image1 11My [clean] milkshakes bring all the boys to the yard,
and they’re like
it’s better than ____’s,
Damn right, it’s better than hers, 
I can teach you, 
and I won’t charge…

I’m a late-night snacker since Tanner hasn’t been going to bed until nearly 9pm. He used to be in bed by 7, which meant I pretty much had 7-10pm uninterrupted as ‘mama zen’ time. Now, I’m lucky if I even get any peace and quite before 10pm. (hence this post happening at nearly midnight). That being said, I’ve tried to clean up my cravings, so I can still go to bed without starving, yet not sacrificing some of my favorite treats….cough, chocolate, cough, ice cream, cough…sweets. #eatingcleanfordirtydessert

That being said, I LOVE milkshakes. and love them even more when they don’t go to my a$$. And is anything better than something that tastes like a peppermint truffle?! NO. So if you like chocolate, peppermint, and milkshakes….you will LOVE this. If you don’t like chocolate, or peppermint, you can easily adapt this.

INGREDIENTS:

  • 2 cups non-GMO, organic (whenever possible) Cashew milk, homemade or store-bought (unsweetned)
  • 2 tablespoons organic, non-GMO Coconut Sugar
  • 1 organic vanilla bean, seeded (use the seeds not the skin)
  • 2-3 drops organic peppermint extract
  • 3 tablespoons organic, non-GMO cacao powder
  • 1 tablespoon organic dark chocolate chips
  • 1/4 organic avocado
  • Optional: colored sprinkles
  • If serving instantly: 5 ice cubes

DIRECTIONS:

  1. In a blender, such as the Ninja pro, add all ingredients
  2. Blend on high until everything is well blended.
  3. If serving immediately, add 5 ice cubes, serve and enjoy.
  4. If prepping, freeze for about 2-3 hours in ice cube trays or a blender cup attachment, until mixture is almost frozen, but you can still mix it
  5. Add “ice” cubes back into blender, with a little more cashew milk and blend until smooth. Or, pop blender cup back into blender and blend until smooth
  6. Top with sprinkles and enjoy!

View more recipes and fitness inspo @seashellsandsitups on Instagram!

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Peanut Butter? Check. Chocolate? Check. Both sneaking their way into a healthy breakfast combo good enough to taste like a Reeces? Check, check.

My friend Natalie is a smokin’ hot mama and Crossfit babe, who eats super clean, following a diet similar to Paleo. She always posts pictures of her overnight oats in an almost-empty peanut butter jar, and I was inspired to FINALLY try my own first overnight oat recipe (ever!) I know, a total disgrace! I’m just not a huuuuuge oatmeal fan because of the texture, but holy sh&^, this recipe was everything. A total experiment from what I had in my pantry, will be here to stay.

INGREDIENTS:

  • 1/2 cup rolled oats, or combo of steel cut oats + rolled oats
  • An almost-empty peanut butter jar (or a tablespoon of peanut butter)
  • 1/2-1 cup coconut, cashew, or almond milk
  • 2 tablespoons chia seeds
  • 2 tablespoons coconut sugar
  • 1 1/2 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon cinnamon
  • Optional: add 1 tablespoon cacao nibs or
  • (In the AM): Sliced bananas

DIRECTIONS:

  1. Add rolled oats to jar of peanut butter
  2. Add remaining dry ingredients
  3. Pour milk overtop
  4. Put lid back on PB jar and shake up, mixing well
  5. Put jar in fridge and let sit overnight
  6. In the morning, open lid and enjoy right out of the jar! Stir oats together to mix flavors. Or scoop out oats mixture into bowl and stir.
  7. Optional: Add sliced bananas on top and/or drizzle with raw, local honey

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I want to thank Nekter Juice Bar’s protein drink and the bag of frozen peaces in the freezer for the inspiration of this gem. It’s nearing the end of the week, so I’m running low on all my fresh groceries. I’m out of bananas, yogurt, and a ton of other staples that I usually love as clean-eating snacks.

