We all know that I'm a fitness fanatic and a health-nut. I remember my mom telling me to appreciate my body because one day I'll look back and wish that I looked that good. Well... today's that day. I still have 10lbs to lose and our Girlfriend is almost 4 months. I'm pretty sure that I had some unrealistic expectations, but I also can't lay off the sweets- UGH! I've given myself a pep-talk and am going to have to run some of this blub off at the gimnasio. As much as I love fitness- I HATE running!!! Like passionately despise it. I could play indoor soccer all day long, but running on a treadmill- no way Jose! And running outside is not an option either considering that I'm allergic to Texas air. If only I could run marathons every weekend like my SkinnyRunner friend... Since that will never happen, let's talk about how I'm going to get rid of this weight!
Quick question- is it possible to lose all of my weight while breastfeeding? I've heard mixed reviews.
Below are a few recipes that I've tried out this week that are pretty healthy and very tasty, (at least better than a Double Double, Animal-style (minus the cheese), protein-style burger + Chocolate shake from In-N-Out Burger. Yum-O!)
Instead of tortillas, I used corn tortilla chips. I also used 7oz of green chilies rather than 4.
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges
Directions:For Dessert- this recipe is AH-Mazing!!!
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Ingredients:1/2 cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish
Directions:Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.This is a Giada de Laurentiis recipe. I know what you're thinking- avocados??? No, this is not chocolate guacamole and avocados have some serious health benefits. Just try it! I dare you! ;)
Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
And tell me how much you love chocolate and avocados together- who would've thought?! :)