Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

I love a good Tortilla soup and this light version did not disappoint. I added this Tortilla soup to our meal plan for Meatless Monday and it was a hit in our house. I hope your family enjoys it as much as we did!

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp minced garlic
  • 1 (28 oz) can crushed tomatoes
  • 1 red pepper; seeded and chopped
  • 1 small sweet onion; finely chopped
  • 1 can green chili peppers
  • 1 can black beans; drained and rinsed
  • 2 cups frozen corn, thawed
  • 60 oz. low sodium vegetable broth
  • 3 Tbsp ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 1 lime; juiced
  • ½ cup fresh cilantro; chopped and a little extra for topping
  • ½ cup green onions; thinly sliced and a little extra for topping
  • Avocado for topping (optional)
  • Cheese for topping (I used an organic Mexican shredded blend)
  • Plain Greek Yogurt for topping
Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

 Instructions

Heat the oil in a large pot over medium heat. Stir in the peppers, onion, garlic and cumin, and cook for 5-6 minutes, or until vegetables are tender. Mix in the crushed tomatoes and chile peppers. Pour in the broth, and season with salt, pepper, paprika, coriander and cayenne pepper. Add in the juice of 1 lime and stir to mix. Bring soup to a boil, reduce heat to low, and simmer at least 25 minutes. Place your corn out to thaw and rinse your black beans thoroughly. Then add in your corn, black beans, cilantro, green onions, and cook for another 5 minutes. Remove soup from heat and let cool for about 10 minutes before serving. I served it with crushed tortilla chips, extra cilantro, green onion, avocado, shredded cheese and greek yogurt on the side. That way we could pick and choose from the toppings depending on what each one of us likes!

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

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Joanne Barnes-Jung
Independent Beachbody Coach

Clean Eating Asian Quinoa Salad

Clean Eating Asian Quinoa Salad

Clean Eating Asian Quinoa Salad

Hey everyone!! We have been experimenting with new ideas for Meatless Mondays. We tried out this yummy goodness last night. It would also make a great side dish this summer with BBQ! I know we will be having the clean eating Asian quinoa salad over and over, this spring and summer season.

Clean Eating Asian Quinoa Salad

FOR THE SALAD:

1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
2 tablespoons chopped green onion
1 tablespoon black sesame seeds

FOR THE DRESSING:

1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
2 tablespoon rice wine vinegar
1/4 cup chopped cilantro
1/4 teaspoon grated ginger
Salt and black pepper, to taste

Clean Eating Asian Quinoa Salad

Clean Eating Asian Quinoa Salad

DIRECTIONS:
Add vegetable broth, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Once it boils, turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots and green onion. Set aside.

In a food processor or blender, add the soy sauce, sesame oil, rice wine vinegar, cilantro, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine. Sprinkle some black sesame seeds on top of the salad and enjoy!!

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Joanne Barnes-Jung
Independent Beachbody Coach

Slow Cooker Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Another yummy Meatless Monday has come and gone. I found this recipe on my recipes website but I tweaked it quite a bit for our tastes. We like things with a little more kick aka more flavor!! Try this one out and you will not miss the meat. We have been trying to eat less meat for our health and our food budget!

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
2-3 tablespoons curry powder (we like lots!!!)
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
1 serrano chile, seeded and minced
2 cups cooked chickpeas (garbanzo beans)
2 cups cubed sweet potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3-4 cups fresh baby spinach
1 cup light coconut milk
lemon wedges

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 5-6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges. Do not forget the lemon because believe me it makes it even better!!!

We served it over quinoa, you could also do brown rice or even by itself. It is such a hearty meal that you will not miss the meat. But if you want to add something I would do some chicken or shrimp in this recipe. If you give it a try and please let me know how you like it!

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Spring Into Health Group Sign up!!

Spring into Health Challenge Group

Spring into Health Challenge Group starting May 8th!!

Registration now open for our Spring Into Health May Group starting on May 8th.

I wanted to let you guys all know that I have opened up registration for my brand new May Fitness and Nutrition Accountability Group. The best past is the price has dropped down to $160 USD from $199 this round. What?? How crazy is that?

