Sweet Potato Chicken Bake

Sweet Potato Chicken Bake

Sweet Potato Chicken Bake Recipe by Lavinia Todor Serves: 4 Ingredients 2 lb. boneless skinless chicken breasts, cut into cubes 4 small sweet potatoes, cut into 1/2″ cubes 1/4 cup olive or melted coconut oil 6 slices bacon (optional) 1 cup green onions, sliced or cubes 1c broccoli 1c red pepper 1c shredded cheese (optional) 1 tbsp. paprika 2 tbsp. garlic powder 6 tbsp. hot sauce (whichever you prefer) Sea salt and freshly ground black pepper, to taste MAKE IT HAPPEN: Preheat oven to 400 degrees. In large bowl, combine the oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste. Add the sweet potatoes and chicken, and stir to coat.  Empty the bowl into a casserole dish. Bake the potatoes and chicken for 45-60 minutes stirring every 20 minutes, until cooked through, crispy, and browned on the outside. Add broccoli and green pepper half way through. While the potatoes are cooking, fry your bacon (optional). Top the cooked potatoes with the the cheese (optional), bacon, and green onion and place back in the oven for another 5 minutes or until cheese is melted. Once the potatoes and chicken are fully cooked, remove from the oven. Serve with greek yogurt, sour cream or ranch dressing, if desired....
Stuffed Peppers

Stuffed Peppers

Recipe from Lavinia Stuffed Peppers Ingredients 6 Bell peppers (yellow, orange or red are best) 3 cups cooked brown rice 2 cloves of garlic, finely chopped 1 lb ground turkey 1 cup sliced mushrooms (optional) 1 cup chicken stock 1 cup tomato sauce (or homemade + extra for toping) ½ medium onion, finely chopped ¼ tsp smoked paprika ½ teaspoon salt 1 tsp pepper 1 tbsp cooking oil 1 cup water 1 cup mozzarella, shredded (optional) MAKE IT HAPPEN Preheat the oven to 375°F. Remove top of peppers,seeds and membranes; rinse peppers. Pour 1 cup of water into a glass baking dish, and arrange the six bell peppers so that they are standing in the water. Set the baking dish aside while you prepare the filling. In a skillet, cook turkey and onion (mushrooms if using) over medium heat 8 to 10 minutes, stirring occasionally, until turkey is brown; drain. Stir in the salt ,pepper , paprika, and garlic. Next add the chicken stock and the tomato sauce and combine well. Turn down the heat and add the cooked brown rice to the pan.  Stir everything together and allow to simmer for about 10 minutes. Fill each pepper ¾ full using the rice and turkey mixture. Top them off with leftover tomato sauce if available (optional). Cover the baking dish tightly with aluminum foil and place into the oven to bake for 45- 60 minutes. Once the peppers have finished cooking, uncover them and sprinkle mozzarella over each (if using). Broil for about 5 minutes to melt the cheese....
The Food Truth…

The Food Truth…

..and it’s seriously empowering. Wanna take your power back?  Start with this list and feel seriously empowered to crush all your goals. 1. Food is (almost) everything. We’d be lying to you if we said you could Rev like a maniac and eat all the cheesy pulled chicken tacos all the time and feel like a million bucks.  The truth is, no workout on the planet will change the way you look and feel the way that food can.  Yes genetics play a role (don’t we all have that uncle who puts bacon on everything, smokes a pack a day, and lives to 102?) but by and large, healthy food has serious power. 2. We don’t know sh*t. We’re not sure when the world decided that personal trainers and bootcamp leaders were nutrition experts, but unless they’ve studied the field, they’re not.  We don’t tell you what to eat because we’re not food pros.  During our challenges, we always share what works for us.  Sometimes Revvers ask, why doesn’t Revkor hire a nutrition expert to plan our 8 week meals?  Two reasons: 1) we believe that if we learn and think for ourselves, we succeed  by being empowered.  2) because there is no one-size fits all way of eating.  Guys who are 200+ pounds need way more food and energy than someone half the size. We have women who are breastfeeding, menopausal, tall, small, and everything in between.  People have allergies, intolerances, likes and dislikes. We should never be letting fitness people tell us what to eat - whether you’re a Revver or not, we encourage you to really think about this piece. 3....
So Fresh…Cucumber Roll-ups!

So Fresh…Cucumber Roll-ups!

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Cucumber Roll-Ups! Serves 4. Make it happen! Ingredients: 2 to 3 cucumbers 1 cup hummus ½ cup crumbled feta cheese ½ cup red bell pepper, finely diced ½ cup tomato, diced (optional) 20 pitted Kalamata olives, roughly chopped (optional) 2 tablespoons oregano, roughly chopped ¼ teaspoon ground black pepper Directions Using a vegetable peeler, thinly slice the cucumber lengthwise into slices about 1/16 inch thick. Place the slices on a paper towel while the filling is prepared. In a medium bowl, combine the hummus, feta, red pepper, olives, tomato, oregano and black pepper. Mix until just combined. Place 1 tablespoon of the filling on one end of each cucumber slice and roll away from you. Use a toothpick to secure each roll. Chill until ready to serve. Experiment with your own filling and share your pics on social media, tagging @revkor!  We wanna see your...
Banana brownies? Yes please.

Banana brownies? Yes please.

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Banana Brownie Make it happen! Inspiration: Amy Artherton Ingredients: 3 ripe bananas, mashed (about 1 cup mashed) 1 cup organic peanut butter 3 whole eggs ½ cup shredded coconut (optional) ¼ cup almond bits (optional) 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla extract Frosting (optional): ½ cup unsweetened cocoa powder ¼ cup agave 1 tsp vanilla extract 1 tbsp almond milk 1 tbsp organic peanut butter Directions Preheat oven to 350F lightly coat a 9”-square pan with nonstick coconut cooking spray or parchment paper Combine all of the ingredients in bowl and mix until smooth. Spread the batter evenly into the prepared pan. Bake the brownies at 350°F for 30 minutes.(The bake time may vary, so check for doneness using the toothpick test.) Cool completely in the pan, and let the brownies rest for at least 1 hour at room temperature before slicing into squares. To prepare the frosting, combine the cocoa powder, agave, vanilla, and milk in a small bowl, stirring until smooth. Spread on top of the cooled cake. Notes Store in a sealed container in the fridge for up to a...