Fixate Mac & Cheese

We love mac & cheese in this family.  The kids ask for it at least 3 times a week, and even though I've switched to the organic Kraft brand I was looking for something better.  I've had the Fixate cookbook for about a year now, but had not noticed one of the best recipes in there!  One of my peer coaches posted that her family was having the mac & cheese and it looked fantastic.  It was surprisingly easy to pull together, and delicious!  Another sign of a good meal - the leftovers heat up well the next day for lunch!

My son was at first devastated that he wasn't getting his beloved Kraft, but he slowly warmed up and really got into helping make the meal.  And he actually ate it!!!  Anytime we can get him to eat anything, we're pretty excited. 

Containers: 1 green, 1/2 red, 1 yellow, 1/2 blue

Rather than copying the recipe in my blog (hello copyright issues), here is a link to the Beachbody blog where they reposted her recipe from Fixate. 
https://www.beachbody.com/beachbodyblog/recipes/macaroni-and-cheese-with-broccoli-recipe

Want to buy the cookbook?  Use this link!
https://teambeachbody.com/shop/-/shopping/FixateCookbook?referringRepId=1238647

Cauliflower Crust Pizza

My kids are THE PICKIEST EATERS ON THE PLANET.  Or at least one of them is.  I have NO idea where they get this (insert severe sarcasm).  Ok, well, Mark and I are both pretty picky, so it's really no shock that at least one of the kids won't touch food. 

My challenge each day is to not only try new recipes, find healthy options for my family, and teach everyone how to eat whole, natural foods, but it's to get.food.into.my.child.  As I've been getting ready for our Family Fitness challenge, we've been testing recipes as a family and for once the kids actually said "yes" when I asked if they wanted to be my kitchen helpers.  It's SO much more fun to make dinner as a team, rather than feeling like the galley slave while everyone else plays. 

We've been making cauliflower crust pizza for a while, with varying results on whether the kids actually eat it.  This time though, they fully participated in every step of the process and my son devoured almost half of the pizza!  What a huge win. 

Ingredients:
- 1 bag of cauliflower crumbles (I use Green Giant brand, from Target).  *note: you can make your own by chopping up a head of cauliflower and using a food processor.  I don't have one though, and the blender was a nightmare so this is way faster for me.
- 1/4C shredded parmesan
- 1/4C shredded mozzarella
- oregano
- pepper
- basil
- Italian seasoning
- garlic powder
- 1 egg

Directions:
- Put a pizza stone in your oven.  Pre-heat oven to 450F. 
- Empty bag of cauliflower crumbles into a steamable container.  My favorite is from Pampered Chef. 
- Add some water, and microwave for 4 minutes
- One the cauliflower is soft, remove from the microwave, strain, and spread it on a clean tea towel. 
- Let it cool for a few minutes so the next step isn't too hot.
- Once slightly cooled, wrap the cauliflower into a bundle in the tea towel.  Wrap the ends together, and squeeze all the water out of the cauliflower.  You'll be shocked at how much comes out.  Keep wringing the bundle until the water is out.
- Empty the cauliflower out of the towel into a large bowl.
- Add the two cheeses along with the seasoning.  I used probably 1/4tsp each, but you can use whatever amount you like.
- Add the egg
- Using a large spoon or your hands, mix it all together until it's turned into a dough-like consistency.
- Lay a piece of parchment paper on a cutting board or cookie sheet.  Transfer the cauliflower dough onto the paper.
- Form the dough into a large, round shape.  It shouldn't be too think or too thick.  Slide the paper off the cutting board or cookie sheet onto the hot pizza stone.
- Bake for 8-11 minutes, until slightly browned.
- Remove the dough and paper from the oven onto the cookie sheet or cutting board again.
- Add whatever sauce and toppings you want.  We use mozzarella and parmesan cheese plus reduced-fat pepperoni on our side. 
- Slide the paper and pizza back onto the stone to cook for another 5-7 minutes.  When the top is browned it will be done.
- Remove from the oven and let sit for 1 minute to cool.  Cut and enjoy!

Creamy Chicken Salad

I'm always looking for something new for lunch.  For the most part, I'm a creature of habit.  It's easy to make and grab the same things every day.  But hello, boring!  This is a great, easy recipe to make, and it makes enough for 5 lunches. 

I'm not 100% sure of the origins of this recipe so I'm sorry for not attributing it back to the author, although I've adjusted it based on how I make it.  I've been using it for over a year, and just love it.  I mix mine in a large bowl, then portion it out into mason jars for lunch.  The dressing goes into little Gladware containers. 

*Note: there is a LOT more dressing than you need for the salad here.  I usually end up tossing some.
*Another note: I eat this as a true salad, rather than traditional chicken salad.  You can make it into traditional chicken salad by mixing everything (including the dressing) except the lettuce together, then serve that combination OVER the lettuce.    Two great options for one recipe!

