Fit Inside & Out Housewife

Love it a LATTE

Have you ever just wanted to try out my Superfoods shake I always talk about?
In the 4 years I have been leading woemn to reach their health & fitness goals- I always get the question... Can I join your accountability group without Shakeology?

My Answer is THANK YOU for trusting me on this process because I want to be able to hand you the tools to help you be successful in reaching your goals as fast as you can creating HABITS that change your life. Once you see the changes and results by giving your ALL for 3-4 weeks your body will be forced to change and you will LOVE the results you FEEL INSIDE and out!

Happy Matcha Balls (Energy bites)

MATCHA madness at my house! I really enjoy the rich flavor of Matcha and it brings about this BLISS! They are JAM packed with Antioxidants and ENERGY! These balls are great on the go- BAG THEM UP after as they are addicting and limit yourself to 1 bag a day- they freeze great too! This recipe is so versatile you can add in hemp seeds, flax meal, oatmeal if you want!

What you need:

1 cup raw cashews (soak in water for an hour or two and drain longer you soak softer they are)
1 cup raw pumpkin seeds (soak/drain)
1/3 cup chia seeds
1/4 cup soaked pitted dates (drain)
4 TBSP of Matcha Powder (clean- Organic)
1/4 cup coconut flakes (unsweetened)
1/4 cup of unrefined coconut oil (melted, this will get hard when cold and help hold it together)
Squirt of maple syrup or honey (don't need alot as your dates are the sweetness)

Put everything in a food processor. Pulse and Blend well. Roll into balls and you can even roll around in the coconut flakes (I toasted them in these pictures) to give it a white (or brown) pretty coating!

Each batch I make tends to get better and better!

If you make them I would LOVE to see pictures #HappyMATCHAballs and tag me!

Ball Jar Lunch Asian Slaw

Anything I can prep and put in a jar to eat for lunch during the week on the go is a SCORE for me! I used to skip meals but planning ahead and taking less then an hour on Sunday to prep breakfast and lunch for the whole week has helped me keep my metabolism up and reach my fitness goals! I found this recipe from " mind over munch" on You tube and adapted it to my liking for ball jars! Here is the video

Makes 3 jars (I use wide mouth quart)

What you need:
For the dressing
1/4 cup Balsamic Vinegar
2 TBSP Braggs Aminos (or soy sauce)
1 TBSP Coconut Sugar (or honey)
2 TBSP Olive Oil
1TBSP Sesame Sesame Oil (or toasted Sesame Oil)
1 TSP ground ginger
1 clove diced garlic

12 oz bag of Rainbow Salad or Broccoli Slaw ( I like the chunks of Broccoli in the Rainbow Salad)
1 mango
1/4 cup of dried cranberries
Protein ( marinated fried Tofu, Grilled Chicken or prepared Quinoa )

I used Tofu it was in my frig, cheaper and less fat and calories but a good source of protein- TRY IT
To marinate and make Tofu...... I made a video in my private facebook group here
1) drain & SQUEEZE out the water from block of Tofu with a dish towel as much as you can.
2) crumble and fry the tofu in cast iron pan and drizzle olive oil, Mirin and Balsamic vinegar on it. fry it up nice and brown

What you do:

1) Mix the dressing first in a large bowl
2) peel and chop up the mango
3) add all the ingredients to the bowl with dressing, mix and add to jars! Done! Wahoo!!!

I found this recipe from " mind over munch" on You tube and adapted it to my liking for ball jars! Here is the video

Gluten Free Protein Packed Pumpkin Breakfast Bars (or Balls)

I love making 1 breakfast on Sunday for the entire week! It makes my crazy mornings so much less crazy- more calm and relaxing. As a mom of 3- I actually get to eat now!

This easy recipe you can make into bars or balls and bag up 5-6 bags for the week. My kids get the bars I get the balls, its easier to say who's are who's and "Don't touch Mom's!"

IT MAKES: 15 balls (3 balls each day for 5 days) AND 6 large bars in 8X8 pan (5 bars 1 to eat the day of cooking) or just one large 9X13 pan full
21 day fix container count
I count quinoa as a RED since I follow the vegetarian plan 1 yellow 1 red

otherwise 1 yellow

What you need:

1 can of Organic Canned pumpkin (not the pumpkin pie filling)
5 cups of Organic GF Rolled Oats
1 cup of uncooked quinoa made according to recipe
4 eggs
1/4 cup of Almond milk (or whatever milk you use)
1/4 cup honey
2 TBSP of vanilla extract
Several generous shakes of cinnamon & pumpkin spice (sorry I don't measure!)
3/4 cup of coconut sugar (or whatever sugar you use)

Maple syrup
dry roasted pumpkin seeds

*Optional: DATES - instead of sugar I use dates to add a little sweetness to my bars and add a little more honey. I cut up about 6-7 dates real tiny and add the bits in! This week I added both!

What you do:

1-Preheat oven at 375.

