Tuesday, February 28, 2017

Asparagus and Ham Spaghetti Squash

I am so sorry I didn’t post all last week!! Getting married and having some other things going on took my mind off of my blog… but don’t worry, it won’t happen again!!

So I am excited for this new recipe, because it was made with the help of my HUSBAND!! He definitely knows how to get to my heart! He is helping me so much with taking care of our home, kids, and cooking meals and cleaning up!  I know you may be thinking this is what husbands are suppose to do, but keep in mind, I’ve been a single parent and use to doing it on my own! I can totally get use to this! <3

Last night, Brent made this meal for me, but I added just a couple ideas to make it our own!! I changed the spaghetti noodles for spaghetti squash, and added mushrooms too!

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Ingredients:

  • 1 Spaghetti Squash (medium size)Deidra Penrose Mangus, Spaghetti squash recipes, asparagus recipes, healthy dinner recipes, military wife, military and fitness, healthy military family, ham recipes, chicken broth recipes, clean eating recipes, top beachody coach PA, online health and fitness coach PA, elite beachbody coach PA,  healthy mom and nurse, healthy lifestyle tips, lose 10 lbs, easy healthy meals
  • 1 bushel fresh asparagus (remove the stems and use the green part and the tree looking part)
  • 6 slices of low sodium 97% fat free ham (get it as fresh as possible)- Cut into small cubes
  • 4 oz Gouda cheese (cut into small cubes
  • 1/2 cup mushrooms (sliced)
  • 1/4 cup chopped onion
  • 2 Tbsp EVOO
  • 1 tsp minced garlic
  • 14 oz can chicken broth (99% fat free) and low sodium

Directions:

  1. Place asparagus on cookie sheet. Add 1 tsp Himalayan Salt (or sea salt)  and 1 tsp EVOO on top. Cook for 12 minutes at 350 degrees.
  2. Cut spaghetti squash in half length wise (with a fork, take out seeds and middle) and turn upside down on plate (round part up) and cook in microwave for 12 min. Let cool for a couple minutes after taking out of microwave.
  3. In a small pan, add 1 tsp EVOO, ham, onion, mushrooms, and garlic and cook for 5 minutes or until onion slightly brown.
  4. In larger pan, add chicken broth and bring to a boil. Then turn down to medium.  Fork out spaghetti squash and add squash to pan with broth.
  5. Add asparagus, and ham mixture to large pan with broth and squash. Cook for 5 minutes. Mix every minute or so.
  6. Add Gouda cheese to mixture. Stir and cook for 1 minute.
  7. Let cool and serve!

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Wednesday, February 15, 2017

Brent & Deidra’s Engagement Pictures

We are getting married this week!!! After 5 weeks of planning, we are ready!!! This week was finalizing the count, and tying any loose ends… like me renting table covers since I totally forgot to do so!! Leave it to me to forget something like that!! lol..

But anyways, I am feeling much better after yesterday when my DJ was nice enough to come over for the 3rd time to make sure we have everything in place! And I was able to cook her my new recipe so it was a WIN WIN!!

Ok, before I see more squirrels, I want to share with you guys our engagement photos! If you follow me on other social media, or have read some of our wedding prep, then you may have seen a few of these!! But I am excited to share some others!!

If you are in the Pittsburgh, Monroeville, Greensburg, or Seven Springs area, our photographer was ABSOLUTELY amazing! I can’t say enough about her! First off, we WON this shoot by sharing our story of how we met and getting engaged! But Nikki took so much time with us (like WAY more time than she needed) and was so prepared and creative for shooting some special moments! She also was very timely with getting our pictures back to us!

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Ok, first we’re gonna start with our military photos!! We had a few ideas of what we wanted, but Nikki took it to another level and gave us some real memorable photos! PS. These took place at Seven Springs in Somerset, PA.

 

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My favorite! I love this man.. his face.. and his kisses!!!

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The next few pictures just show our relationship and our love for the Lord! We promised each other to always keep God at the center of our marriage! I love that Brent has been a follower all his life. He has taught me so much since we have met and I love that about him! PS. these pictures with the Bible is all Brent’s idea!! Gotta give him credit for these and even some of the poses!

