Happy.Healthy.Fit

Chicken, Beet, and Goat Cheese Salad

I’ve been ordering this salad at restaurants all summer, and I’m not sure why it took me so long to realize that I could just make it at home!  It’s easy, delicious, and great for summertime!!

I set the time to 10 minutes assuming you already have the chicken and beets prepped – if not, you’ll need a bit more time.  But it will definitely be worth it!  Hope you enjoy this delish recipe!saladingredients

Chicken, Beet, and Goat Cheese Salad

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 4oz cooked chicken (I typically use boneless, skinless chicken breasts – I put garlic powder and pepper, place on a cookie sheet with aluminum foil, and cook at 375F for about 20 minutes or until inner temperature is at least 165F)
  • 1-2 medium beets, cooked (Not sure how to cook beets?  See my easy recipe here: Oven Roasted Beets)
  • Goat cheese, crumbled
  • Spinach
  • Dressing of your choice (I’ve used a yummy herb dressing that is avocado oil based – but you could use any healthy dressing like balsamic or another vinaigrette)

Directions

  • Place 1 cup spinach in a bowl
  • Warm chicken (if not already warm) and place chicken and beets on top of spinach
  • Add 2 Tbsp goat cheese
  • Drizzle dressing over everything and enjoy!

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This is such an easy recipe but it is SO delicious!  If you’re following the 21 day fix portion control container plan, here is what this recipe equals:

1.5 green (2 if you use 2 medium beets), 1 red, ½ blue, and 1 orange

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Espresso Shakeology Balls

Shakeology isn’t just for drinking – check out these espresso balls!  They’re packed with flavor and serve as a healthy snack when you’re craving something yummy.

Espresso Shakeology Balls

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 1 scoop/packet vegan café latte or café latte shakeology
  • ¾ cup gluten free rolled oat
  • ¾ cup all natural creamy/smooth almond butter (I like to get some from Trader Joe’s that has no salt added)
  • ¼ cup honey (raw, natural)
  • ½ cup sliced almonds (raw)

Directions

  • Combine all ingredients in a medium bowl and mix well
  • Roll mixture into 24 walnut sized balls and place in a well-sealed container
  • Refrigerate for at least 1 hour before enjoying

espressoshakeoHope you enjoy this yummy recipe!!  They’re addicting, so keep in mind 1 serving = 2 espresso balls!

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Mocha Chiller Shakeology

This Mocha Chiller Shakeology recipe was JUST what I needed to help pick me up with the dreary weather we’ve had lately!  So tasty and easy – just takes a few minutes to whip up!

It’ll also be great when the weather warms up – this recipe gives you a chilled mocha taste with all the superfoods that are included in shakeology.  Win, win, win!

Mocha Chiller Shakeology

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 scoop/packet vegan chocolate/chocolate shakeology
  • 8oz chilled coffee
  • 4oz unsweetened almond milk
  • Handful spinach (optional – but you can’t taste it, so why not sneak in some greens?!) 😉
  • Ice

Directions

  • Mix together and blend until smooth!

Hope you enjoy this yummy recipe!!

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I can’t believe it!!

Wow…wow wow wow…For this month ONLY, the Beachbody on Demand All Access Pass is on sale!!!  You pay one low fee and can stream ANY program from Beachbody for a full YEAR!  No monthly fee, no catch, nothing!

My head is spinning.  I can’t BELIEVE they are selling this challenge pack for this price!  Want to learn more about what the All Access Pass is and what’s included? Check out my video below!

Go over to my “contact me” page of this blog and send me a message if you want to know more on this amazing deal!! If you want to go ahead and order it now to get started, here’s the link to do that!

http://www.beachbodycoach.com/esuite/home/mksolberg?bctid=5380980545001

Seriously,  AT LEAST check out the video.  This is an INCREDIBLE value – I love streaming my workouts anytime, anywhere, and I want to share this insane offer with you!!

