Soaking Up the Last Few Days of Summer

This weekend was a perfect way to end the summer and get ready to start a new routine since Jaydon will be in kindergarten as of Tuesday!
Saturday morning was a beautiful morning for the kids and I to work in the garden, and we enjoyed swinging in the swing set. Lily pushed me. πŸ˜‰
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We spent the afternoon as a family, taking the kids out to eat, shopping, and dinner by candlelight. I found a new flavor of my favorite hummus at Albertsons.
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JalapeΓ±o Hummus

It is SO good! Let’s not forget a little spicy too. Heaven.

Jayson grilled steaks and grilled my veggie kabobs. Fantastic!
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Ingredients:
6 mushrooms
1 zucchini
1 yellow squash
6 large slices of green and red bell pepper
6 large chunks of red and white onion
3 large chunks of pineapple
1/2 cup of fat free Italian dressing
Kabob sticks
Gallon ziplock bag

Directions:
Put all of your veggies on your kabob in which ever order you prefer. Place them in your ziplock bag and add dressing. Marinade for up to 2 hours. Grill for 3-5 minutes on each side. Enjoy!

Sunday was perfect! I started the day off with hot yoga with a girlfriend and then some girl talk at Starbucks. πŸ™‚ I came home and had lunch. I have been craving a tea party with my Mom so I made one of our favorite tea sandwiches with a twist.
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1 slice of Ezekiel bread (toasted)
Cream cheese
Green onion
Smoked salmon
Cracked black pepper
Strawberries

Jayson makes the BEST Pina Coladas and it is most definitely Pina Colada weather!
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It is preseason football and the Cowboys are playing the San Diego Chargers tonight. Go Cowboys! I would be lying if I said I’m going to be watching the whole game. I will be watching True Blood from 8pm-9pm and pretending the loads of laundry are NOT calling my name! I hope everyone has had a fantastic weekend.

Good Times!

Orange Cranberry Almondine Couscous

Fit Tip Tuesday!

When you eat yogurt and cottage cheese, do not discard the whey (the watery part that separates out and sits on top). It contains the B vitamins and minerals but almost no fat. So stir the whey back into your yogurt or cottage cheese.

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Soulful Connection

I had an awesome PiYo class this morning. As always, I credit the instructor. She makes the class enjoyable. I didn’t have time to run by the store today so I threw a few things together for something new…

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These are frozen veggie patties made from fresh vegetables. You can heat them anyway you like, but I think they taste best grilled or baked in the oven. πŸ™‚

We LOVE couscous! We have it often as a side in our house, so I was looking for some different ways to prepare it. I decided to use one of my Salad Pizzaz! toppings in our garlic and herb couscous. It was so refreshing.

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Orange Cranberry Almondine Couscous

Ingredients:
1 box of Near East Roasted Garlic & Olive Oil
1/4 package of Salad Pizazz! Salad Topping
1 tbsp of evoo
1 garlic clove minced
1 seedless cucumber chopped
1 green onion chopped
Juice of one lemon
Salt & pepper to taste

Directions:
Cook your couscous according to directions. Add all other ingredients and toss. It’s that easy! Enjoy.

Happy Healthy Living! πŸ™‚

Hot Yoga and New Recipes

Sunday started off with my first hot yoga class with a friend. A new friend, and even though new she is already a special friend that has added value to my life. It’s a wonderful feeling to share things you are passionate about with someone that feels the same way.

Enough of the mush and onto the hot yoga… πŸ˜‰

hot Pictures, Images and Photos
Hot Yoga is a series of yoga poses done in a heated room. The room is maintained at a temperature of 98.6 degrees. As you can imagine, a vigorous yoga session at this temperature promotes PROFUSE sweating and by profuse I mean we were soaked from head to toe! So it makes the body very warm, and therefore more flexible. We attended FIRE yoga at Sunstone Yoga.
As we walked into the dark hot room we quickly found our spots in the back of the room trying not to step on anyone since we couldn’t see anything at first. Haha. Then we exchanged a look of “what the heck did we just get ourselves into?!” It took a few minutes to get acclimated to the tempature. Once we finished we both found the class invigorating and amazing in so many ways. We are definitely looking forward to the next class. πŸ™‚

Then I was home for some kombutcha!
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Some words of enlightenment….

For lunch I had one of my FAVORITES!
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Ingredients:
One slice of Ezekiel sprouted grain bread (toasted)
Avocado spread (1/2 avocado, green onion, and lemon juice)
Sliced tomato with cracked black pepper
A little of myrice vinegar cucumbers.

