Festivo

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Sausage and Veggie Bake

Originally Posted October 18th, 2017  I  Jenni Eicher
I won’t lie! The star of this dish is the organic smoked sausage! I found organic, locally crafted, nitrate free smoked sausage at my local grocery store. The flavor is deep with a hint of smoke that makes any simple dish taste elegant. You won’t regret spending a little bit more on the star, especially when veggies are inexpensive.
This ONE PAN WONDER is so easy to make and perfect for taking to work or reheating later in the week when you’re short on time, but want a balanced meal. Even my brother approves!

Sausage and Veggie Bake

Sausage and Veggie Bake Sausage and Veggie Bake Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 oz. Nitrate Free Pre-cooked Organic Sausage, sliced into 1 inch pieces
  • ¾ pound thin asparagus, cut into 1 inch pieces
  • 8 oz. Baby Bella Mushrooms, cut in half
  • 1½ c. Baby carrots,
  • cut into 1 inch cubes
  • 15 multi-color mini potatoes
  • 1/4 cup Sun Dried Tomatoes
  • 3 T. Coconut oil
  • 1 T. Italian Seasoning
  • 1 tsp garlic salt
  • Dash of Salt and Pepper

Instructions

​​Preheat your oven to 400 degrees.

Chop your baby carrots in half and mini potatoes half or fourths.

Melt the coconut oil and add the seasonings to a large bowl. Set aside half.

Add the carrots and potatoes and cover thoroughly. Pour on to a baking sheet.

Cook for 10 minutes.

While cooking, chop off the ends of the the asparagus and then chop into 1 inch pieces.

Add the asparagus, mushrooms and the sausage to the rest of the oil mixture to the large bowl.

Mix thoroughly and pour over the veggies on baking sheet.

Bake for another 15 minutes or until the carrots and potatoes are tender.

During the last 5 minutes, add the sun dried tomatoes and watch so they don’t burn.

Looking for more dinner ideas? Check out my Thai Curry recipe today!

Worry-Free Wednesday – Thai Curry

Originally posted November 29, 2017 | Jenni Eicher

This Thai Curry is so simple that once you make it, you’ll be wondering where it’s been all of your life.

After living in Asia for 2 years, and enjoying the locals’ finest in multiple countries, I became obsessed with learning how to cook some of those recipes. The challenge for most of those mouth-watering dishes is that they don’t work well with an anti-inflammatory diet. However, Thai curry has been my go-to for years when I want something exotic, without dairy or grains!

I’ve been working on mastering this particular dish and finally created a recipe I am proud to share. Without a doubt, I’ll be adding variations of this curry as there are so many options. Take note that this recipe is about a 3.5 out of 5 stars, but you can always use fresh lime to calm it down if you don’t like it spicy.

I rarely add rice, but if I do, I make a lime cauliflower rice, so I can avoid grains. If you just can’t live without rice, go for it. You don’t need more than 1/2 cup as the STAR is the curry itself. Better yet, you don’t have to worry about getting your daily veggie allotment with this recipe.

So snuggle up by a fire or sit down with good friends and family for this perfect treat on a cold winter night.

Thai Curry

Worry-Free Wednesday – Thai Curry Worry-Free Wednesday – Thai Curry Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • .5 pounds organic chicken
  • 3-4 cups of chopped veggies of your choice (broccoli, peppers, carrots are my favorite)
  • Basil
  • 1 T coconut oil
  • 1 jar of Thai Kitchen Red Curry paste
  • 1 1/2 cans of Coconut Milk (about 20 oz)
  • Optional: Rice of choice or cauliflower rice

Instructions

Cut the chicken in to 1 inch pieces. Add coconut oil to the pan and melt. Add the chicken and cook half way through. Add the jar (about 4 T) of Red Curry paste and mix in to the cooking chicken. Add the coconut milk and veggies. Cover and let simmer, stirring occasionally, for about 20 minutes or until the veggies are soft. Add fresh basil and SERVE!

Quick Cardio Circuit – As seen on SA Live 1/17/18

Originally posted January 17, 2018 | Jenni Eicher

Sometimes, life happens and gets in the way of your regularly scheduled workout.

And sometimes, it feels so hard to get a routine started.

As I showed on SA Live today, there’s always time for a workout. ALWAYS.

And Remember, my weekly Meal Guides are the KEY to MAINTAINING this healthy lifestyle. It’s not a diet -its a sustainable way to live!

 

So why should you  take the time to squeeze in a workout?

~ When you commit to yourself, you’re more likely to stay committed to other people and goals in your life.

~ Say what?! You don’t want that endorphin high…turning that frown upside down? Exercise is proven to boost your mood!

~ YOU DESERVE IT! Taking time for your health now will positively impact your future.

This circuit is designed to give you a great burn if you have 10minutes or  30 minutes. Please make sure to watch each video carefully, to see each proper posture and option.

Then set your timer and blast your favorite playlist. GET. THAT. HEART. PUMPING!

Post your comments and questions below! Let’s work!

Welcome:

Exercise 1: Backwards Lunge with a Wide Squat

Exercise 2: Standing Oblique Crunch

Exercise 3: Surrenders

Exercise 4: Burpee Shuffles

Exercise 5: Table Top Reaches

Pomegranate Dark Chocolate Bark

Originally posted February 15, 2018 | Jenni Eicher

In honor of Valentine’s Day, I created a simple and satisfying chocolate dessert to share with our members at Orangetheory Fitness. It was a hit and in honor of sharing the love, I’ll continue with sharing this recipe.

Keep in mind, the baking chocolate I used had organic sugar added as it’s 70% cacao. I didn’t think many people would be down with 100% that I normally use and when you use cacao powder with coconut oil and a bit of maple syrup (yes, another sugar source) it needs to be refrigerated to maintain it’s consistency. Thus, I opted for a bit of sugar. With the single size portion (2 – 2 inch pieces), there is nothing to worry about. Plus I always find that allowing for little indulgences help to reduce the chances of binge eating.

Pomegranate Dark Chocolate Bark

Pomegranate Dark Chocolate  Bark Pomegranate Dark Chocolate Bark Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Fine Bakers Chocolate (I used Guittard's)
  • Sea Salt
  • Pomegranate Seeds
  • Pistachios
  • Fresh Raspberries
  • Toasted Almonds.

Instructions

Melt, 8 oz Fine Bakers Chocolate (I used Guittard’s) using a double broiler. 

Spread on a parchment lined sheet pan until it’s about 1/8 of an inch thick. 

Sprinkle with Sea Salt.

Top with one of 2 combos: Pomegranate Seeds and Pistachios OR Fresh Raspberries and Toasted Almonds.

Allow it to cool to room temperature.

Break in to bite size pieces, about 2 inches and store in the fridge.

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