1 Banana
2 eggs
1 scoop IsaPro Vanilla
1 tsp Cinnamon
Blend in blender and cook. Yummy!
~eat well and keep moving~
xoxo jenn
Tuesday, May 5, 2015
Well into my transformation and having a really hard time leaning out! Just had some blood work done to rule out anything out of my control and PREP is key. No Excuses here! I leave for work at 5am tomorrow morning and will not be home until sometime Thursday. ALL my meals are prepped and packed. I love starting a long day with protein pancakes. I've posted the recipe before but here you go again.
1 Banana
2 eggs
1 scoop IsaPro Vanilla
1 tsp Cinnamon
Blend in blender and cook. Yummy!
1 Banana
2 eggs
1 scoop IsaPro Vanilla
1 tsp Cinnamon
Blend in blender and cook. Yummy!
Wednesday, April 1, 2015
Spring Transformation!
Hey all I am lucky enough to belong to the most fabulous team on earth, Cathy Savage Fitness. We have access to the absolute best nutrition out there and I have decided to do a 60 day transformation to become the healthiest I have ever been both inside and out.
Along with my Savage Spring Transformation I am going to join the Isabody challenge to show everyone just how amazing Isagenix is. Check it out @ www.isabodychallenge.com. If you are interested in joining contact me and lets get you started!
I hope you follow along on my blog, on facebook @jenngfit and on Instagram @jenngfit.
Here is photo number 1.
Hey all I am lucky enough to belong to the most fabulous team on earth, Cathy Savage Fitness. We have access to the absolute best nutrition out there and I have decided to do a 60 day transformation to become the healthiest I have ever been both inside and out.
Along with my Savage Spring Transformation I am going to join the Isabody challenge to show everyone just how amazing Isagenix is. Check it out @ www.isabodychallenge.com. If you are interested in joining contact me and lets get you started!
I hope you follow along on my blog, on facebook @jenngfit and on Instagram @jenngfit.
Here is photo number 1.
~eat well and keep moving~
xoxo jenn
Saturday, March 14, 2015
Saturday, February 28, 2015
Happy Saturday! How was everyones week? I had a great week. I was very well prepared and made sure I planned for anything that might come up. I scheduled all my workouts and made them a priority. My nutrition was on track so I had plenty of energy to be very productive.
Do you keep track of what you eat? Do you write it down? I avoided it for a very long time but honestly since I began holding myself accountable I have made huge progress. I use an MSN app on my phone to log my food real time and then I transfer to a spreadsheet and send it to my coach once a week. (Yes I still have a coach) Accountability is what works! Here is a glimpse of what my log looks like.
Do you keep track of what you eat? Do you write it down? I avoided it for a very long time but honestly since I began holding myself accountable I have made huge progress. I use an MSN app on my phone to log my food real time and then I transfer to a spreadsheet and send it to my coach once a week. (Yes I still have a coach) Accountability is what works! Here is a glimpse of what my log looks like.
