I won

We have our winner of the 35k Giveaway Prizes and it is…….. (drumrollllllll)

I won


Also 4 Premier Protein Pack Winners:

  • Jennifer Sauberan
  • Annie Mocniak Parker
  • Melissa Wood
  • Erica McGoey Marion

Then a very HUGE Thank you to Labrada Nutrition and Lean Body for Her 

they are donating 20 (TWENTY!!) prize packs for the folks in this months DIET BET!! (how cool is that?!?!)
So all winners need to email me their name and shipping address to

*PS there will be another diet bet next month in case you missed out!!

  1. Sarah Hubbard Owings
  2. Jennifer Moody
  3. Yesenia Villatrana
  4. Westy Morita Kessler
  5. Mackenzie Johnson Cassall
  6. Carrie Allen
  7. MJ Smits
  8. Melissa Clark
  9. Amanda Reinhardt
  10. Sarah Kurian
  11. Megan Carl
  12. Jackie Stulburg Dvorak
  13. Stephanie Gunn Garcia
  14. Tricia McCarroll
  15. Beth Evans
  16. Kristin Jennings
  17. Paulina Mikloz
  18. Michelle Gauthier
  19. Reve Quinn Fries
  20. Amy Alexander


*pic from

Roasted Tomato Soup

Tomato soup

• 1 (14-ounce) can chopped tomatoes
• 2 T plus 1/4c extra virgin olive oil
• Salt and freshly ground black pepper
• 2 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (veggie broth, if vegan)
• 1 bay leaf
• 2 tablespoons butter
• 3 T dried basil leaves
• 1/2 cup unsweetened almond milk
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender or blender until smooth

Product Reviews and GIVEAWAY!!

Video Review of some fun, new Fitness & Nutrition Products-- GIVEAWAY!


Video Review of some fun, new Fitness & Nutrition Products– GIVEAWAY!

**Giveaway has ended**

In January we went to a really large show called the OR (Outdoor Retailer) Market. They have it twice a year and its only open to retailers, brands and store owners. We were lucky enough to get “backstage passes” and were able to meet some of the people behind some of our brands like MPG Sport & Skirt Sports and then we made contacts and met a TON more!
A few of them we really loved were ProBar and iFitness (running bands) and we also were send a fewGlam Head Bands to review.. So check it out and see how you can win your own Glam Head Band or Box of ProBars!

No Purchase Necessary.


Total Body Home Workout

Arms/Chest– Push-Ups

Triceps– Chair Dips

Abs– crunches and sit-ups

Legs/Glutes– Stair Step-ups and Lunges


For a fun home workout create a small circuit!

25-50 crunches

15-25 push-ups

20-30 alternating lunges

15-20 dips

Then repeat 3 times!




Greens with Your Beans Soup

  • 2 cans black or pinto beans, rinsed & drained
  • 1 T. olive oil
  • 2 medium yellow onions, chopped
  • 3-4 garlic cloves, minced
  • 2 stalks celery
  • 2 medium carrots, sliced
  • 1 32oz container chicken broth
  • ½ tsp thyme
  • ¼ tsp marjoram
  • 1 bay leaf
  • 5 oz spinach


  1. Heat oil in a large saucepan, add in onions and garlic, cooking until soft. Once the onions are soft, add in carrots and celery, cooking for another 2-3 minutes.
  2. Add in chicken broth, beans thyme, marjoram and bay leaf.  Cover and simmer for 20 minutes.
  3. A handful at a time, cur the spinach crosswise to make thin ribbons and add to the soup.  Cooking 5-10 minutes then serve.

Creamy Mushroom (Low-Carb) Soup

This is an easy soup and is low-carb, can be non-dairy, paleo & even vegan (if you use vegetable broth)
Its perfect for those cold winter days all by itself or as an appetizer

-16-20 oz of mushrooms (1 -2 containers)
-2-3 cups low-sodium chicken broth (or vegetable
– 1 whole white or yellow onion
– 1-2 tbsp. tarragon
– 1-2 tbsp. olive oil
– 1/4 c. non-fat greek yogurt (optional)

First–CHOP up the onion into itsy bits and chop the mushrooms into itsy bits.

Saute the onion in approx 1 tbsp. olive oil for 5 mins.
add mushrooms and a little more oil and saute for another 5-10 mins.


Take the onion and mushroom mixture and dump it into a blender. Add 2 cups of your broth and blend.
Check the consistency, you may need to add another cup of broth to make it less thick.

(if you like a creamier soup, this is where you can add the greek yogurt)

Pour into saucepan, add garlic salt and tarragon to taste.
Simmer soup for 5-10 mins.

Serve hot!!


Quinoa Granola


1 cup quinoa
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/4 cup flax seed
½ cup unsweetened coconut
½ c. dark chocolate chips (optional)

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet.
Toast the granola in the preheated oven until lightly golden brown, about 20 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.

Dairy-Free Ginger Protein Cupcakes

We’ve been getting AWESOME feedback on the original and I hope those of you that choose this recipe love it just as much.

Preheat Oven to 350

Grease your cupcake pan or line with cupcake liners

Cream together:

3 Egg Whites
1/3 c. Truvia
1 tsp. Vanilla
1 tsp. White Vinegar
1/3 c. Coconut Oil (melted if necessary)

Puree Together:

1/2 c + 2 Tbls Unsweetened Almond Milk
3/4 c. Cooked & Peeled sweet potato

In a Medium Bowl Combine:

1 c. Oat Flour (or any other high fiber flour)
1 c. Vanilla Protein Powder
1 T. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp Sea Salt
1/4 tsp. Baking Powder

Slowly add milk and flour mixture to the egg and truvia mix, making sure to mix ONLY until combined. Do not overmix!

Divide evenly into prepared muffin tins.

Sprinkle w/a mix of Truvia & Cinnamon (I also tossed in a pinch of Cayenne pepper to SPICE things up)
Bake at 350 for 8-10 minutes. Allow to cool and ENJOY!

Zucchini Bread


Preheat oven to 325

Cream together:

3 eggs
1 c. splenda
2 tsp vanilla
1 c. sweet potato puree

In a separate bowl combine and then add to wet ingredients:

2 c. almond meal
1 c. vanilla protein
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
t2 tsp cinnamon

Once combined, stir in:
2 c. grated zucchini
1 c. chopped nuts (optional)

Bake for 30-40 minutes and ENJOY

Grease 2 Loaf Pans

Challenge Deux!

3 Rounds:

10 Thrusters
10 KB Overhead Reverse Lunges
20 KB Swings
10 Push Up w/Ab Rollout (honestly my form sucked on this video, I’ll get a better one-they’re still just so sore!)

Use weight according to your fitness level, start low and perfect the form! Have fun with it and push that envelope!