Fixate!

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Autumn's new cookbook, Fixate, is available now with 101 of her personal recipes to use in combination with the 21 Day Fix or 21 Day Fix Extreme containers, or to just start eating healthier. These recipes are simple, delicious, healthy, and kid-approved.

 Click here to get your copy!!!

PiYo

Who is ready for Chalene Johnson's newest workout program??? Me! Me! Me!

Chalene has done it again! This new program is built on the foundation of Pilates and yoga, but you won't be holding poses for long periods of time. PiYo has kicked it up a notch, and you'll be drenched in sweat while strengthening and lengthening your muscles. Check out the link below (taking you to the Beachbody website) to see PiYo in action!

PiYo is an in-home low-impact workout program that does not utilize jumps, weights, or other strains on your joints. Instead, you'll use your body's own weight in these low-impact (yet high intensity) moves that are founded in the basics of Pilates and yoga.

Traditional PiYo calendar



















Strength PiYo calendar
Purchase the strength package, and it will come with additional workouts and floor sliders to really work those muscles!

Would you like to join my challenge group, to gain support, encouragement, and accountability? Fill out my online form.

There are tons of Wufoo features to help make your forms awesome.

Italian Turkey Meatballs

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Italian Turkey Meatballs

1 pound ground turkey

15 crushed whole wheat crackers

½ tsp oregano

¼ tsp Italian seasoning

Pre-heat oven to 350 degrees. Mix all ingredients together in a larger bowl, making sure all ingredients are thoroughly mixed. Lightly spray a 9X13 cake pan with non-stick cooking spray. Take approximately 1-2 tablespoons

of turkey mixture, and roll into balled shape, then place in cake pan.


Continue with the rest of the turkey. Cover loosely with foil, then bake for approximately 45 minutes. Remove foil, and continue to bake for another 15 minutes or until meatballs are lightly browned.

Remove from oven, let cool slightly, then enjoy!!! Try it with this spaghetti squash-yummy!

Cookies and Cream Shakeology

Cookies and Cream Shakeology

Ice, to taste (I use 7 ice cubes to make my shake nice and thick)
1 cup unsweetened vanilla almond milk
1/2 Quest Cookies & Cream bar
1 scoop vanilla Shakeology

In a blender, crush ice. Cut the Quest bar into half, then chop that half into smaller pieces. Add those pieces to the blender with the crushed ice, along with the milk and vanilla Shakeology. Blend until all ingredients are mixed well. Pour into a cup, and enjoy!

Whole wheat pita pizza

Whole Wheat Pita Pizza

Love eating clean, but miss your pizza nights? Now you can have the best of both worlds! This is a very easy recipe, and when made with high quality ingredients, can put a healthy spin on an old favorite. Look for products with as few ingredients as possible. If you're in the Pennsylvania area, try the whole wheat pita pockets and organic pizza sauce from Giant...super delicious! I can only find the Cacique cheese in my small town at Walmart, but it's the best brand for my taste buds.


Ingredients:
Whole wheat pitas with a pocket
Organic pizza sauce
Mozzarella cheese (avoid the already shredded kind if at all possible. There are unnecessary additives that keep the cheese shreds from sticking to one another).
Assorted toppings (veggies, etc.)

Preheat oven to 400 degrees.  Using a grater, grate desired amount of mozzarella cheese. Place pita on a baking sheet (the stone bakeware works best for me!).

Spoon out desired amount of pizza sauce and spread out, stopping approximately 1/4" to 1/2" from the edge of the pita. Add cheese on top, spreading out to just beyond the cheese to 'seal' it in.

Top with whatever veggies you'd like to add, then bake in oven for approximately 10-15 minutes, or until cheese melts to a nice bubbly-just starting to brown. Remove from oven carefully, and let cool for a minute or so, then cut and enjoy!!! The cheese may melt a little off center, but that certainly doesn't affect its taste, haha!

Pumpkin whole wheat pancakes

Pumpkin whole wheat pancakes

1 cup whole wheat flour

2 tsp baking powder

1 1/2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

2 eggs

1 cup unsweetened vanilla almond milk

3 Tbsp applesauce or oil

1 Tbsp honey

¾ cup pumpkin puree (not pumpkin pie filling!)

Preheat your skillet or griddle to 350. In a larger bowl, mix all of the dry ingredients and stir together. Then add all of your wet ingredients, stirring again. Depending on how thick you like your pancakes, you may want to add more or less milk (I always add more!).

Pour desired amount of batter onto griddle, but wait to flip until there are small bubbles that form on the top. This is a thick pancake batter and it takes longer to cook through than regular pancakes due to the whole wheat and the pumpkin. Don’t flip too early! When the original top gets nice & bubbly (you can peek at the bottom to make sure it’s nice & cooked too as an indicator of when to flip), flip and cook until the bottom is nice and light brown.

Remove from griddle, and enjoy these awesome pancakes with some pure maple syrup, pumpkin butter, or apple butter!