Fall means pumpkin everything. I am not the biggest fan of pumpkin spice latte’s but I do enjoy one or two from time to time. But this my friends, was delicious!! I let my kids try it and my son did not want to let it go.
Starting the day with a workout and the right nutrition can make a world of difference with your choices for the rest of the day. For my fellow Shakeology lovers, this pumpkin pie spice recipe is delicious !!
Pumpkin purée counts as a purple fixate container ( fruit serving ) for those of you using the fixate containers.
Here is what I used
1 cup of almond milk
1/2 a purple of pumpkin purée
Handful of ice
Tsp of pumpkin spice
Tsp of cinnamon
1/2 tsp of nutmeg
Give it a try and let me know what you think! You can try it here.
Do you ever get bored with chicken recipes in the slow cooker?
It’s the start to a new week and the family and I are ready to make it a great one. Coming back from vacation has us on the go and we still want to stay pretty clean.
I made a new chicken recipe last night. It was a hit with my two little ones and my husband. I threw 3 lbs of chicken into a crock pot and it was so simple and easy guys!! I promised myself I will use this chicken for meals throughout the week 🙂
You can add it to almost any recipe : tacos, over pasta, noodles, brown rice, stir fry… and its versatile. You can modify and switch the recipe up even more too!
Let me know if you try it! Leave a comment below.
3 lbs boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1-2 tbsp of chopped garlic or 2tbsp of garlic powder
2 tbsp each of chopped thyme, sage, and rosemary- OR any herbs you may like
1 1/2 teaspoons sea salt or Himalayan
1 teaspoon pepper
1/2c low- sodium vegetable or chicken broth
Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outsides of the chicken. Cover a
nd cook on low for 6-8 hours OR on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees.
When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, wraps, soup, or chili . Enjoy!
We enjoyed our sunday family day. My five year old is really into baking and she asked if we can make banana bread. If I have a homed treat in front of me, I just don’t have that kind of willpower. So we decided to make a recipe we found off the beachbody blog. This recipe is fixate and clean eating friendly .
I was a little hesitant at first considering there is no sugar added aside from the sweetness of the bananas . The kids loved them!!! My husband enjoyed a few as well! These muffins can be used as a snack or for breakfast.
Breakfast Banana Muffins
Serves: 12 servings, 1 muffin each
Nonstick cooking spray (optional)
2 cups whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt (or Himalayan salt)
1 large egg, lightly beaten
¼ cup raw honey
¾ cup unsweetened almond milk
¼ cup extra-virgin organic coconut oil, melted
1½ tsp. pure vanilla extract
3 medium ripe bananas, mashed
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
Add egg mixture to flour mixture; mix until just blended.
Gently fold in bananas.
Evenly divide batter among prepared muffin cups.
Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
1.5 lbs ground beef
5 cups beef broth or stock
1 cup salsa of choice
1 red onion, peeled and diced
4 garlic cloves, minced
4 medium tomatoes, diced (or two 14.5 oz cans diced, drained)
1 4oz can diced green chiles,
1 tsp chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
Salt and pepper to taste
Heat a large skillet over medium heat. Add ground beef and cook until fully browned, breaking meat up with a wooden spoon as it cooks. About 10-12 minutes.
Drain fat from meat and add to a slow cooker with remaining ingredients. Stir well.
Cook on low for 6-8 hours. Stir well before serving.
CROCKPOT NUTTY CHICKEN CURRY
4 pieces chicken- boneless/skinless, breasts and/or thighs- approx 1.5 lb
1 14 0z can coconut milk (not light)
1 tsp curry powder
1 tsp red Thai curry paste
1/2 tsp honey (I prefer raw)
1/2 tsp grated ginger
1/4 tsp red pepper flakes
2 tbsp peanut, almond, or cashew butter
2 tbsp coconut aminos or tamari
1/2 cup chopped yellow onion
1/2 cup sliced red bell pepper
1 tbsp chopped basil leaves, preferably Thai
1/4 cup cilantro
1 cup snap or snow peas
salt, pepper, and lime juice, to taste (see note below)
*for garnish- lime, cilantro, basil, scallions, and toasted cashews (or peanuts)
**Sriracha and/or red pepper flakes for an extra kick!
***about salt, the recipe doesn’t actually have any in it as it cooks- that’s because depending on whether you go with tamari or coconut amines, the cut of chicken, and so forth, the flavors will vary once cooked- it will need salt, but add all that stuff (salt, pepper, lime) at the end to make sure your flavors are balanced how you like them
Mix coconut milk, curry powder, curry paste, honey,
red pepper flakes, ginger, nut butter,
and coconut aminos/tamari together in Crock Pot
Slice red pepper, onion, basil, and cilantro
If using ginger, grate it too
Add it all to the sauce
Stir until well mixed
Place chicken breasts/thighs into sauce…
Cover and cook in high for 3 1/2 hours or on low for about 5 1/2
When done, stir it all together- the chicken will fall apart on the spot
Throw in snap peas just before serving
Serve over cooked rice
Get garnishes ready
Top the chicken with all of the goodies you want, serve with lime, and enjoy!
Slow Cooker Chicken Cacciatore
Slow-cooked bone-in, skinless chicken thighs create the luxe flavor in this savory Italian chicken dinner that pairs perfectly with pasta for an incredibly easy weeknight or weekend meal.
Serves: serves 8-10
10 bone-in, skinless chicken thighs, about 5 ounces each, trimmed
Kosher salt and freshly ground black pepper
Cooking spray or extra virgin olive oil
5 garlic cloves, finely chopped or pressed
½ large yellow onion, chopped
1 28-ounce can crushed tomatoes
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
8 ounces sliced shiitake mushrooms
2 sprigs fresh thyme
2 bay leaves
Fresh parsley for garnish
Grated Parmesan cheese
Generously season the chicken with the salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray or a drizzle of olive oil and then add the chicken. Cook until nicely browned, about 3-4 minutes per side. Transfer to a slow cooker.
