I am proud to announce that today is the 1 year anniversary of Fitness With Kayla. I wanted to take a moment and thank all of you for your continued support and business over the past year. I can not believe how far you have all come over the past year with your health and fitness goals. I am so blessed to be able to push and guide you all on a daily/weekly basis, and you have all brought such an amazing change to my life. I would not have been able to be this successful without all of your continued support. I have come a long way in one year, and I look forward to even more exciting changes coming this year! Thank you so much for a great first year… now let’s make the 2nd year, EVEN BETTER!
For this next year, my goal is to branch out and invite many new participants into classes. I will be offering ways for new participants to get involved, and start reaching their health and fitness goals, too! Please check out the blog and Facebook page on Monday, June 1st, for what is coming next!!! For now, remember Health, Fitness, and Happy Lifestyles is what it’s all about! 🙂 See you all at ZUMBA on Monday at 9:30am!!!
Craving Pizza, but don’t want the added grease, carbs, fats, etc? I have yet another solution for you. Try making Pita Bread Pizza, right in your oven. Its fast, easy, and so tasty.
What you need:
1 Pita (Depending on the thickness of the pita bread, and the thickness of crust you desire, you can use the whole pita, or slice it in half, so the pita is not as thick.)
2-4 Tbsp Pizza Sauce (or any tomato sauce will do)
Handful of Shredded Cheese (any kind you would like- I used Chihuahua that I shredded myself, but Mozzarella, Cheddar, Monterrey Jack, etc will work, too!)
Any additional healthy toppings, such as onion, tomato, bell pepper, jalapeño, turkey bacon, etc.
What to do:
1- Preheat oven to 300°F. Place pita directly on the rack of your oven. Warm the pita until it begins to crisp. Remove pita from oven and place on a plate.
2- Increase oven temperature to 350°.
3- Cover pita with desired amount of tomato/pizza sauce (2-4 Tbsp should do). Top the tomato sauce with a handful of shredded cheese. (See photo below)
4- Return pita to preheated oven and cook until cheese begins to melt, about 5-6 minutes. If you are using additional toppings, remove pita from the oven and add those toppings now. (I used diced onion, tomato, and jalapeño). Return pizza to the oven, and cook the pita bread pizza until cheese melts and the pizza is crispy. See note below)*
If you are not adding additional toppings, continue cooking the pita bread pizza until cheese melts and the pizza is crispy. (see note below)*
5- Once cheeses have melted and pizza reaches desired crispiness, transfer the pizza from the oven to a plate or wire cooling rack. Allow to cool slightly before cutting and serving.
Note: *Ovens vary in temperature, so keep an eye on your pizza to insure it does not burn. If it begins to burn, place the pita on a piece of foil to prevent burning.
**Feel free to use more or less cheese. I tend to use enough cheese to cover the pita, but there is no exact amount that you need to use!
I hope that you enjoy this quick, easy, satisfying pizza! Stay tuned for more simple and healthy meals, snacks, and tricks coming soon!
So yesterday I shared with you my newest Cauliflower recipe… A Cauliflower Pie Crust.
Well, today, I am going to share with your what I put inside of that delicous, yet healthy crust.
PRESENTING…
Tomato Basil Quiche
Tomatoes, Eggs, Cheese, Fresh Basil… need I say more??
I said this yesterday, but I am going to repeat my self…
YOU NEED TO TRY THISSSSSSS!!!!
I would also like to say this… This Quiche does not need a crust, so if you prefer to cook it directly in the pie pan, you can do so. I found the Tomato and Basil to compliment the cauliflower quite nicely, so if you want my opinion, give it a try! 🙂
Let’s get started…
Part 2-
Tomato Basil Quiche
2-3 Tomatoes, (one tomato sliced for the top & remaining tomatoes diced with seeds removed- I use 1-2 diced tomatoes, depending on the size)
1/3 cup fresh Basil, finely chopped
2 cloves Garlic
1/2 cup Onion, diced
1 Jalapeño, finely diced, with 4-5 slices (optional)
2 slices Turkey Bacon (optional)
5 Eggs or 4 Eggs with 2 Egg Whites
3/4 cup Light (Skim) Milk
1/2 – 3/4 cup Shredded Cheese (see note)* (+ additional for garnish, if desired)
3 Tbsp Parmesan Cheese
1/4 tsp Garlic Salt
1/4 tsp Pepper
*For the shredded cheese, I used a combination of Manchego and Chihuahua cheeses, but any mixture from Monterey Jack, Cheddar, Mozzarella, Manchego, or Chihuahua would work well.
