I'm not dietician or a personal trainer, just someone with a passion for fitness, fashion, shoes, eating well, surviving nursing school, and satisfying my sweet tooth!
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The closest I’ll get anyway.
I hope. My expectations are extremely high. First, because I really want them to be good. Secondly, this is from an Iowa blogger, so they must be good ;)
I’ll be trying them later in the week.
I just saw these over at
She’s so creative!
Here it is:
Chick-fil-A Bites with Honey Mustard Dipping Sauce
Adapted from My Name is Snickerdoodle
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce:
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.
Couldn’t decide so I got both. Sweet short skinny vanilla to be followed with the bold black Komodo (Taken with instagram)
This may be you.
Dreading that 4 mile run you planned for when you got up.
That was me this morning.
However, I got my butt to the gym and ran 2. So, when I saw this workout, I think it looks much better than getting up to run. I don’t know about you, but my legs just don’t want to move that much at 6am, but I can hold a plank. Plus, jumping jacks will wake me up!
Try it out!
Repeat this cycle 2x right when you wake up in the morning: 50 jumping jacks, 5 pushups, 20 sit ups, 20 mountain climbers, 30 second plank, 7 burpees. My next fitness challenge.
First successful omelet! (Taken with instagram)
This breakfast of champions boasts just 287 calories, 9g fat, 28g carbs, and 25g of protein! Hello satisfied tummy!
2 egg whites
1 whole egg
50g sliced mushrooms
1/8c fat free cheddar cheese
1 Van’s Power Grains waffle
2 tsp honey
2 tsp cinnamon
Ahhh just a mere 25 days until my big 2-1 birthday! So excited!
And in prep, I’ve been eating super super clean to look awesome for my trip to Vegas! Although it’s been a bit of a pain, I made it my resolution for lent to follow this diet plan I found for how to lose excess body fat. It can be found at BodyBuilding.com. They also have a plan for building lean muscle mass, which is also my goal. However, the extra has to go first :)
One of the hardest parts of this endeavour the past 3 days has been still reading my favorite nutrition blogs! They post the best recipies and right now I can’t even try them out :(
Instead, I thought I’d share one that I’d like to make right now. Yes, right now at 725am. Introducing, Lentil and Feta Tabbouleh
Originally posted by Greatist.com, I found it from Healthy Living’s Daily Buzz on today’s post: Lentil Love
2/3 cup lentils
2/3 cup bulghur wheat
2 cups water
15-20 grape or cherry tomatoes
2 cups fresh flat-leaf parsley
1/2 medium red onion
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
4 ounces crumbled feta cheese
What to Do:
- In a large pot, combine lentils and water. Bring water to a boil over medium-high heat, then reduce heat to low, cover, and simmer lentils for 15 minutes, or until almost tender.
- While lentils are cooking, prepare vegetables: Slice grape tomatoes into thin rounds, slice parsley leaves into slivers, and finely dice onion. Set vegetables aside.
- Add bulghur to the lentils and stir to fully moisten. Add 1/2 c. water if the mixture looks dry (the bulghur should be able to soak up a significant amount of water).
- Turn off the heat, cover the lentil-bulghur mixture, and let sit for 20 minutes. After 20 minutes, check bulghur for tenderness— let sit for 5 minutes longer if bulghur is still tough.
- Drain any excess water from lentil-bulghur mixture, and then add tomatoes, parsley, and onion to pot, along with olive oil, lemon juice, and cinnamon.
- Stir to thoroughly combine ingredients. Add salt to taste. Top tabbouleh with crumbled feta, serve at room temperature or after chilling in the refrigerator.
Looks yummy to me! Plus the lentils and bulghur lend a TON of vege protein! Yay for all
Personally, cute workout gear gets me in the mood to have a great sweat session. If you look cute, you have to look good working out right? That’s my thought and I’m sticking to it.
Therefore, I’m always scouting out different workout wear. Found some SUPER cute stuff today, and I thought I’d share :)
Thanks to Pintrest, I stumbled upon http://www.gymmotivationtees.com/ and I got these two tank tops:
So excited for them to come!