PB&J Protein Smoothie

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It was your go-to snack as a kid. Whether you're the fancy pants who got mom to remove the crust and cut your sandwich into diamonds or the regular joe who ate whatever you got, crust and all, there is something nostalgic and comforting about a peanut butter and jelly sandwich.

Your parents didn't just drown you in PB&Js because it was easy. They did it, at least in part, BECAUSE YOU LOVED PB&J. 

Now's the time to bring back that lovin' feelin' for your PB&J - but this time, instead of sandwiching it between carbohydrates, combine it with some protein and drink up!

PB&J Protein Smoothie
Ingredients:

• 1/2 cup blueberries, raspberries, blackberries, or any berry of choice - just as you had your favorite jelly back in the day, others work here, too!
• 1 tbsp peanut butter (feel free to substitute other nut butters if you have a peanut allergy)
• 1 scoop vanilla protein powder or 3 tbsp Great Lakes Gelatin
• 1 cup water or coconut water

Directions:

1. BLEND
2. SERVE

^Yeah. It's that easy.

WHAT ABOUT YOU?

• What's your favorite smoothie recipe?
• What's your secret ingredient?
• Do you like to add protein to your smoothies or just use them to get your vegetables?

Prosciutto Cotto Brussels Sprouts

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Heads up: You can make this recipe solely using CostCo ingredients. Yeah, you're welcome.

When I found a large quantity of prosciutto for sale at CostCo, I purchased it without hesitation. It took me a bit of brainstorming to figure out how to use it, though. Oddly enough, as it turns out, I don't love raw prosciutto as much as I love, say, salami and ALL OTHER MEATS. 

Alas, there are no wrong answers in brainstorming (according to 30 rock), so I quickly figured out how to deal with this prosciutto dilemma: cook it.

In Italian, this is called serving it as Prosciutto Cotto. The resulting amazingness is thin and crispy, almost like kettle cooked chips, but with a major burst of smoky ham flavor kind of like - wait for it - BACON! Now, you know I don't just compare things to bacon lightly, because bacon is my jam (speaking of - have you ever made BACON JAM?).

Combine that deliciousness with toasted brussels sprouts and you will be amazed. You're not even stuck with that nasty brussels sprouts smell because all you're getting a whiff of is delicious, decadent prosciutto cotto.

Prosciutto Cotto Brussels Sprouts
Ingredients:

• 1 1/2 cups brussels sprouts, rinsed and ends cut off
• 2-4 slices prosciutto (you know, depends on how much you LOVE IT)
• 1 tbsp olive oil 
• Cooking spray
• Optional: 1/4 cup walnuts

Directions:

1. Cut or rip prosciutto into small pieces, approximately 1-2 inches long and a half inch wide (this doesn't need to be exact - they just need to be bite size!)
2. Spray a pan and cook on medium-high heat until prosciutto pieces are crispy. Remove prosciutto from heat and set aside.
3. In the same pan, combine olive oil and brussels sprouts (and walnuts if you are using them) and cook for 8-12 minutes, until brussels sprouts are becoming soft and browned on the edges. 
4. Add prosciutto and cook for another 1 minute, then serve.

High Protein, Gluten-Free Pumpkin Pie

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On our way home from Northern Michigan, I was starting to feel that good old fall nostalgia. The trees are starting to turn, I'm having to check the weather and actually think about how to dress myself, and my instagram feed is being taken over by #PSL (Pumpkin Spice Latte - I stay away, but here's a skinny copycat I made three years ago).

We stopped at Martha's Vineyard for a little DIY charcuterie action and a can of organic pumpkin caught my eye. I threw it in the basket and immediately started taking mental inventory of what else we had at home that I could combine it with.

And then this little ditty came to life. But I wasn't sure what to call it. Easy? Gluten free? High protein?

^^^^ALL. OF. THE. ABOVE.

YOU'RE WELCOME.