Instructions:
(If you are using the Cauliflower Crust from yesterday’s post, the oven will already be preheated. If you are not using the crust, preheat the oven to 350°F and spray the pie pan with non stick cooking spray. Set aside.)
1- Heat a large skillet coated with non stick cooking spray. Sauté onion, garlic, and diced jalapeño (if using) until tender. Once cooked, transfer to a medium bowl and set aside.
2- Slice one of the tomatoes in half and scoop out all of the seeds. Once seeds are removed, dice the tomato and add to onion mix. Slice your second tomato into slices of desire thickness, and set aside.( You can also slice a few pieces of jalapeños for the garnish, if desired.)
3- Measure out 1/3 cup Basil leaves and finely chop the leaves to desired size. Add basil leaves to onion and tomato mix. Add in cooked turkey bacon, if using, and stir well. Set aside until Cauliflower crust has cooked.
4- In a medium bowl, whisk eggs, milk, salt and pepper, until well combined.
5- Once crust has cooked, add onion/tomato mix to the bottom of the pie pan. Top with a little over a 1/2 cup of shredded cheese.
6- Pour egg mixture evenly over the cheese, and gently stir, being sure not to disturb the crust.
7- Bake quiche at 350°F for 10 minutes. Carefully, remove the quiche from the oven, and garnish with sliced tomatoes and jalapeños. Lightly salt/pepper the sliced tomatoes and sprinkle with remaining parmesan cheese (and/or additional shredded cheese).
8- Return the quiche to the oven for about 40 minutes, or until the filling is set completely. (If you notice the quiche burning on the top, lightly cover with a piece of foil. Remove foil during the last 10 minutes of cooking to insure the quiche cooks evenly.)
9- Remove from the oven and cool on a wire rack for 10 minutes before serving.
So there you have it… Cauliflower Crusted Tomato Basil Quiche. I really hope you enjoy this, and all of the recipes I share with you. I would greatly appreciate your feedback and comments. If you enjoy my recipes, please share them with your friends!
ENJOY 🙂
Tomato Basil Quiche
2015-05-25 11:38:03
Enjoy this Tomato Basil Quiche in a Cauliflower Pie Crust, or make it crustless. Either way, it is delicious!
2-3 Tomatoes, (one tomato sliced for the top & remaining tomatoes diced with seeds removed- I use 1-2 diced tomatoes, depending on the size)
1/3 cup fresh Basil, finely chopped
2 cloves Garlic
1/2 cup Onion, diced
1 Jalapeño, finely diced, with 4-5 slices (optional)
2 slices Turkey Bacon (optional)
5 Eggs or 4 Eggs with 2 Egg Whites
3/4 cup Light (Skim) Milk
1/2 - 3/4 cup Shredded Cheese (see note)* (+ additional for garnish, if desired)
3 Tbsp Parmesan Cheese
1/4 tsp Garlic Salt
1/4 tsp Pepper
Instructions
Heat a large skillet coated with non stick cooking spray. Sauté onion, garlic, and diced jalapeño (if using) until tender. Once cooked, transfer to a medium bowl and set aside.
Slice one of the tomatoes in half and scoop out all of the seeds. Once seeds are removed, dice the tomato and add to onion mix. Slice your second tomato into slices of desire thickness, and set aside.( You can also slice a few pieces of jalapeños for the garnish, if desired.)
Measure out 1/3 cup Basil leaves and finely chop the leaves to desired size. Add basil leaves to onion and tomato mix. Add in cooked turkey bacon, if using, and stir well. Set aside until Cauliflower crust has cooked.
In a medium bowl, whisk eggs, milk, salt and pepper, until well combined.
