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A fun place to post all of our fashion obsessions and inspirations!

A fun place to post all of our fashion obsessions and inspirations!

Fab Fit Friday: Fancy Rice Cakes!

I am a huge fan of rice cakes. They are so convenient. You can take them on the go, eat them any time of the day and flavor them up to fit in with your taste buds. Adding extra ingredients also brings more nutrients to your diet!

Rice cakes can be boring by themselves, so I like to bring them back to life by adding extra flavor. Here are a few of my favorite ways to spice them up.

(6 out of the 100 ways ;)

You could also get crazy creative and decorate them for different holidays!

Ingredients I used:

-Banana
-Organic Unsalted Rice Cakes
-Muir Glen Pizza Sauce
-365 Organic Dark Chocolate Chunks
-Non Fat Organic Cottage Cheese
-PB2
-Strawberries, Blueberries & Blackberries
-Siggi’s Plain Greek Yogurt
-Pistachios
-Avocado
-Gala Apples
-Organic Honey
-365 Organic Blackberry Jam
-Skim Mozzarella Cheese
-Raw Unsweetened Organic Coconut
-Edamame Salad (Whole Foods)
-Black Bean Salad (Whole Foods)
-Chickpea Salad (Whole Foods)
-Chia Seeds
-Broccoli

Dark Chocolate Chip PB2 Banana Rice Cake

-One Serving PB2

-1/2 Tbsp Dark Chocolate Chunks

-1/2 Medium Banana

-One Organic Plan No Salt Added Rice Cake

Nutrition: 160 Calories, 3.5 g Fat, 3.5 g Fiber, 9 g Sugar, 23 g Carbs, 7 g Protein

Berry Chia Parfait Rice Cake

-One Tsp Chia Seeds

-One Large Strawberries

-One Tbsp Blueberries

-Three Blackberries

-Two Tbps Plain Greek Yogurt

-Two Tsp Organic Honey

-One Organic Plan No Salt Added Rice Cake

Nutrition: 92 Calories, 0.7 g Fat, 3 g Fiber, 6 g Sugar, 15 g Carbs, 5 g Protein

Broccoli Pizza Rice Cake

-One Tbsp Skim Mozzarella Cheese

-1/4 Cup Broccoli

-Two Tbsp Organic Pizza Sauce

-One Organic Plan No Salt Added Rice Cake

Nutrition: 60 Calories, 0.6 g Fat, 9.4 g Carbs, 1 g Fiber, 0 g Sugar, 2.5 g Protein

Coconut Apple Jelly Rice Cake

-Two Tbsp Gala Apple Slices

-One Tbsp Organic Blackberry Jelly

-1/2 Tbsp Shredded Raw Coconut

-One Organic Plan No Salt Added Rice Cake

Nutrition: 88 Calories, 2.5 g Fat, 1 g Fiber, 3.7 g Sugar, 17 g Carbs, 2 g Protein

Honey Avocado Almond Rice Cake

-Fifteen Organic Pistachios

-1/6 of a Small Avocado

-Two Tsp Organic Honey

-One Organic Plan No Salt Added Rice Cake

Nutrition: 98 Calories, 4.5 g Fat, 2.5 g Fiber, 3.4 g Sugar, 13 g Carbs, 3 g Protein

Chickpea Edamame & Black Bean Cottage Cheese Rice Cake

-One Tbsp Chickpea Salad (Whole Foods)

-One Tbsp Edamame Salad (Whole Foods)

-One Tbsp Black Bean Salad (Whole Foods)

-Three Tbsp Non Fat Cottage Cheese

-One Organic Plan No Salt Added Rice Cake

Nutrition: 155 Calories, 3.8 g Fat, 18 g Carbs, 3 g Fiber, 11 g Protein, 5 g Sugar,

Don’t forget to follow Taralynn on Tumblr, Facebook and Twitter for more awesomeness!

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550 Fab Fit Friday: 77 Calorie Shamrock Shake!

It’s that time of year again! The Shamrock Shake is BACK!

Before you get in your car and head over to McDonalds, you may want to head over to their website to check out the ingredients listed in the Shamrock Shake. I used to love grabbing the Shamrock shake this time of year, but now I’ll never go back.

I didn’t want to deprive myself from a Shamrock Shake, so I decided to make a lighter and cleaner version. I feel a lot healthier after making my new years resolution and continuing to eat cleaner. No way could I keep my resolution alive and eat a Shamrock Shake.

I PROMISE (holding out my pinky) mine is just as satisfying, if not more satisfying…knowing that you are nourishing your body while treating it with deliciousness at the same time!

They sure are good at abbreviations.

