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#cookingwithkatiebd

270 posts

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6.5.2017
This morning, I cruised over to my favorite grocery store @sprouts and stocked up on food since my roommate and I are starting #Whole30 today! I bought some chicken, salmon, tons of veggies and fruits and the most amazing protein bar ever, #larabars which do not have any added sugar and they are made we all natural ingredients! They're super yummy! My favorite flavors are the apple pie, coconut cream pie and cashew cookie!
After I meal prepped a lil, I got my workout in at the gym and man, was it killer! I completed BBG Week 21 legs which included deadlifts and box jumps. I weirdly LOVE box jumps! Anyone like them?! Afterwards, I rode 8 miles on the stationary bike for my #triathlontraining! Did you get your workout today?
This is a yummy #Whole30approved breakfast of chia seed pudding topped with blueberries, raspberries, unsweetened banana chips from @sprouts and Bare cinnamon apple chips! Delicious!

#cookingwithkatiebd

8.2.2016 For lunch today, I made a grilled corn, avocado and tomato salad from @purely_elizabeth's cookbook, "Eating Purely" and it was delicious! I topped this salad with some lime juice and some grilled chicken, mmmmmhmmmmm! SO GOOD!!! Now, I am off to get my workout in for the day and then I'll get started on cooking some dinner!
Hope you're having a wonderful day y'all!
#cookingwithkatiebd

8.15.2016
Hi all! I just spent the last week in Washington visiting my bbg friend, @lyssbbggirl!! We had the most amazing time traveling Washington, hiking, swimming, cruising on the lake, and exploring the state! We hiked a ton, including taking a hike up to Blanca Lake which was a 15 mile hike with a 3,500 foot elevation gain! She also taught me how to wakeboard and water ski for the first time! I am so thankful for this girl and stoked that I met her because of @kayla’s Bikini Body Guide!! Today, I crushed Week 4 Day 1 and I am feeling good! This week, I am moving into @lyssbbggirl and my new house and getting ready for school, which starts next week! I am also going grocery shopping so I can start cooking again and get my nutrition back on track! That way, I will be back into my clean eating routine right as everything starts up again! Next Monday, my second year of graduate school begins, work starts up again, I may be starting my new internship AND I will be fully moved into my new place! So many things are happening in just a week’s time and I cannot wait! Even though my life is going to be crazy hectic these next couple weeks while I get settled into the routine of things again, I am going to try my best to stick with healthy eating, working out daily, and getting outside every single day! After all, that is when I am the happiest!
Tonight’s dinner was grilled sirloin wrapped in bacon, steamed corn, brown rice and red quinoa with a side salad!
#cookingwithkatiebd

12.14.2016
Smoothie bowls make me happy!! This raspberry smoothie bowl was delicious!! I just blended up a frozen banana, frozen raspberries, ground @salbachia seeds, and a little bit of almond milk and topped with pomegranate seeds, @salbachia seeds, and @purely_elizabeth Blueberry Hemp Ancient Grain Granola + Puffs (made with organic chia, quinoa + millet)! YUMMMY!! #cookingwithkatiebd

7.31.2016
Today was an awesome day! I woke up, went to the gym, snacked on this delicious acai bowl with my pops, visited my lil cousin who just turned 7 years old, and then grabbed some dairy-free ice cream with a good friend to catch up! As we we were getting to leave, a big monsoon storm hit and it is pouring rain right as I type this. I absolutely love the sound of the rain as I am cuddled up in my warm bed, it is one of my favorite things!
Another favorite thing of mine is a good ole smoothie bowl! This afternoon, I made an acai bowl with frozen @sambazon packets and topped my bowl off with banana, strawberries, blueberries, blackberries, hemp seed, raw cacao nibs, coconut and honey! Yummy in my tummy!
I hope you all enjoyed your weekend and you are ready to start another week of workouts!! . . . . . .
#cookingwithkatiebd

