Chipotle Chicken Tacos

For chicken:

2 Tbs extra virgin olive oil

1 green bell pepper, diced

1 lb boneless skinless chicken breast, diced in bite size pieces

1 tsp cumin

pinch of garlic powder

1 chipotle pepper diced

1 tsp adobo sauce

 

Shells:

1-package yellow corn tortillas

2-4 Tbs extra virgin olive oil

 

Toppings:

1 large tomato, diced

1 avocado, diced

Fresh baby spinach

Plain Greek yogurt (in place of sour cream)

Adobo sauce

Freshly squeezed limejuice

Fresh cilantro

 

 

*Note: The chipotle peppers come in a can labeled “Chipotles in adobo” these cans will contain both the chipotle pepper and the adobo sauce you will need. You will have a lot left over, put in Ziploc bags because they freeze very well.

 

 

1.    In a skillet on low heat, sauté 2 Tbs olive oil and bell pepper for 5 minutes.

2.    Add chicken to skillet as well as cumin, garlic powder, chipotle pepper, and adobo sauce. Be sure to mix together well. Raise to med heat.

3.    Cook until chicken is thoroughly cooked, 8-12 minutes depending on the size of your skillet and chicken pieces.

4.    As the chicken is cooking, turn the oven to the broil setting. Be sure to leave your oven cracked open when the broiler is on!

5.    Lay 5-6 tortillas (or however many will fit) flat on a cookie sheet and brush on a bit of olive oil to each. After each tortilla is lightly coated on one side, place pan in oven for about 2 minutes.

6.    Pull the pan out and carefully fold the tortillas in half. Replace pan to oven.

7.    After another 1-2 minutes, flip the tortillas. They should be very lightly browned, if left in too long they will begin to burn so be sure to keep an eye on them!

8.    Cook for another 1-2 minutes and then remove from oven and set aside. The tortillas should have formed a nice crunchy shell.

9.    Once chicken is cooked, remove from heat and fill taco shells with chicken.

10. Top with desired toppings and enjoy!

Pesto Pasta

What you will need for Pesto Sauce:

2 cups of fresh basil leaves

 ½ cup grated parmesan

2 small cloves of garlic

½ tsp of salt 

½ tsp of pepper 

½ cup of extra virgin olive oil

Other Ingredients:

Whole grain pasta of your choice (We prefer Penne!)

1 whole tomato diced 

¼ cup of parmesan if desired for topping

Combine all of the ingredients except for the olive oil in a food processor. Pulse until the ingredients combine and form a thick paste. Keep the processor on and add oil slowly until everything is combined. Set the Pesto sauce to the side. 

Cook the Pasta in a large pot of boiling water, until al dente. Drain the pasta and toss with Pesto sauce. Serve hot. 

Top your pesto pasta with your desired amount of tomatoes and parmesan and enjoy! 

I like to add some grilled chicken breast for some protein as well! You can also do beans if you are a vegetarian =] You can also do a little less olive oil in the sauce if you want, just make sure it is at a good consistency so you can pour over all the pasta! Enjoy, this is delish!!

Spaghetti Bolognese with Turkey

What you will need for the Sauce:

1 large carrot chopped

1 medium to large onion finely chopped

1 8 oz. can of tomato sauce

2 cloves of garlic, minced

1 28 oz. can of diced tomatoes

 

 

Other ingredients:

Whole grain spaghetti noodles

1 lb. of ground turkey

2 tsp. garlic powder

¼ cup of grated parmesan cheese

 

 

1.    Cook pasta as directed on box.

2.    While pasta is cooking: combine all of the sauce ingredients (except diced tomatoes) in a food processor and pulse until chopped to desired consistency. ( I always prefer my sauce to have chunks of veggies ) and set it to the side.

3.    Cook the ground turkey over medium to high heat until lightly browned, stirring frequently so that it breaks up into smaller pieces.

4.    After the turkey has browned, drain juices and add garlic powder.

5.    Add sauce mixture and diced tomatoes to turkey. Cook over medium heat for about 6 minutes, stirring frequently.

  1. To serve, top pasta with Bolognese sauce and parmesan cheese if desired. Serve hot and enjoy!

Whole Wheat banana pancakes 

What you will need:

Whole wheat instant pancake mix

1-2 whole bananas cut into slices

6 large strawberries cut into slices

Spray skillet with cooking spray to prevent sticking. 

Prepare the pancake batter according to the package instructions and depending on the amount of servings you wish to make. 

Over medium heat scoop 1 cup of pancake mix and pour it into the skillet. 

Place 4 banana slices on top of the batter 

Cook the pancake until lightly browned on the bottom side, and then flip the pancake over. Cook the other side until lightly browned and then remove from the skillet. 

Place the pancake on a plate, and top with strawberries. 

Repeat until you have made the desired amount of pancakes. 

Serve hot, and enjoy! 

