Black Bean Corn Relish

This recipe is one of my FAVORITES! you can play with your ratios based on what you like. It is also fun to use infused olive oil here! Shallots or green onion can be substituted for the onion. This is truly an EASY recipe that can easily be tweaked to your tastes, or doubled for more people. A little warning though, I like mine with a little KICK! If you don't, I would add the cayenne pepper to taste!

·      1 can black beans, rinsed and drained

·      2 ears fresh corn – cooked, cooled and kernels cut off the cob (frozen is not an okay substitute here, you need the crunch from fresh corn!)

·      1 red bell peppers, diced

·      1 clove minced garlic

·      1/4 cup onion, diced (I prefer red)

·      1/4 cup chopped cilantro

·      1 teaspoon salt

·      1 teaspoon cayenne pepper

·      3 tablespoons extra virgin olive oil

·      3 tablespoons fresh lime juice  (juice of about 1 1/2 limes)

·      2 teaspoons lime zest (zest a lime before juicing it)

·      1 avocado, diced

Combine black beans, corn, bell peppers, garlic, onion and cilantro in a large bowl.  In a small bowl whisk together salt, cayenne pepper, olive oil, lime juice, lime zest. Pour dressing over black bean mixture and stir to combine.  Cover and chill for  at least 2 hours (or overnight) before serving. Sometimes I double this recipe, and bring to a pot luck!

Right before serving, add diced avocados and mix gently, being careful not to mash avocados.  Serve at room temperature.

Vegetarian Chili

Well, it has been pretty cold this week ahem in the negatives and I needed something hearty to warm me up. You all know how I am trying to live healthier- so I made this vegetarian chili!

Vegetarian Chili

Ingredients:
2 tsp olive oil
3 onions- chopped
2 cloves garlic-minced
1 green bell pepper- chopped
1/2 of a red bell pepper-chopped
1 spicier pepper ( of your choosing- I used some serrano- but only because I love spicy and I had some in the freezer! I have also used anaheim peppers for mild chili. )
2 (14.5 oz.) cans of diced tomatoes- make sure you get the kind with no salt added!
1 qt. vegetable broth (I like pacific foods)
1/2 cup bulgar
1 can kidney beans
1 can great northern beans
2 cups frozen corn
1 Tbsp chili powder
2 tsp cayenne pepper
1/4 tsp salt
avocados to put on top.

Directions:
1. Warm olive oil in large stock pot on medium high
2. Add onions and garlic and cook for about 5 minutes until softened.
3. Add tomatoes, vegetable broth, chili powder, cayenne pepper and bulgar. Bring to a boil.
4. Reduce heat, and cook for about 10 minutes or until bulgar is soft. You will need to stir this so the bulgar doesn't burn to the bottom!
5. Add the bell peppers, spicy pepper, beans, frozen corn  and salt. Continue to cook for about 10 minutes.
6. BOOM. Thats it. This makes eight servings. I like to serve mine with avocado and hot sauce.

Pumpkin Spice Oatmeal

I have a confession- I LOVE all things pumpkin! Pumpkin spice lattes, pumpkin cheesecake, pumpkin muffins, pumpkin bread, and pumpkin beer. There is just something about it that is so distinctly FALL and makes me feel so happy. The weather has been getting colder, and in one of the Bombshell Challenges a challenger brought up pumpkin bread. So naturally I wanted something pumpkin right away- haha. Since I am trying to stay on track, I whipped up some pumpkin spice oatmeal.

Pumpkin Spice Oatmeal

Ingredients:
1/2 cup old fashioned oats
1 cup coconut (or almond) milk
1 1/2 Tbsp canned pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp vanilla extract
1 tsp maple syrup
1 tsp agave nectar

Directions:
Combine all ingredient in a bowl. Microwave for one minute 30 seconds.
If you would rather use the stovetop- heat over medium high heat until oats are soft.

This recipe is for one serving- but can easily be doubled or tripled for more people.
You can also use this recipe in the crockpot. To do so- just use Steel cut oats, triple the recipe, and cook on low heat for 7 hours- put it on before bed and wake to yummy oatmeal!

Healthy Ice Cream

Now, I try to stay away from dairy in general (it makes me break out like a 13 year old) but ice cream is just one of those things that I crave from time to time. Now this recipe? Lets me enjoy "ice cream" anytime guilt free!

