Ground Turkey + Sweet Potato + Peppers + One Pan = Deliciousness


This has easily become one of my favorite go-to recipes as of late!

  1. I love sweet potatoes
  2. I love ground turkey
  3. I love easy meals that only involve ONE skillet

Win-Win-Win, right?!

So, I thought this was going to be weird, but tried it anyways (obviously) and looooooved it. It makes enough so that we have left overs and honestly, the leftovers are better than the fresh meal. Weird, I know!

The original recipe is here. However, I found it because it was shared by one of my challengers in my challenge group. They are pretty much THE BEST!

Start by cooking your ground turkey. I get the 93% lean Butterball brand from Costco!


While the turkey is cooking, I take this time to peel and dice my sweet potatoes. And chop up the onion and peppers. I used those mini sweet peppers that come in the bag from Kroger. Although, you could


Throw in the onions and peppers. Cook them until the onions are golden brown.


Add the sweet potato. Cover and cook for about 10 minutes or until the sweet potato is tender. Stir as needed.


Ta-da! All done. In the original recipe, she added mozzarella cheese to hers, but I honestly don’t think it needs it at all. Delicious as is. I prefer to save my blue containers for something else (like almonds for a snack).


Easy, right?! Give it a try and you won’t be disappointed!

Container Breakdown for 1 cup serving: 1 red, 1 yellow, 1/4 green, 1 tsp (if that for the olive oil if you want to be that picky)


  • 2 Tbs olive oil
  • 1 lbs extra-lean ground turkey
  • 1 clove of garlic, minced
  • 6-7 mini sweet peppers (you could use any pepper you like here)
  • 1 ½ cup sweet potato, diced
  • Salt and pepper
  • A pinch of chili pepper
  1. In a skillet, heat olive oil over medium high heat.
  2. Add ground turkey and garlic. Stir occasionally and cook until the turkey is cooked through.
  3. Add onions and peppers and cook until onions are gold brown.
  4. Add the sweet potato, chili pepper, salt and pepper.
  5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
  6. Chow down and enjoy!

Buffalo Chicken Burgers (with veggies inside)

Goodness. These are sooooo good! Like for reals. So good!


If you are a fan of buffalo wings (how could you not), these are the ticket or my healthy boneless wings. But who doesn’t want to combine buffalo wings and a burger?!

I found the original recipe here through Pinterest, of course. And I picked this ground chicken marked down at Kroger and froze it until I found a recipe that I couldn’t resist.


I prepped the celery and carrots in the morning while I was working on the rest of my meal prep which made putting these bad boys together for dinner a breeze.




It makes 4 burgers, so I ate one and plan on having the other for lunch tomorrow. I’m already looking forward to it!


  • 1 pound ground chicken or turkey
  • ½ cup shredded carrots
  • ½ cup finely chopped celery
  • 1 egg, lightly beaten
  • 2 Tablespoons hot sauce
  • 2 Tablespoons Dry Ranch Seasoning
  1. In a large bowl, combine the chicken, carrots, celery, egg, hot sauce, and ranch seasoning and mix well.
  2. Shape into 4 patties
  3. Pan Fry the patties in 1 tsp of coconut oil (per patty) until cooked through. You could also grill or broil these.
  4. I served mine of Kroger sandwich slim buns or you could even do lettuce leaves for a no carb option.
  5. Enjoy!

Container equivalent: 1 Red (maybe a bit more), 1/2 green, 1 tsp

Guilt Free Boneless Wings


Ah! I love wings! Especially boneless wings! Football season is quickly approaching! Yay! And these will be the perfect go-to without having the guilt!

This recipe is the perfect way to fulfill your desire for wings without the grease and calories, but with an amazing flavor! These are baked and quite delicious!

I found the original recipes over here thanks to Pinterest. The 21 day fix count for these bad boys is 1 1/4 red, 1/2 yellow, and 1 teaspoon. Even if you do not follow the 21 day fix and have no idea what those colors mean, this is a healthy recipe you can add into the rotation!

These are fairly simple to make! These took me around 20 minutes from start to finish (into the oven). So it does take a little prep, but nothing unreasonable!

Here is the set up to get started! Chicken should be cut into 1 inch cubes. Have a bowl for your egg mixture and one for your flour mixture.


