BEST Steak Marinade

Best Steak Marinade

This is the ONLY & BEST steak marinade I use because it’s really just that good!

The sun has been coming out lately & it’s inching towards spring which means I’m outside cooking dinner on the grill.

Now, you definitely do not have to grill your steaks outside … under the broiler or a grill pan would work just as well. But I personally love the flavor after cooking on a grill!

INGREDIENTS:

1/3 cup soy sauce

1/2 cup olive oil
1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 T Italian seasoning

1 teaspoon liquid smoke

1 t ground white pepper

1/4 teaspoon hot pepper sauce (optional)

INSTRUCTIONS:

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, Italian seasoning, and pepper in a blender.

2. Blend on high speed for 30 seconds until thoroughly mixed.
3. Pour marinade over desired type of meat.

4. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Enjoy!

Have you tried this recipe? What did you think? Comment below!

Recipe adapted from: http://allrecipes.com/recipe/143809/best-steak-marinade-in-existence/

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Super Quick Blender Muffins

Super Quick

Blender Muffins

 

If you’re looking for a healthy + easy muffin recipe that’s a hit with your kids then try these! I love that they contain no white flour & have Greek yogurt for some added protein. My kiddos don’t even realize these are good for them since I add a few chocolate chips on top!

INGREDIENTS:

2 cups old fashioned oats
2 ripe bananas
1/2 cup cinnamon applesauce
1/4 cup Greek yogurt
1/4 cup brown sugar
1 large egg
2 Tablespoons honey
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Add a few chocolate chips on top!

Directions:
1. Pre-heat oven to 400ºF. Line a muffin tin with cupcake liners and set aside.

2. Combine the oats, bananas, applesauce, yogurt, brown sugar, egg, honey, vanilla, baking powder, baking soda and salt into a blender. Pulse 10-15 times, or until the batter is smooth. It doesn’t need to be completely smooth, just well combined.

3. Add the batter to the liners. You want them to be about 3/4 the way full. Add chocolate chips to the top of the batter.

4. Bake for 14 to 17 minutes, or until a toothpick comes clean.
Adapted from iheartnaptime.net

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Healthy Instant Pot Recipes

Healthy Instant Pot Recipes

 

Recently I celebrated my 40th birthday & I received an Instant Pot! Have you heard of it?

It’s a pressure cooker, crock pot, rice cooker, yogurt maker, etc. all in one! I already own a crockpot so wasn’t really sure I needed something else but my friends raved about the Instant Pot so I figured I needed one too!!

So far I’ve owned it for two weeks & have probably used it eight times! It’s pretty amazing, especially the pressure cooker option.

You can cook frozen chicken breasts in 30 minutes & they’re juicy & not dried out like slow cookers! I made a pork roast that had such great flavor!

Here’s a list of recipes that are all healthy & 21 Day Fix approved!

Shredded Chicken

Barbacoa Beef

Chicken Lettuce Wraps

White Bean Chicken Chili

Hard Boiled Eggs

Skinny Sloppy Joes

Butternut Squash Soup

White Bean Chicken Chili

 

Can’t wait to add more recipes to this list!!

Whats your favorite Instant Pot recipe? I know there are SO many creative uses for it! Some of my friends have even made yogurt with it!

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Stuffed Chicken Sweet Potatoes

Stuffed Chicken Sweet Potatoes

Stuffed Chicken Sweet Potatoes

 

This recipe is SUPER easy & can be made for a quick lunch or dinner!

Theres no way my kiddos would touch this so I make it for lunch & enjoy every last bite!

On the weekends I cook several chicken breasts & use them for lunches throughout the week. They’re great for salads, healthy pizza, tacos, etc. It’s super easy to pack to work too!

You can also bake 2-3 sweet potatoes ahead of time.

INGREDIENTS:

sweet potatoes

chopped chicken 1/2 cup

Greek yogurt 1/4 cup

black beans 1/4 cup

1 t cumin

salt & pepper

DIRECTIONS:

1. Bake sweet potatoes until done.

2. Mix chopped chicken, Greek yogurt, black beans, cumin, salt & pepper together in a bowl.

3. Split open sweet potato & top with chicken mixture.

Enjoy!!

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Chocolate Chia Pudding

Chocolate Chia Pudding

Chocolate Chia Pudding

Craving chocolate BIG TIME!!

This week I started a new workout program called Core De Force. I’m completely committed to 30 days of workouts, healthy eating, & an online accountability group! I’m LOVING the workouts so far (MMA style kickboxing!) & I am so sore! But it’s all good! It’s easy to get complacent & bored with workouts so this is the perfect jump start I need!

Every morning I drink a meal replacement shake called Shakeology & love the vegan chocolate flavor but come late afternoon I crave chocolate! Who doesn’t, right?

Usually a piece of dark chocolate hits the spot but I wanted to try something new! Chocolate + healthy was the goal & this recipe is perfect!! Chocolate Chia Pudding!

Chocolate Chia Pudding

Adapted from “Fixate”

Serves 4-5

INGREDIENTS:

5 T cocoa powder

2 cups unsweetened almond or coconut milk

3 T maple syrup

1/3 cup chia seeds

1 1/2 t vanilla extract

DIRECTIONS:

1. Combine cocoa powder, unsweetened almond/coconut milk, maple syrup, Chia seeds, & vanilla in a large bowl.

2. Whisk until cocoa powder is combined well. ~ 2 minutes

3. Refrigerate for 4 hours or overnight

4. Divide between serving bowls & top with nuts or chopped fruit.

Let me know what you think! Have you made Chia Seed pudding before?

