Skinny Beef Stew

Hiii! Remember me?! Dusting off my blogging shelves again…hope you’ve all been wonderful, and are ready for some new recipes, new workouts, and other fun goodies coming to Sea Shells & Sit Ups soon! Speaking of recipes, hope you enjoy this skinny beef stew made from organic clean goodies sure to please your hearty stew cravings!

There’s nothing better than comfort food on chilly evenings, and after my trip to visit my sister in Jackson Hole, I was inspired to come up with a clean version of one of my favorite comfort food crock pot recipes, beef stew.  Stay tuned later this week for a few other crock pot recipes we created during our ski trip!

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SKINNY BEEF STEW

Ingredients:

  • 1 32oz container of beef stock
  • 1-2 small can[s] beef broth
  • 6oz can tomato paste
  • 3-5 tablespoons arrowroot powder [add 30 mins. before serving following directions below] OR 1/4 cup 100% whole wheat flour [add 30 mins. before serving following directions below]
  • 6 carrots or 1 bag small baby carrots, peeled & chopped
  • 1-2 large sweet potatoes or yams, peeled and chopped
  • 1/3 cup baby portabella mushrooms, sliced
  • 2 celery stocks, chopped
  • 1/2 white or yellow onion, chopped
  • 1 tablespoon Worchister sauce
  • 2 tablespoons Flavor God‘s all-seasoning, spicy [for meat]
  • 2 tablespoons Flavor God‘s all-seasoning
  • 2 tablespoons garlic, minced
  • 1 tablespoon garlic, minced [for meat]
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 1/2 pounds stew meat
  • 1/2-1 cup frozen peas
  • 1/3 tablespoons olive or coconut oil
  • 1 tablespoon olive or coconut oil [for meat]
  • Optional: 1/2 teaspoon salt and/or salt & pepper to taste

Directions:

  1. In large non-stick frying pan, add stew meat
  2. Add 1 tablespoon garlic, minced + 2 tablespoons Flavor God’s all-seasoning, spicy + olive or coconut oil to meat
  3. Brown meat until at least medium-rare, or all edges of stew are browned
  4. Add stew meat to crockpot
  5. Add all veggies [EXCEPT PEAS] & herbs to stew meat, stir
  6. Add beef broth & stock and mix everything together
  7. Cook on LOW for 9-10 hours or HIGH about 7 hours [can cook faster but low temp for longer time is ideal for best flavor]
  8. About 30 minutes before serving, ladle about 1/4 cup of the broth from crockpot into a small mixing bowl. Add arrowroot powder OR whole wheat flour & mix. Add mixture into crockpot to create a nice, thicker broth.
  9. About 30 minutes before serving, add frozen peas
  10. Serve and enjoy!

Enjoy!

XO, Shelley

P.S. – Have you tried recipes from the Sea Shells & Sit Ups kitchen?? Don’t forget to give us a shout on Instagram and see your meal featured! Tag @seashellsandsitups & use the hashtags #SeaShellsandSitUps #SeaShellsandSitUpsYUM

BIKINI SPRING FLING CHALLENGE

Hiiiii from beautiful Jackson Hole, Wyoming, where I’ve been visiting my sister with my mom & T the past week! Sorry my blog has been collecting dust; we’ve been unplugged from most of social media to enjoy our girls’ ski trip!

I’m currently blogging from an HP laptop from what feels like the stone-age, and using a PC with Microsoft Word from 2007 (seriously) with no calendar layouts, soooooo I’ll 110% be updating this when I get back to San Diego with my precious, beloved MAC and favorite fonts and programs. I didn’t want to bring my laptop with me, because traveling with a toddler I already have to lug around everything but my kitchen sink, so I apologize for the boring formatting with lame fonts and layout glitches….I pinky swear it will be updated next week, and this challenge will also have its own tab created like where you see Rumps & Stumps and Tums & Guns. For now, at least you can get an idea of what lies ahead this month!

I’m super exhausted from skiing so will write a proper blog post with all details by the end of the week! Stay tuned and welcome to this month’s HIIT + cardio + mystery WODs + full-body toning challenge hosted by Shelby & I!

Screen Shot 2015-02-10 at 10.04.01 AMDownload this month’s full body + HIIT + mystery WOD challenge HERE!

Cheers!!