My Ingredients:

-Fresh Organic Mint Leaves

-Pure Organic Vanilla

-Baby Spinach

-Truvia

-Whey Protein

-365 Whipped Topping

That is one impressive Before and after. I didn’t know there were three kinds of corn syrups…all in one recipe…wow!

Here is how you make my version.

In the blender, add: 1/2 tsp fresh mint, 1 1/2 cups ice,1 cup ice cold water, 1 tsp vanilla and a packet of Truvia (or your choice of sweetener)

Add one scoop of protein powder. If you want an extra ten grams of protein, add 1 extra scoop.

Instead of adding artificial green food coloring, I used fresh spinach. You can’t taste one piece of the spinach in the shake. The mint flavor is strong enough to cover it up.

Pour 16 oz of the smoothie into a glass.

Top with four tbsp of non-fat organic whipped topping.

Optional: Top with all natural colored and flavored sprinkles and a couple mint leaves. (You can find these at Whole Foods in the baking section)

I put my glass in the freezer for one hour before making this shake. That way it stays cooler longer and doesn’t melt while you drink it. McDonalds has chemicals for that.

Both shakes are 16 oz.

8 1/2 of my shakes = the amount of calories in 1 McCafe Shamrock Shake
23 of my shakes = the amount of fat in 1 McCafe Shamrock Shake
They beat me on the protein. If you want more, just add in an extra scoop.
46 of my shakes = the amount of sugar in 1 McCafe Shamrock Shake
20 of my shakes = the amount of sugar in 1 McCafe Shamrock Shake

I think it’s fair to say my shake is the better option.

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7 Fab Fit Day: CrockPot Minestrone Soup

Finally, the first recipe I have ever made in a crock pot. My parents bought me a new crock pot for Christmas. I may have hinted that I needed one. I’m all about preparing food in advance, it saves so much time.

Making soup seemed like the perfect thing to do, especially because of the four days of rainy weather. I expected more from you, Georgia! I tried Olive Garden’s Minestrone a couple years ago. I was immediately hooked. I wanted to challenge myself to create a recipe for minestrone that was just as good.

There are tons of minestrone recipes out on the web. I couldn’t decide which one to make. I took the traditional minestrone ingredients and put a twist on everything to make the recipe my own. I am so glad I did because according to my taste buds, my recipe beat Olive Garden’s. My boyfriend agreed.

Ingredients:
2 Cups Frozen Peas (Defrosted)
3 Small Yellow Summer Squash
1 Cup Snapped Green Beans
2 Medium Zucchini
5 Medium Celery Stalks
1 Red Bell Pepper
1 Cup Baby Carrots or 2 Large Carrots
1 Large White Onion
1 Tbsp Extra Light Virgin Olive Oil
1/2 Tbsp Black Pepper
1/2 Tsp Sea Salt
1 Tbsp Garlic Powder
1/8 Cup Fresh Oregano
2 Tbsp Minced Garlic
1 Tsp Parsley
2 Cans Reduced Sodium Kidney Beans
1 Can White Kidney Beans
2 Cans Died Tomatoes (Basil, Garlic, Oregano)
2 Boxes Organic Vegetable Broth
2 Tbsp Light Brown Sugar (My secret Ingredient)

-Rinse green beans.

-Cut the ends off and dispose.

-Chop the green beans into thirds.

-Peel and dice onion.

-Rinse celery.

-Cut off ends and dice.

-Rinse Carrots and dice.

-Dice summer squash.

-Rinse bell pepper.

-Remove the bell pepper’s seeds and dice.

-Cut each zucchini into fourths.

-Dice.

-Add all ingredients to a large bowl and set aside.

-Open all cans

I used Emeril’s organic vegetable broth because I thought it had the best flavor, but there are tons of other brands you can find and choose from.

-Rinse beans to strainer and rinse.

-Add: vegetables, tomatoes and beans to crock pot.

-Combine well.

-Mix in : chopped oregano, parsley, salt, pepper, garlic powder, olive oil, brown sugar, minced garlic, broth and combine well.

-Turn crock pot on high, and cover.

-Cook 5-6 hours.

-When ready to serve turn crock pot to low.

This recipe makes 32 servings. It’s incredibly low calorie. It’s just made up of: broth, vegetables and seasonings! It’s loaded in nutrients and a perfect way to fit in those veggies through out the day. I recommend this soup to the “veggie haters.” This might change your mind about eating vegetables and help you create a taste.

I added my soup to a large container in my refrigerator. Jeremy and I have been eating it for the past couple days. It only gets better and better as it marinates in the broth.

For re-heating, I just use the stove top.

Olive Garden’s is more than twice the calories and the sodium is sky high. Also, do we know what is put into their soup? I like to know what I’m putting into my mouth. After my New Year’s resolution started, I find myself wanting to cook everything instead of dining out.

