Friday, February 26, 2016

Cupid's Arrow 5K

Oh you know. Just another 5K under my belt. 
No Biggie. 

In all honesty, running has been so FAR off my radar, that this is actually a HUGE deal. 

Since I've been done with soccer and had to run SO much back then, running isn't something I love any more. It's more of a chore and task than anything. I know it's something that my body can benefit from every now and then, but it's not something that I can wake up and want to do. 

That's now how I used to be. I used to live and breath running. Because that's honestly all I knew with soccer. However, with growing to like weight lifting and HIIT training, running has taken it's toll on the back burner in my life, lately.

BUT, not any more. These AMAZING Virtal Pace Series that I have signed up for are keeping me motivated to run at least 2 5-10K's per month! Which gives me time to "want" to run again and not have it forced and shoved down my throat! 

So if you are looking for some type of running motivation, these virtual pace series are the way to go!

Cauliflower Crust Hot Pockets

Another WIN in the recipe book for sure!! 

The Cheesy Broccoli bites, not so much. But this Cauliflower Crust Hot Pocket was TO DIE FOR. Even after I re-heated it for lunch the next day (and I typically DON'T do leftovers AT ALL -- so that speaks volumes)

I was super iffy about trying this out. I've tried a few cauliflower/bread swap recipes and liked NONE of them. So I was actually expecting and going into this recipe thinking it would be awful and I wouldn't enjoy it one bit. 

Well, needless to say. That didn't happen.

1 Large Head Cauliflower (cut off sprouts and leaves at bottom)
Garlic power (to taste)
1 packet Italian Seasoning
1/4 tsp salt
1/2 cup Mozzarella Cheese, Shredded
1/4 cup Spicy Parmesan Cheese, grated
1 large egg white
1/2 cup Cheddar Cheese, shredded
1/2 cup chopped or shredded chicken

Preheat oven to 450 degrees. 
Line baking sheet pan with aluminum foil. Spray with cooking spray.

Place cauliflower in a medium bowl and cover with press and seal or saran warp. 
Poke with a few wholes to let out steam. (Do not add water). 

Microwave for 5 minutes, or until tender. 
Place steamed cauliflower on into food processor and chop until smooth texture. 

Add cauliflower to a medium bowl and add seasoning, cheese, and egg white. 
Stir to combine. 

Place cauliflower on prepared baking pan, forming 2 rectangles with the cauliflower mixture. 

Bake for 12 minutes. 
*** (personally TWO were HUGE servings, you could make this into three better servings sizes! ) ***

Remove from the oven and place 1/2 of the filling on half of each of the cauliflower crusts. 

Use a large spatula to flip half of the cauliflower crust over the filling. 
Use fingers to seal the ‘pockets’ shut over the filling.

Bake an additional 18-20 minutes, or until lightly golden brown on top.

Remove from oven and let sit for 1-2 minutes and enjoy with marinara sauce if desired!

Original Recipe:

Sweet-N-Sour Chicken

This recipe absolutely BLEW me away. 
I've tried to make multiple sweet-n-sour chicken recipes to mimic one that Christopher and I used to LOVE before the restaurant closed. 

This is defiantly the closest I've come to it! There is still some tweaking to do, but MAN it's flippin' delicious!

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • salt and pepper, to taste
  • Slap Ya MaMa seasoning, to taste
  • 1/2 cup cornstarch
  • 4 large eggs, beaten
  • 3 scoops coconut oil
  • 1 Cup cooked Brown Rice
  • For the sweet and sour sauce
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder

  • Preheat oven to 325 degrees F. 
  • Lightly oil a 9x13 baking dish or coat with nonstick spray (I used Olive Oil Spray).

  • Make the Sauce:
  • Whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl.
  • Set aside.

  • In a large bowl, season chicken with salt/pepper & Slap Ya MaMa seasoning, to taste. 
  • Stir in cornstarch with slotted spoon and gently toss to combine. 

  • Heat olive oil in a large saucepan. 
  • Once olive oil is heated, one at a time, dip the chicken into the eggs. and cook until golden brown, about 1-2 minutes. 

  • Transfer chicken to a paper towel-lined plate; discard excess oil.

  • Once all chicken is lightly browned, add chicken to prepared baking dish. 
  • Top with previously mixed sweet and sour sauce. 

  • Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.

  • Serve immediately over 1/4 cup brown rice.

original recipe:

Homemade "Fried" Shrimp Poboy

Here I am again, saying "Wow. It's been a while." Gosh. Life sure has a fun time taking over my days and putting too much on my plate at once.

But you know. I'm absolutely, NOT complaining. I am living. I am healthy. And I am blessed. Therefore, I am ecstatic about life. 

With that being said, I've come across this recipe that absolutely BLEW me away. And not only did I absolutely love it; my husband said it was "pretty good (and for him to say that bout anything I cook, means it's outstanding), and my in-laws couldn't get their hands out of the leftovers I brought them to taste! 

SO. I would absolutely consider that a WINNER!

Healthy, Homemade "Fried" Shrimp Poboy

Now if you're not from the south, and you're not so familiar with a poboy... it's super crispy French bread that crumbles when you take each bite. It absolutely makes the sandwich. so if you dont have that around you, let me know. I'll hook you up ;)


16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
4 eggs, beaten
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp Italian panko bread crumbs
2 tbsp grated parmesan cheese
Cooking spray (I used Olive Oil)

** I actually had to use MORE breadcrumbs than the recipe called for to coat my shrimp. But I didn't measure. I just poured in the bowl and went from there. So don't rely on just those 8 TBSP's. **


Preheat oven to 450°. 
Line with Aluminum Foil.
Spray a foil with cooking spray.