XO,

Shelley

Asian Citrus Salad with Sweet Sesame Dressing

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In the past, a few of my Instagram followers asked me to post some of my favorite salads, and most recently, I was asked to share some of my favorite clean salad dressings. I absolutely loved this idea, because salads are such a staple in my weekly menus. In fact, I’m eating one right now as I type this 😉

This week I’m featuring one of my favorite homemade recipes, Asian Citrus Salad with Sweet Sesame Dressing. As a stay/work-at-home-mama, I survive off meals that are quick, healthy, and easy, so I love using bags of lettuce blends that are pre-washed and pre-cut. I have no shame in my salad game!

Asian Citrus Salad:

  • 1/4 cup Sweet Peas, cooked
  • 1-2 cups shredded green and purple cabbage + kale or spinach, or both
  • 1/4 cup shredded carrots
  • 1/4 cucumber, cubed
  • 1/2 orange, peeled + cubed or 1-2 mandarin orange(s), peeled + cubed
  • 4 pineapple chunks, cubed
  • 2 tablespoons unsalted cashews, chopped or 2 tablespoons unsalted, slivered almonds, or both
  • 1/2 small can sliced water chestnuts, rinsed and drained
  • 1/4 cup rinsed and drained garbanzo beans
  • Ground chicken [or turkey] + pineapple meatballs [1 lb.  ground chicken, 1/2 can crushed pineapple, 1/4 onion, chopped, 2 tablespoons minced garlic, 1/2 teaspoon pepper, 1 teaspoon onion powder, 1 egg; mix everything together and roll into small balls; bake at 375 for about 30 minutes, or until cooked all the way through] or you can find a pretty clean version in your local market by Aidells; they’re DELISH, microwavable, and the perfect protein addition to any salad!

Sweet Sesame Dressing:

  • 1 1/2 tablespoons local raw honey
  • 1 1/2 tablespoons Bragg’s  liquid soy aminos
  • 1/2 tablespoon Garlic Lover’s seasoning by Flavor God
  • 1/2 tablespoon olive oil or melted coconut oil
  • 3 tablespoons Bragg’s apple cider vinegar or Bragg’s apple cider vinegar + honey blend
  • 1/2 teaspoon coconut sugar
  • 1/4 teaspoon toasted sesame seeds
  • 1/4 teaspoon sesame oil
  • 1/2 tablespoon pineapple juice
    • In a shakeable container, mix everything together until well blended. Honey tends to clump, so whisk well with a fork. You can also add all salad contents + all dressing contents to a large Tupperware and shake everything together. This helps coat the salad evenly and break up the honey chunks.

I wiped this up yesterday and can’t wait to hear what you think! You can turn this Sweet Sesame Dressing into an Italian Vinegarette SO easily; simply leave out the sesame oil and soy aminos for a dressing or marinade that goes great on almost any salad or meat 🙂

This salad + dressing combo is perfect as a salad when following the Ten Day Trim!

XO, Shelley

Toddler [and Whole Fam] Friendly French Toast

Feeding a toddler can be like playing eenie-meanie-miny-mo with a grab bag. One day they love something, the next day they’re throwing it at you. Luckily, breakfast foods have been a huge success in our household [knock on serious wood!] because Tanner seems to love eggs, clean muffins, pancakes, yogurt, and fresh fruit. So those are our usual staples we rotate through.

This morning I wanted to make him healthy french toast for something different. I thought cutting it in strips and giving him a side of syrup to dip it in would keep him entertained long enough for me to enjoy some too…it worked, kind of. He ended up throwing the strips at the dogs because he thought they looked funny catching them. So I resorted to cutting them back into bits and cooking him scrambled eggs as well. The side of syrup obviously ended up on the floor. Thank goodness for two labs and big a** tongues who moped my floor for me.

Whether you have tiny mouths to feed or not, this is a delish alternative to full-fat french toast you’ll find at restaurants, and is super quick and easy! If you’re a pretty clean/healthy eater, you should have these ingredients on hand anyway 🙂 From my kitchen to yours, I you enjoy!


