Monday, December 2, 2013

5 Health Hobbies Beyond Fitness

Back in October I was asked to write a post about 'Health Hobbies Beyond Fitness.'  My first thought was... what is fitness besides eating right and exercising?  Then I realized that how I was thinking of fitness was all wrong.  There are so many other things we do and include in our lives that contribute to our overall health.  After all, fitness isn't just about getting thing - it's about being healthy, and there are a lot of things that contribute to our health.  Be sure to check out my top 5 Health Hobbies BEYOND Fitness over at Healthy Living Blogs.  


Tuesday, November 26, 2013

Fall Back Into Blogging

Whew!  It has been too long.  My new job has kept my busy and sometimes after working all day on the computer I don't feel like blogging.  I decided it's time to 'fall back into blogging!'

This year I decided to go all out for my fall decor this year!  I decorated at the beginning of  September and knew I'd be hosting Thanksgiving this year - so that's 3 months that these decorations would be out!!  Christmas only gets left out for 1 month - what have I been thinking?  

After getting out the few decorations from the previous year and a few too many trips to Hobby Lobby (with 40% off coupons, of course), I had all I needed to deck my house out for fall.  The only problem was... I didn't know where to put any of it.  I had more decor than I could possible need, I just couldn't figure out how to make it come together.  I called my sister Jennifer to the rescue!  She came in and helped magically pull it all together.  Take a look at how it all turned out!  

Happy Thanksgiving!!


Thursday, September 12, 2013

Ultimate Fit Workout

Now that I'm working, it will be harder to get to the gym.  Here's a great workout we did in Ultimate Fit at the YMCA that doesn't require any equipment and could easily be done at home!  If you are unable to run, you could always exchange it for jump rope.  


Tuesday, September 10, 2013

New Job!

Whew!  Life sure has been busy.  I haven't posted as much on my blog lately because I just started my new job!  After 3 years in the brick-and-mortar classroom, I am now teaching Kindergarten virtually with K12.  It's an exciting new journey!  I will be working from home, but still working hard to instruct students.

I have been a little behind on my blogging - having to figure out a new schedule.  I worked this weekend to figure out a new routine for cleaning, meal planning, & exercise; we'll see how it goes this week! 

This arrived to my front door last week:

Whoa!  It was a job just getting all the boxes open! 

After a little organizing, all the books and supplies are now neatly stored on some new bookshelves.  I'm still going through training right now, but will hopefully be assigned my class soon!  I'm so excited about this new opportunity. 

Sunday, September 8, 2013

Skinny Peach Milkshake

Forgive me for not having wonderful pictures for this one, but it has quickly become one of my favorites!  My husband loves milkshakes, so this is a healthier alternative when we are in the mood for a shake.  Sometimes I have it for breakfast - since technically it is a protein shake.  I adapted this recipe from Whole Foods New Body.

Ingredients1 serving
1/2 frozen peach
1/2 frozen banana
1/2 scoop vanilla protein powder 
(I find one without artificial sweetener)
1/2 C vanilla almond milk 
(add 1 tsp vanilla if you use plain almond milk)

Peel & slice the fruit before freezing (I leave the peel on the peach - you'll want to peel it before freezing if it bothers you). 

Combine all the ingredients in a blender and pulse until milkshake consistency.

You can use fresh fruit, but you'll want to add 8-10 cubes of ice.  It won't be quite as thick.


You could always add some  fat free vanilla greek yogurt to make it creamer, but the frozen fruit really helps to make it thick. 

I altered mine so it is only 182 calories! 
Talk about guilt free!  You can always add more or less fruit, protein powder, & almond milk to suit your taste. 


Friday, August 30, 2013

Surviving Tailgating!

It's football time in Tennessee!  Tomorrow is the first game of the season, and you know what comes with that?  TAILGATING!  That word can be a healthy eater's worst nightmare.  So what do you do to stay on track?  

