Three Days of Salads: Day 3

Todays salad is a Tuna Salad! I love tuna and decided the other night, "why night just toss it in"? It ended up being my favorite of the three days. 

Ingredients 

• 1 can tuna
• 1 Tbs. oilve oil
• 1 Sautéed onion 
• 1/4 cup dried cranberries 
• 1 cup Sautéed kale 
• 2 cups chopped romaine lettuce
• Shredded cheddar for sprinkling on top
• Organic vinaigrette of your choosing
• Trader Joes Giotto's (optional: not the best but they are so yummy in the salad!)

Direction

1. Add olive oil to a pan

2. Chop and sauté the onion until translucent. Add the kale and blanch for 3 minutes. 

3. Toss tuna, onion, cranberries, kale, slivered almonds, and lettuce in bowl

4. Mix in dressing

5. Top with cheese and Giotto's

6. Enjoy :)

Remember to show up in all you do today,

Deanna

Three Days of Salads: Day 2

I made this salad to go with our Christmas dinner! So for an intensive purposes I will just call it Christmas Salad :) I really liked the addition of pomegranate seeds, super tasty.

Ingredients
- 2  romaine lettuce chopped- 1 cup blanched kale- 1 red apple, thinly sliced- 1/4 cup walnuts- 1/4 cup thinly sliced celery- ¼ cup dried cranberries- 1/4 cup pomagranite seeds
-1/4 cup feta cheese- Vinaigrette dressing 


DirectionsIn large bowl, toss together all ingredients and top with your favorite organic dressing.

Three Days of Salads: Day 1

This girl has been "treating" her self PLENTY lately! So as I try to get myself back on track for the New Year I have been testing out new salad recipes. So why not share them with you all ;)

So day one of my three days of salads is: Taco Salad (minus the chips..I know, I know...party pooper)

Ingredients 

Cilantro- lime dressing:

- 1 tablespoon apple cider vinegar

- Fresh squeezed lime juice

- 1/2 cup fresh cilantro chopped

- 1/4 cup nonfat Plain Greek yogurt

- 1 teaspoon honey

- salt to taste

Salad:

-1 cucumber, diced

-1 can black beans

- 2 roma tomato, diced

- 1/4 cup corn

- 1/4 cup red pepper, diced

- 3 cups chopped romane lettuce 

- 1 avocado cut up

- 1/4 cup shredded cheddar cheese

- 2 cups hamburger (I used vegetarian substitute) 

DIRECTIONS

1. Blend the ingredients for the salad dressing with a fork or whisk until smooth.

2. Mix salad ingredients together and pour the dressing over top.

3. Store in the fridge for up to five days.

4. ENJOY ;)

Remember to show up in all you do today,

Deanna

More Than a Pair of Skinny Jeans

Healthy living means so much more to me then looking good in a pair of jeans (although that's a big plus😉). I used to be so unhappy with how I looked and felt in my own skin. My self talk was negative, how I talked about myself was negative, I could never accept compliments from others. Having babies, nursing babies changes your body and not many people talk about that. It can be hard to see yourself change so fast and have your mental state be sensitive and emotional because well we are new moms 😉 Man it has been a journey... A long roller coaster of a journey.                                                  

I made a choice to eat whole foods because I have energy, I stay healthier, my body feels better. I choose to workout everyday (minus Sunday's) because I feel strong, confident, and doing so pushes me everyday and I feel like that's good for you both physically and mentally. Starting my fitness journey and becoming a coach to help others by sharing my story and encouraging them along th

eirs has changed how I feel about myself both physically and mentally and where I am headed in life. The weight and the toning is a product of those things.

There's no looking back except to learn and I will continue on this path to always be striving to be my best self🙌🏻

Here are the three healthy living philosophies I want to share with you today:

1) Remember to nourish your soul. Being healthy is very much an inside thing as well as an outside. I believe this can look different for different people. For me it's shutting down negative self talk with positive affirmations. If I find myself saying/thinking something negative about myself, I turn it around. I then will write the affirmation on a sticky note and put it on my bathroom mirror so that I see it and say it everyday. I take it down when I feel like I have moved on or worked through that issue. I also keep a journal where I write done something inspiring, a goal, and at least 3 things I am thankful for everyday. I am trying super hard to get back into meditation, it is so hard for me to find enough time to complete all my tasks but I find that when I do it I am a less stressed and more put together person. For others this may be praying, being out in nature, going somewhere that is spiritual to you...there are no right or wrongs here, you just need to find what works for you. 

