Tuna Stuffed Avocados

I have recently decided to cut grains, processed food, and extra sugars from my diet for awhile. It's a little tricky coming up with new things to eat for lunch because I could seriously eat a sandwich every day.  I have a yummy tuna/avocado pita sandwich recipe that I used to eat a lot, so I decided to just TRY it without the pita. I didn't even miss it!

The avocado keeps the tuna really moist and the tomato adds a little extra flavor and juiciness. Yummy! You could probably add some celery, onions, or bell peppers if you wanted to add some crunch to it. Extra seasonings would be good as well. (I'm kind of boring when it comes to food though, unless it's SPICY - I LOVE spicy!)

The best part about this recipe is that it takes like 2 minutes to throw together. And it's soooo good for you!

Ingredients:
(makes 2 servings)
1 can albacore tuna in water
1 avocado, sliced in half
cherry tomatoes, diced
sea salt, to taste
pepper, to taste

Scoop out a little of the avocado, leaving some around the edge & in the bottom of the skins. Mix the avocado, tuna, and tomatoes together in separate bowl. Add seasonings if you want. Spoon the mixture back into the avocado skins & enjoy!

(I confess, the next day I just ate everything out of the bowl - I was too hungry to be fancy!) haha

Protein and Pumpkin - What's Not to Love?

Today is National Pumpkin Day so I thought I would post a couple of new healthy pumpkin recipes. The first one is a really yummy pudding that you can eat plain or put in a little pie crust if you have a few extra carbs to spare. 

Protein Pumpkin Pudding
1/2 cup canned pumpkin
1 container of greek yogurt, vanilla flavored
1/2 scoop vanilla protein powder
1 TBS of fat-free Cool Whip
1-2 packets of Stevia, optional

Blend together all ingredients until smooth. You can add a packet or two of Stevia to make it a little sweeter if you want.

Eat straight from the dish or put it in a little graham cracker pie crust -

Mmmmm - tastes just like a pumpkin pie! (Only healthier!)

The next recipe is a pumpkin smoothie. You can use regular protein powder for this or use vanilla Shakeology. Either way - deliciousness!

photo: vitamix.com

Pumpkin Protein Smoothie

1 - 1 1/2 cups cold water

1 1/2 scoops vanilla protein powder, or 1 scoop vanilla Shakeology

1 tsp cinnamon

1 tsp pumpkin spice

1 packet Stevia

4-6 ice cubes

Blend all ingredients together until smooth. You can add some fat free Cool Whip and/or cinnamon to make it pretty. If you like it a little thicker, you can stick it in the freezer for a few minutes.

The last recipe is a for pumpkin pie oatmeal. This is super yummy and totally hits the spot on cold mornings.

Protein Pumpkin Pie Oatmeal

1/2 cup old-fashioned oats

1/2 cup canned pumpkin

1 scoop vanilla protein powder

pumpkin spice

dash of cinnamon

1 packet Stevia, optional

Mix oats with water and microwave (as per the directions on oat container), stir in pumpkin and protein powder, adding water if needed to get a smooth consistency. Add spices and Stevia to taste. Enjoy!

Protein-Packed Jell-O Fluff

Oh my goodness - I have a yummy new recipe to share with you today!! :)

I have been keeping track of my macros lately and it seems like I am ALWAYS short on protein. (You can only eat so many chicken breasts and protein shakes, right?) So a friend of mine told me about this yummy protein Jell-O. It's basically like a Jell-O salad but made with greek yogurt instead of whip cream. Delish!

Ingredients:

1 cup set sugar-free Jell-O, any flavor (I used strawberry)

1 container (6-8 oz) plain greek yogurt (I guess you could use flavored, but I'm going for no extra sugars here)

Directions:

Make Jell-O ahead of time according to directions on box. When set, measure out 1 cup and add it to a blender along with one package of plain greek yogurt. Blend until smooth. Refrigerate or freeze until thickened. Maybe 15-30 minutes? 