In this NEW group we will utilize Beachbody on Demand. Basically this means that you will have full access to hundreds of workouts!! So, if you try one and it is not for you, then you can try another, and another. This way you can always find something that you enjoy doing. I love that I can switch my program monthly or even daily if I want to!

Plus, I will help you find a workout that you will really enjoy, fits your specific fitness level, and the amount of time that you have during the week to devote to your workout program. Another bonus is that you get to be a part of my accountability community, which is a HUGE part of the success that people are experiencing. One of the current ladies in my group, Jess, has lost 46 pounds since September. Wouldn’t you like to experience results like that?

It is an incredible deal that gets you access to all of these workouts not just for one month but for the WHOLE ENTIRE YEAR!! Which means that you can work with me in my boot camp groups for that long too! It is a one time payment of $160.00 (USD) for the whole year. This will get you access to workouts like P90X, Insanity, PIYO, 21 Day Fix, 21 Day Fix Extreme, CIZE, and the list goes on and on. Plus the portion control containers that everyone loves, myself included and a 30 day supply of Shakeology (your choice of flavor).

On top of that I will give you recipes, meal plan tips, encouragement and the support of all of the other ladies in the group. It is amazing!! So, what do you think? Is this something that you would want to do? It is the perfect time before summer gets started up. Let’s get you in bathing suit shape for the summer!!! To register email me with the subject line “Spring into Health Group” to joannebjung@ gmail.com or message me on my Clean Eating Mommy Facebook Page using the message tab and tell me you are ready!

21 Day Fix Approved Chicken Cacciatore

21 Day Fix  Approved Chicken Cacciatore

21 Day Fix Approved Chicken Cacciatore

We have been trying to find a healthy way to do all of our favorite meals 21 Day Fix Approved. Every week we have been adding something new into the mix. This week it was 21 Day Fix Approved Chicken Cacciatore and it was delicious. I ate the leftovers for lunch for 2 days!! If you do not want to eat the leftovers that many day in a row then freeze some. It taste even better!

Ingredients

  • 1 tsp olive oil
  • 1 lb boneless skinless chicken breast,  sliced into 1 inch pieces
  • 1 medium onion sliced
  • 2 tsp minced garlic
  • 1 medium red bell pepper, sliced
  • 8 oz sliced mushrooms
  • 1 (15 oz) can crushed tomatoes
  • 2 tsp dried basil
  • black pepper (optional)
  • 2 medium zucchini, sliced
  • 1 medium eggplant, sliced into 1 inch strips
  • fresh parsley (garnish)
  • grated parmesan (optional, garnish)

Preparation

  1. Heat olive oil in a pan over medium heat.
  2. Add the chicken to the pan and cook, stirring it frequently. Do this for 3-4 minutes or until browned.
  3. Add onion, garlic, bell pepper, and mushrooms. Cook this stirring frequently for approximately 5 minutes or until the onion is soft.
  4. Add tomatoes, basil and black pepper. Cook this mixture, stirring occasionally for approximately 6 minutes
  5. Add the zucchini and the eggplant. Cook the mixture stirring occasionally for 5-6 minutes and check to make sure the chicken is cooked through.
  6. Garnish with parsley, parmesan or both if you like!
  7. Serve alone or over whole grain pasta, quinoa or rice.
21 Day Fix  Approved Chicken Cacciatore

21 Day Fix Approved Chicken Cacciatore

Nutritional Information (per serving) not including brown rice pasta:
Calories: 246
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 538 mg
Carbohydrates: 21 g
Fiber: 8 g
Sugar: 11 g
Protein: 28 g

Containers
2 Greens
1 Red
½ tsp

If you are looking for support during your 21 Day Fix journey, I would love to have you join one of my monthly online accountability groups. Feel free to email me at joannebjung@gmail.com or message me on my Facebook page Clean Eating Mommy.

