Saturday, March 7, 2015

21-Day Fix Thai Inspired Chicken and Vegetable Soup

I am on day 21 of Beachbody's 21-Day Fix with Autumn Calabrese and I can not say enough about it!  The combination of the meal plan and workouts is key and I had great results.  Not only am I more energized, I lost 3 pounds, 3 inches in my hip measurement and 2 inches in my waist measurement. My skin, my hair and my nails are nicer than they have been in years (since I can remember??).  AND, honestly, before this, I considered myself a healthy eater.  I also worked out regularly.
I tried poking around online to find a great description of what the program is all about but everything was very focused on weight loss and that's not why I'm doing it, although that is a desirable outcome of the program as well (if that is your goal). I chose to do this for the clean eating guide and 30-minute DO-ABLE workouts. I had just about all I could take of staring at a wall while running on the treadmill. I would try to eat clean and end up not getting the correct amount of proteins, veggies, healthy fats, etc., and be STARVING by 3:00. What I love about this program is that I am never hungry. If you are hungry, Autumn encourages you to add an additional green (veggie) or red (protein) to your day. When I first looked at the program at Christmas time, I was very close to doing this minus the meal plan because it looked confusing. Fast forward 2 months of comfort food later, I knew the meal plan was just what I needed and it is EVERYTHING. The workouts are great but my energy level and mood completely changed after starting the clean eating portion. It's not a diet, it's a lesson on how to eat the correct amount of calories and foods/portions based on your specific caloric needs with an appropriate calorie deficit to keep your metabolism going. (She gives a simple formula in the beginning of the book). 

I lost 3 pounds and a total of 5.5 inches! I lost 3 inches in my hip measurement and 2.5" in my waist measurement.  On February 27, 2014, I gave birth to my 4th daughter via my 4th c-section.  I have struggled to regain muscle strength in my ab muscles after those multiple surgeries.  It is a very difficult area for me to work and in the past, I would feel very frustrated by my lack of strength in those muscles.  I can’t believe the definition and strength I gained in my ab muscles in those short 21 days. 

I can not believe the changes that took place for me both mentally and physically in a short 21 days.  I am truly emoti I will link up some informational videos in the comments but I just wanted to add my 2 cents because a lot of what they talk about focuses on weight loss but it is really so much more than that.  I created a group on Facebook where I am supplying all of my grocery lists, menu planning spreadsheets and links to the recipes I have used. It is a great group and support system that is keeping everyone accountable!  I will provide you with all of the tools necessary to succeed! Send me your email if you wish to be added to the private, secret group (i.e. no one will see your posts or see that you are in the group). Email me at:

I can't believe I'm sharing my un-showered, very much in need of a tan before and after pics here! It's not a huge transformation or anything but great progress in only 21 days. I can specifically see the 3 inch difference in my hip measurement in the pictures. 

This recipe is an adaptation of one I found on Allrecipes.  The original recipe calls for potato but I didn't want to use up any yellow containers for the soup.  I also made a few other small modifications!  I really loved the sweetness and Thai flavor the peanut butter added, but you could easily skip it for a more traditional chicken vegetable soup recipe!  Enjoy!

21-Day Fix Thai Inspired Chicken Vegetable Soup
a 2 cup serving = 1 red, 1 green, 1 teaspoon

8 cups low sodium chicken broth
2 cups diced, cooked chicken meat
4 carrots, chopped
1 zucchini, chopped
1 broccoli head, chopped
1 15 oz can petite diced tomatoes
2 stalks celery chopped celery
1 onion, chopped
2 cloves of garlic, chopped
1/2 cup peanut butter
2 teaspoons of dried parsley
dash of salt and pepper

1. Spray the bottom of a soup pot with cooking spray. Sauté all vegetables until slightly tender.
2. Add broth and parsley and bring to a boil.  Boil for 5 minutes or so until veggies are as tender as you like. 
3. Stir in peanut butter and simmer until well combined (5 minutes or so). Add salt and pepper as necessary/wanted.

Thursday, March 5, 2015

21-Day Fix Shrimp Quinoa Salad

I'm on day 17 of the 21-Day Fix with Autumn Calabrese and I am LOVING every second of it.  If you are feeling the weight of this cold weather and snow on your body and energy level, I highly suggest you look into this program. It's not a gimmick or quick fix, it's a lesson on how to incorporate  clean eating and fitness into your busy lifestyle in a way that will transform your body and mindset. If you want to hear more about it, please feel free to email me at

Shrimp and quinoa salad is a healthy, filling lunch that comes together quickly and makes for some easy grab and go lunches during the week.

Shrimp and Quinoa Salad
Equals: 1 Red, 1 Green, 1 Yellow and 1 Orange

1 cup quinoa (rinsed and cooked according to package directions)
1 15 oz can chick peas
1 yellow pepper, diced
1 container of grape tomatoes, halved
1 cucumber, diced
1 cup broccoli, diced
2 scallions, diced
1/4 of a red onion, diced
1 pound raw shrimp or cooked shrimp cocktail

1/4 cup fresh lemon juice
1 teaspoon tarragon
3 teaspoons dijon mustard
dash of salt and pepper
5 Tablespoons olive oil

1. Cook the quinoa according to package directions and let cool.  If using raw shrimp, spray a sauté pan and heat over medium heat. Cook the shrimp until no longer opaque in the middle (just a few minutes).
2. Add quinoa, beans and all veggies in a large bowl.  Stir together.  Add shrimp and mix to combine.
3.  With a fork or whisk, mix together all of the dressing ingredients in a small bowl.  Pour over salad stirring to make sure the dressing is well distributed.
4. Separate into 5 containers to eat as individual servings!