I never realized how important it is to make your own soup. Most brands or restaurants are full of MSG and over 800 mg of sodium! This soup is guilt free, I never feel bad for going back for another bowl, or three. I topped mine with a couple croutons last night, and it was the perfect touch.

If you are super hungry, this and a salad is ideal! You’ll be stuffed in no time. Now, if only I could make Olive Garden’s lemon cake healthy…

I am thinking about whipping this one up for the super bowl, or maybe I’ll try to create a low calorie chili. Maybe a vegetarian chili! This crock pot is so convenient I can’t believe I’ve been missing out for so long. (Thanks, mom and dad)

If you have any healthy crock pot recipes, please share! I’m excited to try more.

Nutrition Per Cup

58 Calories, .06g Fat, 11g Carbs, 5g Fiber, 3.5g Protein, 3g Sugars, 200mg potassium, 415g Sodium,

Don’t forget to follow Taralynn on Tumblr, Facebook and Twitter for more awesomeness!

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7 Fab Fit Friday Treat: Dark Chocolate Chip Coconut PB2 Protein Yogurt

Fab Fit Friday Treat: Dark Chocolate Chip Coconut PB2 Protein Yogurt

I am really excited to share this quick protein fix with you all. Ever since I up’d my weight lighting workouts, I have developed a strong sweet tooth. If you are familiar with my blog, you know I already have a huge craving for sweets. Lately, it’s been out of control.

A couple days ago after my workout, I wanted something chocolaty and creamy. I needed a boost of protein as well. I started grabbing everything that would taste good in Greek yogurt.

After throwing it all together, I tried it. I had a big smile on my face because, I had managed to create a delicious treat without any sugar-free products. I knew you all would be proud of me. This is the perfect dessert if you want a fast protein fix and a sweet tooth killer. This is a perfect weekend treat instead of going for the ice cream tub or cookie jar.

I have already made it three times this week! I hope you all enjoy it as well.

Ingredients:

1 Tbsp Whey Protein
6 oz Plain Greek Yogurt
1/2 Tbsp Dark Chocolate Chunks
1 Tsp Organic Cocoa Powder
1 Tbsp PB2 Powdered Peanut Butter
1 Tsp Raw Unsweetened Coconut

If the yogurt has a sour cream taste, add a packet of truvia or stevia.

Add all ingredients to a mixing bowl, or to the container of yogurt. I am a messy mixer, so I used a larger bowl to combine.

You can put the yogurt back into the container and freeze for a Fro-Yo treat!

Nutrition: 198 calories, 45g Protein, 4g Fat, 15g Sugar, 22g Carbs, 1g Fiber

Like my recipes/tweets/blog!? Please vote for me for the Shorty Awards!

http://shortyawards.com/category/socialfitness

Don’t forget to follow Taralynn on Tumblr, Facebook and Twitter for more awesomeness!

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6 Fab Fit Friday: Super Bowl 2013 Healthy Chicken Drummies

Just when I thought I had control over the television, or more date nights with my boyfriend, football eases it’s way back into my life. Don’t get me wrong, I like football, but I’m way more interested in the Food Network or horrible reality shows. In just a few short weeks, my living room is going to be taken over by hungry men wearing hideous over-sized football jerseys.

I try to make the best of the testosterone roaming around my house. Cooking and Party planning, now that is my kind of entertainment. I thought It would be smart to start testing out foods ahead of time. I couldn’t think of anyone better than my boyfriend Jeremy to be my guinea pig. So a couple nights ago, I baked him my first super bowl recipe, crispy Parmesan flax seed chicken drummies.

Chicken drummies are a popular finger food at football parties. I didn’t want to leave them out because of how unhealthy they are, so I switched up the original recipe. No frying, flour or butter!

Verdict: Jeremy approved!

Ingredients

1 Large Egg (OR two egg whites)
3 Tbsp Parmesan (I recommend buying organic Parmesan to avoid MSG)
1 Tsp Garlic Powder
1/2 Cup Ground Flax Seed
10 Fresh Chicken Drummies

Directions:

Preheat oven to 350 degrees.
Spray a baking pan with cooking spray.
In a small mixing bowl combine: garlic powder, flaxseed and Parmesan.
Crack egg into separate dish.
Dip chicken drummy into egg.
Coat dipped drummy in flaxseed mixture
Bake drummies for 20-25 minutes.

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273 Fab Fit Friday: Twelve Days of Recipes-Day 11

On the eleventh day of Christmas my true love gave to me…white chocolate Oreo balls with peppermint drizzle.

For the past three Christmases, I am begged by my family and friends to make Oreo balls. I’m sure you have heard of them before, and if not…well don’t try them unless you want a new addiction.

