As a Beachbody Coach, I thrive on helping others. I want everyone to be as healthy and happy as they possibly can.
In the past, I went through phases of super dedication to my workouts & nutrition, followed by lackluster phases. But what I really struggled with is feeling LONELY. Yep, you read that right. Being far from family&friends, frequent relocation to new places where I knew very few or no people, & essentially “starting over” with every move started taking a negative toll on me.
Joining my first challenge group saved me in a few ways: yes, it helped me become more accountable to make healthy choices each & every day, but it provided me with a sense of COMMUNITY, SUPPORT, & UNDERSTANDING. Aside from improving my physical health, these groups have been vital in enhancing my EMOTIONAL health as well.
I came home from clinical the other day to find the SWEETEST surprise! I LOVE being part of such a wonderful community and team that is Beachbody. My coach is amazing and I owe her so much for bringing me into this family! And yes, it truly is a FAMILY. 💜
If this type of “family” sounds like something you’d like to be a part of, please fill out the form on my “contact me” page. We all have demons – I can HELP you with them, and so can our community. Please consider joining. 🙂
This recipe is healthy and has great flavor – definitely got the hubby’s approval! We will be having this again, FOR SURE! Feel free to play with the veggies – I’m sure there are others you could add and enjoy it just as much!
Hard boiled eggs are so convenient as a healthy snack or as part of meal prep by adding them to meals, such as salads. Having to boil eggs on the stove was always annoying to me, so I was psyched to find this recipe!
I tweaked it just slightly by adding water to each muffin/cupcake cup, to ensure no brown/burn spots on the eggs – worked like a charm! This recipe is so easy, and the shells peel off like a dream! If you notice the eggs don’t cook through thoroughly, you may want to up the temp to 350. For our oven, 325 degrees for 30 minutes had them turning out perfectly!
My hubby absolutely LOVES enchiladas, but most of the recipes I found are SO unhealthy! Now, this recipe is a bit of an indulgence, but it passed the hubby test with FLYING colors – and it’s healthier than MANY other enchilada recipes. Hubs LOVES these (as do I), and I can make them without feeling so guilty!
The points that really help to reduce the calories in these enchiladas is the the use of lean ground beef, green chile salsa instead of traditional enchilada sauce, and less of the real fatty ingredients, like cheese (don’t worry – there is still PLENTY of cheese in this recipe!)
Lastly – this recipe makes A TON – about 10-12 servings. So it’s great for a dinner party/get together, or if you love leftovers (as again, my hubs does, and I don’t mind them either!)
I hope you all enjoy 🙂 Please let me know how you like them!
1 lb lean ground beef (I typically get the 93% lean option)
½ cup olive oil
16 corn tortillas
3 jalapenos, chopped (optional)
2 jars (16oz each) green chile salsa (I use El Pinto, the hot version)
1 lb Fiesta blend cheese, shredded
½ red onion, finely diced
Pam olive oil cooking spray
Guacamole (optional, for topping)
Salsa (optional, for topping)
Cookie sheets, lined with paper towels
Saute pans (one large, one small)
9 x 13 oven safe pan (I use a glass pan)
Spray large skillet with Pam olive oil cooking spray, then place diced red onion and cook on medium-high for about a minute, until fragrant
Place the ground beef into the skillet over medium-high heat. Using a wooden spoon, break up the beef as it cooks. Cook about 7-10 minutes, until fully browned/cooked through (I like to drain off some of the oil/grease once cooked through)
Preheat oven to 400 degrees
In the small saute pan over medium heat, warm the olive oil. Using tongs, place corn tortilla in the oil, flip, and drain off back into skillet. Place the tortilla on a paper-towel lined cookie sheet. Repeat with remaining 15 tortillas. Then place paper towels over tortillas to soak up excess oil
Coat 9 x 13 pan with Pam cooking spray
Pour ½ cup green chile salsa into pan and spread evenly. Place 3 tortillas on top (you’ll have to cut 1 in half to better fit the pan). Top with ½ cup of beef and red onion mixture, some chopped jalapenos (optional), 1 cup fiesta blend cheese, and ½ cup of green chile salsa. Repeat layering as many times as needed, ending with a layer of tortillas. Top with ½ cup green chile salsa and 1 cup cheese (I use closer to 1.5 cups for the top)
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, place pan back in the oven, and bake for an additional 20 minutes
Remove from oven and allow to cool for 5-10 minutes
Slice and serve warm
*May add guacamole and/or salsa for toppings*
This recipe, seriously, is a keeper. It is low in sugar, and high in iron, protein, Vitamin B6 and Vitamin B12. Unfortunately, it’s also on the higher side of saturated fat, which is why we don’t have it too often, but it is, nonetheless, much healthier than some other enchilada recipes I’ve seen out there!
Soooo…I tried out the newest shakeology: Café Latte. It was SO DELICIOUS! I am hooked, for sure!!
Now, I am a coffee drinker and self-proclaimed coffee lover, but you don’t HAVE to be a coffee fan to enjoy Café Latte. I have several friends who never drink coffee and have fallen in love with this flavor.
With summer fast approaching, this is a GREAT recipe to have on hand. It’s light, delicious, and includes one of my husband and my best friends for the summer – the GRILL! Hope you love it as much as we do!
2-4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
3-4 cucumbers, peeled, seeded, cut into bite size chunks
1 red onion, thinly sliced
3-4 roma tomatoes, chopped
½-1 cup Kalamata olives, pitted and sliced
Feta cheese, crumbled
White wine vinegar
Extra virgin olive oil (EVOO)
Ground pepper, to season chicken
Garlic powder, to season chicken
Season both sides of chicken breasts with garlic powder and ground pepper
Preheat grill to medium-high heat, lightly oil grate
Cook on prepared grill about 8-10 minutes each side, or until internal temperature is 165 degrees
Combine cucumbers, red onion, roma tomatoes, and Kalamata olives in a large bowl, toss to mix ingredients
When chicken is finished, allow it to cool. Once cool, cut chicken into bite size pieces, place in a separate bowl
Divide vegetable mixture evenly into 2-4 bowls (however many you’re serving), add grilled chicken (about 3oz per person), drizzle lightly with EVOO, drizzle lightly with white wine vinegar, and sprinkle feta cheese on top. Enjoy!
You’ll notice I didn’t include any sort of lettuce –you’re certainly welcome to, if you’d like, but we do not. My husband and I fell in love with this traditional greek dish while we were visiting Greece about 5 years ago, and they never added lettuce to this salad. You can mix up the cheese to a crumbled goat cheese, if you prefer. Additionally, in Greece we were typically given white wine vinegar and olive oil for our dressing, however, you may substitute balsamic vinegar if that is more to your liking!