Monday, August 24, 2015

Calling all #Collegekids

We represent BLUE, WHITE & ORANGE!  Are you passionate about health & fitness?  Would you love to lose the dreaded freshman 15 for good?  Ever wish you could start your own business from your dorm room & have a job you LOVE when you graduate?!

If this sounds like you, we would love to help YOU start your Beachbody health coaching business!


Our ONLY regret with our health coaching business is that we didn't get started sooner!  Learn from US & JOIN our 'What is Coaching'  INTERNSHIP starting on Sept 1st designed to help you ROCK your skinny jeans this fall while getting financially fit as well.  We want to help you help others and we'll teach you exactly what we've done to build a successful online health coaching business!



 
If you can commit to giving us ONE hour per day (all online training - run through Facebook) and are passionate about health and fitness, comment below with your email address OR email us @ idontgotothegym@gmail.com with the subject #collegecoach.
 
Say goodbye to the freshman 15 forever!

Sunday, August 23, 2015

Caprese Chicken 'Pasta' Salad

From our skinny table to yours...

How is it almost September?  This summer just FLEW by!  With that said, we aren't bringing you everything pumpkin yet!!  We are still enjoying our FAV summertime flavors, one of them being Caprese.  We LOVE all things Caprese.  See Caprese Omelette below ;)

Today we bring you our Caprese Chicken 'Pasta' Salad. 


Dinner in under 30 minutes?  Of course, we are busy mommies and don't have hours to spend in the kitchen with toddlers running around and an infant needing our attention :)

One of our FAV healthy swaps in the kitchen has always been using spaghetti squash instead of carb heavy pasta!  So today we are simply mixing grilled balsamic garlic chicken, garden tomato (we have a LOT), mozzarella cheese, fresh basil and fresh lemon juice into our squash and calling it a day!  Simple and packs a giant flavor punch!



We KNOW you will love this one!  & with Labor Day right around the corner, this one will surely WOW all your friends too :)

Nutrition facts per serving
Serves: 4
Calories: 415
Fat: 14.9 grams
Carbs: 18.3 grams
Fiber: 1.1 grams
Protein: 42.5 grams

Ingredients
1 pound chicken breast
1 large spaghetti squash
1/2 cup shredded mozzarella cheese
2 large tomatoes chopped
2 garlic cloves minced
2 lemons
handful fresh basil chopped
2 tbsp. olive oil
4 tbsp. balsamic vinegar
4 tbsp. balsamic glaze

Let's get cooking!
1.  Marinate chicken breast in 4 tbsp. balsamic vinegar and garlic for 15 minutes.
2.  Slice spaghetti squash in half lengthwise.  Scoop out seeds.  Add squash to microwave safe dish, flesh side up and add one inch water to dish.  Microwave for 15 minutes & then scrape out strands with fork.
3.  While squash is cooking, add olive oil to pan over medium heat.  Add chicken breast and cook for 3-4 minutes per side, or until white throughout.
4.  Chop chicken into bite size pieces.
5.  To assemble individual salad place 1/4 of chopped tomato, 2 tbsp. cheese and chicken (with juices from pan) over spaghetti squash.  Top with fresh basil, the juice from 1/2 a lemon & a drizzle of balsamic glaze - 1 tbsp. per serving.

ENJOY!

Tuesday, August 18, 2015

Caprese Omelette

From our skinny table to yours...

Today we are bringing you a breakfast that is just as delicious as it is GORGEOUS!  We could eat caprese style all day everyday so today we are mixing it up in an omelette!


We know there is NO time in the morning to get out the apron and the kitchen tools to get all fancy, but no worries this breakfast comes together in under 10 minutes! 

We are simply stuffing our omelette with mozzarella cheese, juicy garden tomato (we have an over abundance) and fresh basil!  Presto!  You're done :)


Pretty right?!  Hope you enjoy this one as much as we all did :)

Nutrition facts per serving
Serves: 1
Calories: 230
Fat: 18.3 grams
Carbs: 2.4 grams
Protein: 14.9 grams

Ingredients
2 eggs/1 tbsp. water
1 slice tomato (chopped)
2 tbsp. mozzarella cheese
2 tbsp. fresh basil
1 tbsp. EVOO
Cracked black pepper

Let's get cooking!
1.  Add olive oil to pan over medium heat.  Whip eggs together with 1 tbsp. water & black pepper.  Add egg mixture to pan.
2.  Allow to cook for apple 3 minutes or until eggs start to firm up.  While eggs are still runny add filling to one side (as shown above) - mozzarella cheese, tomato & half of fresh basil.
3.  Use spatula to fold egg into omelette form. 
4.  Continue cooking for an additional minute then remove from heat gently as to not break.
5.  Garnish with remaining fresh basil.

ENJOY!



Tuesday, August 11, 2015

Mango Gazpacho

From our skinny table to yours ...

OK, it's official.  We are mango obsessed!  If you haven't noticed ;)  Continuing the deliciousness, boy do we have a fruity treat for you today!


During the hot month of August, there is nothing better than a cool bowl of summer soup.  We added fresh mango to our version of the always popular gazpacho for a sweet note & finished it off with spicy jalapeno.


The best part?  There is NO actual cooking involved for those hot summer days.  Fresh, raw food pulsed in the blender for about 30 seconds & you're done!


This is the perfect light lunch with a couple organic blue corn tortilla chips, a delicious appetizer or a complete dinner served with Mexican salad, ceviche or fajitas.  Hope you enjoy this one as much as we did!

Nutrition Facts per Serving
Makes 4 servings
Calories: 130
Fat: .8 grams
Carbs: 30.5 grams
Dietary Fiber: 4.5 grams
Protein: 2.9 grams

Ingredients
2 mangos
3 vine ripe tomatoes
1 cucumber
1 green bell pepper
2 garlic cloves
3 tbsp red onion
1 cup of low sodium tomato juice
Handful of fresh cilantro
Jalapeno to garnish
Salt & pepper to season

Let's get cooking!
1. Carefully remove skin from tomatoes by sitting tomato on counter and cutting along the outside of fruit.
2. To blender, add one chopped mango, cucumber chunks, chopped bell pepper, garlic cloves & chopped red onion.  Pour in tomato juice.  Season  with a pinch of salt & pepper.
3. And handful of fresh cilantro (reserve 2 tbsp to garnish) and pulse 30 seconds to combine.
4. Refrigerate for at least 30 minutes to chill & let the flavors combine.
5. Dice remaining mango & slice jalapeno to garnish.
6. Pour cold soup into bowl & top with mango, jalapeno to taste & fresh cilantro.

Makes 4 healthy portions!