Put the beaten eggs in a medium size bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp.
 In small amounts dip shrimp in the bowl with the egg beaters to coat.

Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. 

Spray the top of the shrimp generously with baking spray then bake in the middle rack for 10 minutes. 

Turn shrimp over then cook another 3 minutes or until cooked though. 
Remove from oven and serve right away on toasted French Bread.

Original Recipe:

Thursday, February 11, 2016


The runner inside that I swear I had retired.

I signed up to run a race called the Savage Race in April! And guess what, I'm terrified. I've been doing my Hammer and Chisel workouts to help gain my strength, but the running part I've definitely put on the back burner. And last time that happened, I couldn't walk for days after a freggin' 5K. Much less 5-7 miles of running AND hard obstacles. 

So, I've decided to lace up my running shoes again and just RUN!
I've signed up for 3 different virtual races to help keep me accountable to my running (Aka, so I'm not just talking the talk).

One is called the Leap Year Dare. That is the current one I'm participating in! 
It's a 2K, 4K, 6K, 8K, & 10K all in the month of February 😳
Talk about putting some miles on my shoes right off the bat! 

So currently my 2K & 4K are completed in that series. This week I'll go run my 6K. 
I've pushed it off for a little because it's been SO cold and WINDY that running in that is NOT something I push myself to do! lol!

It's like mother nature just wants to hurt my lungs or something. It's NEVER cold in Louisiana and of course the week I decide to signup for a virtual race series, she throws the cold, cold wind in my face! 

But no excuses over here! All is good & it will get complete! I refuse to look like a fool at the Savage race for my running skills. 

Pull ups, monkey bars, and climbing. Now that's a different story :p


6K and 8K are both completed. 

The day I ran my 6K was PURE TORTURE. It was so flippin' wind, I wasn't sure I was even going to be able to push through. 

But somehow I did & I made it. 
If you're a runner, you know the torture it is to run against the wind most of your run!

And I must say.
This 8K seriously kicked my ass! My calves were sore for 4 days after. But thankfully, my running belt came in so that I no longer have to hold my huge iPhone 6S+. 

I know this sounds SO first world problem, but my dang shoulder would hurt from holding and running with that big thing! Ha! 

So that $12 belt was the best thing I could have ever invested in. No matter if it makes me look like a dweeb or not ;)

10K will be completed in the next few days! So stay tuned for the final go round! <3

Wednesday, February 3, 2016

Parmesan Chicken Tenders

Let me first start off by saying, this recipe is 100% husband approved. Which makes it 100% AMAZING! 

I have tried many Parmesan chicken recipes, and this one is definitely THE best. I adjusted the recipe to suit for my spicy taste, so I hope you enjoy! :)

4 chicken breasts (defrosted)
1 bag frozen broccoli/cauliflower mix
1/2 cup low fat Parmesan cheese
A pinch of seasoned salt
Slap Ya' Mama Seasoning (to taste)
1/2 cup Italian bread crumb
1 large egg white
1. Mix Parmesan cheese & seasonings in medium size mixing bowl.
2. Preheat oven to 375 F
3. Line baking pan with aluminum foil & spray with non-sticking cooking spray.
4. Lie broccoli/cauliflower mixture on 1/2 of the pan. Take 1/4 of the cheese mixture & sprinkle on top vegetables. Spray with non-stick cooking spray.
5. Cut chicken into thin strips.
6. Dip chicken in egg white mixture, then cost with remaining Parmesan cheese mixture.
7. Repeat for all chicken strips.
8. Cook for 20-25 minutes

Tuesday, February 2, 2016

Apply To Be A Coach with TEAM #dare2dream


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Hammer & Chisel Results

WHEW! It's been a while, hasn't it?

Life has been so hectic over here that I havent' even had a chance to sit down and lay it all out! 

I JUST recently completed my first 60 days of Beachbody's newest program, The Master's Hammer and Chisel.

Do I absolutely love my results? NOPE. 
Do I know why? YEP

I did not follow the meal plan one bit, and that's my own fault. I ate sushi way too many times to count and had a few drinks here and there. 

But I also just started Round 2 and I'm absolutely excited to see where this round takes me!

So here are my official results. And to be honest, I didn't even step on the scale or take measurements. Because I'm not concerned at all! I just want to build muscle, lean out, and be happy! And I am honestly working on that daily! 

So with that being said, I guess I should share my progress pictures!
So here it is. Day 1 VS Day 60.

Like I said, not a HUGE change. But I do see waist shrinkage and a small oblique shrinkage. So all in all, not horrible, but not the best. 

What I am most excited about is the progress I'm seeing in my strength! I have almost doubled some of my weight capacity in some moves and that is BEYOND exciting for me. I came into this super skeptical because I do not like weight training. It bores me. Or should I say BORED me. 

This program is changing it all around for me! I really look forward to pushing play and picking up those dumbbells and giving each day the maximum effort I can!

Are you ready to make a change in your life? 
Are you tired of saying enough is enough when it comes to your health and the struggle of sticking with the newest "diet fad?"

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If you're ready to take the plunge and make a change to begin that journey of "New Year, New You," fill out the application below and join our next accountability group! 
We are here for you every step of the way, and will be here to help you succeed!

Fill out my online form.