| Week ending 3/1/2015 | ||||
| Strawberries | 25.00 | 0.20 | 5.80 | 0.50 |
| IsaPro | 100.00 | 1.50 | 2.00 | 18.00 |
| Quinoa | 160.00 | 2.50 | 29.00 | 6.00 |
| chicken breast | 124.00 | 1.40 | 0.00 | 25.90 |
| lettuce | 8.00 | 0.00 | 1.50 | 0.00 |
| Taco homemade | 288.00 | 15.50 | 21.90 | 15.60 |
| IsaPro Vanilla | 200.00 | 3.00 | 4.00 | 36.00 |
| Almond milk | 30.00 | 2.50 | 2.00 | 1.00 |
| Totals | 934.00 | 26.60 | 66.20 | 103.00 |
| 2/23/2015 | ||||
| Oats | 140.00 | 2.50 | 26.00 | 5.00 |
| IsaPro | 100.00 | 1.50 | 2.00 | 18.00 |
| Whey chocolate | 100.00 | 2.00 | 3.00 | 18.00 |
| Cantaloupe | 27.00 | 0.20 | 6.50 | 0.70 |
| Chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| eggplant | 66.00 | 3.90 | 8.40 | 0.80 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| zucchini | 20.00 | 0.20 | 4.20 | 1.50 |
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Isalean Strawberry | 240.00 | 5.00 | 24.00 | 24.00 |
| Fried egg | 184.00 | 14.10 | 0.80 | 12.50 |
| Kale | 34.00 | 0.50 | 6.70 | 2.20 |
| Totals | 1356.00 | 38.30 | 92.00 | 159.70 |
| 2/24/2015 | ||||
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Oats | 140.00 | 2.50 | 26.00 | 5.00 |
| Bananas | 73.00 | 0.30 | 18.70 | 0.90 |
| Isagreens | 30.00 | 0.50 | 5.00 | 0.50 |
| Kale | 34.00 | 0.50 | 6.70 | 2.20 |
| Tuna | 99.00 | 0.70 | 0.00 | 21.70 |
| Isalean Bar Nutty Caramel | 240.00 | 9.00 | 27.00 | 18.00 |
| Isagreens | 30.00 | 0.50 | 5.00 | 0.50 |
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Almond milk | 30.00 | 2.50 | 2.00 | 1.00 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| spinach | 7.00 | 0.10 | 1.10 | 0.90 |
| Totals | 976.00 | 20.60 | 95.50 | 106.10 |
| 2/25/2015 | ||||
| Kale | 34.00 | 0.50 | 6.70 | 2.20 |
| Fried egg | 184.00 | 14.10 | 0.80 | 12.50 |
| diced onions | 30.00 | 0.00 | 7.00 | 1.00 |
| sweet potato | 24.00 | 0.00 | 5.70 | 0.40 |
| 1/2 grapefruit | 37.00 | 0.10 | 9.20 | 0.70 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| spinach | 7.00 | 0.10 | 1.10 | 0.90 |
| sweet potato | 24.00 | 0.00 | 5.70 | 0.40 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| spinach | 7.00 | 0.10 | 1.10 | 0.90 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| mushrooms | 15.00 | 0.20 | 2.30 | 2.20 |
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Isalean Strawberry | 240.00 | 5.00 | 24.00 | 24.00 |
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Kale | 34.00 | 0.50 | 6.70 | 2.20 |
| Coconut oil | 120.00 | 14.00 | 0.00 | 0.00 |
| Totals | 1274.00 | 41.00 | 83.30 | 143.00 |
| 2/26/2015 | ||||
| kale | 34.00 | 0.50 | 6.70 | 2.20 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| diced onions | 30.00 | 0.00 | 7.00 | 1.00 |
| egg | 192.00 | 12.90 | 1.00 | 16.40 |
| apple | 55.00 | 0.20 | 14.60 | 0.30 |
| spinach | 7.00 | 0.10 | 1.10 | 0.90 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| tuna | 33.00 | 0.20 | 0.00 | 7.20 |
| Kale | 34.00 | 0.50 | 6.70 | 2.20 |
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Coconut oil | 120.00 | 14.00 | 0.00 | 0.00 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| yellow squash | 18.00 | 0.20 | 3.80 | 1.40 |
| chocolate protien | 240.00 | 3.50 | 28.00 | 26.00 |
| Cantaloupe | 27.00 | 0.20 | 6.50 | 0.70 |
| Totals | 1022.00 | 35.20 | 86.40 | 97.10 |