Weekend Motivator

Did you know July has 5 Saturdays and 4 Sundays? If you take weekends off, you are missing out on 9 days of workouts! That’s only 22 out of 31 days that you’re actually working out. Try to stick to one day of rest, after all your body does need rest days, don’t overdo it! We like Saturdays for rest as those seem to be the busiest (for us). Pick a day that works for you and commit to it. That doesn’t mean every other day has to be super intense, just try to do SOMETHING even a 5 minute workout is better than nothing. 

You can do it! Just stay focused on your goals and you will achieve them, we believe in you!

xo Megan & Danielle

The Monday Digest (7/4/11)

How is everyone doing today? We hope you all have a fantastic 4th of July! Thank you to all those who serve or have served as well as their family members. We wouldn’t have this day if it wasn’t for you =]

What are your plans for the day? BBQ? Fireworks? Whatever it is we hope you have a blast!

Anyways…for this week we’ve got the newsletter which comes out Wednesdays at midnight central time although we usually get too excited and send it out early. So I guess we should say it comes out Wednesday at midnight eastern time? Haha This week’s main article is about our favorite class at the gym: Spinning! Then as always we have our food of the week that we highlight and a recipe we created to make it. We’ve got our product review & book review as well as our fact or fiction? section where we highlight the truth on common health/fitness myths. If you want to subscribe be sure to check out our website www.liveleanmd.com and you can subscribe right from the home page! You can also send us an email at liveleanmd@gmail.com with “subscribe” in the subject line.

Other than the newsletter; we will be figuring out this whole tumblr thing and how to make it more exciting. If you have any ideas for us please let us know! That basically wraps up this week’s Monday Digest so we hope you all have a great week and be sure to tell your friends about us! Check out and ‘like’ our facebook page for even more updates =]

Need to cool off today? Try our strawberry lemonade!

Strawberry Lemonade

What you will need:

12 large strawberries cut into pieces

8 lemons squeezed

2 cups of sugar (for healthier version use truvia)

Puree all of the ingredients in a blender. 

Pour into a 1 gallon pitcher and fill the pitcher with water and stir

Serve over ice and enjoy! 

Note: If you are over 21 this drink is great with vodka or tequila! 

Today:

I will find a freaking job, this is getting ridiculous. I might go crazy. I looked and filled out aps like everywhere!

I will get all my homework done for the week, minus one assignment. I have till Sunday so I’ll get the last one done tomorrow or Thursday.

I need to buy dog food.

I need to study my corrective exercise stuff so I can get certified by the end of the month.

I need to finish the Live Lean newsletter.

I need to tan more (this one will be tough lol). I can read while I tan =]

I also need to do day 3 of the slimdown which is “No More Trouble Zones” I LOVE this video =]

I need to do my circuit and cardio for the Live Lean workouts too.

Teen Mom premieres tonight (yes I watch it, you keep your judgements to yourself lol) so I need to find somewhere to watch it. This loser still hasn’t set up her direct tv and I’ve been at the new place almost 3 months. I’m awesome, obviously.

And lastly I need to go to the grocery store because I had a dream about a toasted whole wheat ciabatta sandwich with grape tomatoes (halved of course), kalamata olives, feta, & evoo and red wine vinegar. I need that sandwich now, it was epic (in my dream anyway). I realize the olives aren’t the healthiest thing ever with all their sodium but I think I’ll survive, sue me.

Oatmeal Dark Chocolate Chip Cookies

What you will need:

1 cup all purpose wheat or white flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp ground cinnamon 

dash of salt

2 tbsp. of butter made with olive oil

1/2 cup light brown sugar

1/2 sugar

1 large egg

1/4 cup unsweetened apple sauce

1 tsp vanilla extract

2 cups of quick oatmeal

1/2-1 cup of dark chocolate chips

1. preheat oven to 350 degrees

2. combine flour, baking powder, baking soda, and cinnamon in a large bowl. 

3. In another large bowl, cream together the butter and sugars. Then, add the egg, applesauce, and the vanilla and mix until well blended. 

4. Slowly stir in the flour mixture, just until blended, and then stir in the oats. Then, stir in desired amount of chocolate chips, mix well. 

5. Drop spoonfuls onto greased cookie sheet about an inch apart. 

6. Bake for 10-12 minutes or until the edges are lightly browned

7. Let cool for about 3 minutes, serve, and enjoy! 

Monday Digest 7/18

We hope you’re all ready to have an insanely awesome, ass kicking week!! We have HUGE plans in the works for Live Lean and we are really excited about it! As a preview check out our Facebook page here: http://www.facebook.com/pages/LIVE-LEAN/182980675084842 don’t forget to ‘like’ us if you haven’t already =] and click on our new discussions tab.

We want this to bring a better sense of community to you guys so you can encourage each other and share some tips of your own. We started some topics to get things moving along for you so jump in there and tell us your thoughts or start your own topics! We love hearing what you guys have to say so be sure you do that =]

Other than that we are working on the challenge for August which will also have some great changes from past challenges. We think the new setup will make things a lot easier for you guys to understand and spend more time working out and less time reading how to do each move. Are there any specific body parts you guys would like more workout moves for? Let us know and we will try to include them in August’s workout challenge! (Wow we can’t believe it’s almost August, that means summer is almost over and winter will be here way too soon!).

