Another week has come and gone and already it is almost April! It’s been a busy week, but I’ve come out feeling like I’ve gotten so much done. I started off the week with lots of runs and strength training and finished off the week with 3 yoga classes in 3 days. I was craving it! Clients showed up and gave it their all! There is also lots of planning and designing going on for new boot camps and marketing. So much to do before summer arrives, but it’s all good stuff.
Let’s talk food…Below are two recipes that you should totally try this upcoming week. Don’t be scared of the green microwave muffin. It’s harmless and delicious. I was a little skeptical at first, but after some adjustments here and there, I have nailed it down and love this new breakfast addition. Thanks to Stuft Mama for introducing me to these. You can check out her blog for more combos.
The second recipe is for the slow-cooker! High-Fives! This was so easy and delicious. I love Mexican flavors during the warmer months. It reminds me of the beach, eating dinner outside, and cold beers and margaritas. YUM! No cocktails last night, but lots of flavor and fresh toppings. ENJOY and have a wonderful weekend!
Green Microwave Muffing: (inspired from Stuft Mama)
- 1 large egg
- 1 banana
- Handful of spinach
- 1/2 tsp baking powder
- 2 T unsweetened almond milk
- 2 T whole wheat flour
- Splash of vanilla + Dash of cinnamon
- 1 “heaping” T of nut butter
Throw all ingredients into a blender! I like to save half of the banana for a topping. Spray a mug with non stick spray and put in the microwave for 4-5 minutes (you may need to adjust, depending on the strength of your microwave). Garnish with nut butter, Greek Yogurt, or whatever you are craving. This is easy, nutritious, and keeps me full for a solid 3 hours. Don’t make fun of it, until you try it. And you can use other fruits as well. I’ve tried apples and I hear pumpkin is good too! Enjoy!
Slow Cooker Chicken Taco Recipe: (inspired by Pass the Sushi)
- 2 large skinless chicken breasts
- 8 ounce can enchilada sauce
- 4 tsp taco seasoning
- Dash of hot sauce
- Black Pepper
- 1 c sharp cheddar cheese
- 2 ounces cream cheese
Throw ingredients into the slow cooker and put on low for 6 hours. Shred the chicken and then add the cheddar and cream cheese. Warm whole wheat tortillas in the oven. Garnish with red onion, avocado, tomatoes, and lettuce. Dinner is served!
These 2 chicken breasts made 3 decent servings, so I have leftovers…High-Fives! It’s time to disconnect for the rest of this Saturday! See y’all on Monday!