80 Day Obsession

Ahh, it is finally here! My brand new program, 80 Day Obsession! 

And now I am looking for my FIRST group of moms to join me on this journey! This program is going to be AMAZING for all my postpartum mamas looking to tone that tummy and build that booty 💪

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PROGRAM OVERVIEW

So here are the BASIC DETAILS....

  • There are 3 phases of workouts over the course of 13 weeks. 
  • The workouts range from 45-60 minutes, and as always, there is a modifier.
  • It utilizes a timed nutrition plan to produce amazing results.
  • Shakeology, Energize, and Recover are incorporated to help fuel and replenish the body.
  • Equipment required: dumbbells, strength bands, sliders.

TWO PHASES

This program will be launched in TWO PHASES.....

Phase I will start on December 20th with 'A Little Obsessed'. This is a mini version of the program that focuses on 30 minute workouts and eating clean. This is a great way to combat holiday weight gain, get comfortable with the equipment, and prepare you for the full program releasing in Phase II all while still enjoying the holidays.

PHASE II begins on January 8th when I will spend an entire week walking you through the meal plan, the basis of timed nutrition, and helping you to design your meal plan!

Then we begin the full program on January 15th! I’ll be here to work with you one on one to help you modify the workouts as needed and ensureyou are seeing maximum results. 

Both groups will be committing to the entire 80 Day Obsession Program!


YOUR COMMITMENT

In this LAUNCH GROUP I am asking that each participant COMMIT to...

  • Showing up daily and participating in the group.
  • Following the timed nutrition plan for your body type and goals.
  • Replacing 1 meal a day with my superfoods shake, Shakeology, for the duration of the group
  • Utilizing the strength bands and sliders for best results.
  •  I must be your assigned coach.

I also highly recommended the Performance Line supplements to take your results up a notch! 

Energize is the only way I have been able to motivate myself for daily morning workouts after not sleeping the last 16 months! 

And Recover has seriously kept me moving after those hard workouts....yes, those first postpartum workouts were hard 💪

CASH PRIZE

This is a BETA TEST GROUP which means you will be the FIRST to go through the program AND you have the opportunity to win $500 for completing the program and submitting your results!
I am looking for women who are seriously committed, ready to make a change, and want to see BIG results! 

80 Day Obsession results

PACKAGE OPTIONS

If you are a NEW CUSTOMER.....

 

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The perfectionist (BEST VALUE) 

Are you ready to go ALL IN?! If so, this one is for you! This is going to ensure you get your best results  to feed your body with the best fuel possible. This challenge pack includes EVERYTHING you need for the ENTIRE duration of the program – plus you save $275.

 

The committed

This challenge pack includes everything you need to START the program and you still save $200!  This is for those of you who are looking to try Energize and Recover for the first month versus going all in for the full 3 months. 

 

 

 

 

 

If you are a current customer who already has Beachbody On Demand…

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The perfectionist (BEST VALUE) 

I am so excited to be able to offer this package to my current BOD members! It seriously offers the best value. You get everything you need for the program (assuming you already have BOD) AND you save $205. If your BOD is about to expire OR you don’t have it, check out the first packages listed.

 

The commited

Ready to see what you can accomplish going all in for one month? Then this package is for you. You still save $130 and you get everything you need for month 1!!

 

LAUNCH GROUP SPECIAL PRICING

And for those of you joining the Launch Group we are offering a pre-launch discount! If you order your 80 Day Obsession Challenge Pack between December 14th and January 14th, you’ll automatically get $10 off! 

Ready to get started on your best year yet?!

Complete my application to reserve your spot in my upcoming Launch Group! I am so excited to work together! 

