Roasted Butternut Squash Soup!

I love creamy soups in the fall! But sometimes creamy soups = heavy cream. And while I love heavy cream as much as the next gal, I don't want to eat a bowl of it! I prefer a dollop of it on fresh fruit or the occasional treat! But it basically cancels out the healthiness of the squash! And that's no bueno!

So you gotta try this recipe, because it's super creamy but without the cream/guilt!

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
• 1 tablespoon of goat cheese (optional)

I put one butternut squash completely whole, in my crock pot on high for 3 hours, or low for 6. You can bake in instead, but this is my preferred method! I get it out and let it cool so I can cut it open. Then I cut it lengthwise and scoop out seeds and discard that part. Then I put the pulp into a high speed blender. I have a vitamix, but any kind will due! Then I saute up the chopped shallot and garlic, being careful not to burn it! Once they are soft, I transfer that into the blender along with the maple syrup, nutmeg, salt and pepper. Then I add 3 cups of the vegetable broth, reserving one. Then just a touch of EVOO or a pat of butter for a little extra flavor/goodness. Blend until smooth. If I feel like I want it a bit thinner, I add a touch more of broth. I dish it up, and top with a bit more pepper. And if I am entertaining or really wanna impress my husband I add a dollop of goat cheese! He likes crumbled bacon on his, but I prefer just as is! 

Enjoy! 

Chicken Pad Thai with Zoodles

I love love love thai food, or I should say pad thai, because that's what I get every single time I go! Branching out is so over rated! This recipe is awesome! It's super flavorful! I made rice noodles for my kids, but my husband and I ate the zoodles and didn't miss the noodles one bit!

Ingredients:
3 zucchini, spiralized into zoodles
4 chicken breast, I like to cut up the raw chicken into chunks and then cook it
salt and pepper to taste
Oil for sauteeing chicken and veggies. I use coconut oil. You can use EVOO if you don't cook it too high.
1 red bell pepper sliced thin
carrot sticks, 1 small bag
2 garlic cloves, diced
1 bunch of green onions diced
3 eggs
1 tsp of ginger, freshly grated
2 cup of bean sprouts
Fresh cilantro and lime wedge for topping it, and unsalted peanuts chopped, red pepper flakes and sesame seeds optional.

For the sauce:
Fish sauce 2 tablespoons
1/3 cup of low sodium soy sauce
1 -2 tablespoons of honey
1/4 cup of rice vinegar
juice of 1 lime


Make the sauce, and put aside.
Spiralize the zuchini. I saute in a tiny bit of oil for no more than 2 minutes or they get soggy. Put aside. Some water will drain out, just get rid of water before serving.
Saute the chicken in some oil until cooked through. Salt and pepper. Remove from pan but leave oil in there.
Cook peppers and carrots, about 3-4 minutes. Add green onions, garlic and bean sprouts. Cook another minute. Push veggies to sides of pan, creating an empty circle in the middle. Break 3 eggs open in there, and scramble. Once cooked stir veggies into the eggs. Add chicken back. Add in zoodles and sauce and stir, turn heat off. Dish up plates, and top with cilantro, a squeeze of lime, peanuts and red pepper flakes if you want. Sesame seeds would be nice too, but I was all out!

ENJOY!

For my fixers out there: I measured out 1 1/2 green containers and counted it as 1 red, 1 green, 1/2 orange of chopped peanuts and 1 tsp. 

Zucchini Ravioli

Ingredients:

2 cups of meat sauce (I make mine with organic marinara from the store, I check the sugar and sodium content, add cooked ground turkey or chicken, onions, garlic and some italian spices!)
5 zucchini
2 cups of Ricotta cheese
1 blue of grated Parmesan cheese
2 blues of grated mozzarella cheese
1 egg
Dash of Oregano

Ok, So y'all know I love me some Italian food. But sometimes I use all my yellows up by dinner! Or I wanna save it for a glass of VINO! So this is perfect for me! And BONUS, my kids liked it. Well two out of three. And the other one ate the meat sauce with whole wheat pasta, so I didn't have to be a short order cook. The only part that was slightly annoying was slicing up all the zucchini. But if you have a fancy gadget or a mandolin it wouldn't be too bad. I just used a veggie slicer.

