21 Day Fix Approved Jambalaya

After an impromptu trip to a New Orleans style restaurant over the weekend, the hubby and I were both itching for some jambalaya. (Side note: The restaurant, NOLA in Greensboro, NC was INCREDIBLE!! Seriously, if you're local, stop in a try it. Everything about it makes you feel like you're walking around the French Quarter. I only wish we'd had room for some of their beignets!!)

{Gator Bites & Remoulade Sauce}

{The BIGGEST...and most delicious Po'Boy Sandwich I've ever had!!}

{The coveted Jambalya}

While this recipe wasn't quite as good as the deliciousness we had at NOLA, it was still pretty dang delicious. Prepare yourself, this is not a quick dinner and you'll want to allow about an hour to an hour and a half so you'll have time to chop all of your veggies and cook everything. But once it's cooking, you can leave it to simmer so you won't actually be standing in the kitchen the entire time. You can cut down your cooking time if you prep your veggies beforehand. 

This is one of those meals that gets better the next day and could easily be frozen for later meals. I hope you enjoy it as much as we did...but eat it before you head over to NOLA and it will taste even better!!

INGREDIENTS:

3 Tbsp. olive oil

2 stalks of celery, chopped

1 sweet onion, diced

1 small red pepper, diced

1 small green bell pepper, diced

1 small yellow bell pepper, diced

1.5 Tbsp minced garlic (or 4 fresh garlic cloves, minced)

2 boneless, skinless chicken - cut into bite-sized pieces

1 lb turkey sausage sliced thinly into rounds 

1 lb raw shrimp, peeled and deveined

3 c sodium free chicken stock

1 (14oz) can Cento crushed tomatoes

1.5 cups uncooked brown rice

2 Tbsp Cajun seasoning

1 bay leaf

1 tsp thyme

1/4 tsp cayenne pepper

salt & pepper to taste

INSTRUCTIONS:

1. Heat 2 Tbsp olive oil in a large saute pan over medium-high heat.

2. Add celery, onion, bell peppers, and garlic.Saute for about 5 minutes, stirring occasionally until vegetables are soft and mostly cooked.

3. Add the remaining tablespoon of olive oil, chicken, and sausage, and stir to combine. Saute for 5 minutes, or until the chicken is no longer pink.

4. Add the chicken stock, crushed tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne pepper, and stir to combine. Let it come to a boil and let the water almost fully absorb, about 10 minutes.

5. Reduce heat to medium low. Cover and simmer for about 25 minutes or until the rice is fully cooked, stirring occasionally. 

6. Once the rice is tender, add in the shrimp and stir to combine.

7. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink.

8. Remove the bay leaf and season the jambalaya with salt and pepper and additional Cajun seasoning as needed.

9. Remove from heat and serve. Enjoy!!

21 DAY FIX: Serving Size: 1.5 cup (1 red, 1 green, 1 yellow)

Made To Crave: 40 Day Challenge

Months have passed since my last post. Life has gotten in the way and I've let my focus be taken elsewhere, but that ends today. If you want to know the truth, I've been struggling big time to stick to regular clean eating and exercise. I've struggled to pick a workout program and actually make it to the finish line. For weeks things are going well and then it's like I've run face first into a brick wall...WHAM! And just like that I'm back off track, back to old eating habits, and skipping workouts. It's this crazy never-ending cycle.

So for the last couple of months I've been contemplating why it was so easy to find success in 2013 and why I just seem to be chasing it now, but always coming up short. I'm tired of the back and forth, the inconsistency, and of hearing myself use the tired excuse that I'll start tomorrow. Enough is enough, today is the day. But this is definitely not a journey I want to take alone, so I'm challenging you to join me.

If you're tired of getting on the scale in nothing but your skivvies and still cringing at the number staring back at you...If you're waking up each morning regretting food choices from the day before...If you've tried every diet or workout program you can find and still nothing works...If you're ready to take your life back...then this is for you.

Starting July 31st, the doors are opening to my exclusive 40 day "Made to Crave" VIRTUAL GYM. 