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Spicy Black Bean & Butternut Squash Chili

This is such a flavor-packed recipe – it’s gluten free and vegan!  I know I don’t have many vegetarian or vegan recipes on the blog, so I’m trying to remedy that.  If you love a filling, spicy dish, this is for you!  Plus you can alter how spicy or mild it is to suit your taste.  It’s delish! I originally found this recipe from Baker by Nature, but I altered it to suit my tastes.

**This recipe makes about 8-10 servings, so I typically freeze about half of it.  However, if you don’t think you’ll use it/don’t want to freeze it, you may want to cut the recipe in half!**

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Spicy Black Bean & Butternut Squash Chili

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • Olive oil spray or 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 large red onion, chopped
  • 2 ½-3 cups butternut squash, peeled, cut into 1/2-inch pieces
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 4 tablespoons sriracha hot sauce (cut this in half if you want it less spicy)
  • 2 cups raw kale (thick ribs removed),chopped
  • 2 cans low sodium black beans, rinsed, drained
  • 1 can low sodium pinto beans, rinsed, drained
  • 2 ½-3 cups vegetable broth
  • 2 cans diced tomatoes
  • 2 teaspoons salt (optional)
  • Avocado slices, for serving (optional)

Directions

  • Spray large pot with olive oil spray (or heat olive oil) over medium heat.
  • Add onions and sauté until tender and golden, about 5 minutes.
  • Add garlic and cook until garlic is fragrant, about 1 minute or so.
  • Add squash, stir, and cook for 4 minutes, stirring occasionally.
  • Add in chili powder and cumin, stir; cook for 2 minutes.
  • Stir in sriracha, kale, beans, broth, tomatoes, and salt. Increase heat to medium-high and bring to boil.
  • Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  • Ladle chili into bowls, top with avocado (if using) and serve.

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Hope you enjoy this yummy recipe!!

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Chicken Enchilada Soup

Here’s a yummy soup to warm you up in the cold winter months!  Chicken Enchilada Soup – easy, tasty, and the best part is…it’s made with a crockpot/slow cooker!!

Enjoy the recipe!

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And there you go! For those of us who need to be gluten free, make sure you check the ingredients on the enchilada sauce that you purchase!

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Easy Salsa Chicken

Need a quick but tasty supper option?  This Easy Salsa Chicken is healthy, only requires a few ingredients, and tastes great!!  Perfect for those nights when you need to whip something up quickly.

Easy Salsa Chicken

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-4 boneless, skinless chicken breasts (number depending on how many people you are serving)
  • 1 cup salsa (I used hot; use whatever you prefer!)
  • 1 cup shredded Colby-jack cheese
  • Garlic powder
  • Ground black pepper

Directions

  • Preheat oven to 375 degrees (F)
  • Spray a 9×13 glass (or anything oven-safe) dish with olive oil cooking spray
  • Trim any extra fat off the chicken breasts
  • Season both sides of chicken breasts with garlic powder and pepper
  • Pour salsa evenly over chicken
  • Bake for approximately 30 minutes (until juices run clear or the internal temp of the chicken reaches at least 165 degrees F)
  • Remove from the oven, sprinkle with cheese, and place back in oven to cook for an additional 3 minutes (or until cheese is melted)
  • Remove from oven and serve!

I served this over brown rice with a little guacamole, but you could also add a salad, steamed broccoli, or any healthy vegetable as a side!

I will definitely be making this again – SOON!  Enjoy!!img_20161202_190842heartEnjoy this easy meal!!!  Great for chaotic weeknights – let me know how you like it!!

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Crock Pot Pork Carnitas

I can’t tell you how DELICIOUS these Crock Pot Pork Carnitas are – so easy, 21 Day Fix Approved, and (maybe even more importantly) husband approved!!  These are packed full of flavor and just a nice change from the typical chicken or fish dishes.

If you LOVE burrito bowls from Chipotle like I do, this is a nice healthy alternative for you to make at home!  And it’s EASY!!

