A Bit Overdue

I mentioned a while ago that I would post pictures from completing 21 Day Fix Extreme.  It's been a while, but I just came back from vacation (what better reason to do a 21 day program?) so now I'm getting around to it.

I liked the exercises in 21 Day Fix Extreme.  You definitely get in, get out, and it's done, and every workout worked my muscles.  But, as we all know, nutrition is key.  I was hoping to get some definition of a 6 pack (it didn't have to be obvious, but definitely noticeable).  Here's what I ended up with.  What do you think?  I think I could have done better with the nutrition piece, but it's what I could do.  Maybe next round I can clean it up even more.

In any case, we went on vacation soon after and enjoyed ourselves.  Because we've been eating relatively cleaner this last year, we didn't overindulge.  Don't get me wrong, we did eat dessert every night (we were on a cruise), and we definitely enjoyed the food (it was much richer than we've been used to on a daily basis).  However, we could've also eaten a lot more and ordered a lot more, but our bodies just didn't want it.  Both the hubs and I were pleased by that.  We also brought our Shakeology with us and had it for breakfast.  We weren't allowed to bring blenders, so we just shook them up with water and we were done.  I think having Shakeology every day also helped us with our nutrition...we didn't feel the need to snack.

Here is a picture of me and the hubs. 

This last picture is of just me.  I did not want to post this picture, as it's not something I'm comfortable sharing.  However, I am proud of what I accomplished, so here it is.  Set your mind to it, be consistent, and it can happen.

Sweet Potato Cookie

I happened upon an article online that talked about breakfast cookies.  Cookies and breakfast together?  How can that be healthy?  Intrigued, I read on, and found a couple of recipes that I thought was interesting.  What was most interesting to me was the Sweet potato cookie.  (If you don't know why sweet potatoes are healthy, you can find more info here.)  The recipe is Paleo friendly, as it contains no grains whatsoever.  A cookie without flour?  I had to try it out.  Mind you, we are not a Paleo family, but as I'm learning more about it, I thought it wouldn't hurt to try out some recipes.  And as my kids are into sweet potatoes right now, why not make them a "treat" that was healthy at the same time? 

This recipe is adapted from one I found on here.  I actually made the original version first, but found that two eggs made the final product more cake-like and VERY moist.  I couldn't hold up the cookie without it drooping on itself.  The taste, however, was superb!  So after browsing around some more, I decided to use one egg instead of two.  The result was a cookie that held up to being held up.  :)  It didn't have the crispness that I'd want in a cookie (I like crisp and chewy cookies), so it won't pack well, but again, the flavor was yum.  Try it out!  You won't be disappointed.  At the very least, if it doesn't hold up, just use the crumbles like you would for a brownie sundae, but with half the guilt.  Haha.  You can always change the fixins' too (the last 4 ingredients on the list) to make it even healthier.

Be warned: the cookie concoction is runny, but don't worry, it'll puff up in the oven.  No need to add any flour into it.  Also, I find this to be good enough as a desert.

Ingredients
Makes about 18-20 cookies

• 1/2 cup almond butter
• 1/2 cup sweet potato purée (I baked a whole sweet potato in aluminum foil for about 40 minutes on 350 degrees F while I was baking sweet potato fries for the kids—scooped out and mashed the insides)
• 1/4 cup maple syrup
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1 tsp. nutmeg
• 1 tsp. ground cinnamon
• 1/2 tsp. finely ground salt
• 1/2 cup peanut butter chips
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries

Method
1)  Preheat oven to 350 degrees F.
2)  Beat together the almond butter, sweet potato, maple syrup, eggs and vanilla with a rubber spatula.
3)  Add in the baking soda, nutmeg, cinnamon and salt—stir until well combined, scraping down the sides of the bowl.
4)  Fold in the peanut butter chips, chocolate chips, walnuts and dried cranberries. Carefully pour small circles of batter onto a lined baking sheet (roughly 1 1/2 teaspoons each, though I pretty much just eyeballed it).  I used parchment paper the first two times around and it held up.  The third time (yes, I've made this 3 times already), I used both parchment paper on two baking sheets, and then a silpat on another baking sheet.  The silpat had the most solid cookie-like results in terms of stability).
5)  Bake for 10-15 minutes until lightly browned on top. Allow to sit for 5 minutes before diving in. Be careful removing the cookies from the pan—they can be fragile. Store in an airtight container for 5 days and enjoy as a breakfast treat or on-the-go snack all week.

Final disclaimer: I am not to be blamed by how many cookies you end up eating.  I'm having a hard time keeping myself from eating them.  :)  I'm thinking these aren't 21 Day Fix Extreme approved.

Ever Feel Like This...

Like the previous post I made, there are so many things in our schedules that drive our day...some good, some not so good.  Ever feel like no matter how hard you try, you didn't do something as well as you wanted?  The presentation didn't go off without a hitch.  Your carefully planned vacation was ruined by a sudden rainstorm.  A particularly difficult client blew up at you no matter how much you've bent over backwards to appease them.  Your workout sucked. 

Going through a rough patch at work, I've tried to keep things in perspective.  It's hard to remain objective, but it is important to do.  I am constantly reminding myself to let go of the things I cannot control.  That irate customer?  I did the best I could do (as did many of the other people involved), and they are still irate.  That is not in my control.  A bad presentation?  Your lethargic workout?  It is now over and done with.  I'm not saying to shirk responsibility.  Learn from it, but then let go of the things you cannot control.  It serves no purpose other than to bring you down.  Don't dwell on it (I know, easier said than done).  Just know that tomorrow is a new day.

