#SundayBumday + Healthy Cookies!

#SundayBumday

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cause after church, this is pretty much how we spent the rest of our afternoon!  it has been raining non-stop since yesterday morning... seriously. no breaks it seems like.  hurricane Patricia is NOT playing.  we spent all day yesterday in humble, texas at the Mocha Kid Expo (post coming up next) and had a BLAST. so we needed to stay in the house and #NetflixNoChill today anyway.  WE killed that entire bag of Boom Chika Pop kettlecorn!! it's time to have another giveaway with Angie's! #WaitOnIt

#ImUsingHashtagsLikeThisIsTwitterOrSomething

#ICantStop

#SorryNotSorry

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i whipped out my crock pot and just starting cooking!  i threw some chicken breasts in there (i sliced up 3 whole oranges + a cup of Sprouts Farmers Market Honey Chipotle bbq sauce + 3 stalks of green onion) for us to eat through wednesday. totally made that 'recipe' up on the spot and it turned out delicious.  for dinner, baked tilapia, sautéed peppers and asparagus (marinated in Coconut Aminos first), and a sweet potato for Sonny.  i had cauliflower 'mashed potatoes'! this is whatcha do:

1. boil some frozen cauliflower until it is super tender (about 10 min or so) in some unsweetened cashew milk and a dash of sea salt. pour in enough milk to cover the cauliflower.
2. drain it, throw it in your food processor, and blended it for about 10 seconds, making it half creamy, half chunky.  OR you can blend until it's super smooth if that's your thing.
3. add cracked black pepper and some chopped green onion on top!  you can even make 'loaded mashed potatoes' and add bacon and cheese, YUM.  i bet the kiddos would NEVER know. haven't tried that on my 4-year-old though....yet.

tasted JUST like mashed potatoes. texture and errythang!

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for dessert.... yes, please. i've been waiting to try these guys out!  Sprouts Farmer's Market has them 3 for 5 this week, so i took them up on that deal. they're VEGAN, people! no eggs, no dairy!

Chiso chose the chocolate chip to tackle first, so i warmed it up in the microwave for 20 seconds.

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smelled incredible... was hoping it tasted the same.

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we split it in 4 and dove right in. seriously good.

impressive facts, right!?  agreed!

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the stats aren't too shabby either! it's dessert for crying out loud!  subway cookies are waaaaay smaller and are around 220 cals EACH.  this is prolly the biggest, healthiest cookie i've ever eaten and enjoyed.

are you ready for a new week? ready or not, it's here!  nite :)

Q: what's your favorite thing to do when it's raining outside?  

PUMPKIN FREAKING SPICE!

HAPPY FALL, YALL!

  what can i say... except, bravo, Sprouts Farmer's Market!  immediately after i checked out and was hauling my groceries to my car did i see this entire Pumpkin Spice section at the very front of the store. well played, guys.  it was filled with so many other delectable pumpkin spice flavored goodies but i limited my impulse purchases to these 3:

Pumpkin Spice Black Tea - morning delight!

Maple Pumpkin Buttter - toast, ice cream, savory sammiches, etc, etc, etc!!!

Organic Pumpkin Spice Kale Chips - just curious :)

i really did get the necessities first though!  some fresh, bargain produce,

a loaf of honey whole wheat bread, egg whites, whole eggs, fresh chicken tenderloins, Applegate natural chicken hotdogs, and some Daiya dairy-free strawberry cream cheese<---(nope, not on my original list).

i was nursing Dego earlier today and in the middle of doing so he unlatched, looked up at me and said, 'AAAAAHHHHH?' like he had just killed the last sip of soda????‪ or something!!! the boys do this all the time Sonny, but with cups of juice though, haha! #breastjuice

after he finally went down for his nap, i did a quick afternoon abs routine on Periscope! i am excited to say our home connectivity issues will soon be OVA (*knocks on wood, crosses fingers, toes, and eyes*) cause we are finally switching internet providers!  they are coming and we are waiting.

it's not what it looks like, LMBO, but here's a quickly review on the kale chips just for my IG peeps!  i didn't know what to expect with these.... but what a pleasant surprise. i snacked on them in the car as i headed to pick up Chiso from preschool.

 if you like sweet, SUPER CRUNCHY, light snacks (and all things pumpkin spice of course) then you will dig these! i didn't taste the kale at all, actually.  the entire bag is a lil' over 200 cals.  excuse my post-workout, weight glove-less, man hands. let me know what you think of them! the kale chips, not my hands. 

