Sizzling Shrimp Stir Fry

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INGREDIENTS:

  • 10 oz Shrimp
  • 3/4 C. Jasmine Rice
  • 1 Thumb Fresh Ginger
  • 6 oz Green Beans
  • 1 Tbsp Hoisin Sauce
  • 1/2 Tbsp Honey
  • 1 Tbsp Sesame Seeds
  • 1 Lime
  • Scallions
  • 1 Tbsp Minced Onions
  • 1 Tbsp Olive Oil

METHOD:

  • In a medium frying pan, add olive oil and minced onions. Cook for 1 min or until fragrent. Add green beans and cover until cooked- about 5-7 min.
  • Meanwhile in a small saucepan boil water and cook jasmine rice according to package instructions

  • Rinse shrimp, then pat dry with a paper towel. In a medium bowl, toss together shrimp, 1 TBSP hoisin sauce, garlic, and half the ginger. Season with salt and pepper.

  • Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining ginger. Toss until softened and fragrant, 2-3 minutes. Transfer to pot with rice. Stir to combine, then cover until meal is ready.

  • Add shrimp mixture and a drizzle of oil to same pan over medium-high heat. Cook until shrimp are firm and opaque, 3-4 minutes. Divide rice between plates, then top with green beans and shrimp. Garnish with scallion greens and sesame seeds. Serve with lime wedges on the side.

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Pink & Purple Sesame Tacos

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INGREDIENTS:

  • 8 oz Ground Beef ( ... or Ground Turkey)
  • 4 Radishes
  • 2 Tbsp. White Wine Vinegar
  • 1 Tsp. Chili Paste
  • 1 Tsp. Garlic Powder
  • 1 Cucumber
  • Cilantro
  • Scallions
  • 4 Tbsp. Reduced Fat Sour Cream
  • 4 Oz. Red Cabbage
  • 1 Tbsp. Sesame Oil
  • 6 Tortillas
  • 2 Packages Splenda

METHOD:

  • Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes with mandeline. Pick cilantro leaves from stems; discard stems.
  • In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 pkg splenda, and a pinch of salt and pepper. Set aside until rest of meal is ready.

  • In a small bowl, stir together sour cream and chili paste (to taste). Season with salt and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Toss until softened, 4-5 minutes. Add beef, garlic powder, and 1 pkg splenda. Cook, breaking up meat into pieces, until no longer pink. Season generously with salt and pepper. Stir in sesame oil.

  • Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

  • Spread a bit of chili creme on each tortilla, then top with filling, a small amount of pickled veggies, & cilantro.

 

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Easy For You Seafood

Whether you’re a strict pescetarian or just trying to incorporate more seafood into your diet, you’re probably in need of fresh ideas!

 

Luckily, Kroger Easy for You Seafood takes the hassle out of planning, preparing, and cooking seafood at home. Oh, and to top it off Kroger offers this service for free!

Personally, I love eating seafood. It’s a very lean source of protein and gives me a healthy dose of Omega- 3. Not to mention it is delicious! I’m sure we’re all in agreement that eating healthy can sometimes be bland and boring… but it doesn’t have to be! Kroger helps bring so much flavor that it being healthy is just a big plus!  

So here’s how it works:

First, you select your seafood…

I chose 1 lb of peeled & de-vained raw shrimp because I was craving shrimp tacos, and tacos are always a good idea :)

I chose 1 lb of peeled & de-vained raw shrimp because I was craving shrimp tacos, and tacos are always a good idea :)

Next, select your seasonings…

California Garlic Medley it is! ... now time to shake shake shake it up!

California Garlic Medley it is! ... now time to shake shake shake it up!

There were so many to choose from and they all sound yummy! The options they have are ...

Lemon Pepper
Cajun
Rosemary Garlic
Sweet Bourbon
California Garlic Medley
Backyard BBQ
Asian BBQ
Spicy Orange Chipotle
Sesame Ginger
Jamaican Jerk Rub
Nashville Hot

Want to add fresh herbs, citrus, or butter…?

I chose lemon, lime, and rosemary!

I chose lemon, lime, and rosemary!

