Broccoli Tots

Broccoli Tots
Total Time: 1 hr. 3 min.
Prep Time: 15 min.
Cooking Time: 18 min.
Yield: 15 servings, 1 tot each

Nonstick cooking spray
Hot water
12 oz. broccoli florets (about 5 cups)
1 large egg, lightly beaten
⅔ cup whole grain Panko bread crumbs
2 cloves garlic, finely chopped
¼ cup finely chopped green onions
⅔ cup shredded cheddar cheese
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 tsp. hot pepper sauce (optional)

Preparation:
1. Lightly coat a large baking sheet with spray. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Drain and chop.
3. Preheat oven to 400º F.
4. Combine broccoli, egg, bread crumbs, garlic, green onions, cheese, salt, pepper, and hot sauce (if desired) in a large bowl; mix well.
5. Refrigerate, covered, for 15 to 30 minutes.
6. To make each tot, shape approximately 2 to 3 Tbsp. broccoli mixture into tot shape. Place on prepared baking sheet.
7. Bake for 8 to 10 minutes. Turn over; bake for an additional 7 to 8 minutes, or until golden brown.

(From TeamBeachBody.com)

40 Day Journey - Day 2!

Alright, so I am starting The Purpose Driven Life with one of my best friends. Is it crazy that just on day 2 I almost had a breakdown and cry moment? Mind you the fact that I'm doing this at 4am may play some role lol! So here is the passage I read, it's a poem by Russel Kelfer:

You are who you are for a reason.
You're part of an intricate plan.
You're a precious and perfect unique design,
Called God's special woman or man.

You look like you look for a reason.
Our God made no mistake.
He knit you together within the womb,
You're just what he wanted to make.

The parents you had were the ones he chose,
And no matter how you may feel,
They were custom designed with God's plan in mind,
And the bear the Master's seal.

No, that trauma you faced was not easy.
And God wept that it hurt you so;
But it was allowed to shape your heart
So that into his likeness you'd grow.

You are who you are for a reason,
You've been formed by the Master's rod.
You are who you are, beloved,
Because there is a God!

The part that god me in the gut was the second part. I'm a mixed child who very clearly looks mixed. There are more and more of us in the world now, but when I was a child I was asked all the time "What are you?" And not from children, but from adults. This bred in me a sense that I was different and different in a way, and maybe... maybe one that wasn't so good. I mean, if people had to know what I was, it had to matter right?

I was so sure that I was over feeling like an "other" but when I read this passage I started tearing up to realize that the way I look was chosen. I was meant to look so easily identifiable as bi-racial. I was meant to have blondish hair, that was still coarse and African American in texture. I was meant to have blue/green eyes, tanish skin, long legs.

I was not meant to be a "thick" girl with curves and lots of muscle mass. I'm a girl who tends to be on the thin side... just like I was made to be. I was made to have these wrinkles across my head because I raise my eyebrows to much. I was made to have eyes that look like they're closed when I laugh or smile really hard.

There is NOTHING about me that is a mistake or that was made to be fixed, altered, changed, or lamented.

That is so freeing...

Mexican Chicken Zucchini Boats

Total Time: 1 hr. 10 min.
Prep Time: 20 min.
Cooking Time: 50 min.
Yield: 8 servings, 1 boat each

Ingredients
4 large zucchini, cut in half lengthwise
4 tsp. olive oil, divided use
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce, no sugar added
2 Tbsp. tomato paste, no sugar added
1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
1 tsp. ground cumin
½ tsp. ground paprika
3 cups shredded cooked chicken breast
1⅓ cups corn kernels
1 cup shredded cheddar (or Monterey jack) cheese
2 Tbsp. finely chopped cilantro
1 medium tomato, chopped
2 green onions, thinly sliced

Preparation
1. Preheat oven to 400º F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
Sprinkle evenly with cilantro, tomato, and green onions; serve immediately

Living Room Workout

This is a great workout for just getting back into working out. Take breaks where you need them! If you do this 3 times a week you'll start to see some progress in your endurance and strength.

Country Heat

I don't know if ya'll have seen the newest workouts I've been doing. But I'm literally obsessed with Country Heat! I am not even a country person, but dancing around to these songs (even at 4:30 in the morning) is SO much fun. And fitness should be fun right? Here are just some samples of what I've been doing :)

Flowerless Cupcake Brownies w/ Peanut Butter Frosting

Ingredients
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
⅓ cup + ¼ cup pure maple syrup, divided use
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
¼ cup all-natural peanut butter
¼ cup unsweetened almond milk
⅔ cup Vanilla Shakeology

Preparation
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each cupcake with about four chocolate chips; push into batter.
6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
9. Add almond milk; beat until well blended.
10. Add Shakeology; beat until well blended, scraping bowl occasionally.
11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 tbsp. additional almond milk.) Set aside.
12. Once cupcakes are cool, evenly spread with frosting.

[From teambeachbody.com]

Chicken Penne Pasta

Hey ya'll this is a super simple meal that I made this week for dinner. If you cook a bunch of pasta and chicken on your food prep day, then this is a quick meal!

Prep: 5 minutes (if you cook pasta and chicken earlier)
Cook Time: 10 minutes

1/2 cup whole wheat pasta (I used penne pasta)
1/2 cup cooked spinach
1/2 cup tomatoes
3/4 cup shredded chicken breast
1.5 tsp olive oil
Seasonings to taste

In a pan, put 1/2 tsp olive oil, tomatoes, spinach, and seasoning. Cook over medium/high heat until spinach is cooked. Remove from heat. In a bowl heat up your pasta and chicken. Combine spinach and tomatoes from the pan with your chicken and pasta. Add 1 tsp olive oil and mix. Enjoy!