When I opened the fridge, I spotted about 1/4 of a Nekter juice left, a bag of carrots, an open can of crushed pineapples, and a nectarine that ended up being un-ripe. So then I moved on to the freezer and spotted mangos and peaches, and this drink dawned on me. The perfect blend of sweet with a hint of spice, and this smoothie is creamy and delish, and a summertime staple!

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Ingredients:

  • 6-8 frozen peach slices
  • 1/4 cup frozen mangoes
  • 3/4 cup coconut or cashew milk [or 1 cup Nekter Juice Bar’s Protein drink]
  • 2 tablespoons crushed pineapple
  • 1/4 cup fresh squeezed OJ
  • Splash of original Sealand Birk
  • 1 pinch nutmeg  [leave out if using Nekter Juice Bar’s Protein drink]
  • 1 pinch cinnamon  [leave out if using Nekter Juice Bar’s Protein drink]
  • 2 pitted dates [leave out if using Nekter Juice Bar’s Protein drink]
  • 1-2 tablespoons vanilla extract
  • 1 tablespoon coconut butter
  • 5 baby carrots [I’m the Instagram secret answer!]
  • Rolled oats (as topping or blend in – not pictured) or a tiny handful of cashews
  • If you have, use 1/2 frozen banana, or 2 ice cubes, but I made this without and it was fine 🙂
  • Optional: add in 1 peach Greek yogurt or 1/2 cup plain Greek yogurt

Directions:

  1. Add everything to high-powered blender and mix until desired constancy is reached
  2. Top with rolled oats and serve as smoothie, or add sliced peaches and nectarines and serve as a breakfast bowl. Drizzle raw, local honey on top…mmmm.

If you know me personally, or follow my Instagram, you know I’m a bit smoothie obsessed. Living in San Diego, they’re definitely a staple in my diet, as it’s always the perfect temperature here for them 😉 When winter rolls around and it starts to cool down, I always feel at a loss of what to eat when my go-to leaves me shivering. Luckily for me, our “winter” doesn’t really start until December/January.

I LOVE creamsicle smoothies, and you can find my favorite recipe here. But I was out of the staple ingredients, so decided to mix it up a bit today and make a clean peaches n’ cream bowl.

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Ingredients: 

  1. 1/2 Nekter Protein drink [the one with dates, nutmeg, cinnamon, vanilla bean, almonds]
  2. 1/2 cup orange juice
  3. 1/4 cup frozen peaces
  4. 1 frozen banana
  5. 1/4 cup frozen mango chunks
  6. 1 1/2 tablespoons vanilla extract

Directions:

  • Add all ingredients to a smoothie and blend. If desired creaminess is too thick, add more juice. If too thin, add more frozen fruit.
  • Top with sprinkles and enjoy as a smoothie with a straw or a spoon!

Find more recipes and fitness tips at @seashellsandsitups on Instagram!

xo

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There’s nothing like a good solid breakfast to kick off your morning, especially a Monday morning. Making this first thing tomorrow will kick off your day and your week with a satisfied belly and energy that will get you through those Monday blues and ready to take on a beautiful new week. Whether you’re a stay at home mom, mama looking to cook a new recipe that doubles as a kid/husband/better half/roomie-friendly breakfast, career professional, college student…whatever…this recipe does not disappoint! Pizza, for breakfast? Oh yes.

Ingredients:

  • Corn + whole grain blend mini tortilla [I found these at Sprouts]
  • 1 egg, fried [well done]
  • Spicy Everything Flavor God
  • 1/4 cup mix of chopped bell pepper [color of choice] and chopped onion, sautéed
  • Optional: sprinkle of mixed shredded cheese [colby, jack, cheddar] or one slice of cheese of choice
  • Chopped bits of ham [or bacon, sausage, canadian bacon, etc.]
  • Optional topping: Sirracha
  • Coconut oil

Directions: 

