Holiday Challenge

corechallengeHope you all had a wonderful turkey day & didn’t go crazy packing on the pounds with all the juicy foods surrounding you!

If you did or did not add some extra baggage this holiday weekend try knocking out at least a half hour of cardio – whether it be on a bike, elliptical, treadmill or a walk around your neighborhood. Then get your booty working & do this 5-minute core challenge from PopSugar, I love this plank workout!

 

 

Eggplant & Sweet Potato Stuffing

eggplant&sweetpotatostuffingOh Thanksgiving….you are only a day away! How time flies! Before we know it December is passed & hello to the nice lil’ 5 pounds we packed on from holiday indulgences. I know, I know…I can’t stay away from my mom’s pie either!

Well hopefully this dish will keep away the extra baggage & still keep your taste buds going!

Lets get stuffed…

  1. Preheat oven to 350degrees & line 2 baking sheets with parchment paper
  2. Slice an eggplant crosswise (1/2inch slices), place on prepared cookie sheet & spray with cooking oil – bake for 20minutes then dice up & place in large bowl
  3. Dice up 6 slices of bread, place on prepared cookie sheet & spray with cooking oil – place in oven for 10minutes then set in large bowl (you can do this 10minutes in while eggplant is baking)

While the eggplant & bread are baking continue with the following steps…

  1. Heat a large pan on the stove top with 2T EVOO & add in 1 diced onion, 1 peeled/diced sweet potato & 2 stalks of diced celery – season with S/P
  2. After 5minutes add in 8 diced crimini mushrooms, cook for 5minutes then flavor with 1 minced garlic clove & 1/8t chili flakes
  3. Finally, add in 1/2C sliced sun-dried tomatoes & 1/2C veggie stock
  4. Pour contents into the large bowl with diced eggplant & toasted bread
  5. Mix all together in bowl (add more veggie broth if needed – I added 1/4C extra) then spray a 13×9 pan with cooking oil & place stuffing into prepared pan

Bake for 20minutes & let cool for 5-10minutes after. The hub & I had this for two nights in a row & boy oh boy was it yummy! Such a great alternative to typical fatty stuffing!

Nutritional Info Per Serving (Serves 8): 110 calories – 1 gram of fat – 22 carbs – 4 grams of protein

Continue reading for ingredient list & original recipe…

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Turkey Day Meatloaf

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This past weekend we went out to a great spot (Local 149) with some friends for a quick bite to eat. The spot was super cute & the menu had just what I was looking for, a pre-Thanksgiving turkey meal!  I almost licked my dish clean it was so yummy & I had to hold my hub back from wanting to do the same thing!

So with that meal still lingering in my head, I decided to make a turkey day meatloaf! One thing I can say I regret about this dish is not making a gravy to go with it – that would be next level tasty!

Anywho, lets get to this mouth watering turkey day meatloaf…

  1. Preheat oven to 350degrees & grease a loaf pan
  2. In a small bowl, whisk together 2T ketchup & 1T honey – set aside
  3. In a larger bowl mix together 2lbs ground turkey, 2 eggs, 1 chopped yellow onion, 2 diced celery stalks, 1 granny smith apple finely chopped/cored, 3/4C bread crumbs, 1/4C dried cranberries, 1/4C almond milk, 1/8C oats, 1T EVOO, 1 minced garlic clove, 1t salt & 1/2t pepper – mix thoroughly
  4. Spread the turkey mixture into the pre-greased pan & brush top with the ketchup/honey
  5. Bake for 45-60minutes, remove & let cool for 10minutes

I paired this dish with steamed sweet potatoes. Hope you enjoy, because I sure did!

Nutritional Info Per Serving (Serves 10): 200 calories – 8 grams of fat – 13 carbs – 19 grams of protein

Continue reading for ingredient list & original recipe…

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