Healthy Banana Ice Cream
          1  serving:
1 banana
1 tsp. vanilla extract

Peel, slice, and freeze the banana.
Blend in a food processor until smooth.
Mix in the vanilla
BOOM yummy ice cream!

This recipe can be easily made for more than one person- Just make sure you have a banana per person and adjust accordingly!

Some Yummy Twists?

In place of the Vanilla Add.....

1/2 Tbsp cocoa powder for Chocolate Banana Ice Cream
1/2 Tbsp peanut butter for Peanut Butter Banana Ice Cream

This is totally a yummy treat that is easy to play around with! Enjoy!

Crockpot Tandoori Chicken

This is a recipe I actually learned and adapted while cooking for one of my nanny families. I have since brought it home to enjoy with Mike. It is something that is easy to prep the night before and stick in the fridge to plug in before leaving for work in the morning!

And yes this is a picture of the spices- I think they are so pretty!

Crockpot Tandoori Chicken

2-3  pounds chicken breasts

1 1/2 cup greek yogurt, divided 1 tsp ginger1 tsp coriander1/2 tsp cayenne pepper I actually do like 3/4 tsp because I like it spicy!1/4 tsp ground cloves 1/4 tsp black pepper1 1/2 tsp pink Himalayan salt salt1/4 tsp ground cardamom 
1 Tbsp cumin
6 cloves garlic halved
1 lemon, juiced
Instructions:
In a small mixing bowl, combine 3/4 cup yogurt with all dry spices.Smear this mixture all over the chicken breasts and layer them in the crock pot. Toss the garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6-8 hours, or on high for 4. The meat should be cooked to 165* according to a meat thermometer. After removing your chicken breast, stir in the remaining 3/4 cup of yogurt to make a yummy sauce serve with dinner. I like serving this meal with brown rice and roasted veggies, but that is just me :)
Instructions:In a small mixing bowl, combine 3/4 cup yogurt with all dry spices.Smear this mixture all over the chicken breasts and layer them in the crock pot. Toss the garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6-8 hours, or on high for 4. The meat should be cooked to 165* according to a meat thermometer. After removing your chicken breast, stir in the remaining 3/4 cup of yogurt to make a yummy sauce serve with dinner. I like serving this meal with brown rice and roasted veggies, but that is just me :)

1/2 tsp cinnamon

Easy Roasted Veggies

A simple way to prep veggies? Chop, toss with a tiny bit of olive oil (so you don't have to scrape them off the pan), season with Himalayan salt and pepper, then roast them at 350 degrees for 10-15mins! It's my lazy veggie recipe!

Sweet Potato Soup

I made this soup this week- so yummy on a snowy day! I LOVE this soup. I toss it in the crock pot on my way out, and enjoy yummy soup when I return.

Sweet Potato Soup

3-4 medium sweet potatoes- chopped into small pieces

5 1/2 cups vegetable broth

1 1/2 Tbsp fresh shredded ginger

2 small onions- diced (leeks are also a super yummy substitute in this soup)

1 tsp Pink Himalayan Salt

2 tsp. White Pepper

2 tsp. Cayenne Pepper (you can add more if you like it extra spicy)

Combine all Ingredients in the crockpot, set it on low heat and cook for 7-8 hours. When you get back- use an immersion blender to create a creamy, healthy soup! You can always top with chopped chives, but I always forget- HAHA. Viola- Yummy, healthy complex carb soup!

Spicy Taco Seasoning

I like to make my own seasonings- which allows me from excess salt and any MSG as it gives me migraines. I also like spice! SO here is my taco seasoning recipe for you all

Spicy Taco Seasoning

6 Tbsp Chili Powder

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp cayenne pepper (you can also double this for EXTRA spicy)

1 1/2 tsp oregano

3 tsp paprika

3 tsp cumin

1 1/2 tsp kosher salt

1 1/2 tsp freshly ground black pepper

For taco meat:

1 pounds ground turkey or bison

5 tsp taco seasoning mix

3/4 cup water

1) Combine all spices in a container. I use a jar. Stir to combine.

