Why Join a Virtual Bootcamp?

I am so excited for my the challenge for my crew this month - which I say every month - but it is SO true! So, why join us?! Here are 5 reasons you need one of my groups in your life!

Accountability
I know you can do it on your own, but why not surround yourself with people who want to love you on your journey and help keep you accountable to your habits!

I don’t know about you, but I am much more likely to do something if someone else is counting on me! We have daily check ins to keep you accountable and to keep you on track! It is a FACT that you are more likely to stick to your workouts + nutrition plan if you do it with others! #Accountability

Meal Plans

Figuring out what to eat on a new plan is hard. But every week, I send new meal plans with easy and
fun recipes right to your inbox so you don’t have to decide what to eat. Plus, it's fun to try new things!
One less thing to think about!

A Place for Questions

There is nothing worse than having a question and not knowing where to turn for answers. In my
community, you have the perfect place to ask any questions! And the best thing is, there is usually
someone ready to answer in minutes! Whether it is me or a group veteran, fast answers are so helpful
when standing in the grocery store or cooking a recipe!

Support

Beyond our daily check-ins, meal plans, and fast answers, I provide even more support! I will be
checking in with you weekly, seeing how your workouts are going, and if you are still feeling good..
just checking in in general! I am here for you! Upon starting, you will have 4 1:1 mentoring sessions
with me via phone call or video chat to help you get comfortable and started on your journey!

Fun

And last but not least, these groups are FUN! The internet can be a scary place, but I have found
the good of the internet in my groups! A tribe of people, all working on themselves and their common
goals - it is a POSITIVE FORCE that will change everything!

Ready to jump in?!

Fill out the application form below! I have opened up 6 spots for September and am looking for
women who are ready to change their daily habits into habits of success and happiness!

Not ready to apply but are curious what other groups we have going on?
Join the email list HERE and get a free 5 day meal plan full of slow cooker recipes so you can just Set
and Forget It!

Apply for The Turning Over A New Leaf right here:👇🏽

Meal Prep Monday (on a Wednesday)

I don't know about you but if my breakfast is on point the rest of my day seems to go way smoother? You feel me ? 
If I nothing else made at least my breakfast will be :p 

I am on week 3 of LIIFT4 ( round 2) just launched to ALL Beachbody on Demand subscribers yesterday (check more out about LIIFT4 here) (See why busy parents benefit from Beachbody on Demand here) 

I like to keep it simple but I also don't like to get bored. So usually I will stick with same thing one week at a time and rotate through. 

This week I have Veggie Loaded Egg cups, roasted maple sweet potato and brussel sprouts then either half a banana or a mandarin orange. For container peeps it is equivalent to 1.5G(1G from egg cups .5 from brussel sprouts) 1R (eggs), .5Y(sweet potatoes) 2t ish. 

Here is what I did. 

Veggie Loaded Egg Cups:


Ingredients: 
12 Eggs
6Cups veggies of choice
(I used 2C peppers, 1C mushrooms, .5C onion and 1.5C kale)
2t Olive Oil 
spices of choice (I used 2t oregano, 1t garlic powder, 1/4t pepper)

Directions:
Preheat oven to 350F and spray a muffin tin with oil (I don't count this but if you want to call it a tsp you can)
Sautee veggies in oil under tender crisp then add 1/4C to each muffin tin. (you use 1/4C because the veggies cook down) 
While veggies are cooking whisk up eggs and spices
Once you have divided the veggies evenly among cups, add eggs. I used a large glass measuring cup so it is easy to pour and I just pour equal amounts into each cup and go around until I am out of eggs. (some people don't like doing this because you aren't guaranteed EXACT portions but it is close enough) 

Bake 350 for 25 mins or until there is no liquid left. 
2 egg cups are equal to 1R(protein)1G(veggies) 

Roasted Sweet Potato and Roasted Brussel Sprouts

Ingredients:
3Cups halved brussel sprouts ( I use frozen baby brussel sprouts)
1tsp Evoo
dash pepper and salt (optional)

3C diced sweet potato
.5tsp Evoo
1/2T maple Syrup 
dash cinnamon

Directions:
Toss brussel sprouts with oil and seasonings then spread in a single layer on a large foil lined cookie sheet 1/2 side.
Toss sweet potato with oil, syrup and cinnamon then spread on the other side of the foil lined cookie sheet 

Bake 400F 20-25 mins. 