Finally they will seal your custom creation in an oven safe bag...

When you get home, all you have to do is pierce the bag with a fork on each side of window. Place on baking sheet and bake according to directions. Fresh and easy seafood without the mess or hassle!

Now time to finish my grocery list by picking some fresh produce (my favorite) to brighten up these tacos.

If you'd like the recipe for my California Garlic Medley Shrimp Tacos keep reading!

 

California Garlic Medley Shrimp Tacos

INGREDIENTS:

  • 3 Mission White Corn Tortillas
  • 6 oz Kroger Easy for You! Seafood Seasoned Shrimp
  • 1 Avocado
  • 2 Tbsp. homemade pico de gallo (Tomato, zucchini, onion, cilantro, lime, salt, pepper)
  • Romaine Lettuce
  • Chopped Parsley
  • Lemon Wedge

METHOD:

  • Once shrimp is fully cooked according to Easy For You Seafood instructions, place 2 oz shrimp on each tortilla, followed by pico, lettuce, parsley, and guacamole.
  • Top with fresh lemon juice
  • Enjoy!

NUTRITIONAL INFO: (for 3 tacos)

Calories: 343         Carbs: 36g         Fat: 9g          Protein 29g

This post was sponsored by Kroger, all thoughts and opinions are my own.

5 Tips to Meal Plan Like A Boss

If you've been following along on my fitness journey you probably already know I’m a huge fan of meal prep.  It saves money, time, and stress. Whether you are looking to make life less chaotic, wanting to reduce how often you order take out, or attempting to reduce your food budget these tips are for you! Stay tuned.... I'm also sharing my one pan meal prep!

Meal Prep Like a Boss #1: Be Flexible, Be Reasonable

This might be the most important step in meal prep.

Find recipes or foods you want to eat! Don't force yourself to eat something you know you're not going to find enjoyable. This doesn't mean ordering a pizza for dinner and packing leftovers for lunch and calling it meal prep. If you don't know where to start, just start simple. Find a healthy protein, veggie, and carbohydrate. It's all about balancing your nutrients & you don't need to over complicate it!

Meal Prep Like a Boss #2: Determine What Works for You

How you meal prep is going to be specific to your goals and preferences.

Do you prefer to have a set menu in place for the week, or do you like to eat what sounds good at the time? For a set menu, plan and prep your individual meals. If you like more flexibility, plan to have enough food for the week, prep veggies, proteins, sauces, etc. ahead of time, and then assemble real time, adding seasonings and sauces to fit your mood.

Do you have time for a big meal prep session? If you can set some time aside on the weekend to dedicate to prepping your meals, you'll be able to make a significant amount of food that's ready to go for your busy week ahead.  If not, that shouldn’t stop you from meal planning. You might consider focusing on a simple menu and prep ahead as you are able to. Maybe do a combo of both. Find what's right for you and do that!

What meals do you need to prepare ahead of time?  Are you going all in and preparing breakfast, lunch, dinner, and snacks? Or are you planning on keeping it simple by preparing the foods you need to take with you to work? I prefer to PLAN all my meals for the week but only PREP lunch & snacks. This cuts down on my prep time and that way my husband and I can spend time cooking together in the evenings. 

Meal Prep Like a Boss #3: Weigh It Up

Now you know how I feel about bathroom scales, but when it comes meal prep a small kitchen scale will really help get you on track. Making an educated guess when weighing up your food to hit your macro targets, or focusing on portion control can lead you down a slippery slope. It’s likely you’ll end up eating more or less than your energy needs demand and this will slow down your progress.

That’s why investing in a set of electronic kitchen scales can seriously help you get on track when it comes to portion sizes. You can pick up a reliable set from your local supermarket for online for under 15 bucks.

