Chili Cook Off

I LOVE having chili in the Fall and Winter…whether it’s for a party, a football game or just because it’s chilly outside (hhahahaah – like my play on words) it is a staple at my house this time of year.

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Here are four of my FAVORITE child recipes – HEALTHY and TASTY of course!

All Meat and Veggie Chili – Paleo Recipe

Source: http://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/

 

paleo-chili

Prep time: 

Cook time: 
Total time: 
Serves: 8 servings
Ingredients
  • 1½ pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1½ cups onion, diced, about 1 large onion
  • ½ cup chopped celery, about 1 stalk
  • 1½ cups carrots,peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups zucchinis, diced, about 2-3 medium zucchinis
  • 1 15-ounce can tomato puree or tomato sauce
  • 1 15-ounce can diced tomatoes
Instructions
  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.

Tips:  I serve mine with brown rice or paleo cornbread and green beans

Whole30 Chocolate Chili Recipe

It may sound weird…but it’s good…..I promise!!

choc-chili

Source: http://www.andreatooley.com/2014/10/whole30-chocolate-chili/

Ingredients:

  • 1 tablespoons coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef  (I used 90/10 lean beef)
  • 1/2 teaspoon dried oregano leaves
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3/4 tablespoon unsweetened cocoa
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) fire-roasted, chopped tomatoes
  • 1 can (14.5 ounces) beef broth

Directions: 

  1. Heat the coconut oil in a pan over medium heat.
  2. 2. Add your diced onions and garlic and cook until the onions are translucent, about 10 minutes.
  3. Transfer the cooked onions to your crockpot.  Next, add the beef to the same pan that had your onions.
  4. Cook the beef until just no longer pink.  Transfer the beef and all the juice to your crockpot.
  5.  In a separate bowl, mix together all of your spices.
  6. Pour the spices into the pan and cook for just a minute until fragrant.
  7. Then, add your tomato paste and beef broth.
  8. Stir until the tomato paste, beef broth, and spices are all combined, about 2 minutes.
  9. Pour the sauce into your crockpot.
  10. Finally, add the tomatoes to your crockpot.  Give everything a good stir, cover, and cook on high for 3 hours.

Tips:  serve with avocados and jalapeños

Healthy Vegetarian Quinoa Chili

Source: http://peasandcrayons.com/2015/10/healthy-vegetarian-quinoa-chili.html

veggie-chili

10 minPrep Time

25 minCook Time

35 minTotal Time

Ingredients

  • 2 cups yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 TBSP olive oil
  • 2 cups crushed tomatoes
  • 1 cup corn [frozen or fresh]
  • 1 can spicy chili beans with sauce [15 oz]
  • 1 can black beans, drained and rinsed [15 oz]
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika, plus extra to taste
  • salt and pepper to taste
  • 1 cup quinoa [red, white, or a mix of both]
  • 1.5 cups water or veggie broth
  • EXTRAS:
  • diced jalapenos or cayenne pepper for a kick
  • veggie broth or tomato sauce to adjust chili thickness
  • all the toppings your heart desires 

Instructions

  1. Chop your peppers and onion and mince your garlic.
  2. Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
  3. Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
  4. Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
  5. Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
  6. While your chili simmers, rinse your quinoa.
  7. Add quinoa to a small pot with water or vegetable broth to boil [1.5 cups] and bring to a rolling boil.
  8. Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
  9. Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
  10. Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

The Best Healthy Turkey Chili

Source: http://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/

chil

Ingredients
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
  3. Makes 6 servings, about 1 1/2 cups each.

I hope you enjoy all of these recipes!  Don’t forget to share this blog with others – sharing is caring!

Weekly Recipes – Fall Stews

The leaves are changing…The air is cooling down…I’m busting out my sweaters and boots…so…that means it’s Fall, y’all!!!

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And that means it’s time to get some stews cookin’ on the stove!  I LOVE having soup for dinner – add some homemade paleo bread, brown rice or quinoa (depending on the soup) or a side salad and you have a delicious and nutritious meal!

And…do you know what makes great leftovers for lunch???  Soup from the night before!

