Basil and Peach Pork Chops

I have a new found love for the combination of peaches and fresh basil. It started by subbing peaches for tomatoes in a caprese salad before all the peaches I had on my counter began to rot. It was truly one of the best things I've ever thrown together to see what might happen in the kitchen.  And now I don't want to eat anything peaches without some fresh basil.

We have been getting a lot of pork from our meat share at 1st Generation Farms and I am thrilled to have found a new summer goto recipe for them since my previous pork goto included a crock pot and sauerkraut and typically tasted best with a side of Sunday afternoon football. Add in the fact that I used the peaches and basil from my CSA and I feel like a true locavore, supporting local farms and eating fresh and in season. It makes my heart sing.

So I've done cooked down peaches over pork before and it's pretty complimentary. BUT this time I added some basil and it took it to the next level. Not to toot my own horn but *toot toot* this may have been one of the best dinners I ever made.  So far I've made it twice. Once with the bourbon butter sauce and once with some Paleo substitutions to make it compliant for my Whole 30.

The substitutions didn't really alter the awesomeness of this recipe, even if saying a bourbon butter sauce makes it sound so much tastier. (Because it does. I've gone over it in my head and will always want to choose the one with the bourbon and butter sauce.) Truth be told,  it wasn't as sweet (skipped adding a little maple syrup) and it didn't have quite the depth of flavor from the bourbon but it was still summery and glorious. I subbed ghee in for the butter so there was still a buttery sauce even if ghee doesn't sound quite as delicious and buttery as butter. But really WHY HAVE I NOT BEEN TOLD ABOUT THE GLORIOUSNESS OF GHEE AS A COOKING FAT BEFORE NOW. Or why have I not paid attention. Because it rocks my socks.

I am going to post both variations below.


Happy Eats!


Peach & Basil Pork Chops

• 4 bone in pork chops (or whatever you have on hand)
• salt & pepper - to taste
• dried basil - to taste
• 1 to 2 teaspoons ghee (or other cooking fat)

• 1/2 small onion, diced*
• 1 clove garlic, minced
• 3 fresh peaches, sliced
• 1/2 cup homemade chicken stock
• 2 teaspoons pure maple syrup**
• a handful of fresh basil, cut into long thin strips (chiffonade)
• 2 TBS bourbon**
• 2 TBS grass fed butter (or ghee)

Sprinkle pork with salt, pepper and dried basil.

Add 1-2 teaspoons ghee to a large skillet. Add pork to skillet and cook until browned on both sides. About 3 minutes each side.

Remove from pan and keep warm.

Add onion and garlic. Saute until onion begins to become translucent. Add peaches and broth and maple syrup. Continue to cook, stirring occasionally for another 3-5 minutes. I like to make sure the peaches are getting good and cooked down. Add bourbon, ghee and fresh basil. Cook for 5 minutes until sauce looks like it is beginning to thicken.

Pour on top of pork chops and garnish with more fresh basil if desired.

Enjoy and marvel at the healthy, fancy pants dinner you just made.

xoxo


*I think green onion or glamming it up with some shallots here would be amazing but I only had a small yellow onion on hand. It is what it is.

**skip for 21 Day Fix or Paleo/Whole 30 (trust me it's still good)
** sub apple cider vinegar for 21 Day Fix or Paleo/Whole 30

21 Day Fix Containers:
1 red
1 purple
2 Teaspoons

Quick and Easy Watermelon Frozen Yogurt Pops

I have been toying with the idea of getting popsicle molds for a while. And I look at some. And add them to my Amazon cart. And delete them from my Amazon cart and figure I will just wait and get some when I need them.

Well I recently moved into an area where the ice cream truck comes multiple times a day. Playing it's Pied Piper music that drives my four year old to the place where she has to have a popsicle or she is going to lose it. (She is just slightly dramatic.) And since we weren't even close to summer when this started happening, I figured I needed to bit the bullet and finally commit to some ice pop molds.

And in my best fashion, I continued to put it off. We found ourselves in mid-July when I finally gave in and ordered some molds. And then a few weeks later I ordered another set because they were awesome. And I was kicking myself for waiting that long in the first place.

The molds we ended up with were FoodWorks Silicone Popsicle Molds and I fell in love with them for a few reasons.

• They weren't a drippy mess. I had visions of my four year old coming in the house or standing in my kitchen with popsicle goo dripping on my floors and down the front of here. With these, even if she takes forever to eat them they are a squeezy tube. No drippy messes.

• The caps seal really well. I was a little bit afraid to just stick the cap on and throw them into the freezer on their sides or wherever I could stick them. But no problems. And B can recap hers, stick it back in the freezer and finish it another day (that doesn't typically happen but at least its an option.)

• I can stick them anywhere I want in the freezer. I don't need to have space for a stand or holder or a flat area where they need to be chilled so they don't spill everywhere. 

• Dishwasher safe. Enough said. 

For the past month we have been playing with recipes. This one is my absolute favorite. 

Watermelon Lime Yogurt Pops

What you need:

2 cups of cubed watermelon

3/4 cup greek yogurt* 

Juice of 2 limes (about 1 TBS)

Sweetener of choice to taste**

Blend it all together. Pour into popsicle molds. Freeze and enjoy! 

* to make them dairy free I have also used coconut milk yogurt

**I used about a tablespoon of raw honey to sweeten ours

21 Day Fix Conversion: (For 2 popsicles)

2/3 Purple

1/3 Red 

1/2 Teaspoon (if using honey)

(Truthfully...there is so little greek yogurt per serving that I tend to not count it. Especially if I only have one. Because 1/6 of that container is like an extra bite of chicken. I would be a little more concerned if it was something I ate everyday.) 

The BEST Zoodle Salad (that you can top with just about anything!)

This is another one of my go to make a whole big batch to eat all week recipes. Why? Because it is super easy, has very few ingredients and tastes awesome alone or with pretty much anything on top of it. Shrimp, chicken, quinoa, lamb meatballs and tzatziki sauce, fresh mozzarella, basil and balsamic drizzle. You name it and it will probably work. Sometimes I switch up the herbs based on what I have (hello fresh cilantro or basil) and it still works.

AND I get to bust out my favorite kitchen tool to make it.

I have not been shy about the fact that I am in LOVE with my spiralizer and use it for everything from zucchini and summer squash to sweet potatoes and parsnips but I will tell you that this recipe may be my absolute FAVORITE from now on.