8.16.2016

Tonight, I went on a hike up to Wasson Peak to see the sunset and was able to see the city lights as we hiked down the trail. It was amazing to get my LISS in today, outdoors and at night. The weather here in Arizona is INSANELY hot (around 105 degrees Fahrenheit) but the nights are much cooler. Being outside at night is the preferred time to be outdoors and tonight it was incredible! 6 miles ✔️ #cookingwithkatiebd

8.4.2016
I just got my LISS done for the day and I am absolutely covered in sweat! A lil incline never hurt nobody!
This afternoon, I made a bowl of banana nice cream and topped it off with @salbachia, coconut flakes, fig, mango, strawberries, blueberries and raw cacao nibs! Yummy in my tummy!
Tomorrow, I am flying to Seattle, Washington to spend a week with my BBG babe, @lyssbbgggirl and I could not be more excited!! I am so happy that BBG brought us together because not only did I get a wonderful workout buddy but also an amazing friend! Now for the big surprise…WE ARE NOW ROOMMATES, TOO!!! BBG brought us together and now we are living together this upcoming year!! Cheers to new adventures, new beginnings, and lots of delicious food!
#cookingwithkatiebd

8.2.2016
So I had quite the #fail while making dinner tonight but everything somehow turned out alright in the end! Before I started to make dinner, I flipped through my “Eating Purely” cookbook by @purely_elizabeth and chose to make the maple glazed salmon with stir-fry veggies and cashews! It seems like a simple recipe, so I started to marinate the salmon, chop all the veggies and then realized that I forgot to buy some baby bok choy at the grocery store! As I scavenged through my refrigerator looking for a substitute, I luckily found some spinach and zucchini, so I thought the crisis had been averted. I WAS WRONG 🙈 As I had the salmon baking in the oven and the veggies cooking on the stove, I heard a loud crash inside of the oven and then smoke started leaking out of every part of the oven! I looked inside and I saw a few flames so I just started to yell curse words and totally started freaking out! My parents rushed into the kitchen to see me standing in the doorway, half inside the kitchen and half out in the backyard in complete shock! My dad opened the oven to see that the glass pan that the salmon had been baking in had completely shattered and my delicious ginger garlic soy sauce was all over the bottom of the oven and my salmon was now laying directly on the grates of the oven…#FAIL😂🔥😭 Even though I felt completely defeated, the good thing was that I was not harmed, the oven was just a bit messy and we fortunately had some leftover grilled chicken from last night to eat instead. We used the chicken leftovers for our protein in the meal and overall, the meal turned out A-OK! I think I will just have to try this recipe another day :) On my plate is some grilled chicken over onions, mushrooms, zucchini, spinach, and cashews!
For dessert, I made my pops and me some banana nice cream with cherries, walnuts, raw cacao nibs, shredded coconut and grilled peaches! You can see it on my Instagram story (my first time using it!) 🍦🍌👌🏼😋 Also, what is everyone’s opinion on the new Instagram update?! I will admit, I do like having everything in one app but I adore the filters on Snapchat. Continued in comments.

8.3.2016
This evening, I conquered Week 3 Arms and Abs Day! Afterwards, I made dinner for my family and it was absolutely DELICIOUS! I made a mixed green salad with mint, blackberries, feta, walnuts and rice topped with a homemade blackberry vinaigrette & coconut quinoa-crusted chicken with a spicy Sriracha honey mustard glaze! I found both recipes in the "Eating Purely" cookbook, which is one of my FAVORITE cookbooks EVER & it was written by the ever so lovely, @purely_elizabeth. Not only are these recipes amazing but they are gluten-free AND INCREDIBLY EASY!! Definitely check out her cookbook next time you're in a bookstore because it is 100% worth it! Treat yo self & start cookin' up a storm! You won't regret it!
I hope you are having a wonderful week & got your workout in for the day!

