Peanut Butter & Chocolate Steel Cut Oatmeal

Peanut Butter & Chocolate Steel Cut Oatmeal

It’s a lot easier to get out of bed in the morning when breakfast is this peanut butter and chocolate oatmeal from Autumn Calabrese’s FIXATE cookbook. Autumn combined hearty steel-cut oats with all-natural peanut butter and Vegan Chocolate Shakeology for a protein boost, but she didn’t stop there! 

This energizing breakfast gets even more tantalizing flavor from cinnamon, rum extract, and fresh berries. This is 258 calories worth waking up for!

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 4 servings, about ½ cup each

Ingredients:
4 cups water
¼ tsp. sea salt (or Himalayan salt)
1 cup dry steel-cut oats, gluten-free
1½ scoops Vegan Chocolate Shakeology
½ tsp. pure caramel extract, vegan
4 tsp. all-natural peanut butter
¼ tsp. ground cinnamon
8 Tbsp. fresh mixed berries

Preparation:
1. Bring water and salt to a boil in medium saucepan over medium-high heat.
2. Add oats; mix well. Reduce heat to low. Gently boil, stirring occasionally, for 20 to 30 minutes, or until thick and soft. Remove from heat.
3. Add Shakeology, extract, and peanut butter; mix well.
4. Top evenly with cinnamon and berries to serve.

Tip: Caramel extract can be found at specialty stores or online. Look for an all-natural product.

Cashew Queso Sauce

Cashew Queso Sauce

This nutty concoction tastes like creamy queso sauce, but it doesn’t have an ounce of cheese. Perfect for me, because I am dairy free. 

Cashews soaked in water magically transform into a luscious sauce that’s just like nacho cheese. 

Spiked with spices, a touch of tomato paste for color and richness, and nutritional yeast (a secret ingredient that makes foods taste like cheese) this vegan dip has a flavor that you’ll want to lick clean from the bowl.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 12 servings, 2 Tbsp. each

Ingredients:
1 cup raw cashews
3 cups water, divided use
2 Tbsp. tomato paste, no sugar-added
1 tsp. chili powder
½ tsp. smoked paprika
⅓ cup nutritional yeast
¾ tsp. sea salt (or Himalayan salt)
2 Tbsp. fresh lemon juice

Preparation:
1. Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
2. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast,, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
3. Keep refrigerated for up to five days.

Chicken Gumbo

Chicken Gumbo

This Cajun-style stew uses lean chicken breast meat in place of high-fat sausage, and is thickened with arrowroot instead of butter and flour. Aromatic spices combine in a luxuriously rich sauce with okra and other vegetables. If fresh okra is not available in your local market, frozen okra will work just as well.

Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 8 servings

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, coarsely chopped
1 medium celery stalk, chopped
1 medium green bell pepper, chopped
4 cloves garlic, finely chopped
1½ lbs. raw chicken breast, boneless, skinless, cut into 1-inch strips
2 Tbsp. arrowroot (or corn starch)
3 cups low-sodium organic chicken broth
1 bay leaf
½ tsp. dried thyme
½ tsp. ground black pepper
2 tsp. hot pepper sauce (like Tabasco®)
8 oz. medium okra, sliced into ½-inch pieces (about 1 cup)
2 cups cooked brown rice

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, carrots, celery, and bell pepper; cook, stirring frequently, for 5 to 6 minutes, or until onion softens.
3. Add garlic and chicken; cook, stirring frequently, for 4 to 5 minutes. Set aside.
4. Add arrowroot to broth; whisk to blend.
5. Slowly whisk broth into chicken mixture; cook, stirring constantly, for 2 minutes, or until mixture thickens slightly. The mixture should not be lumpy.
6. Add bay leaf, thyme, pepper, and hot sauce. Bring to a boil, stirring frequently. Reduce heat to medium; cook for 10 to 15 minutes.
7. Add okra; cook, stirring frequently, for 10 to 15 additional minutes. Remove bay leaf.
8. Serve about ¾ cup over ½ cup of rice.

Avocado Egg Salad Toast

Avocado Egg Salad Toast

Egg salad is one of those tricky foods that seems healthy. It’s made from eggs and it’s got the word salad right there in the name, but mayonnaise is the glue that holds it together and turns it into the creamy spread you know and love.

But you know what makes a great substitution for mayo? Mashed avocado. It provides the same creamy texture, with a healthy dose of monounsaturated fat (that’s the good kind) and gives you another twist on avocado toast. 

