Brussels Sprouts-Turkey mix

I love when I am able to utilize what I already have in the fridge! I used some spare veggies and a package of turkey bacon to whip up this little oh-so tasty concoction!

What you'll need:  

15-20 Brussels sprouts (cut in half, lengthwise)

2 cups green beans (cut in halves)

1 cup chopped purple onion 

1 package (8 slices) turkey bacon (I love this brand)

1/4 teaspoon black pepper

2 tablespoons extra virgin olive oil 

Olive oil based cooking spray

Directions:

Chop turkey bacon into little squares. In a medium frying pan, spray pan with olive oil cooking spray. Set on medium-high setting. Cook bacon until lightly browned on edges. 

Using a large skillet, heat your olive oil on medium-high setting. Toss in your chopped onion and let the oil completely glaze them for 3-5 minutes. Add in Brussels sprouts and green beans. Stir until sprouts are browned. Sprinkle your black pepper on to the veggies and stir. Finally, add in your cooked turkey bacon, give it a stir on last time and serve! 

(I prefer my Brussels sprouts to be crispy, rather than on the softer side. BUT if you don't agree, boil your sprouts in 8 cups of water for 5-7 minutes before starting the process listed above!) 

Serves 8-10 

Enjoy! xoxo 

God Bless & Stay Tuned...

Britaña

You say tomato, I say tomahto

I've always had mad love for a good plate of spaghetti. But don't tell my noodles...I'm cheating on them with some tasty ole' spaghetti squash tonight. Hope you enjoy this recipe as much as my tummy did! 

 Ingredients: 

(1) large spaghetti squash (should be about 2lbs)

(1) bunch green onions, chopped

(5) large mushrooms, chopped 

(1.25 lb) extra lean ground turkey (I prefer Jennie-O brand)

(3) 8oz. cans Organic, no salt added tomato sauce (i really like this brand)

2 tbsp Olive Oil

Cooking Spray  

Black Pepper to taste

*optional* Feta/Parmesan for final touches

Instructions: 

1. You can either bake or microwave your spaghetti squash. I was super hungry and couldn't wait, so I microwaved this particular one! First, with a knife cut 8 breathing holes all around the squash. Then place on a microwave safe dish and heat for 15-20 minutes. Let it cool for about 5 minutes, then slice it right down the middle. Remove seeds and use a fork to extract the noodle-like squash! If you've never made spaghetti squash before, you'll be amazed how it comes off the outer layer so easily....just like spaghetti!!

2. Chop your green onions and mushrooms.

3. Spray your pan with cooking spray and cook your lean ground turkey until it is lightly browned.  

4. While your tomato sauce is heating, dash in your pepper and olive oil. 

5. Toss in your chopped vegetables into the ground turkey. Saute the mixture.  

6. Spoon the meat/vegetable combo into the tomato sauce. Mix well.

7. I then tossed individual servings of the spaghetti squash in a medium-heated pan with a spritz of butter flavor (calorie/carb/fat/sugar free) cooking spray on the squash as I tossed it. By doing this, it gave the squash a great texture and amazing flavor.  

8. Top your squash with the tomato sauce, sprinkle Parmesan or Feta cheese if you'd like, and serve! 

Serves 4 

Total time: 25-30 minutes

Bon Appétit 

God Bless & Stay Tuned...

xoxo Britaña

Raspberry-Creme Crepe

Ihop ain't got nothin' on me! 

By the way, whoever signed me up for Ihop's weekly emails about endless pancakes and holiday specials really needs to be punished...I despise you. 

Then again, I don't despise you because when I received the email raving about Raspberry Crepes for a "limited time" it inspired my latest clean recipe. :) Enjoy! 

