Friday, June 10, 2016
The mom cracks. That's what I've heard people call those little amounts of time in between taking care of the kids, bathing them, making dinner, folding laundry, cleaning the house, doing the finances, and on and on and on. Sometimes I am baffled by how much is on my plate, and yet, the plates keep spinning!!
Sometimes I feel like I could not fit one more thing in or one more commitment. And at times, that may be true. I have read the book, "The Best Yes" by Lysa Terkeurst, and the premise of the book is saying "no" to the things that are less important, so that we have time to say "yes" to the most important things! It was so freeing to read that, because as moms, we often feel the need and obligation to say yes to everything!! And then we wonder why we are exhausted, burned out, and a little bitter at all of our commitments!
But I have found that I do have those "mom cracks." I do have to make certain things a priority, and in doing that, I say "no" to other things. I still make time to watch LOST at night with my husband. I still make time to have people over for dinner. I still have time to do playdates with my close friends and their kids. I can MAKE time for the things that are MOST important!!
A lot of times, I talk to people about their health and fitness, and so many people just can't fit one more thing into their busy schedule! And that is understandable. Even though I don't work outside the home, I homeschool my kids and have my own business from home, plus taking care of the kids, finances, and home. It is overwhelming at times! But I make time for what's most important to ME. I make time for my kid's schooling, because that is high on my priority list. I make time for my business, because I feel it's important for me to do what I can and to try to help our financial situation and work our way out of debt. And I make time for fitness because it's actually an outlet for me to stay sane!! I love to workout, have that time to myself, and the endorphins that are flowing after a workout help fuel my morning!!
There are so many reasons to make fitness a priority, but another huge reason is so that we can be a good example to our kiddos! They are watching everything we do! They see us do our workouts. They ask why we're eating healthy. Then, they start to ask which foods are healthy. And if they can do the workout with you. It's win-win! This is something that I feel should be a priority in our lives as busy moms! You don't have to be a runner. You don't have to do high-intensity cardio. But doing something to work your heart, choosing to feed yourself and your family healthy foods, and choosing healthy options not only benefits you, it will benefit your family for the long run!
If you need help with how to start making healthy choices for your family, how to plan and prep healthy meals and snacks, or how you can start a short, daily workout program so that you can feel better about the skin you're in, then please comment below, message me, or email me at email@example.com!! I love to help women feel better about themselves and to learn to start making healthy choices!! Let me tell you, it's totally worth it!
Fit Fuel Steph
Tuesday, June 7, 2016
I think Tad said this was one of his favorite meals. It was amazing. And I have to remember this recipe for this summer, because it was such a nice, refreshing, not-hot meal!! The chicken is cooked, but you could do that ahead of time. I used my grill pan that I plug in, so it didn't heat up the kitchen, either!! Can't wait to make this again!!
Lemon Chicken Flatbread Wraps
The Cozy Apron
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
Zest of 1 lemon (about 1 tablespoon)
1 tablespoon lemon juice
1 teaspoon salt
Pinch or two of black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon paprika
4 middle eastern-style flatbreads (or pita bread, I used naan)
Arugula greens (or spinach would do fine)
Spicy Garlic Sauce (recipe below)
1. Place the cubed chicken into a medium-sized bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead. (I skipped the bamboo skewers, made the marinade, and let it marinate for a few hours.)
3. When ready to grill, place a grill pan over medium-high heat (or you could use your outdoor grill, I used my inside grill pan), and drizzle in a little olive oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes, then, remove the chicken cubes from the skewers and set aside.
4. To put the flatbreads together, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens, then, add a couple slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a wrap!!
Spicy Garlic Sauce
1/2 cup mayonnaise
1/2 cup sour cream, or plain Greek yogurt
3 cloves garlic, minced
1 tablespoon tahini
2-3 teaspoons sriracha, or more, to taste
1 teaspoon of salt
Pinch black pepper
Pinch cayenne pepper
1/2 teaspoon lemon juice
1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered. (The creator of this recipe says she puts hers into a plastic squeeze bottle so that she can use the leftovers for dips and sandwiches. My husband used it as fry dip and other stuff throughout the week; he loved it!!)
