My good friend and client sent me this recipe for enchiladas with a different twist. I absolutely love butternut squash and these enchiladas sound yummy!!! Enjoy!
Butternut Squash Enchiladas
2 large butternut squash
2 Tbls cream cheese
1/2 tsp cumin
1/4 tsp ancho chili powder
2 Tbls diced roasted chili peppers
...1 Tbls green onion, sliced
1 Tbls cilantro
Pinch of salt
Four 6in corn tortillas ( we used flour)
1 cup enchilada sauce
1/2 cup shredded Monterey Jack cheese
Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out flesh and drain in colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasoning as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.
Calories - 276
Fat - 8 grams
Carbs - 48 g
Protein - 7 g
If you have an awesome HEALTHY recipe you'd like to share, please email me...I'd love to post it for all!!
On another note...Whoop! The Cotton Bowl is tomorrow and we're gearing up over here. I'm planning a surprise birthday party for my son...9 years old! I can't wait to see his face tomorrow when he walks in the house and all his friends and family are here. There's no better way to celebrate a birthday and some awesome football. Go Ags! Enjoy your weekend!
Thursday, January 6, 2011
Tuesday, January 4, 2011
Happy New Year!!
It's the New Year! The busiest time of year for a personal trainer...my phone is ringing off the hook with people wanting to get healthier and in shape. They all keep saying it's their New Year's Resolution...big mistake! To me, that makes it sound so temporary and just a short term goal for the year. Becoming a healthier you is a lifetime commitment! Of course, I'm here to help both regular and new clients achieve any goals you may have. I do have a few open spots in some group sessions so let me know if you're interested in either adding to your existing training or getting started. Here are my open sessions...
Monday 11:30 am
Friday 9:00 am and 11:00 am
These are 4-person groups and are less than $20 per session!
To go along with the healthier new you, I'm including a recipe. I made this tonight (used Gluten Free tortillas) and it was a hit with the family and always is! I served it with a corn and black bean salad. Enjoy!
Turkey Enchiladas
3/4 C. chopped green bell pepper
1/2 C. chopped onion
1/4 C. all-purpose flour (I use a gluten free mix)
3/4 tsp. ground coriander
Dash of black pepper
2 1/2 C. chicken broth
1 C. shredded cheddar cheese (I use reduced fat)
1 C. fat-free sour cream
3 C. cooked ground turkey
1/4 C. bottled salsa
6 flour or corn tortillas
Preheat oven to 350 degrees. Place a medium sauce pan coated with cooking spray over medium heat until hot; add bell pepper and onion. Saute 3 minutes or until tender. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup of cheese mixture, turkey and salsa in a bowl. Spread 1/2 cup turkey mixture down center of each tortilla; roll up and place in 10x9 baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas and bake for 20 minutes.
Happy New Year to all and God Bless!!
Monday 11:30 am
Friday 9:00 am and 11:00 am
These are 4-person groups and are less than $20 per session!
To go along with the healthier new you, I'm including a recipe. I made this tonight (used Gluten Free tortillas) and it was a hit with the family and always is! I served it with a corn and black bean salad. Enjoy!
Turkey Enchiladas
3/4 C. chopped green bell pepper
1/2 C. chopped onion
1/4 C. all-purpose flour (I use a gluten free mix)
3/4 tsp. ground coriander
Dash of black pepper
2 1/2 C. chicken broth
1 C. shredded cheddar cheese (I use reduced fat)
1 C. fat-free sour cream
3 C. cooked ground turkey
1/4 C. bottled salsa
6 flour or corn tortillas
Preheat oven to 350 degrees. Place a medium sauce pan coated with cooking spray over medium heat until hot; add bell pepper and onion. Saute 3 minutes or until tender. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup of cheese mixture, turkey and salsa in a bowl. Spread 1/2 cup turkey mixture down center of each tortilla; roll up and place in 10x9 baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas and bake for 20 minutes.
Happy New Year to all and God Bless!!
Monday, November 29, 2010
How Time Flies!
I can't believe it's been 2 months since I've posted! How time flies! So much has been going on in our family...football, cheer, birthdays, Halloween, Thanksgiving, etc. I feel like it never slows down and now Christmas is upon us. Just thinking about it gives me anxiety. Shopping for gifts, baking, deciding on where to vacation, planning get-togethers with family, school plays, it goes on and on!
I have decided to do another Holiday Open House (because I don't have enough going on). It will be Friday, Dec. 3rd from 10-3 at my house. Lots of awesome vendors, wine tasting, yummy food and good cheer. I hope you can come by and visit! Holiday shopping done with a smile!
