Tuesday, March 24, 2015

Mango Lime Shrimp over Quinoa

From our skinny table to yours...

If we keep making 'springy' meals does that mean warmer weather will finally be here to stay?  That's our plan and we're sticking to it ;)!  This light and refreshing springtime meal is SO delicious and oh so easy.  Does it get any better than a 4 ingredient sauce?  UM.. don't think so!!

We start off by making our sauce in the food processor/blender.  Simply toss in fresh mangos (obsessed this time of year) with lime juice, cilantro and honey and call it a day!  We then sauté up our shrimp in coconut oil along with garlic and red chili flakes.. we LOVE the heat alongside the sweet!  Broccoli went in the pan next for a veg and then we served this up over our favorite little grain, quinoa!!

We then topped this dish with fresh cilantro and a touch of pico de gallo!  Talk about a pretty meal :)  Hope you love as much as we do!
Nutrition facts per serving
Serves: 4
Calories: 401
Fat: 5.0 grams
Carbs: 55.3 grams
Dietary fiber: 6.3 grams
Protein: 33.9 grams
1 pound raw wild caught shrimp (deveined & tails removed)
2 mangos
1 tbsp. honey
1 lime
1 cup uncooked quinoa
2 cups broccoli florets
Handful of fresh cilantro
2 garlic cloves
2 tsp. red chili flakes
1tbsp coconut oil/olive oil
1/2 cup pico de gallo (store bought or homemade) - homemade consists of tomatoes, cilantro, red onion, jalapeno, lime juice & garlic!
Let's get cooking!
1.  Add mangos, honey, handful of fresh cilantro and juice from lime into food processor/blender and blend until smooth.
2.  Cook quinoa according to package directions.
3.  Add coconut oil to pan over medium heat and add shrimp, garlic and chili flakes.  Cook shrimp until pink - approx. 3 minutes per side.
4.  Add broccoli to pan and cook additional 2 minutes to soften.
5.  Drop heat to low and add sauce to pan and mix to combine flavors .  Allow to cook for 3-5 minutes to heat throughout.
6.  Serve shrimp and mango sauce over quinoa.
7.  Top each dish with freshly chopped cilantro and 2 tbsp. pico de gallo (we used store bought).
ENJOY!! :)

Friday, March 20, 2015

Strawberry Balsamic Grilled Chicken Salsa

From our skinny table to yours ...

Happy SPRING!!  Today we have a special spring treat for you ... 2 recipes for the price of reading one blog post to celebrate warmer weather & bikini season coming ;)

We are obsessed with fresh, homemade salsas.  We eat them on everything.  We mean everything.  Cucumber 'chips' & salsa, on salads as a fresh dressing, for breakfast on scrambled eggs, in wraps for lunch & as a fresh topping to dinner almost daily!

First, our fresh strawberry balsamic salsa.  This just screams springtime.  If you're looking for a fresh, healthy appetizer to bring to BBQs, you need to try this one.  It's a super simple combination of strawberries, tomatoes, cilantro, garlic and balsamic glaze.

To turn this deliciousness into a fresh dinner, fire up the grill (or grill pan if you are getting SNOW on the first day of spring like us today!) and grill up balsamic marinated chicken breast.  Slice up your chicken and place on a bed of brown rice & quinoa and top with fresh strawberry salsa!

It's almost too pretty to eat ... almost ... hope you enjoy!

Nutrition Facts Per Serving
Serves 4
Calories: 406
Fat: 6.4 grams
Carbs:  43.1 grams
Dietary Fiber: 4.9 grams
Protein: 42.7 grams

1 pound chicken breast (4 small breasts)
1/2 cup balsamic vinegar
2 cups diced strawberries
2 cups diced tomatoes (we used a mixture of yellow, orange & red tomatoes)
4 garlic cloves minced
Small handful of minced cilantro
1 tbsp balsamic glaze
1/2 cup dry quinoa
1/2 cup dry brown rice

Salt & pepper to season

Let's get cooking!
1.  Marinate chicken breast in balsamic vinegar for 30 minutes.
2.  Add 2 cups of water to sauce pan and bring to a boil.  Add quinoa & brown rice.  Reduce heat, cover and simmer for 25 minutes under liquid is absorbed.  Season with a pinch of salt & pepper.  (double check your quinoa/rice package directions!)
3.  To make salsa, dice strawberries and tomatoes and add to bowl.
4.  Add minced garlic and finely chopped cilantro to strawberries & tomatoes.  Mix in balsamic glaze.
5.  Heat grill to medium heat and cook chicken breast for 5-6 minutes on each side until cooked through.  Remove from pan & slice on the diagonal.
5.  To serve, dish out 1/2 cup of brown rice & quinoa.  Add sliced chicken and top with 1/2 cup of fresh salsa ... delicioussss :)

Makes 4 healthy portions!

Wednesday, March 18, 2015

What is Health Coaching? Free 5 Day Open House starting 3.23!

Ever wonder what exactly a BeachBody health coach does?  How the business works, what a 'day in the life' of a coach looks like or just curios, how do we make money?

Ever think, could it possibly be a good fit for YOU?

We would love to invite you to our FREE 5 Day 'What is Coaching' Open House starting this Monday, March 23rd!  We will host through a private Facebook group and cover everything from what exactly a coach does to the compensation plan & everything in between.

Get all your questions answered.  Totally risk-free.  No obligation.  
Just a chance to check out an opportunity that could potentially change your life.

A year from now don't say, what if?

To join our group, comment below 'I'm In!' and simply add yourself to the Facebook group here.