one pan mex 2

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 4 servings

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  • Serve immediately.

one pan mex quinoa

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!


Vanilla Peanutbutter and Banana Icecream

It's National Ice Cream Month! Make your own guilt-free ice cream with Shakeology and peanut butter. Yum!
Anything with peanutbutter will always grab my attention!!!


Total Time: 4 hrs. 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 5 servings, about ½ cup each

1 cup nonfat milk (or unsweetened almond milk)
2 scoops Vanilla Shakeology
2 medium frozen bananas (cut into chunks before freezing)
2 Tbsp. all-natural smooth peanut butter

1. Place milk, Shakeology, bananas, and peanut butter in high-powered blender (such as a Vita-Mix); cover.
2. Blend on low for 5 seconds; increase power to high and continue blending for 30 seconds until smooth.
3. Pour mixture in a large glass bowl; cover.
4. Freeze for 4 hours, stirring every 30 minutes, before serving.

A Gouda Grilled Cheesa!

I love grilled cheese sandwiches and a good soup!!  Simple.  Tasty.

This grilled cheese is made with…..drooooooling…..smoked gouda!!!  Need I say more? ha

Grilled cheese with gouda in a cast iron skillet

2 slices sprouted whole-grain bread
1 tsp. Dijon mustard
1 oz roasted red bell pepper strips
1 slice medium tomato
¼ cup fresh arugula
¼ cup shredded smoked gouda cheese (1 oz)
½ tsp. olive oil

1. Spread mustard on one slice of bread.
2. Top with pepper strips, tomato, arugula, cheese, and second slice of bread. Set aside.
3. Heat oil in medium nonstick skillet over medium high heat.
4. Add sandwich; cook for 2 to 3 minutes, or until golden brown. Flip, then cook for 3 to 4 more minutes or until cheese has melted.

Smoked gouda grilled cheese


Sneak Peek FixAte Recipe!!!

I’ve been asked to share ONE of Autumn’s recipes that I’ve tried so since you asked so nicely, here ya go!!  Only one though!!




4 medium red or yellow peppers, cut in half and seeded

2 t olive oil

1 chopped medium onion

2 minced garlic cloves

1 1/2 lb raw chicken breast, skinless and diced

1 t chili powder

1 t cumin

1 C Grandma’s Tomato Sauce <see below — I actually just made 1/2 recipe>

2 C cooked quinoa

1 C rinsed black beans

1 C frozen corn

5 T chopped cilantro

1 T lime juice

Monterey Jack Cheese

Hot pepper sauce, optional

Preheat oven to 375

  • Place peppers, skin side down in large baking dish; set aside
  • Heat oil in large skillet over medium heat
  • Add onion; cook until translucent
  • Add garlic; cook 1 minute
  • Add chicken, chili powder, cumin; cook, stirring frequently until chicken is no longer pink
  • Add Grandma’s Tomato Sauce, quinoa, beans, corn, cilantro and lime juice.  Reduce heat to low; cook for additional 5 minutes or until heated through
  • Add heaping 1/2 C of chicken mixture to each pepper half, cover lightly with foil
  • Back for 35 minutes, remove foil
  • Top with cheese and bake additional 3 mins
  • Serve w/more cilantro and hot sauce 

Grandma’s Tomato Sauce   <this can also be used for spaghetti>

2T olive oil

1 chopped medium onion

4 garlic cloves, chopped

1 6-oz can tomato paste

1/4 red wine

2 – 28 oz cans whole tomatoes—-mash yourself

2 T agave

3 T fresh basil

  • Heat oil
  • Add onion and cook until translucent
  • Add garlic, tomato paste; cook 2-3 mins, stirring constantly
  • Add wine; cook 2-3 more mins
  • Add tomatoes, agave and bring to boil.  Reduce to low heat and cook additional 3 mins stirring occasionally 
  • Add basil.  Mix well.

You will really enjoy this.  Don’t be put off by the list of to-do’s.  It’s easy, so worth it and with the leftovers <I used them in burritos>, you’ve just made yourself TWO different meals with one recipe!!  BONUS!!

There’s more where this recipe came from, so ask me for more info on getting yourself the cookbook!!


Fueling to Start Your Day Off Right!

Energizing Breakfast Ideas

(Obtained from the U Rock Girl website)

I’ve always been an advocate of never skipping breakfast.  Our bodies need fueling after 8-10 hours of no food intake!  I’m always looking for ideas as well because eating the same breakfast every day can get boring fast.   I hope you find at least a couple ideas from the list below!

