Should we jump right into it? Today’s workout was a strength & cardio circuit. I warmed up with 15 minutes on treadmill and finished up afterward with another 20 minutes of cardio – combination of treadmill, stair master and elliptical because of boredom!
You can even alter the form of cardio or take it out completely in order to just focus on strength – whatever works best for you!
I felt so, so hungry after my workout today. And since I had daydreams about apple pie and goodies all day I thought a (healthy) version of apple crumble would be a treat that would satisfy my sweet craving.
Apple crisp is already healthier than pie as it cuts out the calorie-heavy crust. I also opted to use stevia instead of sugar, as well as subtract the brown sugar coating and really up the anty on cinnamon and oat topping. Taking the butter out of the equation also allows you indulge guilt-free!
You will need
1 medium-sized apple, diced small
1/8 tsp salt
2 tbsp milk of choice
1/2 tsp apple pie spice (or sub cinnamon)
1 stevia packet
optional add-ins: walnuts, raisins, etc.
3 tbsp quick oats
2 tsp oat flour (or another flour of choice)
1 tbsp oil or butter-type spread (such as Smart Balance Light or Earth Balance)
– Preheat oven to 350 F and grease an oven-safe 2-cup dish.
– In a small mixing bowl, combine first five ingredients (and optional add-ins, if desired). Stir well.
– In a separate mixing bowl, combine remaining three ingredients and stir well. Now mix everything together and pour into the greased dish. (If you like a more-crumbly crumble, increase the amounts of the last three ingredients.)
– Bake 40 minutes (in the middle of the oven, not the very top), then turn the oven to high-broil for 2-3 minutes. Turn off heat, but let sit in oven 15 more minutes
Chicken is the number one go-to meal for dinner in our house! I especially love it because it’s so darn versatile and can be made in so many different ways.
Last night for dinner when we were trying to think of what to conjour up for a meal, we turned to the chicken thighs that were in the fridge and asparagus. I also had an intense craving for bruschetta, so I quickly ran to the store to get some fresh french baguette!
This chicken was easy peasy (as long as you know how to work a BBQ grill – if not, take some lessons!!) Seriously a life changing tool when it comes to cooking.
– Marinade the thighs in soy sauce, salt and pepper for as much time as you can. We were trying to cook these up quick time, so they were only in the bag for about half an hour.
– Fire up the BBQ to a temperature of around 400. Once it reaches this temperature, put the thighs directly on the grill and brush with BBQ sauce.- After 7 minutes, turn onto the other side of the thighs and brush this side as well.
-After another 7 minutes, the thighs should be cooked through (but cut one in the middle just to be sure).
Enjoy the chickeny chicken!
And for dessert… I must share this recipe. I’m sorry in advance.
Colt saw this posted on Facebook off of someone’s Pinterest account and when he said Reese’s I was immediately convinced to get baking.
WARNING: These are no way shape or form healthy. If you want to resist the temptation, don’t read any further 😉
7 cups mini marshmallows
7 Tablespoons butter, divided
1/2 cup peanut butter
7 cups plain Rice Krispie cereal
24 Reese’s Peanut Butter Cups, unwrapped
1 1/2 cups chocolate chips
Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted. Stir in the peanut butter.
Pour the cereal into the marshmallow mixture and stir until completely combined. Press half the cereal mixture into a buttered 9×13 pan.
Place the 24 peanut butter cups over the top of the rice krispies in the pan. Spoon the rest of the rice krispies over the top and press down. Let cool completely.
Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl. Heat for 1 minute. Stir until creamy. You can heat it an additional 10-15 extra seconds, if needed. Spread over the top of the rice krispie treats. Let set. Cut into 24 squares. Store in a sealed container on the counter
It’s been a while since I’ve been in touch, 6 whole days, what is this!? Well, forgive me. Life has caughten up to me this week and weekend at work and with family commitments. Nutrition month has consisted of exuberant amounts of planning, travelling and facilitating of presentations. PLUS I’ll actually be presenting on mental health and wellness to faculty at a college next week, too! It’s exciting and nerve-wrecking all at once. But again, a lot of my time has been put into that one!
Energy bites at school were DE-licious. We had to make these babies with soy butter instead, being in a school and all, but they were actually still a lot better than I thought they would be! The kiddies gobbled every last one up no problem.
1 cup natural peanut butter
1/4 cup organic honey
1/4 cup coconut
3 Tablespoons of chia seeds
1/3 cup dark chocolate chips
1 cup oats (of choice)
1 Tablespoon cinnamon
– It’s as easy as stirring them all up in a bowl, squishing some together to form balls, then placing them on parchment paper and into the fridge to chill for 2-4 hours (or as long as you’d like).
