Tag: recipe

Recipes

Pad Thai goes healthy

Fat Girl to Fit Momma

I am a huge fan of Thai food. Sadly I have had to give up many of the dishes because of the extremely high carb count from the rice noodles. It just doesn’t fit into my healthy mix of carbs. But here is an awesome way to enjoy with not nearly the carbs! yay!! 


Pad Thai with Spaghetti SquashIngredients

  • 1 medium spaghetti squash (about 3 lbs.)
  • 2 Tbsp. tamarind paste (or rice wine vinegar)
  • 2 Tbsp. fish sauce
  • 1 tsp. raw honey
  • 2 to 4 Tbsp. water
  • 12 oz. extra-firm tofu, cut into small cubes
  • 3 Tbsp. cornstarch (preferably GMO free)
  • 8 tsp. peanut oil, divided use
  • 1 medium onion, thinly sliced
  • 2 large eggs, lightly beaten
  • 4 cloves garlic, finely chopped
  • ¾ cup fresh bean sprouts
  • 4 medium green onions, cut into 1-inch pieces
  • 2 Tbsp. chopped peanuts
  • Lime wedges
  • Cilantro sprigs
  • Crushed red pepper

Instructions

  1. Preheat oven to 350° F.
  2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.
  3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Coat tofu in cornstarch in a small bowl; mix well.
  5. Heat a large wok (or skillet) over high heat.
  6. Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.
  8. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
  9. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  11. Add sauce; mix well.
  12. Add bean sprouts and green onions; mix well.
  13. Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately. 

My Journey

Shake-a-WHAT?!?

Fat Girl to Fit Momma

Why the heck do I drink Shakeology every day?!?

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I started drinking Shakeology when I was desperate to drop weight and get healthy after my second pregnancy. I knew I had to do something different, I had to take the healthy path, not the easy crash diet path. I had to change my approach, it was no longer just about me, I had two daughters I needed to care for.

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After an entire adulthood being overweight I had to change my mindset and focus on my healthy not just the number on the scale. I started drinking shakeolology and after the first week I was hooked. It helped me kick my wicked carb cravings and gave me amazing energy that I never knew you could get from healthy foods.2013-09-21 07.54.50.jpg

 

But the biggest change was what it did on the inside. I battled tummy issues for more than 20 years. Constant bloating, upset stomach, acid reflux, constipation…seriously I sounded like a side effects at the end of a pharmaceutical commercial. Within the the first month of drinking it I was no longer chasing every meal with tums or mylanta. This was AMAZING!!!! I was suddenly free from fear of eating the wrong thing! I didn’t have to fear every that every meal out at a restaurant would have me running to the bathroom! It helped me repair my gut and helped me start to reverse years of bad eating. I no longer had to guess if something was healthy for me, I knew that this was the healthiest meal I could get each day.

Are you curious what it could do for you?  Join my next informational 7 day sneak peak into what it can do for you!!!

 

If you’ve ever wanted to know the answers to the below questions, we’ll have the answers for you!

-What is Shakeology?
-What can it do for You?
-Why do I choose it over ‘other’ shakes out there?
-What are the ingredients?
-How much does it cost?

 

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Recipes

Protein Pancakes & Balsamic Glaze

Fat Girl to Fit Momma

Eat like you love your body today!  Happy Valentines Day to everyone!!  Whether you are celebrating with you special one or your little kiddos like me you will likely have a choice of healthy versus not so healthy today.

I chose a healthier option today to show my body the love rather tear it up with too much sugar and fat.  Instead of topping the pancakes with chocolate syrup I opted for a delish balsamic glaze, yummy sweet and a little tangy!!

Our celebratory breakfast was Protein Pancakes with mixed berries and a Balsamic Glaze.

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Protein Pancakes

1 scoop Vanilla Shakeology

2 T low fat cottage cheese

2 egg whites

2 tsp unsweetened almond milk

dash cinnamon & cloves

 

Blend all ingredients together until smooth and creamy.  Scoop small portions onto hot non stick griddle and cook approx 2 minutes per side.