I have been following Danielle Walker on social media and  reading her cookbooks, Against All Grain and  Meals Made Simple (both of which are awesome by the way) and have been really just trying to cut back on the amount of grain that is in our diets. It's one of those things (like dairy) that until you really start to think about it you don't notice how much of it is everywhere. And too much of anything is not a good thing, so if I can make a yummy sub for noodles in a recipe with a veggie that offers way more nutrition, it's a win for everyone. Even my four year old gobbles them up and loves to help me turn the crank. She thinks watching the zucchini go from a whole zucchini to noodles is the coolest. And she likes feeding my puppies the "core" that gets left behind.

Here's what I did:

Ingredients:

2 large zucchini
2 medium/large yellow summer squash
1 TBS cold pressed extra virgin olive oil
1/2 tsp dried oregano (or 1 1/2 tsp fresh)*
1/2 tsp sea salt
1/2 red onion sliced **

Using a spiralizer or julienne peeler, make noodles from the zucchini and summer squash. Toss with lemon juice, olive oil, oregano and salt. Allow to marinade for 15-20 minutes.

If I have tomatoes on hand I toss those in sometimes too.

And that's it. Super easy.

*I have also subbed in fresh cilantro, fresh basil or any other herb I have on hand depending on what I am serving the salad with and the direction I want to go. The oregano works well with lamb meatballs and tzatziki sauce, the cilantro works well with shrimp and chicken. And I like to add basil, tomato and fresh mozzarella for a different spin on a caprese salad.

** I have used almost any kind of onion in this salad (sweet, red, green, basically whatever I have on hand) and it is always amazing.


21 Day Fix:

2 green
1 spoon

(plus measure containers for any extras like quinoa, shrimp, chicken, cheese, etc)

Fixate - Another 21 Day Fix Tool for Success

One of the biggest challenges many of my clients come to me with when doing the 21 Day Fix or the Fix Extreme is recipes. And I know I have struggled with this as well. I have clocked many hours in the kitchen trying to fit my standby recipes into those Fix containers. Many times they end up being a big old failure but sometimes they totally rock. Either way it still adds up to lots of time in the kitchen. Now that I am juggling two kiddos my time to devote to such activities has been cut way
way down.

I was super pleased to wake up this morning to an announcement that will really change the game when it comes to the 21 Day Fix (and take A LOT of the work out of meal planning.) Autumn is coming out with a cookbook to work with the 21 Day Fix. She has taken 101 of her family recipes and made them container friendly. AND there are recipes in there that are vegan, vegetarian, paleo, and gluten free. 

"This book is for everybody," says Autumn. "You don't have to be graduates of 21 Day Fix or 21 Day Fix EXTREME^®. You also don't have to be a chef or great in the kitchen. It's for anyone who wants to make healthier versions of the foods they love."  In addition to all of the recipes, Autumn also included a detailed checklist for her must-have kitchen and pantry staples, as well as the basic utensils and tools that every cook needs. So if you aren't familiar with cooking at home, this is a great tool to add to your healthy eats arsenal. 

Fixate will include sections for breakfast lunch and dinner, as well as snacks, desserts and even some Shakeology recipes. For a free sneak peek at some of the recipes click here.

Can't wait to get your hands on it? Fixate is going to be available mid-July.

Can it get any better?

Of course it can! Purchase one of the following from me this month and I will send you a FREE copy of Autumn's cookbook once it is released.

• 21 Day Fix Challenge Pack
• 21 Day Fix Kickstart Challenge Pack
• 21 Day Fix Extreme Challenge Pack
• 21 Day Fix Extreme Kickstart Challenge Pack

• OR sign up as a coach with ANY challenge pack

To join my June 21 Day Fix accountability group fill out the application below. 

Preseason begins begins June 22st with our official kick off date on June 29. I will be providing accountability, meal prep tips and tricks, recipes and MY 21 Day Fix and Fix Extreme meal plans including a 7 day Countdown to Competition plan.

I am so excited to help you achieve your goals! 

Fill out my online form.

Online contact and registration forms from Wufoo.

Clean Crock Pot Pork Roast with Pineapple Slaw

I like to make a lot of barbeque stuff in my crock pot and I am always drawn to recipes that include liquid smoke as an ingredient. This is something I never really heard of so I figured I would throw it on my list and check it out in the store. When I did, I decided that it was not something I was comfortable feeding to my kiddos. It was full of corn syrup, caramel color and a bunch of other stuff I try to avoid as much as possible. I figured I would just make do without it. Because I never really used it, I never really missed it.

But lo and behold another thing I was dying to make and there it was again. Liquid smoke. Ugh. So I decided to first figure out if it was possible to get liquid smoke that wasn't just chemicals made to add smoke flavor to your food. I stumbled upon this little clip (skip ahead to 9:07 for the bit about liquid smoke) showing how Alton Brown actually made his own. So if it can be made....it can be made without chemicals and gross stuff right? In theory. So since I didn't have a smoker to collect smoke drippings from, I set out to try and find a liquid smoke that didn't make me gag reading the label. The stores here really only carried one or two options so to the internet I went. After some searching I ended up ordering some Cedarhouse liquid smoke from Amazon. It only had three ingredients: water, mesquite smoke and hickory smoke.

It turned out pretty awesome. The smokey flavor was really subtle and didn't overwhelm the flavors of the dry rub.


Here's what I did:

For the pork--

1 teaspoon liquid smoke
1/4 cup balsamic vinegar
2 cups stock (I used homemade chicken stock)
1/2 of my pork dry rub mix recipe (or your favorite dry rub)
Pork Roast (I used a 2 lb roast)

For the slaw--

3 cups of shredded cabbage
1 cup of broccoli slaw mix
1/2 cup of homemade mayo (or a clean mayonnaise)
1 1/2 TBS apple cider vinegar
2 cups finely chopped pineapple
salt and pepper to taste

Rub the pork roast down with the dry rub. Place in slow cooker. Add stock, vinegar and liquid smoke. Cover and let cook 8 hours on low or 4 1/2 hours on high or until pork is cooked through.

Combine cabbage,slaw mix and pineapple in a large bowl. In a small bowl mix apple cider vinegar and mayonnaise.  Add to cabbage mix until it is evenly coated. Add salt and pepper to taste.

I served the pork alongside the slaw but it really and truly would make a really awesome sandwich.

21 Day Fix Containers used:

1 red
1 blue
1 green
1 purple

My Very Favorite Pork Rub

Before I started reading and learning about food and where it comes from, my spice cabinet was pretty basic. Salt, pepper, garlic, oregano, basil maybe some paprika or rosemary. In the summertime, maybe some cilantro. I didn't branch out too much and I rarely used enough of a spice before it was brown and sad looking in its little jar.

