Apple Cinnamon Quesadilla

Apple Cinnamon Quesadilla

Not only is this Apple Cinnamon Quesadilla a hit with the kids, it makes for a quick breakfast, healthier dessert, or a great midday snack.

 Prep Time 10 minutes

 Cook Time 5 minutes

 Total Time 15 minutes

 Servings 1 Serving

 Calories 234 kcal

 Author Beachbody

Ingredients

• 1 (6-inch) whole wheat tortilla
• 2 Tbsp. cream cheese softened
• ½ tsp. ground cinnamon
• ½ tsp. raw honey
• ½ medium apple thinly sliced

Instructions

1. Spread half of tortilla with cream cheese. 
2. Top cream cheese with cinnamon, honey, and apple. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until apple has softened and tortilla is golden brown. 

New Phase!

Yes, this pictures describes my week!
SORE!!!
It was the first week of a new Phase.  It was really interesting.
We had a lot of the same exercises BUT they were combined with other exercises.
We had a lot of the same exercises BUT we used a heavier weight or heavier resistance loop.
We had the same WONDERFUL trip to the Zoo BUT we add 2 extra reps to every exercise with every round.
We had a lot of the same BUT there was a lot of changes.  We had plenty of muscle confusion.  We had plenty of sore muscles!!!  It was absolutely amazing.

There is something about this program that I find very hard to explain.  It has not only changed my body but my brain, my emotions, and even my confidence.  I find myself feeling better about who I am and how I look.  I am confident in the food I have chosen to eat and trusting 100% the PROCESS!!  It’s so worth it!!!!

According to the calculations, I was able to move up a plan for eating.  Eating in Plan B at the beginning and now finding myself eating in Plan C, I admit I was a little FREAKED OUT but I have settled in and I have also found myself trusting the process more and more and more!!!!

This week we will take the adventure into a Refeed Day.  It’s very different and I actually get BROWNIES on WEDNESDAY!!!!!!  I am so excited about it!  I will share more about Refeed Day and the reasoning behind it.  

I would love to have you join us! If you would like to join us, please check out the tabs to the right!!!
Click one and just simply complete it and I will get in touch with you!!!!  Do not miss out on this INCREDIBLE JOURNEY!!!!!!

Maple and Turkey Bacon Wrapped Brussel Sprouts

Maple and Turkey Bacon-Wrapped Brussels Sprouts

Bringing an appetizer to your holiday dinner or cocktail party? Look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts will please a crowd.

 Course Snack

 Prep Time 15 minutes

 Cook Time 35 minutes

 Total Time 50 minutes

 Servings 6 servings, 4 Brussels sprouts each

 Calories 114 kcal

 Author Beachbody

Ingredients

• Aluminum foil
• 1 Tbsp. pure maple syrup
• 1 Tbsp. balsamic vinegar
• 24 medium brussels sprouts
• 12 slices nitrite-free turkey bacon, cut in half
• 24 wooden toothpicks, soaked in water
• ½ tsp. ground black pepper

Instructions

1. Preheat oven to 400° F.
2. Line large baking sheet with foil. Set aside.
3. Combine maple syrup and vinegar in a small bowl; mix well. Set aside.
4. Wrap each brussels sprout tightly with half slice of bacon. Secure with a toothpick.
5. Arrange brussels sprouts on prepared baking sheet so that they are not touching.
6. Brush bacon with maple syrup mixture. Sprinkle with pepper.
7. Bake for 30 to 35 minutes, or until brussels sprouts are tender crisp and bacon is crisp.
8. Remove toothpicks before serving.

Recipe Notes

Phase 1 is In The Books!!!

Well, I have completed the first Phase of 3.  I admit I was a bit nervous.  I was scared to share such pictures because it is a very vulnerable place to be.  This is a program, the only way I know to describe it is, that has completely ROCKED MY WORLD.  I have had to rethink so many things with this program.
Typically thinking when people are on a “program”
-You majorly cut your calories (700-1200)
-You workout like a crazy person
-You are exhausted
-You are obsessed with the scale
I have been there more times than I care to count.  I have a horrible relationship with the scale.  It is a piece of bathroom furniture that I can not stand.  I have been in a place that I have weighed several times a day and THAT number determined how many times I needed to workout in a day AND what workouts would burn the most calories AND what things that I could eat AND how many calories I was putting in my mouth AND how many calories I could have based on when I was going to the gym.  DO YOU SEE WHAT I’M TALKING ABOUT!!!!!!  This is NOT living

Well this program tells me exactly what to eat and when to eat it.  What workout to do and I can choose when to do it.  Morning, Afternoon or even the evening .......THE BEST PART.....I don’t have to get on the scale every day, every week or even bi-weekly.  I get on at the end of a phase.  ONE TIME!  That is it!!!  Absolutely AMAZING!!!!

