Carrot Cake Baked Oatmeal

Last week I signed up for our latest and revamped nutrition plan, the Ultimate Portion Fix.  We’ve basically taken portion control to the next level, with more information, more recipes, more proof and more support and created this Ultimate Portion Fix.  Truthfully, even if you’ve been using the container system for years like me, this 30 day program will set you up for a lifetime of success!

When I signed up for this new program, I received a new recipe book!  Yay!  I immediately wanted to try ALL the recipes because they look amazing!  So, on Sunday I did my usual meal prep and made these yummy Carrot Cake Baked Oatmeal muffins and yum!  They were super simple, delicious and healthy so I thought I’d share with you guys!  But, seriously, you need to get access to this meal plan ASAP! It will teach you how to meal plan and cook for your entire family!  Yes, even your picky kiddos!

Give these Carrot Cake Baked Oatmeal a try and let me know what you think!

Carrot Cake Baked Oatmeal

  • 2 cups dry old-fashioned rolled oats
  • 1 tsp bakng powder, gluten free
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1 cup unsweetened coconut milk ( I subbed in almond milk instead)
  • 2 large eggs, lightly beaten
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extact
  • 3/4 cup grated carrots
  • 1/4 cup crushed pineapple, in 100% pinealpple juice, drained
  • 3 Tbsp light sour cream
  • 3 Tbsp powdered sugar
  1. Preheat oven to 350 F
  2. Prepare twelve muffin cups by lining with muffin papers.  Set aside
  3. Combine oats, baking powder, cinnamon, ginger, nutmeg, and salet in medium bowl; mix well.  Set aside
  4. Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in medium bowl, mix well..
  5. Fold count milk mixture into oat mixture; mix well.
  6. Divide batter evenly into peppered muffin cups
  7. Bake for 30 minuetes, rotating pan after 15 minutes.
  8. While oatmeal cups are baking, make icing.  Combine sure cream and powdered sugar in a small bowl; mix well.  Set aside.
  9. Let oatmeal cups cook in pan util you can handle them.  Remove to a cooling rack.
  10. Drizzle each oatmeal cups with approximately 1 tsp icing before serving.  Serve warm.


Southwest Chicken and Black Bean Salad

I’ve really gotten away from sharing recipes because, honestly, it’s just not my thing.  I can talk to you all day long about fitness, being a mother, overcoming obstacles and positive mindset.  But cooking, not so much.  I’m also very basic in my meal prep and cooking skills so there’s rarely anything worthy to share.  But I made these Southwest Chicken and Black Bean salads the other day and they looked so beautiful!  And they tasted even better so I shared the on my social media.  Well, I guess they really were beautiful because everyone kept asking me about them.  So I figured, I’d going ahead ands are them with the world.  Also, if you’re not following me on social media, why the heck not!?  I’m super cool, funny and amazing!  Hahahaha!  No, but really you should go ahead and follow me because every once in a while I post some pretty cool things.  You can follow me on Instagram, my favorite place to hang out or over on Facebook.

Southwest Chicken Salad

Southwestern Chicken and Black Bean Salad


  • 3 Tbsp Balsamic Vinegar
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. lemon pepper
  • 4 tsp. extra-virgin olive oil
  • 2 cups black beans
  • 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


  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.

Servings:  4


Orange Cherry Muffins

I have been dying to try these Orange Cherry Muffins for almost a year now!  I keep coming across them on the cooking show that I get access to with my Beachbody on Demand membership.  And now, I finally took the time and made them.  How were they?  Well, duh, they were amazing!  I only share the best recipes on here! Bonus is they fit right into my meal plan for the brand new LIIFT4 program that I’m starting tomorrow.  It’s time to get back on track with my nutrition!  I love that I can still eat yummy foods while working on my health/fitness goals.  Eating healthy does not have to be boring!  And these Orange Cherry Muffins prove that!

