Hammer & Chisel Transformation!

The RESULTS are in! I have officially completed Hammer & Chisel and I'm so freaking excited!!!

What an amazing experience this program has been! I have learned that I love to lift. I lost .75 inches and gained 2.1 lbs. I actually gained .5 in both legs and arms, and lost in waist, hips and bust. Most would probably be upset with that, but I have learned that muscle weighs more than fat. I feel great! I'm stronger, my clothes fit better, I've got definition, and I finally see some abs as well a firmer booty!!! I'll take that and I refuse to be a slave to scale.

So here's the TRUTH! While I did finish every workout, al 56 days, I did have the occasional cheat meal. I feel that my nutrition was about 90%. I loved that the meal plan used the containers so that was super easy for me to follow. I am little upset with myself for my nutrition not being 100% but life happens and we just have to roll with the punches. 

Here are some of my take aways from this program, The Master's Hammer & Chisel.

-You won't get bulky from lifting heavy.

-Beachbody performance is a must for this program. I loved Recover and Recharge for Muscle soreness.

-Energize really helps you PUSH through the hard workouts

-when you lift heavy you EAT more!

-Don't be a slave to the scale

-Trust the process

-I highly recommend a weight bench, and I loved the extra workouts with weighted ball

Remember I told you I was no longer a slave to the scale. I don't usually put my weight out there either but I'm learning to embrace it. When I first started working out and using Beachbody programs, I lost over 40lbs. I thought a perfect weight for me was 145 lbs. For the last 2 1/2 years, I have worked out consistently, and as you can see actually gained weight. But I can still wear the same size clothes, in fact some fit better. And I know muscle weighs more than fat, so if I feel better and look better, WHO cares what that number on the scale says!!! 

My next fitness journey will begin soon with Tony Horton's 22 Minute Hard Corps. Stay tuned for more info about this awesome program. Please let me know if you have questions! You can always email me at dwatson05@bellsouth.net.

More after photos! 

Two of my SUPERBOWL Favorite Recipes!

I tried a few new recipes for SuperBowl Sunday! And I have to say they were delish!!!

Mexican Spaghetti Squash Bowl

Ingredients

• 1 spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 2 small green bell peppers, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 (15 ounce) can black beans
• 1/4 cup sun-dried tomatoes

 

• 1 (6 ounce) can tomato sauce
• 1 cube chicken bouillon
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place spaghetti squash halves, cut sides down, on a baking sheet.
3. Bake in the preheated oven until flesh is tender and easily shreds when 
4. punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
5. Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
6. Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
7. Spoon spaghetti squash onto each plate; top with ground turkey mixture. Spoon back in Spaghetti Squash half. 

Take your hummus game (or your guacamole game) to the next level with this unbelievably creamy avocado hummus recipe that blends chickpeas, tahini, lemon, and lots of avocado with spices and fresh herbs. Avocado lovers may never go back to plain old hummus after tasting this addictive version garnished with fresh cilantro.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 16 servings, about ¼ cup each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
2 cloves garlic
¼ cup tahini (sesame butter)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 medium ripe avocados, cut into chunks
1 dash ground cumin
2 Tbsp. finely chopped cilantro (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. Season with salt and pepper if desired.
3. Add avocados and cumin; pulse until mixture is smooth and creamy.
4. Garnish with cilantro if desired.

Super Bowl Recipes -BE prepared!

Faced with buffets of wings, nachos, and vats of chips and dips, Americans consume more calories on Super Bowl Sunday than any other day of the year. Unless you have a will of steel, it’s likely that you’re going to indulge. CHECK out a few of my favorite recipes!!! Cleaned Up Buffalo Chicken Dip!

1/2 CUP Greek Yogurt  1/2 CUP Frank's Red Hot  1/2 Feta or Blue Cheese  1/2 CUP Neufchatel Cheese  2 CUPS cooked chicken diced Blend ingredients Cook at 325 for 25 minutes!                                                     Enjoy with veggies or toasted pita chip! Sweet Potato Skins with Turkey Bacon and Tomatoes

Nutritious baked sweet potatoes replace fried white potatoes in this healthy makeover of a popular bar snack. Instead of fatty bacon and sour cream, our sweet potato skins recipe uses turkey bacon and nonfat Greek yogurt. With only 190 calories per serving, they make a delicious snack, and can even be eaten for lunch or dinner.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:
4 baked medium sweet potatoes, cut in half
1 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
8 Tbsp. low-fat plain Greek yogurt
2 slices cooked turkey bacon, chopped
2 medium tomatoes, chopped
8 green onions, thinly sliced

Preparation:
1. Heat oven to 400° F.
2. Scoop flesh out of sweet potatoes and reserve for another use.
3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. Top each sweet potato half evenly with yogurt, turkey bacon, tomato, and green onions.

Buffalo Cauliflower Bites with Blue Cheese                                 Sauce

The typical basket of buffalo wings in a restaurant has an incredible amount calories, and that’s before you dip them in creamy blue cheese sauce. Each fatty, fried chicken wing basted in buttery hot sauce has about 72 calories, and they’re served by the dozen.

This lighter, vegetarian version of Buffalo wings will have even the most ardent meat lovers craving more. We smothered baked cauliflower florets in a much healthier version of Buffalo sauce that has the same tangy, spicy flavor and paired it with a two-ingredient blue cheese sauce. Grab a plateful before everyone else eats them up.

Total Time: 55 min.
Prep Time: 20 min.
Cooking Time: 35 min.
Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each

Ingredients:
½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil

Preparation:
1. Preheat oven to 350° F.
2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
3. Lightly coat large baking sheet with spray.
4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.
5. Bake for 20 minutes, or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven. Bake for 5 minutes.
11. Serve hot with sauce.

AND DON'T FORGET THE NACHOS!

Chicken and Bean Burrito Bowl

Make your own Mexican-inspired chicken burrito bowl with cilantro-lime rice and all the trimmings. This recipe uses black beans, but you can substitute pinto beans if you prefer. With fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce, no other dressing is needed. It was delicious. I also added a little steak to David's bowl. Definitely will be making this recipe again. 

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 cups cooked brown rice, warm
1 Tbsp. fresh lime juice
2 Tbsp. finely chopped fresh cilantro
3 cups chopped romaine lettuce
1 cup cooked black beans, warm
1½ cups shredded cooked chicken breast, warm
½ cup shredded Monterey jack cheese
1 cup fresh tomato salsa
½ medium avocado, sliced
4 Tbsp. low-fat plain yogurt

Preparation:
1. Combine rice, lime juice, and cilantro in a medium bowl; mix well.
2. Evenly divide lettuce between 4 serving bowls.
3. Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.
4. Top each bowl with 1 Tbsp. of yogurt; serve immediately.