Application here >>>   http://bit.ly/80DOLaunchGroup

 

Shakeology Reese's Cups

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With all the holiday treats being passed around I was in need of a delicious treat that wouldn't throw me completely off. Let me introduce you to, Shakeology Reese's Peanut Butter Cups! Yes, they are just as good as they sound ;) 

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Ingredients: 

  • 1 heaping TB coconut oil, melted

  • 2 tsp peanut butter, melted

  • 1 scoop/packet Chocolate Shakeology

Directions: 

  1. Mix the melted coconut oil with the Shakeology powder. If it is too thick, add a little more melted coconut oil.

  2. Place paper liners in a muffin tin.

  3. Cover the bottom of each liner with a thin coat of the chocolate mixture.

  4. Place pan in the freezer for 5 minutes.

  5. Remove from freezer and spoon a thin layer of melted peanut butter on top of the hardened chocolate.

  6. Cover the peanut butter with the remaining chocolate mixture.

  7. Place pan in the freezer for 30 minutes.

  8. Remove paper liners and enjoy!

This recipe makes about 4 peanut butter cups <3 

Whole Wheat Honey Rolls

Whole wheat rolls

I am all about indulging for my big holiday meals but I am also about making some smart swaps when I can. A few years ago my sister made these incredible 'clean' rolls for Thanksgiving and our guests never knew the difference! The are sweetened with a little honey which truly makes all the difference! 

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Ingredients:

  • 2 Tb. active dry yeast (instant works, too)

  • ½ c. warm water

  • ½ c. butter, softened

  • ¼ c. honey

  • 3 eggs

  • 1 cup milk

  • 4-1/2-5 cups whole wheat flour

  • 1-1/2 tsp. salt

Directions:

  1. Dissolve the yeast in the ½ cup warm water. Set aside.

  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.

  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.

  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest for a few minutes.

  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.

  6. Let rise, covered for 1 hour.

  7. Preheat oven to 350 degrees.

  8. Bake for 20-25 minutes until golden brown.

These turned out amazing! Super soft, a little sweet, and they stayed soft for leftover turkey sandwhiches the next day! I hope you enjoy them as much as we have! 

Corn and Avocado Mexican Salad

While I was home this past week my mom made the most amazing 'salad' ever! I was obsessed with it as a dip with tortilla chips and if I can ever find cilatro and black beans in France this is going to be a staple in our house 🙌

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Ingredients: 

  • 1 can of corn

  • 1 can of black beans

  • 1 can of Garbanzo beans

  • 1 Avocado

  • 2 limes

  • 1 bunch cilantro

  • A dash of apple cider vinegar

  • EVOO

Directions: 

  1. Combine all ingredients and let sit for 6 hours or more refrigerated

  2. Enjoy!

My mom said the original recipe also called for some dicd tomatoes but we love it without! This would be great for a part of just a healthy afternoon snack to keep your milk supply up!

Roasted Salmon with Potatoes and Mushrooms

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With David having so much work travel recently I am always looking for meals that both Sam and I can enjoy and that don't require much prep or cleanup! Well hello one pan baked salmon, potatoes, and mushrooms. The only other dish you get dirty is the one to make the delicious sauce in and that can go straight into the dishwasher afterwards! 

I also saved a little of the sauce for leftovers and it makes eating leftover fish so much better, haha, I am usually not a leftover fish fan! 

Roasted Salmon

Ingredients

  • 1 pound small new potatoes (about 10), halved

  • 8 ounces button mushrooms

  • 3 tablespoons olive oil

  • kosher salt and black pepper

  • 1 1 1/4-pound piece skinless salmon fillet

  • 1 tablespoon red wine vinegar

  • 1 tablespoon whole-grain mustard

  • 1 teaspoon honey

  • 2 tablespoons fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

5. While the salmon is cooking,whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

I actually left out they honey since we didn't have any after the move and it was great! Sam was also a big fan! 

Tacos Al Carbon

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Two taco recipes back to back, sorry, I may love them a little too much! Not only are they delicious but also super easy to make and they make awesome leftovers...win! 

I love this recipe because I can also prep extra in ziplock bags, freeze it, and pull it out when we don't have time to prep a meal! 

Ingredients

2 pounds skirt, flank, or flap steak
Juice of 4 limes (about 1/2 cup)
4 cloves of garlic
1/4 cup cilantro
1 jalapeno
1 teaspoon cumin
1 teaspoon salt
1 tablespoon black pepper

Directions

To make the marinade, in a blender mix all the ingredients (except for the steak). Pour over skirt steak and let it marinate for 2 to 8 hours in the refrigerator.

Before cooking, let the steak come to room temperature. Preheat your grill to medium-high heat. Grill for 5 minutes on each side. After meat has rested, slice the meat against the grain and roll in corn tortillas. Top with a little extra cilantro! 

