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Friday’s Food & Fitness: Recipe Remix

  • May 29, 2015
  • By Brittany
Friday’s Food & Fitness: Recipe Remix

Hey all!  Thanks to everyone who joined yesterday’s link-up.  If you missed it, please consider joining us next week!  Also, the comments section was kind of messed up and I have no idea why…oh wordpress I love/hate you.

Anyway, welcome to this week’s edition of Friday’s Food & Fitness!  It’s been awhile since we’ve had a FFF!  I’ve made some delicious meals recently so let’s jump right in!





Today’s theme is recipe remix.  I love trying out new recipes and am always on the hunt for something delicious to make but I have to be honest, I also like to get things done quickly and move on.  I have so much to do in a day that I don’t always have the time to search for every single ingredient or do every single step in a recipe…so I make it up!  I like to call it remixing the recipe.  Check it out.

Green Thai Curry- Yum and more yum!  There is not a lot of good Thai food here but I don’t have a problem with that because I can make it at home.  Just smuggle in magically find in your pantry some Thai curry paste and you’re good to go.

Thai Curry 1

This recipe called for mussels and fish but I stuck with just shrimp.  Mussels are kind of a pain with the whole opening their shells thing.  Ain’t nobody got time for that. And I just didn’t feel like fish. So instead, I sauteed the green curry paste with sesame oil until fragrant, added coconut milk and brought to a boil.  Then simmered the sauce and added green beans, red pepper, hot Thai chilis and cherry tomatoes.  

thai curry 2

Served over jasmine rice with a banana leaf and some lime juice for good measure.

Ok this next one was probably one of the most amazing lunches I’ve ever had.  I got the idea from The Healthy Maven for a Tropical Sriracha Chicken Salad.  The recipe called for a salad in a jar, but I couldn’t be bothered with a jar, so I put it in a bowl.

sriracha chicken salad

The marinade called for fish sauce, which I don’t have and would probably have to go very far away to buy, so instead I just marinated the chicken in sweet chili sauce and sriracha.  In my opinion, it tasted great!  The dressing also called for dijon mustard, but I left it out.  Instead, I used sriracha, honey, juice of a lime, garlic and EVOO.  Then I threw the cooked chicken on shredded kale (the recipe called for baby spinach but potato/potahto), with cherry tomatoes, avocado, red onion and pineapple.

sriracha chicken salad 2

This salad will blow your mind.  Make it.  Right now.  Seriously.  I’m waiting.

Ok, this next one is from Iowa Girl Eats. I seriously love everything she makes and I kind of want her brain because she comes up with the coolest recipes.  This one, Crunch Stuffed Buffalo Chicken with Ranch Roasted Potatoes, is making my mouth water right now. 

Crunchy buffalo chicken

The recipe called for slicing the chicken and stuffing the chicken breasts with feta.  I opted for a delicious blue cheese dressing instead.  The recipe then called for a hummus/buffalo sauce topping.  Well, I have to make hummus from scratch here so I wasn’t about to add in a whole other step.  Instead, I topped that chicken with approximately one ton of Frank’s hot sauce, some panko crumbs and called it a day.  Baked in the oven with some paprika on top and oh man, my taste buds went crazy!

Crunchy buffalo chicken

I remixed the potatoes too.  The seasoning called for dill, which I left out, and instead I just used chives, garlic flakes and onion powder, salt and pepper tossed with some EVOO.

Ok and the last recipe redux was this amazing Thai Noodle Soup.  This recipe called for lemongrass, which I could not find, so I left it out.  I also decided to add in some sambal oelek (hot chili sauce) and some red curry instead of the spices listed in the recipe (cumin and tumeric) because it was already open, plus some hot red thai chilis.  I like spicy food, can you tell?

thai soup

All I did for this recipe was cook some red bell pepper and a can of crushed tomatoes and then blend them with an immersion blender.  In a second pot, I sauteed some EVOO, more red pepper, garlic, spring onion and red curry paste.  I then added water, almond milk and the pepper-tomato puree.  I cooked the noodles separately and then added them in at the end and voila, Thai Noodle Soup!


I’ve been really bad about logging my fitness lately but it’s kind of the usual!



My new HIIT the Barre™ Workout!

HIIT the Barre

And some pilates!  I’ve started doing equipment pilates here and it is so much tougher than I could ever imagine!


Readers, do you remix recipes?  What have you done to workout lately?  



By Brittany, May 29, 2015
  • Allie
    May 29, 2015

    I love the “remixing” recipes because I have to do that all the time! Of course we pretty much grill everything here in the summer and I love it. I also love that last picture of you – how cool!!

  • Danielle @ Little Mama Big Life
    May 29, 2015

    That salad looks delicious! I’ll have to give it a try. I so wanted to link up yesterday, but the last two days have gotten away from me! I will definitely be taking part next week! Have a great weekend!

  • Holly @ EatGreatBEGreat
    May 29, 2015

    All these recipes you’ve made look fabulous! Frank’s Hot Sauce and Sriracha are a staple in our household. We use it all the time! Both are really yummy on eggs!

  • Holly
    May 29, 2015

    I so want that crunch chicken with the blue cheese stuffed in it, NOW! I promise I will HIIT the Barre right before I indulge if you make it for me!

  • Cailee
    May 30, 2015

    Look at you go girl!! Your recipes look amazingly healthy and delicious and all your fitness looks like so much fun!! 🙂 🙂

  • Nellie @ Brooklyn Active Mama
    June 1, 2015

    that food looks so good and I love that aerial shot of you!

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