Till Then Smile Often

June 3, 2013

100th Post – Healthy Chicken Parmesan Wrap

I can not believe that I reached 100 posts. I didn’t start my blog until January of this year but I made a goal of 3-4 blog posts a week to keep consistency and I have met the goal and sometimes exceeded my goal. More than just writing consistenly, I have enjoyed writing it! The friends I have met, the recipes I have shared, the DIY projects I have made all made it so totally worth the time we put into our blogs. I can’t even begin to thank those of you who read and follow along on this little ol’ blog of mine. To those who read but don’t comment, to those who comment everyday, to those who read even though they have almost no free time to themselves but take the time to read..THANK YOU, THANK YOU, THANK YOU!

Speaking of recipes I have a quick one for you today! I originally wanted to do an Orange Chicken recipe but I need to work on it some more to make it right. So I decided to make this Chicken Parmesan Wrap after seeing it on Pinterest here. The wierdest part is that you have to click on the link for the “directions” and it takes you to Candace Cameron-Burre’s blog. You know from Full House? So random.

Ingredients:

3 ounces cooked chicken breast, shred or cut into strips ~ 1/4 cup marinara or spaghetti sauce ~ 1/8 cup shredded mozzarella cheese ~ 1/8 cup parmesan cheese ~ Spices to taste (I used Garlic Salt and Italian Seasonings) ~ 1 large low carb or whole grain wrap (I used Joseph’s Brand Flax and Oat Wraps)

Directions:

1. If using pre-made chicken, re-heat. Cut into chunks or strips.

2. Add sauce and chicken to a small bowl and add spices. Stir to combine.

3. Place chicken and sauce to the center of a wrap.

4. Sprinkle parmesan cheese on top of chicken, then the mozzarella.

5. Fold wrap like a burrito.

6. Grill on a panini press, grill, or grill pan.

7. Cut in half and enjoy!

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What are you cooking up this week? Head on over to Jessica and Ashley to see what others are making!

June 2, 2013

Turbo Kick and Baking

What can I say about this weekend other than how crazy busy it was but otherwise crazy fun! Saturday was all about getting my normal errands done i.e. baking, cleaning, laundry and gorcery shopping. I made some homemade dog treats for Seamus. I had a scare with him recently with some recalled dog food which ended in a UTI which after doing some research was a side effect of the recalled food. Luckily I caught it in time and he was treated and is now fine. It did get me thinking though of the food that I put in his little 20 pound body. Making his treats will put my mind at ease but he really seemed to like them.

Sunday I really didn’t take any pictures since I was off becoming a Turbo Kick Instructor!!! It was a whole day event. Kicking and punching for eight hours didn’t really allow for many pictures. Needless to say I burned a ton of calories, had a lot of fun, and learned a lot. I can’t wait to practice! Want to know what turbo is all about see a preview below! NOTE: This is the Turbo Section so it is a little faster than the other sections. It is about a minute then you recover and do other sections.

Next weekend is the first weekend in the last six weekends where I don’t have any plans and I can’t be more excited. I am hoping to take out my bike, my kayak and practice some Turbo. So any way to make this week go faster I would be much happier!

Linking up with Sami at Sami’s Shenanigans and Leann at Join the Gossip .

Also linking up with Postcards from Rachel and Northern Belle Diaries.

May 29, 2013

SPD – Quinoa Almond Joy Bars

Is it seriously Thursday!! I love a short week. I am a little excited for this weekend to get here, I am going to get Turbo Kick certified!! I may have to wrangle some of my friends to help me practice! 😉 Who doesn’t want to burn some calories?! Pshaw!

Since we are trying to burn some calories how about trying to save some calories?! I am not a big fan of packaged bars since even the natural ones tend to have something I am trying to stay away from or can’t pronounce. I have also been really wanting to try a recipe with Quinoa. So when I found this recipe on Pinterest I knew I had to try it.

Let me tell you these are A-MAZ-ING!!!! They really do taste like Almond Joys. I love that I know what I am putting into my body and with so few ingredients.

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Ingredients:

1/3 cup (dry) quinoa ~ 2/3 cup water ~12 whole dates, no sugar added ~ 1/2 cup whole almonds with skins ~ 1/3 cup grated coconut (unsweetened) ~ 2 – 3 teaspoons water ~ 1/4 cup dark chocolate chips

Directions:
Add quinoa and water to a small sauce pan, cover and bring to a boil. Reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours.
Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a bowl. Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill. Add dates, almonds, coconut and quinoa to the food processor and pulse until ingredients are well combined.

Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together. Shape into mini bars or balls. *NOTE: Do not add too much water or they won’t keep the shape of the bar or ball. (I may or may not have done that the first time I made these).

In a small saucepan, add chocolate chips and melt over low heat. (I nuked the chips in the microwave for 60-90 seconds, then stirred till smooth). Drizzle warm chocolate over the top of each bar or dunk ball into the chocolate. Refrigerator and allow chocolate to harden. Then try not to eat them all in one sitting!

Who is willing to try this recipe?

If you haven’t already, follow me on Pinterest here.

Now head on over to our two co-hosts Steph and Katie. Be sure to check out all the other pin inspired projects completed, because that is the fun part!

May 29, 2013

Sweet Potato Sheppard’s Pie

So I must admit due to my girls weekend I ate A LOT of carbs. Yes, I did. From the Texas Toast BLT with Bacon and fries, sharing the Garlic Chicken Nachos, Chili Fries, and French toast.

It was all I could do to button up my pants by the end of this weekend. So I tried to go really clean on Sunday and Monday to burn off some of the excess calories. I also fit in another 3 mile run and a TurboFire 55 workout.

Breakfast – used to fuel up before my TurboFire Workout, with Eggs on low-carb bread, a fruit salad and one slice of bacon. Coffee with Truvia and Sugar Free Creamer.

Lunch – I used 4 ounces of my pre-cooked baked chicken and added some buffalo sauce. Paired with more fruit salad and a small side of ranch dressing.

Dinner – After talking to my friends for recipe suggestions they mentioned a Sheppard’s Pie and I immediately had ideas for how to make it healthy. I couldn’t find a recipe that I liked so I decided to create my own.

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Ingredients: 16 oz package of ground chicken ~ 1 TSP coconut oil ~ 2 cups Peas and Corn Frozen Vegetable Mix ~ 2 Cups Frozen Zucchini ~ 1/4 Cup chopped Onion ~ 1 TBSP crushed garlic ~ 3 stalks Celery chopped ~ 1 cup Broth ~ 1 TSP thyme ~ 1 TSP rosemary

Topping: 3 Sweet Potatoes (preferably the orange color SP) ~ 1/3 Cup of Almond Milk ~ Nutmeg ~ Salt ~ Pepper

Directions: Boil the sweet potatoes for approximately 15-20 minutes or until tender. Drain. Place in Mixer, slowly add almond milk, salt and pepper. Blend until smooth. This can also be done by hand if needed.

Pre-heat oven to 375 degrees.

Heat the coconut oil and brown the ground chicken in a large saucepan. Drain if needed. Add the remaining ingredients, bring to a boil then reduce heat and simmer for 10-15 minutes or until broth is evporated and veggies are tender.

Place chicken and veggie mixture into a 9×13 pan, add sweet potato mixture to the top and sprinkle with nutmeg.

Use a fork to create peaks in the sweet potato. *NOTE: You should have a little more room at the top of the pan than I did. This will bubble a bit and you don’t want it to spill over. I was being lazy. Self Cleaning my oven is now on my to-do list!

Bake covered with foil for 20-25 minutes. Optional – Place under Broil for 5-10 minutes to brown the peaks. Remove from stove and allow it to sit for 15 minutes before cutting into it. This will allow it to firm and set. I was so glad how this came out and will be making this more than a few times.

What are you eating this week? Are you struggling with your nutrition? I still need to tweek my nutrition to train for the half-marathon but I am sure it will be a work in progess. Just make better choices every day.

May 27, 2013

Girls Weekend – Color Explosion

Every year my best friends and I head out for a girls weekend. In place of gifts we get time. Time together without kids, significant others, and distractions. We share laughs, struggles, triumphs and memories. I couldn’t ask for better friends. After showing up at the end of their driveway, when I was two in my footie pajamas in the snow they became my best friends and sisters. When our last 5k was snowed out, we signed up for this color run. Even though it rained almost the whole time it was still so much fun! I am so glad I got to do this run with these two ladies! We spent our time in Concord New Hampshire and surrounding towns exploring their shops and restaurants. Now on to the photo dump!

Between the food, the shopping, the rainy day running, and the company it couldn’t have been a better weekend! I did need a bit of a detox after all the fried food so I tried to clean it up the last day of the weekend with baked chicken in buffalo sauce and a fruit salad. So yummy.

Seamus just loves stealing my blanket.

How did you weekend go?

Have you completed a 5k run before, or want to complete one?

Linking up with Sami at Sami’s Shenanigans.

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