#cookingwithkatiebd

MOST RECENT

9.13.2017
Started my day off with a hot yoga class at @sumitsyogatucson with our guest instructor this week, @jamihyoga! I am so glad I had the opportunity to take her class while she is visiting! She radiates good vibes and has the most inspiring words of motivation! Definitely give her class a go at @sumitsyogatucson, if you have time tomorrow!
It felt great to be back in the studio again after taking a week off from being sick but I was definitely feeling a little off with my flow today. It might be because I haven’t been consistently practicing since May or maybe I am still recovering from being sick, but I am hoping that if I get in the studio at least twice a week, my endurance will start to come back and my flow will get a little easier.

That being said, hot yoga definitely had my tummy rumbling for some good food right when class ended, so I made some steamed cauliflower, green beans, beets, steamed acorn squash (you can also top it with honey, if you want), and finished my lunch off with a couple pieces of 73% dark chocolate! Yummy in my tummy! Hope you had a fabulous Wednesday, got your body moving and broke a sweat!! #cookingwithkatiebd

9.10.2017
Happy Sunday!
Still recovering from being sick this past week and slowly getting rid of this nasty cough. My asthma kicked up quite a bit so I didn't finish my week of workouts due having a bit of trouble breathing. That being said, I'm excited for is upcoming week of BBG workouts and hopefully back yo the university triathlon team training workouts, too!
This past week, I've ate a full plant-based diet for the first time ever and it was surprisingly easy! There's a ton of food you can eat and I never went hungry, which was my main concern. I didn't realize how much delicious food you actually CAN eat. That definitely was a misconception I had before I started. Plus, I was able to try a bunch of new recipes and use ingredients that were new to me, like nutritional yeast to give a cheesy flavor. My favorite snack is fruit and yesterday, I chopped up a pineapple, a honeydew melon and a mango and made a lil mini fruit salad!
Delish nutrish!

What's your favorite fruit to snack on?
#cookingwithkatiebd

9.8.2017
Currently still under the weather so I'm eating a leftover bowl of vegetable red lentil soup for dinner tonight. Hopefully, I can fully recover this weekend and be back to my workout routine ASAP!
I found this soup recipe on @earthyandy’s blog and decided to give it a try! Keep in mind, this recipe feeds A LOT OF PEOPLE!! We had so much leftover, we froze more than half of it for later! If you are cooking for about 4 people, I would recommend splitting the recipe in half! Enjoy!

VEGETABLE RED LENTIL SOUP
RECIPE
2 cups small lentils (I prefer red)
2 russet potatoes (chopped)
1 med white onion (chopped)
2 carrot (chopped)
5 celery stick (chopped)
2 cloves of garlic (chopped of crushed)
1 ½ bay leaves
1 ½ fresh dill
2cans stewed tomatoes
10 ½ cups vegetable stock
1 bunch fresh parsley or cilantro
1 tsp pepper
salt and pepper to taste or use lemon ( I use lemon)
METHOD
1) In a large soup pot put a tablespoon of water and add onions, garlic, carrots and celery. Sauté until vegetables are almost tender.
2) Add the diced tomatoes with juice, bay leaves, parsley, lentils and the stock.
3) Bring to a soft boil stirring occasionally until the lentils are soft, reduce heat and simmer
4) add fresh parsley and dill at the very end for most flavor and freshness!
 Enjoy!

#cookingwithkatiebd

8.29.2017
For dinner tonight, I whipped up a quick dinner that literally took me less than 15 minutes to make. I can really appreciate quick, easy dinners since my evenings are always crazy busy with evening classes and late night study sessions. We had pan-seared salmon, steamed broccoli, microwaved sweet potatoes, and a side salad topped with balsamic dressing and sliced nectarines! Super delicious, healthy and SIMPLE!

