Alright, Fit & Healthy fam, let’s take a quick break from workouts and meal prepping for the ultimate showdown: When it comes to peanut butter (or almond butter for our fancy friends), are you team CRUNCHY or team SMOOTH? 🔥 Drop your answer below and defend your pick like your fitness goals depend on it! Bonus points for sharing your favorite way to enjoy it—on toast, in a shake, or just straight from the jar. No judgment here! 🥄 Let’s see which team reigns supreme! 🥜✨

FitFam! I am so appreciative and grateful to have such an amazing community of individuals that strive to be their best on a daily basis!! I have so many things that I am thankful for and one of the things is definitely all of you! 🙌🙌 Let’s spread the thanksgiving love by commenting down below 2 things: 1-What is your favorite Thanksgiving food? 2-What is one family tradition or memory that you always will cherish! Again Happy Thanksgiving FitFam!

With Thanksgiving coming up next week, I wanted to share a recipe that our family LOVES! Its a better for you version of green bean casserole, without all the canned/processed ingredients. EVERTYTHING is homemade, even the fried onions. I found this on Instagram courtesy of @30minutefoodie Ingredients for casserole: 24 oz haricot verts (or regular green beans) 1 tbsp olive oil 3 tbsp butter 1 large shallot, minced 8 oz cremini mushrooms, sliced 5 oz shiitake mushrooms, sliced 3 cloves garlic, minced 2 tbsp flour 1 1/2 cups chicken stock 1 1/2 cups half and half 1/4 tsp nutmeg 1/2 cup Parmesan cheese, grated Salt and pepper to taste Southern fried sweet onions 1 sweet onion, sliced thinly 1 cup buttermilk 2 cups flour 1 tsp kosher salt, plus more for finishing 1/2 tsp black pepper 1/4 tsp cayenne Oil for frying Coat the onion slices in buttermilk. Heat the oil in a large stock pot to around 375. Mix flour, salt, pepper, and cayenne in a shallow bowl. Dredge onions in flour mixture and fry for 4-5 minutes until golden brown. Cool on a paper towel and salt immediately. Preheat oven to 400. Blanch the beans in salted boiling water for 3 minutes, then submerge them in an ice bath, drain, and set aside. Heat oil and butter in a large cast iron skillet over medium high heat. Cook shallot until soft, then add mushrooms and cook until golden brown (don’t stir them too much so you get some crispy edges). Add garlic and a bit of salt and pepper to taste and cook for another couple minutes. Sprinkle flour on top of the mushrooms, stir well to coat, and cook for 2 more minutes. Slowly pour in the chicken both and bring to a boil, then turn down to a simmer, stirring often, until thick. Add half and half and nutmeg and cook for another 5 minutes, then stir in the Parmesan. Salt and pepper to taste. Stir in the green beans and sprinkle fried onions on top. Bake for about 20 minutes until the sides of the casserole are bubbling and the onions are a rich golden brown.

With the holidays coming up, does anyone have any delicious, HEALTHY and easy recipes to share!?! With all the family get together a, I'd love to be able to bring a healthy dish (that people can't tell is healthy)! 😉

Here's a quick and healthy recipe that you can meal prep for three days this week: **Chicken and Quinoa Power Bowls**. ### Ingredients: - 1.5 lbs (680g) boneless, skinless chicken breasts - 1 cup quinoa (uncooked) - 2 cups low-sodium chicken broth or water - 1 cup cherry tomatoes, halved - 1 large cucumber, diced - 1 red bell pepper, diced - 1 avocado, sliced - 2 cups baby spinach or kale - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste - Juice of 1 lemon or lime ### Instructions: 1. **Cook the Quinoa**: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside. 2. **Prepare the Chicken**: While the quinoa is cooking, season the chicken breasts with paprika, cumin, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing. 3. **Assemble the Bowls**: Divide the cooked quinoa into three meal prep containers. Top each portion with sliced chicken, cherry tomatoes, cucumber, red bell pepper, and baby spinach or kale. Add a few slices of avocado to each container. 4. **Dress and Store**: Drizzle each bowl with the remaining olive oil and squeeze lemon or lime juice over the top. Store the bowls in the refrigerator for up to 3 days. ### Nutritional Benefits: - **High in Protein**: The chicken provides a great source of lean protein. - **Complex Carbs**: Quinoa is a high-fiber grain that will keep you full. - **Healthy Fats**: Avocado and olive oil provide essential fats. - **Packed with Veggies**: You'll get a good dose of vitamins and minerals from the colorful vegetables.