Fitness, Recipes

How to Eat Chocolate, Drink Wine and drop pounds

What if you could start a workout program now, commit to it for 21 days, get one meal each day included, no need to count calories or points for the rest of your meals, workout just 30 minutes a day, be allowed wine & chocolate, AND lose 10-15 pounds?

Would you be interested?

     Danielle did exactly that! She was a heavy smoker, and she decided to quit. She thought a fitness program would help her push through the difficulty of quitting and toward a healthier lifestyle. In 21 days, she lost 10.2 lbs and 18 inches!

   Here’s how it works… If you commit to YOURSELF with 30 days of Shakeology, I’ll give you the 21 Day Fix workout, the same workout that Danielle used to lose 10.2 pounds and 18 inches in just ONE round! And the same one that Jessica used to lose 62 pounds in just SIX MONTHS and fatten her wallet with $500 in Beachbody Challenge Prize!

 

 Is 2016 your year?  Are you going to reach those goals you keep setting? Or is it going to be another year where you end the year just the same? I want to help you get there and I’ll be there every step of the way, every single day! You’ll have one on one coaching with me, an fun and engaging accountability group, prizes, support, motivation… everything you need!

     If you’re ready to take just 3 short weeks and start focusing on you, here’s what you need to do:

  1. Send me a message to fatgirlfitmommafitness@gmail.com all you need to say is  “I’m ready!”
  2. I’ll give you the special link to get 21 Day Fix- you’ll just need to pick your Shakeology flavor (including the brand new Cafe Latte my new favorite flavor)
  3. Once you order, reply to the email, and I’ll send you a $10 gift pack to sweeten the deal!
  4. In 48 hours, you’ll have access to the 21 Day Fix workouts, as well as P90x, Insanity, TurboFire and more, streaming on demand 

     To recap, you get one meal a day for just $4.33 for a full meal, and I’ll give you the full 21 Day Fix, access to it streaming on Demand within 48 hours of ordering, a meal planner, and a $10 gift card! So….. are you in? The sooner you say YES, the sooner you can start seeing some results…. just reply to this email! But don’t wait! In order to give one on one coaching, I can only do this for a few people!

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Check out this 21 Day Fix approved Recipe

 

Spaghetti Squash Sausage Lasagna Boats

Ingredients

  • 3 small to medium spaghetti squash (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tbsp grated parmesan cheese
  • 1 tbsp chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

 

  • 1 tsp olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz Italian chicken sausage
  • 14 oz (1/2 can) crushed tomatoes
  • salt and fresh pepper, to taste
  • 2 tbsp chopped basil
  • 1 bay leaf

 

Directions:

  1. Preheat oven to 400ºF
  2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane
  3. Season lightly with salt and black pepper
  4. Bake about 1 hour, or longer if needed on a baking sheet, cut side down 
    (If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft)
  5. In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.

  6. In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft
  7. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through
  8. When cooked, add the crushed tomatoes and adjust salt and pepper to taste
  9. Add the bay leaf and cover, reducing heat to low
  10. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
  11. When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on (If you microwaved this, preheat the oven to 400°F)
  12. When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells
  13. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce
  14. Place the spaghetti squash back into the 6 shells and place on a baking sheet
  15. Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese
  16. Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

Nutrition:

Servings: 6 Size: 1 boat

Calories: 246 Fat: 13 g Protein: 17 g Carb: 17 g Fiber: 2 g Sugar: 7 g  Sodium: 701 mgCholesterol: 71 mg

Recipes

Beans, Beans, the magical fruit….the more you eat, the more you cannot believe this is a brownie!!

When I first heard of Black Bean Brownies I was convinced that it was some kind of code language for pot brownies that I wasn’t hip to in my mid-30 lingo.  Then they started to pop up in my Pinterest feed on nearly a daily basis, clearly my entire social network was not a bunch of pot heads, and if they were they were finding some amazing ways to disguise their vices.  Upon further investigation I found these little black beans to be the key to AMAZING super moist brownies!!

As I have been focusing on removing the junk (artificial flavor, preservatives and added sugar) from my diet one thing that continued to go missing was my delicious ooey-gooey brownie.  I love the idea of substituting the black bean for the flour and upping the ante on the fiber intake!  Serious double win in my opinion!!  So here you go….after several attemps and modifications this is my new fave recipe for Black Bean Brownies.

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1 15 oz can low sodium black beans

3 tablespoons coconut oil

4 stevia packets or 3 tablespoons raw honey

4 1/2 tablespoons Extra Dark Special Cocoa powder

2 large eggs

dash cinnamon

dash sea salt

1/2 tsp baking soda

1tsp baking powder

optional extras: unsweetened coconut flakes, walnuts, mini choco chips

Preheat oven to 350 degrees.  Drain and rinse black beans.  Combine all ingredients in blender or food processor with exception of extras.  Process until well combined.  Fold in extras.  I added walnuts to the ones in the picture after spooned into cupcake liners.  Line cupcake tin with liners and fill each 1/2 full.  Bake approx 20 minutes or until toothpick comes clean.

Let cool.  Top with greek yogurt and berries for a yummy and nutritious alternative to the box brownies.