MICROWAVED SWEET POTATOES:
Ingredients: *3 sweet potatoes
DIRECTIONS:
Run each sweet potato under water, poke each 4 times with a fork, then put sweet potatoes in a bowl and place a wet paper towel on top. I pressed the “potato” button 3 times on my microwave since I had 3 sweet potatoes. This microwaved the potatoes for 11 minutes and 30 seconds. BEWARE! The sweet potatoes come out super hot! Let them cool for a couple minutes and then slice down the middle and enjoy! You can top with ghee, butter, honey, greek yogurt, anything your heart desires!
STEAMED BROCCOLI
Ingredients:
*1 floret of broccoli
DIRECTIONS:
So, to make sure the broccoli is perfectly cooked, here are a couple tips:
Tip 1: Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket.
Tip 2: Set your timer for only 5 to 6 minutes. Smaller florets of young fresh broccoli may only need 5 minutes to cook, larger florets of more mature broccoli made need 6. I recommend starting with 5 and then testing the broccoli with a fork to see if it is cooked through. Remove from stovetop and enjoy!

PAN SEARED SALMON
Ingredients:
* 4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
* 2 tablespoons olive oil
* Kosher salt and freshly ground black pepper
* Bring the salmon to room temperature 10 minutes before cooking. * Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
#cookingwithkatiebd

8.25.2017
Bought my first road racing bike today! 🎉👌🏽🚲🙌🏽 I could not be more excited to be able to have my very own baby! Can't wait to test her out this weekend! Anyone else like to cycle?? Since I didn't get a workout in earlier today, I headed to the gym for a quick workout this evening! I rode 15 miles on the spinning bike and finished off with a 10 min cardio blast on the stair master! Currently grabbing a quick bite to eat before I fall into bed. Looking forward to an early morning and an exciting day tomorrow with @sumitsyogatucson! Happy weekend y'all! ☀️🤙🏽🎉🌀 P.S. I topped this delicious @sambazon protein açaí bowl with sliced pear, goji berries and pumpkin flaxseed granola, @salbachia seeds, @salbachia ground chia seeds, sliced almonds, flaxseeds & shredded coconut😋 Yum! #cookingwithkatiebd #bbg

8.23.2017
This morning, I completed BBG Week 6's abs workout, 15 mins of jump rope and a 40 min run! Felt great today but I currently have a sore throat so hoping some sleep tonight will put me on the fast track for NOT getting sick! Fingers crossed! Also, as I am about to fall into bed, I am already thinking about breakfast and craving some of these plantain bacon fritters. I think I might have to make some more of these this weekend! Recipe below ⬇️#cookingwithkatiebd Hope you had an awesome workout today!
PLANTAIN BACON FRITTERS WITH AVOCADO AND POACHED EGG {PALEO & WHOLE30}

INGREDIENTS
* 2 large yellow plantains
* 6 slices nitrate free, sugar free bacon (sugar free for Whole30)
* ½ tsp fine grain sea salt
* black pepper
* 4 eggs (to poach - or cook to preference if you prefer not to poach)
* 1 medium avocado
* greens of choice for garnish

INSTRUCTIONS
To Make the Fritters:
1. First, cook bacon over medium-hi heat until crisp, drain on paper towels and save ¼ cup of rendered bacon fat
2. Cut off the ends of your plantains and score the sides to remove the peel. In a large bowl, mash the plantains with a potato masher until smooth (a few lumps are fine)
3. Crumble the cooked bacon and add to the mashed plantains. Also add the salt and pepper and mix.
4. Heat a large nonstick skillet over medium heat (no hotter) and add the ¼ cup bacon fat
5. Form the plantain mixture into 8 small patties and fry in the bacon fat over medium heat, adjusting the heat to avoid burning. Cook on each side until golden brown and crisp.
To poach the eggs:
1. First, crack them carefully into a bowl without breaking the yolks.
2. Heat 1-2 inches of water in a large shallow pan until small bubbles form (a simmer) and whisk the water in a circle (helps keep the whites together)
3. Carefully add the eggs to the simmering water, poach for 2-3 minutes until the whites have set, and remove with a slotted spoon onto a plate. Sprinkle with a bit of salt and pepper.
4. Serve fritters with sliced avocado, your favorite greens, and a poached egg for dipping. Enjoy!