Basically make your favorite meat sauce. If you don't know how to make meat sauce, You PROLLY wouldn't like this recipe anyway because of the slicing of the zucchini and I am automatically assuming if you don't know how to make meat sauce you would never go to the trouble of slicing up your zucchini. Is that a bad assumption? Maybe so... But whatevs... telling it like it is sista!

So make you favorite meat sauce, and slice up 5 zucchinis as thing as you can! Almost translucent! I washed them and cut the four sides off so it was almost like a large squared off zucchini... what is that a cube or a cylinder... ugh, I wish my 8 year old was home, he'd know! Anyway, then slice it up. In a bowl mix 2 cups of Ricotta Cheese and 1 egg and 1 blue of Parmesan cheese. Then a dash of Oregano. Set aside. Preheat oven to 375 degrees.

Take four thin slices of zucchini and lay them two horizontal right next to each other touching and 2 vertical like in a t shape. Then put a tablespoon of the ricotta mixture in the middle and fold up, place in a casserole dish seam down. If you are like me it will look pretty initially but then fall apart immediately when you serve it. But don't worry, it will taste AMAZING so no one will care. Repeat until you are out of zucchini or ricotta! Top with meat sauce, then top with 2 blues of mozzerella cheese!  Bake for 20 minutes or until cheese is starting to brown! ENJOY!


I ate 4 raviolis and counted as 1 red, 1 blue, 1 green! And I paired it with a salad!

Stuffed peppers with turkey bacon and ricotta!

YUM, this was an accidental dinner. Basically had nothing planned. Gave the kids some chicken nuggets and broccoli, because that is my go to, have nothing planned for dinner, dinner. But for the adults I made this and it turned out delightful! I simply mixed up some ricotta, Parmesan, herbs and turkey bacon, stuffed the peppers and baked at 350 for about 20 minutes!

Fresh Pesto

YUM you guys... I love me some fresh pesto. Be it with pasta, caprese salad, smeared on some bread! I could probably just spoon it and eat it plain!

2 cups of fresh basil

1/2 cup of EVOO

juice of 1 lemon

salt and pepper to taste

1/4 cup of pine nuts

1/2 cup of Parmesan cheese

2 garlic cloves

BLEND! And then spread on anything and everything! I even put it on my turkey burger!

Fajitas with lettuce wraps

You know what is even better than grilled chicken fajitas with mushrooms and onions and peppers?! Fajitas with lettuce wraps, without the guilt! YUM! Make fajitas your favorite way, on the stove or grilled and nix the tortilla! YUM!

Clean DOLE whip!

I think I am the only one on the planet that doesn't LOVE disney. I mean, it's ok and all. And worth the look on my kids faces for sure! But the heat, the crowds, the lines! I could do without! BUT THAT DOLE WHIP! YES PLEASE! I found a cleaned up version, and found it rather tasty! Fruity and refreshing and not too sweet! I put whipped cream on the kids bowls, and they devoured it!

3 cups frozen pineapple
1 cup unsweetened, coconut milk from refrigerator section, not canned goods
1 tablespoon of lemon juice, fresh
Drizzle of honey
Blend and ENJOY!

Clean Mayo 21 day fix approved

Finally found a mayo substitute I ❤️!!! I sometimes use hummus or avocado on a sandwich or wrap. But mostly bc I didn't like any of the healthy mayos I had tried or made. But I discovered the missing ingredient was sweetness! So I added a bit of agave! Honey would work too! So good yall!