Enjoy!! And I know you will!
Saturday, May 28, 2016
Well, I'm back again with another healthy recipe for you!
If you're like me, then you struggle to know what to put in your coffee that isn't full of calories, chemicals, and unclean ingredients!! I do LOVE regular, sugary flavored coffee creamers. But when I'm trying to follow the 21 Day Fix eating plan, and trying to cut out all the junk, then I need some help when it comes to coffee!!
I can drink it black, but I prefer some sort of flavoring. I have tried bulletproof coffee, and LOVE it, but right now, I am out of organic, grass-fed butter. Sooooo, I looked on Pinterest and found this great recipe for coffee creamer!! You just mix it into your coffee, and then blend it up! You will have a frothy, sweet coffee treat without the guilt, chemicals, or calories!! Try it and see if you like it!!
Homemade Coconut Oil Coffee Creamer
Modern Hippie Housewife
3/4 cup coconut oil, organic (soft but not melted)
1/2 cup honey
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 Tbs. cocoa powder
Mix all the ingredients together in a bowl and whisk them until they are well combined.
Store in a glass jar with a sealed lid!!
>>>>>>>>>>This is how you use this creamer!!
Brew your favorite cup of coffee (she suggests 2 cups.)
Add 1-2 tbsp. of coconut oil coffee creamer to your hot coffee. You can also add a teaspoon of grassfed butter, if you have it.
Use a blender or mini bullet blender, and blend the coffee and creamer on high for about 5 seconds.
Let me know below if you've tried it!
Tuesday, May 17, 2016
This meal will easily fit into the 21 Day Fix, because you can just count up each thing, depending on how much you have! The salad would be a green container, the rice a yellow container, the peanut sauce could probably fit into the teaspoon category or possibly the orange container, and the chicken would be the red container for protein!! The cashews would fit into the orange container! Just measure each thing out, and you have a bowl of yummy goodness!! Bon appetite!!
Thai Cashew Coconut Rice with Ginger Peanut Sauce
From Host the Toast
A Kitchen Kapers Blog
For the Coconut Rice:
1 1/2 cups dry jasmine rice (or white or brown rice)
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
For the salad:
2 red bell peppers, finely chopped
1 red cabbage, shredded (I used a regular green cabbage because that's what I had on hand!)
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup green onions, thinly sliced
1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
1/3 cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger (I just used ginger spice)
2 tablespoons rice vinegar
2 teaspoons sesame oil
Water to thin
1. Rinse the dry rice well until the water runs clear.
2. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a small microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
7. Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with a bit of the Ginger Peanut Sauce and taste - you probably won't need to use all of it. Garnish with lime wedges!! Enjoy!!
Let me know in the comments section if you've tried it!! Keep coming back for more healthy, delicious meals!!
I will be starting my Slim Down for Spring Challenge group on Monday, May 23, and my first Challenge group just for clean eating on Monday, June 6!! All you need for that one is the Fixate cookbook and portion control containers!! Contact me for more details!! Let's get fit for summer!! In a delicious way!
Sunday, March 6, 2016
Oh my gosh...YUM!! This dinner was so extremely delicious, easy, and quick to make! My 3 favorite things about a dinner! We eat a lot of chicken, so I feel like it's a treat when I make something other than chicken! This dinner calls for 12 oz. of beef, and I used the sliced beef for Carne Asada, which I found at Aldi's!! This makes it even easier, because the beef is already sliced! Just one less step in the dinner process! My 4 year old was raving about this meal!
So, if you need something different, tasty, healthy, and homemade, then skip the takeout and make this!!
Thai Basil Beef (Pad Gra Prow)
The Woks of Life
2 Tablespoons oil
12 oz. beef, sliced thinly against the grain and mixed with 1 teaspoon oil and 2 teaspoons cornstarch
5 cloves garlic, chopped (I used the already chopped kind, in a jar, just another step to make things simpler!!
1/2 red bell pepper, sliced thinly (I used more, since I really like pepper!)
