Weekend Recap with Yoga Detox

This weekend was full of wedding excitement and girly time! It was SO fun, and SO exhausting, haha!

Saturday night we had a lingerie shower for my sister, who is getting married in October. She does not like having all the attention on her, and she gets embarrassed really easily. A perfect mixture for the funniest EVER lingerie shower!!

Lingerie shower!

We played games, wore coconut bras, laughed by the light of tiki torches! Such a fun night. Then yesterday we had a shower at church that was considerably more subdued, haha! Needless to say, I am totally exhausted today. Sunday morning I woke up with my tummy not feeling very happy at all… could it be from the delicious cupcakes and candy from the night before?! I was very short on time, but I knew I wanted to get a workout of some sort in so I cruised YouTube and found the perfect workout!

This video gets your heart pumping while giving all your muscles a nice stretch and helping your digestive track along with several different abdominal twists. I highly recommend it, and will probably be doing this video over and over again!

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Saturday Weigh in and Breakfast!

Good morning!

I weighed myself this morning and realized… I lost the 4 lbs I gained over the last few weeks. Wooohooo! I think it’s amazing how quickly that weight went away. Healthy food and plenty of exercise always win out, haha! I actually found myself missing my morning workout this morning ( always take Saturdays as rest days) so that’s always a good sign… I’m loving being back in my morning workout routine. Plus the weather is getting a bit cooler, which is amazing for long runs outside.

This morning I had a really quick and tasty breakfast!

Quick breakfast!

This is a toasted whole wheat bagel with a little bit of light margarine, a fried egg and a piece of bacon. Such a filling and delicious meal for less than 400 calories! The rest of the day I’m planning on getting in plenty of fruit and veggies, because tonight I’m going to my sister’s wedding lingerie shower. I love to embarrass my little sister so tonight will be full of laughs for sure!!

Have a healthy happy weekend y’all. 🙂

Awesome Morning and Super Easy Crockpot Beef!

It’s FRIDAY! Woop woop!

I work on Saturdays so the weekend thrill isn’t exactly the same, but I’m still celebrating. 🙂 I started off my morning with Jillian Michaels Six Week Six Pack video, and MAN I had forgotten how tough that video was. But I really enjoyed it, and am really glad I’m getting back into tough workouts. They just make me feel so much more alive, and connected with my body (I feel like that’s a very yogi thing to say, haha!). I also did a 30 Day Butt Challenge video, since I try to shoot for hour long workouts.

Me post workout this morning, feel sweaty and awesome!

Me post workout this morning, feel sweaty and awesome!

After my workout I had a delicious breakfast, which is surprising since groceries are very low in the Winslow household right now… I always start to panic when I’m out of greek yogurt and almond milk! My breakfast was: a whole grain english muffin with a little light margarine, a handful of grapes, and 2 boiled eggs with a little honey drizzled on them. Yum!

Tasty Breakfast

Last night for dinner I made Garrett and I roast beef with carrots and potatoes in the crockpot. I also served this with kale sauteed in a little olive oil with garlic and chopped onion. Generally I would have served this with corn muffins but I thought kale would make a much healthier substitute! Also, I used to cook a lot more potatoes but I just decided to fill up on carrots instead. Me and Garrett always end up fighting over the carrots anyway, they are so delicious and tender out of the crockpot!

Roast beef in the crockpot with carrots and potatoes

Crockpot Beef

I don’t know about you, but I use my crockpot constantly! It’s one of my favorite kitchen appliances, and I don’t know what I would do without it. I can get a meal going in the morning, and when I get home from work we have a hot meal that required very little effort at all. Plus everything that comes out of the crockpot is so tender!