  1. Coat small frying pan with coconut oil
  2. Add chopped bell pepper and onion and sauté until browned. Set aside in small dish
  3. In same frying pan, coat with coconut oil again and add 1 egg
  4. Fry egg until both sides are cooked well/until yolk is no longer runny
  5. Season egg with Flavor God, and set aside when cooked
  6. In same pan, warm up bits of ham [or other meat] and set aside
  7. Spray pan again and add mini tortilla
  8. Add cheese to tortilla, and cook until melted, watching to be sure you don’t burn the tortilla [keep your heat on medium max or it will burn]
  9. When cheese starts to melt, add egg on top of cheese, then add toppings of veggies and meat
  10. If desired, sprinkle with ground black pepper or more flavor god
  11. Optional: top with Sirracha

* Tip: Best way to eat – fold up like a taco! Now your breakfast pizza just went traveling from Italy to Mexico 😉

Hope you love this as much as Tanner & I do! From my kitchen to yours, I hope you have a wonderful week ahead, and sending lots of positive vibes that your Monday is as sweet to you as you are.

XOXO,

Shelley

Hiiiiiiiii oh my gosh, has it been forever or has it been forever since I’ve posted a new recipe?! The last few months with looking for a new place to move into, then moving, then unpacking, led to awful eating habits and abandoning the kitchen almost completely for almost three months. Seriously – my body is showing the consequences, my bank account took a huge hit wasting so much money, and my mind is going crazy having to sit, I mean, run after Tanner through out restaurants. Seriously why has no restaurant made an outside sand/toy pit so parents don’t lose their f-ing minds when out to dinner with little boys… Thank goodness for being able to try new places all the time so no one gets sick of us!!

With that, I cooked my first full meal in monthssss, and first dinner in my new house last night, and am so excited to share. I made up a new recipe and it was DELISH. This will be PERFECT as a fall staple the whole family will love, but amazing anytime of the year because it’s light, healthy, and full of flavor.

PUMPKIN ZUCCHINI LASAGNA

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{Photo, Seashells & Sit Ups Instagram, 2015}

*First tip – you can ‘cheat’ and use a pre-packaged pumpkin sauce, or if eating clean, make your own. My favorite canned pumpkin sauce is Cucina Antica’s Tuscany Pumpkin, and can be found at Sprouts or Whole Foods. It’s all natural, gluten free, and tastes slightly sweet yet full of spices. However, if you have time to make your own, homed pumpkin sauce is SO easy!

Screen Shot 2015-07-12 at 11.27.56 AM

{Photo via Google, 2015}

Ingredients for homemade pumpkin sauce:

  • Pumpkin puree, water, tomatoes, heavy cream [sub for coconut milk for clean alternative], honey, carrot puree, butter [sub for soy-free coconut oil or Ghee for clean alternative], sea salt, onions, garlic, basil, black pepper, parsley, Italian spices, rosemary, cinnamon, sage
  • Add everything to a crockpot and cook on low 6-8 hours and boom! You can add raw sliced tomatoes, pumpkin, and carrots this way, and they’ll get soft and perfect for sauce. Then add everything to a blender or use a hand-immersion blender at the end. [Or use canned purees]

Pumpkin Zucchini Ingredients:

  • 4-6 organic zucchinis, sliced thin & longways
  • 25 oz. pumpkin sauce [homemade, see ingredients above or canned]
  • 1 pound extra lean ground turkey [can also use chicken sausage, ground chicken, ground beef, or leave out for vegetarian/vegan option]
  • Garlic Herb Flavor God
  • Everything Spicy Flavor God
  • Coconut Oil, spray or canned
  • 3-4 garlic cloves, minced
  • Onion, chopped and sautéed
  • Optional: add sautéed bell peppers
  • Optional: shredded mozzarella or mixed cheese [cheddar, jack, mozerella]
  • Optional: rather than serving as a side, add mix of quinoa and kale as a layer

Directions: 