High Protein, Gluten-Free Pumpkin Pie
Ingredients for pie filling:

• 1 can organic pumpkin
• 1/2 tbsp half and half or heavy cream
• 1 tbsp coconut milk
• Egg whites from 3 eggs
• 1 whole egg
• 2 tbsp coconut flour
• Vanilla/Sweetener - Use any of these combinations: [1 tbsp liquid stevia + 1 tsp vanilla extract] [1 tbsp liquid stevia + 1 tbsp liquid vanilla stevia] [2 tbsp stevia powder + 1 tsp vanilla extract] [2 tbsp white sugar + 1 tbsp brown sugar + 1 tsp vanilla extract]
• Optional: 4 tbsp unflavored protein powder (I used Great Lakes Gelatin and highly recommend it - this ended up with 10g of protein per slice by incorporating it!)

Ingredients for pie topping:

• 1 tbsp coconut oil
• Sweetener - Use any of the following: [1/2 tbsp liquid stevia] [1/2 tbsp maple syrup] [1/2 tbsp agave nectar]
• 1/2 cup pecans, crumbled or chopped into smaller pieces 
• 1/2 cup oats
• WHIPPED CREAM! Gotta have it.

Directions:

1. Preheat oven to 350.
2. Combine ingredients for pie filling and mix until well combined. 
3. Spray a baking dish (I used a 10 inch round dish) and then place the mixture inside evenly. 
4. Bake for 45 minutes.
5. Meanwhile, combine pie topping ingredients (except for whipped cream) in a pan on medium heat. Sautee together until the aroma is powerfully fall!
6. Once you take the pie out of the oven, sprinkle topping over it. 
7. Top each individual piece with whipped cream and serve!

P.S. If you've been following me since the beginning, you know I've got a plethora of pumpkin recipes on this site. A few years ago, I did a "Twelve Days of Pumpkin" series and basically turned my entire kitchen (and fingers?) orange. But, it taught me how many different food items you can incorporate pumpkin into. Looking for a little (or a lot) pumpkin in your life? Check these out!

WHAT ABOUT YOU?

• What's your favorite fall-themed recipe? 
• Are there any fall recipes you love but want to see "healthified?"

3 Ingredient Peach and Nut Butter Ice Cream

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Ever since a new ice cream place moved into my neighborhood, I think about ice cream a lot. Like, at least once a day, and probably even more than that.

I indulge occasionally, but in between, I am trying to keep myself satisfied with foods that are a little more wholesome and a little less sugar-bomby. I used to make Frozen Banana ice cream, but I recently needed my ice cream fix and there were no frozen 'nanas in the freezer.

But, there were some frozen peaches.

I have no idea what prompted me to freeze them, but I am so glad I did. Combined with some leftover Cinnamon Roll Almond Nut Butter and a squeeze of liquid vanilla stevia, I ended up with the most delicious homemade ice cream I have ever encountered. It might even rival the real ice cream down the street. It had all of the creamy richness that banana ice cream sometimes can lack.

Even my husband, who originally said no thanks, ended up asking me for more spoonfulls.

3 Ingredient Peach and Nut Butter Ice Cream

Servings: 1

Ingredients:

• 1 1/2 frozen peaches
• 1/2 cup nut butter (I used this cinnamon almond butter, which is easy to make in a blender)
• Sweetener - I used about 10 drops of Vanilla Nunaturals Stevia, but you can also use any sweetener of choice.

Directions:

1. Combine all ingredients in a blender, and blend well. You may need a stick or tamper to keep things moving.
2. Serve!

Easy Skinny Margarita

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Ever since my first trip to a local taco joint (Donkey Taqueria), I've been thinking about getting my marg on. I had a delicious, hot pink "prickly pear" margarita, and it has plagued me ever since.

In a good way.

Recently, when we had an at-home taco night, I decided it was time. Prickly pears were nowhere to be found, but I did manage to throw together something simple, healthy, and perfect for taco night.