2) Brown ground meat in a skillet over medium-high heat. Drain any excess fat from the pan. Reduce heat to medium. Stir in spice mix and water. You can add more water or spice if you like your tacos extra saucy. Simmer approximately 5 minutes until the meat is flavorful and the spices are well combined.

This meat can be used on taco salad, hot taco rice, or in tacos!

Garlic Lemon Green Beans

I LOVE garlic. and lemon. So these healthy veggies are right up my alley!

Garlic Lemon Green Beans

1 pound green beans, ends trimmed ( I use skinny french beans and skip pre-cooking them)

1 tablespoon extra-virgin olive oil- or EVOO

2 large garlic cloves, minced

1 teaspoon red pepper flakes

1 tablespoon lemon zest

2 tsp lemon juice

Salt and freshly ground black pepper

Directions:

Blanch green beans in a large stock pot of boiling water for about 2 minutes. Drain and shock in a bowl of ice water to stop from cooking (skip this step if you are using skinny beans and like a bit of crunch!)

Heat a large heavy skillet over medium heat. Add the oil. Then add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated and heated through, about 5 minutes (ten minutes if you skip step one!) Add lemon zest, lemon juice, and season with salt and pepper.

Don't Compare

I hear comments from people all the time that they don't see results fast enough, or don't do well enough. I get a lot of the- I don't look like you, or I could never get to where you are. Well- guess what? I have come a LONG way from my starting point, and it isn't even fair to compare your starting point to the middle of my journey. The only person that you should compare yourself to, is you. The person you were. That is the only measurement of growth that truly matters. . 

Earn Extra Money for the Holidays

The Christmas season is hands down my favorite time of the year. However, Christmas can also get very stressful. Buying gifts for family, friends, and  co-workers can really add up quickly. Last year, Mike even went so far as to get a seasonal job at Target. This was great, but he only made $100-$150 a week after taxes. Not to mention that he slept in two 3-4 hour shifts. I only saw him a few hours a week. It was awful. This year- we are making that extra income from Beachbody. To share that with you all, I am starting a group to earn either $500, $1,000 or $2,000 before Christmas! Email me at cmsmith143@yahoo.com or friend me on facebook to join, and together we can ditch the credit cards, and make this holiday season less stressful!

The Ultimate Reset

NOTE: The Ultimate reset is currently unavailable due to low inventory. YAY! It is back! Mike and I should be starting the 28th!



My next program will be the ultimate reset, which is what Mike did. His results are posted below. Mike agreed to do it with me, and I am looking for a few more people for an accountability group.

 So what is The Ultimate Reset?  The ultimate reset is a program designed to get your inside into great shape. It is a 21 day "cleanse" that will get your body to optimal health, without depriving your body of the nutrients it needs! The Ultimate Reset will never ask your body to do anything it doesn't already know how to do. Typical cleanses do as much harm as good by starving your body of the exact nutrients it needs. On the ultimate reset you will eat better than you have in years- and fe

el good doing it!

The big benefits of The Ultimate Reset are weightloss, better sleep, better digestion, and just better overall health. Mike lost 28lbs in 21 days. And my friend Amy Kozik's husband Tim lost 14 pounds and 4% body fat. 


"After the Ultimate Reset, I felt the best that I have felt since I was a little kid. I am a HUGE meat lover, but I would consider going vegan just to feel like that every day."- Mike Garramone

"It gives you a whole new realization about the crap that you put in your body."- Mike Garramone

"I also noticed more energy and clearer skin. This step has helped to motivate me to move toward the next one - exercise."- Tim Kozik

My personal goals? 10-15lbs weightloss, clear skin AND lose the LOVE handles!

Backpacking Trip- Days 3 and 4

DAY THREE: This morning we woke up COLD. We made some coffee and oatmeal and started breaking down camp.

Trying to stay warm

John not wanting to get out of his sleeping bag

As all of our things were still wet, so we packed them in trashbags, and tried to shake the water off of the tents. This was also the morning with the most bug bites, because John and I filtered water which meant a long amount of time spent next to the river. Eventually the sun reached us (we were in a valley) and it looked like it would be a great day for hiking.

John ready to go!

Mike wondering why I am taking all of these photos

I am ready to go!