Dip each piece of chicken into the egg mixture, then into the flour mixture. I used white whole wheat flour. Place them on a baking sheet that has been covered with parchment paper, for easier clean up!


Bake in the oven at 400 degree for 10-15 minutes then flip and cook the other side for 10-15 minutes, or until golden brown. Toss the wings in buffalo sauce and return to the baking sheet and bake fr an additional 2 minutes.



  • 2 small boneless skinless chicken breasts, cut into bite size pieces
  • poultry seasoning
  • 1/2 cup white whole wheat flour
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 egg
  • 2 Tbsp melted butter
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  1. Preheat oven to 400 degrees.
  2. In a small bowl whisk the egg. In another bowl, mix the flour, garlic powder, cayenne and salt.
  3. Sprinkle poultry seasoning over the chicken
  4. Dip each piece of chicken into the egg mixture, then into the four mixture, and then place it on the parchment lined baking sheet.
  5. Bake chicken bites in the oven for 10-15 minutes then flip and cook the other side for 10-15 minutes, or until golden brown and chicken is done.
  6. Stir the melted butter and Frank’s red hot together in a bowl. I found you may need to heat the hot sauce a little if its been in the fridge. If it’s too cold the butter hardens when you mix the two. Mix in the salt and cayenne pepper.
  7. Toss the chicken in the buffalo sauce and place it back on the baking sheet. Bake in the oven for another 2 minutes.
  8. Serve and enjoy!

Makes approximately 4 servings!


Fruit Salsa – Party Pleaser

Having a party and eating healthy don’t normally go hand in hand. At least not in my world! However, a few weeks ago I hosted a Scentsy party for my sister and I wanted to make some snacks, but I was struggling to come up with healthy or at least no complete terrible ideas that involved only carbs.

So… I of course hopped on Pinterest and found this recipe for fruit salsa with homemade cinnamon chips! So I went for it.

Overall, it was a HUGE hit at the party. Luckily, I didn’t eat it all before everyone arrived (because trust me, I could have) Several people asked for the recipe.

It was easy to make, just slightly labor intensive because I chopped all of the fruit. If you have one of those food choppers, it may be a little quicker for you. Also, the homemade cinnamon tortilla chips took some time to make as well, but worth it in my opinion!



All the ingredients! Yum!


Chopped and mixed

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Ready to serve!


  • 2 Granny Smith Apples
  • 2 kiwis
  • 1 lemon
  • 1 lb of strawberries
  • 1/2 pound of raspberries
  • 4 Tbs Raspberry preserves (or whatever flavor you prefer)
  1. Zest your lemon and set it aside
  2. Chop your apples and place them in a bowl.
  3. Squeeze 2 Tbs of the lemon juice and your zest over the apple. Mix well to combine.
  4.  Finely chop up your strawberries and kiwis.
  5. Add all remaining ingredients to your bowl and stir gently to combine. The raspberries will break apart a bit, but that ok! I actually sliced any raspberries that didn’t break apart on their own.

Chicken, Sweet Potato, Veggie Bake

This recipe was soooo simple. It almost doesn’t count as cooking in my book. Ha! Kidding…

But seriously, I just threw the ingredients in a dish and baked it. That was about it.

One of my challengers posted this recipe that inspired this simple dinner! I was sold at sweet potato. I can’t get enough sweet potatoes!

At the time, I had the carrots that the recipe called for, but I also had some zucchini and summer squash in my fridge so I thought “heck, I’ll throw those in too.” And it was delicious!

When it comes to clean eating, at times, I tend to over complicate things and it really doesn’t need to be complicated. It’s actually best to keep things as simple as possible. I think it’s because of all steps needed to prepare all the processed junk that I’ve been eating most of my life. But real food doesn’t need to be complicated. Keep it simple with fresh veggies and protein. That’s it!

So here is what I did:

I started with one sweet potato chopped into about 1 inch cubes


Then I added 1 small zucchini and 1 small summer squash


Then, carrots and onion.


The all the spices and olive oil! I put 1 Tablespoon of olive oil over the veggies with the spices then mixed that around. Then saved the other Tablespoon of oil to pour over the chicken. I swear I had some fresh garlic, but it went missing in my kitchen. So I added salt, pepper, garlic powder, and rosemary.