Calories: 110  Protein: 17g  Carb: 7  Fat: 0

This makes one serving, but I warn you - it is a TON!! Next time I might split it up between 2 snacks. haha

For my fix lovers - I'm not sure sugar-free Jell-O is approved, but I think it's close enough to count as 1 RED serving. ;) 

You seriously can't beat that for a low-carb, high-protein dessert or an evening snack, right?

Yummy Chili Recipe

I posted this chili recipe last night on my food blog & I was thinking - "This is totally healthy - I should share it on my fitness blog too." :)

I seriously can't get enough of this chili! I could eat it every day. It makes a TON which is good, because then you have plenty of leftover meals for the week. I had it two nights already, and there is so much left I think I will freeze some & have the rest this weekend! Mmmmm!

The BEST Chili EVER!

Healthy Mexican Bowl with Cauliflower Rice

I have been working a little harder on my nutrition this month, and have been trying out some new recipes. Maybe you don't know this, but I am a HUGE Mexican Food lover!! I love the flavors, I love the spiciness, I could seriously eat it for every meal and never get sick of it.

So here is a recipe that is not new at all, in fact it's one of those old staples, BUT instead of regular rice it has CAULIFLOWER RICE in it. So it's pretty low carb. And if you take out the black beans, it would even be paleo friendly. ;)

 Fix approved: 1 red, 1/2 yellow, 1 blue, 1 green, 2 tsp

Ingredients:

4 oz chicken breast, cooked & shredded

1/4 cup black beans

1/2 avocado, chopped

1/2 cup cauliflower rice (see below)

tomatoes

lime juice

salsa (optional)

Combine all ingredients, add squeeze of lime juice. Enjoy!

Ingredients:

small head of cauliflower, coarsely chopped

1/2 onion, finely chopped

2 TBS butter or coconut oil

salt, pepper, garlic powder, seasoning salt, and/or vegetable supreme (This is a personal choice, the seasoning is really up to you.)

Put coarsely chopped cauliflower in a food processor, and pulse until about the size of rice.

Saute onions in butter or coconut oil in a skillet over medium heat until translucent.

Add the riced cauliflower and stir until mixed well.

Add seasonings of your choice. (I used pepper, garlic powder, season salt, a little vegetable supreme and some chili powder.)

Cover skillet and let the rice cook about 5 minutes until softened. (Then I let mine cook a little longer so it was more "browned" - a little like fried rice.)

*Note: I will be honest -YES, this DOES taste like cooked cauliflower! However, when you add it with all the other ingredients in the Mexican Bowl, you seriously CANNOT taste it. I was really nervous to try this, because I had tasted the "rice" and it was a little different than what I was used to - not gonna lie. ;) But it ended up being really good, plus - bonus veggies!! haha

Fuel Your Body Friday - Roasted New Potatoes and Broccoli

I found a new FAVORITE way to cook broccoli! I know you've probably seen this on Pinterest, or maybe you already make your broccoli like this, but I had never tried it. I'm so glad I did! I actually LOVE broccoli now! My kids couldn't get enough of it either. I had to make extra broccoli, soooo weird. haha  :)

I washed and prepped my veggies. Then I put them in a bowl and drizzled some EVOO on top. Make sure everything gets coated really well.

Then I laid everything out on a foil-lined baking sheet. I sprinkled a little pepper, Pink Himalayan sea salt, and some Vegetable Supreme on top. You could play around with different flavors and spices - I hear roasted garlic is really good too.

Bake at 400 F for about 20 minutes, depending on how thin your potatoes are.

The broccoli will look a little burned, but it's really not - it tastes extra good!

That's it! Soooo yummy!

Note to self: Never take food pics on my cell again. Ugh! Pink chicken! haha (It was actually such a delicious dinner!)

P.S. My husband and I are eating super clean this week, and we've eaten this dinner 3 out of the 5 nights so far.  I have lost 3 lbs already & my husband has lost 6. Crazy, right?

Thanks for stopping by!  Have a great weekend!