Orange Cherry Muffins


  • 1 1/2 cups All Purpose Gluten free flour, sifted
  • 1/2 cup Almond flour, sifted
  • 2 tsp baking powder, gluten free
  • 1/2  cup raw chopped walnuts
  • 1 tsp sea salt
  • 1/4 cup extra-virgin organic coconut oil
  • 2 TBSP All natural Peanut butter
  • 3/4 cup pure maple syrup
  • 1 TBSP finely grated orange peel (Orange zest)
  • 3/4 cup fresh orange juice
  • 2 tsp ground flaxseed
  • 1 cup thickly sliced banana, very ripe
  • 1 tsp pure vanilla
  • 1/2 cup chopped fresh cherries


  1. Preheat oven to 375o F.
  2. Prepare 12 muffin cups by lining with muffin papers and lightly coatingwith spray.
  3. Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
  4. Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
  5. Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
  6. Add cherries; fold until just mixed.
  7. Spoon batter into prepared muffin cups. (One-quarter cup batter should fill

each cup about three-quarters full.)

8.  Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

9.  Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!


Cheesy Steak Skillet

First thing you should know about me when it comes to this recipe is that I do NOT like steak.  I know, I’m a little weird but I’ve never liked it and I never eat it.  Which is why it has taken me this long to finally make this Cheesy Steak Skillet even though I had been eyeing it for a few months.  The rumor going around was that it was delicious so I finally gave in and fixed it.  I knew if I didn’t like, at least my hubby would.

Did I mention that this is totally 80 Day Obsession approved!?

Did I also mention that I in week 1 of Round 2 of this amazing program?  I’ll be sharing my review and progress photos soon so stay tuned!

Cheesy Steak Skillet


  • 1 Tbsp. + 1 tsp.  ghee (organic grass-fed if possible), divided use
  • 1 Lb raw beef skirt steak
  • 1/2 tsp + 1 dash sea salt
  • 1/2 tsp + 1 dash ground pepper
  • 1 1/3 cup chopped onion
  • 4 cloves, finely chopped garlic
  • 2/3 dry long grain brown rice
  • 1 2/3 cup low-sodium organic chicken broth
  • 1 tsp ground Tumeric
  • 1/2 tsp ground Paprika
  • 1 1/2 cup frozen cut green beans
  • 1 1/2 cups chopped carrots
  • 1 cup shredded Colby Jack cheese


  1. Heat 1 Tbsp. ghee in large heavy-bottomed (or cast iron) skillet over high heat until wisps of smoke begin to rise.
  2. Add steak; sear for 3 minutes on each side (for medium), or until deep brown. Remove steak from skillet and place on a plate. Season both sides of steak lightly with 1 dash salt and 1 dash pepper. Set aside.
  3. Heat remaining 1 tsp. ghee in same skillet over medium heat.
  4. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion istranslucent.
  5. Add garlic; cook, stirring frequently, for 1 minute.
  6. Add rice; cook, stirring frequently, for 3 to 5 minutes, or until rice begins to brown.
  7. Add broth, turmeric, paprika, remaining 1⁄2 tsp. salt, remaining 1⁄2 tsp. pepper, green beans, and carrots. Bring to a boil. Reduce heat to medium- low; gently boil, covered, for 45 minutes, or until rice is tender and liquid is almost completely absorbed.
  8. Slice steak thin, on the bias, against the grain.
  9. Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese if desired. Replace lid and let rest for 10 minutes



Bean and Sausage Stew

I’ve been all about the chicken sausage this week!  I’ve mentioned before that I’m not a great cook and I prefer as many easy, one pot meals as possible.  I especially love dishes that make great leftovers like this Bean and Sausage Stew!

It’s funny because before I started this clean eating lifestyle, 3 years ago, my go to meals were all casseroles.  Told you I liked easy and one pot dishes.  The problem with casseroles, yes they were super easy, but they included things like cream of mushroom or chicken soup and lots of cheeses.  Not really the healthiest choices.

Luckily, I’ve learned a few things about healthy eating.  But I still want to enjoy my food! I mean no one wants to eat bland, boring food, right!  Well, It doesn’t have to be bland or boring!  This Bean and Sausage stew is full of flavor and tastes oh, so good!  It’s especially good for those Chilly Saturday nights at home and perfect for leftovers the next day.  And guess what?  If you’re like me and following the 80 Day Obsession Program, this recipe fits right in!

