Saturday, August 13, 2016

Three Year Anniversary!!!

Today marks my 3 year anniversary as a Team Beachbody Coach.

This milestone in my journey to become the best possible version of myself is so crazy to me. If you told me 4 years ago I would be a part of this company, organically growing a team of like-minded women, getting paid to work out from the comfort of home and eat healthy {while having fun doing it!}... I would have told you you've lost your marbles. After all, I am quite shy and introverted, which is not exactly the recipe for success as an entrepreneur. Or so I thought.

You see - 4 years ago I didn't even know the first thing about exercise and proper nutrition.

My formula was simple (and gave me absolutely zero "results"). Cardio equipment at the gym for 2-3 hours, a couple times a week + eat whatever I wanted because I "worked out". I use that term lightly because looking back, my health routine was a joke. *note: I don't believe I ever worked up even a bead of sweat in all those long hours at the gym. I did what was COMFORTABLE and EASY. Obviously it got me no where.

Sure, I tinkered around with different stuff here and there but forget doing anything consistently, especially that worked up a sweat or was challenging. Weight training... absolutely not. Squats, lunges, pull ups and push ups were out of the question, too.

Fast forward a few years and I am in such a better place with my health, my mindset, and the extra income isn't too shabby either. I am so blessed to have found a tribe of women and men who constantly push me to become better than I was yesterday. They believe in me and offer the motivation, support, and encouragement I was missing working out alone at the gym. I also finally understand the importance of proper nutrition thanks to the simple meal plans provided with my programs and the color-coded portion control containers. Tip: Meal prep doesn't have to be complicated to be delicious and nutritious.

This business has changed my life in so many positive ways I never knew were possible. It's not all about working out or drinking {delicious} healthy shakes. This business is a life changer and a life saver for so many people, including myself. I did not realize how lost and insignificant I felt until I took a leap of faith in myself and joined this company. It may not be for everyone, but I am so happy to be living out my passion alongside the coolest tribe of people from all over the country.

With that said, it's time for me to get ready for a fun-filled day with friends at our local arts and crafts fair. If you're still reading, I hope you enjoyed this post! :) Oh, and If you're wondering if this "coach" thing might be for you or you're ready to start a new health routine, I'd love to chat with you about your goals and see if it'd be a good fit.

Have a great weekend, everyone!

Thursday, August 11, 2016

Recipe of the Day: Vegetable Egg Cups

Good Morning!

Who can relate to It's always nice not to stress over what you're going to eat for every meal. I am not a pro at meal prep (yet!), but I am working on becoming better at it. With a tight budget, it's a huge hit to always eat out. So, yesterday I whipped up these delicious egg cups for a quick, nutritious breakfast on-the-go. I literally did this in less than 30 minutes (including chopping up the veggies), in between my workout, a shower, and getting ready for work!

I am a huge fan of quick and easy recipes since we always seem to be on-the-go or time just flies by and before we know it, it's 7:30pm and we have yet to eat dinner. These following recipe will surely be a staple in my diet.

Note: I switched up the recipe a bit and added in chopped kale and cilantro, in addition to the red pepper and mushrooms. You can really use any variety of veggies that appeal to you. I even topped mine with salsa, Cholula, and avocado when it was time to eat.

get your copy of the Fixate Cookbook with more amazing recipes, here.

Vegetable Egg Cups.
Serves 6 (2 each)
*for all my fellow Fixers: 2 egg cups equal 1 red container

What You'll Need:
Nonstick Cooking Spray (I used coconut oil spray)
12 Large Eggs
Salt and Pepper to taste (I used a dash of pepper and Himalayan salt)
1 Cup Chopped Mushrooms
1 Medium Red Bell Pepper, finely chopped
2 Green Onions, thinly sliced (I didn't have these on hand, so I substituted. see note above)
Salsa (optional)

1. Heat Oven to 375 degrees F.
2. Lightly coat a twelve-cup muffin tin with spray. (My egg cups stuck to the pan a bit once cooked. I'd suggest using a little extra to save you time scrubbing the tin afterwards. It took me a solid 20 minutes to get that thing clean!)
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, as desired.
4. Add mushrooms, bell pepper, and green onions (or whatever combination of veggies you'll be using); mix well.
5. Evenly pour egg mixture into muffin tins.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Top each egg with salsa, if desired.

Tip: be sure not to overload the egg cups with veggies. I'm not saying skimp on them, but mine seemed to overtake the amount of egg and didn't set quite right when cooked. The bottoms fell apart really easy, while the top seemed to be where most of the egg sat.

If you try this recipe out, let me know if you enjoyed it, in the comments below!

Have a great day, everyone!