So, there's a thing...

Other than the whole big move something else has come amidst. Now most of my Facebook friends may know that I endured a 10 day clean eating with many others. It was a start up to my next big thing. Now you may see me post about it here and there. I recently joined under a beach body coach, mom, to get my body in shape. I have officially started my endeavor with Shakeology. I started on the 21 day fix challenge. And holy moly I honestly don't know why I was always so eh about Shakeology. Putting my ego aside I kept an open mind. Now don't get me wrong I loved the previous company before me, but it just wasn't for me. Now that I have expanded my horizon I opened up to becoming a coach. To be honest was I a bit iffy about it, but I put my foot down. Since having changed my life, in what I honestly didn't think it wouldn't be in quite some time, I was ready. Thanks to the help of having that 10 day clean eating. Many of you know, and I've talked about it a lot, that I have always had a weight problem. I always did do my best to eat right and have a healthy work out lifestyle but I needed more. 

Since starting the 21 day fix I feel more alive. I know cliche right? But it's true. I've fallen in love with the work outs and the portion containers they have. I am eating so much more better then I thought even possible. And I'm just gonna have a healthier lifestyle as I continue. Oh and a plus, the shakes are pretty great and definitely affordable. But besides that even if your reading this and have an "ugh" feeling, I get it. Like I really get it. Really hear me out on this even if you have to put away the whole shake idea, I want you to join me. In Shakeology? Great! If not, it's okay, join me on this journey for you. 

 

Now, I honestly don't know what I have in store yet. I'm still scrambling up a few ideas. I do love to post about recipes, so that might be fun. A few workout plans from what I'm learning. Maybe I'll even make a new group and we could do our own 10 day clean eating challenge and get a feel of what a huge difference that can actually do. But for now I thank you all so much for all the support and reading about my new part of life. I hope your new beginnings are filled with love, happiness and many adventures.

^ the results from the 10 day eating challenge! 

Much love,

Sara 

Minty Millet & Pomegranate Salad

I mean seriously! Pomegranate salad? Delish. Get to making asap. Al sorts of deliciousness goodness for you!

Minty Millet & Pomegranate Salad

Prep time

20 mins

Total time

20 mins

 

Serves: serves about 4 as a side

Ingredients

• 2 cups cooked millet (I use this method)
• 1 bulb fennel, thinly sliced
• 1 cup chickpeas, drained & rinsed
• ¼ cup or so, thinly sliced red cabbage
• ¼ cup scallions chopped scallions
• ⅓ cup pomegranate seeds
• ⅓ cup toasted pistachios
• a few handfuls of baby salad greens
• handful of mint leaves

dressing: (this will make extra)

• 2 tablespoon olive oil
• 2 tablespoon tahini
• 3 tablespoons fresh squeezed lemon
• 3 tablespoons fresh squeezed orange
• optional: 1-2 teaspoon maple syrup
• salt & pepper
• a little water to thin, if necessary

Instructions

1. Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.
2. Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.
3. Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.

Recipe from: Love and Lemons

aka Miz.Giggles

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Quinoa Salad with Asparagus, Dates, and Orange

Everyday til next Thursday I'll be sharing a delicious clean yummy meal! Today's meal is Quinoa Salad with Asparagus, Dates, and Oranges. The name itself is all scrumptious! Try it eat it and tell me what you think!!

Ingredients

PreparationSALAD:

1 teaspoon olive oil 

1/2 cup finely chopped white onion

1 cup uncooked quinoa

2 cups water

1/2 teaspoon kosher salt

1 cup fresh orange sections (about 1 large orange)

1/4 cup chopped pecans, toasted

2 tablespoons minced red onion

5 dates, pitted and chopped

1/2 pound (2-inch) slices asparagus, steamed and chilled

1/2 jalapeño pepper, diced

DRESSING:

2 tablespoons fresh lemon juice

1 tablespoon extravirgin olive oil 

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper 

1 garlic clove, minced

2 tablespoons chopped fresh mint

Mint sprigs (optional)

1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.

2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room 

temperature.

Nutritional Information

Calories 164

Caloriesfromfat 35 %

Fat 6.3 g

Satfat 0.7 g

Monofat 3.5 g

Polyfat 1.7 g

Protein 4.3 g

Carbohydrate 24.7 g

Fiber 3.4 g

Cholesterol 0.0 mg

Iron 2.5 mg

Sodium 186 mg

Calcium 38 mg

Recipe from: Cooking Light

aka Miz.Giggles

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