Simply Living a Fit Life

So I started this post before Thanksgiving and finally finished it this evening!!  I know  that doesn't help your Thanksgiving meal this year however it will help with your  planning for Christmas.   Since I know how easy it is to  fall  off track with our  health and fitness goals  during the holidays I wanted to share with you a few tips on  saving yourself  some guilt and lightening up some of your favorite holiday recipes!!   You see  there are  lots of ways to make a recipe lighter or healthier without losing  the flavor.   Trust me when I say no one even had a clue that I lightened this show  stopper up!!    I used low fat cream cheese,  yogurt instead of sour cream and whole  wheat flour...I would like to change out the whipping cream but honestly it was only 1/3  of a cup and I also would like to change up the sugar to stevia but I only had the thought at the very end so I am going to  make a smaller version to test  for flavor before risking it. Remember thi

Healthy Chocolate Chip Cookies I have ALWAYS had a sweet tooth since I was a little girl but now I try to eat healthier for many obvious reasons so dessert doesn't happen as often as it used to.  Tonight after dinner I wanted something sweet like a good melt in your mouth chocolate chip cookie but I didn't want to ruin all the progress I have made on my abs so I immediately went to pintrest looking for a healthier version and found a this one from  Texanerin ...they were melt in your mouth AMAZING!!! Prep Time: 8 min, bake 10 min Ingredients: 1 can chickpeas, rinse well and pat dry with paper towel 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons natural peanut butter 1 /4 cup honey 1 teaspoon baki ng powder a pinch of salt if your peanut butter doesn't have salt in it 1/2 cup chocolate chips  Directions: 1. Preheat oven to 350 °F.   2. Combine the chickpeas in a food processor and process until very smooth then add remaining ingredient

What is better than coming home to a crock pot of chili ready and waiting??  I love spice so I added 2 jalapeno's with seeds to the following recipe...enjoy!! (Makes 6 servings, 1 cup each) Ingredients: 1 tsp olive oil 1 1/2 lbs ground turkey 1 medium onion 1 medium green bell pepper, chopped 3 cloves garlic, finely chopped 1 1/2 tsp ground cumin 1 Tbsp chili powder 1/2 tsp sea salt 1/4 tsp cayenne pepper (to taste; optional) 2 (15 oz) cans black beans (or pinto beans) drained, rinsed 1 (15 oz) can all-natural diced tomatoes, no sugar added 12 fresh cilantro sprigs, finely chopped (for garnish; optional) Directions: Heat oil in large sauce pan over medium-high heat Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute Add beans and tomatoes (with liquid). Bring to a boil and re

One of my favorite recipes for Thanksgiving has always been Sweet Potato Casserole and my old recipe has been begging for a makeover.   As I was scouring the internet this evening for some ideas, I came across this lighter, cleaner version from " The Gracious Pantry "   My family is going to be so greatful...Thanksgiving wouldn't be the same without the Sweet Potato Casserole.    So...here ya go…can't wait to indulge in a few short days!!   "Clean" Thanksgiving Sweet Potato Casserole (Makes 8 small servings) Topping Ingredients: 1 cup pecan pieces 1/4 cup raw honey 1/4 cup whole wheat pastry flour 1 tablespoon safflower oil 1/2 teaspoon cinnamon (or more!) Filling Ingredients 3 pounds sweet potatoes 1/2 cup clean orange juice 1-1/2 teaspoons cinnamon 3/4 teaspoon ground nutmeg 1 tablespoon honey   Topping Directions: In a large mixing bowl, combine all topping ingredients together.  It will be clumpy and sticky. Spread out mi

Chilly weekend calls for a crock pot of soup!!  So quick and simple...toss the ingredients into the crock and we will be eating in 5 short hours.  Perfect meal for times when you'd rather not be tied to the stove. Ingredients: 3  Pounds Boneless skinless chicken 3        Cups Diced tomatoes 2 1/2  Cups Frozen corn 8        Cups Chicken stock, low sodium 1        Onion, chopped 2        Green peppers, diced 1        Jalapeno, diced 6        Large garlic cloves, minced 2       TBSP Ground cumin 1½    TBSP Chili powder 1       TBSP Sea salt Directions:    1. In a large crock pot, combine all ingredients. 2. Cook on low for 8 hours or high for 5 hours. 3. Fish cooked chicken out and shred. 4. Put shredded chicken back into the pot and stir. 5. To make the tortilla strips:     1 TBSP Olive oil, 6 Tortillas, Sea Salt optional     *Brush each side of the tortillas thinly with the Olive oil and cut into strips         Arrange strips on foil or parchment lined c

I don't know about you but I LOVE chinese food but not how it makes me feel.  I have been surfing the web trying to come up with lightened up version of one of my favorites General Tso's and today I came across this one right on the beachbody site !!  It comes in at just 183 calories per serving and totally works with the 21 day fix program (1 red, 1/2 orange & 1 tsp.)   Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 4 servings Ingredients: 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces 2 Tbsp. + 1 tsp. cornstarch, divided use ¼ tsp. sea salt 1 tsp. sesame oil 2 cloves garlic, finely chopped 1 thin slice fresh ginger, peeled, finely chopped 2 Tbsp. reduced-sodium soy sauce ½ cup low sodium chicken broth 1 Tbsp. rice wine vinegar 2 Tbsp. tomato paste, no added sugar 2 tsp. hoisin sauce 1 tsp. pure maple syrup (or raw honey) 2 Tbsp. cold water 2 green onions, sliced 1 Tbsp. toasted sesame seeds 1 Tbsp. dried

Since my fiance just loves chicken...NOT!!  I thought I would try something a little different to spice it up...turns out it was a hit!!    Ingredients :  3 cups of cooked chopped chicken breast 3/4 cup of Chobani yogurt 3/4 cup chopped seedless grapes 1/2 cup chopped walnuts 1/2 cup dried cranberries 1/2 cup chopped onion 1/2 tsp himalayan salt 3/4 tsp cracked pepper Directions: Mix all ingredients together and chill for 30 min before serving. Serve on a whole wheat wrap, lettuce or with whole wheat crackers.

I am just starting into my 3rd week of Body Beast and LOVIN IT!!! The change that I'm noticing in my body is amazing!!!! Today, I actually reached into my closet and grabbed a pair of pants to wear put them on and I didn't need to change into anything else!!! Can you believe it??? That is probably the most discouraging thing we go thru as human beings. We don't want to settle we want to feel good! When we get dressed that is what should happen...We should feel beautiful, sexy, happy. I want to share with you my tips and tricks to eating delicious food...NOT DIET FOOD and ALOT of it. Seriously!! Check out this weeks meal plan below. I know this goes beyond everything you have experienced in the past but seriously follow me, let me teach you the tips and tricks to dropping those extra pounds once and for all!! I have been there, in your shoes and it is a frustrating place. Trying to refrain from eating this or that and doing well all day and then totally

I absolutely Love these pancakes!!! They are easy to make during my prep days and pull out of the freezer when needed.  Ingredients:  1/2 cup oatmeal 1/4 cup low fat cottage cheese 1 teaspoon almond extract 4 egg whites 1/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/2 banana Directions: Blend all ingredients in blender until smooth. Spray a medium size skillet with cooking spray and heat to medium. Add pancake batter to prepared skillet and cover, cook until top is slightly set and carefully flip and cook till bottom is lightly browned. Top with pure maple syrup, Light Agave Nectar, honey or fresh fruit! I personally like a little stevia and MORE Cinnamon!!! YUM!!!