Why 40 days? Throughout the Bible, God uses 40-day periods to orchestrate life changing events, like:

• Moses presented the 10 Commandments to the Israelites after spending 40 days and nights alone with God on Mount Sinai.
• Elijah spent 40 days with God being refreshed and renewed after his standoff against the prophets of Baal.
• After his baptism, Jesus spent 40 days in the desert fasting and praying, preparing for His mission.
• Jesus appeared to believers over a period of 40 days after His resurrection.

During the 40 days of this group, we will read through Lysa TerKeurst's "Made to Crave" while tackling a workout program and getting our food in check. We will learn to break the cycle of "I'll start again on Monday," to stop agonizing over numbers on the scale, we'll reach our healthy goals and grow closer to God through the process, and we will replace rationalizations that lead to failure with wisdom that lead to victory.

I am opening this group to 10 amazing women who are ready to link arms with one another, cheering each other on as we grow closer to God and take back our lives from the unhealthy habits that are ruling them today. It doesn't matter where you live, how in shape or out of shape you are or how crazy your schedule is...WE CAN DO THIS TOGETHER!

It's time to take our lives back from all of the excuses we con ourselves into believing, from jam-packed schedules, and from unhealthy food cravings that are ruling our thoughts and causing constant regret and poor food choices. YOU ARE NOT ALONE!! 

So, how to you join?

• You invest in your CHALLENGE PACK (the most bang you can possibly get for your buck) which includes:
• A FULL DVD workout package (comes with a calendar so you know what workouts to do each day and always has ways to modify)
• A complete nutrition guide and meal prep booklet customized for YOUR journey on this program
• A 30 day supply of the best health shake on the market to FUEL your body
• Purchase "Made to Crave" by Lysa TerKeurst, so you can follow along with each day's reading
• You'll also receive:
• Access to this exclusive Made To Crave Challenge Group which is full of healthy resources!
• A positive and uplifting community that will keep you excited and accountable
• A coach (ME!) to help you along the way and keep you accountable
• A 30 day trial of Beachbody on Demand which includes a TON of different workouts to stream online AND  a clean cooking show to help you make some awesome recipes and meal prep.

I truly believe this is exactly the group you've been waiting for. This is exactly what's going to help you bust through that plateau and finally put down every single excuse you've been holding on to. This group is what is going to help you CRUSH YOUR GOALS!!

I'm beyond excited for this group to begin and I hope you'll join me on this amazing journey!! Comment below with your email or hop on over to my Facebook page, Get Fit with Alina, and message me to get signed up.

Crock Pot Chicken & Rice Soup

A few months ago, my husband mentioned how one of his favorite meals growing up was chicken and rice soup. He carefully dropped a truckload of hints that he'd really like me to make a batch. Considering I'd never made it before, I really had no idea how it would turn out but I told him I would give it a whirl. I mean, I'll take any excuse to throw together a new crock pot recipe! 

This soup is full of shredded chicken, plump wild rice, tender veggies, and a savory broth. It's a super simple recipe and so, so yummy!! With a sick kiddo this week, it seemed like the perfect time to whip this tasty recipe out again and as long as I'm making it, I might as well share it with you too.

Ingredients:

1 lb chicken breasts

6 c chicken broth, divided

1 c white cooking wine

1 c water

3/4 c wild (or white) rice

3 carrots, slice (or use frozen for even faster meal prep)

1 1/2 c celery, minced

1 small onion, diced

2 tsp minced garlic

2 bay leaves

Cumin, Salt & Pepper, to taste

Instructions:

1. Add 2 c chicken broth, white cooking wine, water, and chicken to your crock pot. Cook on high for 4 hours or on low for 6 hours. (You can add all of your ingredients to the crock pot at the beginning but I have found it's not as easy to shred the chicken, so I prefer to do it in 2 steps.) 

2. When chicken is cooked through, use a fork to shred in crock pot. It should come apart easily. 

3. Add remaining ingredients to your crock pot and cook on low for 4 hours. Serve and enjoy. If you're feeling a little adventurous, try adding a little chipotle Tabasco sauce for a little heat and a nice smoky flavor. 