Once crust has cooked, add onion/tomato mix to the bottom of the pie pan. Top with a little over a 1/2 cup of shredded cheese.
Pour egg mixture evenly over the cheese, and gently stir, being sure not to disturb the crust.
Bake quiche at 350°F for 10 minutes. Carefully, remove the quiche from the oven, and garnish with sliced tomatoes and jalapeños. Lightly salt/pepper the sliced tomatoes and sprinkle with remaining parmesan cheese (and/or additional shredded cheese).
Return the quiche to the oven for about 40 minutes, or until the filling is set completely. (If you notice the quiche burning on the top, lightly cover with a piece of foil. Remove foil during the last 10 minutes of cooking to insure the quiche cooks evenly.)
Remove from the oven and cool on a wire rack for 10 minutes before serving.
Notes
*For the shredded cheese, I used a combination of Manchego and Chihuahua cheeses, but any mixture from Monterey Jack, Cheddar, Mozzarella, Manchego, or Chihuahua would work well.
*If you are using the Cauliflower Crust from yesterday's post, the oven will already be preheated. If you are not using the crust, preheat the oven to 350°F and spray the pie pan with non stick cooking spray. Set aside.
And it continues… Just when I start to think that I can not come up with new ways to use my beloved Cauliflower, I surprise myself… and come up with another recipe!
Today I want to share with you a two part recipe: Cauliflower Pie Crust and a Quiche.
Are you ready?
As you all know, Cauliflower is a staple in our house, but you might not know how much we also rely on Eggs… and Grilled Cheese Sandwiches (that’s a story for another day… please don’t get me started on that right now!)
So the recipe I have for you today and tomorrow combines Cauliflower with Eggs and more delicious veggies to make a Cauliflower Crusted Tomato Basil Quiche. I am so blessed to live in a country and town that I can run down to the local market and pick up the freshest fruits, veggies, and herbs on any Wednesday and Saturday… YEAR ROUND!
For todays recipe, I will say two things…
1- This cauliflower crust is completely versatile, and can be used to substitute a pie crust in many different instances.
2- YOU NEED TO TRY THISSSSSSS!!!!
So here we go…
Part 1-
Cauliflower Pie Crust
Ingredients:
1 (medium to large) head Cauliflower- (If you have a gigantic head of cauliflower, like the one in the last blog that is the size of my Fiancés head, use half!)
1/2 cup grated Parmesan Cheese
1 Egg
2 tsp Italian Seasoning
1 tsp Oregano
1/2 tsp Garlic Salt
1/2 tsp Pepper
Instructions:
1- Spray a 9 inch pie pan with non-stick cooking spray and set aside.
2- Rinse Cauliflower, and cut into small pieces, removing most of the stem, while keeping the florets.
3- Pulse Cauliflower in a food processor until it resembles a rice like consistency. (If you do not have a food processor, grate cauliflower with a cheese grater.)
4- Place the cauliflower in a microwave safe bowl and cook for 3 minutes. Stir cauliflower, and cook for an additional 2 minutes. Once fully cooked, set aside and allow to cool for at least 10 minutes.
5- Preheat oven to 400° F.
6- Once cauliflower has cooled enough to handle, transfer the cauliflower to a clean kitchen towel and wring out the moisture. Transfer the dry cauliflower back to the bowl.
7- Add parmesan cheese, egg, and spices to the cauliflower, and mix together with your hands.
8- Transfer the cauliflower mix to the prepared pie dish, smoothing it with your hands. Be sure to spread the cauliflower mix evenly on the bottom and sides of the dish. (see below)
9- Bake cauliflower crust for 10-15 minutes, until the edges and bottom begin to brown. (If you want a crispier crust, you can cook it for an additional 5 minutes.) * All ovens vary in temperature and cooking times.
Once you have pre-baked your crust, you can fill it with various different dishes, pies, quiches… anything your heart desires. Tomorrow, I will be sharing the Tomato Basil Quiche that I created to put into this yummy pie crust. Tomatoes, Fresh Basil, Eggs, Cheese, and more… Ok, I’m getting hungry. Stay tuned tomorrow for Part 2!!