So much to do, so little time

Ever feel like you're a chicken running around with your head cut off?  I'm sure if you're anything like me, there are more days than you want to admit that you feel this way.  Whatever happened to the organized person I used to be?  The one who would prep work or dinner ahead of time?  The person who would remind others when things are due?  What happened???

 Kids happened.  Haha.  I love my kids, don't get me wrong, but the constant barrage of stepping on toys on the floor, or the cleaning up of spilled milk (like tonight) or the picking up off the ground of newly cut apples without the skin (also tonight) can get to you.  I am forever grateful for my children and for the joy (and tribulations) I receive from them.  There comes a time when things get crazy for whatever reason.  The kids are still the same, but your mind is in a different place.  Maybe it's because of work (yes!) or because of other reasons.

We are so inundated with work schedules, school schedules, life schedules.  We work ourselves to a frenzy and maybe are able to take a little time for ourselves to work out, to recuperate.  That's what I needed tonight. I needed my kids to go to bed so I can get my 30 minutes of workout in (tonight it was Pilates Fix Extreme).  It wasn't my best workout, but it was definitely needed.

How often do you feel this way?  Some thing I just have to let it go for another day.  Remember...

Healthy Chocolate Pudding

OMG, this is so yummy!  I've been doing the 21 Day Fix Extreme workouts and trying to follow the meal plan.  There are no cheats on this plan...no wine (though I don't drink), no chocolate.  And of course, when you're not allowed to eat something, that is the EXACT something that you want to eat.  Well, looking through the meal plan, I came across the chocolate pudding recipe.   It's soo good, and I don't feel any guilt eating it at all.  It's a 1/2 red, 1/2 yellow, and 1/2 blue container.  Yummy goodness.

Makes 4 servings, approximately 1/2 cup each

1.5 scoops         Chocolate Shakeology
1                        Ripe Medium avocado
1                        medium banana, cut into chunks
1 C                    unsweetened almond milk

1. Place Shakeology, avocado, banana, and almond milk in blender.  Blend until smooth (If too thick, add additional almond milk).

2. Pour into 4 dessert cups; refrigerate for at least 1 hour, or until set.

Chicken Fajitas

It's always fun to try out new recipes.  Because of 21 DFX, I've been looking for some that follow the plan.  It's like research...would I make it again?  If so, and when I'm not on the meal plan, how can I make it better?  In any case, I made this according to the recipe and it was delish! 

I didn't have red bell peppers, otherwise I think the picture would have been prettier.  I am no photographer, obviously.  The picture doesn't do it justice.  Also, the tomatoes I used were on the riper side, so the salsa ended up more like a chunky sauce.  Still yummy though.

Makes approximately 4 services, 2 fajitas each

1 tsp               chili powder
1/2 tsp            sea salt or Himalayan salt
1/2 tsp            ground cumin
1/2 tsp            garlic powder
2 tsp               olive oil, divided use
4 (5-6 oz)       raw chicken breasts, boneless, skinless, cut into 1/2 inch strips
1                     medium red (or green) bell pepper, cut into thin strips
1                     medium onion, thinly sliced
1 Tbsp            fresh lime juice
8                     Large romaine (or butter) lettuce leaves
1/2                  Medium avocado, thinly sliced
1 C                  fresh salsa

1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.
2. Add chicken, bell pepper, and onion; mix gently to coat.  Refrigerate for 15 minutes.
3. Heat remaining 1 tsp oil in large nonstick skillet over medium high heat
4. Empty contents of bag into skillet; cook, stirring frequently, for 5-6 minutes, or until chicken is cooked through.
5. Remove from heat. Add lime juice.
6. Evenly top lettuce leaves with chicken mixture, avocado, and salsa.

I forgot to add the avocado, and I actually didn't cook this the same day I prepped it.  I prepared this on the weekend, and then used it later in the week.  As a matter of fact, we went to a kid's birthday party right around dinner time.  I knew there would be pizza and that THAT is not 21dfx approved, so I had a couple servings of cottage cheese first, to tie me over.  Once we got home, I cooked this and about 10 minutes later, was eating.  Yum.

Healthier General Cho's Chicken

Since doing 21 Day Fix Extreme, I need to find alternative foods to stay within the meal plan.  The thing about the meal plan is actually planning.  So I've been spending a day during the weekend looking up different recipes to try.  I came across a recipe of General Cho's Chicken.  Go visit a Chinese Restaurant and you will likely see a version that's deep fried.  Who doesn't like deep fried food?  I do, but we know that that type of food isn't healthy.  Try this instead.

Ingredients:
1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces
2 Tbsp. + 1 tsp. cornstarch, divided use
¼ tsp. sea salt
1 tsp. sesame oil
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, finely chopped
2 Tbsp. reduced-sodium soy sauce
½ cup low sodium chicken broth
1 Tbsp. rice wine vinegar
2 Tbsp. tomato paste, no added sugar
2 tsp. hoisin sauce
1 tsp. pure maple syrup (or raw honey)
2 Tbsp. cold water
2 green onions, sliced
1 Tbsp. toasted sesame seeds
1 Tbsp. dried Thai chilies (optional) 

Preparation:
1. Preheat oven to 375° F.
2. Line baking sheet with parchment paper; set aside.
3. Place chicken, 2 Tbsp. cornstarch, and salt in a medium bowl; toss until well coated.
4. Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through.
5. While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.
6. Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes.
7. Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
8. Add cooked chicken to sauce, coating thoroughly.
9. Serve chicken sprinkled with sesame seeds, green onions, and chilies (if desired).

Enjoy!  Children approved also.