Category Archives: Fitness For Mommies

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Tilapia with Salsa Verde

For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)

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This warm salsa verde sauce is really good and would be great over eggs too.  Not to mention my tomatillo plants are going crazy this year.

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Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.

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Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.

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See? Winning.

Tilapia with Salsa Verde
 
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Tilapia with Salsa Verde
Author:
Serves: 4-5
Ingredients
  • 4-5 good sized tilapia filets
  • lemon juice
  • Old bay seasoning
  • evoo
  • 12-15 medium to large tomatillos, husked and chopped
  • 1 red onion, chopped
  • 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
  • 5 garlic cloves, minced
  • ½ cup vegetable stock
  • ¼ cilantro, chopped
  • 2 cups cooked quinoa
Instructions
  1. To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft.  Add in the tomatillos and cook for 5 mins more.  Then add the stock and season with salt and pepper.  At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
  2. Heat a large skillet over medium high heat.  Season fish with lemon juice and old bay.  Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
  3. Serve fish atop of quinoa with lots of salsa verde over the top.
  4. Eat!

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Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???

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If one of yours was to eat healthy, then this is for you!

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Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
 
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Black Bean and Butternut Squash Skillet
Author:
Serves: 4
Ingredients
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
Instructions
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!

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Pumpkin Oatmeal

If you are anything like me, then you need something warm to to eat in the morning.  A cold bowl of cereal just ain’t gonna cut it.  Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.

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Enter pumpkin oatmeal. So filling and so good.  Plus it uses up the last of that can of pumpkin.

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Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really???  What am I supposed to do with the remaining half a cup?

Well, now you can make this.  

Pumpkin Oatmeal
 
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Pumpkin Oatmeal
Author:
Serves: 1
Ingredients
  • ½ cup old fashioned oatmeal
  • 1 cup almond milk
  • ½ cup water
  • stevia and salt, to taste
  • ⅓-1/2 cup pumpkin puree
  • dried cranberries, to taste
  • pistachios, to taste
Instructions
  1. In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt.  Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes.  Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
  2. Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
  3. Eat!

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Tilapia Piccata

Now, my kids love fish and I’m always looking for new ways to eat it!

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This tilapia piccata is so easy and so good.

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You just dredge your fish in a little flour and then cook it off in a pan.

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Then mix all of this yummy goodness with some chicken stock to make a sauce.

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And there you have it, dinner.  I served mine with some simple steamed quinoa and roasted vegetables.

Tilapia Piccata
 
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Tilapia Piccata
Author:
Serves: 4
Ingredients
  • 4 tilapia filets
  • ½ cup flour
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 2 lemons
  • 1 large shallot finely chopped
  • 2 cloves garlic, minced
  • ½ cup vegetable stock
  • 2 tablespoons capers
  • handful parsley, chopped
Instructions
  1. Add one tablespoon of oil and one tablespoon of butter to a large skillet.  Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque.  Transfer to a plate and tent with foil.  Wipe out the pan and repeat with the remaining two tilapia filets.
  2. Add the remaining oil and butter to the pan.  Once the butter melts add the shallots and garlic and cook until softened.  Add the veggie stock, capers, parsley, and juice of one lemon.  Slice the remaining lemon and place over the fish.  Top with the sauce.
  3. Eat!

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Blackberry Chia Seed Jam

Welcome to healthy recipe monday brought to you by Fitness for Mommies

My blackberry bush is really the workhorse this year. I have blackberries coming out of my ears.
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This blackberry chia seed jam is so easy, plus it good for you too with minimal added sugar. In fact I sweetened mine with stevia, but feel free to use honey, or agave, or maple syrup.

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It’s hard to believe that with only a few ingredients you can have this great tasting (and great for you) jam that just screams summer!

Blackberry Chia Seed Jam
 
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Blackberry Chia Seed Jam
Author:
Serves: 6-8
Ingredients
  • 2 heaping cups blackberries
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla
  • Your choice of sweetener (stevia, honey, agave, maple syrup, sugar)
Instructions
  1. Place all ingredients in a medium sauce pan and cook over medium heat until the blackberries burst and the mixture thickens. Taste for sweetness. Store covered in the fridge.
  2. Eat!

 

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Banana Oatmeal Cookies {vegan and gluten free}

Have you guys see those cookies floating around Pinterest and Facebook that are pretty much just bananas and oatmeal?