Avocado & Tuna Salad

I thought that I had already put this recipe on here, but I could only find the picture, so apparently I am a slacker.  This is my new favorite way to eat tuna!!  As I was eating it again for lunch today, I realized how much more incredibly delicious this is than regular old mayo.  You still get the creamy texture that you do with mayo, but it's soooo much healthier!!  It's also 21 Day Fix approved, if you are doing that.  :)

Ingredients:
(2 servings)

1 can tuna (I like chunk white albacore)
1 avocado
6 cherry tomatoes
romaine lettuce

Lightly chop up the avocado and mix it in with the tuna until blended.

Chop and add tomatoes.  I also sprinkled a little dash of Himalayan Pink Salt. 

Divide mixture in half.  Layer it into a pita, Ezekiel bread, or just eat it plain on a bed of lettuce.



Try this and tell me how you like it!  ;)

Fuel Your Body Friday - 21 Day Fix Approved Foods

As most of you know already, I have been doing the 21 Day Fix, and I am LOVING it so far!!

I will give more details about the program and how I'm doing with it next week, but right now I wanted to share a couple of delicious recipes that I have made.

The first is just a simple protein shake that I have had for breakfast the past 2 days and it was soooo yummy I just had to post it!!

 

Here is the recipe:

 

1 cup COLD water

1 1/2 scoops vanilla protein powder

1 cup frozen mixed berries

 

Blend all together and eat with a spoon!  (It's like soft-serve - yum!)

 

*For those of you doing the 21 Day Fix, that is 1 RED container, and 1 PURPLE container

 

 

The next great recipe I discovered is a dressing that I made last night.  It comes out of the 21 Day Fix eating plan, and it was super tangy and delicious!

 

Dijon Vinaigrette

from the 21 day fix eating plan

 

(Makes 8 servings, about 6 tsp each)

 



3 TBS red wine vinegar

3 TBS fresh lemon juice

3 TBS Dijon mustard

2 cloves garlic, minced (I left this out)

1/4 tsp sea salt

1/4 tsp ground black pepper

6 TBS extra virgin olive oil

 

Combine all ingredients except olive oil in a medium bowl; whisk to blend.

 

Slowly add oil while whisking; mix well.

 

*Store leftover dressing in a covered container in the refrigerator.  This dressing is also great over sauteed veggies or steamed fish!

 

Here is my yummy dinner last night.  Chicken = 1 red container, lettuce & carrots = 2 green containers, dressing = 1 orange container

 

Now for my new FAVORITE lunch....

Tuna Salad made with avocado instead of mayo!  Super clean, 21 day fix approved, and DELICIOUS!  Yum! 

 

Clean Tuna Salad

1/2 can tuna

1/2 avocado

3 cherry tomatoes, diced

lime

sea salt

green leaf lettuce

1/2 whole wheat pita

 

Mix tuna and avocado together, add in tomatoes, squirt of lime juice, and a little sprinkle of sea salt.  Stuff it all into 1/2 pita with 1 or 2 leaves of lettuce.  (Serve with a few more veggies to fill up the green container.)

 

Tuna = red container (It actually fits the entire can of tuna, but I can't eat that much, so I split it in half.)

Avocado = blue container

1/2 whole wheat pita = yellow container

lettuce and tomatoes = green container (You should add extra veggies to fill up the rest of the way.) 

 

I am LOVING that I get to eat avocados with the Fix!!  They are my favorite!  I have another recipe I will be posting soon that uses avocado.  I seriously don't miss mayo AT ALL! :)

 

 

Oh, and just a little side note.... I have lost 2.5 lbs already in my first 2 days of the 21 day fix!!  (I know most of it was just from getting all the junk out of my system and drinking TONS of water.)  Loving this so far! :)

 

 

 

If you have any questions, please feel free to comment or email me.  coachbethclark@outlook.com

And PLEASE come visit and LIKE my page on Facebook!! https://www.facebook.com/BodyRemodel?ref=hl#!/BodyRemodel

 

 

Fuel Your Body Friday - Slow Cooker Buffalo Chicken Chili

 

This is a great recipe for fall!  It's football season again and the weather is getting a little cooler, so what better way to spice it up than with a little chili??  I made this and put it on my food blog about a year and a half ago, and when I was going through all my recipes to find the "clean" ones, I realized this would be a perfect one to add to my list. 

