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Category Archives: Recipes

Tabata…Don’t Ya Want Ta?!

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Breakfast this morning came in the form of creamy, cold, deliciousness…



I had been craving something coffee/chocolate the past couple of days, and this satisfied that craving BIG time!

Mocha Overnight Oats

Makes one bowl of oats

  • 1/2 cup of oats
  • 3-4 oz. of Greek yogurt
  • 1/2 cup of water
  • 1/2 tsp raw cacao powder (can also use unsweetened cocoa)
  • 1 tsp instant coffe granules
  • 1-2 packets of stevia
  • sprinkle of cinnamon

Directions:

In a cereal bowl,  combine the oats, yogurt, water, cacao powder, coffee and stevia.  Stir until combined.  Sprinkle the top with cinnamon, and place in the refrigerator overnight or for 30 minutes if you want to eat the oats soon!  Remove from the fridge when ready to eat and enjoy!

Workout

After having such a satisfying first meal of the day, I was more than ready to tackle a new Boot Camp class that I began teaching this morning.

In this morning’s class, I made sure to include circuit training along with a high intensity interval training technique called Tabata.

What is Tabata?

Tabata is a form of high intensity interval training that comes in short bursts.  One Tabata lasts only 4 minutes!  It is a series of 8 intervals that are only 20 seconds of work at your absolute maximum effort level followed by 10 seconds of rest.  These short bursts of activity work the aerobic and anaerobic systems allowing the body to see gains in strength and speed.

Here is a look at the sweaty workout that we completed this morning:

It was a good workout, got the heart rate going, and the muscles working…all things that I look for when I complete my exercise for the day!

Have You Ever Tried a Tabata Workout?

    • This was my first attempt at Tabata…and I think I like it!
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High Protein Banana Muffins and My New Spin Playlist

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Last night, I made a pretty big accomplishment….

I took the pit out of an avocado…with just a knife for the first time EVER! Now, don’t get me wrong, as I have tried and failed many times before.  Seriously, it felt great to do that!!

Brian and I then enjoyed that avocado in some homemade guacamole in meatless Mexican salads.  I used the Morningstar Farms meal starters with some chili powder, garlic powder, salt, onion powder, and pepper (all unmeasured), and it tasted so good.

Snack Time

I am so excited for my snack today.  One of my favorite things ever to make is muffins.  I can remember being a little girl using the Jiffy Cornbread Muffin mix to help my mom out with breakfast (corn muffins are a guilty pleasure of mine!).  For some reason, muffins just have a special place in my heart.

On Saturday, I scoured the internet for some high protein muffin recipes, and found tons.  Many of the recipes were similar to each other, so I took some notes, put my creative hat on and came up with a delicious banana creation.  Keep in mind, they do have a slight “protein” taste, so I love them, but Brian thinks they need peanut butter on top 😉

High Protein Banana Muffins

Yields:  10 Muffins

Nutrition Information:  Calories-63.2  Fat-2.1g  Carbs-3.2g Protein-8.3g

Ingredients:

  • 1 large banana, smashed
  • 3/4 cup liquid egg whites
  • 1/2 cup plain, nonfat Greek yogurt
  • 3/4 cup oat flour (oats ground up!)
  • 2 scoops of your favorite protein powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • sprinkle of cinnamon

 

 

 

Directions:

Preheat oven to 350 degrees.  Combine all ingredients in a large bowl and mix until combined.  Scoop batter into 10 paper lined and greased muffin tins.  Bake for 15-18 minutes.  ENJOY!

Workout

This morning’s workout was my Tuesday morning spinning class followed by some shoulder and ab work.  I have been rotating the same three playlists and switching out various songs for quite some time now in my spinning class…so I decided to create a completely new playlist.

All of the songs totally got me pumped up and working up a sweat!  I loved it.  At the end of class, I asked for suggestions for next week’s playlist…so keep your eyes peeled for another great workout mix.

On that note, it is time for me to head into work, but first…

Question of the Morning:

  • What is your favorite workout song and why?

I LOVE the Black Pearl song from Pirates of the Caribbean.  For some reason, it just gets me pumped and thinking I can push through and do anything.  It also ALWAYS seems to play when I am getting tired and need that extra energy and confidence boost.

Scrumptious Greek Chicken with Quinoa Salad and my First Encounter with Feta

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A couple of days ago, I showed you this tasty picture without giving you a recipe or even telling you what it was!

