The 2nd 12 Weeks

Bruce & I are on our 2nd 12 weeks. We held our own all summer long. We traveled over 4,000 miles and ate out all 4,000 of those miles. But boy did we eat  different! Veggie omelets for breakfast, chicken salads for lunch (dressing on the side, dipping our fork in it instead of pouring it on) and extend bars for snacks, along with almonds, TLS protein shakes and fruit. The good thing is when you are riding a motorcycle you can't eat :) while driving.

We got back from our travels 2lbs. less then we started. Then came the TLS Find Your Fit Fall Challenge. So we are on our second mission. Bruce signed up for the individual and me for the coach. I have several other people that have started on TLS and the FYFFC and there seems to be 2 challenges. The first being menus and recipes/cooking and the 2nd exercise. So I thought maybe I can help with them.

I have collected a lot of recipes over the last 8 months and I have changed some of the old favorites. I am going to post them here and I hope they help you. Sometimes it you just get a kick start it make things a little easier.

Enjoy!

Roasted Vegetable Medley

2 tbs. olive oil

1 large yam, peeled and cut into 1 in. pieces

1 large parsnip, peeled and cut into 1 in. pieces

1 cup baby carrots

1 zucchini, cut into 1 in. slices

1 bunch fresh asparagus, trimmed and cut into 1 in. pieces

½ cup roasted red peppers cut into 1 in. pieces

2 cloves garlic minced

¼ cup chopped fresh basil

½ tsp. kosher salt

½ tsp. ground black pepper

Directions:

Preheat oven to 425. Grease 2 baking sheets with 1 Tbls. Olive oil. Place the yams, parsnips, and carrots onto the baking sheet. Bake in the oven for 30 min., then add the zucchini and asparagus, and drizzle with the remaining olive oil. Bake until all veggies are tender, about 30 min. Once tender remove from the oven, and allow to cool for 30 min. on the baking sheet.

Toss the roasted pepper together with the garlic, basil, salt and pepper in a large bowl until combined. Add the roasted vegetables and toss to mix.

Serve at room temperature or cold.

 

Buffalo Hummus

 

2 cans garbanzo beans, drained

¼ cup buffalo wing sauce (can adjust to taste)

1 teaspoon smoked paprika

¼ cup tahini

Juice of 1 lemon

¼ cup olive oil (more if you need to thin it out)

Directions:

Place all ingredients in a food processor and turn on until smooth.

Serve with fresh celery & carrots

Spiced Chicken and Grape Skewers

 

2 Tbs. olive oil

½ tsp. lemon zest

1 Tbsp. lemon juice

2 cloves garlic minced

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. salt

1 lb. boneless skinless chicken breast, cut into ¾ in. cubes

1/ ½ cups seedless green grapes

Cooking spray

1 Tbs. chopped fresh mint leaves

1 lemon, cut into wedges

Directions:

In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 min. While the chicken is marinating, soak the skewers in water if wooden.

Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3-4 min. per side. Sprinkle with mint and serve with lemon wedges.

Tuna Salad

1 6 oz. can light tuna

1 Tbsp.

Onion powder

1 inner leaf lettuce

1 Tbsp. Garlic powder

½ cup, chopped red bell pepper

Salt

¼ tsp. lemon pepper

2 Tbsp. fat-free mayo

Directions:

Combine tuna, garlic powder, onion powder, salt, lemon pepper, red peppers and mayo.

Mix well and place on lettuce leaf.

Serves: 1