Balsamic Glaze

1/2 cup Balsamic Vinegar

Bring to a boil over medium heat in a small not stick pot, reduce to simmer.  Allow to simmer approx 10 minutes, checking and swirling in pot.  As the liquid evaporates it will become thicker.  Remove from heat and let cool.  As it sits it will become thicker.

 

Top pancakes with mixed berries (sliced strawberries, raspberries, blueberries) and balsamic glaze.

 

Want to learn more about healthy eating, get recipes, get support, and join my next weight loss accountability group with me as your coach sign up today for FREE!!

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Shakeology now available in 9 Flavors!!
Fitness, Recipes

How to Eat Chocolate, Drink Wine and drop pounds

Fat Girl to Fit Momma

What if you could start a workout program now, commit to it for 21 days, get one meal each day included, no need to count calories or points for the rest of your meals, workout just 30 minutes a day, be allowed wine & chocolate, AND lose 10-15 pounds?

Would you be interested?

     Danielle did exactly that! She was a heavy smoker, and she decided to quit. She thought a fitness program would help her push through the difficulty of quitting and toward a healthier lifestyle. In 21 days, she lost 10.2 lbs and 18 inches!

   Here’s how it works… If you commit to YOURSELF with 30 days of Shakeology, I’ll give you the 21 Day Fix workout, the same workout that Danielle used to lose 10.2 pounds and 18 inches in just ONE round! And the same one that Jessica used to lose 62 pounds in just SIX MONTHS and fatten her wallet with $500 in Beachbody Challenge Prize!

 

 Is 2016 your year?  Are you going to reach those goals you keep setting? Or is it going to be another year where you end the year just the same? I want to help you get there and I’ll be there every step of the way, every single day! You’ll have one on one coaching with me, an fun and engaging accountability group, prizes, support, motivation… everything you need!

     If you’re ready to take just 3 short weeks and start focusing on you, here’s what you need to do:

  1. Send me a message to fatgirlfitmommafitness@gmail.com all you need to say is  “I’m ready!”
  2. I’ll give you the special link to get 21 Day Fix- you’ll just need to pick your Shakeology flavor (including the brand new Cafe Latte my new favorite flavor)
  3. Once you order, reply to the email, and I’ll send you a $10 gift pack to sweeten the deal!
  4. In 48 hours, you’ll have access to the 21 Day Fix workouts, as well as P90x, Insanity, TurboFire and more, streaming on demand 

     To recap, you get one meal a day for just $4.33 for a full meal, and I’ll give you the full 21 Day Fix, access to it streaming on Demand within 48 hours of ordering, a meal planner, and a $10 gift card! So….. are you in? The sooner you say YES, the sooner you can start seeing some results…. just reply to this email! But don’t wait! In order to give one on one coaching, I can only do this for a few people!

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Check out this 21 Day Fix approved Recipe

 

Spaghetti Squash Sausage Lasagna Boats

Ingredients

  • 3 small to medium spaghetti squash (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tbsp grated parmesan cheese
  • 1 tbsp chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

 

  • 1 tsp olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz Italian chicken sausage
  • 14 oz (1/2 can) crushed tomatoes
  • salt and fresh pepper, to taste
  • 2 tbsp chopped basil
  • 1 bay leaf

 

Directions:

  1. Preheat oven to 400ºF
  2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane
  3. Season lightly with salt and black pepper
  4. Bake about 1 hour, or longer if needed on a baking sheet, cut side down 
    (If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft)
  5. In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.

