Black Bean Soup

Last week one of my girlfriends loaned me her American Diabetes Association Cookbook so that I could pick through it and try out some new recipes with our family. Like I said yesterday, I sat down Friday evening and flipped through it making a plan for our week.

I was totally not expecting the kids to love or even like this first meal I chose. In fact, I thought I would hear much whining and complaining, especially from Little Man who seems to be exercising his independence with food lately. However, I was wrong! The kids devoured this and even asked for seconds, and in my oldest's case, thirds! 

We'll see how things go tonight with the pumpkin pasta that is on the menu. I told My Hunter that was on the plan and he didn't seem the least bit thrilled. I have to admit, I am wondering myself how it will taste. I am not much of a pumpkin fan, unless it's in a dessert. ;)

Anyway, I wanted to share last night's recipe with all of you, and of course, I have to save it here for myself since it was such a hit with everyone here.

Makes: 10 servings

Serving Size: 1 cup

Prep Time: 15 minutes

INGREDIENTS:

• 1 tsp olive oil
• 1 lb 95% fat-free turkey kielbasa, chopped {I subbed this for venison, because it's what we have here, but I am sure the kielbasa was delicious. I will definitely be trying it in there next time.}
• 3 medium onions, coarsely chopped
• 2 medium celery stalks, diced
• 3 garlic cloves, minced
• 3 16-ounce cans black beans, rinsed and drained
• 4 cups water
• 1 15-ounce can no-salt-added diced tomatoes {I chopped up fresh tomatoes instead.}
• 1 4-ounce can chopped green chilies
• 1 tsp ground cumin
• 2 tsp dried oregano 
• 1 bay leaf
• 1 green bell pepper, diced
• 1/2 tsp salt {optional}
• 1/4 tsp ground black pepper
• 1 Tbsp chopped fresh cilantro

DIRECTIONS:

1. Add oil to a large soup pot over high heat. Add kielbasa {or whatever lean meat you choose} and sauté for 4-5 minutes or until beginning to brown.
2. Stir in onions, celery, and garlic. Saute an additional 5 minutes or until onions turn clear.
3. Stir in remaining ingredients except cilantro and bring to a boil. Reduce heat and simmer 15 minutes. 
4. Remove bay leaf and stir in cilantro.

Optional Additions: Serve a dollop of fat-free sour cream and a sprig of fresh cilantro on each serving of soup. Add a dinner roll or cheese muffin to make the meal even better. :-)

Enjoy! As always let me know if you give it a try!

Baked Apple Chips

I love having Laurie here! Last week when she got here, she started helping me search for recipe ideas that would work well for our Little Man's diabetes. These baked apple chips came right off the American Diabetes Association website, they were super easy {well, I am assuming... Laurie did all the work ;) }, and Bucky had some for his bedtime snack. Can't beat that!

INGREDIENTS: 

• Parchment Paper
• Honeycrisp apples
• Cinnamon

DIRECTIONS: 

1. Preheat oven to 200 degrees. 
2. Lay parchment paper on two medium baking sheets.
3. Slice apples thin to make round chips. {Discard seeds.}
4. Lay the apple slices on baking sheets without overlapping. Sprinkle cinnamon over apples.
5. Bake for 1 hour. Flip the apples. Bake for another 1-2 hours, flipping occasionally, until the apple slices are no longer moist. 
6. Cool and enjoy!

You could totally do this same recipe with pears or some other fruit. It would be fun to experiment. Let me know if you do and how they turn out.

NUTRITIONAL INFO:

{Serving Size: 1/2 an apple}

Calories - 50

Carbs - 13 g

Sugar - 9 g

Dietary Fiber - 2 g

Stuffed Bell Peppers

My MIL pretty much rocks! Last night she made supper for all of us, and it was A.MAZE.ING! All of us, including the kids gobbled it down. I wanted to share this with you, and I had to save it here for future dinners. Enjoy!!