**Update, the mini has informed me that the soup is great, but I must have forgotten that she doesn't like rice. Apparently her favorite is chicken stew, so prepare yourself for that recipe soon. Who would have thought I would be making this many batches of soup/stew when it's 80 degrees outside!! #momlife

Paleo Tangerine Chicken Lettuce Wraps

Ingredients: 

1 lb ground chicken 

1 tbsp avocado oil 

1 c mushrooms, diced 

1/4 c green onion, chopped 

4 cloves of garlic, minced 

1 tbsp white wine vinegar 

1 tbsp raw honey 

1-2 tsp cayenne pepper 

1 tsp ground cumin 

1 tsp black pepper 

1/4 tsp sea salt 

1 tsp ground mustard 

2 tangerines, peeled 

8 large romaine lettuce leaves 

Directions:

1. In a skillet, heat avocado oil on medium heat. Add ground chicken. Cook until almost done.

2. Add mushrooms and onions. Cook until onions and mushrooms are limp. Stir in garlic, white wine vinegar, honey, and seasonings. Allow to simmer 5-10 minutes on low heat.

3. Add tangerine sections and allow to simmer another 3-5 minutes.

4. While mixture is simmering, trim romaine leaves to use as the wrap.

*makes 4 servings*

Adapted from Emily Schromm's Asian Lettuce Wraps, be sure to check out her amazing Superhero Challenge!

Paleo Cuban-Style Shredded Beef Skillet

Ingredients:

1 bunch collard greens or 4 c lightly packed raw spinach

2 tbsp avocado oil

½ c chopped onion

2 medium green sweet peppers, cut into strips

2 tsp oregano

½ tsp cumin

½ tsp coriander

½ tsp paprika

3 cloves garlic, minced

2 oz cooked beef, shredded (Leftover beef from this week’s Ropa Vieja recipe works well)

1 tsp finely shredded orange peel

1/3 c fresh orange juice

1 c halved cherry tomatoes

1 tbsp fresh lime juice

1 ripe avocado, seeded, peeled, and sliced

Instructions:

1. Remove and discard thick stems from collard stems from collard greens. Cut leaves into bite-size pieces, set aside.

2. In an extra-large skillet heat olive oil over medium heat. Add onion and sweet peppers; cook for 3-5 minutes or just until vegetables are tender. Add oregano, cumin, coriander, paprika, and garlic; stir well.

3. Add shredded beef, orange peel, and orange juice; stir to combine. Add collard greens and tomatoes. Cook, covered, for 5 minutes or just until tomatoes start to juice out and collard greens are just tender.

4. Drizzle with lime juice and serve with sliced avocado.

Paleo Chicken Verde

Ingredients:

½ lb tomatillos, husked in rinsed

1 serrano chili pepper

1 large poblano pepper

½ onion, chopped

¼ cup firmly packed cilantro leaves

2 cloves garlic, crushed

½ tsp cumin

2 tbsp fresh lime juice

4-6 chicken breasts

Salt and pepper to taste

2 avocados, chopped

Instructions:

1. Place oven rack in top position and turn on the broiler. Line a baking sheet with foil and place tomatillos and peppers on it.

2. Broil tomatillos and peppers until charred, about 5-6 minutes a side.

3. Let stand for a few minutes until the blackened skins loosen, then pull them off (it’s okay if a few pieces stay on.)

4. Chop the tomatillos, peppers, onions, and cilantro. Add to CrockPot with the garlic, cumin, and lime juice. Stir to combine into the salsa verde (green sauce).

5. Place chicken breasts in the CrockPot, pour salsa over them and cook on low for 5 ½ hours.

6. Use 2 forks to shred the chicken, then cook for another 30 minutes.

7. Add salt and pepper to taste, then serve with avocado.

Paleo Cuban Grilled Pork Shoulder

Ingredients:

1 tbsp minced garlic

1 c coarsely chopped onions

1 c avocado oil

1 1/3 c fresh lime juice

2/3 c fresh orange juice

1 tbsp cumin

1 tbsp oregano

2 tsp pepper

1 tsp crushed red pepper

1 – 4 to 5 lb boneless pork shoulder roast

Instructions:

1. In a large bowl, mix garlic, onions, avocado oil, lime juice, orange juice, cumin, oregano, pepper, and red pepper. Stir well and set aside.

