Wednesday, April 16, 2014

Sweet Pea & Cilantro Deviled Eggs

From our skinny table to yours...

Deviled eggs have always been a staple Easter appetizer in our home growing up!  This year we decided to skinny them down by removing the yolks and stuffing them with our favorite 'hummus', Sweet Pea & Cilantro :)

This is hands down our favorite hummus, and stuffed into a hard boiled egg... can you say YUM!  Not only will this be a winner with the family on Easter, but this is also a winner for our waistlines if you keep them in the fridge as a handy go-to snack! 
To make the 'hummus' simply toss defrosted frozen peas, parmesan cheese, garlic, fresh cilantro, lime juice and olive oil into your food processor and blend away until smooth!  Easy peasy ;)

Makes for a pretty appetizer, right?!  ENJOY :)
Nutrition Facts Per Serving
Serving size: 2 halves
Serves: 12
Calories: 76
Fat: 4.5 grams
Carbs: 4.3 grams
Dietary fiber: 1,6 grams
Protein: 5.3 grams
1 dozen hard boiled eggs
12 oz bag of frozen peas
2 tbsp. parmesan cheese
1 handful cilantro
2 garlic cloves
1/4 cup olive oil
juice from 1 & 1/2 limes
*buy organic when you can*
Let's get cooking!
1.  Run hot water over frozen peas for one minute to defrost
2.  Toss defrosted peas, parm cheese, cilantro, garlic, lime juice and olive oil into food processor and blend until smooth.
3.  Slice hard boiled eggs in half.  Discard the yolks.
4.  Stuff each egg with pea hummus
*You will have leftover pea hummus, enjoy with sliced veggies!*

Monday, March 24, 2014

#PiYo a new kind of STRONG

*Sign up for an email update when PiYo is released here *

Yoga & Pilates have always been two of our favorite workouts for a couple reasons.  One, you can do them at home no equipment needed, & two, we LOVE the lean, toned results they provide!  So you can understand why we can't wait to get our hands on BeachBody's upcoming workout #PiYo.

We heard rumors this program is going to be released in June but you can sign up here to get an email with all the details and be the first to know!

PiYo is Chalene Johnson's newest workout designed to get an ultra lean & intensely defined physique without adding bulk ... long, lean & lifted!  This program is a blend of yoga & Pilates inspired moves just cranked up a bit to incorporate cardio, strength, flexibility & of course, killer music :)

If you're as excited as we are to check it out, make sure to sign up here to get on the email list to get all the program details and be the first to know when it's released!

"PiYo gives you hardcore definition, intense calorie burn, and allover strength - without weights, without jumps, and without destroying your body."
 - Chalene Johnson, creator of PiYo

Thursday, March 20, 2014

Strawberry & Asparagus Simple Coconut Salad

From our skinny table to yours...

Today we are whipping up a super simple and delicious SPRING salad!  Happy Spring by the way ;)  Here's to hoping the snow in next weeks forecast catches on!  We love asparagus and we LOVE fresh strawberries so we put the two together and boy was this delicious and absolutely gorgeous!

This little beauty was so easy to whip together.  We started out by sautéing our fresh asparagus in our favorite coconut oil!  We then simply mixed our juicy strawberries with our cooked asparagus and topped the dish with toasted shredded coconut and chopped pecans!  We tied this dish together with a touch of balsamic glaze!

This dish was absolutely delicious!  Enjoy as a lunch as we did or as a side dish to your dinner.  How perfect would this be with a side of balsamic grilled chicken ;) 
Nutrition Facts Per Serving
Serves: 4
Calories: 131
Fat: 7.6 grams
Carbs: 15.2 grams
Dietary fiber: 11.8 grams
Protein: 3.8 grams
1 pound chopped asparagus
1 pound sliced strawberries
2 tbsp. shredded coconut
2 tbsp. chopped pecans
1 tbsp. coconut oil (or olive oil)
1 tbsp. balsamic glaze (we buy Bertolli's brand - in the vinegar aisle)
*buy all organic ingredients when you can*
Let's get cooking!
1.  Add oil to saute pan over medium heat.  Add asparagus and cook 3-4 minutes until slightly browned, yet still crisp.  Set aside and chill in fridge for 10-15 minutes.
2.  Add shredded coconut to same pan and toast for roughly 1-2 minutes.  Coconut will easily burn so keep a close eye and stir often.  Remove from heat when slightly browned and set aside.
3.  Add pecans to same pan and toast for 1-2 minutes, just to warm.
4.  Mix chopped strawberries and asparagus together in serving bowl.  Top with coconut and pecans.  5.  Top entire dish with balsamic glaze.