Since then I have discovered things like that I love turmeric, cumin and coriander and that I would much rather have fresh herbs then dried. BUT those dried herbs do have an awesome place (other than being super handy when I can't find fresh ones or am feeling too lazy to mess with chopping them.) They can all come together to make a killer dry rub.

I have typically use this dry rub on pork but have used it on everything from pork tenderloin on the grill to a pork roast in the slow cooker. It is killer and totally my favorite.


Plus if I am following the 21 Day Fix I just cut the salt way back.

Here's what I did:


1 TBS coriander
1 TBS cumin
1 TBS ground fennel
1 TBS ground mustard
1 TBS garlic powder
1 TBS dried oregano
1 TBS onion powder
1 TBS salt (I use pink himalayan salt)
2 TBS paprika
1/2 TBS black pepper

Mix all spices together in a small bowl. Rub all over the meat.

This blend usually makes enough that I can halve it and store the rest in an airtight container for next time.

Cilantro Lime Vinaigrette

I have posted this dressing recipe before in conjunction with other recipes like my Quinoa Asparagus Salad but it really is good enough to have a post of it's own. I found myself tired of digging through other posts just to find this little gem so here it is....standing alone and easy to find.

I eat this on everything from salads to fish to tacos. I am slightly obsessed with the cilantro lime combination and this is like summer in a bowl (which truthfully I need a dose of during the lovely gray Pittsburgh winters.)

Ingredients:

1/2 cup cold pressed olive oil
1/4 cup fresh lime juice (I juiced 2 1/2 limes)
1 teaspoon dijon mustard (I use Annie'S Naturals Organic Horseradish Mustard)
1-2 tablespoons honey to taste (I prefer to use raw honey.)
1/2 teaspoon garlic powder or fresh minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon cumin
A large handful of fresh cilantro

Directions:

Combine all ingredients and blend.

And then try not to drink it right from the blender cup.

Turkey Quinoa Enchilada Bake with Homemade Enchilada Sauce (in a slow cooker!)

It is one of my 2015 goals to start running a free group every month on Facebook. One that will focus on health in various ways. Providing support and meal planning and sharing recipes and other things I have learned so far on this journey to being the healthiest, awesomest me I can be.

So to kick it all off, this month I am doing a Rock your Crock group. It is a ten day crash course on clean eating with the focus being on crock pot meals....because (as I have admitted many times in the past) I am a lazy cook and the crock pot is my dream come true.

Walking in the door late from coaching cheer practice or a busy day out and about, it is nice to have dinner ready to go. And with so many of the recipes being of the dump in the crock pot and turn it on variety, it has really become my very favorite appliance.

So today I am bringing you a really yummy recipe that fit the bill for my I want Mexican food cravings. I wouldn't say it is a "true" crock pot recipe as you can't really throw it all together and leave the house for the entire day (it only took 2 hours for mine to be done) BUT there is something to be said for the fact that you don't' even have to turn on the oven. And what I can do with the 2-3 hours it is in the crock pot vs the 30-40 minutes it is in the oven. But it is nice to have a quicker option in case you need to get dinner on the table faster.

Because I do think this would also make an awesome casserole. I would probably bake it at 350 for 30-45 minutes, add the cheese and then bake until the cheese is melted. I would also make sure the quinoa is cooked first, eliminating the extra water.

For this recipe I also made my own enchilada sauce. I had no idea what was in enchilada sauce and how to make it but after about 30 seconds of research I found tons of recipes. And they were so easy. So easy. Add this to the list of things I will probably never buy again because the homemade version is easier and better. Plus in the way I always tend to do things fashion, I was missing some of the ingredients so I subbed what was in my fridge and things still turned out pretty great. You've got to love when that happens.

So here is what I did:


1 lb ground turkey (or you can skip this to make it vegetarian friendly)
1 can rinsed black beans
1 can corn (or you can use frozen corn - about 1 cup)
1 1/2 cups rinsed quinoa
1 sweet bell pepper
2 cups fresh salsa
1/2 large onion (red or sweet) minced
1 cup water
1 teaspoon cumin
2 cloves minced garlic
2 teaspoons dried cilantro
1 go of homemade enchilada sauce (or 1 can)

Plus any toppings you like. For us this included limes, shredded cheese, avocado and fresh cilantro. You may want to add plain greek yogurt (a great protein packed sub for sour cream), minced green onion or anything else you like in or on your enchiladas.

** optional add ins: chili powder, small diced jalapeno, chilis

You can also add some spicy. I can't do spicy and I like to make my meals preschooler friendly so I allow my husband to add his own spicy-ness level which works out really well for us.


First melt about a teaspoon of coconut oil in a skillet and brown the turkey. (I seasoned with a little salt and pepper.)

Then put everything into the crock pot. Turn it onto high. Cook for 2-3 hours or until all the liquid is gone and the turkey is cooked through.


Easy Peasy.

I served mine over a mixed green salad with cilantro lime vinaigrette (which is pretty much my favorite dressing of all time.) And it was awesome.

Homemade Enchilada Sauce

This was one of those things I had no idea I could make at home. (Kind of like mayonnaise) and once I actually made it, my mind was blown. First it was super easy. And second it tastes so much better. So this enchilada sauce is getting added to the list of things I will never actually buy again.

Another reason making my own is totally worth it? I can also control things like the spicy level and the flavor (which when you live in a house divided over how spicy food should be....this is an awesome thing.) I can make it mild enough that my preschooler and I can eat it and my hubby can add his extra spicy to his hearts content.

When I decided to try this out, I was doing so because I was working with what was in my fridge. So I made a few tweaks and it all worked out really great.

This is what I did:

Ingredients:

1/4 cup coconut oil
1/4 cup brown rice flour *
16 oz fresh mild salsa **
1 cup water
1 tablespoon of chili powder (adjust to the level of spicy you like)
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon pure maple syrup
salt and pepper to taste

Directions:

Heat the oil in a saucepan until melted. Whisk in the flour until combined.

Stir in salsa (or tomatoes), water, spices and syrup (so all the remaining ingredients). Bring to a boil; reduce heat and simmer until thickened (about 10 minutes).


And that's it. Super easy.




