Fit Food(ie)

Fit Food(ie)
Fit Food(ie)

Fit Life

Fit Life
Fit Life

Fit Work

Fit Work
Fit Work
Showing posts with label clean eating. Show all posts
Showing posts with label clean eating. Show all posts

Cranberry Chicken Salad

This is one of my all time favorite, nutritious salads. It tastes indulgent, with lots of flavor. I make a big batch and have it for lunch or dinner all week. I never get tired of eating this, and it's easy to make! 

Sometimes I eat it on top a bed of salad greens, tomatoes, and cucumbers, and other times I eat it on top of a quartered red bell pepper. Top with a dash of Valentina Hot Sauce (the absolute best)!!
 

INGREDIENTS

One pound of boneless, skinless chicken breast
1/2 cup avocado mayo
1/2 cup Greek yogurt or Sour Cream
1/4 cup dijon mustard
One cup chopped celery
One cup chopped or shredded carrots
1/2 cup chopped scallions
1/2 cup unsweetened dried cranberries
salt and pepper to taste

INSTRUCTIONS

1. Boil chicken - cover chicken in water, place on stove. Boil for 3 minutes, then simmer for 10 minutes, or until cooked through. 

2. Shred chicken - easiest way to shred it is with a mixer.

3. Mix all ingredients together and stir. 

4. Store for up to 5 days. 

I want to help everyone feel happy, healthy and confident!  For more , subscribe to my blog, connect with me on Instagram or TikTok and check out my humor, health, and hustle!




0

Chocolate Cake - gluten free, dairy free, clean, DELICIOUS

Enjoy this delicious chocolate cake recipe. I make it whenever I have company for dinner.. I never tell anyone that it is gluten free, or that the secret ingredient is BLACK BEANS, until they say how delicious it is!! 
The recipe below is for a single layer. Double the recipe for a two-layer cake. 

For the cake:
15 oz of cooked black beans, rinsed and drained
6 eggs
1 tbsp vanilla extract
1/2 tsp salt
6 tbsp extra-virgin coconut oil
1/2 cup raw unfiltered honey
6 tbsp cacao powder
1 tsp baking powder
1/2 tsp baking soda

For the glaze:
1/2 cup dairy free chocolate chips
2 tbsp coconut oil

INSTRUCTIONS for cake
1. Heat oven to 350°.
2. Grease 8×8 baking dish, or round cake pan.
3. Place all cake ingredients in a food processor and process until smooth.
4. Cook for 30 minutes.

INSTRUCTIONS for glaze: When the cake is cool, place the chocolate chips and the coconut oil in a dish and microwave for 45 seconds or until fully melted), stir, and then pour over the cake.

ENJOY!

I want to help everyone feel happy, healthy and confident!  For more , subscribe to my blog, connect with me on Instagram or TikTok and check out my humor, health, and hustle!
 
0

Creamy Cauli-sotto (Cauliflower Risotto)

Cauliflower Risotto, 2B Mindset, tosca reno, autumn calabrese, Ilana Muhlstein, vanessa mclaughlin, vanessa.fitness, vanessadotfitness,, gluten free, keto
I love pasta, rice, bread, especially when pairing them with creamy, melted cheese! But, I'm on a new program that's easy to implement, and one of the principles is to make veggies the star, or the base of the meal. So, I've found delicious substitutes for these heavy carbohydrates, and in this recipe, used cauliflower rice in place of risotto rice. The addition of cheese wedges, gives it a zesty creaminess. I love serving this with any type of roast chicken.

INGREDIENTS
1 TBSP evoo
1 medium-sized shallot, minced
1 clove garlic, minced or grated
1 cup sliced baby portabello (cremini) mushrooms (optional)
1 (12-oz.) frozen cauliflower rice (approx. 4 cups) bag or fresh cauliflower rice
2 wedges spreadable cheese, broken into small pieces (.75-oz. ea.) like the kind from Laughing Cow
Chopped fresh chives (to taste; optional)
Salt and pepper to taste
INSTRUCTIONS
1. Place oil in skillet along with shallots, garlic, and mushrooms. Saute on medium heat until shallots are translucent (about 3 mins).
2.  Add cauliflower rice; saute until rice is thawed (if frozen) and tender (about 10-15 minutes).
3. Add cheese chunks and mix well, until cheese melts throughout.
4. Mix in salt and pepper to taste.
5. Sprinkle with chives; mix well.