INGREDIENTS: 

• 6 Bell Peppers
• Olive Oil 
• 1 medium onion, chopped
• 2 lbs venison burger
• 2 tsp minced garlic
• 1/4 cup parsley flakes
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• sprinkle of red pepper flakes
• 1 cup brown rice or quinoa
• Mozzarella cheese
• 15 oz tomato sauce
• water

DIRECTIONS: 

1. Preheat oven to 350 degrees.
2. Cut off the tops of each pepper and chop up the edible parts from the tops.
3. In a large pot, heat the water and parboil the peppers for 2-3 minutes. Take out the peppers and let dry on paper towels. 
4. In a skillet, heat the olive oil. Add the onion and pepper tops and cook until tender. 
5. Add venison, parsley, salt, pepper, and red pepper flakes. Cook until meat is browned through.
6. Add rice and tomato sauce, mixing well.
7. Arrange peppers in baking dish and add water until about 1/3-inch thick.
8. Stuff peppers with meat and rice mixture, filling until it is just over the top of the pepper. 
9. Bake 25 minutes or until tender.
10. Sprinkle on mozzarella cheese on the top of each pepper. Bake for 5 more minutes.
11. Remove and let sit for 10-15 minutes before serving.

Basil Pesto Quesadillas

Let's face it, meals in our house the past week have had to be simple and quick as we are figuring out this whole diabetes thing. A couple nights ago I made the kids mozzarella cheese quesadillas, and I had planned on making some avocado ones for my MIL and I. However, my avocados weren't too ripe. Plan B... I pulled out the basil pesto sauce I had in the fridge, and I have to say, I am glad the avocados weren't ripe! ;) This was pure deliciousness!

BASIL PESTO QUESADILLAS

INGREDIENTS: 

• Basil pesto sauce
• 1 small roma tomato, diced
• 1 green onion, sliced
• Salsa
• Mozzarella cheese
• Whole Wheat Tortillas
• Seasonings of choice - We used:
• Cumin
• Garlic Powder
• Paprika
• Sea Salt

DIRECTIONS:

1. With the tortilla flat, spread an even layer of basil pesto sauce over the entire area. 
2. Layer with diced tomato and green onion.
3. Sprinkle on your seasonings.
4. Put mozzarella cheese on top of all of this.
5. Fold the tortilla in half to close.
6. Spray skillet with cooking spray, and place the quesadilla in the skillet.
7. Brown on both sides.
8. Top with salsa if desired.

Yum, yum, yum! Let me know if you give it a try. :-)

Pumpkin Pie Shake

First day of October; fall is in the air. This time of year I love everything apple and pumpkin, so after trying this new recipe, I just had to share.

PUMPKIN PIE SHAKE

INGREDIENTS:

• 1 scoop Vanilla Shakeology (Could use Chocolate too!)
• 1 cup rice milk (This is what we use at home, so just use whatever milk you have.)
• 1/2 cup unsweetened can pumpkin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 5 ice cubes 

DIRECTIONS: 

• Blend and enjoy!

Let me know if you try it out and what you think. :-)

Tasty Tuesday: Pumpkin Chai Shakeology

If you follow me on Facebook, you may have seen me post last week that I have become *obsessed* with Chai tea. It has replaced my daily cup of coffee. Imagine then how excited I was to find a fall Chai Shakeology recipe! Mmm! Had to share! ;)

INGREDIENTS:

1/2 cup brewed unsweetened black chai tea, cooled
1/2 cup water
1/2 cup 100% pure pumpkin puree, canned or fresh
1 scoop Vanilla or Chocolate Shakeology (or 1/2 scoop of each)
1 tsp. raw honey or pure maple syrup
1/4 tsp. ground cinnamon
1 dash ground nutmeg
1/2 tsp. finely chopped ginger
1 cup ice

DIRECTIONS:

1. Place tea, water, pumpkin, Shakeology, honey, cinnamon, nutmeg, ginger, and ice in blender. Cover.
2. Blend until smooth.

ENJOY!

