Do you know what kind of changes can happen in your life...
...if you just put in 20-30 minutes of exercise into your day? You can hear more about WHY on a live video I did on Facebook the other day. Just click here to watch it.
But seriously, I'm talking about MAJOR changes too.
And you know what THOSE things lead to?
So why am I telling you all of this? (for other than the obvious!)
I want YOU to feel this way because THIS is what has happened to and in my life.
My life and body have been transformed by 20-30 minute workouts, easy to follow meal plans and a supplement I've drank for 4 years that helps me to curb my crazy sweet tooth cravings while giving me mucho energy.
And yours can be too.
I've been on a huge running kick lately, so I put together a schedule of some of my favorite workouts to help me get my runs in while simultaneously helping me get Punta Cana ready...you know...that trip I earned JUST by helping people like you! <3
You can find the schedule below! I started it on a Monday, but you can start any day of the week! This will take you through 42 days, aka LESS THAN 2 months, and your body will COMPLETELY transform!
To get access to all of these programs to follow, you can simply sign up for a full year of unlimited access here, OR you can join my Weights & Wine Happy Hour which will give you:
To get ALL of that, sign up here!
If you need help deciding, or want to chat more before committing to one or the other, simple find me on Facebook and send me a message!
Hey everyone! Oh my gosh, I cannot believe it’s been 6 months since I blogged last. Seriously, the last 6 months have held so many changes for me…but that’s a different post all in itself.
Today, I wanted to touch on something that I’m commonly asked – what are the foods I eat on a regular basis?
These are the foods that are basically always in stock in my house, or on my list to buy if I'm running low. I take these foods and mix and match to make different meals and treats.
Of course I buy other things when I feel like trying out a new recipe, or if I want something out of the 'norm' of my regular eating, but these are my staple foods!
Also, I went gluten and dairy free recently, so there used to be other foods such as whole wheat pastas and greek yogurt that USED to be staples for me. But they just don't agree with my tummy! HOWEVER, I still do buy these for my kids!
You’ll also notice that these are arranged by color, and that’s because I still follow a color coded portion controlled meal planning system…because to simply put it, this shit works.
If you're interested in getting some of my recipes, make sure to check out this blog, which contains a TON! Just search for certain kinds of recipes using the tags!
Also, if you haven't heard, I moved over to my business page completely and closed down my personal page! Be sure to follow me over there!
Stay healthy, happy and kick ass! Xo
Fall/winter brings tons of squash to the farmer's market's and into season in general. Acorn squash is one of those vegetables I was always confused about what to do with, but I started making acorn squash butter (I need to write up a recipe for this!) and I just started with this one that I found in the Fixate cookbook. Absolutely delicious!
-2 acorn squash
-1/2 tsp sea salt
-1/2 tsp pepper
-4 tsp unsalted, organic, grass-fed butter
-4 tsp honey
-1 tsp cinnamon
-1/2 tsp ground nutmeg
Preheat oven to 350 degrees.
Core/seed acorn squash.
Coat cooking sheet with spray.
Place squash, cut side down on sheet.
Bake for 35 minutes, or until tender crisp.
Turn cut side up.
Season with salt and pepper.
Drizzle each half with 1 tsp butter and 1 tsp honey.
Sprinkle evenly with nutmeg and cinnamon.
Bake for an additional 15 to 20 minutes, or until tender.
This is definitely an unconventional recipe for me, but it was DELICIOUS!
1/2 acorn squash = 1 serving
This came STRAIGHT from the Fixate cookbook (I did NOT create this recipe!) There are SO SO SO many good recipes in this book. It's WELL worth the purchase!
21 Day Fixers: 1/2 acorn squash = 3 green, 1 tsp
If you caught my post last week on how to properly cook a spaghetti squash, you're welcome for this! Hopefully you already have some prepped, and ready to go! This is DELICIOUS and has been both lunches and suppers for me all week!
Oh and guess what...NO CARBS!
-1.5 pounds chicken breast
-4 cups cooked spaghetti squash
-1 cup chopped tomatoes
-3 cups fresh spinach
-1 tsp black pepper
-1/4 tsp salt
-olive oil to cook chicken
-feta, for topping
Season chicken with pepper and salt.
Cook chicken breasts on stovetop on med-high heat for 4-5 minutes per side.
(until the chicken is mostly cooked through)
Add tomatoes and garlic.
Reduce heat to medium.
Add spinach and spices.
Mix while spinach wilts for a few minutes.
Remove chicken and dice.
Return to pan.
Add spaghetti squash.
Top with feta cheese, and enjoy!
This is seriously SO GOOD GUYS!