In case you needed any more convincing, here's why you should make this margarita instead of buying store-bought mix:

• WAY LESS SUGAR. Store-bought margarita mix has 30-50 grams of sugar per glass. If you are using stevia or a sugar substitute and following this recipe, you will ring in at about 1.1grams. That means a much lower risk of waking up with a headache or getting the munchies after your second glass.
• WAY LESS CALORIES. It's hard to beat a 74 calorie cocktail. In this recipe, the calories come from the tequila itself (64 calories per shot), and the lime (10 calories per half-lime). That's it. (Note: I'm not trying to get you to count calories here, but when you make the comparison, a 300 calorie frozen margarita becomes more difficult to justify - especially if you're drinking more than one!)
• IT IS SO EASY. No blender needed. Nothing fancy required. Once you have everything out, you can throw it together in 60 seconds. Seriously, though. Try it.

Easy Skinny Margarita

Servings: 1 Per Recipe
Calories Per Serving: 74 calories

Ingredients:

• Ice
• 1 shot Tequila (I used the equivalent of 1 shot per drink, because I was prepping these in short rocks glasses - and I consume drinks rather quickly, so I try not to overload each of them with booze. If you like your margs very strong, feel free to bump that up to 1.5. And, if you are making these in a highball glass, go with somewhere in between 1 and 2 shots.)
• Juice from 1/2 Lime + 1 Lime wedge (I used the juice from 1/2 lime, plus an extra wedge to garnish, for each drink. Feel free to adjust as needed for your preferences)
• 1 tsp Stevia Syrup or 1 pack Sugar/Sugar Substitute (You can use any sugar or sugar substitute here. I used liquid stevia drops, which require about 1 tsp. If you use sugar or a granulated stevia/substitute, use one pack)
• Sparkling Water (I have used regular sparkling water, as well as cherry-lime La Croix, so feel free to experiment with anything bubbly and unflavored or mildly flavored here)

Directions:

1. Fill glass with ice. 
2. Pour tequila over the ice
3. Squeeze lime juice into the cup.
4. Add sugar substitute.
5. Top with sparkling water, stir, and serve with garnish.

Paleo Cinnamon Roll Almond Butter

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I've been in the Vitamix club for almost a year now. I've done smoothies and ice creams galore, but I haven't been particularly adventurous until now.

Then again, is almond butter adventurous at all? It seems a lot of people have already done this.

BUT DID THEY MAKE IT TASTE LIKE A CINNAMON ROLL?

I got the pro tip from my friend Diane. She suggested freezing the almonds before blending, so that they are cold when you start. Since the Vitamix has such a powerful blade, it can overheat and turn itself off if things get too hot. So, freeze I did. And it worked like a charm.

I also added coconut oil to this recipe. I don't think it is necessary, and I have seen many, many recipes that do not use any oil at all (because nuts have a natural oil of their own that is released during blending). So, if you're not a fan, feel free to omit.

But, including it in this recipe will make your almond butter creamier and smoother, and shoot, it will just taste awesome. Not to mention that coconut oil has some crazy good benefits for your digestive system and skin. The only reason not to include it is if you are limiting your calories and fat. But, let's be real, if that's the case, why on earth are you eating nut butter?!?!?!

[This coming from a paleo afficionado... take it with a grain of salt]

^Speaking of salt, there is a sprinkle of sea salt in this recipe. Another thing you can omit, if you are limiting sodium (which I generally encourage, so go right ahead). It is a very small amount, though, and it truly does bring out the sweetness and flavor.

DID I MENTION HOW CREAMY THIS STUFF IS? It was so difficult to exercise self control as I scooped it out of the vitamix and into a jar. Thankfully, there were a few tablespoons that didn't quite fit into the jar...

