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Happy Wednesday! We are so excited to finally be sharing this post with y’all! We have been getting a lot of requests to start sharing more fitness-related content and videos, so here you go! Each week, we are planning on sharing videos, several of our workouts from the week, as well as a breakfast, lunch, and dinner recipe that we are planning on making this week or the following week!
Typically, we will do anywhere from 20-45 minutes of cardio, usually on the stair master, followed by weight training (each muscle group a different day). This week, we are sharing an arm and chest + calf workout, as well as a few videos!
Below is an arm workout we did last week + cardio:
This one is a chest + calf workout! We actually did this one yesterday!
Below are some workout pieces we are loving this week [click each item to shop it directly!]:
Veggie Breakfast Casserole [ great for meal prepping breakfast! ]
Serves: 10 Servings
INGREDIENTS
- 2 tablespoons oil
- 8-10 mushrooms, sliced
- 2 teaspoon minced garlic
- ½ red onion, diced
- 2 bell peppers, diced
- 2 cups packed baby spinach, roughly chopped
- 10 eggs
- â…“ cup coconut or almond milk
- ¼ cup hot sauce (optional)
- salt and pepper
- 1 cup shredded cheese (optional)
DIRECTIONS
- In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
- Generously spray a 9×13 baking dish with nonstick cooking spray. Add the veggies (both the mushrooms and the pepper mixtures).
- Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
- In a large bowl, whisk together the egg, milk, hot sauce, and salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle with the cheese, if using it, and anther small pinch of salt and pepper.
- Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.
Recipe + photos via Pinterest
This one is a great option for meal prepping your lunches for the week, or an easy dinner!
Healthy Chicken and Veggies [ great for lunch at work! ]
INGREDIENTS
- 2 medium chicken breasts, boneless skinless cut into ½ inch pieces
- 1 cup broccoli florets, frozen or fresh
- 1 small red onion, chopped
- 1 cup grape or plum tomatoes
- 1 medium zucchini, chopped
- 2 cloves garlic minced
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper (optional)
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 4 cups cooked rice or quinoa
INSTRUCTIONS
- Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
- Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
- Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
- Place 1 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice.
- Cover and store in the fridge for up to 5 days or freezer up to 2 months.
Recipe + photos via Pinterest
We actually made this for dinner last night! So yum and tastes almost like the real thing, without all of the carbs! Serve it with some grilled chicken or salmon!
Healthy Cauliflower Fried Rice
Serves: 4 Servings
- 1 head cauliflower, chopped into florets
- 1 small yellow onion, finely chopped
- ½ cup frozen peas
- ½ cup carrots, cubed
- 2 eggs, beaten
- 1 tablespoon sesame oil
- ¼ cup low sodium soy sauce or liquid aminos
- 1 tablespoons light brown sugar (optional)
- â…› teaspoon ground ginger
- Pinch red pepper flakes
- 2 tablespoons green onions, chopped
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
- Top with green onions, serve and enjoy!
And, now for our meals from the past week:
We could both eat Mediterranean food a million times a day! This is from Dimassis.
We got some gelato last weekend, and it was amazing! We got banana and chocolate, both dairy-free!
A big salad with grilled chicken from Snappy Salads!
Egg white omelet with veggies from Kozy Kitchen.
More Mediterranean food from Cedars Mezza.
We finally tried Pecan Lodge and the brisket was AMAZING! We ordered 3lb of it, haha.
On Saturday, my boyfriend and I tried Yolk for breakfast. It was so good! I loved the omelette and the fruit it came with!
Dinner from this past week! We usually prep grilled chicken at the beginning of the week, and then prepare veggies for dinner with it.
Gotta get the flex in after a good workout, haha.
Lunch date with some friends at Nazca Kitchen. The chicken was amazing! 
Happy Monday! Hope you all had a great and relaxing weekend. If you all didn’t catch our snapchats, Samantha and I were actually apart this weekend (so shocking, I know!). We are typically always together, or at least, in the same city, but this weekend, she was away at a friend’s lake house, and I was in Dallas! 
Before we share our meals, just wanted to share our favorite clothing pieces this week (just click to shop them directly!)
Yesterday, my boyfriend and I went to 18th and Vine in Dallas. We were starving and it was SO good. We didn’t even get any sides, but we did get brisket, burnt ends, and this jalapeño sausage. It was amazing! When I got home, I ate a ton of veggies and then I was ready to explode, haha.
Yesterday morning, I made my boyfriend and I some 
After our workout on Saturday, we grabbed salads at Snappy Salads. I love this place because they give you so much, unlike the other places I have been to! I made my own with a ton of veggies, grilled chicken, and balsamic vinegar!
We went and hung out with some of our friends by the pool so we snaked on some hummus and veggies and then grilled some burgers.
On Friday, we met up with a friend for dinner at Mudhen’s Meats and Greens at the Dallas Farmer’s Market. I can’t stay away from okra and roasted chicken!
