Wednesday, October 5, 2016

Two healthy recipes + Sprint Interval Workout + Favorite workout gear

As of right, now my family and I are sticking around Charleston. As of this morning, it appears hurricane Matthew is shifting east, which would make for a lighter impact on South Carolina. That being said, things could change...so we are packed, the car is gassed up, and we are ready to leave if needed.

On a much lighter note, here are two healthy meals that I recently made, and they ended up being huge hits around our house! Even the kids loved both dishes, and around here, well that's a huge win! 



Ingedients :

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, rinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste
Directions:
    Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot.
    . Season chicken breast with salt and lay on top.  

    Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.


    INGREDIENTS:

    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 2 large eggs, beaten
    • 1 cup Panko*

    FOR THE HONEY GARLIC SAUCE

    • 1/3 cup honey, or more, to taste
    • 4 cloves garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon Sriracha, optional
    • 1 tablespoon cornstarch
    • 2 green onions, thinly sliced
    • 2 teaspoons sesame seeds

    DIRECTIONS:


    1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
    2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
    3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
    4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
    5. Serve immediately, garnished with green onions and sesame seeds, if desired.
    // I've had a few of you ask how I work in sprints, so I thought I would share the interval method I use on the treadmill.

    *  Warm up - 3.5 speed and 2 incline for 5 minutes. 

    Repeat this five times for the most killer 30 minute cardio session ever! 

    * Jog at speed 5.5 for 3 min 

    * Full sprint at speed 9.5 or 10 for 1 minute 

    * Light walk at speed 2 for 2 minutes 

    // And last, here are a few of my favorite outfits to rock in the gym! 

    I know that I've showed both of these outfits over the last two weeks, but many of the sizes have been restocked so I wanted to share them again!



    My wrap hoodie is all sold out, but this one that is almost identical just arrived, and I am tempted to order in it the dark green. 




    I was so excited to see this jacket on sale at Lululemon online!! I am obsessed with the pink and black dots along with the adorable back.  



    If you are between the height of 5'0-5'3 these will fit you more like full length leggings. 


    Loving everything about this tank, especially the fact that it has a built-in sports bra. 



    These peek crops are perfection, and I love them in the blue color as well! 



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