Join Me?!

In all my life I've never done something as fun as this...

JUST DANCE!!!

As adults it's so hard to find some time to just let loose and HAVE FUN! Am I right!?!

Well this will give you a killer workout AND let you relieve some stress while having a blast!

You will get: 1:1 support from me, a community of people wanting the same things as you, online forums, easy recipes, simple meal plans and the chance to JUST have fun while burning some calories!

My first group is already kicking butt AND loving the "workouts" so I decided to open another!!

I am looking to take just 8 people along with me, 2 spots are already taken!

What do you say!? Wanna come shake your booty, have fun and just enjoy working out!?

PM me or drop a comment below and I'll be in touch

Chicken Sausage, Pepper, Onion & Potato Hash

Dinners at my house are always a little bit of struggle for me.

Generally the kids are cranky and I'm ready to relax from the long day but yep, dinner has to be made. Plus the Hubby is a steak and potatoes type guy and doesn't really love chicken or turkey. So I'm always trying to find a healthy balance between proteins and make yummy meals that he won't have to suffer through that aren't beef.

Normally, I'm a HUGE fan of prepping many things on Sunday so it lessens my work during the week. This Sunday was a major fail in that department so I'm paying for it now!!

Anyways, I found this recipe (on thetwobiteclub.com) and decided to give it a try and to my surprise it's really good!! I did change quite a few things from the original recipe to make it my own.

Chicken Sausage, Pepper, Onion and Potato Hash

Ingredients:

-1 package chicken sausage (I used Coleman Organic Italian Chicken Sausage) cut into 1/4 inch rounds.

-1 green bell pepper, diced

- 1/2 red or yellow bell pepper, diced (I used all green! That's just what I had and I wasn't about to go to the store for a different colored pepper )

-1 onion, diced 

-3 small or 2 large potatoes, peeled and diced (I used organic yellow potatoes that didn't need to be peeled. Note: the bigger you dice your potatoes the longer they will take to cook)

-olive oil

-garlic powder, onion powder, chili powder (to taste, I added about 1 tsp. during cooking of the potatoes)

-salt and pepper (to taste)

Directions:

1. In a skillet heat about 2 tbsp of olive oil over medium-high heat. Add the diced potatoes and season with salt, pepper and if you choose garlic, onion and chili powders. Cook until golden brown and completely done through. Make sure to stir a few times to brown on all sides. Mine took about 15 minutes to cook. 

2. In a separate skillet, brown the sliced chicken sausage in about 1 tbsp of olive oil over medium-high heat. Make sure to flip the sausage at least once to brown on both sides. If you sausage isn't cooked be sure to cook it fully. 

3. Remove sausage from pan and add the peppers and onions to the skillet and season with a pinch of pepper. At this point I did add a sprinkling of garlic powder but you don't have to. Cook until veggies are softened, stirring occasionally. 

4. Add the cooked potatoes and sausage into the skillet with the onions and peppers. Combine everything well and serve hot! 

((Note: I used two skillets for this recipe because I wanted to keep the potatoes crispy so I cooked them along side the other things so when the peppers, onions and sausage were finished the potatoes could go right in without cooling down!))

I served with this steamed broccoli and it was yummy! I hope you enjoy :)

15 Salads to Eat This Summer

Need some new salad recipes to add to your meal plan?! Well I've found some pretty different salads that look yummy but are definitely different!! Take a look at the 15 salads below! What one will you try?!?!

Arugula Salad with Chicken and Black Beans

Sometimes, the simplest salads are the best. Like this hearty 21 Day Fix recipe that has only 5 ingredients and can be made in minutes. Chicken and black beans add protein and fiber, and avocado adds healthy fats to make it a satisfying meal for lunch or dinner. Get the recipe.

Grilled Peach Panzanella

Panzanella is an Italian salad made with crisp, day-old bread that soaks up the juices of tomatoes and dressing. Our version gets luscious sweetness from grilled peaches, which are beautifully ripe right now. Get the recipe.