For now, enjoy!
Cauliflower Pie Crust
2015-05-25 11:09:28
Substitute this crust for a pie crust in various recipes!
Spray a 9 inch pie pan with non-stick cooking spray and set aside.
Rinse Cauliflower, and cut into small pieces, removing most of the stem, while keeping the florets.
Pulse Cauliflower in a food processor until it resembles a rice like consistency. (If you do not have a food processor, grate cauliflower with a cheese grater.)
Place the cauliflower in a microwave safe bowl and cook for 3 minutes. Stir cauliflower, and cook for an additional 2 minutes. Once fully cooked, set aside and allow to cool for at least 10 minutes.
Preheat oven to 400° F.
Once cauliflower has cooled enough to handle, transfer the cauliflower to a clean kitchen towel and wring out the moisture. Transfer the dry cauliflower back to the bowl.
Add parmesan cheese, egg, and spices to the cauliflower, and mix together with your hands.
Transfer the cauliflower mix to the prepared pie dish, smoothing it with your hands. Be sure to spread the cauliflower mix evenly on the bottom and sides of the dish.
Bake cauliflower crust for 10-15 minutes, until the edges and bottom begin to brown. (If you want a crispier crust, you can cook it for an additional 5 minutes.)
Notes
* All ovens vary in temperature and cooking times.
So, today at the local market here in Puerto Aventuras I found this…
Yes, that’s right. A Cauliflower larger than my fiancés head.
Now if you haven’t figured it out yet… I LOVE Cauliflower. I’m pretty sure I’ve said that before, but just to reiterate… I LOVE CAULIFLOWER!
This cauliflower is almost 3 times the size of a normal head of cauliflower, so I should be able to make about 3-4 different recipes with this head! YIPPEEEEEE!
I was asked what I was going to do with this amazing find, and one of my answers was to make a broccoli and cauliflower casserole. I decided I would share this delicious recipe with all of you.
Are you hungry yet?
Well, here is goes… Welcome to Cheesy Baked Broccoli and Cauliflower!!!
Instructions:
1 fresh head Broccoli, cut into florets
1/2 fresh head Cauliflower, cut into florets
1/2 Tbsp no salt Butter
1 ½ cups fat-free Milk
2 Tbsp Flour
1/2 tsp Garlic Powder
1/2 tsp Pepper
1 clove Garlic
1/2 tsp (+ more for topping) Paprika
1/2 cup shredded Cheddar Cheese (I used combination of Cheddar, Monterrey Jack, & Mozzarella)*
*I have used many different cheese blends, and the recipe still turns out great. (Manchego, Chihuahua, Gouda, Cheddar, Monterrey Jack, Mozzarella, etc). I usually have Manchego and Chihuahua on hand, as they are quite affordable here in Mexico.
**As I live in Mexico, Laughing Cow cheese can be a bit more pricy than local cheese choices. If I do not have Laughing Cow cheese, I substitute Light Cream Cheese, and it works great!
***I added a couple of tablespoons of Parmesan cheese in with the Panko Breadcrumbs
Instructions:
1- In a stock pot, steam broccoli and cauliflower in water until cooked to tender. Once cooked, drain and set aside.
2- Preheat oven to 375F. Spray a 9in round casserole dish, or similar, with non stick cooking spray.
3- While broccoli and cauliflower are cooking, in a sauce pan, melt 1/2 Tbsp of butter. Once melted, add in the flour, and lightly brown. Add in milk and bring mixture to a light boil, whisking frequently, until sauce thickens.
4- Add in shredded cheese and Laughing Cow (or Cream Cheese) wedges. Stir to combine.
5- Once all cheeses are melted, cook cheese mixture for 2-3 minutes, then add in mayo, onion, garlic, and spices. Continue cooking for an additional 2-3 minutes. Sauce will thicken, again.
6- When cheese sauce and vegetables are finished cooking, placevegetables in the bottom of the casserole dish. Spoon cheese sauce evenly over the vegetables.
