Getting Green + Lean

HAPPY MARCH!

In the spirit of the new month, I've decided to experiment with giving bland GREENS more flavor. 

I started the week out with sautéed broccoli with minced onions, a dash of garlic powder + chili powder. I have always enjoyed the taste of broccoli so I wasn't sure what kind of spices would really mesh well with it. I was happy to find that the mixture really worked + also kept me full a lot longer than I would have initially imagined.

The next day I decided I should do the same kind of concoction of spices with kale. I know that kale chips are a popular way of getting the health benefits, while also satisfying cravings that some salt-lovers may have. I decided I wanted to keep within the theme of sautéing greens so I decided to follow the same exact steps I had the night before. Once the kale had turned bright green, I knew that it was ready. As you can see in the photos provided below you'll want to make sure the kale gets to be a very bright green before taking it off the stovetop. The spices mixed with the kale proved to be another success.

It should come as no surprise that I had to make some Crispy Brussels Sprouts while I was on my green-binge. I will never get tired of them and they even more amazing when paired with garlic aioli or any lemon-garlic dip! These are also filling, satisfying and provide + health and can be paired with bacon bits, honey, lemon juice, balsamic vinegar or apple cider vinegar.

Finally, I wanted to get a little more variety going and decided to make some brown rice to accompany my greens. (If you prefer couscous or quinoa over rice, they are fine to use instead). With a little inspiration (from previous years of unhealthy Chinese food experiences) I wanted to build on the concept of a healthy stir-fry. You can either use a tiny packet of soy sauce to flavor or lemon juice. You won't go wrong with either option!

Enjoy! Only 13 more days until the first day of Spring!
XO Cara

Superbowl = Cheat Day

Hoping everybody has an amazing (cheat day kind of "healthy") time celebrating + watching Superbowl XLIX.  

While this cookie cake was certainly not the healthiest, we do have a Vegan friendly 7-layer dip. Only 40 cals/serving. We're pairing that with Multi-grain Tostitos and calling it a day!

GO Seahawks!

Let Us Wrap!

If you know me, you know I LOVE wraps + paninis.

If there are ways to make wraps or paninis healthier, you know I am going to get it a go!

Lettuce wraps have been big for a while now and are especially amazing with chicken! Buffalo Chicken is a favorite of mine (like the majority of people) and I figured it would be a great + refreshing way to enjoy it with a nice, crisp lettuce wrap. 

The fresh crunch paired with the spicy buffalo chicken it a "match made in heaven."

Prepare 2-3 chicken breasts + place
in the bottom of the crockpot. 

Cut up peppers, onions, celery + any other veggies you'd like,

Pour 3/4 bottle of Franks Buffalo Sauce on top
of the chicken + veggies. Cook on low for 8-10 hours.

Shred the chicken.

Garnish the lettuce wrap with low fat Ranch,
blue cheese crumbles
and/or low fat cheddar cheese and enjoy!

I Like it Hot 'n Spicy

With temperatures below freezing, there's no better time to make warm + hearty dishes.
What could be better, healthier + more satisfying than a great meal of Crockpot Chicken Chili?!

Do you like your chili HOT? Spicy? Sweet?

Add in as many veggies as you wish. The more creative you get, the better!

If you're lacking creativity, feel free to steal the recipe below! It is AMAZING + guarantees leftovers!

Clean veggies for the chili + slice.

Use celery, green peppers or jalapeño peppers.

 

Peel 1 Sweet Onion +  dice.

Or have someone who doesn't mind the potency of an onion help out!

Add 2-3 chicken breasts, 1 (6 ounce) can of tomato paste, 1 1/2 cups chicken broth (fat free, low sodium), 2 tbsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp black pepper, pinch of sea salt, 1 (15.5 ounce) can of kidney beans (drained + rinsed), 1 (15.5) can of organic black beans (drained + rinsed). 

Cook on low for 8 hours.

Pull chicken then stir it up + garnish with low fat cheddar cheese. 

Enjoy!

Stuffed Peppers

We've all heard it….2015. New Year, New You.

So, how is everyone doing with their resolutions?

• Have you been to the gym everyday? 
• Getting yourself organized? 
• Working a little bit harder at work than previously? 

Or have you started eating a healthier variety of foods?

If the last option was your resolution, feel free to steal this great + guilt-free Stuffed Peppers recipe!

Buy a variety of bell peppers for the base of your meal!
 Cut a square around the stem + pull them off.
Clean out the inside of all seeds.

Cut up zucchini, jalapeños, 1 sweet onion + celery for the veggie stuffing.

Combine all diced veggies into mixing bowl. 

Have 2-3 chicken breasts cook in crockpot for 8-10 hours.
Add 1/2 cup chicken broth. 

Pull chicken + add it into the mixing bowl.
Add all stuffing into the peppers.

Sprinkle with reduced fat Mexican cheese.
Set oven to 350 degrees + have peppers bake for 25-30 minutes.

Add salsa or hot sauce for extra flavor and enjoy!