**I served this with roasted chicken thighs. Want more recipes like this, or support in your health and fitness journey in one of my Fit Clubs? Complete the form below and I'll send you info within 24 hours!
Fill out my online form.
There are tons of Wufoo features to help make your forms awesome.
0

Stripped Challenge

stripped, eat clean diet, tosca reno, 3 day cleanse, refresh, autumn calabrese, lose 10 pounds, 21 Day Fix



























I want you to think a moment about how much energy it takes to maintain the status quo. 

Let's get real for a minute. Let me tell you how I felt after I had my kids and carrying around an extra 10-15 pounds. Before I got rid of them for good, these are some of the things I told myself:

"I need to wear boot cut jeans to balance out my big hips."
"I can't wear skinny jeans."
"My shoes need to have heels to balance out my short height."
"I need to wear dark, monotone colors to camouflage my extra pounds."
"I need to cover up  arms."
"I need to wear my hair long to make me took longer."
"I can't wear stripes across, because they will make me look wider." 

All of the energy it took to keep telling myself those things, to live by my made up rules -- and never once did I consider that it didn't have to be that way. All of the days where I berated myself for eating too much, and promised I would do better tomorrow, and all the times I wanted to cry when I was getting dressed because nothing looked good, and I felt awful. 

You may not realize it, but it takes a lot of energy to feel awful. 

How would it feel, to walk into your closet throw on a pair of skinny jeans with flat flip flops, put on a sleeveless shirt and a belt with them, look in the mirror and I like what you see? What if getting dressed took no energy at all, in fact, felt effortless?

Instead of putting in effort into made up rules, why not put your energy into nutrition and exercise. Why not commit you effort to the good stuff, and let go of all of that negative bullshit?  

Starting MARCH 20, I will be running a 30 day stripped challenge group. This is for busy women who are looking to lose up to 10 pounds in one month by stripping away the junk and the excuses that have been holding them back in the past. In this group I will teach you how to eat clean, how to stick to your plan and how to be a new happier healthier you. This will be an intense and focused group! 

It means you will commit to doing 30 minutes a day of exercise, working on meal plans and clean eating, drinking Shakeology daily (I call that my super power, it gives me so much energy) and promising to stay focused on the goals you are going to set for yourself. The journey you are about to begin is hard, don't make it harder by trying to do it alone. 

If you stay true, this works. Really works. It will make a difference. I promise you.
  
There are only 90 days until summer.....
Isn't it time you take time for you? Isn't it time you feel good again?
Let's wear those sundresses, flip flops, and even bathing suits effortlessly!!
Enough is enough!!
Enough being tired, unhappy and  unhealthy. Enough with the made up rules!

This is an exclusive challenge I'm running in MARCH only, so I'm taking 10 new clients. You MUST APPLY. Because this is such an intense challenge, I will close the group once it's full. This will be a FOCUS FIRST ON NUTRITION accountability group.

How does it work?

1. We kick start our nutritional goals with a 3 Day Refresh to get rid of excess bloat and flush out any toxins.

2. You follow the 3 week "Eat-Clean Diet Stripped: Peel Off Those Last 10 Pounds!" by Tosca Reno (you do not need to buy the book, I will be guiding you through the plan).

3. Replace one meal a day with nutrient dense Shakeology to make sure the unwanted pounds stay off.

4. Complete a 30 minute workout of your choice!

This group will be focused on cleaning up nutrition and cutting out the foods preventing you from getting to your goal weight. 

What you can expect from me is meal planning help, choosing the foods you like, or that you require (works with any diet that is vegetarian, gluten-free, or dairy free), support, accountability, tips on how to eat while on vacation or summer travel, suggestions and advice on how to prevent emotional eating, and lots of inspiration and motivation.

So, are you up for the challenge?
Limited 10 spots!
Please fill out the application below if you would like to APPLY for your spot in the MARCH 20 Stripped Challenge Group. 

Fill out my online form.
Online contact and registration forms from Wufoo.
2

Steak And Veggie Zucchini Boats

Clean eating, tosca reno, 21 Day Fix, gluten free dinner, paleo dinner, keto dinner, kept, autumn calabrese

INGREDIENTS

4 large zucchini, trimmed and halved
Olive oil, drizzle
Pepper, to taste
Salt, to taste
1 pound of lean steak, thinly sliced
½ yellow onion, sliced
½ teaspoon salt
¼ teaspoon pepper
Olive oil, drizzle
½ green pepper sliced
½ red pepper sliced
4 ounces of sliced button mushrooms
½ cup low-fat provolone cheese (omit the cheese to make it dairy free)

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Cut zucchini in half, and scoop out the insides (repurpose for another dish). Season with olive oil, pepper, and salt.