Ingredients: 

1/2 scoop Forza-One Vanilla protein powder

3 egg whites 

1/3 cup old fashioned oats

2 Tbsp Sugar Free Raspberry preserves (you can also use Strawberry or which ever flavor floats your boat!)

1 packet of Stevia

1/3 cup plain, non-fat Greek yogurt

Olive Oil based cooking spray 

Instructions: 

1. Spray your pan with cooking spray (stove should be on medium-high setting)

2. Mix protein powder, egg whites and oats all together and pour into pan. 

3. While you're cooking the crepe, mix your Greek yogurt, preserves and packet of Stevia all together. 

4. Brown both sides of the crepe. 

5. Place on plate and dollop the "creme-filling" mixture onto the crepe. 

6. Roll and ENJOY!  

This would be a great breakfast option or post workout meal, because of the great source of carbohydrates. (maximizes your recovery)

275 calories

33g protein 

30g carbohydrates

4g sugar

2g fat

God Bless & Stay Tuned...

xoxo Britaña

Pumpkin Spice Protein Muffins

Hi everyone!!! Ahhhh it's fall and I love it! I broke out a big comfy sweater and my riding boots this morning and watched the beautiful hot air balloons fill the Albuquerque sky! If you have no idea what I'm talking about with the hot air balloons, click HERE to see for yourself! Yes, my city is pretty ahhmazing this time of year. And with this awesome weather and all the fall festivities, I am definitely in the mood for some (healthy) baking! 

These little protein packed treats are the perfect, warm indulgence for the season. 

Mmmmm.... even the day after I baked them, my house still smelled of the delicious aroma.

This recipe comes out super moist and tasty. And with great nutritional value, you'll definitely find yourself wanting more than one! Enjoy! xoxo 

What you will need:

1 cup Canned Pumpkin

1/2 cup Plain, non-fat Greek yogurt

3 egg whites

1 3/4 cup Gluten-Free Old Fashioned Oats

1/4 cup Forza Pro Vanilla Protein Powder

1/2  cup Stevia (If you're using packets I'm thinking 10-12 packets would be sufficient!)

2 tsp Baking powder 

1 1/2 tsp Pumpkin Pie Seasoning

1 1/2 tsp Cinnamon

(*A few creative choices you could also add in are 1/2 cup applesauce, nuts of choice or flax seed! I did not use any of those in my recipe though!) 

Instructions: 

(Allow for 25-30 minutes total) 

1. Preheat oven to 350 degrees. You can either use cupcake liners or just spray your muffin pan with cooking spray. 

2. Blend all of the ingredients together. (I used my actual blender, so the oats were smooth.)

3. Fill each cupcake cup of the muffin pan to about 3/4 full. Don't fill it to the top or it will overflow! 

4. Bake for 15-20 minutes until tops are a pretty golden brown color!

5. Let cool and enjoy! 

*The recipe calls for a moist batter, so as long as the tops are golden brown, they're ready to devour! 

Makes 12 Muffins
Calories per muffin 71
Fat 1g
Protein 7g
Carbohydrate 16g
Sugar 2g
Fiber 3g

God Bless & Stay Tuned...

Britaña


While the Earth remains, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease. -Genesis 8:22

Forza One BCAA Sport

I love when NutriShop gets new products...it's like Christmas time!

Their newest product is 

BCAA Sport 
by Forza One

(the same company that makes the delicious Forza Pro protein blend I always talk/blog about!)

Why is it important to drink BCAA Sport?

First off, BCAAs are your Branched Chain Amino Acids: L-Leucine, L-Isoleucine and L-Valine.
Whether you're trying to build muscle, decrease body fat or simply maintain where you're currently at, BCCA Sport is going to be very crucial to your success. It's designed to increase/sustain muscle AND reduce body fat. Branched Chain Amino Acids are so cool because they enforce your body to use your fat as energy through out your workout! Overall, you will recover far more effectively and gain that endurance and strength you have been lacking. (They will double the strength and endurance of your workout!)

When do I use BCAA Sport? 

The consumption of BCAA Sport is crucial about 30 minutes prior to your workout. It is also encouraged to sip on them through out your workout. 
One thing that I have started to incorporate into my daily regimen is ALSO sipping on them through out my work day. I fill up my Nutrishop jug (which are now available at all Nutrishop NM locations!!) and toss in one scoop of the BCAA Sport. The electrolytes keep me feeling energized and refreshed through out the entire day!

Stop into any Nutrishop, and a Certified Sports Nutritionist will point you in all the right directions :)
www.NutrishopNM.com


God Bless & Stay Tuned!
xoxo Britaña

Cinnamon-Chili Rub Salmon

I made the perfect Sunday meal yesterday afternoon:

Cinnamon-Chili rub salmon complimented with a fresh raspberry-pecan salad. 