* I used brown rice flour to make this gluten free (and because I had it on hand.) If you are not avoiding gluten feel free to use all-purpose flour

**This is a perfect example of using what I had in my fridge. I really want to try this again using roasted tomatoes and onions from my farm share this summer.

Easy Breezy (and rock your world worthy) Homemade Mayo

I never liked mayonnaise much. It was super easy for me to leave it off of things because it totally grossed me out. I hated buying big jars of it for recipes to use a tablespoon here or half a cup there and then end up throwing out the entire thing. (Just because I don't like it doesn't mean I didn't feel bad about wasting it.)

When I started this whole clean eating journey and really started paying attention to labels and what was in all the food, I was appalled at the ingredient lists on condiments. Salad dressings, mayonnaise, sauces....they all seemed to have HUGE ingredient lists of stuff I couldn't pronounce. It totally shocked me. I expected it from things like poptarts and fritos but salad dressing is pretty much oil, vinegar and spices.....why did we need to have all that other stuff in there?

This lead me to start to figure out what I could make on my own and for things like salad dressing and mayonnaise....well it's easier, cheaper and tastes way better when you make your own. Who knew it was super easy to make mayo and it actually tasted good. It was completely different from the stuff on the grocery store shelves. Because mayonnaise is actually yellow, not white. And it can be flavored a billion different ways depending on your taste.

This is the recipe I use for basic mayonnaise. It is pretty good for when mayo is called for in other recipes. It doesn't have a crazy strong flavor that will alter what your dish is supposed to taste like. (Because no one wants bossy mayo that steals the show and takes over when it isn't supposed to!)

I also like to halve this recipe when I need just a little bit for something I am making (like my clean and easy crab dip).


2 egg yolks**
1/4 cup red wine vinegar
1 TBS dijon mustard (I use Annie's Horseradish mustard)
1 1/2 cups oil (I use cold pressed olive oil)
Salt to taste

Place the egg yolks in the food processor or immersion blender cup. Add the vinegar and mustard. Turn on the blending device you are using and slowly start to add the oil as you are blending. Once it starts to thicken you can be more liberal with how fast you are adding the oil. Salt to taste.



** This recipe contains raw eggs. Use caution when consuming raw eggs due to the slight risk of salmonella or other food-borne illness.  For more information on the risks and prevention and minimizing your risks click the links below:

http://www.cdc.gov/features/salmonellaeggs/

http://articles.mercola.com/sites/articles/archive/2002/11/13/eggs-part-two.aspx

http://empoweredsustenance.com/raw-eggs-safe/

My Favorite Winter Salad - Orange and Pomegranate Green Salad

Holiday Parties.....

Not only are they a great way to catch up with friends and family, get dressed up in something sparkly and have a super fun time but they are typically teeming with yummy treats and festive cocktails. AND they seem to fall one after another.

So what's a girl who is trying to stay on track with her health to do?

Bring a killer dish that allows you to help out your hostess AND have a healthy option to load up your plate.

I made this salad as a side for Thanksgiving dinner this year and am looking forward to making it over Christmas as well. There is something about the combination of the sweetness of the pomegranates, the creaminess of the blue cheese, and the tartness of the oranges that combine with the crunch of the romaine that make me really happy. This is one of the best salads I've had in a while. AND it is full of antioxidants and vitamin C--and at this time of year who couldn't use a immune system bump this time of year?

Pomegranates are packed with some crazy healthy benefits (and they are one of my favorite things to eat this time of year too!)

Health Benefits of the Pomegranate Most powerful anti-oxidant of all fruits Potent anti-cancer and immune supporting effects Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease Lowers cholesterol and other cardiac risk factors Lowers blood pressure Shown to promote reversal of atherosclerotic plaque in human studies May have benefits to relieve or protect against depression and osteoporosis

Oranges too have been touted as having a huge benefit to the immune system. Feel al cold coming on? Better take your vitamin C. I remember as a kid my dad forcing me to take extra vitamin C tablets. Especially in the winter. Because it would help me not to get sick.

But oranges have more to them that just a concentrated dose of vitamin C. They are a good source of fiber, potassium, which is good for your heart, beta-carotene which is awesome for your skin and are rich in carotenoid compounds which are converted to vitamin A and help prevent macular degeneration. (And since macular degeneration runs in my family...I was super excited to learn about this benefit. Oranges aren't my favorite but I may be adding them to my plate a little bit more often now!)  To learn more about oranges and your health click here and here. 

On top of this salad being loaded with some killer health benefits.... it is really pretty. The red and the green are super festive and bright. It looks great in the bowl and tastes pretty amazing too.

So here is what I did:

Ingredients:

1 head of romaine lettuce--chopped
2 cups of leafy lettuce*
Seeds of 1 pomegranate--about 2 cups
4 large oranges--chopped, peels removed
1/2 of 1 a large red onion--chopped
Crumbled blue cheese

Dressing:

1/3 cup orange juice
2/3 cup red wine vinegar*
4 TBS  olive oil
zest of one orange
1 TBS honey
1 TBS Dijon Mustard
1 clove garlic - minced
salt and pepper to taste


In a large bowl combine romaine, leaf lettuce, pomegranate seeds, oranges and red onion. Mix well.

In a shaker cup or blender combine the dressing ingredients. Shake or blend until mixed. (I had better luck and flavor using an immersion blender to make the dressing. I also tend to like my dressing more on the acidic side so I always cut back on the oil. If the ratio isn't' right for you add a little more oil to the mix.)



*I used a power greens mix but you could use arugula, baby kale, or another kind of baby lettuce

** The second time I made this I used a pomegranate balsamic vinegar and wow was it amazing. So if you have a balsamic or a flavored vinegar that would work well with the orange juice feel free to sub it in!

Dabbling in Paleo -- Grain Free Wedding Soup (21 Day Fix approved!)

There is something about winter...it being cold outside or maybe being stressed and crazy over all the Christmas to-do....but it makes me want to eat soup. It must be a deep rooted comfort thing because I want to make it all the time. Soup and a big old loaf of crusty bread for dinner sounds like perfection.

I have been doing a lot of reading lately and feel like I need to cut back on the eating of grains thing. This past summer I was having a lot of issues dropping weight no matter what meal plan and workout I was doing. I wondered if food allergies were to blame. I set out to do an elimination diet and shortly after that found out I was preggers. So following my doctor's advice, I am putting that off until the baby is here and my hormones settle down. Until then I am dabbling in different ways of eating. Following the 21 Day Fix meal plan (with the added calories I need for a healthy pregnancy) and just generally cutting back on grains as a whole. I am trying to stick to 2-3 servings a day. Many of my pregnancy cravings have revolved around white bread and bagels and that has thrown me down a slippery slope to wanting to eat more of those than fresh veggies.

