I have to admit that I fully enjoyed every minute of the holiday (maybe a little too much)! Between the wine & desserts & cheese & crackers & everything else…. I am SOOOOO ready to get BACK ON TRACK! I plan on getting in the best shape of my life in 2014 & below is my goal body by March!! The NEW YEARS CHALLENGE starts JAN 1ST!!! WHO ELSE IS READY TO BRING IT IN 2014??! Message me ASAP for a spot in our New Years Challenge!!
P90X3
Dec 20, 2013
Clean Egg Muffins with Turkey Sausage
Dec 19, 2013
Rushing off for work in the morning with no time for breakfast? You can make a batch of these tasty & clean Egg Muffins over the weekend to grab and go during the workweek!
Ingredients:
- 8 Organic egg whites
- 4 Organic whole eggs
- 1 cup organic spinach
- 1 cup mushrooms (cut, cooked)
- 1 cup red bell peppers (diced)
- 1 cup Turkey sausage, cooked and chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Dash of freshly ground pepper
- Dash of sea salt
- Preheat oven to 350 degrees
- Spray muffin tins with EVOO (extra virgin olive oil)
- Chop all veggies and set aside
- Chop turkey sausage, cook, and set aside
- In a bowl combine eggs, garlic powder, onion powder, salt and pepper, and whisk together well
- Fill muffin tins about half way with veggies and chopped turkey sausage
- Pour egg mixture over veggies
- Bake for 20 minutes or until fully firm
THE NEW P90X3 IS FINALLY HERE!!!!!
Dec 10, 2013
What's better than P90X?
<<<P90X3>>>
"Get ripped in 30 minutes!"
(FREE enrollment with Challenge Pack)
Contact me to reserve a spot in our P90X3 Test Group!
************************************************************************
Yesterday, we had our weekly coach call with none other than the man himself, Tony Horton! Hearing what he had to say about P90X3 was so exciting!
If you were intimidated by P90X or maybe you didn't ever finish it because of the 60-90 minute workouts, then listen up! This is not a graduate program…anyone can do it! Whether you're looking to lose weight, tone up, bulk up, there's different levels for everyone. They've combined some of the best things in P90X, P90X2, along with new workouts, to bring you P90X3 in just 30 MINUTES PER DAY! It's short, it's quick and best of all, it's EFFECTIVE!
I am so excited to say that this will be my very 1st Tony Horton workout! And I'm even more excited that I will complete this 90-day program just in time for our Caribbean Cruise in March!!! And it's NOT just any cruise that I'm excited to go on, but Beachbody literally has reserved the entire Royal Caribbean ship for a full week, where we will be doing LIVE workouts on the cruise ship deck with Tony Horton & Shaun T. WOO HOO!!! And what's EVEN better?? I earned this trip completely FREE for both my husband & I…just for helping others. To say I feel blessed, would be an understatement. So grateful for this amazing company! If you are interested in getting support and would like to complete a program but not do it alone, just message me! My coaching is FREE! :)
For a quick, healthy meal in the middle of winter, try this hearty beef stew!
Dec 8, 2013
Hearty Beef Stew
Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings
Ingredients:
1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped
2 medium tomatoes, chopped
¼ cup reduced-sodium, organic soy sauce
1 Tbsp. of Frank's Red Hot Sauce
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
3 cups cooked quinoa, hot
1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped
2 medium tomatoes, chopped
¼ cup reduced-sodium, organic soy sauce
1 Tbsp. of Frank's Red Hot Sauce
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
3 cups cooked quinoa, hot
Preparation:
1. Place beef, onions, tomatoes, soy sauce, hot sauce, 1/2 cup broth, and bay leaf in large saucepot.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, covered, for 40 minutes, adding additional broth as needed.
3. Add bell peppers, carrots, and potatoes; cook, covered, for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender.
4. Serve with quinoa.
1. Place beef, onions, tomatoes, soy sauce, hot sauce, 1/2 cup broth, and bay leaf in large saucepot.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, covered, for 40 minutes, adding additional broth as needed.
