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Superbowl Sunday Tips and Recipes

Superbowl Sunday Tips and Recipes

Are you ready for some Football?!

The Superbowl is just around the corner which brings gatherings with family and friends and football!

With this fun comes some challenges. It’s hard for most people to be around a table of food without, you know what I am talking about... grazing. You are picking and eating all day long and before you know it you have eaten two day’s worth of food (which is typically not the healthiest food either).

I’ve put together a list of tips and recipes to enjoy a healthy, Superbowl Sunday!

5 TIPS TO STAYING HEALTHY AT PITCH-INS!

  1. Stay away from the table. It is as simple as that. Don’t stand next to the table the whole time. Stand away from the food so you are less likely to mindlessly pick up food and eat it.

  2. Keep a drink in your hand at all times. This drink should preferably be water. If it contains an adult beverage, try to stick with those that have less carbs and sugar like light beer, spirits and wine.

  3. Limit yourself to one plate.  

  4. Bring a back-up. Bring something that you can eat as a back-up in case there are not any good choices available. This could be a protein bar, jerky, nuts, etc.  

  5. Bring a healthy choice as your contribution. Bring a dish that is a healthy, delicious, option that you can eat if there are no other good choices available. (Keep reading for a few great recipe ideas!)

Your contribution doesn’t have to be full of greasy, high calorie snacks. Try one of the below recipes I’ve personally made or check out the ones I found on Pinterest and enjoy guilt free!

HEALTHY RECIPES FOR TAILGATES

Healthy Chips with Guacamole or Salsa

There are so many of variations of chips but my favorite “healthy chips” are the Beanitos brand. They have black bean chips and flavored white bean chips. Pair this with your favorite salsa or guacamole!

Nut Butter Apples

You’ll need:

A bag of your favorite variety of apples

Your choice of nut butter

Organic granola

Slice and arrange your favorite variety of apples on a tray or plate. Melt your favorite organic nut butter (almond butter or peanut butter) in the microwave until melted. Pour the nut butter over the apples and drizzle some organic granola over the top.

Bacon Wrapped BBQ Chicken Bites

You’ll need:

3 boneless, skinless chicken breasts cut into cubes (approx. 1 in)

Half Pound of bacon cut into thirds

½-1 cup BBQ sauce

Toothpicks

Line a large baking sheet with aluminum foil and lightly spray with cooking spray. Wrap each piece of cubed chicken with a small strip of bacon. Secure with a toothpick and place on your baking sheet. Brush BBQ sauce on top. Bake at 350 for 1 hour.

Lettuce Chicken Tacos with Avocado

You’ll need:

Head of Boston or butter lettuce

Two avocados

1 pound boneless chicken breasts cut into cubes (approximately 1 inch)

Mexican or poultry seasoning

Your choice of salsa

Wash and separate a head of Boston or butter lettuce. In a small bowl, mash the flesh of two avocados with a fork until creamy and spread this on each piece of lettuce. Add one tablespoon of avocado oil to a skillet on medium heat. Add cubed chicken breast with your favorite Mexican or poultry seasoning sprinkled on top. Sauté while turning frequently to prevent burning for 5-8 minutes or until thoroughly cooked and no longer pink in the middle. Put the chicken onto the lettuce wraps and top with your favorite salsa.

Black Bean and Sweet Corn Quinoa Salad - This black bean and sweet corn quinoa salad is one of my favorite sides to make for high carb days. Every time I make this even my kids can’t get enough! It’s got a kick to it and can be served cold or warm. I will also use the leftovers and add chopped grilled chicken breast and some shredded lettuce as a chopped salad mix.

Paleo Slow Cooker Meatballs in Marinara Sauce – A pitch in isn’t complete without some meatballs. These are easily made ahead of time and make great leftovers.

Buffalo Cauliflower Bites – A spicy side to be paired with Paleo ranch dressing and some celery!

Almond Crusted Baked Zucchini Crisps - These are just as addicting as a bag of potato chips, but are much better for you! They are baked and coated with almond flour instead of fried and covered in breadcrumbs. These baked zucchini crisps taste absolutely delicious.