7- In a small bowl, melt 1/2 Tbsp of butter, and mix with the Panko crumbs, and an additional 1/2 tsp Paprika. Sprinkle crumbs evenly over the top of the vegetables.
8- Bake, covered with foil, for 15 minutes. Remove foil, and bake for an additional 10- 15 minutes, or until bubbly, and crumbs are lightly browned on top. Serve immediately.
This recipe is delicious, yet still healthy! I hope you will enjoy it as much as my family does. Here is a link to a printable version of the recipe: Cheesy Baked Broccoli and Cauliflower
Try this recipe out, and let me know how you like it! I would love to hear how you enjoy making your Cauliflower! ENJOY!
In addition to Aqua Aerobics, Fitness With Kayla is now offering Zumba classes twice a week. Classes are Monday and Wednesday at 9:30am. Zumba classes are now offered at Latitude 20° +/- in Puerto Aventuras, Mexico.
I am so excited to be teaching Zumba again. As many of you know, Zumba is a huge passion of mine, and probably my favorite group exercise format to teach! As some are not familiar with Zumba, I wanted to provide a brief summary about Zumba.
What is Zumba?
“Zumba combines Latin and International music with a fun and effective workout system. With classes and instructors worldwide, anyone can Join the Party! Dance to great music, with great people, and burn a ton of calories without even realizing it.” – Zumba Fitness
Who can take a Zumba class?
Anyone and Everyone! Zumba is a multi-level class for people of all ages.
Why should I try Zumba?
Zumba is designed to “take the ‘work’ out of the workout” (Zumba Fitness). Zumba is a multi-level class designed to work all parts of the body, in a fun and effective way. Dance yourself into shape while combining cardio, conditioning and flexibility.
What do I need to wear to Zumba?
Comfortable, breathable clothing that allows you to move easily. Light weight clothing is best, as you are going to sweat! Closed toed, supportive shoes such as tennis shoes, cross training shoes, or dance trainers are required. Sandals, flip flops, and bare feet are not allowed.
Do I need to bring anything to Zumba class?
Yes! Make sure you have plenty of water before, during, and after class as you are going to sweat! A sweat towel is also recommended. Otherwise, just bring yourself, a smile, and have fun!
Do I need to be able to dance to participate in Zumba?
No, dance experience is not required.
If you have any further questions, please feel free to shoot me an email at FitnessWithKayla@gmail.com, or stop by after class to chat with me! I am happy to answer any of your questions about Zumba and other classes.
Join me on Monday and Wednesday at 9:30am for a fun filled Zumba class at Latitude 20° +/-. See you all then!
Oh my… It’s been since August 6 that I have published any blogs! I can’t believe it!!! The months really goes by quickly when you are super busy!
As some of you may know, I got engaged in July, and since then there has been a whirlwind of events and changes going on. I had to take a step back from the computer, as my fitness classes were taking off. I have to say, although things are going great, and it has been nice change being so busy, I am really excited to have a little more free time on my hands to do some things for myself. I know the lull in excitement is only going to last so long, so I better get to work while I do have this free time on my hands. I am excited to be able to start sharing my recipes and fitness/health tips for all of you, again! (aside from the time I spend on Pinterest trying to figure out how the hell to plan a wedding… a whole different story in itself…)
So, again, I am sorry for the delay, but over the next few weeks, I will be back to sharing recipes, tips, workouts, and anything else you may be interested in! Stay tuned! 🙂
Today, I am excited to share the second recipe in my Homemade Soup series. This recipe is a recipe that my mom created when she was on her weight loss journey. I have to brag for a second… My mom lost 80lbs on Weight Watchers (and her own healthy recipes), and all by healthy lifestyle changes!! She changed her eating habits, and started exercising again, and was able to accomplish her goals. As I always say, change does not come overnight, but if you stick with it, you can accomplish anything your heart desires!
So enough of that… back to FOOD! Today’s recipe is Chicken Veggie Soup! This is a meal that I have loved since I was growing up, and I just love to make this recipe. It is soooo easy to make. It is a great meal for a cold, rainy day, or for a easy meal after a long day at the beach. It freezes well, so leftovers are easy!