Credit: @paleorunningmomma http://www.paleorunningmomma.com/plantain-bacon-fritters-with-avocado-and-poached-egg-paleo-whole30/

8.22.2017
Got an evening workout in today and crushed BBG 1.0 Week 6's Arms + Cardio workout, 15 min of jump rope & 45 mins of LISS! Before falling into bed, I devoured a yummy dinner of pan-seared pork chops, grilled pineapple, steamed bell peppers, zucchini, squash and a lil side salad with tomatoes and balsamic dressing! It definitely hit the spot after a good workout!
Hope you had an awesome Tuesday! We are going to conquer the day tomorrow! #cookingwithkatiebd

8.21.2017
BBG 1.0 Week 5 Full body ✅
30 minute run ✅

And now I am totally exhausted! Taking almost two weeks off was a nice break but I was surprised today when I noticed my endurance and strength diminished in just a short amount of time! Trying to get back into a routine this week since school is starting up again, I moved into a new place, and overall just settling back into school/work life.
Currently trying to create a sustainable workout routine for myself so I can get those endorphins and have a clear mind everyday!
For dinner tonight, I made the world's simplest & easiest dinner EVER. It took almost no time to make and when I came home it was ready to be devoured 👌🏽 my kind of meal! Crockpot BBQ pulled chicken lettuce cups with a side salad of spinach, bell peppers, tomatoes and balsamic and some corn on the cob! I absolutely LOVE corn! 🌽🌽🌽It's my favorite vegetable, hands down. What's yours?? #cookingwithkatiebd

8.4.2017

BBG 1.0 Week 4 Arms & Abs ✔️
30 mins jump rope ✔️
45 mins LISS ✔️ Tonight, I was craving lots of veggies, so I whipped up this summer grain salad and roasted up some veggies for dinner! I made some pesto and had some hummus to dip the roasted brussel sprouts and sweet potato wedges in, too! Dinner was definitely a winner 🤤👌🏽😋 Recipes are below if you want to give them a try!
#cookingwithkatiebd

SUMMER GRAINS BOWLS
yield: serves 2 to 4
total time: 35 minutes
ingredients:
1 cup cooked farro
1 cup cooked quinoa
2 ripe peaches, thinly sliced
1 cups bing cherries, pitted and halved
1 cup cherry tomatoes, halved
1 cucumber, sliced and halved
2/3 cup chopped carrot (I used rainbow carrots)
2/3 cup corn (fresh or cooked - your choice)
1/2 cup rainbow micro greens
1/4 cup thinly sliced radishes
2 tablespoons olive oil
1 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup gorgonzola cheese (optional)
2 tablespoons fresh oregano leaves
2 tablespoons fresh chopped basil leaves
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme

Directions:
Note: for more flavor you can cook your quinoa and/or farro in chicken or vegetable stock, which is what I always do.
In a large bowl, toss together the quinoa and farro. Season the tomatoes and cucumber with a pinch of salt and pepper - I like to do this just to add more flavor to those two ingredients especially.
Toss all of the fruit and vegetables, down to the radish, into the quinoa and farro. Toss well so everything is combined. Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, tossing well. Toss in the gorgonzola. Right before serving, toss in all of the fresh herbs.
You can make this an hour or so before serving - it's wonderful cold and so are the leftovers!
Link: http://www.howsweeteats.com/2016/07/summer-grain-bowls/

Pesto Recipe * 2 cups fresh basil leaves (no stems)
* 2 tablespoons pine nuts, pistachios, or walnuts
* 2 large cloves garlic
* ½ cup extra-virgin olive oil
* A pinch of oregano * A pinch of salt + pepper

Add all ingredients into a food processor and blend until smooth. Enjoy!

