Spartan Race Giveaway Winner

SpartanRace-FREE ENTRY

 

 

 

 

 

 

 

 

I hope you all enjoyed the chance to win a free Spartan Race this past week (via the blog and Facebook)!  If you’re not following me on Facebook and/or Pinterest, you should!  I would love to connect with you there too!

Now for the drumroll please!

I’ve randomly selected a winner and the winner is . . . . 
Bob who said, “I like the banana blender muffins.”

Bob, you have one week to contact me at mimisfitfoods@gmail.com.  I will then send you the information you need to register for the race you wish (any open heat in any Spartan Race in the continental US).

For those of you who didn’t win, but still have your eye on a Spartan Race . . . well, I have a special promo code you can use to get 10% off.  Use the code:  SPARTANBLOGGER and it’ll same you some cash.

As for the cruise . . . Spartan will contact you directly if you’ve won.  

Keep working out and I’ll keep sending you yummy and healthy recipes to fuel that awesome body of yours!  

Spartan Cruise & Race Giveaway

UPDATE AS OF SEPTEMBER 22, 2014:  THIS GIVEAWAY IS NOW CLOSED.  WINNER WILL BE SELECTED AND ANNOUNCED SHORTLY.  THANKS FOR ENTERING AND COME BACK TO CHECK FOR MORE GIVEAWAYS AND YUMMY RECIPES.

Hey folks!  I know I have totally been MIA lately.  It’s been a crazy couple of weeks that consisted of family coming to town, several family birthday parties, a husband going out-of-town, potty training a toddler, and much more.  I’ve hardly had time to wash our clothes, let alone blog.  But, the “rush” of events has calmed down and I have more to share with you.

And, to beg for forgiveness, I am coming back in full-swing with a giveaway!!  YAY! 
Please notice that there are TWO giveaways going on here.  Check them both out and be sure to enter both of them!

This is so amazing!  First off, Spartan is putting together a cruise to the Bahamas that also includes a Spartan Sprint.  (If you’re not fully aware of Spartan, you should be.  They are the world’s premier obstacle race company.  They orchestrate obstacle races at different levels with different lengths . . . all over the world.  What’ super cool is that the Spartan Race World Championship Race is on September 20th in Killington Vermont.  It’s so cool that you can watch it on NBC Sports.  Spartan is legit, my friends.  Totally legit!) 

There are Spartan Races in 17 countries, and there are themed cruises, but never a themed Spartan Race cruise – until now!  Spartan Race, the world’s premier obstacle race company, will host a deluxe Caribbean cruise from the Port of Miami to a private island in the Bahamas on March 6 to 9, 2015.

This awesome experience will feature an all-inclusive Norwegian Cruise Line cruise, a 3+mile/15+ obstacle Spartan Sprint on a private island in the Bahamas’ Great Stirrup Cay, live music, dancing, all meals, and what’s considered best of all: a $50,000 prize pool for Elite racers.

Does this not sound like a blast!?  The good news is that you can enter to win a giveaway for 2 including airfare and the cruise out of Miami (US residents only)!  

Spartan Cruise Giveaway

 

Spartan Race Giveaway Entry Form

All you have to do is go fill out the entry form and a winner will be chosen in one week on September 22.  If you’re the winner, you will be directly contacted by Spartan. Hurry!  Go enter!  We’re talking about a Caribbean cruise . . . all paid for! (This is a giveaway hosted directly by Spartan.  I’m just making sure you all know about it because I think it’s incredibly awesome!)

You can find more information about the cruise here.  

 

 

 

 

On top of that, I’m personally giving away an entry to a Spartan race.  It’s your choice as you can use it for any open heat in any Spartan Race in the continental US.  You can head on over to the Spartan Website and you’ll see how many races you can choose from.  You have one week to enter and I’ll announce the winner (who will be chosen at random) here on my blog next Monday, September 22.  All you have to do to enter is to make a comment on this post telling me what your favorite Mimi’s recipe is or one you want to try soon.  Easy Peasy!

Want an additional entry?  Go to my Mimi’s Fit Foods Facebook Page, like my page (if you haven’t already), find the Spartan Giveaway announcement there and also leave a comment with your favorite Mimi’s recipe (or one you want to try).  

So, there you have it!  Two giveaways right here!  I hope this will make up for my lack of posts lately.  I’ve got some real good recipes in the upcoming line-up, so get ready and make sure to come back and check them out.  

