Booty Burner!

I fell of the wagon and I hit the ground hard! It's embarrassing to admit when you fail, but oh my goodness, I have failed! I've packed on double-digit pounds and my diet has slowly turned into a wreck since starting my job seven months ago. I'm not going to list a bunch of excuses and I'm not going to sit around and feel sorry for myself. Instead, I'm going to get with the program and get back to where I was last summer. It may take time and it probably won't always be fun, but I know I'll feel much better and that's what matters. 

I'm starting today with purpose and motivation. I know that I can get back on course (after all, this is a blog about my life and trying to stay on course) and I can't wait to share my journey with all of you.

If you're looking for some inspiration, here's a workout that will be sure to get your booty burning :)

Do you ever backslide when it comes to your diet or exercise? What helps you get back on track with your healthy lifestyle?

Dill Smashed Potatoes

Hello, hello! I hope everyone had a fabulous weekend and I hope your week is off to a great start. I was able to make the eight hour trip to my grandma's after work on Friday and it was so nice to be able to spend time with her and disconnect from Blog-world for a few days.

I'm still blown away every time I see these gorgeous lilies that my sweetie got me for Valentine's Day. They've taken their time opening up, so I've really been able to enjoy them. 

A few weeks back, I was inspired by Chung-Ah over at Damn Delicious. She posted a recipe for garlicky smashed potatoes that made my mouth water. I had never heard of smashed potatoes, so I knew I had to try them. They're so soft and delicious on the inside, but crisp and crunchy on the outside; the perfect combination!

My take on smashed potatoes is just a little more low-cal than the original, as I use cooking spray in place of olive oil. In lieu of garlic I added dill, so even if these are on the lighter side they don't lack flavor!

Dill Smashed Potatoes

Ingredients:

1 package small potatoes (2-bite size)
Cooking spray
Salt, pepper, and dill weed

Directions:

Boil the potatoes according to the directions on the package, about 12 minutes.

While the potatoes are boiling, preheat the oven to 350*F and grease a baking sheet with cooking spray.

Place the potatoes on the cookie sheet, spacing them evenly apart. With a drinking glass, smash each potato. Lightly spray the potatoes with cooking spray and sprinkle with salt, pepper, and dill weed, to taste.

Cook the potatoes for 15-20 minutes, or until golden and crispy.

Serve and enjoy these smashed potatoes with just about everything! These potatoes have just over 100 calories per serving (a serving is 5 small potatoes).

Have you ever heard of smashed potatoes? If so, have you ever made them?

Blueberry, Cherry & Cranberry Oatmeal Cookies

Hello, hello. I can't believe it's Friday already. Despite what it looks like here on the blog, I've been eating healthy! It's been a big challenge, but I'm already feeling better. Eating healthy doesn't always mean depriving yourself of treats that taste great, so I definitely savored one of these Blueberry, Cherry & Cranberry Oatmeal Cookies that I made for my knitting group a few weeks back. They were a big hit!

I know that dried blueberry, cherry, and cranberry may seem like a strange combination, but they really do taste great together! Give these cookies a try today; you won't be disappointed. Promise.

Blueberry, Cherry & Cranberry Oatmeal Cookies

Makes 2 dozen cookies

Ingredients:

1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup dried blueberries, cherries, and cranberries (or any other dried fruit combo)

Directions:

Cream together the butter, sugar, egg, and vanilla until smooth.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir this mixture into the wet mixture.

Chill the dough for at least 15 minutes.

Preheat the oven to 350* F and line a baking sheet with parchment paper (or a Silpat).

Place rounded scoops of cookie dough onto the baking sheet and cook for 10-12 minutes or until golden brown at the edges. Cooking time will depend on how long your cookie dough was in the freezer.

Let cookies sit for 5 minutes before transferring to a wire rack to cool completely.

*Recipe inspired by Smitten Kitchen.

Hope you all have a great weekend :)

Special-K Chicken Tenders

Happy Wednesday! I hope you all are having a great week. I'm finally back to teaching all of my fitness classes and I couldn't be happier. Tearing your Plantar Fascia is no joke.

Not even exaggerating, this thing has saved my life!

Anyway...

Do you guys ever get bored with plain ol' baked chicken breasts? Yeah, me too! These Special-K Chicken Tenders are definitely not boring. They are full of flavor and the texture is perfect-- they have a nice crunch! They're perfect for a weeknight dinner or any night that you're looking for a quick and easy recipe.

Special-K Chicken Tenders

Serves 4-6

Ingredients:

2 cups crushed Original Special- K cereal

1/4 teaspoon of each: black pepper, salt, cayenne pepper, and paprika

1 to 1 1/2 pounds chicken breasts, cut into strips

2 eggs, beaten

1 tablespoon Dijon mustard

Directions:

Preheat the oven to 375* F and line a baking sheet with aluminum foil.

In a small bowl, combine cereal crumbs with the spices. In a separate small bowl, beat the eggs and mustard until well combined. 

Coat the chicken into the egg mixture, then coat in the cereal mixture. Lay chicken strip onto baking sheet and repeat the process with the remaining chicken strips.

Cook for 15-20 minutes, depending on how thick your chicken strips are. Chicken is done when the internal temperature reaches 165*F. 

What's your go-to chicken recipe? 

Chicken is my main source of protein, so I'd love to hear your ideas.