So, here you go…here are some clean-eating Fall Stew recipes for you!

Coconut Curry Chili

Source: http://www.cleaneatingmag.com/recipes/under-45-minutes/coconut-curry-chili/

chili

Serves: 4
Makes: 10 cups
Hands-on time: 10 minutes
Total time: 27 minutes

INGREDIENTS:

  • 1 1/2 tsp red curry paste
  • 1 tsp ground cumin
  • 4 cups low-sodium vegetable broth, divided
  • 1/2 cup uncooked bulgur
  • 1/2 medium sweet potato, peeled and cubed (2 cups)
  • 1 large green bell pepper, chopped (2 cups)
  • 3 cups cooked kidney beans or BPA-free canned kidney beans, drained and rinsed well
  • 1/2 cup light coconut milk
  • 2 cups jarred or boxed tomato purée (aka passata)
  • 2 scallions, chopped
  • Fresh ground black pepper, to taste

INSTRUCTIONS:

  1. In a 4-qt pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
  2. Add beans, coconut milk and tomato purée to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.

Country Style Beef and Green Pepper Soup

Source: http://www.cleaneatingmag.com/slideshow/bowls-of-comfort-hearty-autumn-soups/8/

beef-soup

Serves: 6
Hands-on time: 20 minutes
Total time: 55 minutes

INGREDIENTS:

  • 2 1/2 tbsp olive oil, divided
  • 12 oz extra-lean ground beef
  • 2 medium green bell peppers, diced
  • 1 cup chopped yellow onion
  • 1 lb fresh tomatoes, chopped
  • 4 oz fresh green beans, trimmed and broken into 1-inch pieces
  • 1 cup frozen whole-kernel corn, thawed and patted dry
  • 2 cups coarsely chopped green cabbage
  • 3 cups low-sodium beef broth
  • 2 tsp dried oregano
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

INSTRUCTIONS:

  1. Heat 1 tsp oil in a Dutch oven on medium-high, tilting Dutch oven to coat bottom lightly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
  2. Heat 1 tsp oil in Dutch oven on medium-high. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
  3. Remove Dutch oven from heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.

Slow Cooker Stout and Chicken Stew

Source: http://www.eatingwell.com/recipe/250404/slow-cooker-stout-chicken-stew/

chicken-stew

Servings: 8

Cook Time: 4 hours

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 2/3 cups Guinness beer or other stout (14-ounce can)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package cremini or button mushrooms, halved if large
  • 2 cups chopped onion
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed

Preparation

  1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
  3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
  4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
  5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
  • Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.

Squash, Chickpea and Red Lentil Stew

Source: http://www.eatingwell.com/recipe/249123/squash-chickpea-red-lentil-stew/

squash

Ingredients
  • 3/4 cup dried chickpeas (or canned)
  • 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1/2 cup chopped roasted unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped
Preparation:
  1. If you are using dry chickpeas, make sure to soak them overnight in at least two inches of water.  If you are using canned chickpeas, skip this step.
  2. Combine all ingredients EXCEPT the peanut, cilantro leaves and lime juice into the slow cooker
  3. Cook on low for 51/2 to 6 hours
  4. Stir in lime juice.  Sprinkle with peanuts and cilantro

I hope you enjoy these recipes as much as my family and I do!!  Please share these with others AND comment on which one is your favorite!  I’d love to hear from you!!

Weekly Recipes: Crockpot AND Paleo

I am totally digging the accountability group we have going on this month!  Not only is it full of over 100 people working on their health and fitness goals, offering each other support and motivation, but there are TONS of crockpot recipes that we are sharing!

I typically use my crockpot once a week but since starting this group, I’ve been using it more like 2-3 times per week.  And guess what?  It definitely makes my life (and dinner time)easier.

Since I’m feeling inspired by this group, I thought I’d share some more crockpot recipes – all PALEO style!

Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa

beef

Source: http://www.kalynskitchen.com/2014/08/slow-cooker-green-chile-shredded-beef-cabbage-bowl.html

Ingredients for Slow Cooker Beef:
2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before  it was trimmed.)
1 T  Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend)
2-3 tsp. olive oil (depending on your pan)
2 cans (4 oz. can) diced green chiles with juice

Ingredients for Cabbage Slaw and Dressing:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo or light mayo
4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
2 tsp. (or more) Green Tabasco Sauce

Ingredients for the Avocado Salsa:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)

Instructions:

Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. (I save all those scraps to make homemade beef stock.) (It may already be in strips when you’re through trimming, but aim for same-size strips.)  Rub strips of beef with the taco seasoning.  Heat the oil in a large, heavy frying pan and brown the beef well on all sides.  (Don’t skip this step; the browning adds a lot of flavor.)

 

Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.  Cook on high for 3-4 hours, or until the beef shreds apart easily.  (If you’re going to be out you can also cook this for 6-8 hours on low.)  When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker.  Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.

 

Cut the cabbage into very thin strips.  (We used a Mandoline Slicer with the 1.5 mm  blade to make really thin slices, but you can also cut it by hand.)  Slice the green onions.  Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.  (Taste to see if you want more lime or Green Tabasco and adjust to taste.)  Then put the cabbage and green onions into a bowl and toss with the dressing.

 

Peel and cut up the avocado, place in a bowl, and toss with the lime juice.  (Elise and Dara both have tips for cutting up avocado if you’re not that experienced doing it.)  Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado.  Drizzle in the olive oil and gently toss again.

 

To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.  I served this with extra Green Tabasco for those who wanted a little more heat.

 

If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using.  Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.

Turkey Pumpkin Chili with Apple Bacon Compote

Source: http://primalbitesblog.com/2013/10/23/crockpot-turkey-pumpkin-chili/

chili

Ingredients
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 4 cups raw pumpkin, cubed
  • 1 16 oz can chopped tomatoes
  • ⅓ cup strongly brewed coffee
  • ½ cup passata (tomato sauce, or tomato puree)
  • ½ cup canned pumpkin
  • 2 tsp cocoa powder
  • 1½ Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt and pepper to taste
  • 1 large apple, skinned and diced
  • 4 slices nitrate free bacon
  • 2 Tbsp lemon juice
Instructions
  1. Brown the meat in a large skillet in a tablespoon of coconut oil.
  2. Put all of the ingredients into your crockpot, plus the browned meat. Stir to combine and cook on low for 6-8 hours or on high for 4-6.
  3. For the compote, cook your bacon until crispy, then remove and put on a plate lined with a paper towel. Cook the diced apple in the bacon grease over low-medium heat, with a few tablespoons of water. Keep adding water to deglaze the pan, and sauté until the apple is soft and caramelized. Add the lemon juice and cook for an additional 2 minutes. Remove from heat.
  4. Once the chili is thickened to your liking, serve it topped with the apple bacon compote! It’s also great topped with avocado.

Squeaky Clean Slow Cooker Beef Bourgignon

beef

 

Source: http://thehealthyfoodie.com/slow-cooker-squeaky-clean-beef-bourgignon/

    • 900g (2lbs) grass-fed beef stew meat
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 2 large carrots, peeled and sliced
    • 1 small (1½ cups) rutabaga, peeled and diced
    • 2-3 sprigs fresh rosemary, whole
    • 2 Bay leaves
    • 1 tsp Himalayan salt
    • 1 tsp freshly cracked black pepper
    • 2 tbsp Dijon mustard
    • 2 cups bone broth
    • 1/4 cup red wine vinegar
    • 227g (1/2lb) mushrooms, sliced
    • 2 tbsp tapioca starch
    • 2 tbsp water

INSTRUCTIONS

1.Pat the meat dry and sprinkle generously with salt and pepper.

2. Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat

3. Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.