Not to mention the fact that when I am not pregnant....I tend to crave (and really want) to eat more of a plant based diet. Meat just doesn't appeal to me. There is something going on with my hormones that is totally making me want to eat things like steak....at every meal. Since this is a healthy craving (as opposed to chocolate and donuts) I decided to go with it and am incorporating more animal based protein into my diet, at least for now. Post baby I am probably going to go back to my plant based tendencies but we will figure that out when we are there. Right now I am taking things one day at a time.

Last night I was able to finally use the homemade chicken stock I made back in September. It has been sitting in my freezer for months waiting for the perfect recipe to make use of it's golden goodness and this one was a winner. In fact it made such a difference in this recipe that I never want to go back to buying store bought stock again. Not only is the color totally different but the flavor of homemade stock is amazing. I used to think I hated soup but in reality I never really had good soup until I started eating homemade soup. No more cans of soup for this girl. Ever. And making my own stock was one of the easiest things I have ever done. I am not going to be that weird relative that asks to take home the turkey or chicken carcass from family dinners and stores them in my freezer until I have time to make stock. I never want to let the amazingness of them go to waste again. Who knew the secret to the best soup ever was in a typically discarded carcass of chicken bones?

Anyway....my aunt made a recipe similar to this when we were visiting in Texas and I also picked up a new (totally awesome) cookbook by Danielle Walker, Against All Grain: Meals Made Simple and am slightly obsessed with it. So this recipe is kind of a fusion between her soup and my aunt's. (Although my aunt added tortellini to hers and it was kind of awesome.) And if you have a recipe for grandma's or great grandma's mini meatballs for wedding soup....feel free to sub it and use that instead. Unlike most of my friends, I do not have Italian roots so I don't have attachments to things like sauce and meatballs. If you are trying to do the Paleo or gluten free thing there are so many substitutes for breadcrumbs you can try until you get it just right. Gluten free oats, almond meal, quinoa, minced veggies....as long as you get it to bind.

I opted out of adding any type of noodle and honestly this soup was so full of flavor and other goodies I didn't miss it. At all. (Which for my bread addicted self, that is kind of a big deal.) You can also use parmesan cheese instead of nutritional yeast. I don't do well on dairy so I try to only have it when it makes a HUGE difference in a recipe (or because I just really want to eat a hunk of cheese.)

So here is what I did:

Ingredients:

(for the meatballs)
1/2 medium sweet onion
1 large egg - scrambled
2 cloves of garlic - minced or grated
2 teaspoons of coconut flour
2 1/2 teaspoons of nutritional yeast
1 teaspoon of salt
1/4 teaspoon black pepper
1 lb of grass fed ground beef
1/2 lb of ground lamb

1 tablespoon coconut oil
2 cups peeled and diced carrots
1 cup diced celery
10 cups of chicken stock
3 cups of baby spinach


To make the meatballs:

1. Grate or mince the onion
2. Combine onion, egg, garlic, coconut flour, nutritional yeast, salt pepper, and ground meat.
3. Mix well and roll into bite size meatballs
4. Cover and refrigerate until ready to use

To make the Soup:

1. Heat the coconut oil in a large pot until melted. Saute carrots and celery until slightly cooked (maybe about 5 minutes)

2. Add chicken stock and bring to a boil

3. Turn the heat down to medium and add the meatballs. Cook until the meatballs are cooked through (about 10 minutes) and start to float to the top.

4. Turn the heat down to low. When ready to serve add the spinach and let cook about five minutes or until wilted.

5. Season to taste

I didn't add any additional salt to my soup but if you feel that it needs salt and pepper feel free to add. You can also play with the type of meat used in the meatballs too. Subbing in turkey or ground pork for the lamb. And I feel like this recipe could be made easily in the slow cooker. Adding the spinach just before serving. There is something that is awesome about coming home to a house that smells like dinner after a long day (and having very little to do before you can eat!)

21 Day Fix containers used: (per 2 cup serving)

1 red
1 green
1/2 teaspoon*

*There is very little oil used in this recipe once portioned out. Technically less than half a teaspoon....so if you are over on your teaspoons for the day, I wouldn't sweat it.

Here is what Autumn has to say about soup and the containers. I was pretty close. Since this soup has no grain in it but is loaded with spinach and other veggies I swapped out the yellow container for the green.

Happy Eating!

Four BIG things I learned from doing the 3 Day Refresh

I have been putting off talking about this. But the time has come where I HAVE to talk about it. I have put it off long enough and need to share what I think are the whys of why it didn't work for me.

I am talking about the 3 Day Refresh.

I am a HUGE fan of the shakeology cleanse. I loved it. I had great results and talked about it openly all the time. (For more info on the shakeology cleanse click here. To read about my experience with it click here.) So I was kind of dismayed when Isabelle Daikeler (co-creator of shakeology) talked about how it wasn't designed for a cleanse. There wasn't the right balance of protein and fiber or calories for optimal results. But since the cleanse was so popular she set out to design one that would incorporate those things, and the 3 Day Refresh was born.

So I eagerly ordered mine as soon as I could. I had a cross-country move coming up, followed by a holiday week at home that would be filled with friends, family, food and booze. I know how I feel after those weeks. And being on vacation at home with my husband means eating at all our favorite restaurants before he heads West again. (Because out there they are desperately lacking in all things pizza and Italian food. So when back home in Pittsburgh, he eats his fill.)

It sat on top of my fridge as I anxiously waited for the right time to start it (like the day after my hubby left.) I tore into it with wild abandon and read all the details. I made a plan. I shopped. I tried to incorporate all the leftover veggie tray veggies from the Fourth of July party into my meals (hello moroccan carrot salad.) I was excited and prepared. I was going to rock this.

Except I didn't.

The first day was okay. I was hungry but nothing I wasn't expecting. I drank a lot of water. Forced down the Fiber Sweep shake. (It's not bad but the chia and flax in it get clumpy if it sits and the texture gets really gross. Seriously, shake and chug. It's better for everyone that way.) I made it through the Vanilla Fresh shakes with no major issues. They were okay. Not terrible but not amazing either. I used my allotment of frozen fruit in my shakes so they had a thicker texture. I drank my water. I went to bed. I didn't feel headachy or anything like that which was a plus.

