You don't just clean your house once in a lifetime and it always stays clean! Being fit and healthy is not a once and done process!!! Regardless of what the latest Hollywood hottie does or the "next best" 30 days to all your dreams coming true trend is, being fit and healthy is a day in/day out lifestyle. Success is dependent upon consistency regardless of what you are doing. Very Effective Fitness Training educates you on how to get Fit and Healthy the Consistent, Simple, and Effective way!
To say that I have been under intense personal construction and refinement these past months is an understatement. The choice to "not ...
Tuesday, April 10, 2012
Challenge Points Bonus 1
Thought I'd give you a points bonus......If you post a healthy, supportive, yummy recipe in the comments below for everyone's benefit, you can add 15 points to your cumulative total!
Curry Lentils w/ Kale 1/4 c. dry lentils, rinsed 1 c. water 1/2 c. onion 1/2 c. carrots 1/2 c. celery 1 tsp. curry powder 1/4 tsp. cayenne pepper 1/4 tsp. garlic powder 2-3 c. kale pieces
Cook lentils in wather with onion, carrots, & celery until preferred doneness, typically soft. Add seasonings & kale. When kale is completely wilted it's done!
Can be combined with a serving of quinoa if desired.
2 ripe bananas, frozen ( see notes) 1/3 cup Skim, vanilla soy, hemp, or walnut milk 2 tablespoons chopped walnuts
Blend all the ingredients in a high power blender until smooth and creamy. Note: Freeze ripe bananas at least 24 Hours in advance. To freeze, peel, cut into thirds, and wrap tightly in plastic wrap. You can also substitue with frozen strawberrys or other fruit. Serves 2 and kids love it!
This is actually a meatless so would work for vegetarians. Plus it is a crockpot recipe! Originally from the "SKINNY Slow Cooker (Better Homes and Garden)
Chili Bean-Stuffed Peppers
4 small to medium green, red, or yellow sweet peppers 1 15-ounce can vegetarian baked beans, undrained 1 cup cooked converted rice 1 15-ounce can no-salt-added tomato sauce 1/3 cup finely chopped onion (1 small) 3/4 cup shredded Monterey Jack cheese (3 ounces) Chili powder (optional)
1. Remove tops, seeds, and membranes from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so it will stand flat.
2. In a medium bowl stir togther beans and cooked rice; spoon into peppers and set aside. Pour tomato sauce into a 4 1/2 to 6-quart slow cooker; stir onion and the reserved 1/3 cup chopped pepper. Place filled peppers, filling sides up, in cooker.
3. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
4. To serve, transfer peppers to dinner plates and, if desired, cut in half. Spoon tomato mixture over peppers. Sprinkle with cheese and, if desired, chili powder.
Makes 4 servings. Per serving: 314 calories, 7g fat (4g sat. fat), 19 mg chol., 522mg sodium, 47 g carb., 9g fiber, 13g protein.
Yummy Avocado Salsa Chicken:
ReplyDeletebaked 3 oz chicken breast served under
*1/2 chopped ripe avocado
*4-6 tbl salsa
*1/4-1/2 c greek yogurt
sides: 1 c chopped steamed fresh broccoli & 1 serving of steamed fresh baby carrots
Curry Lentils w/ Kale
ReplyDelete1/4 c. dry lentils, rinsed
1 c. water
1/2 c. onion
1/2 c. carrots
1/2 c. celery
1 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
2-3 c. kale pieces
Cook lentils in wather with onion, carrots, & celery until preferred doneness, typically soft. Add seasonings & kale. When kale is completely wilted it's done!
Can be combined with a serving of quinoa if desired.
Banana Walnut Ice Cream
ReplyDelete2 ripe bananas, frozen ( see notes)
1/3 cup Skim, vanilla soy, hemp, or walnut milk
2 tablespoons chopped walnuts
Blend all the ingredients in a high power blender until smooth and creamy.
Note: Freeze ripe bananas at least 24 Hours in advance. To freeze, peel, cut into thirds, and wrap tightly in plastic wrap. You can also substitue with frozen strawberrys or other fruit. Serves 2 and kids love it!
Amber Johns
This is actually a meatless so would work for vegetarians. Plus it is a crockpot recipe! Originally from the "SKINNY Slow Cooker (Better Homes and Garden)
ReplyDeleteChili Bean-Stuffed Peppers
4 small to medium green, red, or yellow sweet peppers
1 15-ounce can vegetarian baked beans, undrained
1 cup cooked converted rice
1 15-ounce can no-salt-added tomato sauce
1/3 cup finely chopped onion (1 small)
3/4 cup shredded Monterey Jack cheese (3 ounces)
Chili powder (optional)
1. Remove tops, seeds, and membranes from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so it will stand flat.
2. In a medium bowl stir togther beans and cooked rice; spoon into peppers and set aside. Pour tomato sauce into a 4 1/2 to 6-quart slow cooker; stir onion and the reserved 1/3 cup chopped pepper. Place filled peppers, filling sides up, in cooker.
3. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
4. To serve, transfer peppers to dinner plates and, if desired, cut in half. Spoon tomato mixture over peppers. Sprinkle with cheese and, if desired, chili powder.
Makes 4 servings.
Per serving: 314 calories, 7g fat (4g sat. fat), 19 mg chol., 522mg sodium, 47 g carb., 9g fiber, 13g protein.