Vanilla Protein Peanut Butter Cups

Happy Saturday! I hope you’re having a great weekend so far. Here’s a little not-so-bad for you sweet treat that I hope you enjoy as much as I do!

You’ll need:


  • Vanilla Shakeology
  • Coconut Oil
  • All-Natural Peanut Butter
  • Muffin cups



Melt 2 tablespoons coconut oil in the microwave.


Add 4 tablespoons Shakeology and stir- consistency should be pourable, adjust as needed.

Add approximately 1/2 inch layer of Shakeology mixture to bottom of each muffin cup. Place in freezer until solid (2-3 minutes).


Add 1 tsp peanut butter to each muffin cup, top with remaining Shakeology mixture.

Freeze until solid (about 10 minutes).



Are you whipping up anything delicious this weekend? I’d love to hear about it!



LAST CALL for my Fixin’ For Spring April 21 Day Fix group! This program does an amaaaazing job of combining nutrition and exercise in a way that is totally doable and is PERFECT for people who are short on time. You will get more than enough food- most of my challengers report that they have trouble finishing it all!

In this group, you’ll get:
– Portion controlled, color coded containers to help you piece together your meals in a way that fuels your body
– 30 minute workouts (both DVD and streaming)
– 30 days of Shakeology (our superfood meal replacement shake- counts as one of your containers and a multivitamin)
– Eating guide
– Tracking app
– Weekly meal plans
– Weekly grocery lists
– Recipes
– One on one coaching with me
– Group support

You ready? Let’s do this. I’ll be there for you every step of the way. Send me a message: or comment “I’m interested” on this post (leave your email) so I can give you the details!

I Tried It: Cloud Bread

If you follow any health/ fitness people on Facebook or Instagram, you’ve probably seen these delicious looking fluffy little pillows all over your feed. Cloud bread is supposed to be a high protein, low fat, low carb option to replace bread. Naturally, I had to give it a try when one of my challengers posted a link to this recipe in our challenge group.

I watched the video, and I was skeptical. I threw the egg whites in my KitchenAid and watched them turn to foam, then added my egg yolk/ yogurt mix and salt… and I was even more skeptical. The resulting concoction was the texture of that weird foam that washes up on the beach. Nevertheless, I soldiered on. I cooked these puppies at 500 for about 8 minutes and…


They look beautiful, right? THEY DID NOT TASTE BEAUTIFUL. Nope, nope, nope. They were like pancakes, if pancakes were made of omelettes, and the omelettes didn’t have any of the things (cheese, peppers, onion) that make omelettes delicious. The outside reminded me of the leather of an old purse, and the inside retained that strange sea foam quality.

Have you tried cloud bread? What did you think?

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Exactly How I Make My Spaghetti Squash

Hey there! I hope you’re having a great weekend so far. A few days ago, I posted this picture of my spaghetti squash dinner on Facebook:

And I got a ton of messages from people with stories of how they’ve tried to bake spaghetti squash, but had all sorts of struggles! I had a tough time with it at first too, but now I have a no-fail system.

Step one: Wash, preheat your oven to 350. I tell myself that the water on the outside of the squash helps it to steam in the microwave- I have no idea if that’s true or not, ha!


Step two: Microwave for 5 minutes. Keep an eye on it. Once, I had the squash get stuck and begin to burn because it was touching the metal plate on the inside of the microwave. Not good.


Step three: Let cool (this is so important- the liquid inside is literally boiling. If you just stab it with a knife like I did a few weeks ago, you run the risk of getting burned- like I did), remove with hot pads if needed.

Step four: Find the soft spot created in the microwave- it will be slightly darker than the rest of the squash.


Step five: Stab it with a big knife! Work your way around the squash with the knife until it splits in half.


Step six: Scoop out the seeds…


Step seven: Season. I used olive oil, salt, and pepper here- keeping it simple.


Step eight: Place cut side down on a baking sheet. Cook until your squash looks like this:


Step nine: Fill what whatever you want! I usually do ground turkey mixed into marinara sauce, topped with parmesan cheese. I love how it makes it’s own little bowl. I also love that this is so filling that I usually can’t finish the entire thing!

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How do you cook your spaghetti squash? Do you have any tips, tricks, or disaster stories?

