Hearty & Healthy Beef and Veggie Soup

There's nothing better on a COLD Minnesota winter evening than hot soup.  Bonus if it's healthy and can fit into one of my meal plans!  I love tossing random things into a crock pot, and coming home to a hot dinner and house that smells wonderful.

Last week my soup was beef & veggie.  I've been using tons of veggies in my soups this winter to make it a little more interesting and to bump up our nutrient intake.  There is SO much illness going around that extra nutrients can't hurt. 

Ingredients:
- Stew Beef (1 packet of it, all pre-cut from Hy Vee)
- 1 container low sodium beef broth (not stock)
- 1/4 a container of low sodium chicken broth (if you're not cooking it for longer than 6 hours you probably don't need this.  Mine cooked for 10 hours, and I was afraid of the liquid getting too low and burning)
- 1/2 C barley, dry
- 2 C chopped green beans
- 3 stalks of celery, dimed
- 5 carrots, peeled and dimed
- 1/2 a purple onion, diced
- 1/2 C frozen sweet corn (bonus if you have some that you froze yourself from this summer!)
- seasonings of your choice (I used one that was Maple Bacon, another that was Chipotle Garlic, and then just some extra garlic powder (not salt)).

Directions:
- Add all the ingredients to a large crock pot
- Stir to ensure everything is mixed well
- Cook on high for 4-6 hours or low for 8-10 hours
- Eat and enjoy!!

Note: this heats up well.  We always have enough for 2+ meals, and the "cooked" picture is from our leftovers later in the week. 

80 Day Obsession Meal Planning Made Simple!

Who's excited for the newest Beachbody program from Autumn Calabrese, called 80 Day Obsession?  I'm beyond pumped for a new program from my favorite trainer.  Plus, having a BRAND NEW WORKOUT every day for 80 days guarantees I won't get bored and my body will continue to be challenged.  No plateaus here!

To be honest, I was more than a little intimidated when I heard about this whole timed-eating thing.  The nutrition part of each fitness program is where I struggle, so adding specific blocks of eating time to that?  Add to that timed plans that didn't align with my hectic working-mom life.  Oh man, my heart about stopped.

But I'm a spreadsheets & planning gal, and sat down and broke it out in a way that makes sense for me.  I'm still focused on eating as closely to Autumn's plan as possible, because I want to see those results!  Yet I know that in order to make it work FOR ME I need to adjust it.  My 5 am works still need to happen, since I have to be at work and have kids to get to school in the morning.  And on the days where I have an early meeting?  Well I needed an evening plan too.

I'll be following Eating Plan A for my calorie needs.  This template is built for that eating plan.  It should be pretty easy to update based on YOUR eating plan though too!  It includes plans for an early morning workout, an evening workout, and your rest day.  Note: this does NOT include plans for the Phase 2 Refeed Day.  When we get closer I'll build that out and share it.

Check out the template on my front page, down on the right side or by using this link.  Good luck and reach out if you need equipment, support, or want to join us on the 80 Day Obsession!

Ready to join us now?  Check it out here and save $10 through 1/14/18!! 

Buy & Save

Exercise Program Review: Insanity Max 30

If you're looking for a fun yet intense cardio workout, Insanity Max 30 is a great fit!  Each workout is exactly 30 minutes so for those of you crunched on time you'll love knowing that you don't have to schedule extra time.  You know how frustrating it can be when the workout scheduled for that day is 32 minutes, or 47 minutes, etc.

Shaun T leads a high-intensity workout in which you try to "max out" each workout.  There are minimal breaks, so you're really pushing your limits and building cardio endurance.  As always, a modifier is available.  Each time you max out for your workout you mark down the time, and then try to beat that time the next time you do the workout.  The movements vary and it moves so fast that you don't have time to get bored!  You'll noticed that movements are recycled throughout the different workouts so you do have time to master the moves.