Salmon Ingredients: 

Cooking spray (preferably, olive oil based spray)

6 (6oz) salmon filets

2 tablespoons Splenda 

2 tablespoons ground cinnamon

1 tablespoon chili powder

1 teaspoon black pepper

1 tablespoon olive oil 

Directions :

(If you're grilling the salmon, set your grill to a medium-high setting. If you are baking the salmon, bake at 375°)

Spray your baking sheet or grill with the olive oil based cooking spray. 

Combine Splenda/spices in a small bowl. 

Brush the top of each filet with the olive oil. 

Then simply rub the top of each filet with the spice mixture. 

If grilling the salmon, grill for 5-6 minutes, then flip the salmon to cook for another 5-6 minutes. If baking, bake for 9 minutes on one side, then flip filets for another 9 minutes of baking. You want the salmon to be slightly brown and when it flakes that's when it is ready! (You don't want it to be dry!) Garnish with lemon wedges and serve immediately!

Raspberry-Pecan Salad Ingredients: 

Depending on how many people you're serving you can tailor the measurement/amount of ingredients to suit the number of your party!

The goal of this salad is to add pretty color to the Salmon entreé, while giving you some extra fiber and antioxidants :)  

Spinach

Diced red onion

Diced cucumber

Fresh raspberries

Unsalted pecans

Walden's Raspberry Vinaigrette Calorie Free Salad Dressing 

And...

Enjoy! :) 

Salmon only: 

Calories 280

Total Fat 13 g

Protein 34 g

Carbohydrates 5 g 

Fiber 1 g

Sodium 135 g 

Cholesterol 95 mg

God Bless & Stay tuned...
Britaña

(my adorable little sister, Gianna)

She gets up while it is still night; she provides food for her family and portions for her servants. She considers a field and buys it; out of her earnings she plants a vineyard. She sets about her work vigorously; her arms are strong for her tasks. 

Proverbs 31: 15-17

 

Roasted Brussels Sprouts

I had never been a big fan of Brussels Sprouts. I had tried them years ago, in fact I think the ones I tried were even fried in some fatty batter, and I still didn't like them!

 But this past weekend, I picked up a few at the local farmer's market and made a pretty bomb.com little snack out of them if I do say so myself! 

You can get super creative with them. If you like spicy, salty or even sweet snack options, I'm sure with a few attempts you could achieve any of those with Brussels Sprouts! 

But with my recipe below, I'm more than sure your little taste buds and tummies will be quite content. Enjoy! :) 

Britaña's Roasted Brussels Sprouts

What you'll need: 

Grated Parmesan Cheese, Olive Oil Cooking Spray, Black Pepper and Pimentos! 

Instructions: 

Preheat your oven to 400°F

Rinse your Brussels Sprouts in cold water and tear off any leaves that don't look appealing. Also, trim the stems! 

Next, you'll want to cut the Sprouts lengthwise, from stem to the top. 

I then lined my baking sheet with foil (because I hate getting my pans dirty!) After I lined it with foil, I sprayed the pan with Olive Oil cooking spray. Then I lightly sprayed the top of each Brussels Sprout. 

After coating every Sprout with the spray, I sprinkled grated Parmesan Cheese on each one! Grated Parmesan Cheese is pretty forgiving, so I wasn't hesitant to sprinkle on as much as I wanted! 

Next, I sprinkled Black Pepper on each Sprout as well. (You can try any spice that your taste buds desire! Mrs. Dash has GREAT options!) 

Yummy!! They're ready to be put in the oven!! 

Let them bake for 30 minutes! 

Now it's time to add a little finishing touch before they're completely done baking! 

Pimentos!!

Add Pimentos to the top of each Sprout! 

And put the Sprouts back in the oven for 5 more minutes! Then you're done! Let them cool a few minutes before serving! 

Bon Appétit! 

(If you only do 2 Tbsp of Parmesan Cheese instead of being as generous as I was LOL...here are the nutritional facts) 

Per serving (about 5 medium sized Sprouts): 

130 calories

6 g fat

1.5 saturated fat

4 mg Cholesterol

260 mg Sodium

6 g carbs (3g dietary fibers, 3g sugar)

5 g protein 

God Bless & Stay Tuned...

xoxo Britaña