Have fitness or nutrition questions? Click here and message me. 

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6 days!!!

Hey there! Isn’t it amazing how time flies when you’re doing something you really love? This morning, I got up at 5:30 to work on the meal plan and grocery list for the first week of our upcoming 21 Day Fix group, and I absolutely loved it. I have so much fun coming up with different combinations of food that will help people see that eating healthy does NOT have to be a bowl of kale topped with hummus (unless that’s what you want it to be).

If you haven’t joined us yet… what in the world are you waiting for? If you’re already a 21 Day Fix vet… why aren’t you coaching with us yet?

21DF ad

Ready to chat about how to join? Click here and send me a message.

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21 Day Fix: A Day In The Life

Hey there! Something that has been SO helpful for me over the past 12 days since I started the 21 Day Fix  has been blog posts that show exactly how to eat throughout the day. Hoping that this post helps someone else!


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I almost always start the day with steel cut oats, an apple, all natural peanut butter (the kind with just one ingredient- peanuts), and honey. This breakfast comes out to 1 yellow, 1 purple, and 1 teaspoon.

Snack 1

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I’ve made my morning snack at LEAST one green container of raw veggies. In the beginning of the plan, I was really struggling to get all of my green containers in- now, I usually have them done by early afternoon.


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Lunch is some kind of protein + green veggies, and this has been one of my go-tos this week! Turkey meatloaf and green peppers over raw spinach. Fun fact: I haaaaated spinach before 21DF. I thought it tasted bitter. Now that my tastebuds have been rest to some degree, I love it! This lunch comes out to 1 red, 1.5 green, and .5 yellow.

Snack 2

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This is one of my favorite new snacks! I fill the red container halfway with nonfat plain Greek yogurt, then mix in 1/2 scoop of vanilla Shakeo. It satisfies my afternoon sweet tooth and keeps me out of the office candy basket (I used to be a frequent flier around 2:30 pm). This comes out to 1 purple, 1 red.


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So I used to do Shakeo as a meal replacement in the morning, but with the 21DF, I find that it actually works best for me as a pre-workout snack. My favorite lately is vanilla with peanut butter- works out to 1 red, 1 teaspoon.


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Dinner, lately, has been pretty late for me with marathon training. I prefer to come home, have a snack, get my run in, and have dinner afterwards, which usually puts us close to 9 pm. We’ve been doing the basic protein/ green veggie/ clean carb, which provides a lot of versatility to play around with whatever we have in the fridge. This tilapia, garlic green beans, and salt & pepper mashed sweet potato dinner counted as 1 red, 1 green, and 1 yellow.

When I first started the fix, I found that meal planning was taking me FOREVER, but now, it’s faster and easier than it was before I started the fix. I have a much better mental sense of portion control and macros, and I’m pumped to see where the last week of my 21 days takes me!

Are you a fixer like me, or do you use something else to meal plan? I’d love to hear about it in the comments!

Want to take the leap and start the fix with me as your coach? I would love to support you every step of the way. Also, lucky you- the fix is on sale this month! Click here to save $70 when you make your order. 

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Meal Prep Sunday!

Hey there! In my post yesterday, I mentioned the fact that advance preparation is a huge part of what I need to be successful in the 21DF.

I got up a bit earlier than usual, made my meal plan, and, subsequently, my grocery list:

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Breakfasts for the first 4 days of this week will be yogurt or oatmeal and fruit, lunches are going to be salsa chicken and greens topped with a little cheese, and dinners will be turkey meatloaf muffins with greens or spicy tilapia with greens and brown rice. Snacks are fruit, sliced green peppers, Shakeology, and lightened-up deviled eggs.




I got the basis for my turkey meatloaf muffin recipe here, but I added quite a few more spices and veggies to my recipe than the original recipe called for.

21DF has begun to reset how I think and react to carbs. I used to feel like carbs had to be in the form of potatoes of bread… and a week on this plan has helped me see that my body feels much more energetic and lively when I eliminate those types of carbs from my diet. Right now, for me, it’s all about brown rice, oats, and quinoa!

Are you meal prepping today? Share a recipe you’re making!

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Spaghetti Squash Cauliflower Alfredo Bake- To Die For

Happy Friday!!! Last night, I made a delicious spaghetti squash bake that I cannot wait to share with all of you. I took bits and pieces from a few different blogs to come up with the perfect recipe for us (I got the inspiration for the cauliflower alfredo here).