While breakfast has long been touted as the most important meal of the day, a recent study reported that 50 percent of women don’t eat breakfast when they’re busy. If this sounds familiar, be aware that skipping breakfast sets you up for intense cravings later in the day. Eating a meal within an hour of waking provides fuel for both your body and brain, jump-starts your metabolism and can help reduce cravings later in the day. More importantly, a high-protein breakfast stimulates the release of dopamine in the brain, which will calm those food cravings.

A well-balanced breakfast should consist of four things: protein, fruit or vegetables, a high-fiber grain or starchy vegetable, and healthy fats. The carbohydrates from the fruits, vegetables and grains provide the glucose that your body and brain need for energy. Adding protein, fat and fiber to the mix helps slow the release of glucose into your bloodstream, giving you longer-lasting energy and making you feel fuller for longer.

Here are some energizing breakfast ideas:

  • Prepare an omelet with two eggs and two egg whites, spinach, mushrooms and onions, and serve it with sweet potato hash and a bowl of berries.
  • Yogurt parfait: Combine plain Greek yogurt with cinnamon and pure maple syrup and layer it into a glass with fresh berries or peaches, chopped walnuts and pecans, and a spoonful of chia seeds.
  • Rockin’ Green Smoothie: Blend almond milk with a frozen banana, chia seeds, cinnamon, one-half of an avocado, a big handful of baby spinach and a scoop of vanilla protein powder.
  • Nutty and fruity overnight oats: Soak old-fashioned oats in a mixture of milk, Greek yogurt, cinnamon and vanilla extract overnight in the refrigerator. In the morning, add seasonal fresh fruit, chia and hemp seeds, and slivered almonds.
  • Breakfast burrito: Scramble two eggs and cook two turkey or chicken breakfast sausage links. Combine these with a little shredded cheese, a scoop of fresh salsa, and a spoonful of guacamole or a few slices of avocado and place into a sprouted grain or brown rice tortilla and wrap up like a burrito. Hot sauce is always a must!!
  • Tofu scramble: Mash half a block of organic firm tofu and sauté with onions, red bell pepper and mushrooms. At the end, fold in a scoop of cooked quinoa and top with a sprinkle of chopped cilantro.
  • pancake_skyscraper_large
  • High-protein pancakes: Combine almond flour with an egg, milk, cinnamon, vanilla extract, and a ¼-teaspoon baking powder. Whisk well and cook in a pan with virgin coconut oil. Add in fresh, sliced fruit while the pancake is cooking.
  • Very Berry Smoothie: Combine tart cherry juice (anti-inflammatory, great for after a workout), mixed frozen berries, chia seeds, a drop of almond extract and a scoop of vanilla protein powder.
  • Grain-free granola: Combine one-quarter cup each of slivered almonds, chopped pecans and chopped walnuts, 1 tablespoon of chia seeds, ½-tablespoon of ground flax seeds, ¼-teaspoon cinnamon, 1 tablespoon of melted coconut oil, and 2 tablespoons of pure maple syrup. Mix well and place on a baking sheet and bake at 325 degrees F for 20 minutes. Let cool and mix into Greek yogurt or in a bowl with milk and fruit.

I’ve Gotta Fixation

I am excited to announce that the creator of the 21 Day Fix and 21 Day Fix Extreme is releasing her very own cookbook! 


Autumn Calabrese has taken her simple color-coded container system used in the 21 Day Fix and 21 Day Fix Extreme programs that measure perfect portions, and she’s applied it to 101 of her favorite recipes in the Fixate Cookbook.  You’re eating tasty, healthy foods in just the right amount.

Each Fixate recipe lists color-coded container equivalents and nutrition facts, so you can use this system for keeping proper portions and keeping your nutrition on track when you begin the 21 Day Fix, 21 Fix EXTREME, or any other fitness program or healthy lifestyle.

Fixate also includes Paleo, gluten-free, vegan, and vegetarian recipes!

Throughout and after my journey of doing these two workout programs, I have been acquiring Autumn’s healthy recipes for over a year and now you can see what Larry and I eat; learn that we are not deprived of flavor or fun (or starving), and learn how to make recipes from Breakfasts to Dinners to Desserts to Skinny Versions of Adult Beverages!!  Ah, yeah, you read me right, peeps!

fixate margs

Two recipes we love and are included in this cookbook —

Mexican Taco Lettuce Cups

Mex Taco Cups

We don’t even MISS the taco shell!!!


Seared Ahi Tuna with Pumpkin Seed Sauce

Seared Ahi

The Pumpkin Seed Sauce is so tasty and makes a lovely addition without spoiling the taste of the ahi!

And our newest fav–Chicken Stuffed Peppers <with black beans, quinoa and corn>  This was great because there were plenty of leftovers of the stuffing to make burritos for another meal!!  Two-fer!! Gotta love that!!


