YUMMY Black Bean Noodle Recipes!

Pictured above: My Black bean noodles with spicy grilled veggies and Avocado cream sauce dinner

You can find black bean noodles in most grocery stores in the health food section. Look for brands with 1 INGREDIENT.... BLACK BEANS! :)

*Also, a quick note, use these noodles as your protean, the serving size is small, just 1/4 cup (just like any other protein you would be eating) so whatever you choose to dress your pasta with, should include A LOT of veggies!!!! xoxo

What I made for Dinner last night!

Black bean noodles with spicy grilled veggies and Avocado cream sauce.

INGREDIENTS

1 package of black bean pasta

1 tablespoon + 1 teaspoon of avocado, coconut, or olive oil

1 red onion – chopped

1 jalapeno pepper - seeded and finely diced, (or more if you want it really spicy)

4 tomatoes – cored and diced

2 cloves of garlic – peeled and minced

¼ cup of water

1 tablespoon of chili powder

½ teaspoon of oregano

½ teaspoon of smoked paprika (regular will work)

¼ teaspoon of cumin

3 teaspoons of ground sea salt

½ teaspoon of black pepper

1/4 cup of corn – fresh or frozen

1 to 2 large yellow peppers - chopped

¾ cup of cilantro – finely chopped

1 avocado – smashed

½ of a lime

Directions

Cook the pasta according to the directions

Saute all the rest of the ingredients, (except the avocado and the lime) in oil and water until tender.

Smash Avocado and mix with 1/2 lime juice

Toss everything together and top with Smashed Avocado and a little extra cilantro

*** Note, if you have a picky family, have grated cheese and sour cream handy.

Garlic Shrimp with Black Ban Noodles

Ingredients

9 oz black bean noodles

3/4 tsp salt, divided

1 tbsp extra virgin olive oil or coconut oil

1.5 lbs shrimp, cooked (thawed & drained)

5 large garlic cloves, crushed

Ground black pepper, to taste

1/3 cup parsley or dill, chopped

Directions

In a large pot, cook pasta with 1/4 tsp salt as per package instructions.

In the meanwhile, preheat large non-stick skillet on medium heat and add olive oil. Add shrimp and saute for a few minutes or until warmed through. Sprinkle with remaining salt, add garlic and herbs, stir and remove from heat. Drain pasta and serve hot topped with shrimp and side salad or vegetables.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.

*NOTE: This is kind of a double protein meal, so I usually only have 1/2 a portion and make the rest up with some sort of vegetable! :) xoxo

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1.5 cups noodles + 3/4 cup shrimp:

Calories: 400.8

Total Fat: 7.6 g

Cholesterol: 331.5 mg

Sodium: 821.3 mg

Total Carbs: 19.1 g

Dietary Fiber: 13.5 g

Protein: 63.7 g

Cycle sign-ups for Monday July 19th @ 6am!

CYCLE IS back!

Monday Mornings at 6am!

Sign-up for the class by putting your name in the "comments" below this post

I have 9 spots in the class, once they are full, that's it! :)

Don't sign-up unless you WILL BE ATTENDING!  

-XO

Apple Cider Vinegar... The SOUR tasting treat, that makes your body SLIM N SEXY! XOXO

 Why you should drink it!

Keeps You Slim! Studies show that Apple Cider Vinegar helps regulate your blood sugar levels. This is an essential component of getting and staying lean! If your blood sugar levels are spiking and plummeting – simple starches like white bread, and sugary snacks will cause this – your body will store fat and increase your risk for diabetes and heart disease.

It Keeps Your Body Balanced It’s super important to get your body back in balance if you enjoy coffee and the occasional cocktail! The acetic acid in ACV balances your PH to help keep your body alkaline. Why is this awesome? A balanced, more alkaline body means better immune function and increased energy! Yes, vinegar is acidic, but don’t let that mislead you ~ the effect of this vinegar on your body is extremely alkalizing. The same is true for lemons & limes

helps with diabetes and blood sugar control. Carol Johnston, PhD, directs Arizona State University’s nutrition program. She has been studying apple cider vinegar for more than 10 years and believes its effects on blood sugar are similar to certain medications.