Backpacking selfie! haha

We hit the trail and enjoyed the short hike to the Rolling Creek Trailhead.

Wigwam Trail

Unfortunately, when we changed our route, we didn't really look much at the topography of our new route. BIG mistake. Rolling Creek Trail is a strenuous, rocky and steep hike. We almost lost the trail a few times, and this was not the hike to do in wet boots. 

The part that was not so steep. 

John hiking up!

Mike happy to be taking a breather!

When we got to the top, we discovered the most beautiful meadow! We stopped here to eat a snack and let some of our stuff dry in the sun! It was also up here that Mike proposed. :)

After the proposal. 

The way down the mountain was even more steep and strenuous than the hike up. We found a dead elk carcass too!

John and the bones

SKELETON!

Looking back on what we hiked down

Where is the trail?!

 When we reached the bottom, there was a river, and lots of log bridges to cross over!

John crossing the log bridge. 

Waterfall!

Finally to the bottom!

Waterfall!

We exited Lost Creek Wilderness, and continued on Rolling Creek Trail towards the Colorado Trail. 

Goodbye Lost Creek!

Trail Signage. 

We eventually met up with the Colorado Trail. This was the last trail, and we hiked about a mile in before setting up camp for the night.

where we set up camp- we never got photos of this site setup. 

Colorado Trail marker!

John near where we camped. 

This night Mike and I stayed up late to actually see the stars on the only clear night of our trip. I LOVE stargazing, so this was a really nice night for me!

DAY FOUR: We woke up really early eager to get home. We didn't even eat before breaking down camp and starting our hike.

Mike all packed and ready (and our campsite)

John just wants real food.

This is the last of the photos as none were taken on the last 15ish miles. By this point we were just done and wanted to be at home. It didn't help that this was the hottest day of our trip.  We finally made it, and my mom had dinner waiting for us in the crock pot :) Overall a fun trip and lots of quality time spent with Mike and John both!

Backpacking Trip Days 1 and 2

DAY ONE: We woke up early this day- we picked up my best friend John, and headed up to my parents house in the mountains.

Driving to the mountains

We had breakfast up there, and did some final packing.

Jeep is all loaded!

We arrived at the trailhead a bit late (ahem like 11:30-haha) but were determined to make it the 10ish miles to Refrigerator Gulch.

My jeep in its natural habitat. 

Ready to go!

Trailhead!

It was a pretty hike after we got out of the Hayman burn area, but was mostly overcast.

Day one scenic view!

Mike had stayed up really late the night before (he only got about 3 hours of sleep) so we let him sleep after we set up camp. During this time John and I spent over an hour attempting to hang the rope for the bear bag. We failed. HORRIBLY. We actually ended up waking Mike and having him do it while we "cooked" dinner. Mike passed out early that night while John and I stayed up talking :)

Mike and my tent Night one.  

John's tent and camp night one

DAY TWO: We ended up sleeping late, as it was overcast and contrary to its' name, Refrigerator Gulch is actually quite warm. It was almost eleven by the time we had camp packed up. It was around this time that we changed the plan to try to make it 20 miles that day, and went the opposite direction towards Wigwam.

Drinking instant coffee and swatting mosquitoes

A bit dehydrated

Muscles!

Ready to go!

The day was overcast, and the trail was rocky with overlooks, before going into this damp mossy forrest.

Fit couple!

Best friends at the overlook

Mossy branch forest

Approaching wigwam there are the coolest looking rocks!

John and I with the rocks!

Mike and I... before the rain

I love these rocks!

Wigwam is actually one of my favorite trails, but on this day (about four hours into hiking) when we were about a mile from the trail head, the skies OPENED up. It was a serious downpour. We stopped for a bit, but decided we were getting just as wet standing there as we would hiking. We continued on for about 2.5 miles before throwing in the towel and setting up camp near the intersection of Wigwam Trail and Rolling Creek Trail.

This is how we stay dry and still socialize.

 This night was our most cold and miserable. All of my stuff was wet, and most of John's. Mike was the only one smart enough to pack ALL of his things in ziplock bags. We made a clothesline after hanging our bearbag, but it actually made our stuff more wet.

Our poor wet clothes

This night we all stayed up talking and playing games, but it was a chilly, restless night.

Also see Days Three and Four!