Well, I tried them for you.

Your welcome.

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And you know what?  They aren’t half bad.  Especially when you add in chocolate chips.

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Just a few ingredients to healthy cookies that you could totally eat for breakfast!  Plus, no added sugar.  Make sure to taste your dough though.  I added a little stevia to mine.

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Plus, it’s always fun time in the kitchen with photo bombers like these!

Banana Oatmeal Cookies {vegan and gluten free}
 
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Banana Oatmeal Cookies {vegan and gluten free}
Author:
Serves: 12
Ingredients
  • 3 ripe bananas mashed well
  • ⅓ cup unsweetened applesauce
  • 2 cups oats
  • ¼ cup milk (any kind)
  • 1 tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together all ingredient.  Scoop onto a greased cookie sheet and bake for 12-15 minute.
  3. Eat!

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Healthy Recipe Monday {Recipe Roundup}

This post brought to you by Fit Mom’s Blog

Looking for some quick and easy recipes to jumpstart your week???

You have come to the right place!

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3 Ingredient Energy Bars hit the spot!

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The tropical version is quite delicious too! (These are some of the most popular recipes on my site!)

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With all the summer produce starting to arrive in the farmer markets and grocery stores these balsamic roasted vegetables are the perfect addition to any weeknight meal!

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My 5 ingredient 5 minute Hummus is great to make early in the week and then you have it all week for snacking!

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These redone Mexican Haystacks made with sweet potatoes and black beans instead of greasy refried beans and tortilla chips are the perfect way to end Cinco de Mayo!

Happy Eating!

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Tropical 3 Ingredient Energy Bars

So remember these from a few weeks ago?

They were so popular (and so delicious) I decided to do a tropical spin on them!

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And I hate to tell you this, but I like these even better than the originals.

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Date, apricots, and macadamia nuts make for a winning combination!

Enjoy!

Tropical 3 Ingredient Energy Bars
 
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Tropical 3 Ingredient Energy Bars
Author:
Serves: 15
Ingredients
  • 1½ cups dates (I used deglet noor)
  • 1½ cups dried apricots
  • 1½ cups macadamia nuts
  • ⅓ cup white chocolate chips (optional)
  • ⅓ cup shredded coconut (optional)
Instructions
  1. Place the dates, apricots, and macadamia nuts in a food processor.  Blend until a thick dough forms.  It will take a couple of minutes.
  2. If adding optional ingredient, place dough into a bowl and mix the white chocolate chips and coconut in with your hand.  If not using optional ingredients, skip this step.
  3. Press mixture into a greased 9x13 pan. Refrigerate until firm.  Cut into 15 pieces.
  4. Eat!

Nutrition Facts

Calories: 154, Fat 10 g, Carbs 16.9 g, Protein 1.7 g

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{5 Ingredient 5 minute} Hummus

This post brought to you by Fit’s Moms Blog.

So I love hummus.

On pretty much anything thing.  I think I eat these at least twice a week. But it seemed like a lot of calories for just a couple of tablespoons of the stuff.

So I set out to try and remedy that.

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And this version that I came up with is just a delicious as other versions, but want to know my secret???

Continue reading

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Balsamic Grilled Vegetables

This recipe brought to you by Fitness For Mommies. 

So I was walking thru the grocery store the other day a low and behold what I did see?

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Gourmet Trading Asparagus looking at me!

Now I know I’ve mentioned before that my brother Kevin works for Gourmet Trading and so we usually get our (very!) fresh and delicious asparagus from him, but he lives 2 hours away and sometimes you just need asparagus, ya know? So, when I saw this I knew I had to buy it (plus it was on sale!).  Got to support the fam right?

So what to do with this lovely asparagus?  When in doubt grill it!

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I also picked up some zucchini, yellow squash, big yellow onions, and red and yellow bell peppers.

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Slice them all up and dress them in balsamic vinegar, extra virgin olive oil, and some salt and pepper.  No recipe needed.  Use as much or as little as you would like.

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Throw them on a medium-high grill, and grill until they have grill marks.  (The onions will take twice as long as everything else.  As soon as the rest of the veggies have grill marks on them they are done).

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Plate them up and eat!  Perfect for summer!

Enjoy!