Healthier Seven Layer Dip

Seven-layer dip was a regular feature of watching Saturday college football games with my dad when I was a kid. It’s one of his favorite snacks, and my sweet mom would make it for us, served with restaurant-style tortilla chips. Dad doesn’t like sour cream (or yogurt, or mayonnaise…weird, I know), so her version had a layer of diced onion, and black olives instead of peppers. It also had a LOT more cheese on top.

We asked our nutrition team to create this lighter version of seven-layer dip, that is heavy on fresh veggies, and uses nonfat refried beans and low-fat yogurt instead of sour cream. As a lifelong connoisseur of seven-layer dip, I can attest to its tastiness. The next time I make it I’ll buy spicier beans and add chopped jalapeño, because that’s how I roll.

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 10 servings

Ingredients:
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)

Preparation:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.

Baked Corn Tortilla Chips

How many times have you reached mindlessly into a bag of mediocre tortilla chips, shoveling one after another into your mouth? Those fried crisps are loaded with fat, calories, and sodium that adds up fast! Why do that, when it’s quick and easy to make your own healthy chips with actual corn tortillas? These baked corn tortilla chips taste fresh and have a satisfying crunch you’ll love, without the guilt. Dress them up with a squeeze of fresh lime, serve with salsa or this seven layer dip, or make these healthy nachos.

Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 10 servings

Ingredients:
15 corn tortillas, cut into wedges
Nonstick cooking spray
1 tsp. sea salt (or Himalayan salt)

Preparation:
1. Heat oven to 375° F.
2. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp.
3. Sprinkle with salt.

French Onion Dip

We created a healthier version of the favorite party dip. Usually made from a powder of artificial flavors, our French onion dip is made from scratch with savory caramelized onions.

Total Time: 3 hrs. 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 7 servings, about 3 Tbsp. each

Ingredients:
1 Tbsp. olive oil
2 medium onions, chopped
¼ cup low-sodium organic beef broth
1 Tbsp. Worcestershire sauce
¼ tsp. garlic powder
Sea salt and ground black pepper (to taste; optional)
1 cup nonfat plain Greek yogurt

Preparation:
1. Heat oil in medium saucepan over very low heat.
2. Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown.
3. Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely.
4. Combine onion mixture and yogurt in a medium bowl; mix well.
5. Chill, covered, for 1 hour (or overnight).
6. Serve with raw vegetables for dipping.

Homemade Hummus

Try this recipe and make your own hummus in no time!

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 5 servings, about ½ cup each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
4 cloves garlic
¼ cup tahini (sesame butter)
Sea salt (to taste; optional)
Paprika (for garnish; optional)

Preparation:
1. Place chickpeas, lemon juice, oil, and garlic in food processor or blender and pulse until chickpeas are mashed.
2. Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Add salt if desired.
3. Garnish with paprika if desired.

Not Just About Weight Loss

It's Transformation TUESDAY and I have to share something that's on my mind! It's been a year since we began our journey and looking back I realize JUST how many things have changed!

I see success stories all the time from people who lose weight with A program, B drink, and C meal plan...but to me it has been more than that..you see, just a year ago, I was a very unhappy person. I had no real reason, I had a beautiful life, a roof over my head, and a family that loved me, but I just couldn't get my mind off what I didn't have. I had this feeling inside that I needed more and I felt like I lost something inside. This way I was living my life took it's toll on my marriage and we constantly argued and had a hard time getting along. I also noticed that it affected my parenting...I was always on edge and I felt like any little thing would set me off. I didn't know what was happening to me and why I felt this way.

Then one day, my husband and I were driving home from Vegas and I was complaining that I wanted to do something with the way I was feeling. We both decided at that moment that we needed to work on ourselves and we decided to do it together! We had been drinking Shakeology for about 6 months at this point, not consistently and I had told my husband that I saw something about P90x3 coming out and thought maybe it was something we could do together. You see, at the time we were a little tight on money and that was also one reason we were at our wits end. We decided to go ahead and purchase the program and were committing to making a change in our lives because we felt like we didn't have any other options.

We started following a meal plan that was provided in my group, as well as a grocery list, and we focused on eating clean 80% of the time, drinking our Shakeology for breakfast, and pushing play on our workouts every day.  We didn't see immediate results, but what I did feel was accountability, support, daily encouragement, I learned how to manage my eating, and I was surrounded by others who were literally seconds away from lifting me up, keeping me motivated when I felt like quitting and they were my biggest fans! I had no idea who these girls were, but we bonded and became great friends! My two biggest fans were the ones who were watching me every day and they were my driving force to be better than I was, because they deserved a mom who was happy!

