Roasted Vegetables with Sausage

When I find a super YUMMY and EASY recipe, I have to share!!  This is a great meal for a quick weeknight dinner OR you could prep it for the week for lunches.  I served it with brown rice and it was definitely a hit with the whole family!


1 medium zucchini

1 medium red onion

1 bell pepper (I actually used half of a red, orange, and yellow pepper)

1 1/2 cups sliced mushrooms

1 lb of precooked turkey sausage, sliced into bite size pieces

2 tbsp olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

Preheat oven to 425 degrees and line one large baking pan with parchment paper.  Cut up all the vegetables and sausage into bit size pieces.  Place in large bowl.  Add olive oil, balsamic vinegar, salt, and pepper.  Toss until coated.  Spread out into one even layer on the baking pan.  Place in the oven for 20 minutes, stirring once halfway.  Serve with brown rice or on its own.  Enjoy!


Shakeology Energy Bites

Sometimes I just need something for my sweet tooth. When I have healthy options like these, it’s a whole lot easier to stay on track! And I feel so much better not splurging on ice cream or cookies!! 😳 If you have a sweet tooth like me, give these a try!


1 scoop of Vanilla or Chocolate Shakeology (I used vanilla – you could even use Cafe Latte)

1/2 cup oats

1/2 cup nut butter (I used Lara almond & cashew butter)

1/3 cup honey

Mix all ingredients. Roll into balls. Place in freezer or refrigerator to set. Enjoy!! 💗


Healthy Chicken Fried Rice

There aren’t many places where my husband, kids, and I would all order the same thing!! However, when it comes to Chinese takeout, we LOVE chicken fried rice. I’m pretty certain that version is loaded with butter and salt…and is delicious! 😳 But tonight I decided to lighten up the recipe for dinner. It was super easy, turned out great, and was definitely a crowd pleaser in our house! 😊


1 lb. boneless, skinless chicken breast

2 cups cooked brown rice

2 cups frozen veggies (I used peas, carrots, corn, and green beans)

1/2 cup chopped onion

2 eggs

4 T. Bragg Liquid Aminos (soy sauce alternative)

Olive oil

Salt and pepper

Cut the chicken into small pieces. Season the chicken with a little salt and pepper and sauté it in a little olive oil. While the chicken is cooking, scramble the eggs and steam the frozen veggies. Add the onion to the almost fully cooked chicken. Once the onion is translucent, add the cooked brown rice, steamed veggies, and Bragg Liquid Aminos. Mix well and heat through. Enjoy!!

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Healthy Asian Slaw

I love the traditional Asian Slaw with Ramen noodles and loads of sugar in the dressing!! 😳 🙈 Yikes!!  But I was determined to find a healthier version to incorporate with my lunches!!  Here’s what I came up with!  It’s delicious and 21-Day Fix approved 😊

Ingredients (for each portioned salad):

1 c. broccoli slaw (or I found a Power Blend with Brussels sprouts, cabbage, broccoli, carrots, and kale)

1 T. chopped green onion

1 tsp. (or about a 1/4 of an orange container) unsalted sunflower seeds

1 T. (or about a 1/3 of a blue container) sliced almonds




1/4 c. rice vinegar


2 T. honey

1 T. low sodium soy sauce

Himalayan salt and pepper to taste


Mix the salad ingredients together and place in containers (however many you want to make).  Mix the dressing in a salad dressing shaker.  When ready to serve, add the dressing (about 3/4 of an orange container or 1-2 T.)  This made a great lunch!  I had a veggie burger with the salad :-)

21-Day Fix Container Count – 1 Green 💚, 1 Orange 🍊, 1/4 Blue 💙



21-Day Fix Deviled Eggs

Well I know I have NEVER claimed to be perfect with my nutrition….EVER!  In fact I struggle big time.  Always working to improve it!  One of the things that has helped me so much is to embrace cooking and find healthy and yummy recipes!  Sometimes I don’t have to change them up much to make them Fix approved….other times I do!  But I love getting creative and mixing up my meals.  I have the most variety with my dinners.  But today I want to share a delicious 21-Day Fix approved Deviled Eggs recipe.  They make a fantastic snack and were so incredibly easy to make!!  It’s nice to add a little flair to my plain hard-boiled eggs :-)


6 hard-boiled eggs, peeled and cut lengthwise

1/4 c. plain Greek yogurt

2 tsp. dijon mustard

salt and pepper to taste

splash of lemon juice

paprika to garnish



Remove the yolks from the eggs.  Mix yolks, Greek yogurt, dijon mustard, salt, pepper, and lemon juice.  Scoop back into the eggs.  Sprinkle with paprika.  4 halves = 1 red container  ENJOY! :-)


Easy 21-Day Fix Approved Buffalo Chicken Salad

I love EASY and I love VARIETY.  This Buffalo Chicken Salad is perfect for lunch OR dinner!!  I hope you enjoy it as much as I do!