3. Bake for 20 minutes. Set aside.

4. While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.

5. In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.

6. Add peppers and mushrooms, and cook for another 5 minutes.

7. Toss steak back into the cooked veggie and sauté for 1 minute.

8. Distribute the steak and veggies among zucchini halves.

9. Top with shredded cheese.

10. Bake for 5 minutes, or until cheese is melted.

11. Enjoy!

If you would like more recipes like this and support in your health and fitness journey, or to be considered for one of my accountability groups, fill out the form below.
Fill out my online form.
HTML Forms powered by Wufoo.
0

Chicken Fajita Sweet Potato Skins

vanessa.fitness, sweet potatoes, chicken dinner, clean eating, 21 Day Fix, Autumn Calabese, Tosca Reno
INGREDIENTS

2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
Olive oil


For the fajita seasoning:
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.

3. Next, cut sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each sweet potato.

4. Place sweet potatoes on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet. Drizzle in olive oil.

5. Next, mix the fajita seasoning ingredients together. Season the sweet potatoes and veggies.

6. Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.

7. Bake 20-25 minutes, or until chicken reaches 165˚F/75˚C. Let cool for a few minutes.

8. Shred the chicken with 2 forks and mix together with the veggies. Fill up the sweet potatoes and top with mozzarella cheese.

9. Bake for 5 more minutes, or until cheese is melted.

10. Garnish with your favorite toppings (I used guacamole and parsely).

11. Enjoy!

If you would like more recipes like this and support in your health and fitness journey, or to be considered for one of my accountability groups, fill out the form below.
Fill out my online form.
HTML Forms powered by Wufoo.
0

Coconut Curry Chicken

Clean eating, vanessa.fitness, vanessadotfitness, autumn calabrese, 21 Day Fix, Tosca Reno, gluten free dinner,
Once in a while I crave chicken curry. My mother would make it for me when I was growing up, and it was one of my comfort foods. However, I often find curry recipes to be complicated and/or time consuming. I have been experimenting and looking for an easy curry recipe for a while. A few months ago, I stumbled on one that I was able to modify into an easy, clean curry. It’s become a favorite at my house. Its so delicious. It proves that curry doesn’t have to be difficult. Pair it with brown basamati rice, and my roasted vegetables recipe, and you have a clean and easy, homemade meal.
.
INGREDIENTS
1 lb chicken tenders
2 tbsp coconut oil
½ onion, sliced
3 cloves garlic, minced
½ tsp curry powder
½ tsp turmeric
2 TBSP red curry paste
¾ cup chicken broth
¼ cup coconut milk (in a can)

INSTRUCTIONS
  1. Season the chicken tenders with salt and pepper. 
  2. Sauté the chicken in one TBSP of the coconut oil. Then, remove it and set aside
  3. In the same pan, sauté the onions and garlic in the other TBSP of coconut oil. 
  4. Add the curry powder, turmeric, and curry paste. Sauté for 1-2 minutes. 
  5. Deglaze the pan with the chicken broth. 
  6. Simmer for 3-5 minutes.
  7. Remove from the heat.
  8. Add coconut cream and chicken.
  9. Let stand for 5 minutes.
  10. Serve over one of the following: brown rice, quinoa, zoodles, or spaghetti squash.
If you would like more recipes like this and support in your health and fitness journey, or to be considered for one of my accountability groups, fill out the form below.
Fill out my online form.
HTML Forms powered by Wufoo.
1

Healthy Holiday Treats: worthy of bringing to a party!

dessets, gluten free, 21 Day Fix, autumn calabrese, clean eating, tosca reno, vanessa.fitness, vanessadotfitness

Whenever I'm invited to a holiday party at someone's house, I make a point to bring something I know fits within my plan. It doesn't mean I won't have a treat or two, or a glass of champagne, but then I know nutritious foods will be available for me!

When I started this journey, I was the one who always brought the fruit and veggie trays, and I was known for this among my family and friends. They were boring, and no one was REALLY looking forward to them. So, then I changed my tactics.

I started bringing healthy, nutritious dishes that were also delicious!! This showed everyone that to be healthy during the holidays, I did not survive on only fruits and veggies, forgoing the delicious holiday treats. I don't believe in deprivation, but I also don't believe in abusing my body, and making it feel bloated and sick by eating foods loaded with processed ingredients, sugar, and other nutrient void ingredients.

These three dishes are worthy of bringing to any holiday party, and will show everyone that healthy food can taste delicious!! Would love to know if you bring any of these to a party, or serve them at your own party, and what people said!.






