Stuffed Portobello Caps

Stuffed Portobello Caps w/ Chicken & Parmesan
recipe adapted from Clean Eating Magazine
olive oil spray
8 chicken breasts
1/2 C chopped red onion
4 egg whites or 2 whole eggs
1/4 C bread crumbs
3 T Parmesan cheese
2 T chopped fresh parsley
1 tsp dried tarragon (I did not have on hand so used paprika, cumin…whatever I got my hand on 🙂
1/4 tsp fresh ground black pepper
sea salt
8 Portobello mushroom caps
Preheat oven to 375F.  Mist a large baking sheet with olive oil and arrange chicken breast on sheet.  Bake until chicken is cooked through, about 30 minutes.  Set aside to cool.  Keep oven at 375F.  With a fork, shred meat into 2 inch pieces.  In a large bowl. combine chicken, onion, eggs, bread crumbs, cheese, and spices.  Mix well.  Arrange mushroom caps, stemmed, on baking sheet.  Spoon chicken mixture into caps, dividing evenly.  Bake for 15 to 20 minutes, until chicken mixture is golden brown and mushrooms soften. 

Saturday we cheered on my Dad and J’s sister at the Dam to Dam 5k. 

My Dad reached his goal of sub 30 with a time of 29:04.  So proud!

Another congrats to may parents for celebrating their 40th Wedding Anniversary Sunday!  Thank you for showing us all what lasting love looks like! 

Until next time…
look good, feel good, do good
Sara B.

Barbecue Chicken Pizza

PIZZA! Man was I excited for this clean recipe. I mean….who doesn’t love a warm, saucy, maybe cheesy, bite of pizza. I fixed this up the other night for some football madness.

Barbecue Chicken Pizza
olive oil cooking spray
1 medium yellow onion, thinly sliced
4 oz mushrooms, thinly sliced (notice I did not have these as the were OUT of them at the store!)
1/2 medium red bell pepper, thinly sliced
1/2lb boneless chicken breast boiled till cooked through and sliced into thin strips
5 oz unsalted tomato paste
2 T cider vinegar
1 T honey or maple syrup
1 tsp onion powder
1 clove garlic, minced
1/4 tsp Spanish paprika
ground pepper
2/3 C pre shredded 2% mozzarella cheese
1/2tsp oregano
of course, if you do not desire to make your own clean BBQ sauce then you can omit the tomato paste through oregano ingredients and just use your fav BBQ sauce.
preheat oven to 425F

heat a large skillet over high heat for 1 minute, reduce to medium, mist with olive oil and saute onions till caramelized.

Add mushrooms and finally peppers till all veggies are cooked tender. Remove veggies from pan, mist a little more olive oil and add chicken slices to brown a touch.
Prepare BBQ sauce in small bowl. whisk tomato paste, vinegar, honey, onion powder, garlic, paprika, and black pepper. I did add about a T regular BBQ sauce for just a tad more flavor.
Place premade whole wheat pizza dough 🙂 (convenience rules sometimes) on pan.

Smear with sauce, add chicken and veggies.

Dust the top just lightly with mozzarella.

Bake for 15-18 minutes or until cheese is melted and bubbly. ENJOY!
Nutrition per slice (8 slices): 390 calories, 7g fat, 26g protein, 55g carbs
lycopene is all over this recipe in the tomato sauce and red pepper! this fancy antioxidant helps keep you bones strong and skin glowing….who knew pizza could be so good 🙂

J was very excited about having pizza too! He helped out by taking it out of the oven and eating it. 🙂

our green fries

Me attempting to skate ski….contrary to popular beliefs….it’s not JUST like rollerblading

Until next time…
look good, feel good, do good

New Year’s Resolutions and Super Easy Turkey Lasagna

I’ll be honest…I’ve never really made NY’s resolutions, but for some reasons this year I have a whole laundry list of them 😉 Now, I am being practical and have chosen a few to focus on in 2010 and will share these with you. I am hoping this will hold me more accountable!

Take up yoga! After suffering an injury last year that kept me from running in the Boston Marathon and could have probably been prevented with proper stretching…I thought this would be a wise idea. I am again scheduled to run Boston this April and am determined to make it to the start…and finish lines 🙂
so somewhere in my marathon, triathlon, and crossfit workouts…I am now doing yoga…phew!

last night was hot house yoga….notice the TWO water bottles

Cleaner cooking and eating. It’s funny because I teach people this in Sara B Consulting but feel I have gotten away from it slightly…finding myself using Splenda brown sugar more often, indulging in diet sodas, and over consuming cereal. Now, I am probably clean with 70% of my diet and would like to get back to 80-90%. I am equipped with my Clean Eating Mag, Tosca Reno’s Clean Eating cookbooks, and my garden come spring.
What is clean eating you ask? In a nutshell: 6 small meals per day, exercise daily 5x week, avoid all processed foods, choose unrefined foods whenever possible, and watch out for fat, sodium, calories, and sugar. The part I am working on is the eating less processed and more real foods…closer to nature I say. For example, get back to using honey and agave nectar instead of Splenda brown sugar to sweeten things, sticking to 1 bowl of cereal instead of two (this is super hard for me), and enjoying more single ingredient foods.
oh and trying new clean practises….I bought a nut milk sack the other day aka I am making my own almond milk…stay tuned 😉
keep in mind when you are training for an athletic endeavor you will have gu’s, gels, bars that just don’t fit into clean eating but are needed for energy during workouts….so be it.

People always ask about “fake” sugars….am I for or against. Every individuals diet is different and I have to see where and how it is consumed before making any judgements. Personally, if I am to use one in cooking/flavoring I opt for Stevia (if brown sugar is not called for)I feel this may be the lesser of evils as it is “natural.” Is Splenda harmful….that’s still up for debate. Nothing as been proven as far as I know….but I do know this…it gives me some serious GI distress with large consumption.
Because with training and the fact that I do not sweeten too many things, I decided I do not need to worry about the few extra calories from honey or agave nectar to sweeten my sweet potatoes or steel cut oats. Drizzle away!

One-Year devotional study of women in scripture “Women of the Bible” by Ann Spangler and Jean Syswerda

awwww….I feel better already!

Super Easy Turkey Lasagna

1 lb ground turkey BREAST
3 C (1 jar) spaghetti sauce
1 1/2 c water
1 container cottage cheese, 1% or fat free
1 c 2% shredded mozzarella
1/2 c grated Parmesan
2 eggs
any veggies (I used spinach and red peppers)
1/4 c chopped parsley
sea salt
black pepper
any other Italian seasoning you desire
whole wheat lasagna noodle (I sued Rozoni Healthy Harvest)
Heat oven to 350F. In 3 qt saucepan over medium-high heat brown turkey. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile in medium bowl, stir together cottage cheese, half mozzarella and Parmesan cheese, eggs, spices.
Pour 1 c meat sauce on bottom of 9×13 pan. Arrange uncooked noodles over sauce; cover noodles with sauce. Add half cheese mixture over sauce. Place chopped veggies on top of cheese layer. (of course I added veggies!)

Repeat with noodles, sauce, cheese. Top with layer of noodles and any leftover mozzarella and Parmesan cheese. Cover with foil and bake for 45minutes. Bake uncovered for 10 minutes. Let set for 10 minutes when done. Enjoy!

more veggies…side of spinach salad

Until next time…
look good, feel good, do good