Tuesday, July 3, 2018

4th of July: Food Favorites

Our favorite summer holiday has got to be 4th of July.  Extended time with family, enjoying the small town patriotic parade, time at the lake lighting off fireworks and making s'mores, plus my favorite part... barbecues, fresh fruit & veggies in season and making some of my favorites recipes for family. I love summer cooking.  Perhaps because most of it can be done without the oven or just because it's so fresh and often straight out of the garden, but I wanted to share just a few of my favorite 4th of July recipes with you.

recipe via Pinterest


| Serves 12 |

- one whole seedless watermelon
-3 cups heavy whipping cream
-1/2 teaspoon vanilla
-2 tablespoons Swerve or confections sugar
-assorted fresh berries

1. First whip your cream with your sugar and vanilla.  
Whip until you have nice stiff peaks, then refrigerate newly made whip cream in bowl.
2. Wash and dry your whole watermelon
3. With a sharp knife slice the top and bottom off of your watermelon.
4. Standing your watermelon up trim off the dark green rind from the sides.
5. Keep trimming off the sides and all of the light green rind until you have a nice cylinder shape.
6. Pat your watermelon with paper towel to remove excess moisture.
7. Place your prepared watermelon on a cake plate.
8. Spread cold whip cream all over the watermelon cake with a rubber spatula.
9. Garnish with berries
10. Refrigerate until you are ready to serve your cake!


recipe via Pinterest


| Makes a lot! |

-small seedless watermelon, cut into triangles
-1/3 cup dark chocolate chips
-1-2tsp coconut oil
-flaked sea salt
-dried rose petals

1. Pierce watermelon slices with popsicle stick, place on a wire rack over a large cookie sheet.
2. In a double boiler over low heat, melt the chocolate & coconut oil.  
Use a spoon to drizzle chocolate over the watermelon triangles.
3. Sprinkle with flaked sea salt and dried rose petals.  Place in freezer for 20m to harden.
4. Keep covered in freezer for up to a week!
5. Enjoy


recipe via Pinterest


| Make as many as you Need |

-one seedless watermelon
-mini marshmallows
-wooden skewers
-star shaped cookie cutter

1. Start by slicing your watermelon in several circular slices
2. Use your star shaped cookie cutter to make your watermelon stars
3. Alternate blueberries & mini marshmallows on your skewers
4. Top your skewers with watermelon star
5. Repeat, eat, enjoy!


Sunday, January 21, 2018

Bone Broth French Onion Soup

On a chilly winter day there's nothing I love more than making soup and my husband's favorite soup just happen to be French Onion, which he loves to order while dining out.  The thing is... it's always so salty and probably not the healthiest choice, so I decided to start making my own at home.  And well, this soup is now his favorite.  Go me.

And yes, of course, you can make your own bone broth in advance for this soup and it's wonderful.  I love making beef bone broth and even freezing the extras in 16oz containers, but just in case you do not have homemade bone broth on hand this recipe will give you my tried & true shortcut.  Yes, I have made it this way  and it still tastes amazing!

I also do not top my French onion soup with bread or toast either since I'm grain-free, but obviously you could top it with bread and then cheese.

1tbsp avocado or olive oil
1 white onion, sliced
2-3 yellow onions, sliced
1 clove garlic, minced
1/4 cup Worcestershire sauce
16 oz organic beef bone broth
1 packet organic beef broth concentrate
8 oz water
sea salt to taste
Havarti cheese to top

1. Heat a large stock or dutch oven over medium heat with olive oil

2. Slice all onions and begin to cook over medium heat, stirring frequently so they do not burn

3. Once the onions begin to soften add garlic,  Worcestershire sauce, then bone broth, water & additional beef broth concentrate for taste

The soup ready to cook down.

4. Stir, then cover the pot to let the soup begin to cook down a bit and infuse flavor into all the onions

5. After 30-40 minutes check your onions and stock.  The soup should have reduced a bit.  At this point do a taste test, add sea salt, if needed.

6. Ladle bowls and top with a slice of Havarti cheese, which will just melt.

Note:  If you'd like to add a slice of bread to the top of your soup then use an oven safe bowl.  Ladle in your soup, add slice of bread and then top with havarti and place in a hot oven for 3-5 minutes to melt cheese.

Serve with a side salad for an easy weekend dinner!
Bone Broth French Onion Soup

Ready to eat, ENJOY.

Friday, January 12, 2018

Chocolate Shakeology Mug Cake

Have a sweet tooth but want to stay on track?   Did we just become best friends?!  I swear I have the biggest sweet tooth, especially for all things chocolate or cake.  But if you're a girl who has healthy goals you can't exactly each cake often and get results.  Or can you?!  Well, I've got good news!  If you have 10 minutes and a bag of Shakeology on hand you can create this amazing chocolatey gooey mug cake.