Cover with foil and bake at 375 for 40 minutes!


And Bam! You have an easy AND healthy dinner! I pulled the sweet potatoes out and measured them into my yellow container, of course, and then mashed them up. I also did a green container of the wonderful mixed veggies!

I did put just a teeny bit of REAL butter on my sweet potato and then topped them with cinnamon! Seriously, my favorite thing ever! You don’t need any sugar.

This is totally 21 day fix approved, just measure our the sweet potatoes, like I did, and the veggies! I would probably also count for around 1 tsp.


  • 1 pound chicken tenderloin (or your could use breasts, just make sure they are done)
  • 1 sweet potato
  • 1 medium zucchini
  • 1 medium summer squash
  • Carrots (as many as you would like)
  • 2 Tbs olive oil
  • 1/2 onion
  • 1 tsp dried Rosemary
  • 1 tsp Garlic Power
  • Salt/Pepper
  1. Preheat the oven to 375
  2. Cut up your sweet potato into 1 inch cubes
  3. Slice up your zucchini, summer squash, and carrots
  4. Slice up your onion into long strips
  5. Put sweet potatoes and veggies into a 13×9 dish. Pour 1 Tbs of the olive oil and your spices over the veggies. Then mix them around so the oil and spices are evenly spread around.
  6. Top the veggies/sweet potato with the chicken breasts. Pour the remaining Tbs of olive oil over the chicken and sprinkle additional seasoning over the chicken
  7. Cover with foil and bake for 40 minutes.

Zucchini Taco Boats

I was a little skeptical of these “zucchini boat” tacos and thought, “how good could they really be? Would the zucchini ruin the goodness that is ground turkey taco meat?! Because I love Mexican food and am pretty particular about my Mexican food.”


me when I first saw someone putting taco meat on a zucchini

But I assure you they did not disappoint! I kept seeing these zucchini boats all over Pinterest and I finally couldn’t help myself and I had to try them! I am always looking for new ways to incorporate more veggies (green containers) into my diet! This will be going into the regular rotation for sure!

AND  my husband even said that he liked them! And he usually think I’m crazy when I try new things like zucchini taco boats. But he said, “Those zucchini things we actually pretty good!” Which translations means they were amazing even though he won’t use those words!


I really can’t help myself with the funny expressions

These were pretty easy to prepare and I whipped them up in less than an hour! I found the original recipe over here, but I did make a few slight changes to the recipe.

I started by cooking the ground turkey and while that was cooking, I worked on slicing up my zucchinis and hollowing them out. I just used a normal teaspoon. This was probably the most time-consuming part of the process, but it really wasn’t that bad!


The I put 1/4 cup salsa in the bottom of my 13×9 Pyrex dish. Although, it did end up burning so I would do 1/2 cup next time (I changed it in the recipe at the bottom of this post). Then I lined up the zucchini inside the dish.


Don’t forget to save 1/2 cup of the scooped out zucchini insides (very technical terms there)! Chop that up and then throw it in the turkey taco meat along with 4 ounces of tomato sauce, 1/4 cup salsa, and 1/4 cup water.


Then let that simmer on low for 15 minutes and fill up your boats! Next time I will measure these in using the red 21 day fix container.


And this is where I went “oh crap, I don’t have the right kind of cheese!” But I had this cheese:


So I made do with what I had! I used 1 slice for every 2 boats! Then I put them in the oven, uncovered! But you are supposed to cover the dish with aluminum foil. oops. Which is probably why the salsa burned on the bottom and my cheese burned on top too. I am special! Don’t be like me. Cover your boats people!


However, next time I think I will save the cheese for the last 10 minutes, because it really doesn’t need to be in there the entire time. It really only need to be melted on top. I digress, I put the dish in the 400 degree oven for 35 minutes! And then Bam! They are ready to be enjoyed!


(boo burnt cheese, still delicious though)

I ate about 1 & a half zucchini boats! My boats were pretty small. That was the best they had at Kroger that week!

