Day #5 of my 7 Day Clean Eating Challenge! Today I am sharing with you a recipe that has been all over the place lately- Overnight Refrigerator Oats.  I personally really do not like the typical hot oatmeal loaded with dried fruit, brown sugar and nuts.  First off I hate the texture, hot oatmeal is slimy and mushy. Second, for me to enjoy the taste of hot oatmeal, I need to add like a pound of sugar, and that just doesn’t seem right, and makes me feel ill.  So when recently I started to see co-workers, other coaches and friends either eating jars of oats in the morning or sharing recipes, my interests were peaked for sure. Even celebrities were toting these overnight oats as something to eat. I always heard oatmeal is SO GOOD for you and that it is a great morning breakfast, but I could never get on the bandwagon with it.  After making these little jars, I think  am finally on the bandwagon!

I started with making a very basic plain version and added raspberries on top. Which was super yummy and super easy.  Recipe: 1 pint jar, add 1/3 cup oats, 1/4 cup almond milk, 1/4 cup plain greek yogurt, close the lid and shake. Place in the refrigerator overnight, and enjoy in the morning. The oats might seem runny when you first shake it all together, but over night the mixture creates a pudding like consistency. No more sliminess here! Easy, fresh and simply, great way to start the morning.

In my research on these jars I found MANY websites and a whole Pinterst page on how to make them and different recipes, heres is another basic, no frills recipe.

 In my world, I drink  Shakeology every morning to kick start the day.  So I thought, why not combine my new love for oatmeal with my shake? I had seen some recipes for overnight oats including protein powder, and even though Shakeology isn’t just protein powder, I thought it could work.  Again I started with 1 pint jar, add 1/3 cup oats, 1/4 cup almond milk, 1/4 cup greek yogurt, before closing the lid I also added 1/1 scoop of my chocolate Shakeology then shake again. I placed it in the refrigerator overnight too, and enjoyed in the morning.  This combo was so great, it was like having chocolate pudding for breakfast! #naughty  I also add peanut butter in my Shakeology each morning because I am PB & Chocolate combo obsessed! So its was a must for my jar of oats.

I will have to say I am hooked, and these oats will now be making a regular appearance in my morning routine, even afternoon snack going forward!

Oh and like I said, these jars are all the rage right now, there even is a Buzzfeed for them “Overnight Oats Recipes to Restore You Faith In Breakfast.” Go check it out!

If you eat these already, comment with your favorite recipe! If not, will you be trying these soon? 







Day #4 of my 7 Day Clean Eating Challenge!! Sorry this post is coming at night and not in the morning or afternoon per usual. Last night post my workout, I was so exhausted, that I fell asleep at like quarter to 9! Can you believe that? Mr. Tony Horton- my personal trainer ;-) -  really must have kicked my butt or something for me to clonk out that early.  I am super in love with P90x3 right now, and can’t get enough of AgilityX.  Basically for 30 minutes you are non-stop running around in figure 8′s, doing lunges and squats, and a few jumps.  That sounds miserable doesn’t it? I don’t know why, but all of the workouts I have done with P90x3, this one is my favorite. Maybe because it requires the least amount of balance. This girl is clumsy!  Or because I am dripping sweat when I am done, but it sure makes me feel good when I finish. And exhausted apparently.

I am so excited to share this recipe with you today. I was inspired by a few different recipes I saw, but in the end, I winged it.  I have a deep, deep love for artichoke dip, even though I know it isn’t too great for me.  I decided I was going to make it cleaner.  This recipe now hits on all the flavors I love in artichoke dip, without all the calories. And bonus it hit on my love for Mexican food too!


I really hope after these photos you go make these,  SOON. I think I might sneak back in the kitchen and eat the leftovers….

Shrimp, Artichoke & Spinach Quesadilla 

yields 4 servings 

  • 8 corn tortillas 
  • 24 cooked shrimp, dried
  • 1/4 cup can artichoke hearts, chopped (I used 1/4 of a can)
  • 1/2 cup plain greek yogurt
  • 1 cup mozzarella cheese
  • 1 cup spinach, shredded
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt (I use Lawry’s)
  1. In a bowl, mix artichokes, spinach, yogurt, garlic powder, seasoning salt, and cheese until fully incorporated. 
  2. Spread 1/4 of cheese mixture over each of 4 tortillas, leaving a 1/4 inch rim around the edge without cheese. This will leave room for the cheese to melt without spreading out of the quesadilla. Place 6 shrimp on top of each tortilla and then top with remaining tortillas. 
  3. Heat a large pan on medium-high, spray with a light layer of no stick cooking spray. Place 1 quesadilla in the pan. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes.  Remove from pan, and let rest while you cook the remaining quesadillas.
  4. Serve with fresh pica de gallo, lettuce and plain greek yogurt.




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Happy Day #3 of my 7 Day Clean Eating Challenge!  As you will notice these little guys were not on the meal plan until Thursday but I made them Tuesday night?! Sometimes the night just calls for some grilling and your meal plan needs to shake up a little.  We can totally switch Tuesday dinner for Thursday dinner, because you know what,  I PLANNED and was prepare for this meal in advance!

