Thursday, April 17, 2014

Bonus Recipe! Clean Chile Relleno!

One of my pre-clean eating favorite dinners was Chili Relleno's. Oh my, could I put those away! These days, if I dare to order them I am turned off by all the batter, the greasy and congealing masses of cheese... the flavor of the chile gets lost in all the yuckiness... why bother? Nowadays I make them myself, clean, and they are so good! Plus - it's super easy, and they fit in my competition diet! If you like, you can serve these with some salsa, avocado, black beans, or black refried beans, or cilantro brown rice... you get the idea! Yum!

Clean Chile Relleno
serves 1. ready in 6 minutes!
My avocado got a little mushed, lol! 

1 large Anaheim Chili, top cut off, seeds removed
3/4 cup Taco Meat (I make this on my food prep day and store in a gallon size ziploc in the fridge. See recipe below)
1 Tbsp feta cheese
1 Tbsp chopped green onion
Ziploc Steamer Bag

Taco Meat:
1 lb ground chicken breast
1 Tbsp Mrs Dash Southwest Chipotle
1 Tsp Mrs Dash Extra Spicy
1 small can sliced black olives, rinsed and drained.
Heat skillet over medium-high heat. Add chicken and seasoning, mixing well. Cook until meat is cooked all the way through. Add olives, and mix well. Allow to cool and store in refrigerator up to 1 week. 

DIRECTIONS
Place prepared chili in steamer bag and microwave for 1 1/2 minutes. Allow to sit 1 minute.
Remove chili from bag and stuff with the taco meat and feta (mix it together)
Return chili to steamer bag and microwave 2 minutes. Allow to sit 1 minute.
Using a fork, remove chili from bag (watch out for the steam!) and place on plate.
Sprinkle with green onion.
Serve with hot sauce!

TIP: top with a dollop of 0% plain greek yogurt!

NUTRITION
per serving: 183 calories, 27 grams protein, 6 gram carbs, 3 gram fat, 1 gram fiber, 244 mg sodium.

Wednesday, April 16, 2014

Midweek Check In... Progress?

Well, the soreness is finally fading a bit - though I've got a strained hamstring and am (as I type this) hooked up and buzzing with my TENS Unit (Transcutaneous Electrical Nerve Stimulation). Lol. I've made it through all my meals, cardio, and workouts so far - it might not be pretty but I'm getting it done. Yesterday I had my first cardio session wherein I did NOT need to use my inhaler! Woot!!

Today I weighed in.
The last two weeks I've been solid at 136.2  
Today..... 132.8  
I'll take it! Wooohooo!!!!

BTW, though I will be posting and sharing my prep here on the blog, remember that the day to day updates are over on the forum, if you're interested in following more closely. :-)
http://forums.recipeforfitness.com/

Tomorrow is leg day - guess what I'm dreading? Ha! I really hope that between my ben gay Zero and my TENS time that this hammy will relax enough to let me work. Tonight we've got a couple meetings, so I'll be taking my food, and my TENS, lol. ;-) Probably will get some funny looks. Like that's new. Hahaha!

So... that's my check-in for prep. It's on track and moving right along. I'm feeling better (still weak as a freakin' kitten, but my attitude and energy are better). Onward and Upward! ;-)


Tuesday, April 15, 2014

Champion Performance Recipe of the Week - EASY Summer Salad

I know, I know... some of you are still getting hammered by Winter.  However, here in AZ, we've already started hitting triple digit days! Crazy, right? Well, because of (or in spite of) the weather, I got a hankering for the flavors of summer. This amazing salad was the result!

Crisp, soft, juicy, tart, sweet... it's got it all! AND... it fits perfectly in my competition diet... AND everyone loves it! I served this to guests and they all came back for more! It's raw, full of non-starchy veggies, super tasty and filling! YUM!

EASY Summer Salad
serves 2 (or be greedy and eat it all!)

INGREDIENTS
1/4 cup sliced cucumber, skin on, then cut into fourths
1/4 cup sliced (raw) zucchini, skin on, then cut into fourths
1 slice of red onion (raw), diced
5 olives (I use green & kalamata), sliced
1 clove garlic, roasted or raw, minced
6 cherry tomatoes, red, sliced in half
6 cherry tomatoes, yellow, sliced in half
1/4 cup diced yellow bell pepper
1/2 cup chopped kale (or substitute fresh basil, reduce to 1/4 cup)
pinch sea-salt
pinch ground pepper
drizzle of balsamic vinegar or balsamic glaze
1 oz diced mozzarella, full fat

DIRECTIONS
Wash and chop all veggies and the cheese.
Add to bowl and sprinkle with sea-salt and pepper.
Drizzle with vinegar or glaze.
Serve.

NUTRITION
per serving (based on two): 118 calories, 5 grams protein, 12 grams carbs, 6 grams fat, 2 grams fiber, 264 mg sodium. Net Carbs: 10 grams.