Meal Prep Like a Boss #4: Clean Up As You Go

One of the first things I do when I'm food prepping actually has nothing to do with the actual food. I make sure to unload the dishwasher. Once I’m in the mist of cooking, I immediately rinse dishes, utensils, and tools as I’ve used them. They go straight into the dishwasher if they are not going to be used again. Trust me on this one.... meal prep will be 5x more fun if you don’t have to wash all your dishes once you’re done prepping. #truestory

I also keep the trashcan right next to me and a large bowl for compost on the counter. Any trash goes in the bin as soon as it’s ready for disposal. All peels, seeds, and other food waste can be dumped from my cutting board into the compost bowl so simlpy. This may sound basic, but it will allow you to keep your work space clean as can be when you cook and helps reduces clean up at the end of the prep.

Meal Prep Like a Boss #5: Up Your Tupperware Game

Trust me, any boss prepper knows the value of having plenty of tupperwear knocking about in their cupboards. Invest in at least ten containers to accommodate all sorts of meals.  For me, the way I store all my prepped food has changed a bit over time. I used to keep each cooked item (rice, veggie, protein) in separate containers and pack/assemble everything for the day in the morning.  However, recently I've invested in some meal prep containers from Amazon - What a life saver! In my opinion, these are a must!

Now that you have all the tips for a successful prep, here's an example of my favorite way to make meal prep a breeze...

One Pan Meal Prep

INGREDIENTS:

  • 4 chicken breasts (sliced in 1/2 lengthwise to make 8 thin cutlets)
  • 6 small red skinned potatoes
  • 1 bag green beans
  • 1 package zesty Italian seasoning

METHOD:

  • Preheat oven to 400 F
  • Quarter potatoes & cut chicken (or ask your meat counter attendant to slice for you!)
  • Cover baking sheet with foil and spray some non stick to prevent an easy cleanup
  • Arrange chicken, veggies, potatoes on a pan
  • Sprinkle seasoning
  • Cook for 30 min or until chicken and potatoes are cooked
  • Enjoy!

This meal prep is for 4 lunches. If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Butternut Squash & Coconut Milk Soup

NGREDIENTS:

  • 1 Butternut Squash
  • 2/3 c. Unsweetened Coconut Milk Lite
  • 1 Shallot
  • 2 Cloves Garlic
  • 2 Thumbs of Fresh Ginger
  • Pinch of Salt
  • Pinch of Red Pepper Flakes (more or less depending on how spicy you want it!)

METHOD:

  • Steam butternut squash (in oven, microwave, or stove top) about 20 min.
  • While that's cooking chop shallot and sauté 3 minutes or until softened, stirring occasionally.
  • Add chopped garlic and grated ginger; sauté 1 minute.
  • Add 2 cups water, coconut milk, salt, & red pepper; simmer 20 minutes stirring occasionally.
  • Once squash is soft, add to a blender and add coconut milk mixture.
  • Blend until smooth
  • Drizzle with leftover coconut milk.
  • Enjoy!

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Creamy Quinoa & Oats

INGREDIENTS:

  • 1/4 cup cooked quinoa
  • 1/4 cup old fashioned oats
  • 1 tsp sugar free maple syrup
  • 1/2 cup skim milk ( or almond milk)

METHOD:

  • Combine milk, oats, & maple syrup in a microwave safe bowl, stir.
  • I like to microwave oats on 60% power for 2 min to avoid bubbling over. Stir & add quinoa.
  • Cook for another 1-2 min, feel free to add additional milk for a creamy finish.
  • Top with blueberries & pecans.
  • Enjoy!

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Pomegranate n' Chocolate Chia Pudding

 

INGREDIENTS:

Pudding:

  • 1.5 cups of toasted coconut almond milk
  • 1/2 cup chia seeds
  • 1 tbsp sugar free maple syrup

Toppings:

  • Seeds from 1/2 pomegranate
  • 1 square of dark chocolate (chopped with knife)
  • 1 tbsp coconut flakes

METHOD:

  • Place all pudding ingredients in mason jar, shake or stir
  • Let sit overnight in fridge to allow seeds to expand
  • Pour pudding into bowl and top with Pomegranate seeds, chocolate, & coconut flakes

This recipe makes 2 servings

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Paleo Dried Fruit & Nut Bread

INGREDIENTS:

  • 2 ripe bananas
  • 2 large eggs
  • 1/4 cup unsweetened apple sauce
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp whole flax seeds
  • 2 cups rough chopped nuts (I used sliced almonds, walnuts, pistachios, and cahsews.)
  • 2 cups rough chopped dried fruits (I used figs, dates, banana, pineapple, and cranberries.)