Dego and i went walking/running with my prenatal client tonight and she surprised me and took off like a lightening bolt!  look at that girl GO!  i was trying to keep up with her,  so serious.  she is 8 weeks postpartum and she's got goals.  most importantly...she's willing to work for them!

so get started.

Q: do workout partners help or hinder you?

Q: do you buy into the pumpkin spice hype?

gluten-free strawberry shortcake muffins + GIVEAWAY TIME!!!!!

 it's monday baybaaaaay!

 i spent mine up in the gym gettin' my sweat on and preparing for a busy day ahead.

Houston Sprouts Farmers Markets are having a gigantic strawberry sale this week!!!  the 16 oz crates are 88 CENTS each right now.  all i could think of was how much homemade berry-beet applesauce i was gonna make Dego. and myself. it is SO good, y'all.

thanks for passing on the sale info, mom! <3

so i still had tons of berries left after making applesauce and wanted to bake a healthy treat.  i got a little help from Dashing Dish to create this one and it's pretty tasty! low-fat, gluten-free goodness that can be a great to-go breakfast, a snack, or definitely a dessert.  just add cool whip!

Low-Fat Gluten-Free Strawberry Shortcake Muffins

the stuff:

• 2.5 cups Gluten-Free oat flour (i make my own using rolled oats in the Ninja Blender)
• 1 cup 0% or 2% greek yogurt (i used Fage)
• 2 eggs
• 1/2 cup Stevia for baking
• 1.5 tsp baking powder
• .5 tsp baking soda
• 1.5 cups diced strawberries
• 1 tsp lemon juice
• 1 tsp vanilla
• dash sea salt
• 1/4 tsp cinnamon

do this:

1. set your oven to 350 degrees and coat a 24 count mini muffin pan with no stick cooking spray very well. NO LINERS NEEDED because they will stick to the muffin. #spoileralert
2. i combined everything except the strawberries in my Ninja Blender! then i folded in 1 cup of the berries afterwards into a large mixing bowl. ***if no blender or food processor, combine wet w/ wet & dry w/ dry. mix together. fold in 1 cup of the diced berries last. 
3. spoon the mixture 3/4th of the way full into each muffin slot.
4. take the 1/2 cup of berries left and top your muffin batter with the pieces.
5. OPTIONAL: mix a little granulated stevia and cinnamon in a small bowl, then dust the tops of your muffins with the sugar mixture. nice touch!
6. bake 20-25 min or until an inserted toothpick comes out clean.

--->stats per muffin: 32 calories, 1g fat, 4 carbs, 1g sugar, 2g protein<---

i tweeted about the muffins and tagged Sprouts Farmers Market and was elated to receive a reply from those guys!

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OK. GIVEAWAY TIME!!!!!!

i am so excited to be partnering with one of my fave companies: Arctic Zero! check out the post i did for more information on these Fit Frozen Desserts. they always satisfy my sweet tooth while sparing my waistline. LOVE!

WHO wants to experience a chunky pint flavor of their choice in all its chunky pint gloriousness?!!? i'm tryin' to hook 4 lucky Fitfoodiele readers and/or followers up with some goodies! they'll each be sent a voucher to go pick up some of this Fit Frozen Dessert free of charge from their nearest grocery store. sharing will be totally optional!  which flava would you like.....?

what are the rules?  like this post on IG, tag an Arctic Zero lover AND someone who has been wanting to try AZ in the comments and answer my blog questions below. simple!  don't have IG?  just answer the question below to qualify. if nothin' else, ya gotta do that step.  y'all know i keep it simple though. as usual, i count all entries myself, and i will select (at random) four lucky winners bright and early on Friday morning, April 3rd.

we survived another monday lol!  i wonder who Dego gets his hunger attitude from.......  :)

Q: how do you eat your strawberries? solo? in a smoothie?  over yogurt? which chunky pint flavor would you get if you won?  YouTube vid suggestions for me?