I did manage to keep on running schedule these past few days. No matter how busy I tend to get in my days I ALWAYS need to make time for my fitness. This is pretty much what keeps me sane. I’m sure that many of you health nuts know what I’m talking about – you just feel off all day without that movement break.
It felt great to enjoy the day outside yesterday. I haven’t ran in the rain in a while, and was a little nervous before getting outside. In the end, it felt so refreshing! Even a little liberating, like I was a superhero!
I also would like to share my favourite workout of the week – Lower body blast
My legs were in pain afterwards!! (The best pain, ofcourse)
Disclaimer: This post is 100% my opinion and view on the products alone. While I did receive free merchandise on behalf of the company, I am not receiving compensation for having affiliate links posted on my blog.
I was so thrilled to have the company offer to send me some free merchandise! While I am not the best cook I know by any means, it is certainly something that I enjoy. I am always looking to try out new recipes.
I have utilized Simply Organic’s spices in my recipes before. I have to admit, I’m pretty picky when it comes to my seasonings. I feel the best resource for them are to get them from their most natural state. However, that’s not always a viable option. These products are the next best thing. None of the spices go through any irridation!
The cinnamon in particular was sweeter than what you would normally get from your typical grocery store (which I love!) Everything was so, so fresh and I liked the glass bottles that they came in to ensure freshness for a long time.
Also, one of my favourite things about Simply Organic is the fact that 1% of all sales go to support organic farming 🙂
If you go to their website here, you can purchase any products, as well as look up some great recipes that suit any of your cravings!
When I had opened the box and noticed the peppermint flavour, I was a little confused as to how to utilize it. So, I decided to look up some recipes (HE-LLO Pinterest). One that caught my eye: peppermint cocoa smoothie.
handful of ice
1 TB cocoa powder (I use natural unsweetened Hershey’s)
1 packet of stevia
1/4 tsp Simply Organic peppermint flavouring
1/4 tsp Simply Organic vanilla flavouring
3/4 cup unsweetened Almond milk
Combine all ingredients in your blender, and blend, blend, blend!
Kind of reminds me of Junior Mints!
Mint chocolate is one of my top favourite flavours. I am so, so happy I discovered this smoothie because I am almost certain I will be consuming it daily!
As an avid runner, we like to run, and ofcourse what comes along with that? Oh yes, EATRunSnoozeRepeat. I love eating. Especially when it comes to thinking up yummy pre- and post- run foods. I was opting for something really sweet and delicious today to have before a good, long run. And looking in the cupboard I spotted brown bananas!
Better put them to use.
My mom used to make the most amazing banana bread and I thought I’d convert it into muffin form. and add some chocolate chips in there…
The product was outstanding! So, so good I could eat 12. And the perfect food to fuel me through my run.
Recipe as follows:
3 large, ripe bananas mashed
3/4 cup white sugar
1/4 cup brown sugar
pinch of salt
1 tsp baking soda
1 tsp baking poweder
1 1/2 cups flour of choice
CHOCOLATE CHIPS (enough to your sweet tooth)
1/2 cup melted butter
1 large egg
– In one bowl, sift together the flour, salt, baking soda and baking powder. Then put to the side.
– In separate bowl, mix together the melted butter, egg, mashed bananas, white sugar, brown sugar and egg.
– Fold the dry ingredients into the bowl with bananas and mix it up real good.
– Add in the amount of chocolate chips you desire.
– Pour batter into lined muffin tin and bake at 350 for 25 minutes (ish) Check them at this point, some ovens need a bit longer.
Another week, another things I’m loving segment! I always look so forward to these posts!
My new BBQ
Okay, I could not write this segment without including this.. We got it used… but it’s new to us and works well so it’s great! We have literally used this to cook up dinner EVERY night this week and I am basically on cloud nine because Colt has really been taking the reigns on our meals! Advice ladies – if you are sick of cooking, get a BBQ!
French toast recipe
UM who doesn’t love french toast?? This is the bomb! It’s absolutely an indulgence, but after doing a 15 km run, this is definitely what my body needs!
Bread of choice sliced
2 egg whites
dash of milk
Dip one slice of bread at a time into the mixture of your eggs, milk, vanilla, cinnamon and nutmeg, until coated very well. Spray a piping hot pan with your cooking oil and place the slice of bread on it, leaving it there for a couple minutes until browned and then flip to the other side. TOPPINGS – you can go with the typical syrup, but I usually actually opt for fruit or even a little peanut butter 😀 Or… everything you can think of because why not?
Clinique dramatically different moisturizer
My skin has been going through a dry spell lately and this moisturizer has been my saving grace. I highly, highly recommend it to those suffering very dry skin.
