21 Day Fix: Pizza Stuffed Chicken Breasts and Shakeology Giveaway Winner!

I am so excited with the response to my first Shakeology giveaway!  My **winner** was Mindy and I am so excited to get the flavor sample pack in the mail to her!

I love Shakeology SO much!

In fact I am drinking a chocolate shake with PB2 in it as I type. I still can’t believe I can drink something chocolaty for breakfast but have it be GOOD FOR ME?! It truly is my favorite part of every day.

My favorite part of EVERY day

This past weekend one of the coaches on my team came over to talk all things Beachbody and to cook up a delicious dinner with my and my roomate. She had just purchased the cookbook Dashing Dish: 100 Simple and Delicious Recipes for Clean Eating and after going through it we settled on Pizza Stuffed Chicken Breasts! I knew this recipe was going to be a winner!!

I loved the Dashing Dish cookbook so much because the recipes are simple and there is a picture with every. single. one. I will definitely be ordering a copy for myself because so many of the recipes fit within the 21 Day Fix meal plan. Make sure to check out the Dashing Dish blog as well!

We made a large batch of chicken, sauce, pasta and veggies since there were 3 of us eating AND we wanted left overs. If you are tracking containers for the 21 day fix my individual plate came out to: 1 red, 2 green (1 for the sauce sauce and 1 for the side veggies), 2 yellow, 1 blue, and 1 spoon.

Pizza Stuffed Chicken Breast

Recipe adapted from the Dashing Dish cookbook

WHAT YOU WILL NEED:

For the Sauce:

  • 2 teaspoons of olive oil
  • 1 small onion or shallot, diced
  • Pinch of crushed red pepper flakes (optional)
  • 3 large garlic cloves, minced
  • 2 tablespoons of italian seasoning
  • 6oz can of tomato paste  **check the label for no added ingredients**
  • (2) 28oz cans of crushed tomatoes  **check the label for no added ingredients**
  • 4 sprigs of fresh basil

For the Chicken:

  • 2 – 2.5lbs of boneless skinless chicken breasts (approx. 8 chicken breasts)
  • 1 ball of fresh mozzarella, sliced thin
  • 1/2 cup of tomato sauce, divided
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of italian seasoning
  • Thinly sliced pepperoni (you could use turkey pepperoni)

Other:

  • 1lb of whole grain or whole wheat spaghetti

In a large sauce pan heat 2 teaspoons of olive oil over a medium-low heat. Add the diced onion or shallot and a pinch of crushed red pepper flakes (optional) and saute until the onion is translucent, approx. 5 minutes. Add the minced garlic and saute for 1 minute.

Raise the heat to medium and add the tomato paste. Let it cook for 10-15 minutes.

Add the cans of crushed tomatoes and 4 sprigs of fresh basil. Bring to a boil and then reduce to a simmer. Let the sauce simmer over a low heat for 30-60 minutes.

While the sauce is cooking, pre-heat your oven to 375 F.

Place each piece of chicken between two sheets of plastic wrap and pound thin using a meat mallet. Lay the chicken flat in a baking dish.

In a small bowl combine 1/4 teaspoon of sea salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder and 1 teaspoon of italian seasoning. Sprinkle over the chicken. Spoon a little bit of sauce over each piece of chicken and then lay a thin slice of mozzarella in the middle. Roll up each chicken breast and place seam side down in the baking dish.

Pour the remaining sauce over the top of the chicken, lay another thin slice of mozzarella over the top of each piece and then top with a slice or two of pepperoni.

Bake for 30-35 minutes or until the chicken is cooked through and no longer pink in the middle (165 F on a meat thermometer).

While the chicken is baking, bring a large pot of water to a boil for the spaghetti. Cook until al dente, according to the package directions. Drain and ladle in some of the sauce to keep the pasta from sticking together.

When ready to eat portion out your pasta (mine was a 1 cup serving), place a chicken breast on top and pour on additional sauce.

**Optional** Sprinkle a pinch of parmesan cheese over the top.

We served ours with a side of roasted veggies (sliced zucchini, squash, onion and red pepper) seasoned with olive oil and black pepper and roasted at 400 F for 15 minutes.

21 Day Fix: Salted Caramel Shakeology and Shakeology Giveaway!

Happy World Health Day!

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In honor of this day I want to host a giveaway of my healthiest meal of the dayShakeology!!

Shakeology Giveaway (1)

Did you know that the majority of people don’t get the complete range of essential vitamins and minerals in our daily diets? I know I wasn’t!

I started drinking my shake daily back in September of 2014 and haven’t looked back. Not only is this shake packed with protein and essential amino acids that help rebuild and repair muscles and reduce hunger and food cravings but also prebiotics, probiotics and digestive enzymes that help increase your absorption of nutrients, antioxidants and 23 vitamins and minerals your body needs to function at optimal health!

