One Fit Blonde

Missing the beach 🌴👙

This turned out AMAZING!!!! Recipe below-

Ingredients:
1 boneless, skinless chicken breast

3 cups low-sodium chicken stock

¾ cup store-bought salsa verde

½ cup canned black beans, drained and rinsed

½ cup corn, frozen

1 green bell pepper, diced

½ teaspoon salt

2 small corn tortillas, cut into thin strips

¼ cup radishes, thinly sliced

2 tablespoons cilantro, chopped

1 avocado, diced

1 lime, cut into wedges

Preparation:
1. Combine chicken, stock, salsa verde, black beans, corn, bell peppers, and salt in a slow cooker set on low.

2. Cook for 6 hours and shred the chicken with a fork.

3. Preheat oven to 350˚F (180˚C).

4. Spread the tortilla strips in a single layer on a baking sheet and bake until crisp, about 7 minutes.

5. To serve, top soup with tortilla strips, radishes, cilantro, avocado, and a lime wedge.

6. Enjoy!

What’s for dinner? Homemade Greek chicken gyro salads with fresh Tzatziki Dressing

Ingredients:

Tzatziki Dressing—

⅔ cup plain nonfat Greek yogurt

2 tablespoons grated cucumber, excess water squeezed out

1 tablespoon lemon juice

1 tablespoon olive oil

1 clove garlic, minced

½ teaspoon salt

Crispy Pita Chips—

1 small whole wheat pita, cut into wedges

Gyro-Style Chicken—

Juice of 1 lemon

1 tablespoon plus 1 teaspoon olive oil, divided

1 tablespoon oregano, chopped

Zest of 1 lemon

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon ground black pepper

1 boneless, skinless chicken breast, cubed

2 cups baby spinach

½ cup cherry tomatoes, halved

½ red onion, thinly sliced

½ cucumber, thinly sliced

Preparation:
1. Preheat oven to 375˚F (190˚C).

2. In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt. Stir to combine.

3. Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.

4. In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken. Toss to coat.

5. Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.

6. Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.

7. Enjoy!

556 calories
40g protein
Sat fat 4g

These breakfast bars are amazing and so easy!!! Great for mornings on the go.

Serving size- 8

Ingredients:
1½ cups pitted dates, roughly chopped

½ cup rolled oats

½ cup roasted, unsalted almonds

½ cup shredded unsweetened coconut

¼ cup almond butter

1 teaspoon ground cinnamon

¼ teaspoon salt

Preparation:

1. To the bowl of a food processor, add the dates, oats, almonds, shredded coconut, almond butter, cinnamon, salt, and water, and blend until a sticky dough forms. If the dough is too dry, add 1 tablespoon of water at a time until a sticky dough forms.

2. Press the mixture into a parchment paper–lined 9x9-inch baking dish and refrigerate for 1 hour.

3. Cut into 8 rectangles and store in an airtight container.

4. Enjoy!

Zoodles with fresh veggies + chicken sausage

Organic chicken sausage (fully cooked- 1 package)
1 red pepper
1 green pepper
1 small onion
Few garlic cloves (sliced)
Handful cherry tomato (whole)
Baby Bella mushrooms
3 zucchini (use spiralizer)
Seasonings for taste- sea salt, pepper, onion powder, Mrs. Dash, Italian seasoning.

It's the perfect time of year to start hiking again. Hiking is a great workout, can't wait to get out there this weekend. What's your favorite hike?

Mmmmm tonight in the kitchen:

•Veggie Ground Turkey Meatballs
&
•Summer Veggie Spaghetti Squash toss.

wow this recipe is SO good! I just threw a bunch of veggies together with some olive oil and BAM- so delish & healthy!

I used Baby Portobello mushrooms, yellow & red peppers, cherry tomatoes, zucchini & yellow squash, onion, garlic, & marinated artichoke hearts. I then tossed in my freshly baked spaghetti squash & topped with fresh Parmesan cheese!

* I did not use any sauce!!!! I just sauced some olive oil to cook the veggies with and that was enough to toss with the spaghetti squash! *

"Will run for wine"---- I've grown to love running & have been working on long distance... But I do it for the wine 😬🍷

Make sure you get that Friday pump in before you go to those Fourth of July BBQs this weekend 😜🍑

It's true, I am 💁🏼

These are amazing 😍

Yum. Some fresh grilled veggies & chicken to go with my mango salsa. What a colorful dinner!!

Some whipped up some fresh mango salsa!! Have to use the left over cilantro some how 😋😉 This little refresher is good on fish, chicken, tacos, & even salad.

Homemade cilantro lime avocado dressing. But I also put it on my shrimp taco at dinner tonight 😋

Fitness Friday!!! It's starting to heat up in AZ, make sure you hit those trails early in the morning & bring plenty of water. Also the rattlers are back out & roaming around so keep your pups on a leash (which is not pictured here below... Oops) 🐍🦂🌵

This is the best time of year! Make sure you are feeling & looking your best too. Eating right & cardio 4 days a week is a great start to shedding that unwanted fat! Remember: Friends make friends do cardio 🤗

Happy Hump Day!

Getting all the cardio in before Mexico on Friday 💀

Getting the b***y in shape for Summer 🍑👙

Let's get real- it's not easy to get into shape... Especially if you've taken so much time off! But don't get down on yourself, everyone has to start somewhere! Start by changing little things such as diet and adding cardio into your day to day activities! You guys rock!

Check out these awesome overnight oats recipes! How amazing do they look? 😋

Making some Cajun Sweet Potato Fries as a side for my pineapple habanero chicken! Here is the recipe below!

Ingredients•

2 large garnet yams or sweet potatoes, cut into wedges
2 tablespoons olive oil
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne

To Dip•

2 cup nonfat Greek yogurt
2 tablespoons chipotle peppers, chopped
1 teaspoon fresh lime juice

Directions•

Preheat oven to 425ºF.

Toss cut sweet potatoes in olive oil, cumin, chili powder, garlic powder, and cayenne. Make sure every wedge is evenly coated

Roast cut-side down for 30 minutes, turning once.

While sweet potatoes are roasting, mix Greek yogurt, peppers, and lime juice in a small jar. Set aside in the fridge for whenever you're ready to dip!

This is 30 day challenge to help get yourself ready for Spring Break 👙👌🏼

Getting bikini ready