Are you ready to make a change?

I'm looking for the next 15 ladies that are ready to go all-in to change their health. I want those that really want this and that don't want to put themselves and their health on the back burner. It's not so easy to do with everything going on...BUT, everyone has 30 minutes a day, and it's only 21 days!! So NO excuses right!!

So, here's the deal...you are going to have an EXACT workout program that will show you EXACTLY what to do to get you RESULTS...

You will receive:

Meal plans and nutritional support
The color coded portion control container system ( that determines HOW MUCH protein/fats/carbs to eat with each meal. It's FOOL-PROOF! As long as you meet me halfway, commit and put in the effort, we will get you to your goals.)
Recipes
Snack ideas,
Daily accountability
Daily Tips ( How to be successful )
Motivation
Me as your coach

Pre - Season starts Tuesday ,July 5th with 5 days of clean eating and official kick-off, and only go *21 Days* so you're done and feeling amazing WHO'S IN?!?!?!?

Are you in?!

Don't delay this group will fill up fast.

Fill out the form below and I will set up a time for us to talk and I will answer all your questions.

Use Wufoo templates to make your own HTML forms.

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Peanut Butter Cups

Peanut Butter Shakeology Cups Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy. Course Dessert, Shakeology Prep Time 35 mins Cook Time 1 min Total Time 36 mins Servings 12 servings, 1 cup each Calories 74 kcal Author Beachbody Ingredients ¼ cup dark chocolate morsels 2 scoops Chocolate Vegan Shakeology 1 Tbsp. psyllium husk powder ½ cup pumpkin puree 6 tsp. all-natural smooth peanut butter divided use Instructions Prepare twelve mini muffin cups by lining with muffin papers. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside. Place Shakeo...

Coconut Lime Cauliflower Rice

1 medium heads cauliflower, cut into bite-sized pieces 1 Tbsp. extra-virgin organic coconut oil, divided use 1 (13.66-oz.) can unsweetened organic lite coconut milk 1 cup shredded unsweetened coconut 2 fresh lime juice, divided use 4 tsp. finely chopped lime zest ½ cup finely chopped cilantro; reserve a small amount for garnish ¼ tsp. sea salt (or Himalayan salt) 1-2 cloves of garlic Instructions Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside. Heat oil in large nonstick skillet over medium-high heat. Add cauliflower & garlic; cook, stirring frequently, for 4 to 6 minutes. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until li...

ZUCCHINI, RED PEPPER, AND SWEET POTATO FRITTATA

2 tsp. olive oil or ghee 1 half red bell pepper chopped or sliced 4 shishito peppers ( optional ) 1/2 medium onion, chopped 3 cooked small sweet potatoes cut into 1 inch cubes.. ( tip cook sweet potatoes in microwave for 4-5 minutes or until you can put a knife through. 1/4 cup fresh basil 1/2 tsp. sea salt or Himalayan salt 6 large lightly beaten eggs. heat oil or ghee in nonstick skillet over medium heat. Add zucchini, bell pepper, shishito peppers and onions; cook stirring frequently until zucchini is tender. add sweet potato, basil and salt. Increase heat to medium high; cook, stirring frequently for about 60 seconds or until the moisture has evaporated. Reduce heat to medium low. Add eggs, and mix well, cook with out stirring for about 3 min or until the bottom is light golden. As it cooks lift the edges and tilt skillet so uncooked eggs flow to the edges reduce heat to low continue cooking cover for 10-12 minutes use a knife to test center ...

Christine Chowning

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