This workout will challenge even those in the best of shape.  A schedule combining this with Hammer & Chisel is available, and that's what I'm doing right now.  I love the mix of cardio and weight lifting.  Shoot me a message if you want access to the combined calendar!

Zany for Zoodles!!

I'm a carb lover, and a pasta lover.  As I've been slowly trying to replace "bad" carbs with "good" carbs, my pasta has become an occasional treat vs. a once-a-week meal staple.  A while back I saw a quote from Cindy Crawford about how these days a bowl of pasta is viewed the same as a giant ice cream sundae now!  That helped change my view on the effects of refined pasta on our bodies. 

So a while back I invested (ok, they're actually pretty inexpensive) in a zoodle maker.  It's really simple to use, but I followed a bad Pinterest recipe on how to prepare the zoodles and it was a raging disaster.  As a result it's been MONTHS since I've made them again.  Like, they were so bad I had to choke them down and gave up after a few bites. 

Well I tried a recipe from Fixate for turkey meatballs and wanted to attempt zoodles again.  This time it worked really well!  You've got to try this as an alternative.  Here are a few options!

Making the Zoodle noodles:
- Get one medium sized zucchini per person
- Cut both ends off the zucchini
- Using a spiralizer (similar to this one), attach the holder onto one end of the zucchini and insert the other end into the spiralizer.
- Twist the zucchini stick in the spiralizer, catching the resulting "noodles" in a bowl.

Boiled Zoodles:
- Fill a small sauce pan about half full of cold water.
- Over medium heat, heat the water to a boil
- Once boiling, add the zoodles to the water
- Watch carefully and stir occasionally.  Boil for about 2-4 minutes or until slightly softened.
- Drain the water in a strainer and move the zoodles to a bowl.
- Add your toppings and enjoy!

Sautéed Zoodles:
- Heat 2 tsp of EVOO in a skillet
- Add 1 clove of pressed garlic
- Add the zoodles and stir frequently for 3-4 minutes
- Add salt and seasoning to taste
- Remove from heat; add your toppings and enjoy!

Why Shakeology is the BEST!

As I've mentioned before, I never thought I'd be a shake person.  I just didn't get it!  It seemed like an odd thing to drink your calories, I wasn't into protein, and $129 felt like a lot of money.

Oh wow, then I tried it because as an exhausted mama working full time, I NEEDED energy like no other.  After only a few days I UNDERSTOOD the value.  How often do you drop $129 on groceries, a meal out, a pair of jeans, a new golf club, whatever your splurges are, without even thinking??

So why have I committed to making one of these shakes every day?

✅ energy!!! If I can't siphon my kids extra energy then I need to find a healthy way to keep up with the kiddos
✅ I have a serious sweet tooth, especially in the morning. This is only 150 calories (or about 290 with the stuff I add). And having my nutrition in line cuts my cravings. Seriously!
✅ my nutrition is better than ever. I can focus on eating what my body needs vs what my brain wants. 
✅it takes <2 min to make
✅ my kids love it and I know they're getting something good in their belly every day
✅ so many super foods, vitamins, plus protein. I wasn't and can't get all this in on my own.
✅ <$4/day, or <$3/day as a coach. A bag of candy costs that. A meal at chipotle is 3x that. Heck a coffee at Starbucks costs more too! I could keep going but won't. When you're buying a whole month of meals at once it sounds like a lot but it really isn't when you see what you save me how you feel.

You won't regret this. And if you want to save money on it ask me about how to sign up for a discount!  It's super easy to be a discount coach.  There's no obligation, plus we have a super-fun coach group, you get access to more personal development to dig into the root of your challenges, and there is so much opportunity!  AND you get MY pricing and discounts!!

