Wednesday, August 31, 2011
P90X2 - PreOrder Sept 1st-Sept 5th!
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Contact me with any questions: AmandaHenderson@beachbodycoach.com
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Monday, August 29, 2011
Crockpot Chicken (organic)
Crockpot chicken
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
Directions
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Enjoy!
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
Directions
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Enjoy!
Sunday, August 28, 2011
Banana Bread (no sugar)
Banana Bread
Cut loads of sugar out of the standard BB recipe, since bananas are already naturally sweet.
Ingredients
2 ¼ cup whole-wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
3 ripe bananas, mashed
¼ cup plain yogurt
¼ cup honey
2 eggs
1/3 cup oil
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees F and grease pan. Whisk together the flour, baking soda, and salt. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla. Fold the banana mixture into the flour mixture until blended. Do not overmix. Pour batter into prepared pan. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
Cut loads of sugar out of the standard BB recipe, since bananas are already naturally sweet.
Ingredients
2 ¼ cup whole-wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
3 ripe bananas, mashed
¼ cup plain yogurt
¼ cup honey
2 eggs
1/3 cup oil
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees F and grease pan. Whisk together the flour, baking soda, and salt. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla. Fold the banana mixture into the flour mixture until blended. Do not overmix. Pour batter into prepared pan. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
Saturday, August 27, 2011
Tortilla Soup (organic)
Tortilla Soup
Ingredients
2 tablespoons olive oil
1 onion
2 bell peppers (any color)
1 – 2 hot peppers (optional)
1 zucchini
1 teaspoon cumin
1 teaspoon poultry seasoning
¼ teaspoon chili powder
Salt and pepper, to taste
1 cup frozen corn kernels (or fresh if it is in-season)
3 cloves garlic
1 28-oz can organic stewed tomatoes
1 8-oz can organic tomato sauce
2 – 3 cups chicken stock, depending on how “soupy” you like it
Optional (but recommended) garnishes: avocado, grated cheese, sour cream, cilantro
Directions
Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic. Heat the oil over medium heat in a large soup pot. Toss in the onions. After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften. Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook. After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock. Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat. Ladle into bowls, top with garnishes, and enjoy!
Yield: 8 – 10 servings (enough for leftovers!)
Ingredients
2 tablespoons olive oil
1 onion
2 bell peppers (any color)
1 – 2 hot peppers (optional)
1 zucchini
1 teaspoon cumin
1 teaspoon poultry seasoning
¼ teaspoon chili powder
Salt and pepper, to taste
1 cup frozen corn kernels (or fresh if it is in-season)
3 cloves garlic
1 28-oz can organic stewed tomatoes
1 8-oz can organic tomato sauce
2 – 3 cups chicken stock, depending on how “soupy” you like it
Optional (but recommended) garnishes: avocado, grated cheese, sour cream, cilantro
Directions
Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic. Heat the oil over medium heat in a large soup pot. Toss in the onions. After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften. Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook. After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock. Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat. Ladle into bowls, top with garnishes, and enjoy!
Yield: 8 – 10 servings (enough for leftovers!)
Friday, August 26, 2011
Chicken Enchiladas (organic)
Chicken Enchiladas
The key to keeping this dish "real" is buying tortillas made with whole grain.
Ingredients
12 whole-grain corn tortillas
1 “all natural” rotisserie chicken from Earth Fare (or similar store) or boil your own raw whole organic chicken or 4 chicken breasts
1 cup of cooked brown rice
1 cup of frozen corn kernels
3 tablespoons organic tomato paste
Chili powder Ground cumin
3 cups organic canned tomato sauce (with no salt added if you can find it)
1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
Ground cinnamon
Monterey Jack cheese
Optional: sour cream, cilantro, avocado or guacamole
Directions
Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven while you prepare everything else.
Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.
For the sauce combine 3 cups tomato sauce, pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed.
Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same?
Using two separate square or round baking dishes start to distribute the ingredients in the following order: 1. Sauce (spread a little out on bottom of baking dishes) 2. Tortilla layer (I used 2 for each tortilla layer) 3. About a quarter of chicken mixture (for each dish) 4. More sauce 5. Another tortilla layer 6. The rest of chicken mixture 7. Another tortilla layer 8. The last of the sauce 9. Grated cheese on top
Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).
Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through. Serve with cilantro, avocado/guacamole and enjoy!
The key to keeping this dish "real" is buying tortillas made with whole grain.