Cranberry Crumble Bars








Oatmeal Cookies with Chocolate Chips and Pecans



Apple Crisp









Greek Pasta Salad


Festive and Fruity Holiday Dessert




Want more recipes like this or support with your health and fitness journey? Fill out the form below to be considered for my private accountability group. I only work with 5 people a month, so it's first come, first serve.

Fill out my online form.
Use Wufoo templates to make your own HTML forms.
0

Cranberry Crumble Bars

Gluten Free, 21 Day Fix, Autumn Calabrese, vanessadotfitness, vanessa.fitness, vanessa.fit, beachbody, clean eating, tosca reno
I LOVE coffee cake or crumble bars. I always notice them in coffee shops and bakeries. Sometimes, I'll treat myself to one, but most of the time I leave them in their glass case, because pastries like these are notoriously packed with calories, fat, and processed sugar.

Making your own can cut down on those not so nutritious ingredients, and this cranberry crumble bars recipe is a healthier take on these mouthwatering treats. The base is made from gluten-free oats and almond meal, with coconut sugar (my new find), and coconut oil replaces butter. The result is a much more wholesome pastry crust, that tastes truly indulgent.

The filling is made from chopped cranberries and orange, a delicious pairing, and a sprinkling of coconut sugar takes the mixture sweetens the two. TIP: cranberries (and their juice) can stain quite easily. I suggest wearing an apron and making sure you wash your hands and cutting board right after use. Don’t wear your favorite white t-shirt to make this recipe!

The process for making these cranberry crumble bars would work just as well with other fruits, such as apples, blueberries, or even strawberries. I especially love the cranberry combination at this time of year, but feel free to experiment once you get the hang of it!

Container Equivalents
1½ Yellow
1 Blue
1 tsp.
Cranberry Crumble Bars
Serves: 12 servings, 1 bar each

Ingredients:
Parchment paper
Nonstick cooking spray

For Crust:
1 cup dry old fashioned oats, gluten-free
1 cup whole raw almonds (or 3/4 cup almond meal)
¼ tsp. sea salt (or Himalayan salt)
3 Tbsp. coconut sugar
¼ cup + 1 Tbsp. extra-virgin organic coconut oil, melted

For Filling:
3 cups coarsely chopped cranberries
¼ cup 100% orange juice
1 Tbsp. finely grated orange peel (orange zest)
2 Tbsp. coconut sugar
1 Tbsp. cornstarch, preferably GMO-free

For Topping:
3 Tbsp. coconut sugar
2 Tbsp. gluten-free all-purpose flour
¼ cup dry old fashioned oats, gluten-free
1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil
Instructions

  1. Preheat oven to 350° F.
  2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
  3. To make crust, place oats, almonds, salt, and sugar in food processor (or blender); pulse into a fine meal. Make sure no large pieces remain.
  4. Add oil; pulse to mix. It should form a loose dough that sticks together when squeezed between two fingers. Add more oil if too dry.
  5. Spread oat mixture into prepared pan. Press into an even layer with your fingers or a flat object (like a drinking glass).
  6. Bake for 15 minutes. Increase heat to 375º F. Bake an additional 5 minutes, or until crust is fragrant and edges are slightly golden brown. Set aside.
  7. Reduce oven temperature to 350º F.
  8. To make filling, heat cranberries, orange juice, orange peel, sugar, and cornstarch in medium saucepan over medium heat, stirring frequently, for 5 to 7 minutes, or until bubbly. Set aside.
  9. To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.
  10. Add cranberry mixture to crust; cover evenly.
  11. Top with crumble topping; cover cranberries evenly.
  12. Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
  13. Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars.
Want more recipes like this or support with your health and fitness journey? Fill out the form below to be considered for my private accountability group. I only work with 5 people a month, so it's first come, first serve.
Fill out my online form.
Use Wufoo templates to make your own HTML forms.
1

Beef Stew with Sweet Potatoes - Fixate style


My entire family absolutely LOVED this recipe. It takes some prep and planning for time. You need to let it simmer on the stove for 2 hours. Total time is about 3 hours but most of that it is simmering and you can go do other things, like maybe workout?

This recipe is from Autumn Calabrese's cookbook, Fixate, which has the container requirements for every recipe!

She also has an online cooking show of the same name, where she shows how to make new recipes, also with container equivalents. Want to watch the show? Contact me to find out how!



