I don’t know about you but I’m ready for actual spring!

I was really looking forward to warmer temps and after tease earlier in the week it got really cold and rainy. I wasn’t going to let that get me down so I decided to brighten things up with a new recipe!

It had been a while since we had seafood for dinner so I decided to bust some giant prawns out for dinner. The recipe that came together with a few hodgepodge items from the fridge but it came out delicious!

Here’s what you’ll need:

12 to 15 large prawns, thawed, peeled, de-veined and cut into small chunks
1 large shallot, diced
4 slices of Canadian Bacon, diced into small pieces
1 brunch of fresh asparagus, trimmed and cut into 1-inch pieces
2 Roma tomatoes, quartered and cut into large chunks
1 Tbsp extra virigin olive oil
1/2 tsp of my All Purpose Blend
Juice of 1/2 lime about 2 Tbsp.
2-3 cups of prepared brown/white rice (as a base for the other goodies)
1/2 cup fresh cilantro, rinsed and roughly chopped

Directions:

First preheat a large skillet on medium heat. Next add in 1 tablespoon of olive oil with the diced shallot and the Canadian bacon.

​Once that has started to cook down a little bit you’re going to add in the asparagus and Roma tomatoes, sauteing until they start to get tender.

Last but not least add your prawn chunks and season with the all purpose blend and a squeeze of lime juice.

Cook just until the shrimp turns pink so that they don’t over-cook and get chewy. Serve over a half a cup of rice and top with fresh cilantro. Enjoy!



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My Transformation:


This is extremely difficult for me to post, but I feel its important to share. I found this pic of me looking through some photos my grandma sent me a while back, this was from around 2005, before I joined the Air Force and at probably the lowest point of my entire life.


I was in an emotionally and physically abusive relationship, had terrible self esteem, and since I wasn’t able to express my pain I drowned it with food and alcohol.
I cried nearly every night, unhappy with my body, how I felt, and to be honest there were days I wasn’t sure it was worth continuing on.... Depression, binge eating and stress left me nearly 40 pounds overweight, but my emotional baggage felt like an elephant sitting on my heart.
I had strayed away from my faith, angry that I was in such a terrible situation with what seemed like no way out. But God spoke to me one day, after I got off the phone with my dad, who I hadn’t talked to in a long time...He said...”choose”...just one word... Something changed in that moment, as if a switch had flipped, and I understood that everything I was suffering through was a result of my poor choices, and that the way out of the pit was to CHOOSE life.


To choose self love.


To choose nutritious food for my body.


To choose to abstain from drinking.


To separate myself from the abuse that was destroying me from the inside out.


I chose to take control of my life, with God holding my hand every step of the way.
I have to laugh a little when people ask how I stay so positive, and exclaim “you’ve always been so fit!” That couldn’t be further from the truth...but I’m blessed to say that I have transformed mind, body and soul in the last 12 years.


I haven’t always been fit.


I’m not genetically gifted or special.


I have “bad” days often.


But at the start of each day I have a choice. To let my circumstances dictate my happiness and health, or consciously DECIDE to take action to foster personal growth and better habits for myself.
You have that choice too, and if I can help in any way to build you up and make those choices easier each day, please don’t hesitate to reach out to me!
#ichoose #selflove #dailygrowth

Rainy days are perfect for big delicious breakfasts. 🌧❤️🍳 Who am I kidding! We do this almost every day rain or shine lol, and it’s usually a time I experiment with new creations...today’s pancakes are Blueberry Cinnamon Coconut 😍😍😍 To make these beauties, I used:
1/4 cup Namaster Foods GF flour mix (Costco)
1/4 cup Blue Diamond Almond Flour (Costco)
1 heaping scoop of 1stphorm Phormula-1 CTC (cinnamon toast crunch, it’s amazing!)
1 tbsp unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp baking soda
3 tbsp egg whites
1 tbsp Sports Research #MCToil (get it on Amazon)
1/2 cup Califia Farms Unsweetened Coconut Almond milk (found in most major grocery stores)
Pinch of salt
1/4 cup of fresh blueberries, halved.


Combine all dry ingredients together in a bowl, then add wet goods (except the blueberries) in until well incorporated. Ladle about 3 tbsp batter onto a preheated nonstick skillet, then drop some of your blueberries on top. Flip over when small bubbles start to peep through the cake. Cook another minute or so and they’re ready to enjoy!! ....❤️😍❤️...
🥞🍳🥞🍳🥞🍳🥞🍳🥞🍳🥞🍳🥞🍳🥞🍳🥞
#breakfastclub #homecooking #newrecipe #getinmybelly #fitfood

amzn.to/2EPt5ts
Who wants cupcakes?!?

You know how I love to throw down in the kitchen, and baking is one of my favorite ways to cook, working with different combinations and ingredients to see what I can come up with.

Last week my son had a cold and asked for “birthday cupcakes” so I got to mixing and out came these beauties! They are sooooo good, not overly sweet (though I did make some delish cream cheese protein frosting and slapped some natural sprinkles on top) and won’t break your macro bank either.

If you’d like to make these too just as part of your prep or for a birthday treat, this recipe will work either way!

You’ll need:

First preheat your oven to 350F.

1 cup Super Fine Almond Flour
1 cup Namaste Foods Perfect Flour Blend from Costco, or you can get it here. 
2/3 cup Lakanto Golden monkfruit sweetener (I get this on Amazon in big bags, it’s a great value!)
3 scoops Vanilla Ice Cream protein
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt


Combine all these dry ingredients together in a mixing bowl, then add:


2 cups unsweetened almond milk
3 whole eggs
1 tsp vanilla extract
1/4 cup Sports Research MCT Oil
2 tbsp natural sprinkles (optional in batter for birthday cupcakes. I used India Tree brand, they are colored naturally with vegetable an fruit juice!)

Whisk all the ingredients together until a smooth batter forms, then drop 1/4 cup portions into pre-greased muffin tins (I use Pam baking spray) and bake for 15-18 minutes or until a toothpick comes out clean! Allow to cool completely before frosting them: 

OPTIONAL-I whipped up my own small batch using:
2 tbsp whipped cream cheese
1 tbsp vanilla ice cream protein
2 tsp organic confectioners sugar
A splash of unsweetened almond milk, this was good for topping 4-5 cupcakes!


This recipe makes about 20 cakes, and the batter WITH sprinkles and frosting amounts to some pretty awesome macros:

144 calories 16.6g Carbs 7.1g Fat 6.8g Protein per cupcake






​I hope you get to try the recipe soon, you’ll love this for a delicious treat any day of the week.
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Need more healthy treat ideas? Check out some of my other reciepes here!

If you're having a hard time making healthier choices, I'd love to chat with you and get you started off on the right foot! Take my Free Nutrition Assessment!

Want to improve your #birthdaysuit? Train with me! I offer online and in-person training, coaching and more!

#birthdaycake #proteincupcakes #newrecipe #wonderfullyfit