Seasonal Easy Weeknight Recipe 

Happy Monday! I can’t believe it is already Thanksgiving this week, this year is flying by! I wanted to share an easy recipe that is one of my go-to’s in the Fall and Winter. It also makes great leftovers and is healthy. I hope you enjoy it as much as I do!

Ingredients: 

  • 16 oz ground turkey
  • 10 oz sweet potato, cubed
  • 1 yellow pepper
  • 1/3 yellow onion
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 cup mozzarella cheese
  • Salt and pepper to taste


Directions:

  1. Heat olive oil in skillet pan over medium-high.
  2. Add ground turkey and garlic. Cook turkey until brown, stirring occasionally.
  3. While turkey is cooking, cut up the pepper, onion, and sweet potato (I buy my sweet potato already cubed).
  4. When turkey is cooked through, add onion, pepper, salt, and pepper and stir.
  5. A few minutes later, add the sweet potato and stir. Cover with a lid and let cook for about 10 minutes or when sweet potato is tender.
  6. Turn heat down to low and sprinkle cheese over skillet. Allow cheese to melt before serving.

(thanks to Pinterest for the recipe inspiration) 

I hope everyone has a very happy Thanksgiving full of yummy food and family time!

– M –

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Seasonal Smoothie

Happy Monday friends!

A while ago I shared my favorite smoothie on the blog and now I wanted to share a seasonal spin on a smoothie that I have been loving lately. With fall in full force and the holidays quickly approaching, there is nothing better than a healthy pumpkin smoothie to cool down after a workout or enjoy for an after-dinner treat.

Ingredients: 

  • 1/3 cup pure pumpkin
  • 2 frozen bananas, pre-sliced
  • 2 tablespoons yogurt
  • 2 scoops of your favorite protein powder (I use Protein World Slender Blend vanilla)
  • A drizzle of honey
  • 1 teaspoon pumpkin pie spice
  • Almond milk

Directions:

  1. Combine all ingredients in blender using a splash of almond milk at first
  2. Continue to add almond milk until you reach desired consistency
  3. Pour and enjoy!

(photo cred: Alyssa Rodammer who introduced me to the recipe!)

Happy Fall ya’ll! Hope you are enjoying this beautiful season!

– M –

 

Healthy Spin on a Favorite Dinner

Happy Monday!

Nick and I like to cook dinner together and one of the first meals we ever made together was chicken parmesan. We still love this dish, but I was looking for a way to make it healthier. What better way to do this than swap out the pasta for zoodles to add some vegetables into the dish! We also used less breading and cheese than the chicken parmesan recipe we usually use calls for. I wanted to share this recipe with you all. I hope you enjoy it as much as Nick and I did!

Baked Chicken Parmesan with Zoodles

Ingredients: 

  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 egg
  • 3 zucchinis
  • 3-4 boneless chicken breasts (I used thin-sliced)
  • Olive oil
  • Mozzarella cheese
  • One jar of pasta sauce (I used tomato and basil Bertolli)

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Directions:

  1. Heat two separate pans on medium heat and place 1 tbsp of olive oil in each pan.
  2. Combine bread crumbs, parmesan cheese, Italian seasoning, and salt and pepper in a shallow dish.
  3. Beat one egg in another shallow dish.
  4. Place each chicken breast into egg first then breading mixture and into one of the heated pans.
  5. Cook chicken breasts for 3-4 minutes on each side until fully cooked.
  6. While chicken is cooking, use spiralizer to cut zucchini into zoodles.img_9682-2
  7. Place zoodles into other heated pan and cook for a few minutes.
  8. Once chicken is cooked, sprinkle mozzarella cheese (or place a slice of mozzarella cheese) on each chicken breast.
  9. Pour pasta sauce over chicken once mozzarella has melted and cook for a few minutes until sauce is warm.
  10. Serve chicken over bed of zoodles! Bon appetit!

– M –

Fall Fresh Meal 

Happy Monday! We can not believe this week is the official start of Fall! While we think Summer went by a little too fast, we are excited for the football, scarves and booties, and delicious recipes that come along with Fall.

What better way to start off Fall with a warm and cozy meal that is also healthy and easy! We wanted to share  a perfect meal for chilly day that includes white chicken chili and grilled peaches with ice cream for dessert.

White Chicken Chili

Ingredients:

  • 4 cups chicken broth (I used reduced sodium)
  • 2 cups water
  • 4 cups cooked shredded chicken (rotisserie works great!)
  • 2 15 oz cans Great Northern beans, drained
  • 2 cups salsa verde
  • 2 tsp ground cumin
  • Optional toppings: diced avocado, chopped fresh cilantro, chopped green onions, shredded cheese, sour cream

Directions:

  1. Shred chicken into bite-sized pieces.
  2. Combine chicken, chicken broth, water, beans, salsa verde, and cumin into large pot.
  3. Heat ingredients over medium-high heat until boiling.
  4. Reduce heat and simmer for at least five minutes.
  5. Serve warm with desires toppings and enjoy!