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Ingredients:

  • Whole wheat, multi-grain, gluten free [loveeee Rudi’s Cinnamon Raison], or Ezekiel Cinnamon Raison bread
  • 1-2 eggs [I used 1 egg and it gave me enough batter for 3 slices of bread
  • 3 tablespoons organic, unsweetened almond or coconut milk
  • 1 tablespoon cinnamon
  • Optional for extra sweetness: 1 teaspoon coconut sugar
  • 100% pure maple syrup or additional topping of choice [ie: Greek yogurt, honey, peanut butter, nut butter]
  • Fresh fruit as topping [ie: blueberries, raspberries, blackberries, banana, etc.]

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Directions:

  1. Set a skillet set to 350 degrees F or stovetop pan set to medium/high heat
  2. Combine eggs, milk, cinnamon, and sugar in a medium-sized mixing bowl
  3. Use a whisk to scramble everything together to create “batter”
  4. Take each individual slice of bread and dip into mixture, evenly coating both sides
  5. Spray skillet/pan atop stove with coconut oil, or add 1/2 teaspoon coconut oil to pan and evenly swirl around
  6. Add coated slice of bread to pan
  7. Flip slice of bread with a spatula when batter is no longer sticking to pan (about 30 seconds to 1 minute)
  8. Continue flipping sides back & forth until lightly browned and bread is no longer soggy. Turn heat down in between to avoid burning if needed.
  9. When bread is browned and crispy, remove from pan.
  10. Top with syrup and fruit of choice and enjoy!

P.S. – I had some of my Blueberry Bliss Power Pancakes frozen, so decided to pop them into the toaster until they were warm, dipped them into the batter, and cooked in the pan like French Toast [then topped with fresh blueberries and syrup] and OH.MY.GOD. DO IT!

Pin with us! 

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Moonlight Beach Surfing Madonna 5k\10k Race

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Calling all #NorthCountySanDiego beach babes!!! I know it seems light years’ away, but mark your calendars for a fall #tiumeetup in #encinitas for the #surfingmadonna #5k #10k at #moonlightbeach! The team behind the race was kind enough to give us a special 50% off offer expiring Tuesday, FEB 24th – use the code “FITGIRLS” and slash your registration in HALF 🎊🎉💰💸!!

Races can be pricey, but who can beat 50% off?! Sign up under Team Sea Shells 🐚🐌👯 PS – the metal is SO CUTE! PPS – This was by far the BEST 5k I’ve ever taken part in; and so much fun on the beach at low tide! Tanner and I made it in the stroller the whole way with @racheljo_tiu & the massive turnout and ambiance is unparalleled in the 5k\10k world 🙌🌊💕

Mark your calendar, go sign up, and don’t miss out on the best 5k\10k in North County 😘

Sign up here —-> http://www.surfingmadonnarun.org

Honey Garlic Pork Chops

Ok, I have to admit, I’ve always claimed to hate pork chops….I know, I know, yet here I am making a recipe for them. Turns out you CAN get tired of eating chicken 91823 times 129387 different ways. Truth is, I hate any kind of meat with bones because I hate cutting around them, and get grossed out seeing veins and different colored meat. So when I saw boneless cuts of pork, I figured I’d give them a try.

I knew I wanted to make them honey + garlic flavored, because who could go wrong with that…I marinated them overnight and yummmmmm. This is one of my favorite, easy, mama and family approved go-tos now!

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[I ate mine too fast to take a picture so this herb crusted gem is from Pinterest, but looks similar to how these delicious little babies turn out! My sister is trying this recipe tonight so I’ll update with our own pictures soon]

Ingredients:

  • 3 boneless cuts of pork
  • 1 large gallon-sized Ziplock bag or Tupperware for marinading
  • 1 cup dijon mustard
  • 1/2 cup raw, local honey
  • 1 tablespoon garlic, minced
  • 1 teaspoon of Bragg’s apple cider vinegar
  • 2 splashes of champagne or dry white wine
  • 1 cup Panko Flakes [I had Parmesan Italian Herb on hand so used that; if you have plain and want to add seasoning, you can mix parmesan cheese & Italian Herbs to get the same effect]
  • 1 tablespoon olive oil or melted coconut oil
  • 1/2 tablespoon liquid soy aminos
  • Spray coconut or olive oil
  • Foil
  • Bakin Sheet
  • 1 medium-sized bowl

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Directions:

  1. Poke pork chops with fork a few times on each side to help infuse flavors
  2. Add all ingredients except Panko to bag or Tupperware and let meat marinade in fridge anywhere from 5 hours to overnight.
  3. When ready to begin cooking, add Panko to a medium-sized bowl
  4. Remove one pork chop at a time & evenly coat both sides in Panko
  5. Line baking sheet with foil and coat with spray olive or coconut oil
  6. Add each piece of Panko coated pork to baking sheet
  7. Bake at 350 for 30-40 minutes, or until middle is cooked all the way through and no longer pink.
  8. Remove, let cool, serve, and enjoy!