It’s delish!

This is a new recipe I made with the kids Sunday afternoon. I got the idea from Oh She Glows. We morphed the recipe to meet our family’s expectations.

Homemade Lemon, Black Pepper “Potato Chips” with Lemon Garlic Dip
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This is my version of homemade potato chips.
Ingredients:
10 small red potatoes sliced
1 clove of garlic minced
Salt & Pepper to taste
Italian herbs (you can use any you like)
Juice from 1 lemon
Drizzle of evoo

Directions:
SautΓ©e the potatoes, garlic, evoo, and herbs to get the aroma going. Combine all ingredients, toss, and place on baking sheet. Bake at 450 for 25 minutes.

Dip:
3 tbsp of low fat whipped cream cheese
1 tbsp of mayo with evoo
1 garlic clove (minced)
Juice from one lemon
Salt & Pepper

Mix all dip ingredients and chill. Jayson loved them! πŸ™‚
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Hope every had a Happy Healthy Weekend! πŸ™‚

Enjoying a Meat Free Monday

meatless monday original Pictures, Images and Photos

Today was Turbo day! Since it’s an intense workout my protein shake wasn’t going to do it. So I went with my sprouted grain toast and a grapefruit. πŸ™‚
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Operation: Staying Cool was a success again today. After turbo we did some grocery shopping and spent the afternoon dancing, painting, and playing wii. Did I mention my 5 year old smokes me every time in bowling. πŸ˜‰
Lunch was very refreshing!
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Low fat cottage cheese, chopped tomato, chopped yellow bell pepper, green onion, and cracked black pepper. My new favorite!
I did get a nice surprise visit from a former client turned friend that I haven’t seen in months. Life gets busy, but it just reminds me of how I need to be better about making time for people that add value to my life. She’s an awesome person!
Jennifer and I at her first 5k. She did great!
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I made carrot chips with my spirooli slicer again. They key here is…keeping Lily out of them! Ha.
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The dip is delicious! It’s homemade mayo mixed with a little sour cream, lemon juice, and a sprinkle of Mrs. Dash Fiesta Lime seasoning.

We received our Highlights magazine for the kids, so we spent time reading and doing the activities out of it.
With temperatures 105+ and tomorrow it’s estimated to be 110 for the high. Ugh! Who wants to cook? I made another new favorite. Gazpacho!
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1/2 cucumber, peeled, chopped
1 orange pepper, cored, chopped
2 celery stalks, chopped
2 green onions, chopped
2 vine ripe tomatoes
1 carrot chopped
Salt & pepper to taste
1 tbsp of EVOO
1/4c balsamic vinegar
A small handful of parsley
1 small jalepino (seeds removed)

Put it all in your blender and blend! This cold Spanish soup is perfect for this hot weather! Enjoy. πŸ™‚

Happy Meatless Monday!

A Little Slice of Spirooli Heaven…

My new 3 in 1 Spirooli Slicer!
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It turns zucchini into noodles! RAW pasta. πŸ™‚
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Check it out!
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You can add whatever sauce you would like. Marinara, pesto, or my new favorite avocado sauce.
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I made a marinara and an avocado sauce to taste test. πŸ™‚

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The avocado sauce was my favorite!

One of my favorite snacks! Frogs on a Log.
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One celery stalk, low fat cream cheese, and sliced jalepino stuffed olives. Yum! Around about 65 calories. πŸ˜‰

This is my new best friend! The kids love their “chore chart”. It has helped me out so much. They love helping and getting smiley faces. At the end of the week they get a special treat. Tomorrow we are taking them for organic frozen yogurt! πŸ™‚
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One more thing. In a hurry? Need something healthy to eat fast? No more excuses to eat fast food! My Fit Foods. A great way for you to stay on track!

Happy Healthy Living!
Leslie

Raw AND Delish! Recipes

I am so excited to share these new recipes with you! I came across them while looking for juicing recipes. Of course I am a fan of raw and non processed foods. My mother gave me a recipe book a couple of years ago called RAWvolution. I liked the recipes and the idea, but it was really difficult to find a recipe that the whole family was happy with in the book. These recipes are easy to prepare with few ingredients and something the whole family can enjoy.

Kale and Avocado Salad
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Ingredients:
1 small bunch of Kale
1 small Avocado
Sea salt
1/2 of a Lemon
A handful of Cherry tomatoes quartered
2 Green onions chopped
Flax seed oil

Directions:
Wash and cut kale into small 1/2 inch pieces. The key here is that they aren’t too big because it will change the flavor of the salad completely. Place kale in bowl and drizzle a little flax seed oil over the kale. Then mix together with your hands crunching the kale making it a dark green color. Once kale is coated with the flax seed oil, add your avocado. Mix with hands as well until the avocado coats the kale. Add your sea salt, tomatoes, onion, and lemon juice. Mix well and enjoy!!

