The birds are chirping, the sun is out, and there is barely any humidity! It’s a perfect pool day! Check out part of the protein packed lunch I’ve made to take with me to the pool:
Garbanzo and Goat Cheese Summer Salad:
Garbanzo Beans are packed with protein and fiber to keep you feeling full for a longer period of time 🙂
Ingredients: Serves 2-3 people
1/2 medium white or red onion, diced
2 scallions (green part only) diced
2 tbsp. minced garlic
1/2 cup parsley (chopped)
1 can (15 oz.) garbanzo beans, drained
1/2 cup goat cheese
Juice of 1/2 lemon
1 tbsp. olive oil
1 pinch red pepper flakes
salt and pepper to taste
How to make: Combine the lemon juice, olive oil, salt, pepper, red pepper flakes. Then add in the diced onion, scallion, garlic, and parsley and mix together. Finally add in the garbanzo beans and goat cheese. Give everything a good mixing and enjoy immediately or store in a sealed tupperware in the fridge! YUM!
Just checking in with a new summer dinner recipe that I am trying tonight (It is literally baking in the oven right now! Smells good!). I was having one of those nights where I had no idea what to make for dinner, but I had chicken defrosted and had to do something with it. As I was thinking about what to make I remembered I had pesto in my fridge. I absolutely love pesto so I new I had to include that somehow! I was also able to scrounge up a great zucchini I had just bought from one of the farm stands in town, a juicy tomato and a sweet potato. So, here is what I came up with 🙂
Baked Pesto Chicken with Summer Veggies:
Recipe two people:
6-8 Chicken Breast Tenderloins
3 tbsp. Pesto
1 zucchini, cubed
1/2 a medium sweet potato, cubed
1 tomato cut into chunks
Non stick cooking spray
Ground black pepper to taste
Preheat oven to 375 degrees. Spray a baking dish with non stick cooking spray or line it with foil and then spray lightly. Place the chicken flat in the bottom of the dish and season with ground pepper. Use 2 tbsp. of the pesto to coat the chicken with. Cover with the chunks of tomato. In a bowl mix the cubed zucchini and cubed sweet potato with the remaining 1 tbsp. of pesto and ground black pepper to taste. Pour the zucchini and sweet potato mix into the edges of the baking dish, around the chicken. Bake for 25 minutes. Check periodically to make sure that the vegetables are at the tenderness that you prefer. If they reach your desired tenderness before the chicken is cooked through- remove them using a spatula and place on a serving tray while the chicken continues to cook. Enjoy!!
Ingredients: Chicken breast tenderloins, 1 zucchini, 1 tomato, 1/2 sweet potato, and pesto.
This is what mine looked like right before I popped it into the oven! I had to use two trays because I used extra veggies.
Choconut: Chocolate, coconut, peanut butter…YUM!!
Although it is summer and I am loving every second of it- I still have to work to pay the bills just like everyone else 🙂 Next week is an extremely busy week. I run from tutoring in the morning to curriculum conferences (yes, I am a teacher who has the summers “off”…) in the afternoon which leaves no time for a sit down lunch. I think I speak for all “every day fit gal’s when I say life can get busy. Generally, in those busy times, nutrition can get neglected and our healthy habits fall apart. I am determined to NOT let that happen these next few busy weeks.
Check out the recipe below for my on the go Choconut Protein Bites:
** I added a scoop of Perfect Fit Organic Protein Powder to mine- if you use this protein or another that you prefer- feel free to add a scoop in**
1 mashed banana
1/2 cup organic apple sauce
2 tbsp. all natural peanut butter or almond butter (softened- 15 second in the microwave)
3 tbsp. organic honey or organic maple syrup
1 1/2 cup organic gluten free oats
1/2 cup organic unsweetened coconut flakes
1/2 cup organic dark chocolate chips ( if you do not want to include chocolate you can use 1/2 cup dried cranberries)
Pre-heat the oven to 350
In a mixing bowl, mash a whole banana well. Mix the applesauce, softened peanut butter, honey or maple syrup in with the banana. Stir in the oats, coconut flakes and fruit or chocolate. Mix well. If your batter seems a little too dry add 1tbsp. apple sauce at a time until the consistency your like is reached.
Spray a baking sheet with non-stick oil. Form small cookies or bites and place them on the baking sheet. Bake the bites for 10 minutes at 350. Remove and let cool. Keep in a sealed tupperware- refrigerate after 2 days.
Hi Everyone!! I apologize for being MIA this past month. I have missed my blog so much. I have no excuses except that I was loving every second of the fun that the summer season has to offer!
I went in to this summer with a new found confidence after all the hard work throughout the ABSolutely April Challenge, Maintain it May Challenge and the Seven Day Slim Down I tried in June. That’s right! I have discovered a new and pretty darn awesome slim down that I highly recommend. The Seven Day Slim Down is from the amazing Tone it Up Nutrition Plan from Karena and Katrina- the lovely and inspiring Tone it Up girls. You can find all of their amazing fitness and nutrition tips at toneitup.com
When I started the journey to become a more confident, strong every day fit gal I never expected to feel as good as I do now. I am proud to say that I started this journey in April at 131.6 pounds. I am now at 126.2 pounds. I am strong, toned, confident and genuinely happy. I have a new found appreciation for what my body is capable of. My biggest hope is that anyone who has followed my posts or has even glanced at them feels the same way I do. It is so empowering to feel proud of what you have accomplished.
I am SO looking forward to posting more recipes, workouts and motivation throughout the rest of the summer. Remember to enjoy each day, compliment yourself and others and be proud of all that you do.
HAPPY SUMMER EVERYONE!!!