Low Carb Breakfast Burrito

Thank you to Michelle at "Eat Teach Laugh Craft" for this awesome recipe! I'm always careful about the processed foods I eat, so when shopping for lunch meat I always ask for a nitrate free option.

http://eatteachlaughcraft.com/food/low-carb-breakfast-burrito-recipe/

July 6-12 Menu

Even though we won't be home half of this week, I still made a plan. Planning my meals and putting them on paper helps keep me focused and on track. You can eat healthy while on the road and staying in a hotel.

Have a great week!

New UBC starts now!

I always keep an active FirstFitness Nutrition Ultimate Body Challenge going for several reasons. One, I can score FREE products! I love free stuff! Everyone who completes their challenge, whether they be a customer or distributor, gets a coupon for $100 in free product. Plus, you get a beach towel. I have quite the collection of beach towels. 

Another reason I keep an active UBC going, is because as a distributor it helps hold ME accountable. I can't get too far off my program because I have results to post at the end of my 90 days. Someone WILL see my photos. Generally, my goals involve being active and staying healthy and maintaining. I can't go gaining all my weight back (or even just a little) and have YOU trust me to help you reach your goals, right? I can't imagine buying product from someone who can't show me their results and/or that they've maintained. Know what I mean? I consider myself my best marketing tool. What you see is a lot of hard work to eat right on a regular basis and workout. We all know that's what we NEED to do, we just don't always do it. I know if I don't stay on track, I most definitely WILL gain my weight back. Can't have that happening. My program does work. It should instill a lifestyle in you. One that you know will work for the long-term. I'm not saying its easy. But it is doable. And you can reward yourself. Just remember ice cream (or whatever your dessert of choice may be) is a treat. A treat is something you have on occasion. Not every day or a couple of times a day. ;)

And finally...my main reason for keeping an active UBC is that in order to SELL you products that I KNOW works, I have to BELIEVE in them. I must be a product of the product--YOU should see that I've gotten results from products that I trust. And I have. 60 pounds lost. The first 34 came off super fast (in 45 days) back in he fall of 2011. The remaining 26 have fallen off as a result of my continuing to live my new lifestyle and becoming more active. I've done things in the last year I wouldn't have dreamed of doing just 3 years ago. I've run a couple of 5k races. You can find me in the gym, knowing pretty much what those crazy contraptions in the weight room do and actually lifting weights. Or doing different fitness classes, like Barre (which I love!) or HOT yoga (which I love yet I despise). And a bootcamp here and there. Or at the softball fields, getting picked by the girls to be the mom who competes to win "Lose your lunch" and actually winning! (See Facebook for proof!) 

You see, while FFN got me started on my weight loss journey a few years ago, it has done so much more than just helped me lose weight. I'm happier, healthier, wealthier (we can talk about that if you're interested) and my family is too! 

I'm not sure what you're waiting for...but I understand. It took me almost a year to commit to this program and these products.  But I'm so glad I did! 

                        

P.S. My day 4 weigh/measure day is tomorrow! Eeeeekkkkk! Super excited!

Planning means success!

Every week, Dusty and I create a menu for the week and then grocery shop together. Without planning, it would be so hard to maintain our goals. 

We believe the difference between success and failure is planning. Are you planning for success?

This weeks menu is nothing spectacular! If you would like a copy that you can adjust, shoot me an email at jenn.edwards2010@gmail.com. It may not be perfect for you, but it works for us!

We are here to help you reach your goals. If you need help planning your meals, feel free to contact one of us!

Roasted Brussels Sprouts #ffnrecipe

Another #ffnrecipe for veggies!  This time it's Roasted Brussels Sprouts!  Cheyenne (and Dusty) love them!

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds brussels sprouts
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• a few grinds of black pepper

Preparation

1. Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Slice the sprouts in half through the stem.
2. Place an oven rack a few inches below your broiler and turn on the broiler. Set a cast-iron skillet over high heat. When drops of water evaporate on contact, the skillet is ready for roasting.
3. Toss the sprouts with the olive oil, salt, and pepper. Pour them into the pan and quickly flip them cut-side down. If they don’t all fit cut-side down, that’s OK; just flip as many as you can. Do not stir the sprouts.
4. Put the pan under the broiler. Roast for 3 minutes, then begin checking for charring. Remove the pan when the tops of the sprouts are evenly charred, about 5-7 minutes total.
5. Serve immediately for maximum crispiness. After cooling, the sprouts are still tasty but lose their crisp texture.

To Make a Double Batch: Place a baking sheet in the oven while the broiler is heating. Remove the baking sheet and arrange all the sprouts cut-sides down. Place the pan back under the broiler to finish cooking.

Nutritional information

Serves 4 as a side dish
Serving Size: ~2/3 cup
Total calories: 110
Total fat: 4.5
Saturated fat: .5 g
Sodium: 200 mg
Carbohydrate: 12 g
Fiber: 6 g
Protein: 4 g

New Challenge!

Looking for 5 NEW people to join a weight loss challenge! Contact me for more details!

Jennifer
870-403-8921
jenn.edwards2010@gmail.com

Mashed Cauliflower #ffnrecipe

I get a lot of people asking me for my #ffnrecipe for Mashed Cauliflower...so here it is!

Ingredients
1 medium head cauliflower, cut into florets
1/4 cup skim
1 tablespoon extra virgin olive oil
2 cloves minced garlic
1/2 teaspoon salt
Freshly ground black pepper, to taste

Directions

Boil a large pot of salted water. Add cauliflower and cook until very tender, about 10 minutes. Drain.

Meanwhile, in a separate saute pan, warm olive oil over medium-low heat, add garlic and saute for about 30 seconds, or until the garlic is golden and fragrant. Remove from the heat.

Mash with a potato masher in a large bowl. For a smoother mashed cauliflower, use an immersion or hand blender to puree, or puree it in the food processor. While mixing, slowly add n the milk until the desired consistency is achieved. Mix in the salt and pepper and the minced garlic with the olive oil. Serve.

Mashed cauliflower can be topped with chopped scallions if desired.