What?  You’re not doing 80 Day Obsession yet??  Have you see the results coming out from this program??  If not, check them out here.

Wanna join my next accountability group?  Starts March 12th!  Click here for details.

Bean and sausage stew



  • 4 cups low sodium organic chicken broth
  • 2 packets unflavored gelatin
  • 1 Tbsp olive oil
  • 8 oz chicken sausage reduced fat
  • 1 cup chopped carrots
  • 1/4 cup water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 5 cloves garlic
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 Bay leaves
  • 4 sprigs fresh parsley
  • 1 tsp ground smoked paprika
  • 1 (15 oz) can Cannelloni beans (drained0


  1. Preheat oven to Broil
  2. Sprinkle broth with gelatin to let bloom.  Set aside
  3. Heat oil in large, oven-safe saucepot over medium heat for 1 minute, or until fragrant.
  4. Add sausages; cook, turning occasionally, for 8 to 10 minutes, or until sausages are deep brown all over. (Sausages do not have to be cooked all the way through at this stage.) Place sausages on a paper towel.
  5. Place carrots and water in same saucepot; cook, over medium-high heat, stirring frequently, for 5 minutes, or until soft.
  6. Add onion, celery, and garlic; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent and beginning to brown.
  7. Add broth, salt, pepper, bay leaves, parsley, and paprika. Bring to a boil. Reduce heat to medium-low. Gently boil for 28 to 32 minutes, or until reduced by half. Remove bay leaves and parsley.
  8. Slice sausage into rounds. Add sausage and beans to saucepot. Bring to a boil. Remove from heat.
  9. Place saucepot under broiler for 4 to 5 minutes, or until a deep brown crust forms on top.

Container equivalents  1 Red 1 Green 1/2 yellow 1 tsp


80 Day Obsession Breakfast Fried Rice

Who doesn’t love fried rice??  Why not have it for breakfast and let’s make it a bit healthier while we are at it!  I came across a similar recipe for a healthy breakfast fried rice recently and thought, man that sounds good!  But I didn’t love everything that they added to it so I decided to make my own variation.  It did not disappoint.  And I have made this Breakfast Fried rice 80 Day Obsession Approved!  Wait, What?  You’re not doing 80 Day Obsession?  Why not?

I’ve been preparing this healthy breakfast fried rice on Sunday and using it as my pre and/or post workout meals throughout the week for the 80 Day Obsession Program that I’m doing.

Wanna join my next 80 Day Obsession group or just find out more?  Click here 


  • 1/2 cup green onion
  • 1/4 cup Braggs Amino acids or GF Tamari
  • 1/2 cup diced red onion
  • 1/4 tsp dry mustard
  • 1 TBSP minced garlic
  • 4 Cups diced bell peppers
  • 2 cup frozen peas & carrots ( I also used riced cauliflower instead of peas & carrots)
  • 4 eggs scrambled
  • 2 diced linked chicken sausage
  • 8 sliced nitrate free turkey bacon
  • 2 1/2 cups cooked and cooled brown rice


  1. Mix Tamari with mustard and set aside
  2. Heat 1 tsp coconut oil in large skillet over medium heat
  3. Add onions, garlic, bell pepper and sausage
  4. Saute 1-2 minutes
  5. Add bacon and frozen veggies and rice
  6. Pour Tamari mixture over rice and stir gently to combine
  7. Gently stir in cooked eggs.  Cook until heated through

Makes 6 servings

Containers- 1 Green, 1 Red, 1 Yellow, 1 tsp

80 Day Obsession Chocolate Protein Crepes

Who ever says eating healthy has to be boring has obviously never tried these 80 Day Obsession approved Chocolate Protein Crepes!  I was dying for something sweet this morning but refused to go for the doughnuts that my boys were eating.  Luckily, I have access to hundreds of healthy and delicious recipes with my Beachbody on Demand  membership.  (You can get yours here.)  Well, I found these yummy crepes and just had to try them!  They did not disappoint, exactly what I needed without the guilt!  And they were too good not to share so here ya go!  Hope you enjoy them as much as I did!  btw- I used Chocolate Shakeology for my protein powder.


