September 23, 2014 – GRIT By Brit

Sculpt-N-Cycle Workout & Onzie Tank Giveaway Winner

September 23, 2014 No Comments

Hey guys! Hope you had a good morning and your afternoon is off to a good start. I’m loving working from home this week! Being on the road every week for work is really hard on my body. When I’m home I appreciate the little things like making breakfast and coffee in my own kitchen. This morning I made some simple scrambled eggs, toast and coffee. Later on I ate another whole wheat English muffin topped with crunchy peanut butter and banana (my mid-morning snack. I was HONGRY)

Enjoying working from home – made myself some scrambled eggs & whole wheat English muffin with strawberry preserves (a big pot of black coffee is a must)

So…I have great news to share with you guys! This Thursday (9/20/14) I’m going to start teaching at a new cycling studio, Beyond Pedaling in Dallas, TX. If you recall, I took a class at Beyond earlier this year and had a great experience. I’m so excited because this studio let’s me teach a music-based cycling workout with some choreographed moves. LOVE IT! Also the ride incorporates hand weights, so I’ll guide my class through a ~5 minute arm workout while cycling. I’ve been working on my playlist and practicing all week. It’s weird because even though I’ve been teaching group fitness classes for almost 3 years, I still have that nervous excitement that makes it difficult to sleep. Please wish me luck!

In the spirit of my new cycling gig, I designed a “Sculpt & Cycle” workout just for you. This workout should take about 30 minutes to complete. The time will fly by because you’re doing the arm workout while cycling – I love simultaneous muscle toning and cardio conditioning. Give it a whirl and let me know how it goes.

Last but not least, what you guys are “really” waiting for – the winner of the Onzie Knot-back Tank Giveaway is Liana! I hope you had an amazing time at your craft show and sold lots of your homemade skin products – I love a fellow business woman! I’ll be in touch to send your Onzie tank – in the meanwhile please email me your mailing address to [email protected].

Thanks so much to all of your for sharing your weekend plans. Hearing what you guys were up to motivated me to have a super active weekend as well. Enjoy the rest of your day. Show your GRIT! Luv, Brit

Super Savory High Protein Tex-Mex Chicken Enchiladas Recipe

September 23, 2014 4 Comments

Happy first day of Fall (it’s official)! During the Autumn season I make a valiant attempt at stepping up my “cooking game.” The timing of this blog post is perfect because I have to teach a cooking class on Thursday night. I’m an active member of the Junior League of Dallas (JLD) and for the past 2 years I’ve volunteered at a transitional living center for young women called Our Friends Place (OFP). Every Thursday night my JLD team and I attend “group night” at OFP during which we host cooking and life skills classes. This Thursday is my turn to teach cooking, so I practiced making my dish on Sunday night with my sister. It turned out GREAT so I wanted to share the recipe with you guys. Chicken enchiladas are nutritious because they are high in protein and very filling. To make a lower calorie version, use reduced fat cream cheese and reduced fat shredded cheese. Hope you like! Lots of love, Brit

Ingredients

1 whole, cooked rotisserie chicken
1 can of Hatch Fire-Roasted Tomato Enchilada Sauce (Regular)
1 can of Hatch Fire-Roasted Tomato Enchilada Sauce (Tex-Mex style)
1/2 onion (diced)
1 can of Rotel diced tomatoes
1/2 container of Chipotle flavored Philadelphia cream cheese
1 bag of corn or flour tortillas (if you use corn this is a gluten free dish)
1 bag of shredded cheese (Mexican style)

Instructions (5 Simple Steps)

Shred the meat off of the rotisserie chicken and mix in a large bowl with diced onion, 1/4 bag of cheese and 1 can of Rotel diced tomatoes
Spread a thin layer of cream cheese onto the tortilla, fill it will chicken mixture and roll it up
Line pan with the Regular enchilada sauce then lay the enchilada rolls close together
Cover the enchilada rolls with Tex-Mex (thicker) enchilada sauce and remaining shredded cheese
Bake at 375 for 30 minutes