Fitness
I hate when people try to tell me how much fat is in peanut butter or how much sugar is in yogurt or how many calories are in cheese. Like duhh there’s fat and sugar and calories in the food I eat, it’s what fuels my body. I’m not going to sit on the ground and eat twigs and dirt. The point is that I’m EATING my food in correct amounts, I’m not shoveling the entire production line of SKIPPY peanut butter down my throat and injecting yogurt into my veins. Chill out! AND YOUR STUPID LEAN CUISINE HAS A TON OF SODIUM.
Motivation

Motivation

Tiny progress but progress nonetheless

Tiny progress but progress nonetheless

runningtomyfitness:

It’s hard to get yourself to go to the gym sometimes. Here’s a few ways you can keep yourself excited to go to the gym!

1. Constantly update your workout playlist. When ever I get new music I can’t wait to go for a run and just jam out

2. Update your workout attire!! Workout clothes can be…

gymra:

Lemon Butter Chicken Breasts
This recipe only requires 6 ingredients. A quick and easy dinner for a busy weekday night! Get your protein and nutrients while keeping calories low and your tummy satisfied.
Makes: 6 servingsStart to Finish: 30 min Ingredients
6 medium boneless skinless chicken breast halves (1-1/2 pounds) 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons lemon pepper seasoning 1/3 cup butter 2 tablespoons lemon juice Hot cooked rice or pilaf (optional)
 Directions
1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
Dietary exchanges:
2 starch, 3 very lean meat, 2 fat. Nutrition Facts (Lemon Butter Chicken Breasts)
Servings Per Recipe: 6, cal. (kcal) 258, Fat, total (g) 12, chol. (mg) 95, sat. fat (g) 7, carb. (g) 8, pro. (g) 27, sodium (mg) 725,
Source: http://www.bhg.com/

gymra:

Lemon Butter Chicken Breasts

This recipe only requires 6 ingredients. A quick and easy dinner for a busy weekday night! Get your protein and nutrients while keeping calories low and your tummy satisfied.

Makes: 6 servings
Start to Finish: 30 min

Ingredients

6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)

Directions

1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.

2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Dietary exchanges:

2 starch, 3 very lean meat, 2 fat.

Nutrition Facts (Lemon Butter Chicken Breasts)

Servings Per Recipe: 6,
cal. (kcal) 258,
Fat, total (g) 12,
chol. (mg) 95,
sat. fat (g) 7,
carb. (g) 8,
pro. (g) 27,
sodium (mg) 725,

Source: http://www.bhg.com/