The 4 Ingredient Cookie

Well this was easy… and quite delicious!




The 4 Ingredient Cookie

2 bananas
2c old fashioned oats
1/4c. Enjoy Life mini chocolate chips
1 tsp vanilla

Roll into balls and press on cookie sheet

Bake at 350° for 11-12 minutes

Make 14 cookies

Each cookie has:
83 calories
14g carbs
2g fat
2g protein

P.S. These cookies will be my breakfast for the next few days ;)

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Lean Body Cookbook and Meal Planning Guide by The Get In Shape Girl

Hi Friends!

We are approaching the end of 2014 and I have two questions for you.. Did you accomplish your fitness and health goals for the year? If so, how / If not, why?

As a fitness and health fanatic and since I have a page on facebook geared towards the two, one thing I encounter all the time are questions about nutrition and where to start. It seems like there’s so much information out there telling us conflicting things to help us lose body fat, but what works for the individual? How are you supposed to know what worked for someone else will work for you?

I am here to tell you that nutrition plans are NOT a one size fits all deal.

I want to help you lose fat, build lean muscle and achieve the lean body that you deserve so you can actually reach those goals with EASE in 2015. Check out the Lean Body Cookbook & Meal Plan below!!




Purchase The Lean Body Cookbook & Meal Planning Guide

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Sweet Potato Pancakes [recipe from the Lean Body Cookbook]

Quick question… What did you have for breakfast today?

If you are like me you get tired of eggs and oats day in and day out so I was excited to see this recipe from The Get In Shape Girl.  Check it out…

Sweet Potato Pancakes

“These are very portable and have come with me on several trips out of town for breakfast.  They are also a perfect post-workout snack since they have lots of carbs and protein. I imagine these to be something I would want to bring with me if I were going away for a weekend and was gonna workout on my trip or something to take with me to snack on during a Crossfit competition to keep me fueled.” – The GISG



2 whole eggs

4oz sweet potato, cooked

1/2 cup plain 2% greek yogurt

1/2 tsp liquid stevia

1/2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

Cinnamon to taste


Mix in a food processor or by hand, thoroughly, until even.  You could even mash these together with your hands.  Separate into 2 – 4 pancakes, depending on how many you want, just make sure they are no more than a half inch thick to begin because they will take longer to cook through.

Place on frying pan over medium heat and let sit for 3 – 4 min before carefully flipping onto the other side.    You very well may have to flip for 2 more minutes on each side to ensure they cook all the way through but do not burn on the outsides.


*Makes 1 serving*

Cals – 270

Carbs – 30g

Fat – 7g

Protein – 23g

The Get In Shape Girl’s newest cookbook, the Lean Body Cookbook and Meal Planning Guide is available now. These are 41 recipes for breakfast, snacks, lunch and dinner that are completely healthy and unprocessed foods.  Not only that, but she actually teaches you the best foods to eat and when to help you lose fat.

Now… it is time to make these bad boys :)



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Maple Pecan Pumpkin Pancakes

Maple Pecan Pumpkin Pancakes

Maple Pecan Pumpkin Pancakes

3 tbsp. buckwheat flour (can substitute for any flour)
3 tbsp. coconut flour (makes them fluffy)
1/2 tsp. baking powder
2 tbsp. pure pumpkin
1 egg white
1/3 cup unsweetened vanilla almond milk
1 tsp. pumpkin pie spice
1 tsp. walden’s syrup
1/4 tsp. vanilla extract
1 tsp. chopped pecans
1 tbsp. all natural creamy peanut butter
1/4 scoop About Time vanilla protein powder
1 tsp. walden’s syrup
2 tbsp. almond milk
– combine pancake batter together and cook on medium heat
– flip pancakes every few minutes (cooking them takes a while as they are very thick)
– mix toppings together and layer onto pancakes
Macros: 416 calories // 44g. carbs // 16g. fats // 23g. protein

pumpkin cinnamon and pecan granola

If there is one thing I love almost as much as peanut butter it is granola. I could eat granola all day every day. With milk or without milk. With a spoon or by the handful. It is ridiculous how much I love granola.

Here is a delicious recipe I came up with and it is SO good I want to shout it from the rooftops!