 

Grilled Peaches with Ice Cream

Ingredients:

  • 3 peaches, halved
  • Vanilla bean ice cream
  • 1 Tbs olive oil
  • 1 Tbs honey

Directions:

  1. Cut peaches in half and remove pits
  2. Brush with a light layer of olive oil
  3. Heat the grill to medium heat and place the peaches with the cut side down on the grill
  4. Cook for 2-3 minutes and then turn the peaches slightly to create hashed grill marks
  5. Cook for another 2-3 minutes and remove the peaches from the grill
  6. Top with a light drizzle of honey and a scoop of vanilla bean ice cream
  7. Enjoy!


We hope you enjoy this meal as much as we did! Happy Fall everyone!

– A & M –

Pure Barre Platform

Hey everyone! Hope you had a great weekend and are having a happy Monday so far! Amanda, along with her husband, our dad, and some family and friends, are hiking Macchu Picchu in Peru. Amanda will be sure to share the trip with you when she returns, but for now you’re stuck with me! 

This week I wanted to share my experience with a new form of Pure Barre…Platform! The class started at my studio a few months back and I finally was able to fit it into my schedule. I was a little nervous because I am so used to the original Pure Barre class. However, I really enjoyed the workout and was able to catch on to the format throughout the duration of the class. 

The class differs from the original Pure Barre class by utilizing the platform while still toning your abs, arms, and legs. There were also incorporated cardio bursts throughout the class to increase your heart rate. We were able to jump off the platform with one leg extended in the air for some of the cardio intervals which was fun and worked up a sweat! The class was very fast-paced and overall I liked the cardio aspect of it without losing the lift, tone, burn (LTB) that Pure Barre is known for. I left the studio drenched in sweat and will definitely be returning for more! 

What is your favorite workout class? I would love to hear from you!

Until next week! 

-M-

Simple, Smart Dinner Swap-out

Happy Memorial Day everyone! I hope you were able to enjoy the long holiday weekend while remembering those who served our country. I was working some of the weekend, but was still able to enjoy some sunshine and spend time with family and friends.

Lately, I have been consciously trying to make healthy swaps in my diet that don’t compromise taste. A few weeks ago I purchased the Vegetti and I have been using it to make zoodles (zucchini noodles) in place of pasta in multiple recipes. The Vegetti is user and budget friendly and can turn multiple vegetables including zucchini, sweet potatoes, or carrots into noodles. I wanted to share one of the recipes I made last week with zoodles. My dad used to make this recipe often and I was craving it, but didn’t want the carb load from the pasta. So without further ado, here is the recipe, enjoy!

Simple Chicken & Veggie Zoodle Pasta

Ingredients

  • 2 pounds chicken breast
  • 3 peppers (I used one of each: orange, red, and yellow)
  • 1 container mushrooms
  • 4 zucchinis
  • Mediterranean Dipping Oil (or similar Mediterranean olive oil)
  • Olive Oil
  • Garlic pepper
  • Salt & Pepper to taste
  • Romano cheese

Directions

1.Begin by cutting chicken into small strips. Cook chicken in olive oil coated pan on medium until cooked through. Season with garlic pepper, pepper, and salt while cooking.

2. Using the Vegetti, turn the zucchini into zoodles. I used the thick setting for this dish. Set aside.

3.  Cut peppers into small strips. When chicken is done cooking, remove from pan and set aside. After adding more olive oil, cook peppers and mushrooms.

4. While peppers and mushrooms are cooking in one pan, use another pan coated with olive oil to cook zoodles on medium. Season with salt and pepper and turn zoodles regularly to ensure all zoodles are cooked evenly.

5. When veggies are done cooking, replace chicken back into pan with peppers and mushrooms and heat while zoodles finish cooking.

6. Finally, top zoodles with chicken and veggie mixture. Drizzle with desired amount of Mediterranean dipping oil and top with romano cheese.

I hope you guys enjoy this recipe as much as I did! What is your favorite vegetable noodle recipe? I would love to add more recipes to my collection! Have a great week!

– M –

 

Saturday Morning – Healthy Pancakes

Hello everyone!

We hope that you were able to enjoy some great breakfast like we did this weekend! We have always been breakfast lovers and have many memories growing up that include breakfast. Our mom used to make us green pancakes for St. Patrick’s Day every year. We also enjoy having a breakfast casserole after opening gifts on Christmas morning. Since breakfast is not always healthy, we decided to search for some delicious and nutritious pancake recipes.

Here is the recipe for the pancakes we decided to make. Enjoy!

Prep time: 5 min  Cook time: 10 min

togetheratheart_panckakes

Ingredients: 

  • 1 cup oats
  • 1 cup cottage cheese
  • 6 egg whites
  • 2 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Directions: 

Put all of the ingredients in the blender and blend until smooth.

togetheratheart_panckakes

Bake in non-stick pan over medium heat for 1-2 minutes on each side until the pancake is cooked to your liking.

Top your pancakes with whatever you desire from berries to bananas or syrup.

We liked that the pancakes were healthier and made us feel full without the extra calories. They didn’t have any flour and hardly any sugar. The cottage cheese added some protein and the egg whites lowered the cholesterol as opposed to whole eggs. While the pancakes were healthier, they were not as fluffy as typical pancakes. They were a little more chewy (french-toast like). However, we enjoyed them without feeling guilty about indulging in Saturday morning breakfast. We would definitely make them again. We hope you like them as well! Enjoy and talk to you guys soon!

-A & M-

*Disclaimer: This recipe is not our own.  It is a Biggest Loser Recipe found via Pinterest.