7.20.2017
BBG Arms and Abs ✅
2 hours of surfing ✅
Falling into bed after an awesome day ✅

Hope you had a wonderful day, too!! This was a dinner I made of salmon, roasted garlicky smashed potatoes, roasted asparagus and brussels sprouts! Yum!! GARLICKY SMASHED POTATOES
Ingredients: * 2 large red bliss potatoes
* Himalayan sea salt
* 2 tbsp olive oil
* 1 clove garlic, minced
* 1 tbsp basil, chopped
* 3 tbsp Parmesan cheese (optional)

INSTRUCTIONS
1. Preheat oven to 425°F.
2. In a large pot, bring water to a boil.
3. Add a pinch of salt and cleaned potatoes. Let potatoes cook for 20 minutes.
4. When potatoes are done, drain water and let cool. Cut in quarters lengthwise and place on parchment-lined baking sheet.
5. Smash potatoes and drizzle with 1 tbsp of olive oil.
6. Roast in the oven for 15 minutes. When finished cooking, place in bowl and toss with garlic, basil, 1 tbsp oil, and Parmesan cheese.

VEGGIES AND SALMON: baked at 400 degrees Fahrenheit for 20 minutes. Seasoned with salt, pepper, and lemon juice. #cookingwithkatiebd

7.11.2017
Last night, I ended my day with a Yin Yoga class at YogaWorks and it felt amazing to connect my mind and body in a way that only yoga can make happen. I haven’t practiced yoga in over a month and I forgot how incredible it is to leave it all on your mat. To find your inner peace and become zen is the best thing I can do for my mind and I notice a change in my mental health when I take the time out of my day to really tune into my body and slow everything down. I also realized how much I am missing my hometown studio @sumitsyogatucson and the one and only @bohemiansofthedesert for my Yin practice. Nothing compares to her incredible teaching of the Yin class and I cannot wait to be reunited with my studio back home next month.
That being said, while I am in L.A. for the rest of the month, I will try my best to try new things and exercises! This morning, I gave another yoga class at YogaWorks a go and it was super challenging! I absolutely loved it! Afterwards, I headed over to the beach boardwalk and cycled my way down the coast from Hermosa Beach to Palos Verdes to Marina del Rey and back to Hermosa Beach! In total, I rode 22 miles on a single speed bike today! I am absolutely exhausted but so excited that I finally got the chance to ride The Strand! Looking forward to new ways to explore LA & heading to a @dybrkr event tomorrow morning! Did you break a sweat today?? These are some açaí smoothie bowls that @lyssbbggirl and I made! We topped our bowls off with shredded coconut, banana, strawberries, chia seeds and blackberries! #cookingwithkatiebd

7.10.2017
I took my first spin class this weekend at @flywheelsports!! It was probably one of the hardest cardio workouts I've ever had! I literally thought I was having an asthma attack in the middle of the class because I was breathing so hard! I hit 100 RPMs with a Torq of 20 so that was super exciting, too! The class was lead by Traci and she played the BEST music and lots of Beyoncé! One can never go wrong with Beyoncé 🙌🏽💦 By the time class ended, I was absolutely drenched with sweat and it felt awesome! I headed over to a local Sunday Farmers market and got to sample all the yummy seasonal fruits! I had lunch at Cafe Gratitude and eat lots of vegan deliciousness! In the evening, I swam 1,000 meters for #triathlontraining which is the most I've ever swam at once! Super challenging but I felt good about my pace and breathing, which I have been having a lil trouble with recently. Any tips for a beginner swimmer? I'm all ears!
This morning, I got my BBG Week 26 legs workout done and a 20 minute run for #triathlontraining! Made this post-workout berry smoothie full of bananas, mixed berries, grapes and almond milk! Now, I'm about to head to the beach for a bit and enjoy the sun! #cookingwithkatiebd

7.5.2017
This morning, I slept in and it felt absolutely amazing! After yesterday's festivities and indulging a lil too much, it felt good to give my body the rest it desperately needed! I may or may not have eaten multiple servings of chips, dip, s'mores, ice cream, and drinks but that's okay! It's all about balance and enjoying the holidays with friends and getting back on track instead of getting stuck in a downward spiral (which has happened to me more times than I can count 🙈) That being said, after a day of relaxing, I headed to the gym and crushed my BBG arms and abs workout along with a 20 minute run + 5 miles on the bike for #triathlontraining! Tomorrow, I am heading to the beach to get some surfing in and cannot be more excited to get back in the water after a month! Did you get your workout in today?
P.S. Currently missing making smoothie bowls with @lyssbbggirl! These pitaya bowls that we made a while ago were topped with sliced apples, strawberries, bananas, @salbachia whole seeds and ground seeds, and coconut flakes! To make this delicious smoothie, I used one packet of @pitayaplus, 1 frozen banana, 1 3/4 cup of frozen mango and 1/2 cup of coconut water!
#cookingwithkatiebd