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Of course, we took just a few of us just hanging out and being us! Giving each other piggy back rides and kissing.. lol.. yup, thats about what we do!!! HAHA

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This is Brent’s favorite! He has a crush on my shoulder and tattoo lol!!

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So there you have it!! Now that we quickly got our engagement pictures, our next pictures will be our Wedding Day!!!! EEEEK!!!

Photography Credit:

Nikki Funk Photography website: Nikkifunkphotography.com

Instagram: @nikkifunkphotography

 

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Wednesday, February 15, 2017

Cashew Chicken

Deidra Penrose, Deidra Mangus, Healthy Cashew chicken, healthy dinner recipes, healthy spicy dinner recipes, broccoli recipes, healthy chicken recipes, easy healthy dinner recipes, chili sauce, Bragg liquid amino's, Healthy eating tips, weight loss recipes, carb free recipes, gluten free recipes, rice vinegar, sriracha, elite beachbody coach PA, top fitness coach online pa, military wife, military fitness, beachbody challenge groupIngredients:

  • 3 tablespoons cornstarch
  • 1/2 teaspoon sea or Himalayan salt
  • 1/2 teaspoon pepper
  • 1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 heaping cups broccoli floret
  • 1 cup red bell peppers, diced
  • 2 cloves garlic minced
  • 1 cup unsalted dry-roasted whole cashews
  • 3 tablespoons low-sodium soy sauce (I use Bragg liquid Amino’s- found in organic section of grocery store)
  • 2 tablespoons raw honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce

 

Directions:

  1. Add cornstarch, salt, pepper, chicken to a gallon size zip lock bag. Seal and shake to coat chicken evenly.
  2. In a large skillet on medium-high heat, add the oils, chicken, and cook for about 4 to 5 minutes. Stir every minute or so, so all sides cook evenly. Chicken should be about 80-90% cooked through.
  3. Add the broccoli and bell peppers and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce
  4. To a medium bowl add the soy sauce, garlic, honey, rice wine vinegar, chili-garlic sauce, and whisk to combine; set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  7. Let cool before eating!
  8. Enjoy

 

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Tuesday, February 7, 2017

My Fitness Journey and Wedding Prep in 5 Weeks- 2 Weeks Until We Say “I DO”!

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I cannot believe time has past this quick and I can say I am marrying this man in less than 2 weeks!! Like next weekend!! EEEEK!!! I am so excited!!! I feel like in the past year… well, past 6 months, my life changed dramatically!!!

If you have been reading my posts and following me, less than 6 months ago is when I first met my fiancé Brent! We met on a dating website Christian Mingle, and he was actually the first real conversation I even had!!!! I never in a MILLION years thought I would allow myself to find a man on a dating site… I’m being honest, I thought only creeps were on there!! Haha!! But then I decided to listen to my pastor’s wife who told me to “give it a shot”! I found myself on it (and I’m not a creep!) and finding this amazing Christian man who had EVERY quality I wanted in a man that I wrote down in my journal (except living close to me, but I somehow didn’t even write that down)!

We FaceTimed EVERY single day since the first day we started talking! So it’s kind of like spending time together right?! I mean, you gotta love social media and technology! It really does amazing things!

We have been able to see each other once a month since we first met, 2 times a month a couple times!! And got engaged on Christmas Eve (4 months after we started talking), and here we are getting ready to married within 6 months! You may call us crazy, we just know what we want! You learn a lot from a first marriage! Hehe!

Ok, so I have been tracking our journey of what we are doing to prep in 5-6 weeks for our wedding!! Now, we are having a smaller wedding (our first wedding of 300 people didn’t work for either of us, so we’re changing it up lol), but planning is still lots of fun!!