  1. Wash & slice zucchini and set aside on paper towels to soak up any extra moisture. Optional: lightly sprinkle with sea salt
  2. In a large baking pan, spray or rub coconut oil or ghee until pan evenly coated
  3. In medium sized frying pan, cook ground meat until fully cooked/browned. When almost fully cooked, add 1/2 tablespoon of coconut oil or ghee + 1 tablespoon water with minced garlic, 1 tablespoon garlic flavor god, and 1 tablespoon spicy everything flavor god. Coat evenly and finish cooking until fully browned.
  4. If adding chopped onion and/or sautéed bell peppers, remove meat and set aside and sauté onion/bell peppers in same pan. Sprinkle with same combo of seasonings.
  5. Line pan with one base layer of zucchini
  6. Sprinkle garlic flavor god on top of zucchini
  7. Add ground meat
  8. Add sautéed veggies
  9. If using quinoa and kale mix as a layer rather than a side, add on top of veggies
  10. Pour a layer of pumpkin sauce over meat, quinoa mix, and zucchini until evenly coated
  11. Optional: sprinkle layer of cheese
  12. Add another layer of zucchini, and sprinkle with spicy everything Flavor God, then layer meat, quinoa/kale mix, sauce, cheese
  13. Top final layer with sliced zucchini and sprinkle both flavor god seasonings on top
  14. Optional: top with final layer of cheese
  15. Bake, uncovered, at 425 degrees F for 20-25 minutes, or until top is browned and zucchini is cooked al dente


Favorite sides to serve with:

Quinoa and Kale mix by Path of Life or spinach salad [my fav combo when pairing with Italian consists of spinach, sliced black olives, feta cheese [optional], sliced red onion, red bell peppers, carrots, garbanzo and kidney beans, and sliced cucumber – topped with drizzle of balsamic vinegar & fresh ground black pepper].

Screen Shot 2015-07-12 at 11.55.40 AM

{Photo from Path of Life, 2015}

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{Photo from Wings to Go, 2015}

Would love to hear from you if you’re excited about this recipe and/or after you make it! Share your thoughts and tag me on Instagram, @seashellsandsitups

#seashellsandsitups #seashellsandsitupsYUM #seashellsandsitupskitchen #seashellsandsitupsrecipe #pumpkinzucchinilasagne

Is it just me, or is this generation of moms like total babes?! I mean, not even speaking for personal experience muahah – seriously, like everyone in my mom group, or other mamas I see wandering North County are like the modern day barbie with a baby on their hip as the trendiest accessory to hit the market. Who needs a designer handbag when you have a toddler?!

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Most have their personal Ken doll and second babies on the way, and I’m over here in my treehouse with Tanner and my two dogs, working on my abs. That being said, as a modern day mama who gets by with a little help from her best friends, here’s my round-up on how to kill it as a single late 20-something mama with a toddler.