Citrus Baked Chicken with Glazed Carrots

Wednesday night I cooked up a meal from my Insanity book. I wasn't sure what the family would think of it, but they tried it and gave two thumbs up as they gobbled it down. I, personally, was worried about the honey-glazed carrots, because I am not a big fan of honey {I know, I know... who doesn't like honey?!} but it's a keeper from me too! Give it a try, and let me know what you think. 

So far, so good on my Insanity journey. Today is day 5 of 60. Monday I will be posting a week one progress update here on the blog to share my thoughts with you all. Have a great Friday, friends!

{Makes 1 serving}

INGREDIENTS:
5 oz. raw boneless, skinless chicken breast
1 tsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1/2 tsp. paprika
Sea salt and fresh ground black pepper {to taste; optional}
2 medium carrots, sliced, cooked, hot
2 tsp. raw honey

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Place chicken in small, ovenproof dish.
3. Drizzle with oil and lemon juice; sprinkle with paprika. Season with salt and pepper {if desired}. 
4. Bake for 15 to 20 minutes or until center is no longer pink and juices run clear. 
5. Drizzle carrots with honey.
6. Serve chicken with carrots on the side.

TIPS/MODIFICATIONS:

For a 400-calorie meal: Add 1/2 cup cooked brown rice on the side.

For a 500-calorie meal: Increase chicken to 6 oz. and add 3/4 cup brown rice.

NUTRITIONAL INFORMATION {per serving}: 

Calories: 303

Total Fat: 9 g

Saturated Fat: 1 g

Cholesterol: 91 mg

Sodium: 517 mg

Carbohydrate: 26 g

Fiber: 4 g

Sugar: 17 g

Protein: 32 g

Caramel & Sea Salt Shakeology

If you have been following me for any amount of time then you know by now that I have quite the sweet tooth. Since I started drinking Shakeology two years ago now, that has helped tremendously. When I came across this recipe about a month ago, I knew I needed to save it to have on hand for when my cravings hit a peak. I adjusted the recipe to fit my tastes, so know that you can do that too. I am guessing this would be amazing with Chocolate Shakeology, so I will be trying that soon.

This hit the spot, and I am not going to lie when I say I went and hid in my room to drink this. My kids usually take sips of my daily drink, but I wasn't allowing that this time. ;)

Caramel & Sea Salt Shakeology

Ingredients:

• 1/2 cup rice milk {or whatever milk you use}
• 3/4 cup water
• 5 ice cubes
• 1 tsp caramel extract
• A dash of Pink Himalayan Sea Salt
• 1 scoop Vanilla Shakeology

Directions:
Blend well and enjoy!

Healthy Peanut Butter Cups

Do you need a treat for your Labor Day Weekend? You have to give these PB Cups a try! Not only are these a healthier treat option, but with Shakeology thrown in this recipe, you are getting all the benefits from that... vitamins and super foods!

Shakeology Peanut Butter Cups
(Makes 2 servings)

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: None

INGREDIENTS: 

2 tsp. unrefined coconut oil, melted
2 Tbsp. powdered chocolate peanut butter (like PB2)
2 tsp. Chocolate Vegan Shakeology
2 Tbsp. water

DIRECTIONS:

1. Combine oil and powdered peanut butter in a small bowl; mix well. Set aside.
2. Combine Shakeology and water in a small bowl; mix until it has a pudding-like consistency. Set aside.
3. Coat two foil muffin liners evenly with half of peanut butter mixture. Top evenly with Shakeology mixture and remaining peanut butter mixture.
4. Freeze for 30 minutes, or until firm.

Nutritional Information (per serving):
Calories: 64
Total Fat: 5 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 50 mg
Carbohydrate: 3 g
Fiber: 1 g
Sugar: 1 g
Protein: 3 g

Homemade Taco Seasoning

Why have I not been making my own taco seasoning all along?! It is so simple and so much healthier than some of those store-bought packs that are loaded with salt and many times MSG too.

The recipe I used has no salt and the extra I made can be stored in the spice cabinet for next time we eat tacos.

