Baked Boneless Buffalo Wings

Italian Baked Chicken

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Citrus Grilled Steak

Mediterranean White Fish

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Turkey Burger

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Mushroom and Turkey Omelet

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Western Omelet

Spinach and Onion Scramble

Crockpot Balsamic Chicken!

This meal was SO simple and SO delicious! As silly as it sounds, it really was a "set it and forget it" meal! The original recipe I found for this mentioned shredding the chicken, but since I love to put my protein in salad form, I kept it whole and then cut it into slices. Either way, the chicken is SO flavorful! 

What You'll Need:

1 pound boneless, skinless chicken breasts

1/2 teaspoon minced garlic

1/2 teaspoon dried rosemary

1/2 cup balsamic vinegar

pinch of salt

1/4 teaspoon freshly ground black pepper

What to Do:

Spray crockpot with cooking spray. Combine all ingredients and cook on high for 2 - 2 1/2 hours. Flip chicken about halfway through. 

**We started dinner a little early, so just cooked on low heat for about 3 hrs.**

I paired mine with baked butternut squash on top of a bed of arugula; while Jon used brown rice. 

SOOOO Yummy! 

Kale Salad

What You Need:

1/2 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

3 garlic cloves, mashed

1/2 teaspoon salt

Pinch red pepper flakes

2 bunches of kale (about 14 ounces), ribs removed and leaves sliced into 1/4 inch shreds

1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese (grated)

2 tablespoons toasted whole wheat bread crumbs

Directions:

1. In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again. 

2. Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days. 

World's Best Hummus

World's Best Hummus!!

So Jon and I are OBSESSED with this hummus recipe! It has the perfect amount of heat, garlic, and everything else you would want out of this delicious garbanzo bean creation! 

Here's the recipe:

Makes 4 Cups

2 (15 1/2 oz) cans garbanzo beans, rinsed and drained

1 large garlic clove, mashed

1 small jalapeno chile, (we kept the seeds from half) coarsely chopped

2 Tablespoons plus 1 1/2 teaspoons tahini (found near bbq sauce in grocery store)

1/2 cup freshly squeezed lemon juice

Juice of 1 lime

1 Teaspoon agave nectar

1/2 cup coarsely chopped cilantro 

1 1/2 teaspoons ground cumin 

Pinch of cayenne pepper

1/2 teaspoon salt

1/3 cup extra virgin olive oil

Directions:

Place the beans, garlic, jalapeno, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend until it is a smooth paste. Add the olive oil slowly in a thin stream and blend until smooth and well combined. Transfer to a bowl. Store in refrigerator for up to 3 days. 

**Make sure to taste and add additions as needed** 

We added a bit more garlic, and cayenne, but we doubled our batch

Bison Chili

{ Bison Chili }

What You Need:

3 Tablespoons EVOO

12 oz ground bison

1 steak filet

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 small onion, finely chopped

2 garlic cloves, mashed

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon pure ancho chili powder

1/2 teaspoon red pepper flakes

1 cup canned diced San Marzano tomatoes

1 (15 oz) can white beans, rinsed and drained

1/2 cup Chicken Stock

1 (1-inch square) piece 70% dark chocolate

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon chopped fresh oregano 

Directions:

In a large pot, heat the olive oil over medium-high heat. Add the ground bison and cut up steak, and season with salt and pepper. Cook, stirring occasionally, to brown the meat, 3-5 minutes. Add the onion and saute for 2 minutes. Add the garlic and continue cooking another 2 minutes while stirring. Add the cumin, chili powder, ancho chili powder, and red pepper flakes. Stir and cook for another minute. Add the tomatoes, beans, and Chicken Stock. (At this point we added everything to a crock pot on Low heat) 

Add the chocolate, dried oregano, paprika, cinnamon, and salt. 

Stir occasionally in crock pot over low heat. When ready to serve, add fresh oregano. 

**We also added a bit more salt, pepper, and red pepper flakes for heat**

Insanity Max 30 Progress!

Ahhh! I am so excited to share my week 1 progress with you guys!!! I have officially been doing Insanity Max 30 for a week now, and I am already seeing results! I am down 3 lbs, and feel so much more energized!

I am mortified to post this, but here are my before pics, followed by my Week 1 pics. (as you can tell, I was clearly THRILLED about taking the before)

I was SO not confident taking these pics. My body was not what I wanted it to be, nor did I feel comfortable in my own skin. I even insisted I wear my shorts up to my boobs....apparently I thought that would look better? Ummmm no. 

I know 1 week of working out is not going to create a drastic change, but I am more than happy with the progress I am already seeing!!! 

So, here are my week 1 pics. I am still not where I want to be, but change is happening, and I cannot wait to see the final result!!! 

I can already tell my abs and arms are getting stronger! I still want to show more definition in my legs and booty, but I know with Shaun T's power jumps and lunges I will be there in no time!! (Now if only there was a way to make my legs a little longer ;)

If you guys want to learn a bit more about Insanity Max 30, check out the link below! Also, go ahead and sign up for your free Beachbody Club Membership. It will assign ME as your wonderful coach, give you recipes and workout tips, plus I can help you transform your body into a healthy You!!!

Free Membership: 

https://www.teambeachbody.com/signup/-/signup/free?referringRepId=552427

Insanity Max 30: 

http://www.teambeachbody.com/shop/-/shopping/MAX30Deluxe?referringRepId=552427

Insanity Max 30 Challenge Pack: (Insanity Max 30 Deluxe Kit + Shakeology) 

http://www.teambeachbody.com/shop/-/shopping/BCPIM205?referringRepId=552427

Or as always, check out my website: http://www.beachbodycoach.com/SHANDEMROW 

XO

Shan