So, at the end of Phase 1—-
I’m down 4 pounds and 10 1/2 Inches!!!!!
Are you serious???
Yes, Yes I am!!!!!!
The best part.....after calculations for the next Phase- I get to eat even more food!!!!  CRAZY!!!!!

I would love to have you join me on this journey!  It’s absolutely a GAME CHANGER!!!!  What are you waiting for?   JUMP IN!!!  Message me ASAP!!!  New Group Starting 2/19!!!!!!

Baked Salmon Dijon

Baked Salmon Dijon

For an easy weeknight meal that's bursting with flavor try this Baked Salmon Dijon breaded with whole wheat bread crumbs, crushed pecans, and fresh herbs.

 Course Main Course

 Cuisine French

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 4 Servings (1 piece of salmon each)

 Calories 267 kcal

 Author Beachbody

Ingredients

• Parchment paper
• 3 Tbsp. Dijon mustard 
• 2 tsp. olive oil
• 1 Tbsp. raw honey 
• ¼ cup whole wheat bread crumbs 
• ¼ cup finely chopped raw pecans 
• 1 Tbsp. + 1 tsp. chopped fresh parsley
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 
• 4  (4-oz. each) raw salmon fillets skinless 
• 1 medium lemon cut into quarters (for garnish; optional) 

Instructions

1. Preheat oven to 400º F.
2. Line sheet pan with parchment paper. Set aside.
3. Combine mustard, oil, and honey in a medium bowl; mix well. Set aside. 
4. Combine bread crumbs, pecans, and parsley in a medium bowl. Season with salt and pepper, if desired; mix well. Set aside.
5. Brush both sides of each salmon fillet evenly with mustard mixture. Place on prepared pan. Coat evenly with bread crumb mixture.
6. Bake for 12 to 15 minutes, or until salmon flakes easily when tested with a fork. 
7. Garnish with lemon, if desired.

Recipe Notes

Week 3

Week 3

One thing.

Yes just ONE THING!

Seriously?

Yes, just ONE THING!

Several parts but ONE THING!


TRUST THE PROCESS!!!!

YOU MUST TRUST THE PROCESS!  By the time that we get to week 3 in a program, all of the questions and the doubts start.

For example.....

Am I eating enough?

Am I eating to much?

Am I working out hard enough?

Am I just bloated?

But I haven't lost any weight!

But I cheated that one time!

Am I eating to many yellows?

Am I eating to late in the day?

Did I forget to eat something today?

Am I drinking to much water?

Am I drinking enough water?

Am I sure this program is going to work for me?


You know EXACTLY what I am talking about!  You have been there! You have questioned everything and then probably even more.  Here is the thing that I learned over and over last week and if Autumn herself said it once, she said it daily.....TURST THE PROCESS.

Here is the key.

The results that we see and the RESULTS we want so desperately are the results after 80 days!  These people completed the program.  They have already been through EVERY week we are just now starting.  Seriously, this is only week 3!!!  GET A GRIP!!!

I can do this!

You can do this!

Don't question EVERYTHING!

TRUST THE PROCESS!!!!!

Southwest Chicken and Blackbean Salad

Southwest Chicken and Black Bean Salad

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days

 Course Salad

 Prep Time 20 minutes

 Total Time 20 minutes

 Servings 4 Servings

 Calories 435 kcal

 Author Beachbody

Ingredients

• 3 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lemon juice
• ½ tsp. lemon pepper
• 4 tsp. extra-virgin olive oil
• 2 cups black beans drained, rinsed
• 3 cups sliced orange bell peppers
• 3 cups sliced red bell peppers
• 1 cup thinly sliced red onion
• 2 cups chopped tomatoes
• 3 cups sliced grilled chicken breast
• ½ cup shredded sharp cheddar cheese
• 1 cup chopped fresh cilantro

Instructions

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Recipe Notes