6.20.2017

For breakfast this morning, I made myself and egg scramble with brussels sprouts and sweet potato medallions! Afterwards, I headed to the gym to complete my BBG LISS sesh and a 20 minute run + 300yd swim for #triathlontraining!
Feeling pretty good about my improvement in running over the course of these past four weeks! I have noticed that I'm making some progress but I'm still working on my breathing and my pace. I've never been an endurance athlete so this training program has definitely been a challenge, but I am really enjoying it! I never thought I could do a triathlon, so here's to crushing your fears and stepping outside your comfort zone! #cookingwithkatiebd #Whole30

6.13.2017
I'm back from Mexicoooo and getting back into my workout routine!! Spent this weekend scuba diving in the ocean for the FIRST TIME!!! It was absolutely incredible!! I had a glimpse of what it would be like to be a mermaid and I LOVED every second of it! I can't believe a whole different world lives below the surface of the open and it was the most amazing experience being able to swim with sea lions and glide along aside sea turtles and manta rays!! I was in absolute HEAVEN!! Has anyone else been scuba diving before?! I can't wait to go on my next scuba diving trip, but until then, Ill be getting my BBG workouts and triathlon training done so I can be in tiptop shape and be able to control my breathing under water.
For my Whole30 meal, I made roasted cauliflower, sautéed zucchini, and Caribbean pulled chicken topped with mango salsa! Recipe below 💛 #cookingwithkatiebd

http://lexiscleankitchen.com/2016/06/17/caribbean-pulled-chicken-lettuce-wraps/

Caribbean Pulled Chicken Lettuce Cups
Ingredients
1 1/2 pounds boneless and skinless chicken
1/2 cup diced canned tomatoes
1 cup chicken broth
1 bell pepper, diced
1 onion, diced
2 garlic cloves, minced
1 jalapeno, minced
Juice of 1 lime
1/2 cup cilantro, chopped
1/2 teaspoon ground ginger
1 tablespoon cumin
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon all spice
1 tablespoon paprika
1/2 teaspoon coconut sugar
Mango Salsa
3 mangos, diced
1/3 cup diced red onion
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
Everything Else
Head of butter lettuce or lettuce leaves of choice
1 avocado, sliced
Any other add-ins you'd like

Instructions
- Place all of the pulled chicken ingredients into the insert of your slow cooker. Mix to combine flavors, then put on high for 3 hours.
- While it's cooking, prepare the mango salsa: In a bowl toss together all ingredients and set aside in the refrigerator until ready to use.
- When the chicken is done, shred with two forks and mix into the sauce. Let sit for 10 minutes, covered.
- Assemble lettuce wraps, top with mango salsa and other desired toppings, like avocado and tomato, and serve.

6.8.2017
This morning, I got my workout in and crushed the last BBG 1.0 resistance session for Week 21! Afterwards, I got my LISS done and a HIIT sesh for #triathlontraining since I'll be in Mexico this weekend to go scuba diving! Of course I'll be swimming a ton this weekend, but I want to stay on track so I can reach my fitness goals! I may or may not actually be at the gym again right now for a rehab sesh and a lil bike cardio for #triathlongtraining🙈 I want to be prepared for this lil mini vacay!
Anyway, I am still reminiscing on this delicious breakfast I made yesterday! @lyssbbggirl made these yummy #Whole30 plaintain bacon fritters which were outstanding! I think I may make them next week, they were THAT tasty! I topped my lil fritter with sliced avocado and a poached egg! It was my first time poaching an egg and it was SO MUCH EASIER than I thought it would be! I'll share the recipe below :) #cookingwithkatiebd