3 c. old fashioned oats

1 1/2 c. chopped pecans

1/3 c. roasted pepitas

1/3 c. roasted sunflower seeds

2/3 c. chopped almonds

1 tbsp. stevia

1 tbsp. pumpkin pie spice

1 tsp. cinnamon

1/4 tsp. sea salt

1/4 c. melted coconut oil

1/3 c. pure maple syrup

1/2 c. pure pumpkin


Mix together oats, nuts, seeds, stevia, salt and spices together. Then set aside.

Heat coconut oil, maple syrup and pure pumpkin in a pan over medium heat until warm.

Pour the liquid over dry ingredients and mix well (do it quickly before the liquid cools).

Spread granola over a non stick pan or lay pan with parchment paper and layer it with delicious granola.

IMG_7355 page

Bake at 325 degrees for 10 minutes then stir granola gently to keep clusters together.

Place back into oven for 10 more minutes or until lightly browned and your kitchen smells like heaven.

Eat with milk, on top of ice cream (my favorite is arctic zero) or by the handful :)


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mocha chocolate [protein bites]

In honor of the oh so delicious “National Coffee Day” I present to you… Mocha Chocolate Protein Bites!

mocha chocolate - instagram– Mocha Chocolate Protein Bites – (makes 8)

  2 tbsp. ground coffee

  2 tsp. unsweetened cocoa

  1 tbsp. milled flax

  1 scoop chocolate protein powder (I used About Time)

  ¼ c. water

  ½ c. oats

  ¼ c. almonds

*Blend All Ingredients and form into 1” balls*

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sweet potato fries


iPhone photo taken by @avogueaffair

Being a NPC Bikini Competitor often means I need to get creative when it comes to meal planning.  My amazing coach Michelle Johnson gave me sweet potato as a carb source in two of my meals per day which meant I needed to come up with some recipes that would keep me excited.
These sweet potato fries are pretty much the most simple, yet ridiculously delicious thing I have tasted (and definitely leaving me wanting more).
Sweet Potato Fries
2 large sweet potatoes peeled and cut into fries
1 tbsp. garlic powder
1 tbsp. chili powder
1 tsp evoo or spray bag with olive oil spray
Oven – 375 degrees
Put all ingredients into a ziplock bag and shake to coat fries evenly
Spread evenly in a non-stick baking sheet and put into the oven
Cook for 10 minutes then flip
Do the same until all sides are crispy
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chocolate chip cookie dough dip

Thanks to the wonderful Chocolate Covered Katie, I am officially obsessed with healthier versions of naughty treats

For example… I tried her Healthy Cookie Dough Dip and holllyyyyyy moly it was so good!

Here is her recipe below:

Healthy Cookie Dough Dip
– 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
– 1/8 tsp plus 1/16 tsp salt

– just over 1/8 tsp baking soda

– 2 tsp pure vanilla extract

– 1/4 cup nut butter of choice (If you use peanut butter, it will have a slight “pb cookie dough” taste, so if you don’t want this,try the Deep Dish Cookie Pie, unbaked. instead)

– up to 1/4 cup milk of choice, only if needed

– Sweetener of choice (see note below, for amount)

– 1/3 cup chocolate chips, or these: Sugar-Free Chocolate Chips

– 2 to 3 tbsp oats (Ground flax will also work)

“Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. If made correctly and blended long enough, this should have the exact texture of real cookie dough!”

I made these for a girls night as my “cheat meal” and it was delicious!!

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photos by me

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homemade almond butter

I love love love (did I mention love) nut butters. So much so that I just HAD to make some myself.  

I love this recipe because it is ONE INGREDIENT ONLY! Just almonds. Thats it!!!

Recipe Below:
* 3 cups of almonds*

Soak almonds in water for 2 hours to soften the almonds (this is how I got the skin to come off easily… next time I want to keep the skin on as I think it adds flavor)

BLEND BLEND BLEND in a food processor for a LONG time (like 20 minutes)

Eat with a spoon. 


oh and p.s. I decided to add cinnamon for extra flavortitle


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IMG_7201 photos taken by me

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from basil to pesto

The easiest herb I have ever grown has been basil. This summer my basil plant has seriously blossomed which meant it was time to make my homemade pesto!  The recipe calls for 5 simple ingredients.  Basil leaves, extra virgin olive oil, minced garlic, shredded parmesean and walnuts. It is summer in a bowl!

homemade pestoo






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