Monday, August 31, 2015

Parmesan Garlic Shrimp over Spaghetti Squash

From our skinny table to yours...

As excited as we are for all things PUMPKIN :) ... we are squeezing in as many summery meals as we can!  Who loves dinner in under 30 minutes?  We do and we know you will LOVE this one!

Today we are keeping it light and fresh with a lemony shrimp dish over our favorite 'noodles', spaghetti squash!

Tonight's dinner consist of perfectly pan cooked grilled shrimp over spaghetti squash.  We kept this dish easy and light by seasoning with fresh lemon, parmesan cheese, olive oil and fresh basil.  We added a POP of color by tossing in roasted grape tomatoes, which added the perfect little bite!

Dinner on the table in under 30 minutes... YES PLEASE :)

We hope you love this one as much as we did! 

Nutrition facts per serving
Serves: 4
Calories: 413
Fat: 21.5 grams
Carbs: 20.2 grams
Fiber: 4.3 grams
Protein: 38.3 grams

1 pound of de-veined wild caught shrimp
2 spaghetti squash
2 cups grape tomatoes
4 lemons
3 garlic cloves minced
1 shallot minced
8 tbsp. parmesan cheese
handful fresh basil sliced
1/4 cup olive oil

Let's get cooking!
1.   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.
2.  While squash is cooking, remove tails from shrimp. 
3.  Add 2 tbsp. olive oil, garlic and shallot to pan over medium heat. 
4.  Add shrimp to pan and cook for 3 minutes per side (or until pink).  Add juice from 2 lemons to pan and toss in grape tomatoes.  Cook for an additional 3 minutes to roast tomatoes.
5.  To serve 1 portion - scoop of strands from 1/2 squash, top with 1/4 shrimp, 1/4 tomatoes, 1/4 basil, 2 tbsp. of parm, juice from 1/2 lemon & a drizzle of olive oil. 


Monday, August 24, 2015

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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

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.


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

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.