• Add lemon juice to bring a touch of bright acidity to the dish and to help prevent the avocado from turning brown.
• Dress up the avocado egg salad with some fresh, cracked pepper or a sprinkle of smoked paprika. 
• Cut up some cherry tomatoes, green onions, or jalapeño slices and throw them into the mix. 
• Swap out the toast for a whole grain tortilla and top it with salsa. 
• Skip the toast and dip into the salad with whole grain crackers, endive leaves, or celery stalks. 
• Going grainless? Enjoy it in lettuce cups!

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress

Preparation:
1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
2. Spread ¼ of egg mixture onto each slice of toast.
3. Top evenly with watercress.

Jillian's Brazil Butt Lift 30 Day Results

Jillian's Brazil Butt Lift 30 Day Results

Amy's Shakeology success

Amy's Shakeology success  smile emoticon 

"I've had really bad acid reflux and tried numerous medications because my GI doctor said I had to because my scope showed ulcers and other damage. 

I've been on shakeology for over a month and stopped taking the meds and this has been the best I felt.

I've also adjusted my diet to less processed foods and more natural at the same time, which is a lot easier to do when your on a shake a day. So I think it has helped me personally with my acid reflux."

My ROLLER COASTER Ride

My Roller Coaster Ride

WOW! Who knew October 14, 2015 2 pm would start the beginning of a roller coaster ride that included being kicked while I was down MANY times. 

Overall it included:

• (1) 5 week migraine run
• 2 months worth of headaches that seemed to coincide with my cycle
• (1) 4.5 week migraine run
• (2) Steroid packs to cut the migraines

Steroid Face

• Many med trials to see if they will help ... or not side effect "rapid weight gain" among other things
• 40 pound weight gain
• Difficulty Losing Weight {Even gaining on a detox}
• FINALLY Losing on a DETOX!!
• Light sensitivity
• Sound sensitivity
• CRAZY Belly Bloat with food sensitivities {Dairy Free, Egg Free, Wheat Free & Gluten Free}

• Use of an AMAZING book called Medical Miracle to use FOOD to heal my body

Consultation with several medical professionals because I truly feel one person cannot know everything. 

I see:

a Primary care physical that has general knowledge

a headache specialist at a headache clinic at the University of Pittsburgh

a holistic nutritionist for the "gray areas"

a functional nutritionist for the specialization on the gut body connection

Together, this team is amazing and is helping me heal.

I do take 5 supplements daily to keep migraines at bay:
B2
Magnesium
Turmeric
Butterbur
CoQ10 

I have learned my vitamin D levels are low. I am at a 27 and at that level migraines can be present as well as increased inflammation and autoimmune diseases. I currently, supplement extra vitamin D as well and will have that level checked in just over 2 months time.

THIS is so helpful and if you have NEVER had your levels checked are are symptomatic, it may be a great start for you.

Many people has asked me why I keep getting back up when others would understand me giving up? If I didn't keep going, it would be like telling myself I wasn't worth it. Moving forward is all we have. 

I'm not saying I have never lost my shit or melted, completely. Many times I have been brought to tears. Sometimes, the pain was so great I wanted to cry but knew that would only make it worse so I just sat still. 

I have never asked, "Why me?" though. I have felt I was IN THIS for a reason. It was a lesson for me, so I could help others more....so I could understand more. 

I share because through sharing we can help others and through sharing I have been helped {it was a fellow Beachbody Coach that rec the book Medical Medium for "unexplained" medical issues}. 

Mid December 2015 I decided to give Hammer & Chisel a go. It's a strength training program that I KNEW I could modify to my needs and just take my time with.

Each day I felt stronger.

Each day I loved it more and more. 

Each day I loved ME more and more.

I could see my body changing in front of my eyes and I loved that feeling of empowerment. 

Rolling into the final week I was ready for it and so excited !!! THEN.....out of the blue there it was....HIT again with a migraine the wouldn't go away. NON responsive to meds and knocked me down for the count.

WEEK 8 never happened. IT still makes me tear up because I was SO CLOSE to the end. 

That migraine run lasted 4.5 weeks and required sleeping sitting up because of the intense head pressure that was caused by laying down. 

So, Monday I start again with a 22 minute a day program called 22 Minute Hard Corps.
Video Clip: Here
Sample Meal Plan here

I will be modifying moves to suit my level and per doctors orders, "no weight lifting".  I will be documenting my journey for anyone wanting to follow along.

No matter what. We can do all things...just maybe modified <3

If you want to join me and get in better shape, too...

Fill out my online form.

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