 4. Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent
5. Add the broth, red wine vinegar and Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and kill the heat
6. Transfer to slow cooker, add carrots, rutabaga, mushrooms, rosemary and bay leaves
7. Cook the stew on low for 8 hours or on high for 6 hours.
8. Once your stew is fully cooked and to your liking, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.
9. Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.
10. Transfer this thickened sauce back to the slow cooker and stir until well incorporated.
11. Serve immediately. (don’t forget to fish out rosemary sprigs and bay leaves)

Mediterranean Beef Stew

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Source: http://www.kalynskitchen.com/2007/01/mediterannean-beef-stew-with-rosemary.html?m=1
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice (I use Muir Glen organic tomatoes, 14.5 oz. can)
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I use Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to Crockpot.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.

I hope you enjoy these recipes!  Please SHARE them and this blog with your family, friends, acquaintances and loved ones!

The Other 95 Percent

Did you know that 95% of people in the world will never reach their full potential?

That is A LOT of people who are choosing to live an average life…who are choosing to settle for mediocrity.

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They will never have the life they want, the job they want, the income they want, the relationship they want, the friends they want, the house they want, the body they want….(the list could go on) because they are NOT willing to put the work in.

This is a sad and unfortunate truth.  How many people do you know who WISH for something different in their lives but are not doing anything about it?  They continue to do whatever it is they are doing to uphold whatever level of mediocrity they have achieved because they don’t know what else to do.  They aren’t willing to put in the work…to make a CHANGE…

if

It is all up to YOU.  The choice is yours…do you settle for what you have or do you GO FOR IT???

At the end of my life I want to be able to say, “I gave it my all.  It wasn’t perfect.  I wasn’t the best.  But I gave it everything I had.  No regrets.”

Change is scary – I get it!!!  It’s much easier to do what you’ve always done…or is it?

Is it easier to continue to be overweight instead of exercising and eating healthy?

Is it easier to continue being depressed than it is to go get the help you need?

Is it easier to stay in a job you hate than to find a new one?

Only you can answer that…but for me…it’s a no-brainer.  I would choose exercising, getting help and finding a new job any day over continuing to do something that isn’t working for me.

How do I know?  Because I’ve been there!  For years I’ve done things that weren’t working for me and I continued to do them because I just didn’t know what else to do.  Was I happy?  Hell no!  Was I always looking for something else?  Hell yes!

Finally, I found BeachBody and coaching and I knew deep in my bones that this was it…that this opportunity could be something HUGE – huge for me mentally, physically, emotionally and financially.

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I have BIG dreams.  I have BIG goals and I will not stand in my way.  That’s right – I said “I will not stand in MY way.”

Are you willing to do what the other 95% are not?  And if you are…and when you do…people will judge.  They will judge and form opinions about what they don’t understand.

They will talk.  They will laugh.  They will point fingers.

But you know what?  LET THEM.

Because those are the people who will remain in the 95% while you, my dear, will be rising to the top 5%.

 

Weekly Recipes – Slow Cooker Breakfast Style

Mornings can be BUSY, right?!?

Whether you’re trying to get your kids out the door, yourself out the door, your spouse out the door or all of the above…it can be super hectic and difficult to do anything else other than throw a bowl of cereal in everyone’s face before they rush out the door.

Have you ever been guilty of this?

Me!  I have!

Want to know a secret to making your mornings easier?  Start the night before by throwing breakfast into the crockpot so it will be ready to go in the morning!

Here are 4, clean-eating slow cooker breakfast recipes!

Slow- Cooker Pumpkin Pie Steel Cut Oats

Slow-Cooker Pumpkin Pie Steel-Cut Oats

Ingredients

1 1/4 cups steel-cut oats (not to be replaced with quick or rolled oats)
1 cup pumpkin puree
1 apple, diced with skin
3 tablespoons almond butter
4 1/4 cups unsweetened soy milk (can use almond)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
1/2 cup chopped nuts (almonds, pecans, or walnuts)
1/2 cup raisins

Directions

  1. Add all the ingredients except for 1/4 cup of the nuts and 1/4 cup of the raisins to a glass bowl that will fit inside your slow cooker. Give it a good stir, and place the bowl in the center.
  2. Carefully fill the slow cooker with water, to about 1 inch below the rim of the glass bowl. Cook on low for 8 hours.
  3. In the morning, remove the lid and stir up the oatmeal. Scoop out about a 1-cup serving, and top with a sprinkling of nuts and raisins.
  4. Store uneaten oatmeal in the fridge.