| 2/27/2015 | ||||
| kale | 34.00 | 0.50 | 6.70 | 2.20 |
| egg | 192.00 | 12.90 | 1.00 | 16.40 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| diced onions | 30.00 | 0.00 | 7.00 | 1.00 |
| sweet potato | 24.00 | 0.00 | 5.70 | 0.40 |
| chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| diced onions | 30.00 | 0.00 | 7.00 | 1.00 |
| romaine lettuce | 15.00 | 0.00 | 2.00 | 1.00 |
| 1/2 grapefruit | 37.00 | 0.10 | 9.20 | 0.70 |
| egg | 96.00 | 6.50 | 0.50 | 8.20 |
| kale | 34.00 | 0.50 | 6.70 | 2.20 |
| Isalean Bar Nutty Caramel | 240.00 | 9.00 | 27.00 | 18.00 |
| Grass fed lean beef | 160.00 | 7.00 | 0.00 | 22.00 |
| romaine lettuce | 15.00 | 0.00 | 2.00 | 1.00 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| Isalean Strawberry | 240.00 | 4.00 | 24.00 | 24.00 |
| baby carrots | 35.00 | 0.00 | 8.00 | 1.00 |
| Totals | 1433.50 | 44.60 | 122.30 | 138.60 |
| 2/28/2015 | ||||
| Isapro | 100.00 | 1.50 | 2.00 | 18.00 |
| oats | 150.00 | 2.50 | 27.00 | 5.00 |
| Isalean greens | 30.00 | 0.50 | 5.00 | 0.50 |
| kiwi | 45.00 | 0.50 | 10.00 | 0.50 |
| romaine lettuce | 15.00 | 0.00 | 2.00 | 1.00 |
| bell peppers | 20.00 | 0.20 | 4.50 | 0.70 |
| Tuna | 50.00 | 0.50 | 0.00 | 12.00 |
| romaine lettuce | 15.00 | 0.00 | 2.00 | 1.00 |
| Chicken | 93.00 | 1.00 | 0.00 | 19.40 |
| pork roast | 216.00 | 13.20 | 0.00 | 23.00 |
| broccoli | 34.00 | 0.40 | 6.90 | 2.30 |
| IsaPro | 100.00 | 1.50 | 2.00 | 18.00 |
| Isagreens | 30.00 | 0.50 | 5.00 | 0.50 |
| Coconut oil | 120.00 | 14.00 | 0.00 | 0.00 |
| Totals | 1017.50 | 36.30 | 66.40 | 101.90 |
Does yours look anything like this?
~eat well and keep moving~
xoxo jenn
Tuesday, February 24, 2015
So my stuffed chicken breast received rave reviews by the family tonight. Of course I will share the recipe!
1lb skinless boneless Organic Free Range Chicken Breast
1 cup spinach
3oz Mozzarella cheese
1 cup chopped tomatoes
1/4 cup fresh chopped basil
1 Tsp Turmeric
1 Tsp Oregano
Preheat the oven to 350 and oil baking pan so chicken doesn't stick
Put the chicken breast in a large plastic freezer bag and take out any stress you may have by beating it with a mallet until it is about a 1/4 in thick.
In a food processor blend the rest of the ingredients until it is a pesto like consistency.
Spread pesto in the middle of the chicken breast. Roll chicken and hold together with tooth picks.
Cook for 45 minutes and then add shredded mozzarella cheese over the top and cook until melted.
*optional you can bread the outside of the chicken before baking
Hope you enjoy!
~eat well and keep moving~
xoxo jenn
1lb skinless boneless Organic Free Range Chicken Breast
1 cup spinach
3oz Mozzarella cheese
1 cup chopped tomatoes
1/4 cup fresh chopped basil
1 Tsp Turmeric
1 Tsp Oregano
Preheat the oven to 350 and oil baking pan so chicken doesn't stick
Put the chicken breast in a large plastic freezer bag and take out any stress you may have by beating it with a mallet until it is about a 1/4 in thick.
In a food processor blend the rest of the ingredients until it is a pesto like consistency.
Spread pesto in the middle of the chicken breast. Roll chicken and hold together with tooth picks.
Cook for 45 minutes and then add shredded mozzarella cheese over the top and cook until melted.