INGREDIENTS:

4 tbsp chili powder

3 tbsp, plus 1 tsp. paprika

3 tbsp ground cumin

1 tbsp, plus 2 tsp onion powder

1 tsp garlic powder

1/4 tsp cayenne pepper

DIRECTIONS:

In a small bowl, mix together chili powder, paprika, ground cumin, onion powder, garlic powder, and cayenne pepper. Store in an air-tight container.

I used three tablespoons of this mix with our one pound of venison.

Clean Eating Principles

Have you ever heard someone mention that they are "eating clean" and thought to yourself, what the heck is that?

Well you aren't alone, because when I started this journey two years ago I heard that phrase and had no clue what it meant.

The trick is figuring out what those healthy foods are and how much of them to eat, because if I have learned one thing over the past two years it is that I can exercise all I want, but if I am not eating right, I am not going to get very far. If I eat garbage, my body will show that. And if I eat clean, my body will show me that too, giving me a healthy glow and more energy.

Here are some basics that I have found very important:

• Eat 5-6 small meals per day.
• Eat every 2-3 hours.
• Have a lean protein and complex carb at every meal.
• Drink your body weight, divided by two, in ounces every day.
  
• Never skip a meal, especially breakfast!
  
• Have clean-eating foods with you at all times; carry a thermal tote filled with healthy snack options.
  
• Avoid over-processed, refined foods, especially white flour and sugar.
• Avoid all saturated and trans fat.
• Avoid sugar-filled pops and juices.
• Consume healthy fats each day.
• Avoid alcohol, which is another form of sugar.
• Avoid all calorie dense foods containing no nutritional value.
• Depend on fresh fruits and veggies to get you your fiber, vitamins and enzymes.
  
• Measure! Stick to appropriate portion sizes.

What I Ate Wednesday // #5

Happy Wednesday! It has been awhile since I have shared a "What I Ate Wednesday" post. So I thought I would link up with Jenn from over at Peas and Crayons to share what I ate yesterday.

It was a late start for me. I love getting up early and starting my day, but I was up later than normal Monday night so early didn't happen for my Tuesday morning. It kind of threw my whole day off but that's okay. It's nice to sleep in once in awhile, especially while I am trying to soak up every last bit of summer break.

Breakfast - Butter Toffee K-Cup with 1 Tbsp vanilla creamer

4 egg whites

1 whole Roma tomato

6 almonds

Snack - Gala apple

2 Tablespoons natural peanut butter

Lunch - 3 slices of homemade banana/chocolate chip bread with natural peanut spread on top {Not what I planned for lunch, but it happened. ;) }

Supper - Venison meatloaf muffins and peas

PiYo Update // Weeks 2 & 3

Sorry I am late on getting updates up on how PiYo is going. I have completed weeks two and three and will be starting week 4 today.

So the question you may all be wanting me to answer... what do I think of PiYo so far?

I will be honest with you and admit that I have had a hard time slowing down to do these workouts. I am so used to pushing myself with cardio and lifting weights that this has been a challenge in the sense that I have to clear my mind and really be present in these workouts. However, I do feel my core getting more defined, which has been really encouraging!

Week 2 Workouts: 

Monday - Sweat

Tuesday - Define: Lower Body

Wednesday - Core

Thursday - Define: Upper Body

Friday - Rest

Saturday - Sweat 

Sunday - Core

At this point my two favorite workouts from week two are Core and Sweat. When I do the core workout, I can feel it working *every* angle, and I love that because my stomach is not my strongest area after having three kiddos via three c-sections. 

I have found that Define: Upper Body and Define: Lower Body are quite short so I have been adding in a cardio, usually one of my 21 Day Fix workouts, on those days as well. What can I say, I love getting my sweat on. ;)

It's summertime, so sticking to my meal plan each week has honestly been a challenge for me. I have no problem getting each workout in; that is the easy part. I try to stick to what I have planned for breakfast, lunch and snacks, and then when it comes to dinner and we are out and about for gatherings, I make the best choices I can. All three of my kids have summer birthdays, two of them were last week, and I did have cake and a few other treats.

