Tag Archives: Recipes

Sheet Pan Roasted Garlic Shrimp with Zucchini

 

Sheet Pan Roasted Garlic Shrimp with Zucchini

Sheet Pan Roasted Garlic Shrimp with Zucchini

Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4 servings

Ingredients:
– Parchment paper
– 1 Tbsp. olive oil plus 1 tsp.
– 4 cloves garlic finely chopped
– 1/2 tsp. dried basil
– 1/4 tsp. sea salt or Himalayan salt
– 1/4 tsp. ground black pepper
– 4 medium zucchini cut into 1/2-inch slices
– 1 lb. medium shrimp peeled, deveined
– 1/2 cup grated Parmesan cheese
– 1 Tbsp. fresh lemon juice
– 2 Tbsp. finely chopped fresh parsley

Preparation:
1) Preheat oven to 400º F.
2) Line large sheet pan with parchment paper. Set aside.
3) Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
4) Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
5) Add shrimp to pan; mix well.
6) Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.
7) Drizzle with lemon juice and parsley; serve immediately.

Recipe originated from the Beachbody Blog

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

If we are not already lets connect:
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Until next time,
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!!

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

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!

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 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 Slow Cooker Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

Tasty Tuesday Recipe Feature!! Since we moved to Dallas, Texas we have been OBSESSED with Tex-Mex and Mexican food in general. This is a healthier version of one of my favorites Chicken Enchiladas!!! The best part is that it is 21 Day Fix Approved!!

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each
Ingredients:
1 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw ground chicken breast
1½ cups dry farro, rinsed
1 (15-oz.) can black beans, rinsed, drained
1 cup frozen corn
1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
1 cup water
1 (10-oz.) can red enchilada sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
7. Top with green onions and cilantro; serve.

Serving Size 1 Cup in Containers Equals: 1 green container, 1/2 red container, 2 yellow containers and  1/2 blue container

Nutrition Facts:
320 Calories
Total fat 11 grams
Saturated Fat 2 grams
Cholesterol 12mg
Sodium 394mg
Carbohydrates 37 grams
Dietary Fiber 9 grams
Sugars 3 grams
Protein 18 grams

Recipe Sourced from Beachbody Blog https://www.beachbodyondemand.com/blog/slow-cooker-chicken-enchiladas-recipe

If you are doing 21 Day Fix and you are looking for a support group, contact me and let’s work together!! Email me joannebjung@gmail.com to get into my next fitness accountability group on Facebook.

Sugar Free Oatmeal Pies

Did you know that the average American breakfast can have anywhere from 10-55grams of sugar or artificial sweeteners in it?

Think about what you normally have for breakfast:

  • cereal and milk
  •  muffin
  • pop tarts
  •  donuts
  • granola bar
  • coffee shop pastries
  • caramel latte

Here’s the deal. When we start our day off with that much sugar, we are setting ourselves up for a crash later! Literally, we eat a breakfast that contains lots of carbs and sugars, which gives us a kick-start of energy, but that doesn’t last long. There’s little to no nutrients in some of the items listed above, which means there’s nothing there to fuel our body long-term. Instead, we are running off of the sugar, until we burn that off, and hit a crash which is where our body says…”Hey, I need more sugar so I can keep going throughout the day!’

And that’s how we get into the addictive sugar cycle.

It’s not totally our fault though. The food industry has created these foods. Marketing them as great ways to start your morning. And don’t think for one second they don’t know what they are doing. They are educated and aware of the fact that sugar is highly addictive. That’s why it’s in so many items. They know that you will come back for more because your body will want it!

SO WHAT DO WE DO TO CHANGE THIS? HOW DO WE BEGIN TO FUEL OUR BODIES IN THE MORNING, AND STOP THE SUGAR CRASH FROM HAPPENING?

We choose foods that contain good sources of protein and healthy fats. These items give our body fuel to slowly burn off, plus they create that feeling of satiety, which means we are staying full longer.  Some of my favorite things to have for breakfast are a full of nutrition protein shake, or an egg scramble with lots of veggies added in. Let’s admit it though, many times we are barely getting out the door on time, and that’s without feeding ourselves or the kiddos breakfast. That’s part of the problem isn’t it? Those items listed above are all quick and easy! Grab-n- go is ideal for our busy lifestyle, especially when it comes to morning time.

That’s why I’ve added this amazing Oatmeal Pie Recipe to my Simply Sugar Free Cookbook that is on sale for pre-order right now. Full of 30+ recipes that are Sugar Free and delicious! My goal is to provide people with recipes that will make the idea of living a sustainable sugar-free lifestyle a reality!

sugarfreeoatmealpies

This month only you can pre=order my book at a reduced price and get it delivered before Christmas! 

Not only does The Simply Sugar Free Cookbook feature some yummy sugar-free recipes that you and the family will love, but I also share my own sugar-free journey with you. Starting with my decision to challenge myself to a year without sugar, and what eventually drove me to create a lifestyle of living sugar free, and teaching others to do the same.

Grab your copy of The Simply Sugar Free Cookbook HERE, and get access to these amazing sugar-free recipes to try just in time for the holidays! The last day to order for the pre-order price is December 5th.  Get yours today!!

sugarfree

So let’s talk about how to make your morning routine less stressful, lower your sugar intake, and still enjoy a tasty, yet healthy breakfast on-the- go! How about a sneak peek to the Oatmeal Pies that are in my cookbook!