  • 7-8 large egg whites (1 cup)
  • 1 scoop protein powder, chocolate flavor
  • nonstick cooking spray
  • 1 cup plain Greek yogurt
  • 1/2 tsp pure vanilla extract
  • Stevia to taste, optional
  • 1 cup sliced strawberries
  • 1 cup fresh blueberries


  1. Combine egg whites and protein powder in a medium bowl; mix well.
  2. Heat non stick skillet, lightly spray, on medium-high heat
  3. Spoon about 1/4 cup batter into skillet; cook for 1 to 2 minutes, or until bubbles form on top.  Flip with spatula and cook for 30 seconds
  4. Repeat with remaining batter to make four crepes.  Set aside.
  5. Combine yogurt, extract, and stevia (if desired) in a small bowl; mix well.
  6. Fill crepes evenly with yogurt mixture, strawberries, and blueberries.


Serves 4 (1 crepe each)

Container equivalent (per serving): 1/2 purple 1/2 red

80 Day Obsession Loaded Sweet Potato Skins

I am finishing up week 3 of 80 Day Obsession and honestly can’t believe how good I’m feeling.  I was super nervous starting this program, committing to 80 days of timed nutrition and new challenging workouts.  What’s funny is that I was worried I would be hungry all the time and feel deprived but I haven’t at all!  My cravings went away within the first week and I’m eating every 2-3 hours so definitely not going hungry.  I’m down 8 pounds and 4 inches in almost 3 weeks time and getting stronger every week.  The timed nutrition has turned out to be a major game changer for me!

Wanna learn more about Timed Nutrition and the 80 Day Obsession?  Click here to fill out my form for more info.

I thought I’d share an amazing recipe to you guys, just in time for Super Bowl!  Who doesn’t love loaded potatoes, right?!  Well, these Loaded Sweet Potatoes are both 80 Day Obsession approved and 21 Day Fix approved!  And you thought that you had to eat salads all day to lose weight and stay fit!  Nope, it’s all about fueling your body with healthy foods that are packed with the nutrients our bodies need.

This can be used as meal option #3 in Plan C for the 80 Day Obsession.


  • 3 medium sweet potatoes
  • 2 slices nitrate free turkey bacon
  • 5 oz raw chicken breast, boneless, skinless, finely chopped
  • 1/2 tsp sea salt
  • 1 Tbsp Fixate Taco Seasoning
  • 3 Cups chopped spinach
  • 6 Tbsp shredded cheddar cheese
  • 6 tsp reduced-fat (2%) sour cream or nonfat Greek yogurt
  • Chop[ed chives (for garnish, optional)


  1. Preheat oven to 400 degrees F
  2. Place sweet potatoes on baking sheet.  Bake for 50-60 minutes, or until fork tender.  Cook until sweet potatoes can be handled.
  3. While potatoes are baking, cook bacon in large nonstick skillet over medium heat for 3-4 minutes on each side, or until crisp.  Place on paper towels to drain.  Once cooled, crumble bacon and set aside
  4. Add chicken to same skillet.  Season with salt and taco seasoning; cook, over medium heat, stirring frequently, for 4-5 minutes, or until cooked through.
  5. Add spinach; cook, stirring frequently, for 2-3 minutes, or until fully wilted.  Set aside.
  6. Slice cooled sweet potatoes in half lengthwise.  Scoop out most of flesh with a spoon, leaving about 1/4 inch of flesh attached to skin.  **I save the inside of the sweet potatoes to eat with my Breakfast casserole later in the week.
  7. Place sweet potato halves, skin-side up, on baking sheet.  Lightly coat with spray.  Bake for 15 minutes, or until skins are brown and crisp.
  8. Fill each sweet potato half with 1/4 cup of chicken mixture.  Top evenly with 1 Tbsp cheese, and bacon.  Bake for 5 minutes, or until cheese is melted.
  9. Garnish each sweet potato half with 1 tsp sour cream and chives (if desired).  Enjoy!


