Sunday, January 31, 2016

We've MOVED!

I have moved my blog over to a new website!!  Its all the same content, but easier to natigate and more professional!  Please see my new website at

Tuesday, January 26, 2016

Transformation Tuesday - Ana

Ana Williams lost 105 lbs. with INSANITY. She entered her results into theBeachbody Challenge, and won the $500 Daily Prize for December 1st!  See the rest of her story here:

Monday, January 25, 2016

Meal Monday - Best Mac and Cheese

I have been looking for the perfect mac and cheese, and this one really makes the cut.  Its creamy and rich, with the perfect garlic bread crumb topping!

Serves 12
40 minutes
1 hour


  1. For the topping:
    • 2 tablespoons unsalted butter, plus more for baking dish
    • 2 tablespoons extra-virgin olive oil
    • 2 cups panko (Japanese breadcrumbs)
    • 2 large garlic cloves, minced
    • 2 ounces finely grated Parmesan (about 1/2 cup)
    • 1/2 teaspoon kosher salt
  2. For the macaroni and sauce:
    • 1 pound dried elbow macaroni
    • 1/2 cup (1 stick) unsalted butter
    • 6 tablespoons all-purpose flour
    • 4 cups whole milk
    • 3/4 cup heavy cream
    • 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
    • 2 ounces grated Parmesan (about 1/2 cup)
    • 2 teaspoons kosher salt
    • 1/2 teaspoon ground white pepper
    • 1 1/2 tablespoons mustard powder
  3. Special equipment:
    • 9- by 13-inch baking dish


    1. Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.
    2. Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.
    3. Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
    4. Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
    5. Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 23 minutes. Let cool 15 minutes before serving.

Sunday, January 24, 2016

Baked Oatmeal with Blueberries and Bananas

This week I made some baked oatmeal for the kids. They have been loving oatmeal so decided to find some make ahead recipes. This one I used in my clean eating group last week and the girls loved it! Heres the recipe:

Baked Oatmeal with Blueberries and Bananas
~makes 6 servings (portion out 3 for yourself for the week then share with your family)
2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 1/2 cup blueberries
1/4 cup honey (or agave)
1 cup uncooked rolled or steel cut oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup almond milk
1 egg
1 tsp vanilla extract
Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
Bake 15 minutes, until the bananas get soft. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
Sprinkle the remaining blueberries and walnuts over the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.


Saturday, January 16, 2016

Meal Monday Turkey Tetrazzini

With my left over turkey from New Years Eve, a couple of weeks ago I made this awesome turkey tetrazzini recipe.

Turkey Tetrazzini Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4 to 6


12 ounces mushrooms, sliced (about 4-5 cups)
8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and 1 Tbsp
1/4 cup all-purpose flour
12 oz egg noodles, spaghetti, linguini or other pasta
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
2 Tsp of garlic
1/4 cup dry sherry (or vermouth or dry white wine)
3 cups coarsely chopped cooked turkey or chicken
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko) or Ezekiel bread and make your own (see below)
Fresh parsley for garnish

1 Preheat oven and heat water for pasta: Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Sauté mushrooms: Cook the mushrooms in 3 Tbsp of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
3 Make a roux with flour and butter: In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 Add pasta to boiling water: About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Make sauce by adding milk, cream, broth, sherry to roux: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, garlic, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 Combine pasta with sauce, mushrooms, turkey, peas, cheese, lemon juice, nutmeg: When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 Make breadcrumb Parmesan topping: In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. I made home made bread crumbs using Ezekiel bread. I baked them for 10 minutes at 400 with some coconut oil, blended in my blender and mixed wth the parm. Yum!
8 Bake: Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish individual servings with chopped parsley.

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Monday, January 11, 2016

Meal Monday - Pork Ragout

Pork Ragout (Paleo and gluten free)
1 pork roast
1 ½ cups diced tomatoes
5 tsp of minced garlic
½ cup of diced onions
1 T of balsamic vinegar
1 T of leaf basil
1 T parsley flakes
1 t leaf oregano
2 cups of frozen carrots
2 cups of diced celery

Place everything in the crock pot and cook on low for 6 to 8 hours.  You can put this in the freezer and dump straight from the freezer!

Tuesday, January 5, 2016

Transformation Tuesday - This time it's me!

Transformation Tuesday (befores are on the left)!! A month ago a joined a little friendly competition of some other coaches who were wanting to stay committed to their health and fitness journeys through the holidays. I just sent my before and afters in to qualify me for the cash prize 😄
While I did not lose one single pound, you can see a transformation here with more defined muscles. Flatter abs...stronger back to name a couple. And I can say I maintained my weight through the toughest season of the whole year - the holidays! Most people gain 7 to 15lbs! Could I have done better? Yes! I could have dialed in a little more on my nutrition but I made a choice to indulge and enjoy the holidays a little. The next 30 days as I complete this program, I am going to make better food/drink choices and hope to see even better results.
These results are for the program Hammer and Chisel and completing the first 30 days. Before this program, I was a cardio junkie. I like the high from cardio and I like the weight loss I personally see from cardio. But this program made me actually look forward to lifting weights. It also made me not afraid to increase my weights. I was always afraid of gaining too much or looking too masculine from lifting I always played it safe with my little five pounders or cans of soups. I increased my weights during this program and made it a competition with myself. I plan to buy even heavier weights for this next 30 days! Summer bodies are made in the winter, right?
I have a great group of peeps ready to make the best of their fresh start by being in my online group that starts next monday! Message me and we can chat about it.

Transformation Tuesday - Lindsay

Lindsay Armstrong lost 76 lbs. with Turbo JamPiYo, and FOCUS T25. She entered her results into the Beachbody Challenge, and won the $500 Daily Prize for November 30th! See the rest of her story here:

Monday, January 4, 2016

Meal Monday - Chili (paleo/gluten free)

Chili – paleo and gluten free

1 ½ lbs of ground beef
½ cup diced onions
2 tsp of minced garlic
½ cup of diced green pepper
1 cup of frozen carrots
3 cups of diced tomatoes
2 cups tomato sauce
1 T mild chili powder
1 tsp leaf oregano
1 tsp leaf basil
2 tsp ground cumin seed
1 tsp granulated onion

Dump everything in a crock pot and cook on low for 6 to 8 hours. Freezes well. Freeze in gallon zip lock bag.

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