“Apple cider vinegar’s anti-glycemic effect is very well documented,” Johnston says.

She explains that the vinegar blocks some of the digestion of starch. “It doesn’t block the starch 100%, but it definitely prevents at least some of that starch from being digested and raising your blood sugar,” Johnston says.


Apple Cider Vinegar and Digestion

If you drink apple cider vinegar with a starchy meal, then the starches you don't digest will feed the good bacteria in your gut, Johnston says.

Davis recommends using unfiltered apple cider vinegar, “the cloudy kind, where you can see a blob in the bottle.”

That blob is known as “the mother,” and it’s full of probiotics and other beneficial bacteria. “This kind of vinegar can support immune function and, for some people, even help with constipation,” Davis says.

Tips on Taking Apple Cider Vinegar

Don't drink it straight. It’s so acidic that it could harm your tooth enamel and your esophagus.

Don't use a lot. “Dilute 1 to 2 tablespoons in a big glass of water, and sip it along with your meals one or two times a day,” Johnston says.

Zingy Cranberry Cocktail

unsweetened cranberry juice helps eliminate bloat and keeps you from getting UTI's (urinary Tract Infections)

1-2 Tbs. Apple cider vinegar (like this)

2 Tbs. Cranberry Juice (like this)

1 1/2 C. Water

1 TBS. maple syrup, stevia, honey, or coconut nectar

Stir together and drink.

Note: I love the addition of cranberry. Cranberries are loaded with antioxidants. They also are beneficial to urinary tract, digestive, and heart health. 

Lemon Pick-me up!

Lemon wakes up the senses and gets you going for the day!

1-2 TBS Apple Cider Vinegar

2 TBS fresh squeezed lemon juice

1 tsp maple syrup, stevia, honey, or coconut nectar

1 1/2 C. Water

Stir together and drink

The FIERY FAT BURNER

Cayenne naturally raises the body temperature and acts as a natural fat burner!

INGREDIENTS

1 - 2 Tbsp raw apple cider vinegar

1 Tbsp fresh lemon juice (about 1-2 wedges)

1 Tbsp maple syrup, stevia, honey, or coconut nectar

¼ tsp freshly grated ginger

Dash cayenne pepper (Make it as hot as you can stand!)

1 1/2 cups water

INSTRUCTIONS

Mix ingredients in a glass or small jar and add about an ounce of warm water. Drink all at once before eating in the morning.

Black Bean & Lentil Chili

Serves 8 to 12

Ingredients

3 tablespoons olive oil

1 large sweet onion, diced

2 stalks celery, diced

4 large carrots, diced

4 cloves garlic, minced

4 tablespoons chili powder

1 tablespoons paprika

1 teaspoon chipotle chili powder

1 teaspoon allspice

1/2 teaspoon cumin

1 bay leaf

5 – 6 cups vegetable or chicken broth

2 cups lentils, rinsed

29 ounce can tomato sauce

29 ounce can black beans, drained and rinsed (you can use dry black beans as well, you just have to cook everything longer)

12 ounce jar roasted red peppers, diced

1 – 2 teaspoons Tabasco sauce

1 tablespoon honey (stevia or coconut palm sugar)

salt and pepper to taste

P.S. I ALWAYS ADD TONS OF EXTRA VEGGIES, ie more of the veggies than the recipe calls for, and whatever is in my fridge as well... mushrooms, zucchini, fresh tomatoes, peppers....

Directions

Dump it all in your crock-pot and put on HIGH for about 4 hours or LOW all day!  (If you're using Dry Black beans you'll have to cook on HIGH a little longer, probably about 5 to 6 hours)

Toppings

Tabasco Sauce

sour cream

avocado, cubed

shredded cheddar cheese

a squeeze of lime

cilantro leaves

A serving size is about 1 cup to a cup and 1/2. If you're EXTRA HUNGRY, (like I always am) Pour your chili over steamed veggies of your choice!