*optional you can bread the outside of the chicken before baking
Hope you enjoy!
~eat well and keep moving~
xoxo jenn
Monday, February 23, 2015
Who has prepped their food for the week? This is what I have. Let me know if you would like any of the recipes.
Crock Pot Pineapple chicken is so easy and you can make plenty for leftovers. Add 1 jar pineapple salsa to the crock pot then 1lb boneless skinless chicken breast. Set the crockpot on low for 6 to 8 hours.... Done!
Tacos.... great protein from the lean ground beef and I make plenty for Taco Salad leftovers. I don't use Taco seasoning packets most have tons of sodium. I use chili powder, turmeric, cumin and garlic.
Baked stuffed Chicken breast with spinach....yummy!
Grilled lemon Tilapia with asparagus and sliced sweet potatoes.
And plenty of Isagenix!!!
The rest I leave up to leftovers. I always have Tuna and hard boiled eggs on hand in case I run out of protein.
Stay tunes for my breakfast recipes!
~eat well and keep moving~
xoxo jenn
Crock Pot Pineapple chicken is so easy and you can make plenty for leftovers. Add 1 jar pineapple salsa to the crock pot then 1lb boneless skinless chicken breast. Set the crockpot on low for 6 to 8 hours.... Done!
Tacos.... great protein from the lean ground beef and I make plenty for Taco Salad leftovers. I don't use Taco seasoning packets most have tons of sodium. I use chili powder, turmeric, cumin and garlic.
Baked stuffed Chicken breast with spinach....yummy!
Grilled lemon Tilapia with asparagus and sliced sweet potatoes.
And plenty of Isagenix!!!
The rest I leave up to leftovers. I always have Tuna and hard boiled eggs on hand in case I run out of protein.
Stay tunes for my breakfast recipes!
~eat well and keep moving~
xoxo jenn
Sunday, February 22, 2015
Happy Sunday! I have had a fabulous week. Conquering challenges is what makes me stronger and really feel like I am accomplishing something. The last few weeks have been amazingly stressful but I refuse to allow stress to run my life. I pick myself up drag myself to the gym and remember I am an ATHLETE.
Summer bodies are made in the winter and I have a competition in 10 weeks!!! Every ounce of food I put in my body has to be nutritious. No junk. So much easier said than done when you just want to pull your hair out.
This week has been a success though. I have put down the chocolate and picked up the spinach. I have been beast mode in every workout and I am seeing changes. I have been enjoying this beautiful Florida weather and have had some great rides on my horse.
Today I reflect on what I can do better this week, prep my menu and head to the Farmer's Market. Tonight will be meal prep.
I will post my weeks Menu tomorrow. You guys will be shocked at how much I actually eat. No deprivation in Competition Prep here.
Remember my New England friends that are hibernating in that frozen tundra. Everything you eat now will show up this summer and you CANNOT out exercise a bad diet. Lets work together to get those bikini bodies starting NOW!
~eat well and keep moving~
xoxo jenn
Summer bodies are made in the winter and I have a competition in 10 weeks!!! Every ounce of food I put in my body has to be nutritious. No junk. So much easier said than done when you just want to pull your hair out.
This week has been a success though. I have put down the chocolate and picked up the spinach. I have been beast mode in every workout and I am seeing changes. I have been enjoying this beautiful Florida weather and have had some great rides on my horse.
Today I reflect on what I can do better this week, prep my menu and head to the Farmer's Market. Tonight will be meal prep.
I will post my weeks Menu tomorrow. You guys will be shocked at how much I actually eat. No deprivation in Competition Prep here.
Remember my New England friends that are hibernating in that frozen tundra. Everything you eat now will show up this summer and you CANNOT out exercise a bad diet. Lets work together to get those bikini bodies starting NOW!