Clean mayo substitute

3/4 cup plain Greek yogurt
1 tsp of mustard
1 tablespoon of apple cider vinegar
Drizzle of agave nectar
Pinch of pink Himalayan salt

Chipolte Lime Shrimp Tacos

These shrimp tacos ROCK my SOCKS. I normally make these on whole wheat tortillas but all I had was flour. And I wasn't about to take all three kids to the market at 5pm when I actually realized I was out. Some things like staying sane, trump eating a bit healthier. They just do! 

Ingredients

• Chipotle Lime Creama
• 1/3 cup plain greek yogurt
• 1 tablespoon lime juice
• ½ teaspoon chipotle chili powder
• Kosher salt to taste

• Chipotle Shrimp
• ½ lb shrimp (I used peeled, de-veined shrimp)
• 1 teaspoon chipotle chili powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 teaspoons vegetable oil

• 6 flour or whole wheat tortillas
• finely shredded cabbage
• avocado
• lime
• pico de gaillo (I just put cherry tomatoes, a bunch of cilantro, 1 jalepeno seeds removed, 1/2 yellow onion, 2 cloves of garlic, salt and pepper, juice of a lime in the food processor and chop finely!)

Instructions:

For the Chipotle Lime Creama:
In a small bowl whisk together the plain greek yogurt, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.
For the Shrimp:
Rub the shrimp with the spice mixture and let marinate for 30 minutes.
Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama.

Each one counts as: 1 yellow, 1 red, 1/2 green, 1/2 blue

21 day fix approved lasanga roll ups!

I love making these because 1. they make great left overs! 2. I make enough meat sauce to use for another meal later in the week or I freeze it! 3. all the kids will eat it! 4. They don't even know they are eating whole wheat pasta or spinach! 5. If they are picky I leave spinach out for a few rolls. 6. It's comfort foot at it's finest and is RIB sticking good! Is that how the saying goes? If not, I am gonna start saying that anyway. 

Ingredients:

1 jar of marinara (watch for salt and sugar in ingredients or you can make your own!)
1 lb of ground turkey or ground chicken, or lean ground beef. 
1/2 yellow onion
2 cloves of garlic
Salt and pepper, onion powder and oregano to taste
1 eggs
1 cup of Ricotta Cheese
1 tsp dried oregano
1 cup of Shredded mozzarella cheese
1 Frozen container of spinach, thawed and drained
10 whole wheat lasagna noodles

Cook whole wheat lasagna noodles per pack directions and set aside. I put a little EVOO in the water to keep them from sticking.

Meanwhile make your favorite meat sauce or marinara. I made meat sauce with ground turkey. I always add some onion and garlic and sautee with the meat. Season to taste! Let simmer for a bit to make it extra tasty! 

In a separate bowl beat one eggs and add 1 cup of ricotta cheese and a tsp of oregano. Mix together. Add spinach too! 

Get out a large baking dish and spoon some meat sauce into the bottom. Lay out cooked lasagna noodles. Spread each one with the ricotta mixture, then a spoonful of meat sauce, then sprinkle some cheese. Repeat for all noodles. Roll them each up and place in pan. Top with some more meat sauce and a little bit of cheese! 

Bake at 350 covered with foil for 30 min. DONE! ENJOY! 


1 lasanga roll is 1 yellow, 1 red, 1/2 green, 1/2 purple, and 1/2 blue. 

Shrimp Spring Rolls with Peanut Sauce

Oh my this meal was so delish, I could literally eat this once a week. And totally guilt free! I bought these rice papers at my local market, the small sized once. And they last forever! If you can't find them at your grocery store, try Amazon! I have gotten them there too! This makes 2 servings of spring rolls, and you will probably have leftover peanut sauce, so double the spring roll recipe if you would like to!

