Shakeology Fudge

Trying to stay on track during the holidays can be such a struggle. My sweet tooth goes crazy and wants cookies, chocolate, cocoa and FUDGE!
Fudge is a huge weakness for me.
I’m trying my best to not stray from my healthy eating course so I decided to make some healthy fudge to get me through these horrendous cravings.
Behold Shakeology “fudge”. IMG_6450.JPG
I’m not sure if you can really call it fudge but it’s super easy and does the trick for me. I actually came across this concoction by messing up a recipe for shakeology brownies that a friend sent me. Sometimes mistakes are blessings!
Ingredients:
1T peanut butter
1T coconut oil
1 scoop or packet of chocolate shakeology
1/4t stevia

Instructions:
Melt peanut butter and coconut oil in microwave.
Add shakeology and stevia.
Mix well and flatten into storage container.
Cut into squares.
Refrigerate (sets up in 5 minutes)

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I’ve also made this with vanilla shakeology and added 1/4t pumpkin pie spice. Delish!
Want more recipes? Need help staying on track? Email me! jmkpeterson@gmail.com
Want to join my New Years health and fitness group? Shoot me an email jmkpeterson@gmail.com and sign up for me to be your free coach here. https://www.teambeachbody.com/signup/-/signup/free?referringRepId=319016

Happy Healthy Holidays!

Clean Eating Chicken Nuggets

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Sometimes, and it’s rare but sometimes you score big mom points at dinner. I happened to score huge mom points last night when I experimented with some clean chicken nuggets.
They were a big hit and my family ate every bite! My husband even said that they rival Chik-Fil-a nuggets!

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Ingredients

1 lb. organic boneless chicken breasts (or tenders), cut into small bite sized pieces (1/2-inch by 1-inch)
3 teaspoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon Italian herbs
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
3 tablespoons whole wheat panko bread crumbs
2 tablespoons nutritional yeast or you could use parmesan cheese
Coconut oil spray

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Preheat the oven to 450°.
Add the chicken with the oil followed by the salt, Italian herbs, garlic salt, oregano, and black pepper. Massage the chicken with the spices thoroughly.
Add the chicken, bread crumbs and nutritional yeast to a ziplock bag. Seal the bag and shake it all up until the chicken is coated.
Spray a baking sheet with coconut oil spray.
Lay the nuggets on the baking sheet in a single layer.
Spray the top side of the chicken with coconut oil.
Bake for 8 minutes on each side.
I’ll definitely be adding this to the weekly rotation!

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Rotisserie Chicken Soup

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The weather is getting colder and I’m painting less. It’s bittersweet as I’m focusing on a new hobby/nemesis – cooking. It’s been dreary and wet all day, perfect for soup.
I like easy, so of course I love rotisserie chicken, it’s cooked perfectly and ready to go at your grocery store for around five bucks. Can’t beat that!
Start by putting a big ol’ pot o’ water on the stove and bring to a boil. Add a couple of bay leaves and 2-3 cloves of chopped garlic. As its boiling, clean the meat from your chicken, set aside and throw all of the skin and bones and gross slimy mess into the pot. It’s much easier to debone a fresh and hot rotisserie chicken.Then sit back and read a book while it boils for about 45 minutes. Add some water if it gets low.

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Bam! You just made chicken stock! Aren’t you proud of yourself? I know I was!
Now run the stock through a fine sieve to discard all of the grossness then return the pot full of the now-not-gross stock to the stove. At this point you can freeze the stock to use for later. Now add your chicken meat, a tablespoon of italian seasoning, salt and pepper and some frozen vegetables. I used ‘Pictsweet’ frozen soup vegetables. bring back to a boil then simmer for 10-15 minutes.

20131107-084551.jpg There you have it! Easy-peasy homemade chicken soup! It’s even better the next day!
Ingredients:
1 rotisserie chicken
2-3 garlic cloves, chopped
2 bay leaves
2 cups frozen vegetables of your choice
1T Italian seasoning
Salt and pepper to taste

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Easy Mini Frittatas

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What is it about farm-fresh eggs? They are so light and fluffy and they just taste…fresh! I have a client that brings me eggs from her brothers farm in exchange for hair services. Best trade ever! My boys love eggs and could eat them for every meal. So last night when they wanted eggs for dinner I had to get creative. I knew the hubs wouldn’t be satisfied with scrambled eggs alone.
I decided on a fritatta. You can add just about whatever you want to some eggs and milk and come out with a delicious full meal.
I cracked 6 eggs into a medium bowl, added 1/2 cup of milk and whisked. I then added 1/2 cup of shredded mild cheddar cheese and salt and pepper to taste. I have a picky eater so instead of making one big frittata I decided to use a muffin tin so I could make a few without veggies in it. So at this point I scooped out a few “plain” fritattas into the muffin tins (greased or sprayed with cooking spray) filling each one about 3/4 full. Then I added 6 slices of precooked bacon (chopped) and one cup of frozen peas and carrots but you could use whatever veggies you have on hand. After mixing the remaining ingredients, I scooped the mixture into the rest of the muffin tins and popped them into the oven (preheated to 350) and baked for 25 minutes. When they were done I used a small knife to ease the frittatas out of the tins.

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So easy and so delicious. I’m already thinking about what to use next time, ham? Tomatoes? Feta cheese? Taking about 30 minutes, I can see this being my new go-to quick meal.
Ingredients:
6 eggs
1/2 cup milk (I used 2%)
1/2 cup cheese
6 slices of bacon chopped
1 cup frozen veggies
Salt and pepper to taste
Bake at 350 for 20-25 min

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