Making Recipes Suitable for You! (And here is one of my new favorites)

In my house I am notorious for taking a recipe and making it mine.
I will add “this” or take out “that” to fit my taste or diet. I very rarely make a recipe the way it is written.

I mainly do this because I like experimenting with recipes, especially “comfort foods”, to make them healthier yet still tasty.

I also tweak it with ingredients I have on hand.

Here is an example.

My husband and I love stuffed peppers, so this past weekend I got on my computer and started looking at recipes.

I found this one for Stuffed Peppers

But I didn’t have all the ingredients on hand, such as the beef and I had already made a bunch of shredded chicken for the week, and I wanted to omit some of the cheese and add in some extra flavor with some garlic.

So that is exactly what I did!

I substituted in the chicken, I cut out 1/2 of the cheese recommended and added a whole lot of garlic. 🙂

Here is everything combined and cooking.

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After cooking the “stuffing” for about 20 min, I put it in half-peppers. Again, something else I changed in the recipe. Main reason is because my portion would only be 1/2, while my husband’s would be 1 whole pepper, so he will just eat two. I also put about 1/2 cup of spaghetti sauce on the bottom of the dish.

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Lastly, here is everything cooked and ready to eat!

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I love tweaking recipes and making them perfect for us. I strongly urge you to do as well. Take recipes you normally wouldn’t make because it’s not on the “clean list” and make it suitable for your nutrition plan.

A Simple Way For Shredding Chicken

One of my favorite ways to eat chicken is having it shredded and putting it either in a salad or soup, or making lettuce wraps with it. It’s easy, simple and perfect for just grabbing some chicken and putting it in a bag for when I’m on the go.
But I HATE having to shred the chicken.

I can either do it by hand, which takes forever, or I can use two forks and try to shred it that way.

Both ways, take way too long and they don’t shred the chicken very well.

Then my husband sent me a video of someone shredding chicken the fastest and most simplest way!

By using a hand mixer! LOL

OK, so maybe you already know this or maybe this is something you’ve seen before. But for me…this is so awesome and such a time saver!

Here’s how to do it!

Cook your chicken.

If I’m going to shred the chicken, I will cook it in the Crockpot. I usually make about 4 pounds and cook 6-7 hours. If I feel like it, I will add seasoning.

Once cooked, place all the chicken in a bowl.

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Next, take your hand mixer (doesn’t have to be fancy. If you can see, my mixer is about 15 years old) and turn on low and start shredding the chicken. The chicken will get “stuck” in the mixers sometimes, but do not worry. Just keep going and eventually the chicken will break apart.

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Continue doing this until all chicken is shredded to your liking.

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And viola! You have shredded chicken that you can put on salads, in soups, lettuce wraps or just eat on it’s own!

Hope you enjoy!

Recipe: Simple Salmon

One of my favorite foods is salmon.
I eat a lot of salmon when I am leaning out. It’s a great source of protein and has a good amount of healthy omega 3 fatty acids. And it just really tastes great! 🙂

Here is a simple recipe that I use when I make my salmon.

Ingredients: Salmon filet, lemons and baby dill

Place salmon in a baking dish













Place baby dill on top of salmon. I LOVE dill, so I use a lot. Use as much as you feel like.

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Cut lemon into think slices and place on top of baby dill. Again, I really love lemon on fish, so I put a lot. Use as much as you would like.

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Place in the oven at 425 degrees for 20-25 min, depending on thickness of salmon. Take lemons and dill off before you eat and viola! A great lean protein that tastes phenomenal!!

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New Favorite Kitchen Tool

When it comes to cooking, and/or baking, I’m really not one to have a bunch of fancy tools and gadgets in the kitchen.
I stick to the basics.

But a couple of months ago I decided to buy a new gadget called the spiralizer. This is a tool that turns vegetables into “noodles” that can be used instead of pasta.

I kept putting off the use of it because…well we don’t really eat pasta. Really the only “pasta” we make in the house is mac ‘n cheese and even that is for our daughter.

But last week my sister-n-law asked me to use it so I could give her my opinion and she would decide if she wanted to purchase one for herself.

My opinion?









Here is the Spiralizer I used>>>> CLICK HERE

I made a shrimp and zucchini dish and the zucchini actually did taste like pasta.

Shrimp zucchini




I love this because as I am leaning out over the next 5 weeks and I can get my veggies in and feel like I’m “cheating” with pasta. LOL

Honestly, it is a great way to get your veggies in and, if needed, trick your family into getting them too! Enjoy!