16 small rice papers
16 shrimp (I bought the medium sized frozen, but already cooked, de-veined and shelled, tail off, so all I had to do was run them under warm water!)
Carrots: match stick cut
2 avocados sliced
Mint and or cilantro washed and chopped
Romaine lettuce
1 english cucumber: julienne cut

Follow the directions on the rice paper, but basically you get a bowl of water and dip the paper, pull it out and fill it up with ingredients! I put the romaine down as a little bed, then the shrimp, avocado, carrots and cucumber, then add the herbs. Then you roll it like a little burrito. Bottom, then the two sides, all rolled up. Voila! I stacked mine in a tupperware with saran wrap in between layers to keep them from sticking.

For dipping sauce, a sweet chili or Sriacha sauce would be good. But we chose a peanut dipping sauce and it did not disappoint!

1/2 cup of natural peanut butter
1/4 cup of water
1/4 rice vinegar
1/4 low sodium soy sauce
1/2 grated ginger
2 cloves minced garlic
1-2 tsps of honey
Mix in food processor until smooth!

For those following the 21 day fix: 8 rolls are 1 yellow, 1 green, 1 red, 1 blue, 2 tsps. You can do less soy sauce, that isn't technically on the fix approved list. I tried to do more like 1/8 of a cup. SOO good y'all!!!

Mexican stuffed peppers!

I heart emoticon stuffed peppers! I love them philly cheesesteak stuffed, quinoa and ground turkey, and now, Mexican stuffed!

I simply prepared lean ground beef like I normally would for tacos! I seasoned with some chili powder, salt pepper, onion and garlic powder. I added in a chopped onion. After it was all cooked, I added 1/2 can of black beans. Make sure they are low sodium! Chopped tomatoes would be good too, but I didn't have any! Then I sliced up some red and yellow peppers into quarters, loaded them up with the meat mixture, and sprinkled with cheese and slicked black olives. I baked at 350 for 25 minutes. Then I topped with plain greek yogurt, avocado slices, and chopped cilantro!

4 peppers are 1 red, 1 green, 1 orange, 1/2 blue (make sure you measure this out, you may want a whole blue!) and 1/2 yellow! I could only eat 2 peppers worth, so I counted it as half of all of those containers!

Fresh Refrigerator Pickles! YUM!

If you are craving some pickles but don't want all that salt and sugar, and are steering clear of processed foods like I am, look no further! Here is a recipe I used and altered a bit!

12 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup ( I used only 1/4 cup) unrefined raw sugar
8 cloves garlic, chopped

1 1/2 tablespoons coarse salt (pink Himalayan is best)
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Directions

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

💚💚💚

I only refrigerated for one day before I ate some and it was awesome! You can reuse the brine and make another batch in it! It does have sugar but I'm sure it doesn't all get absorbed and it is much better for you than store bought!!!

Building Confidence

LONG post alert! But I like to wear my heart on my sleeve!

So most people don’t know this about me, and you would probably never guess, you know, since there are like pictures of me in a bathing suit all over my timeline! But I grew up with ZERO confidence. I remember in 7^th grade, neither one of my two friends had lunch during the same time as I did. So I walked through the cafeteria looking for a friendly familiar face on the first day of school, and I couldn’t find a place to sit, so I ate my lunch in the bathroom in a stall. And that is where I ate every day that year. Meeting new friends was a skill I had not grasped yet. I remember actually making up friends to tell my Mom about. Because at the very least I wanted my Mom to think I was cool. My life gradually got easier in that department because I really wanted to be social. So I often forced myself out of my comfort zone. I remember my senior year being in the Miss Mandarin Pageant, when I had zero talent, stage presence, or confidence, because I thought maybe that would make me braver! And guess what, it did! Once you dance on stage with your tap shoes to a show tune in front of your entire highschool… simple things like talking to a new person, doesn’t seem so darn scary anymore! Thank goodness for my sorority in college, because that gave me instant friends and a family away from my family.