  6. In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft
  7. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through
  8. When cooked, add the crushed tomatoes and adjust salt and pepper to taste
  9. Add the bay leaf and cover, reducing heat to low
  10. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
  11. When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on (If you microwaved this, preheat the oven to 400°F)
  12. When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells
  13. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce
  14. Place the spaghetti squash back into the 6 shells and place on a baking sheet
  15. Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese
  16. Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

Nutrition:

Servings: 6 Size: 1 boat

Calories: 246 Fat: 13 g Protein: 17 g Carb: 17 g Fiber: 2 g Sugar: 7 g  Sodium: 701 mgCholesterol: 71 mg
Recipes

Coconut Dijon Tilapia

Fat Girl to Fit Momma

Coconut Dijon Crusted Tilapia

I won tonight with dinner. The girls devoured it and asked for seconds!! It was delicious and a great healthy alternative to fish sticks or deep friedIMG_1975

Coconut Dijon Crusted Tilapia

4 3-4oz Tilapia Filets
2 T coconut flour
2 T dijon mustard
1 egg white
1 tsp fresh chopped parsley
dash of garlic powder
Mrs Dash Salt Free Chipotle Seasoning
Olive Oil

1/4 C non fat plain greek yogurt
2 tsp dill relish

Mix seasoning, flour, and parsley and spread out on small plate. Mix egg white and dijon for egg wash. Coat each filet in dijon wash and roll in coating. Lightly coating.

Heat non stick pan on Medium High, add enough olive oil to lightly coat the pan (approx 1 tsp). Cook tilapia filet approx 5-8 min per until brown on each side.

Mix yogurt and relish. Serve with steamed veggies. Boom!!

Recipes

Beans, Beans, the magical fruit….the more you eat, the more you cannot believe this is a brownie!!

Fat Girl to Fit Momma

When I first heard of Black Bean Brownies I was convinced that it was some kind of code language for pot brownies that I wasn’t hip to in my mid-30 lingo.  Then they started to pop up in my Pinterest feed on nearly a daily basis, clearly my entire social network was not a bunch of pot heads, and if they were they were finding some amazing ways to disguise their vices.  Upon further investigation I found these little black beans to be the key to AMAZING super moist brownies!!

As I have been focusing on removing the junk (artificial flavor, preservatives and added sugar) from my diet one thing that continued to go missing was my delicious ooey-gooey brownie.  I love the idea of substituting the black bean for the flour and upping the ante on the fiber intake!  Serious double win in my opinion!!  So here you go….after several attemps and modifications this is my new fave recipe for Black Bean Brownies.

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1 15 oz can low sodium black beans

3 tablespoons coconut oil

4 stevia packets or 3 tablespoons raw honey

4 1/2 tablespoons Extra Dark Special Cocoa powder

2 large eggs

dash cinnamon

dash sea salt

1/2 tsp baking soda

1tsp baking powder

optional extras: unsweetened coconut flakes, walnuts, mini choco chips

Preheat oven to 350 degrees.  Drain and rinse black beans.  Combine all ingredients in blender or food processor with exception of extras.  Process until well combined.  Fold in extras.  I added walnuts to the ones in the picture after spooned into cupcake liners.  Line cupcake tin with liners and fill each 1/2 full.  Bake approx 20 minutes or until toothpick comes clean.

Let cool.  Top with greek yogurt and berries for a yummy and nutritious alternative to the box brownies.

Recipes

21 Day Fix Snickerdoodle Smoothie

Fat Girl to Fit Momma

Hands down one of my favorite cookies of all times is the Snickerdoodle, especially fresh out of the oven when they are still soft.  Sadly the sugar, butter, and flour don’t quite fit into the healthy lifestyle and 21 Day Fix Meal plan.  So I created a 21 Day Fix Extreme meal plan approved version to satisfy my sweet tooth and keep me on track.  The best part it is made with Shakeology so I know that I am getting the best possible nutrition in one glass and I don’t have to stress about it throwing my blood sugar all out of whack.

Snickerdoodle Smoothi

This is the perfect post workout smoothie to help with muscle recovery and it tastes amazing!!

Nutritional Info:  Calories 199, Fat 7.4g, Carbs 18.2, Protein 18.3

Recipes

Crazy Easy Almond Butter

Fat Girl to Fit Momma

As a family we made the switch to Almond Butter a while ago but I had treated the delicious and nutritious treat like it is pure gold.  Honestly, I would sneak it when the kids were not watching because I didn’t want to have to share the teeny tiny amount that we had that cost us a week’s salary to purchase.  Ok so I know I am being dramatic but I really did secretly eat the stuff because I didn’t want to share.