Homemade Healthy Baked Beans

So as I've mentioned *many* times before my son is a terrible, picky eater.  BUT he loves baked beans.  After reading recently how horrible they are for you (hello sugar!  hello - reason why he loves them!) I became determined to find a healthy version that I could make.  No, it's not as fast and convenient as popping open a can of Busch's baked beans and microwaving them for 2 minutes, but you'll do about anything to make sure your kids have a chance to be healthy and safe! 

So this recipe came from someone online a while ago, and says it's adapted from the Country Heat nutrition plan.  Unfortunately I didn't save the link (face smack) and googling it didn't help me.  So here it is below retyped, but note I did NOT come up with this on my own. 

Healthy Baked Beans

Ingredients:
4 tsp olive oil
1 medium onion, chopped
2 cans (8oz each) tomato sauced, no sugar added  - *note: I used 1 15 oz. can instead
1T Worcestershire sauce
1tsp Dijon mustard
3T pure maple syrup
2 cans (15oz each) cannelloni beans, rinsed and drained
sea salt to taste

Directions:

• preheat oven to 325F
• Heat oil in ovenproof medium saucepan (*note: I used a cast iron skillet) over medium-high heat
• Add onion, cook and stir frequently for 4-6 minutes or until onion is translucent
• Add tomato sauce, Worcestershire sauce, mustard, syrup, and beans.  Season with salt, cook stirring frequently, over medium-low heat for 5 minutes
• Place pan in the oven uncovered; bake for 45-50 minutes or until sauce is thick

Roasted Zucchini

I'm not usually big on roasting my veggies.  I prefer them raw and crunchy.  But I decided to try roasting them one night recently, and wow it turned out well!  Even my husband who kind of grudgingly eats veggies said they were good! 

Directions:
- Slice zucchini into 1/4" wide slices
- Toss in EVOO and a seasoning of your choice
- Heat oven to 400F
- Lay zucchini slices on tin foil
- Bake for about 10 minutes, or until slightly browned

Remove from the oven and enjoy!

Grilled Corn

Being from Iowa, we LOVE corn!  I was so excited to see Hy-Vee carrying it already.  My goal is to get us as dairy-free as possible (or me, really, the kids still need milk) so I decided to try something different.  OMG it was so delicious we all wished I'd bought more corn! 

Ingredients:
- Corn
- extra virgin olive oil
- seasoning of your choice (I used Wildtree's scampi blend)

Directions:
- Husk and wash corn
- Place corn on a plate and lightly drizzle with EVOO. 
- Lightly sprinkle your choice of seasoning on the corn
- Roll the corn around until it's evenly dispersed.
- Grill at about 350-400 for about 10-15 minutes, using a tongs to roll the corn every few minutes so it's evenly cooked.
- Remove from the grill and enjoy!

Asian Turkey Lettuce Wrap/Salad

Now I've done different versions of lettuce wraps.  This one includes green apple, and since I love apples I had to give it a whirl!  I totally forgot to save the big lettuce leaves and chopped all my lettuce (whoops - got on a roll while food prepping!) and ended up eating it on salad.  Even several days later my mom and I ate it heated up and she raved about it! 

Ingredients

Sauce:

• 1½ tsp. hoisin sauce
• 1 tsp. soy sauce
• ½ tsp. sesame oil
• 1 tsp. rice wine vinegar
• Freshly ground black pepper
  

Filling:

• 2 tsp. EVOO
• 1 tsp. minced garlic
• ½ tsp. grated fresh ginger
• 2 green onions, chopped
• 1 lb. ground turkey
• 2 cups diced peppers and grated carrots
  
• ½ green apple, finely chopped

Directions:

• Cook the ground turkey through
• Once cooked, drain and return to the pan. 
• Add the spices and veggies, along with 1/4C water if needed
• Cook until headed through
• Add prepared sauce and warm
• Serve either over a lettuce salad or in large leaves of lettuce

• 
  

Shakeology Tips

Anytime you try something new, it can take a while to perfect it.  For example, when you first got on a bike did you just take off down the street?  Or did you learn on training wheels first?  I've found that mastering the perfect shake is similar.  It took me a few weeks of testing different ingredients and amounts to find the texture and volume that was perfect for me.  I have to always make a little extra for the kids, so I learned that I need to add some water and extra ice.