This meal of Scrumptious Greek Chicken with Quinoa Salad is a fabulous week night dinner that is tasty enough to be impressive, yet simple enough that it can be whipped up in no time.

When I headed to the grocery store last weekend, feta cheese sounded delicious.  I wasn’t quite sure what I was going to use the feta in during the week, but I knew it sounded great so I tossed some into the cart.

Whenever I think of feta cheese, I can’t help but think of my first encounter with feta.  When I was in high school, one of my best friends was very Greek.  On one occasion when me and our other friends were at her house hanging out, we were hungry and wanted something to snack on.  Upon opening the fridge, I saw a giant white tub with a clear lid full of some sort of giant white block.  I had no idea what it was, but I knew that I was not going to eat whatever that mystery block was.

The tub looked much like this, but with a clear lid.

source

When I questioned what the tub was full of…FETA was the answer.  At that moment I simply knew that I did not like feta and I never would.  Well, I was wrong.  Because after actually tasting the salty, crumbly cheese I realized I couldn’t get enough of it!

So, after throwing the feta into my cart last weekend, I needed to figure out a meal to pair this delicious cheese with.  Scrumptious Greek Chicken with Quinoa Salad fit the bill.

Scrumptious Greek Chicken with Quinoa Salad

Yields: 2 servings of Chicken, and 2-3 servings of salad, can easily be doubled

Ingredients:

  • 1/4 cup plus 1 Tbsp Greek salad dressing, can be purchased OR recipe follows
  • 2 chicken breasts, thawed
  • 1/2 cup uncooked quinoa (about 1 cup cooked)
  • 1/2 cup cherry tomato, quartered
  • 1/4 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/2 cup raw spinach
  • 1/2 cup reduced fat feta


Directions:

Preheat the oven to 400 degrees.  Grease a glass baking dish with nonstick cooking spray.  Coat the chicken breasts with half of the Greek dressing while poking holes into the chicken with a fork to get some of the dressing inside.  Place in the baking dish and cook for 20-25 minutes, or until the internal temperature of the chicken is 165 degrees.

While the chicken is cooking, prepare the quinoa salad.  The quinoa can be prepared at an earlier date or right before serving this meal, allowing that it has time to cool.  Prepare the quinoa according to package directions by placing 1/2 cup of the uncooked quinoa into a sauce pan along with 1 cup of water.  Cover the quinoa.  Allow the quinoa to come to a boil and turn the heat down to low for 12-15 minutes, or until the water is gone.

If preparing the quinoa right before the meal, stick it in the freezer to allow it to cool while the chicken is cooking.

Chop the tomato, onion, and cucumber.  Place in a large bowl with the spinach, feta, and the remaining Greek dressing.  Once the quinoa is cool, combine the quinoa into the feta and Greek dressing mixture.

Remove the chicken from the oven, serve along side the quinoa salad and enjoy!

Homemade Greek Dressing:

  • 1/2 Tbsp minced garlic
  • 4 Tbsp balsamic vinegar
  • 1 Tbsp evoo
  • 1 tsp oregano
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/8 tsp pepper

Combine all ingredients in a small bowl.  Mix until combined, and serve over salads or use as a marinade.

ENJOY!

*This recipe is being entered into the Mr. Food Ultimate Weeknight Meal Contest.  Keep your eyes peeled for voting opportunities!

A Dirty Trick and Delicious Egg Salad

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Yesterday, Brian, Kate (a good friend from Butler), and I all pulled a dirty trick on someone.

We told one of our dear friend’s, Caitlin who just graduated from pharmacy school, that we would not be able to make it to her graduation party in Chicago.

That was a lie.

Kate drove up from Louisville to meet us in Indy so that we could all drive up to Chicago together to surprise her.

We needed a little fuel for the three hour drive, a mocha light frappacino fit the bill for me!

Once we arrived, we had to take cover and hide so that as soon as she came into the kitchen we could jump out and yell “SURPRISE!”

We got her good!

She was so surprised to have us there, and I am so glad that we were able to make the trip.

She then spent a little time opening some gifts.  Of course, Brian and I wanted to get her the best gift possible.  So, we got her a car. A Mini Cooper to be exact….a mini Mini Cooper 🙂  The doors open, and it moves when you pull it back on a flat surface.  She will definitely get some good times out of that little gem.

We then spent the evening drinking wine, visiting, and just hanging out.  It was a perfect night, and I am so glad we were all there together to celebrate Caitlin’s hard work.

Congrats Caitlin!

We stayed the night at Caitlin’s then woke up bright and early to get back to Indianapolis today.

Lunch

When we arrived home, it was about lunch time.  I was pretty hungry and egg salad sounded delicious to me!  I honestly can’t even tell you the last time that I had egg salad, so I had to text my mom to double check on the ingredients that I wanted to use.



I remember my mom making egg salad sandwiches when I was little, and I absolutely loved the tanginess of the mustard with the creaminess of the egg.  So delish!

Delicious Egg Salad

Yields: 2 Servings

Nutrition Information:  Calories 119.8  Fat:  4.3g  Carbs:  4.5g  Protein:  16.9g

Ingredients

  • 4  hard boiled egg whites
  • 2 hard boiled eggs
  • 1 celery stalk
  • 1/4 cup onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp garlic
  • 1/4 tsp pepper
  • 1/4 cup nonfat plain Greek yogurt
  • 1 Tbsp mustard

Directions:

Begin by hard boiling your eggs.  I used the good old Krups egg cooker, but you could do it the old fashioned way by boiling the eggs in a pot of water.

I then peeled all of the eggs, and removed some of the egg yolks.  I combined all of the ingredients in a large bowl and mashed it together with the back of a fork until it was my desired consistency.

Then, you are able to serve the salad any way you like!  It would be great as a sandwich or a wrap, great to eat on it’s own.  I served mine up with a big bowl of spinach, cucumbers, and tomatoes.  So summery and soooo good!

The salad was completely delicious, and tasted exactly as I remembered it tasting even though I subbed some Greek yogurt for the mayo.  I know that sometimes subbing Greek yogurt for the real deal mayo sounds great but can end up tasting not so good, but honestly this recipe is perfect for subbing.  You will not miss the fat, you will not miss the flavor, and you will not miss the calories or extra protein 🙂  This swap is totally worth it.

Question of the Afternoon:

  • What childhood meal have you been wanting to recreate recently??

My New Favorite: Frozen Cherries!

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Last night was a pretty simple and great night.

After arriving home from work, I immediately changed my clothes so that I could get between 7 and 8 miles in on my running log.  My time wasn’t that great, there were lots of stops and starts due to stop lights, but I logged 7.5 miles.

Due to a kind of wacko schedule, I have been completing my long runs in Friday evenings after work.  When it comes to working out, it is ALWAYS easier for me to do in the wee hours of the morning…so running after a full day of work is tough for me.

In order to prepare for my long run during the day yesterday, I made sure to do a couple of things thanks to some comments on a post on the Fitfluential Running Board:

  • Eat well throughout the day. (I packed extra snacks so there was no chance that I would be hungry or lacking energy)
  • Drink plenty of water. (I tried to drink a full large Tervis of water every hour!! Boy did I go to the bathroom a lot!)
  • Get up and move around. (I tried to get up and move around when I filled my bottle each hour.)

I think all of those tips were great, and I felt much better than last week when I went for my evening run.

After the run it was time for dinner (gotta refuel!) and grocery shopping.  It was just a quick trip to the store to purchase some veggies, cheese, eggs, and Greek yogurt.

 

Then, it was time to relax…such a nice, stress free evening!

Breakfast

While at the grocery store yesterday, I had the urge to purchase something new.  Frozen cherries.  I have seen them in the stores many times, but I never thought that I would like them so I never purchased them.  Well, I saw a little recipe that Runner’s World tweeted yesterday that called for frozen cherries.  The recipe sounded delicious…so I bought some, and boy am I glad that I did!

Seriously, those little gems taste like sweet sweet candy and I could probably eat the entire bag in one sitting!! Yum!

I made sure to incorporate them into my smoothie this morning:

 

  • 1/2 cup frozen cherries
  • 1/3 frozen banana
  • 1 cup unsweetened original almond milk
  • 3/4 scoop protein powder of choice
  • 1/4 cup nonfat plain Greek yogurt
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp instant coffee
  • 1 packet Truvia
  • ice cubes for thickness

The cherries gave the smoothie a creamy milkshake-like texture and it was OH SO GOOD!  I just kept mmm…mmm…mmm..ing my way through it 🙂  Thank goodness Brian wasn’t awake so I didn’t have to share with anyone 😉

Workout and Afternoon Plans

Now, I am off to practice Body Pump then teach it.  Then, Brian and I are headed out for a super secret surprise trip…don’t worry, I will tell you tomorrow!