2-Cook quinoa according to recipe ( I make and do not rinse 1 cup quinoa in 2 cups of water to boil, cover then turn on low medium for 15 mins till I see little tails and water is gone then I remove from heat, remove the lid and stir and let sit for 5-10 mins)

3- Add all ingredients to a bowl and mix well.

4-Line pan/tray with wax paper ( or I cook my balls in silicone baking cups I got here on Amazon)

5- roll up half the mix into half dollar sized balls (15) line tray, add the rest of the mixture into your 8X8 pan lines with wax paper flaten and distribute in pan evenly

6-Bake balls and pan at 375 for 15 mins, check it and rotate balls then put in for another 6-9 minutes, balls come out first and then pan check with a toothpick. Stick the toothpick into the center and pull out if any of the bar comes out on the stick- put it back in for another 3-5 mins.

7- Remove from oven and tray drizzle maple syrup on the warm bars and sprinkle pumpkin seeds on top!

8- Bag them up for the week!

If you try them come back and post how they turned out and any tips or tricks you did to switch it up!

Raw Marinated Kale Salad

Summer Favorite! I eat this almost everyday it grows so abundantly in my garden. I use a ball jar and lid to make the marinade so its easy to shake and store remainder in frig. You can make this just before you plan to eat it or let the kale marinate overnight (I have ate it 2 day in too). I use all organic ingredients which I believe make a difference in the quality and taste!

marinated kale under halibut

Marinade

1/4 cup Extra Virgin Olive Oil
zest of a fresh lemon
juice from fresh lemon
2 cloves of grated fresh garlic (I use a fine cheese grater)
dash salt/pepper

SHAKE

Kale

Pull leaves off stems and wash. Use a salad shooter to dry the kale or lay out on counter. Once dry rip into smaller bite size pieces and put into large bowl with lid. pour some of the marinade on kale and use your clean hands to massage into the kale until each piece of kale is covered. Save remaining marinade. store Kale in frig till your ready to eat, you will notice it will wilt slightly the longer it sits so make a bunch!

My favorite toppings:
Feta Cheese
Goat Cheese
Flax meal (ground flax seeds)
chia seeds
any type of beans

Beachbody Health Bet

PRIZES and money motivate me to workout! How about you? Need a little motivation to work out? I BET this will get you pumped up and ready!

Have you ever hear of that DietBET thing where you PAY money to win money? Beachbody came up with something EVEN better! They are giving away over $1 million and you can automatically qualify to split a piece of the prize! All you have to do is participate in one of my support Challenge Group on my new fitness Tracker App and meet the in-app weekly tracking requirements each week during the Timeframe! September 5-October 2, 2016.

It’s that simple! If you track your progress during the qualifying weeks, you’ll get an equal share of the over $1 million cash prize.

Here’s exactly what you have to do to qualify:

1. JOIN: Click on this link and click GOING to the event or register by emailing me INSIDEoutFITclub@gmail.com with "ALL IN" in the subject line. You must be an active participant in a Challenge Group on the My Challenge Tracker app by September 5, 2016. Download the My Challenge Tracker App here.

2. TRACK YOUR PROGRESS: Use the app to log at least five Shakeology drinks with photos and three Beachbody workouts during all four qualification weeks.

3. QUALIFY: Log your Shakeology and workouts by 11:59 p.m. on the last day of each contest week:

Week 1: September 5–September 11
Week 2: September 12–September 18
Week 3: September 19–September 25
Week 4: September 26–October 2

4. CASH IN: Meet all the requirements and you’ll automatically win an equal share of the cash pot!

As an extra incentive, Beachbody will add $5 to the initial $1 million prize for every Challenge Pack sold on TeamBeachbody.com between July 27 and August 31, 2016, up to $3 Million total. Click here to view details and official contest rules. There’s never been a better time to get healthy and fit! Who else gets motivated by prizes and FREE CASH?

Vegan Shepherds Pie

A hearty Vegan Shepherd's Pie that's loaded with veggies, corn savory lentils, tempeh and topped with fluffy mashed potatoes & Italian Panko! So flavorful and satisfying you won't miss the meat!

Serves: 6-8

Ingredients

FILLING

1 medium onion, diced
2 cloves garlic, minced
rinsed and drained 2 canned organic lentils
dash vegetable stock
1 block of any kind of tempeh
2 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
Nurtional Yeast (optional to sprinkle on top of veggies for extra flavor)
Garlic powder (optional to sprinkle on top of veggies and tatoes for flavor)

MASHED POTATOES

3 pounds yukon gold potatoes, thoroughly washed
3-4 Tbsp vegan butter
dash of almond milk for mashed tatoes
Salt and pepper to taste
Italian Panko crumbs for topping

Instructions

Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and almond milk and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan
In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes
Crumble and add tempeh to brown
Add a pinch each salt and pepper. Then add lentils.
add the frozen veggies, stir, and cover to meld the flavors together.
Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the tatoes and panko are lightly browned on top.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days.

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