Personally, I like my shakes thick and creamy.  It tastes like a DQ shake or Wendy's Frosty that way.  The tip to getting them to taste like that is:

- 1/2 frozen banana (I cut them into slices and freeze each half in a little container)
- 1C unsweetened vanilla almond milk
- 3/4 shaker cup of ice
- 1 scoop Shakeology
- Blend until smooth in a blender.  You can use a large one or a single-serve blender.

Now you can add other fruit, nut butters, extracts, or veggies to change the flavor.  But in order to get the perfect texture follow the directions above!  Hope this helps those who are just starting on their Shakeology journey!

Cilantro-Lime Avocado Jicama salad

I'm testing out recipes from the Ultimate Refresh just to make sure I can do it this summer, because I'm such a picky eater. One of the recipes on Pinterest called for Jicama, and the dish looked good so I decided to give it a whirl.

Let me tell you, I had no idea what a jicama looked like and finally found it with the potatoes! You guys know me, I hate potatoes so I was a little hesitant. After googling it, turns out a jicama is a Mexican turnip!

This recipe turned out amazing and it's my new favorite lunch item. I'll be posting it on my blog later today so check back. The jicama turns out to be light, with a tangy taste, and crispy. Love it!  See my version (not the official UR version) of the recipe below.  I tweaked it to include protein since I'm not on the UR yet, and to cut the size.  I also left out the maple syrup in the UR recipe because I really dislike syrup. 

Container Count:
1-green
1-red
1-tsp

Ingredients: (for 4 salads)
- 1 medium sized Jicama
- 1 rotisserie chicken
- 1 bundle of cilantro
- 1 lime
- olive oil
- Himalayan sea salt
- Avocado

Directions:
- Pull all the meat off the rotisserie chicken and dice into bite-sized pieces.  Mix up the meat in a large bowl so the light and dark meat is evenly dispersed.  I like to do this while it's still warm so it's easier to pull off.
- Using a sharp knife, cut off the ends of the jicama.  The skin will start peeling off.  Use the knife to cut the skin off.
- Cut thin slices of the jicama, then cut into matchstick size pieces.  I would stack several slices of the jicama into a pile then cut the matchstick pieces.
- Cut your lime into 8 wedges.
- Using mason jars for containers: put 1tsp of olive oil in each mason jar.  Squeeze the juice from 1.5 lime wedges in each jar, and top with some Himalayan sea salt.  Swirl the jars to mix the dressing.
- Measure 1 green container of jicama and add this to each jar. 
- Using either a knife or kitchen shears. chop the cilantro and add some to each jar.  Use the amount that you prefer.
- Put the lids on the jars and shake them well until the items are evenly distributed and coated.
- Open the jars and add 1 red container of chicken to each.  A rotisserie chicken generally has 4 red containers worth. 
- Add the lids back on and refrigerate until you're ready to eat!  It's recommended that the jicama marinades for at least an hour.
- When ready to eat, empty the jar into either a bowl or a plate.  Cut half an avocado into diced size pieces and stir into the salad mixture.

Deconstructed Egg Roll

We're always looking for new, fast dinner ideas.  This was crazy fast to whip up, and when we ate it 3 days later for dinner everything was still as fresh as if it was just made!  That's my type of meal.  One of my fellow coaches Janiece shared this recipe with me, and it's going into the rotation for sure.  My family had it over Ramen (yeah, I know), and I just had it plain.  There are plenty of veggies in it that you don't need it over salad or anything like I normally would.  It's savory and a great source of both protein and veggies.  The perfect meal!

My one tip is to start cooking everything in the wok.  I made a huge mess by starting with a regular size frying pan, then having to upgrade to a bigger one, and finishing in the wok.  Save your dish washing time by going straight to the wok, ladies!