2. Using a boning knife, deeply puncture pork roast all over. Carefully lower roast into the marinade, submerging it as much as possible in the liquid. Cover bowl tightly with plastic wrap. Marinate in the refrigerator for 24 hours, turning once.

3. Remove pork from marinade. Pour marinade into a medium saucepan. Bring to a boil and let boil for 5 minutes. Remove from heat and let cool. Set aside.

4. Place meat on grill rack over drip pan. Cover and grill for 2 ½ to 3 hours or until or until an instant-read thermometer inserted into the center of the roast registers 140 degrees. Remove meat from grill. Cover loosely with foil and let stand for 10 minutes before carving or pulling. 

Paleo Picadillo

Ingredients:

2 small onions, chopped

2 tbsp vegan butter (i.e. Earth Balance) or ghee

4 cloves garlic, crushed

3 lbs grass fed, organic ground beef

½ c beef stock

4 tomatoes, chopped

2 tbsp tomato paste

1 jalepeno pepper, finely chopped

1 bell pepper, chopped

1 tsp dried oregano

1 tsp dried basil

1 tsp cumin

½ lb pitted green olives

Salt and pepper to taste

Instructions:

1. Saute onions in vegan butter in a heavy-bottomed pan over medium-high heat for 5 minutes, or until translucent.

2. Add the garlic and brown the meat for 5 minutes, stirring occasionally to make sure the onion and garlic don’t burn.

3. Place meat, garlic, and onions in the CrockPot with all remaining ingredients, except the olives.

4. Cook on low for 6-8 hours.

5. Add olives in the last hour of cooking.

6. Salt and pepper to taste, then serve.

Paleo Jamaican Jerk Shrimp with Avocado Oil

Ingredients:

1 lb fresh or frozen medium shrimp

1 c chopped, peeled mango

1/3 c thinly sliced red onion

¼ c fresh cilantro

1 tbsp fresh lime juice

2-3 tbsp Jamaican Jerk Seasoning (see below)

3 tbsp avocado oil, divided

JAMAICAN JERK SEASONING:

1 tbsp onion powder

1 tbsp dried thyme

1 ½ tsp allspice

1 tsp black pepper

½ tsp ground nutmeg

½ tsp ground cinnamon

½ tsp ground cloves

½ tsp cayenne pepper

 Instructions:

1. Thaw shrimp, if frozen. In a medium bowl stir together mango, onion, cilantro, and lime juice.

2. Peel and devein shrimp, if not already done. Rinse shrimp, pat dry with paper towels. Place shrimp in a medium bowl. Sprinkle with Jamaican Jerk Seasoning, tossing to coat shrimp on all sides.

3. In a large non-stick skillet, heat 1 tbsp avocado oil over medium-high heat. Add shrimp; cook and stir about 4 minutes or until opaque. Drizzle shrimp with remaining avocado oil and serve with the mango mixture.

Paleo Chorizo-Stuffed Jalapeno Poppers

Ingredients:

2 tbsp paprika

¼ tsp cayenne pepper

½ tsp preservative-free granulated garlic

1 ½ tsp cumin

¾ tsp oregano

¾ tsp coriander

½ tsp black pepper

¼ tsp cinnamon

1/8 tsp cloves

12 oz ground pork

2 tbsp red wine vinegar

6 large jalepenos, cut in half horizontally and seeded

½ c cashew cream (find the recipe HERE)

1 tbsp finely chopped fresh cilantro

1 tsp finely shredded lime peel

Instructions:

1. Preheat oven to 400 degrees.

2. For chorizo, in a small bowl combine paprika, cayenne pepper, garlic, cumin, oregano, coriander, black pepper, cinnamon, and cloves.

3. Stuff chorizo into jalapeno halves, dividing evenly and mounding slightly (chorizo will shrink as it cooks.) Arrange stuffed jalapeno halves on a large rimmed baking sheet. Bake for 25-30 minutes or until chorizo is cooked through.

4. Meanwhile, in a small bowl combine cashew cream, cilantro, and lime peel. Drizzle stuffed jalapenos with cashew cream before serving. 