On Friday, we met up with a friend for lunch at Villa-O. I got the chicken paillard, grilled. It comes with arugula and a zucchini noodle salad. SO good!
On Thursday, we picked up a meal from Snap Kitchen. I got the ‘Naked Chicken’ which was so good! Highly recommend it!
For dinner on Wednesday, I sautéed mushrooms, zucchini, and onions in a pan and then had grilled chicken and roasted brussels sprouts, and eggplant.
On Tuesday, we had date night and went to Tillman’s Roadhouse. I got the roasted chicken (typical) and we shared the mushrooms, which were really yummy!
On Monday, we went to 
Happy Memorial Day! Hope you all had a great weekend! We had the best holiday weekend at home in El Paso. Our dad is a veteran, so it is a special day for us to spend with him. We never want to leave, but it is back to Dallas for us, but only for a few days before we head out of town again!
Arms (Alexis):
Arms (Sam):
Legs:
Shoulders:
Legs (Sam):
Here a ton of our meals from this past week! We ate out a lot and then cooked a ton at home at our parents’ house, so prepare for a ton of food!
Pretty much every day we were home, Sam and I made a salad with all of the veggies in the fridge and some protein like chicken or steak. Eating salads by the pool just makes them taste 10x better!
I am usually the last person that likes ANY of the food in El Paso. Well, if you love unhealthy Mexican food, El Paso is the place for you, haha, but in all seriousness, we usually just eat at home when we are in town. We tried this place my parents love that specializes in fajitas and roasted chicken. We had it after we went to White Sands on Friday (more about that 
On the way to White Sands, we stopped at Subway, and grabbed a chopped salad with the rotisserie chicken. It was actually really good. It didn’t really fill me up (typical), so I ate 
On Thursday, we went to get the Brazilian Blowout done to control the major frizz in our hair. Of course, we had to pack something to eat. We brought roasted chicken (recipe at bottom of 
After our hair appointment, I was hungry again so we stopped by this mediterranean spot that was actually really good! I got chicken kabobs with a side salad. The chicken was super flavorful and really yum!
On Wednesday, when we got into town, my mom was super sweet and made oven roasted chicken so it was ready when we got in. She knows her very hungry children well!;) I made some roasted veggies to go with it with 
For our flight to El Paso, we picked up salads with grilled chicken from Snappy Salads in Dallas. It is one of our fave spots to grab a salad! We usually use red wine vinegar dressing.
On Tuesday, I went on a date with my boyfriend to Savor in Klyde Warren Park. This is one of my favorite chickens. SO good and I got mine with broccolini!
This is one of my typical afternoon meals from earlier in the week:
On Monday, we were STARVING after cycling, so we went to Fadi’s by our house and got a ton of yummy food + roasted chicken!
I snapped these magazine articles yesterday, and a TON of you screenshotted them, so I will definitely try to keep sharing more stuff like this! This is really how we eat and what I believe works well for me, so I hope it is helpful!
One of my favorite kinds of salads! I need to try this recipe!
I do these exercises all of the time! Great to add in:
I actually agree with this except I do eat late at night. To me, it doesn’t matter what time of day you’re eating, just what you’re eating and how much you’re eating as a whole all day long!
Sam:
Legs (Sam):
Legs (Alexis):
Biceps (Alexis):
Arms (Sam):
On Friday, we did the pilates reformer class at our gym and LOVED it! We definitely want to start incorporating it more into our workouts. It helps with so many things like posture, and my inner thighs got super sore!
Alexis:
And, now for our meals from this past week! I was pretty bad about remembering to take pictures, so here are some of them, but definitely NOT all of them!
On Wednesday, I finally switched up my dinner and made something new I had been wanting to make forever. I made my boyfriend dinner (and was a nice sister and made some for Sam, too!) I made cauliflower “fried rice” with riced cauliflower, mushrooms, corn, green beans, carrots, water chestnuts, garlic, ginger, and liquid aminos. It was so yum! 
Of course, I also made my favorite: roasted brussels sprouts with avocado oil roasted at 450 degrees for 20 min.
My boyfriend snapped his meal, so I stole his picture since I didn’t get one of the full plate! I also grilled some chicken breasts!
On Friday, we went to Mediterranean at one of our favorite spots, Fadi’s right by our house! The guys that work there never think we are going to eat of all of it!
On Saturday, we had an omelette (2 eggs + 2 egg whites) + 2 
On Saturday, we went to the Byron Nelson on behalf of Cadillac. It was a BLAST! We hadn’t been before, but basically, we got to drive in various Cadillac cars to brunch at Meddlesome Moth with some of our friends and then to the Byron Nelson.
How yummy does this look?! The bacon was so good! And, they even gave us gluten free toast!
Just had to share this cute picture of all of us outside of brunch! Such sweet girls!
Sneak peak of this cookie confetti cheesecake I will be sharing on the blog tomorrow! Get excited!