METHOD:

 

  • Set oven to 350F
  • Spray a standard loaf pan.
  • Mash the two bananas in a large mixing bowl and whisk in the eggs and applesauce.
  • Stir in the flour, baking powder, and salt and blend well.
  • Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
  • Turn into the loaf pan and spread out the dough evenly, and into the corners.
  • Bake for 40-50 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry.
  • Let the bread cool completely before slicing.
  • Recipe makes about 6 slices.

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

 

Cobb Salad

INGREDIENTS:

  • 2 large handfuls of romaine or any greens of your choice
  • 2 slices of chicken bacon
  • 8 Cherry tomatoes
  • 2 hard boiled eggs (whites only)
  • 1 grilled chicken breast
  • 1/2 corn sliced off the cob
  • 1-2 Tbsp. Blue cheese crumbles
  • 1-2 Tbsp. Bolthouse Farms Blue Cheese Dressing

METHOD:

  • Cook chicken breast either on grill or in oven until fully cooked
  • Hard boil eggs for ~7-10 min
  • Cook chicken bacon until fully cooked
  • Boil corn and slice off the cobb, use 1/2 for salad.
  • Slice cheery tomatoes, set aside
  • Assemble all ingredients on top of bed of romaine
  • Finish with dressing & enjoy!

Lentil Salad

INGREDIENTS: Makes 3servings

  • 1 can Lentils
  •  T Olive Oil
  • 1 Lemon (juice only)
  • Fresh Parsley
  • 1 Clove Garlic
  • Scallions
  • Salt & Pepper

METHOD:

  • Rinse lentils with cold water and place into a bowl
  • Add one lemon, olive oil, garlic, parsley, scallions, and salt & pepper as needed

NUTRITIONAL INFO: (For 1 serving)

Calories: 150         Carbs: 19g         Fat: 7g          Protein 6g

Pan Cooked Cod in a Citrus and Herb Sauce

INGREDIENTS: For 2 servings

  • 1/1½ pounds white cod filets
  • 1 Orange
  • 1 Lemon
  • Fresh Parsley
  • 2 T. Olive Oil
  • 1 T. Unsalted Butter
  • 1 teaspoon coconut sugar
  • Salt and black pepper

METHOD:

  • Marinate cod filets with zest and juice from 1 lemon, juice of 1 orange, and 1 T olive oil.
  • Cover and let marinade for at least 30 minutes.
  • Preheat the oven to 250 degrees F.
  • In a large oven safe saute pan heat 1 T olive oil until hot.
  • Shake excess marinade from the fish, do not discard.
  • Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
  • Season the fish with some salt and black pepper.
  • Place the fish into the oven to keep warm while you make the sauce.
  • In another smaller pan, melt the butter and add the coconut sugar and remaining leftover marinade from the fish.
  • Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
  • Add about ¼ cup of finely shredded parsley leaves to the sauce.
  • Taste and adjust the seasoning if necessary.
  • Bring the fish from the oven and pour the thickened sauce over it.
  • Enjoy!

NUTRITIONAL INFO:

Calories: 350         Carbs: 5g         Fat: 20g          Protein 36g

Avocado & Soft Boiled Egg Toast

INGREDIENTS:

  • 2 Large Eggs
  • 2 Slices of Sesame Ezekiel Bread, toasted
  • 1/2 of an avocado
  • Chives

METHOD:

  • For the soft boiled eggs: heat about 3 inches of water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 7 minutes. Set a timer!
  • Remove the eggs with a slotted spoon and place them in the ice bath before peeling
  • Toast 2 slices of Ezekiel bread (I like the sesame flavor)
  • Spread 1/4 an avocado on each half then cut each slice diagonally
  • After the eggs are peeled, cut in half and place onto of the avo toast
  • Top with fresh chives
  • Enjoy!