When I became a Mom though, I found myself isolated again. Meeting new people became hard. I had to literally force myself out of my comfort zone on the daily to keep from turning into a hermit! I have been reading personal development books now for over a year and really working on me and my confidence, and let me tell you, it’s worked WONDERS! Also, being a part of a team again with my fellow coaches, was my sorority. My friends. My other family.  I am actually at the point now where I don’t compare myself, I don’t care if people think I am a nerd, I embrace it! And get this, I actually talked to two of my coaches yesterday about building their confidence. WHAT THE what? For me to give advice on this topic would have seemed absurd just a year or so ago. And no, although I would like to say it has something to do with losing weight and getting healthy, it really has more to do with work I am doing on the inside! Lacking confidence effects your entire life, not just being nervous to be in a swim suit. It affected me as a wife AND a Mom. If you suffer from this like I did, I really encourage you to step out of your comfort zone, and never stop learning and growing and READING and TRYING! It’s changed my life!

Spinach Salad with grilled pineapple and goat cheese

I know it's only spring, but it's getting warm out! My mouth is ready for SUMMER foods! If you are like me, then check this recipe out ASAP! Super simple too!

1 bag of prewashed baby spinach
1 pineapple cored and sliced up.
1/4 cup of crumbled goat cheese
1/4 cup of EVOO
1/4 cup of pineapple juice
juice of 1 lime
2 tsp of honey
salt and pepper

Slice up pineapple, brush with a small amount of EVOO. Place on medium hot grill, about 5 min. on each side. Remove from heat. I like to slice up my spinach so it's easier to eat. Slice it up, place on plate. Place goat cheese crumbles on top. Place some pineapple spears on top. Drizzle dressing. Would be good with some walnuts too, but I didn't have any! This will make about 3-4 salads.
 For the dressing you just mix the EVOO, pineapple juice, lime, honey and salt and pepper. It will save in fridge if you have any leftovers! If you are following the fix, technically the juice isn't approved, but it's such a small amount! This would be a purple, blue, orange, and a green!

Grilled Mangoes with Sweet Ricotta

Oh Em Gee was this good! If you are looking for a sweet healthy treat, look no further!

2 mangoes sliced up (or peaches if they are in season)
1 tsp of EVOO
3/4 cup of ricotta (skim or whole)
2 tsp of honey
1/4 tsp of cinnamon
1/4 tsp of vanilla extract

Brush your sliced mangoes with EVOO, and place on grill. Abou 4-5 minutes on each side. Remove from heat. In a bowl mix ricotta, honey, cinnamon and vanilla extract. Put a pinch of pink Himalayan Sea salt if you have it. Serve mangoes with a dollop of this! DONE!

If you are following the 21 day fix, this is a purple and 1/2 red and an orange.

3 day refresh review!

Winter is officially over and although I hate to admit it, I have had trouble getting back into a groove with my nutrition. I've been working out 5-6 days a week and eating semi-well. I've definitely been having treats, cheats and some ‪vino on the weekends. After a winter of being somewhat off track, here is what I find myself doing:

• Can't resist the urge to finish the kid's food 
• Skipping 1-2 of my 5-6 meals 
• Tired 
• Headaches 
• Not drinking enough water
• Feeling uncomfortable in clothes as they were getting tighter in certain spots

Allllll these signs pointing me to needing a fresh start!! So before Spring break is here, I am going to do a 3 day refresh, detox, get a clean slate, and kick some of these bad habits!

I'd be lying if I said I didn't want to lose a few pounds of bloat but weight loss was not my main reason for the cleanse. It was more to kick my booty back in the right direction!

Why would someone want to do the 3 Day Refresh?? 

For a fast, clean break.  They may want to break bad habits and drop a few pounds.  Also to kickstart a new fitness goal or plan or to use once a month to tone up! 

What is it??

The 3 Day Refresh is a 3 day cleanse with 3 vegan shakes, a fiber drink, lots of water, 2 fruits, 3 vegetables and 3 healthy fats through out the day.  You follow a simple meal plan that offers many alternatives on the approved food lists with serving sizes.  There are also optional hot tea and coffee options that you can use Stevia to sweeten if you would like! 

What is included??