Imagine my dismay when I woke up on Day Two and gained 3 pounds. Crazy. So I googled. This was what I found:

"Improved regularity is a possible benefit of the program. However many users may not be accustomed to the higher levels of fiber in their diet, and this can lead to temporary gas, bloating or constipation. If users get a little gas or bloating, this is a sign that they need to up their fiber levels in general." (Source) 

But I eat vegetables. ALL the time. I get TONS of fiber. I knew that was not my issue. But maybe it was water weight or something like that. It would just go away. No big deal. So I pressed on. 

Day Two continued on much like Day One, except I learned these little tricks. Choose lettuce for lunch. Seriously, 3 cups is a serving. That's a major win compared to 12 green beans. 
      
And on Day Three I woke up having gained another 2 pounds. (So a total of five pounds.) For someone who was hoping to lose the five happy good times travel pounds she put on the previous week this was not an ideal situation. Also by this point in the cleanse the Vanilla Fresh shakes were starting to really hurt my stomach. I didn't even use the last one. 

So I was done. And crabby about the whole thing. 

The final verdict. I gained 5 pounds. From a cleanse. And I felt terrible. That was a really hard thing to wrap my head around. 

But I am a glass half full kind of girl so I refused to see this as a major setback. I knew there were takeaways from this I could use to move forward in my journey. So what did I learn from this situation.... a few things. 

1. I most definitely have some type of food intolerance happening. 

Doing an elimination diet and figuring that out to get my health to the next level has been moved WAY up on the priority list. 

2. Starting the day drinking 8-12 oz of water is awesome. 

This is something that is recommended on the Refresh and I am going to implement daily. No coffee until that water is down the hatch. 

3. Beachbody has a pretty awesome return policy.

 I was able to return the completely EMPTY box the refresh came in for a full refund. No questions asked. (Just remember to keep your tracking number!) *

4. Not everything works for everyone. 

This is true for workouts, foods, diets and apparently cleanses. Our bodies are all different. Our lifestyles are all different. There is not a one size fits all solution. Luckily when it comes to workouts and nutrition there are TONS of different options to find the one that works. A year and a half later I am still trying to nail down the nutrition side of it but I am getting closer every day. 

Despite all of this...was I disappointed? Yes. Was I frustrated? Extremely. But there was nothing I could do to go back and fix it at that point besides get right back on track with my workouts and my meal plan. 

What was even more frustrating....to see all of my friends and teammates having killer results with the 3 Day Refresh. 

Michelle lost 6 lbs. SIX POUNDS in three days. That is crazy. (You can read more about her experience here.)

AND Amber lost 8 lbs. EIGHT pounds and TWO inches. (Are you starting to feel my frustration now?) (You can read about her story here.)

There are tons of stories I could share with you to illustrate awesome successes in three days. (Or you can just google 3 Day Refresh Results.) But I wanted to mention these two ladies because they are on my team. I know them. I work with them. For me that seems WAY more credible that an image straight from google. 

So what does this mean? 

I will not be jumping on the Refresh bandwagon anytime soon. There is something in there that just does not agree with me. But I am in the minority by far. (Still angry.) 

And if you too happen to fall in that minority, you have the 30 day guarantee to fall back on. Money back. Empty Box. No questions asked. 

Should you try it?

I would take a look at your health, your history, the ingredients and determine if it is something that can work for you. If you have questions take them to your doctor. But I am a firm believer in giving everything a shot....so if you are on the fence I say go for it. What do you have to lose?

For more information on the Refresh click here. If you have any questions please don't hesitate to contact me. 

Elimination Diet Days 1 and 2 (or Green Smoothie 2, Sara 0)

According to the Whole Foods Nutrition method of doing this elimination diet I am partaking in, you are supposed to do a 2 day green smoothie cleanse or detox to kick it off.

And I really wanted to....the idea of packing all of my leafy greens into a smoothie that tastes like fruity frosty goodness sounds like an AWESOME plan to me. So I looked up some recipes. Went to the store and filled my fridge with green leafy things, my counter with lots of ginger and my fruit bowl with lots of, well, fruit.

I woke up super excited to make my first green smoothie. I mean this is going to be great. I can have these as snacks throughout this whole experience. I am going to be getting in all my greens. Puppies are dancing through rainbows and unicorns are farting glitter as I dance to the kitchen and fill up my blender so it looks pretty layered with all the fresh produce goodness. I blend and I blend and I blend and I blend.


So I try it and kind of gag. It was warm. Ewwwww....... So I add a boatload of ice to my shaker cup and add about half the smoothie from the blender. And I shake and I shake and I shake and I shake. And I sample it. And it tastes like colder lumpy spinach water. Kind of like half chewed spinach. Seriously it was gross. I. Just. Can't.

I made the executive decision to treat this 2 days like the Shakeology cleanse. Smoothies during the day. Salad for dinner at night. I needed something and after 2 smoothies I just couldn't handle another one. I had an apple for a snack and then ate a big salad for dinner.

I still wanted to workout but knew I had to take it easy. I couldn't go crazy and push myself and wake up with night sweats and the shakes again (the last time I did the cleanse I did double workouts and that totally happened. I learned my lesson.) So I busted out the Pilates Fix with Autumn. (That is by far my favorite Fix workout.)

The next day I hit up the store determined to make this smoothie thing work. I added more potent fruit Vitamix or fancy blender to make it really smooth. But I do love my Black & Decker. It is my food processor too and other than this lumpy spinach drink issue I have never had any problems with it. It works well for things like hummus and salmon burgers and sauces. So maybe it was me?)
(blueberries) to cover up the spinach taste and lots of cinnamon. Then at the last minute dumped in some chia seeds. I tasted it and it was better. I went overboard with the cinnamon and it was still not as smooth as I wanted (I probably need a

I then sat down an my laptop to drink my full of awesome tastes more like blueberries than spinach glass of goodness and proceeded to dump the entire thing on my laptop. Seriously like a tidal wave of blue goop all over the keyboard and screen. I went into save the computer mode and ignored the giant stain on my carpet (my laptop is worth more than the apartment carpeting for sure) and unplugged and flipped the entire thing upside down. I had a mild panic attack thinking back to my first laptop (which was also the first major grown up purchase I made on my own) and the coffee in the keyboard incident of 2002. So I took this as a sign that maybe I just needed to stop with the smoothie cleansing thing. I proceeded to make fish and veggies for dinner. (And my laptop survived! My hubby came home and asked me if I was going to eat my smoothie with a spoon. I am pretty sure the gelling quality of the chia totally saved me. Chia in everything. All the time. It is now my favorite seed.)