The thing about PiYo is that you don't burn a ton of calories so you have to be diligent about staying within your calorie range if you want to see results. Making sure I eat less carbs and more protein is what I have found I need to do, and that is a challenge because this girl *loves* her carbs! 

Portion sizes are a bit different than what they are for the 21 Day Fix program. For example, with the 21 Day Fix I could have 12 almonds whereas with PiYo it calls for 6. No more reaching in my almond container and mindlessly snacking!

I have my week three meal plan to share, but I will warn you that I am a creature of habit and tend to eat the same things over and over so it's not super exciting. I pick foods that are nutritious and that I love to eat, and then I incorporate those into my plan.

Week 3 Workouts: 

Monday - Define: Upper Body

Tuesday - Buns

Wednesday - Core

Thursday - Define: Lower Body

Friday - Rest

Saturday - Sweat

Sunday - Strength Intervals

For week three, two new workouts were added, Buns and Strength Intervals. I would say these two were my favorite this week. Buns in no joke! I could feel the work it did on me the next day as I was walking up and down our stairs. 

Strength Intervals is a great workout too. It is a 25 minute calorie burning, body sculpting, no weights  workout. 

I am off to start week four now and am super excited! While the first three weeks have been enjoyable, I felt like I was trying to learn the moves and form, as well as build up my strength. I have noticed that I am starting to sweat more during my workouts now that I am getting more familiar with the program. 

A question I have been getting asked so often is, "Is this workout going to give me results?" My answer to this is that you have to give the program time and try your absolute hardest. You have to trust the program and Chalene Johnson! The workouts do get harder as you move along and you will be pushed more and more as you move through the PiYo program. Just because you aren't sweating buckets by the time you are done with your workout does not mean it's not working. You are building strength, burning calories and getting rid of fat... maybe in a different way than you are used to. Another way I look at this program is by thinking of yoga masters. Do they look overweight or unhealthy to you? Heck no! They look amazing! They are lean and flexible! There is more than one way to get results and PiYo is one of those ways.

Count Those Calories

I am SOOOO behind on posting my PiYo updates. I'm sorry for anyone that has been waiting for those. Hopefully I can get one up this week. 

I wanted to pop over really quick today and share a fit tip that I have found really helps me, counting calories.

Counting calories is a great motivator because it gives you something to work towards each day. It’s also one of the most effective ways to lose weight which, when combined with your workouts, will speed you towards your fitness goals.

Download an app to have right on your phone so you can easily track all your calories and workouts. "MyFitnessPal" is my favorite! Would love for you to follow along with me! (brirun23)

QUESTIONS:

• Do you count calories? If so, how do you keep track or what app do you use?
• Do you find you do better when you have the accountability of an app or others?

Egg White Breakfast Burrito

This burrito is loaded with egg whites, red onion, and bell peppers to give you a delicious, high-protien breakfast.

Total Time: 17 min.
Prep Time: 10 min.
Cooking Time: 7 min.
Yield: 1 serving

Ingredients:
1 Tbsp. olive oil
1 Tbsp. finely chopped red bell pepper
1 Tbsp. finely chopped yellow bell pepper
1 Tbsp. finely chopped green bell pepper
1 Tbsp. finely chopped red onion
3 large egg whites (1/3 cup)
1 (8-inch) whole wheat flour tortilla, warm
1 slice low-sodium turkey bacon, cooked, chopped
Ground black pepper (to taste; optional)
2 Tbsp. fresh tomato salsa

Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
3. Add eggs; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
4. Top tortilla with egg mixture, turkey bacon, and pepper (if desired).
5. Roll tortilla burrito-style.
6. Serve with salsa.