I recommend you order the challenge pack, which will give you the 3 Day Refresh kit as well as 1 month of Shakeology to ensure your success with healthier choices.  Basically, so you don't spend all your money, time and effort on this cleanse and then on Day 4 blow it out of the water again!  Ya feel me?!

Shakeology - Your daily dose of dense superfood nutrition that will replace one meal during and after the Refresh.  It is loaded with 72+ super foods that replaces a vitamin and probiotics! 

Vanilla Fresh Shake - These shakes are dairy and soy-free.  They are an excellent source of plant protein and fiber.  There are 22 vitamins and minerals as well as probiotics.  Also the Vanilla Fresh Shake has potato protein extract that is proven to help curb hunger with no artificial flavors, colors, preservatives or sweeteners.  

Fiber Sweep - A soluble and insoluble fiber blend that naturally eliminates waste from your digestive system.  It consists of flax, chia and psyllium seed husks.  Fiber helps to keep our bodies healthy and to promote fat loss.  

Where do you begin??

After you receive your package in the mail you need to set a start date, contact your coach for them to help you in a challenge group for support and accountability - again so you don't just order a product and never use it! It is recommended that you either choose a long weekend (Friday, Saturday, Sunday) or a 3-day portion during your week.  I recommend a time during the week where you will stay busy so your mind isn't as focused on food and you can more easily avoid temptation.

What to expect??

This is a cleanse and it lasts 3 days.  It is not a program intended for to you feel super-full or satisfied.  The overall calorie estimate is around 900 calories.  That being said, I personally didn't feel famished, but there were times I felt hungry.  I would drink water or have a hot tea and it would go away.

You will notice there are times when you want to put food in your mouth; not because you are hungry, but more out of habit or boredom than actual hunger.  You may experience some gas and/or bloating.  This is to be expected and is a sign of your body cleaning out.  You are allowed to exercise during the 3 Day Refresh but only light to moderate exercise.  I would recommend pilates, yoga or light cardio.  Something like a run, spin class, or heavy lifting IS NOT recommended.

How do I prepare??

The week before you decide to begin the 3 Day Refresh, I would suggest the following:

• Increase your vegetable, fruit and fiber intake.  
• Start limiting your red meat and caffeine intake. 
• Increasing your water intake.  It is recommended that you drink 1/2 your body weight in ounces of water each day and up to 1 gallon of water to maximize your results.  
• Start cycling down the intensity of your workouts.

You will be the most successful if you have a plan! Open your package, select the foods you want to eat and make a shopping list.  

What were my results?? 

As a reminder, I did completed the 3 Day Refresh to kickstart a new fitness journey and to get myself back on track!

I'm happy to report I lost 3.2 lbs and 7 inches in 3 days!

I wasn't hungry except for mid-morning on day one.  I am pleasantly surprised at how I felt! I had been super tired the last few weeks and had just felt off-track. As corny as it sounds, I really feel refreshed and ready to tackle some new goals!

If you are interested in the 3 Day Refresh you can order it by clicking above OR fill out this Challenge group Application to join my next Challenge Group where I will support you along the way in a private group!!

Or click below to fill out a challenge group application! Our next 3 day refresh group is March 29 and again April 12th!

challenge group application!

Quinoa Taco Bake

I will be honest, I pinned this recipe a year ago, but didn't actually try it until about 3 months ago, but it didn't look that good to me! I thought it would be boring and dry! OMG, it is so not! It has become a once every two weeks meal that my boys actually ask for! It's really good! A must try!

