Archive for the ‘Recipes’ Category

Came across this one on Pinterest. Take two or three bananas, cut them up, smear peanut butter on them and cover with melted (I used dark) chocolate. Freeze for a few hours and enjoy!



I’ve been getting extras with my Bountiful Baskets recently. A few weeks back I got a flat of strawberries. I decided to make some freezer jam using Powercakes chia jam recipe. I trimmed up the strawberries, cooked them in the microwave for a few minutes, put them in the blender, threw in some chia seeds, along with agave nectar because I haven’t gotten the husband off sugar yet, then poured the mixture into my plastic freezer jars.


I could put this on dirt. Yes, I love it that much. I picked up a case of apricots from my local Bountiful Baskets last weekend. Last night I made apricot jam with them. Yum!


  • 18 apricots, washed and pitted
  • 1 tbs + 1 tsp chia seeds
  • 3 tbs fresh squeezed orange juice
  • 1/4 cup agava nectar

Mix the chia seeds with the orange juice. Let it setup a few minutes (it goes quicker if you refrigerate it, but keep stirring and watch it). Blend up your apricots (I used my Ninja blender). Once the chia seeds and orange juice have thickened, add in the apricots. Add in the 1/4 cup agave nectar (more or less as desired). Mix well. Keep refrigerated.

Original recipe can be found here:

I pulled this concoction together after a treadmill HIIT workout last night. Low-fat cottage cheese, natural peanut butter and a scoop of apricot chia seed jam.

Anytime you mention the word chocolate, I start paying attention. Chocolate protein bars are one of my favorite eats. I’ve spent countless hours wandering the protein bar isle checking labels and reading the ingredient list. I noticed folks posting up pictures of their homemade protein bars on Pinterest. That did it. I had to find myself a recipe. Not 100% sure how I stumbled upon Jamie Eason’s LiveFit program on, but I found some yummy recipes. One was a chocolate protein bar.

Nom nom nom. Here’s a picture of my bars. I mixed up some chocolate pb2 and added it on top. I can thank Instagram for that idea! (What would I do without all these social sites?)

I’m going to forget that today is really Thursday and pretend it’s Wednesday! So folks, here is another installment of “What You Eating Wednesday.” This Wednesday (wink, wink) I’m sharing a recipe for stuffed peppers. Now, I’m never very exact when I measure spices. I just add a little of this and a little of that. But I’ll try and be more specific for you. My mom used to make these when I was growing up. Of course, I used to pull all the good stuff out of the stuffed pepper, then toss the pepper. Today I really enjoy eating the pepper too!

Stuffed Peppers with Turkey Burger


  • 3 green bell peppers, cut in half, cored
  • 1 lb ground (or lean) turkey breast
  • 1 cup uncooked brown rice
  • 1 BIG can of tomato sauce
  • 1 cup diced onion (more if you really like onions)
  • Chopped garlic, as little or as much as you want
  • Low fat cheddar cheese (if you can find it, don’t bother with fat free, unless you mix it half and half)
  • 1 chicken bouillon cube
  • 1 bay leave
  • 1/8 tsp thyme
  • 1/8 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt
  • Dried Oregano
  • Dried basil
  • Garlic powder
  • Garlic salt


ADD: chicken bouillon, bay leave, thyme, paprika, cayenne pepper and salt to the rice water before it starts boiling. Cook as directed. Cook onions and garlic together for a few minutes, then add the turkey burger. When the rice is done, mix in the cooked turkey burger and onions. You’ll want to put the cut green peppers in a baking pan. Add a little water to the bottom of the pan and throw the peppers in the oven, set at 375 degrees, for five or ten minutes. You want to get a little cook going on them. Pull them out, drain the water. With the peppers back in the baking pan, add heaping scoops of rice, turkey burger mix. In another bowl, empty the large can of tomato sauce. This is where I don’t do well in giving directions. I throw in some garlic powder, onion powder, dried oregano, dried basil, and salt. Taste it, decide what it needs, then add that 🙂 When it’s mixed, pour it over the peppers. Cover with tinfoil and put in 375 degree oven for 30 minutes. Remove tinfoil, add a drizzle of cheese and return to oven for another 10 minutes.


what you eating wednesday

Posted: April 18, 2012 in Recipes

We love looking at pictures of food. Weird, huh? With social media inventions like Instagram (find us @ fatkidsfitness) and Pinterest it makes food gazing even easier. Not only do these pictures fill up our eyes, it gives us new recipes. With that said, every Wednesday we’ll be posted a new recipe. Today’s recipe is: Pasta with Asparagus. Now, we can’t take credit for coming up with this recipe. It came from Head over there for the full breakdown. We did add some grilled chicken for protein.

Our “attempt”

a better protein bar

Posted: April 12, 2012 in Health, Recipes

When I used to think about protein bars, I’d think of them as a healthy treat. How can you go wrong with oats and fruit in a bar? Then I stopped and really started to pay attention to what’s in them (sugar, sugar and things I can’t pronounce). My thought process has since changed. One of my favorite food blogger, Snack Girl, wrote a post last year comparing a Cliff Bar to a Snickers. I know what you’re thinking, “Duh, it’s a Snickers. It’s going to be WAY worse for you.” Actually, they’re about the same (she also throws Newtons Fruit Thins into the comparison).

Now, I’m not saying don’t eat protein bars. I’m saying – start paying closer attention to those you do eat. Read the ingredient list. Is filled with six different types of sugar? If so, maybe grab a Larabar instead. (Most are made with less that nine ingredients.)

Want to know EXACTLY what’s in your protein bar? Make your own!