Chocolate Shakeology Mug Cake

-1 scoop vegan chocolate Shakeology
-1/8th tsp baking powder
-1/8th tsp baking soda
-few drops of pure vanilla extract
-1 packet of Sweet Leaf Stevia
-1 large egg
-almond, cashew or coconut milk
-dark chocolate chips

1. In a small pyrex bowl combine 1 scoop of Shakeology plus baking powder, baking soda and packet of stevia.  Mix thoroughly. 

2. Add in a few drops of pure vanilla extract, 1 large egg and a splash of almond milk.  Then stir.  Add more almond milk, if needed.  This should have a cake batter like consistency and you should be able to stir it easily.  

3. Add in a teaspoon of dark chocolate chips. Stir.

4.  Divide mug cake batter between two ramekins.  Microwave one ramekin at a time on high for 1 minute, 10 seconds.  Every microwave is different, so please keep an eye on your cake.  Yes, it will rise.  And then fall once you remove it.

5. Cake will be cooked through, but still warm & fudgey in the middle.  Top with coconut whip cream if you wish, ENJOY!

Wednesday, January 10, 2018

A New Lease on Life

If you haven’t been following me for the past 11m or so you probably don’t know my WHOLE story. Or the whole journey I’ve been on. Phew! 2017 was a year. A year of learning, growth, loss and transformation. And I feel like I’m headed into 2018 with even more fire in my belly for truly living MY best life.🔥
So, that pic on the left, I hate it, BUT…. damn, I’m glad I didn’t delete it. Honestly, without struggle, where’s the story, right?! And shit, in the left pic I was struggling just like so many other women do. Struggling with binge eating after restrictive dieting, which had become this vicious cycle, dealing with major inflammation due to grains, I was always finding excuses to not workout, had justified my wine & drink indulgences as “mommy needs it” and I just was basically treating my body like crap. I was already gluten-free, so I just ate gluten-free junk food, indulged in things like GF pizza and cookies and donut-y treats ALL THE TIME. I loathed water. I was abusing caffeine in coffee form ALL DAY, because it was the ONLY way I could get thru the day.
At some point, perhaps it was that impending 39th birthday (and subsequent 40th birthday I knew was coming), but I literally woke up one day and said, “Enough of this shit.” I’m tired of feeling like shit, looking like shit (my version, of course) and eating like shit, so I’m gonna do this for ME, my health, to fit into all the damn clothes in my closet that I own that currently DO NOT FIT, and because I’m freakin’ worth it. Hallelujah! I was like, “I only get one life, so why the fuck am I living it like this?!” And it was pretty shitty. It’s like I just kept waiting for someone to flip the switch in me. When in reality, I was going to have to do it for myself.
In that right pic, that’s a girl who’s been drinking ALL the water, having ONE coffee a day, who eats all whole foods (think… salmon, grass fed meats, fresh eggs, lots of organic veggies, loads of berries, salads, olive oil, nuts, avocado, sweet potatoes, my whole food-based shake, no alcohol except for an occasional glass of champagne to CELEBRATE life, sometimes dark chocolate, cuz life, and on very rare occasion, a grain-based treat like a GF donut!) and ya know what, I started to WANT to workout. In fact, what started as just a few times a week morphed into I feel so good I want to workout ALL the time. Suddenly, I was kicking my own ass 5-6x a week in our home gym! And OMG, my clothes started to fit again. My “fat jeans” were falling off of me, I had to buy new, smaller jeans. Hell, I wanted to wear jeans!! I even donated a whole pile of clothes that were too big! And it all felt amazing.
Sure, no, not every day was perfect, but there was progress. And I decided in those harder moments when the thoughts of binge eating would creep back in because sometimes life is hard, that I would never quit on myself again. I might have a bad day or a MEH week, but no… I wasn’t going to stop because the life I’m living now feels SOOO amazing compared to where I was a year ago. I feel like a new woman. A mom who has enough energy to keep up with her kids and a housewife who’s got the energy to build her biz, clean her house (who am I kidding, pay her cleaning gal), do laundry (see previous) and chill confidently poolside in her bikini! HELL YES. 
2018 I hope you’re ready because THIS mama has got some GOALS before that big 4-0!!!!  Do you have some goals you'd love to hit before spring break, this summer or heck, just before the year is over?   Use the Contact Me form to msg me today.  I'd love to help you live your best life too.

