Change & Chewsday

I love inspirational quotes, mantras, verses, and anything else that makes you go “yea, right on!” when you read it. One in particular came to mind this morning as I substitute taught a fitness class…

gretzky

To be honest the first quote that came to mind is “sticks and stones may breaks my bones buuuuttt…” this one seemed more positive 😉 There are people that HATE change mainly because they are unwilling to try anything new, and a met one of those ladies today in the locker room after class. All that came to mind is, if we repeatedly do the same things over and over again (no matter if it’s fitness related or not) eventually we become numb to them. And last time I checked being numb, stale, or constantly maintaining the status quo in lift is not only boring, but also unhealthy. I’ll add one more mantra for good measure… variety is the spice of life! So, here’s to trying something new and not whining when you’re forced to do it 🙂

What’s one thing you can change TODAY that will make your life healthier, more fun, or just spice things up?

Well, you could make a new recipe! I put a new twist on one of my favorite bake-ahead recipes (I usually cook 2-3 recipes the first weekend of the month and then freeze half or more for quick lunches/dinners) and I thought I’d share it!

textmexpeps

Spicy Stuffed Peppers

Filling:

  • 1lb ground turkey
  • 1/2C brown rice dry (par-boil it…aka cook it halfway)
  • 1 medium yellow onion
  • 1 egg
  • 2-3 cloves of garlic (minced or grated)
  • 1 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP oregano (mexican if you have it)
  • 1-2 chipotle peppers in adobo sauce, diced (this is where you can control the spice!)
  • 2 TBSP fresh chopped cilantro
  • 1 small can (6-8oz) of tomato sauce
  • salt and pepper to taste
  • 6 green peppers, cleaned

Sauce:

  • 2 large cans crushed tomatoes
  • 1-2 TBSP of the adobo sauce from the chipotles
  • salt and pepper to taste

Preheat your oven to 400 degrees.

In a bowl mix all ingredients except peppers and crushed tomatoes together until well incorporated. Place peppers upright in a baking dish. Fill evenly with meat mixture (I used a medium ice cream disher to be sure they were all evenly filled…two scoops each!). Mix sauce ingredients until desired spiciness. Pour over peppers. Cover dish with aluminium foil and bake for approximately 1 hour or until peppers are soft and meat is fully cooked.

As you can see I enjoy mine over a bed of spinach. 🙂 They’re the perfect lunch option! One pepper is about 250 calories: 15g of protein, 13g of fat and 19 carbs.

Buen provecho!

Happy Chewsday! aka Blueberry Flaxseed Microwave Muffin day!

It has been seriously so long since I’ve posted anything new! Hopefully that’s about to change as I work on getting into a better groove with life, school, work, and everything else!

I wanted to share this quick, scrumptious, healthy, no bake muffin recipe with you all! It’s so quick (like 3 min quick… never skip breakfast again!), easy, and a great source of Omega-3s all under 250 calories!

I don’t know if the picture does it justice… I usually leave it in the mug I make it in 🙂 This morning I took it out, split it in two and added Powercakes Strawberry Chia Jam (google it… you won’t be disappointed) to it.

flax muffin

Blueberry Flaxseed Microwave Muffin

Ingredients:

  • 1/3 C milled flaxseed
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • dash of salt
  • 1/2 tsp stevia
  • 1 egg
  • 1 tsp vanilla
  • 1/4C frozen blueberries
  • Optional: 1 tbsp melted coconut oil (makes it a little smoother) but adds the extra 130kcals

Directions:

In a mug or a 1C glass measuring cup mix dry, add wet, and stir until well incorporated. Taste to make sure it’s to your sweetness liking. Place in microwave on high for 1-1.5 min. Let cool a bit and then enjoy.

According to myFitnesspal (I’m user sholtz1005 if you’d like to be friends) It’s 238 calories, 14g of protein, 17g of fat (sans coconut oil), and 11g of fiber. It’s also #glutenfree, #dairyfree, and #paleo…BOOM!

A special thanks once again goes out to Aunt Gina who supplied me with the original recipe from which this is adapted. She was sugarfree, dairyfree, glutenfree before it was a fad… go Aunt Gina!

Have a Happy Tuesday!