Crockpot Beef with Vegetables

  • chuck roast, around 2-3 pound
  • 8-10 carrots, peeled and cut into thirds
  • 4 small red potatoes, halved
  • cream of mushroom soup
  • Lipton onion soup mix
  • salt & pepper

First I rub the roast down with a little salt and pepper. Then heat a frying pan to high heat, and spray with cooking spray. Quickly sear the chuck roast on all sides until browned (this seals in the juices). Spray the crockpot with cooking spray, and place chuck roast inside. Arrange veggies around and on top of roast. In a small mixing bowl, whisk mushroom soup, 1 can of water, and Lipton onion soup mix together until combined. Then pour this mixture over the meat and veggies evenly. Turn your crockpot to low heat, and cook for 8 hours.

After it’s done, we usually take the roast out of the crockpot and place it on a platter for about 10 minutes to allow the roast to rest and for the juices to redistribute. Once it’s rested for a bit we slice it. However you could do other things with it too! It’s awesome shredded with some bbq sauce on top!

Raspberry Chocolate Chip Muffins and a Run!

Happy Wednesday!

This morning I took a nice breezy 2 mile run, and I met this little guy!

Dog I met on my run

He actually ran with me for most of my run, how cute is that?! Plus it’s National Dog Day. He must have known that! I followed up my run with an upper body workout. Over that last few weeks I haven’t been doing very intense workouts due to sickness, laziness, etc so my workout today felt super hard, when it used to be pretty easy for me. Oh well, another reason to keep up a workout routine, because sometimes you quickly lose the progress you have made!

I have been in a super baking mood lately, and I decided to make some healthy raspberry chocolate chip muffins!

Raspberry Chocolate Chip Muffins

I got this recipe from Sally’s Baking Addiction, and I am totally obsessed with her website. She has so many great recipes with clear instructions, and they always turn out the way they’re supposed to!

Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins

  • 1 1/4 cup all purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 2 mashed very ripe bananas
  • 1/4 cup plain greek yogurt
  • 1 egg, beaten
  • 3/4 cup milk
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 3/4 cup fresh raspberries

Preheat oven to 325. In a large bowl, mix flour, baking soda, salt, and cinnamon. In a medium bowl, whisk honey and brown sugar. It will be thick and lumpy, try to get it as smooth as possible. Whisk in bananas, yogurt, and egg. Slowly pour the wet ingredients into the dry, and fold gently. Add milk gradually, folding gently until combined. Fold in chocolate chips, and then very gently fold in raspberries. Do not overmix, as the raspberries will turn your batter pink! Pour batter into greased muffin tins, and bake for 17-18 minutes. Check for doneness with a toothpick inserted that comes out mostly clean.

I yielded 18 muffins, at about 150 calories each. These are the BEST healthy muffins I have ever had! I left about 6 out and froze the rest, because my husband hates breakfast foods. They froze well, and to thaw them out I just popped one in the microwave for about 30-45 seconds. Enjoy! 🙂

Lazy Pounds and Getting Back with the Program!

Hey guys!

I have not been the best healthy lifestyle blogger lately, I must admit. I am the kind of person that needs rules and a routine or I totally lose my mind! When we went on vacation to the mountains I did eat pretty healthy and I was hiking a lot, but I lost my routine and didn’t keep up with my workouts when I got back. After that I got a cold and hadn’t been able to work out OR have any energy to cook healthy things so… BAM. I’ve gained 4 lbs.

It totally sucks! Especially since it took so much work to lose those pounds, and now I’ve gained them back. In the grand scheme of things, 4 lbs is really not that much weight. I am really trying not to beat myself up about this, and to take a positive outlook on it.

On the plus side, after feeling sick being well now feels amazing! I can breathe through both nostrils and my throat doesn’t hurt. Hallelujah!

This morning I got in some yoga (still not feeling up to really tough workouts yet, but I will be soon) and had a peach banana smoothie!

Healthy morning!

It’s amazing how a little physical activity and a smoothie full of vitamins and nutrients can make me feel so awesome after feeling so terrible all week. Yay for small victories!

Have a healthy happy weekend y’all! 🙂

Healthy Shrimp and Mushroom Fettuccine Alfredo!