2) Dedication does not mean deprivation. I hear this one a lot and I used to believe it what i was younger in college and high school. Being dedicated to a heathy and active lifestyle does not mean that you cutout any one food group. You can be healthy and enjoy that cookie, coffee, or scone. In life it's all about moderation and balance. This is why I talk so much about the 80/20 rule. I eat on point 80% of the time but you better believe I am making Christmas cookies and eating a couple with my boys after we are done. That is the beauty of it when you plan and eat well most of the time you really enjoy those 'treat meals'. You don't have the guilt or self hate. 

3) Stronger body, stronger you. For me, working on my physical fitness has been as much of a mental triumph as it has a physical one. When I am working on pushing myself with a new fitness program, upping my weights, or working on improving my speed, I gain confidence in myself. That sort of effort and perseverance affects every other aspect of your life (who knew right). I am also a stronger mom, I see my boys modeling Bryan and I's behavior, talking about fitness, and healthy food. Fitness has helped me learn that I can overcome failures and that tomorrow is a brand new day. You get a fresh start to try again, tweak, or change a goal. 

I hope that is helped inspire you on your Monday, in whatever it is your doing today! Make it a great one and remember to show up in all you do today!

Deanna

Berry Quinoa Parfait

Okay so, I was not sure about testing this recipe out from the Master's Hammer and Chisel nutrition guide. However, my oldest son hates quinoa (he doesn't like the texture), so I thought I would try and go all stealth mommy on him and sneak it in this way. Honestly, I failed miserably and he didn't like it BUT my 2 year old, husband, and myself liked it. So I am 3 out of 4, i'll take it.

How do you cook with quinoa? Usually I make it with half water and half veggie broth. Then toss in some veggies, so this was a change up for me!

Ingredients:

• 2 cups cooked quinoa

• 1 cup sliced fresh strawberries

• 1 cup fresh or frozen blackberries

• 1 cup fresh or frozen raspberries

• 3 cups plain Greek Yogurt

• 1 Tbsp honey

Directions:

1. Evenly layer quinoa, strawberries, blackberries, blueberries, raspberries, yogurt, and honey in a tall glass. 
2. Serve immediately or cover and refrigerate for up to 3 days
3. Enjoy

Remember to show up in all you do today,

Deanna

Baked Stuffed Sweet Potatoes

Okay so Bryan and I are in Week 1 of the New Master's Hammer and Chisel fitness program! So far we are loving it, sore, but loving it. I guess you could say it hurts so good ;) Anyway, one thing we are both working on is ramping up our calories because we are no longer loosing weight. I am toning and he is gaining muscle. It has been a bit of a transition to eat all that food!!!! I guess I can't complain but still, it hasn't been easy for us because we have been looking weight for a couple years and now we are changing it up! It's kind of fun to watch us mack the transition together now.

Least night we tested out on of the recipes from the meal guide and we were all obsessed!! The boys wanted a whole other potato! I definitely think they will be requesting these again soon!

*We replaced the chicken with a vegetarian option (Seitan from whole foods)

Baked Stuffed Sweet Potatoes 

Ingredients:

• 1 1/2 cups roasted vegetarian chicken strips
• 2 small sweet potatoes
• 1/2 cup black beans
• 2 tsp. extra-virgin olive oil
• 1/2 tsp. cumin
• 1/2 tsp. ground coriander
• 1 dash sea salt
• 2 Tbsp. chopped fresh cilantro

Directions:

1. Preheat oven to 400 degrees F. 
2. Bake sweet potatoes for 35-45 minutes or until tender. Cut sweet potatoes in half lengthwise.
3. While sweet potatoes are baking, combine chicken, beans, oil, and spices in a small saucepan; cook, over medium-high heat, stirring constantly, for 4-5 minutes, or until hot.
4. Top sweet potatoes evenly with chicken mixture. Sprinkle evenly with cilantro.  
5. Enjoy!

Remember to Show Up in all you do today,

Deanna

Week 1 Hammer and Chisel Menu

Spent my morning on a date with my Peppermint coffee in my penguin cup and meal prepping for my first week of The Master's Hammer and Chisel program. I am seriously so excited about this program!

Bryan and I went through and figured out our calorie needs for maintaining our weights while getting hammered and chiseled for the next 60 days :) I love that this program has 3 different levels depending on what your goals are.

