’t your thang.
And get this – the pineapple salsa is so flavorful that you won’t need any additional toppings or add-ons!
In a medium size shallow bowl, add all marinade ingredients and stir until well combined. Add chicken, making sure to cover all sides with marinade and cover. Refrigerate for 1 hour.
Meantime, assemble together salsa ingredients in another medium size bowl. Combine and cover. Refrigerate until you’re ready to use.
When chicken has marinated enough, add a well-greased large skillet to med-high heat. Add chicken and allow to cook for 5 minutes. Flip to other side and allow to cook again for another 5 minutes. When chicken is thoroughly cooked, remove from heat to a plate.
Using a well-greased small sized skillet, heat up corn tortillas over medium heat for about 2-3 minutes per side. Remove from stove and assemble tacos, chicken first followed by salsa.
Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program“2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies.
Oat and Greek Yogurt Blueberry Muffins
A delicious and healthy alternative to blueberry muffins using old fashioned rolled oats and greek yogurt that gives you a moist morning treat.
It’s chicken for dinner for the majority of the week, however I’m trying to cook it various ways to make it more enjoyable. Tonight I threw together what I refer to as a “Superfood Salad.” It consists of carrots, broccoli, red onion, tomatoes and strawberries over a bed of spring mix lettuce. For my dressing, an organic lite italian basil dressing. The best part though is this almond crusted chicken. It is so delicious that I wish I had another pound of chicken in the fridge so I can make some more for dinner tomorrow night!
Almond Crusted Chicken
These chicken tenders taste great in a salad, topped with marinara sauce on a plate of spaghetti or just by themselves dipped in honey mustard
Preheat oven to 450. Well grease a cookie sheet or large pan and set aside.
Add egg and egg white into a medium size bowl. Use another medium size bowl and bring together almond meal, chili powder, garlic powder, paprika, salt and pepper. Mix well.
First dip each chicken tender in the egg mixture, covering well. Second dip each chicken tender in almond mix, coating both sides well until completely covered. Add each strip to cookie sheet or large pan.
Bake for 15 minutes or until chicken is a golden brown and cooked all the way through.
Big sports fan here. Bigger Cleveland Cavaliers fan, and with tonight’s game against the Raptors; I needed something to snack on that isn’t my fingernails (yuck!). Usually it’d be a bowl of fresh fruit or a fruit-infused popsicle, but I wanted something different and so I picked up a few ingredients at the store earlier to throw together a small bowl of guacamole that I can enjoy tonight and as a small snack sometime tomorrow.
I wasn’t always a fan of guacamole, probably because I don’t think the store-bought kind necessarily tastes that good or I haven’t found a brand yet that I care for. Infact, I didn’t realize how much I liked guac until I had a batch of the stuff that someone had prepared for a party.
No more store-bought guac.
Quick and easy recipe for homemade guacamole using just a few key ingredients.
Using a medium size mixing bowl, add avocado and mash using a whisk. Add tomato, onion, garlic, cilantro, olive oil, salt and pepper to bowl. Squeeze juice from lime halves. Mix well and serve immediately.