The newsletter will as always, be sent out on Tuesday night or Wed at midnight whichever way you want to look at it. Any ideas for next week’s newsletter? Anything you’d like to know more about? Be sure to let us know! Just shoot us an email to liveleanmd@gmail.com with “newsletter idea” in the subject. Also, if you haven’t yet subscribed send us an email (to the same address) with “subscribe” in the subject line and we will be sure to get you added.

Have a great week everyone, thank you so much for your support of Live Lean. We can’t wait to keep expanding and bringing you bigger and better things!

XO Megan & Danielle

Mango Salsa

 

4 mangos, diced

1 cucumber, peeled, seeded & diced

¾ cup chopped cilantro

½ red onion

1-2 seeded jalapenos

Squeeze of limejuice

 

 

1.   Dice mangos and cucumber, set aside in a bowl.

2.   Combine cilantro, red onion, and jalapeno in a food processor. Pulse until onion and jalapeno pieces are very fine.

3.   Add mixture to bowl with mangos and cucumbers then mix.

4.   Squeeze a bit of limejuice over top, mix again and enjoy.

5.   This is great served with chips or over chicken and fish!

Day 7

Not sure I can handle today’s workout, it’s going to be really tough. I have to rest. Haha but somehow I think I’ll manage =] I’m about to go get ready to head out  to drive 2 hours to the Kansas City airport and pick up the bestie, yay!!! She’s only here for tonight though because the army sucks and said her husband has to be back in Texas on Monday so they have to drive back tomorrow morning. Long story, but her car is at my house. They should be moving back here soon though so it’s all good =]

Anyways, it’ll be good to have this break today. The shoulder freaking sucks, I know I should probably go to the doc but I know exactly what he’s going to say and I don’t want to quit working out so I’ll wait. If it gets worse I’ll go, I don’t want to do any real damage but I think with ice and if I take it easy on the pushups it’ll get better.

I’m already starting to feel stronger and I feel like I have a lot more muscle definition in my arms. I flex my biceps and there’s actually a real muscle there lol I haven’t seen that in a while! This whole studying all the time thing kind of made my workouts go on hiatus for a bit which is pretty lame considering I’m a personal trainer and SHOULD be in excellent shape all the time. I’ll get back to where I was though pretty quickly so I should be okay. I can’t wait to have my six pack back, I haven’t seen that puppy since last summer I think so that’ll be fantastic. I can’t wait to post the day I can see that again!

I found a gym for crossfit here in good old Manhattan, so I’m pretty excited. I think I’m going to try and start going in a month or two. Just matters on the whole job thing if we’ll have extra money for me to do that. We should, I’ve got a temp job and do random training sessions here and there so it should be good stuff. I’m really excited to try it, it looks intense! Anyone ever tried crossfit? Tell me about it!

Alright, time to go post on Live Lean and then get ready & head out the door. Have a fabulous day everyone!

xo Megan

Whole Wheat Turkey Lasagna

What you will need for the main dish:

1 whole tomato diced

1 box of whole wheat lasagna noodles

2 large eggs

1 jar(48-50 oz) of your favorite spaghetti sauce (We prefer organic!)

1 small can of tomato sauce 

2 pounds of ground turkey 

2 gloves or garlic pressed 

2 pounds of ricotta cheese made from part skim milk

2 cups of low fat mozzarella cheese 

¼ cup of parmesan cheese

Garlic salt and pepper to season to taste

What you will need for the topping(if desired):

½ cup of low fat mozzarella cheese

1 green onion chopped

10 grape tomatoes diced

¼ cup parmesan cheese

Preheat the oven to 350 degrees

Cook the lasagna noodles as directed on the box, rinse with cold water, drain again, and set to the side

In a large bowl, mix the ricotta cheese, ¼ cup of parmesan cheese, 2 cups of mozzarella cheese, and 2 large eggs slightly beaten. Mix until well blended, and set to the side. 

Cook the ground turkey until browned, stirring frequently so that its broken up into small pieces. Drain the meat. 

Combine the meat, spaghetti sauce, whole tomato, pressed garlic cloves, garlic salt, and salt and pepper, in a large pot and simmer  for about 15 minutes. 

In a large baking dish, place a layer of meat sauce on the bottom. 

Cover the sauce with a layer of noodles.

Then cover the noodle layer with a layer of the cheese mixture. 

Sprinkle some meet sauce over the cheese mixture, then another layer of noodles.

Continue with the layering process, finishing with a layer of noodles covered in sauce. 

If desired sprinkle the ½ cup of low fat mozzarella cheese over the top, cover with foil, and place in the oven for 45 min. 

After 45 min. remove the foil and bake an additional 15 min. or until the lasagna is bubbling and the cheese is melted. 

After you remove the lasagna from the oven, sprinkle the ¼ cup of parmesan cheese, green onion, and grape tomatoes over the top. 

Serve hot, and enjoy! 

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