Thursday, July 2, 2015

Balsamic Chicken with Red, White & Blue Salsa

From our skinny table to yours...

Planning a 4th of July BBQ this year?  Look no further for dinner ideas!  We came up with a super fun, super festive and super easy meal idea we KNOW you will LOVE!  Need we even say super healthy?  That's a given right ;)

Enter Red, White and Blue Salsa...

 
How fun is this?!  Our 5 minute salsa consists of fresh mozzarella (our fav), blueberries, grape tomatoes and sliced basil!  Yep, 4 ingredients :)
 
We served our festive salsa up over grilled balsamic chicken.  Simply whip up your quick salsa and then put those to men to work on the grill for your 4th of July BBQ!  ;)

 
We topped the whole dish with balsamic drizzle for a little extra flavor and beauty!  Talk about simple!
 
Hope you lovely ladies have a fabulous and safe 4th of July weekend!  Cheers XO
 
Nutrition facts per serving
Serves: 4
Calories: 358
Fat: 12.8 grams
Carbs: 13.5 grams
Dietary fiber: 1.8 grams
Protein: 45.0 grams
 
Ingredients
1 pound organic chicken breast
1 cup fresh mozzarella cheese
2 cups blueberries
2 cups grape tomatoes
1 handful fresh basil
1 tbsp. EVOO
2 tbsp. Balsamic vinegar
4 tbsp. Balsamic glaze
 
Let's get cooking!
1. To make salsa half the grape tomatoes and mozzarella cheese balls.  Chop fresh basil.  Add blueberries, mozzarella cheese, tomatoes & fresh basil to a bowl.  Chill in fridge until use.
2.  Add EVOO to saute pan over medium heat.  Grill chicken breast 2 minutes per side to brown.  Add balsamic vinegar and proceed to cook for an additional 3 minutes per side or until white throughout. 
3.  To serve slice grilled chicken and top with freshly chilled salsa.  Drizzle each plate with 1 tbsp. balsamic glaze.
 
ENJOY your festive dish :)
 

Wednesday, June 24, 2015

Mango Ginger Chicken Salad

From our skinny table to yours...

For us eating fresh, light and healthy foods go hand in hand with the oh-so lovely summer months!  Is there anything better than fresh mango in the summer?  We are obsessed and put together a super light and refreshing Thai (ish) dish we know you will LOVE :)


Not only is this super yummy, this is also super easy to toss together.  We began with organic ground chicken and seasoned it up on the stovetop with fresh lime juice, ginger, mint (summer obsession) and garlic in coconut oil.  Let us just say this was a DELISH combo of flavors!
 
We piled our Thai chicken over a bed of fresh mango, cucumber and yellow pepper.  We topped it all with our orange vinaigrette and sesame seeds and called it a day ;)

 
This one is quickly becoming a staple in our homes and we hope you enjoy it as much as we do :)
 
Nutrition facts per serving
Serves: 4
Calories: 443
Fat: 24.9 grams
Carbs: 35.4 grams
Dietary fiber: 5.1 grams
Protein: 26.7 grams
 
Ingredients
1 pound organic ground chicken
2 mangos
2 cucumbers
2 yellow peppers
1 lime (juice & zest)
2 garlic cloves minced
1 tbsp. fresh ginger minced
2 tbsp. fresh mint chopped
2 tbsp. sesame seeds
1 tbsp. coconut oil
 
Vinaigrette Ingredients
1/4 cup olive oil
1/2 cup fresh orange juice (juice from 1 orange)
1 tsp. honey Dijon
1 tsp. chopped mint
1 tsp. chopped cilantro
1/4 tsp. of garlic and onion powder
 
Let's get cooking!
1.  To make vinaigrette whisk together above ingredients well and chill in fridge until use.
2.  Add coconut oil to saute pan over medium heat and add ground chicken.  Toss in ginger, garlic, mint leaves and the juice and zest from one lime.  Saute approx. 7-10 minutes or until fully cooked and flavors combine.
3.  Julienne (thinly slice) mangos, cucumbers and yellow peppers. 
4.  Pile ground chicken over sliced fruit and veggies and top with vinaigrette.
 
ENJOY!
 
 

Friday, June 19, 2015

Calling all MOMS!!

Want more energy?  Want more confidence?  
Want to get FIT and have the energy to keep up with the kids this summer?

Join us for our Sizzling Summer Slim Down starting July 1st!


You'll be using the same workouts and meal plans that we swear by.  We are REAL moms!  ... no quick fix skinny wrap, no secret skinny pill ... just 30 minutes of at-home exercise a day & complete meal plans including FULL shopping lists & ALL recipes.

Plus, you'll get full support & accountability from us :)  We've been there!


If you're tired of saying 'tomorrow', commit today to invest in your health for yourself and your family's future.  

Email us directly at idontgotothegym@gmail.com with the subject 'Sizzling Summer Slim Down!' or comment below 'I'm In!' with your email address to reserve a spot.

A baby is a reason why, NOT an excuse.

#beSTRONGERthanyourexcuses

Tuesday, June 9, 2015

Chopped Cilantro Chicken Salad

From our skinny table to yours ...

We LOVE Mexican food but let's be honest ... sugary margaritas, fried tortilla chips and cheesy finishes aren't going to make us want to jump into a bikini any time soon!  And it's summerrrrr ladies!!  So today we have a total fake out for you.  All the deliciousness we crave but grilled, loaded with veggies & topped with homemade poblano guacamole to keep our taste buds & our waistlines happy.


Does it get any better than this?!  Just as beautiful as it is delicious.


This tasty combination starts with grilled corn, red onions, poblano & diced zucchini.  We mix in fresh diced tomatoes & chopped cumin, chili chicken and season with fresh cilantro.  Feel free to top this off this with our homemade poblano guacamole all under 500 calories.  WIN-WIN!


Hope you enjoy this one!

Nutrition Facts Per Serving (without guacamole - add 141 if you top with guacamole)
Serves 4
Calories: 320
Fat: 11.8 grams
Carbs: 17.8 grams
Dietary Fiber: 4.3 grams
Protein: 39.4 grams

Ingredients
1 pound diced chicken breast
1/2 red onion
1 zucchini
1 cup frozen organic corn
1 poblano
1 cup grape tomatoes
2 minced garlic cloves
1 tsp cumin
1 tsp chili powder
2 limes
4 tbsp fresh cilantro
2 tbsp EVOO

Let's Get Cooking!
1. Heat grill pan to medium heat and add 1 tbsp EVOO.  Add diced chicken breast and season with cumin & chili powder.
2. Grill for 6-8 minutes until cooked through then set aside.
3. In the meantime, halve grape tomatoes and dice fresh cilantro.
4. Add remaining EVOO to pan and add diced red onion, diced zucchini, diced poblano and frozen corn.  Stir for about 5-6 minutes until veggies start to char.
5. Combine chicken, grilled veggies, tomatoes & fresh cilantro in bowl and squeeze in juice & zest of one lime.  
6. Serve up chopped chicken salad, top with poblano guacamole and garnish with lime wedge.

Makes 4 healthy portions :)