Paleo Ropa Vieja

Ingredients:

2 tbsp vegan butter (i.e. Earth Balance) or ghee

2 onions, sliced

2 bell peppers, sliced – I use one red and one green to add some color)

4 cloves garlic, minced

2 ½ lbs chuck roast

8 tomatoes, peeled, seeded, and chopped

2 tbsp tomato paste

½ c beef broth

1 tbsp cumin

1 tsp oregano

1 tsp paprika

1 tsp salt

½ tsp pepper

Fresh cilantro for garnish

Instructions:

1. Melt ghee in a heavy-bottomed pan over medium heat and sauté the onions until translucent.

2. Add the peppers and garlic, sauté another 3 minutes, until garlic is fragrant, the transfer to the CrockPot.

3. Brown the roast on all sides in the same pan over medium-high heat for about 5 minutes, then transfer to the CrockPot.

4. Stir together tomatoes, tomato paste, broth, spices, salt and pepper in a large bowl. Pour over the beef and cook on low for 6-7 hours.

5. Shred the beef in the CrockPot with 2 forks, and cook for an additional hour. (When the beef is ready, it should shred easily.)

**If you end up with too much liquid, taste the meat, and if you are happy with the flavors, just remove the meat and vegetables with a slotted spoon. If it needs more flavor, you can move the dish to a sauté pan and simmer on low for 30 minutes to concentrate the flavors and reduce the liquid. 

Paleo Cashew Cream

Ingredients:

1 c raw unsalted cashews

Water

Instructions:

1. Rinse cashews; drain and place in a bowl or jar. Add enough water to cover by about 1 inch. Cover and let stand at room temperature at least 4 hours and preferably overnight.

2. Drain cashews; rinse under cold water. Place cashews in a high-power blender and add 1 cup of water; process until smooth, scraping down the sides.

3. Store cashew cream in an airtight container in the refrigerator for up to 1 week.

Pecan Pie Cookie

Filling Ingredients:

1/3 cup dates, chopped

5 tablespoons maple syrup

1/4 cup coconut oil

1 tablespoon almond milk

1/4 teaspoon vanilla extract

1/8 teaspoon sea salt

1 1/2 cups pecans, chopped

Filling Directions:

1. Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.

2. In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla extract. Stir until the coconut oil is just melted and then remove from heat.

3. Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside.

Cookie Ingredients:

2 1/4 cup blanched almond flour, gently packed

1/4 teaspoon sea salt

1/4 teaspoon baking soda

5 tablespoons coconut oil, at room temperature

3 tablespoons maple syrup

1-2 tablespoons almond milk

1 1/2 teaspoons vanilla extract

Cookie Directions:

1. Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.

2. In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.

3. Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.

4. Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers to make a well (or indentation) in the middle of the cookies.

5. Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over).

6. Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.

7. Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).

Double Peanut Butter Chocolate Chip Cookies

Ingredients:

1 cup dates, packed and pitted (soaked in warm water for 10 minutes, then drained)

1 medium ripe banana (approx.. 1/2 cup mashed)

2 Tbsp salted creamy peanut butter

1 cup almond meal

1 cup rolled oats

1/4 cup peanut butter chips

1/4 cup dairy free semisweet chocolate chips

Directions:

1. Add dates to a food processor and pulse until small bits remain.

2. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.

3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.

4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking too much to my hands.

5. Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F.

6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).

7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.

8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.

Skinny Snickerdoodles

Ingredients:

3/4 cup ww pastry flour or white flour (See below for notes on a gluten-free option)

1/4 tsp baking powder

1/4 tsp salt (just under level)

1/4 tsp plus 1/8 tsp baking soda

1/4 cup coconut sugar

1/2 tsp pure vanilla extract

1 and 1/2 tablespoons almond milk

1/4 cup vegan butter (i.e. Earth Balance)

Directions:

1. Preheat oven to 330 F.

2. Combine dry ingredients and mix very, very well.

3. In a separate bowl, melt the butter of choice, then stir in vanilla and milk.

4. Pour dry ingredient mixture into wet and mix again.

5. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon.)