Sweet n Spicy Dijon Turkey Meat-loaf

Ingredients:

2 lbs ground turkey (or ground chicken breasts)

3 egg whites

1/2 tsp ground cumin

1/2 tsp dried thyme

2 tsp dry yellow mustard

2 tsp black pepper

2 tsp chipotle pepper spice

2 tbsp garlic powder (2 cloves, minced)

2 celery stalks, finely chopped (approx 1 cup)

1 small onion, finely chopped (approx 1 cup)

I always add whatever veggies I have lying around. last time I made this dish I added spinach, diced tomatos, peppers... etc.

*I also mixed some Dijon Mustard with Coconut Nectar, (you could use, honey, stevia... whatever healthy sweetener you like)  and that's what I added to the top of my meat-loaf.  Add it liberally!!!

Directions:

1. Preheat oven to 375 degrees

3. Mix all the ingredients together in a large bowl

4. place mixture in greased muffin tins. (I like to line my muffin tins with cupcake lines, it just makes it really easy to get out, otherwise you have to run a knife around the edge and be careful removing your muffins. 

5. Bake for 40 minutes (This may vary depending on your oven. I would suggest using a meat thermometer to ensure your meat is fully cooked).

Makes 12 muffins

Serving size:

Men: 3-4 muffins

Women: 2 muffins

Macros (per muffin - using 85% lean turkey):

Calories: 150

Protein: 15 g

Carbs: 3 g (this may very depending on what veggies you use)

Fat: 12 g

Macros (per muffin - using ground chicken breast):

Calories: 95

Protein: 18 g

Carbs: 3 g 

Fat: 3 g

Vegan Orange Julius Smoothie

Serves 2

Ingredients

2 ripe bananas, frozen (Yes, you an use room temp ’nanas in a pinch, but then you’ll have to add more ice…)

1 teaspoon fresh orange zest (This is the zest from about ½ an orange.)

1½ cups fresh squeezed orange juice (This is the juice from about 2-3 oranges, depending on their size.)

¾ cup unsweetened almond milk or coconut milk

¾ teaspoon pure vanilla extract

4-6 ice cubes

1 tablespoon agave, stevia, or honey, (or my new sweetener obsession... Coconut nectar! optional (I don’t think this smoothie needs it, but if you’re into things extra sweet, go for it.)

Instructions

Peel your bananas, place them in a Ziploc bag and freeze overnight.

Juice your oranges. You can do this using a fancy juicer, citrus press, or by hand. (Relax, you’ll only need to juice 3 at most.)

Place the frozen bananas, orange zest, orange juice, almond milk, vanilla extract, and ice in a blender or food processor and puree until smooth. (Add agave to sweeten if necessary.)

Pour into two glasses and garnish with orange slices if you’re feeling fancy.

Notes

You can also pour this smoothie into popsicle molds and freeze until solid. If you decide to go this route, you do not need to freeze the bananas beforehand!

How I eat WITH my family: Dinner TONIGHT! Rustic quinoa crust greek flat-bread/ Avocado hummus with cucumber fries / summer squash soup

I LOVE flat-breads because its so easy to make it work for everyone!!! You can simply put what the picky members of your family like on one side.... and the not-so picky (healthier) options on the other!  Thankfully, my family is really good to eat whatever I fix, however, my son is very active and my husband is as well, (and he's a big guy)  so they need more food, more fat, more carbs... etc etc than me. 

Here's how I made my rustic quinoa crust Greek flat-bread

You can make the crust as big as you need to fit your family.  

As much Quinoa flakes as you need, (depending on the size you want your crust)  Then just add egg whites until the cereal forms a dough consistency when mixing with your hands.  you can add a little water if you want. :)  Then add your spices to taste.  Garlic salt, Italian seasoning, red pepper flakes, parsley.