Our Transformation with P90x3

When I am talking to a potential challenger and they give me the line "that's too expensive, I can't afford it" I have to giggle a bit!! First, because that was where my head was when I started, I had no idea what Shakeology was and why the heck it was any different than what I could get at Costco. I remember not knowing if I was going to get the results I wanted by working out at home and if I was actually going to complete the program because I was always a quitter before. But I was so desperate for results and I couldn't stand the way I felt anymore and if I wanted my marriage to get stronger and my kids to learn from example, it was worth giving a shot! 

So, you see, a challenge pack is so much more than Shakeology, a P90x, T25, or 21 Day Fix workout program, free shipping, and discount pricing. It's about having someone on the other end to make sure that you open your program, that you push play on Day 1 and Day 90! It's having someone to lift you up when you feel like you can't do anymore. It gave me LIFE again and it opened my eyes to how differently life can be if you just take chances. Most importantly, it saved my marriage and it made our family whole again! To me, that is PRICELESS!!!

If it wasn't for my coach, I would not have finished my P90x3, I would not be 12lbs lighter, and 13% body fat, I would not have been asked to work out with THE Tony Horton himself, and I would not have completely changed my families eating habits and influenced those that I love most to make a healthy change too! So when you are thinking about the options...think of this! 

When you go to the gym, who is making sure you show up every day? Who is checking your nutrition to make sure you're eating correctly for the workouts you are doing? Do you know if the workouts you're doing are going to give you the results you're wanting? Who is going to keep you accountable from start to finish?

Answer those questions and then go with your gut and what you think will truly give you the best results and be the best BANG for your buck!! 

Is it time for your own transformation?

Join my January 19th Get Healthy For Life Challenge group today:

Pumpkin Pie With Whole Wheat Crust

So this year, I am in charge of Pumpkin Pie for our Thanksgiving gathering with family! I know it's a Thanksgiving staple, but it can still be make a little cleaner! I found this recipe from Team Beachbody, and I can't wait to make it tonight! It sounds DELISH and really, its just whole food and clean ingredients! MMMM!! 

Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pie Filling:

1 (15 oz.) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
2/3 cup evaporated nonfat milk

Preparation for Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

Preparation for Pie Filling:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, extract, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

Enjoy!!!!

Kid Approved "Homemade" Granola Bars!

I am always looking for new recipes that suit the appetite of my growing kiddos, but also suit this moms approval of ingredients! I don't know if you've checked the labels of the average store bought granola bars lately, but they have absolutely no nutritional value and have a mile long list of ingredients that I can't even pronounce. Although they may be convenient, they are not something I choose to fill my pantry with nor my wallet! 

I try not to deprive my kids of the "FUN" or "COOL" snacks to have at lunch time, because I remember being a kid and always feeling jipped if I didn't have the Gushers or the Fruit Snacks, but WHY NOT try and break that mold! Teach the kiddos what real food taste like and how fun it can be to make it ourselves! 

W having fun making his granola!

I got this yummy recipe from one of my Challengers and modified it even more, so it could be as clean as possible.  Although it still does have some sugar in it, I at least know I am filling my kids with pure ingredients and not a bunch of yucky chemicals. We had a ton of fun making them and they thought it was so cool to take them to school today and tell their friends we made them! 

Now for the recipe.....

What You'll Need:

• 2 1/2 cups of Rolled Oats 
• 1/3 cup Coconut Oil (you can use butter if you don't have coconut oil on hand)
• 1/3 cup Stevia baking sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut shreds (you can use dried fruit also)
• 1/3 cup mini chocolate chips (optional, I opted out for this go around). 

How To:

1. Preheat oven to 350. While oven is preheating, line an 8x8 baking pan with parchment paper or tin foil. Lightly spray with coconut oil.

2. Spread the oats on a cookie sheet and bake for 8-10 minutes (until they are lightly toasted). Then transfer them to a bowl.

3. While the oats are baking, combine the honey, coconut oil, stevia sugar, and vanilla in a small saucepan. Heat the mixture until it's liquid and the sugar has melted completely.

4. Pour the heated mixture into the bowl with the toasted oats and stir to combine. 

5. Let the mixture cool for a few minutes before adding the coconut shreds, or dried fruit and chocolate chips. (If you use chocolate, don't worry about it melting). 

6. Pour mixture into the lined baking pan and press down with a lightly greased spatula. Press hard so the bars are flattened and stay together!

7. Once they are pressed down you can sprinkle the optional chocolate chips on top.

8. Cover and refrigerate the bars for at least 2 hours.

9. Remove granola from the pan and peel away the foil or parchment paper. Cut the big block in half, and then cut into bars or squares.

ENJOY!!

**Store bars in an airtight container for up to a week!**