6. If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.)

7. Bake for 9-10 minutes. They’ll look way underdone when you take them out, but that’s okay.

Paleo Peppermint Chocolate Cookies

Ingredients:

2.5 c almond meal

2 tbsp coconut flour

2 tbsp cocoa powder

½ c coconut sugar + ¼ c coconut sugar for rolling

½ tsp baking soda

½ tsp salt

2 large eggs

¼ c coconut oil, melted

¼ c dairy-free chocolate chips, melted

1 tsp peppermint extract

                         

Directions:

1. In a large bowl combine almond meal, coconut flour, cocoa powder, ½ c coconut sugar, baking soda and salt.

2. In a separate bowl, combine eggs, coconut oil, chocolate chips and peppermint extract.

3. Add the wet ingredients to the dry and stir until just combined.

4. Cover bowl and place in fridge for one hour (or overnight) or in freezer for 20 minutes. Dough should harden. DO NOT SKIP!

5. Preheat oven to 350 degrees.

6. Scoop out 1 tbsp worth of dough and roll into a ball between palms.

7. Roll each ball in ¼ c of ground coconut sugar to coat.

8. Place balls on a parchment or silicone lined baking sheet and bake for 10 minutes.

9. Remove from oven and let sit on tray for 10 minutes before removing to cool completely on a wire rack. Do not try to remove before 10 minutes as they will be too soft.

10. Dust with any leftover ground coconut sugar for a more “snowball” like effect.

Vegan Sugar Cookies

Ingredients:

½ c vegan butter (i.e. Earth balance), softened

½ c organic cane sugar (+extra for topping)

¼ c brown sugar

¼ c pumpkin puree

1 tsp pure vanilla extract

1.75 c unbleached all-purpose flour (+extra for rolling into shapes)

½ tbsp. cornstarch

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1-2 tsp almond milk

Directions:

1. Add softened butter to a large mixing bowl and mix with mixer.

2. Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.

3. Set your sifter over something that will catch the falling ingredients and add flour, cornstarch, salt, baking soda, and baking powder. Use a spoon to briefly stir, then sift over butter and sugar mixture.

4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until you’ve formed a soft dough. If dough gets too thick, switch to a wooden spoon. If it appears too wet, mix in a bit more flour.

5. Cover and freeze dough for 15 minutes or refrigerate for 30-45 minutes (up to overnight).

6. Five minutes before baking, preheat your oven to 350 degrees and position rack in the center of the oven.

7. Scoop out a heaping 1 tbsp amount of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: for shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)

8. Arrange cookies on a clean baking sheet 2” apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.

9. Bake on the center rack for 10-20 minutes or until very slightly golden brown.

10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. 

Eat Clean & Give Thanks

A Turkey Day without plates and plates of pumpkin pie, fluffy stuffing, sweet potato pie, and green bean casserole would be just plain wrong. Thanksgiving is a mighty celebration of calories and you would be lying if you said you haven't fallen victim to over-indulging at least once or twice on this epic day of feasting.

Did you know that the typical American consumes a whopping 4,500 CALORIES worth of turkey and all the trimmings on Thanksgiving?! Can you even believe that?! But eating fried onions from a can and MSG-laden condensed mushroom soup is NOT written in the by-laws of this cherished feast.

So, as a way to help us all find healthier, and just as yummy, versions of our favorite holiday foods, I'm running a 14 day Thanksgiving Menu Makeover group. The group will run November 10-November 23, 2016. During the course of this group, you'll have access to some healthier versions of your traditional Thanksgiving recipes. With these delicious clean eating options, you'll be able to focus on stuffing the turkey...not yourself. You can feel free to gobble with a lot less wobble!! (Cheesy, I know!!)

Want in on the fun? Want access to 14 FREE RECIPES? Want to make over your Thanksgiving feast without losing the flavor? Here's how to join:

• LIKE my fitness page, Get Fit With Alina, on Facebook, so you'll be able to see all the posts and updates from me. Just click the link above and hit the LIKE button. 
• RSVP to the Facebook event HERE. Be sure to tag a friend, and invite them to join you.
• Request to join the private Facebook group via the link that will be posted on the event page on Monday, November 7th.

**BE SURE TO LIKE MY PAGE so you'll get the notification when the group link is posted**

Also, coming to Get Fit With Alina in November...