Even though they are unhealthy, they are a new Christmas tradition that I’ll continue to carry on. It’s perfectly fine to eat one, as long as the one isn’t followed by one more and one more…until there are no more.

There are a couple different ways to make them and different recipes out on the internet. Mine was originated from bakerella, but I’ve made some slightly different changes.

Ingredients

2 Packages Of Oreos
1 8 Oz Package Cream Cheese
1 Package White Vanilla Almond Bark
1 Package Chocolate Mint Baking Chips
1 Candy Cane

-Break apart the Oreo. Separate the cream from the cookie.

-Add the cream to an electric mixer and the cookie to a food processor, or blender.

-Turn on the food processor or blender until cookies are fully crumbled.

-Add crumble to electric mixer with cream cheese.

-Mix on low speed until combined, slowly increase speed.

-Roll oreo mixure into tbsp sized balls

-Place on tin foil or wax paper.

-Use a chocolate melt or stove top to melt almond bark.

-I used the stove top, on medium low.

-Cover it to help the top melt faster.

-Once the chocolate is melted, turn the stove off or the almond bark will harden and burn on the bottom of the pan.

-After the Oreo balls have been dipped in the almond bark, place them on tin foil or wax paper to dry.

-While almond bark is drying, crush up candy cane and melt mint chocolate chips.

-After mint chocolate has melted, drizzle over the Oreo balls.

-Garnish with a slice of candy cane.

Don’t forget to make extra, or you’ll run out fast! I’m sure your family and friends will be begging for these next year. The best thing about these is that they are easy and inexpensive to make. They are perfect for any holiday!

On the eleventh day of Christmas my true love gave to me…eleven pipers piping.

Seriously. Do you know how annoying a piper piping is? Add ten more! This is horrific. How am I supposed to enjoy my yoga session with eleven pipers piping non stop. I can’t take this anymore!

I’m going to bake a bunch of Oreo balls and shove them in their pipes! Hopefully they’ll get the point and pipe somewhere else.

My true love needs a serious reality check.

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376 Fab Fit Friday: 5 Calorie Vanilla Meringues

After all of our Thanksgiving food comas, it’s time to switch our desserts to the lighter side. Here is a recipe for sugar free meringues, that couldn’t touch your waistline if they tried! Make a bunch of these for your weekend party, and your guest will beg you for the recipe! Especially when you tell them they are only 5 calories!

-In an electric mixer, add 1 cup of egg whites.

-Mix on high, until a white foam is formed.

-This takes about 2-3 minutes.

- Add 1/2 tbsp of cream of tartar, continue to mix for two more minutes.

- Reduce mixer’s speed to low.

- Add in: 1 packet Truvia and 1 tbsp sugar free vanilla pudding mix. (find 115mg sodium box)

-Preheat oven to 200 degrees.

-Place tin foil on top of baking sheet.

-Use cooking spray to grease tin foil.

-Fill frosting gun with meringue mixture.

-Add tablespoon sized meringues onto tin foil.

-Bake for 60 minutes.

-Let then cool for 1 hour before eating.

Recipe makes approximately 20 meringues.

Nutrition: 4.7 Calories, 0g Fat, .03g Carbs, 1g Protein

Make sure to follow Taralynn on Twitter, Tumblr and Facebook for more awesome tips!

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854 Fab Fit Friday: Seasoned & Roasted Veggies

Happy Black Friday, Everyone! I hope all of you are staying warm and safe today!

I wanted to share one of my Thanksgiving recipes with you! This was a hit at the table yesterday.

I plan on preparing this recipe all year long. It is super healthy and full of nutrients.

It’s also a nice hot dish to eat during the cold months of winter.

Ingredients:

1 Tbsp Chopped Chives
1/4 Cup Olive Oil
1 Tsp Garlic & Sea Salt
1 Tsp Chopped Rosemary
1 Tsp Black Pepper
10 Baby Red Potatoes
2 Medium Yellow Squash
2 Medium Zucchini
1 Large Sweet Potato
2 Medium Green Bell Peppers
3 Tbsp Low Sodium Vegetable Broth

- Preheat oven to 350

- Chop up vegetables and potatoes.

- Add to a large mixing bowl.

- Mix in: seasonings, broth and olive oil.

- Combine Well

-Spread vegetables and potatoes evenly into a large roasting oven-pan.

-Bake for 25 minutes.

-Remove from oven and stir.

-Continue to bake for another 30 minutes on 350 degrees.

Nutrition: 1 Cup

90 calories, 19g carbs, 4.5g Fat, 4 g protein, 8g fiber, 4g sugar

Make sure to follow Taralynn on Twitter, Tumblr and Facebook for more awesome tips!

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