Ingredients:

1 cup uncooked quinoa

1 lbs ground turkey or chicken

Chopped red or yellow green pepper

Chopped onion

Chopped jalepeno

Tomato sauce, low sodium, 2 cups

Shredded cheddar cheese, 4 blue containers

Juice of 1 lime

2-3 garlic cloves minced

1 TBSP of chili powder

2 Tsp of cumun

1 Tsp of onion powder

Chopped cilantro

Hot sauce to taste

Plain greek yogurt

1. Preheat Oven to 350 degrees F. Spray a 9X13 baking dish with cooking spray & set aside.
2. Add Quinoa to 2 cups water in a Medium saucepan & bring to a boil over medium heat. Boil for 5 minutes. Turn heat to low & simmer for about 15 minutes, or until water is absorbed. Remove from heat & fluff with a fork. Cover quinoa & set aside.
3. Spray frying pan with non-stick cooking spray. Add onion, garlic & jalapeno & sauté over medium-high heat for 1 minute. Add the ground turkey, breaking it up as it browns. Cook for about 5 minutes & add the peppers. Cook for 3-4 minutes more, or until meat if no longer pink.
4. Add the juice of 1 lime, cumin, chili powder & cilantro. Stir to combine. Adjust seasonings to taste.
5. Remove from heat & add the quinoa to the meat & veggie mixture. Pour in the tomato sauce & hot sauce if using & stir. Add 1 blue container of shredded Cheddar Cheese.
6. Pour mixture into prepared baking dish. Top with remaining 3 (blue) containers of Cheddar. Cover with foil & bake for 20 minutes. Remove foil & bake for an additional 10 minutes or until cheese is melted & edges are bubbling. Remove from oven & let cool for 10 minutes. Top with a little extra cilantro and greek yogurt! 

1 yellow, 1/2 green, 1/2 purple, 1 blue and 1 red! 

Cuban Chicken Pizza

Cuban Chicken Pizzas

1 cup Corn (frozen is fine!)

Drizzle of EVOO

1 cup black beans, rinsed

2 cloves of garlic, peeled and diced

1 small yellow onion, diced

Cumin, 1 tsp, more if you like cumin which I do!

Curry powder (optional) ½ tsp

2 cups of cooked, shredded chicken breast

Whole wheat tortillas

1/3 cup Cheddar or Monterey jack cheese.

Cooking spray

Plain greek yogurt

Cilantro, chopped

Saute the corn in a drizzle of EVOO over medium heat, for about 5 minutes if frozen, 1-2 if not. Throw in chopped onions and garlic. Add cumin, curry powder and salt and pepper to taste. Cook for 1 more minute. Add black beans and then chicken breast. Stir to heat all the way through.

Meanwhile spray the tortillas with cooking spray, put in 350 degree oven for about 5-7 min until starting to brown, and firm. Remove. I usually put them directly on the grate of the oven, so both sides brown. When you pull out, put on a cookie sheet covered in foil. Add Chicken mixture. Top with cheese, put back in oven for only about 5 minutes until cheese melts. Pull out and cut into four triangles each. This should make 3 cuban chicken pizzas. I actually make two, one for Paul and I, and then the rest of the chicken mixture I put into a tortilla and make quesadillas for the kids, because It’s less messy and they are less likely to complain about the beans and corn!

If you are following the 21 day fix, it’s  2yellows, ½ blue, 1 red, and green really isn’t enough to count, so pair it with a big green salad!

What is the 21 day fix?!

It's been one year since I started the 21 day fix! 

What exactly is 21 Day Fix?

It's not another fad diet. In fact, it's EXACTLY the opposite. 21 Day Fix lets you eat REAL FOOD! It focuses on clean portioned controlled eating. 

What's the secret? There are 7 containers. Each one is color-coded for a different kind of food, and pre-measured for the precise portion. You'll never have to eyeball measurements, weight your food or count calories again.  If it fits in the container, you can eat it!

Combine this eating plan with one 30-minute workout video a day. That's all. It's that simple!

Whether you want to lose a few pounds before your next vacation or jump-start a bigger weight-loss goal, 21 Day Fix is the program for you. It’s simple, it’s fast, and it works. If you’re ready to get serious, 21 Day Fix can help you lose body fat and gain energy!

Why is 21 Day Fix effective?