Beef Stew with Sweet Potatoes
Serves 6
Container Equivalents:
1/2 green 
1/2 yellow 
1 1/2 red


INGREDIENTS
1 tsp olive oil
1 lb. 10 oz. raw lean beef stew meat
1 medium onion chopped
1 medium carrot, sliced
2 medium celery stalks chopped
4 cloves garlic finely chopped
8 cups low sodium organic beef broth
1/2 cup red wine
1/4 tsp sea salt or Himalayan salt
1 tsp ground black pepper
1 tsp ground paprika
3 bay leaves
2 medium tomatoes chopped
2 large sweet potatoes cut into 1 inch cubes
2 tsp cornstarch
lukewarm water

INSTRUCTIONS

1. Heat oil in large pot over medium high heat.

2. Add stew meat; cook, stirring frequently, for 4-5 minutes, or until browned.

3. Add onion, carrot and celery; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add 1 cup broth and the wine; cook, stirring constantly, scraping bottom of pan so beef doesn't stick, for 5-8 minutes, or until liquid is reduced in half.

6. Add salt, pepper, paprika, bay leaves and tomatoes. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 5-8 minutes, or until liquid has almost completely evaporated, and tomatoes begin to break down.

7. Add remaining 7 cups broth. Bring to a boil over medium high heat. Reduce heat; gently boil, stirring occasionally, for 2 hours.

8. Add sweet potatoes, cook, stirring occasionally, for 20-25 minutes, or until sweet potatoes are tender.

9. Combine cornstarch and water in a small bow; whisk to blend.

10. Add cornstarch mixture to stew; cook, stirring constantly, for 2-3 minutes, or until stew has thickened slightly.

If you would like more healthy recipes, or support in your journey to get healthier, fill out the form below to be considered for my private accountability group where I give meal plans, recipes, tips to stay on track, and how to make healthy a lifestyle!
Fill out my online form.
HTML Forms powered by Wufoo.
0

Turkey Zucchini Burgers

Turkey burgers, autumn calabrese, 21 Day Fix, Clean Eating, Tosca Reno, vanessa.fitness, vanessadotfitness
Borrowed and adapted from Skinnytaste.com, these are my go-to burger in the summer, because of the plentiful zucchini at the farmer's markets. I typically double the recipe to have leftovers. Also,  I don't cook about 3 to 4 burgers, and instead  individually wrap and freeze them for the future.

INGREDIENTS:
1 pound lean ground turkey
1 zucchini, grated (roughly 1 cup)
¼ cup ground flax seeds
1 clove garlic, grated
1 Tbls red onion, grated
1/4 cup Dijon Mustard
1 egg
Salt & pepper (to taste)
Oil spray (I use olive oil or coconut)
Burger fixings: tomato sliced, arugula or baby spinach

INSTRUCTIONS:
1. Grate zucchini and squeeze the excess moisture from the zucchini out in a paper towel.
2. In a large bowl, combine the ground turkey, shredded zucchini, flax seed, garlic, onion, mustard, egg, salt & pepper. Mix.
3. Form ground turkey mixture into roughly 4 or 5 patties. Try to get them as flat as possible.
4. Heat grill on medium-high heat. Lightly spray patties with oil. Place the burgers on the grill and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, be careful not to burn!
5. Transfer burger to a plate and serve with tomato and arugula or baby spinach. Serve with a side salad (spinach and tomato salad or bruschetta salad are both great options.)

**Make these into cheesy, smoky bacon cheeseburgers by adding 2 strips of cooked turkey bacon, and one thin slice of mozzarella cheese.

For more healthy recipes and support in your fitness and nutrition journey, check out my accountability groups or fill out the form below for more info!
Fill out my online form.
Use Wufoo templates to make your own HTML forms.
1

Greek Pasta Salad

Greek salad, 21 Day Fix, autumn calabrese, clean eating, tosca reno, whole foods, all natural, salad, vanessa.fitness, vanessadotfitness
Inspired by my love for olives and Greek salad, I needed a healthy dish to bring to a Girls Night potluck. This is what I created, and then after posting this photo on Facebook, and brining it to the party, quite a few people asked me for the recipe! It also incorporates fresh herbs and summer tomatoes. The Feta cheese and the olives in this dish add a zesty flavor!

INGREDIENTS

1 16 oz bag of your favorite shaped pasta (I used gluten free quinoa-brown rice fusilli from Trader Joe's)
10-15 Small sized heirloom tomatoes, cut in half
One 8 ounce container herbed Feta cheese (can use non-herbed, but then make sure to add oregano and pepper to the mix)
About 40 pitted olives (I used a green and black Greek mix from the Wegman's olive bar)
One seedless cucumber, chopped into slices and then quarters
3 Grilled chicken breasts (optional)
1/2 cup olive oil
1/4 cup red wine vinegar
4 sprigs fresh oregano chopped
4 to 5 sprigs fresh parsley
Salt and pepper to taste
The ingredients above were the ones I used. Feel free to add other vegetables you enjoy, like red peppers and purple onion which would add to the colorful dish!

