muffintop-less:

My Cupcake Batter Protein Shake

1 Scoop Vanilla protein powder
1/2 Cup nonfat/lowfat cottage cheese
1 T Instant, sugar-free pudding mix (any flavor, I used Cheesecake)
1/2 Cup Sugar-Free Vanilla Coconut milk 
3-5 Ice cubes

Blend and Enjoy! =) 

chelseaalysse:

EDIT/ I posted the video but it’s not working for me to show up. So I’m going to assume that it won’t work for others as well.

This is one of those videos where everything just “clicked” and got me really determined to start planning my meals ahead of time. I’m reallllly determined to this Sunday create a grocery list and stick to that and ONLY those meals for a week. I wonder if I’ll feel/see a huge difference? If so, I know that’s the pusher I need to get me going.

I just want the confidence to know that I can keep my diet clean enough to compete. I want to compete one day *argh!* Without having to pay butt loads of money for a PT…(though I’ll probably get one for my first competition).

suckkitin:

Chicken Enchiladas for ONLY 160 calories each! Score! Plus SO tasty!

Low-fat Chicken Enchiladas
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g  

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce 
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken: 

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce…  

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

sarahfit:

The SKINNIEST Margarita ever - Snag yourself some of the winning ingredients today on SarahFit.com :)

muffintop-less:

Tabata training is a GREAT way to get an intense effective workout in a very short amount of time! Give this workout a try..

fitvillains:

TRX Yoga Kickbox Fusion

I’ve been patiently waiting for my TRX Trainer to come in from Amazon (various shipping issues - some my fault, some there’s). It’s FINALLY coming in this week and I’m giddy with excitement. I’ve worked with a friend’s TRX for over a year (whenever I could grab it) and am looking forward to finally having my own! Yay, new toys!

I mix things up constantly, and am ALWAYS looking for tools that are multi-fuctional, offer TONS of options and variety and are easy to store/take with me. TRX fits the bill! Loved some of the core training exercises in the video above (Steady Sorceress is my fav).

Do you have a TRX trainer at home? How do you like it?

muffintop-less:

“Banana Bread” Protein Shake

• 1 Scoop vanilla protein powder (can also use banana!)
• 1 Cup skim/nonfat milk
• 1/2 Medium banana
• 1/4 Cup old-fashioned oatmeal (cooked)

Blend and enjoy! =)

 

blogilates:

D.I.Y. Racerback Workout Shirt

MATERIALS:

- Old t-shirt (I used my old college tshirt! We were Home of the Fighting Poets. Hahahahaha. How threatening :P)

- Pair of scissors

TIME: 15 min

DIRECTIONS:

1. Cut away the crew neck the sleeves and the bottom. For the sleeves, you will want to start at the shoulder (you decide how thick you want the strap to be) and cut straight into the chest area. Then curve. If you curve the whole way, it’s gonna look weird on you. If you have no idea what I am talking about, no worries, just follow the tutorial, you can always snip away later. Tr to follow my pictures.

2. Clean up the edges. Decide how low you want the neckline to be.

3. Turn the shirt to the back and make a narrower racerback.  Then cut a deep V.

4. Take the bottom edge of the shirt that you cut off and cut the seams off so that you’re just left with fabric.

5. Stretch it like a maniac. This is fun.

6. You’re left with a really cool noodle thing. It’s really long too!

7. About 2” above the bottom of the V tie a know with one edge of the noodle.

8. Wind it round ‘n round, then double knot it at the other end too. Cut off loose ends.

9. To make this a hi-low top, lay your shirt sideways and flat. Then starting at about 4-5” from the front center of the shirt start diagonally cutting down til you reach the back. You’ll want to cut straight for a bit at the front center then start creating the diagonal or else you’re gonna get a weird arrow shape with you open up.

DONE! Start pulling at the fabric to make rough edges go curly and to make your tank longer.

What a fab way to reuse old shirts as vintage gym fashion! I love it. It’s fitness fashion on a budget. When you guys make yours, please share it on facebook or tweet it to me @Blogilates.

Wear with a bright bra to make it pop!

Oh and be sure to be the first to pin this to Pinterest! GO!

<3 Cassey

luckyloss:

CAKE TIME!

I was feeling like crap yesterday, so I decided to make something! And boy, was it a good idea. Since I’m off work(I work at Starbucks) I missed having the Banana Chocolate Chip Cake there, but those go for over 400 calories! So I made my own! It tasted so good. Both my mom and youngest brother approve!

Ingredients:

• 2 bananas
• 1 large egg (or 1/4 cup egg whites)
• 1/4 cup non-fat or 2% milk
• 1/4 cup brown sugar
• 2/3 cup white flour
• 1/3 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• pinch cinnamon
• pinch salt
• 6 tbsp dark chocolate chips
• PAM spray

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix banana*, egg, and milk together. Add sugar. Mix.
   *I peeled and froze my bananas, then let them thaw. Made it easier to mix.
3. Combine both flours, baking powder, baking soda, cinnamon and salt in seperate bold.
4. Add flour mixture to egg mixture and mix well.
5. Add 5 tbsp chocolate chips and stir.
6. Spray cake or muffin pan with PAM.
7. Pour batter into cake pan. If using muffin pan, pour about 3/4s full.
8. Sprinkle remaining chocolate chips on top.
9. Bake on middle rack for 20-25 minutes.
10. Remove from oven and cool before serving.
11. Eat up and enjoy the heck out of it!

*My little brother had his with peanut butter, which also tastes really good!

Makes 12 pieces/muffins
Calories: 110, Fat: 3.2g, Carb: 18.6g, Protein: 2.6g

And of course, ingredients can be substituted for even more healthier choices. (ex. Stevia instead of sugar)

searchingforbliss:

gastrogirl:

cinnamon apple french toast wraps.

I need this right now! Yummy!