All in all my first two days were not a huge success. But on the upside I am already down 4 pounds which puts me halfway back to the plateau weight  I have been at the past year. For me I am pretty stoked and think it is a great start.

I am not totally sold on giving up the green smoothie thing either. In theory it seems like a great way to get in more veggies. So if you have any tips or tricks or awesome recipes, help a girl out!

Onward to phase one!



For more info on green smoothies check out the links below:

http://www.vegkitchen.com/tips/top-10-benefits-of-green-smoothies/

http://www.100daysofrealfood.com/2013/12/26/green-smoothie-recipe/

http://www.mindbodygreen.com/0-8715/is-your-green-smoothie-actually-healthy-and-balanced.html

Moms, Margaritas and the Official Start of Summer

May is here and while we survived the national day of drinking margaritas and eating tacos pretending we might actually know what Cinco De Mayo signifies, there are so many more things to come. Mothers' Day, the opening of pools, barbecues, warm summer nights with lighting brought to you by the glow of lightning bugs....Summer is my favorite time of year. Cheer camp, sunshine all day, nights where it is warm enough to sit outside, the fact that it stays light out until nine o'clock!  I could keep going and going.....

But there are also some things about summer that can be scary....bathing suits, shorts, short skirts, ice cream and let's be honest when we talk about the food choices at most summer get togethers. It is typically not filled with the best options when it comes to your waistline. But there is a way to navigate these summer parties unscathed (and trust me, your shorts will thank you) and it all boils down to holding yourself accountable.

Over the last year, I have found the best way to hold myself accountable is to get into a challenge group! Everyone involved keeps me in check. We hold each other to what we promised and that is helping eachother reach our goals.  Friendships have been formed and some of the ladies from my very first challenge group are still there, keeping me in check.

I totally didn't believe in the power of an online group to do much of anything (other than annoy me) but I needed something. And much to my chagrin, it worked. I not only found the key to my success but some pretty cool people along the way. (To read more about challenge groups click here.)

So this is what I have happening for May (and early June)

May 19th Clean Eating Bootcamp:

I am starting a FREE clean eating bootcamp. Yes this is totally free but I need your dedication and participation for 21 Days. You need to commit to showing up and I will give you:

• Meal planning strategies
• Recipes
• Eating out strategies
• Support and accountability

Shakeology is not required for the group but I highly recommend it. It is the one meal I don't have to think about everyday. It gives me the energy I need to keep up with my kiddo and I know my body is getting the nutrition it needs. It makes my life just that much simpler. (And simple is good.) To read more about how shakeology has impacted my life and dietary habits click here.

To join this group sign up for a free account here and request membership to the group! 

June 2nd  60 Day Summer Slim Down Challenge:

This is going to be more of a traditional challenge group. We will eat clean. We will workout. We will get some killer results. 

So this is what you get:

• Meal planning strategies
• Recipes
• Eating out strategies
• Support and accountability
• Daily motivation
• One on one support from me (I will not let you slip through the cracks!)
• Results

If you show up every day and give it all you've got I promise you that you will see real results. Both on the scale and off the scale. 

Shakeology is a requirement for this group. Why is it required? Because not only is it the one thing I don't have to think about and plan during hectic and crazy mornings. It is totally portable (I always bring it on vacation with me...one less meal to buy!) and fast. It gives me the nutrition I need, helps control my cravings and really keeps me on track. You can read more about why I drink shakeology daily here.

To reserve your spot in either of these groups fill out the application here.

Happy May! 

Summer in a Burger (Cilantro Lime Turkey Burgers with Asian Pear Slaw)

The sun is shining and the temps are slowly creeping closer to summer weather. Ummm...Yay! This is the type of weather that makes me want to head outside. I want to eat outside, drink on patios and grill things. The type of food I want to eat also changes like crazy. Suddenly I want food that tastes light and bright and citrusy. I want to drink caipirinhas and lay by a pool. If lime is part of the recipe, it is something I want to eat. Fish tacos, guac, salad dressing, burgers, adult beverages. If it is cilantro and lime flavored anything it is pretty much a guarantee it is going to make my menu.

I have been working out with weights again (hello Les Mills Pump) and this program is awesome. It is fun. The music is upbeat and motivating. It is leaving me crazy sore. (I totally understand why this is a craze in gyms. Doing it live would be kind of amazing.) But every time I add a lot of weight training to my routine, I find myself craving meat. And for someone who can typically go weeks without meat, this is not only something I find kind of strange but also a struggle. Since I don't cook a lot of meat (and chicken still makes me gag) I am usually up, searching the internet for yummy recipes that will satisfy my jonesing for meat and not leave me feeling like I have a brick in my stomach. (I just have food issues. Seriously. I am kind of a mess.)

This lovely little burger not only satisfied my meat craving but also gave me a bite of summer flavor that made me so happy. (Well as happy as I could be sans sunshine and pool. This just screams let's grill out by the pool and float our way to happiness after we eat. Is that anyone else's idea of bliss or just mine?)

Anyway....they turned out awesome. Lots of flavor in these little babies and I even had to cook them in a pan (as we are in an upstairs apartment with zero outdoor space for this job and sans grill). I love using fresh herbs so I used fresh cilantro in this recipe. I put a big handful of it in the mini chopper (I have no patience for dicing and slicing fresh herbs....as much as I love them this makes me crazy.) and added them to the ground turkey along with everything else. I mixed it all up with my hands (gross!) The juice made them a little wet but the stayed together great and it is so worth it for the yummy summer flavor.

Here is what I did:


Asian Pear Slaw

1 bag pre chopped coleslaw mix (or 1 small head of cabbage chopped)
1 asian pear cored and julienned

Dressing:

3/4 cup good quality olive oil
1/4 cup apple cider vinegar
2 Tablespoons water
2 Tablespoons honey (I used raw honey)
1 teaspoon salt

Place all dressing ingredients in a blender and blend (or in a small bowl and whisk until honey is dissolved.)  Pour over coleslaw mix. You can serve immediately or chill to allow the flavors to mingle. I add the pear right before serving so it doesn't get soggy.

I am also thinking next time about adding some fresh ginger and maybe some slivered almonds for some crunch.


For the Burger:

1 lb ground turkey
bunch of fresh cilantro
juice of one lime
1/4 of a sweet onion- diced (but a red onion might be yummy too!)
1/2 teaspoon ground cumin
salt and pepper to taste

Place ground turkey in a large bowl.