INSTRUCTIONS

1. Boil pasta according to instructions on the package, making sure not to over cook, but instead only allowing it to cook to al dente.
2. Allow pasta to cool.
3. While pasta is cooling, chop vegetables, herbs, and chop chicken (if using) into cubes.
4. In a small bowl, combine olive oil, vinegar, oregano, parsley, salt, and pepper. Whisk together.
5. Once pasta is cool, place in serving bowl.
6. Top pasta with vegetables, Feta cheese, and chicken, which can be arranged in a pretty design (if preferred).
7. Pour dressing over all the ingredients.

For more healthy recipes and support in your fitness and nutrition journey, check out my accountability groups or fill out the form below for more info!
Fill out my online form.
Use Wufoo templates to make your own HTML forms.
1

Cedar Plank Salmon with Cucumber Dill Sauce

autumn calabrese, salmon, grilling, 21 Day Fix, containers, portion control, vanessa.fitness, vanessadotfitness

Don't be intimidates by all the ingredients or cooking on a cedar plank. If you eat clean, you probably already have them around, and the cedar plank is easier than cooking in a pan!

Cooking salmon on cedar planks imparts wonderful flavor and protects the fish from burning or sticking to the grill. A simple glaze with olive oil, lemon juice, dijon mustard, dill, salt, and pepper adds spice, while the refreshing tzatziki-style yogurt and cucumber sauce makes the dish creamy and tangy. If you like the tanginess that lemon zest gives, go ahead and add more to the sauce. Serve with lemon wedges and enjoy!

1/2 Green
1 Red

Makes 6 servings

Salmon Ingredients:

2½ lbs. raw center-cut salmon fillet with skin
1 untreated cedar plank (about 17-by-10-1/2 in.)
2 Tbsp. water
2 Tbsp. olive oil
1/2 cup Dijon mustard
2 fresh dill sprigs, chopped
Juice of one lemon
¼ cup fresh lemon juice
2 cloves garlic, finely chopped
Ground black pepper (to taste; optional)
Salt (to taste; optional)

Salmon Preparation:

1. Soak plank in water for 3 hours before grilling.
2. In a small bowl, combine water, olive oil, Dijon mustard, lemon juice, garlic, dill, salt and pepper. Whisk together.
3. Preheat grill on high.
4. Place the salmon skin-side down on the cedar plank.
5. Place salmon on plank on the grill.
6. Drizzle lemon/mustard/garlic mixture over the salmon.
7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.

Cucumber Sauce Ingredients Preparation:

¼ medium cucumber, finely chopped
4 fresh dill sprigs, chopped (reserve a small amount for garnish)
¼ cup reduced fat (2%) plain Greek yogurt
½ tsp. finely chopped lemon peel
lemon slices for garnish
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Cucumber Sauce Ingredients Preparation:

1. While salmon is grilling, make cucumber sauce by combining cucumber, dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.
2. Remove salmon from plank with spatula, gently peeling off the skin and place on a serving plate.
3. Top salmon with cucumber sauce. Garnish with lemons and dill.

I served this with a salad, but it would also be wonderful alongside brown rice or quinoa!

For more healthy recipes and support in your fitness and nutrition journey, check out my accountability groups or fill out the form below for more info!
Fill out my online form.
Use Wufoo templates to make your own HTML forms.
2

Banana Oat Pancakes - 21 Day Fix

Autumn Calabrese, Fixate, 21 Day Fix, Breakfast, Containers,
I remember going to listen to Tony Horton (creator of P90X and it's iterations) speak, and he said: "I used to eat pancakes for breakfast. That's butter, sugar, flour, and eggs. I might have well been eating birthday cake, as it has the same ingredients!"

I've always tried to eat healthy, but I realized this was true. Pancakes had the same ingredients as birthday cake! Time to find a healthier version.

These from the FIXATE cookbook are delicious and healthy, and the real test came when my husband (a true buttermilk pancake lover) and my kids tried them. They finished the entire batch; I tripled the recipe.

Autumn Calabrese, the creator of 21 Day Fix and 21 Day Fix Extreme, wrote a cookbook called FIXATE. The greatest feature of this cookbook: It gives the container equivalents for each recipe!
Thank you Autumn Calabrese for providing me with a healthy alternative to cake!

Container Equivalents:
1 yellow
1/2 purple

Makes 8 pancakes, 2 per serving.