UPDATE:
I'm currently doing 80 Day Obsession and need lunch items that are 1 protein, 1 veggie, 1 carb, and 1 tsp.  This adaptation hits all but the carb.
Ingredients:
- 1 package ground turkey sausage
- 1 bag of coleslaw mix
- 1 tsp sesame oil
- 2 tsp soy sauce

Directions:
- In a wok brown the turkey sausage until cooked through.  Drain, then add extra seasonings if you'd like.  I added garlic powder, powdered ginger, and some salt & pepper
- Add the package of coleslaw mix and the oil & soy sauce.  cook on low for about 5 minutes, stirring regularly. 
- This made 2 lunches and 1 dinner for our family.  I served it with homemade corn tortillas, which count as the carb.  Heats up super well!

Check out the recipe here:
http://www.bunsinmyoven.com/2015/08/24/sausage-egg-roll-in-a-bowl/print/

Updates to the Portion Control Eating Plan!

So you follow the 21 Day Fix, or use the portion control containers for one of your other fitness programs. Well, there are big changes in store!  Over time the program has been tweaked to better follow our eating patterns.  Check out some of the changes that are going into effect.   

Reposted from Beachbody FAQ 126
--------

How will treats and beverages be treated differently in the Portion Control Eating Plan?
Treats and beverages will no longer all be summarily counted as yellow containers across the various Portion Control Eating Plans. Instead, they will be categorized into the color coded container that best suits their ingredients and/or macronutrients (protein, carbohydrates, and fat). Treats and beverages will still be limited to three-per-week, with the exception of Shakeology "bases" such as low-fat milk and unsweetened almond milk, which will be allowed once daily.

We are also doing away with the "measure with this colored container but mark it on your tally sheet as another colored container" strategy for treats in favor of common measurements (e.g. "2 pieces" or "25 morsels").

Because many treats and beverages are ingredients in Beachbody recipes, the container counts for those recipes may also change.

Why are these changes being made?
The Portion Control Eating Plan has expanded exponentially since the original 21 Day Fix. While the old system works fine, the new system allows us to containerize our ever-increasing catalog of container-friendly recipes more precisely. It's also a more educational approach in regards to what, exactly, is in food.

Does this mean the old Portion Control Eating Plans are not as effective?
Absolutely not. These changes were made to make recipe containerization more precise and to enhance the educational value of these plans. Both systems provide the same, great results.

When will this change take place?
We will be updating the various plans, recipes, and other content on BOD and the Beachbody Blog over the next few months. Please be assured that the two systems of treat and beverage measure are interchangeable, so if you are working from a revised program guide but want to enjoy a recipe that measures containers using the old system, it won't impact your diet negatively.

Will we be updating the nutrition guides and the Fixate Cooking Show?
Yes. Over the following months, we will be updating all nutrition guides on BOD impacted by the changes.

Where can I ask additional specific container and portion questions?
For additional questions on how to implement these changes-or about Portion Control Eating Plans in general-talk to our expert advice staff at www.beachbodyexpertadvice.com

You can also find answers to additional customer-posted questions regarding the change in this Beachbody Blog article: www.beachbody.com/beachbodybl…/…/21-day-fix-treats-beverages

The revised lists
Here are genericized lists to cover most Portion Control Eating Plans. Customized lists will be featured in updated nutrition guides featured on BOD in the months to follow.

Please note that if your program doesn't currently have a treat list, this is not an opportunity to add one. Sorry. However, the "Shakeology Bases" list does replace the "Beverages" list.