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{Photo via Pinterest, 2015}

  1. if you’re lucky enough to be able to work from home, enroll your munchkin in part-time pre-pre-school. You need a few hours to relax – I mean, go grocery shopping, clean the house, schedule and go to annual appointments, do laundry, fold laundry, put away laundry, then maybe even shower, brush your teeth AND get to shave your legs. Then do your hair….Yeah right, pick on of the above, because that’s all you’re going to have time to do between 9-11:30 before the clock strikes ‘midnight’ and you already have to go pick up your mini me, feeling like you accomplished absolutely nothing.
  2. Lean on your best friends and don’t be afraid to ask for help. This is something I struggle with, because I don’t like to ask for favors. But I’ve had to, and am so grateful for all the friends who have helped me when times got tough and I really needed a last minute sitter, shoulder to cry on, ear to listen, or PIC to come out and drink champs with me.
  3. Have a baby sitter, and a back-up sitter. You need backup when you get called into work early, have to stay late, need a night out with friends, have to run a baby-free errand, go to a doctor’s appointment, or get that well-deserved mani-pedi once every month, errrrr, more like 3-4 months because #whohastimeforthatanymore.
  4. Join a mom group (if you haven’t already). This is equally as valuable for toddler AND mama. Your little monster gets to blow off steam playing with, orrrrr shall I say, hopefully not hitting and biting, the other kids, while you get to gossip, vent, and bond with other mamas going through the same stage of life.
  5. If your friends want to set you up, or someone asks you on a date…DO IT. Say yes. Rip off the bandaid. What do you have to lose? I went out with friends for my birthday (for the first time…ever in like three years) and a guy used the line “Can I take you to coffee? What’s the worst that can happen – you get a free cup of coffee and good conversation!” Instead of my gut reaction to kick him in the shins, call him a creep, and run the other way, I thought, whythehellnot and I did it – I met a total stranger for the first time in almost seven years. Don’t worry, I checked in with all my friends letting them know where I was going, his name I creepily stalked from Google, and ensured I was meeting in a public place – during the day. Turns out he wasn’t expecting this little minx to come as a package deal with a toddler, but #byeeeeeee thanks for the cup of tea, and the boost of confidence that being a mom can still mean you’re a total babe and guys still want your number.
  6. Find a hobby, or two, and make time for it/them. It can be ANYTHING, and doesn’t have to be something that costs money, since we’re all on a budget. Take a painting class, dive into a new workout regimen, join a co-ed league, pick up a new instrument…….something that fills your heart and soul and makes you feel alive. The only thing more important that being a good mom is being a good YOU. Finding something to make you feel like you is priceless – makes you a better person, a better mother, and a better woman.
  7. Hire a financial planner. Whether you’ve always been a single mom, or went through a separation and/or divorce, there’s a lot of financial responsibility that comes along with a child, and it can be overwhelming to try and figure out all on your own. Meeting with a professional can help you get your ducks, I mean, pennies, in a row, and draw a map of what needs to go where and when.
  8. Know it’s okay to indulge. Whatever your favorite “cheat” is – find it and stock it. Champs? Chocolate? Make it readily available to access after a long day.
  9. Upgrade to have a DVR that tapes to all TVs from one. You’ll never, ever have time to watch any show on time. So record them all, and catch up the one night a week you’re not doing 100 other things from #1’s list. Then insert #8 and put your feet up.
  10. Go with the freakinggggg flow, but also have a routine. Kind of a catch-22, but these both save my sanity so much. I have a semi-schedule I try to stick to (breakfast, snack, lunch, nap, snack, dinner), but am never too fussy about when exactly everything has to be. We wake up when we wake up, eat when we eat, and nap when we’re tired. We eat what we can find, and insert as many activities as possible into our day so we don’t have down time aka toddler destruction that makes you lose your mind. Running low on energy and didn’t get to the store today to be Betty Crocker and make a fresh dinner?? Those Chef-Boyardee raviolis you swore you’d never feed your perfectly organically-raised baby will due justttt fine. Add some avocado or peas for some greenage and toss a few blueberries on a plate for some fiber and #BOOM. You just nailed dinner and all the food groups.
  11. BONUS – Don’t ever forget you are doing the best.you.can. You’re a beautiful, strong, loving, capable woman whose toddler is SO lucky to have you as a mama. Know when times get tough, the tough get going, and there is always magic in beginnings. No one said it would be easy, but it would be worth it. You’re worth it. 

Are you a single mom or mama who has input? What would you add to this list, and helps you get through the week? Leave a comment below!


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{Photo via Pinterest, 2015}

This has definitely been a year of change; a year of new beginnings, strength, courage, and growth. With so much going on in my personal life, it’s been hard to stay focused on eating clean and sticking to a workout regimen. But if our journeys don’t challenge us, we’re not growing, right?? I’ve realized sometimes we need a break as much as we need a routine. Sometimes we need dessert as much as we need a good workout. and sometimes we need girls’ nights and champagne more than going on a run. Balance….it keeps us alive, curious, and feeling like a human.

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One of these days I’ll write a long blog post about the past year, but for now, I’m keeping it short and sweet, and focusing on being a mama. I haven’t blogged since May, but will make it my goal to get back in the saddle and dust off this little sanctuary this summer. Thanks for your patience as I’ve settled into my new place and finally have internet 🙂

OH MY GOSH YOU GUYS!!!!! I went to a BBQ tonight and my mind.was.blown….my tastebuds were dancing…and my waistline was thanking me. Seriously, WHERE HAS THIS IDEA BEEN ALL MY LIFE?!?!