1 small onion, thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce (I just used all regular soy sauce, low sodium)
1 teaspoon oyster sauce
1 tablespoon fish sauce (I didn't have this on hand, so I just added some more soy sauce)
1/2 teaspoon sugar
1 cup Thai basil leaves, packed (I didn't use quite this much, I also just used regular basil)
Cilantro, to garnish
1. Heat your wok or skillet over high heat, and add the oil. Sear the beef until just browned. Remove from the pan and set aside.
2. Add the garlic and red pepper to the pan and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
3. Put the beef back in, with the soy sauces, oyster sauce, fish sauce, and sugar (I actually mixed these together first before I added them to the skillet.)
4. Stir-fry for another few seconds, and then fold in the basil until it's just wilted.
5. Serve with rice (regular or Jasmine) and garnish with cilantro!!
If you've tried this recipe, I would love to hear a review below!!
Saturday, February 20, 2016
You guys!! These were so good and such a special treat for me and my kids one morning!! I have been having fun finding new recipes that are healthy and tasty! I used to bake all the time, but since my daughter started having to eat gluten free, I really don't bake much anymore. I know I could! But I try to eat healthy, and I usually don't feel like making 2 batches of something, one regular and one gluten free, and plus, not all gluten free baked goods taste the best!!
But, I am finding that a lot of recipes that don't have gluten in them are really tasty!! For awhile, I would look for "gluten free" recipes, and I would find lots of complicated, expensive recipes that didn't always taste good or "normal".
But you guys, there are so many recipes out there that are much healthier than the regular baking recipes, without all the added white flour, white sugar, butter, and oil, and they taste amazing!! I wish we could make even more of these kind of snacks and breakfasts, so that my kids had less processed junk for snacks!! Make sure you give these a try, they are seriously delicious and my kids and I LOVED them!!
Healthy Banana Bread Chocolate Chip Bars
2 1/4 cups gluten free oats (or regular oats)
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract
1/4 cup unsweetened applesauce (I didn't have this on hand, so I used coconut oil)
1/4 cup honey (agave nectar if vegan)
1/3 cup chocolate chips (vegan, if desired)
For Chocolate Drizzle:
2 tablespoons chocolate chips (vegan, if desired)
1/2 teaspoon coconut oil
1. Preheat oven to 350 degrees F. Spray 9 x 9 inch baking pan with nonstick cooking spray.
2. To make oat flour: Place oats in a blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Pour the oat flour into a medium bowl; whisk in baking powder, baking soda, salt, and cinnamon; set aside.
3. Place bananas, vanilla, applesauce (or oil), and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
4. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
5. Prepare drizzle by adding 2 Tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine, then drizzle over the top of bars. Cut bars into 16 squares and enjoy!!
Monday, February 15, 2016
You guys. I rave about overnight oats all the time. I even use a hashtag for it!! I LOVE overnight oats!! I love that I wake up and it's already made. I love that it's healthy. I love that it fits into the 21 Day Fix meal plan. And I LOVE raspberries...so I have completely fallen in love with this recipe!!
If you haven't tried overnight oats, it is oatmeal that soaks in some sort of liquid overnight, in this case, almond milk. It sits with the other flavors as well, and in the morning you have a glorious concoction of yumminess that is ready to eat or grab to go where you're going!! It works great in a mason jar!!
Vanilla Raspberry Overnight Oats
Adapted from Get Healthy
1/2 cup rolled oats
3/4 cup vanilla almond milk
1 Tbsp. ground flax seed
1 Tsp. Honey
1/8 tsp. vanilla bean paste (I just use vanilla extract)
Pinch of salt
1/2 cup mashed raspberries (I just lightly thaw some frozen raspberries, and stir them in!)
1. In a mason jar, add rolled oats and vanilla almond milk.
2. Add flax seed, honey, vanilla, and pinch of salt.
3. Stir all ingredients thoroughly together with a fork.
4. In a separate bowl, mash 4-6 ripe raspberries.
5. Add raspberries to oatmeal and stir it all together.
6. Leave mason jar in the fridge overnight!!