INGREDIENTS

1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp. pure vanilla extract
1 tsp. baking powder, gluten-free
1/2 tsp. ground cinnamon (we love cinnamon, so I used 1 tsp.)
dash sea salt or Himalayan salt
2 cups old fashioned, gluten free, rolled oats
1/2 tsp. extra-virgin, organic coconut oil
3 cups fresh mixed berries (I made three batches, and used blueberries for one, then 1/2 cup mini chocolate chips for the next batch, and plain for the final batch to please the 3 tastes in my house).

DIRECTIONS

1. place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in a blender. Blend until smooth.
2. Heat oil in nonstick skillet over medium-low heat.
3. Pour 1/4 cup batter onto the skilled; cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Cook for additional 90 seconds.
4. Continue with the remaining batter.
5. Serve with fresh berries.

Nutritional information:
Per serving (2 pancakes)
Calories: 137
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 47mg
Sodium: 139mg
Carbohydrates: 22g
Fiber: 4g
Sugars: 5g
Protein: 5g

For more healthy recipes and support in your fitness and nutrition journey, check out my accountability groups or fill out the form below for more info!
Fill out my online form.
Use Wufoo templates to make your own HTML forms.
1

6 Clean Eating Hacks for Memorial Day!

Clean eating, 4th of July, Fourth of July, vanessamc246, the butterfly effect, change one thing change everything, vanessa mclaughlin, beachbody, healthy eating
This is the weekend for barbecues and picnics, full of ribs, loaded burgers, mayonnaise laden potato and macaroni salads, chips, ice cream, cakes, and sweets!

I listed six clean eating tips below, but also try to limit the partying to one day, or at least only one cheat per day! To navigate these parties and stay true to my clean-eating principles, I follow these principles:

1. Bring an eat clean dish. For every holiday party, I always volunteer to bring a fruit or vegetable tray, or a healthy fruit or vegetable based dish. Picnics and barbecues are the perfect place for finger sized cut veggies and fruits or a great big salad! This way, I'm guaranteed to have some healthy food to eat.

2Skip or go easy on the dips and condiments. I go easy on the mayonnaise and cheese based dips and even the guacamole and the hummus.  While guacamole and hummus are healthy foods, they are also high in calories which can quickly add up.  So, I put just a spoonful on my plate to eat with veggies, or skip these dips all together.

3. Drink lots of H2O. I drink lots of water before, during and after the party. It helps me feel full and hydrates me, so I quench my thirst, which can sometimes be mistaken for hunger. In fact, make sure to drink lots of water all three days of the weekend.

4. Limit alcohol consumption. Alcohol lowers inhibitions and will-power.  After a few drinks, I'm more tempted by the sweets and calorie-laden foods. I take a few sips of my drink, and when I've reached the halfway point, then drink a glass of water. My goal is to drink two glasses of water for each alcoholic beverage, which I limit to two. Another strategy is to cut the two glasses of wine (or in my case, margaritas) with seltzer water. Then I can have four "drinks" because each one is diluted.

5. Start small and take it slow. I start with the fruits, vegetables and clean proteins.  After filling up my plate with these, I eat them and don't go back to the buffet table until I've chatted and visited with my family or friends for half an hour. This gives me time to digest and feel full.  When I'm ready to go back for some treats, I make sure it's a dish I really love and will enjoy.  Then I eat it slowly, savoring each bite.

6. Back to business the next day. The day following a party, I go right back to eating clean and get on a good sweat, forgive yourself, don't dwell on all the things you "shouldn't" have eaten. You are a fit, healthy person, and you practice balance!

7. WORKOUTS! I know this is six "clean eating" hacks, but workouts are important to make you feel fit and get those endorphins going! This is a three day weekend. Make sure to workout all three days, and up the intensity. If you usually walk, consider a run walk. If you lift weights, consider doing a set of burpees, jumping jacks, or jumping rope a few times in between sets. Try to burn a few extra calories.

There is STRENGTH in NUMBERS!! If you're looking for more tips like these, nutritious recipes, motivation, and support in your health and fitness journey, fill out the application below to be considered for my next fit club!!

Fill out my online form.
Use Wufoo integrations and get your data to your favorite apps.
2

Shrimp Scampi

shrimp scampi, garlic, 21 Day Fix, autumn calabrese, clean eating, dairy free, gluten free




My son loves shrimp. We eat it almost once a week. His favorite is this scampi recipe or just topped with pesto. Sometimes it's expensive at the grocery store, but I've found it frozen at Trader Joe's and it's affordable. 
I serve it over brown rice, quinoa, or if I've had my carbs (Fixers: yellow containers for the day), I serve it over zoodles or roasted spaghetti squash.