3. Add bell peppers, carrots, and potatoes; cook, covered, for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender.
4. Serve with quinoa.
Bean Salsa
Ingredients:
1 (15oz) can Black Beans drained
1 (15.25 oz) can Organic Corn
3 large Roma Tomatoes, diced
1 Medium Avocado peeled and diced
2 jalapeños, seeded and diced
½ c. red onion chopped
½ c. cilantro, chopped
1 (15oz) can Black Beans drained
1 (15.25 oz) can Organic Corn
3 large Roma Tomatoes, diced
1 Medium Avocado peeled and diced
2 jalapeños, seeded and diced
½ c. red onion chopped
½ c. cilantro, chopped
1 lime, juiced
Directions:
Mix all of the ingredients together and chill. Serve with organic blue corn tortilla chips or organic rice chips with sea salt.
Mix all of the ingredients together and chill. Serve with organic blue corn tortilla chips or organic rice chips with sea salt.
Southwestern Salad
Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings, 1 cup each
Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings, 1 cup each
Ingredients:
2 cups cooked brown rice (or other cooked whole grain)
1 (15-oz.) can black beans, drained, rinsed
2 cups frozen whole-kernel corn, thawed
1 medium tomato, finely chopped
3 green onions, finely chopped
2 Tbsp. extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh cilantro, chopped
1 medium jalapeño, finely chopped (or cayenne pepper to taste)
1 tsp. mild chili powder
2 cups cooked brown rice (or other cooked whole grain)
1 (15-oz.) can black beans, drained, rinsed
2 cups frozen whole-kernel corn, thawed
1 medium tomato, finely chopped
3 green onions, finely chopped
2 Tbsp. extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh cilantro, chopped
1 medium jalapeño, finely chopped (or cayenne pepper to taste)
1 tsp. mild chili powder
Preparation:
1. Combine rice, beans, corn, bell pepper, onion, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
2. For best flavor, cover and refrigerate for at least an hour before serving.
Tip: Rice can be mixed into salad, or all other ingredients can be combined and served over the rice.
1. Combine rice, beans, corn, bell pepper, onion, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
2. For best flavor, cover and refrigerate for at least an hour before serving.
Tip: Rice can be mixed into salad, or all other ingredients can be combined and served over the rice.
Nutritional Information (per serving):
Calories: 157
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 159 mg
Carbohydrate: 26 g
Fiber: 5 g
Sugar: 2 g
Protein: 5 g
Citrus Herb Roasted Turkey
Citrus Herb Roasted Turkey
Total Time:4 hrs.
Prep Time:20 min.
Cooking Time: 2 hrs, 45 min. to 3hrs., 15 min.
Preparation Difficulty:Medium
Yield: 12 servings, 4 oz. each
Ingredients:
1 (12 lb.) fresh turkey (neck, heart, and gizzard removed)
5 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped lemon peel
2 Tbsp. finely chopped orange peel
½ cup low-sodium organic chicken broth
½ cup fresh orange juice
¼ cup fresh lemon juice
4 cloves garlic, chopped
1 Tbsp. paprika
1½ tsp. ground cumin (optional)
1½ tsp. dried oregano leaves
1½ tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1½ tsp. sea salt
½ tsp. ground black pepper
1 (12 lb.) fresh turkey (neck, heart, and gizzard removed)
5 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped lemon peel
2 Tbsp. finely chopped orange peel
½ cup low-sodium organic chicken broth
½ cup fresh orange juice
¼ cup fresh lemon juice
4 cloves garlic, chopped
1 Tbsp. paprika
1½ tsp. ground cumin (optional)
1½ tsp. dried oregano leaves
1½ tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1½ tsp. sea salt
½ tsp. ground black pepper
Preparation:
1. Preheat oven to 450° F. Position rack in the lower third of the oven.
2. Place oil, lemon peel, orange peel, broth, orange juice, lemon juice, garlic, paprika, cumin, oregano, thyme, rosemary, salt, and pepper in blender; cover. Blend until smooth.