Check out the Fixate Cookbook and start creating healthy, tasty and EASY dishes!

Please contact me for more info.  I would love to share my love of health and fitness with you.

Salmon on the Barbie

Barbecue Salmon


Serves: 4


  • 1/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 4 (6-ounce) salmon fillets
  • 2 tablespoons brown sugar
  • 4 teaspoons chili powder
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Cooking spray


  • Combine orange juice, lime juice and salmon in a zip-top bag; seal and marinate in refrigerator about 1 hour, turning occasionally.
  • Remove fish from bag and discard marinade.
  • Combine sugar, chili powder, lemon rind, salt and cinnamon in a large bowl. Once mixed thoroughly, rub over fish.
  • Toss onto the grill flipping after a couple minutes to make sure both sides are thoroughly cooked (fish is ready when it flakes easily when tested with fork).
  • <If you don’t have a grill, preheat oven to 400°.  Spray a 13 x 9 baking pan with grapeseed oil.  Bake for 12 minutes or until fish flakes easily when tested with a fork.>

Serve over wild rice, couscous or grilled veggies!

Nutrition Facts: Serving Size: 1 fillet: 260 calories, 6 g fat, 1 g saturated fat, 16 g carbohydrate, 34 g protein, 14 g sugar, 1 g fiber, 287 mg sodium

summer vegetable stack

Summer Vegetable Stack



2   medium zucchini

1   medium yellow squash

2   medium russet potatoes

3   large firm plum tomatoes

2 tbsp olive oil

3   garlic cloves, pressed

1 tbsp Italian seasoning

1 cup shredded Italian cheese blend


1—Preheat oven to 400°. Slice zucchini, squash, potatoes and tomatoes. Place vegetables in a large mixing bowl.

2 —Add oil, pressed garlic, seasoning and salt. Toss to coat. 

3—Arrange vegetables in rows in a 9 x 13 dish. Cover with aluminum foil; bake 45-50 minutes or until potatoes are almost tender. 

4—Remove oven to cool.

Remove foil; top with cheese.    Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown.

Yield:  8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 170, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 20 g, Fiber 2 g, Protein 7 g

I scream!!!

Chocolate Peanut Butter Shakeology Ice Cream

Chocolate Peanut Butter Shakeology Ice Cream

Chocolate and peanut butter ice cream that’s good for you? Believe it. This is the ice cream you’ve been waiting for. It has only 4 ingredients, and takes less than 10 minutes to make, plus freezing time.

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.

Calories in Chocolate Peanut Butter Ice Cream Shakeology

Get your spice on!

The Health Benefits of Herbs and Spices

Studies show that many different herbs and spices offer health benefits.

Most evidence exists for cinnamon, chili peppers, turmeric, garlic, oregano, basil, thyme, and rosemary. Using herbs and spices expands your palette without extra calories and may decrease the amount of salt, fat, and sugar you use without sacrificing flavor. Tastier foods are more satisfying than bland ones, which you may tend to eat faster and with less fulfillment. And if you’re not satisfied, you’re more likely to overeat.
Here’s how to incorporate more herbs and spices into your favorite foods.

Ground cinnamon:
Add 1 teaspoon to prepared oatmeal or 1 cup Greek yogurt. Sprinkle half a teaspoon of cinnamon over ground coffee before brewing.
<one of my favs!>

Sprinkle on boiled eggs. Mix half a teaspoon turmeric with 1 cup Greek yogurt and use as a dip with fresh veggies. Add to chicken or seafood dishes, and water when cooking wild/organic rice.

Add fresh chopped or minced garlic to stir-fry dishes, fresh tomato sauce, meat and poultry recipes.

Add 1/8 teaspoon dried to scrambled eggs, homemade salad dressings. Sprinkle some into black bean soup.

Add dried crushed rosemary to mashed potatoes, vegetable omelets and baked chicken. <I buy my rosemary plant from Trader Joe’s to have year round :)>

Grate fresh ginger into vinaigrette.
Add chopped ginger to stir-fry dishes. Sprinkle ground ginger on cooked carrots.

<REMEMBER—Use herbs and spices at their peak to get the most healthy potential and taste out of them. They do degrade with time. Sources that I’ve read say Cassia cinnamon is the most common type sold/used and one of the largest sources of coumarin in our modern day diets. Coumarin is a toxin that occurs in nature and can be toxic to the liver. Coumarin is also a potential carcinogenic.

Ceylon cinnamon either does not contain coumarin or it contains such trace amounts that it is undetectable. You can find this on line or at health food stores.  I’d rather be safe than sorry!!>

What are some of your favorite spices/herbs to cook with?

Krissy Girdley Greenhouse's photo.