Creamy Chicken Salad

Serves 4 (1 1/4 cups each) | Containers: 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

• 3 cups chopped rotisserie chicken breast (boneless, skinless)
• 1/2 cup chopped green apple
• 1/2 cup seedless red grapes, cut in half
• 2 green onions, sliced
• 1 tablespoons chopped fresh basil
• 1/2 cup honey mustard salad dressing (see below)
• 8 cups shredded romaine lettuce (I use a hand-food processor to shred it well)

Directions: combine all ingredients in a large bowl and portion out into 5 separate mason jars. 

Honey Mustard Salad Dressing

• 1/2 cup reduced fat (2%) plain greek yogurt
• 3T Dijon mustard, gluten-free
• 3T raw honey
• 3T rice vinegar
• 1/4 cup extra-virgin olive oil
• pink salt to taste

Directions: Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined

Then slowly add oil, whisking until well blended.

Exercise Program Review: 22 Minutes Hard Corps

If you're a busy mom like me, every minute counts.  On days where I'm craving a workout but don't have time, or when I DON'T want to workout but need to move, 22 Min Hard Corp is the perfect thing for me.  It hits every muscle group, includes cardio, and is hyper-focused on your core work.  Yet it feels like it's done almost before it begins!  It's SO fast.  It's not a workout I like to do regularly because my body needs something more strenuous like the 21 Day Fix, but I really enjoy breaking things up.  The workouts are fun and Tony is entertaining (but not obnoxious in this one).  If you're short on time or aren't ready for something like 21DFX, Hammer and Chisel, or Core de Force, this is for you!

Skinny Chocolate

My friend Lindsey had twin girls recently, making her a mama of 4 precious girls!  She's diving into the 21 Day Fix to get her body back.  Lindsey provided this yummy recipe for those of us who have chocolate cravings but want a healthy alternative.  Thanks Lindsey!

*photo credit and recipe: Lindsey Lumbard

Ingredients:
1- ice cube tray
1 cup unsweetened natural cocoa powder
1 cup coconut oil...
Add natural peanut butter to your liking if you wish
& add 6-9 tsp of stevia (depends on how sweet you want it)

Directions
Stir and pour in ice cube tray
Place in freezer few hours and then you can take them out store in a container in freezer
* must be kept frozen or they will melt

Apple Nachos

If I had to pick one thing to eat for the rest of my life, it would be a close tie between apples, chocolate, and peanut butter.  This treat is the perfect combination of the three!  It's a healthy way to have a treat while not ruining your diet with a Reese's. 

Ingredients:
1 apple
1T Natural Peanut butter (Skippy's is my favorite)
small handful of semi-sweet or dark chocolate chips

Directions:
- Slice apple vertically into thin slices
- Heat the peanut butter in a small bowl for 30 seconds while cutting your apple
- Once the apple is sliced, lay the pieces on a plate like you would taco chips.  Start with the largest pieces on the bottom.
- Drizzle the melted peanut butter all over the apple slices. 
- Before the peanut butter hardens, sprinkle some chocolate chips on the top of the peanut butter
- Enjoy!

Zucchini Chips

I was looking for a new snack for girls night, and discovered this one from Autumn's Fixate cookbook.  It turned out fantastic!  I cut down the recipe, and found the cooking time on my oven was MUCH less than in her cookbook.

Ingredients:
- 1 zucchini
- olive oil
- sea salt or seasoning of your choice

Directions
- Using a mandolin, take half the zucchini and cut it into thin slices.  Repeat with the other half
- Lay slices of zucchini in a single layer on a paper towel.  Lay another paper towel on top of this, then add another layer of zucchini.  Repeat until all zucchini is drying. 
- While zucchini is drying (only takes a few minutes), prepare baking sheets by laying parchment paper on top.  I used two baking sheets.
- Lay the zucchini slices in a single layer on the parchment paper until all zucchini is on a baking sheet.
- Brush olive oil lightly on the zucchini slices, then sprinkle with sea salt or seasoning.
- Bake for about an hour.  After 40 minutes check regularly to prevent from burning.  (note: Fixate directs a 2 hour baking time.  Mine were very brown at the hour point).

Enjoy!  They are positively addicting and great to munch on at 10am when I need a snack.  It's all veggie though!  I usually only need a few to be satisfied. 

Kale Chips

Kale chips are a nice, healthy alternative to salty snack foods.  Anytime I crave crunch or salt, this is something to whip up!  Even my husband likes them (although the kids haven't quiet taken to them yet due to the green color).

Ingredients:
Fresh Kale
olive oil
sea salt

Directions
- Pre-heat oven to 250F
- Wash and dry kale
- Remove kale leaves from stalk.  Cut into 2" pieces
- In a bowl, toss the kale with olive oil.  Ensure you don't use too much or it will taste greasy
- Lay kale on a cookie sheet.  You can use parchment paper if you want.
- Sprinkle the kale with sea salt
- Bale for 5-10 minutes.  Watch carefully because it can burn quickly!  Cook until it's lightly browned.  If it's too green, it will be soggy tasting.
- Remove and enjoy!