 

So go and whip up a batch for your meals next week - I promise you won't regret it! 

 

Slow Cooker Buffalo Chicken Chili

Fuel Your Body Friday - Stuffed Avocados

 

I saw this recipe on Muscle & Fitness Hers, and it looks soooo good!  I love avocados!  I think I would leave out the orange slices, though - I have a thing about fruit and veggies together - ugh!  I can't do the strawberries in a salad either.  I know - I'm weird like that. :)

 

Ingredients:

1 medium avocado

3 oz can tuna, drained

1/4 cup each - green pepper, red onion and cucumber, diced

1/3 cup nonfat greek yogurt, plain

1 tsp dijon mustard

1 tsp lemon juice

1/4 tsp sea salt

1 pkt Truvia sweetener

1/4 cup fresh orange sections, diced

 

Directions:

Slice avocado in half lengthwise, remove pit.  Scoop out the center, leaving 1/4 inch of avocado all around.  Put scooped out avocado into a bowl, add all ingredients except orange sections.  Mix all ingredients until well blended.  Carefully stir in oranges.  Scoop half the mix into each avocado.

 

Put in refrigerator for 10 minutes to chill slightly. 

 

Easy to grab and go!  Yummy!

 

 

(This has a lot of calories - about 470, so I would maybe only eat 1/2 at a time.)

Fuel Your Body Friday - Chunky Monkey Shakeology

Here is my new favorite recipe.... I know I say that about every Shakeology recipe, but in the summer it is so hard for me to stay away from ice cream - it's my nemesis!  So I usually like to make a double batch of "fake ice cream" or this chunky monkey Shakeology and freeze in a couple smaller containers to eat when I am craving dessert.

 

 

Chunky Monkey Shakeology

1 scoop Vanilla Shakeology
1 cup almond milk
1 frozen chopped banana
1 TBS all-natural peanut butter
1 TBS coarsely chopped raw walnuts
1 TBS mini chocolate chips

For a shake - blend all together and drink.

For ice cream - blend Shakeo, milk, peanut butter and banana together, then stir in nuts and chocolate chips.  Freeze it for awhile and then eat it like ice cream! It satisfies my ice cream cravings. :)

Fuel Your Body Friday - Veggie Chicken Pitas

 

These Veggie Chicken Pitas were sooo good!  My picky-eater even asked for seconds. :)  It is an easy dish to throw together at the last minute & great for eating clean.  I could have easily eaten this plain, or even with a little brown rice.  YUM!

Ingredients:
1/2 - 1 red onion, sliced
1 cup fresh broccoli, chopped
1 cup julienned carrots
1/2 tsp minced garlic
2 TBS olive oil
1 cup cooked chicken, shredded
1 jar roasted red pepper, drained & chopped (I left this out & it was still delicious)
1/2 tsp oregano
1/2 tsp cayenne pepper
1/4 - 1/2 cup chicken broth
2/3 cup shredded cheese (I used a mexican blend)

Directions:
Cook chicken ahead of time & shred.  Chop all ingredients. 

Saute onions, carrots, broccoli, and garlic in oil for a few minutes until tender.

Stir in cooked chicken, peppers, broth and spices.  Bring to a boil, then reduce heat & simmer uncovered for about 5 minutes or until heated through.

Once heated, mix in cheese and stir until evenly coated.  Spoon into pitas - enjoy!

*Note:  Next time I would double this recipe.  It barely fed my husband, myself and our 3 (pretty big) boys.

Fuel Your Body Friday - Dijon Vinaigrette

This is a really light, yummy dressing that takes about 2 seconds to mix up.  Oh and it's pretty healthy, too. 

Ingredients:
1 TBS Balsamic Vinegar
1/2 tsp Olive Oil
1 TBS Dijon Mustard
1 TBS fat-free mayo
2 TBS water

Mix all together until smooth.  Drizzle over salad.  Enjoy!