Spinach Salad with Quinoa, Chickpeas, and Paprika Dressing

This colorful salad is a show-stopper. Make it for your next potluck or picnic, or amaze your family for dinner any night of the week. Quinoa and chickpeas give it a hearty serving of protein, but the stars of the recipe are the piquant paprika dressing and the full cup of torn mint leaves. Once you taste this salad, you’ll want to add mint to all of your salads. Get the recipe.

Spinach and White Bean Salad with Orange and Grapefruit 

Brightly flavored citrus and creamy white beans make a perfect salad for any season. This recipe is light and refreshing for summer, and the orange and grapefruit slices are a real pick-me-up. It makes a great lunch to pack for work. Get the recipe.

Cucumber, Watermelon, and Mango Salad with Mint

Cucumber, watermelon, and mango make this summer salad refreshing and colorful, and chicken adds hearty protein to make it a satisfying meal. Top with as much fresh mint as you like! It’s a great make-ahead salad for a picnic or to pack for lunch. Get the recipe.

Summer Chickpea Salad

This salad of crunchy radishes, juicy cherry tomatoes, mild green onions, avocado, chickpeas, and feta is delicious with or without lettuce. For a different spin, I combined my leftover bean mixture with a can of tuna…and it was a revelation. Get the recipe.

Greek Cucumber Salad

Cucumber and onion go perfectly with salty feta and kalamata olives. Chopped fresh dill is a flavorful finishing touch. Get the recipe.

Orange-Jicama Salad

Jicama makes this salad crunchy and really filling! Soaking the matchstick-sized pieces of jicama in a lime juice and red wine vinegar dressing infuses it with lots of extra flavor. Orange wedges make it bright and refreshing. Get the recipe.

Tuna and White Bean Salad

This delicious tuna and white bean salad with tomatoes and artichoke hearts makes a hearty lunch or dinner thanks to 24 g of protein and 8 g of fiber. Get the recipe.

Watermelon, Feta, and Kalamata Olive Salad

Here is a new take on the popular watermelon and feta salad. Our recipe adds salty kalamata olives and fresh herbs for a surprisingly delicious Mediterranean twist. Get the recipe.

Kale Salad with Turkey Bacon, Egg, and Avocado

Our Social Media Manager came up with what she calls a “breakfast salad.” She topped kale with all of the fixings of a BLAT, and then we went crazy and added a soft-boiled egg and sunflower seeds. The result has become one of my favorites. I love the added crunchiness of the sunflower seeds and turkey bacon with the tenderness of the soft-boiled egg and tomatoes.  Get the recipe.

Fig Salad with Honey-Lemon Dressing

Figs are one of those special summertime treats that should be enjoyed all season long. They add dimension and sweetness to this easy salad. Pile this on top of your favorite lean protein and dig in.   Get the recipe.

Kale Salad with Chicken

This crunchy kale salad with chicken, tomatoes, and sunflower seeds takes just a few minutes to make, so even people with busy schedules can find time to eat this healthy meal. It keeps well in the fridge for several days, so it’s also great for meal prep!  Get the recipe.

Arugula Salad with Peaches and Mozzarella

This recipe is one of my favorite ways to eat the sweet, juicy peaches that are filling the farmers markets right now. Slice them and toss with some peppery arugula, fresh mozzarella, and a drizzling of good balsamic vinegar. Not all balsamic vinegar is created equal, aged balsamic has a sweeter, more complex flavor that makes this salad sing. Get the recipe.

Spinach Salad with Strawberries and Walnuts

Fresh baby spinach is topped with protein-packed chicken, sweet strawberries, and crunchy walnuts. If you have cooked chicken on hand, and a bag of pre-washed spinach, this could be dinner in under 5 minutes. Get the recipe.

From: Beachbody Blog

Lemon Bar Shakeology

This shake uses real lemon juice and grated lemon zest to get the sweet and tangy flavor of a lemon bar cookie. The scent of lemons is a real pick-me-up, making this a great drink to wake up your morning.

Ingredients:¾ cup nonfat milk or almond milk
¼ cup water
2 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
1 scoop Vanilla Shakeology
1 tsp. finely chopped lemon peel (lemon zest)
1 cup ice

Preparation:1. Place milk, water, lemon juice, extract, Shakeology, lemon, peel, and ice in blender; cover. Blend until smooth.
2. Serve immediately.