New Adventure!

I shared this on Facebook but I realize I have so many friends who don't use that to keep up with me...so I wanted to share it here, on my blog, too. 

"This post is somewhat hard for me. I feel like this may let some people down and I know others may think I am settling because I swore I was doing the whole SAHM gig forever while running my coaching business, but this is my life and I know what is best for me and my family. That is all that matters.

Over the past few months, some things have come up in my personal life that have reminded me of what I used to say and still believe to this day (I mean, after all, my daughter goes to school 3x/week)....I was not meant to be a SAHM mom forever. I LOVE my kids. I truly do. But not everyone is cut out for this gig, it is not easy. I have had two amazing years at home with them but there are some changes we need to make in our lives and me stepping back into the working world is one of them. 

I love my coaching business, that isn't going anywhere. I am a Beachbody Coach for life. #lifer I love what Beachbody has done for me, for my family and what I get to do each day. I wouldn't even be able to be in the spot I am, looking for jobs, interviewing and making this change in my life without what Beachbody. All of the personal growth I have done these past 20 months has lead me to become a strong and more confident woman. I know that I will carry this new attitude with me in whatever role I find. I will continue to be a coach, to grow myself as a person and run my business no matter what changes come my way. I would never stop sharing this business with others because I believe in Team Beachbody, their mission, the programs, products and the coaching opportunity. 

But there are days when I long to be a part of an office again, not the big corporate kind where you tend to be just a number on the payroll but a company that values their employees, has a strong understanding of the importance of culture and really believes in work-life balance. I miss days of getting dressed, like this, and going to a meeting. I think I clean up alright. ;) 

And I truly believe I can find a company that embodies all of that and still manage my coaching business just like I am now, before the kids are up or after they are in bed...that is the beauty of it, coaching does not impact a full time job if you use your time wisely. I can work it on my time and what works best for my schedule and my families schedule. And, let's be honest, an extra income from my coaching business on top of a salary from going back to work could be pretty nice, right?! 

So as I embark on this new season for me and for my family, I ask for positive vibes that I find a role with a company I believe in, like I do with Beachbody, and that they believe in me too. <3

{{Since there is $$ above, just want to say there is no guaranteed level of success with Coaching, it is up to the individual and the amount of effort they put into their business.}}"

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Taco Stuffed Peppers

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I am so sick of ground turkey, not gonna lie. Turkey sometimes tastes way too much, like, well TURKEY. And it gets old....

I will still eat turkey on Thanksgiving....that is a totally different concept. 

I had made taco stuffed peppers before but not with this exact recipe or with beef and if I do say so myself, this one is way tastier! ;) 

What You Need (Serves 2 people): 

1 lb lean ground beef (96/4)
2 red (or green) bell peppers
1 c cooked brown rice
1 can of rotel (not drained) 
1 tbsp southwest seasoning
4 tbsp shredded cheese

Instructions:
1. Preheat oven to 350 degrees. 
2. Slice the tops off of the bell peppers, then cut them in 1/2 (see pic) and remove seeds.
3. Place them in a baking dish with a tiny bit of water in the bottom. Cover them with foil and place into the oven for about 15 minutes. 
4. While those are baking, dice up the tops of the peppers.
5. Place diced peppers and ground beef in a skillet until meat is browned. 
6. While meat is cooking, heat up your rice (if you are lazy like me and use the precooked microwaved kind).
7. Once meat is cooked, add in 1 tbsp southwest seasoning and can of rotel. Simmer for 5 minutes. 
8. Combine 1/2 cup rice and 3/4 cup meat mixture, 2 times. I keep the 2 combined mixture in two different bowls because if you do the Fix, those are your portions for each person.  

You will also have extra taco meat, I used that for leftovers for myself or quesadillas for the kids! 

9. Stuff each pepper with the mixture, then set aside the extra for each person.
10. Once peppers are stuffed, cover the dish with foil and place back into oven at 350 degrees for another 15 minutes.
11. Take peppers out, top each 1/2 with 1tbsp cheese and place back into the oven, uncovered until cheese is melted.
12. Serve with extra meat and rice mixture. Enjoy! 
 

Southwest Seasoning
2 tbsp chili powder
4 tsp ground cumin
2 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
2 tsp sea salt

Mix all the seasonings together and put in a sealed container, it should make enough to have some left for other recipes! It is really great on anything, I use it in my burgers too! 