Having a plan is always the best way to be successful in your eating and fitness. My coach, Lois, likes to say “If you FAIL to PLAN, you PLAN to FAIL”. I have been trying to live my this motto with eating and fitness.  In the rest of my life, I am personally trying to do the opposite, trying to be a little more go with the flow and not have all the details figured out. My Type A personally sometimes needs control, but letting go of control can feel oh so good.  Can you tell I am planning a wedding- the whole letting go of control part ;) ?!

Now on to the recipe. These fries are a super easy and can be thrown in while you are prepping the grill and ready by the time the burgers hit the table.  First you will need to gather the below suspects from the pantry- potatoes, garlic powder, basil, onion powder, oregano, parmesan cheese, salt, pepper and olive oil!

Can you tell I shop at Costco and Target much? I kind of have a problem..




Once you cut up your fries, you will want to toss them in a light coat of olive oil and sprinkle them with all your seasonings, minus the cheese. These will be in the oven for a long time and the cheese will burn up if you put it on in the beginning.




Now, 5 minutes before these little guys are done, you can pull them out of the oven and sprinkle them with cheese.  Return to the oven for the last 5 minutes to seal the cheese into the fries. #nomnom




There you have it, fresh oven baked fries. Told you it would be easy and I can confirm they are tasty :)
And here goes the recipe. HAPPY CLEAN EATING!


 Baked Parmesan Italian Fries 

yields 4 servings 

  • 5 large yellow potatoes 
  • Onion powder
  • Garlic powder
  • Basil
  • Oregano
  • Sea salt
  • Fresh cracked black pepper
  • Parmesan cheese (freshly grated or packaged)
  • Olive Oil
  1. Pre-heat oven to 400 degrees
  2. Clean potatoes to remove any dirt. Cut potatoes into  quarters the long way, and then into quarters again the long way- making steak cut fries.
  3. Toss potatoes in olive oil to lightly coat.  Place on baking sheet with baking mats or directly on baking sheet in a single layer.
  4. Sprinkle all potatoes with onion powder, garlic powder, basil, oregano, sea salt and black pepper.
  5. Place on top shelf of the oven for 20 minutes, until corners are starting to brown and fries are easily poked with a  fork.
  6. Remove from oven and sprinkle with parmesan cheese. Return to oven for 5 more minutes.
  7. Remove from oven and serve immediately with ketchup or you favorite sauce.





Its day 2 of my 7 Day Clean Eating Challenge and I made this last night!  And yes, the photo is crap,  you really can tell I took the photo when it was night. Dang lighting. But I didn’t want to miss out on sharing the recipe!

I am super excited about this Challenge group I have been talking about because we have 80 participants! Holy Moly Right?? The group has been super fun and share clean eating ideas.

I have 2 goals for this challenge #1 DRINK MORE WATER & #2 Cut out my daily “treat” of a cookie or dessert.

“They”, the fitness gods, say you should be drinking half your body weight in ounces of water each day. I have been goaling myself to hit this mark everyday since February, but never have I been able to get there! Yesterday, I hit 80 Oz- my goal amount!  Today and every day this week I am going to make myself hit this goal!  My bladder is in for a rude awakening and several trips to the ladies room, but I will achieve this goal.  

Treats are the death of me. You all know I love cookies, I even made 25 days worth of cookies once! I have no idea how I went from making desserts in high school and college and not really ever eating them, just enjoying the fact that they made others happy, to today, where I see a cookie and it has to be in my belly.  This has been a tough nut for me to crack. I even gave up desserts for lent, 40 whole day! They say 21 days to make a habit, so since I almost doubled that, I thought I would be free… not the story here Jane.  Back at it I go. Now I would NEVER eliminate desserts from my life, I am a baker after all, but I really need to reduce the number of them I eat a week.   This week, we are aiming for ZERO.

Now I bet you want to know about this recipe today, huh?  Summer Veggie & Shrimp Fried Quinoa happened at our house the first time because I had a bunch of veggies and no idea what to make for dinner. It was more or less throwing everything I had in a pan to see what came out. TADA- we have Summer Veggie & Shrimp Quinoa.  I hope you all enjoy the recipe. Feel free to play with the veggies to meet your taste buds. Carrots, zucchini, corn, peas, snow peas- all would be great options to add too!


