Wednesday, June 24, 2015

FREE Faithfully Fit 28 Day CHALLENGE GROUP

Hello and Welcome! 

I would like to invite you to a place where we will become fit and healthy together, craving God first instead of food. 

I am so excited for this brand new group which will be all about support. This group is for anyone that is currently participating, participated or is thinking of participating in any of my Beachbody Fitness or Nutrition Challenge Groups. We will work together for 21 Days where we will be going through the FREE 21-Day Devotionals based on the book Made to Crave by Lysa Terkeurst.  Our group will be 28 days as we will have a prep week and then 21 days of fitness and devotionals :)

Has food become more about frustration than fulfillment? The New York Times bestselling release Made to Crave is the missing link between a woman’s desire to be healthy and the spiritual empowerment necessary to make that happen. 

The daily Made to Crave Devotionals will take less than 5 minutes a day to read. I also plan to incorporate the book Made to Crave (it is optional).

In these 21 Days you will learn how to:
– Break the cycle of “I’ll start again on Monday,” and feel good about yourself today.
– Stop agonizing over numbers on the scale and make peace with your body.
– Replace rationalization that leads to diet failure with wisdom that leads to victory.
– Reach your healthy goals and grow closer to God through the process.
– Prepare recipes that are satisfying and delicious
– Implement quick and fun workouts that will fit your daily lifestyle.

What is the commitment for the Faithfully Eat Clean group?
– Go to Made to Crave website and subscribe to the FREE Made to Crave 21 Day Challenge at
– Participate in one of my Challenge groups or sign-up as a FREE member so I will become your FREE fitness and health coach. SIGN UP HERE 
– Engage with me and Group right here on Facebook; share how you are feeling and encourage others to reach their goals.
– Do a daily workout of at least 30 minutes 5 days a week. (I can help you find the right program to help you reach your goals).

As soon as you sign-up for the Free Devotionals and the Free Team Beachbody account, please send me a meaasge below and I will give you access to the group.

This group is here for those who are serious about winning their battle against “food” once and for all. Are you ready?

“I can do all things through Christ which strengthens me.” – Phillippians 4:13
Do you know someone who wants to change too? Do you want to invite your friends? Please do!

Make sure they know ahead of time what is required of them and invite them to the group. I will communicate with them and approve their participation in the FREE Eat Clean and Find Freedom CHALLENGE.

I am looking forward to spending the next 28 days with you.
Be blessed!

Monday, June 22, 2015

Homemade Coconut Cream Pie Larabars

No matter who I talk to, most everyone seems to love larabar, I know I do! I am a huge fan of them and one of my favorites is the Coconut Cream Pie and I think these coconut cream larabars I made came out even better than the store bought ones!!

These literally took about 5 minutes to make.  Can it get any easier?  I love easy to make recipes like this.  The store bought Larabars cost about $1.50 a piece and that can add up fast if you are buying a lot of them.  So here is my favorite recipe.  I hope you like it as much as we do.(The recipe is not my own but I can recall where I came a cross it at! 

  • 15 Medjool Dates
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 3/4 cup shredded unsweetened coconut
  • 2 T coconut oil
  • 2 T water
  • Mix the almonds, coconut and cashews in the food processor until finely grated.
  • Then add the dates, oil and water and pulse until a dough forms.
  • Line an 8X8 pan with parchment paper leaving enough room for some to come out the sides. That way, the bars will be easy to remove and cut with a pizza cutter.
  • Press down the down so that it is packed well and place in the fridge to set.
  • It will take an hour or two. Slice and eat. These should keep in the fridge for a couple weeks.
It doesn’t get much easier than that friends!
Enjoy and I Hope you all have a wonderful week!

Friday, June 5, 2015

Fixate Cookbook: Recipe Sneak Peek

For those of you anxiously awaiting the release of Fixate, the Brand New 21 Day Fix cookbook by Autumn Calabrese, we’ve got a fun insider’s sneak peek for you.  Here are just a few delicious recipes from the book to get your mouth watering and your waist line shrinking! They look delish!  Scroll down to print out the entire .pdf for your reference.  Also, don’t forget to visit my other blog post for additional clean eating and 21 Day Fix Approved recipes.  Or, you can visit my 21 Day Fix Recipe Ideas Board on Pinterest for even more fix approved meal ideas. 


SERVES: 4 Prep Time: 15 min. Cooking Time: 2 hrs.
CONTAINER EQUIVALENTS (per serving): One green, 1/2 tsp.
1 large zucchini, very thinly sliced
1 Tbsp. olive oil
1⁄2 tsp.sea salt (or Himalayan salt)
2 paper towels to help draw out liquid
1. Preheat oven to 225° F.
2. Place zucchini slices in one layer between
3. Line two large baking sheets with parchment paper.
4. Place zucchini slices on prepared baking sheets.
5. Brush zucchini with oil; sprinkle with salt.
6. Bake for 2 hours, or until golden brown and crispy.
7. Cool completely before serving.


SERVES: 4 (2 skewers each) Prep Time: 20 min.
Cooking Time: 10 min.
CONTAINER EQUIVALENTS (per serving): 1/2 green, 1/2 purple, 1 red
8 bamboo skewers
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
1⁄4 cup reduced-sodium tamari soy sauce, gluten-free
2 tsp. sesame oil
2 tsp. grated fresh ginger
1 (8-oz.) can pineapple chunks in juice, drained
1 1⁄2 medium red bell pepper, cut into 16 1-inch chunks
large red onion, cut into 16 1-inch chunks
1. Soak bamboo skewers in water for 30 minutes.
2. Place chicken in resealable plastic bag (or container);
add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
3. Preheat gas or charcoal grill on medium heat.
4. Place a piece of chicken, pineapple chunk, bell pepper, and
onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
5. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.
6. Serve immediately.

SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min.
CONTAINER EQUIVALENTS (per serving): 1 green, 2 yellow, 1 1/2 tsp.
1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 10-oz. bag frozen corn,thawed
1 bunch fresh cilantro, finely chopped
1 Tbsp. olive oil
2 cans (15-oz. ea.) black beans, drained, rinsed
4 1/2 tsp. red wine vinegar
Ground black pepper (to taste; optional)
1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired)
in a medium bowl; mix well. Set aside.
4. Bring water to a boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing;
toss gently to blend.