Jalapeño Cheddar Burger

Ahhhhh, I am on recipe overload over here. Lot's of new ones coming in with my new program and other random ones I am making up so I apologize for being behind BUT I promised you I would post this today, even if that means 9pm at night. 

What You Need (4 Servings): 
Source: Core De Force Meal Plan

1 lb. raw 96/4 lean ground beef (I find this at Trader Joe's)
2 small jalapeños, seeds & vein removed, chopped
1/2 c shredded cheddar
1 tbsp Worcestershire sauce
1/2 tsp seat salt
1/2 tsp ground black pepper
Optional -> 
4 slices medium tomato
4 butter or bibb lettuce leaves
4 slices red onion

1. Preheat grill on high.
2. Combine all ingredients (except opt. ones), in a large mixing bowl, mix well. Shape into 4 patties.
3. Grill for 4-6 minutes on each side or until preferred internal temp.
4. Optional: Place each patty on top of lettuce & top with 1 slice onion and 1 slice tomato.

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BBQ Chicken Pizza (CPK Style)

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One of the amazing things about each new program is that there are new recipes to try out! 

Of course, I always end up modifying recipes to: 
1) use products I love that can easily replace something I don't want to use, i.e. pita vs my favorite pizza crust
2) make it easier! The original recipe is from Core De Force, it uses whole wheat pita as the crust and they make their own BBQ sauce...ain't nobody got time for that! My Trader Joe's sauce is perfect for a BBQ Chicken Pizza! 

PS - I love when people are all like, "I am on this diet and I am SO HUNGRY all the time! I can't eat anything good! I have to eat some bar for breakfast that doesn't fill me up, then for lunch, I have a shake filled with artificial ingredients and it cost me like $300+"....and I am over here like, oh poor you, this pizza is eff'n amazing, I will eat some for you. ;) 

What You Need (1 Serving):

1 whole grain crust (or whole wheat pita)
2 Tbsp. bbq sauce (try to find one without a bunch of extra "junk" in it)
2 Tbsp. cheddar (recipe calls for mozzarella, but I prefer cheddar) 
1/3 chopped cooked chicken breast
2 Tbsp. chopped red onion (I only use 1 Tbsp...onions aren't my friend)
1 Tbsp. chopped fresh cilantro (or the amazing freeze dried stuff you can find near the veggies/salads in the grocery store, love those)

Preparation: 

1. Preheat oven to 350 (one of these days I will figure out how to do the whole fahrenheit thing on my blog).
2. Place crust on a baking sheet, top with bbq sauce, cheese, chicken & onion.
3. Bake for 10-12 minutes or until the cheese is melted.
4. Sprinkle w/ cilantro, slice & ENJOY! 

 

I could eat this right now...For my Fix family:&nbsp;&nbsp;2 yellow, 1/2 red 1/2 blue 1/2 purple

I could eat this right now...

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Crock Pot Flank Steak Fajitas - Fix Approved!

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Would you believe I had never cooked flank steak in the crock pot before? I even texted my mom to ask her if that is something people do...then I remembered this little thing called GOOGLE and I ended up finding cooking times online and decided to go for it! It turned out soooo good, way better than the chewy mess it is when I grill it. :)

What You Need (Feeds 2):
1 lb Flank Steak
2 Bell Peppers (1 green and 1 red are my preference), sliced
1/2 Onion, sliced
2 Tomatoes on the Vine, cut into 6 wedges
1 TBSP + 2 tsp Southwest Seasoning (see below) 
 

Mmm...those tomatoes were my fav.

With 4 hours left, I started throwing in my veggies.


 

Preparation: 
1. Rub both sides of the Flank Steak with 1 TBSP Southwest Seasoning.
2. Place in crockpot and set on LOW for 8 hours. (No cooking liquid is needed, it will make its own juices)
3. Mix your veggies with the remaining seasoning, set aside in fridge for later. When there are about 4 hours left, throw in your veggies.  (If you will not be home, it is ok to put them in on step 2.)
4. Shred the steak and serve with your favorite fajita toppings!  
 

 

 

Again, this fed two of us, next time, I will get a larger piece of meat because it shrunk up A LOT in the crock pot. 

I had a side salad as well and topped it with my extra meat (that didn't fit on my tortillas), a little cheese, avocado and my favorite Bolthouse Yogurt Ranch. 

Southwest Seasoning

2 tbsp chili powder
4 tsp ground cumin
2 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
2 tsp sea salt

Mix all the seasonings together and put in a sealed container, it should make enough to have some left for other recipes! It is really great on anything, I use it in my burgers too!