1. Scope Out the Spread — See what all the options are so you can make the best choice and what to choose.  If there are so many things you just can’t resist, just pick one.  Pick your favorite.  Remember to ask yourself if it’s worth it. 

2. Bring a Healthy Dish — Not sure what is going to be available??  Try this alternative for Honey BBQ wings! Bring a dish or two that you can eat, and stick to them!   Going to be tempted by dessert?   Bring some vanilla Greek yogurt, diced strawberries, blueberries, and granola and set up a yogurt bar!

3. Fruit, Veggies, and Protein — There will usually be a fruit and veggie tray.  Fill up your plate with these!  Go for some lean, grilled protein.

4. Drink Water — This isn’t an issue for me because I don’t drink.  Remember, you don’t have to drink to have a good time,  and you’ll be consuming WAY less calories.

5. Eat Beforehand — Don’t come to the tailgate famished!  If you are really hungry, your willpower will go right out the window.  Eat something beforehand so that you are tempted to just pig out.  You can even do a quick workout before you go – that always makes me more health conscious. 

6. Focus on the Game — Make it about the fellowship and the game, not about the food.  Our culture wants to make everything about food.  Switch that mindset and focus on the point of the occasion.

7.  Be the Host — Host the party and you’ll be in control of what is served.  That way, you can ensure that the menu will include plenty of healthy options.

8. Moderation — Be conscious of your portion sizes.  Don’t overdo it!  In the long run, will it be worth it?  It might seem great at the time, but the next day you’ll be kicking yourself.

9. Avoid Slippery Slope Foods — You know you have those red light foods that once you start eating them, you can’t stop.  Don’t even let yourself take the first bite (you’ll thank yourself later).  Avoid the mindless munching!

10. Move Away from the Table — Constantly standing by the food is just going to result in more eating of the food.  Fix your plate and then move away from the food.   

Going to football games with dad is a cherished memory.  Dad was so funny - he hate sitting in traffic, so he left at the end of the third quarter - no matter what!  Dad always got awesome seats, too.  I hold all those times with my dad near to my heart.  


Wednesday, August 28, 2013

Pesto and Ricotta Stuffed Chicken

If you haven't figured it out by now, I am a big fan of chicken roll-ups!  Just check out Spinach Stuffed Chicken Parmesan and Chicken Cordon Bleu.  This recipe was restaurant quality!  I adapted this recipe from Kalyn's Kitchen.  I made extras so I could have company over and still have leftovers!  Alter the amount to fit your needs.  

10 thin sliced chicken breasts
2 heaping tbsp basil pesto
2 heaping tbsp ricotta cheese
2 heaping tbsp grated mozzarella
2 eggs, beaten (or 1/2 cup egg beaters)
1/2 cup grated parmesan cheese
1/2 cup almond flour
black pepper to taste
olive oil non-stick cooking spray

1. Preheat your oven to 375F.  Spray a 9x18 casserole dish with non-stick cooking spray. 

2. Set up your chicken station.  I spread plastic wrap across my counter top and put the chicken on top.  Beat out the chicken with a meat tenderizer - if you get the thinly sliced chicken breasts, they should already be thin.   

3. In a small bowl, mix together the pesto, ricotta cheese, and mozzarella cheese.  Spread a layer of the pesto over each chicken breast.  

4. In one bowl, beat the 2 eggs (or pour in the egg beaters).  In another box, mix together the almond flour and parmesan cheese.  

5. Roll up the chicken from the small side to the wide side.  Dip the chicken in the egg and then roll in the almond flour mix.  Place the chicken roll in the casserole dish.

6. Spray the tops of the chicken rolls with olive oil cooking spray.  Bake for 35-45 minutes.  If you don't have as many rolls, you won't need to bake as long - start checking your chicken at 30 minutes.

I took a trip to the farmer's market and had fresh snap green beans and corn on the cob to serve as sides!