NUTRITIONAL INFO:

Calories: 425         Carbs: 36g         Fat: 22g          Protein 22g

 

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Tomato Turkey Whole Wheat Pasta Bowl

INGREDIENTS: (for entire week's meal prep)

  • 10 oz. dry Whole Wheat Pasta
  • 2 lbs Extra Lean Ground Turkey
  • 1/2 of an onion, chopped
  • 3 c. Natural Tomato Sauce
  • 1 Bunch fresh Parsley

METHOD:

  • Chop 1/2 an onion and brown in a skillet
  • Add turkey and brown until no longer pink- Store in a container
  • Meanwhile, boil water and add 10 oz of whole wheat pasta and cook 8-10 min. Store cooked pasta in a separate container
  • Each morning (or evening before) measure out about 1 c. of the pasta & 6 oz of the ground turkey mixture, top with 1/2 c. tomato sauce.
  • Top with fresh parsley, enjoy!
  • (I also have a side salad with my bowl of turkey pasta)

NUTRITIONAL INFO: (for one bowl- recipe makes ~5 )

Calories: 455         Carbs: 47g         Fat: 16g          Protein 43g

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Grilled Chicken Teriyaki

INGREDIENTS:

  • 6 oz Boneless Skinless Chicken Breasts
  • 2/3 C. Teriyaki Marinade

Sides: 1 serving of quinoa & Grilled Veggies~ 18 asparagus, 1 pepper, and 1/2 zucchini- The veggies were split between my husband and me :)

METHOD:

  • Place chicken breasts in a zip lock bag
  • Add marinade and let it sit overnight in the refrigerator
  • Grill chicken until cooked (or bake if grilling is not an option)
  •  I served this dinner with 1 serving of grain (quinoa) and grilled asparagus, zucchini, and red pepper
  • Enjoy!

NUTRITIONAL INFO: (for plate shown below- chicken, quinoa, veggies)

Calories: 486         Carbs: 41g         Fat: 7g          Protein 66g

This is the marinade I used- however any Teriyaki sauce from your local grocery store will be great!

This is the marinade I used- however any Teriyaki sauce from your local grocery store will be great!

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Egg White, Mushroom, Spinach, & Swiss Omelet

TRIED SOMETHING NEW! I was snapping Kallie (@Kal_Fitlife) this morning and I decided to save my videos to show you my typical breakfast prep! Hope it's helpful

INGREDIENTS:

  • 1 whole egg
  • 3 egg whites (~9tbsp. All Whites)
  • 1 tbsp saute mushrooms
  • 1 small handful spinach
  • 1 wedge Baby Bell Swiss

METHOD:

NUTRITIONAL INFO: (for 1 omelet)

Calories: 195         Carbs: 4g         Fat: 7g          Protein 25g

Coconut Sugar & Spicy Mustard Broiled Salmon

INGREDIENTS:

  •  2 6oz Atlantic Salmon Fillets
  • 2 tbsp. Spicy Mustard
  • 1 tbsp. Coconut Sugar

METHOD:

  • Preheat oven to HIGH broil.
  • Combine mustard & sugar
  • Thinly & evenly coat salmon
  • Broil on high for 12 min

NUTRITIONAL INFO: (for 1 salmon fillet)

Calories: 310         Carbs: 2g         Fat: 13g          Protein 44g

 

I served this main dish with Dole's pre made Sunflower Crunch salad kit (and only drizzle a small amount of the dressing) and add a handful (or more) of spinach. Also served is 1 serving of pearl couscous.

Enjoy!

x

Avocado Chicken Salad Pita

INGREDIENTS:

  •  2 lbs chicken breast, boiled & chopped (about 3 breasts)
  • 100% Whole Wheat Pita Pockets
  • 1/2 cup Greek yogurt
  • 1 Avocado
  • Juice of 1 lime
  • Garlic Powder, Salt & Pepper
  • Top with fresh parsley or cilantro

METHOD:

  • Transfer cooked chicken to food processor
  • Combine remaining ingredients
  • Pulse until desired consistency
  • Spoon filling into pita and top with fresh herbs

 

  • NUTRITIONAL INFO:

Calories: 314       Carbs: 27g         Fat: 11g          Protein 37g