*These are delicious left over as well! When reheating, these are best when re-cooked in a toaster oven or oven so Panko gets crispy again. Enjoy on top of salad, in a wrap, or as a main dish. XO

Can’t wait to hear what you think! This marinade is also delicious as a crock-pot recipe on chicken or pork as well! Bake high 4-5 hours or low 6-8 hours, or until meat is cooked all the way though. Enjoy!

XO,

Shelley

Blueberry Bliss Power Pancakes

Is there anything better than the smell of fresh pancakes filling your home on Saturday or Sunday mornings? Maybe if they’re pretty much guilt free, and for Valentine’s Day….which these gems are! As a clean-ish eating mama who lives by my own slogan of “eating clean for dirty dessert,” I try to keep most of my meals through the day as clean as possible so I don’t feel as bad when I pig out on chocolate & froyo.

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Everyone asks what my “secrets” are to staying trim and lean, and honestly, it’s eating frequently; I eat breakfast like a king, lunch like a prince, and dinner like a pauper, with a mid-day and before-dinner snack. I don’t count calories, and I don’t weigh myself. None of that matters when you eat fresh, clean foods. When I have cheat meals do I feel like I gained like five pounds instantly? Yes. but do I weigh myself to see? No way! Life is about B.A.L.A.N.C.E. We only have one shot at this, so I’m not going to go through it being too strict and take away the small pleasures that make me happy [the occasional treat of chocolate, froyo, candy, cookies…eeek.] Sorry for making you hungry and want dessert. Men may think about sex 100x a day, and I’m pretty sure women think of guilty pleasures…that come in the delicious form of real sugar, butter, and fats. Especially right now with Cupid leaving truffle trails everywhere…

Anyway, now that I have you drooling over dessert, I promise these will leave you just as satisfied…without the guilt. These are BY FAR my favorite protein pancake recipe YET. And are like a breakfast cookie.

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Ingredients:

  • 1 cup organic whole wheat flour, coconut four, or flour substitute of choice (almond, quinoa, etc.)
  • 1/4 cup organic coconut sugar
  • 1/2 tablespoon raw, local honey
  • 1/4 cup milled chia seeds
  • 2 tablespoons milled flax seeds
  • 1/2 cup cottage cheese
  • 1 cup unsweetened, organic almond milk
  • 1/3 cup organic rolled oats
  • 1/2 cup fresh blueberries
  • 2/4 tablespoon ground cinnamon
  • 2 organic eggs
  • 1 teaspoon baking soda
  • 1/4 cup dark chocolate chunks or dairy/soy/gluten free alternative, like Enjoy Life
  • Spray coconut oil
  • Toppings: fresh fruit like strawberries, blackberries, banana, blueberries, etc., 100% pure maple syrup and/or Greek yogurt, nut butter

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Directions:

  1. Preheat electric skillet to 350 degrees, F
  2. In large mixing bowl, combined all dry ingredients
  3. Add eggs and liquid ingredients
  4. Mix everything together adding chocolate chunks and blueberries last
  5. Spray skillet with coconut oil spray
  6. Use 1/4 cup as your measuring cup to add batter to skillet
  7. Turn temp down to 300-325 and allow each side to sit for about 3-4 minutes, or until you can smoothly flip pancakes without them getting too brown
  8. While sides of pancakes are cooking, slice your fruit you plan to use as toppings
  9. Flip each side until cooked all the way through; I usually flip each side twice
  10. Remove from skillet once cooked; top with fruit, yogurt, peanut butter, maple syrup, etc. and enjoy!

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Toddler Meal Planner

Lately I’ve been having a tough enough time coming up for new meal ideas for myself, but add a toddler into the mix, and I find myself opening and shutting the fridge one hundred times, magically waiting for something new to appear like a magic hat.

