Thursday, March 29, 2012

Buffalo Chicken & Sweet Potatoes! SOLD!!

First off, what a difference a day makes!  I feel so much better than I did yesterday.  I think I'm finally getting over this insane cold virus that's been wreaking havoc on me all month!  Thank goodness!!  I'm down a few pounds but I'm sure it's just because I haven't been eating as much as I should since my throat has been so sore.  We'll see if I can keep them off. ;-)

So, back to what this post is about.  Buffalo chicken and sweet potatoes.  Two of my favorite foods. Guess what?  I found a recipe that combines the two and the best part is that it is super easy and healthy! Sweet potatoes have a lot of vitamins and nutrients that our bodies need.  I try to have them as often as possible so when I got this recipe in my email, I knew I had to try it.  Plus, I already had everything in my kitchen anyway.

Before I go any further, I want to give recognition to the woman behind this recipe.  Kristine is behind the blog BusyButHealthy and I absolutely adore it!  A few months back, I signed up to receive her newsletters and I am so glad that I did.  So, without babbling on too much, let's get to the recipe.

Buffalo Chicken Stuffed Sweet Potatoes

- 2 medium sweet potatoes
- 6 oz chicken, shredded & chopped
- 1 cup 0% greek yogurt
- Franks hot sauce, to taste
- 1/3 cup green onions, chopped
- Garlic powder & pepper to taste

Cook sweet potatoes. Poke sweet potatoes with fork all over and microwave for 6-7 minutes on one side, flip and cook another 5-6 minutes on the other size. Time depends on size of sweet potato. You'll know when its done when a fork goes through it easily. Set aside to cool for a few minutes.

Meanwhile, in a bowl, mix together chicken, greek yogurt, hot sauce and green onions.

Cut sweet potato in half, scoop out about half the filling and replace with the buffalo chicken mixture.

Serving is 1/2 to 1 sweet potato with filling

This recipe was so good!  I can not wait to have leftovers tomorrow for lunch.  I really felt satisfied after eating it instead of too full to move.  I wasn't sure how the greek yogurt would mix into it but it was perfect.  I really recommend everyone trying this recipe out and signing up to receive Kristine's newletters.

Wednesday, March 28, 2012

Baked Oatmeal..but Still SICK!!

I think I've been sick for the entire month a March..and the last part of February.  It is not something I'm used to.  I rarely get sick and when I do, I'm back to normal after a few days.  This year has not been good to me as far as my immune goes.

That being said, I'm still making healthy choices in the kitchen for myself and my daughter.  I'm down a couple of pounds too.  I weighed in this morning at 149lbs! YEAH!

One big choice I made this week was baking oatmeal instead of cupcakes.  I'll post the recipe below but first let me tell you a little about them.  I enjoy Oatmeal.  Always have.  However, I do know quite a bit of people who don't like it...AT ALL!  The texture is a little weird, I admit.  Baked oatmeal is a little different.  I made individual oatmeal cups instead of a large casserole dish of it.  They've come in very handy in the mornings when I'm running late and can't have breakfast before work.  They freeze well and take less than one minute to reheat!

The best part....NO SUGAR! Well, no refined sugar.  There is applesauce and stevia in it.  Making them individual sized means that you can personalize them to different tastes in your home.  I highly suggest making them even if you aren't a fan of oatmeal.  You might find this an easier way to get some oatmeal in your diet! Hope you enjoy it as much as I do!!

Baked Oatmeal Recipe from Sugar Free Mom
  • 2 eggs
  • 2 cups applesauce, unsweetened
  • 5 cups, Old Fashioned rolled oats
  • 1 banana, mashed
  • 2 3/4 cups milk (I used Soymilk)
  • 1/4 cup flaxseed meal
  • 1 1/2 teaspoons stevia powder
  • 1 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • Optional toppings: raisins, walnuts, chocolate chips
  1.  Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
  3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
  4. Finally pour in milk and combine.
  5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
    Pour mixture evenly into muffin tin cups.
  6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.
This recipe comes from

Monday, March 19, 2012

Still Sick??

What is going on?  Last time I posted, I was just getting over being sick and was ready to get back to work. Well, the very next day, I woke up sick again. Fast forward one week and I'm STILL SICK!!  So, though I am still motivated to live a healthy lifestyle, I'm still not eating normally and definitely can't breathe well enough to be able to walk down the hallway without losing my breath. Working out is out of the question.  Hopefully, my doctor will have some answers for me tomorrow!

Til next time...

Sunday, March 11, 2012

Getting Back On Track

Well, I'm just getting over being sick.  It knocked me on my butt and my lungs still don't feel 100%.  I was really starting to feel strong and motivated and then I got sick.  My diet was under control, my fitness level was steadily increasing.. I now feel like my body is toxic again and I need to start over from the beginning.  I did it before, I can do it again.  I'm headed back to work tomorrow so it's the perfect time to get back to my regularly scheduled program.

Here's to starting over!