Baked Pepperoni Chips

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It’s Monday y’all – the day everyone starts their diet. If it was warm where you are this past weekend then you’re probably like us and indulged out a bit too much. It’s time to jump back on the bandwagon with a chip snack alternative. Baked Pepperoni Chips!  Continue reading

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BBG: 2 Week Recap

I’m officially into week 3 of my Bikini Body Guide 12 week program! I wanted to provide a quick update for you all on my progress and overall thoughts.

Progress 8/16: 2 Weeks in, 5 lbs down, clothes are fitting looser

The Diet:

I’ve found the diet fairly easy to follow. Mind you, I have modified it quiet a bit to fit my lifestyle. I feel Kayla’s original recipes are a bit too “fancy”. I don’t want to have to go spend extra money on muesli and I don’t eat fish. So with that in mind, for example – I’ve substituted rolled oats for muesli and shrimp for fish. I’ve written everything down so maybe when I have some extra time I can share my modified weekly meal plans.

As far as what they include – it’s your basic weekly meal plan when on a diet. Smoothies, fruits, nuts and veggies. I can say she does a great job of switching up the proteins and overall meal ideas. Most diets can get very dull, very quickly with salads and chicken, rice and veggies over and over again

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#bbgfood on Instagram

The Fitness:

The fitness is alternating days of LISS [low intensity steady state] cardio and then other days a 28 min circuit targeting a specific body area [legs, arms & abs, full body]. 28 minutes doesn’t sound like a long time but when you’re doing non-stop circuits, you easily work up a sweat. Each week Kayla changes up the circuits so you’re using different muscles and not the same workout. For the LISS it’s really personal preference – spin, walk, swim, run, you name it. It offers a lot of flexibility to do which workouts when you want to.

I like to go hard when I commit to something so I’ve recently added a fasted HIIT [high intensity interval training] cardio 30 min spin class early morning to ramp it up a notch. Burpees still are not my friend…

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The Update:

5 pounds isn’t too bad for 2 weeks. Leep says hes starting to notice a difference and my clothes are fitting a bit looser. All wins in my book! While I have slacked off a bit these past 2 days, I’ve had a tummy bug and only wanted carbs and haven’t felt up to working out, I’m excited to get back at it and see what these next two weeks hold.

Roasted Chickpeas & Edamame

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We are snackers.

My husband can be found multiple times a day staring into the pantry or the fridge just “looking for something to snack on”. If there are chips, cookies or any junk food in sight it will be devoured first and in a matter of days while the carrot sticks and strawberries go bad. I learned if there aren’t unhealthy snacks at our disposal, we will eat what is there – so always keep healthy snacks on hand!

One of our go-to snacks when we’re craving something salty and crunchy is roasted chickpeas and edamame. Follow the easy, foolproof steps below and you’ll be crunching on these healthy bites in no time!

Roasted Chickpeas

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Ingredients:
1 -2 cans chickpeas
Oil
Spices (I used salt, pepper and cayenne pepper)

Directions: 

  1. Preheat oven to 425 degrees
  2. Drain and rinse chickpeas.
  3. Place on paper towel lined cookie sheet and rub to dry. During this process you are also loosening the “shells”. You can also gently pinch the chickpeas between your fingers to remove the shells. You don’t have to get everyone but I just take some time while the oven is preheating to remove as many as possible. I think this creates crunchier chickpeas.
  4. Remove paper towel and drizzle with olive oil – just enough to help the spices stick. Too much and the chickpeas will stay slightly soft.
  5. Sprinkle with spices or any flavor combination you choose. Mix until chickpeas are well coated.
  6. Roast in the oven for 30-40 minutes, stirring every 10 minutes.
  7. Remove and enjoy or let cool completely before transferring to a storage container.

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Roasted Edamame

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Ingredients:
1 -2 bags frozen edamame (defrosted)
Oil
Salt

Directions: 

  1. Preheat oven to 375 degrees
  2. Drain defrosted edamame.
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  3. Place on paper towel lined cookie sheet and rub to dry. Remove any extra stems or shells that may have made it into the batch.
  4. Remove paper towel and drizzle with olive oil and salt generously. Mix until well coated.
  5. Roast in the oven for 50 minutes stirring halfway through.
  6. Remove and enjoy or let cool completely before transferring to a storage container.

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    Comment below some of your favorite healthy snacks – salty and sweet!