July 22, 2016

The earlier you start!

Don't settle.

Don't finish crappy books.

If you don't like the menu,
leave the restaurant.

If you're not on the right path,
get off it.
Words from author, Chris Brogan
And I'll add this...

July 21, 2016

The Hard is What Makes it Great

My 30 DAY PUSH group is doing AMAZING! The ladies are checking in every day and having fun while staying accountable! We are being honest, real, working an 80/20 or 90/10 healthy lifestyle. I've been struggling big time to stay accountable after baby. But this group is helping me immensely.

Staying accountable to yourself is hard, being unhealthy is hard. CHOOSE YOUR HARD! I promise, the "staying accountable" hard is the better version of hard because it leaves you feeling GOOD! And looking good too!

My Commitments:
Superfood nutrition shake as breakfast
DVD Workout 5 days a week
Portion controlled meal plan
Goal to Lose 5 pounds (I'm nursing, so this is a safe 30 day weight loss goal for me)
Daily check ins with my group

It's going great!!

If you need the extra push of motivation like me, you can join us too! Just shoot me an email or contact me on Facebook.

Stay on Track for the Weekend

The weekend is coming, you don't want to un-do all your hard work, but you also don't want to feel like you got jipped! Here's my weekend tips!

July 12, 2016

Health-ified Fettucine Alfredo

You'll never guess the secret ingredient!!!

Healthier Fettuccine Alfredo
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 4 servings

8 oz. dry whole grain fettuccine
3 cups low-sodium organic vegetable broth
1 medium cauliflower, chopped (about 1½ pounds)
2 tsp. olive oil
2 cloves garlic, finely chopped
1 pinch ground nutmeg
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup unsweetened almond milk
½ cup shredded Parmesan cheese
2 Tbsp. chopped flat-leaf parsley (for garnish; optional)

1. Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.
2. Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.
3. While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.
4. Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.
5. Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.
6. Heat cauliflower mixture in same medium saucepan over medium-low heat.
7. Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.
8. Add fettuccine; mix well.
9. Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.

Add grilled chicken or shrimp if desired.

Fix Containers: 1.5 Green, 2 Yellow, .5 Blue, 1 tsp

Recipe Credit: Team Beachbody