Breakfast Frittata

I have been watching the girls in my challenge groups make these over and over and decided it was about time I made one myself--the best part of this is that there are 8 eggs and three containers of veggies so a serving is one-quarter of the dish and only 1 Red and 1 Green  -- not even a full green!  And can I just say it was so good!  Oh and of course easy too!

So I began by chopping up a bunch of veggies from my fridge--I used broccoli, sweet pepper, onion, mushroom and spinach--you can mix this up any way you want with what is in your fridge!  I cooked it up in a tiny bit of olive oil in a pan.

+The veggies smelled so good cooking up in the pan.  Made me a little impatient for my breakfast, lol.  But now it is already cooked for the next three days!  WIN!

Next I poured the sauteed veggies into a square glass baking dish that was sprayed with coconut oil spray.   I mixed eight eggs with a little bit of almond milk--you could use regular fat-free milk or even water--and poured it over the veggies.

Now cook it in the oven at 375 degrees until all of the egg has cooked--about 20 minutes.  And look at how beautiful this is------I wish you could smell it.

No cheese--no carbs--just wholesome goodness!  And of course some Franks hot sauce, lol.

Enjoy!  

Another meal to try! Mexican Chicken

Ok, hard to believe but I have another new recipe I am trying out today!  This one seems so easy I am a bit worried about how it will turn out.  I am actually making two different versions of it just because I have to have variety, lol.  That really is an issue when you are trying to cook healthy and eat healthy all day every day.  Most of my friends meal prep--but that generally leaves you to eat the same thing over and over and I am not a HUGE fan of that--unless of course it is tacos!  I am going to start finding some meal planning ideas that are not too boring to share soon but for now here are two versions of chicken cooked in parchment paper in the oven!  

I started with a piece of parchment paper and put some sliced green pepper and onion on it--drizzled a little olive oil on them along with some salt and pepper....

Next, I topped the peppers and onions with a chicken breast with garlic powder, chili powder and cumin sprinkled on them.

Now add a few tablespoons of salsa on top of the chicken breast...

Top with some shredded sharp cheddar cheese....

Close up the parchment paper into little packets and put on a baking sheet.  Bake for 35 minutes at 400.

I did two like this and the other two were layered like this

• parchment paper
• sliced potatoes drizzled with olive oil and seasoned with salt and pepper
• chicken breast on top of potatoes 
• top chicken breast with barbeque sauce
• add sliced onion over top of barbeque sauce and wrap into packets as above.  
• Bake for 35 minutes at 400

I was so happy with the results when I took them out--no mess and perfectly cooked!  And everyone enjoyed them...My son had the barbeque one....

And we had the Mexican one....

It really was amazing--super easy and healthy!  Win Win in my book.  

Two days in a row with new recipes--both turned out really good and both were super easy and healthy!  Nice!  The original recipe and video with more variations can be found HERE.  

Hope you enjoyed today's meal--I know we did.  See you soon!

Your Beachbody Coach

Mary Jo Price-Williams

My Beachbody Website

“It’s not about having time, it’s about making time.”- Anonymous

“The only bad workout is the one you didn’t do.”- Anonymous

Some things to think about while filling you plate this Thanksgiving!

I really love Thanksgiving dinner and look forward to it every year as I am sure you do too.  I have found quite a few interesting articles about how to stay on track or keep to certain restriction such as Gluten Free or Diabetic Diets.  But I am a pretty firm believer that you work hard each and every day and can certainly have a little break on Thanksgiving and other holidays.  That being said you don't want to make yourself sick--if you have been eating small portions or no sugar for example and you change that up even just for the day you may regret more than just the calories!  You may feel sick to your stomach or become lethargic --you may even suffer for a few days so be prepared to pay the price for your choices.  A few tips I love to use on holidays are....

1. Don't skip breakfast thinking you will save yourself for dinner--you will undoubtedly be so hungry at dinner you will not be able to make good choices.
   
2. Drink a large glass of water just before sitting down to eat.  It will make you feel full faster and help you to digest your food too.
   
3. Use a small plate!  Yep, don't worry about what others are using--find a dessert size plate and then take what you want--you will have a hard time putting too much on that plate--the key is to NOT GO BACK AND REFILL THAT PLATE!
   