Good luck with the giveaway!  I can’t wait to see who wins!

AROO!!

UPDATE AS OF SEPTEMBER 22, 2014:  THIS GIVEAWAY IS NOW CLOSED.  WINNER WILL BE SELECTED AND ANNOUNCED SHORTLY.  THANKS FOR ENTERING AND COME BACK TO CHECK FOR MORE GIVEAWAYS AND YUMMY RECIPES.

Gluten Free Blender Banana Muffins

Gluten Free Blender Banana Muffins | Mimi's Fit Foods

These muffins are seriously killer!  I mean, I usually get a little skeptical with some of these “gluten free” baked goods recipes.  But, these are a real keeper.  They are way moist (and there isn’t even any butter/oil in the recipe), full of banana flavor, and so dang easy!  All you do is throw all the ingredients in the blender, blend, then pour into muffin liners.

Besides just making these for breakfast because they are so awesome, they also make for a quick grab-and-go breakfast, an easily portable snack, or a delicious after school snack for the kiddos!

As soon as your bananas get ripe and start getting those brown spots on their peels . . . .  make these.  Make these fast!

Gluten Free Blender Banana Muffins
Mimi’s Fit Foods
Adapted from My Sister-in-Law Becca via MOMables

Ingredients:
2 1/2 cups old fashioned rolled oats
1 cup plain nonfat Greek yogurt
2 eggs
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 medium, ripe bananas

Directions:
Preheat oven to 400 degrees.

Spray tin with non-stick cooking spray or line 12 muffin tins with cupcake liners.

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.

Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Yields 12 Muffins.

Nutritional Information (Per Muffin):
138 Calories | 5.3g Protein | 29g Carbs | 2.1g Fat (0.3g = Sat.) | 2.2g Fiber | 15.9g Sugars

FIt Mexican Stack

Fit Mexican Stack || Mimi's Fit Foods

OMG!  I seriously cannot believe that I haven’t blogged this yet.   I mean, I kind of can.  Mostly because whenever I make it we NEVER want to wait for me to snap photos of it before we eat.  Lucky for you all, the hubby and the baby were outside when this came out of the oven so I hurried as fast as I could to snap some photos before we gobbled it up.

Fit Mexican Stack | Mimi's Fit Foods

I’ve been making it for years.  It’s a family favorite.  It’s got all those classic Mexican flavors, but it’s oh-so-fun with the way it is layered and the layers definitely add some great texture.  I adapted the recipe from America’s Test Kitchen. That should already sell you on the deliciousness, but let me just give you a few highlights.  Pretoasting the tortillas makes this dish a winner.  When they’ve been crisped up, they not only taste great, but they provide the necessary structure for the stack.  The toasted tortillas also help us to avoid that raw flavor and gummy texture that soggy tortillas can leave behind  So, the toasted tortillas are definitely a huge highlight.  Another huge highlight is the great amount of  filling you find between layers.  You will NOT feel short-changed here, folks. And, if I can, I must also highlight the mashed black beans.  I simply love them!

Fit Mexican Stack - Mimi's Fit Foods

So, what I’m saying here is that you should really make this because I’m pretty sure you’re going to find that it will become one of your family favorites too.  It’s a winner, hands down!

Fit Mexican Stack
Mimi’s Fit Foods
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Ingredients:
2 teaspoons canola oil
1 cup frozen corn, thawed
8 ounces plum tomatoes (2 to 3), cored and chopped medium
4 green onions, sliced thin
1 teaspoon fresh lime juice
2 tablespoons minced fresh cilantro
salt and pepper
1 onion, minced
3 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and minced
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
3/4 cup low-sodium chicken broth
12 ounces cooked and shredded chicken breast
4 (10-inch) whole-wheat flour tortillas
vegetable oil spray
3/4 cup shredded 50% light cheddar cheese (about 3 ounces)

Directions:
Heat 1 teaspoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook until golden, about 4 minutes. Transfer the corn to a large bowl, stir in the tomatoes, green onions, lime juice, and 1 tablespoon of the cilantro and season with salt and pepper to taste.

Wipe the skillet clean with paper towels, add the remaining teaspoon of oil, and heat over medium heat until shimmering. Add the onion and cook until softened, 3 to 5 minutes. Stir in the garlic, jalapeño, and cumin and cook until fragrant, about 30 seconds.