Enjoy!

Serves 4-6 and is 100% meal plan approved. Just measure your meat in your red container and two small corn tortillas is equal to one yellow container. 

 

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Carnitas

Carnitas

I am obsessed with Mexican food and it is even better when it can be prepped ahead of time! 

For this recipe we made a batch fresh for dinner and then portioned out two other full recipes into ziplock bags to be frozen and dumped in a crockpot at a later time. Same amount of clean up and I have two meals ready to go! 

Ingredients

  • 3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes

  • 1/2 cup orange juice

  • 1/4 cup lime juice (from about 2 to 3 limes)

  • 4 cloves garlic, peeled and crushed

  • 1 teaspoon ground cumin

  • 1 teaspoon Kosher salt, plus more to taste

  • Corn tortillas

  • Avocado slices, chopped cilantro, lime and fixings of your choice

Directions

  1. Place the pork in a large Dutch oven or heavy pot.

  2. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat.

  3. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.

  4. After two hours, increase the heat to medium-high while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat.

  5. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.

  6. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.

The above recipe is for one serving. We tripled it to have our two big ziplock bags frozen and ready to go when we need a quick meal! 

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Beef & Sweet Potato Stew

Beef Sweet Potato Stew

Think your husband won't want to follow your new clean eating meal plan?! Think again! This stew is super hearty with big chunks of steak, sweet potatoes, and carrots... there is no way your husband will think he is on a diet! 

This recipe does require some time to cook but putting it together is easy! Once you have it all chopped and in the pot you just let it simmer and your meat ends up fall apart tender!

Beef Sweet Potato Stew 1

Ingredients:

  • 1 tsp olive oil

  • 1 lb 10 oz raw lean beef stew meat

  • 1 medium carrot sliced

  • 4 cloves garlic finely chopped

  • 8 cups low sodium organic beef broth (divided use)

  • 1/2 cup red wine

  • 1/4 tsp himalayan salt

  • 1 tsp ground black pepper

  • 1 tsp smoked paprika

  • 3 bay leaves

  • 2 medium tomatoes, chopped

  • 2 large sweet potatoes, cut into 1-inch cubes

  • 2 tsp cornstarch, gluten free

Directions: 

1. Heat oil in a large saucepan over medium heat.

2. Add stew meat, cook, stirring frequently until browned.

3. Add carrot (onion and celery if wanted); cook, stirring occasionally for 5-6 minutes.

4. Add garlic; cook, stirring occasionally for 1 minute.

5. Add 1 cup of broth and 1/2 cup wine; cook, stirring frequently, scraping bottom of pan so beef doesn’t stick, for 5-8 minutes, or until liquid is reduced in half.

6. Add salt, pepper, paprika, bay leaves, and tomatoes. Bring to a boil, reduce heat, stirring occasionally for 5-8 minutes, or until liquid is almost completely evaporated, and tomatoes being to break down.

7. Add remaining 7 cups broth. Bring to a boil over medium-high heat Reduce heat; gently boil, stirring occasionally for 2 hours.

8. Add sweet potatoes; cook, stirring occasionally for 20-25 minutes.

9. Enjoy! 

For those following the 21 Day Fix one serving is equivalent to 1/2 green, 1/2 yellow, and 1.5 red containers.

Teething Popsicles

Greek Yogurt Raspberry Popsicles

Every mom knows the pain of teething and Sam has been no exception! So this past week, with his molars coming in, I was willing to try anything! Sam is currently obsessed with greek yogurt and frozen raspberries for breakfast so I figure I'd try mixing them together and freezing them and seeing what he thought. 

Well he LOVED them! They helped numb his gums, they weren't quite as big a mess as my breastmilk pops, and they kept him entertained for a few minutes. 

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Ingredients

  • Greek yogurt

  • Frozen raspberries

Directions

  1. Crush frozen raspberries into smaller pieces. This is super easy when they are frozen!

  2. Pour into molds and freeze

I feel like this is cheating even calling this a recipe haha but Sam loves it so I had to share! And if you don't have time to make these, Sam also loves the frozen raspberries on their own as a little teething treat. 