Tuesday, January 9, 2018

Brazil Butt Lift + Shift Shop Hybrid

After sharing my Shift Shop transformation with you here and after having such awesome results with the program I decided I'd like to turn this program into a few hybrids.  My first hybrid with Shift Shop was with PiYo, which I blogged about here.  But one of my all-time favorite booty sculpting programs has always been Brazil Butt Lift, so I knew pairing the two could be a lot of fun.  And between you and me, I think the
Brazil Butt Lift core work is some of our most comprehensive, so I added that in too.

I mixed the fun and booty burn from Brazil Butt Lift with the killer cardio and strength work from Shift Shop.  If you try this hybrid I'd love to hear your thoughts, but ultimately after doing this hybrid for three rounds I was pretty pumped with my results.

I've always had a booty.  Like even from my teen years I remember being picked on for having curves.  And let's just saying, having babies and getting older definitely filled out those curves, which were fairly lumpy there for awhile, but now I knew I had to shape them.  I may have been blessed with a booty, but what's the point if it's not perky and not dimpled.

I took this picture part-way thru the 2rd round of my BBL/SS hybrid and I've been so pleased with it truly helping to shape my core and glutes.  I feel like even my legs look more sculpted and lean.

So, fire up your Beachbody On Demand and try my hybrid before spring break is here.  And if you don't have a Beachbody On Demand subscription yet or you'd like to try Shakeology, then make sure to use my "Contact Me" form and let's chat.  I'd love to help you build your best body yet!

Wednesday, November 22, 2017

Grain-Free Pumpkin Pie Cookies

Move over PSL (Pumpkin Spice Latte) cuz I never thought you were all that tasty anyway.  I'm a cookie girl.

And truth be told, I love almost anything pumpkin in the fall.  I would mostly love to enjoy pumpkin flavored baked goods, but since going grain-free I've realized there are no treats out there I can eat.  So I decided create my own!

These are super simple, best served cold and remind me of pumpkin pie on Thanksgiving topped with whipped cream.  They're a perfect sweet treat for the fall or around the holidays, so if you're grain-free like me you've gotta try them.

Grain-Free Pumpkin Pie Cookies

1 15oz can pure pumpkin puree
3/4c. almond flour
2tbsp coconut flour
1/4c Swerve, confectioners
1 egg
1tbsp coconut oil
1/4tsp baking powder
1/4tsp baking soda
1/2tsp vanilla


For whip cream frosting:
6tbsp coconut milk
3tbsp Swerve, confectioners
1/2 tsp vanilla

NOTE: If you would like a DAIRY-FREE frosting just whip up a can of coconut milk with 3tbsp Swerve!  The cream cheese definitely makes these more decadent for the holidays.

1.  Preheat oven to 350 degrees
2. Combine pumpkin, egg, vanilla and coconut oil.
3. Combine in coconut flour, almond flour, Swerve, baking powder and baking soda.  Mix until fully combined.  I do this by hand with a spatula.  This batter is fairly wet.
4. Use a cookie scoop to scoop batter onto a non-stick cookie sheet.  Then, using the flat bottom of a measuring cup, press the cookie balls flat.
5. Bake the cookies in a pre-heated oven for 24 minutes.
6. While your cookies bake prepare your frosting, so in a medium bowl combine the cream cheese, coconut milk (or heavy whipping cream), swerve & vanilla.  Whip with a hand mixer until full combined.  Set aside.
7.  After baking allow your cookies to completely cool before transferring them to a plate to chill in the fridge.
8.  Frost chilled pumpkin cookies with your whip cream frosting
9.  Store cookies in the fridge for up to one week in an air-tight container
10.  ENJOY!!!!

From our family to yours, enjoy and Happy Thanksgiving!

Wednesday, October 11, 2017

PiYo/Shift Shop Hybrid

After completing Shift Shop and getting some pretty insane results if I do say so myself I knew I wanted to keep up with the program that had really started to reshape my body, but in an effort to mix things up and not get bored during another 3 week round I decided to pair Shift Shop with another favorite program, PiYo.

I love Shift Shop for it's quick conditioning cardio and sweat inducing strength workouts, but I knew adding in some stretching and core work with PiYo was going to be great for my occasionally sore neck.  Yes ladies, at 39, my neck is sometimes sore.

Here's my 3-Week Shift Shop/PiYo hybrid:

And if you try it, I'd love to hear what you think.  Just leave me a comment below and let me know what your results were like.  I feel like mine just keep getting better & better.  In fact, I just started a new Brazil Butt Lift/Shift Shop hybrid, so stay tune for more Shift Shop hybrid coming up for the rest of this year.  Namaste!