Stir in the black beans and the chicken broth and cook until the liquid has nearly evaporated, 4 to 6 minutes. Transfer the mixture to a large bowl and mash the beans with a potato masher until no beans are left whole. Season with salt and pepper to taste.

Meanwhile, heat the oven to 400 degrees. Lightly spray both sides of half the tortillas with vegetable oil spray and lay on a baking sheet.

Bake the tortillas until lightly browned on both sides, 8 to 10 minutes, flipping them half-way through the baking. Remove the tortillas from the oven and repeat with the remaining tortillas.

Line a rimless or inverted baking sheet with parchment paper. Place one of the toasted tortillas on the prepared baking sheet. Spread one-quarter of the mashed beans over the top, leaving a 1/2-inch border at the edge. Sprinkle with one-quarter of the corn mixture, one-quarter of the chicken, and 3 tablespoons cheddar. Repeat with the remaining tortillas, beans, corn, chicken, and cheddar and stack the topped tortillas to make a layered stack.

Bake the Mexican Stack until the cheese is melted and slightly brown, 20-25 minutes. Let the stack cool on the baking sheet for 5 minutes, then slide it onto a cutting board using the parchment. Remove the parchment and sprinkle with the remaining tablespoon cilantro. Cut into 8 wedges and serve hot.

Serves 8.

Nutritional Information (Per Serving = 1 Slice):
210.7 Calories | 21.1g Protein | 25.6g Carbs | 6g (1.6g = Sat.) Fat | 10.2g Fiber | 2.3g Sugars

Cherry-Coconut Greek Frozen Yogurt

 

Cherry-Coconut Greek Frozen Yogurt | Mimi's Fit FoodsI love sweet cherries.  When the fresh, sweet cherries start to make an appearance in summer I always find something delicious to make with them (in addition to just snacking on them).  This summer I went for frozen yogurt!  I followed a recipe from Cookin’ Canuck, a healthy food blog that I love to follow (you just might want to check her stuff out too!).

Now, I know cherries aren’t everyone’s favorite.  And truthfully, the only reason I know this is because my hubby isn’t the biggest fan.  Before I married him, I couldn’t imagine anyone disliking sweet cherries.  I still kind of think he’s tricking me and that he secretly loves them.  Ha, ha!  After all, he did like this frozen yogurt.  I’m sure the coconut milk had something to do with it.

This recipe only has four easy ingredients.  Cherries, light coconut milk, Greek yogurt, and honey.  You mix it all together, throw it in your ice cream maker, and within no time you have fresh and creamy frozen yogurt.  The blend of the cherries and coconut milk is AWESOME and I love that it’s sweetened with a little bit of honey.

I made this for a family function and cherry lovers and non-cherry lovers all ate their given portions.  Hmmmmm…..A definite win!  I must add that this version of frozen yogurt is extra yummy with Dark Chocolate Magic Shell drizzled over the top.  I mean, cherries and chocolate are one of those pairs that were meant to go together.  Just sayin’!

The hardest part . . . waiting the 25 minutes it took to “freeze” before we could eat it.  Just ask these two cutie pies!

Hard to Wait for Frozen Yogurt | Mimi's Fit Foods

Cherry-Coconut Greek Frozen Yogurt
Mimi’s Fit Foods
Adapted from Cookin’ Canuck

Ingredients:
1 (14 oz) can light coconut milk
1 1/2 cups non-fat plain Greek yogurt
1/4 cup + 3 tbsp honey
3/4 lb. fresh cherries, pitted

Directions:
In a large bowl or measuring pitcher (for easy pouring), whisk together the coconut milk, Greek yogurt and honey. Cover and refrigerate for 1 hour.

Place 3/4 of the pitted cherries in a blender or food processor and blend until almost smooth. Stir the pureed mixture into the yogurt mixture.

Pour the yogurt mixture into an ice cream maker and process according to the manufacturer’s instructions.

Chop the remaining cherries. When the frozen yogurt is almost finished processing, add the chopped cherries to the mixture and finish processing.

Serve immediately or place in the freezer in an airtight container. If you freeze the mixture, warm it at room temperature for about 1 hour before serving.

Serves 8.