Summer Veggie & Shrimp Fried Quinoa 

yields 4 servings 

  • 1 cup uncooked quinoa
  • 2 cups chicken or vegetable stock (homemade if you have it)
  • 1/2 white onion, chopped
  • 1 pint sliced mushrooms
  • 2 cups chopped broccoli
  • 5 asparagus spears, cut into 4 pieces each
  • 1/2 squash, chopped
  • 2 large eggs, beaten
  • 20 large uncooked shrimp, devained, peeled and tail-less.
  • 2 tablespoons coconut oil
  • 1 table spoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon crushed red pepper flakes (optional)
  • fresh cracked back pepper
  • Juice of 1 lemon
  1. In a medium sauce pan, add quinoa and vegetable stock. Bring to a boil, then turn down heat to a simmer for 15 minutes. All the water should be dissolved and you can fluff with a fork. 
  2. In a wok, or large fry pan, on medium-high heat, add coconut oil, onions, mushrooms, broccoli, asparagus, squash and broccoli.  Toss with oil and cook until vegetables are just about cooked, but still crunchy.
  3. Pat try shrimp between 2 paper towels.  Add in shrimp to pan, and cook until shrimp begin to form orange “c’s”.
  4. Push veggies and shrimp to the side of the pan, and add eggs. Scramble eggs, then fold into veggie and shrimp mixture.  You can do this in a separate pan too if it feels more comfortable.
  5. Add in cooked quinoa, soy sauce, oyster sauce, red pepper flakes, and fresh cracked pepper.  Stir until all is incorporated.  Turn the heat up to high, and stir every minute or so for 5 minutes. You want the crisp up your qunioa a little.
  6.  Prior to serving, once the heat is off, squeeze the juice of 1 lemon over the top of the quinoa.
  7. Serve immediately.


Happy Monday Everyone!!  I hope you all had a great weekend. I totally have a case of the Monday’s right now, from such a nice relaxing weekend.   As I mentioned yesterday in my post and on my Facebook Fan page last week, I am hosting a 7 Day Clean Eating Challenges and posting a clean eating recipe each day this week! Today’s post is going to include both a fun and easy recipe for Ham & Veggies Sushi, as well as my Clean Eating Challenge Meal Plan.

Ham & Veggies Sushi is an easy snack or lunch pairing to get a little extra protein and veggies into your day. Or even a great finger food for the kids.

To get started, you are going to need some of your favorite veggies- or whatever you have on hand- prepped and ready for assembly.  Here is what I dug out of my fridge… over half the rainbow here! Sweet red and yellow peppers, carrots, cucumbers, dill pickles, cooked asparagus and avocado.  This is what I had on hand, but you could totally throw in some spinach, celery, zucchini, squash, etc.


Then bust out your favorite humus!. I normally buy the hummus that is on sale- no brand allegiance here. I love anything with Roasted Garlic, however this brand could step it up in the garlic flavor department. And if you know me, you know I can’t handle any spice, so the Spicy 3 Pepper hummus is for The Fiances “sushi”, not mine.

Then you need some meat. We had ham at home- which is why it is in the title too- but you could do this with turkey, chicken or roast beef too.

Now it is time to assemble your “sushi” roll.  This is The Fiances roll- a thick layer of ham (6 slices overlapping 3/4 of the way), red & yellow peppers, avocado and pickles (his favorite!).  Next roll it all together and slice with a serrated knife.

There you have it, a ham and veggie sushi roll!  Snack on friends!


Then to cap this whole post off, I created a meal plan to follow for my 7 Day Clean Eating Challenge.  Is promised I will be posting more recipes as the week goes on, and I highlighted them in pink below so you know what to watch out for :)

Wish me luck on my challenge!

7 Day Clean Eating Challenge Meal Plan:


  • Breakfast: Chocolate Shakeology
  • AM Snack: Almonds
  • Lunch: Ham & Romaine Lettuce Salad w/balsamic vinaigrette , Ham & Veggie Sushi 
  • PM Snack: Apple & Greek Yogurt
  • Dinner: Summer Veggie & Shrimp Fried Quinoa 


  • Breakfast: Chocolate Shakeology
  • AM Snack: Almonds
  • Lunch: Spinach, Strawberry & Almond Salad w/ balsamic vinaigrette & broiled chicken breast
  • PM Snack: Raspberries & Greek Yogurt
  • Dinner: Quinoa Burgers


  • Breakfast: Overnight Oats 
  • AM Snack: Almonds
  • Lunch: Chocolate Shakeology
  • PM Snack:  Apple w/ PB & Greek Yogurt
  • Dinner: Shrimp, Spinach & Artichoke Quesadillas 


  • Breakfast: Chocolate Shakeology
  • AM Snack: Almonds
  • Lunch: Leftover Quinoa Burger w/ romaine lettuce Salad
  • PM Snack: Hard boiled egg
  • Dinner:  Black Pepper & Lemon Rubbed Tilapia & roasted broccoli 


  • Breakfast: Chocolate Shakeology
  • AM Snack: Almonds
  • Lunch:  Leftover Roasted Broccoli & Broiled Chicken
  • PM Snack: Hard boiled egg
  • Dinner: Grilled Steaks w/ Oven Roasted Italian Fries 


  • Breakfast:  Egg & sausage Skillet Frittata 
  • AM Snack: Greek Yogurt
  • Lunch:  Chocolate Shakeology
  • PM Snack: Veggies & Hummus
  • Dinner: Grilled Burger with fixings & roasted sweet corn


  • Breakfast: 2 Eggs, garlic wilted spinach, and 2 slices of bacon
  • AM Snack: 1/2 scoop Chocolate Shakeology
  • Lunch:  Spinach, Strawberry & Almond Salad w/ balsamic vinaigrette & grilled chicken breast
  • PM Snack: 1/2 scoop Chocolate Shakeology
  • Dinner: Crock Pot Chicken Tacos w/ corn tortillas 
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