Are you ready?!? Here is is:
Ingredients:
6 cups- Water
1 can- Diced Tomatoes
3 stalks- Celery, diced
1 -Onion, diced
3- Carrots, diced
2 cubes- Bouillon or 4tbsp- Bouillon powder
1 or 2- Chicken Breasts
1 package- Frozen Mixed Soup Veggies
1 cup -Frozen Green Beans
2 cups- chopped Cabbage
1 tsp- Rosemary
1 tsp-Thyme
1 tsp- Basil
1 tsp- Garlic Powder
Salt and Pepper to taste
Instructions:
1- Bring 4 cups of water to boil and add diced tomatoes, celery, onion, and bouillon. Add the spices (rosemary, thyme, basil, garlic powder). Cook for 20 minutes.
2- Add Chicken breasts, and cook until cooked through.
3- Remove the chicken breasts and dice into small pieces. Add the frozen veggies and green beans. Return Chicken to soup.
4- Add the final 2 cups of water. If the soup needs more flavor, add another Tbsp of bouillon. Cook until all veggies are tender.
5- Add chopped cabbage and cook until tender.
6- Serve immediately as is, or top with a light layer of mozzarella/parmesan cheese.
So there you have it… Chicken Veggie Soup!! Here is the link to your printable recipe card: Chicken Veggie Soup
What do you think? Sounds yummy, right? Give it a try for your dinner, and let me know how you like it! Enjoy 🙂
So I was finally able to do it… I branched out from Cauliflower! This week I am bringing you a series on healthy, homemade soups. Over the next few days, I will have 3 different soup recipes for you that are delicious, fairly easy to make, and will satisfy the whole family any time of year.
I really love making soups because I can prepare the meal ahead of time, and just leave it to simmer on the stove until everyone is ready to enjoy. With it being so hot these days, I prefer to prepare the meal in the morning and have everything ready so when it gets closer to meal time, I can just throw everything together and let it cook.
The first of the three soups is a new favorite of mine. I made this for the first time this past weekend, and I am just so eager to share it with you!
So for Round 1, I share with you… Homemade Chicken Tortilla Soup:
The key to this recipe is the oven roasted tomatoes. Getting hungry yet? Well here’s the recipe:
Ingredients:
8- whole Roma Tomatoes, quartered
3 tbsp- Olive or Garlic Oil
1- medium Onion, diced
3 stalks- Celery, diced
1- Jalapeño, diced (or more for added spice)
4 cloves- Garlic, minced
4 cups- Chicken broth- (I use Bouillon cubes with water)
Garnish with Tortilla Chips, Light Sour Cream, Diced Avocado, Lime Wedges & Shredded Cheddar or Monterrey Jack Cheese
Instructions:
1- Preheat oven to 350 degrees.
2- Wash tomatoes, quarter them, and remove some of the seeds. Toss tomato quarters with 1 tablespoon olive/garlic oil and place in a single layer on a baking sheet. Roast for 30 minutes.
3- While tomatoes are roasting, heat 2 tablespoons of olive/garlic oil in stock pot over medium heat. Add onion, celery, and jalapeño. Stir occasionally and cook for about 8 minutes until vegetables are soft and translucent.
4- Add the chicken breast , garlic, cumin, paprika, and salt and sauté for another 6 minutes. Add the chicken broth, lime juice, and bay leaf and bring soup to a gentle simmer. Add tomatoes when they are finished roasting and simmer soup gently for about 45-60 minutes, stirring occasionally.
5- Serve soup topped with tortilla chips and your choice of other garnishes. (I serve each bowl individually, and usually garnish with tortilla chips, shredded cheese, 1 tbsp of light sour cream, diced avocado, and a lime wedge.) Serve Immediately.
So there you have it… Homemade Chicken Tortilla Soup. Here is the link to your printable recipe card: Homemade Chicken Tortilla Soup
As I said before, one wonderful thing about this soup is that the longer you simmer it, the more it enhances the flavor… And by the way, it reheats well for leftovers the next day. Well, I hope you enjoy this recipe as much as my family does. Stay tuned for the next 2 soups in my Homemade Soup series.