Tip:  Add Greek yogurt to this delish dish if you want some protein!

Source: http://www.popsugar.com/fitness/Slow-Cooker-Pumpkin-Pie-Steel-Cut-Oats-35883531

Cauliflower Hash Brown Slow Cooker Breakfast Casserole

b-casserole

Ingredients

    • 12 eggs
    • ½ cup milk
    • ½ teaspoon dry mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • 1 head cauliflower, shredded (I buy mine already chopped)
    • additional salt and pepper to season the layers
    • up to one small onion, diced (can omit or use less)
    • two 5 oz packages pre-cooked breakfast sausages, sliced (I used turkey sausage. Can also omit, or use about 1 lb bulk breakfast sausage cooked and crumbled, or bacon, turkey bacon, vegetarian sausage crumbles, or chopped ham)
    • 8 oz., or about 2 cups shredded cheddar cheese

Instructions

  1. Grease or coat a 6 quart slow cooker with cooking spray.
  2. Lightly beat together the eggs, milk, dry mustard, salt, and pepper.
  3. Place about a third of the shredded cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion. Season with salt and pepper, the top with about a third of the sausage and a third of the cheese. Repeat the layers two more times.
  4. Pour the egg mixture over the contents of the slow cooker.
  5. Cook on low for 5-7 hours, or until eggs are set and the top is browned.

Tip:  Serve with a side of sliced tomatoes and avocados!

Source: http://cupcakesandkalechips.com/hash-browns-slow-cooker-breakfast-casserole/

Slow Cooker Huevos Rancheros

b-casserole

Ingredients

  • Nonstick spray
  • 10 eggs
  • 1 cup half-and-half
  • 12 ounces shredded Monterey Jack
  • 1/2 tsp. black pepper
  • 1/2 tsp. ancho chili powder
  • 1 garlic clove, minced
  • 1 (4-ounce) can chopped green chilies, drained
  • 10 ounces taco sauce
  • 8 corn tortillas
  • Scallions, avocado, cilantro and lime, for garnish

    Directions

    Spray the inside of the slow cooker with nonstick spray.

    In a large bowl, beat eggs with half-and-half, 8 ounces of the cheese, pepper and chili powder. Stir in the garlic and chilies. Pour into the slow cooker and cook (covered) on low for 2 hours. Check occasionally to make sure the edges are not burning.

    Remove lid and pour taco sauce over the eggs, using the back of a spoon to evenly cover the eggs, as you would sauce on a pizza. Scatter remaining 4 ounces of cheese all over, replace the lid and continue cooking on low for 15 more minutes.

    Let cool slightly, then cut into wedges and serve over warmed tortillas. Garnish with sliced scallions and avocado, chopped cilantro and a squirt of fresh lime juice.

 

Source: http://www.oprah.com/food/Slow-Cooker-Huevos-Rancheros-Recipe

Slow Cooker French Toast

slow-cooker-french-toast-casserole

Ingredients

  • 2 whole eggs
  • 2 egg whites
  • 1 1/2 cups 1% milk, (almond or soy will also work)
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 9 Slices whole grain bread

 

  • FILLING:
  • 3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
  • 3 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/3 cup diced raw pecans
  • 1/2 teaspoon cinnamon

Directions

Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Lightly spray the inside of the slow cooker with nonstick cooking spray.

Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces, set aside.

Cut bread slices into triangles (that’s in half, just triangle shaped). Place one layer of bread (6 triangles) on the bottom of the slow cooker, add ¼ of the filling and repeat until there are 3 layers of bread. Add the remaining filling to the top.

Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4 hours, or until bread has soaked up the liquid.

3 Bananas (diced) can be substituted for apples.

Note: Drizzle with 100% pure maple syrup if desired.

Tip:  This would be a great recipe to make on the weekends when you know the kids are going to sleep in (if you’re lucky because mine don’t).  You can have this cookin’ while they are snoozing away

Source: http://skinnyms.com/slow-cooker-french-toast-casserole/

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