One of my most favorite way to eat veggies is by roasting them.
I love it because you can roast just about any vegetable out there and it brings out a flavor in the veggies that makes you want more!

Today I roasted Brussel sprouts.

You scrunched up your nose at the mention of Brussel sprouts didn’t you?? LOL

That’s OK, I used to not have a liking for them either until I roasted them. Now, I sweat I can eat them like popcorn! Most of the times I make them, I eat half of the pan before I put the rest away. 😉

Here is how I make them….

I take about 1 pound of Brussel sprouts.

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I cut the ends off and either half or quarter them depending on how big they are. And place them on a cookie sheet. Drizzle with olive oil or coconut oil and any seasoning you love. I usually only use salt, garlic and pepper, but really the options are endless.

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Place in the oven at 425 and roast for about 20-25 min. The timing really depends on how crispy and done you want them. I like mine a little crispier, so I keep them in longer.

Then viola! You have a great side dish for any meal and I’ll bet you will get your kids to eat them too!

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Some other veggies I have done this with are cauliflower, broccoli, eggplant, cabbage, carrots and parsnips.

Again, have fun and use different flavors!

Remember, eating your veggies CAN be fun! 🙂

Also, don’t forget about the program I am setting up!

I’ll be taking on 20 lucky moms and helping them take the first steps into transforming their bodies from Mom to MILF (that’s Mom’s Interested in Looking Fabulous…get your head out of the gutter). I’ll be showing you how I went from post-pregnancy frumpiness to bikini ready.

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Breakfast on the Go!

They say breakfast is the most important meal of the day.
Sadly mornings (at least for me) are the busiest time of the day.

I know a lot of people, especially moms, are always looking for a way to make sure their family get a great healthy breakfast but not take forever to make.

When we don’t have time, we tend to grab what is most convenient which usually ends up to be something very sugary and prepackaged. Not exactly a great way to start off your day.

So to combat that urge to just grab whatever is available, I make little Egg Muffins.

These are super easy to make, very portable and a healthy way to start your day!

Here is the batch I made just today.

I took eggs, spinach and cooked some cut up uncured bacon. You really can use any ingredients you like, the options are endless.

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I put 2 large handfuls of spinach in the blender along with 12 whole eggs. (I use the blender to wipe everything up because it makes the eggs really fluffy and it breaks down the spinach very well)

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Blend for about 30 sec

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Place cut up bacon in the bottom of the muffin tins. I have also put cut up peppers, tomatoes, sausage, etc. Again…no limits. Just use what you like.

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Pour the egg/spinach mixture in to the tins. Another great reason to use a blender for whipping the eggs.

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Place in the oven set at 425 and cook for 25 minutes.

Take out and there you go!

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A great portable breakfast, or even snack, that you and your family will love! My daughter Parker absolutely loves these and I love it because she is getting a very healthy breakfast.

For more great recipes, keep checking back here.

Also, keep an eye out for some exciting news about a Train Like A Girl program coming SOON!  It’s design specifically for mom’s who want to regain that sexy feeling and become empowered through fitness!

I’m only taking 20 people and with all the emails I have been getting asking questions…it’ll no doubt fill up fast!!

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One of my favorites!

I’m always looking for new ways to make veggies and this has become one of our staples when we are craving pasta or italian food.
Spaghetti Squash with Fire Roasted Tomatoes

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It’s really simple with only 3 ingredients and TONS of flavor! All you need is a spaghetti squash, a can of fire roasted tomatoes and garlic powder or fresh garlic.

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Here is the recipe…

Take spaghetti squash and pierce with holes (about 5-6 all over) to let steam escape while cooking. Cook in microwave for 8 min.

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Take squash out (be VERY careful…it will be extremely hot!) and let cool for about 10 min.

After it has cooled, cut squash, length wise, and scoop out all seeds from the middle.

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Next, place one of the squash halves on a plate, “meat side” down and add 2 tbsp of water to the plate. Wrap with plastic wrap and cook in the microwave for 6-8 min. This will all depend on how big your squash is. Do this for both halves. Again, be careful taking out.

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Once cooked, pour about 1 tbsp of olive oil in a pan and heat up. Scrape out all of the spaghetti squash into the pan with a fork. The squash, when out of the shell, will look like cooked spaghetti.

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Next pour your fire roasted tomatoes on top (juice and all) and add garlic powder or fresh garlic. How much garlic is completely up to you. I love garlic, so I put a ton on.

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Stir and cook/warm up for about 5 min making sure all the ingredients are combined.