I won't lie though, I'm a hot sauce addict...so I always add a little of that onto here.
This makes about 4-6 servings.
For all you 21 Day Fixers, each serving is 1 red, 2 green, 1 blue (if you top with feta!)
I don't know about you guys, but the first few times I epically failed when trying to cook a spaghetti squash - until I figured out this way to do it!
I'd like to say it's quick, but it's not. BUT it is worth it to prep 1 or 2 for a few days worth of meals!
Not to mention, it's one of the seasonal veggies right now...so they're everywhere!
Preheat oven to 375 degrees.
Submerge whole spaghetti squash in boiling water.
Let it cook until it gets tender.
**believe me, you want to do this to avoid slicing your fingers off!*
Once squash skin is cut-able, slice it widthwise into 1" sections.
Core out the seeds in the middle.
Place rings on cookie sheet.
Cook for 40 minutes.
(and don't forget about it like I did...thus some burnt strands!)
Once cooked, let cool for 15 minutes.
Peel away skin and begin separating strands.
Prepare your favorite pasta dish, but enjoy the low carb, high nutrient benefits!
Seriously, this is kind of annoying to do...no lie. BUT there's a really sweet taste to spaghetti squash that I love. You can make a ton of different dishes, all with different tastes and have them turn out amazing! Be sure to check back for future posts *HINT next week!* for recipes with this!
WOW. First off, I have to majorly apologize to all of you lovely people. I have not made a post since JUNE of this year! I can't even believe I let it go that long! Life has been crazy lately. I've had a lot of marital issues, (which are being worked through in a great way!), I moved into a new house with my family, my daughter turned 1, and life happened!
But I am BACK! I promise I will start updating you guys weekly once again with new recipes and awesomeness!
As most of you know, I'm an online health and fitness coach. What that really boils down to is that I help to support and empower women to take control of both their health and their lives. And that all happens through motivation, pushing you outside of your comfort zone, and being with you every step of the way.
I just announced my next 30 day private health, fitness, and positivity support group that begins on October 5!
What can you expect exactly?
-being surrounded by positivity
-support from a group of women on the same journey as yourself
-short & effective 30 minute workouts
So, ask yourself...do you have trouble staying on track during the holiday season? Is this the time of year where you begin falling off track because it's easy to hide underneath hoodies and pants? I used to be that way too! But NOW I understand that health is more than just weight. Health is about how you FEEL. How much ENERGY you have. And how POSITIVE your mind becomes.
Don't let this be another year in which you begin overindulging in the holiday season. Start it off right by joining a 30 day private health, fitness & POSITIVITY support group! You'll be surrounded by inspiring and motivated women who are not only on the same journey as you, but want to help you be the best you that you can be. These groups help to form friendships and bonds that are carried on even after the group ends.
HOWEVER, I can ONLY take you if you’re >>serious.<< A lot of the time, I’ll get people who reply to these challenges, but when I follow up, I get ignored. Please know that I take YOUR goals seriously and I truly want to help those who want it. I’m a real person, and this is my real job, and there are real people who need help. So, please, serious applicants only!
Only 10 NEW women will be accepted, so if you are READY to get serious, and begin the journey to a healthier, more positive life, and holiday season, please apply to the challenge here! bit.ly/fallintofitness1015 by September 28!
**ONLY OPEN TO THE NEXT 5 CHALLENGERS: By joining the challenge, you'll get a FREE 1-year subscription to Shape magazine!
I don't know why, but for about a week or so, I've just had CHICKPEA SALAD on the mind. But what's weird is I've never had or made a chickpea salad before!
So I put my really simple thinking cap on, grabbed some foods and spices, and combined.
And it worked oh so good :)
-1/2 cup uncooked quinoa
-1 cup chicken or vegetable broth
-1 can chickpeas
-1 cup spinach
-1 can diced tomatoes with chiles
-1/3 cup feta cheese
-1 tsp oregano
-1 tsp paprika
-1/2 tsp garlic powder
-1/4 tsp red pepper
-1/4 tsp seasalt
Cook quinoa in chicken broth according to instructions.
Once cooked, add spinach.
Cook until it wilts.
Add in remaining ingredients.
Yep, it was THAT easy! I actually added more red pepper than I put in this recipe, and it was SPICY! So if you like spice, do 1/2 tsp instead!
This recipe makes 3 servings: 1 cup each
For you 21 Day Fixers:
Fill 1 green container for a serving. 2 yellow 1/2 green 1/4 blue
I love soup. I love soup. I loveeeee soup. Get the picture?
And I LOVE tomato basil soup...but I also love spinach, and I love fire roasted anything.