21 Day Fix Container Equivalents:

1 RED
1 TSP



INGREDIENTS
  • 1 pound shrimp, tails-on, uncooked
  • 1 Tbsp. extra-virgin coconut oil
  • 6 cloves garlic, finely minced
  • 1/2 C. fresh parsley, minced
  • zest of one lemon (about 1 Tbsp.)
  • juice of one lemon (about 2 Tbsp.)
  • 1/2 tsp. crushed red pepper flakes (I omit this when I make it for my family, and just use it on my husband's and my plates.
  • salt and pepper to taste
INSTRUCTIONS

1. Melt coconut oil in a skillet on medium heat.
2. Add garlic and sauté for about 1-2 minutes.
3. Add shrimp and cook until pinkish/red and a little translucent (I like them cooked more, so cook to your preference).
4. Take off burner and add lemon zest, juice, and let sit for about 3 minutes.
5. Top with salt, pepper, and parsley.

If you’re looking for some new recipe ideas, or meal planning tips or maybe just some accountability to stay ON TRACK especially when times get tough – then join my next online Health & Fitness accountability group! My next group is now forming and I am looking for more women who would benefit from the support network and accountability of achieving their goals TOGETHER! Fill out the form below to reserve your spot.

There’s Power in Numbers

Fill out my online form.
Online contact and registration forms from Wufoo.
2

Balsamic Chicken Dinner

vanessa.fitness, balsamic chicken, 21 Day Fix, autumn calabrese, clean eating, chicken dinner recipe, healthy eating, low calorie

A friend of mine tried to describe this recipe to me, without any measurements or details. I decided to try to create it, and it was tangy, and flavorful! Easy to make, and enough for leftovers.

INGREDIENTS
3 boneless skinless chicken breasts
Pink Hymilayan Sea Salt
Black pepper
3 cloves of fresh garlic, crushed
1 pint of cherry tomatoes or whatever tomatoes you have on hand (you could also use a can of chopped tomatoes, drained
1/2 cup of fresh basil chopped
1 cup of extra virgin olive oil
1/2 cup of balsamic vinegar
1/2 cup parmesan cheese
1/2 cup Panko breadcrumbs


DIRECTIONS
1. Preheat oven to 350 degrees.
2. Rinse tomatoes pour into the bottom of a 13x9 inch glass pan.
3. Cut chicken into bite size pieces.
4. Sprinkle chicken with salt, pepper. Use as much or as little as you prefer.
5. Using a garlic press - crush garlic then distribute onto chicken pieces.
5. Mix together balsamic & olive oil then stir and pour over the dish.
6. Add in chopped basil.
7. Sprinkle Panko bread crumbs over the top.
9. Bake for 35 minutes covered then another 20 uncovered to brown.

* I served this over quinoa. It tasted even better on the second day so be sure to enjoy the leftovers!

If you’re looking for some new recipe ideas, or meal planning tips or maybe just some accountability to stay ON TRACK especially when times get tough – then join my next online Health & Fitness accountability group! My next group is now forming and I am looking for more women who would benefit from the support network and accountability of achieving their goals TOGETHER! Fill out the form below to reserve your spot.

There’s Power in Numbers


Fill out my online form.
Online contact and registration forms from Wufoo.
1

Smoked Salmon and Poached Egg Sandwich with Lemon Garlic Sauce


If you love smoked salmon, this recipe will satisfy your taste buds! Ever since I had smoked salmon Eggs Benedict on vacation a few years ago, I've been wanting a healthy version of the recipe. This is it! However, when I make poached eggs at home, they never turn out they way they should, so instead of poaching, like this recipe below calls for, I just cooked mine over-easy in a non-stick pan.

Makes 4 Servings

CONTAINER EQUIVALENTS
1 red
1 yellow




INGREDIENTS
4 tsp. fresh lemon juice (divided use)
2 cloves garlic, finely chopped
1 tsp. Dijon mustard
2 TBSP low fat (1%) Greek yogurt
2 cups hot water
4 large eggs
2 sprouted whole grain English muffins, cut in half, and toasted (I used Ezekiel English muffins)
16 thin slices smoked salmon (12 oz.)
fresh baby spinach

INSTRUCTIONS
1. Combine 3 tsp. lemon juice, garlic mustard, and yogurt in a small bowl; mix well. Set aside.

2. Bring water to a boil in medium saucepan over medium-high heat. Add remaining 1 tsp. lemon juice; reduce heat to maintain a gentle boil.

3. Place one egg into a small bowl. Hold bowl close to the water's surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until egg whites are completely set. Gently lift eggs out of water with slotted spoon.

4. Spread English muffin halves evenly with lemon garlic sauce; top evenly with spinach, salmon, and egg.


2