~eat well and keep moving~
xoxo jenn
Friday, February 13, 2015
Hello all,
We have made it to Florida. We are still settling in but getting there. I have found a fabulous gym! (24/7 Fitness) and scoped out all of the grocery stores. They have an amzing Farmers Market right up the street where I am getting all my locally grown fruits and vegetables. Here is a recipe I am making for dinner tonight.
Hope you enjoy!
Ingredients
1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
1/2 cup peppers (colorful) chopped
4 cloves garlic, crushed and minced
1/2 cup onions chopped
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
Directions
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, vegtables, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook vegtables 5 minutes or until mushrooms are dark, tender and have given off their juices. , then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine.
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
I am serving this recipe with Spanish Brown Rice but you can serve with pasta or alone.
We have made it to Florida. We are still settling in but getting there. I have found a fabulous gym! (24/7 Fitness) and scoped out all of the grocery stores. They have an amzing Farmers Market right up the street where I am getting all my locally grown fruits and vegetables. Here is a recipe I am making for dinner tonight.
Hope you enjoy!
Ingredients
1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
1/2 cup peppers (colorful) chopped
4 cloves garlic, crushed and minced
1/2 cup onions chopped
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
Directions
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, vegtables, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook vegtables 5 minutes or until mushrooms are dark, tender and have given off their juices. , then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine.
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
I am serving this recipe with Spanish Brown Rice but you can serve with pasta or alone.
Wednesday, February 4, 2015
Back to meal prep and healthy eating!
Shrimp With Avocado-Mango Salsa
In addition to being a
great source of good-for-you fat, avocados are full of fiber and bloat-busting
potassium.
Serves 4
INGREDIENTS
·
Vegetable oil cooking spray
·
8 cups baby spinach
·
1 cup couscous
·
1 lb medium shrimp, shelled and
deveined
·
1/2 cup chopped fresh cilantro, divided
·
1 tablespoon extra-virgin
olive oil
·
3/4 teaspoon salt, divided
·
1 large mango, peeled and diced
·
1 medium avocado, diced
·
1 medium tomato, diced
·
1/4 cup chopped red onion
·
1/2 jalapeño chile, seeded and finely chopped
·
1 tablespoon fresh
lime juice
PREPARATION
1. Heat
grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside
with cooking spray. Place 2 cups spinach in center of 1 half of each piece of
foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing
on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a
bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil
to close and crimp edges to seal; place on grill; close lid; cook until packets
are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining
1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
Carefully cut foil to open; stir contents; garnish with salsa before serving.
THE
SKINNY
397 calories per serving,
10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein
Monday, February 2, 2015
Sunday, February 1, 2015
On the road Workout!
5 minute warm up- jog in place!
30 seconds of jumping
jacks
5 pushups
25 seconds of jumping
jacks
5 pushups
15 seconds of jumping jacks
3 pushups
10 seconds of jumping jacks
3 pushups
5 seconds of jumping jacks
1 pushup
5 seconds of jumping jacks again
1 pushup
REST for one minute..
try it again for a hopeful set of 3!!
Friday, January 30, 2015
~Everyone should reinvent themselves at least once in their lives!~
So here goes.... Since I was in college I have wanted to live in Florida. I always came up with a reason of why I couldn't do it. First was my family, then my business, then finances... the list goes on and on.
While, a few months ago my mother did it! She sold her house packed her things and went to Florida. I was so unbelievably proud of her strength and independence. I wanted to go too...But I had a great job and a life here. This is what I know and its safe but I wasn't happy.
Ultimately life is to short to not be happy and to grow you need to get comfortable being uncomfortable. Time to be uncomfortable!
Today I am packing the moving truck and tomorrow my daughter and I will start our drive to Florida. I am so excited and scared to death!
I am excited for new beginnings, I am excited to reinvent myself. Tomorrow is a clean slate that is full of positive energy and opportunity.
Stay tuned for all our adventure updates! Don't worry there will be plenty of new workouts and super healthy eating on this adventure of ours!
~eat well and keep moving~
xoxo jenn
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