Because it’s so simple! You don’t have to count calories, points, or log your food into diet software. With 21 Day Fix, everything is laid out for you. All you have to do is use the specially designed portion-control containers and do one 30-minute workout per day. Commit to it for 21 days, and you’re going to love your results.

What do you get with the 21 Day Fix? 

Everything below plus be as your FREE COACH to make sure that you don't order the program and it sits on the shelf! You can click on picture below to go to Team Beach Body and check it out! 

What makes 21 Day Fix unique?

It’s the only fitness and nutrition program that combines portion-control
containers and world-class workouts. By placing equal emphasis on fitness and
healthy portion control, 21 Day Fix can help anyone lose weight—and keep it
off—in a way that’s simple and sustainable. Whether you want to lose 10 pounds
or 100 pounds, you can do it with this program.

What goes in the containers?

Green—Veggies

Purple—Fruits

Red—Proteins

Yellow—Carbs

Blue—Healthy Fats

Orange—Seeds & Dressings

Do I have to eat from the containers directly?? 

Nope! 

You don't have to eat directly from the containers.

Create delicious meals by tossing all your ingredients into a bowl to make a healthy and filling pasta or salad—just like this one!

Who is the Trainer?

Autumn Calabrese is your personal trainer for the 21 day fix.

Autumn Calabrese is a celebrity fitness trainer, busy single mom, and national-level bikini competitor. She came up with the idea of a portion-control container system after watching a client eat an entire 1,300-calorie salad in one sitting because it was “healthy.” Autumn realized that supersized portions were hurting her clients’ weight-loss success because they were eating too much without knowing it. So she developed portion-control containers to help people see how simple it is to eat the right amounts and lose weight easily.

What are the workouts like?

There are 6 easy-to-follow workouts on 2 DVDs along with 2 ab workouts and a special bonus workout if you order through me as your coach called, plyo.  Hint hint...this gives you a glimpse into 21 day Fix Extreme!!

Ready for a major calorie burn in only 30 minutes? These workouts are short so you can get in, get out, and get on with your day. The workouts will challenge you at every level to help maximize fat loss. And there's always a modifier on screen to show you how to dial down the intensity without losing the benefits.

What equipment is needed?

• 1 set of light and 1 set of heavy Dumbbells or a resistance band are used in some workouts.
• A yoga mat is helpful, but not required.

Do I have to do the workouts, or can I just follow the portion-control Eating Plan?

• Both the workouts and Eating Plan are essential to get the best results in 21 days although you can follow just the nutrition plan and still get results.
• If you're worried about being out of shape, I suggest you follow the modifier and do
what you can, rather than skipping the workouts entirely. 

Can I eat out at restaurants when I do 21 Day Fix?

Yes! The Eating Plan includes a restaurant guide that shows you how to practice portion control at your favorite restaurants.

What does it mean when you say "no off-limit foods"?

The 21 Day Fix Eating Plan shows you how to incorporate treats (like chocolate and wine) into the plan in moderation.

What makes the 21 Day Fix workouts so effective?

The 21 Day Fix takes all of the guesswork out of working out. You know which workout to do
each day and can be confident you're working your whole body efficiently in just 30 minutes a day.   The 30-minute boot-camp style workouts keep your heart rate up throughout, so you have an effective and efficient workout that burns maximum calories.  Additionally there's a modifier in every workout to show you how to take down the intensity while still getting awesome results.

Trainer Autumn Calabrese created a 7-day-a-week schedule to give you the best results
in just 21 days. Each day of the week is a different workout, all perfectly designed to avoid overtraining and keep you injury-free.

Want to see real results from myself and my challengers??

My results after one round, were that I lost 6.5 lbs and 12 inches. I reached my goal after 4 rounds, losing 17 lbs. I have kept it off for one year! 

Here are pics of some of my challengers, team mates, and my husband's transformation! 

Ready to get started? Fill out the application below! 

https://cleareyeshealthyheart.wufoo.com/forms/challenge-group-application/