Be Grateful You Can Move!

For the last few weeks I finally been able to run! YAY…right? Well now I'm struggling with kidney stones and it's ruining everything. Okay, not everything but this is my way of feeling sorry for myself. 

I tried really hard to hit the road yesterday and run my little heart out. I even had a goal this week to try 4 miles. It would of been my first time running 4 miles since my injury. You must be tired of hearing about it…sorry! Well now I have stones that are trying to sabotage my running. Theres nothing I can do about it because they are they are they want out. If you've had them you know they are painful as they work there way out. 

So I felt sorry for myself most of the day yesterday because all I wanted to do was run…run…run! Something in my head was telling me I did it to myself because a few days before I was running and when I came home I complained about how HOT it was. That makes sense right? I needed to remind myself I spent 5 months not running and now that I can I shouldn't take it for granted. 

Tomorrow I plan to get up bright and early and make a run happen! I think my husband plans to join me tomorrow. Let's hope no kidney stones get in my way tomorrow :) Wish me luck! 

Sandra 

Healthy Sesame Chicken

I shared my dinner Friday on my Facebook page and now I'm going to share this awesome recipe I tried. Considering this is a healthy take on Sesame chicken is was a win with my husband and son! 

Healthy Sesame Chicken with Broccoli

Total Time: 15 minutes

Serving Size: 4

Ingredients

• 2 cups broccoli florets
• 1 large egg white
• 2 tablespoons cornstarch
• 1/2 teaspoon sea salt
• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon vegetable or coconut oil
• 1 red pepper, seeded and diced
• 2 scallions, white and green parts separated, thinly sliced
• 1 garlic clove, minced
• 3 tablespoons gluten-free tamari (you can use regular soy sauce if you can eat gluten) 
• 1 teaspoon sesame oil
• 3 tablespoons honey
• 2 tablespoons sesame seeds (black or regular)

Instructions

1. In a large wok or lidded skillet, cover the broccoli with 2 cups water. Bring to a simmer over high heat, reduce to medium, then cover and cook until vibrant and tender, 1-2 minutes. Drain in a colander. Rinse and dry the skillet.
2. Meanwhile, whisk together the egg white, cornstarch, and salt in a large mixing bowl until smooth. Add the chicken and toss to combine.
3. Heat the oil in the skillet over high heat. When hot, add the chicken in an even layer. Cook until golden brown on the first side, about 2 minutes, then stir dry until the chicken is cooked through, about 4 minute more. Transfer to a bowl and set aside.
4. Add the remaining oil and stir fry the peppers and white scallions until lightly charred, 2 minutes. Stir in the garlic and cook until fragrant, 1 minute. Add the chicken back to the pan, along with the tamari, sesame oil, honey, and sesame seeds. Simmer until the sauce has thickened, 2 minutes. Stir in the broccoli and green scallions. Serve over brown or white rice. 

Enjoy, 

Sandra 

What The Heck Is Coaching?

Have you ever wondered what Beachbody coaching is? 

I'm hosting a 3 day internship for beachbody coaching! 

*Have you ever wondered what beachbody coaching is? 
*Have you ever wanted to work from home? 
*Do you have a passion for helping others? 
*Do you want to make money from home? 
*Do you want to be a #Girlboss ? 

Message me for more details! I would love to share my passion with you! 

Sandra Ballester 

Chocolate Shakeology Carmel Smoothie

This shake is going to make you lose your mind because it's that GOOD!! 

Salted Carmel Chocolate Shakeology Smoothie:

• I scoop chocolate shakeology 
• 12-14oz water, or one cup almond milk (I prefer no milk in the chocolate because I think it taste sweet and smooth enough just with water.)
• 1tsp. caramel extract 
• 1 dash or twist of sea salt
• 1-1 1/2 cup ice (I use one) 

 Blend and enjoy! 

For more information on how you can get your own shakeology message HERE or visit me at Shakeology and you can read about how amazing shakeology is for you and then place an order!!

Sandra Ballester 

Avocado Salad

We love sweet and tart dried cranberries paired with creamy avocado in this delicious salad. Poppy seeds give it extra texture and peppery flavor.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallot
¼ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. poppy seeds
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
¼ cup dried cranberries
¼ cup sliced raw almonds, toasted
¼ medium avocado, sliced

Preparation:
1. Combine vinegar, shallot, salt, pepper, and poppy seeds in a small bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Combine spinach, cranberries, and almonds in a large serving bowl; mix well.
4. Drizzle salad evenly with dressing; toss gently to blend.
5. Top with avocado; serve immediately.

Southwestern Chicken Egg Roll

Yummo….I made these last week for the family. I fried the egg rolls for the family and baked mine in the oven. These are a usually request from my son and hubby. :) 

2 - 3 chicken breasts, cooked and shredded or cubed
sliced green onions, to taste
1 diced red bell pepper
1 T. olive oil
1 c. frozen corn (I used a low sodium can)
1 can black beans, drained and rinsed (used low sodium black beans)
1/2 t. cumin
1/2 t. chili powder
1/4 t. salt
dash of cayenne pepper
1 c. shredded monterey jack cheese
Egg roll wraps

Avocado Ranch Dip:
8 oz. sour cream (I used greek yogurt)
1 avocados
1/2 pck. dry ranch dressing mix (I used a TBLS of ranch)
1 t. lemon juice

1. Heat olive oil over medium heat in a large skillet with onions and peppers, cook for 2 minutes. Add corn, beans, cumin, chili powder, salt and cayenne pepper. Cook for about 5 more minutes, remove from heat, and stir in the cheese.

2. Spoon the mixture into uncooked tortillas, tuck the sides in, and roll them up tightly.

3. Cook them in about half an inch of olive oil heated in a skillet on medium high. It takes less then a minute for them to brown on one side, so watch them carefully. After cooking, transfer them to a plate lined with paper towels. These keep their heat well.

4. Serve with salsa and/or avocado ranch dip. To make the dip, combine sour cream, avocado, dry ranch dressing and lemon juice in a small bowl. Stir well and serve.