Butts by Butts

Small victories add up. Don’t stop putting in the work 💪🏼

Train your mental game and see what all you can do 👊🏼

Gratitude helps to see what is there instead what isn’t! Changing your mindset can change your whole world.

BBB gainz BM tonight! Bring the squad and let’s get after it!

SPICY TUNA AVOCADO WRAP
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INGREDIENTS:
- 2 (5 oz) cans Bumble Bee® Solid White Albacore Tuna, drained
- 1 avocado
-2 Tbsp Sriracha
- 1 Tbsp Dijon mustard
- 2 to 3 Tbsp celery, chopped
- 2 Tbsp red onion, chopped
- 2 green onions, chopped
-1 Tbsp fresh cilantro, chopped
- Salt and pepper, to taste
- 2 heaping cups leafy green lettuce
- 1 cup matchstick carrots
- 4 (10 inch) whole wheat tortillas
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DIRECTIONS:
1. In a medium bowl, mash together tuna and avocado until combined. Add in the rest of the ingredients through the salt and pepper, mixing well.
2. To assemble, top each tortilla with a ½ cup leafy greens, ¼ cup matchstick carrots and divide the tuna mixture evenly among the wraps. Tightly roll up the tortilla, slice and enjoy!

Body weight push! Let’s get it 💪🏼

Let life bring on all new challenges. You will grow through what you go through.

BBB was back in full swing tonight with that top notch b***y training! Strong group of badasses right here 💪🏼

Come join the fun Gulch tonight! Bring a friend and let’s get those b***y gains 💪🏼

TURKEY TACO SPAGHETTI SQUASH BOATS
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INGREDIENTS:
-3 small spaghetti squash (24 oz each)
-olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 1/2 cup water
- 4 oz canned tomato sauce (1/2 can)
- 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon
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DIRECTIONS:
1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
2. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
3. Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
4. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve!

🌶 S P I C Y 🌶

Master your mindset and get out of your own way. Time to become your best!

We will return next week!!

ZUCCHINI FRITTERS
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INGREDIENTS:
- 4 cups shredded zucchini
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 Tablespoons olive oil
- Sour cream, for serving (optional)
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DIRECTIONS:
1. Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
2. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
3. Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
4. Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.

Use that full minute and go all out at each movement. You get a full minutes rest at the end of every round. Push yourself here!

Our minds are powerful. Remind yourself that you are strong! You are capable! You got what it takes!

Come hang with us tonight and get your workout on at BBB - we'll be at Belle Meade at 5:30pm!

SKINNY ONE POT
MAC & CHEESE
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INGREDIENTS:
- 1.5 lbs lean ground turkey
- 1/2 medium onion
- 1 14.5oz. can diced tomatoes
- 1 8oz. can tomato sauce
- 3 tablespoons diced green chilis
- 3 tablespoons homemade taco seasoning
- 16oz. Whole wheat pasta noodles
- 5 cups water
- 2-3 bouillon cubes
- 8oz. Greek yogurt cream cheese
- 8oz. reduced fat shredded cheese
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DIRECTIONS:
1. In a large pot over medium high heat cook chopped onions and ground turkey until turkey is browned and onion is tender.
2. Drain fat then add taco seasoning, diced tomatoes, tomato sauce, green chiles, water, bouillon cubes and bring to a simmer. Stir in the pasta and cook uncovered for 10–12 minutes, until pasta is cooked and liquid has reduced down.
3. Toss in the cubed cream cheese and shredded cheese and stir until melted.

Leg burn baby! It’s going to hurt a little. Push through 💪🏼

Be better. You got this!

BBB IS BACK TONIGHT GULCH! Bring yourself and a buddy and come

MACRO FRIENDLY PIZZA
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INGREDIENTS:
- FlatOut Artisan Thin Pizza Crust (120 calories)
- Prego® Pizzeria Style Pizza Sauce (35 calories)
- Baby Spinach (30 calories)
- Fat-Free Shredded Mozzarella Cheese (45 calories)
- 2% Reduced-Fat Shredded Mozzarella Cheese (70 calories)
- Boneless Skinless Chicken Breast (120 calories)
- Sliced Baby Bella Mushrooms (30 calories)
- Mini Sweet Bell Peppers (40 calories)
- Zero Calorie Non-Stick Spray
Seasonings to taste
- Food Scale (not an ingredient, but still relevant if tracking macros/calories)
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DIRECTIONS:
1. Pre-heat your oven to 375°F.
2. Weigh out 1-2 servings (depending on preference) of your pizza sauce.
3. Chop 6oz of chicken into little baby bite sized pieces, 1 serving of fat-free mozzarella, 1 serving of 2% reduced-fat mozzarella, 1–2 servings mushrooms, 1–2 servings bell peppers and a handful of baby spinach.
4. While your oven is still pre-heating, start to grill up your chicken. Season it with salt, pepper and/or whatever else you enjoy.
5. Now while your chicken is cooking, spray your cooking tray with your non-stick spray. Then, take your FlatOut pizza crust and place it on your cooking tray and put it in the oven for 2 minutes.
6. Wait 2 minutes.
7. Take your FlatOut pizza crust out of the oven (use oven mitts!) and set it on your stove top. Spread your pizza sauce on your warm pizza crust.
8. Then, place your baby spinach on top of the pizza sauce, followed by one serving of your mozzarella cheese.
9. From there, add your chopped and grilled chicken, sliced peppers and sliced mushrooms on top of the first layer of cheese.
10. Use your second serving of mozzarella cheese and cover your chicken, peppers and mushrooms (you may want to add more cheese, and if you do just make sure you weigh and track it!)
11. Place your ready-to-bake pizza in the oven for another 6–8 minutes.
12. Take your pizza out of the oven (again, use oven mitts!), enjoy the heck out of it and crush your macros!
#

Try going unbroken on KB work and use run as your recovery piece! You got this!

The hustle is real. Pay the man and keep going after those dreams!

CHICKEN AND AVOCADO BURRITOS
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INGREDIENTS:
- 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
- 1 pound cooked chicken, sliced or shredded
- 1 large avocado, diced
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup salsa verde
- 1/4 cup sour cream or greek yogurt
- 2 tablespoons cilantro, chopped
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DIRECTIONS:
1. Assemble the burritos, optionally toast, and enjoy!
- Option: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

Tabata time y’all! Give it all you got each :20.

It doesn’t matter how bad you want it if you give up quickly. Keep competing for it!

No BBB this week! We will resume normal classes on 2/28.

CHEESEBURGER WRAPS
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INGREDIENTS:
- 1lb lean ground beef
- seasoning of choice (I used garlic powder, onion powder, salt, and pepper)
- 1 small onion, diced
- 1 cup reduced fat cheddar cheese, shredded
- 6 low carb wraps
- tomato
- other garnishes of choice (lettuce, ketchup, etc.)
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DIRECTIONS:
1. Sauté onion then add beef, season, and cook til brown.
2. Drain fat then add a cup of water and allow to simmer for 10-15 minutes.
3. Drain water and add 2.5oz of beef to tortilla, then top with cheese. I rolled mine up in a tortilla and through it in the oven for 5 minutes to warm the tortilla and melt cheese.