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.

Are you ready to Just Lose It!?

Did you make the resolution to lose weight this year? Are you starving? Are you already tired of not seeing results? If so, this kit is for you! Lee Causey, Founder of FirstFitness Nutrition, has created an exceptional value to kick start your journey! You get our appetite suppressant, colon cleanser, a body FX, shaker taker and a FREE trimbolic! Plus, access to his coaching calls! Average weight loss using this particular kit is 10 pounds in 10 days!

What are you weighting for? Order online at http://jenniferedwards.firstfitness.com or call me for more details. 

Offer ends today at midnight!

UBC-last third of the journey!

Today is Day 61 of my Ultimate Body Challenge. I'm scolding myself today...I really should have been blogging my journey every day (or at least check-in days) for the past 60 days, but I didn't...so why not go ahead and start now?  

Let's talk about how the program works. Say you've completed 30 days. You have options. You should always reevaluate where you are and where you want to be when you complete a cycle of your program. Once you determine where you are, you can re-start a 30 day program OR you can just keep on eating real food every day.  Since I decided to start a blogging journey for the next 30 days, I am choosing to re-start the program like it's day 1 so you, my dear reader, can get an idea of what our program is really like.

On this 30 day journey, I'm choosing to use a Transformation Kit.  This weight loss kit is our "Mercedes" version of our kits.  It includes the following products:

1)  Our appetite suppresant, XanoLean Supreme
2)  Our cleansing product, Reneu
3)  Our meal replacement shake, Body FX, in BOTH Tropical Creme and Chocolate Paradise
4)  Our fat and cellulite fighter, Trimbolic

For today and tomorrow, I will only be using the first 3 products. I won't add Trimbolic until Day 11 when I start eating brown carbs. I know you're dying to hear how my typical day goes...

45 minutes before each meal, take XanoLean Supreme with a full glass of water. The XanoLean is such an awesome product! It really does control my appetite. So well that sometimes I forget to eat! About an hour after breakfast and at bedtime, I take Reneú. I love how it flattens my tummy and makes me feel lighter. 

For my meals today-

Breakfast-Chocolate Body FX shake and 1/2 an Empire apple. 

Lunch-HUGE salad with my favorite veggies and some avocado slices plus another Chocolate Body FX shake and some sugar free jello.

Dinner-Pumpkin muffin made with pumpkin purée and Tropical Creme Body FX (recipe still a work in progress) plus my favorite salad again. 

I have also had 3 snacks-baby bell peppers, some almonds, celery with freshly ground almonds (Whole Foods Almond Butter is nothing but almonds!) and some jello. 

All that combined with my beverage of choice, water (warm lemon water first thing this morning really soothed my scratchy throat). 

I. Am. Stuffed!!!

Weigh and measure day for me is Friday! See ya soon!

FFN Friendly Inspired by Pinterest

We've been pretty lazy around my house today. Dusty isn't feeling well and I've been so busy it was nice to just hang. So I trolled Pinterest looking for FFN Friendly recipes. What I found was quite a few that could be "tweaked" to fit in with the program. 

My first foray into recipe alterations came from a pumpkin and chocolate chip cookie recipe. I LOVE pumpkin. I'm not brave enough to use the shake mixes to make cookies, so I decided on a shake. I was super excited to figure out how to make a shake using this cookie recipe. My creation turns out pretty good, even Dusty thought so. 

Chocolate Pumpkin Shake

2 scoops of Chocolate Body FX 

1/2 cup frozen pumpkin purée

1 tsp vanilla extract

1 tsp cinnamon

1 tsp pumpkin pie spice

1 tsp brown sugar Stevia

Blend in blender. Enjoy!

After that, I started searching for FFN Friendly soups for my sickly husband. What better to open up the nasal passages, right? After some searching, I came across one to tweak. Here's the result-

Not being real sure about the FFN Friendliness of this soup, I texted my sponsor and coach Penny to ask her. She approved, provided you use low-fat, low sodium kielbasa. I would not suggest a WHOLE bowl of this. Limit yourself to 1 cup because there's really a lot of protein in here! Plus, thermic veggies included! FFN Score!!!!

I love eating good in my FFN 'hood! Won't you join me?

http://jenniferedwards.firstfitness.com