 Happy. Healthy. Food. 

Chicken Fajita Stuffed Peppers- Low Carb

I came across a post one of my friends shared on Facebook the other day about Fried Cauliflower rice and I decided I really wanted Cauliflower rice of somesort. Last night basically was look in the fridge to see what I could use to whip up something with delicious Cauliflower rice! 

Here is what I came up with and DANG were they freakkkking AMAZEBALLS! If I do say so myself! 

If you are following the 2B Mindset this is a GREAT #veggiemost meal! 
Happy #TastyTuesday :)  

Chicken Fajita Stuffed Peppers

Ingredients:
2 Chicken Breasts or 2Cups shredded chicken
(I used leftover rotisserie chicken)
2Cups Riced Cauliflower*
3/4Cup diced Red Onion
2.5T Fajita Seasoning*
2t Extra Virgin Olive Oil
2/3Cup Water
1 Lime 
6 Bell Peppers

*To make your own Fajita seasoning:
4tsp Chili Powder
2tsp Paprika
1tsp Garlic
1tsp Onion powder
1tsp Oregano
1.5tsp Cumin
1/2tsp Cayenne 
dash salt 
1/2C cheese (optional)

*All I do to rice the cauliflower is just chop into small pieces and stick in my ninja and pulse it. I have heard you can add a bit of water in with it and then strain it out instead of scraping out the ninja but either works! 

Directions:
Preheat oven to 350F
Heat oil in pan then add onion and saute for about 5 mins then add cauliflower and cook another 3 mins then add chicken, fajita seasoning and 2/3c water, cover then let cook another 5 mins. 
While the filling is cooking prepare your peppers. Cut off tops and take out seeds place in muffin tins or a casserole dish. 
Spoon filling evenly into each pepper top with cheese if you choose and bake 25-30 mins 

Remember if you try any of my recipes I would love to hear about it! Use #LYPEeats and tag me on FB or IG 
www.facebook.com/LiveYourPassionKS or @LiveYourPassionKS 

Stay awesome!! 

Kristie XO

Sheet Pan Eggs

Ok you guys this was game changing for me. I love to have loaded omelets and scrambled eggs for breakfast but lately (especially in the summer) I do not want to cook or spend time in the kitchen. You feel me? 

I was watching some videos on TASTY, because I have all this free time right? (not) and came across this Time Saving Sheet Pan Egg recipe. 

I thought I could totally make that into a new breakfast for 80 Day Obsession! 

So here it is! 

Enjoy! 

SHEET PAN EGGS
Serves 8
Portion Fix Count- 1R, 1G, .5t

Ingredients:
16 Eggs
8 Cups Veggies of your choice
1/2C Almond Milk or milk of choice
2-3T mixed spices if you choose or simply 
some salt and pepper
2T oil of choice ( coconut, olive oil) divided

My veggies I like:
3 Cups rough chopped Kale/Spinach
1 Cup diced bell pepper
1.5 Cups sliced mushrooms
1 Cup cauliflower
1 Cup broccoli 
.5 Cup shredded carrots 

Others to try are zucchini, onions, chard, eggplant, celery, tomatoes. 

Directions:
Preheat oven to 350F
Add 1T coconut oil to skillet and add veggies, saute until tender crisp approx 5 mins
While veggies are cooking whisk eggs together add almond milk and spices and whisk well
Line cookie sheet with foil** and spread other tablespoon of oil over it or use spray
Add eggs to sheet then evenly distribute veggies over top of the eggs. 

*Note- if you want to make sure that there are enough veggies per serving you can use 1/2C or 1/2 green portion container to measure out and place eggs in 8 sections of the pan. The veggies cook down so if you tried to use the full green you will not have enough. Still counts as 1 green though!