le

Chicken Cauli-Rice Stuffed Bell Peppers + PWO Grocery Shopping

 awesome workout early this morniiiiing!  finally. after monday's sugar slump (my sister's baby shower was the day before lol) i feel SO much better.  i was determined to flip this week around cause it sure didn't start off too great physically and my motivation was shot. anyway, my cuz Diane told me she would come try my Lifetime classes and by golly she came!! not everybody is ready for HIIT at 5:30am but she totally was and kept her word!  we did some cardio together after this morning's weight class and i'm so glad she enjoyed herself and the club.

every time i wear this shirt sent to me by my cyber friend @babyfatboss somebody reads it then looks at me and asks, 'right now????' hahaha! no. not yet.

don't shop for groceries when you're hungry!!! i am good for that and  i'll never learn cause my Sprouts is in the same lot as my gym.

#itsawrap

recent purchases from Sprouts Farmers Market i cannot wait to use at breakfast tomorrow:

yep, you read that right. got my fingers crossed on this one!

making the switch to dairy-free creamer as of today.  this was the only size they had and i need a half-gallon carton or larger for sure.  i've been downing at least one cup of 1/2 caff in the mornings for a while now.

so we are now on week 5 of small group already, my goodness!  i have truly been blessed by meeting with these women to discuss the Word each week and will definitely be open to hosting a small group again in the future. we feasted on these lean ground Chicken-Cauli-Rice Stuffed Bell Peps that you have GOT to try. and when ya do, tag me on Instagram and let me know so i can see!

 i know green bell peppers are the cheapest to buy but i LOVE the taste of, well, all the other colors. ha. especially red! and we know that red bell peps are a collagen boosting food great for helping us moms snap back after pregnancy and for keeping our skin looking great in general.

i used 'riced' cauliflower instead of brown rice so these are chock-full of veggies! do the following:

1. if raw, wash large cauli head thoroughly and break up into small florets (if frozen, let thaw first then break into florets)
2. add to food processor and pulse until a rice-like consistency is obtained
3. in a clean cup towel, add riced cauli and squeeze as tightly as you can to get ALL the moisture out
4. in a wok coated with no stick cooking spray over med-high heat, add cauli and sprinkle a little garlic and onion powder over it. that's optional though.  stir constantly for about 5-6 minutes or until slightly crispy/cooked.

Chicken Cauli-Rice Stuffed Bell Peps

the stuff:

• 1 lb extra lean ground chicken
• 1/2 cup red kidney beans
• 1 ear fresh sweet corn (or 1/2 cup frozen sweet corn)
• 1/2 large green bell pep, diced
• 1 can diced fire roasted tomatoes w/ garlic
• 10 oz 'riced' cauliflower (see steps above)
• 1 1/4 cup shredded cheese of your choice (optional to put on top only)
• 2 tsp sweet smokey paprika (reg paprika will be fine too)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp red pepper flakes
• 3 tsp parsley flakes
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1/4 cup cilantro (just grab a small bunch and chop it up)
• 1/2 cup chopped mushrooms of your choice
• sea salt & cracked black pepper to taste
• 5 red bell peppers (discard the seeds but don't you dare throw away those tops after you cut them off! dice them up and eat them later)

do this: 

1. preheat your oven to 350 degrees and coat a baking pan large enough to hold all 5 peppers at once with no stick cooking spray
2. coat a large skillet with no-stick cooking spray and set it to med-high heat
3. add garlic, onion, and green bell pepper and saute until translucent (2-3 min)
4. add lean ground chicken breast and continue to break it up with your spoon into smaller bits as it cooks
5. once cooked through, add kidney beans, corn, cilantro, tomatoes, and mushrooms, and stir until combined
6. add cumin, paprika, chili powder, red pepper flakes and 2 tsp of the parsley flakes
7. add the cauli-rice and 1 cup of shredded cheese and blend once more and taste!
8. add salt & pepper to your liking and taste again
9. cut the bottoms flat across the peppers and situate them in your pan (see pic below)
10. stuff peppers with your chicken mixture and fill them to the brim
11. add about 3/4 cup of chicken or vegetable broth to the baking pan and bake for 30 minutes covered with foil
12. remove pan from oven and top peps with remaining cheese; put back in for 5 minutes or until the cheese melts
13. top with remaining tsp of parsley flakes to make it pretty ;)

yummerrrrrrs. enjoy!

Q: what seasonal item have you ever just HAD to try?

le