Eating Healthy on a BUDGET!


Do you live your life on a budget?

Yeah, me too! 🙂

I heard once that the average family spends $100 per family member per month on groceries. For our family of 4, I like to push this a bit and spend around $300 per month on groceries (not including household extras like toilet paper, cleaning supples, etc).


Are you spending more or less than the “average?”

For the last 3.5 years, I’ve been at home with my kids. Being a single income family has it’s challenges and has required me to be “creative” with our funds from time to time.

However, in the last 6 months, I have focused more on a “cleaner” meal plan and made some major shifts in the type of foods I am buying in the grocery store.

I often find that people are afraid they can’t “afford” to eat healthy because they think it will be expensive. This really isn’t the case at all. Unless you’re eating Ramen Noodles for breakfast, lunch, and dinner, you will probably save money by switching to a healthier/cleaner diet.

Here are my 6 best tips:

  1. Make a List and Stick to it

This is by far the biggest and most important tip on this list.

The best way for you to make the most efficient list is to create a full meal plan and create your shopping list off of your meal plan. This will ensure that you are only buying the items that you NEED and not the cookies or bag of potato chips that mysteriously seem to make their way into your cart.

Which leads to the second part of this tip, sticking to the list. It’s easy to make impulse purchases in the store and throw a few unnecessary items in your cart, which will also result in your spending more $$$ but put those blinders on and only buy what you NEED

2. Buy Fresh In Season

I spend a large majority of my time in the produce section! The idea of clean eating is based off eating foods in their most natural state without being processed. So the produce section is where it’s at!

BUT buying certain items out of season can really impact your wallet. So I like to take advantage of sale and in season produce to keep my grocery budget low.


For example, back in July strawberries were $.97 per pound at Kroger and you better believe I ate strawberries like it was a job! And now that they’re $2.50 per pound, I either won’t purchase them or I will only purchase 1 pound depending on my meal plan for the week!

3. Buy Frozen Out of Season

This is my solution is eating healthy and clean in spite of #2 or if you are busy and don’t like to prepare fresh veggies, buy them frozen!!

Frozen veggiesfrozen-veggies are very reasonably priced and they are frozen at peak freshness so you can still get quality frozen produce. Kroger has many of their frozen veggies for $1 per bag.

This can also be done for convenience. I like to purchase the mixed pepper blend from Kroger and add them to my eggs in the morning.



4. Buy in Bulk

This one can be tricky because when it comes to buying in bulk, you HAVE to know your prices! One or Two bad purchases at Costco or Sam’s can cost you and extra $10-$30 on your tip in just one week which can really add up over time. So this is why I say you must know your price so you know if you’re getting a good deal or not!

I love Costco! It is my happy place, but not EVERYTHING inside of Costco is deal!


Some of my favorites are their bananas, almonds, milk, eggs, rotisserie chicken (seriously get one now), ezekiel bread, frozen fruit, and frozen veggies (not the absolute cheapest, but I love the quality).

5. Meal plan around protein sale items

This again is where planning will come in handy. I like to check out the store ads before creating my meal plan to see what kind of protein is on sale for the week. Proteins eat up (no pun intended) a good portion of our grocery budget so it is super important that I keep this in check!

I would love to eat steak and pork chops every week, but that’s just not realistic, so we eat a lot of chicken breast and ground turkey (which I actually buy at Costco) because they are always reasonably priced, but if I see pork loin or roast on sale for the week I will add these into my meal plan since I can often save a few dollars off these when they are on sale

6. Marked Down Items

20160904_141232 I always look for marked down items. My favorite are the mark downs in the meat section because again, these eat up a large portion of my budget.

If I find something marked down I will either cook it that day or immediately put it in the freezer for another day! This ground chicken for example, I found marked down, but was not on my meal plan. I froze them when I got home and will use them to make these Buffalo Chicken Burgers next week!


Bonus Tip: At the end of your grocery trip, look at your cart and remove at least 1 thing and put it back!

I heard this a few years ago and it really does work. I don’t do this EVERY time I go to the store, sometimes I forget. But typically when you go to the store you’ll throw a few extra items in the cart (especially if you don’t do #1) and inevitably some items may make their way into the cart that you don’t necessarily HAVE to have today. So you may be saving yourself a few dollars on this trip, but those few dollars will only add up over time!

I hope you’ve found this help and I hope it saves you money on your next grocery trip!! 🙂 And like anything else in life, small changes always add up to BIG changes over time!

Chicken Salad with One Special Ingredient


I enjoy a good chicken salad, but often times they’re filled with mayonnaise so I don’t like to eat it on a regular basis.

I kept running across different 21 day fix approved version of chicken salad and I finally decided to try it out for myself!

I don’t love celery in chicken salad. I don’t know why, but I don’t. So I found this recipe on Pinterest and I tweaked it a bit and made it 21 DF approved.

I find when it comes to eating healthy and staying on track with eating healthy, I need to find recipes that taste like a cheat, but in fact are not a cheat at all. I think this recipe falls into that category 🙂 It totally hit the spot!