I could eat chicken and veggies every night for dinner, or the same wrap/salad for lunch every day, but when I forget Tanner gets bored of the same things, he reminds me by making gross faces and throwing them at me on day two or three. So much for meal prepping his food 😉 I thought I was all savvy this week, and prepped him mashed potatoes, mac n’ cheese, and chicken, and by the second day of the same thing, he looked at his high chair tray like “What the F is this AGAIN, MOM?!” Then threw it all and me and started feeding the dogs. It was then I knew I needed to sit down and map out his meals like I do for myself when I’m following my standard weekly schedule, aka The Ten Day Trim.

After hours of Pinteresting to get new lunch ideas, I sat down and made a weekly calendar for Tanner. It’s just a guide with various food options including carbs, dairy, meats, proteins, veggies, fruits, etc. It is simply a guide, and I go off of whatever I have as leftovers/in my fridge and skip around days based on what I have/have cooked. It helps me feed him a variety of items SO MUCH. He isn’t the best eater, and still isn’t a huge fan of veggies, so this helps me experiment and keep up a routine of trying new things every now and then with different meal times. He also has other things for snacks other than what’s listed, but again, just a guide to help stumped mamas who are looking to spice up their toddler’s tray life. He’s also not a very advanced eater either, so we still have to feed fully cooked veggies and softer fruits/veggies. Feel free to sub any other items per category [ie: other mains, veggies, fruits, sources of protein, etc.]

Download my Toddler Weekly Meal Plan HERE

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or download a blank version HERE so you can input your own meal options based on your little one’s needs.

Tanner is still nursing, so I don’t include any milk ounces; he typically nurses in the morning, once mid-day [sometimes], before bed, and wakes up to nurse still. [ya ya ya…leave your opinions elsewhere about sleep training, please.] Our pediatrician said at this age [17 months] toddlers need 2-3 cups/day, and to nurse/give milk after meals so they eat rather than fill up on milk first. He also said nothing is off limits anymore, and he can eat almost any “adult” food besides the obvious choking hazards [hot dogs, whole grapes, raw fruits & veggies, etc.] Like all of us, each pediatrician has different advice. To each their own; follow your physician’s recommendations for you and your family.

You can also browse Pinterest for TONS of amazing, creative toddler food ideas HERE. Full time event planner turned mama and fitness guru, join over 2,100 others who follow my grab-bag Pinterest account at https://www.pinterest.com/betterweddings/

Again, I cannot emphasize enough that this is simply an example of what we follow as a weekly food guide, with a 17-month old nursing toddler who has no currently known food allergies [knock on wood]. Be sure to consult your pediatrician before introducing any new foods or meal patterns. I’m just a mom sharing what works for our family, not a physician or dietitian.

XO,

Shelley

Southwest Mexi Burgers…ayy yiiii yiiii

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I’m so excited to have my sister guest blogging this recipe tonight! We have a joke in my family about our favorite foods and pregnancies…when my mom was pregnant with me, she craved Italian and ate it constantly. When she was pregnant with my sister, she craved and ate hamburgers. I love Italian and Sarah is a hamburger guru…Sure, it may be totally ironic, but it’s fun 🙂

This recipe is SO easy, inexpensive, minimal ingredients, and packed with flavor…on the border style! So get out your sombreros, que your maracas, and get this burger fiesta started!

Ingredients:

1 pound 99% extra lean ground turkey
1 small can diced green chilies, drained
1/2 cup shredded cheddar or Mexican blend cheese
1 can unsalted black beans, rinsed and drained
1 packet Mexican seasoning or homemade clean seasoning
Optional: one packet of ranch dressing seasoning
1/4 cup onion, chopped
1/4 cup red bell pepper, diced
Vegan/Veggie option: sub ground turkey for 1 1/2 cups cooked quinoa & leave out cheese
2 eggs
Avocado
Coconut oil
Optional: sour cream

Directions:
Preheat oven to 350 F degrees
In medium sized skillet, sautée bell peppers and onions until lightly browned
In large mixing bowl, add green chilies, beans, sautéed veggies, cheese, eggs, and ground turkey
Combined all ingredients by hand and knead until thoroughly mixed
Form into patties
Add patties to a greased baking sheet and bake at 350 for 20 minutes, or until fully cooked through.
Remove from oven and enjoy with a bun or on top of a salad.
Top with avocado, your favorite taco sauce or salsa and enjoy!
Optional: add a dollop of sour cream as a spread

Our personal favorite – serve with your favorite margarita [you only live once!!]