Snack of the week – Popcorn with kernel’s buffalo wing seasoning
I looove, love, love popcorn. You don’t even understand. I’ve tried every seasoning under the sun but was introduced to this one actually just this week! It’s kind of garlicy with a kick. I find myself going back for more and more!
The most simple of things – SUNSHINE
Now, I know most people love sunshine. But I feel like living in Alberta, Canada, the winter time leaves me very deprived of it and seriously lacking some vitamin D. Lately, the sun has been shining and the weather has been absolutely gorgeous. Overlooking the weather forecast for the next week looks like it’s going to continue warming up and I could not be happier! I can’t wait to spend as much time as I can basking in the rays and breathing in that sweet spring air!
This weekend passed by so quickly. We go the chance to finally pick up a BBQ! Colt has been dying to get one of these for months and now there is no excuses for not making dinner for him! Win-win for us both I would say. I’m excited to test it out for our first meal tonight. While Colt is feelin’ the steak, I’m really craving some BBQ salmon and asparagus, my favourites!
We also got out with the pups again to enjoy this weather. It’s been a balmy -5 celsius this weekend, yes this is very warm for Canadian winter time! So we’ve been pleased with that and I’ve been opting to take any chance that I can to enjoy it. The sun beaming down on me makes it all that better. And the puppies certainly have no complaints.
Once we got in they were both entirely tuckered out, so I took that time to get some cuddles in with the cuties!
This is his “leave me alone mama I wanna nap” face! He gets sick of me trying to snap so many pictures all the time.
I’d also like to share with you a yummy recipe I tried out this weekend. Get ready for this…
Skinny chicken parmigiana pasta!
Now I am not usually a pasta type of gal, but when we got in from adventuring around all day and on our feet, we were both famished and needed a meal that would leave us satisfied. I was craving this pasta and made it with a healthy twist (and Colt still thought it was amazing, go figure!)
Ingredients: 2 servings
2 skinless boneless chicken breast, cubed
2 cups whole wheat penne noodles
Small amount of oil for the skillet
chopped spinach, broccoli, onion, grape tomatoes and mushrooms (add as much veg as you’d like, I love LOTS)
seasonings – basil, thyme, pepper, dash of salt and garlic
marinara sauce – you can make your own with diced tomatoes, tomato paste, apple cider vinegar, sweetener or stevia OR purchase a low sodium version from the store!
1/2 cup of Greek yogurt
1/2 cup shredded low fat cheese to top
– Boil pot of water on the stove with the penne noodles for 10-12 minutes (it will state on the pasta box exactly how long is recommended)
– in a skillet with oil, add the cubed chicken and cover. Make sure to mix them all up every few minutes to ensure there is no burning.
– While the chicken is in the skillet, in a separate frying pan, put all of your chopped vegetables in with oil and sautee. Dust your vegetables with the seasonings and continue to stir them up every few minutes. Keep them frying in the pan for about 10 minutes.
– Add the vegetables to your skillet with the chicken and sautee all ingredients together. Add in your marinara sauce and make sure that all ingredients are covered. Allow them to cook with the marinara in the skillet for atleast 2 minutes.
– Strain the penne noodles out of the pot and add them into the skillet with your chicken, vegetables and marinara sauce.
– Mix all ingredients and allow them to sit for a couple of minutes. Add any additional spices that you may want.
– Plate your mixture and top it off with as much or as little shredded cheese as you want.
Wow the past 2 days have almost been an entire blur! I’ve been in ASIST training at work and it’s consisted of a lot of information jam-packed into 48 hours of intense hands on group work!
For those who don’t know about ASIST, it stands for Assisted Suicide Intervention Skills Training. As I work in a school board as a wellness coach, a big part of my job has actually been counselling with students and that includes cases that unfortunately can reach this point where they are in need of serious supports.
I’m definitely happy that I completed the course and know that it will be 100% helpful to me in the future within my job. For anyone debating whether or not to complete this workshop, I would definitely recommend it! It included a lot of experiential hands-on group work and open discussion and role playing. The role playing can obviously be a tad bit awkward but you get past that!
For lunch we opted for a timmies run! Can never go wrong with that. I tried the new spicy thai chicken soup, and yuuum! I loved it. I found it so amazing because I absolutely adore coconut and it had just enough of coconut-y flavour! I will definitely be getting that again the next time that I need a quick lunch.
I didn’t end up doing my usual morning gym session before the workshop today because I’m heading to hot yoga in about half an hour, but yesterday I tried yet another new workout!
Have you heard of the Nike Training App?
