What's holding you back...

A couple years ago I remember sitting at a Les Mills quarterly training learning that they had paired up with Beach Body to create an at home workout for people to do in the convenience in their own home.  I took my first body pump class 9 years ago and immediately fell in love with it.  I joined LVAC because they offered it. Two years later I took the certification and joined the Les Mills tribe, the tribe that changed my fitness passion forever!! Body pump changed my body on the inside and on the outside. One big reason why I am in better shape now then when I was in high school.  I recently joined Beach Body in July to help people to get healthy. I love Les Mills and Beach Body for their dedication to help people getting moving and become healthier. I am a passionate person about being healthy and happy.   We need our health to be the best we can be in this life. I will be starting a new group challenge on Sept. 22. If I peaked your interest. Message me aryannie8@hotmail.com or leave a comment below.

Easy Crockpot Chicken Fajitas

I love crock pots. I use mine almost daily. Getting a wholesome dinner with crazy schedules is hard. I am always looking for more crockpot recipes. Please share if you have one :-). 

Easy Crockpot Chicken Fajitas

Ingredients

• 1 lb of Chicken Breasts
• 3 Peppers (Green, Red & Yellow), sliced
• 1 Onion, sliced
• 1 Package of Taco Seasoning
• Flour or corn tortillas
• Toppings - sour cream, cheese, guacamole, etc.

Instructions

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put Chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
6. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.
   

Banana Protein Muffins

Banana Protein Muffins (I doubled the recipe and it turned out fine)

• 3/4 cup very ripe banana
• 3/4 cup egg whites
• 1/2 cup plain low-fat greek yogurt
• 3/4 cup oats (I used old-fashioned)
• 2 scoops vanilla protein powder
• 1/4 cup baking stevia (or sweetener of choice)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• cup cake liners
• dark cocoa chips (optional)
• cooking spray

1. Heat oven to 350 degrees. Line a muffin tray with 12 cup cake liners and spray with cooking spray. (Note- liners and spray are a must. Muffins made with oats instead of flour tend to stick.)
2. Place all ingredients in a blender and blend until smooth.
3. Divide batter between the 12 muffin cups. Bake for 15 to 18 minutes

Yield: 12 muffins

Breakfast Egg Cups

Ingredients:

• 12 eggs
• 12 pieces of nitrate free bacon (I used turkey bacon)
• Diced veggies of choice

Instructions:

• Preheat oven to 350
• Use a non-stick muffin baking pan
• Place bacon in each muffin holder
• Crack in eggs and add veggies if desired. You can scramble the egg in a bowl before hand and add it to the muffin tin.
• Bake for 20 min

Enjoy!

One Pan Mexican Quinoa

I Love finding new recipes that the whole family loves!!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced (I used green chiles)
• 1 cup quinoa
• 1 cup vegetable broth (I used organic low sodium broth)
• 1 (15-ounce) can black beans, drained and rinsed (I used low sodium)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels (I used frozen corn)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Thanks to Pinterest....

Enjoy!

Banana Protein Muffins

My Kids are picky eaters when it comes to breakfast. Muffins are an easy to grab and healthy to eat. The best part is they love them and ask for them.  The recipe is simple and quick:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup vanilla protein powder (depending on your goals make sure it is clean protein with no add sugars or GMO)
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder

Add dry ingredients into a bowl and mix together.

• 4 ripe bananas (mashed)
• 1/4 cup melted coconut oil
• 4 eggs
• 1/2 tsp apple cider vinegar
• 1/2 tsp banana extract

Mix in wet ingredients and Bake on 350 for 18-20 minutes.
Options: add in walnuts and dark chocolate cocoa chips

Easter Morning Healthy Brunch Ideas

Here are some yummy family friendly recipes to try for your Easter Morning.  Courtesy of pinterest!

Egg Cups

INGREDIENTS for 24 cupcakes:

• 1 red bell pepper
• 2 roma tomatoes
• good handful of fresh basil leaves (cut these from my garden, LOVE the smell of freshly cut basil)
• 3-4 scallions (green onion)
• 6 whole eggs + 4 cups of egg whites
• 1. Chop up all of your veggies! Then mix them together in a large bowl. Next, whisk your whole eggs and egg whites together in anotehr bowl.
  
  2. Line your muffin tins with cupcake holders and spray with PAM. If you don’t have liners, you can directly spray PAM onto the tin. Then fill your cups with about a tablespoon of egg mixture.
   3. Next fill the rest of the cup up with veggies! Then fill to the top with the rest of your eggs. You can pretty much fill to the brim.
  
  4. Pop them into the oven at 375F for about 20-30 min or until you see that they are firm on top.
  
  
  Read more here.

Carrot Cake Pancakes

Yield: 10 pancakes

Serving Size: 2 pancakes

Ingredients

Pancakes:

·         1 cup golden flax seed meal

·         1/4 cup Swerve Sweetener or granulated erythritol (I used vanilla stevia)

·         1 tsp baking powder

·         1 tsp cinnamon

·         pinch salt

·         4 large eggs, lightly beaten

·         1/4 cup grapeseed oil (I used coconut oil)

·         2 tbsp almond milk

·         1 cup shredded carrot

·         1/4 cup chopped walnuts or pecans

·         2 tbsp chopped raisins

·         Butter or oil for pan

Frosting:

·         4 oz cream cheese, softened

·         1 tbsp butter, softened

·         3 tbsp powdered Swerve Sweetener or powdered erythritol (I used regular powdered sugar)

·         1/2 tsp vanilla extract

·         1 tbsp heavy cream

Instructions

1.       For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, baking powder, cinnamon and salt.

2.      Stir in the eggs, oil and almond milk until well combined.

3.      Stir in carrots, chopped nuts and raisins.

4.      Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.

5.      Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.

6.      Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

7.      For the frosting, beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered erythritol, vanilla extract and cream.

8.     Serve pancakes with a dollop of frosting.

Read more here.