Try these and let me know what you think! Be sure to tag me on Instagram when you share a selfie stuffing your face on the way to work while you are loving these Oatmeal Pies! Use @BrittanySuell #SimplySugarFree

sfa-recipe-cards-14

 

Enjoy!  -Brittany Suell

brittany

Hi, I’m Brittany. I am a wife to an amazing God-fearing man who has encouraged and pushed me along in my journey to create this Sugar Free Life for my family. I lead a busy life as a mamma to a brave little boy and joyful baby girl.  Born and raised in Texas, I love the outdoors, raising chickens, and going home to East Texas never gets old. I am a fitness professional, creator of the 21 Day Sugar Free Academy, and author of The Simply Sugar Free Cookbook. I offer in person yoga instruction, group fitness classes, and online fitness boot camps.  I love coffee, traveling, the small adventures of life, and there is no dream too big for me.  I am passionate about helping others live the life they are created to live! Watching my clients learn they can do more than they ever thought possible is truly fulfilling to me! I fully believe the Lord created each of us with a unique destiny and no matter how big or small your role looks in the eye of man, you were made for more!!!  I love inspiring and helping others live in the fullness of their identity as well as offering simple solutions to live the healthy and fit life that they desire and deserve. I believe that when you are taking care of yourself and your health, you are happier and able to live your best life!

Follow Me!

Source: http://www.brittanysuell.com

One Pan Dinners Meal Prep Group

One Pan Dinners

Hey everyone!!

I am so excited to be running this new 5 day group idea that I had. Do you spilt up the household duties in your home?

In our home, I do the meal planning, my hubby does the actual cooking (he is amazing) and I do the dishes. I do not hate doing the dishes but I always love when there are less of them, especially pots and pans. We have started to become obsessed with one pan dinners and for a good reason. They are easy, quick and there is less mess!!

I have been running 5 Day Free Clean Eating Groups for a while now and love them. I have met so many fantastic ladies and made genuine friendships in them. But I love switching things up and this seems like a fun way to do it. The group will start on August 15th 2016 in a private Facebook Page.

  • 5 One Pan Dinner Ideas
  • Recipe Sharing
  • Meal Prep Tips
  • Shopping List
  • Health Tips
  • Motivation

Here is a quick One Pan Dinner (serves 2) that we love to do:

Ingredients

  • 2 Salmon Filets
  • 1 Lemon
  • Salt and Pepper (to taste)
  • 1 Bunch of Asparagus
  • Garlic Cloves (as many as you like!)
  • Olive Oil Spray

Preparation

  1. Pre-Heat oven to 400.
  2. Get a sheet pan and spray with olive oil spray. Place Asparagus on the sheet pan and add as many garlic cloves as you plan on eating!
  3. Put into the oven and cook for 25 minutes.
  4. Take out of the oven. Move asparagus to each side to make space in the center of the pan. Place salmon in the center of the pan.
  5. Season salmon with salt and pepper and place 2 lemon slices on each filet.
  6. Put back in the oven for an addition 15-20 minutes depending on how you like your salmon cooked.
  7. Take out, plate and enjoy!

I love teaching other women how to eat clean and carry that over into their family life. I run clean eating groups as well as fitness and nutrition groups in order to do this. I believe that a healthy and happy Mommy will produce a happy and healthy family!

To be in the group message me on Facebook or email me at joannebjung@gmail.com

I can not wait to work with you!!

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

Sofrito: The Perfect Seasoning for a Clean Eating Lifestyle

Clean eating is a concept that stresses eating healthy, wholesome and unprocessed foods. While the idea of clean eating may be easy to comprehend, things may become a little dicey when you are unsure of what to use to season your food. Unfortunately, many seasonings have added ingredients that are chemically processed.

I like to use my own seasoning, so I know exactly what I am eating. Sofrito is my favorite food base. It is a seasoning base that is used in Spanish cooking. The flavors are bold and powerful, without being spicy.

I make this recipe in bulk so I never run out! It is also a versatile recipe as it can be used in soups, sauces and with beans, meats, fish and vegetables.

Enjoy!

Jillian Ibelli

Sofrito Recipe

Sofrito Recipe

Sofrito Recipe

Ingredients:

4 peppers (green, red, yellow and orange are preferable, but red and green work as well)

2 bunches of cilantro (oregano can be substituted)

2 onions

3-4 heads of garlic

Directions:

Prep: 45 minutes Special Equipment: Food Processor

1. Rough chop all ingredients.

2. Using a food processor combine all ingredients. Process to the consistency of a salsa.

3. Once processed, divide up into mason jars or glass jars. Store extra portions in freezer.

Note: I process the ingredients in small portions. Once each portion is processed, I add it to a large bowl, mixing occasionally.

Sofrito

Sofrito

About Jillian Ibelli

Jillian Ibelli is a stay-at- home mom, publicist and blogger. Her blog, My Family of Four dedicated to money saving tips for families. She lives in Westchester County, NY with her husband and two sons.

Twitter: @familyoffour85 Facebook:@myfamilyoffour Instagram:myfamilyoffourblog