We got our venue at a Theatre right in town, our Caterer to make my life easy with food, A photographer to capture memories with us on our special day with our families, A DJ to spice things up (we LOVE music), and our very close family and friends will be joining us to make our day even more special!!  I will say, I have not officially met Brent’s family yet!! Only on face time!! So I am so so excited for that!!! Our kids (Brent’s 3 kids and my 2 kids) have only been physically together one time, but they Face time on a regular basis, so we will come together like we’ve known each other a lot longer!

This week, I am just finalizing a few things! Last Marriage counseling, talking with caterer, flower lady (is that what you call the people who set up flowers lol?), DJ, confirming my makeup artist to make me pretty!!

Oh, I did also find what we are doing for our Unity piece for the wedding ceremony! You know how they have unity candles, sand, etc?? Well, after some thinking and talking, we decided to go about using a Unity Knot!!! It just came in the mail yesterday and was hand made! It is AMAZING!!!! Here is a sneak peek!!! We got it made from a couple on Etsy.com who did a wonderful job- SoZoeyBotique 

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Ok. So we are caught up with the actual wedding prep, now it’s time for our fitness journey! Brent and I are still doing Core De Force, which is our home fitness program with Beachbody (we are both fitness coaches, so we like to follow the programs), but also Brent sees squirrels, so he is going to the gym, playing volleyball, basketball, and whatever else he can find to do! I can’t keep track of him sometimes lol!

This is my meal plan for the week! It isn’t Brent’s because I can’t toss his food to Maine for him, but here is what I am doing! I prepped Sunday after grocery shopping and got everything set and ready so I don’t have to cook during the week!! This saves me time, money, and confusion! Nutrition is so key to your results, so this is one thing I do make time for!

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My grocery list looks like this:

Lean Protein:
  • 99% Lean ground turkey (for meatballs)
  • 96% lean ground beef (for meatballs)
  • Chicken (lots of it)
  • Salmon
  • Eggs and egg whites (I get both) ) For snack 1 and protein pancakes)
  • Shakeology my superfood health shake that is so easy and convenient for me to get in, especially when I’m busy (comes to my door every month, so it’s one less thing to get at the grocery store)!
  • Mozzarella cheese (2% shredded) for english muffin pizzas
Carbs:
  • Oatmeal (quick oats) (for breakfast and turkey meatballs- use instead of bread crumbs to keep meat together)
  • Sweet potatoes
  • Red potatoes ( I do steam fresh)
  • Rice cakes (I do lightly salted)
  • Ezekiel bread/Sprouted bread (I get at Aldi or in organic frozen section at grocery store)
  • Whole wheat english muffins (for English muffin pizzas
Veggies:
  • Colored Peppers (for veggies and hummus)
  • Cucumbers ( for cucumber tomato salad)
  • Onion (for salad, meatballs)
  • Asparagus (you can do fresh or frozen, I just prefer fresh on this veggie)
  • Spinach (for salad and green protein pancakes)
  • Steam Fresh peas/carrots/bean mixture (for cauliflower rice)
  • Cauliflower (fresh head)
  • Mushrooms (for asparagus and if you want on english muffin pizzas)
Fruit:
  • Tomatoes (for cucumber and tomato salad)
  • Strawberries (for Salad)
  • Blackberries (for fresh fruit bowl)
  • Raspberries (for fresh fruit bowl)
Healthy fats:
  • Extra Virgin Olive Oil
  • Natural Peanut butter (I do Jiff)
  • Hummus (veggies and hummus)
  • Walnuts (for Strawberry salad)
Extras:
  • Tomato sauce (organic and low sodium) (for Meatballs and english muffin pizzas)
  • Bragg Liquid Amino’s (soy sauce healthy alternative- found in organic section at local grocery store)
  • Green Tea
  • Raspberry Vinaigrette dressing (for salad- I get at Aldi)
  • Soy free, nut free, dairy free chocolate chips (brand ENJOY- in organic section at grocery store) for protein pancakes

Ok, so there you have it!! I broke everything down for you!! I hope this helps!!!

I am excited to be on my own fitness journey, but also help you along the way!! If you are looking for more support, motivation, healthy tips and recipes to keep or start your healthy lifestyle, apply below to be considered in my next fitness support/challenge group!