• 30 Days of Gratitude CHALLENGE
• 30 Days of Scripture Writing CHALLENGE

{Photo Cred: Sweet Blessings}

Chicken Fried Rice {21 Day Fix Approved}

Chinese food is a staple in our house so being able to make it at home is a must, but making it healthy has been a struggle until now. Today I'm sharing my favorite Chicken Fried Rice recipe.

Ingredients:

1 lb boneless, skinless chicken (I use THIS RECIPE and make my chicken in advance.)

1-2 tsp coconut oil

2 eggs

1 cup brown rice

2 cups frozen mixed vegetables

2 tbsp low sodium soy sauce or teriyaki sauce

Directions:

1. If you have not pre-made your chicken, cut into chunks, then saute on medium heat in a large skillet with a tsp of coconut oil for 7-8 minutes, until cooked through. Set aside. 

If you have pre-made your chicken, skip to step 2.

2. Scramble 2 eggs. Set aside.

3. Cook your rice. I use Seeds of Change's Seven Whole Grains, which only takes 90 seconds to make!

4. Add frozen mixed vegetables to pan with a tsp of coconut oil. Heat until thawed.

5. Add all ingredients to pan, add low sodium soy sauce or teriyaki sauce.

If you are following the 21 Day Fix Meal Plan:
Measure out 1 GREEN for portion size

One portion equals:
1 YELLOW
1 RED
.5 GREEN
1 ORANGE

{Photo Cred: Beachbody}

Chicken Stuffed Peppers {21 Day Fix Approved}

Stuffed peppers are one of my husband's favorites and one that I'm guilty of not making very often. In all honesty, I'm generally not that impressed with the recipes that I've found. They generally have the same ingredients and I've always made them with ground beef. Turns out, switching the beef out for chicken made a huge difference! So today I'm sharing my new Chicken Stuffed Peppers recipe and to make it even better...it's 21 Day Fix Approved!!

{Photo Cred: Pinterest}

Ingredients:

4 medium bell peppers (I used red and green, but you can use any color)

2 tsp coconut oil

1 medium red onion

1 tbsp minced garlic

1 tsp chili powder

1 lb boneless, skinless chicken (I pre-made my chicken using THIS RECIPE)

1 tsp ground cumin

1/4 tsp sea salt

1/4 tsp ground black pepper

2 cups brown rice or quinoa (I use Seeds of Change's Brown Rice & Quinoa Mix)

1 cup canned black beans, drained and rinsed

3 tbsp fresh cilantro, chopped

1 tbsp lime juice

1 cup shredded Monterey Jack Cheese

1/2 cup fresh or frozen sliced mushroom

1/2 cup fresh jalapenos, diced

Hot pepper sauce, to taste (optional - we like the new Chipotle Tabasco sauce)

Directions:

1. Preheat oven to 375 degrees

2. Place bell peppers, skin side down, in baking dish. I used a square 8x8 Pyrex dish which worked well to hold the peppers upright.

3. Heat coconut oil in large skillet over medium heat.

4. Add red onion, stirring frequently, for 4-5 minutes or until onion is translucent.

5. Add garlic, stirring frequently for 1 minute.

6. If you have not pre-made your chicken, cut it into small cubes and add it to the skillet here with chili powder. Cook, stirring frequently, for 5 minutes or until chicken is no longer pink. If you have pre-made your chicken, add chili powder to the skillet, let simmer, and move to step 7.

7. In a separate bowl, mix shredded chicken, cumin, salt and pepper.

8. Follow directions on bag for Seeds of Change Brown Rice & Quinoa. Add to bowl, stir.

9. Add beans, cilantro, and lime to juice to bowl and stir.

10. Add mushrooms and jalapenos to skillet and let simmer for 5 minutes.

11. Add 1/2 cup cheese to bowl and stir. Add contents of skillet to bowl and mix together thoroughly.

12. Add a heaping 1/2 cup of chicken mixture to each pepper and cover lightly with foil.

13. Bake for 35 minutes, or until peppers are tender, remove foil and top with remaining cheese. Bake for 3 minutes or until cheese is melted.

14. Serve sprinkled with cilantro and hot sauce (if desired).

If you are following the 21 Day Fix Meal Plan:

1 YELLOW 

1 RED 

1.5 GREEN

{Photo Cred: Pinterest}