Jumping Jack June!

Ahhhh my last blog post was 10 weeks ago- (exactly 3 days before I gave birth to my BEAUTIFUL girl)!!  These past 10 weeks have been an amazing whirlwind.  Never have I been so blessed and thankful for such a blessing AND exhausted all at the same time.  I needed to take time off from fitness coaching to be with my baby (ahh I love being with her 24/7!) and get us into a routine.  I can say that we are just NOW into a routine (and she's sleeping through the night!).  I was in no rush to get us in a routine since I knew it would take lots of time for us to figure each other out, but I'm thankful we are there and know each other so well.  

Now that the routine is here for Baby and I, I can spend time on my fitness business while I am home. To kick it off, I've developed a 30 day schedule of jumping jacks for the month of June.  I LOVE offering FREE groups to friends for us to have a quick workout routine for the morning, evening, or during Bachelorette commercials!!

The group will NOT ONLY be focused on workouts, but also will focus on clean eating, recipe sharing, accountability, motivation, and prizes!!

If you want in, message me and we can chat about your goals and such to see if the free group is right for you!

Mac & Cheese with BROCCOLI!

Total Time: 37 min.

Prep Time: 20 min.

Cooking Time: 17 min.

Yield: 8 servings, approx. 1½ cups each

Ingredients:

4 oz. dry whole wheat elbow macaroni (or pasta)

4 tsp. organic grass-fed butter (or organic coconut oil)

2 Tbsp. unbleached whole wheat flour

1½ cups unsweetened almond milk

1¼ cups freshly grated extra-sharp cheddar cheese

3 cups cooked chopped chicken breast, boneless, skinless

6 cups chopped broccoli florets, steamed

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preparation:

1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.

2. Melt butter in large saucepan over medium heat.

3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).

4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.

5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.

6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.

7. Serve immediately.

Tips and Variations:

• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.

• Asparagus, green beans or Brussels sprouts can be substituted for broccoli.

• A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

Cafe Latte Shakeology Recipes

 

Muddy Nutty Buddy 
1/2 c unsweetened almond milk
1/2 c water
2 tsp. all-natural peanut butter
1/2 large banana, cut into chunks
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Frozen Thai Iced Coffee
1 c. strongly brewed coffee, chilled
1/2 tsp. ground cardamom
1/2 tsp. pure almond extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Greek Coffee Shake
1 c. strongly brewed coffee, chilled
1/4 low-fat plain Greek yogurt
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Cinnamon Dolce Latte
1 cup unsweetened almond milk
1 tsp. ground cinnamon
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Salty Caramel Latte
1/2 c water
1/2 c low-fat milk
1 dash sea salt
1 tsp. pure caramel extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Maple Coffee Shake 
1 c. unsweetened almond milk
2 tsp. pure maple syrup
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Banana Spice Latte
1/2 c water
1/2 c unsweetened almond milk
1/2 large banana, cut into chunks
1 tsp. ground cinnamon
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Mocha Caramel Latte 
1 cup unsweetened almond chocolare milk
1 tsp. pure caramel extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Honey Peanutty Coffee
1 cup unsweetened almond milk
2 tsp. all-natural peanut butter
1 tsp. raw butter
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!

Mocha Java Joe 
1 cup unsweetened chocolate almond milk
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Pumpkin Latte
1 c. water
1/2 c. canned pumpkin puree
1/2 tsp. ground pumpkin pie spice
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Iced Vanilla Lattee
1 c. water
1 tsp. pure vanilla extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  

Peppermint Mocha 
1 c. unsweetened chocolate almond milk
1 tsp. pure peppermint extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 




Tiramisu Latte
1/2 c. unsweetened chocolate almond milk
1/2 c. water
2 tbsp. part-skim ricotta
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Hazelnut Latte
1 c. unsweetened almond milk
2 tbsp. chopped raw hazelnuts
1 tsp. pure hazelnut extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  