So many friends, family and clients are commenting that they feel overwhelmed with the holidays and can't seem to fit it all in...most of all, their workouts. It's totally understandable. It's easy for working out to be the first thing to fall through the cracks. I urge you not to let this happen! Now more than ever you need to do something for yourself. Even if you can only fit in 30 minutes-that's great! Don't put pressure on yourself to do the perfect, gut wrenching workout, but allow that time to relieve some stress, reflect, relax and decompress. Don't look at it as a "must do" but a "want to" in order to survive the holidays. You will be so happy you did!
I also urge you to take some time to remember the true meaning of Christmas and give thanks for the wonderful blessings in your life. When it comes down to it, the perfect gift isn't important, family and friends are. Take some time to hug your family and tell them they are truly your perfect gift...I know my husband and kids are to me!
Have a wonderful December and I'll do my best to post a few recipes to give you some new ideas!
God Bless you all!
I have decided to do another Holiday Open House (because I don't have enough going on). It will be Friday, Dec. 3rd from 10-3 at my house. Lots of awesome vendors, wine tasting, yummy food and good cheer. I hope you can come by and visit! Holiday shopping done with a smile!
So many friends, family and clients are commenting that they feel overwhelmed with the holidays and can't seem to fit it all in...most of all, their workouts. It's totally understandable. It's easy for working out to be the first thing to fall through the cracks. I urge you not to let this happen! Now more than ever you need to do something for yourself. Even if you can only fit in 30 minutes-that's great! Don't put pressure on yourself to do the perfect, gut wrenching workout, but allow that time to relieve some stress, reflect, relax and decompress. Don't look at it as a "must do" but a "want to" in order to survive the holidays. You will be so happy you did!
I also urge you to take some time to remember the true meaning of Christmas and give thanks for the wonderful blessings in your life. When it comes down to it, the perfect gift isn't important, family and friends are. Take some time to hug your family and tell them they are truly your perfect gift...I know my husband and kids are to me!
Have a wonderful December and I'll do my best to post a few recipes to give you some new ideas!
God Bless you all!
Tuesday, September 14, 2010
Call Me Betty Crocker!
I don't know what has gotten into me lately but I've been a cooking fool. In the last few weeks I've made homemade Mediterranean pizza, cereal bars, protein muffins, rice krispie treats and dinner just about every week night. I've been a meal planning fool and really trying to stick with it so my family can eat healthy every night and have some yummy snacks. I admit there have been a few "bombs" that did not receive approval from the family but I've mostly had positive reviews so I can't complain. I decided to post my recipe for "Family Friendly" cereal bars. This is not the original recipe as I didn't think my kids would "dig" that version. I changed a few things around and the kids love them! I have to admit they can be a little crumbly (since they're Gluten Free) so I keep them cut-up in the freezer so they stay together. Today, I actually crumbled one up and put it on top of my yogurt and it was so yummy! The kids have been asking for the bars in their lunches so I guess I'll be making them again. Enjoy and let me know what you think!
Lean Cereal Bars
Makes 8 servings
2 C. puffed wheat (I substituted Rice Krispies)
1/3 C. Ground almonds or walnuts
2 Tbsp. ground flaxseed
1 C. vanilla whey protein powder
1/3 C. dried Fruit (cranberries, blueberries or raisins) I used mini chocolate chips too!!
1/3 C. pure maple syrup
1 Tbsp. coconut oil
1 tsp. vanilla extract
2 Tbsp. natural peanut butter (I would use a little more to make it stick together better)
In a bowl, combine dry ingredients. Set aside.
In a pot, combine syrup and coconut oil. Heat to a simmer. Add vanilla extract and peanut butter and remove from heat. Stir with a fork to blend ingredients.
Add liquid mixture to cereal mixture and mix with a spoon.
Press evenly into an oiled 8x8" pan. Let cool in the refrigerator until solid. Cut into 8 squares.
Lean Cereal Bars
Makes 8 servings
2 C. puffed wheat (I substituted Rice Krispies)
1/3 C. Ground almonds or walnuts
2 Tbsp. ground flaxseed
1 C. vanilla whey protein powder
1/3 C. dried Fruit (cranberries, blueberries or raisins) I used mini chocolate chips too!!
1/3 C. pure maple syrup
1 Tbsp. coconut oil
1 tsp. vanilla extract
2 Tbsp. natural peanut butter (I would use a little more to make it stick together better)
In a bowl, combine dry ingredients. Set aside.
In a pot, combine syrup and coconut oil. Heat to a simmer. Add vanilla extract and peanut butter and remove from heat. Stir with a fork to blend ingredients.
Add liquid mixture to cereal mixture and mix with a spoon.
Press evenly into an oiled 8x8" pan. Let cool in the refrigerator until solid. Cut into 8 squares.
Tuesday, September 7, 2010
36!! and another year wiser???