PLANTAIN BACON FRITTERS WITH AVOCADO AND POACHED EGG {PALEO & WHOLE30}

INGREDIENTS
* 2 large yellow plantains
* 6 slices nitrate free, sugar free bacon (sugar free for Whole30) - Pederson's Natural Farms Sugar Free Bacon
* ½ tsp fine grain sea salt
* black pepper
* 4 eggs (to poach - or cook to preference if you prefer not to poach)
* 1 medium avocado
* greens of choice for garnish

INSTRUCTIONS

To Make the Fritters:
1. First, cook bacon over medium-hi heat until crisp, drain on paper towels and save ¼ cup of rendered bacon fat
2. Cut off the ends of your plantains and score the sides to remove the peel. In a large bowl, mash the plantains with a potato masher until smooth (a few lumps are fine)
3. Crumble the cooked bacon and add to the mashed plantains. Also add the salt and pepper and mix.
4. Heat a large nonstick skillet over medium heat (no hotter) and add the ¼ cup bacon fat
5. Form the plantain mixture into 8 small patties and fry in the bacon fat over medium heat, adjusting the heat to avoid burning. Cook on each side until golden brown and crisp.
To poach the eggs:
1. First, crack them carefully into a bowl without breaking the yolks.
2. Heat 1-2 inches of water (continued in the comments below)

6.7.2017
This afternoon, I completed BBG Week 21’s Arm workout and it was insanely killer! I was struggling throughout the entire workout! Afterwards, I crushed 20 mins of HIIT + 6 miles on the bike for #triathlontraining

Also, today is Day 3 of #Whole30 and I am feeling pretty good! Just a bit of a headache here and there from a withdrawal from sugar and I am a lil tired, but that’s ok! Meal prepping is keeping me on track and I am so thankful I roasted up a ton of veggies yesterday. I’ve been adding them to all of my meal prepped meals. I made myself a big plate of all of the roasted veggies and chowed down for lunch yesterday! This plate had sweet potatoes, cauliflower, garlicky smashed potatoes, asparagus, zucchini and mushrooms YUM! #cookingwithkatiebd

6.5.2017
This morning, I cruised over to my favorite grocery store @sprouts and stocked up on food since my roommate and I are starting #Whole30 today! I bought some chicken, salmon, tons of veggies and fruits and the most amazing protein bar ever, #larabars which do not have any added sugar and they are made we all natural ingredients! They're super yummy! My favorite flavors are the apple pie, coconut cream pie and cashew cookie!
After I meal prepped a lil, I got my workout in at the gym and man, was it killer! I completed BBG Week 21 legs which included deadlifts and box jumps. I weirdly LOVE box jumps! Anyone like them?! Afterwards, I rode 8 miles on the stationary bike for my #triathlontraining! Did you get your workout today?
This is a yummy #Whole30approved breakfast of chia seed pudding topped with blueberries, raspberries, unsweetened banana chips from @sprouts and Bare cinnamon apple chips! Delicious!

#cookingwithkatiebd

6.3.2017
This morning, I had my scuba class and practiced all of our skills in the water with our scuba gear! Tomorrow will be our last day of scuba class and we will be earning our second certification! Next weekend, I am heading to Mexico to scuba dive and earn one more certification! I am so excited!! Scuba diving is already so much fun and we have just been practicing in the pool! Can’t wait to see how much fun scuba diving in the actual ocean will be :) This evening, @lyssbbggirl headed to the gym to crush BBG Week 20’s Ab workout and then indulged in some Cold Stone Ice Cream. We are starting #Whole30 on Monday, so we decided to get one last sugar fix in before our one month of #sugarfree challenge!
Luckily for us, we will still be able to make yummy açaí smoothie bowls like these that are topped with berries, bananas coconut flakes, and @salbachia seeds! Yummy! #cookingwithkatiebd

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