SO not so long story short, here's the baby of all of those together. Fire Roasted Tomato & Spinach Soup. Nom. Nom. Nom.
-1 28 0z can Organic Fire Roasted Tomatoes
-3 cups vegetable broth
-1 tbsp olive oil
-5-7 Sun dried tomatoes, chopped.
-2 small shallots, diced
-1 medium garlic clove, minced
-½ tsp basil
-1 pinch thyme
-1 bay leaf
-½ tsp celery salt
-1 tsp sea salt
-½ tsp black pepper
-2 tsp balsamic vinegar
-4 cups spinach
-mozzarella cheese, optional
Saute shallots, sun dried tomatoes, bay leaf and garlic in oil for 3-4 minutes.
Add in seasonings. Salute for an additional minute.
Add in fire roasted tomatoes. Stir and cook on medium for 5 minutes.
Add in vegetable broth and mix together.
Transfer soup to a blender and blend.
Once soup in completely blended, add in vinegar. Stir in completely.
Adjust salt and pepper if needed.
Add in spinach.
Stir until completely covered.
Cook for an additional 10-15 minutes.
Enjoy and serve topped with mozzarella cheese, if so desired!
When I made this, I never expected it to be so filling! Normally, I can eat a butt load of soup.
With this, I can eat 1-2 cups MAXIMUM. And it's all vegetables.
For you 21 Day Fixers:
2 cups = 2 green, 1 tsp (just to be safe!)
I don't know about you guys, but I love Italian food. And one of my favorite Italian dishes is eggplant parmesan.
It's wholesome, hearty, and oh so yum. But...normally not so healthy.
Even my super picky husband said, and I quote... "it could use more cheese, but it's actually not too bad."
YES, that's what I call a WIN.
-1 medium eggplant, cubed (about 6 cups)
-2 cups cooked quinoa
-1 medium onion, diced
-2 cloves garlic
-1 jar organic tomato sauce (29 oz)
-1 tbsp olive oil
-2 tsp sea salt
-1 tsp black pepper
-2 tbsp basil
-2 tsp roasted red pepper flakes
-1.5 cups parmesan cheese
**Preheat oven to 375 degrees**
Cube eggplant. Soak in cold water for 20 minutes.
(helps remove bitterness)
**Rinse off when finished!**
While eggplant is soaking, sauté onion and garlic in oil.
**You should cook your quinoa now if you haven't already**
Add eggplant to onions and garlic.
Saute for 10 minutes.
Add tomato sauce, basil and 1/2 tsp of salt to mixture.
Cover and cook on low for 30 minutes.
Mix red pepper flakes, black pepper and 1/2 tsp salt with cooked quinoa.
In a separate bowl, mix quinoa and eggplant bake with 1/2 cup parmesan cheese.
Transfer mixture to a baking dish.
Top with remaining parmesan cheese.
Bake for 30 minutes at 375 degrees.
Remove from oven, cool, and ENJOY!
Seriously, you'll probably want to kiss me after you eat this.
You're welcome ;)
This is a REALLY good recipe to make for meal prep...because it just keeps getting better!
For you 21 Day Fixers:
This makes 6 servings.
1 serving = 1 green, 1 blue, 1/2 purple, 1 yellow
Although I love to cook, I've been on this thing where I have been trying to cook as little as possible - you know...time management while staying healthy!
So this week, I made a recipe that feeds 6 - aka, feeds me 6 times ;) And I was a little worried that it MAY be all soggy once reheated, but worry not my lovelies! These are almost better the second time around!
-1 pound ground chicken
-1 packet low sodium or homemade taco seasoning (I use homemade)
-1/2 large onion
-1.5 cups low sodium black beans
-3/4 cup shredded cheese
-3/4 cup organic or homemade salsa
-6 whole wheat or multigrain tortillas
-3/4 cup guacamolpea (optional)
-hot sauce (optional)
Preheat oven to 365 degrees.
Fully cook on stovetop with all but 2 tbsp of taco seasoning.
Saute onions and black beans with the remainder taco seasoning.
Dice jalapeño while these are cooking.
Mix chicken, black beans and onions.
Divide chicken/black bean/onion mixture evenly between 6 tortillas.
Top each with jalapeño, 2 tbsp cheese, and 2 tbsp salsa.
Place tortillas in the oven at 365 for 15 minutes.
Enjoy and top with 1-2 tbsp guacamolpea and/or hot sauce!
These are absolutely delicious and will be a hit with the whole family!
21 Day Fix equivalents:
1 taco = 1/2(ish) red, 1.5 yellow, 1/2 blue, 1/4 green
**add 1/2 blue if using guacamole
Just a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️