So what is this PiYo everyone's talking about??

If you haven't heard about PiYo yet then I have one thing to ask you - Where have you been??  LOL - I kid! kind of... hehe

PiYo is a brand new program that was recently created by my FAVORITE training of all time, Chalene Johnson!  What it is is a fusion of pilates and yoga inspired moves combined together with cardio so you are constantly moving.  Basically you end up gaining the strength and flexibility that you get from pilates and yoga, but you burn much more fat and calories since you are constantly moving - genius!

I am on day 4 and it has been a struggle for me so far - I am not going to lie about it!  My biggest weakness is my core and balance - this is a ton of core work and balance (as is the case with yoga and pilates typically).  But I am enjoying it!  I am so excited to see how far I come and to see my progress as time goes on!!  Starting next week I will also be following the eating plan that came with the program so that I can fully see the results this program can give!

Want more info on PiYo and how to order it?

CLICK HERE! 

Hearty Beef Stew

Hearty Beef Stew

For a quick, healthy meal in the middle of winter, try this hearty beef stew, or our vegan-friendly version.

Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings

Ingredients:
1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped
2 medium tomatoes, chopped
¼ cup reduced-sodium soy sauce
1 Tbsp. hot pepper sauce (like Tabasco)
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
3 cups cooked quinoa, hot

Preparation:
1. Place beef, onions, tomatoes, soy sauce, hot sauce, 1/2 cup broth, and bay leaf in large saucepot.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, covered, for 40 minutes, adding additional broth as needed.
3. Add bell peppers, carrots, and potatoes; cook, covered, for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender.
4. Serve with quinoa.

Vegan Variation: Substitute beef with same amount of tempeh. Use only ½ cup vegetable broth instead of beef broth. Bring to a boil and cook for 10 minutes. Add vegetables and cook for an additional 10 to 15 minutes.

Nutritional Information (per serving):

Calories: 346

Fat: 7 g

Saturated Fat: 2 g

Cholesterol: 75 mg

Sodium: 626 mg

Carbohydrate: 40 g

Fiber: 6 g

Sugar: 5 g

Protein: 33 g

Grilled Chicken Dijon

Grilled Chicken Dijon

Grill it or broil it, this lean chicken recipe is a fantastic, healthy dinner you can make in 15 minutes or less.

Total Time: 15 min.
Prep Time: 5 min.
Cook Time: 10 min.
Yield: 2 servings

Ingredients:
2 (4-oz.) raw chicken breasts, boneless, skinless
1 clove garlic, crushed
2 tsp. Dijon mustard
6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped 
1 dash sea salt
½ tsp. ground black pepper
1 Tbsp. olive oil

Preparation:
1. Preheat grill or broiler.
2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.
3. Brush chicken breasts evenly with garlic mixture.
4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.

Nutritional Information: (per serving)

Calories: 199

Fat: 10g

Saturated Fat: 2g

Cholesterol: 73g

Sodium: 397mg

Carbs: 2g

Fiber: 0g

Sugars: 0g

Protein: 24g

Nutty Butter Shakeology

Nutty Butter Shakeology

Peanut butter and banana combine in a super yummy way in this smoothie.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
½ cup nonfat milk
½ cup water
1 scoop Vanilla Shakeology
¼ medium banana, cut into chunks
1 Tbsp. all-natural peanut butter
1 Tbsp. coarsely chopped raw walnuts
1 cup ice

Preparation:
1. Place milk, water, Shakeology, banana, peanut butter, walnuts, and ice in blender; cover. Blend until smooth.

Nutritional Information (per serving):

Calories: 340

Fat: 15 g

Saturated Fat: 2 g

Cholesterol: 7 mg

Sodium: 264 mg

Carbohydrate: 31 g

Fiber: 5 g

Sugar: 19 g

Protein: 26 g

Pita Pizza

Pita Pizza

Pitas make an ideal pizza crust! This is topped with basil, peppers and onion, or you can substitute your favorite vegetables.

Total Time: 18 min.
Prep Time: 10 min.
Cooking Time: 8 min.
Yield: 4 servings

Ingredients:
4 (6½-inch) whole wheat pitas
¾ cup all-natural spaghetti sauce, no salt added
2 fresh basil leaves, chopped
2 oz. shredded mozzarella cheese (½ cup)
¼ medium onion, sliced
1 medium yellow bell pepper, sliced into rings

Preparation:
1. Preheat oven to 350° F.
2. Top pitas evenly with spaghetti sauce, basil, cheese, onion, and bell pepper.
3. Place pitas on baking sheet. Bake for 10 to 12 minutes, or until cheese is melted.

Nutritional Information: (per serving)

Calories: 248

Fat: 5 g

Saturated Fat: 2 g

Cholesterol: 8 mg

Sodium: 569 mg

Carbs: 43 g

Fiber: 6 g

Sugars: 2 g

Protein: 11 g

Chocolate Covered Strawberries

Chocolate Covered Strawberries

For an easy, romantic dessert, try strawberries dipped in dark chocolate.

Total Time: 41 min.
Prep Time: 10 min.
Cooking Time: 1 min.
Yield: 10 servings, 2 strawberries each

Ingredients:
20 medium strawberries (about 1 lb.)
9 oz. dark chocolate morsels (or chopped semi-sweet chocolate)
1 Tbsp. coconut oil

Preparation:
1. Wash strawberries; dry completely. Set aside.
2. Line a baking sheet with parchment (or waxed) paper. Set aside.
3. Place morsels and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
4. Hold a strawberry by leaf, dip into melted chocolate; lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberry on parchment paper. Repeat with remaining strawberries.
5. Set strawberries aside for 30 minutes, or until chocolate hardens.

Nutritional Information (per serving):

Calories: 147

Fat: 9 g

Saturated Fat: 6 g

Cholesterol: 0 mg

Sodium: 0 mg

Carbohydrate: 18 g

Fiber: 1 g

Sugar: 16 g

Protein: 1 g

Brussel Sprouts with Roasted Grapes

Brussels Sprouts with Roasted Grapes

Enjoy these Brussels sprouts hot or cold. They develop a mellow nutty flavor that goes perfectly with sweet grapes.

Total Time: 35 min.
Prep Time: 5 min.
Cooking Time: 30 min
Yield: 2 servings

Ingredients:
2 cups Brussels sprouts, cut in half (about 6 oz.)
1 cup red grapes
1 Tbsp. olive oil
Sea salt and ground black pepper (to taste; optional)
1 Tbsp. sliced raw almonds (for garnish; optional)

Preparation:
1. Preheat oven to 375°
2. Combine Brussles sprouts, grapes and oil in a large bowl. Season with salt and pepper if desired; mix well.
3. Arrange Brussels sprouts mixture with Brussels sprouts cut side down, on metal baking sheet.
4. Bake for 15 to 20 minutes, or until Brussels sprouts are golden brown on the cut side. Stir; continue baking for 10 to 15 additional minutes, or until tender when pierced with a fork.
5. Top with sliced almonds (if desired). 

Nutritional Information (per serving):

Calories: 148

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 166 mg

Carbohydrate: 23 g

Fiber: 4 g

Sugar: 14 g

Protein: 4 g

Sweet Potato Salad Recipe

Sweet Potato Salad

This salad is topped with hearty sweet potatoes--a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. 
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):

Calories: 236

Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 194 mg

Carbohydrate: 32 g

Fiber: 6 g

Sugar: 16 g

Protein: 5 g