** Lining sheet with foil is optional, it works for me to lift out eggs so that I can add my sausage on the sheet and pop back in oven (less dishes and less clean up!)

Pop in oven and bake between 15-20 mins or until eggs are firm to touch and there is no more liquid
Let cool then slice into 8 sections.
These freeze very well or will last in the fridge for about 5-6 days when stored properly. 

I am eating on Plan D for my second round of 80 Day Obsession, so my post workout meal is 2R, 1G, 1Y, 1t. I pair these omelette with 4 turkey sausage links or turkey bacon slices and have either a piece of whole grain toast or oatmeal (that I also premake on sundays and portion out for easy grab and go during the weekdays!) 

I hope you find this helpful! I would love to hear if you make these and if you use different variations! Please tag me in your social media if you make them and use  #LYPEats! 
@LiveYourPassionKS or www.facebook.com/LiveYourPassionKS 

You can also share this recipe by clicking on the picture to PIN it! 


#SharingisCaring remember to stay awesome ALWAYS!!! 

Happy Monday everyone! 

Cilantro Lime Chicken Bowl

Ok everyone... this is AMAZING!

I was tired of my regular lunch of quinoa or rice with roasted veggies and chicken breast and decided to kick it up a notch!

I got the recipe from the Tasty App, you know those videos you see floating around facebook or IG.
I adapted it to fit the portion fox system!

I am eating in Plan E for 80 Day Obsession which is my maintenance category as I am breastfeeding as well. For my lunch time meal I use Meal option 2-- 2 veggies, 1 protein, 1 healthy carb, 1 fruit, 1 tsp, and 1 healthy fat.

The recipe is below! Please click on the top pic to PIN it for safe keeping :) 

Cilantro Lime Chicken Bowl

Recipe by Kristie Sereda

A simple delicious healthy recipe that can be prepped ahead of time for lunches or made for a yummy supper the whole family will enjoy

Yield: 4
Serving: 2 veggies (1 cup each) 1 Protein (3/4 cup) 1Carb (1/2 cup) 1tsp (olive oil)


Ingredients:

• 4 Chicken Breasts or
  
• 3 Cups Diced Chicken Breast
  
• 4tsp Extra Virgin Olive Oil (divided)
  
• 5 1/2 Cups Cauliflower
  
• 2 Cups Bell Pepper (diced)
  
• 1/2 Cup Red Onion
  
• 1 Cup Corn
  
• 1 Cup Black Beans
• 2/3 Cup Cilantro (chopped)
• 1 Lime (juiced)
• 1 Lime (quartered)
• 2tsp Chili Powder (optional)
• 2 Garlic Cloves (minced)
  
• Dash Salt
  
• Dash Pepper
  

Cooking Directions

1. Add 2tsp oil into skillet and add your chicken and salt and pepper, cook until done.
   
2. Add lime juice and cilantro and cook another 5 mins until fragrant, remove from heat and transfer to a plate.
   
3. Add remaining oil to the pan and add your red onion(finely chopped), bell pepper (diced) and minced garlic clove. (I use dried minced garlic from epicure) Cook over medium heat for about 5 mins then add in your riced Cauliflower**
   
4. Mixing altogether cook until the cauliflower is tender crips approx. 8 minutes. (time varies depending on preference) add in optional chili powder and mix good.
   
5. Using your portion fix containers divide the cauliflower mix among 4 containers 2 Green containers each.
   
6. Mix your corn and your black beans in the skillet to heat up if you like or just mix them together in a bowl.
   
7. Complete your prep by adding 1 Red container of chicken and 1 yellow container to each dish. Add a quarter of a lime to each. 
8. Store in the fridge for up to 4 days.
   
9. To eat, simply microwave and enjoy! 
10. If you don't use 2 green simply cut the veggies in half and serve as 1 green container instead of 2. All other ingredients will stay the same. 

My prep is station :p 

I would love for you to leave some love below if you try it and share any switches you make to it! Be sure to use the tag #LYPEats if you use any of my recipes so I can check it out!!