My friend recently introduced it to me and I’m giving it a rave review! I gave it a go yesterday because as we all know, I need to constantly switch up my gym routine otherwise I get bored as heck and just end up dreading going. This app is amazing because the amount of workouts is extensive! Soo many choices and variations. And it’s in a video format with step by step talking directions so you can put your phone down and just listen to them tell you what to do!
There’s workouts that target particular areas of the body, whole body, cardio-based, strength based, even marathon training specific workouts!!! Not only that, but it offers either a beginners, intermediate or advanced workouts sections. like JEEZE I can not express how much I am loving this app!!!!
Yesterday I did a core-targeted workout called ‘to the core’. It was all strength based moves to really get at those abs and my abs are actually HURTING today! I’m not even kidding you. And that has not happened to me in a while, so yes, I am thoroughly impressed.
Oh, did I mention it’s free?
Anyway, enough of that. Now on to fooooood.
I love food, yes this is no secret. And lately I’ve been really into dips. Dip with everything! Veggies, crackers, bread, fruit, anything. Two dips that I’ve been loving lately: cookie dough dessert dip (amazing) and my lightened up taco-dip (amazing x2). Both were a hit with my gal pals when we had our ladies night this week while we also consumed wine and made fun of the bachelor.
It’s a weekly ritual that I look thoroughly forward to!
So here are the recipes for you to try out (trust me you want to try these out).
Cookie dough dessert dip aka the easiest dip in the history of life
1 cup light coolwhip
1 cup cookie mix
1/2 tsp vanilla extract
Blend together and TADAH! I told you, the world’s easiest dip. Serve this with apple slices, graham crackers, pear slices and grapes.
Lighted up taco dip
2 tablespoons light cream cheese
1 cup 0% sour cream
1 tsp taco seasoning
2 tablespoons light mayo
1/2 cup mild chunky salsa
shredded low fat cheddar cheese to spread over top
1. Blend together softened cream cheese, sour cream and mayo until well mixed.
2. Mix in taco seasoning until fully blended.
3. Layer this mixture onto the bottom of a bowl or dip dish.
4. Spread the salsa over top of the mix as a second layer.
5. Sprinkle cheddar cheese over top
Then you’re all done. Easy peasy yet again 🙂 I love these with any classic veggies and pita or tostitos ofcourse.
Bring either of these dips to a gathering and they’ll be a big hit!
Colt and I have really been utilizing our crock pot that we have lately. And so this morning I wanted to quickly share with you I slow cooker recipe we tried yesterday.
I loooove slow cooker recipes because you just plop it all in before work or at lunch time, and by dinner, tadah! A delicious warm meal all ready to eat. Easy or what?
Since we’d already made chili in our crock pot last week, and pulled pork before that, we opted for a stew! I was really not feeling a red meat meal, so we decided on a hearty pulled chicken stew.
2-3 chicken breasts
all purpose flour (1/3 cup)
4 carrots chopped
3 celery stalks chopped
1/3 white onion chopped
3 potatoes cut into the size you’d like
3/4 carton of beef broth
paprika, bay leaf, garlic, salt and pepper to season as you would like
– cook the chicken and onion over the stove and season the chicken with the spices to your preference
– when chicken is completely cooked through, shred it with a fork and transfer into a slow cooker with chopped carrots and celery and potatoes
– add in the broth and flour mixture and stir until it is a good liquid consistency
– add in more of the spices according to your liking
– cook on low for 4-6 hours (or more!)
We had ours in the cooker for about 6 hours and enjoyed it with some homemade biscuits. DELICIOUS!
These things are delicious. I’m talkin’ eat the whole pan and not even feel bad type of delicious.
I tried out the recipe this morning to bring over to a friends and tested one out before I bring them over. It’s taking a lot of willpower to not consume any more of these things! So I know I Had to take 5 minutes to share the recipe with everyone before heading out for the evening!
OOEY GOOEY GOODNESS
I got this delectable recipe from a blog by Rachel Schultz.
Serves: 5-6 Ingredients
16 ounces chickpeas
2 teaspoons vanilla
¼ cup almond or peanut butter
¼ cup oats
1 teaspoon baking soda
⅛ teaspoon baking powder
½ teaspoon salt
1 cup brown sugar
½ cup chocolate chips Instructions
Preheat oven to 350 degrees. Pour chickpeas and vanilla into blender or food processor.
Pulse for a few seconds most peas are broken up. Add almond butter and egg and pulse for a few more seconds.
Transfer to bowl and combine with oats, baking soda, baking poweder, salt, and brown sugar. At first, mixture may seem very thick, but it loosens quickly while stirring.
Fold in chocolate chips and transfer to a 9×9 baking dish. Baking for 45-55 minutes. Allow to cool thoroughly and serve.