Taco Soup - Taco soup packs a punch and is one of my go to recipes for a tailgate. Always a crowd pleaser especially on those colder days at the field!  

Sausage Stuffed Mushrooms - These Sausage Stuffed Mushrooms taste just as good as they look! Stuffed with cheese, onion and sausage you get a kick in every bite.

By following these tips and recipes, you’ll be sure to have a healthy and fun Superbowl Sunday. Interested in getting more healthy living tips, exercises and recipes delivered to your inbox? Sign up for my newsletter today and get a free guide on how to maximize FAT loss.

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The Holidays are HERE, avoid the extra lbs!

The Holidays are HERE, avoid the extra lbs!

Time flies and the Holidays are here again!

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Sweet Potato and Bison Shepherd's Pie

Sweet Potato and Bison Shepherd's Pie

Sweet Potato & Bison Shepherd’s Pie…A hearty, classic casserole recipe with a twist!

Serves: Serves 8

Ingredients

The sweet potatoes:

1¼ lb. sweet potatoes, peeled & cut into ½-inch dice

1 tbsp unsalted butter

¼ cup nonfat milk

⅛ tsp salt

⅛ tsp pepper

The filling:

2 tsp olive oil

1 medium yellow onion, chopped

1 ½ lb. Kroger Simple Truth ground bison

2 tbsp tomato paste

3 cloves garlic, minced

½ tsp ground pepper

¼ tsp salt

½ tsp dried thyme

½ tsp crushed rosemary

1 cup chicken or beef broth

1 cup frozen peas, defrosted

Instructions

 

Preheat the oven to 375 degrees F. Lightly coat a 1 ½ quart baking dish with cooking spray.

The sweet potatoes:

Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.

Drain and return the potatoes to the saucepan.

Mash the potatoes with the butter, milk, salt and pepper until smooth.

The filling:

Heat the olive oil in a large nonstick saucepan set over medium-high heat.

Add the onions and cook until they are starting to brown, about 4 minutes.

Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through.

Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.

Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.

Assembling:

Transfer the filling to the prepared baking dish.

Dollop the sweet potatoes on top of the filling and, using a rubber spatula, spread the potatoes evenly on top, all the way to the sides. Be sure that the potatoes are sealed at the sides of the baking dish so that the filling doesn’t bubble through while cooking. Using a fork, make hatch marks on the potatoes, if desired.

Place the baking dish on top of a baking sheet.

Bake until the potatoes are just starting to brown, about 30 minutes.

Let rest for 10 minutes. Serve.

Notes

Weight Watchers Points: 9 (SmartPoints), 8 (Points+), 7 (Old Points)

Nutrition Information

Serving size: Scant 1 cup | Calories: 310.2 cal | Fat: 15.5g | Saturated fat: 6.6g | Carbohydrates: 18.2g | Sugar: 5.2g | Sodium: 351.4mg | Fiber: 3.9g | Protein: 23.0g | Cholesterol: 75.2mg

Recipe from www.cookincanuck.com

Spicy Beef and Peppers

Spicy Beef and Peppers

Looking for a quick and easy healthy low carb dish? Here is one that I threw together this weekend!

Remember, preparing healthy recipes does not have to be difficult and take a long time. This dish takes about 30 minutes!

This low carb dish is simple and can be made with low cost ingredients. I choose to buy all grass fed organic beef.

INGREDIENTS

1 Bell Pepper (I used 1/2 red and 1/2 green that was left over)

1 T Avocado Oil

1.5 lbs Ground beef

2 Cloves Minced Garlic

1 Can of Mexican style diced tomatos with green chilis (may use salsa)

1 T Chili Powder

1 tsp ground cumin

1 tsp salt

1/2 tsp pepper

1/4 tsp crushed red pepper flakes

INSTRUCTIONS

Heat Avocado oil in skillet on medium heat. Cook onion, and peppers. 

Add ground beef, minced garlic, salt and pepper until ground beef cooked through

Add tomatos and remaining spices. Cover and simmer on low heat for another 10 minutes.

Enjoy in a taco salad, in a tortilla, on a bed of seasoned cauliflower rice, or on its own.

6 servings total

1 serving

252 Calories, 6.5 g Carbs, 14.8g Fat, 24.7g Protein