FIXATE Taco Seasoning

  • 3 Tbsp chili powder
  • 1 Tbsp + 11/2 tsp ground cumin
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp onion powder
  • 2 1/2 tsp ground sweet smoked paprika
  • 2 1/2 tsp ground coriander
  • 2 tsp ground black pepper

80 Day Obsession Egg casserole

Who else is doing 80 Day Obsession and absolutely loving it!?  I have to admit that I was super nervous about the whole timed nutrition but it has actually made my life so much easier! I have alarms set on my phone to go off every time I need to eat and it tells me what I am suppose to be eating.  Now, the pre workout meal was what I was most skeptical about since I always worked out on an empty stomach (well, except Energize, of course!). And because I get up at 4:30 am, I really didn’t want to have to cook something.  So, I searched the internet to find something that would work for me and my pre workout.  Finally, I was able to put together a couple different recipe ideas to make this 80 Day Obsession Egg Casserole dish that has worked perfectly for me!

This recipe is for 6 servings, each serving containing 1 Green container and 1 Red container.  All you have to do is get your serving and heat it up in the microwave for about 1 minute.  So the only thing I needed to add was my yellow and teaspoon. Well, don’t worry, I have the perfect solution!  On Sunday, I bake several sweet potatoes to use for my yellows during the week.  Each morning I take a half of a sweet potato, add 1 teaspoon of coconut oil, and heat it up with my egg casserole!  TADA!!



  • 6 Large eggs
  • 1/3 cup of unsweetened Almond milk
  • 3 cups cauliflower rice
  • 2 cups of bell peppers, diced
  • 1 cup of mushrooms or other veggie, sliced
  • 6 slices of turkey bacon, crumbled, or 6 links of your favorite breakfast meat
  • salt
  • pepper


  1. Preheat oven to 375 and lightly spray casserole dish
  2. Add cauliflower rice, sprinkle with salt. Next add in veggies and breakfast meat.
  3. Scramble eggs and whisk in milk.  Sprinkle with a little bit of milk.
  4. Bake for about 35 minutes or until egg is set.
  5. Cool completely and then store in the fridge.  Divide into 6 servings.  To warm, microwave for 1 minute.

Container count


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80 Day Obsession Turkey Sloppy Joes

This isn’t your Billy Madison, school lunch Sloppy Joes!  It’s totally possible to take those old comfort foods and turn them into something healthy without losing the flavor.  These Turkey Sloppy Joes are full of flavor and perfect for when you’re craving that comfort food.  And bonus, it totally goes with my meal plan for the new program I’m doing, 80 Day Obsession!

Here’s what you’ll need:


  • 2 tsp olive oil, divide use
  • 1 lb raw ground turkey, 93% lean
  • 3/4 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 2 cloves garlic
  • 2 cups all natural tomato sauce, no sugar added
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 tsp hot pepper sauce
  • 1 Tbsp pure maple syrup
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 slices low sodium whole grain sprouted bread
  • Finely chopped parsley, for garnish

Here’s what you do:


  1. Heat 1 tsp oil in large skillet over medium heat
  2. Add turkey, stirring frequently to break up the turkey, for 8 to 10 minutes, or until the turkey is no longer pink.
  3. Heat remaining 1 tsp. oil in second large skillet over medium heat.
  4. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  5. Add garlic; cook, stirring frequently, for 1 minute.
  6. Add onion mixture, tomato sauce, Worcestershire sauce, hot pepper sauce, and maple syrup. Season with salt and pepper.
  7. Add turkey to tomato mixture. Mix well. Reduce heat to medium-low; gently boil, stirring occasionally, for 15 to 20 minutes, or until sauce has thickened.
  8. Place a slice of bread on each serving plate. Top evenly with turkey mixture (approx. 1 cup).
  9. Sprinkle each serving evenly with parsley before serving, if desired



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