Well, you know what happened to those ones ;-)

Paleo Cinnamon Roll Almond Butter

Ingredients:

• 3 cups of almonds, frozen beforehand
• 2 tbsp coconut oil (I used Carrington Farms)
• 1 dropper full of Vanilla Stevia Drops (or 1/2 tsp vanilla extract and a sprinkle of sugar or stevia)
• 1/8 tsp salt (just a sprinkle!)
• 1 tsp cinnamon

Directions:

1. Before starting, melt coconut oil in a microwave-safe container, so that it is in liquid form instead of solid. It should take about 30-40 seconds.
2. Place almonds in the blender. If you are using a vitamix, follow these steps: (1) Turn the vitamix on, on level one. (2) Immediately turn the dial all the way up to 10. (3) Then quickly turn it onto high. (Doing this quickly will help it from overheating - thanks again to Diane for the tip!)
3. Use the tamper (like a long stick - or if you don't have one, use a sturdy plastic spoon/spatula) to help push the almonds down as they quickly turn from nuts into a meal/flour and eventually into a buttery paste. It took me about 3 minutes.
4. It will start to look like thick almond butter. At this point, add the coconut oil, vanilla, salt, and cinnamon, and then turn the blender back on and continue to tamp/mix it for another minute or two.
5. Turn the blender off. Taste test and adjust sweetness/cinnamon/salt to your preferences.
6. Use a spatula to scrape the almond butter out and into a jar.

Notes:

• As far as I can tell from reading around online, this should last about two to three months if kept in the fridge. Good luck keeping it around for that long, though...
• This fit almost perfectly into a 12 ounce mason jar, with just a few tablespoons left over for you to use on something as a reward for your hard work :)
• Special ingredients used in this recipe: NuNaturals Vanilla Stevia Drops (these are amazing in baked goods, smoothies, coffee, you name it!) and Carrington Farms Coconut Oil.
• If you don't have a tamper, get one here for only 14 bucks! It makes such a difference!

WHAT ABOUT YOU?

• Do you have a special nut butter concoction you make? Any other secret ingredients? I am dying to try one with raw cacao powder, but I am worried it would be too rich for me to enjoy! 

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

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After working with Relished Foods to review their ingredient delivery program, I have had a craving for Mahi Mahi. I loved how delicious and non-fishy it tasted, and how substantial and hearty the fish "meat" is when you eat it. It is much more filling than a typical whitefish or tilapia.

So, when I spotted some wild caught Mahi Mahi at the grocery store, I was all over it. I had some cauliflower and zucchini in the fridge, so I threw the Mahi Mahi over a "bed" of cauliflower puree, and added the zucchini as a side. Combine that with some shaved carrot and almond flour encrusted fish, and you've got yourself a healthy, hearty, and delicious meal.

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

Prep Time: 15 minutes
Cook Time: 45 minutes total (25 for Mahi Mahi)
Ingredients for Mahi Mahi:

• 2 filets of Mahi Mahi
• 2 tbsp butter or ghee
• 1.5 cup almond flour
• 1/4 tbsp oregano
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 cloves garlic, diced
• 1 carrot

Ingredients for Cauliflower Puree:

• 2 cups of cauliflower
• 1/2 cup parmesan cheese or nutritional yeast
• 2 tbsp water

Ingredients for Zucchini:

• 3 zucchinis, cubed 
• 2 tbsp coconut or olive oil
• 1 tbsp Bobby's All Purpose Seasoning or 1 tbsp italian seasoning

Directions:

1. Preheat oven to 350.
2. Wash and cube zucchini.
   
3. Toss with oil and seasoning and wrap in an aluminum foil, then bake for 45 minutes.  
   
4. Mix almond flour, oregano, thyme, onion powder, garlic powder, and black pepper in a plastic bag.
5. One at a time, dip mahi mahi filets in butter and then shake around in the bag until well coated (you can also do this in bowls, but the bag is my method). 
   