Shakeology Bases

The Shakeology Base list helps you add a little pizzazz to your Daily Dose of Dense Nutrition while doing the 21 Day Fix. Pick a fluid from the list below, add it to the Shakeology flavor of your choice, and tick off the corresponding container from your Tally Sheet (along with a red container for your Shakeology).
Shakeology Bases (once per day)

• Low-fat milk, 1-2% (8 oz.) 1 Yellow, ½ tsp.
• Unsweetened Almond milk (8 oz.) 1 tsp.
• Unsweetened Soy milk (8 oz.) 1/2 Red
• Unsweetened Coconut milk beverage (8 oz.) ½ Blue
• Unsweetened Rice milk (8 oz.) 1 Yellow
• Unsweetened Coconut water (8 oz.) ½ Yellow

Treats and Other Beverages

Three times a week, you can have a treat or a tasty beverage. Simply help yourself to the amount listed after your treat, enjoy it in all its deliciousness, then check the corresponding container off your Tally Sheet. For example, if you decide to indulge in a few well-earned chocolate-covered raisins, count out 20 pieces, then check half of a purple and half of a yellow off your Tally Sheet.

• Treats and Other Beverages (3 per week)
• Dried apricots, unsweetened (4 pieces) 1 Purple
• Dried figs (2 pieces) 1 Purple
• Medjool dates (1 pieces) 1 Purple
• Raisins (2 mini-boxes, 3 Tbsp., or approx. 45 pieces) 1 Purple
• Dried mango, unsweetened (2 pieces) 1 Purple
• Dried cranberries (2 Tbsp. or approx. 30 pieces) 1 Yellow
• Dried apple rings, unsweetened (approx. 7 rings) 1 Purple
• Dark chocolate, plain (1.5"x1.5" square, 1 fun sized bar, or approx. 25 morsels) 1 Yellow
• Potato Chips, plain kettle (6 chips) 1 Yellow
• Tortilla chips, plain corn (6 chips) 1 Yellow
• Mini pretzels (14 pretzels) 1 Yellow
• Peanut butter pretzel nuggets (12 pieces) 1 Yellow, 2 tsp.
• Chocolate covered raisins (20 pieces) ½ Purple, ½ Yellow
• Chocolate covered almonds (6 pieces) ½ Blue, ½ Yellow
• Popcorn mix with raisins, almonds, and dried fruit (1 cup, ¼ of recipe) ½ Purple, ½ Blue
• 100% Real Fruit Juice (4 oz.) 1 Purple
• Wine (5 oz.) 1 Yellow
• Beer, light (12 oz.) 1 Yellow
• Beer, regular (12 oz.) 1 ½ Yellow
• Hard alcohol (1.5 oz.) 1 Yellow

Tangy & Quick Stir Fry

Quick meals are a necessity in our life.  My husband and I both work full time, and as many of you know that doesn't leave much time for anything else!  I prefer to spend as little time each night preparing meals so I can focus my energy on my kids.  The other week I had prepared chicken to use in my chicken strip recipe.  [Some of you know this already, but I do all my food prep for the week on Sundays to speed things up during our hectic weeks.]  Needless to say, things came up, we didn't eat them, and I had my husband throw the chicken in a freezer bag and freeze it for later.

Later came upon us last weekend when I needed a quick dinner and hadn't gone shopping yet for the week.  I pulled out the chicken, defrosted it, and decided to make stir fry instead!  We used a frozen veggie stir fry mix from Hy-Vee (it's nice to keep stuff like this on hand for emergencies), so the meal was super fast yet chock full of protein and vitamins.  It was also super yummy!

Ingredients:

·        4 chicken breasts

·        seasoning of your choice (we used Jamaican Jerk from our recent vacation)
·       1 T olive oil

·        1 bag frozen stir fry mix

Directions:

During meal prep: cut the chicken into strips.  Mine were about 1" thick and 3" long (at most).  Put in a glass container and add the olive oil and seasoning.  Mix together until coated.  You can seal this and store in the fridge for a few days if you're prepping meals ahead, freeze it in a freezer bag for later, or move right into the cooking directions below after marinating for at least 15 minutes.