*This is for non- Beachbody coaches or people who are not working with a Beachbody coach please!!

Thanks for reading and catch up with all soon!!!! Stay tuned for the final week and our BIG celebration of getting married!

 

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Monday, February 6, 2017

Sweet Chili Chicken and Cauliflower Stir-fry rice

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Sweet Chili Chicken

Ingredients:

  • 1 lb boneless chicken breasts

The Marinade:

  • 5 garlic cloves, coarsely chopped
  • 2 tablespoons Sriracha
  • 4 tablespoons olive oil
  • 2 tablespoons Bragg Liquid Amino’s (find in the organic section at grocery store)  or reduced-sodium soy sauce
  • Juice of 1 lime
  • 1 tablespoon light brown sugar
  • 1 tsp cornstarch

Directions:

  1. In a medium bowl, combine the ingredients for the marinade until smooth and allow to marinate chicken in this mixture for 1 hour minimum in the refrigerator. When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F (200°C).
  2.  Transfer chicken and the sauce to a baking dish. Bake at 425°F (200°C) for 25-30 minutes. Meanwhile reduce the remaining marinade a little bit in a saucepan on the stove while chicken is cooking, then drizzle the sauce left in dish over cooked chicken and broil for 5 minutes.
  3. Let cool before serving! Garnish with cilantro if desired, and serve immediately.
  4. ENJOY this dish with my Healthy Chinese Cauliflower stir-fry rice! Recipe below!

 

Healthy Chinese Cauliflower Stir-fry Rice

Ingredients:

  • 1 head cauliflower chopped into small pieces
  • 3 tbsp Extra virgin Olive Oil
  • 2 eggs
  • 1/4 medium onion chopped
  • 2 garlic cloves chopped fine
  • 1 small bag steam fresh veggie mix (peas, carrots, beans) or you can use 4 oz of your favorite veggie to go in your stir-fry.
  • 2 tbsp Bragg Liquid Amino’s

Directions:

  1. In large pan, add 1/2 tbsp Olive Oil and 2 eggs. mix eggs, breaking yoke and cook fully, continuously mixing and tossing. Set aside.
  2. In same pan, add 1/2 tbsp Olive oil, add onion and garlic and cook on medium high until slightly brown and sautéed. Set aside with eggs.
  3. Next, with same pan, add 1/2 tbsp EVOO (Olive Oil), add veggies and cook until cooked through lightly. Set aside with other cooked ingredients.
  4. Lastly, in same pan, add 1.5 tbsp EVOO and add in cauliflower. Cook on medium for 5 minutes, stirring and mixing every 1-2 minutes. After 2 minutes, add in Bragg Liquid Amino’s.
  5. Add in all other cooked ingredients and cook for 3 more minutes, mixing every minute.
  6. Serve after cooling.
  7. ENJOY!

If you make this, I would love to hear how you like it!!! Comment below!!

If you are looking for daily support and motivation along your fitness journey, please fill out the application for a spot in my next fitness challenge group! This is held via online, so I am accepting participants from all over the US and Canada! Please only fill out if you are ready and committed to reaching your goals!

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Friday, February 3, 2017

Peanut Butter Banana Muffins

I am always up for new yummy recipes, especially for desserts when I get my little sweet tooth kick! This 5 ingredient recipe is pretty simple, yet satisfying!!! Make sure when your bananas go ripe (brown), your not just wasting them and throwing them away!! There are so many things you can do with them.. this is just one of them!!

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Ingredients:

  • 1 cup natural peanut butter (heat for 30-45 seconds before adding to blender)
  • 2 large eggs
  • 2 medium sized very ripe bananas
  • 1 Tsp vanilla
  • 1/2 tsp baking soda

Optional toppings: soy free, nut free, and dairy free chocolate chips and/or coconut

Instructions:

  1. Preheat oven to 400
  2. Place all ingredients in the blender and blend until mixed well
  3. Pour batter into mini muffin pan greased with cooking spray
  4. Add your toppings into each spot and stir.

Cooking time varies – 8 minutes for mini muffins

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