Showing posts from November, 2016

Cyber Monday: $20 Amazon Gift Card!

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. 1stwill 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. 29th. To check out the Holiday Sale you can click here!

I started my health and fitness journey in the month of November 6 years ago. I dabbled with the gym…

Whole 30 Spaghetti Squash and Turkey Meatballs

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 oil2 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 thyme, salt, and pepper, and serve immed…

Whole 30 Chicken Cacciatore

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 pepper1/2 onion, minced 1/2 red bell pepper, finely diced 1 cup mushrooms, sliced 2 garlic cloves, minced 1 tablespoon capers, drained1 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 fat over medium-high heat, swirling to coat the bottom of the pan. …

Whole 30 Stuffed Peppers

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 onion2 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 paste1/4 teaspoon cumin1/4 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 aside. MEANWHILE, melt the cooking fat in a large skillet …