Tropical Mango Avocado Healthy Chicken Salad


I just made the best chicken salad! I decided to just throw some things together and it turned out fantastic. 

Ingredients: 

  • Large can of chunk chicken breast, drained
  • Half a ripe avocado mashed
  • A whole mango diced (okay maybe I ate a few slices
  • 1 cup of red grapes sliced in half. 
  • Add a little salt and pepper and stir to combine. 


It is super simple and really delicious. 

Another variation I love:

  • 1 can chunk chicken
  • 3/4 cup greek yogurt
  • 1/2 avocado, diced and scooped out of the skin
  • 3/4 mango chopped
  • 1/4 cup chopped pecans
  • Salt and pepper to taste
  • dash of stevia or sweetener of choice (i like my chicken salad kind of sweet


Hot for The Holidays October 8 Week Weight Loss Support Group


Join my next get Hot For the Holidays 8 week fitness and nutrition accountability group - starting in October!

***APPLY HERE ***


Who's ready to feel good this Holiday Season. 

Who needs extra support during this tempting time??? 

I sure do! This next group kicks off soon! This will give you a few weeks before Thanksgiving to change your body inside and out, so you are standing a little taller, lose a little weight, and have more energy to get through the season. We have a plan so you can still enjoy the holidays too! This is a group where we focus more on moderation and eating well most of the time so you can indulge in your favorite foods during the fun holiday parties.  So, we will take off for Thanksgiving and then hit the ground running the next day. We will focus on topics to help you maneuver through the holidays without blowing all your hard work. We will show you how you can still enjoy your favorite foods in moderation during the Holiday season. Are you going to see family and friends? Do you want to lose 10 pounds? 5 lbs? Tone up or even just maintain? In 5 weeks a lot can change. I have room for 5 ladies who need the support during this tempting time. Last years Holiday group was awesome! Dont wait until January. You are more likely to stick with it, if you start early and roll into the New Year? Let's do this together! Message me for more details, or to set up a one on one phone consultation to go over your goals and come up with a personalized plan for your needs. You matter to me! I take the time to get to know you and only work with a small number of ladies each month, so you get my attention.

Please send me a friend request on my Facebook page. I would love to get to know you better :D

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How To Sign Up For Beachbody Streaming Workouts (30 Day Free Trial - Beachbody On Demand)

How To Sign Up For Beachbody Streaming Workouts (30 Day Free Trial - Beachbody On Demand)


Sign up here for a 30 day free trial for Beachbody's newest streaming workout program. It is called the club membership and it also includes a meal planner, nutrition tips from celebrity trainers and more. After 30 days you will be billed 38.95 quarterly (about $3 a week for access to $3000 plus value in streaming workouts).

Click Here to Enroll. 



How to cook Spaghetti Squash















How to cook Spaghetti Squash

Cut squash in half carefully and remove seeds. Place on a baking sheet and bake at 375* for about 30 minutes or until done (squash will look like strands of spaghetti when you use a fork to separate).

You can also place squash inside a large crockpot with 1/2 cup of water and cook until done.


Healthy Italian Wedding Soup

Whip up this quick healthy Italian wedding soup in 30 minutes using frozen meatballs. You can either make the meatballs and freeze them or purchase them already made. Homemade is always better, but let's be real. You're busy! This is great for a busy night after work when you need to make dinner fast. Recipe adapted from "Eat Well Live Better".




ITALIAN WEDDING SOUP

1 tbsp olive oil
1 onion, chopped
4 carrots, sliced and chopped
2 celery stalks, chopped
1 can white cannelini beans
pinch salt
2 quarts of chicken stock (the boxes or 8 cups of pre-made stock - save your vegetable scraps in the freezer and throw in with chicken to make stock)
fresh pepper or ground pepper
tsp Italian seasoning
tsp parsley
about 5 large handfuls of chopped kale (i used the precut kind)
1 package frozen turkey meatballs
fresh parmesan cheese, optional
half head cabbage, not shown - I forgot to add it

Saute the onions, carrots and celery in olive oil for a few minutes. Add stock and remaining ingredients. Simmer for 20-
30 minutes. Enjoy with a little fresh parmesan grated on top.

*Soup can be frozen for up to 6 months.

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Need help with your nutrition? Join my next 10 day jump start challenge. 

Healthy Peanut Butter Chocolate Muffins

Place in blender:

1 can chick peas/ garbanzo beans, drained, rinsed
3  eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder 

1 Tbsp peanut butter
1 tsp. baking soda
1 tsp. pure vanilla extract

Place on top of batter in muffin tins:
1/3 cup nestle peanut butter chocolate chips sprinkled on top, or mini dark choco chips

1/4 cup chopped walnuts or pecans sprinkled on top and pushed into batter.

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, and vanilla in blender cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups ( I use a silicone pan sprayed with cooking spray - easy clean up)
5. Sprinkle muffins with chocolate chips and chopped nuts.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. ENJOY warm for a tasty treat! 

*Works great in a Vitamix!

Healthy Flourless Brownie Recipe



Flourless Brownie Muffin/Cupcake Recipe

This recipe is made with chick peas (aka garbanzo beans) and tastes amazing! I was very skeptical until I whipped them up. The chocolate chips I used are not the healthiest option, but you gotta live a little. The original recipe called for dark chocolate chips, so you could go that route, but I like the peanut butter chips. Are you visual? Check out the video below. 




Place in blender:


1 can chick peas/ garbanzo beans, drained, rinsed
3  eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder (if adding PB2, use a little less than 1/3 cup to leave room for the PB2
2 Tbsp PB2 (powdered peanut butter), optional

1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract

Place on top of batter in muffin tins:


1/3 cup nestle peanut butter chocolate chips sprinkled on top, or mini dark choco chips

1/4 cup chopped walnuts or pecans sprinkled on top and pushed into batter.

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups ( I use a silicone pan sprayed with cooking spray - easy clean up)
5. Sprinkle muffins with chocolate chips.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. ENJOY warm for a tasty treat!