Flatten your dough out onto a greased Cookie sheet and cook on 400 until crisp on top but still slightly pliable. The crust tastes nutty and good, but it is very dry.  Make it THIN!!!!

Top the pizza with homemade hummus, (simply garbanzo beans, garlic, salt, splash of lemon juice, olive oil. blend it up)  Then I added artichokes, olives, tomatoes, onion & feta.

  

(FYI, Remember how I always tell you to get to know what works for your body.  just because something is healthy doesn't mean you can eat as much of it as you want.  so, to that end.  I had already had PLENTY of carbs and protein for the day FOR ME, so I left the hummus off of my side of the pizza.  It's perfectly healthy, I just didn't need it today.  I used the quinoa crust as my protein so I didn't add meat to the pizza.  I also added extra Provolone cheese to my family's side of the pizza)

Then bake everything again on 400 until cheese is melted.

For the avocado hummus.  I used the extra hummus from the pizza and added a ripe avocado to it. 

Simple summer squash soup!!! I LOVE summer squash.  This is just steamed summer squash, put in a blender with salt, pepper, garlic salt, onion powder, cumin, curry! (It's a little spicy, I ate a HUGE bowl and LOVED IT.  My hubby added sour cream to his)

MY PLATE

Alisha's 30 day challenge RESULTS!!!!

Alisha is HARD CORE!!! She is ALWAYS doing some type of INSANE INTENSE workout program and she eats super clean... so I was FLATTERED, (frankly)  when she emailed me and wanted to try my 30 day challenge!  What can I say, she has ALWAYS pushed herself to the MAX and this challenge was no exception... SHE WAS PERFECTION THE ENTIRE 30 DAYS!!!!

-e

I decided to sign up for Erin’s 30 day program simply because I wanted to try something new and was really excited about the meal plans.  I am no stranger to working out and if I have a program to follow I stick with it, however I get bored easily and am always seeking out new workout programs. What appealed most to me about Erin’s program were the weekly menu plans and recipes! A lot of programs will give you a general outline of foods to eat but nothing like the specific weekly menus that Erin provided. 

The menus were easy to make and super good! I meal prepped on Sunday’s and I am not going to lie it takes a lot of time and effort to cook your meals for the entire week in one day but it’s so worth it in the end. You have no excuses to not eat clean because it’s all there, ready for you!

When starting the program my main goal was not to lose weight, I wanted to tone up and build muscle. Erin’s YouTube workouts are no joke; they are tough and at times I wasn’t sure if I was going to make it through another round but I did…..I kept telling myself you have to check in with Erin on Monday don’t screw up! Ha! Erin was very supportive and easy to contact if I had any questions or issues.

Overall, I lost 5 lbs and 7’’, 3 of which were on my hips, woo hoo!!!! Pretty good results for 30 days! I am so happy I decided to try Erin’s 30 day program, I look forward to trying more of Erin’s recipes and workouts!

-Alisha

FREE PRINTABLE training schedules to get YOUR BEST BODY EVER!!!!

If what you are currently doing for your training schedule isn't getting you the results you want... Try one that looks like this!

You can mix and match the days, or even the muscle groups I have you training, but make sure you get them all in!  Write what YOU plan to do on each day of the week under the body part I have you training.

You can use MY youtube workouts and make them fit here, or do another workout you prefer!

If you have not watched my video that talks about how these printables work... It's HERE

And click HERE to get my youtube workouts. 

If you're just starting out in your fitness jury, or have taken a lot of time off from working out, start here!

If you have been working out for a while and are fit, your workout schedule should look something like this!!! (P.S.  If you attend my fitness classes, I do this for you!)

 If you've already got a training schedule that works for you, or you have a trainer or doctor giving you a specific weekly workout schedule, here is a blank one to help keep you on track!

Christine's 30 Day TRANSFORMATION!

