Quinoa Breakfast Bowl

Not Your Momma's Oatmeal....

With my new Hashimoto's diagnosis, I have decided to take the plunge into going gluten free. My doctor is encouraging me to give it a solid three months and see how I feel. After reading the book "The Root Cause." I really began to feel more strongly about this decision. It seems like it should help me to feel significantly better. I have made a commitment to "go all in" for these next three months and then decide afterwards if I plan to continue it. I am keeping a food journal and paying careful attention to how I am feeling after I eat different foods. 

While I already eat pretty clean and low carb, I still would have pasta here and there and enjoyed a warm slice of fresh bread every once in awhile. I realize I am further ahead than many would be when it comes to going gluten free, but I still have my work cut out for me. 

When I was doing my meal plan for this coming week, I wanted to try some new recipes and this breakfast bowl was one of the first ones I went after. Here is how I made it: 

Ingredients 

Plain quinoa 

Pure maple syrup 

1/2 ripe banana 

Small handful of organic blackberries 

Natural peanut butter 

1 teaspoon of chia seeds 

Organic cinnamon 

Directions

Cook quinoa according to the package 

Once the water is absorbed add in 1 tablespoon of natural peanut butter and 1 teaspoon of pure organic maple syrup. 

Sprinkle a dash of cinnamon into the mixture then stir 

Once you place the quinoa mixture into the bowl top with bananas, blackberries and chia seeds 

Drizzle natural peanut butter over the top and enjoy! 

If you would like to learn more about the health benefits of quinoa you can also check out this awesome article about the 7 benefits from including quinoa into your diet. Check here to check it out! 

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Hammer & Chisel Week 5 Recap

-Getting Closer To Our Goals - 

We are back in action. If you have been following my weekly recaps from Hammer and Chisel you would have read that we lost a little bit of motivation for a few weeks. It wasn't that we were outright not doing it we just were not focused like I knew we should have been. Something clicked last weekend leading into this week and I was back in the game and motivated. I was really proud of myself for not missing a workout this week. We mostly stuck to the meal plan I had created for us and I even tried a few new recipes. We put together a pretty awesome broccoli cheese soup recipe that was really simple and quick. 

My partner in crime was also back in action with me and for a few of the days our little man joined us too. He told us he likes working out with the "sweaty guy" compared to the girl. The sweaty guy is Sagi from Hammer and Chisel and the girl is Autumn both are the trainers we workout with on the program. 

Mid week I celebrated turning the big 2-9! It was an awesome day. My friends and family treated me like a queen. Lots of presents, flowers, cards and love. Excited for this year. I really feel like big things are coming my way. I have been working hard on a lot of personal and business goals to create what I call life by design. I have a feeling my hard work will soon be paying off. On my birthday we went out to dinner. I even had some cake and ice cream this week so there were a few treats. Honestly though, that does not phase me. This has never been about a diet, rather a lifestyle change. I eat clean 90% of the time. A few treats won't kill me. 

One thing that I have found very motivating is the fact that I am starting to see a physical transformation in myself which has not always been common with me. I have not lost weight in awhile and I weigh more than I did when I started my journey because of the muscle I gained. However,  I am currently down 6 lbs since starting the program. Which for me is actually quite a lot! 

Here's to keeping up this motivation in the coming week ahead of me. Getting closer to the end of the program. Going to add in the 10 minute ab additions as often as I can in these next few weeks. You may remember this but my husband and I are competing against one another for the best transformation. I am hoping I win, but he may still beat me. Something about a girl with goals, she's pretty hard to beat if you know what I mean. 

Below you will find what this weeks meal plan looks like! This is my number one tool for being successful with healthy eating. Meal planning is a must for everyone! 

Interested in joining my next challenge group so that you can learn to live a healthier lifestyle? Fill out the application below and I will be in touch. I have a few new groups forming soon that I would love to include you in!

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Organic Berry Quinoa Parfait

This was my breakfast treat from this morning. I'd be lying if I didn't say it made me nervous to eat. Quinoa with plain greek yogurt... I wasn't sold until I ate it... Oh my goodness. It was great! I am not a yogurt girl at all. I tend to skip out on most all dairy, but I like using greek yogurt when I can here and there for some extra protein. It was a combo that didn't disappoint. Don't be nervous - give this one a try! 

Ingredients 

Plain quinoa
Plain greek yogurt
Mixed berries
A drizzle of organic honey

Almond Crusted Chicken

Almond Crusted Chicken 

My husband and I are doing Beachbody's newest program The Master's Hammer and Chisel and one of the recipes in the program was this Almond Crusted Chicken. It was suggested to pair it with some mixed veggies so I went for yellow squash and zucchini. I cooked the veggies with olive oil, salt and pepper. I roasted them in the oven for about 30 minutes on 350 degrees. I also made brown rice to go with this dish. I was really excited to try using the almond flour as the breading and we were all very pleasantly surprised with how it turned out! Give this one a try!

Below you will find the recipe for the chicken. 

Ingredients

6 - 4oz chicken breast
1/2 c almond flour
2 garlic cloves finely chopped
1 1/2 tsp. finely grated lemon peel
1/4 tsp salt
1/4 tsp pepper
1 large egg white
1/4 c water
1 tbsp olive oil
3 tsp olive oil 

Directions

-Preheat oven to 425 degrees.
-Place a chicken breast on a cutting board and slice thin and pound it out thin
-Combine almond flour, garlic, lemon peel, salt and pepper in a shallow dish; mix well then set aside
-Combine egg and water and whisk to blend.
- Dip each chicken breast into egg mixture and coat.
- Heat oil in large ovenproof skillet over medium heat.
-Add chicken and cook 3-4 min each side.
-Place in skillet oven. Bake for 10-12 min.

Enjoy!!!