Balsamic Chicken

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Since moving to France we are missing quite a few spices that we are use to cooking with but balsamic, olive oils, and delicious cheeses are always available! So this recipe is the perfect fast weeknight meal for us. 

Full of flavor, comes together quickly, and makes delicious leftovers! Yes, please!

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Ingredients

  • 6 skinless chicken thighs

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • cracked black pepper , to taste

  • 1 tablespoon olive oil

  • 2 tablespoons minced garlic

  • 1/3 cup balsamic vinegar

  • 2 1/2 tablespoons brown sugar , packed (I omitted)

  • 1 1/2 cups grape or cherry tomatoes , divided

  • 250 g | 8 oz. fresh mozzarella cheese, cut into 6x 1/2-inch slices

  • 1/4 cup fresh basil leaves

Instructions

  1. Preheat oven to 210° | 410°F.

  2. Season each chicken breast with the oregano, basil, salt and pepper.

  3. Heat the oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.

  4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

  5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.

  6. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Enjoy!! 

Chocolate Cookie Dough Bites

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Since pregnancy and now breastfeeding, I have had a crazy sweet tooth! I could literally eat an entire gallon of ice cream in one sitting 🙈

So I knew I needed to find a swap that would satisfy my sweet tooth and not leave me feeling guilty afterwards and so came these AMAZING chocolate cookie dough bites! 

They take 2 seconds to whip up, you can form them into balls or leave them in a bowl like I did so I could literally just dig in with a spoon...anyone else use to do this with cookie dough 🙋

You are welcome 😜

Cookie Dough Bites

Ingredients

  • 1 packet vegan chocolate Shakeology

  • 1 packet vegan vanilla Shakeology

  • 1/4 cup all natural peanut butter

  • Splash of unsweetened almond milk

Directions

  • Combine all ingredients. Add more almond milk until you reach desired consistency.

  • Form into balls or enjoy in your favorite bowl!

  • Refrigerate leftovers

 

 

Banana Oat Pancakes

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The more Sam starts eating the more I start thinking about exactly what I am feeding our family. So when David and I wanted to start our Sunday pancake tradition again with Sam I knew I wanted something that I felt would not only be delicious but would help fuel his little body through the morning. 

Luckily we found this DELICIOUS recipe for Banana Oat Pancakes and to top it off it is super EASY! I hope you and your little one enjoy it as much as our family did ❤️

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Ingredients

  • 1 cup unsweetened almond milk

  • 2 large eggs

  • 1 large ripe banana

  • 1 tsp pure vanilla extract

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1 dash sea salt

  • 2 cups old fashioned rolled oats

  • 1/2 tsp extra virgin coconut oil (or EVOO)

  • 3 cups fresh mixed berries

Directions

  1. Place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in blender. Cover and blend until smooth.

  2. Heat oil in nonstick skillet over medium-low heat.

  3. Pour 1/4 cup batter onto the skillet; cook 2-3 minutes or until bubbles form around the edges of the pnacakes. Flip and cook for an additional 90 seconds.

  4. Continue with remaining batter.

  5. Serve with fresh berries.

Tip

Leftover pancakes can be frozen and reheated throughout the week for your little one to have a fast healthy breakfast. 

Pina Colada Shakeology

I am not ready to accept the summer is coming to an end. So I am going to sit here and drink my piña colada superfoods shake and soak up this beautiful weather just a little bit longer 😎

This has been my go to guilt free indulgence this summer! It seriously tastes like a piña colada but is equivalent to six salads, helps me stay hydrated and keep my milk supply up, and total helps curb my sweet tooth 💪

Oh and did I mention it is made from whole foods, with no artificial ingredients, sweeteners, preservatives, or GMO's 🙌

And my doctor approved it as my prenatal while I am breastfeeding Sam...yep 13 months and still going strong 💃

So cheers to guilt free piña coladas and soaking up the last bit of summer 🍹

Pina Colada Shakeology


Here is my recipe:
- 1 scoop vegan vanilla Shakeology
- 1 cup fresh pineapple
- 1 cup unsweetened almond milk
- 1/2 tsp pure Coconut extract

Blend and enjoy! You can also replace the almond milk with coconut water or unsweetened coconut milk....I just can't find those in France right now 😂

If you'd like more details on Shakeology let's chat ❤️