Christine shows up to my classes EVERY DAY!!!!  She even maintained her healthy eating over SEVERAL trips... ONE TO LAS VEGAS!!!  She truly had NO EXCUSES!!!  

She lost a total of lost 8 lbs and a total of 7 inches

Ok, I am a grandmother who is trying to get back down below what she weighed when she was pregnant, I am a little behind the 8 ball here I know. It really bothers me to weigh more than when I had my beautiful children! I never paid attention to what I ate or drank and up until I turned 35 it didn’t affect me. Then the brakes kicked in! I had developed horrible eating habits and now they were catching up to me. I joined Erin’s 30 day challenge to try and develop new healthier habits and I like the way things are progressing, that’s for sure! Her plan is pretty easy to stick to especially when you make everything for the week in one day and are able to be up for those 5 am classes!

Thanks Erin! xx

My NEXT 30 day challenge starts FRIDAY JULY 10TH, If you want to know how you can get in, click HERE

Erin's TOP 5 Clean 4th of July BBQ recipes!

5. Chipotle Sweet Potato Sliders

Ingredients

For the burgers

1 lb ground beef or ground turkey or ground chicken

chipotle peppers in adobo sauce, chopped (Use 1 pepper + sauce, and up to 3 + sauce if you like spicy food)

1 teaspoon garlic powder

1/4 teaspoon salt

1/2 Tablespoon black pepper

1/4 cup cilantro, finely chopped

For the sliders

1-2 medium sweet potatoes

1 teaspoon of each for seasoning: paprika, garlic powder

hefty pinch of salt

pinch of black pepper

Tablespoon of oil, for drizzling on potatoes

Instructions

Preheat oven to 375 degrees.

In a large bowl, mix in the chipotle peppers and sauce, garlic powder, salt, black pepper, cilantro with the beef. Then form small, thin patties, about one inch in diameter and set aside while you prepare the sweet potatoes.

Cut the potatoes about a 1/2 inch thick and spread on a cookie sheet. Drizzle oil on both sides of the potatoes and season with the paprika, garlic powder, salt and pepper. Bake for 30-35 minutes until soft. To get them crispier, broil them on high for 2-3 minutes after baking. (I usually do this a day in advance, or early morning the day of my BBQ, Then I just put them on the grill for a second to warm them up before serving)

Cook the burgers: Drizzle about a teaspoon of oil on a large skillet and allow it to fully heat before adding the meat. Cook the burgers on medium-high for 3 minutes on each side.

Take the potatoes out of the oven and assemble with your favorite toppings! 

4. BABY HEIRLOOM TOMATO AND CUCUMBER SALAD

Ingredients:

1 pint baby heirloom tomatoes (halved)

1/2 of a English/hothouse cucumber (sliced into thin disks)

1/4 cup sweet onion (sliced paper thin)

1 tablespoon fresh dill (stems removed and coarse chopped)

2 tablespoons seasoned rice wine vinegar.

Salt and pepper to taste.

Directions:

Simply combine the prepared ingredients in a covered bowl suitable for you refrigerator, toss and refrigerate for at least one hour before consuming. Overnight is best!

Recipe notes:

The rice wine vinegar is what really makes this simple salad special. It’s much more subtle than traditional white vinegar, and has a nice sweet aroma. White vinegar will do in a pinch, but will be much more acidic, and should be used very sparingly (1 TBS). 

3. Sriracha Glazed Grilled Chicken Skewers with Peaches and Basil: 

(Serves 4)

Ingredients:

8-16 bamboo skewers (You may want to use 2 per skewer for extra stability.)

1½ tablespoons low-sodium soy sauce

1 lime, juiced and zested

1 tablespoon plus 2 teaspoons honey

1 tablespoon Sriracha (plus more for serving)

4 boneless skinless chicken breasts (about 1½ pounds total)

2 peaches, cut into 16ths

24 fresh basil leaves 

Preparing your Sriracha Glazed Grilled Chicken Skewers with Peaches and Basil: 

-Start by soaking the bamboo skewers in a shallow dish filled with water for 30 minutes. (Do not skip this step people, or your skewers will catch fire on the grill, which isterrifying.) 