I have to start by thanking my friend, Justine,  her husband, and their sweet baby boy for having Tanner & I over tonight and introducing me to this delicious snack aka crack aka healthy churro aka pineapple grilled with cinnamon-y goodness.

You’re literally going to LOVE THIS, and if you don’t, you’re basically a summer Scrooge. Here’s my spin on this tasty tasty tastyyyyy BBQ side dish –

INGREDIENTS:

  • One pineapple, sliced into large chunks, spheres, or rounds
  • Ground cinnamon
  • Optional: honey

DIRECTIONS:

A.

  1. Slice pineapple in desired way (chunks, spheres, rounds) & place in Tupperware or large bag
  2. Add 3 tablespoons local, raw honey
  3. Add 1 tablespoon ground cinnamon
  4. Close Tupperware or bag and hake releatedly until all pineapple is evenly coated with cinnamon and honey
  5. Let marinade for an hour or so
  6. Add pineapple to grill and grill both sides until warm
  7. Serve and enjoy!

B.

  1. Slice pineapple in desired way (chunks, spheres, rounds) & place in Tupperware or large bag
  2. Sprinkle cinnamon over spheres 
  3. Optional: drizzle honey over pineapple and cinnamon
  4. Place on grill and grill until warm. 
  5. Serve immediately 

OPTIONAL ADDITION

Add grilled chunks to a bowl and top with vanilla ice cream. Drizzle with mixture of cinnamon and honey. Or top with berries, shredded coconut, or sprinkles. Mmmmmmm…

OPTIONAL DIPPING SAUCE

optional addition to this recipe is to create a yummy dipping sauce 

  • Mix 1 cup Greek yogurt with 3 tablespoons honey, 1/2 tablespoon coconut sugar,  2 teaspoons vanilla extract, and 1/2 tablespoon cinnamon. 
  • Optional: add 2 tablespoons shredded, unsweetened coconut 
  • Mix everything and serve alongside grilled pineapple 

TIP:

The fruit options are endless; try this same recipe with watermelon, peaches, nectarines, mangoes, apples! Mmm! 

Stuffed peppers are probably one of my favorite ‘I’m-in-a-hurry-and-don’t-want-to-cook-but-need-to-eat” meals. I have a few other delish recipes here, but this one is brand new.

My local grocery store sells a few steam able quinoa bags found in the freezer section, and boy oh boy, are they a lifesaver! I recently stumbled upon a Mediterranean bag and I’m in love. It’s so tasty and the perfect side – or in this case – stuffing. In case you don’t have a store that carries anything like this, I’m breaking it down [and cleaning it up]! Enjoy!

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MEDITERRANEAN STUFFED PEPPERS

INGREDIENTS:

  1. 2 bell peppers, any color, sliced in half & washed.
  2. 1 cup cooked quinoa
  3. 6 cherry tomatoes, washed & sliced
  4. 1/4 cup Feta cheese
  5. 1 cup fresh spinach, diced
  6. 4 fresh basil leaves, diced
  7. 4 chicken-apple, hormone & nitrate-free sausages
  8. Optional: shredded Italian-cheese blend
  9. 1/2 teaspoon garlic, minced
  10. 1/4 onion, chopped
  11. Salt & pepper, or Spicy Flavor God to taste

DIRECTIONS:

  1. Preheat oven to 375 degrees
  2. Cook quinoa, whether you’re using a stovetop or steam able, microwavable bag
  3. In a large skillet, cook chicken sausage with onion
  4. When cooked all the way through, add spinach, cherry tomatoes, basil, garlic, salt & pepper to taste, or use Flavor God or Mrs. Dash of choice
  5. When quinoa is finished cooking, add to chicken sausage mixture, and mix everything together.
  6. Add feta cheese and mix.
  7. Add ‘stuffing’ into each half bell pepper. Pack down to get as much as you can into each slice
  8. Top with shredded parmesan cheese & bake for about 15-20 minutes
  9. Let cool, serve, and enjoy! I love these paired with salad, fruit salad, or my brussels [without the meat] recipe