On top of all of that goodness I have seen a significant difference to my hair, skin and nails and have increased energy levels. What is not to love about that right?!

I love my shake and want to share all of the goodness with YOU!If you would like a chance to win a flavor sample pack of Shakeology enter below.

The winner will be announced on Tuesday, April 14th, 2015.

a Rafflecopter giveaway

To go along with this giveaway here is a tasty Salted Caramel Shakeology Recipe that I make regularly. Look at how it compares with a Grande Iced Caramel Mocha from Starbucks. I used to suck those things down regularly without thinking twice about it!! Never again!

Good luck with the giveaway and please do not hesitate to leave a comment on this post or email me at ejgoodma [at] gmail [dot] com if you want more information on Shakeolgoy or would like to order your own bag!

Salted Caramel Shakeology

WHAT YOU WILL NEED:

  • 1 scoop (or 1 packet) of Chocolate Shakeology
  • 8oz of chilled coffee (regular or decaf)
  • 1 teaspoon of caramel extract
  • Pinch of sea salt
  • Handful of ice

Combine all ingredients in a blender or magic bullet and blend until smooth.

Drink right away!

 

 

21 Day Fix: Chicken Salad with Grapes and Celery

It’s April!!!!!

And it might hit 60 degrees in Boston today! Finally an end to all this cold and miserable weather. To me, that is a reason to celebrate and tonight I am going out with a group of friends to The Vault in downtown Boston to see Jason Cardinal perform. Jason is a super talented one-man-band that we first saw perform in Newport, RI last summer. Check him out…you might see him on America’s Got Talent one day soon!

A new month with Beachbody means new promotions on some of their very best products. For the month of April don’t miss out on your opportunity to snatch up these very popular and effective programs, all including Shakeology of course :)

 

April 2015 promosPiYo Kick Start Challenge Pack

 

I own PiYo and it is one of the HARDEST workouts I have ever done. I never thought a workout using only body weight and low impact moves could be so effective but if you are looking to totally change the shape of your body and tone up this is the program for you!

If you are interested in any of these programs feel free to email me at ejgoodma [at] gmail [dot] com or leave a message in the comments section of this post. I would love to help you get started with a program to help you reach YOUR goals.

Today’s chicken salad recipe is adapted from one of my very best friends recipes. She is a new Beachbody Coach on my team and is jumping right in helping others reach their health and fitness goals and I could not be more proud of her!!! This is a great healthy alternative recipe compared to store bought chicken salad and it uses NO MAYO! I promise you the consistency of the chicken salad you know and love is still there even without it.

For this recipe I used a store bought rotisserie chicken but you could boil chicken breasts and shred them or make pulled chicken in the crock pot for this as well. I also did not measure out the quantity of greek yogurt and spices because this is a personal preference based on your tastes.

This makes a LARGE batch of chicken salad so when it came time to eat I measured it out in my red 21 Day Fix container and placed over a spinach and tomato salad with a side of balsamic dressing.

My total meal = 1.5 Green, 1 Red, 0.5 Orange

Leave me a message if you try this recipe out – I love hearing from ya!

Chicken Salad

WHAT YOU WILL NEED:

  • 1 cooked rotisserie chicken, skin removed
  • Plain greek yogurt, to taste
  • Poultry seasoning, to taste
  • Black pepper, to taste
  • 3 celery stalks, diced into small cubes
  • 1 cup of red grapes, halved
  • Lemon juice (optional)

Pull all of the cooked chicken off of the bones and place into a large mixing bowl.

Add in plain greek yogurt until you get a consistency you like. Add enough poultry seasoning and black pepper for your personal taste.

Mix in the diced celery and grapes. Add a squirt of lemon juice (optional) for a little flavor boost.

This recipe makes a ton of chicken salad!!

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21 Day Fix: Turkey Meatballs

Yesterday marked Day 1 of a new 21 Day Fix Extreme round for me!

With eight weeks to Memorial Day I plan to do continuous rounds of the 21 Day Fix Extreme with 1 week of the original 21 Day Fix in between each extreme round just to switch things up. I can’t wait to rock all new cute summer clothes and FEEL GREAT in them!

This has been an exciting month as a Beachbody coach as well. My team is continuously growing and I have a handful of new coaches who are ready to rock this business and help other people reach their health and fitness goals!

I became a Beachbody coach 6 months ago and it was the BEST decision I have ever made! It is fun and so rewarding to get message from the other coaches on my team or our challengers reaching goals they never thought they could and feeling great!!

I want to pay it forward and help others who want this amazing opportunity for themselves. If becoming a health and fitness coach is something you have been thinking about or you are just curious about learning more about what me and my team do leave me a comment or email me at ejgoodma [at] gmail [dot] com.

My team is running a Coach Jumpstart Training starting April 6th and I would love to have you get involved. Led by top-notch, elite Beachbody coaches this training will give you all the tools you need to hit the ground running and see immediate success!