6. Place on a parchment-lined baking sheet. Top with diced garlic. Bake for 25 minutes. 
   
7. Steam cauliflower (I put it in the microwave for 4 1/2 minutes).
8. Place cauliflower, water, and cheese (or cheese substitute) in a blender and puree until smooth. If you need to thin it out, you can add a bit more water, 1 tbsp at a time.
9. Remove zucchini and mahi mahi from the oven. 
10. To serve, divide cauliflower mash and spread onto both plates. 
    
11. Add mahi mahi on top, and zucchini on sides. 
12. Top with julienned or thinly sliced carrots. 
    

30 Days

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Starting this post with a confession: on Wednesday, while I was getting some work done, I watched Frozen. And I actually cried a little. Clearly I am still a child.

Moving on: It's time for a dietary change. My husband and I generally eat what I would consider to be a "somewhat Paleo" diet. We try to follow the rules, but sometimes break them in favor of a burger bun, peanut butter, or a slice of chocolate cake.

Well, what started out as a "sometimes" break turned into a "most of the time" break lately. We've been all over the place between Chicago, Florida, and Boyne for skiing, so habits have been broken and lots of exceptions have been made, and we are just not cool with continuing it.

So, we've decided to suck it up and go full-on Paleo for the month of March. When I say "we," I mean that I decided and managed to convince my husband to jump on the bandwagon. Finally using my persuasion powers for good. Somebody get this millennial a prize, stat.

For those of you who are not familiar with what the Paleo diet includes, here is a super short and not at all comprehensive rundown: focus on lean proteins, fruits and vegetables, and healthy oils and fats while reducing consumption of grains, sugars, and processed foods. That means you can basically say yes to all meats (though we are trying to find only grass-fed, local, hormone-free meat... that in itself could be a full time job), and butters you want.

Fried eggs, sriracha, cilantro, pickled cabbage, and smoked salmon

I will miss (because I'm a list person):

• peanut butter
• quinoa 
• tortillas
• champagne, old fashioneds, beer
• pop chips
• dessert of almost any kind (I am planning to paleo-ify a few desserts, but let's be real, it won't be the same without dairy, flour, or sugar...)

Fried egg, bacon, more bacon, and ketchup

Cedar plank roasted salmon over cauliflower mash, with mango and mint chutney and a butter sauce

So far: 

• I have to say, so far, paleo is pretty freaking delicious. I am using it as an excuse to eat bacon, eggs, like all the time.
• But, my husband is hungry like all the time. Okay, maybe not all the time, but he definitely keeps complaining about not feeling full enough at the end of the day. He is eating three big meat heavy meals, but is used to having protein bars in between (did I mention he is a huge 6'7 man? needs a lot of fuel). Anyone who has done paleo able to weigh in on (1) whether that is normal, and (2) advice to feel more full? Dude doesn't like nuts, so that's a major obstacle because those are a big paleo snack.
• Bacon. That is all.
• I am not paying much attention to caloric intake. Earlier this year, I read Primal Blueprint, which advocates a mostly paleo diet, and explains that if you are eating mostly fats and proteins, your body will communicate effectively with you about how much to eat, and it will be more effective at burning that fuel once ingested. Short summary of that? You can eat as much as your body feels like. Alright alright alright.

Image via Yahoo Shine

WHAT ABOUT YOU?

• Have you ever gone paleo? Do you have any tips? My husband says he is always hungry and wants more meat. Is this normal?
• Have you done anything similar to paleo? Like Whole 30?
• How much would would a wood chuck chuck if a wood chuck could chuck wood? Just making sure you're still paying attention ;)

Food Combining

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After reading The Detoxinista's page about Food Combining, I decided to give the concept a try. After all, it's not really a diet that tells you what to eat so much as when to eat.