1 red container of shredded rotisserie chicken

1-2 tsp. hot sauce

1/2 yellow container of corn

1/2 yellow container of black beans

2 green containers of lettuce and veggies of your choice (I used red peppers)

1/2 blue container of shredded cheddar

1/2 blue container of diced avocado

1 T of yogurt dressing (I used Bolthouse Farms Cilantro Avocado)

buffalo chicken salad containers


Toss shredded rotisserie chicken in hot sauce.  Layer lettuce/veggies, corn/blackbeans, chicken, shredded cheddar, and avocado.  Drizzle with yogurt dressing.  Serves one.  Container counts: 2 💚 1 ❤️ 1 💛 1 💙

buffalo chicken salad



Sweet Potato Crust Quiche

Check out this delicious quiche recipe!  Next time I’m going to make mini quiches in a muffin pan!  It was definitely a hit! :-)


2 sweet potatoes

1 cup chopped fresh spinach

1 cup chopped red pepper

1/2 cup chopped onion

2 tsp. EVOO

4 eggs

2 egg whites

1/2 cup skim milk

salt, pepper, and garlic to taste

1.5 oz crumbled feta


Preheat oven to 350 degrees.  Spray a glass pie dish with non-stick cooking spray.  Peel and slice the sweet potatoes and fill the bottom of the dish.  Cut the sweet potato rounds in half and fill around the edges.  Bake for 20 minutes.


While the crust is in the oven, sauté the spinach, red pepper, and onion in 2 tsp. EVOO.  Whisk milk, eggs, and seasonings (I used salt, pepper, and a little Tastefully Simple Garlic Garlic).  After the crust is baked, turn the heat up to 375 degrees.  Arrange veggie mixture on the crust.  Pour egg mixture over the veggies.  Sprinkle with feta.  Bake at 375 degrees for 35 minutes.  Let stand for 5 minutes before cutting into wedges.  Enjoy!


Meal Prepping Tips!

Meal planning has definitely changed my life and the way my family and I eat!  After doing it for some time now, it has just become easier and easier.  Most of our breakfasts, snacks, and lunches are similar throughout the week.  So Robb and I sit down sometime on the weekend to come up with our dinners for the week and make our grocery list.  It’s a team effort and works well for our family.  Then we know we are planned and set for the week!

Another important part of being set for the week is having some of our foods prepped for the week as well!  This might include nuts measured out in correct portions, veggies and fruits cut up, eggs boiled, quinoa and/or brown rice cooked, chicken grilled, etc.  This makes it SO easy to grab your food throughout the week and stay on track with your health and fitness goals.  When you come home after a long day and don’t have much time before you have to run to your child’s baseball game, it is a LIFESAVER to have food prepared.  You are way less likely to grab something quick and often unhealthy.

Here are two super EASY recipes to use for dinners or lunches for the week (portioned out into containers) or for the whole family at once!

Roasted Chicken and Vegetables

2-3 chicken breasts, chopped

3 cups of veggies, chopped (broccoli, peppers, carrots, tomatoes, onion, zucchini, etc.)

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning (or another salt-free seasoning of your choice)

Toss all the ingredients together in a bowl.  Place the chicken and veggies in a roasting dish or sheet pan.  Bake for 20 minutes at 500 degrees until veggies are charred and chicken is cooked.  You can enjoy alone or with rice or quinoa.


Crunchy Chicken Salads – 21-Day Fix Portions (5 salads)

1 rotisserie chicken, chopped (white meat)

broccoli slaw

shredded carrots

1 red pepper, chopped

10 Tablespoons sunflower seeds (unsalted)

Greek yogurt dressing of your choice

Each salad contains one red container (3/4 c.) of chopped chicken, one green container (1 c.) half filled with broccoli slaw and the other half with carrots and red peppers, one orange container (2 T.) of sunflower seeds, and one Tablespoon of Greek dressing.  Keep each salad in its own container and mix.  Chill in refrigerator until you are ready to eat.





Zucchini and Tomato Bake

I’m clearly in a zucchini kick!!  We are such plain vegetable eaters….steamed broccoli…steamed green beans…roasted asparagus…kind of boring!  So I’m trying to spice things up a bit and find some tasty veggie combinations!  This is a DELICIOUS side dish!  I will definitely be making this again! 😊


2 medium zucchini (chopped)

2 Roma tomatoes (chopped)

1 tablespoon extra virgin olive oil

4 cloves of garlic (minced)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh basil (divided)

2/3 cup freshly grated parmesan cheese (divided)



Preheat oven to 350 degrees F.  Lightly grease a 9X9 baking dish or similar casserole dish with cooking spray.  Place zucchini, tomatoes, EVOO, garlic, salt, pepper, 1/3 cup Parmesan cheese, and half of the basil into a medium bowl.  Toss gently to combine. Transfer into the prepared baking dish.  Bake for 20 minutes.  Cover the pan with aluminum foil.  Continue baking for 10 additional minutes, until vegetables are tender.  Sprinkle with remaining cheese and basil.  Serve warm.