Tuesday, December 23, 2014

Quinoa and turkey stuffed peppers!

These are seriously SO good! I have just recently gotten more brave with the veggies I am willing to eat and I've learned something... Bell peppers are delicious!

Here is what you need for this delicious dinner:

4 bell peppers of your color choice
1 cup of brown rice or quinoa, cooked just shy of done
1/2 cup black beans (canned) rinsed and drained
1/2 cup corn
1 lb ground turkey, seasoned with Ms Dash Southwest seasoning
1 cup petite diced tomatoes
1 cup tomato sauce (add more if you like it more saucy)
1/4 cup of your fave cheese

And here's what you gotta do:

1. Cook brown rice or quinoa according to directions
2. While rice/quinoa is cooking, brown ground meat and season
3. Drain and rinse black beans
4. Portion out diced tomatoes, corn, tomato sauce and cheese
5. Combine in large bowl- meat, tomatoes, corn, rice or quinoa, beans and sauce
6. Cut off caps of peppers and pull out ribs and core. Rinse excess seeds out
7. Stuff peppers with filling
8. Sprinkle with cheese
9. Bake at 375 for 45 minutes. Cheese should be melted and filling should be heated all the way through
10. Dig in! This recipe serves 4. 

I love these even more for leftovers! Enjoy!

Monday, October 6, 2014

Healthy Food Swaps

Just a couple healthy food swap ideas!
Hope every one had a good Monday!  Or, I should say, hope every one survived Monday!  ;)

Monday, March 31, 2014

Daily funny

Who's been having a little too much fun?  I know I have!  I've kept up on my workouts pretty good but food wise... not so much!  At least my jeans still fit ;)  

Wednesday, March 26, 2014

Teriyaki chicken stuffed spaghetti squash

I was trying to find something different than same ol' rice to go with my chicken and I had a squash that needed eaten a why not? It was so good! Even my kids liked it!

I just cooked 2 chicken breasts with teriyaki sauce on low for 6 hours in the crockpot. Shred with fork and keep on warm. And cut the squash in half and cooked that cut part down in the microwave for 20 minutes, fluff with a fork then fill with chicken. Yum! Easy meal :)

Try it and let me know what you think!

You can also follow my day to day workout life on instagram!  @aleisa_keyes

Thursday, March 13, 2014

Creamy avocado pasta

This sauce is SO good!  I. Love. it.

I do not suggest eating this with spaghetti squash though, the sweetness of the squash and the flavor of the sauce just did not go together well, I didn't like it.  But with just regular spaghetti, DELISH!!

Yield: Serves 2
  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
  • 1/2 tsp kosher salt, or to taste
  • ~1/4 cup Fresh Basil, (probably optional)
  • 2 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
  • Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Read more from this wonderful site where I found this recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz2vscgSpmL

You can also follow my day to day on instagram! @aleisa_keyes

Nom Nom Nom 

As you can see, my entire family enjoyed it!

Progress... Slowly but surely.

I'll be honest.  I have not been as consistent as I should be, with both working out and eating healthy.  Gah.  My weight hasn't gone up, but it hasn't gone down much either.  This morning I weighed 163 lbs.  So I am making progress but if I want to actually see results I need to commit to my workouts and healthy eating!

I started reading a book called Wheat Belly, have you heard of it?  It's pretty interesting.  I suggest it.  I also got the cook book and I am definitely going to try some recipes out of it, like the home made wheat & gluten free bread and tortillas.  If you've tried any of the recipes, please do share your thoughts!

Above is my Before photo, you will probably see this through out the blog as I use it to compare to progress photos.  It's really hard to just look in the mirror and see the difference because, well, you look at yourself everyday so you get used to any changes.  But putting pics side by side helps.  
The bottom is my recent photo.  I was about to go get in the hotel hot tub so took the pic real quick before going on my merry way.  From the front, I do not see much of a difference yet.  But from the side my belly looks flatter already!  My thighs have always been a problem area for me, I've always lacked muscle tone there.  So I'll be looking for some good thigh workouts for sure and steppin up my squats :)
So it's not a crazy transformation.  And that is ok, because it's still progress!  I'm still in the beginning of my journey, I'm excited to see what a progress photo 6 months or a year from now is going to look like!

Wednesday, March 5, 2014

Crock pot fajitas

This was so yummy and easy! I just put 2-3 chicken boobies in the crockpot along with 3 bell peppers (1 orange, 1 green and 1 yellow), 3/4 cup salsa and a packet of taco seasoning. Cook on LOW for 6-8 hours and shred chicken with fork.
That's it! Easy right?
You can eat it in a whole wheat tortilla or just in a bowl. I put some black beans and a little cheese with mine but you can do just about anything you want!

The next day I had leftovers and just crushed a couple chips in it, it was delish like a taco soup!