The giveaway is open until the end of this week!
Hi everyone! I have some fun news today! There’s a giveaway going on at the The Skinny on Health and you’re invited. I’ll be giving away a sneak peek at my new recipe collection and a fun and fast 15 minute workout that you can take anywhere with you! Lisa has a a great website, and some great reviews, so stop by show her some love and enter the giveaway!
There’s lots of fun stuff happening here this week, so keep checking back!
Today is Mmmmm Monday! We all love good food but also know that we need to eat foods that are good for our bodies, so it’s amazing when we can put amazing food creations together that not only taste amazing but help you get in your nutrients for the day! I had seen portabello mushroom “pizzas” on pinterest before, but had never made one until last Saturday night… Throwing caution (aka. recipes) to the winds. I decided to blaze my own trail, and throw grilled chicken into the mix! The result = AMAZING
Here’s what you need to make your own “pizza’s”. 1 serving = 1 medium portabello pizza. Recipe for 2 portabello caps.
1/3c. low sugar marinara sauce. I like homemade or the sauce from Walmart’s new organic line
2/3 c. part skim mozzarella cheese
1/2 c. shredded grilled chicken
1 tbsp. freshly torn oregano
2 tsp parmesan cheese
2 tbsp olive oil
Drizzle de-stemmed portabello caps in olive oil and bake in oven on 375 degrees Fahrenheit. Roast for 15 minutes. Spoon sauce onto underside of caps. Layer mozzarella, parmesan, oregano, and then chicken, and place in oven to bake for another 10 minutes. Remove from oven, then allow to cool and voila!
This recipe was so yummy, and so filling when eaten with a mixed greens salad! The vitamin D, protein, calcium, and healthy fats in the recipe make it amazing for a filling meal without leaving one feeling heavy!
Have you created a clean take on an old classic? Please share!
I hope you’ve had a wonderful Memorial Day! This is a special holiday for us, as Micah and both have family members who a veterans and on active duty. Freedom is not free. Thanks to all our troops who fought so I could have the freedom to write.
It was another action-packed weekend, and I can’t wait to head to the BB Challenge Group training in Atlanta this weekend to see some dear friends, and stay with Micah’s wonderful sister, Sarah. I’m super excited!!!!I can’t wait to come back with tools to better help my challengers and to help inspire more people to get healthy!
Did anyone notice that all of the sudden, we went from winter to summer here in NC? Well, I’ve made it my mission to come up with some healthy alternatives to frozen yogurt and ice cream. I think you’re going to LOVE these treats, I mean, their nice and cool, and they don’t taste like “clean” treats! 😉
Oh, and break a sweat today! Not, that’s it’s difficult to do in this weather…hehe. Try four 1 minute rounds of the cardio move in the picture. If you’re a beginner, step instead of hop, and stick your hips back. See if you can move for 5 rounds. I dare ya.
Have a blessed Wednesday!
I’ve been experiencing internet difficulties, so this is why I’m posting this recipe so late today. Are you looking for an easy, yet satisfying crockpot meal for all your get-togethers, and those crazy weeknights? Never fear my white bean chicken chili is hear, and my family tells me it’s quite scrumptious, and super easy to make.
White Bean Chicken Chili
4 cans great northern beans
1-7 oz can of chopped green chiles
1 yellow onion, sliced and sauted
1 Tbsp. canola oil
2 chicken breasts, cubed and browned
1 tsp. cumin
2 tsp. chili powder
1 c. water
Cube chicken and add onions just before chicken is cooked through. Do this on medium-low heat so as not to overcook the chicken. Add all ingredients to a large crock pot and stir. Cook on medium for 3 hours. Enjoy!
Micah loves this meal, and this chili even pleases the most finicky eaters in our family! This is a great meal after a long run or a grueling workout class!