Let ME Plan YOUR Dinners!

Yes, there’s a new button on my site….

What does this mean for you???? Well, let me break it down:

1. No more scratching your head trying to figure dinner out.

2. No more spending endless hours searching for recipes and asking yourself is this healthy or not?

3. No more writing grocery lists.

4. No more going to bed hungry because you couldn’t figure dinner out so you grabbed whatever was in the pantry, maybe some popcorn, string cheese and some gummi worms.

5. Oh, and no more “WHY AM I NOT LOOSING WEIGHT!!!!!!???”

Having a meal plan is THE only way to loose your weight and keep it off. Planning those meals seems to be the hardest part for people. Let me take all the guess work, searching and planning away from your already busy life. I started this several weeks ago and each and every week I add a few more people to our private FFIT Chef club and guess what, THEY LOVE IT! I have folks that couldn’t cook Cheerios now making THAI CURRY MEATBALLS, and hey if that kind of food is not your thing have no worries. The meals I select are a variety of different foods, no special diet meals, just whole fresh foods. Each meal is macronutrient rich and delicious! Oh, and did I mention super easy!!!!

Starting this Friday we will have an entire new group of FFIT Chefs along with the ones that started a few weeks ago. If you sign up by Thursday then you too could be eating good! How it works, each week for 4 weeks you will receive a password by Friday to log in. There you will find 5 dinner recipes each with its own grocery list, then an entire grocery list for all 5 meals.

Hey, if Austin American Statesman finds me and asks me what my healthy habits are and puts my quote on the importance of meal planning in print. Then what’s holding you back from also being the fittest Austin athlete!!!????

So, if you want to start eating good and seeing those results. Text me! 512-809-7506

Nuts and Berries

I’ve always been accused of being a tree hugging nut and berry eater, especially when I first moved here from California. Sorry, not sorry. I love real food! So, over the weekend I made some nut and berry granola and everyone in this house was fighting for more and it smelled amazing! You can do a lot with this recipe. Granola and eggs, granola and steel cut oats, granola with fruit and almond milk, granola and yogurt. The options are endless so don’t ever tell me you have no idea what to do for breakfast or snack. 

My breakfast the other morning…

So here ya go, enjoy!


Rainbow Salad

This was easy, delicious and super pretty to look at!

What you need:

1-2 carrots

1/2 green bell pepper

1/4 of a red cabbage

1-2 cups Arugula

3 Green onions

Chicken Breasts (1/2 per person)

1/4 cup of cooked quinoa

1/4 cup Dried unsweetened cranberries

Fresh Parsley, few sprigs

1 tbsp Balsamic BV

2 tbsp Olive oil

Start with shredding the carrots and chicken breasts, thinly slice the green bell pepper  and cabbage, then dice your green onions. Next, assemble the rest in a big bowl, mix your olive oil and BV and toss together. If you leave the chicken out, then you can make as a side dish to a nice grilled meat.



Easy SUSHI Bowl

My husband said to me several times last night, “that was a really good dinner honey.” It was super easy and for any sushi lovers out there, I swear you will be so excited to make this and eat it!

What you need:

Sushi grade tuna

Short grain brown rice

Snow peas

Bean sprouts


Purple cabbage


Black sesame seeds

Nori paper or flakes

Braggs liquid amino acid

Sesame oil

Fresh ginger and garlic or if you can find a paste, that works too.

Fresh ground pepper

Start with cooking your brown rice in your rice cooker. Then sauté your bean sprouts, snow peas, and mushrooms in with 1 tbsp of sesame oil, 1 tbsp of the garlic and ginger paste or chopped and 1 tbsp braggs. Next, pepper your tuna on both sides and in your frying pan add 1tbsp of sesame oil, get it nice and hot and sear the tuna, literally 30 seconds each side UNLESS you what it cooked all the way. Next, thinly slice your cabbage and avocado, build your bowl and sprinkle the black sesame seeds and nori flakes on everything. BAM, dinner is done. That was easy!


Acorn Squash with Sausage and Apples

While the stores are full of winter squash you must makes this…

What you need:

1/2-1 acorn squash a person

Package of turkey sweet Italtian sausage

1 Apple diced



First start with cutting your squash in half, scooping out the innards and roasting face down on a foiled and oiled cookie sheet. While they are roasting, start with sautéing your apple in a little coconut oil, once the apple has softened remove to the side. Next, squeeze the sausage out of the casing and start cooking that in a little coconut oil. Once the meat is cooked add the apples back in. When your squash has finished cooking sprinkle some cinnamon and nutmeg on top. Enjoy!


Blackberry preserve (it’s what you are seeing on top of the squash and sausage)

Simmer your blackberry  with a little lemon zest, lemon juice and a splash of maple syrup. Once they simmered for 5-7 min, mash with a potato masher. This is delicious on Ezekiel breads, the acorn squash and apple sausage above.


New Year New FFITS!

If you’ve thought about returning to FFIT camp, there’s no time like the present. With lower impact intervals and all the same fun, I guarantee you will see the results. This is a 5 week series with low impact intervals, strength training and core conditioning. This 5 week series is $100 for M/W 6-7pm spots or $12 to drop in. A little secret, if you pay for this series in advance you will receive a FFIT club card with a sticker, collect 3 stickers and you will get an entire series for FREE!!!!

Now, why aren’t you signing up?????

See you Monday!!

Oh, and side note. Maybe this whole fitness thing isn’t for you. Thursday’s in my living room is YOGA! 5:30-6:30pm from 1/5-2/2 $60 for the whole series. Now there’s really not an excuse… 

See you next week!


Cheesy Tortellini

I had you at cheese didn’t I…

This can be done on a weeknight in less than 10 min IF and ONLY IF you planned ahead a little.  As you know I’m out there kicking your butts till 6:30 or 7pm every night, then coming in and putting a nutritious meal on the table. That means I have to plan our meals and prep what I have planned.

Here’s what you need:

1 package of uncooked cheese tortellini 

1/2 roasted butternut squash

1 tsp nutmeg

1/2 cup of unsweetened almond milk or non-fat milk 

3 cups of uncooked spinach

1 garlic clove chopped

What to prep ahead, start with roasting your butternut squash,  then take half of the roasted butternut squash and blend with your nutmeg, milk, S&P. That’s it.

The night you are going to eat this all you have to do is sauté the garlic clove, cook the spinach and boil the tortellini. Next, add the butternut purée in with the spinach and turn down low. When the tortellinis are cooked add them to the butternut squash and spinach then mix everything until coated and serve.

Done in under 10 min