For all you 21 day fixers here are the containers: 1 green, 1 red, 1 blue


  • 6 small or 4 medium zucchini, cut in half lengthwise
  • 3/4 cup salsa
  • 1 pound lean ground turkey (or chicken)
  • Taco Seasoning of choice (I purchase mine at Costco, yes we like tacos)
  • 4 oz no-salt-added tomato sauce
  • 1/4 cup water
  • 1/2 cup cheese
  1. Preheat oven to 400 degrees Fahrenheit. Place 1/2 cup of salsa in the bottom of a large baking dish.
  2. Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, follow the directions for the taco seasoning.
  3. Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel) and discarding the rest.
  4. Add the reserved zucchini, tomato sauce, salsa, and water to the taco meat. Stir and simmer on low for 15 minutes.
  5. Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.
  6. Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through.


Week(s) in Review 5/30-6/12

So. I am a week behind on my week in review. Hi. Welcome to my life!

Anyways, I have been super busy over the last 2 weeks I haven’t had much time to sit down and write this update.

I didn’t quite realize how much Brinley’s school kept us in a routine until it was over. And now I dearly miss that routine! So, we’ve been a little chaotic around here, but we are definitely enjoying our summer so far!

As far as my own health and fitness journey, I’ve been chugging right along. I haven’t missed a workout (although I have altered some to fit within my time schedule) and I have been BETTER about limiting my unhealthy treats. I am feel like I am constantly on a journey of finding a balance between being healthy and being able to “treat” myself and occasionally indulge in an unhealthy treat! And sometimes all we can do it try to be better than we were yesterday


I am LOVING my Summer Slim down group! It is the perfect size and most everyone is active in the group which makes coaching and participating in the group so fun! They really do help me stay true to my own goals.


But by far my favorite thing that has happened/continues to happen is that my super picky 3-year-old daughter now consistently eats healthy food! I attribute this to her seeing me eating them consistently now for several months. Her favorites are apples and peanut butter (the natural kind, carrots and ranch, broccoli, and she even eats whole wheat bread! My daughter was like the epitome of picky 3-year-old so I am beyond thrilled that she is now choosing these healthy choices out of her own free will (not that she would listen to me if I tried to force it on her, can we can three-nager?)!

I have tons of good recipes to catch up on to post on my blog, but some of my favorites over the last 2 weeks were my turkey burgers, these yummy chicken skewers, fruit salsa, chicken burrito bowl with cilantro lime rice, and zucchini taco boats!


Goals for this upcoming week:

  1. Complete every TurboFire scheduled workout
  2. Add the TurboFire 10 minute ab workout 4 times this week
  3. One 3+ mile run
  4. Follow my meal plan
  5. Get in a better routine with the kids!!

Food that I am looking forward to this week:

  1. Zucchini Noodles with 21 day fix Alfredo sauce
  2. Healthy Protein Pancakes (this is an older recipe, but I think it I can 21 day fix it up!)
  3. Frozen Greek Yogurt Bark


My favorite thing that I’ve heard over the last 2 weeks was in one of the TurboFire workouts Chalene Johnson talks about how effortlessly fit people are able to stay that way because they have learned the rules of portions! Mindless eating and over eating are 2 of my downfalls. So, this is what I plan to focus on going forward this week. Whether I am eating something healthy like sweet potatoes or their not so healthy friend french fries then I will continue to follow to rule of portions and not over do it!


Have a fabulous week friends!

Pineapple, Red Pepper, Onion, & Chicken Skewers


Um. Hi! Don’t those look delicious?? I think so!!

Today I have a super simple, super easy, super healthy recipe to share! It’s summer, so I love to use the grill at any opportunity I get! Not to mention, we have yet to turn our air on so the last thing I want to do is heat up the house with the oven on for an hour.

So, one of my challengers shared a recipe from Autumn Calabrese’s Fixate cookbook in our Summer Slimdown group (if you are interested in joining my next challenge group go here) and I thought it sounded amazing and I had to try it! I did make a few slight changes to the recipe.

So here’s what I did, I started by cutting 2 chicken breasts into cubes and marinating them in 1/2 cup soy sauce, about 1/4 cup pineapple juice (from the can of pineapple chunks), and 1 tsp ground ginger. Mine marinated in the refrigerator for about 5 hours!