3. Place turkey breast-side up on rack in roasting pan. Rub turkey with half of prepared dressing, including under the skin and inside the cavity. Reserve remaining dressing for basting.
4. Bake for 45 to 55 minutes or until skin is golden brown. Remove turkey from oven and cover breast with aluminum foil.
5. Return turkey to oven. Reduce heat to 350° F. Bake, brushing turkey with remaining dressing every hour, for an additional 2 to 2½ hours or until thermometer inserted in thickest part of thigh registers 165° F. 6. Transfer turkey to a large serving platter and cover with foil. Let turkey stand for 10 minutes before carving.
1. Preheat oven to 450° F. Position rack in the lower third of the oven.
2. Place oil, lemon peel, orange peel, broth, orange juice, lemon juice, garlic, paprika, cumin, oregano, thyme, rosemary, salt, and pepper in blender; cover. Blend until smooth.
3. Place turkey breast-side up on rack in roasting pan. Rub turkey with half of prepared dressing, including under the skin and inside the cavity. Reserve remaining dressing for basting.
4. Bake for 45 to 55 minutes or until skin is golden brown. Remove turkey from oven and cover breast with aluminum foil.
5. Return turkey to oven. Reduce heat to 350° F. Bake, brushing turkey with remaining dressing every hour, for an additional 2 to 2½ hours or until thermometer inserted in thickest part of thigh registers 165° F. 6. Transfer turkey to a large serving platter and cover with foil. Let turkey stand for 10 minutes before carving.
Nutritional Information (per serving, without skin):
Calories: 245
Carbohydrate: 3g
Protein: 37g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 120mg
Sodium: 390mg
Sugar: 1g
Fiber: 1g
Grilled Chicken Dijon
Grilled Chicken Dijon
Grill it or broil it, this lean chicken recipe is a fantastic, healthy dinner you can make in 15 minutes or less.
Total Time: 15 min.
Prep Time: 5 min.
Grill it or broil it, this lean chicken recipe is a fantastic, healthy dinner you can make in 15 minutes or less.
Total Time: 15 min.
Prep Time: 5 min.
Yield: 2 servings
Ingredients:
2 (4-oz.) raw chicken breasts, boneless, skinless
1 clove garlic, crushed
2 tsp. Dijon mustard
6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped
1 dash sea salt
½ tsp. ground black pepper
1 Tbsp. olive oil
2 (4-oz.) raw chicken breasts, boneless, skinless
1 clove garlic, crushed
2 tsp. Dijon mustard
6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped
1 dash sea salt
½ tsp. ground black pepper
1 Tbsp. olive oil
Preparation:
1. Preheat grill or broiler.
2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.
3. Brush chicken breasts evenly with garlic mixture.
4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.
1. Preheat grill or broiler.
2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.
3. Brush chicken breasts evenly with garlic mixture.
4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.
Nutritional Information: (per serving)
Calories: 199
Fat: 10g
Saturated Fat: 2g
Cholesterol: 73g
Sodium: 397mg
Carbs: 2g
Fiber: 0g
Sugars: 0g
Protein: 24g
Clean Ice Cream - Vegan Chocolate
Ingredients:
1/2 cup unsweetened vanilla almond milk
2 tbsp chocolate protein powder
2 cups frozen banana slices (about 2 medium bananas)
1 tbsp raw organic honey
Optional toppings:
1/2 cup of berries
2 tsp chopped nuts
Directions:
Pour milk into blender. Add protein powder and blend on high speed for about 15 seconds.
Add frozen bananas and blend until smooth
Optional toppings:
1/2 cup of berries
2 tsp chopped nuts
Directions:
Pour milk into blender. Add protein powder and blend on high speed for about 15 seconds.
Add frozen bananas and blend until smooth
Serves: 2
Clean Vegan Ice Cream - Vanilla
Clean Vanilla Ice Cream
Ingredients:
1/2 cup unsweetened vanilla almond milk
2 tbsp vanilla protein powder
2 cups frozen banana slices (about 2 medium bananas)
Optional toppings:
1/2 cup of berries
2 tsp chopped nuts
Directions:
Pour milk into blender. Add protein powder and blend on high speed for about 15 seconds.