Nutritional Information (per serving):

Calories: 232

Fat: 6 g

Saturated Fat: 2 g

Cholesterol: 15 mg

Sodium: 715 mg

Carbohydrate: 26 g

Fiber: 4 g

Sugar: 4 g

Protein: 17 g

Meal Prep 101

Today I want to go over how I meal plan and prep. I think it is absolutely crucial for success, whether you want to lose fat or build muscle, whatever your goals may be, if you don't prepare your meals for the week, you will just set yourself up for failure. You may be thinking, "I don't have the time to spend planning and prepping; it takes too long!" That is why I want to go over what I do. When I started, it took me about 4 hours, but now that I have it down, it takes me less than two hours. It saves time in the end because I don't have to think about what we are having for lunch or come home and try to get supper all ready. This is a great way to stay on track with your eating during the week. If you spend the time making healthy food and pre-portioning it out, you will be less likely to binge and be likely to grab the healthy goodies you prepared!

What To Do

• Pick one day for planning and one day for shopping. I plan all my meals and snacks on Saturdays, and then I shop and prep on Sundays. 
  
• Be sure to have enough storage containers. You are going to need storage for all this food, and you want to be sure to get something that isn't going to crack after a couple uses. For those of you on the 21 Day Fix, Target has colored sandwich bags that are perfect! You can measure your food and snacks out in the containers that came with the program and then put them in the coordinating baggies so they are ready to go for your week ahead.
  
• Use your measuring cups or the 21 Day Fix containers to be sure you have accurate serving sizes.
  
• I have a food scale as well. This has been a great tool to have on hand as I am measuring proper portions. I bought an electronic one from Amazon, and I love that I can zero it out and measure my food with the tupperware right on there.
• 
• Cook everything you can at the same time to save time.
• I cook a lot of chicken breast, and you could do turkey as well. These are meats that keep longer. If you make seafood ahead, you will want to use it the first day or two before it goes bad.
• Keep it simple! You don't need to make all these exquisite meals. If you check out my meal plans, you will see a lot of repetition throughout my week.

Prep Tips

1. Head to the store and pick up all the groceries you need for the week.
2. Place all veggies in a water/white vinegar bath and leave them to soak for 10 minutes. {To create the "bath", fill your sink with cold water and add 1/3 cup white vinegar.} Drain, rinse and set aside.
3. Preheat your oven to 400 degrees. While that is preheating, you can start peeling and cutting the veggies you just washed. If you want to bake any of your veggies, I toss mine with coconut oil and sea salt, throw them in the oven and bake for 40 minutes. 
4. If roasting any veggies, chop those with olive oil, sea salt and any other dry herbs you desire. Place in the oven, along with your sweet potatoes and bake for 30-40 minutes. 
5. Boil any chicken breasts you will be using. Poach for 15 minutes or until cooked through. I shred or cut those up and place in a container.
6. Hard boil eggs.
7. Wash, cut up and portion out any fruits you need on hand for the week.

Good luck on prepping! Comment with any questions; I am happy to help!

Greek Yogurt Parfait

I love yogurt, especially a clean eating snack like Greek yogurt parfait! With the heat of the summer fully here, I enjoy having options like this to treat myself to. It's just a much better choice than that bowl of ice cream or DQ blizzard. My kids love these yogurt treats as well, which any mom knows is always a major bonus! I wanted to share this easy recipe with you all. Enjoy!

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:

• ½ cup nonfat plain Greek yogurt
• ½ cup fresh blueberries (or mixed berries)
• 1 Tbsp. unsweetened high-fiber cereal (optional)

Preparation:
1. Layer ¼ cup yogurt and ¼ cup blueberries in a tall glass; repeat layer.
2. Top with cereal if desired.

Nutritional Information (per serving):

Calories: 108

Fat: 0 g

Saturated Fat: 0 g

Cholesterol: 8 mg

Sodium: 53 mg

Carbohydrate: 18 g

Fiber: 3 g

Sugar: 12 g

Protein: 12 g

Post in the comments and let me know what you think if you try this!

Nutella Fudge

Say what?! Yeah, I know... I had no idea there was a Nutella fudge recipe either or we would have been making it a whole lot sooner at this house!