Add all the other ingredients and mix well.

Shape into 4 burger patties.

Grill, broil or cook in a pan until no longer pink inside.

(I  used just enough coconut oil to coat the pan. Heat the oil on medium high and then add the burgers. Cook for 5-7 minutes on each side - or until cooked through.)

We ate them topped with avocado and asian pear slaw but you can easily add your favorite condiments and burger buns.

My three year old proclaimed it the best dinner ever so there was that. She cleaned her plate (which these days is a rarity.) Needless to say I will be making these often, at least until she decides she hates them....which could be any minute now.

Happy eating!



21 Day Fix container equivalents:

1 red
1 green
1/4 purple
1 teaspoon
1 blue (if using avocado)

Cauliflower Crust Pizza (with a twist)

I have seen cauliflower used for everything from pizza crust to steak to breadsticks to rice. I love cauliflower. I love the taste of it. I love it in soup. I love it on a veggie tray (which no one else seems to so that always works out in my favor.) I love it roasted. But this whole cauliflower is a miracle to replace carbs and bread and all sorts of other tasty things I know I shouldn't have really throws me for a loop.

I knew I wanted to try this miracle of pizza crusts and really it was out of sheer laziness I never did. I would write it on my meal plans regularly. Always ending up not doing it and making scrambled eggs instead and pureeing the cauliflower into soup before it rotted at the back of the fridge. I always start out the week with the best of intentions. Then life happens, an extra cheer practice or a chance to go to dinner with my girlfriends, and I find myself scrambling to use up my produce before it is too late.

This was the situation when I decided to try to make cauliflower pizza crust this week. Not only did I have cauliflower to use up but some broccoli and basil leaves that were starting to look kind of sad. So into the food processor it all went. My hubby eats a lot so I figured the more pureed veggies to turn into crust the better and putting fresh basil in it was kind of awesome. It had great flavor and I didn't have to add anything else.

And I have to say that I was pretty pleased with the results. In reality, it isn't going to cut it when I want something chewy and doughy and greasy. But standing on it's own....it is good. And it's green. Anything green makes me feel extra healthy. I will totally make this again....my way.

Here is what I did:

1 head of cauliflower
1 small head of broccoli
Basil leaves (handful or two)
1 egg (beaten)
1/3 cup cheese (I used fresh grated cheddar. It was what we had.)

Preheat the oven to 400

Add the cauliflower to a food processor. Pulse until it reaches a rice like texture.

Transfer to a clean dish towel. Wrap it up and squeeze the heck out of it. And then squeeze it some more. You will be amazed at how much water comes out of it. Transfer to a large bowl.

Repeat with the broccoli and add the basil leaves (or herbs of choice) too. Squeeze them and squeeze them again.  Add to the cauliflower in the bowl.

Mix well.

Add beaten egg and cheese. Mix well.

At this point I lay out another towel and press the mixture flat (like a crust) and then use paper towel on top to absorb even more water. (Because it keeps coming.)

The more moisture you get out of the mix now....the more like real crust it will be. So hopefully that motivates you to keep on squeezing.

Then transfer it to a baking sheet lined with parchment paper.

Bake for 35-40  minutes or until it starts to brown.

Remove from the oven and add your toppings. (I used diced tomatoes, onions, and sauteed mushrooms and a little bit more cheese.)

Pop it back into the oven for about 10 minutes.

Enjoy!


21 Day Fix Container Conversion (per 2 pieces)

1 Green
1 Blue

*There is so little egg once it is all portioned out that I didn't even count it as a container.

**I have seen recipes where the cauliflower (after processing) is cooked for a few minutes. I didn't do this and I still enjoyed the results.

Starting Round 2 of the 21 Day Fix (with a twist)

In my head I had it all planned out. I had 3 weeks before I went to a conference with my husband. I was going to rock the 3 weeks of the 21 Day Fix without skipping a workout or having a cheat meal (except for maybe a glass of wine---WHICH IS ALLOWED so technically it's not cheating!) I was going to take pics and measurments and get some killer results.

And week one and week two were awesome.

Then I got sick. And then my kiddo got sick. And then I went to Texas to attend a work conference
with my husband (which is kind of code for dressing up, drinking a lot and talking buisness. And then drinking more. There was also a lot of Mexican food late at night since conferences just serve appetizer things that I never feel the need to eat. So we left all the events STARVING -- and yes it is clean eating 101 not to skip meals but friend empeniadas wouldn't have made the cut anyway. There was also a part of the mom in me that wanted to go out to eat at 11 because we could....without having to orchestrate an entire plan of attack for who was going to care for, feed and put our child to bed. So there was that whole novelty idea of freedom. But much like when my poor lab/chow gets loose, I quickly learned that all of that freedom is for someone FAR younger than me and I gladly returned home and spent my final child-less Friday night cleaning out closets and watching my backlogged DVR.)

I am well aware of the excuse trap I fell into the last week of the Fix. Being stronger than our excuses is a huge step in moving any health and wellness journey forward. I can come up with an excuse to allow myself to skip my workouts and eat junk on the spot....and I gave that up a long time ago. But I did let the I can't breathe and breathing when you do cardio is important excuse and the I was up all night cathcing my kid's puke in bucket excuse take me out for a spin.

You live. You learn. You keep going.

So today I began the Fix again. And if there was anything I learned from the first round it was that I don't love lifting semi-heavy wieghts for a minute doing as many reps as I could. I really missed the lift super heavy, max out at 12 (or 8) reps that Chalean Extreme gave me in the fall. I also know that my body responds well to lifting that way. It makes me feel powerful and strong. It motivates the hell out of me.

I spend a few minutes thinking about how I wanted to do the Fix, finish P90X3 and then maybe I could get another round of Chalean Extreme in....and then I remembered in two weeks I am heading across the country again. There is nothing quite as demotivating as moving a bunch of your stuff and jet lag. So I decided that one of the best ways to ensure I was going to keep going was to mix in my favorite strength videos. And if you are working out it should be something you absolutely love doing. While I am getting readjusted to Pacific time, leaving my girls and my youth behind, and rearanging my life once again....I NEED 45 minutes of something I love doing every day. And adding some Chalean Extreme is better than coping with choclate. Or popcorn (I have an addiction.)

Here is what I am doing this week:

I am starting a new 21 Day Fix challenge group the 24th and a general 60 day support group April 7th. 

If you would like to join me in either of these challenges please message me or fill out the application here.

I would love to have you!