This is real life.
I’m not a chef. I’m not trained. I’ve actually always had this thought that cooking was meant to be hard, take a long time to make anything worthwhile and always steered towards the “easy” way.
Truth is. I am simply a mom, trying to make a healthy lifestyle change for myself and my family.
Truth is. Most of the meals I make are NOT “Instagram worthy”. But you know what. That is real life. That is mom life.
Truth is. Most of the time I suck the first time I make something. But I keep at it. I keep trying.
And today I learned that I will not use baking cups when making egg cups again . . .
- Nonstick spray or reusable silicone baking cups
- 1/2 cup Almond Milk
- 2 cups Egg Whites
- 1 cup chopped peppers and onions
- Dash of himalayan salt and ground pepper, if desired
1. Preheat oven to 350° F.
2. Line a twelve-cup muffin tin with fun silicone baking cups or spray with nonstick cooking spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide chopped peppers and onion between prepared muffin cups.
5. Evenly pour egg white mixture over onions and peppers.
6. Bake for 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.
Summertime typically means a season of travel. With the kids off from school, it makes it the perfect time to get away with your family. It can also mean it’s the perfect time to get away from your workout routine or indulge in sweets and tempting cocktails like mojitos and margaritas on the beach. But what it doesn’t have to mean is falling off the wagon.
Joine me for 37 days (1 week of prep and 4 weeks of clean eating and 30 minute workouts) for some SUMMERTIME accountability!
I have learned so much about my own personal health & fitness and truthfully how I feel when I fuel up with good food that I don’t want to go back to my old ways! And I want to share that with YOU!
* Balance between those summer treats and your goals
* How to travel and eat healthy
* How to make a meal plan
* Healthy summer swaps
* Proper portion size
* 30 minute total body workouts
* At least 1 cheat meal per week
My goal is to teach you how to make a lifestyle change, not a crash diet, or something you feel deprived by!
You will be given KNOWLEDGE, SUPPORT and INSPIRATION daily to workout, eat healthy and crush your goals! Stop making excuses and start forming habits that will last a lifetime.
ARE YOU IN??? Respond that you are GOING to the event, invite some friends & let’s do this!!!
Complete my application here to get started today: http://bit.ly/29yhrRQ
NOTE: You cannot already be a coach or working with another coach!
Fall and winter are the perfect time to cozy up with a yummy bowl of soup. Butternut squash is one of my favorites so I thought why not add some apples, make it crockpot friendly and give you something extra special from my kitchen to yours!
Apple Butternut Squash Soup
Cooking Time: 6-8 hours
Yield: 8 servings
- 4 lbs. butternut squash
- 1 medium onion, chopped
- 5 medium Jonathon (or Granny Smith) apples, peeled, chopped
- 4 cups low-sodium organic chicken broth
- 1 thin slice fresh ginger, peeled, finely chopped
- ¼ tsp. ground nutmeg
- 1 cup nonfat milk
- 2 tsp Honey
- 1 tsp Sea Salt
- 2 tsp. Mrs. Dash No Salt Seasoning
- Prepare and cut the Squash into chunks
- Poke holes in the Squash using a fork
- Place in the microwave for 5 minutes to soften
- Peel the squash then cut and de-seed the squash
- Place all ingredients in crockpot
- Cook on low for 6 – 8hours
- Use immersion blender to blend until smooth.
- If you find your soup is too bitter, start by adding some honey to it and blend. Squash can vary in taste so you may need to amend this recipe as needed.
- Serve and enjoy!
21 DF: 3 Green, 1 Purple, ½ Red – per serving
244 Calories per serving
AQUA! Summer feels right around the corner here in Boston and with the warmer temperatures it becomes more important than ever to ensure you are getting enough water. Fortunately, I have never been a big soda drinker, so water has always been my drink of choice (unless we’re talking about wine – then I’m a Riesling girl all the way or I never turn down a good glass on Prosecco). But not everyone relishes in a cold glass of water on a long summer day so below are simply a few options to making that h20 a little bit tastier and maybe more refreshing for you.
Something helpful to note: According to the powers that be, it is said that you should be drinking about half your body weight in ounces of water per day. So, if you’re a 150-pound person, then you should be getting roughly 75 ounces of water a day. So, drink up my friends!
TIP: Now, if you’re only an occasional drinker then what I find helpful is to slice up the below fruits / veggies, place them in a ziplock baggie and in the freezer. They stay fresh longer and also become fun versions of ice cubes.
||Flushes out toxins
||Jumpstart your digestive system
||Loaded with vitamins
Slice, dice, mix ‘em up, sip and enjoy!