Basically, the idea is that a lot of digestion problems come from combining various food groups incorrectly. Apparently, some foods should not be eaten with one another. Go figure.
One of the things that got me was her explanation of when to eat fruit and why: "Fresh fruit is best eaten in the mornings, on an empty stomach. This is because fruit digests so quickly! (typically within 30 minutes of eating) If you eat fruit after a meal, it will sit in your stomach fermenting, causing gas and bloating, and promoting bacterial overgrowth in the body." I bought into this, and totally know the feeling of how quickly fruits digest.

I do want to point out that Heather (The Detoxinista) fairly straight forwardly admits that there is not a ton of science behind this concept (As she puts it: there's no money in it, so why would we put science behind it? derr). But, she contends that it is still a good strategy for detoxing because it is easier on your digestive system, and it forces you to think about what you are putting in your body.

THE PLAN:
I used the headers and examples from Heather's chart as guidelines and then went with it. I decided that I should have a few sample plans, so that I could have the ability to switch back and forth. If you're similarly inclined to give this plan a shot, here are some sample meal plans:

Plan 1:
Breakfast - 

• Eggs with cheese or nutritional yeast and hot sauce, optional cooked veggies as a side. 
• This fits into the flesh category (eggs), and flesh category foods can be enjoyed with cooked veggies. 

Optional Snack -

• Nuts (not peanuts), seeds, and/or dried fruit. Basically, any peanut-less version of trail mix would do. (Peanuts are a legume. If there is chocolate involved, it needs to be dark chocolate... I'm going to try to just avoid chocolate though, because it is far too easy to overeat it!).
• This fits into the nuts, seeds, and dried fruit category.

Lunch -

• Baked sweet potato with a light sprinkling of sea salt and butter or coconut oil. Option to add some cooked veggies (like asparagus, broccoli, carrots, cauliflower, etc).
• This fits into the starches category (potato), and butters and oils are considered neutral.

Dinner - 

• Chicken, cooked in coconut oil with lemon juice and herbs, with a side of steamed broccoli or glazed carrots. 
• This fits into the flesh category (chicken), and coconut oil, lemon juice, and herbs are neutral. Flesh category meals can be eaten with non-starchy veggies, as long as they are cooked.

Optional Dessert - 

• Ice cream!
• Since ice cream is also part of the flesh category, it would be just fine to enjoy some after dinner without needing to wait for your dinner to digest first!

Plan 2:

Breakfast - 

• Quest bar with Coconut Milk Latte. 
• Quest bars are mostly made of protein and nuts, so this counts in the nuts, seeds, and dried fruit category. Since coconut milk is made from nuts, it could fit here. I have also read that non-dairy milks are neutral, so that would work well with this meal, too (or any breakfast!).

Snack -

• 1 cup of vanilla or flavored greek yogurt
• This falls into the flesh category. Weird, I know! Try not to add any fruit to your yogurt or it will technically be miscombined.

Lunch -

• 1/2 mashed avocado on toasted bread, with an optional light sprinkling of sea salt and pepper
• This would fit into the starch category (avocados can be starch or fruit, but since it is combined with bread, it falls into starch here).

Dinner - 

• Steak, cooked on the grill with steak seasoning, with a side of sauteed mixed vegetables (carrots, broccoli, cauliflower). 
• This fits into the flesh category (steak), which can be eaten with cooked non-starchy veggies.

Optional Dessert - 

• Ice cream!
• Since ice cream is also part of the flesh category, it would be just fine to enjoy some after dinner without needing to wait for your dinner to digest first!

Plan 3:

Breakfast - 

• Juice made with a combination of apples, cucumber, celery, spinach, kale, romaine, parsley, and lemon. 
• This fits into the fruit category (duh, fruit). Lemon juice and raw, leafy greens, which I add to my juice in the morning, are in the neutral category, so this is well combined! 

Snack -

• 1 banana, with option to eat with either (1) other mixed fruits, or (2) almond, coconut, or cashew butter
• The categories on this one get a little funky. Bananas can either be combined with other fruit, and be part of the fruit category, or be combined with nut butter and be part of the nuts, seeds, and dried fruit category. Take your pick!