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Leftover Carnitas Salad

Carnitas Salad Recipe

Leftover Carnitas Salad

Leftover Carnitas Salad, yes I said leftovers hahahaha. Maybe you never have leftover carnitas but since we are a small family we always have leftover carnitas. I am always looking for ways to use them up besides just my regular tacos or burrito bowls. We love to cook our carnitas in the slow cooker. Check out the recipe here: Clean Eating Slow Cooker Carnitas. The slow cooker carnitas recipe is probably the most popular when I run my Slow Cooker Groups. People love it and so do we!!

Ingredients for Salad:

  • Leftover Carnitas
  • 1 cup of frozen corn
  • 1/2 a yellow bell pepper, deseeded and sliced
  • 1/2 a red bell pepper, deseeded and sliced
  • 1 poblano pepper, deseeded and sliced
  • 4-5 cups of romaine lettuce
  • 1 avocado sliced
  • Cilantro to garnish
  • lime wedges to garnish

Ingredients for Dressing:

  • 1/4 of olive oil
  • juice of 2 limes
  • 2 tsps of minced garlic
  • 1 tsp honey
  • 1 tbsp of adobo
  • 1/3 cup of chopped cilantro
  • 1 tsp ground cumin
  • 2 tbsp of plain greek yogurt

Preparation

  1. Warm up your left over carnitas under the broiler to crisp them up.
  2. Put frozen corn in a pan and cook until toasted. A little char on it or burn as I like to call it.
  3. While toasting the corn put all dressing ingredients in a food processor or blender and blend.
  4. Combine all ingredients in a large salad bowl and top with dressing. Toss your salad and serve. Enjoy!!

We had this last night and my hubby loved it!! We will definitely be doing this salad again. If you need something a little more hearty or CARBS…. add some quinoa or brown rice to ice. Or why not eat some tortillas or make this salad into a tostada! Sounds yummy right?

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

21 Day Fix/ Core De Force Client Results

21 Day Fix/ Core De Force Client Recognition Time!!  I am so proud of this girl that I just had to share with everyone. This is Jess and she started out in my Bridal Boot camp group back in mid August. As off today she is down 40 pounds!!!! She did this by using 21 Day Fix and Core De Force Beachbody programs combined with Shakeology.

Jess is a prime of example of how Beachbody programs can truly work if you agree to commit and put in the work. That means following not only the exercise program but also the nutrition side of the programs. If you use both of them together you will get to that goal you are after!

It is not only about weight loss it is also about health and happiness. Jess and I have talked about mindset a lot and about being positive. This girl has done a complete 180 not just on weight but also on her attitude. She just radiates confidence and happiness and it shows. She will be walking down the aisle, feeling and looking the best she has ever felt. Who doesn’t want to feel that way?

I am so proud of you Jess and all of the hard work that you have put in. Not only the work but also how inspiring you are to the other ladies in our group as well. Thank you for allowing me to share your success!!

If you would like to try either one of these programs in either my bridal boot camp facebook group or my monthly accountability group, I would love to chat with you about it. Let’s find out which program would suit you best and take it from there. You can email me at joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook Page.

 

21 Day Fix Results

21 Day Fix/ Core De Force Results

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

21 Day Fix Approved Shrimp Stir Fry

21 Day Fix Recipes

21 Day Fix Approved Shrimp Stir Fry

21 Day Fix Approved Shrimp Stir Fry is on my meal plan for today and I am so excited to give it a try. I am not actually doing 21 Day Fix currently but I am following a similar meal plan while I am doing Core De Force.
We love shrimp or any shellfish for that matter in our home. We eat shrimp often in salads, on the grill, in pasta and many other ways. It has been awhile since I have made a good stir fry so today is that day!!
 
Ingredients:
1 Tbsp. olive oil
2 medium red onions, sliced in wedges
1 clove garlic, finely chopped
1 thin slice fresh ginger, peeled, thinly chopped
¾ cup broccoli florets
1 Tbsp. reduced-sodium soy sauce
2 tsp. rice vinegar
4 Tbsp. low sodium organic chicken broth, divided use
3 cups mushrooms, cut in half
1 yellow bell pepper, cut into cubes
½ cup sliced water chestnuts, drained
2½ cups snow peas, trimmed
1 lb. raw shrimp, peeled, deveined
 
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onions; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
3. Add garlic, ginger, and broccoli; cook, stirring frequently, for 1 minute.
4. Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1 to 2 minutes.
5. Add mushrooms, bell pepper, water chestnuts, and remaining 2 Tbsp. broth; cook, stirring frequently, for 2 to 3 minutes.
6. Add snow peas and shrimp; cook, stirring frequently, for 2 to 3 minutes, or until vegetables are tender-crisp and shrimp is opaque and firm.