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Chalupa

Chalupa

Chalupa

 

Need a recipe to feed a crowd or want lots of leftovers?! Then make this pulled pork Chalupa!

I like to serve this with tortillas & then TONS of toppings!

Rice

Salsa

Cilantro

Queso fresco

Avocado

Tomatoes

OR pile the pork on top of a salad!

INGREDIENTS:

3-4 lb pork roast

1 lb dry pinto beans

2 garlic cloves, minced

1 T ground cumin

2 T chili powder

1 T salt

4 oz can chopped green chiles

water

DIRECTIONS:

1. Cover dry beans with water & soak overnight in slow cooker.

2. In the morning, remove beans (keep the soaking water) & put roast in the slow cooker.

3. Add remaining ingredients (including beans + soaking water). Add more water if needed to cover all ingredients.

4. Cook on High for 1 hour & then cook on Low for 6 hours.

5. Remove meat & shred with two forks. Return meat to slow cooker.

6. Cook on High 1 more hour

ENJOY!

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Black Bean Brownies

Black Bean Brownies!!

First time making these – they’re really good & contain 0 flour!! The texture is similar to a muffin but it’s ok with me because they are low on the guilt factor & have an intense chocolate flavor!

INGREDIENTS:
1 can black beans, drained & rinsed

2 eggs

3 T melted coconut oil

5 T cocoa powder

2 t baking powder

1/2 t baking soda

1/4 t salt

1 T vanilla extract

6 T sugar

 

DIRECTIONS:

1. Mix all in a blender.

2. Pour in muffins tins – half full.

3. Top with a few chocolate chips.

4. Bake in 350 degree oven for 15 minutes.

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Peach Salad

Peach Salad

Peach Salad

A few years ago, at my sons first grade class picnic, there was this salad.

Now I’m a huge salad lover but this one was so good that I just had to have the recipe! It’s a summer salad that is perfect with any type of grilled protein – steak, chicken, burgers, etc. It’s super easy & you probably already have the ingredients at home!!

If you have a local farmers market then invest in some fresh, sweet peaches or nectarines. I used peaches just like the recipe calls for but nectarines would be just as delicious!

Okay!! Here’s the fabulous recipes!! You’ll be making this all summer – I promise!!!

INGREDIENTS:

Ripe peaches

Salad or spinach greens

Grated Parmesan cheese

DRESSING:

1 Shallot – dice

1 t. Dijon mustard

1 t. Honey

3 T. Champagne vinegar

1/2 cup olive oil

Salt + Pepper

DIRECTIONS:

  1. Prepare salad greens & slice peaches. Grate Parmesan cheese & set aside.
  2. Dice shallot & add to bowl. Add in the other dressing ingredients & whisk together.
  3. Toss salad greens, peaches, & dressing together. Add Parmesan cheese to top.
  4. Devour immediately!!

Heres the original recipe: http://www.recipebridge.com/recipe/102/2147797691/summer-peach-salad

If you want to eat healthy & reach your weight loss goals then please contact me!!! I start a wellness group on Facebook at the beginning of every month. It’s for busy women who are serious about reaching their weight loss goals & I give you all the tools you need to succeed!

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Portobello Burgers with Roasted Pepper Paste + Smoked Mozzarella

So, I used to be a vegetarian.

A few years ago I was reading several books on being vegan & since I’m a fitness trainer I also attended a couple lectures on eating vegan. Well, I was convinced to change our eating habits.  I knew it would be really tough to go completely vegan for our family so we settled on becoming vegetarian.

Since I was searching for new recipes to be an amazing vegetarian cook, I came across this Portobello Burgers with Roasted Pepper Paste & Smoked Mozzarella. We absolutely LOVED it!!

The marinade for the mushrooms is perfect with the grilled onions, smoked mozzarella, & roasted pepper paste.

Even my meat lover, Nebraska born husband loved this recipe!!

Grilled Portobello Mushroom Burger with Red Pepper Paste & Smoked Mozzarella

 

Guess what? We’re no longer vegetarians. My husband wasn’t thrilled with what I was cooking & if my hubby’s not happy with the food I’m cooking then it’s just not worth it!

Even though we’re no longer vegetarian we still make this recipe often!! So good!!

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
Roasted Pepper Paste:
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper

Freeze any leftovers for next time!!
4 large crusty rolls, split
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions – we like ours grilled

DIRECTIONS:

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes -1 hour
Grill mushrooms starting with caps down, turning to caps up, 6 minutes on each side. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor or blender and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste.

ENJOY!!

Original Recipe from Rachel Ray: http://www.foodnetwork.com/recipes/rachael-ray/portobello-burgers-with-roasted-pepper-paste-and-smoked-mozzarella-recipe.html

 

 

 

 

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Trader Joe’s Recipe

Trader Joe's Recipe

Trader Joe’s Recipe

 

Love Trader Joes!!❤️

This is a super easy lunch that I made in 5 minutes!

Diced veggies (Trader Joes)
Edamame (Trader Joes)
Grilled chicken (leftovers from dinner last night)

Add 1 T. coconut oil in pan. Sautee diced veggies & edamame in pan & add chopped chicken until heated through.

Easy + healthy lunch!!😋

Trader Joe's Recipe

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