Yes, I'm 36! Another year wiser...not so sure about that one. I had a fabulous birthday weekend. It started with a wonderful surprise party thrown by my amazing husband where I was surrounded with my family, friends, and clients. What more can a girl ask for?? I woke up on Saturday to breakfast in bed with my kiddos, presents and then off to the A&M vs. SFA game...not such a good ending for SFA but we had a great time!
On Sunday, I decided to work off some of the b-day goodies with a five mile run and it was rough! It got me to thinking about the last year. When I turned 35, things started changing for me physically. I have so many more aches and pains then I've ever had. It seems I get a new pulled muscle, backache, cramp, neck tension, etc. every week...getting old sucks! It makes me a little apprehensive for the future.
On Sunday, I decided to work off some of the b-day goodies with a five mile run and it was rough! It got me to thinking about the last year. When I turned 35, things started changing for me physically. I have so many more aches and pains then I've ever had. It seems I get a new pulled muscle, backache, cramp, neck tension, etc. every week...getting old sucks! It makes me a little apprehensive for the future.
Am I going to be able to continue teaching classes, training clients, running, biking, doing triathlons, etc. for many years to come? Will my body keep up? Will my knees hold up? Who knows???
All I can do is have faith, take care of my body, eat healthy, and enjoy the blessings and talents I've been given. I'm telling myself age is only a number (can I count that high?) and there are people in their 80's running marathons! If they can do it, so can I right?
I know, I know, I'm only in my 30's so what am I complaining about? I'm not saying I'm ancient, just feeling a little more ragged than I did 10 years ago. Exercising is a little tougher, I'm sore more often, and I feel pain more frequently. I guess I have an excuse to get more massages now!
I am definitely thankful for my amazing husband, loving kids, supportive family, many friends, my awesome clients and good health!
Here's to 36! I'm Alive and Well!
All I can do is have faith, take care of my body, eat healthy, and enjoy the blessings and talents I've been given. I'm telling myself age is only a number (can I count that high?) and there are people in their 80's running marathons! If they can do it, so can I right?
I know, I know, I'm only in my 30's so what am I complaining about? I'm not saying I'm ancient, just feeling a little more ragged than I did 10 years ago. Exercising is a little tougher, I'm sore more often, and I feel pain more frequently. I guess I have an excuse to get more massages now!
I am definitely thankful for my amazing husband, loving kids, supportive family, many friends, my awesome clients and good health!
Here's to 36! I'm Alive and Well!
Thursday, August 26, 2010
Chicken Picatta
I made this one the other night and got a big thumbs up from the family so I thought I'd share...
Chicken Picatta with Chickpea Puree
Serves 4
Chickpea Puree1 tbsp. olive oil
1 small onion, diced
4 cloves garlic, smashed
1 15-oz. can chickpeas, drained and rinsed
1/3 C. low-sodium chicken stock
Sea salt and fresh ground black pepper to taste
Chicken Picatta
1/4 C. whole-wheat flour, divided (I used a gluten-free flour mix)
Sea salt and fresh ground black pepper to taste
4 4-oz. skinless, boneless chicken breasts, pounded to 1/4" thick
3 tsp. olive oil, divided
2 cloves garlic, minced
1 C. lo2-sodium chicken stock
1 Tbsp. fresh lemon juice
2 Tbsp. capers or olives, rinsed and coarsely chopped
1 Tbsp. flat-leaf parsley, chopped
Prepare chickpea puree: Heat oil in a large skillet over medium-high heat. Add onion, garlic, and chickpeas and cook, stirring frequently, for 6-8 minutes, or until onions are light-golden brown and tender. Remove from heat and pour into a food processor. Add stock and puree until smooth, adding a bit of water or additional stock if needed. Season with salt and pepper. Cover, set aside and keep warm until ready to serve.
While chickpea mixture is cooking in skillet, prepare chicken: Reserve 1 Tbsp. flour for later use. In a shallow dish or plate, combine remaining flour with salt and pepper. Dredge chicken in flour mixture to coat completely and shake off excess.
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 2-3 minutes per side, or until golden brown. Remove chicken from pan and transfer to plate.
Using the same pan over medium-high heat (do not wash; the brown bits will add flavor), add remaining 2 tsp. oil, garlic and reserved 1 Tbsp. flour. Heat mixture, stirring constantly for about 1 minute, scraping up any brown bits from pan. Add stock, lemon juice and capers. Bring to a boil over high heat, reduce heat to medium-high and simmer for about 3 minutes, until sauce thickens.
Add chicken back to pan and continue to simmer for an additional 2 minutes. Remove from heat, stir parsley into sauce and season with salt and pepper.
