What’s a workout without apple crumble afterward?

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!

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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!

(single serving)

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)

Instructions

– 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

Get ready to have a very satisfied tummy!

Easy BBQ Chicken & Reesey Piecey Goodness

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.

Image result for bbq chicken thighs

Ingredients:

skinless boneless chicken thighs
Sweet Baby Ray’s BBQ sauce
Salt & Pepper
Soy sauce

Directions:

– 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 😉

Image result for reese rice krispie

Reeses Pieces Rice Krispies!

Ingredients:

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

Directions:

  • 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

Life recap

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.

RECIPE:

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).

RUN:
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!

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I also would like to share my favourite workout of the week – Lower body blast

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My legs were in pain afterwards!! (The best pain, ofcourse)

Enjoy your mornings xo

Simply Organic Products and mint cocoa smoothie

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.

Simply Organics

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.

What I received in the mail:

Simply Organic chili powder
cinnamon powder
crushed ginger root powder
peppermint flavouring
vanilla non-alcoholic flavouring

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.

Yes, please!

Ingredients:

1 banana
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

Directions:

Combine all ingredients in your blender, and blend, blend, blend!
Then enjoy.

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!

the best banana chocolate chip muffins you will ever have

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…

cookies cookies 2

The product was outstanding! So, so good I could eat 12. And the perfect food to fuel me through my run.

Recipe as follows:

Ingredients:

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

Directions:

– 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.

and then eat eat eat them all up!

Things I’m Loving Friday {17}

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!

Ingredients:

Bread of choice sliced
2 egg whites
dash of milk
tsp vanilla
cinnamon
nutmeg
cooking oil

Directions:

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!

The living is easy with chicken parmigiana pasta

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!

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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!)

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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

Directions:

– 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.

Voila! Look at you – chef status. Enjoy 🙂

Weekend festivities and lemon baked salmon

This weekend has been COLD to say the very least up here in Canada. In Alberta this weekend, we’ve received a few cm of snow already and it’s looking like a winter wonderland outside!

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Yup, that’s me looking outside of my front window. We had expected soooome snow, but definitely not this much! Yesterday the fall was pretty crazy so our drive to Edmonton was postponed.

We will be heading out shortly today and hitting up west Edmonton mall, the Indiana Jones exhibit (weeee!) and then my sisters for dinner. 🙂 I’ll keep you updated on all that!

If you’ve been following my blog much, you’ve probably gotten a bit of understanding of my love of fish and seafood. YUM. and since living with colt, I haven’t been eating it as much as i used to. But last night we decided on my Classic lemony basil basa fillets with a side of mashed sweet potato and it was deee-licious! Colt loved it too!

It’s a simple recipe I thought I would share.

Ingredients

Bass fillet
Oil
Basil
Paprika
Lemon cut into slices
Salt and pepper

Directions

Preheat oven to 375 Celsius
Lay fillets onto greased baking sheet and season them with squeezed lemon, salt and pepper, generous amount of basil and just a dash of paprika
Place lemon slices on top of fillets and cover with aluminum foil
Place baking sheet with fillets into heated oven for 12-15 minutes, depending on the size of fillets
Then serve with lemon as garnish!

The presentation makes these bad boys seem so much fancier than they really are, which I like 🙂

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It was a hit!

Homemade pulled chicken stew

Hey friends!

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.

chicken stew

Ingredients:

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

Directions:

– 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!)

Then enjoy!
We had ours in the cooker for about 6 hours and enjoyed it with some homemade biscuits. DELICIOUS!

Beating treadmill boredom

So I got to sleep in an hour later today, lucky me!

Today’s smoothie..
protein pumpkin peanut butter goodness!

ingredients
1/3 cup pumpkin puree
1 tablespoon peanut butter
1 scoop protein powder (I always use harmonized vegan vanilla protein powder)
5 cubes of ice
1/3 cup unsweetened almond milk
1/3 cup water
2 drops of liquid stevia sweetener
and then I always add in some quick oats in the end, I love the consistency it makes!

Combine into a blender and voila, enjoy my friends 🙂

Unfortunately I was on the go go go and could not stop to take a picture, but I’m sure you’re familiar with what this type of smoothie might have looked like! Autumn orange!

Workout

Treadmill HIIT workout for today, since the weather is less than desirable outside!

We all know that treadmill workouts can be daunting to say the least. I found myself dreading the task before heading to the gym this morning, so i order to make it a little more interesting, I devised a solid workout with a lot of speed work to keep my motivation up!

It kept my mind and body entertained and made it go by a lot faster 🙂

Here it is for all you lovelies to give a try:

hiit treadmill