I used plain greek yogurt in place of the mayonnaise. Plain greek yogurt is a wonderful substitute for so many things and is a staple that I ALWAY have in my fridge!

I will eat plain greek yogurt with some PB2 and honey mixed in (saves you from the added sugars in the flavored yogurts you buy in the store), you can use it as a substitute for sour cream, mayonnaise, or I’ve even used it in different baking recipes! 🙂

Anyway, this recipe is really simple and was really delicious! I had prepped some chicken on Sunday and put this together Monday evening before I went to bed and then ate it for lunch on Tuesday.

I used my portion containers to measure everything before I mixed it together. This recipe could easily be adjusted to include any other healthy chicken salad items that you would like to add in. You could substitute walnuts in for the almonds or even add in celery to get some of those pesky green containers in 😉




(makes 2 servings)

  • 1/2 cup grapes, halved
  • 1/2 cup apple, diced and peeled
  • Slightly less than 2 red containers of chicken
  • 12 almonds chopped
  • 1/4 cup Plain Greek yogurt
  • A squirt of lemon juice
  • Salt/pepper
  1. Slice 1/2 cup of grapes in half. Peel and dice 1 apple. I used a green apple.
  2. Chop 12 almonds
  3. Combine all ingredients in a bowl. Add salt/pepper to taste and any other spices you would like
  4. Enjoy

Container Breakdown for 1 serving:

1 red

1/2 purple

1/2 blue

Healthy Chicken Fried Quinoa

Do you love chicken fried rice from those Hibachi grill places? I do, I do!!


They aren’t always the healthiest and if you’ve been to a hibachi grill you’ll notice the large slab of butter they throw on top of the white rice, which can be not so flattering on your waistline.

On Saturday, I started searching for something to make with all the leftovers in my fridge. I had quinoa and leftover chicken breasts. So I was thinking some kind of stir fry, then I ran across this recipe and it inspired my yummy creation that I decided to make 21 day fix approved (which means clean & healthy if you aren’t a fixer) version of this recipe! It was soooo simple and so delicious that I had to share it with you! 🙂

Now, obviously, there is no rice in this recipe, but all of the flavors of the hibachi fried rice experience are all still there, but you are enjoying the benefits from the super food, quinoa!

Now, maybe you’re thinking, “what in the world is quinoa?” Pronounced “keen-wah,” is a super food which means it is SUPER rich in nutrients and GOOD for you! It is considered a grain, however unlike other grains it happens to be high in protein and contains essential amino acids. The one serving of this has 9g of protein vs. 4g in brown rice.


I have this red quinoa that is from Costco, but most of what I see in the grocery is white. So yours may look different from mine!

I often use it as a replacement for rice as a side and in this recipe, that is exactly what we are doing! I like to make a batch up of quinoa early in the week and then it will stay good in the fridge for the rest of the week. From what I’ve read, soaking the quinoa is important and I like to use chicken broth as the liquid to cook mine in instead of just water. It’s actually much quick to make than brown rice also. It only takes about 15 minutes to cook.

Have your eyes glazed over with all of this quinoa talk? I hope not. I’m not going to bore you with tons of info about quinoa, just know that it’s good, good for you, and you should at least try it and decide for yourself!

Back to the recipe. It probably took maybe 15 minutes start to finish and I only made 1 serving because my husband was at work. So if you are preparing this for yourself and your spouse or family, just double or triple the recipe as necessary! Also, you could easily substitute different veggies in this recipe too. I chose frozen peas, carrots, and broccoli because that’s what I like and had on hand, but you could easily add mushrooms, peppers, zucchini, anything really!

Super simple. Cook your veggies:


Cook your egg whites and quinoa:


Add you veggies, chicken, and soy sauce all together and BAM! delicious, healthy, super foods!


I actually just used my color coded containers while making this recipe 🙂



  • 1 cup frozen peas and carrots
  • 1/2 cups broccoli, chopped in small pieces
  • 2 Tbs egg whites (or 1 egg white)
  • 1/2 cup cooked quinoa
  • 3/4 cup cooked diced or shredded chicken breasts
  • 1 Tbs lite soy sauce
  • 1 tsp. coconut oil
  1. Put 1 tsp of coconut oil in a large pan and turn to medium/high heat
  2. Add frozen peas/carrots and broccoli and cook for around 5 minutes or until they are tender.
  3. Once veggies are tender,  place them aside in a bowl.
  4. Lower the heat to medium-low and add 2Tbs of egg whites your cooked quinoa. Cooked them together for around 2 minutes
  5. Add you cooked chicken and veggies back in the pan with 1 Tbs. soy sauce (I actually used teriyaki sauce the first time because I was out of soy sauce) and cook all together for a few more minutes until you are ready to eat!

Fixers Container Breakdown:

1.5 green

1 yellow

1 red (ok maybe a little more than 1 red because of the egg whites)

1 tsp

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

20160603_202746 (1)b

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!