To serve, scoop 1/4 of chickpea puree into center of plate, top with 1 chicken picatta and spoon 2-3 tbsp. sauce over top.
Enjoy and have a fabulous weekend!
Chicken Picatta with Chickpea Puree
Serves 4
Chickpea Puree1 tbsp. olive oil
1 small onion, diced
4 cloves garlic, smashed
1 15-oz. can chickpeas, drained and rinsed
1/3 C. low-sodium chicken stock
Sea salt and fresh ground black pepper to taste
Chicken Picatta
1/4 C. whole-wheat flour, divided (I used a gluten-free flour mix)
Sea salt and fresh ground black pepper to taste
4 4-oz. skinless, boneless chicken breasts, pounded to 1/4" thick
3 tsp. olive oil, divided
2 cloves garlic, minced
1 C. lo2-sodium chicken stock
1 Tbsp. fresh lemon juice
2 Tbsp. capers or olives, rinsed and coarsely chopped
1 Tbsp. flat-leaf parsley, chopped
Prepare chickpea puree: Heat oil in a large skillet over medium-high heat. Add onion, garlic, and chickpeas and cook, stirring frequently, for 6-8 minutes, or until onions are light-golden brown and tender. Remove from heat and pour into a food processor. Add stock and puree until smooth, adding a bit of water or additional stock if needed. Season with salt and pepper. Cover, set aside and keep warm until ready to serve.
While chickpea mixture is cooking in skillet, prepare chicken: Reserve 1 Tbsp. flour for later use. In a shallow dish or plate, combine remaining flour with salt and pepper. Dredge chicken in flour mixture to coat completely and shake off excess.
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 2-3 minutes per side, or until golden brown. Remove chicken from pan and transfer to plate.
Using the same pan over medium-high heat (do not wash; the brown bits will add flavor), add remaining 2 tsp. oil, garlic and reserved 1 Tbsp. flour. Heat mixture, stirring constantly for about 1 minute, scraping up any brown bits from pan. Add stock, lemon juice and capers. Bring to a boil over high heat, reduce heat to medium-high and simmer for about 3 minutes, until sauce thickens.
Add chicken back to pan and continue to simmer for an additional 2 minutes. Remove from heat, stir parsley into sauce and season with salt and pepper.
To serve, scoop 1/4 of chickpea puree into center of plate, top with 1 chicken picatta and spoon 2-3 tbsp. sauce over top.
Enjoy and have a fabulous weekend!
Tuesday, August 17, 2010
Where Does The Time Go?
Wow, it's been awhile since I've blogged and so much has happened. My kids started school last week so the entire family has been in crazy mode. Braeden is in 3rd grade and Brylee, my sweet baby, is starting Kindergarten...yes, the first day was a tearjerker for Mommy! Braeden has also started football and Brylee is cheering for the first time ever and loves her coach...Mommy! Yes, I volunteered to coach yet another sport and this one I know nothing about! I have to say I'm enjoying myself and the time with Brylee and the other girls. They are precious (and they actually think I know what I'm doing)! I was scared to death to take on this task but I love a challenge and I decided I would do it for my girl! How can I expect my kids to take chances in life if I'm not willing to do the same?
Cale and I also competed in yet another triathlon a few weeks ago. I was so excited because I bought a new road bike and couldn't wait to try it out...surely I was going to be my fastest ever!?! My body had other ideas. About 8 miles into the 15 mile bike ride my legs completely locked up with cramps. I've never had pain like that on a bike and it was excrutiating! The problem...Dehydration....plain and simple. That's what I get for not drinking enough water going into the race weekend. It's so hot here and I know better. I'm always telling clients and my kids to drink water all the time...Maybe I should listen! Anyways, not such a good race for me but another lesson learned.
Now that school is under way for us, I'm going back into training mode. I'm currently taking a few new clients and have openings in some group training on Monday and Fridays if anyone is interested. I know most of us are ready to hit it hard now that the kiddos are gone so come get your burn on!
Cale and I also competed in yet another triathlon a few weeks ago. I was so excited because I bought a new road bike and couldn't wait to try it out...surely I was going to be my fastest ever!?! My body had other ideas. About 8 miles into the 15 mile bike ride my legs completely locked up with cramps. I've never had pain like that on a bike and it was excrutiating! The problem...Dehydration....plain and simple. That's what I get for not drinking enough water going into the race weekend. It's so hot here and I know better. I'm always telling clients and my kids to drink water all the time...Maybe I should listen! Anyways, not such a good race for me but another lesson learned.
Now that school is under way for us, I'm going back into training mode. I'm currently taking a few new clients and have openings in some group training on Monday and Fridays if anyone is interested. I know most of us are ready to hit it hard now that the kiddos are gone so come get your burn on!
Subscribe to:
Posts (Atom)