Fuel Your Body Friday - Shakeology Bars

If you are looking for a delicious treat with lots of fiber and healthy fats, then these bars are for you!!  I love to keep them in the freezer so they are nice and cold. I just have a little square when I want a treat and absolutely no guilt!

Ingredients:
(I only made 1/2 the recipe to see if I liked it first)
2 cups rolled oats
3 scoops chocolate Shakeology
1 TBS ground flaxseeds
1/2 cup natural peanut butter
1/2 cup hot water

Directions:
Knead all ingredients together in a large bowl. Line a small pan with plastic wrap. 
Spread dough into pan, and press flat and evenly.
Drizzle a little melted peanut butter over the top, optional.
Freeze for 30 minutes, then cut into bars. 
Store in the refrigerator.

Fuel Your Body Friday - Pink Lemonade Shakeology

Just in time for summer - a yummy pink lemonade that is loaded with superfoods!

Okay, so I have to warn you - this drink was SOUR!!  I had to put about 4 packets of Stevia in it just to be able to drink it!  So, I adjusted the recipe a little, and hopefully it won't be as sour. :)

Ingredients:
2 cups water mixed with 1 Crystal Light lemonade pkt
1/2 cup raspberries
1 scoop Tropical Strawberry Shakeology
ice
Stevia, optional

Mix all together in blender and enjoy!! :)

Fuel Your Body Friday - Quinoa & Black Bean Stuffed Peppers

Here is a healthy and delicious Mexican enchilada recipe that uses peppers instead of tortillas. It is low-carb and vegetarian. (Which is probably why my youngest son devoured it - no meat!)

The only bad thing I have to say about this recipe was that it was not quite spicy enough for me. Next time I think I will add a hotter enchilada sauce and add it to the insides of the peppers as well as in the baking dish. Or maybe adding some salsa on top would help, too. :)

Quinoa & Black Bean Stuffed Peppers

Ingredients:
4 bell peppers (I only had 3), sliced in half with seeds removed
1 c quinoa
1/2 medium onion, diced
1 can black beans, drained and rinsed
1 roma tomato, seeded and diced (we left this out)
1 (4 oz) can diced green chilies (whole can with juices)
1/4 cup cilantro, minced
1/4 tsp salt
1/4 tsp pepper
1 can red enchilada sauce
grated cheese, optional

Directions:
Add quinoa and onion to a large saucepan with 2 cups water and pinch of salt.  Bring to boil over medium-high heat.  Boil 5 minutes, cover, turn off heat and let steam 15 minutes.  Fluff with a fork.

While quinoa is cooking, microwave pepper halves 2-3 minutes to soften slightly.  If you want them crisper, leave this step out.  (We didn't microwave them first.)

Pour quinoa mixture into a mixing bowl.  Stir in black beans, tomato, green chilies, cilantro, salt and pepper. 

Pour enchilada sauce into a 9x13" baking dish.  Divide filling among peppers.  Place peppers into baking dish.  (I would pour more enchilada sauce into each pepper at this point, if you want.)  Sprinkle with cheese.

Cover the dish with foil and bake 375 F for 25-30 minutes.  Remove foil and cook about 5 minutes longer.  Serve peppers drizzled with enchilada sauce.

Enjoy!

Fuel Your Body Friday - Peanut Butter Popcorn

I am going to start a new series called Fuel Your Body Friday where I post a new clean recipe every week!  I hope this will help me to post recipes more often and to get out of my comfort zone by trying new foods. :)

So for the first recipe, I have Peanut Butter Popcorn!  Yes, it's clean!  This is a great recipe for the weekend, because it seems my family is always watching movies and the smell of microwave popcorn absolutely KILLS me!  So I get to have MY popcorn with yummy, melty peanut butter and I don't feel bad at all. :)

Ingredients:
4 cups air popped popcorn (already popped)
1 TBS natural peanut butter

Directions:
Heat peanut butter in the microwave until it is slightly runny, but be careful not to burn it. 

Pour over popcorn and stir. 


That's it!!  Yum!  What's not to love??


Calories: 100, protein 5g, carbs 17, fat 4g, fiber 5g