There are some great new recipes in the nutrition guide that I am excited to try! Below is a sample of what we will be eating next week WITH the recipes to go with! These are based off of my calorie goals of 1,500-1,799 calories a day. Bryan will just add extra or where he needs more than me. On the bottom you will notice where it says containers. This is how many of each color container we get a day. The first number is Bryan's and the second is mine.If you want to learn more about the containers click HERE. 

Recipes:

1. Mixed Veggie Soup: 

Ingredients: 

• 4 cups hot filtered water
• 2 medium carrots peeled and cut into 1 1/2 in pieces 
• 4 oz. green beans ends trimmed, coarsely chopped
• 1 1/4 cups coarsely chopped cabbage
• 3 cups fresh kale
• 3 medium celery stalks, coarsely chopped
• 3 Tbsp reduce sodium soy sauce  
• 1 cup unsweetened almond milk, warm

Directions:

1. Boil water in steamer or large sauce pan over high heat. Reduce heat to medium-high. Place carrots in steamer basket, cook 3-4 minutes or until tender-crisp
2. Add green beans, cabbage, kale, and celery; cook 5-8 minutes, or until soft. reserve water.
3. Place steamed veggies, reserved water, soy sauce, and almond milk into a blender or food processor. Blend until smooth.

2. Tomato Eggplant Zucchini Bake with Garlic and Parmesan: http://www.wellplated.com/tomato-egglant-zucchini-bake/

3. Eggplant and Zoodles

Ingredients

– 1 large eggplant

– 2 eggs

– Homemade breadcrumbs (2 slices of wheat bread, toasted then crumbled)

– 1 cup of plain tomato sauce

– 1/4 shredded mozzarella cheese

– Salt-free Italian seasoning

– Pepper for seasoning

Directions:

1. Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand

2. Heat one tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

3. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.

4. Slice up your eggplant. Dip it in eggs and place it on parchment paper on a baking sheet. Top with your seasoned breadcrumbs. Bake for about 15-20 minutes depending how thick your slices are. Take it out the oven and use a spatula to move the baked eggplant from the baking sheet to your casserole dish. Pour your sauce over the eggplant. Top it with your cheese. Bake for 20 minutes or until the cheese is melted and sauce is bubbling. Serve over a bed of steamed Zoodles.

4. Baked Stuffed Sweet Potatoes 

Ingredients:

-2 small sweet potatoes

• 1 1/2 cups roasted vegetarian chicken strips
• 1/2 cup black beans
• 2 tsp. extra-virgin olive oil
• 1/2 tsp. cumin
• 1/2 tsp. ground coriander
• 1 dash sea salt
• 2 Tbsp. chopped fresh cilantro

Directions:

1. Preheat oven to 400 degrees F. 
2. Bake sweet potatoes for 35-45 minutes or until tender. Cut sweet potatoes in half lengthwise.
3. While sweet potatoes are baking, combine chicken, beans, oil, and spices in a small saucepan; cook, over medium-high heat, stirring constantly, for 4-5 minutes, or until hot.
4. Top sweet potatoes evenly with chicken mixture. Sprinkle evenly with cilantro.  

5. Berry Quinoa Parfait

Ingredients:

• 2 cups cooked quinoa
• 1 cup sliced fresh strawberries
• 1 cup fresh or frozen blackberries
• 1 cup fresh or frozen raspberries
• 3 cups plain Greek Yogurt
• 1 Tbsp honey

Directions:

1. Evenly layer quinoa, strawberries, blackberries, blueberries, raspberries, yogurt, and honey in a tall glass 
2. Serve immediately or cover and refrigerate for up to 3 days.

6. Cucumber Tomato Salad: http://www.livewildlivefree.com/2015/12/cucumber-yogurt-salad.html

Bryan and I are starting the program TOMORROW!!! Our challenge group will be starting Monday December, 14th and there are still a couple spots left. To see if the program is right for you or to sign up for my challenge group CLICK HERE. I can't wait for you to join us. 

Remember to Show Up in all you do today,

Deanna

Cucumber-Yogurt Salad

Bryan and the boys went to this awesome vegetable stand they do at high schools a couple times a month! They literally have boxes or organic seasonal veggies. They boys were excited to help pick out a box of vegetables  

The boys had the best time and donated a box of veggies to the food bank. I really loved hearing them tell me all about the process and why they "left some veggies for other people"! It's these parenting moments that I really do love. Like those real world, real life teachable moments.

Anyway, picture 8 VERY large cucumbers to put to good use. So I am coming up with some fun recipes! Here's what I made for lunch! Any other cucumber go to's?

Remember to Show Up in all you do today :)

Deanna