Then I soaked the skewers in water (apparently I didn’t soak mine long enough because some of the ended up burning). The I chopped my red pepper, onion, and I used canned pineapple chunks


From there, I put all the ingredients on the skewers. I went for red pepper, onion, pineapple, and chicken. As you can see I am not OCD because I did go out of order a few times. And I ran out of red pepper. I did purchase 2, but once I cut into the other one I noticed it was moldy inside so I trashed it!


I cooked them on the grill for a total of about 14 minutes. But you will obviously want to check yours and make sure they are done!!


I ended up eating mine with some green beans because I needed another veggie for the day!  I also ate more chicken because there wasn’t really enough protein on just one skewer so I picked a few extra pieces off the other one.


I love easy and healthy dinners! You could easily change this recipe up and make it your own by adding different type of peppers, onions, or adding any other veggies like zucchini, mushrooms, tomatoes. Make them your own!!



  • 1 lbs chicken breast, cut into cubes
  • 1/2 cup soy sauce
  • 1 tsp ground ginger
  • 1/4 cup pineapple juice (from canned pineapple chunks)
  • 1 – 8 oz can of pineapple chunks
  • 1 red bell pepper
  • 1 medium onion
  1. Marinate cubed chicken in soy sauce, ground ginger, and pineapple juice for at least 30 minutes (the longer the better)
  2. Soak skewers in water for 30 minutes
  3. Cut up onion and red pepper into approximately 1 inch squares
  4. Layer ingredients onto bamboo skewers
  5. Grill skewers for approximate 5-6 minutes on each side
  6. Enjoy

Simple Turkey Burger for those Summer Grill Outs!

Hey there! I feel like I am always trying to find ways to eat the foods that I enjoy most, without all of the calories. And who doesn’t love a good burger on the grill in the summer? I know I do!!

So, with memorial day just a few days ago, I wanted to grill out some burgers! I thought to myself a turkey burger really doesn’t sound all that fabulous. In my mind, I envision a dry bland boring patty of meat. Blah!

But these burgers were anything but that! Last summer, I read a secret to keeping your burgers from drying out, so I used that same theory in my healthy version here and I would say it was a success!! Want to know my secret??


Instead of using bread crumbs in your burger, soak a piece or 2 of bread in milk for a few minutes and use that as your “breadcrumbs!” Genius I tell you!

Previous summers, I have always made up the patties in bulk beforehand and the freeze them until we are ready to eat them! I think that would work well with these also and I plan on doing that myself here very soon! I’ll need to make another Costco trip for ground turkey! yay!

So we can talk about buns here?! While I do love myself some carbs, I do try to limit the amount of carbs I eat. So I opted for a whole wheat sandwich thin as a bun. I actually think it was a great bun substitute! You could also do lettuce leaves if you wanted a no carb option.

For my memorial day grill out, I paired my turkey burger with homemade sweet potato fries and my absolute favorite grilled veggies (broccoli, carrots, and zucchini)! Best kind of meal right there!!


So for this burger I used 2 slices of whole wheat bread and soaked them in unsweetened cashew milk. I actually didn’t take any real measurements when I made these. I sort of was just tossing things in, so you could totally adjust the recipe to your taste! But I really think the key to this burger was soaking the bread in the cashew milk or whatever milk you have on hand! But I would say I put enough cashew milk to soak through the bread so the whole slice became mushy!

From there I added 1 egg, 1 Tbs mustard, 1 tsp garlic powder, 1 tsp onion powder, salt, pepper, a few pinches of cayenne powder. You could totally add whatever spices you prefer. I kept it pretty simple this time, but will maybe be a little more adventurous the next time I make them! Feel free to make them your own, I consider this to be more of a burger base to be as creative as you would like!

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I forgot to take more pictures of the process, but I was sort of in a rush, but this was all the ingredients before I mixed them up and shaped them into patties. It made about 6 patties.


