Browsing Category

Uncategorized

0

Where TF Has The Fit Britt Been?

Hi.

You probably totally forgot about me. Passed me a couple of times on your timeline posting pictures of me and this super handsome guy or maybe seen some of those motivational posts I’ve been putting up. Maybe you’ve been following my Orangetheory journey on my story or seen some of the things I’ve made in my kitchen or even the hashtag #intuitiveeating. You may be even saw me dabbling in vegetarianism/veganism but eating a big ass sushi roll in the next post. You’ve probably been wondering…”dude, she did have a blog but the last time she posted was last summer so I guess she kind of died out like everyone else usually does.”

And you’re right.

I was overwhelmed. I was busy. I was happy. I was challenged. I was sad. I was unsure. I was changing and evolving. So here’s where I’ve been.

Dude, I got Married.

So last time I wrote on here I was in a happy relationship (and still am!) but I was just a mere fiancé. May 5, 2018, John and I got married in front of 135 of our favorite people in the world. It was an amazing time but leading up to it challenged us financially, emotionally, and physically. John was changing careers and was in school receiving his certification in web development. We went through some financial hardships during that time but he came out on top, got his first job in the web development world and said sayonara to his ten year career in sales. Meanwhile, I had to listen to everyone’s opinion…I mean umm…input on what I should and should not do for the wedding. We were so excited to take this next step and barreled toward the finish line. But that wasn’t the only thing I was doing during that time…

I became a Doctor, yo.

Yup. You read that right. On June 20, 2018, I defended my dissertation focusing on how emotional intelligence training can have an impact on how individuals handle organizational change. I promise you’ll never have to remember that, and we can still be friends. This was one of the hardest things I have ever done, and it was a three-year journey that was from April 2015-June 2018.  It was insane when I sat down and actually realized that I have only been out of school two years my whole entire life…since I started when I was a kid. I know…WTF right?

Shout out to my fine ass husband who was (and will always be) a huge inspiration and motivator during that time and thank God I have a job that I don’t really have to “bring home”.  School was definitely my side hustle and was challenging because even though I’m really good at school, this was on a whole different level. I have never read more or written more in my life and I am not sure I will be doing that again for a while…or like…ever again.  But I wouldn’t change anything about my experience.

During this time I became a freak who lived off wine, hot Cheetos, and odd amounts of the strangest foods because I also happened to….

Say a big “F— You” to Dieting

I have been dieting since I was 12. That’s (almost) 18 years. Holy #%*& right? Now, don’t go thinking that my parents were some evil people who didn’t let me eat things (but they did have an impact on the way I saw food…more on this in another post). They were loving, wonderful and supportive but I learned “carbs are bad and make you fat” long before y’all found the keto diet. I read this book called “Big Girl: How I gave up dieting and got a life” and it kick started my journey to discovering what it meant to eat intuitively. It has changed my life, my happiness, my social life, my perspective on working out, and how I see other of different sizes. I have learned that being extra small or extra large is not necessarily an indication of someone’s health.  I have also become a total “granola” girl, living a chemical free life and embracing all things essential oils. I can’t wait to share more about this paradigm shift with you all in upcoming posts. I have really enjoyed the messages I have gotten from those who have seen my mindset shift and felt inspired by it. But one of the biggest things I have found is….

I finally started looking in the mirror and saying “Damn, girl you fine.”

You probably are rolling your eyes going “OMG this heifer is really trying to convince us that she is not pretty?” That’s not what I’m saying. I have heard people tell me things like “you have a pretty face” a lot in my life but never really my body.  I have had people fawning over my height but then making fun of my arms. I have developed body image issues that would make you want to throw a pity party for me. But day by day I am shaking those feelings. I love my gigantic butt now and I love making jokes about it. I look at my arms and go “Y’all are strong AF for those 25 pound curls in Orangetheory today. Keep doing you”.  I have begun to embrace the little acne scars I got from switching birth control pills and I call them little freckles. I finally started to say, “Damn, girl, you fine.”

I am becoming who I am and becoming more “fit” in every way. I promised you all this would be a blog that would redefine what it means to be fit and now that I am done with my doctoral and marriage journey, I’m so ready to share the rest with you. I have some secrets I can’t share just yet but in due time I hope that you’ll come to associate me as a badass #girlboss and ultimate make a real name for #TheFitBritt. I hope to keep inspiring you guys each week with new experiences, stories, and delicious things I’ve tried in future posts. So stay tuned, keep checking back, and comment below about what you’d like to hear next!

 

4

Skinny Pineapple Jalapeno Cilantro Margarita

Clearly you see I like margaritas right? I usually stick to craft cocktails and wine (mostly wine but I do love a good unique drink when I’m out on the town). A couple of weeks ago I decided that I really wanted a spicy drink and I said, “hey, jalapenos at the farmer’s market are only $1 for a bag and I have some tequila….”

Sooooo….it happened! The biggest part of this is not skimping on infusing the tequila. I had two experiments 1) where I infused the tequila for just about a day or so and 2) where I infused it for a week and used the same ingredients. Both yielded fabulous results but holy %^&$ I loved the one that was infused for a week! It was just the right amount of bite and I also set aside the remaining amount of juiced pineapple juice and froze it so I could use it this week. It gets to be skinny because I use my simple syrup recipe I mentioned before in my skinny mango margarita recipe.