Add a little olive oil to a wok or skillet.  When hot, add the chicken and cook through.  While cooking, steam the veggies in the microwave.  Once everything is cooked well, mix them together in the wok or skillet.  You can eat as-is or over rice or noodles.  

Fitness Program review: 21 Day Fix vs. 21 Day Fix Extreme

The 21 Day Fix is one of the most popular Beachbody fitness programs.  It targets a different muscle group each day.  Paired with a focused eating plan, you are guaranteed to see results in just 3 weeks! This was the workout that got me hooked on Beachbody and showed me the value of what the company offers.  I had no idea how to eat like a normal human after having kids and the meal plan was so simple yet showed me the correct proportions of each food group to eat each day.

I jumped straight into the 21 Day Fix Extreme program after trying one workout from each on BOD.  For some reason the intensity level of 21 DFX spoke to me more.  I've been an athlete my whole life, and needed that extra challenge.  The 21 Day Fix is certainly challenging too though!  What's really cool is that with BOD you get access to additional workouts for each program that isn't on the DVD's!  Now that I transitioned to BOD vs. the DVD's I've had fun trying those out and adding them to my routine.

Are you interested to learn more about 21 Day Fix vs. the 21 Day Fix Extreme?  Check out this graphic from Beachbody!!

Cilantro Lime Cauliflower Rice

We had a Mexican themed dinner with friends the other night, and I'm trying to  not only stick to my containers better, but add more veggies in my life.  Now, I'm not terrible with my veggies by any means, but someone who just completed the Total Reset mentioned your diet should be 70% vegetable based.  What the what???  That blew my mind.  But it also made me think more deeply about what I eat.  For example, way too much sugar. 

I threw the question out on my Facebook page, and several kind people provided ideas for healthy side dishes.  This one was super simple (yes please!) and delicious. 

Ingredients:
- 1 bag cauliflower rice (Trader Joe's)
- Fresh cilantro
- 1/2 lime

Directions:
Put the cauliflower in a large skillet, no oil needed.  Heat on medium until warmed through.  It took about 15 minutes and it will start turning translucent when it's cooked.  Stir constantly to prevent burning.

When warmed up, add chopped cilantro and squeeze the juice from half a lime over the cauliflower rice.  Stir well to mix.

Enjoy with taco meat (turkey or chicken, of course!)

Fixate Mac & Cheese

We love mac & cheese in this family.  The kids ask for it at least 3 times a week, and even though I've switched to the organic Kraft brand I was looking for something better.  I've had the Fixate cookbook for about a year now, but had not noticed one of the best recipes in there!  One of my peer coaches posted that her family was having the mac & cheese and it looked fantastic.  It was surprisingly easy to pull together, and delicious!  Another sign of a good meal - the leftovers heat up well the next day for lunch!

My son was at first devastated that he wasn't getting his beloved Kraft, but he slowly warmed up and really got into helping make the meal.  And he actually ate it!!!  Anytime we can get him to eat anything, we're pretty excited. 

Containers: 1 green, 1/2 red, 1 yellow, 1/2 blue

Rather than copying the recipe in my blog (hello copyright issues), here is a link to the Beachbody blog where they reposted her recipe from Fixate. 
https://www.beachbody.com/beachbodyblog/recipes/macaroni-and-cheese-with-broccoli-recipe

Want to buy the cookbook?  Use this link!
https://teambeachbody.com/shop/-/shopping/FixateCookbook?referringRepId=1238647

Cauliflower Crust Pizza

My kids are THE PICKIEST EATERS ON THE PLANET.  Or at least one of them is.  I have NO idea where they get this (insert severe sarcasm).  Ok, well, Mark and I are both pretty picky, so it's really no shock that at least one of the kids won't touch food. 

