vegetables

Before You Feast…Refresh | Easy 7 Day Challenge

Thanksgiving is almost here + I cannot wait!! I haven’t seen my extended family in months [which is so unusual]! My Aunt is an incredible cook + always makes the most delicious Thanksgiving meal. 🙂 I’m already dreaming about turkey, side dishes, and the millions of desserts I intend to inhale. Before diving head first into my plate, I want to take a little time to do something good for my body.

Family pic on Thanksgiving! Circa 2012.
Family pic on Thanksgiving! Circa 2012.

For those who like to indulge during the holiday season, I’m inviting you to try this little prep activity with me.

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Bikini Bod on the Brain

Hi All!

So glad I finally have a few minutes to post. Work has been beyond busy, there have been a lot of family and friend events recently, I’ve been super committed to my 3 week diet/exercise plan, and I’ve been sick the past few days! It’s been a horrible combination for blogging; but hopefully I can get back on track!

I wanted to re-cap my efforts of my goal to get in shape before Memorial Day weekend (ahh only 5 days left)!

So I bought Bethenny’s book, Naturally Thin for some inspiration! I’ve been reading it regularly and picked up some great tips, but over all I don’t know if I could fully adapt to her methods of eating…it honestly sounds like she barely eats! Regardless, it’s an interesting perspective.

I’ve upped my exercise trying to do some arms/legs/butt/abs and cardio everyday. I picked up some new hand weights and have been using them regularly. I try to work out every night- out of the last 2 weeks I’ve only skipped 2 work out days!

I’ve been pre-cooking and packaging all of my meals and snacks. In the morning I’ve been eating a hard boiled egg or an egg white muffin! I found this recipe and loved it- especially because they can be frozen for the week. Mix egg whites, green peppers, black pepper (add any veggies you’d like), pour into greased muffin tins- bake at 350 for about 20 minutes. Freeze and heat up in the morning 🙂

You got a peek into my healthy snack prep a couple weeks ago, but I’ve extended to non-refridgerated items as well: peanuts, dried fruits, multi-grain chips, etc.

I’m a frozen food/veggies fanatic lately! I use them for lunch and dinner. I’ve been making salads with a veggie burger or chik patty with vegetables, hard boiled eggs, walnuts, etc, and hot dishes with eggplant, squash, zucchini, onions, shitake mushrooms, black beans, broccoli, and organic salsa.

Results have totally been paying off- I even picked up 2 new bikinis 🙂

Props to Old Navy- I have such a hard time finding a swimsuit that fits properly, I always need to shop at stores that sell separates, and even then I struggle, but this suit is amazing! The cut on the top fits so well!
This one is a little flashy, and definitely has less coverage, but I love it 🙂 I’ve been looking for a metallic/silvery suit forever!

I plan to continue my efforts, and definitely up my game the next few days! I like setting a goal and seeing it through. I’m not dropping the ball on this one!

And as always…a picture of my current mani 😉

Forever 21 Polish- no name on it though :-/

This polish is crazy! It appears neon orange, neon pink, and red in different lights!

So many people have told me they’re currently trying new diet and exercise plans, how are you getting ready for the bikini season?

Quick & Healthy Dinner

I needed to whip up a quick dinner the other night, but wanted something simple and fairly healthy. I pulled ingredients from my fridge and pantry and made a primavera-esque dish that was actually really good!

I gathered as many veggies as I could find- broccoli, carrots, onions, and mushrooms.

I sliced my onion and immediately put it into the frying pan with some olive oil to caramelize. After the onion slices started loosing their shape I added the rest of the veggies, a tad more olive oil and some salt and pepper to season.

Cook until all veggies are soft

While the vegetables were on the stove, I cooked and drain some wheat spaghetti in a separate pot…

Wheat pasta takes just a bit longer to cook.

Once the veggies were done, I mixed them into the pasta and added a bit more olive oil to substitute as a sauce.

Sprinkle with grated parmesan, salt and pepper to taste

That’s it!

The dish was actually pretty filling and I had plenty of leftovers to bring for lunch the next day.

I love to cook, but not so much on weeknights. I’m always looking for simple and healthy dinner recipes- please feel free share your favorites below!

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