So here it goes! Remember to try to do this a day in advance so you get the best bite for your buck!

Skinny Pineapple Jalapeno Cilantro Margarita

Serves 2

3 shots of jalepeno infused tequila

1 tbsp cilantro

1 fresh pineapple, juiced (if you can’t get this, just get as fresh of pineapple juice as you can, you’ll need about 4 shots of it; 2 per drink)

2 shots of skinny simple syrup

2 limes

  • Juice two limes, skinny simple syrup and add cilantro to the bottom of a shaker. Muddle together to release cilantro flavor
  • Pour pineapple juice, and tequila into shaker. Add ice and shake. Pour over ice or alone (blend if desired).
  • Serve immediately

So simple it should be a crime right? Even if you have to make the simple syrup it’s such a breeze! Such a refreshing summertime drink and I can’t wait to make more!

What fruit should be next??? Should I infuse it or come up with something brand new? Suggestions welcomed!

0

Jalapeno Infused Tequila

I love all things spicy and my drinks are no exception. I have thoroughly enjoyed trying zesty overpriced drinks at restaurant, but it was about time that I try to make my own and see how difficult it was. I had already perfected my skinny simple syrup recipe, so why not try some infused tequila? I had a little tequila left on the shelf and the fiance gave me the thumbs up, so I went on Pinterest and found how most people did it and put my Fit Britt spin on it!

 

 

Jalapeno Infused Tequila

1 bottle of tequila (if you only have half, or so, scale back the amount of jalapeno accordingly)

2 fresh jalapenos

  • Slice jalapenos and place in a glass container or stuff into existing tequila bottle.
  • Seal bottle and seal up to 7 days with sliced intact. Remove jalapeno slices earlier for less spicy tequila. Infuse for a minimum of 24 hours.
  • Mix according to recipe

So delicious and can be used in a variety of recipes. So good but make sure to remove jalapenos after a few days as it may make it too hot to handle!

0

Breakfast Quiche for The Not-So-Morning-Person

As you probably realized in my first recipe post, I love me some breakfast.  I think it’s a meal that people tend to forget about until they have some time to make it on the weekend, but I make sure I get that meal in every day.  I used to get up early and make breakfast for my fiancé and I but I realllyyyyyyyy also like sleep, so I re-evaluated what I should be doing.

I remembered my days of meal prepping.  Back before I met John I was basically a 20 something obsessed with working out, sitting by the pool when the weather was good, and eating super healthy.  I still love those things but I was kind of crazy before and I’ve definitely have found a middle ground for myself by following IIFYM (If It Fits Your Macros, more on that in another post).

So with my new eating style of actually being a normal person and eating carbs (again, based on my macros) and my dire need for sleep and meal prep, I decided to do some digging around for a cool egg recipe I could make and modify to my liking.  I found a bunch, but the one that I have on this post is officially my favorite version I have perfected.  If you’re single, freeze/refrigerate these and pop them in the microwave/oven. They’ll be delicious even heated up later and should last you for the work week. If you’re in a relationship, he/she may want two for themselves so it may only last a couple of days.  Go crazy with the veggies if you don’t like the ones I picked, I promise I won’t get offended!

I hope you enjoy it and if you try it, please leave a comment below!

Egg Casserole-Breakfast for the week!

Makes 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

1 13×9 pan

Olive Oil spray

1 tbsp olive oil

2 small sweet potatoes, shredded (1 large is fine, just make sure it covers the baking dish)

1 cup mushroom, chopped

1 onion, chopped

1 red pepper, chopped

1 cup spinach

1 tsp garlic salt

6 eggs

6 egg whites (liquid substitute is fine just remember 3tbsp = 1 egg)

6 strips of uncured turkey bacon (I like Plainville but you can use anything you’d like or you can choose to use chicken sausage and I like al Fresco and I would use 4 total)

¾ cup of shredded cheese of your choice (I prefer sharp)

  • Preheat oven to 400 degrees
  • Spray bottom of the pan with olive oil spray to make sure it does not stick
  • After shredding the sweet potato, take a cheese cloth (if your fancy, I either use a clean dishcloth or paper towels) and squeeze out some of the water that is naturally in the sweet potato. This will help the crust cook a bit faster
  • Line the bottom of the pan with the sweet potato. This will serve as your hash brown crust to give you those good carbs your body loves!
  • Bake sweet potato for 20 minutes.
  • While sweet potato is cooking in the oven, heat up a saucepan at medium high heat.
  • Once warm, add olive oil and chopped veggies. Add garlic salt and sauté until soft. Add in chopped chicken sausage/turkey bacon and heat through (most of these are somewhat cooked and will cook more in the oven)
  • Crack eggs and add egg whites to a bowl and whisk until yolks have been broken. Add sautéed veggies to the egg mix. Mix in shredded cheese.
  • Remove the sweet potato from the oven. I add a little olive oil/cooking spray just because I’m paranoid about it sticking and being a mess. Add egg mixture to the sweet potato and place back in oven.
  • Bake for 20-30 minutes based on oven. Cut into 8 squares once cooled and store for eating later or serve immediately!

What’s your favorite breakfast? Are you a fan of egg recipes or would you like to see some other breakfast recipes from The Fit Britt? Share your comments below!