Low Carb Your Life

Happy Cyber Monday!! I hope you all had an amazing Thanksgiving holiday and enjoyed lots of time with your family as well as some good food  J I’m not big on the Black Friday thing, but I DO love myself some cyber Monday deals…how about you? There are lots of sales and deals going on within Beachbody at the moment including several challenge packs such as Country Heat , 21 Day Fix , Fix Extreme , and Core De Force all on sale BUT I wanted to take it a step further because I love you all.   Anyone who purchases a Beachbody challenge pack BEFORE Dec. 1 st   will receive a $20 Amazon gift card! Have a friend who is interested in purchasing a Challenge Pack? They will receive a $20 Amazon gift card and you will too for the referral! Sounds like a good deal to me! Aside from challenge packs we also have a Holiday Sale happening right now through Nov. 29 th . To check out the Holiday Sale you can  click here ! I started my health and fitness journey in the month of November 6 y

I am still loving the whole 30! I am Sicilian and grew up on spaghetti and meatballs so it not only brings me back, it is something I crave. This Whole 30 approved recipe that I got from the Whole 30 cookbook and made a couple tweaks on was just what I needed last night for dinner!  INGREDIENTS SPAGHETTI SQUASH  1 Whole Spaghetti Squash  2 Tablespoons Extra-virgin olive oil 2 teaspoons fresh thyme leaves  1/2 teaspoon salt  1/4 teaspoon black pepper  DIRECTIONS  PREHEAT the oven to 425 F. Line a baking sheet with foil or parchment paper.  CUT the squash in half lengthwise and remove the seeds with a large spoon. Drizzle the insides evenly with the olive oil. Place the squash flesh-side down on the baking sheet.  ROAST the squash for 1 hour, until fork-tender. Carefully turn the squash flash-side up and let cool until cool enough to handle.  USE a fork to gently scrape out the flesh; the squash will come out in a noodle-like strands. Season evenly with the th

I am absolutely loving all the recipes that I have tried so far from the Whole 30 cookbook. Last night I had the pleasure of hosting a dinner for my parents and my friends who are NOT on the Whole 30. Little did they know that everything we had was Whole 30 approved! The chicken in this dish came out so tender and it went perfect over some zucchini noodles! Highly recommend this one!!  SERVES 2 Prep Time: 15 minutes Cook Time: 40 minutes  Total Time: 55 minutes  INGREDIENTS 4 Tablespoons cooking fat  1 pound chicken legs (bone in, skin on) 1/2 pound chicken thighs (boneless) 1/2 teaspoon salt  1/2 teaspoon black pepper 1/2 onion, minced  1/2 red bell pepper, finely diced  1 cup mushrooms, sliced  2 garlic cloves, minced  1 tablespoon capers, drained 1 14.5-ounce can diced tomatoes  1 cup chicken broth or water  1 tablespoon fresh basil leaves, rough chopped  DIRECTIONS In a large skillet with high edges, heat 2 tablespoons of the cooking

I just started the Whole 30 and my first dinner was delicious!! I made Bison stuffed peppers and not only were they good, but I was completely satisfied and full. Definitely a recipe to try out whether you are doing the whole 30 or not!  INGREDIENTS  4 red, yellow, or orange bell peppers  3 Tablespoons of cooking fat  1/4 cup finely chopped onion 2 cloves garlic, minced (or 1 tsp. garlic powder) 4 kale leaves, stems removed, leaves finely chopped  1 lb ground meat (beef, lamb, bison) 2 Tablespoons tomato paste 1/4 teaspoon cumin 1/4 teaspoon chili powder  1/2 teaspoon salt  1/4 teaspoon black pepper  1 cup finely chopped peeled winter squash (butternut, acorn, etc.) DIRECTIONS PREHEAT the oven to 350F. Line a deep baking sheet with parchment paper.  WITH a pairing knife, slice around the top of each bell pepper and gently pull up on stem. Discard the seeded core. Place the peppers in the prepared dish. Bake for 10 minutes, until softened. Set as