Chocolate Oatmeal Cookie Shakeology

One word: YUM.

I made this on a whim a couple of weeks ago and let's just say -- between the chocolate-y, cinnamon-y, oatmeal flavors all mingling together I am HOOKED on this recipe!!

I made it with chocolate but it would be really great with vanilla, too!

Oatmeal Cookie Shakeology

Ingredients:

1 scoop chocolate or vanilla Shakeology (red)
1 21 Day Fix yellow container of uncooked oats (yellow)
1 tsp vanilla
1/2 tsp cinnamon
Stevia to taste (I use 2 packets)
1 cup water or almond milk
Ice to achieve desired thickness (1/2-1 cup)

Directions:
Add everything to your blender, starting with the ice first and adding water or almond milk last (this is just the order that I like to go in - it's totally up to you how you throw everything in there!)
Blend, Blend, Blend! & ENJOY

I may or may not have made this every morning for breakfast for a week straight!

You can cut the oats down to 1/2 yellow and save the other half for another meal later in the day, too!

Interested in trying the 21 Day Fix & joining my next challenge group? Go HERE for information on how to sign up!

Salsa Chicken

It's Taco Tuesday!!  It seems only appropriate to share an absolute favorite recipe in our house that is inspired by a tasty Mexican dish my mother-in-law makes on special occasions!

This is my recipe for Salsa Chicken! 

Salsa Chicken was one of the first recipes I ever made when I ventured into the world of clean eating.  I absolutely love it - it's so simple, versatile and filling!  And what matters the most is that my husband loves it and could eat it literally every day!! 

Here's the recipe & be sure to check out the video for a tutorial! 

Salsa Chicken

Ingredients: 

• 1.5 pounds boneless, skinless chicken
• 12 ounce jar of Salsa
• 8/10 ounce can Tomato Paste/crushed tomatoes/tomato sauce
• Seasonings: salt, pepper, garlic powder, chili powder

Directions:

• Place all ingredients in crock pot - layer chicken, seasonings, tomato paste and salsa
• Plece lid on crock pot
• Cook on High 2.5 - 3 hours (depending on how much chicken you use!); Low 4-5.5 hours
• When fully cooked, take two forks or a fork and pair of tongs and shred either on plate or in crock pot
• Serve as tacos, over rice, with a side of corn, beans and rice, tostadas or however you please!
• Add a green salad to get your serving of veggies in!

There you have it!!  Set it and forget it - my kind of meal! ;)  

Pssst - don't tell my hubby how easy this is to make!  He's pretty impressed with this meal! ;)

Be sure to watch the video for a full how-to!  

Are you going to add Salsa Chicken to your menu this week?  Share and tag me @ririluvsabs on IG & cmadfitness on Facebook!

Until next time!

xoxo,

Corina

Follow me here:

IG: @ririluvsabs

Facebook: facebook.com/cmadfitness

Clean Pumpkin Spice Latte

Finally!!! Fall is right around the corner --- the leaves are changing, the weather is cooling down (well, only a little here in California!) & pumpkin is showing up in grocery stores and fast food restaurants everywhere!

                         

What's a girl to do when all you want is a clean, healthy, non health damaging Pumpkin Spice Latte?

It's true that a lot of those drinks filled with pumpkin-y goodness aren't so great for you --- think HFCS (high fructose corn syrup), artificial coloring and tons of extra calories! Yikes! 

Here is a great alternative to your local coffee house's Pumpkin Spice Latte that can be brewed in your own home!

Healthy Pumpkin Spice Latte

* 8 oz brewed coffee (or 1-2 shots espresso)

* 1/2 cup unsweetened vanilla almond milk

* 3 tablespoons pumpkin puree

* 1 teaspoon pumpkin pie spice

* 1/2 teaspoon vanilla

* 2-3 drops liquid stevia (or sweetener of choice)

* sprinkles of cinnamon

* fat free whip cream topping (optional)

1. In a saucepan, mix together almond milk and pumpkin. Cook on medium heat for 1-2 minutes until heated and blended thoroughly.

2. Remove from heat, stir in vanilla, spices and sweetener. If you have a frother you can also froth the mixer to give it that Starbucks texture.

3. Pour coffee into a large cup, add the pumpkin milk mixture on top. Top with whip cream and sprinkle with cinnamon.

Enjoy!