Happy Thursday!

This week I have had the WORST cold, ugh I hate colds in the summer even more than winter ones. I want to be outside having fun and instead I’m laying around on the couch! Hot tea to the rescue! Needless to say, I have not been working out very much. I’ve done a little pilates and yoga, but that has been about it. I have, however, had the energy to make cauliflower alfredo sauce.

Cauliflower Alfredo Sauce

I know, I know. It sounds disgusting. And I will admit, it does not taste like your traditional alfredo sauce. It is, however, completely delicious! My husband even approves of it, and that’s saying a lot.

Healthy Shrimp and Mushroom Fettuccine Alfredo

I found this sauce recipe here, and over the last year or so I have made it about 5-6 times. It is now becoming one of my favorite meals to make! I put this sauce over fettuccine noodles, sauteed mushrooms and boiled shrimp. I think broccoli instead of mushrooms would be good, or even on plain noodles would be awesome too! This sauce is very versatile!

Healthy Shrimp and Mushroom Fettuccine Alfredo

  • 1 box fettuccine noodles
  • 1 bag frozen shrimp, thawed
  • 1 small container mushrooms, sliced
  • 1 large head cauliflower, cut into florets
  • 8 cloves garlic, minced
  • 3 tbsp butter, divided
  • box vegetable broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1/2 cup milk
  • parmesan for garnish (optional)

Bring vegetable broth to a low boil and pour in cauliflower, cook until fork tender. While cauliflower is cooking, melt butter in a frying pan and saute garlic until fragrant and tender. Once cauliflower is done, use a slotted spoon to transfer cauliflower to a blender. Pour in butter and garlic, 1 cup vegetable broth (that was used to cook cauliflower), salt, pepper, olive oil, and milk.  Blend for a few minutes until completely smooth, keep hot!

While your sauce is blending, start some water boiling in a large pot for your pasta. Add pasta in once water is boiling, and cook until done. When pasta has about 5 minutes left, throw in thawed shrimp and allow to cook until done (shrimp will turn bright pink).

I sauteed my mushrooms in 1 tbsp butter until tender (take only a couple minutes). Then assemble your plate with pasta, shrimp, mushrooms, and alfredo sauce. Top with parmesan and you have a healthy and delicious meal! Enjoy! 🙂

Can you believe this sauce is only 49 calories for 1/2 cup? Most other traditional alfredo sauces are closer to 200 calories for 1/2 cup!

Have a healthy happy day!

Whole Wheat Banana Bread

This week I have really been craving baking! Most of this summer I have done very little baking so I was bitten by the bug! I also had some bananas that were way past their prime, so what’s a girl to do? Make banana bread!

Whole Wheat Banana Bread

I found this recipe on Sally’s Baking Addiction, and I can definitely recommend it! It’s low calorie, whole wheat, oil free, low sugar, and high on deliciousness!

BananasWhole Wheat Banana BreadWhole Wheat Banana Bread

Whole Wheat Banana Bread

  • 1/4 cup plus 2 tbsp unsweetened applesauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tsp vanilla
  • 1/4 cup milk
  • 2 eggs
  • 3 mashed over ripe bananas
  • 1 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts

Place oven rack in lower third of oven, preheat to 350. Spray loaf pan with non stick spray.

In medium bowl combine applesauce, honey, brown sugar, vanilla, and milk. Then mix in eggs and bananas until smooth (I used a hand mixer to get it was smooth as possible). In a large bowl, mix remaining ingredients. Pour wet ingredients into dry and mix just until completely combined, do not overmix.

Pour batter into greased loaf pan, and bake for about an hour. Loosely cover bread with aluminum foil after 30 minutes, checking the bread for doneness with a toothpick after 50 minutes or so. Allow bread to cool in pan on a wire rack before slicing.

Enjoy! This loaf makes 12 servings at 150 calories each! I ate mine with a little bit of butter, so delicous! 🙂