My favorite almond butter was always the fresh ground we would get at Whole Paycheck, ahum I mean Whole Foods.  You could seriously taste the freshness and for that reason we paid $7/lb for the buttery gold.  I don’t know if I got sick of giving up other foods so I could afford to feed my almond butter habit or if I finally decided to not be so stubborn and share my almond butter with the kids.  Either way I knew if that little machine at Whole Foods was all that was in between me and almond butter I surely could manage to find a way to make it at home.  Enter my awesome KitchenAid Food Processor!

Now if you put Almond Butter on the delicious pedestal like I do you are going to have a Homer Simpson “Doh” moment when I show you how simple it is to make at home.

First gather either raw or roasted almonds, I prefer to buy raw then roast them a few hours prior to making my almond butter. Just pop 2 cups raw almonds into an oven at 300 for 10 minutes.  Let them cool down before you start making magic happen

2 Cups Fresh Roasted Almonds
2 Cups Fresh Roasted Almonds

Next you need a heavy-duty food processor or blender.  I prefer my food processor because it is easy to use, has a powerful motor that has yet to overheat, and get’s the job done in less than 10 minutes.

The magical KitchenAid food processor
The magical KitchenAid food processor

Add you almonds with your sharpest blade and turn on.  It will be loud at first, but that only lasts a few moments as the almonds start to break down.

Ear Plugs might be required
Ear Plugs might be required
Watch the magic
Watch the magic

As the almonds start to break down they will start to stick to the sides.  Just scrape it down every minute or so and keep pressing on…

Scrape down the sides
Scrape down the sides
Keep Going....
Keep Going….

The oils in the almonds will start to be released as the friction heats up the almonds and they are broken down.  It will start to ball up into a dough, don’t stop yet!  Break it down and keep going….

Keep Going....
Keep Going….

At about 8 minutes of processing you get a smooth and creamy Almond Butter to rival that from Whole Foods magic machine2015-03-05 12.11.35

Place in a small container and store in your fridge or pantry for a week or two, if it lasts that long.

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You can now enjoy delicious and nutrition buttery Almond gold at home.  Add it to greek yogurt, your smoothies, top apple slices, or eat it straight of the spoon if you want.   I have found the best place to get almonds is Costco, online, or Winco.  Enjoy!!

Recipes

21 Day Fix Crepes

Fat Girl to Fit Momma

I am on day 4 of my 21 Day Fix Extreme and I already am missing my giant veggie loaded salads.  I decided I would swap my veggies in my morning egg for my lunch.  So I was stuck, what can I do for breakfast now?!  I still wanted my eggs for my filling boost of protein after my morning workouts.  The first thing that came to mind was CREPES!!    One problem typical crepes have lots of butter, milk, flour and eggs.  I decided I was going to attempt this 21 Day Fix approved concoction anyways.  The outcome…..AMAZING!!!

21 Day Fix Crepe
21 Day Fix Crepe

Ingredients 

  • 1 tsp vanilla Shakeology
  • 1 tsp vanilla extract
  • 3/4 Red Container Egg Whites
  • 1 stevia packet
  • 1/2 banana (1 Purple)
  • 1 tsp natural unsalted peanut butter
  • 1 tsp coconut oil
  • dash of cinnamon

Directions: 

Heat a small non stick skillet over medium high heat.  Add 1/2 tsp to pan.

Blend eggs, shakeology, stevia and vanilla until frothy and has lots of bubbles

Pour 1/2 of the egg mix into pan.  Decrease heat to medium.  When the crepe starts to pull away from the edges (about 2 minutes) carefully flip with large spatula.  Cook another 30 sec to 1 minute until browned.

Make your second crepe.

Top with peanut butter, sliced banana and a dash of cinnamon.  ENJOY!!

Your Fix container count :1 Purple, 1 Red, 2 tsp

Want more info on 21 Day Fix and to join my next online accountability group find me on Facebook or Get more info HERE.