All for approximately 70 calories (depending on which brand of ingredients or sweetener you use).

So there you have it --- all of the pumpkin-y goodness found in a little paper cup, in the comfort of your own home!

What's your favorite fall indulgence that you'd like "cleaned up"? Share below and I'll share a healthy version for you!

Mexican Lasagna

One of our favorite foods to indulge in is cheesy, gooey, rich Mexican food! On day 2 of our 21 Day Fix journey I was craving exactly that!

I started looking online for some healthier Mexican dishes that I could modify to fit perfectly within our 21 Day Fix guidelines. Out of that desperate search came this beauty --- Mexican Lasagna!

Ingredients:
1lb lean ground turkey
1 cup of shredded cheddar cheese (low fat)
1 cup of clean salsa
1 cup of black beans
1 bell pepper, chopped
1 small onion, chopped
1 tbsp taco seasoning (I combine chili powder, pepper, garlic & salt - super easy!)
10 small corn or low carb whole wheat tortillas, cut into strips or half circles

Preheat over to 400 degrees.
In a skillet pan sprayed with nonstick spray, cook the ground turkey, bell pepper and onion until brown. 
Once cooked turn to low and add salsa, black beans and taco seasoning and mix together. Set aside. 
In a 9x13 or 8x8 baking dish sprayed with nonstick spray, line the pan with 1/2 of the tortilla strips. 
Scoop 1/2 of the meat mixture on top and spread out, covering the tortillas. 

Then add 1/2 of the cheese on top of the meat and spread. 

Repeat the layers again with remaining strips, meat, and cottage cheese. Top with remaining cheese.

Cover and bake for 40 minutes and enjoy! Makes 4-6 servings - this will depend on the size pan that you use! I used a 9x13 and it yielded 6 servings. 

21 Day Fix Containers: 1 red, 1 yellow

Bon Appetit!
Corina

P.S, The hubby agreed that this is so good it has to be added into our meal plan rotations! That's a win in my book! 

Raspberry Chocolate Chip Frozen Yogurt!

Looking for a healthy alternative for your Fourth of July festivities?    Try out this yummy Raspberry-Chocolate Chip Frozen Yogurt! 

Jammy raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It's quick and easy to prepare, but plan ahead if you're using fresh berries — they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work — dark-chocolate lovers should try bittersweet chips. 

Ingredients:

3 cup(s) fresh or frozen (not thawed) raspberries

2 cup(s) low-fat plain yogurt

1/3 cup(s) sugar or stevia

1 1/2 teaspoon(s) vanilla extract

1/2 cup(s) chocolate chips, preferably mini

Directions: 

Place raspberries, yogurt, sugar, and vanilla in a food processor and process until smooth.

Transfer the mixture to an ice cream maker (or see "No ice cream maker?" below). Freeze according to manufacturer's directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.

No ice cream maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semifirm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover, and freeze until ready to serve.

Tips & Techniques

Make-ahead tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving. 

Yields 8 half cup servings @ 147 calories each! 

What are you doing to celebrate the 4th of July?

xoxo,

Corina

Apple Crisp

It's safe to say that Apple Crisp has pretty much always been my favorite dessert. SO good and perfect for Fall!

Here's a great recipe that will have you enjoying the flavors of fall without undoing all of your hard work in the gym and kitchen!

Apple Crisp:

It's safe to say that Apple Crisp has pretty much always been my favorite dessert. SO good and perfect for Fall!

Here's a great recipe that will have you enjoying the flavors of fall without undoing all of your hard work in the gym and kitchen!

Apple Crisp:

Total Time: 1 hr. 28 min.

Prep Time: 10 min.

Cooking Time: 18 min.

Yield: 4 servings

Ingredients:

4 cups peeled, sliced apples

2 Tbsp. pure maple syrup, divided use

1 tsp. ground cinnamon, divided use

½ cup old-fashioned rolled oats

¼ cup finely chopped raw walnuts

Preparation

1. Preheat oven to 375° F.

2. Combine apples, 2 Tbsp. maple syrup, and ½ tsp. cinnamon in a medium baking dish; mix well. Set aside.

3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp.cinnamon in a medium bowl; mix well.

4. Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft.

21 Day Fix Servings: 1/4 yellow, 1 purple, 1/2 blue

{Enjoy!}

xoxo,

Corina