Ingredients
12 whole-grain corn tortillas
1 “all natural” rotisserie chicken from Earth Fare (or similar store) or boil your own raw whole organic chicken or 4 chicken breasts
1 cup of cooked brown rice
1 cup of frozen corn kernels
3 tablespoons organic tomato paste
Chili powder Ground cumin
3 cups organic canned tomato sauce (with no salt added if you can find it)
1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
Ground cinnamon
Monterey Jack cheese
Optional: sour cream, cilantro, avocado or guacamole
Directions
Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven while you prepare everything else.
Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.
For the sauce combine 3 cups tomato sauce, pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed.
Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same?
Using two separate square or round baking dishes start to distribute the ingredients in the following order: 1. Sauce (spread a little out on bottom of baking dishes) 2. Tortilla layer (I used 2 for each tortilla layer) 3. About a quarter of chicken mixture (for each dish) 4. More sauce 5. Another tortilla layer 6. The rest of chicken mixture 7. Another tortilla layer 8. The last of the sauce 9. Grated cheese on top
Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).
Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through. Serve with cilantro, avocado/guacamole and enjoy!
Thursday, August 25, 2011
Tasty Fruit Smoothie (Organic)
Tasty Smoothies
A healthy alternative to milkshakes, also double as desserts.
Ingredients
1.5 cups of plain organic yogurt
1 cup berries, fresh or frozen (or we have tried 2 oranges, peeled)
2 bananas (or 1 – 2 tablespoons of honey if you don’t like bananas)
2 tablespoons milk
½ – ¾ cup fresh spinach leaves (I also tried adding some leftover broccoli instead of the spinach. My husband said I took things a little too far, but the kids still sucked it down!)
Optional: if using fresh berries (instead of frozen) add some ice cubes
Combine all ingredients into blender and blend. Pour into cups and garnish with fruit or use fun straws to entice your kids!
A healthy alternative to milkshakes, also double as desserts.
Ingredients
1.5 cups of plain organic yogurt
1 cup berries, fresh or frozen (or we have tried 2 oranges, peeled)
2 bananas (or 1 – 2 tablespoons of honey if you don’t like bananas)
2 tablespoons milk
½ – ¾ cup fresh spinach leaves (I also tried adding some leftover broccoli instead of the spinach. My husband said I took things a little too far, but the kids still sucked it down!)
Optional: if using fresh berries (instead of frozen) add some ice cubes
Combine all ingredients into blender and blend. Pour into cups and garnish with fruit or use fun straws to entice your kids!
Monday, August 22, 2011
Cucumber Shrimp Salad
(from Chalene Johnson)
Ingredients:
2/3 cup medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 cup water
1/3 cup fresh lemon juice
12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
3/8 tsp black pepper
1 cup diced cucumber
1 pint grape tomatoes
1/2 cup chopped red onion
1/2 cup chopped parsley
2 Tbsp olive oil
1/2 cup (2 oz) crumbled feta cheese
1/4 tsp salt
Directions:
1. In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.
2. Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
3. Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
4. Stir in cooled bulgur. Divide evenly into four salad bowls.
Nutrition Info:
Makes four servings. Per serving: 301 calories, 12 g fat (3.5 g saturated),
513 mg sodium, 27 g carbs, 6 g fiber, 24 g protein
Wednesday, August 17, 2011
Monday, August 15, 2011
$100,000 up for grabs!
What's The Beachbody Challenge™?
It's a health and fitness transformation competition. Commit to get fit and share the results you achieve with any Beachbody® program. You'll automatically get a free wristband, a free T-shirt, or BOTH! If your transformation is selected as the BEST in your age and gender category (18 – 29, 30 – 39, 40 – 49, 50+) you could win up to $100,000! Ready to win?
Lots of prizes to be had... even for just entering!! Check it out now:
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Let me know when you enter!! SO EXCITING!!!
~Amanda
Wednesday, August 3, 2011
Stay-At-Home Moms... WATCH THIS!
It's what I do part-time and I love it!! Such a great feeling to be healthy and share it. No other business out there like it!
~Amanda
Love for you to join my team for the 25% discounts, to be able to have a simple part-time job at home, and to be able to grow a team of your own!
Let's end the trend of obesity in our great USA!!
~Amanda
~Amanda
Love for you to join my team for the 25% discounts, to be able to have a simple part-time job at home, and to be able to grow a team of your own!
Let's end the trend of obesity in our great USA!!
~Amanda
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