Add frozen bananas and blend until smooth.
Serves: 2
Ingredients:
1/2 cup unsweetened vanilla almond milk
2 tbsp vanilla protein powder
2 cups frozen banana slices (about 2 medium bananas)
Optional toppings:
1/2 cup of berries
2 tsp chopped nuts
Directions:
Pour milk into blender. Add protein powder and blend on high speed for about 15 seconds.
Add frozen bananas and blend until smooth.
Serves: 2
Balsamic Grilled Veggies
Balsamic Grilled Vegetables
Ingredients:
3/4 cup balsamic vinegar
1/4 cup olive oil
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
1 container of Mushrooms
1/2 of a large yellow onion
2 tsp fresh basil (or 1/2 tsp dried))
1/4 teaspoon sea salt
1/4 teaspoon pepper
Directions:
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can also brush the veggies with the reserved liquid if you'd like. Enjoy!
Ingredients:
3/4 cup balsamic vinegar
1/4 cup olive oil
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
1 container of Mushrooms
1/2 of a large yellow onion
2 tsp fresh basil (or 1/2 tsp dried))
1/4 teaspoon sea salt
1/4 teaspoon pepper
Directions:
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can also brush the veggies with the reserved liquid if you'd like. Enjoy!
Maple, Walnut, and Flaxseed Pancakes
Maple, Walnut & Flaxseed Pancakes
Ingredients:
1 cup all purpose flour
1/4 cup flaxseed meal*
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat (2%) buttermilk
1/4 cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup
Directions:
Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
*Sold at natural foods stores and some supermarkets. If flaxseed meal isn’t available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder
Craving chocolate but want something healthy and filling? Check out this quick, no-bake recipe for Shakeology Balls!
Shakeology Balls
INGREDIENTS:
8 Tablespoons PB2 (low fat, high protein powdered peanut butter – details below)
3 Tablespoons Natural Peanut butter (w/flax seeds is the best!)
½ Cup Chocolate Shakeology (I prefer Vegan Chocolate)
3 Tablespoons Raw Honey
½ Cup Quick Oats
DIRECTIONS:
Mix PB2 with water until it’s a paste like consistency. Mix all ingredients, including the PB2 mixture together in a mixing bowl. It make take some time to blend all of the ingredients together. If it’s too sticky, sprinkle in additional protein powder so that it’s a pretty dry/crumbly texture. Next – Roll mixture into small individual balls (about a ping-pong ball size) and place on a wax sheet. Makes about 12 balls, 1 ounce each. Put in freezer until firm.
NUTRITION: (serving size 1 ball)
Calories: 80
Carbs: 10g
Fat: 2g
Protein: 7g
The NEW P90X3 is coming December 10th! Fill out the link below to be in the P90X3 Test Group!
Dec 2, 2013
If you loved P90X but didn't necessarily love the 60-90 min workouts, your prayers have been answered! On DEC 10th, the new >>>P90X3<<< is coming out and it's ONLY 30 MINUTES!! How awesome is that?!! :D So we are going to be running a P90X3 Test Group & there are LIMITED spots! To be considered for the Test Group, please fill out the application at this link -->https://jaclynstokes.wufoo.com/forms/challenge-group-application/ You can preview the new P90X3 workout by clicking on the video below. It'll be released on Dec 10th at the promotional price.
What is Beachbody Coaching?
Dec 1, 2013
Have any of you ever wondered about what it is that I do as a health and fitness coach? Ever wondered why I do it? Here is your chance to find out more! This Wednesday @9pm EST we are having an informational call you can listen in on to learn more about what Beachbody Coaching is & if it would be a good fit for you!
IF YOU...
>Love to help people
>>Are passionate about health and fitness
>>>Could use an extra few hundred dollars per WEEK next month to help pay off those Christmas gifts on the credit cards, comment below or message me and I'll get you in on the call!