Lunch -

• Baked potato or sweet potato with light sea salt, butter, or coconut oil. (Do not add any dairy, like cheese or sour cream, to this, or it will be miscombined!)
• This would be part of the starch category (potatoes), and butters and oils are neutral.

Dinner - 

• Fish, cooked on the stove with blackened seasoning, with a side of sauteed or grilled asparagus. 
• This fits into the flesh category (fish), which can be eaten with cooked non-starchy veggies (asparagus).

Optional Dessert - 

• Ice cream!
• Since ice cream is also part of the flesh category, it would be just fine to enjoy some after dinner without needing to wait for your dinner to digest first!

What do you think?
Would you try this? 
Any other plans you want to try?
Do you have any more information on this plan?

Hump Day Juice Cleanse and Holiday Workouts

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I'm a day late (but not a dollar short!) with this post. I have been pretty busy lately, for reasons I will share soon, but there are some big changes in the works and some big things brewing! For now, here's a look into some of my crazy habits.

What I Ate Wednesday via Peas & Crayons

This What I Ate Wednesday (and Fitness, too) post includes meals from my impromptu hump day juice cleanse as well as my workouts from the past week. Why do I post this? Because I have gotten questions before about whether I really eat the food I post (sometimes, yes... sometimes, no...) and how often I do the fitness regimens I post (and in what order).

The Food:

I started the day with a green juice, which I had picked up the day before at Loop Juice in the Chicago French Market (LOVE that place). It was a little sweet tasting for my preference, so I added the juice of 1/4 of a lemon. I felt pretty satisfied after this juice, but I probably would have wanted to munch on things if I hadn't been in meetings all morning.

For lunch, I decided to keep things "liquid," but still wanted some protein. I had received this Orgain Chocolate protein shake in a Klutch Box a few months ago, so I drank it for my liquid lunch as I walked to Target. It was pretty good, but definitely tasted like a "healthy" shake. It reminded me of the Ensure drink that Abbot makes.

Around 2:30, I was getting hungry again, and I had a red juice in the fridge from Loop Juice. This. Was. Delicious. It was so tasty and sweet that I was sad when it was gone. As I can remember, it includes pomegranate, beets, apple, carrot, and ginger.

While I started cooking dinner, I was starving. I had planned to do the juice cleanse for most of the day but have solid food for dinner, so I made myself a little appetizer in the microwave of a corn tortilla with some mixed cheese and italian seasoning, topped with sriracha. Great little 100 calorie snack to keep you from going insane while you wait for dinner!

I roasted some shredded brussels sprouts from Meez Meals in olive oil with salt and pepper, and topped it with sriracha.

Meanwhile, I also pan seared some tilapia filets in grapeseed oil and then sprinked them with taco seasoning once the fish was cooked enough that it started breaking apart easily. I heated up some corn tortillas and made some fish tacos for dinner. My husband and I both loved them, and it was a super easy (we're talking <10) minute meal.

The Fitness:

Because last week included Thanksgiving break, my workout schedule was a little wacked.

Wednesday: 45 minute Stairmaster Sprint

Thursday: Skip! Thanksgiving, y'all!

Friday: 45 minute Stairmaster Sprint/2 mile run, 20 minutes weights, 10 minutes abs (I was all over the place trying out a new gym, so I did a little bit of everything)

Saturday: 60 minute run (6 miles)

Sunday: 100 Burpee Challenge, 30 minutes mat work (pilates-ish)

Monday: 45 minute Stairmaster and Treadmill cardio

Tuesday: Body By Science

Wednesday: Skip! I was totally wiped from the past few days of workouts, for some reason!

WHAT ABOUT YOU?

• What's your go-to "I'm starving and can't wait for dinner" appetizer?
• What is your favorite workout from this past week?