I threw it all in the crock pot one morning, whipped up shakeology and headed off to work.  You all know I LOVE my shakeology – it’s a superfood meal replacement shake that is quick, easy, tasty, and provides 70+ nutrients.  Yum!  Send me a message or comment if you want to learn more about this deliciousness! img_20161130_071042

But, I digress.  Back to our carnitas…it’s so nice to come home knowing that your supper is 99% ready!  Plus, the smell is heavenly!

Crock Pot Pork Carnitas

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

For the crock pot:

  • 2-3 pounds pork shoulder, boneless, fat trimmed off
  • 1 cup low sodium chicken broth (an additional ½ cup may be necessary)
  • 4 cloves garlic, sliced
  • 1 Tbsp olive oil
  • Olive oil cooking spray (I use Pam)
  • 1 small can chipotle peppers in adobe sauce (may want to chop the peppers before adding them in)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder or minced onion
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tsp oregano
  • Pueblo chiles (could also use jalapenos, if you like), chopped/sliced

Optional ingredients to complete your carnitas bowl/tacos

  • Brown rice
  • Corn tortillas (we didn’t use these but you could!)
  • Shredded cheese (we used Colby jack, but you could use a fiesta blend if you like)
  • Guacamole
  • Salsa

Directions

  • Make sure the fat is trimmed off of the pork before getting started. Heat the olive oil on high heat in a large pot or large skillet, and brown all sides of the pork.  Transfer pork to a cutting board or large plate and let cool
  • While pork is cooling, mix garlic powder, onion powder/minced onion, cayenne pepper, cumin, chipotle chili powder, and oregano in a bowl.
  • When the pork has cooled, use a knife to cut slits in it; insert slices of garlic into the slits.
  • Rub the spice mixture all over the pork
  • Spray the inside of your crock pot with olive oil cooking spray. If you’re using a crock pot cooking bag, I still suggest spraying the inside of the bag to reduce sticking/burning.
  • Place pork and chipotle peppers in adobe sauce in crock pot, then pour in the 1 cup of chicken broth.
  • Cook on low for 10 hours
  • In the last hour of cooking, add pueblo chiles (if you’re using them). This is also when you can add the additional ½ cup chicken broth, if you choose.  If you’re adding jalapenos, you can add them at this point or saute them on the stovetop closer to the end to cook them up quickly.
  • When fully cooked, drain excess fluid from crock pot and use two forks to shred.
  • Create your bowls or tacos using the optional ingredients listed above along with the crock pot contents!

Enjoy!!  Let me know how you like it!!

img_20161130_1904361heartEnjoy!!

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Santa Fe Chicken Chili

Hey all!! Sorry I’ve been MIA – SO much has happened and I can’t wait to write some posts to fill you all in.  However, this post is about…dun dun dun… A RECIPE!

A very, very yummy recipe, at that.  I will say – BE SURE TO HALF THE RECIPE IF YOU DON’T WANT LEFTOVERS…it makes A LOT.

I love this recipe because you can make it as mild or as spicy (spicy spicy spicy for us!!!) as you’d like.  Throw it all in the crockpot (perfect for FALL!) and leave it all day.  Come home to a DELICIOUS smelling home and a NOM NOM NOM worthy meal.

Enjoy 🙂

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If you try it out, please let me know how you like it!

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Salted Caramel Shakeology

With autumn weather coming (and me not being a huge fan of pumpkin flavored anything) it seemed fitting to whip up a fall treat.  Salted Caramel Shakeology was the perfect fit!  So yummy, and only 205 calories for a healthy, filling breakfast that will keep you satisfied until your next meal.  Enjoy!

Salted Caramel Shakeology

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 scoop/packet chocolate/vegan chocolate shakeology
  • 1 tsp caramel extract
  • 1 handful spinach (or whatever leafy greens you want – you can’t taste them!)
  • 4oz unsweetened original almond milk
  • 8oz water
  • Pinch of sea salt
  • Ice

Directions

  • Mix all together and blend until smooth.

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Soooo tasty!  Yum!!

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