4. Eat slow chew each bite more than usual--enjoy the flavors.   Pay attention to your family and friends and take your time finishing your small plate.  If you are chatting during dinner you will not be eating as much or as fast.  Because I am sure you have good manners and DO NOT talk with your mouth full!  

Here was an interesting article that was in my e-mail from Walgreens today...

I pray that you and your family have an extremely blessed Thanksgiving day!  

Be safe and enjoy!

For those that are not celebrating, I pray your day is just as nice!

Your Beachbody Coach

Mary Jo Price-Williams

My Beachbody Website

“It’s not about having time, it’s about making time.”- Anonymous

“The only bad workout is the one you didn’t do.”- Anonymous

Football Sunday's are my Fun Days!

But even on days like today, I try to make better choices than I used to--I used to eat Chicken Wings, pizza, chips dip, cheese pepperoni crackers----well you know Football Food!   But now my football food it just a little different.  But it does NOT take away from the day at all.

On the menu for today is......

Veggies and Hummus

Whole Grain Scoops and Fresh made Salsa

Grilled Turkey Sausage

Baked Cauliflower Bites

Baked Garlic Parmesan Potato Wedges

My drink for today is

You can find other tips for staying on track during football season HERE

Do the best you can

Let's go Buffalo Bills--squish those fish today! 

Your Beachbody Coach

Mary Jo Price-Williams

My Beachbody Website

“It’s not about having time, it’s about making time.”- Anonymous

“The only bad workout is the one you didn’t do.”- Anonymous

Planning next week's meals!

Wow this one looks amazing and will be on the list for next week for sure.   I just found this facebook page and it has so many healthy clean recipes!  Will be spending some time on it checking it out.  I will come back here after we try the recipe to let you know how we liked it......

If you click on the image it will give you enlarge for better viewing.  Here is the link to the page if you want to check out their other stuff  Forks over Knives--or you can just wait and see what I share on here, lol!  Feel free to share any places you find healthy clean recipes with me in the comments section!  I am always looking for more.

Your Beachbody Coach

Mary Jo Price-Williams

My Beachbody Website

“It’s not about having time, it’s about making time.”- Anonymous

“The only bad workout is the one you didn’t do.”- Anonymous

One more recipe for you today--

This one is from the new show Fixate on Beachbody on Demand--like I said before--there is so much more to Beachbody on Demand than you can imagine--so so worth the money!  Love to mix up my workouts and these shows are awesome!  If you don't have a membership yet--let me know and I will get you hooked up!

Got to say I love me some fajitas--this is a simple and quick recipe

A Pampered Chef recipe that is fast and pretty healthy too!

Last week's dinner was a bit hit with everyone. They had sour cream and guacamole on theirs. It was so fast and so easy. 
I used whole wheat pasta.
A pampered chef recipe.
FIESTA CHILI MAC
INGREDIENTS
1 medium onion
1 lb 90% lean ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
8 oz (125g) uncooked penne pasta
1 can (14.5 oz) beef broth
1 1/2 cups chunky salsa
1 medium green bell pepper
1 cups frozen corn, thawed
1 cup (4 oz) shredded cheddar cheese, divided
DIRECTIONS
Coarsely chop onion using Food Chopper. In Deep Covered Baker, combine onion, beef, chili powder, cumin and salt; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Add pasta, broth and salsa to beef mixture; mix well. Cover; microwave on HIGH 10 minutes.
Meanwhile, dice bell pepper using Chef’s Knife. Add bell pepper and corn to baker; mix well. Microwave, covered, on HIGH 7-9 minutes or until pasta is tender. Stir in ¾ cup of the cheese. Sprinkle with remaining cheese; cover and let stand 5 minutes.
Yield:
6 servings
Nutrients per serving:
Calories 410, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 70 mg, Carbohydrate 41 g, Protein 28 g, Sodium 1130 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
3 starch, 3 low-fat meat (3 carb)
Cook's Tips:
You can easily adjust the heat of this dish by using a hotter salsa.
To cook on the stovetop, combine chopped onion, beef and spices in (12-in.) Skillet. Cook and stir over medium-high heat 3-5 minutes or until beef is no longer pink. Add pasta, broth and salsa; mix well. Cover; bring to a simmer. Reduce heat to medium and cook 10 minutes. Stir in diced bell pepper and corn; cover and simmer 6-8 minutes or until pasta is tender. Remove from heat; proceed as recipe directs.