Monday, September 30, 2013

Another Shakeology Favorite - Orange Dream

Happy Monday everyone! It’s about 4 p.m. here – exactly the time my carb/sweet cravings kick in. I know I have a little more work to do and a long time before dinner and I want something right now! This is my absolute favorite afternoon fix – it’s healthy and tastes like a Creamsicle. I kid you not!!!

Orange Dream Shakeology
1 packet Vanilla Shakeology
½ cup 100% orange juice
½ cup water
½ tsp grated orange peel

Whip everything up in the blender and enjoy! You can thank me later.

Want to know more about Shakeology? Just ask! I’m on Facebook at or e-mail at!

Monday, September 23, 2013

Luisa's Garlic Shrimp Zucchini "Linguine"

If it’s possible to have a food crush on someone, I am truly smitten with Luisa of Luisa’s Catering. I adore all of her recipes – many of which you will eventually find here. This one is another knockout – absolutely no carbs and oodles of flavor. A beautiful way to use up end-of-summer zucchini!

Monday, September 16, 2013

Mock Potato Salad with Sriracha and Bacon

One of my girlfriends came over today and we decided to create a mock potato salad using cauliflower. Little did we realize this small endeavor would result in a fabulous, healthy lunch we would be fighting over with our forks! I hope you enjoy this recipe as much as we did!

Mock Potato Salad with Sriracha and Bacon
Serves 4

1 head cauliflower, cut into bite-sized florets
3 pieces bacon (preferably pepper bacon)
¾ cup mayonnaise or low-fat yogurt
1 tbsp Sriracha
1 tsp sea salt
2 scallions, white and light green part only, finely chopped (optional)

Place florets in a large pot of salted, boiling water for 5-10 minutes (until fork tender). Drain and allow to cool slightly.

Meanwhile, fry up the bacon until crispy and drain on a paper towel.

Mix together the mayonnaise or yogurt and Sriracha in a bowl. Mash the eggs with a fork and crumble the bacon.

Gently toss the cooked cauliflower with the Sriracha mixture, eggs and salt. Top with bacon and optional scallions. Serve on a bed of lettuce, if desired.

Tuesday, September 10, 2013

Homemade Boursin Cheese

Most of you know I have a slight obsession (have we noticed I have multiple food obsessions?) for Boursin stuffed split chicken breasts.

I would make them every other night if a) Boursin cheese wasn’t so ridiculously expensive and b) my husband wouldn’t threaten to leave me. What’s a girl to do? Make her own, freeze it, and make it once a week. Win, win, win!

I used this recipe as a base – you can use fresh herbs instead of dry (if using dry make sure you rub the herbs between your fingers to release their oils just prior to adding them to the cheese mixture). Try it and adjust the recipe to your own taste. Then try my chicken recipe and I guarantee, you will be hooked, too!

Editor’s Note: This recipe makes a ton. If you’re not planning to freeze it, the recipe halves very well.

Saturday, September 7, 2013

Gravlax with Mustard Sauce

I have found the most important thing with low-carb eating is this – DO NOT GET INTO A RUT!!! When I started this way of eating many, many years ago, I lacked the imagination to make innovative meals. But once you start branching out and trying new things, you’ll get completely carried away. And that’s how it should be!

This recipe for DIY (do it yourself) gravlax took me by surprise. It was so easy! Serve it up with capers, boiled eggs, red onion, and a little whipped cream cheese. This is a brunch that will draw “Oohs” and “Ahs” for both presentation and taste! (If you have any bread sticklers in your family, this is wonderful with pumpernickel.)

Thursday, September 5, 2013

30-Day Ab Challenge Starts September 12th!

Hello beautiful people!

The real moment of success is making the decision to change your life!

My 30-Day Ab Challenge group is quickly filling up! This is another friendly reminder to you - if you're interested, get in touch with me on Facebook (details below) and we'll make sure you are included!!

If you want to get lean and mean in 2013 – I WANT YOU ON MY TEAM! My 30-Day Squat Challengers are halfway through the month and they are kicking serious booty!!! I will be starting a 30-Day Ab Challenge on September 12th and I have a few spaces available for people who are ready to LOSE WEIGHT, HAVE FUN, TONE UP and WORK HARD! This challenge will only take a few minutes of your time each day, is completed in the comfort of your own home, and requires no special equipment!

Here are some awesome testimonials from my current fitness challengers:

* I began doing 25 squats at a time. I just completed 100 at one time – after only 15 days!

* I have re-discovered, even at my advanced age, if you start slowly, you will improve. The operative work is START!

* 80 done at one time!!! Go me!!! I could hardly do 20 at a time when I started and had to hold onto something!! Balance is better!

* Cool thing from yesterday was that I upped it to sets of 30 instead of sets of 20. Oh yeah!

Want to join our fitness journey in a private accountability group on Facebook? You can join from anywhere at any time before September 12th! Send me a friend request on Facebook at and I’ll give you all the details! I look forward to hearing from you soon!

Tuesday, September 3, 2013

Pan Seared Halibut with Roasted Heirloom Tomatoes

I hope you are enjoying all my low-carb offerings and trying this lifestyle out for yourself! I am finding weight is coming off quite easily now, and I am in my 40s!

This recipe highlights beautiful Halibut and the flavors of end-of-summer tomatoes. It is simply sublime.

Pan Seared Halibut with Roasted Heirloom Tomatoes
Adapted from Aaron McCargo Jr.
Serves 4

2 tbsp coconut oil (can substitute grapeseed oil)
4 (6-ounce) halibut fillets
1 tbsp salt
1 tbsp cracked black pepper
2 sprigs fresh thyme
1 lemon, sliced in half
¼ cup dry white wine
1 tbsp olive oil
1½ cups halved heirloom tomatoes
1 tsp chopped garlic
2 tbsp freshly chopped parsley leaves

In a large saute pan over medium-high heat, add the coconut oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme, wine, a squeeze or two of lemon and simmer for 2 minutes. Then baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, garlic and a squeeze of lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.