  • 1.5 pounds ground turkey (mine was 93% lean)
  • 2 slices whole wheat bread
  • 1/4 cup cashew milk (estimated)
  • 1 egg
  • 1 TBS mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt
  • pepper
  • a few pinches of cayenne pepper
  1. Add bread slices into the bowl and cover with cashew (or other milk of choice) milk and let it soak for 3-4 minutes.
  2. Add remaining ingredients into a large bowl and mix them together (it’s easiest to just use your hands)
  3. Form into patties making a dent in the middle so they don’t puff up in the center and cook unevenly.
  4. Cook on the grill until they are cooked through. I think I think mine for roughly 10 minutes on each side
  5. Enjoy!

My Week in Review 5/23-5/29

Holy moly, we are already into June! Halfway through the year! Say What!?!

Anyways, I am finally sitting down to write this post (on Wednesday) and I feel like the last week has been such a whirlwind, that I am having a hard time remembering what I did last week! Ha!


The highlight of my week had to be Brinley’s preschool graduation. I mean honestly, I thought the whole “preschool graduation” thing is a little silly because she actually has 2 more years of preschool, but it was so cute. They choreographed some dance moves to a few songs and it’s just really cool to see her in that environment around all her friends! And she totally stole the show when she grabbed herself mid song up on stage because she had to go potty! haha!

So, I am still loving TurboFire. It is challenging and different from really any other workout that I am used to so my body is sore in different places. However, the workouts are actually pretty long! The longest one I do is 55 minutes, which is quite an increase compared to the 30 minute ones I was doing! So that has been slightly challenging to squeeze in the extra time. But in reality, it is such a short portion of my day that I will make it happen, no matter what!

I did pretty well with my goals! I wish I could say I stopped snacking on my kids food, but that didn’t happen. However, I didn’t miss a scheduled workout and I even went for 2 runs this week totaling 7 miles for the week! I woke up close to 7 every day last week, but I would still like to improve upon that and I did stick to my meal plan pretty well (minus the random snacking).

So really I find that, it’s not even that I am hungry. I am a mindless eater and before I know it I’ve finished off Brinley’s pretzels. So I need to make myself aware of this and stop myself from eating when I am not even hungry!

So Hank and I did go to a wedding on Saturday and everything was absolutely gorgeous and amazing!! And I left feeling pretty proud of myself. Before my health and fitness journey, I would have taken this as a change to indulge in as much as I possibly could. And while I do think it is OK to indulge every now and again, I would have taken it to the max.

I felt proud of myself because at dinner, I filled half of my place with veggies (although they had creamy sauce on them) and avoided the (what I am sure were delicious) mashed potatoes!! The old me would have had half a plate full of mashed potatoes. Now, mashed potatoes aren’t the WORST thing every, but in my mind the potatoes were the trade off for a piece of cake after dinner!


Now, the dessert table was temptation city! They had so many amazing desserts from cheesecake to chocolate covered pretzels. But I stuck to sharing my cake with my husband and I picked up on chocolate covered strawberry. And it was soooo good!

Goals for this upcoming week:

  1. Complete every TurboFire scheduled workout
  2. Follow my  meal plan
  3. One 3+ mile run. I can tell me body needs rest this week!
  4. Get up in time for a 7AM workout. Brinley has been getting up early since she finished school. She tends to wake up when the sun comes up.
  5. No “treats” until this weekend. Then I will allow myself to have a few treat meals!
  6. Really need to mulch my flower beds (random, I know)

Food that I am looking forward to this week (because let’s be honest, it’s all about the food):

  1. Fruit Salsa dip
  2. Veggie pizza (for a party on Friday)
  3. Grilled Turkey Burger (actually made them on Monday and they were reaaaally good. blog post soon)

Here’s my little food for thought (no pun intended) for the week! When I find myself wanting to eat everything in sight or I feel the habit of just wanting to eat creep in, I try to remind myself that our bodies are like a machine that we need to treat well and take care of! I need to properly fuel this machine with exactly what it needs. No more. No less. Aside from the occasional treat 😉


Although I still find great pleasure in eating certain foods, it shouldn’t be something that we rely on to make ourselves feel “better” emotionally. I am definitely an emotional eater. I like to eat when I am stressed, when I am happy, when I am sad, when I am frustrated. This is what I try to constantly remind myself of:

“Food is fuel. Our bodies are a machine and we need to take care of them with the proper fuel!”

This is what I will be telling myself all week! Maybe it will help you make healthier choices too!

If you want to see my post from last week, you can find that here!