-In a small bowl, whisk together the soy sauce, lime juice and zest, honey and Sriracha. Briefly set aside. 

-Slice your chicken breasts into approximately 1-inch chunks 

-Place them in a large Ziploc bag and pour the marinade over them. Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes. (Obviously, the longer you let the chicken marinate the more it will soak up the glorious flavors, but 30 minutes will do in a pinch.) 

-Slice your peaches into 16ths. Just to break it down: Cut each peach in half (removing the pit, duh). Then slice each half into four segments. Slice each of those four segments in half. Voila! 

-Once the chicken is marinated, it’s time to assemble the skewers. Thread a piece of chicken, followed by a basil leaf, and a peach segment onto a soaked bamboo skewer. (Fold large basil leaves in half before threading them onto the skewers.) 

-Repeat this pattern about 3 times per skewer. (You should be able to get 4 pieces of chicken, 3 peaches, and 3 leaves of basil on each skewer, but you can do less if you prefer, okay?) 

-Heat a clean, oiled grill or grill pan over medium heat. When hot add the skewers and cook, rotating occasionally until the chicken is cooked through, about 12-15 minutes. 

*KEEP AN EYE ON YOUR SKEWERS, PLEASE! The honey in the marinade burns easily, so you need to watch them carefully. If they start to brown too quickly, turn the heat down a little bit.

2. Sweet Red, White, & Blue QUINOA FRUIT SALAD

Quinoa

-1 cup of quinoa (red quinoa is fun to use here, but any will do)

-2 cups of water

-Pinch of salt

For the dressing:

-Juice of 1 lime

-Orange zest from an orange

-3 tbsp of agave, honey, or stevia

-2 tbsp of fresh chopped mint

-2 tbsp of balsamic dressing 

For the fruit:

-1 ½ cups of blueberries

-1 ½ cup of strawberries

-1 ½ cup of jicama (you can also add in blackberries, raspberries or mango for added fruits)

Directions:

Rinse quinoa well, and then add to the 2 cups of water in a sauce pan with a pinch of salt. Bring to a boil for about 5 minutes, then turn heat down to a simmer and cover. Let it simmer for about 10-15 minutes until no water is left and the quinoa is fluffy. While it is cooling, whisk together all of the dressing ingredients. Once the quinoa is cool, add the fruits and fluff together, pour dressing over the top and mix together. Cover and store in the fridge to keep cold until it is ready to be eaten, and then ENJOY!

Summer Herb & Chickpea Chopped Salad

(serves 4)

Ingredients

4-8 cup butter lettuce, chopped (I use 4 cups)

1/2 cup fresh basil + parsley, chopped

2 tablespoons fresh thyme, chopped

2 ears grilled corn, kernels removed from the cob

1 1/2 cups tom-tom tomates, halved

1 red pepper, chopped

3/4 cup fresh blackberries or blueberries

1 peach, finely chopped

1 jalapeño, seeded + chopped

1 1/2 cups cooked chickpeas, also called garbanzo beans (or one 14 oz can rinsed + drained)

1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios

1/4 cup olive oil

1 tablespoon apple cider vinegar

2 teaspoons honey

1/2-1 teaspoon chipotle chili powder

1-2 cloves garlic, minced or grated

1 lemon, juiced

salt and pepper, to taste

1 avocado, pitted + chopped

4-6 ounces goat cheese, crumbled

Instructions

In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tom-tom tomates, red pepper, blackberries or blueberries, peach, jalapeño and chickpeas.

In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.

Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

*One thing I like to do is toss everything but the lettuce together (dressing included) and store in the fridge for a couple of hours to let the flavors mend together. Then just before eating, add the lettuce.

*Recipe can easily be doubled and tripled.

*** BONUS!!! ICE CUBES!