Black Forest Coffee 
3/4 c. unsweetened chocolate almond milk
1/4 organic tart cherry juice
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Red Eye Coffee
3/4 c. water
1/4 c. brewed espresso
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Flaxseed Banana Joe 
1 c. unsweetened almond milk
1/4 large banana, cut into chunks
1 tbsp. flaxseed

Blueberry Brew
1 c. unsweetened almond milk
1/3 c. fresh or frozen blueberries
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Honey Nutty Latte
1 c. unsweetened soy milk
2 tsp. all-natural cashew butter
1 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Oatmeal Latte
1 c. unsweetened almond milk
2 tbsp. dry old-fashioned oats
1 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  


Creamy Coconut Latte
1/2 c. water
1/2 c. canned lite coconut milk
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Peanut Butter Mocha 
1 c. unsweetned almind milk
2 tsp. unsweetened cocoa powder
1 tsp. pure maple syrup (or raw honey)
2 tsp. all-natural peanut butter
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Coco-Latte
1/2 c. unsweetened almond milk
1/2 c. coconut water beverage
2 tsp. unsweetened shredded coconut
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Orange Mocha Latte
1 c. unsweetened almond milk
2 tbsp. unsweetened cocoa powder
2 tsp. finely grated orange peel (orange zest)
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 



Spicy Latte 
1 c. water
1/2 tsp. ground cayenne pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Almond Latte 
1 cup unsweetened almond milk
1 tsp. pure almond extract
2 tbsp. sliced raw almonds
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Mexican Spiced Coffee
1 c. water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. finely grated orange peel (orange zest)
1 tsp. raw honey
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy! 

Anise Latte
1 c. unsweetened almond milk
1 tsp. pure anise extract
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!

 

Vanilla Sea Salt Latte
1 c. unsweetened almond milk
1 dash sea salt (or Himalayan salt)
1/2 fresh vanilla bean (cut in half lengthwise)
1 scoop Cafe Latte Shakeology
Handful of ice
Blend & Enjoy!  











 

Simple Spagetti Squash Skillet

RECIPE OF THE WEEK: 
**Courtesy of Clean Food Crush


Serves 4
For the spaghetti squash Prep:

1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil.
3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
4. Cool just a bit
5. Use a fork to shred “spaghetti” out of the skin.
6. Use paper towels to soak up moisture just a bit.

For the Skillet:
Ingredients:

• 1 tsp extra virgin olive oil
• 1 lb lean ground Beef (grass fed, if possible) or lean ground Turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup diced green bell pepper
• 1/2 cup sliced mushrooms
• 2 (14.5 oz) cans organic diced tomatoes, OR 3 cups FRESH diced tomatoes
• 1 (15 oz) can organic tomato sauce
• 2 Tbsp fresh parsley
• 2 tsp dried basil
• 1/2 tsp dried oregano
• Sea salt and freshly ground black pepper, to taste
• Sprinkling of all-natural parmesan cheese (optional, omit for dairy-free)

Instructions

For the spaghetti squash Prep:
1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil.
3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
4. Cool just a bit
5. Use a fork to shred "spaghetti" out of the skin.
6. Use paper towels to soak up moisture just a bit.
For the Skillet:
7. Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
8. Heat olive oil in skillet, once hot and add onion and green peppers and sauté until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sautéing.
9. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
10. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
11. Garnish with fresh chopped basil and a touch of parmesan, serve warm.

Clean NO Bake Chocolate Bars

Recipe of the Week: Clean NO Bake Chocolate Bars


​

Ingredients:

1 Cup All Natural Peanut Butter ( Almond Butter would also be yummy)

2/3 C Honey

1/2 C Coconut Oil

2 Cups Old Fashioned Rolled Oats

1 C Dark Chocolate Chips

3/4 C Craisens

1/2 tsp almond extract

Directions:

Melt PB, Honey, and Coconut oil until melted and delightful in a heavy saucepan - remove from heat and add remaining ingredients - poor into a lightly greased 9×13 pan. The HARDEST part waiting 2-3 hours for the bars to set up!

AND that really is it!! :)