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– 1 large spaghetti squash
– 2 tbs olive oil
– 1 clove garlic
– salt and pepper
– 1 head cauliflower, cut into small pieces
– 1 c. unsweetened, unflavored almond milk
– 1/4 c. plus 2 tbs grated parmesan cheese

1) Rinse uncut spaghetti squash, soften in microwave for about 5 minutes. Cut in half, remove seeds.
2) Rub 1 tbs olive oil on cut sides of squash, season with salt and pepper. Cook cut side down at 350 for about an hour (or until soft).
3) While squash is cooking, boil cauliflower until very soft (about 15 minutes). Mash pieces using food processor or potato masher. Set aside.
4) In separate pan, heat remaining olive oil over low-medium heat. Brown garlic in oil. Add mashed cauliflower, milk, and 1/4 c. grated parmesan. Stir until combined.
5) After spaghetti squash has been removed from oven and cooled, mix strands with cauliflower/ milk/ cheese mixture. Place in oven-safe pan (I used an 8×8 brownie pan), top with remaining 2 tbs parmesan, salt, and pepper.
6) Broil until top begins to brown (mine took about 6 minutes).
7) Serve with topped with lean protein of your choice (we did shrimp).

Nutrition Facts (per serving, recipe serves 6): Calories 208, Carbs 13g, Fat 7g, Protein 27g


This was so perfect after my workouts last night. I did an incredibly sluggish 3 mile run, followed by PiYo Define Upper. A few of you have been asking me what PiYo is like, so here’s a quick idea of the Upper workout (I’ll post more of these over the next few days). Remember, these moves are totally modifiable- Chalene even demonstrates how to properly do knee pushups, if that’s where you’re at!

<p><a href=”″>IMG_6164</a&gt; from <a href=”″>Amanda Turner</a> on <a href=””>Vimeo</a&gt;.</p>

Any funs plans this weekend? I’d love to hear about them!

As always, check out what I’m eating today here. 

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Parmesan Crusted Tilapia- YUM!

Hey there! I hope your Monday wasn’t too painful. It’s been a good (albeit chilly) day over here in Ohio. I’m already missing the days of working out outside. I tried to do a long walk with Stella outside yesterday, but after 20 minutes, I had had enough. Too cold!

I’m hoping it’s a quick, painless winter, but from what I’ve heard, it doesn’t usually go that way int he Midwest 🙂 I did PiYo Lower Define this morning, and did a long walk on the treadmill while watching American Horror Story (I’m on season one and already obsessed).

By the time we got home from the gym, I was craving something warm and cheesy for dinner. Here’s what we had:



This recipe is SO easy. Heat the oven to 350, bake tilapia bottom side up for about 10 minutes, flip, bake for 10 minutes top with cheese mixture (1/4 c fat free mayo, 1/4 parmesan cheese, black pepper), broil until cheese begins to brown. Done!

Anyone else having a craaaaazy busy week? The holidays are officially here!

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FREE Clean Eating Crock Pot Group- Join Me!

You know that feeling we all get the day after Thanksgiving? You’re feeling kind of tired, kind of still stuffed… it’s a food hangover, really. I know many of you follow my fitness page on Facebook, but just in case you don’t… I want to make sure that you know all about our clean eating crock pot group that’s coming up the day after Thanksgiving. It’s the perfect way to get back on track after indulging in pecan pie, stuffing (dressing for all my Southern friends), and a glass of wine or three.

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Here’s the details:

  • The group is free, and you will not be asked to buy anything.
  • You will need to sign up for a free Team Beachbody account- click here to create your account. 
  • You will also need to add me as a friend on my personal Facebook page so that I’ll be able to add you to the group. Click here to add me. 
  • A complete grocery list will be provided to you on Friday, 11/27, so you can be completely prepared for the start of the group on Monday, 11/30.
  • All recipes will be provided. Everything will be 100% clean- it’s the perfect way to get back on track!

To join, follow the TWO steps above (create a free account, then add me on Facebook). I can’t wait to add you to the group!

As always, check out what I’m eating today here. 

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Questions? Thoughts? Let’s chat: