Friday, January 31, 2014

Will you pick up that towel?

Do you ever struggle getting out of bed in the morning to get your workout in?

I do.

Nearly EVERY day.

We have a choice though, right?  We can choose to stay in bed for that extra 30 minutes of sleep, and then feel kinda lazy and blah the rest of the morning, and just go on with our day.  Or, we can get up out of bed, put our shoes on and sweat...and in return, feel amazing, have MORE energy than you would have with that extra sleep...burn way more calories than you would have hitting snooze, and be on FIRE the rest of the day!

I don't always choose to get up.  I hit snooze.  AND, I regret it every time I do.
Seriously, once you get into the swing of working out 5-6 days a week, you won't ever want it any other way, it's a great feeling to get up early and get that workout DONE and checked off your list first thing!  

So, you can choose to throw in the towel...hit that snooze button, or watch that reality TV show in the evening....OR you can pick it up, and use it to wipe that sweat off your face!

Which will you choose?

Hh

Thursday, January 30, 2014

Chicken Fajitas

On the menu tonight (and last night!).... CHICKEN FAJITAS!
These were delicious! And, so easy! AND, made great leftovers!

Ingredients:

  • 16 oz boneless skinless chicken breasts 
  • 1 red bell pepper, cut into strips
  • 1 green or poblano pepper, cut into strips
  • 1 medium onion, cut into strips
  • 3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • pinch ancho or Mexican chile powder,  to taste
  • salt and pepper to taste
  • 2 tsp olive oil
  • 8 reduced carb whole wheat flour tortillas (Trader Joes)
For garnish:

  • 1/2 cup reduced fat shredded mexican cheese
  • reduced fat sour cream (optional)
  • guacamole (optional)
Directions:

Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin

Season vegetables with salt and pepper and toss with olive oil. To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.

Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side. Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions. Serve immediately with warmed tortillas, cheese and toppings.

Makes 4 cups chicken and vegetables.

Enjoy!
Hh