 

Join My Team 2

Although the Turkey Meatball recipe I am sharing today I ate over whole grain pasta I plan to make these again and eat without the pasta. I am going to try to carb deplete a few times a week to help enhance my results these next few rounds which will mean many new recipes to post here! My roommate just purchased a spiralizer so I am thinking next time I have these meatballs I will eat them over Zoodles (zucchini noodles).

I just love saying that word. Zoodles.

This is a recipe makes such a large batch feel free to freeze some meatballs to enjoy at another time. I like to portion them out and freeze 5 meatballs together so I can just grab the correct portion size and thaw as needed. You can even make a double batch of sauce and freeze half of that as well!

Turkey Meatballs

Makes 6 servings, 5 meatballs each.

Each serving counts as 1 red and 0.5 yellow containers if you are tracking it for the 21 Day Fix.

WHAT YOU WILL NEED:

For the sauce:

  • 1 tablespoon of olive oil
  • 1 shallot, diced
  • 1/2 teaspoon of crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 teaspoon of dried basil
  • 1 28oz can of crushed tomatoes (check the ingredients to make sure it only contains tomatoes)
  • 1 cup of water

For the meatballs:

  • 1.5 lbs of lean ground turkey
  • 1 teaspoon of Himalayan Salt (or sea salt)
  • 1/2 teaspoon of ground mustard
  • 1 teaspoon of paprika (smoked paprika if you have it)
  • 1 large egg, lightly beaten
  • 1/2 cup whole grain quick cooking oats
  • 2 cloves of garlic, minced
  • 1 tablespoon of dried parsley
  • 2 tablespoons of tomato sauce (either make your own or use a store bought that has no sugar added)

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Preheat the oven to 400 F.

In a large sauce pot, heat 1 tablespoon of olive oil over a medium heat. Add diced shallot and 1/2 teaspoon of crushed red pepper flakes. and saute until the shallot is translucent, approx. 5 minutes.

Add 1 teaspoon of dried basil and 3 cloves of minced garlic. Saute for 1 minute. Add the can of crushed tomatoes and 1 cup of water.

Bring to a boil and then reduce to a low simmer. Continue to simmer while you cook the meatballs.

Line a baking sheet with parchment paper or spray with a non-stick cooking spray and set aside.

In a large bowl combine 1.5 lbs of ground turkey, 1 teaspoon of Himalayan salt, 1/2 teaspoon of ground mustard, 1 teaspoon of paprika, 1 large egg (lightly beaten), 1/2 cup of whole grain quick cooking oats, 2 cloves of minced garlic, 1 tablespoon of dried parsley and 2 tablespoons of tomato sauce.

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Mix well by hand.IMG_5988

Roll the mixture into 30 1-inch meatballs and lay on the prepared baking sheet.IMG_5991

Bake of 15-20 minutes at 400F. Remove from the oven and place directly into the simmering sauce.IMG_5994

Serve over whole grain pasta and top with Parmesan cheese. IMG_6001

21 Day Fix: Turkey Taco Lettuce Wraps

I am in the slow process of revamping my blog, starting with the new logo I made using PicMonkey! I love the simple design and calming colors.

To celebrate my new clean and simple look I have a clean and simple recipe to share with you today! If you have been following along with my posts over the past few months you might remember the homemade taco seasoning I made and used to create my own, healthy version of cheesy hamburger helper.

This seasoning is packed full of heat and flavor and was the key ingredient to make this dish pop. I like to swap out taco shells with lettuce wraps for a healthier alternative and to make to recipe low carb.

The day before I had browned 1 pound of ground turkey in 2 tablespoons of olive oil with a diced onion and then seasoned it a good amount of the taco seasoning. I did not measure how much seasoning I put in because it will be a personal preference depending on how much heat you want in your meat – I prefer mine spicy so I seasoned with a heavy hand!

This recipe is 21 Day Fix approved and will be added regularly to my lunch rotation!

**Note** These are messy to eat but SO tasty!! Definetly worth it :)

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 WHAT YOU WILL NEED:

Taco Seasoning:

  • 2 teaspoons chili powder
  • 1.5 teaspoons paprika
  • 1/5 teaspoons cumin
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Dash of cayenne to your preferred level of heat

Combine all of the ingredients in a small bottle or jar. Stir or cover and shake to combine.

Store the excess in an airtight container.

Lettuce Wraps:

  • 1 large romaine lettuce leaves  0.5 Green
  • 3/4 of a cup of cooked turkey meat seasoned with the taco seasoning  1 Red
  • 1/2 cup of cherry tomatoes, halved  0.5 Green
  • 2 tablespoons of shredded cheddar cheese  0.5 Blue

 

Lay the lettuce leaves down on a plate. Layer the turkey taco mixture, halved tomatoes and cheddar cheese on top, divided evenly over the two pieces of lettuce.

Roll up and enjoy!

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