Now that I do know, and now that we have had a chance to try it ourselves, you can bet it will be made again {and again and again!} around here. :-)

I saw the recipe posted over on The Chronicles of Ruthie Hart's blog, so thank you so much for sharing this, Ruthie!

Ingredients:

• 3 Tbsp butter
• 1 14 oz. can sweetened condensed milk
• 1 tsp vanilla extract
• 8 oz. chocolate chips
• 1 cup Nutella
• Sea salt

Directions:

1. In a glass bowl, combine condensed milk, vanilla, chocolate chips and Nutella.
2. Form a double-boiler by setting the bowl over a medium pot of simmering water. The water level should be low enough that the bottom of the bowl does not touch the water.
3. Stir until the chocolate chips are melted and the batter is smooth.
4. Pour the batter into a prepared {greased and lined w/wax paper} 8x8 baking dish. Spread smooth with a spatula.
5. Sprinkle with sea salt.
6. Refrigerate until the fudge is firm, about 2 hours.
7. Once the fudge is chilled, loosen the fudge by running a knife around the edges and then lifting the wax paper out. Peel off the wax paper. 
8. Cut and enjoy!

Ignore My Hunter! No such thing as normal picture taking with him, haha! ;)

My Costco Stop

Happy Thursday! Has this week flown by for all of you like it has for me?! I can't believe we are at the end of the week already!

Not much to post over here. Monday I mentioned how I was going out alone for the afternoon because of a doctor's appointment I had. While I didn't make it to Target, I did decide to stop at Costco because we needed a few things. Thought I would share what I picked up on this trip for those interested. :-)

I opened the bag of almonds after loading the vehicle up with all the groceries. I think I could have sat there forever eating these in complete silence, haha! Love my kids, love my life, but I am not going to lie when I say it is a treat to have a few hours alone!

This first group is some of what I picked up. You will see the granola I so often eat... daily? You should definitely try it! 

The kids like the bars as an afternoon treat, so I picked more up for them. 

I love, love, love getting fruit from Costco. Buying that in bulk is a must around here since we got through it so quickly, especially bananas with my little banana monster I have living here. ;) 

Have you ever tried the "Food Should Taste Good" multigrain chips? A great option if you like to snack on chips and salsa or throw them in your chili for that little crunch like we have been doing this week.

I am not into pickles, but the rest of the family likes them, so I make sure to keep these in stock.

Picked up some craisins this trip. I love adding these to my salads and the kids enjoy these as a treat too.

Chocolate chips are a must in our house! We add them to our Greek yogurt, which makes it like a little dessert for us. Totally satisfies my sweet tooth without me going overboard.

Love this fish. When I don't feel like cooking, it is nice to have this in the freezer. I have even baked it up to throw on my salad before, which was really yummy.

My all-time favorite veggie is green beans, so if you came over, you would definitely see these in our freezer. I either steam them up and add a little Mrs. Dash seasoning or I will put them on the stove top drizzled in some olive oil. Mmm!

And, probably no surprise here that I got a couple containers of this. ;)

There you have it. My little Costco stop. My sitter even stuck around and played with the kids while I unloaded and put away! Mini vacation day for me! Love those!

Questions for you:

• Where do you do most of your grocery shopping? 
• What are the staples at your house?

Workouts and Meals for the Week

Home from church and set the timer for 30 minutes to force myself to get this menu done. Having a time limit helps me. I really should do that more often. ;)

My meals are so repetitive and simple, but as My Hunter said, I am busy and need to keep it simple.

So here is my plan. Excited to get back on track.

{Click to Enlarge}

After yesterday's intense Insanity workout, I am excited to have a rest day today.

I am now off to meal prep... chili is going to be thrown together and in the crockpot so I can have it in the fridge all set for the week.

Tonight's supper is leftover from last night, Chicken BBQ Beer Sandwiches. You can find that recipe here.

Thanks Laura and Jill for the link-up!

Have a great Sunday, friends! :-)