Cooking · Food · foodie · Kaia

{kaia recipes + workout}

Good morning!  Hope your week is off to a good start.  I have to admit, after a weekend of over indulging, it feels good to be back at it.  Workouts + clean food make me happy.  It sounds ridiculous, but It’s 100% fact.  Over the weekend, I didn’t workout and broke a couple of the Kaia Commandments.  Let me tell you, I’m paying for it now.  Monday morning’s workout kicked my ass and today wasn’t any easier.

Today was a partner workout.  Think burpees + pull-ups + lots of squats + handbags.


Thanks Angela for the great partner workout.  Clearly I cant count luckily she kept us on track.  Too bad we didn’t take a picture before, because we are sweaty betty’s here at the end of the workout.  Thank god for black + white filters at 5am 🙂


Here’s what I ate Monday:

Breakfast // Kaia Wild Workout Drink.

I followed the directions but added a spoonfull of chia seeds and some water to thin it out a bit.  This recipe makes two servings, so I shared with Cory, who admitted it was pretty good.   If Cory gives it a thumbs up – that’s kind of a big deal!!

Sunday evening I bagged up the blueberries + celery + banana + walnuts in a ziplock and stuck it in the freezer.  Which made my smoothie making a breeze in the morning.  I just dumped my ziplock in the ninja and added the almond milk + protein powder + chia seeds.  I have a couple more ready to ninja for the next couple of days too.  I saw this on pinterest and thought it was a brilliant idea.  Kudos to those that do this already.


Lunch // Kaia Protein Bowl (I changed it up a bit)


Please excuse my awful lunch pictures.  They don’t look appetizing at all, but I promise it was delish.


I layered in this order:

  • 1/4 cup quinoa
  • 2 cups romaine
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1/4 cup diced chicken (leftover from Sunday night)
  • 1 chopped roma tomato
  • shredded carrots
  • cilantro + green onion
  • 1/4 cup salsa



Dinner // Kaia Spaghetti Squash Marinara


Here’s what you’ll need:

  • 1 spaghetti squash, halved and seeds scooped out
  • 1 teaspoon olive oil
  • salt + pepper
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 1/2 juiced lemon
  • 1 jar organic marinara sauce
  • 1 lb. lean ground turkey (I added)

Preheat oven to 400 degrees.  Brush the inside of squash with olive oil, salt + pepper.  Place cut side down on baking sheet lined with foil and bake 45 minutes.  Once strands scrape off with a fork easily, squash is ready.  Cook ground turkey, drain then add marinara sauce to sauce pan and heat on medium.  Pulse garlic + basil + lemon juice in the food processer.  Then add to marinara.

Scrape strands of squash then place back into the cavity.  Add 1/2 cup meat sauce.  This can totally be done without the turkey too.

I made a side of sautéed mushrooms + red onion + fresh green beans.  Yummm-o.

Trying to come up with meals that will feed me + my family is a little challenging at times.  I’ve been managing by using our classic favs, but throwing a Kaia spin on them.   Cory + Bailey had spaghetti noodles with their sauce.  I tried a little bite to see if I felt deprived with my squash.  The answer was NO.  This meal to me, is comfort food.  So good, and I didn’t feel like I gained 10 pounds when I was done 🙂

I saved the other half for dinner tomorrow night.

See you tomorrow for {wishlist Wednesday} haven’t don’t one of those it a while 🙂

xoxo stacyb




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