Reduce the heat under the skillet to medium and coat with more cooking spray or another drizzle of olive oil. Add the garlic and onion and cook until soft, about 3-4 minutes, stirring occasionally. Transfer to the slow cooker. Add the tomatoes, bell peppers, mushrooms, thyme and bay leaves. Stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours.
Discard the bay leaf and transfer the chicken to a large plate or cutting board. Pull the chicken meat from the bones (discard the bones), shred the meat and return it to the sauce. Stir in the parsley. Serve with pasta, polenta or spaghetti squash topped with Parmesan cheese.
This is a perfect treat my kids and I enjoy! You can’t go wrong with superfood brownies . Anything chocolate gets us going .
½ cup mashed ripe banana (about 1 medium)
½ cup all-natural smooth peanut butter
¼ cup unsweetened cocoa powder
2 scoops Vegan Chocolate Shakeology
1. Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Set aside.
2. Combine banana, peanut butter, cocoa powder, and Shakeology in a medium bowl; mix well with clean hands or a rubber spatula.
3. Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour so that brownies set.
4. Cut into sixteen brownies.
If you are doing the P90x, this is considered a snack portion.
fixate 1/2 Yellow and 1 1/2 tsp
Its officially a NEW YEAR and that chilly air and busy evenings are coming fast!! So in our family that means the crockpot comes out! Comfort foods start cooking and we dig into our clean eating recipe book for some of our favorites!
Comfort foods usually mean heavy cream, lots of carbs and a ton of calories! But did you know that you can preserve flavor, enjoy comfort foods and not kill your calories in one meal?
I’ve decided to share my favorite clean crockpot recipes in a FREE 5 day clean eating crockpot group!
I want to not only give you the principles of clean eating but share with you new recipes to try each day for 5 days!
So if you struggle with clean eating, if you struggle with juggling all your busy women duties with staying healthy then this could be a great opportunity to network with other busy women, eat a little healthier and stay motivated to make some healthier changes. After all 80% of your results in health and fitness come from what you eat!
So come hang with me for the week and learn all about clean eating crock pot recipes!!! We will start on MONDAY January 30th!
1. Step 1 is to like my page, ( The Fit Hairdresser ) https://www.facebook.com/JaclynCeron/?fref=ts
2. Step 2 is to request access to the private group via the link that will be provided in this event page on Friday, January 27th! (You will not be able to access the link, unless you’ve liked the page!)
3. Share this event with another busy lady who could benefit from the addition of quick, easy, healthy and yummy crock pot meal ideas that the whole family will love.
Make sure you click “GOING” and accept my friend request to join!!
***Send me a message at Jaclyn@TheFitHairdresser.com for the details if you have questions! Put in the title “crockpot group”
Please refrain from requesting to join the group if you are already a coach or working with another coach! DEAL! 🙂
HOW IT WORKS:
Each morning (beginning January 30th) I will post the tip of the day in the group page (which you will have access to after liking my page). After you complete the assignment of the day comment below the post so I can track your involvment for prizes.
Why would I want you to keep track of your progress?
1) Because I want you to succeed. I’m here to be your daily accountability partner!
2) There will be a prize awarded to the top posters at the end of the challenge!
Lets do this!!
Welcome !!!How to become a part of the crockpot group!!! ����Check this out for all the details!!1. Did you like my The Fit Hairdresser page?2. Did you invite someone to join?3. Did you send me a friend request so that I can add you to the private group? If so then I will be returning all messages in the next 24 hours. Lets do this!!!Stay tuned for the link to add yourself to the group within the next few days!!!It's time to clean up your favorites and give you the tools to succeed when life is crazy or busy!!!I want us all to have fun!
Posted by Salvador N Jaclyn Ceron on Monday, January 23, 2017
1 tsp. dijon mustard
1 C. panko bread crumbs (whole wheat preferably, if you’re following a true clean eating meal plan. I used Gluten Free )
1/4 C. parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
Preheat oven to 375 degrees. First, dip chicken in egg mixture, then in bread crumb mixture. Place on greased baking sheet. Bake for about 30 minutes or until cooked through. Turn over 20 minutes in.
I decided to give these delicious pita pizza’s a try. Lets just say I was so excited to add it into my week 3 meal plan. I got my two year old involved and had him help me mix the sauce together. It came out so good and both my husband and kids loved it!
Here is the recipe for the sauce! My son had a blast just helping me mix everything together. I was able to get all of this prepared in 10 minutes because I had the chicken pre made from the morning.
Makes 12 servings, about 2 Tbsp each
1/2 Purple container ( for those of you who follow fixate meal portions like me)
1/2 cup tomato paste
1/2 cup water
1/4 Worcestershire sauce
2 Tbsp pure maple syrup
2 Tbsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp ground black pepper
Here is how to make the pizza itself. Note that I didn’t use the red onions and you can pretty much add any type of veggie you would like.
1 (6½-inch) whole wheat pita
2 Tbsp. Maple BBQ Sauce
2 Tbsp. shredded mozzarella cheese
1 ⁄3 cup chopped cooked chicken breast
2 Tbsp. chopped red onion
1 Tbsp. chopped fresh cilantro
1. Preheat oven to 350° F.
2. Place pita on baking sheet. Top with Maple BBQ Sauce, cheese, chicken, and onion.
3. Bake for 10 to 12 minutes, or until cheese is melted.
4. Sprinkle with cilantro; serve immediately.
** If you count your fixate portion containers , this is considered 2 Yellos, 1/2 Red, 1/2 Blue, and 1/2 Purple**