Italian Flax Seed and Pepita Crackers
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Ingredients:
1 cup flax seeds
1 cup of pepitas (Mexican pumpkin seeds)
1 red bell pepper
3 large basil leaves
2-3 cups fresh tomatoes
Juice of 1 lemon
1 clove of fresh garlic
1 green onion
Sesame seeds

Directions:
Blend all ingredients together in a food processor, minus the pepitas. Add water if a little too dry. Once mixture is blended add pepitas and mix well.
Press mixture flat onto a Paraflexx sheet making sure that the mixture is very thin. (The thicker the cracker the longer to dry). Sprinkle sesame seeds over mixture.
You can score the size of crackers if you’d like with a knife or spatula before dehydrating, or you can just break them in pieces once dehydrated like I do.
These will keep for months in an air tight container. I have been eating these with hummus or sliced avocado. Enjoy!

Now this recipe is an old favorite that my friend, Sunny, and I put together. It puts a twist on the traditional cucumber, tomato, onion, and vinegar salad that I’m sure every Texan has had. πŸ™‚
Cucumber Salad
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Ingredients:
1 English cucumber
1 garlic clove minced
Sesame seeds
Rice vinegar

Directions:
Slice cucumber very thin. Place cucumbers in an air tight container and add rice vinegar. Just enough to cover the top of the cucumbers. Add garlic and sprinkle sesame seeds over the cucumbers. Give it a good stir and cover. Refrigerate for at least 2 hours. Love this dish!!

How about a fitness update?
PiYo Pictures, Images and Photos
PiYo is a fusion of pilates and yoga. It’s a core conditioning and strength training workout. It has intense choreography and it’s challenging. You will be sweating bullets! I started taking PiYo Tuesday and Thursday mornings about two weeks ago. I can already tell a difference. My balance has improved, my core is stronger, and I feel more flexible. I am really loving it. Again, I give a lot of credit to the instructor, because she really is awesome at what she does and you can tell she loves it.
I’m still taking Turbo .
Turbo Fire Logo Pictures, Images and Photos
I am SO addicted to this class! I look forward to the days I have Turbo and can’t get out the door fast enough to get to class. I have made some new friends in the class as well. It is so nice to meet people and make friends that share similar interests. One of the friends that I have made loves to juice as well. So since I’ve been on the hunt to find a vegetable juice recipe that I like she let me borrow her Jack Lalane juice recipe book! With that said I was off to Sprouts!
Now I couldn’t go to Sprouts without getting a few of my favorites…;-)
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We love Kombutcha!

I tried a couple of recipes. I haven’t found one that I just love, but I did find one that was pretty good. It’s called Super Boost in the recipe book.

Ingredients:
3 tomatoes
1/4 red pepper
1/4 green pepper (I used orange)
2 cloves of garlic
1/4 jalepino
1/4 onion
1 celery stalk

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Cheers! Happy Juicing!

Jayson Working Late = Tofu Stir Fry Night!

With Jayson working late I took full advantage of making it a tofu stir fry night. The kids and I love tofu, Jayson not so much. πŸ˜‰
I still remember the very first time I ate tofu. It was summer of 2003. Jayson was fighting in the war in Iraq and I was with my best friend, Sunny, at her parent’s home in Lake Havasu, Arazona. Her father made tofu and seared ahi tuna for dinner. I have been hooked ever since…

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Tofu and Broccoli Stir-fry

Ingredients:

1 package of extra firm tofu
1/2 cup of Tamari
1/4 cup of Nama Shoyu
3 cups of broccoli
1 clove of garlic (minced)
Sesame seeds
2 tablespoons of evoo
1 tablespoon of toasted sesame oil

Preparation:

Cut tofu in half inch to an inch squares and place in a large zip lock bag. Pour tamari over tofu and marinate in refrigerator up to 3 or 4 hours. When ready to cook pour evoo and toasted sesame oil in wok on medium high. Add garlic, cook for 30 seconds to a minute and add tofu. Cook tofu for 3 minutes and add broccoli and Nama shoyu. Cook for another 3 minutes. When finished sprinkle sesame seeds over the stir fry and there you have it! You can eat this alone or over steamed rice. Enjoy! πŸ™‚