Challenge YOUR Health.


Are you interested in learning about a healthier lifestyle? Want to make the initial leap into a life of good habits? Interested in healthy recipes that will make you feel good and NOT guilty?

Are you currently doing the 21 Day Fix meal plan? 3-Day Refresh? Drinking Shakeology? Or are taking other beachbody supplements?

This is a ONE WEEK intensive healthy eating challenge group. Please feel free to message me for more information. 🙂


Recipe of the Week: Macaroni & Cheese (w/ chicken & broccoli)

Macaroni & Cheese with Broccoli & Chicken

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Serves: 8 (2 cups each)

Prep Time: 20 minutes

Cook Time: 17 minutes


4 oz. dry whole wheat macaroni (or pasta)

4 tsp. organic butter (or extra-virgin organic coconut oil)

2 tbsp. unbleached whole wheat flour

1 1/2 cups unsweetened almond milk

1 1/4 cups extra-sharp cheddar cheese

3 cups cooked chopped chicken breast

4 cups chopped steamed broccoli

1 tsp. sea salt

1/2 tsp. group black pepper


  1. Cook macaroni according to package and set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add flour. Cook whisking constantly for 1 minute or until brown. (Don’t let it burn)
  4. Slowly whisk in almond milk. Cook whisking constantly for 1-2 minutes or until moisture thinkers or there isn’t any lumps.
  5. Reduce heat to low. Add cheese. Cook whisking constantly for 2-3 minutes or until melted.
  6. Add chicken, broccoli, salt, and pepper. Cook stirring constantly for 1 minute or until heated through.
  7. Serve immediately.

(You can use quinoa if you are gluten-free instead of flour)

From: Fixate by Autumn Calabrese

Enjoy snacking? Take a look :)


You KNOW I do. The Team Beachbody Blog has really helped inspire me to snack healthy. Since I am on the go 90% of the day, it is important to keep my nutrition in check. It is SO easy to grab a bag of chips, a candy bar, or a cookie but if you disciple yourself and prep your food and snacks for the week, you won’t have a problem reaching for a healthy and tasty snack. 🙂

Check out some healthy snacks here:

Need a breakfast, lunch, or dinner inspiration? Check out these links as well 🙂




Recipe of the Week: Mocha Shakeology

Mocha Shakeology

frappè di caffè


1 scoop shakeology

1 cup (or 1/2 cup) almond milk (vanilla almond milk is the bomb too)

1 cup regular coffee (mine is a regular blend from Trader Joes)

5-7 ice cubes


Brew coffee and set aside. Put almond milk, shakeology, ice cubes, and coffee into blender. Mix until smooth. Enjoy 🙂

Treat of the Week: Peanutty Peanut Butter Squares

Peanutty Peanut Butter Squares

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Nonstick cooking spray

1 1/2 cup raw honey (or pure maple(

2 tsp. pure vanilla extract

2 large eggs

1/2 tsp. baking soda


Preheat the oven to 350 degrees, lightly coat 8X8 inch baking pan, and set aside. Combine peanut butter, honey, extract, eggs, and baking soda into a large mixing bowl. Evenly spread the batter into the prepared pan and smooth the top with a spatula. Bake for 20-23 minutes. The squares are a little soft when them come out but they will continue to cook when they cool off. Cut into squares and enjoy.

From Autumn Calabrese’s cookbook, Fixate 🙂

Treat of the Week: Fried Honey Bananas

Fried Honey Bananas

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1 banana sliced

1 tbs honey

1 tbs water


Olive oil


Drizzle olive oil on a skillet over medium heat and arrange the bananas in the pan. Cook for 1-2 minutes per side. Meanwhile, whisk together honey and water. Remove the pan from heat and pour honey mixture on top of bananas. Let cool and sprinkle cinnamon over the top.

Enjoy 🙂 


Recipe of the Week: Tomato & Avocado Burger

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Serves: 2-4 people


4 turkey burgers patties (or organic ground beef)

4 large tomatos

2 avocados


Cheese of choice


Preheat grill (or skillet) cook patties and cook according to the directions on the box. Cut the tomatoes in half horizontally. With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane. Assemble and dress to your liking. Enjoy. 🙂

Recipe of the Week: Lettuce Chips



2-3 cups lettuce

1 dash salt

Brush on olive oil


Set oven to 275 degrees. Brush on olive oil, very thin layer otherwise the lettuce will not cook. OR you cannot use olive oil, like I do! Sprinkle salt on top and cook for 20-25 minutes (add 5 minutes if not cooked past the 25 minutes). Continue to check until crispy. THEN enjoy. 🙂

Recipe of the Week: Quinoa Stuffed Bell Peppers

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Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Yields: 6


3 cups of quinoa

1 cup of corn kernels

1/2 cup of diced tomatoes

1/2 cup of shredded pepper jack cheese

3 tablespoons of chopped cilantro leaves

1 tablespoon salt

6 red peppers

(You can add or take out ANYTHING you want to this recipe. I am not a fan of beans, so I took that out of my personal recipe. Add feta, beans, and other spices to your liking)


Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

In a large bowl, combine all ingredients to taste.

Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Serve immediately.

Recipe adapted from