Have a great Saturday!

What New Foods Have You Fallen In Love With Lately???

  • Frozen cherries!!

New Workout Page and Honey Peanut Buttery Granola

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Boy, oh boy do I have a recipe for you!

But first, I want to tell you about some updates I made to the blog yesterday.

After the usual Sunday grocery shopping and food prep, I got out of the house and headed to Starbucks to completely focus on getting some blog work done.

 

The end result was a mission accomplished!  I updated the workout tab on the top bar, and created a drop down list categorizing various workouts that I have created, my race stats, and I compiled all of my fitness related posts into one place.

So, if you are in need of  a workout routine, then head on over to the workout page to check it out!

Now, on to the important stuff…

Honey Peanut Buttery Granola

I had really been wanting to make a batch of granola recently, so I decided yesterday was as good as a day as any!  I looked at several of my usual recipes, took bits and pieces from each and threw in a little of my own flair.  The end result was completely tasty.

Ingredients (warning, this recipe makes a TON!! So you can definitely half it or even quarter it!):

  • 1 1/2 cups honey
  • 1/2 cup agave nectar syrup
  • 1 cup peanut butter
  • 1 cup canola oil
  • 1 tsp vanilla extract
  • 8 cups oats
  • 2 cups sunflower seed
  • 1 1/2 cups wheat germ
  • 1 tsp salt

Directions:

Preheat the oven to 350.

In a large microwave safe bowl, combine the peanut butter, oil, honey, vanilla, and agave.  Place in the microwave and heat for about 1 minute, or until it is slightly bubbly and easy to stir and combine.

Place dry ingredients in peanut butter and honey mixture.  Stir until combined.  Place the mixture onto one or two greased cookie sheets.

Bake at 350 for 20 minutes.  Remove from the oven and stir.  Reduce the oven temperature to 250, and place the granola back in the oven for 10-15 minutes removing it to stir and replacing it back in the oven until it is the desired brownness.

When it is done cooking, spread the granola on waxed paper to cool, then store in a sealed container.

ENJOY!!!

Guest Post: My Favorite Summer Breakfast

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Hello friends!  Here is a little treat for you…a guest post from the awesome Clare from Fitting It All In.  Enjoy 🙂

Treble In The Kitchen Guest Post: My Favorite Summer Breakfast

Hi guys! I’m Clare and I blog over at Fitting It All In. I write a lot about my workouts (lots of Crossfit and running), simple healthy meals, outfits, and trying to find my place in the real world. Sometimes I make really bad jokes. Come say hi!

Tara is enjoying a relaxation summer vacation in Florida (jealous) and I’m honored to take over while she’s gone. Today’s topic? My favorite summer breakfast.

I LOVE breakfast. I can’t believe I used to just grab a granola bar on my way out the door during school. Now I go to bed excited for the delicious meal I’m going to have the next morning. It definitely gets me out of bed.

In the winter I’m a big oats girl. Even down in Texas it gets pretty cold, and a bowl of creamy oats with sweet banana and sweet nut butter totally hits the spot.

But in the Texas summers I don’t need any help warming up! I tend to go for cool yogurt based breakfasts when it’s hot out. I’m a huge fan of overnight oats and love trying different flavors like pumpkin, blueberry cinnamon, and more.

Recently, though, I’ve been crazy busy. Busy enough that I don’t even want to take five minutes at night to prep my overnight oats. I want something I can throw together quickly once I get to work, but that doesn’t mean I want to sacrifice taste! Instead I’ve started to simplify my yogurt breakfasts.

Luckily my office has a kitchen and I can bring my ingredients on Monday to have breakfasts throughout the week. Here’s what I’ve been keeping on hand:

  1. Plain Greek yogurt – I’ve been into Fage lately
  2. Almond butter – I don’t refrigerate it so it’s extra drippy
  3. Bananas – Still a constant battle to get the perfect ripeness
  4. Chia seeds – I bring a little container of them
  5. Cinnamon and Stevia – I keep these at the office always

After I open my lap top and go through email, I can run into the kitchen and put together a cool, sweet breakfast. I mix cinnamon and stevia into the Greek yogurt then top it with chia seeds, banana slices, and a big spoonful of almond butter.

I get my protein, fats, and carbs to keep me full, and it’s the perfect treat after a sweaty morning workout.

What’s your favorite summer breakfast?