Total Time: 29 min.
Prep Time: 15 min.
Cooking Time: 14 min.
Yield: 4 servings, about 1½ cups each

Container Count is 2 Greens, 1/2 Red and 1/2 Tsp.

I will be serving mine with a yellow container of quinoa. You could also choose to have brown or wild rice in your yellow container. If you are looking for some support with your 21 Day Fix journey, I would love to support you in my monthly accountability group. Let’s connect email me at joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook page. I would love to get to know you!

21 Day Fix Approved Pasta with Kale and Turkey Sausage

21 Day Fix Approved Recipe

21 Day Fix Approved Pasta with Kale and Turkey Sausage. Photo Credit to Team Beachbody Blog and Kirsten Morningstar

Another Tasty Tuesday recipe feature!! I am a sucker for a hearty bowl of pasta and when I have it I usually eat too much. That is why I am so happy that I have my portion control containers, otherwise I would probably never eat it! Here is a pasta recipe that I have made from the Beachbody Blog and love it.

Ingredients:
6 oz. dry whole wheat pasta
1 tsp. olive oil
½ medium yellow (or orange) bell pepper, chopped
½ medium onion, chopped
8 oz. Italian-style turkey sausage, chopped
1 clove garlic, finely chopped
Sea salt and ground black pepper (to taste; optional)
½ cup low-sodium, organic fat-free chicken broth
1 bunch kale, ribs removed, chopped (about 3 cups)
1 Tbsp. shredded Parmesan cheese (to taste; optional)

Preparation:
1. Cook pasta according to package directions. Set aside.
2. Heat large skillet over medium heat.
3. Add oil, bell pepper, and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add sausage and garlic, Season with salt and pepper if desired; cook, stirring frequently, for 5 to 7 minutes, or until sausage starts to brown.
5. Add broth and kale; cook, stirring occasionally, adding additional broth or water as needed, for 4 to 5 minutes, or until kale is soft.
6. Add pasta to sausage mixture.
7. Top with cheese if desired.

Nutritional Information (per serving):
Calories: 321
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 43 mg
Sodium: 509 mg
Carbohydrates: 43 g
Fiber: 2 g
Sugar: 1 g
Protein: 23 g

Containers
½ Green
½ Red
2 Yellows
½ tsp.

If you are looking for support on your 21 Day Fix or 21 Day Fix Extreme journey, I would love to help you!! I have am AMAZING accountability group that I run every month and the peer support is what I think is missing a lot of the time when people try a program and fail at it. If you would like to do 21 Day Fix with us email me joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook Page.

21 Day Fix Approved Chicken Butternut Squash Soup

21 Day Fix Approved Chicken Butternut Squash Soup

21 Day Fix Approved Chicken Butternut Squash Soup Photo Credit to Team Beachbody

It is still winter and it is also still cold and flu season. I am not kidding when I say that 90% of my challengers have had either colds, flus or sinus infections this past month. Lots of stuff going around. One thing I love when I am sick is a good bowl of soup and I also love to make my own. This recipe is 21 Day Fix approved and sourced from the amazing Team Beachbody blog. Love it!

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

Nutritional Information (per serving):
Calories: 168
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 178 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 2 g
Protein: 13 g

Containers
½ Green
½ Red
½ Yellow

Are you doing the 21 Day Fix or Fix Extreme and need motivation and accountability?? Let’s talk about getting you into my Monthly Accountability Group. There is no reason that you should be doing this alone!! This month there are over a dozen ladies doing a program together and loving it. Comment here, email me at joannebjung@gmail.com or message me on my Facebook page to get started.