My challenge each day is to not only try new recipes, find healthy options for my family, and teach everyone how to eat whole, natural foods, but it's to get.food.into.my.child.  As I've been getting ready for our Family Fitness challenge, we've been testing recipes as a family and for once the kids actually said "yes" when I asked if they wanted to be my kitchen helpers.  It's SO much more fun to make dinner as a team, rather than feeling like the galley slave while everyone else plays. 

We've been making cauliflower crust pizza for a while, with varying results on whether the kids actually eat it.  This time though, they fully participated in every step of the process and my son devoured almost half of the pizza!  What a huge win. 

Ingredients:
- 1 bag of cauliflower crumbles (I use Green Giant brand, from Target).  *note: you can make your own by chopping up a head of cauliflower and using a food processor.  I don't have one though, and the blender was a nightmare so this is way faster for me.
- 1/4C shredded parmesan
- 1/4C shredded mozzarella
- oregano
- pepper
- basil
- Italian seasoning
- garlic powder
- 1 egg

Directions:
- Put a pizza stone in your oven.  Pre-heat oven to 450F. 
- Empty bag of cauliflower crumbles into a steamable container.  My favorite is from Pampered Chef. 
- Add some water, and microwave for 4 minutes
- One the cauliflower is soft, remove from the microwave, strain, and spread it on a clean tea towel. 
- Let it cool for a few minutes so the next step isn't too hot.
- Once slightly cooled, wrap the cauliflower into a bundle in the tea towel.  Wrap the ends together, and squeeze all the water out of the cauliflower.  You'll be shocked at how much comes out.  Keep wringing the bundle until the water is out.
- Empty the cauliflower out of the towel into a large bowl.
- Add the two cheeses along with the seasoning.  I used probably 1/4tsp each, but you can use whatever amount you like.
- Add the egg
- Using a large spoon or your hands, mix it all together until it's turned into a dough-like consistency.
- Lay a piece of parchment paper on a cutting board or cookie sheet.  Transfer the cauliflower dough onto the paper.
- Form the dough into a large, round shape.  It shouldn't be too think or too thick.  Slide the paper off the cutting board or cookie sheet onto the hot pizza stone.
- Bake for 8-11 minutes, until slightly browned.
- Remove the dough and paper from the oven onto the cookie sheet or cutting board again.
- Add whatever sauce and toppings you want.  We use mozzarella and parmesan cheese plus reduced-fat pepperoni on our side. 
- Slide the paper and pizza back onto the stone to cook for another 5-7 minutes.  When the top is browned it will be done.
- Remove from the oven and let sit for 1 minute to cool.  Cut and enjoy!

Exercise Program Review: 22 Minutes Hard Corps

If you're a busy mom like me, every minute counts.  On days where I'm craving a workout but don't have time, or when I DON'T want to workout but need to move, 22 Min Hard Corp is the perfect thing for me.  It hits every muscle group, includes cardio, and is hyper-focused on your core work.  Yet it feels like it's done almost before it begins!  It's SO fast.  It's not a workout I like to do regularly because my body needs something more strenuous like the 21 Day Fix, but I really enjoy breaking things up.  The workouts are fun and Tony is entertaining (but not obnoxious in this one).  If you're short on time or aren't ready for something like 21DFX, Hammer and Chisel, or Core de Force, this is for you!

Skinny Chocolate

My friend Lindsey had twin girls recently, making her a mama of 4 precious girls!  She's diving into the 21 Day Fix to get her body back.  Lindsey provided this yummy recipe for those of us who have chocolate cravings but want a healthy alternative.  Thanks Lindsey!

*photo credit and recipe: Lindsey Lumbard

Ingredients:
1- ice cube tray
1 cup unsweetened natural cocoa powder
1 cup coconut oil...
Add natural peanut butter to your liking if you wish
& add 6-9 tsp of stevia (depends on how sweet you want it)

Directions
Stir and pour in ice cube tray
Place in freezer few hours and then you can take them out store in a container in freezer
* must be kept frozen or they will melt