Skip to main content


Showing posts from July, 2014

Brown Rice Bowl

I borrowed this recipe from a friend!  Can't wait to try it! Brown Rice Bowl  2/3 cup cooked brown rice 4 oz grilled chicken breast, boneless, skinless, chopped or sliced 1/4 cup green peas, cooked 2 TBSP corn kernels, fresh or frozen, cooked 1 1/2 tsp sesame oil (I prefer toasted sesame oil) 1 tsp low sodium tamari soy sauce (I use Bragg Liquid Aminos instead) 1 tsp chili sauce 1. Top brown rice with chicken, peas, and corn in medium serving bowl. 2. Drizzle with oil, soy sauce and chili sauce This makes one serving. I multiply it by 8 to make a huge bowl, mix everything together and serve. Calories: 408 Fat: 12 g Protein: 31 g Carbs: 42 g

Grilled Fruit

Want dessert, but don't want to undo your healthy day of eating?  Try grilling some fruit!  It's delicious!

Apple Slice Treats

Apple Slice Treats~ thinly slice apples, spread with peanut butter, then top with nuts, chocolate chips and coconut....yum!

Transformation Tuesday!

In honor of Transformation Tuesday I wanted to take some time to share my transformation with you all!  Pictured below from left to right is my personal transformation from 2009 to 2014.  It may look to some that much hasn't changed, but it's simply not true.  The girl on the left was struggling inside.  Her confidence levels were low and her fears were big, but she was determined to shake these unwanted feelings.  After struggling for years prior to that first picture with unhealthy eating habits, it was time for a change.  I began working on becoming the best me I could be.  As my outward appearance was changing so was my inward appearance.  With each show I have gained more and more confidence.  If it weren't for my husband encouraging me to compete and believing in me, I'm not sure where I would be today. On another note, the reason I put a picture of myself pregnant in this photo collage was to prove that pregnancy does not have to ruin your body.  Do not let

Mozzarella, basil, and roasted red pepper stuffed chicken

5 oz raw chicken breast 1/2 oz of fresh mozzarella 10 grams roasted red pepper 2 basil leaves 160 grams baby broccoli Fresh ground pepper Preheat oven to 400 degrees. Wash and dry chicken. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with cut up pieces of cheese, red pepper and basil. Season chicken with fresh ground pepper and bake on a foil lined baking sheet for 18-20 minutes or until cooked through, depending on chicken thickness. While chicken is cooking saute the baby broccoli over medium heat with some cooking spray until tender. Then ENJOY 

Challenger Results

So very proud of this girl right here! Lindsey participated in our 21 day challenge that began 3 weeks ago and got some pretty amazing results. Down 11 lbs and 8.5 inches is definitely something to smile about and share with others. Most importantly, she loved how the clean eating along with portion control and exercise gave her so much energy. She says that, "if you put in the work you will get the results." She gained muscle tone and is planning to start another round soon! We are forming challenge groups in the month of July and would love to have you as an accountability partner. Who is ready to put in the work this month?   Shoot me an email and let's get you started!

Quick and Easy Cabbage Salad

June 9th WINNER!

I am very pleased to announce the first place winner from my June 9th Challenge! Ashley will be receiving an @isolatorfitness isobag for her hard work. She lost 4 lbs and 8.5 total inches. Great job girly! You rocked this challenge out!  If you are looking to lose weight, tone up, or just get healthier I am opening up another challenge group on July 28th! Email me for more details.

Chocolate Peanut Butter Snack Bars

Ingredients: 4 scoops-chocolate shakeology 2 cups quick old fashion rolled oats 1/3 cup of chopped raw peanuts 1/2 cup of raisins  1 cup unsweetened almond milk 1/2 cup all almond butter Directions: Combine shakeology, oats, peanuts, raisins, in a large bowl and mix well.  Add almond milk and almond butter and mix well.  Press mixture into 8x8 baking pan cover and refrigerate for 3 hours cut into 24 bars. ENJOY!!!