Nutritional Information (Per 1/2 Cup Serving):
126.3 Calories | 5g Protein | 19.9g Carbs | 3.3g Fat (3.3g = Sat.) | 0.3g Fiber | 10g Sugars

Dark Chocolate Covered Frozen Banana Bites

Dark Chocolate Covered Frozen Banana Bites | Mimi's Fit Foods

As promised, I’m brining you some delicious and pretty healthy summer treat options using that delicious Homemade Dark Chocolate Magic Shell!  These are seriously so amazingly delicious!  Frozen banana offers such a creamy texture, if blind folded, I wonder if you would honestly think you were eating ice cream.  So, to have it covered in chocolate . . . . yeah, pretty awesome!

These are a cinch to throw together.  All you do is cut up your bananas, freeze them for a bit and then dip them in the Magic Shell.  Since that Magic Shell takes all of about 2 minutes to complete, you can have you a delicious summer treat in no time.

I gotta tell you. . . sometimes I fear dipping stuff in chocolate because it seems like every time I do, it’s a disaster.  The chocolate never sticks, and if it does, it looks like my two-year-old did it.  I was THRILLED when I simply dipped my bananas, pulled them out, and found that they looked absolutely beautiful.

After dipping you can sprinkle them with other toppings if you want.  My little babe is loving sprinkles as of late, so we did some with sprinkles just for fun.  Think of how fun it would be to use sprinkles that are centered around a particular holiday (like red, white and blue for Independence day).  Oh . . . so cute!

While I think these make for a perfect summer treat or snack, don’t be thinking that they wouldn’t be good year-round.  Oh, I’ll be making these quite often . . . regardless of the season.  I’ve been using these babies for a quick fix when I’ve wanted a treat.  You know . . . instead of running out for a triple sundae, or sneaking a full size candy bar, I’ve just popped one of these Banana Bites in my mouth and my treat fix has been cured.  My banana bites are slowly disappearing, but I’m happy to report that my waist size isn’t growing.  LOL!

Go!  Make you some Frozen Banana Bites!  You’ll be glad you did.

Dark Chocolate Frozen Banana Bites
Mimi’s Fit Foods
Adapted From Gimme Some Oven

Ingredients:
3 medium ripe (but not soggy) bananas
1 batch Homemade Dark Chocolate Magic Shell (follow link in blog post)
popsicle sticks
sprinkles, optional

Directions:
Cut the bananas into six equal bite-sized pieces. Place on a foil- or parchment-covered baking sheet. Then poke them with the popsicle sticks. Freeze for at least 2 hours or until frozen.

Remove and dip each banana in the magic shell until covered. (I used a tall jar . . . the one pictured in the Magic Shell post . . . so that it would be easier to dip.) Sprinkle with sprinkles, if desired, and place back on cold baking sheet until dried.

Serve immediately or re-freeze.

Yields 18.

Nutritional Information (Per Banana Bite):
92.6 Calories | 0.2g Protein | 12.4g Carbs | 5.5g Fat (4g = Sat.) | 1.5g Fiber | 8.6g Sugars

Homemade Dark Chocolate Magic Shell

Homemade Dark Chocolate Magic Shell | Mimi's Fit Foods

Here’s a sweet, little indulgence you may want to add to your recipe box.  It’s made with dark chocolate chips (and we’ve all heard how healthy dark chocolate is, right!?) and coconut oil.  That’s it.  It’s dangerously easy to make and it adds just a little special touch to your frozen treats (you know . . . frozen yogurt or frozen fruit).

When my parents bought Magic Shell when I was a kid, I thought it was the cat’s meow!  I was so fascinated with how it would harden up when poured over my ice cream.  I loved the stuff.  This homemade version does EXACTLY that, but it tastes WAY better.  I also love that I was able to make it with dark chocolate.

Stay tuned . . . I have a couple “healthy” summer treats headed your way where I’ll put this Homemade Dark Chocolate Magic Shell to good use.

Homemade Dark Chocolate Magic Shell
Mimi’s Fit Foods
Adapted from Gimme Some Oven

Ingredients:
1 cup dark chocolate chips (mine were 63% cacao – brand was E Guittard)
2 tablespoons virgin organic coconut oil

Directions:
Stir together chocolate chips and coconut oil in a large microwave-safe bowl. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all of the chocolate is melted. Remove and let sit until the chocolate reaches room temperature.
Serve with ice cream or fruit. Can be covered and stored at room temperature (not in a refrigerator) for up to 1 month.

Serves 11.

Nutritional Information (Per Serving = 1 Tablespoon):
123 Calories | 0g Protein | 13g Carbs | 9g Fat (6.6g = Sat.) | 1.5g Fiber | 10.2g Sugar